Entries Tagged as 'leeks'

Parmigiano Crusted Chops with Caramelized Leeks and Mushrooms

With all the holiday prepping and shopping I’ve been doing lately, my meals have been rather uninspired.  The other day, though, the idea of caramelized leeks on a chop occurred to me, and I had been craving it ever since.  I’m really pleased with the way these turned out!  The picture doesn’t do them justice.  These are pretty quick to make, and very easy…the leeks and mushrooms practically make themselves, just a quick stir now and then while you’re preparing the rest of the meal is all they need.



6 center cut pork chops
2 eggs
2-3 tablespoons water
1 1/2 cups seasoned bread crumbs
1/3 cup grated parmigiano, plus more for garnish
salt and pepper to taste
oil for frying
3 tablespoons butter
2 leeks, white part only, cleaned and sliced into rings
pinch of sugar
6 large white mushrooms, cleaned and sliced
1/4 cup white wine
1/4 cup water


Beat eggs with water in a deep plate.
Combine bread crumbs and parmigiano on a plate.
Season chops with salt and pepper, then dip in egg first, then dredge in bread crumbs.
Reserve on a plate.
Saute leeks in butter with a pinch of sugar over medium heat until nice and browned.
Add mushrooms and season with salt and pepper.
Cover and cook over low heat, stirring occasionally, until cooked through and nicely browned.
Add wine and reduce a bit for about 5 minutes.
Add water and cook for another 5 minutes.
Adjust seasonings.
Fry chops in oil over medium high heat about 5 minutes per side, until cooked through–the cook time will depend on the thickness of your chops, though.
Serve with caramelized leeks and shrooms spooned over the top and garnished with extra parmigiano cheese.

Peppers and Leeks and Onions…Oh my! Quiche for da hubs…

In our house, rare is the day that everyone at the table likes the food I’ve prepared…Each person has their own special quirks, likes and dislikes…myself included.  On quiche days, however, everyone tends to be happy…I make at least 2, sometimes 3 or more…One of our favorites is my Spinach and Feta Quiche, which has to be made every time. lol  There are several ways to make quiche, the fillings can be as varied as the imagination permits…this time, we’ve got an abundance of peppers, onions and leeks that were beckoning me at the fruit and vegetable vendor….Since I’ve been making a lot of kebabs lately, I thought maybe a change of menu was in order…lol  And so, this time, I threw it all together in a quiche.

vegetable quiche


crust for one pie
2 eggs plus 2 egg yolks (reserve whites for another purpose)
1 cup heavy cream
1 cup milk
1/2 of 1 red pepper, chopped
1/2 of 1 yellow pepper, chopped
1 small-medium red onion, minced
1 leek, white parts only, thinly sliced
2 cloves garlic, minced
2/3 cup chopped ham
2/3 cup Gouda cheese, shredded


Par-bake crust at 425ºF (200ºC) for 10 minutes.
Meanwhile, whisk eggs with some salt and pepper until frothy.
Add in cream and milk and continue whisking until fully combined.
Add vegetables, ham and cheese and stir to combine.
Pour egg mixture into prepared crust.
Bake at 425ºF (200ºC) for about 45 minutes, or until just set in the center (it may still jiggle a little).
Allow to rest 10 minutes before slicing.


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