Coffee and Cannolis

Horrible, I know but last week was my first time using Panko! SOO good though! I was watching Martha one night and an editor (?) from Everyday Food was on and they made these amazing looking Panko Crusted Porkchops. Since I'm trying to make more pork I thought I could try these, they looked easy, good and tender enough - plus, pork chops were on sale at the grocery store. Score! Anyway, I kind of improvised on the recipe because I don't like mustard.... you'll see! Crispy Breaded Pork Cutlets Souce: Everyday Food, April 2008 Ingredients (my subs noted) 1 1/2 cups panko (~1 cup) 2 tablespoons vegetable oil, such as safflower (~1 tablespoon) 4 boneless pork loin chops (2 chops) 3 tablespoons Dijon mustard Coarse salt and freshly ground pepper (2 tablespoons maple syrup) Directions 1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven tempera

Lately, my husband and I have been ordering Cannelloni when we go to Italian places for dinner. Primarily because he LOVES my/his mothers manicotti and we make manicotti more like a traditional cannelloni - with meat rather than cheese. While I LOVE cheese, I'm not a huge fan of stuffed or layered pastas with a lot of Ricotta so I prefer meat stuffed pastas. Over the weekend I made (in my opinion) an Excellent Cannelloni. It wasn't good for the waistline but that is where portion control comes in helpful! Cannelloni ( for 2 -3 and a little leftover maybe!) (this is a combo of my MILs manicotti and a lot of cannelloni recipes I looked up so I can't really site anything since it's a hidgepodge!) Ingredients 6-8 Manicotti Tubes (I would have used Cannelloni but long story short, I couldn't make it to my Italian market) 1 lb. lean ground beef 1/2 cup Italian style shredded cheese (whatever you prefer, mozzarella, provolone, mix, etc.) small palmful of Italia