parmesan crusted pork chops

Growing up, my mother used to make Shake-n-Bake pork chops, which I loved, and on occasion, I still make today. I’m not sure if it was that memory or the fact that cheese was involved, but I gravitated towards this incredibly easy and yummy recipe for boneless parmesan pork chops that originated on Just a Pinch. Enjoy!


  • 4 boneless pork chops, 1/2″ thick
  • 1 tbsp olive oil
  • 1 c parmesan cheese
  • 1 c Italian bread crumbs
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • salt to taste
  1. Heat oven to 350 degrees.IMG_1939
  2. Line baking sheet with aluminum foil.
  3. Combine parmesan cheese, bread crumbs, pepper, and garlic powder.
  4. Rub pork chops in olive oil on both sides.
  5. Coat pork chops in cheese mixture and place on baking sheet.
  6. Bake for 30 minutes.
IMG_1943tara’s tips: The original recipe used parmesan cheese from Kraft that you usually sprinkle on top of spaghetti; personally, I grated my own cheese and while fine, I think Kraft would adhere to the chops better because of the cheese consistency. I always have to use a little salt whenever I season meat, so I sprinkled a little on each chop after they were coated. I served with a sweet potato and broccoli. Delish!

the master, by kresley cole

the-masterIn case you hadn’t noticed, the majority of the books I read are romance novels. Recently, I read that it’s the most popular genre in the country–not surprising to me. And while I’ve read some pretty risqué books in this favorite of America–DebtRaw… The Master is probably the closest to book porn I’ve ever read. The first third of the book is nothing but sex, so be warned.

This is the second book in Cole’s Game Maker series and I loved the inaugural novel, The Professional. Initially, I wasn’t entirely sure I was going to like the heroine in this installment, Ana Lucia “Cat” Martinez–but I came around. I immediately loved Maksimilian “Maxim” Sevastyan–there’s just something about those Siberian mafiya brothers, I tell you.

31-year old Maxim, the billionaire politician and mafiya dom has hired Cat, the 22-year old community college student and house keeper by day to be his escort for one night. Only he’s not privy to this being her first foray into prostitution. Maxim breaks his, “never hire the same escort twice rule,” by actually holding Cat prisoner in Miami’s most swanky hotel penthouse suite and then ‘blackmailing’ her into attending his older brother’s wedding with him.

This “Pretty Woman-esque” story asked that we make quite a few suspensions of belief. Maxim openly discusses his mafiya dealings with Cat. (So much for the Michael Corleone motto of never discussing his business.That’s a Godfather reference for all those not in the know.) And while their love for one another develops quickly, for a politician and mobster, Maxim works a total of about 2 days throughout the whole book.

After the majority of the sex is out-of-the-way, the book takes off. There is some Dom/sub play going on but I wouldn’t bill this book as such. Cat being on the run, finding out about Maxim’s childhood, and ingratiating herself into his world is interesting. It just would’ve been nice if the steamier scenes had been woven in to the plot throughout, rather than front-loading them and then getting to heart of the story more than halfway through the book.

All of that said, it’s a quick read and the interactions between Cat and Maxim are quite often light-hearted and fun. There were some parts of the story that were not entirely clear, Cat’s mom’s death, the source of her money. However, you almost put those details out of your mind because you enjoy the character interactions so much, especially when you get to the wedding festivities of Alexandr and Natalie.

I assume there will be a 3rd book in this series, devoted to the youngest brother, Dimitri. Based on everything we’ve learned in the first two books, I can only imagine the intensity that book will have and I look forward to it. The Master, as the sophomore effort in  The Game Maker series bridges the gap for the next one on tap.

the edible bookmark ratingthe edible bookmark rating

skillet chicken–guest post!

This is my blog’s first guest post and I am super excited to feature friend and fellow-foodie–Michelle! She is a master in the kitchen, preparing delectable dishes with healthy options. So, without further adieu…

Michelle P.
I’m so excited to be doing my first ever blog post for my dear friend, Tara–and on one of my favorite topics, FOOD!

Food Prep 2I love making delicious and healthy dinners for my family. Since it’s a grey, damp winter day I’m pulling out one of my old standbys and a family rated “keeper”. Shout out to one of my best friends, Stella, for passing this one along after one of our long doggie walks. My great dane, Skye, LOVES, Stella’s chocolate lab, George…but that romance could be it’s own blog, especially since this is our second generation of a Great Dane/Chocolate Lab connection over the years.

Even better–there are just a few ingredients needed for this recipe and cleanup is easy with just one skillet pan. Dinner is ready in a little over 1 hour (including prep). Perfect for those crazy weeknights after getting home from work, having to run the kids around, get the dog walked, etc….or it’s a nice, easy Sunday dinner to kick off the week.

From the Can’t Cook Book by Jessica Seinfeld (yep…Jerry’s wife).
1 Yellow Onion (I like Vidalia)
1/2 cup of water
5 Medium Yukon Gold potatoes (about 1 ¼ lbs.) sliced into ¼ inch-thick rounds
1 tbsp. extra-virgin olive oil (I splurge here and use Wegman’s Basting Oil w/Garlic & Herbs for extra flavor)
2 tbsp. fresh rosemary leaves (about 2 sprigs)
1 ½ tsp. kosher salt, divided (I swap this out and use Secolari’s Black Truffle Sea Salt—“the bomb!”)
¾ tsp. black pepper, divided
1 tbsp. ground coriander (or more to taste)
4 small bone-in, skin-on chicken thighs (about 1 ¼ lbs. total)
4 chicken drumsticks (about 1 lbs. total)

michelle’s musings: For my Staub skillet size, I use 3 potatoes, 1 onion, ¼ cup water and 8 chicken thighs.

1). Heat the oven (with the oven rack in the low position) to 425.

2). Scatter onions over the bottom of a large, oven-proof skillet. Add water. Lay the potatoes over the onions. Drizzle with olive oil. Sprinkle rosemary leaves over the potatoes along with 1 tsp. salt and ¼ tsp. pepper.

Step 1
michelle’s musings: When using Wegman’s Basting Oil, I skip the salt & pepper seasonings here and just brush on the herb oil.

3). Combine the coriander with the remaining salt and pepper.

michelle’s musings: You really want to create a good amount of spice rub so I usually eye-ball the spices and add more as I go. This creates a nice, crispy skin.Step 2a

4). Rub spices into both sides of the chicken pieces. Lay chicken skin side up, over the potatoes. Roast until chicken is cooked through and potatoes are tender, about 1 hour.

son’s suggestion: For all of you with “picky” teens…our sixteen-year-old son, likes to add ketchup to his serving. Go figure?!
Serves 4 (easily)

Nutrition Information (courtesy of My Fitness Pal):
1 Serving: 483 calories, 24 fat (g), 6 saturated fat (g), 137 cholesterol (mg), 865 sodium (mg), 30 carbs (g), 34 protein (g)

Veggie Side Suggestion: On the flip side, we have a very health conscientious college age daughter, and she loves veggies! For a quick side, I’ll throw what I have handy on a separate pan to roast while this is cooking. For example, asparagus with cherry tomatoes & red onion tossed in some more of the Wegman’s basting olive oil is a fav!

the edible bookmark–coming soon!

Thank-you-picture-jan-2015First and foremost, THANK YOU!!!, to all who have, are, and continue to support me as my blog career grows. And the evolution continues! Over the next several weeks and beyond, will be getting another facelift and even more exciting, will be changing its name: tlfinney will become the edible bookmark!

The URL, is already up and running, so please be sure to add to your address books, favorites, share with your friends, family, co-workers…you get the picture.

I’m hoping to avoid any growing pains as I move through this transition, but whew…it is a lot of work so please bear with me if you encounter any hiccups, they’ll be resolved as soon as possible.

In the meantime, keep enjoying the content, commenting, and sending suggestions.