Recent Posts

Hash Brown and Veggie Skillet Recipe

Hash Brown and Veggie Skillet Recipe

Hashbrown, veggie and cheese casserole skillet

Spring is in the Air

Spring is in the Air

lola rugula spring is in the air, preparing for the spring planting

Heaven’s Door Whiskey and Bourbon

Heaven’s Door Whiskey and Bourbon

My husband and I are big Bob Dylan fans so last fall when I read that Dylan had collaborated in creating Heaven’s Door whiskeys and bourbons, I knew I had to buy some for my husband for Christmas. This idea was actually in keeping with a previous gift that I bought for him, which was a rye whiskey from Few Spirits where the artist who does work for The Flaming Lips (another favorite of my husband’s) did artwork for the cover of the whiskey they developed in tandem with them.

For the record, I think I like the Few Spirits/Flaming Lips whiskey better than my husband did; it’s kind of a spicy blend of flavors and it makes for a mean hot toddy with a little lemon and honey. I’m not sure my husband was nearly as impressed as I was.

So, this past Christmas, I called our local shops to try and track down the $150 limited edition 10 year Tennessee Straight Bourbon but, while I was able to find the less expensive Heaven’s Door spirits, this one evaded me so I ended up ordering it online via Reserve Bar. Well, apparently, Reserve Bar was a bit overloaded with orders this past holiday season and it became obvious that my gift was not going to arrive on time. What’s a girl to do but wander out and buy the next-best Heaven’s Door spirit, which was the Heaven’s Door Straight Rye Whiskey, which I purchased for around $70. If you’re still with me here, yes this means I bought my husband 2 bottles of Heaven’s Door but this ultimately ended up being a great tasting experience.

Here is where I should probably mention that I’m a lover of all things cocktail glassware. Throughout the years I’ve amassed quite the collection of martini glasses, wine glasses, margarita glasses, hurricane glasses, fishbowl glasses, etc. Some of you may understand where I’m coming from. So, I’ve had my eye on these very cool handblown Nip Tumblers from Crucial Detail, who make a number of glassware and serving pieces for Grant Achatz’s Chicago restaurant, The Aviary. What better reason to indulge in purchasing these tumblers than Heaven’s Door bourbon and whiskey? None, I tell you.

lola rugula bob dylan heaven's door bourbon and whiskey with nip tumblers by crucial detail

These tumblers are beautiful works of art, as is the cover art for the Heaven’s Door bottles. As I mentioned, the tumblers are hand-blown glass and the cool thing about them is that they roll. That’s right, they roll. They roll around a bit, letting you swirl the contents of the glass, but there’s a nub of glass at the bottom of the tumbler that keeps it from just rolling around wildly. The Nip Tumblers are available in 2oz, 4 oz, and 7oz sizes – the ones that I bought, pictured here, are the 7oz size.

While I’d love to give you a lengthy, in-depth review of both the bourbon and the whiskey, I have to confess that I’m a not a real connoisseur of either; I know what I like and what I don’t like and to me, these are both quite good. The really funny thing about this entire tale is that my husband actually ended up loving the less expensive whiskey over the more expensive limited edition bourbon, which means I probably could have saved myself a lot of frustration in trying to procure the more expensive bottle. So it goes.

Ultimately, we are in love with the Nip Tumblers and both the bourbon and the whiskey that we fill them with. The artwork on the Heaven’s Door bottles are ironwork sculptures that Dylan himself creates so, if you haven’t checked any of this out, you probably should.

Cheers!

Easy Sauteed Chicken Livers and Garlic Recipe

Easy Sauteed Chicken Livers and Garlic Recipe

Lola Rugula easy sauteed chicken livers recipe with garlic

Pan Seared and Oven Roasted Filet Mignon

Pan Seared and Oven Roasted Filet Mignon

If you ever wanted to know how to cook filet mignon without a grill, I’m about to show you a perfect way to do it. I’d love to tell you that I’m a die-hard grilling machine who pulls out the grill in the dead of 

Crispy Panko Crusted Pork Chops

Crispy Panko Crusted Pork Chops

This panko-crusted pork cutlet recipe one of those recipes that’s so easy and delicious that I can’t help but share it. It’s certainly not an overly unique recipe but sometimes the classics are the best way to go, no?

I prefer to add the seasonings directly to the pork chops and not mix them in with the flour, eggs, or breadcrumbs so that I know the chops are seasoned evenly. The panko breadcrumbs offer a much crispier crust than regular breadcrumbs and I prefer to use whole wheat panko on these over white.

Whatever you do, don’t skip the refrigeration step after breading the chops because this not only helps the seasonings work a bit of flavor magic but refrigerating them also helps the breading adhere better when cooking them.

Some people prefer to oven bake their breaded pork chops and though I’ve done them this way, I still prefer the old-fashioned way of pan frying them. If you have the oil properly heated and are sure to blot them on paper towels after frying them, there’s very little additional oil involved.

Easy and delicious whole wheat panko crusted pork loin chops recipe

Easy Panko Crusted Pork Loin Chops Recipe

  • 4 boneless pork loin chops, excess fat removed
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup all purpose flour
  • 2 large eggs, beaten in a wide shallow dish
  • 1 cup whole wheat (or white if you prefer) panko breadcrumbs
  • 1 cup canola or vegetable oil

Directions

  • Blot chops dry with paper towels
  • Use a meat tenderizer to pound the chops on each side to about 1/2 inch thick
  • Season on each side with salt, pepper, garlic powder, and onion powder
  • Spread the flour and breadcrumbs out on separate plates
  • Dredge one chop through the flour on each side until it’s well-coated and shake off any excess
  • Dredge the floured chop through the beaten eggs until it’s coated and let any excess drain off
  • Place the chop on the breadcrumbs, gently pressing it in, coating it on both sides until well coated and shake off any excess.
  • Place the finished chop on a plate and repeat with the remaining chops
  • Refrigerate the coated pork chops for one hour
Easy and delicious whole wheat panko crusted pork loin chops recipe
  • In a large skillet, heat the oil over medium heat. I don’t bother with a thermometer, I just heat it for a few minutes, pull off a small piece of the breading and when it sizzles and jumps to the top, you’re ready to roll
  • Place 2 chops in the pan and fry for about 4 minutes per side, rotating the chops in the pan halfway through on each side so that they brown evenly
  • Remove with tongs and place on paper towels to blot/drain
  • Repeat with 2 remaining pork chops – always watch the second batch a little more closely as they will often cook faster than the first batch.
Easy and delicious whole wheat panko crusted pork loin chops recipe

That’s it! These chops stay very moist and tender while the crust is super crunchy.

And yes, you can also make panko-crusted chicken cutlets this way – works like a charm. Now, if you want to really ramp up the flavor, you can customize this a number of ways. Here are a few ideas:

  • Add a little hot sauce to the beaten eggs
  • Add a little spicy brown or Dijon mustard to the beaten eggs
  • Try a little smoked paprika or ground cumin with the rest of your seasonings
  • Add some dried herbs such as oregano and/or thyme to your breadcrumbs

The possibilities are practically endless. Have a little fun with these and use what you really love.

Enjoy!

Salmon Patties with Preserved Lemon Aioli

Salmon Patties with Preserved Lemon Aioli

salmon patties, also known as salmon cakes served with preserved lemon aioli