BLACK BOTTOM CUPCAKES

My grandmother always made these for me. This recipe will yield about 30 cupcakes. The cupcakes also freeze well, so you don't have to eat them all at one time. But good luck trying to get them to the freezer.

Filling

8 ounces of cream cheese
1/3 cup of sugar
1 egg
1/8 teaspoon of salt
6 ounces of chocolate chips

Cupcakes

2 1/4 cups of flour
1 1/2 cups of sugar
1/4 cup plus 2 tablespoons of cocoa
1 1/2 teaspoons of baking soda
3/4 teaspoons of salt
1 1/2 cups of water
1/3 cup of oil, plus 2 tablespoons of oil
1 1/2 teaspoons of vanilla

Preheat the oven to 350 degrees.

Beat cream cheese, sugar, egg, and salt until smooth. Add chocolate chips. Set aside.

Sift flour, sugar, cocoa, baking soda, and salt in large bowl. Add water, oil, and vanilla, and mix until smooth.

Fill paper muffin cups 1/3 full with cupcake batter. Top each with a heaping teaspoon of cream cheese mixture. Bake at 350 degrees for thirty minutes.

GOOD EATS REVISITED - CHIMICHURRI MEATBALLS

I have been dreaming of chimichurri meatballs. For the past 2 weeks, I have tried to make them, but each time I'd try, I 'd realize that I was missing an important ingredient. The first time it was the pork, then the feta, then the green onions. I finally got my act and groceries together.

Chimchurri sauce originated in Argentina as a marinade and basting sauce. The prime ingredient is parsley, although many recipes call for cilantro. While there are many commercial brands of chimichurri sauce out there,  nothing tops a sauce made from fresh herbs and other fresh ingredients. It is easy to make and you can adapt it to your tastes and dishes.

These meatballs are easy to make. The recipe should make 48 small meatballs. You want to keep them small so they cook quickly. You also want the freshest parsley possible. I grow 2 kinds and always have it readily available.

This time I put them and the chimichirri sauce over fettuccine. Worked out well.

Even if you aren't interested in the chimichurri sauce, the meatballs are excellent and could be used for other recipes. I have used the chimichurri sauce as a dressing for salads and it tastes good over pasta or rice.

Check out the recipe for yourself.
Chimichurri meatballs

PAN FRIED PANKO PORK CHOPS

 

WHAT YOU NEED

Flour

Salt and pepper (or other preferred seasoning, I often used Emeril's Essence)

Egg(s)

Panko bread crumbs

Pork chops

Olive oil for frying

Notes - I did not give amounts because that would depend on how many pork chops you are making. I usually make 1 or 2 at a time. I use paper plates for the breading process. Start off with about 1/4 cup of flour and panko. I season the flour before I dredge the pork chops in it. I use 1 egg. You can always add more of these ingredients if you need more. 

Place flour on plate. Add seasoning to taste. Stir the flour. Beat egg and pour onto plate. Add panko to remaining plate. Take your pork chops and first dredge them through the flour, both sides. Then dip them in the egg, once again both sides. Allow excess egg to drip from chop before you bread it with the panko. Allow the breaded chops to sit while you heat the oil in a frying pan. When the oil is hot enough, fry your chops until they are browned.

I use my well-seasoned cast iron frying pan for this. If you have never owned one, you truly do not know what you are missing. Best bet - buy one at a garage/yard sale. Hopefully it will already be seasoned for you. If you are more into "pretty" than practical, tale a lookie at this one I've found.