Crispy Pork Cutlets with Buttered Noodles

I have not have pork chops in over a year it seems, so I thought this recipe was amazing! The Dijon mustard mixed with the egg gives the pork chops a real “kick” and added flavor. The only thing I messed up on was browning the chops too much. Make sure you don’t burn the bread crumb coating like I almost did. Besides that, these were delicious! This pork chop recipe comes from America’s Test Kitchen Magazine 2008.

Dip pork chops in flour, then egg mixture, then bread crumbs.

Pan fry the cutlets for about 3 minutes per side over medium-high heat in a nonstick skillet.

Cook noodles until al dente. Add butter, pasta water, and parsley, and stir until butter is melted.

Serve noodles on a plate topped with pork cutlets.

Crispy Pork Cutlets with Buttered Noodles
Ingredients
5 slices hearty white sandwich bread, torn into pieces* (I used Pepperidge Farm white bread)
1/2 cup flour
2 large eggs
2 tbsp Dijon mustard
8 boneless pork cutlets (3-4 oz each), about 1/4 inch thick
salt and pepper
1/2 cup vegetable oil
6 oz egg noodles (about 4 cups)
4 tbsp unsalted butter, cut into pieces
1/2 cup chopped fresh parsley

*Don’t substitute store-bought bread crumbs

Directions
1. Bring 4 quarts water to boil in large pot.
2. Pulse bread in food processor until coarsely ground; transfer to a shallow dish.
3. Place flour in second shallow dish.
4. Beat eggs with mustard and place in third shallow dish.
5. Pat pork dry and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg mixture, and then dredge in bread crumbs, pressing to adhere.
6. Heat 1/4 cup oil in large nonstick skillet over medium-high heat until just smoking. Fry half the cutlets until deep golden and crisp, about 3 minutes per side. Drain on paper towel-lined plate and transfer to 200 degree oven to keep warm. Wipe out skillet and repeat with remaining oil and crumbs.
7. Meanwhile, add noodles to boiling water and cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and return to pot.
8. Add butter, parsley, and reserved pasta water to pot and toss until butter is melted. Transfer noodles to platter and top with cutlets. Serve.

Serves 4

Snickerdoodles

These are the best snickerdoodle cookies I’ve ever eaten! My mom made these yesterday and they are perfect! They are flat, chewy, and soft like a McAlister’s cookie 🙂 They come from White on Rice Couple blog. You’ve got to try these!

Cream sugars, butter and shortening until light and fluffy.

Add eggs, vanilla, and salt and mix until fully incorporated.

Put cinnamon sugar mixture in a bowl.

Form dough into small balls and roll in cinnamon sugar mixture.

Bake for 10-12 minutes at 350 degrees until cookies are lightly golden.

Snickerdoodles
Ingredients
3/4 cup (150 g) granulated sugar
1 cup (150 g) golden brown sugar
1/2 cup (100 g) unsalted butter, room temperature
1/4 cup (50 g) lard or shortening, room temperature
2 large eggs
2 tsp vanilla extract
1/2 tsp sea salt
2 1/4 cup (300 g) flour
2 tsp cream of tarter
1 tsp baking soda
1 tbsp cornstarch
1/2 cup (100 g) cinnamon sugar mix (1 part cinnamon, 3 parts sugar ratio)

Directions
1. Preheat oven to 350 degrees.
2. Combine sugars, butter, and shortening in a mixing bowl and cream until light and fluffy.
3. Add eggs, vanilla, and salt and mix until fully incorporated.
4. Sift flour, cream of tarter, baking soda, and cornstarch together and gently mix into butter mixture.
5. Put cinnamon sugar mix into a bowl.
6. Gently form dough into a small ball (about the size of a walnut) then roll in cinnamon sugar mix. Place balls on a baking sheet lined with a silpat or parchment paper. Make sure to give plenty of room between cookies since they spread quite a bit.
7. Bake for 10-12 minutes. They should be lightly golden. It is better to slightly under-bake than to over-bake.

Southwest White Chicken Chili

This Southwest White Chicken Chili recipe was given to me by my high school/college friend, Kirsten, who is an excellent cook! This is her mom’s recipe and it is the first time I made it. My husband said, “Chili for dinner…its 100 degrees outside!”. I decided to make it anyways and am glad I did. It is not as thick as the beef chili you are thinking of… it was light, spicy, and soupy. This is also extremely healthy since it has boneless chicken breast, onions, and beans for protein. Enjoy!

Saute chicken over medium-high heat with chopped onions for about 4-5 minutes.

Add the broth, green chilies, and spice blend and simmer for 15 minutes.

Stir in the beans and simmer for another 5 minutes.

Serve hot with sliced green onions on top.

Southwest White Chili
Ingredients
1 tbsp olive oil
1 1/2 lbs boneless skinless chicken breast, cubed
1/4 cup chopped onion
1 cup chicken broth
1 can (4 oz) chopped green chilies
1 can (19 oz) white kidney beans or cannelloni, undrained (I substituted chickpeas)
2 green onions, sliced

Spice Blend
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano leaves
1/2 tsp cilantro leaves
1/8 tsp ground red pepper

Directions
1. Heat oil in large dutch oven over medium-high heat. Add chicken and onions and cook for 4-5 minutes, or until chicken is done.
2. Stir in broth, green chilies, and spice blend and simmer for 15 minutes.
3. Stir in beans. Simmer for 5 minutes.
4. Spoon into soup bowls and top with sliced green onions.

Makes 4 cups.

Cranzac Cookies

My mom made these cookies come from David Lebovitz’s newest cookbook, “Ready for Dessert”. Anzac is an acronym for the Australian and New Zealand Army Corps that fought in World War I. The original Anzac cookie was developed back then to provide a nutritious energy boost for the soldiers. The “cran” in “cranzac” means that there are cranberries in them. I would consider these a healthy alternative to the typical cookie since there are only 4 tablespoons of butter in them, they have rolled oats, and honey is used instead of granulated sugar. Cranzacs are now one of my favorite cookies!

Cranzac Cookies
Ingredients
1 1/4 cups flour
1 cup rolled oats
1 cup firmly packed light brown sugar
1 cup dried shredded coconut, sweetened or unsweetened
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dried cranberries
3 tbsp water
4 tbsp (1/2 stick) unsalted butter, melted
1/4 cup Lyle’s Golden Syrup (if you can’t find it, use a mild tasting honey…which is what we used)

Directions
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, toss together the flour, oats, brown sugar, coconut, baking soda, salt, and dried cranberries.
3. Stir in the water, melted butter, and honey until the dry ingredients are thoroughly moistened.
4. Roll the cookie dough into 1 1/4 inch balls. Place the balls on the baking sheet, about 1 inch apart, and flatten them into 2-inch disks.
5. Bake the cookies for 12 minutes, until light brown. Rotate the baking sheet midway through baking to make sure the cookies bake evenly. Once cool, store the cookies in an airtight container for up to 3 days. The dough can be made in advance and refrigerated for up to 1 week or frozen for longer.

Banana Oatmeal with Various Fruit Toppings

I usually eat Swiss Oatmeal or Kashi cereal for breakfast, so regular oatmeal was a nice change. It is super easy to make and I added a mashed banana to give it a bit of a kick. Topped with fresh blueberries, sliced bananas, and slivered almonds made this a complete and healthy breakfast. Enjoy!

Banana Oatmeal with Fresh Blueberries and Almonds
Ingredients
1/2 cup rolled oats
1/2 cup skim milk
1/2 cup water
1 banana, 1/2 mashed in the oatmeal and 1/2 sliced on top
Fresh Blueberries
Slivered Almonds

Directions
1. Cook the oats, milk, and water together on medium heat for about 4-5 minutes.
2. Add the mashed banana for the last minute and stir constantly.
3. Top with fresh blueberries, slivered almonds, and sliced bananas.

Banana Oatmeal with Cinnamon Apples, Raspberries, Strawberries, and Sliced Almonds
This time I made Banana Oatmeal and topped it with warm cinnamon apples, raspberries, strawberries, and sliced almonds.

Ingredients
1/2 cup rolled oats
1/2 cup skim milk
1/2 cup water
1/2 banana, mashed
Fresh Raspberries
Fresh Strawberries
1/4 Apple, sliced
1 tsp cinnamon
Slivered Almonds

Directions
1. Cook the oats, milk, and water together on medium heat for about 4-5 minutes.
2. Add the mashed banana for the last minute and stir constantly.
3. Slice apples and sprinkle with cinnamon. Microwave on high for 1 minute, then chop into bite-size pieces.
3. Top oatmeal with fresh raspberries, strawberries, chopped cinnamon apples, and sliced almonds.

One Year Anniversary Cake

Well it was my husband and my 1st year anniversary yesterday so we celebrated by grilling out bison burgers and eating the top of our one year old cake. Here is a picture of the cake…it was extremely pretty, but after 1 year, the icing had crystallized, so it wasn’t very good. The cake part was fine…it was champagne flavored. Apparently when we were cake sampling a year ago, I liked this flavor….now I wished it was carrot cake, oh well!

Las Vegas Encore’s Swiss Bircher Museli

I have not been able to cook lately since my husband and I were in Las Vegas for our one year anniversary, but I thought I would share with you the wonderful breakfast I had at the Encore @ the Wynn on the last morning of our stay. I ordered Swiss Bircher Museli from room service and it was amazing! I do not have the recipe, but I know it contains rolled oats, raisins, apples, sweetened condensed milk, a yogurt/whipped topping, berries, sliced oranges, and powdered sugar dusted on top. I better have liked my breakfast, seeing that it cost me $18 ($10 + $5 to bring it to the room + 18% tip)! Yikes…I assure you that doesn’t happen very often 🙂

If anyone can find this recipe, let me know because I would love to make it!

Reata’s Buttermilk Biscuits

Here is another Buttermilk Biscuit recipe from Reata Restaurant’s “A Cowboy in the Kitchen” Cookbook. This is my family’s favorite biscuit recipe and we have made them at least a dozen times. Enjoy!

Mix together the flour, baking powder, soda, sugar, and salt in a large bowl.

Add the shortening and butter and work them in using a pastry cutter, fork, or your hands. Pour in the buttermilk and mix the dough until most of the flour is absorbed.

Turn the dough out onto a lightly floured surface and knead 4 to 6 times. Roll the dough to a thickness of 1 to 1 1/2 inches.

Cut 2 1/2 inch rounds out of the dough with a biscuit cutter and place them on a prepared baking pan. Reroll the remaining scraps and cut again. Let the biscuits rise at room temperature until doubled in size, 10 to 30 minutes.

Bake the biscuits in 400 degree oven for 12 to 15 minutes.

Reata’s Buttermilk Biscuits
Ingredients
3 1/2 cups flour
5 tsp baking powder
1 1/2 tsp baking soda
2 tbsp sugar
1 tsp salt
1 1/2 cups chopped pecans (optional)
1/2 cup shortening
1/4 cup unsalted butter
1 1/2 cups buttermilk

Directions
1. Preheat oven to 400 degrees.
2. Prepare a baking sheet with parchment paper, or lightly coat it with butter. Set aside.
3. Combine the flour, baking powder, soda, sugar, and salt in a large bowl. Add the pecans if you are using them. Blend the dry ingredients with a whisk.
4. Add the shortening and butter and work them in using a pastry cutter, fork, or your hands.
5. Pour in the buttermilk and mix the dough until most of the flour is absorbed.
6. Turn the dough out onto a lightly floured surface and knead it 4 to 6 times. You should have a stiff dough that is not sticky. Roll the dough to a thickness of 1 to 1 1/2 inches.
7. Cut 2 1/2 inch rounds out of the dough with a biscuit cutter and place them on the prepared pan. Reroll the remaining scraps and cut again. Let the biscuits rise at room temperature until doubled in size 10 to 30 minutes. The tops may be brushed with melted butter for a browner top.
8. Bake the biscuits in the oven for 12 to 15 minutes. Remove from oven and serve hot.

Yield: 16 biscuits

Apple Roll-Ups

These Apple Roll-Ups are super simple and great for a crowd. They taste great; like miniature apple pies! Try them today…they come from Blackbird Design’s new quilting book “Country Inn”.

Apple Roll-Ups
Ingredients
2 apples
Pillsbury Refrigerated Pie Crust, or your favorite homemade pie crust recipe
1/2 cup melted butter
1/2 cup sugar
1/2 cup water
1 tsp cinnamon

Directions
1. Peel and core the apples. Slice each apple into 8 wedges.
2. Cut the pie crust into 2-inch strips. Wrap a piece of dough around each apple wedge.
3. Arrange the apple wedges in a 9 x 13 inch baking pan, making sure the pastries don’t touch each other or the sides of the pan.
4. Brush them with melted butter.
5. Mix the sugar and cinnamon together and sprinkle over the wedges.
6. Pour 1/2 cup water over the pastries.
7. Bake in a 425 degree oven for 25-30 minutes or until golden brown.
Serve warm with vanilla ice cream on top.

Yield: 16 Apple Roll-Ups

Tomato Basil Pizza with Peppers and Mushrooms

Pizza is something I can definitely eat too much of! Right now my stomach hurts from eating too many slices! Tomato Basil pizza is my all-time favorite kind. It is even better with fresh red bell peppers and mushrooms! I have never made homemade pizza dough before, so it was a learning experience for me. This recipe comes from “The Pioneer Woman Cook’s: Recipes From an Accidental Country Girl” cookbook. Enjoy!

To make the pizza crust: Sprinkle yeast over warm water.

With an electric mixer on low, combine flour and salt and drizzle in olive oil until just incorporated.

Mix until the dough forms a ball. Drizzle olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil. Cover and refrigerate dough for 1-2 hours, or up to 2 days.

Preheat oven to 500 degrees. Lightly drizzle olive oil on a pizza pan or rimmed baking sheet. Using your hands, stretch the dough into the desired shape, pressing the dough into the pan with your fingers, the thinner the better.

Spread the prepared pesto sauce over the crust.

Place a layer of sliced mozzarella over the pesto. Top with sliced tomatoes, bell peppers, and mushrooms.

Top with grated Parmesan cheese.

Bake pizza for 10-15 minutes or until cheese is melted and the crust is golden brown.

Cut into slices and top with fresh basil.

Tomato Basil Pizza with Peppers and Mushrooms
Ingredients
1 Pizza crust recipe* (see recipe below)
1 jar prepared pesto sauce
8 oz Fresh Mozzarella, sliced
3 Roma Tomatoes
1 Red Bell Pepper, sliced and sauteed
Fresh Button Mushrooms, sliced and sauteed
Fresh Basil Leaves
Parmesan Cheese, grated

Directions
1. Preheat oven to 500 degrees.
2. Press the the pizza dough into a sheet pan or pizza stone lightly drizzled with olive oil.
3. Smear pesto sauce over the pizza dough.
4. Slice the mozzarella thin enough to cover the pizza thoroughly.
5. Next, lay thin slices of Roma tomatoes over the mozzarella.
6. Saute mushrooms and bell pepper slices and layer over the tomatoes.
7. Sprinkle with Parmesan cheese.
8. Bake for 10-15 minutes, or until cheese is melted, and crust is golden brown.
9. Slice and top with fresh basil leaves.

Makes 1 pizza

*Pizza Crust
Ingredients
1/2 tsp active dry yeast
3/4 cups warm water
2 cups flour
1/2 tsp kosher salt
2 tbsp plus 2 tsp extra virgin olive oil, plus more for drizzling

Directions
1. Pour warm water into a bowl. Sprinkle the yeast over the water.
2. Combine the flour and salt in a mixing bowl.
3. With an electric mixer on low speed, drizzle in the olive oil until just incorporated.
4. In a separate bowl, gently stir the yeast/water mixer and drizzle it into the flour/oil mixture. Mix until the dough forms a ball.
5. Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil.
6. Cover the bowl with a moist towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.

Makes 1 pizza crust