Wienerschnitzel With Warm Potato Salad

This is the most authentic recipe we have used for Wienerschnitzel, it is a combination of a couple of other recipes and things we have change for our liking. Use caution when cooking with the butter, too high of heat will scorch the butter. If you do scorch the butter just dump it out and add some more.

4 - 6 oz pieces of pork cutlets (preferable machine tenderized)

1 cup flour

2 cup bread crumbs (Panko type work best)

2 eggs

1/2 cup milk

Salt

Pepper

1 - 2 cups butter

lemons for garnish

For potato salad:

1.5 pounds fingerling potatoes

1 medium onion diced fine

1/2 cup chicken stock

1 Tablespoon Dijon mustard

4 Tablespoons apple cider vinegar

2 Tablespoons olive oil

Directions:

Wash the potatoes, put in salted water with a sprig of fresh rosemary, and 4-5 cloves of garlic. Bring to a boil and cook until for tender. Let them cool and then slice. Discard the garlic and rosemary. You can let them cook while you are preparing the cutlets.

Pound the cutlet pieces until very thin. (use plastic wrap on top and bottom)

Mix eggs and milk together

Season the cutlets with salt and pepper. Dip cutlet in flour, then dip into the egg/milk mixture, then in bread crumbs.

Heat butter (enough to cook a cutlet in) in a saute pan over medium to medium high heat and cook the breaded cutlets one at a time. Once each side is nicely browned, turn them over to finish cooking. Once the cutlet is finished cooking set aside on paper towel and cook each cutlet the same. To serve place the cutlet on a plate and garnish with lemons.

To make the potato salad:

Take the sliced potatoes, put them in a large pan with the chicken stock, add some salt and pepper. Over low heat, add the olive oil, vinegar, Dijon mustard, and onion. Allow to heat slightly. Serve on plate with cutlet.

Better than A-1 Steak Marinade

We used to use this steak marinade recipe all the time. I didn't remember where we got it from. So today I was scouring the internet and found it again on some random recipe site. It is really good. Hope you like!

2 pounds steak of your choice

1/3 cup vegetable oil

1/2 cup soy sauce

2 tbsp. dark brown sugar

1/4 cup Worcestershire sauce

4 medium garlic cloves, minced or pressed

2 tbsp. minced onions, any type

1-1/2 tsp. ground black pepper

Whisk together ingredients in medium bowl. Place marinade and steak in a gallon sized ziplock bag. Press out as much air as possible and seal bag. Refrigerate 60 to 90 minutes, flipping bag halfway through to ensure that steaks marinate evenly. Drain off excess marinade prior to cooking. Can be used for grilling, stir frying, or sauteeing recipes.

Soutwestern Sloppy Joes

When we first tried this recipe we weren't sure it would be that good. However we were pleasantly surprised. This is a really good meal!

Makes 4 servings



1 T. oil
1 onion chopped
1 garlic clove, minced
1 jalapeno pepper, seeded and chopped (hint: wear gloves when handling to prevent irritation)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 pound ground meat (turkey 0r beef)
1 can Mexican style corn, drained
1 1/2 cups chunky salsa
1 Tablespoon packed brown sugar
4 hamburger rolls, split



Heat a large nonstick skillet over medium high heat. Swirl in the oil, then add the onion, garlic, and jalapeno. Cook stirring occasionally, until softened, about 4 minutes. Add the chili powder and oregano, and cook one minute more. Add the meat and corn, and cook until the mixture is nearly dry about 4 minutes. Stir in the salsa and sugar and cook, stirring occasionally, until slightly thickened and the meat is cooked through, 4-5 minutes longer. Spoon over the opened rolls and serve.

One-Pot Chicken and Rice

This is an ATK recipe. It is really good and really easy and you are only left with one pot to clean up!

Serves - 4
Prep Time - 10 minutes
Total Time - 50 minutes

4 chicken breasts (boneless or bone-in, 10 to 12 oz each)
Salt and pepper
2 T. vegetable oil, 3 if using skinless chicken
1 onion, chopped medium
1/4 tsp. red pepper flakes
4 garlic cloves, minced
1 1/2 cups long-grain white rice
3 1/2 cups chicken broth
1/2 cup dry white wine
1 (10 oz.) package frozen broccoli spears, thawed and chopped medium
4 oz. Cheddar, Colby, Fontina, or Gouda cheese (you choose)
Lemon wedges

1. Season chicken with salt and pepper. Heat the oil in a large Dutch oven oven medium-high heat until just smoking. Add the chicken and cook until golden, about 5 minutes on each side. Transfer the chicken to a plate, leaving the fat in the pot, or add the other 1 T. oil to the pot.

2. Add the onion, red pepper flakes and 1/2 teaspoon salt to the fat in the pot and place over medium heat. Cook, scrapeing up any browned bits, until the onion is softened, about 5 minutes.

3. Stir in the Garlic and cook until fragrant, about 15 seconds. Stir in the rice and cook until the edges turn translucent, about 3 minutes. Stir in the broth and wine and bring to a simmer.

4. Return the chicken to the pot. Cover and reduce the heat to low and cook until the chicken is fully cooked through and registers 160 degrees a thermometer, about 25 minutes.

5. Transfer the chicken to a serving platter. Pat the broccoli dry, then stir in the rice. Stir in the cheddar and let melt for 1 minute. Season the rice mixture with salt and pepper to taste. Serve with lemon wedges.

Chicken (or turkey) Casserole

1 large package Pepperidge Farm Stuffing (herb)

2 sticks melted butter

2 cups chicken broth

Meat from one cooked chicken (approx. 2 1/2 - 3 cups) or turkey

One bunch green onions chopped (including green tops)

1/2 cup chopped celery

Miracle Whip

3/4 teaspoon salt

3 eggs

2 cups milk

2 cans cream of mushroom soup

Mix the first three ingredients together lightly and put half into greased 9x13 pan.

Mix cooked chicken meat (approx. 2.5 -3 cups), green onions, salt, celery, with enough Miracle Whip to lightly coat, mix thoroughly, arrange in pan over stuffing. Top with remaining bread mixture.

Beat 3 eggs and 2 cups milk and pour over casserole. Cover with foil and refrigerate overnight. Remove from refrigerator 1 hour before baking. Spread 1 1/2 cans cream of mushrooms soup over top. Bake uncovered at 325 for 50 minutes. Sprinkle with grated cheese. Return to oven for 10 minutes.

Note: if you would like to add some vegetables to this dish add in 1 1/2 cups green peas, and 1 1/2 cups sliced carrots to the chicken/onion mixture.

Note 2: The recipe says to refrigerate over night but we have made this and put it directly into the oven after assembly.

Tortilla Soup

This is the best tortilla soup I have ever eaten. It started out as a Weight Watchers recipe but was basically broth over tortillas. So I decided to take their basic recipe and make it my own. So here it is!


1 Tbsp. oil
2 boneless skinless chicken breasts cubed
1 onion, chopped
2 garlic cloves, minced
2 cans mild green chilies (or the equal amount of frozen)
1 Tbsp. chili powder
2 tsp. ground cumin
4 cups chicken broth (or other)
1 can (14.5 oz) chopped tomatoes
1 can corn (14.5 oz.)
1 can black beans (14.5 oz.)
1 tbsp. fresh lime juice
2 tsp. grated lime rind (a micro plane grater works great to do this! Otherwise a regular cheese grater will work, just use the side with small openings that look like little crowns)
8 drops hot red pepper sauce (Tabasco, or Louisiana style)
1/4 cup chopped fresh cilantro
4 6-inch corn tortillas, cut into 1/2 inch strips

Garnish with:
1/4 cup shredded (or cubed) Monterrey Jack cheese
1 avocado, cubed

1. Heat a large saucepan or dutch oven (approximately 8 quarts) over medium-high heat. Swirl in the oil, then add onion and garlic. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the cubed chicken and cook, stirring frequently, until chicken is cooked through about 8-10 minutes. Add the chili powder, cumin, and green chilies, cook one minute.

2. Stir in the broth, corn, beans and tomatoes; bring to a boil. reduce the heat and simmer for 15 minutes. Remove from the heat and stir in the lime juice, lime rind, hot sauce and cilantro.

3. While the soup is simmering, spray a large cookie sheet with non-stick spray, or other spray oil. Place the tortilla strips on the sheet and spry with non-stick spray or oil. Broil in the oven turning occasionally, until the strips are crisp and golden.

4. Place the tortilla strips, cheese, and avocado in bowls, and add soup to each bowl. Serve at once!

Italian Meatballs

This is our favorite meatball recipe. We have been using it for years, I think that is originally came from the Joy of Cooking Cookbook, but I have tweaked it to make it my own.

1 lb. ground beef
2 garlic cloves
1/2 Cup chopped parsley
1/2 Cup grated parmesan cheese
1 Medium onion, finely chopped
1/2 cup breadcrumbs
1 large egg, beaten
3 Tablespoons red wine (optional)
2 Tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano

Pre-heat oven to 375 degrees.

1. Mix all ingredients except flour with your hands.
2. Scoop out mixture in heaping tablespoons and form into 2-inch balls.
3. Dredge the meatballs in the flour.
4. Place meatballs on a cookie sheet and cook in a preheated oven for approximately 15 minutes. Or until internal temperature of meatballs reach 160 degrees.
5. Place the meatballs in your favorite tomato sauce and serve over your favorite pasta.