Jaegerschnitzel

Hubs and I have an affinity for Europe.  We are both fascinated by its' history, architecture, and food.  We would LOVE to go and just eat.  We enjoy the food.  This week, we're eating food from various countries in Europe.  Last night was Germany.  I have some German heritage in my family.  I remember my grandmother cooking various cream sauces for meat like this recipe.  When we ate it last night, it really brought back some memories.   Jaegerschnitzel is a mushroom cream sauce served with meat cutlets.  I chose to use pork.  Here's my recipe.

Jaegerschnitzel

Ingredients:
Jaeger -

1/2 cup chopped onion

1 Tbs. butter

8 oz. mushrooms, sliced

1 cup chicken broth

1/2 cup + 2 Tbs. half and half, divided

2 Tbs. flour

1/4 tsp. salt

Freshly ground pepper

3 Tbs. fresh parsley, chopped

Schnitzel -

4 pork loin chops

3 Tbs. flour

1/4 tsp. salt

Freshly ground pepper

1/8 tsp. cayenne pepper

2 Tbs. butter

Directions:

1. Melt 1 Tbs. butter in large skillet.  Sauté onion until translucent.  Add sliced mushrooms and brown.

2. Add broth.  Bring to a simmer and cook for 3 minutes. Add 1/2 cup of half and half and simmer for 5 minutes.

3. Mix remaining 2 Tbs. of half and half with 2 tablespoons of flour to create a slurry. Add slurry to mushroom mixture and bring to a simmer, stirring constantly to avoid clumps. Add parsley, salt and pepper to taste. Keep warm while cutlets are cooked.

4. Lay pork chops on cutting board, cover with plastic wrap, and pound with mallet until chops are 1/4 inch thick.  Slice cutlets in half. 

5. Melt 2 Tbs. butter in skillet. Dip cutlets in flour mixed with pepper, salt and cayenne pepper, shake off extra flour and sauté for 3 minutes on each side or until browned and cutlets are cooked through.  Remove from skillet to plate lined with paper towels to catch grease.  Serve with sauce and mashed potatoes.

Tomatillo and Cilantro Sauce

I made fish tacos the other night, and this time, because I'm trying to eat healthier, I made a different sauce for them.  And, AND, AND! I liked it even more than the first one.  SCORE!  I'm sure it would work on other things, and trust me, I'll be trying a few in the coming weeks.

Tomatillo and Cilantro Sauce

Ingredients:
2 tomatillos, peeled and washed
1/2 bunch fresh cilantro, washed and dried
1 tsp. lime juice
1 cup sour cream
1 Tbs. chipotle sauce (add more if you want it spicy)
1 tsp. onion powder
2 tsp. garlic powder

Directions:
1. In food processor, puree tomatillos, cilantro, and lime juice.
2. In a medium bowl, combine all ingredients and stir until combined.
3. Refrigerate for at least 6 hours to allow flavors to combine.

Roasted Chicken with Sweet Potatoes

Yesterday, I had PLANNED on making my Crock Pot Rotisserie Chicken.  But when I went to prep it yesterday morning, it had not completely thawed yet.  Problem since you cannot remove the giblets unless it's thawed!  So, I had to resort to waiting until the afternoon and roasting it in the oven.  I had also planned on having baked sweet potatoes with it.  But being me, I LOVE having a one step prep/bake dinner.  So, I decided to search out some recipes that had both the chicken and sweet potatoes in it.  I did not find a single recipe that looked appetizing, so I came up with my own.  And it was G.O.O.D!  So yummy!  Here it is!

Roasted Chicken with Sweet Potatoes

Ingredients:
1 whole chicken, defrosted with giblets removed
2 lemons
7 garlic cloves, peeled
4 bay leaves
3 medium sweet potatoes
1 red onion
1 Tbs. kosher salt
1 tsp. ground black pepper
1 Tbs. + 1 tsp. ground thyme
1 Tbs. + 1 tsp. rosemary
1 Tbs. rubbed sage
2 Tbs. + 1 tsp. olive oil
Salt and pepper for seasoning

Directions:
1. Preheat oven to 350 degrees.  Rinse chicken and pat dry with paper towels. 
2. In a small bowl, combine kosher salt, ground black pepper, 1 Tbs. thyme, 1 Tbs. rosemary, and 1 Tbs. sage.  Season cavity of chicken with spices.  Slice 1 lemon into quarters.  Stuff cavity with lemon quarters, garlic cloves, and bay leaves.  Rub outside of chicken with 1 tsp. olive oil and season with salt and pepper. Set aside.
3. Clean sweet potatoes, leaving skins on.  Cut into 2 inch cubes.  Slice red onion into quarters.  Slice remaining lemon into eighths.  In a bowl, combine potatoes, onion, and lemon.  Drizzle 2 Tbs. olive oil and toss.  Add thyme and rosemary and toss.  Pour into a 9x13 pan.  Season with salt and pepper.
4. Place chicken on top of vegetables.  Cook uncovered for 90 minutes.  Remove from oven and place a sheet of aluminum foil over pan.  Allow chicken to sit for 5-10 minutes after removing from oven to retain juices. 

Spinach and Mushroom Stuffed Shells

Warning: This recipe is not for the faint of heart or those who are dieting.  It is LADEN with cheese.

That being said, I wanted to get this recipe posted today, while I was thinking about it.  I didn't have a link for it on the menu this week.  Sorry.  It is so oooey gooey yummy... mmmmm.... I can't wait for dinner tonight.  I choose to use fresh ingredients for this one, but you can buy frozen or canned products if you want to save time. 

AND AND AND!!! You can freeze this recipe for later if you like - just wrap it tight with heavy duty aluminum foil.  When you are ready to cook it, preheat oven to 400 degrees and cook for 90 minutes. 

Spinach and Mushroom Stuffed Shells

Ingredients:
1 box Jumbo Pasta Shells
26 oz. jar of spaghetti sauce
3 cups Mozzerella cheese
8 oz. Ricotta cheese
1/2 cup grated Parmesan Cheese
2 cups chopped spinach
1 package sliced mushrooms, minced
3 cloves garlic
3 eggs

Directions:
1. Cook pasta shells according to directions on box.  Drain and set aside.
2. Prepare cheese filling by combining 3 cups of the Mozzerella, Ricotta, and Parmesan cheeses, spinach, mushroom, garlic, and egg in a large bowl. 
3. Pour 1/3 of bottle of spaghetti sauce into an ungreased 9x13 pan.  Spoon cheese filling into shells and place in 9x13 pan.  Pour remaining sauce over tops of shells.  Sprinkle remaining 1 cup of Mozzerella cheese over sauce.
4. Cover with aluminum foil.  Keep refrigerated until ready to cook. 
5. Preheat oven to 350 degrees.  Cook for 45 minutes or until cheese is melted. 

Note: I NEVER have enough room for all the shells in a 9x13 pan, so I place the remainder (filled) onto a cookie sheet, freeze them for 2 hours, then throw them into a gallon size freezer bag for later.

Tuscan Soup

I love Olive Garden's all you can eat soup and salad lunch.  It is so yummerific.  Oh yeah, that's a word.  Look it up!  Okay, maybe not.  But it should be.  Anyhooser, I am too cheap to pay their prices.  So, I decided to make my own version of their Zuppa Toscana.  Plus, I like my soup a little less greasy, a little creamier, and a little more somethin' somethin'.  So, here is my version.

Tuscan Soup

Ingredients:
1 lb. Italian sausage
1/2 lb. bacon, chopped
3 cups water
2 14.5 oz. cans chicken broth
2 large russet potatoes, scrubbed and cubed into bite size pieces
1 medium onion, peeled and chopped
3 cloves garlic, minced
3 cups chopped kale
2 cups heavy whipping cream
salt and pepper to taste

Directions:
1. In large skillet or dutch oven, brown sausage, breaking into small pieces while it cooks.  Drain and set aside.  In same skillet, brown bacon, drain.  Combine sausage and bacon in a large colander, rinse, and drain once more.  Set both aside.

2. Put potatoes, onions, and garlic in stock pot.  Cover with water and chicken broth.  Bring to a simmer and cook until potatoes are at tender-crisp stage.  Add meats and simmer for another 10-20 minutes.

3. Add kale and whipping cream.  Heat through.  Add salt and pepper.  Serves 6.

Fish Tacos

We have been on a Mexican food kick lately.  Not sure why.  Cilantro, lime, REALLY good tortillas....yummmmmmm.  I made up some fish tacos tonight, and OH.MY.LANTA they were good.  It's probably a good thing that I didn't make too much because I honestly think we might have hurt ourselves.  It might seem like I am using a lot of chipolte peppers, but trust me, it makes the tacos so flavorful.  It's really not that spicy.  This recipe will feed 4 people.

Fish Tacos

Ingredients:

Fish:
1 lb. tilapia
3 Tbs. olive oil
3 Tbs. lime juice
1/2 tsp. salt

Sauce:
6 oz. greek style plain yogurt
2 Tbs. mayonnaise
3 Tbs. pureed chipolte peppers in adobo sauce
1 tsp. lime juice
2 tsp. chopped fresh cilantro

Fillings:
Fajita style tortillas
Monterey Jack cheese
Avacado
Shredded Cabbage
Chopped Fresh Cilantro
Lime Wedges

Directions:
1. Combine ingredients for sauce in a bowl and stir well until combined.  Cover and refrigerate for at least 8 hours.
2. Combine fish, oil, lemon juice, and salt in a ziploc bag and allow to marinade for 20-30 minutes, turning frequently.
3. Grill fish for 3 minutes on each side or until cooked through.  Set aside.  Grill tortillas for a few seconds to heat through. 
4. Flake the fish with a fork.  Place on a tortilla and add the sauce and choice of toppings.

Chicken Curry

Okay, my friend Tim has been asking for a curry recipe for a while now.  Tim - this is for you.  It is so yummy!  A little bit of heat, but absolutely yummy.  Hubby and I were eating leftovers the next day, which was even better.  And I even found some Naan bread at Fresh and Easy!  If it is too much heat for you, you can serve it with plain yogurt or sour cream. 

Chicken Curry

Ingredients:
6 tbs. olive oil
1 medium onion, chopped
2 sweet potatoes, peeled and cut into 1/2 inch cubes
4 garlic cloves, minced
5 Tbs. curry powder
2 tsp. ground cinnamon
2 tsp. paprika
2 bay leaves
1 tsp. ground ginger
1 tsp. sugar
3 skinless/boneless chicken breasts, cut into 1/2 inch cubes
2 Tbs. tomato paste
2 cups plain yogurt
1 1/2 cup coconut milk
2 Tbs. lemon juice

Directions:
1. Heat olive oil in a skillet over medium heat. Saute onion, sweet potato, and garlic until lightly browned.
2. Stir in curry powder, cinnamon, paprika, bay leaves, ginger, sugar. Continue stirring for two minutes.
3. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil. Reduce heat and simmer for 20-25 minutes.
4. Remove bay leaves and stir in lemon juice. Simmer 5 minutes. Eat over rice.