Schnitzel

So, being a true german I guess its about time to post a Schitzel recipe.

Well here it goes.

- Pork Steaks (or chops, or sliced loin or sliced roast)

- Plain Panco Bread Crumbs

- Egg to dip meat before breading

- vegetable oil

- salt, pepper

Flatten meat to about 1/2 inch thickness, season with some salt and pepper

Dip flattened meat in egg, then generously in panco breadcrumbs

Use a large frying pan and put enough oil to cover the bottom of the pan easily. Heat the oil (you know its hot if you stick a finger in .... or just put the stick of a wooden spoon into the oil and small bubbles build around the wood).

Carefully add Schnitzel and turn heat down to medium-high.

There has to be enough heat still to make sure the oil is constantly sizzling.

Fry for about 7-10 minutes then turn and fry the other side for 7 minutes as well until both sides are nicely browned.

Serve over a bed of salad, or with fries or whatever side you like. You can also make a sauce for it, a brown gravy with mushrooms and roasted peppers, which would make it a "Jaegerschnitzel"

Enjoy!

*** A true Wiener Schnitzel is made with veal instead of pork. It will be much more tender

The recipe is the same, cookingtime might vary***

Stuffed Cabbage

Ingredients for 4 servings:

- 1 to 1 1/2 lbs ground beef

- 1 white roll (or 3 slices of white bread)

- worchestershire sauce (or whatever the name is)

- salt, pepper, oregano, basil, garlic (all fresh or dried)

- 1 egg

- a little mustard

- 1 head white cabbage (the one that almost looks like an iceberg lettuce)

- 1 can beef or chicken broth

In a bowl add ground beef, a little mustard, worchestershire sauce and seasonings (to taste), the egg and the bread (pulled into little pieces) and mix well by hand.

From the cabbage throw away the few outer leaves, then carefully take off 8 leaves and cut out the thick stem on the bottom.

Devide the meat into 4 portions and roll them into balls. Wrap each meatball tight in two leaves and tie with sewing thread so it wont open up during the cooking process.

Heat a little vegetable oil in a frying pan and sear the cabbage rolls from both sides until they are nicely browned, then add about a quarter of a can of beef or chicken broth. Season with salt, pepper and a little garlic powder.

In the meantime preheat oven to 355 degrees. Line a ovensave dish with aluminium foil (for easy clean up) and add a bit of broth to the bottom of the pan. Put cabbage rolls into the pan with the broth and bake for 45 minutes, turning ones after half the cooking time.

That's it!

The leftover cabbage I like to slice into thin pieces and fry in the pan that I used to sear the cabbage rolls. I let it cook at low heat with a lid on for the same amount of time that the rolls are cooking and in the end remove the lid and turn up the heat to fry it up a little. Season with salt and pepper and a little cumin powder. Makes a nice cabbage side dish.

I also peel some potatoes, cut them into chunks and cook them in saltwater to serve with the stuffed cabbage. A simple packaged brown gravy on top and its a great dish!

Wussie Wings

To all of you that want all those great fingerfoods but cant handle the kick that usually comes with it (just like me)
- 1 Bag of frozen, unseasoned Winglettes (or fresh)

- 1 stick of butter

- Frank's Hot Sauce and some Habanero or Jalapeno sauce (optional)

- Honey

- Garlic Powder, Salt, Pepper, ground Ginger, Curry Powder, Paprika Powder










- Defrost chicken

- melt butter in microwave, add a good amount of hot sauce (to taste) and a little of the Habanero Sauce (more if you want Spicy Wings instead of Wussie Wings.. haha)

- Add a couple of big squeezes of honey

- Season with pepper, salt, paprika, curry, ginger and lots of garlic powder

-Mix well.

-Brush both sides of the chicken and arrange (meaty side up) on a broiler pan, so the grease can drip down and the chicken wont sit in it ...

****(Now, I use a gas oven.. so cooking might vary with your stove)*****

Preheat oven to 400 degrees.

Turn on broiler and put the chicken under the broiler flame until the top of the chicken is nice dark and crusty, then turn of the broiler and move the chicken to the middle of the oven to finish baking.

Brush chicken at this point again with the marinade.

Bake for 45 minutes, brushing one more time towards the end of the cooking time.

Use the rest of the mariande (if there is any left) to lightly brush it again after you take it out of the oven

Serve with fries or by itself... yummmm!

TIP: line the bottom of the broiler pan with aluminum foil for easy clean up and spray the top heavily with cooking spray so the chicken wont stick

Old Bay Pasta, so easy and oh so good!!

- 1 Box of Pasta of Choice (I like Linguini or Fettuchini for this)

- Shrimps and Sea Scallops, amount to taste, I would say that 1 1/2 cups each for 4-6 servings is enough .. I eyeball it and just add what I think I want

- Heavy whipping cream, 2-3 cups

- white cooking wine, about 2 cups

- Old Bay Seasoning, minced garlic (or garlic powder), salt and pepper









Cook pasta according to package directions, drain.

Put cream into a large frying pan (or pot) and heat over medium heat.
When it starts warming up, add cooking wine.
Add some salt and pepper and a bunch of old bay. Bring to a light simmer for a few minutes then taste ... add more seasoning if required.

Add seascallops to the sauce, let cook for 1 minute then add shrimps. Cook for about 4-5 minutes until shrimps turn pink.


Mix sauce with pasta and serve.

Stuffed Pork Roast

- Pork Roast

- Half a bag of fresh spinach

- Fresh herbs (thyme, parsley, rosemary)

- sour cream (or mascarpone cheese with some cream)

- a little cooking sherry (optional)

- Stuffing Mix (eyeball it, I think I had about 2 cups_

- salt, pepper, minced garlic (or garlic powder)

- bacon slices (optional)

Slice pork in a circular way to create a long piece of pork. That doesnt have to be perfect. Roll it back up and fry pork in some oil to get the outside nice and brown.

While pork cools, sautee the spinach in some olive oil and garlic, salt and pepper. Chop it up with the fresh herbs and put into a bowl.

Add breadcrums and enough sour cream to be able to mix it all nicely (if you arent worried about the fat, I recommend mascarpone cheese with some cream mixed in instead)

Add cooking sherry, just enough to keep the mixture nice and thick.. make sure it doesnt get runny

Open up the pork and spread the spinach-stuffing mixture generously on the pork then roll up tight. Put seam down (or tie it up if you want) into a roasting pan.

If you decide to use the bacon, wrap it around the pork, tugging it in underneath, so the pork is laying on it, holding the ends into place.

Bake at 350 degrees for about 1 hour, until internal temperature is 160 degrees.

Slice and serve with your favorite side dish

Herb Stuffed Chicken with Pesto-Cream Fettuchini

I made this dish up from beginning to end because I wanted to use the herbs I have in my garden and it came out so good. I will definitely make this one more often!

- 3 chicken breasts (or however many you need, adjust the amount of other ingredients then)

- 1 slice of cheese for each chicken breast (I used mozarella)

- a handful of fresh cilantro

- about 3 handful of fresh basil

- 3 Tablespoon of pinenuts or walnuts (I actually only had mixed nuts and picked the cashews and walnuts out)

- about 1 cup of parmesan cheese

- 1 glove of garlic (or more if you are a garlic lover)

- a handful of grape tomatoes (or yellow pear tomotoes if you are lucky to have them in the garden)

- olive oil

- spices of choice (I used pepper, salt, garlic powder, dried basil, paprika, oregano)

- about 1 cup of heavy cream

- about 1 cup of milk

- 1 TBL cornstarch

- 1 pack fettuchini pasta

Cut chicken breast open on the sides to create a pocket. Season the outsides of the chicken and rub it in well.

Stuff the chicken with plenty of cilantro, the slice of cheese, a little basil and some halfed grape tomatoes.

Put chicken onto a sprayed cookie sheet and preheat oven to 380 degrees. Bake chicken until internal temperture is 180 degrees, this will take about 20-30 minutes, depending on how thick your chicken is

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For the pesto put the basil, the nuts, about 4 TBL Parmesan cheese the glove of garlic and some olive oil into a blender and blend until it becomes a creamy texture, add oil if you need to. (I actually did this with my magic stick mixer)

Put the cream and milk into a saucepan and add the pesto to it. Add the rest of the parmesan cheese as well as spices until you have the taste you like. Bring to a slow boil, stirring well. Disolve the cornstarch in some water and add it to the sauce until your sauce has the desired consistency, careful it does not take much!!! Put sauce on low heat.

In the meantime cook fettuchini according to package directions.

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Serve the sauce over your pasta and chicken.

Guten Appetit!!

Taquitos

- 1 pack of asian pasta wrappers (meant for egg rolls or ravioli). It's an asian product in the produce aisle

- 3 chicken breasts

- about 2 cups of corn (I use frozen)

- 1 pack of tacco seasoning

- some tacco sauce (enchilada sauce would probably work just as fine)

Boil meat until cooked through. Pull apart and fry in a hot pan, add a little water and tacco seasoning, the corn and the tacco sauce and stir well, let it all cook together.

Now put a couple of spoonful of the filling onto a piece of wrap, start rolling, flip the sides up and finish rolling up. Put seam down into a sprayed baking sheet.

Repeat until all the filling is gone. Brush them all with some vegetable oil.

Bake at 425 degrees until golden brown (about 15-18 minutes)

Serve with sides of your choice (I did guacamole and tomatoes). Great even for kids as you can see