I was sent the cookbook “All You, Eat Well, Save Big” to review. It is a nice cookbook, with pictures of each meal, nice easy suggestions for side dishes and recipes for the main courses.  They calculate a price per serving for each meal so you can get a rough idea of costs (although your mileage may vary of course and different ingredients can be quite different prices in different areas and at different times of the year).

I’ve got 5 copies of this cookbook to give away. So enter a comment by12pm PST  Friday Feb 19 mentioning the book or this recipe and I’ll select 5 random commenters to win!  For those of you that don’t win, they’re offering a $1 off coupon bringing the price down to $11.

I’ve only tried one recipe so far, but I’ve got several bookmarked to try later. I’ve just been remiss in reviewing this and wanted to get the review out. The publisher also sent me several issues of the All You magazine, which I’d not seen before. My teenager daughter enjoyed several of the articles on makeup and clothing and I saw several recipes in the magazines that I would like to try as well. Both the mgazines and the book have several coupons in them –and for things I actually buy, which is unusual, like Worcestershire sauce and Mahatma rice ($1 off each, as well as 4 other products).    The only drawback to the book and magazine that I can see is that it seems to only be available at Walmart.  But if you’ve got one of those near you, this is worth checking out. Skim through the recipes and see if it’s something you’d like.

Tonight I made the Parmesan Pork Chops.  This is very close to how I make chicken cutlets but I somehow never thought to do it with pork chops before. Even my daughter that “doesn’t like pork much” enjoyed these tonight.  I served with some applesauce, baked potato and green salad.

• 1/2 cup flour
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 3/4 cup bread crumbs
• 4 thin boneless pork cutlets (or cook longer if thicker)
• salt and pepper to taste
• 2 Tbs olive oil, divided
• 2 Tbs butter, divided

Put the flour in one shallow dish or pie pan, the eggs in another, and the bread crumbs and Parmesan cheese in a third. Mix up the eggs a bit with a fork or whisk. Stir together the bread crumbs and cheese.

Salt and pepper the pork chops to taste while you heat  1 Tbs of oil and 1 Tbs of butter in a frying pan over medium heat.  When the butter is foaming a bit, dredge a pork chop in the flour, then egg, the bread crumbs and lay in the frying pan.

Cooking Parmesan Pork Cutlets

Cook about 5 minutes total for thin pork chops, turning halfway through. These were delicious with some applesauce, a baked potato and green salad.

Remember: Enter a comment below before noon on Friday February 19  for a chance to win one of 5 copies being given away!

I got the basis of this recipe from my niece’s boyfriend but I kicked it up a notch after tasting. Maybe he toned it down a notch, knowing I’m a gringo. Anyway, thanks to Daniel for the basis and encouragement!

Lots of tomatillo recipes I saw online called for starting with the raw tomatillos but Daniel uses the canned ones so that’s what I did.

2 small cans (12 oz) or one large can of tomatillos
a bit of liquid from the tomatillos
4-5 cloves garlic, chopped
1/2 onion, chopped
1/4 – 1/2 cup fresh cilantro
salt to taste
a pickled jalapeno or one fresh jalapeno, chopped
a squirt of lime juice

Pulse the tomatillos in your food processor, then add the rest of the ingredients and blend till it has the consistency you like. Taste and adjust the seasonings. I added the onion (not in the original recipe) and upped the garlic and salt a bit. If it’s too thick, add a bit of the liquid from the cans of tomatillo.

This was fantastic with some chili verde that I made as the birthday dinner request from my youngest.  Then this morning for breakfast I scrambled up an egg with a bit of grated Cheddar cheese and topped with the salsa verde. Mmmm!