Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes

This Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes is the ultimate comfort food meal! From Stanley Tucci Recipes.

Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes


Ingredients:

For the Pork Chops
4 bone-in pork chops (1-inch thick)
2 tbsp olive oil
4 cloves garlic, minced
½ cup grated Parmesan cheese (if tolerated)
1 tsp Italian seasoning
½ tsp salt (if tolerated)
¼ tsp black pepper (if tolerated)
1 tsp fresh parsley, chopped (for garnish)

For the Cheesy Scalloped Potatoes
4 large russet potatoes, thinly sliced
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 tsp salt (if tolerated)
½ tsp black pepper (if tolerated)
1 tsp fresh thyme (optional)


Directions:

1. Preheat the Oven
Preheat to 375°F (190°C).
Grease a baking dish for the potatoes.

2. Prepare the Cheesy Scalloped Potatoes
In a large bowl, mix heavy cream, garlic, salt, black pepper, & thyme.
Layer half the potatoes in the baking dish.
Pour half the cream mixture over them & sprinkle half the cheeses.
Repeat with remaining potatoes, cream mixture, & cheeses.

3. Bake the Potatoes
Cover with foil and bake for 45 minutes.
Remove foil & bake another 15 minutes, until golden & bubbly.

4. Prepare the Pork Chops
While potatoes bake, heat olive oil in a skillet over medium-high heat.
Season pork chops with garlic, Parmesan, Italian seasoning, salt, & pepper.

5. Cook the Pork Chops
Sear pork chops 4-5 min per side or until they reach 145°F (63°C).
Let them rest for a few minutes before serving.

6. Serve & Enjoy!
Plate the pork chops with a generous serving of cheesy scalloped potatoes.
Garnish with fresh parsley.

PRO TIPS Extra Crispy? Broil the potatoes for 2-3 minutes after baking!
More Cheese? Add Parmesan (if tolerated) for extra richness!
Flavor Boost? Add a splash of white wine (if tolerated) to the cream mixture!

Keto Crispy Garlic Zucchini Chips

Craving a healthy snack? Try Keto Crispy Garlic Zucchini Chips! From Mediterranean Diet & Recipes For Beginners.

Keto Crispy Garlic Zucchini Chips


Ingredients:

2 medium zucchinis
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder (if tolerated)
1 teaspoon salt (if tolerated)
1/2 teaspoon black pepper (if tolerated)
Parmesan cheese grated for topping (if tolerated, optional)


Directions:

1. Preheat your oven to 225°F (110°C) or set your air fryer to 350°F (175°C).

2. Slice the zucchinis thinly into rounds.

3. In a bowl, toss zucchini slices with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.

4. Arrange the zucchini slices in a single layer on a baking sheet or air fryer basket.

5. If using the oven, bake for 2-3 hours or until crispy, flipping halfway through. For the air fryer, cook for about 15-20 minutes, shaking occasionally, until crispy.

6. (Optional) Sprinkle with grated Parmesan cheese during the last few minutes of cooking for extra flavor.

7. Allow to cool and enjoy your crispy zucchini chips!

Prep time: about 10 minutes
Cooking time: 2-3 hours in the oven or 15-20 in air fryer

Scottish Shortbread

This three-ingredient traditional Scottish shortbread recipe makes beautifully buttery, crumbly biscuits to elevate tea time. Scottish shortbread is one of our favorite easy cookie recipes to master. Chilling the dough before baking is a must if you want to make the best shortbread, as the technique prevents the shortbread from spreading and renders the cookies a beautiful crispness with a gorgeous crumb. This recipe makes a ton of shortbread, so it’s a stellar Christmas cookie exchange recipe, but if you enjoy an afternoon tea break, nothing beats dipping a finger of Scottish shortbread into a hot brew. From tasteofhome.com .

Scottish Shortbread
Total Time
Prep: 15 min. + chilling Bake: 20 min./batch + cooling


Video- Watch How to Make Scottish Shortbread


Ingredients:

2 cups butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour


Directions:

1. Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.

2. On a sheet of parchment, roll dough to a 16x9-inch rectangle. Transfer to a baking sheet, and cut into 3x1-in. strips. Prick each cookie multiple times with a fork. Refrigerate at least 30 minutes or overnight.

3. Separate cookies and place 1 in. apart on ungreased baking sheets. Bake until cookies are lightly browned, 20-25 minutes. Transfer to wire racks to cool completely.



How to Store Scottish Shortbread

Pop your shortbread into an airtight container and keep the cookies at room temperature.

How long does Scottish shortbread last?
A homemade Scottish shortbread cookie recipe lasts about two weeks at room temperature, but we all know the cookies will get eaten long before then!

Can you freeze Scottish shortbread?
These buttery sweet treats are perfect cookies to keep in the freezer. Enjoy frozen shortbread within a month. To thaw, put the shortbread in the fridge overnight.


Scottish Shortbread Tips

Do you need to poke holes in Scottish shortbread?
Absolutely. The rows of holes in Scottish shortbread aren’t purely decorative—stabbing the dough with a fork is necessary to release steam while the cookies are baking to promote even baking and prevent the shortbread from puffing up too much. Part of Scottish shortbread’s appeal is its dense texture.

What common mistakes should you avoid when making a Scottish shortbread recipe?
First off, when making shortbread, whether Scottish or other varieties, don’t overwork your dough. Mixing the dough until it just comes together ensures melt-in-your-mouth shortbread.

It can be tempting to add more flour. Don’t. While there’s a little wiggle room in this Scottish shortbread cookie recipe to add a dash more flour if needed, err on the side of using less. The dough should be a bit crumbly. To that end, accuracy is important when measuring ingredients.

What is the secret to the best Scottish shortbread?
It’s a simple secret: Use high-quality ingredients for this Scottish shortbread recipe. Because we’re only working with butter, flour and sugar, it’s imperative to use the best you can get your hands on, particularly the butter. If you’re not sure where to start, the best butters for baking tend to have a higher butterfat content.

How can you tell when Scottish shortbread is done?
When finished baking, the shortbread should be a light golden brown and smell like absolute heaven.

Oven-Baked Zucchini Sticks That Beat Fries Every Time

If there’s one side dish or snack I find myself making again and again during zucchini season, it’s these Baked Zucchini Sticks. They’re crispy, flavorful, and feel just indulgent enough—without ever touching a deep fryer. Whether I’m serving them as a weeknight side, setting them out as a party snack, or just raiding the fridge for something crunchy, these are always a hit.

The coating is where the magic happens. A mix of Parmesan, Panko breadcrumbs, and herbs creates a crust that turns perfectly golden in the oven. The inside? Tender, but never mushy. They’ve got that ideal contrast between crisp and soft, which makes them seriously addictive—especially with a good dipping sauce on the side. From msn.com.

Baked Zucchini Sticks
(Serves 4 | Prep Time: 10 minutes | Cook Time: 20–25 minutes)


Ingredients:

2 medium zucchinis, cut into sticks
1/2 cup grated Parmesan cheese (if tolerated)
1/2 cup Panko breadcrumbs (check for problem ingredients)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste (if tolerated)
1 large egg, beaten


Directions:

1. Prep and Preheat
I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper—or lightly grease it if I’m out of parchment. This helps prevent sticking and makes cleanup easier.

2. Make the Coating
In a shallow bowl, I mix together the grated Parmesan, breadcrumbs, garlic powder, Italian seasoning, and a pinch each of salt and black pepper. This blend gives the sticks all their crispy, savory flavor.

In a separate bowl, I whisk the egg until it’s smooth and ready for dipping.

3. Coat the Zucchini
I dip each zucchini stick into the egg first, letting any extra drip off, then roll it in the breadcrumb mixture. I press gently to make sure the coating sticks well, then transfer it to the baking sheet. Repeat until all the sticks are breaded and lined up.

It’s a bit of a process, but once you get going, it’s actually kind of relaxing—and worth every minute.

4. Bake Until Golden
Into the oven they go for 20–25 minutes. I usually check around the 18-minute mark and give the pan a little shake to make sure everything is browning evenly. The zucchini should be golden and crisp, especially on the edges.

For extra crunch, I sometimes broil them for the last 1–2 minutes—but keep a close eye to avoid burning.

5. Cool and Serve
I let the sticks cool for a couple of minutes so they don’t burn my fingers, then serve them warm with a dipping sauce.


Tips and Tweaks

Go gluten-free: Swap in gluten-free Panko or crushed rice crackers.
Make them cheesy: Use extra Parmesan or add shredded mozzarella to the coating mix.
Try air-frying: These bake beautifully, but they also crisp up fast in an air fryer at 400°F for 10–12 minutes.


What I Serve With These

These sticks are versatile. I serve them as:

A side with grilled chicken or pasta
An appetizer with a platter of dips and veggies
A healthier snack alternative to chips or fries
A party finger food that disappears before anything else
Pair them with a cold drink and a few napkins—yes, they’re finger food, and yes, they get devoured quickly.



FAQs from My Kitchen

Q: Can I make these ahead of time?

A: I recommend baking them fresh for best texture, but you can prep the zucchini sticks and breading mixture ahead. Just wait to dip and coat until you’re ready to bake.

Q: Can I reheat leftovers?

A: Yes! Pop them back in the oven or air fryer at 375°F for 5–8 minutes to crisp them back up. The microwave makes them soggy, so I avoid that.

Q: Do I need to salt the zucchini ahead of time?

A: Not for this recipe. Since they’re going straight into the oven, the moisture cooks out just enough without making the coating soggy.
Q: Can I use yellow squash instead?

A: Definitely. Just cut it into similar-sized sticks and follow the same steps.

Creamy Peanut Butter Fudge

Rich, creamy over-the-top peanut buttery fudge is so easy to make, even the kids can make it. This is one of the best peanut butter fudge recipes I’ve ever tasted, and it is beyond simple to make. From barefeetinthekitchen.com.

Creamy Peanut Butter Fudge


Ingredients:

1 cup name brand butter
1 cup creamy peanut butter
1 teaspoon vanilla
3½ cups powdered sugar


Directions:

Microwave Directions
1. Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.

2. Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

Stovetop Directions
1. Combine the peanut butter, butter, and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.

2. Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

Butterscotch Brownies

This recipe is from an IC safe cookbook. I bet it tastes as good as it looks! From callieknutrition.com.

Butterscotch Brownies


Ingredients:

1/4 cup shortening or butter
1 cup light brown sugar (packed)
1 egg
3/4 cup sifted flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
3/4 cup butterscotch chips (without problem ingredients)


Directions:

Heat oven to 350F. Melt butter over low heat. Remove from heat and blend in brown sugar. Cool. Stir in egg. Sift together and stir in flour, baking powder and salt. Stir in vanilla and chips. Spread in well-greased and floured square pan, 8"x 8" x 2". Bake 20-25 minutes until a light touch with finger leaves slight print. Cut into bars while warm. This is an old recipe and very good!

Garlic Butter Shrimp

An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less! Simple ingredients. Easy go to recipe. Soooo delicious that you’ll be licking the plate clean. You can even add some broccoli or peas to the shrimp sauce and served it over pasta. From damndelicious.net.

Garlic Butter Shrimp
Yield: 4 servings


Ingredients:

1 ½ pounds medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste (if tolerated)
8 tablespoons unsalted butter, divided
5 cloves garlic, minced
¼ cup chicken stock (without problem ingredients)
3 tablespoons freshly squeezed lemon juice (if tolerated or omit)
2 tablespoons chopped fresh parsley leaves


Directions:

1. Season shrimp with salt and pepper, to taste.

2. Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Working in batches, add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

3. Stir in garlic until fragrant, about 1 minute.

4. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes.

5. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.

6. Stir in shrimp and gently toss to combine.

7. Serve immediately, garnished with parsley leaves, if desired.