Homemade Apple Pie

Who would have thought a recipe created in 7th grade home-ec would still be so important today. This picture doesn't even begin to do this pie justice. Crust by me.

Filling by my mother.

Teamwork at its best.

As for the recipe... it's a family secret. Hungry yet?

Pork Chops with Peppers

First off, let me apologize for the quality of the pictures. I left my memory card in the office because I was uploading pictures for the last post. So I had to use my cellphone camera. Which was apparently set on "sunset."

Thus, red/orange pictures. And proof that I'm not technically advanced enough to own a smartphone.

But I digress. Here is your recipe:INGREDIENTS

4 center cut pork chops

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 Tbsp extra-virgin olive oil

1 1/2 tsp. chopped fresh rosemary, divided

3 garlic cloves, thinly sliced

1 red bell pepper, cut into 1 1/2-inch strips

1 yellow (or orange) bell pepper, cut into 1 1/2-inch strips

2 tsp. balsamic vinegar

DIRECTIONS

Heat a large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add oil to pan; swirl to coat. Add pork to pan; cook for 7 minutes. Reduce heat to medium; turn pork over. Add 1 tsp. rosemary, garlic and bell peppers; cook 9 minutes or until peppers are tender and pork is done. Drizzle with balsamic vinegar. Top with remaining 1/2 tsp. rosemary and serve.

VERDICT

By now you know my love/hate relationship with pork chops. I don't like them. They're dry. They're bland. And yet nearly every time I try a new recipe I like it.

This recipe is in that category. It's good. Very good. And very simple. A one-dish meal that's done in 20 minutes. Just make sure you don't overcook the pork- taking the skillet off the stove when they're still pink in the middle assures that you won't have those dried out porkchops I detest so much.

NUTRITION

Servings: 4 Serving Size: 1 pork chop + 1/2 cup bell pepper mixture Calories: 215 Fat: 10.1 g Carbs: 5 g Fiber: 1.4 g Protein: 25.2 g

Pumpkin Seed Crusted Baked Tilapia

Do you still have any pumpkins on your porch? Yes? Good. Go bring one in, cut it open, and roast the seeds. Not only are pumpkin seeds packed with good things for you, they are also delicious in this recipe.

INGREDIENTS

• 2 tbsp raw, unsalted roasted pumpkin seeds (if you don't know how to make your own, directions are at the bottom)
  
• 2 tbsp panko crumbs
• 1 tsp dry parsley
• course salt such as kosher
• fresh cracked pepper
• 4 pieces (5.5 oz each) tilapia filets
• 1 tsp olive oil
• 2 cloves garlic, crushed
• olive oil spray

DIRECTIONS

Grind the pumpkin seeds in a food processor or coffee grinder. Combine crushed pumpkin seeds, panko, parsley, pinch of salt and fresh pepper and set aside.

Preheat oven to 400°. Line a baking sheet with foil for easy clean up. Drizzle 1/4 tsp oil on each tilapia filet. Rub over fish to coat, season with salt and pepper and top with crushed garlic.

Add crumbs to the top, mist with a little oil and place in the center of the oven.

Bake for 15 minutes or until fish is cooked through, then broil for 1 - 2 minutes, or until crumbs are golden (be careful not to burn).

For roasted seeds: This is a great way to enjoy pumpkin seeds- even if you're not doing this recipe. Pull the seeds out of the pumpkin, rinse off and the 'gunk', and spread onto a baking pan. Lightly salt. Bake for 10 minutes on 350. Turn seeds once and cook an additional 10 minutes.

VERDICT

This. Is. Delicious.

I'm still trying to figure out how I can preserve pumpkin seeds year round so I can make this recipe in other seasons aside from fall.

The panko & pumpkin seed topping is crispy and delicious. Go cut open that last pumpkin. You'll be glad you did!

NUTRITION

Calories: 184.5 • Fat: 5.9 g • Protein: 31.3 g • Carb: 2.3 g • Fiber: 0.2 g • Sugar: 0.1
Sodium: 67.1 (without salt)