Recipe of the Week – Pork Cutlets

(From The Other White Meat Entrée Collection at emealsforyou.com)

Pork Cutlets

Pork Cutlets

Last month one of my nieces asked me if I remembered the cutlets my mother made with brown gravy over macaroni.  She said it was a favorite of hers, as it was of mine and asked if I had the recipe.  I gave her the recipe and she made it for her family and said it brought back good memories of comfort food growing up.

Last night I couldn’t decide what to make so I made the cutlets.  I can tell you they are just like my mom’s and still a welcome comfort food at our house.

Pork Cutlets

Recipe Summary
Complexity: Easy
Serves: 4
Category: The Other Meat Entrée
Meal: other (General)
1 Tb oil, olive
4 medium pork, cutlet
5 medium mushrooms, sliced
4 cloves garlic, chopped
1 10 oz can beef consommé
1 Tb cornstarch
1 pinch salt and pepper to taste

Have the butcher run thin, boneless, center cut pork chops through the tenderizer. (used for beef cutlets) Place the oil in a saute pan and heat until shimmering. Place the cutlets in the pan and cook for about 4 minutes per side, until browned, remove to a platter and keep warm. Add the mushrooms and garlic and saute for 2 minutes, add the consomme and stir. Put the cornstarch in a cup and add 2 Tb of water, mix. Add to the pan and stir to mix, increase heat while stirring until the gravy is dark brown. Add the cutlets back to the pan and warm through.

Serve over pasta.

You may have to actually ask the guys behind the butcher counter at your grocery to make these for you; don’t hesitate to do so, you won’t be disappointed.

More comfort food at emealsforyou.com.

April 27, 2015 at 11:22 am Leave a comment

Recipe of the Week – Lemon Meringue Tart

From the Dessert Collection at emealsforyou.com

Lemon Meringue Tart

Lemon Meringue Tart

Looking for a fairly easy but impressive dessert?  This lemon meringue tart may be just the right ticket for that informal dinner party or a special treat for your family. With just the right mixture of sweet and tart; not too filling and great presentation; the lemon tart compliments a roasted chicken dinner or fits nicely into a Sunday brunch menu.

We like to add a little excitement to our meal by browning the meringue at the table using a plumber’s touch.

 

Lemon Meringue Tart

Recipe Summary
Complexity: Easy
Serves: 8
Category: Dessert
Meal: Brunch Anyone? (Distinctive Dinners)
2 Tb lemon, zest, grated
1 cup sugar, granulated
12 Tb butter, unsalted
0.5 cup lemon, juice of
4 large egg
1 large egg, yolks
1 recipe Tart Dough
1 recipe Italian meringue

Place lemon zest and sugar in a bowl, mix together. Cut butter into 12 pieces. Place lemon juice, sugar, butter, and all the eggs into a non-reactive sauce pan. Whisk together. Set pan over medium heat and stir until thick and hot to the touch. Remove from heat, strain into bowl and refrigerate for 1/2 hour.

Use pre-baked tart shell, fill with lemon filling. Spoon Italian meringue on top, smooth, then lift your spatula to form peaks. Place in broiler for only 2 minutes to color. (Watch this step, the meringue browns very quickly. Refrigerate until served.

Note: Be sure to add the Tart dough recipe to your shopping list.

You can find a wonderful tart shell recipe along with the Italian Meringue recipe at emealsforyou.com.

April 20, 2015 at 12:36 pm Leave a comment

Recipe of the Week – Asparagus Lasagna

From Starch / Pasta Collection at emealsforyou.com)

Capt. Jim's Asparagus Lagasna

Capt. Jim’s Asparagus Lasagna

I planned this meal a little backwards.  I wanted something light and wanted to pair it with a nice bottle of white wine and a salad. So instead of deciding on the main attraction I focused on what would go with the wine.  Remembering this recipe sent by a good friend and good cook it seemed like just the right touch for a Spring dinner.

Give this a try when you are looking for something different.  Add that good bottle of wine, a vinaigrette  salad and some crunchy French bread for a very good and satisfying dinner.

 Capt Jim’s Asparagus Lasagna

Recipe Summary
Complexity: Easy
Serves: 8
Category: Starch / Pasta
Meal: other (General)
2 Tb oil, olive
9 sheets lasagna noodles
16 oz sun-dried tomatoes, in oil
1.5 cups basil leaves, whole
1.25 cups cheese, parmesan, grated
0.25 lb pancetta
1 medium onions, diced
2 cloves garlic, minced
1 lb asparagus
1 16 oz. container cheese, ricotta
1 tsp salt, kosher
0.5 tsp pepper, fresh cracked
2 cups cheese, mozzarella, shredded
2 Tb butter, unsalted

Boil salted water; add 1 TB olive oil and pasta and cook for 5 minutes. Rinse and drain pasta; separate sheets. Combine sun-dried tomatoes and basil in a food processor; remove to a bowl and stir in 1/2 cup of the Parmesan cheese. Brown pancetta in a sauce pan; remove when done. Add the remaining olive oil to the pan, add the onions and garlic and saute the until tender. Cut the asparagus into 1 inch pieces and add to the pan and cook until tender. Remove asparagus and onions from the pan to a large mixing bowl. Stir in the ricotta, salt and pepper. Preheat oven to 350 degrees. Sprinkle some of the sun-dried tomato mixture over the bottom of a 9 X 13 baking pan. Place a layer of the lasagna sheets in the pan; add half of the asparagus mixture; spread evenly over the pasta. Sprinkle 1/3rd of the mozzarella and 1/3rd of the remaining Parmesan on top; repeat the pasta and mixtures; ending with the a pasta layer and the remaining mozzarella and Parmesan. Dot the top with the butter and bake until heated through and golden. Allow to rest for 10 minutes before serving.

Note: You may substitute any good ham for the pancetta and a good low-moisture cottage cheese for the ricotta.

Want the vinaigrette recipe and more; come over to emealsforyou.com.

April 13, 2015 at 7:39 am Leave a comment

Recipe of the Week – Stewed Tomatoes

(From the Vegetable Collection at emealsforyou.com)

Stewed Tomatoes

Stewed Tomatoes

I know it is a little weird to be writing about vegetables, especially what might be considered “old-fashioned” vegetables after a big Easter meal.  We had company and family in for the usual ham dinner and I made some stewed tomatoes to go with the meal; thinking it would be a colorful extra to the scalloped potatoes and pineapple bread pudding. To my surprise and delight everyone really enjoyed the tomatoes, commenting on how good they tasted.  I had the same reaction last week when we were in NJ and I was looking for a veggie to compliment a dinner.  I guess something you probably pushed around your plate as a youth is now a welcome addition to the traditional meal.

If you want to get some compliments on your next dinner add these tomatoes and sit back and look smart.

Stewed Tomatoes

Recipe Summary
Complexity: Easy
Serves: 4
Category: Vegetables
Meal: Weekday Comfort (Quick Meals Planner)
1 20 oz can tomatoes, diced
2 Tb oil, olive
0.5 small onions, chopped
4 Tb sugar, brown
3 cloves garlic, chopped
0.5 tsp thyme, dried
1 pinch salt and pepper to taste

Heat oil in sauté pan; add
tomatoes, onions, garlic, brown sugar and thyme. . Simmer until liquid evaporates. Add salt and pepper.

Try adding the pineapple bread pudding to your next dinner party; the recipe is awaiting you at emealsforyou.com.

April 6, 2015 at 3:03 pm Leave a comment

Recipe of the Week – Cioppino

(From the Fish Entrée Collection at emealsforyou.com)

Cioppino

Cioppino

Back in NJ this weekend for family functions and decided to make Cioppino for a dinner party. This is the San Francisco version of the French bouillabaisse, the only difference is what fish and shellfish you have available.  Very easy to prepare, your friends will swear you spent a week at a cooking school; just sit back and accept the compliments.

Use any white fish that will stay firm and substitute scallops for the lobster if you wish.

Cioppino

Recipe Summary
Complexity: Easy
Serves: 6
Category: Fish Entrée
Meal: N/A
0.25 cup oil, olive
4 cloves garlic, minced
2 medium onions, chopped
1 medium pepper, green
2 medium bay leaves, whole dried
1 tsp oregano, dried
0.5 lb shrimp, deveined, shelled
1 tsp pepper, hot flakes
1.5 tsp salt, kosher
0.5 tsp pepper, fresh cracked
2 Tb tomato paste
28 oz tomatoes, diced
2 cups wine, dry white
32 oz fish stock
0.5 lb cod
1 lb lobster tails
12 small clams, littleneck
12 medium mussels
1 Tb brandy
2 Tb parsley, flat leaf, chopped

Heat oil in a large pan. Add garlic, onions and chopped green pepper and sauté until softened. Add bay leaves, oregano, hot pepper flakes and salt and pepper. Stir in the tomato paste. Add the diced tomatoes, fish stock and white wine and simmer for 20 minutes. Taste and adjust salt and pepper. (you may make this in advance).

Heat above and add the cod filets, cut into pieces and cook gently until just done about 5 minutes. Remove to a plate and keep warm. Add lobster, chopped into bite size pieces and shrimp and cook for 3 minutes. Add clams and mussels and cook until open. Add a splash of brandy and sprinkle with the parsley and serve with crunchy bread.

As more people are cooking meals at home emealsforyou.com provides easy recipes and meal plans at  $9.95 for a full year’s membership.

 

March 30, 2015 at 4:01 pm Leave a comment

Recipe of the Week – Ada’s Spaghetti Casserole

From Cooking for the Kids Collection at emealsforyou.com)

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Ada’s Spaghetti Casserole

 

 

We are once again back in Lawrenceville for a family function and my thoughts turn toward comfort food.  While this can be found in the Cooking for the Kids Collection on our site at emealsforyou.com; who among us can turn down spaghetti whether we are 7 or 70.  The recipe originated with my mother-in-law’s mother and my mother-in-law turns to this when a little comfort is needed.

Add a salad and some crunchy bread; open a bottle of wine and enjoy!

Ada’s Spaghetti Casserole

Recipe Summary
Complexity: Easy
Serves: 6
Category: Cooking for the Kids
Meal: Baked in Goodness (Share-a-Meal Plans)
5 slices bacon
1 Tb oil, olive
2 medium onions, chopped
1 28 oz. can tomatoes, whole
1 tsp garlic powder
0.75 cup cheese, Romano
10 oz spaghetti, cooked

Prepare pasta according to the package, slightly undercook it. Cut bacon into ½ inch dice, sauté in frying pan until slightly brown, add olive oil and onions and cook until onions are translucent. Add in the juice from the can of tomatoes, cut or break the whole tomatoes into pieces and add to pan. Add garlic powder and half the Romano cheese. Stir and add cooked pasta, mix thoroughly, pour into a oven-proof casserole, sprinkle remaining Romano on top and bake at 350 until top is browned, about 50 minutes.

More comforting recipes at emealsforyou.com

March 24, 2015 at 6:47 am Leave a comment

Recipe of the Week – Pork Piccata

(From The Other White Meat Entrée Collection at emealsforyou.com)

Pork Piccata

Pork Piccata

Chicken Piccata is a staple meal when we go on one of our quarterly trips to NJ.  It is my mother-in-law’s favorite and we always bring it with us for the dinner after our 9 hour drive.  I was in the market the other day and there was a sale on pork tenderloin. Never one to pass up a sale and much less one on pork tenderloin I decided to make my chicken recipe using the pork tenderloin.  Not surprisingly this worked out very well; a little thicker than the chicken and plenty juicy and tasty.

This is a simple and easy to make dish.  Add some pasta, perhaps homemade, and a salad and your family will think they are in a restaurant.

 

Pork Piccata

Recipe Summary
Complexity: Easy
Serves: 4
Category: The Other Meat Entrée
Meal: N/A
2 lb pork tenderloin
2 Tb rice flour
1 large egg wash
1 cup panko breadcrumbs
3 pinch salt and pepper to taste
2 Tb oil, olive
4 oz mushrooms, sliced
1 large lemon, juice of
2 Tb capers
12 oz chicken broth
2 tsp cornstarch
1 medium lemons

Cut the pork tenderloin into 6 -8 oz portions. Place in a plastic bag and pound until about 1/2 inch thick. Place flour in a shallow bowl, place egg wash in another bowl and place the panko breadcrumbs in a third bowl. Salt and pepper each bowl. Dip the pork in the flour, shake off excess, dip in the egg wash and place in panko. Heat the oil in a sauté pan and add the pork tenderloin portions when the oil begins to shimmer. Sauté for 3 minutes per side, until golden. Remove to a plate and keep warm. add the mushrooms and capers to the pan; add the chicken broth and lemon juice and cook for a few minutes until mushrooms are softened. Mix the cornstarch in a small amount of water and add to the pan. Spoon the thickened sauce over the pork. Slice the lemons in wedges and place alongside of the plated pork.

There are more great pork recipes at emealsforyou.com.

 

March 16, 2015 at 12:19 pm Leave a comment

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