Saturday, January 16, 2010

Easy Guacamole

Guacamole!



I accidentally figured this out one weekend. No more packets of guac seasoning for me! It goes very well on chips or as a topping for Quesadillas or other Mexican foods. And it's a winner with the picky eater (Eric), so it may be a hit for other picky kiddos.

Ingredients
2 ripe avocados
1/3 cup salsa (you choose the hotness)
squirt of lemon juice

Method
1. Peel, then chop or mash avocado (I like mine with small chunks).

2. Stir in the salsa and lemon juice.

3. Eat!

Friday, January 15, 2010

Jenny's Pork Schnitzel Recipe

Let me tell you, I have been making this exact schnitzel recipe for years now. Justin and I have taste-tested many iterations to come up with this particular formula. And then one day recently, we went to lunch with Justin's mom to the nearby Olive Garden. Justin ordered their Pork Milanese. We looked at it. We tasted it. We sat there slack-jawed because it was exactly *EXACTLY* (No I'm not exaggerating) the same as I make it.

Crazy huh?

Usually if I want to recreate a restaurant recipe, I google it on the Internet. So anyone who loves OG's breaded pork cutlet, give this a try.

PS Sorry, I have not tried to clone their ravioli that comes with the pork cutlet.

Ingredients
6 cutlets of lean pork or venison, about ¼" thick
2 eggs
1/2 tsp. coarse ground black pepper
1 tsp. salt
1 tsp. poultry seasoning
1 ½ cups plain bread crumbs
1/3 cup flour
½ cup butter or margarine
2 lemons, cut in wedges
3 T. chopped fresh parsley

Method
1. Pound meat with a mallet until 1/8" thick. You may want to cover the meat with plastic wrap to prevent any meat juice splatters. The photos show elk meat used the last time we made this.



2. In a pie dish, beat eggs with salt, pepper, and poultry seasoning. Put flour in a shallow dish or on waxed paper. Sometime we also add additional salt and pepper to the flour. I'll leave that up to you.

3. Put bread crumbs in another shallow dish or sheet of waxed paper.

4. Now for the dredging and dipping. When I do this, I have a fork handy and use the same hand to dip because this gets messy. Use your fingers to dredge the meat in the flour until evenly and lightly coated.



5. Transfer meat to the eggs. Use the fork to turn the meat in the egg mixture and transfer it to the breadcrumbs.



6. Coat the meat with breadcrumbs evenly.



7. Melt ¼ c. butter in a skillet. Add 2-3 pieces of coated meat at a time. Cook about 5 minutes per side or until browned and no red juices are released when poked.



Try to limit poking and flipping because the breading will disintegrate if handled too much. Add remaining butter as needed when the skillet looks dry. The cutlets should be a nice golden brown.




8. Place cooked cutlets on a serving platter. Squeeze lemons and sprinkle parsley over top of cooked meat.

9. I sometimes make pan gravy and serve this with mashed potatoes. You can also serve with buttered spaetzle and a veggie like Brussels sprouts.

Thursday, January 14, 2010

Cranberry-Raspberry Mousse



One more gem for the Holiday Cooking Guide, Justin's Thanksgiving meal isn't complete without some kind of cranberry side dish. This cranberry-based mousse is nice alone, like a dessert, or smeared on your turkey. Justin's mom even likes it on her turkey sandwich. (I'll take plain cranberry jelly for that!)

And on the topic of Justin's mom, I got this recipe from her. She usually makes it with sugar-free gelatin and sugar-free juice. I happen to get horrible headaches from too much artificial sweetener, so I went for the regular, full-sugar versions. But if you are trying to shave a few calories, go for the sugar-free stuff. It's tasty either way.

Ingredients
1 6 oz. box raspberry gelatin
2 cups cranberry-raspberry juice
1 can cranberry jelly (not the whole fruit kind)
1 pint whipping cream

Method
1. Bring the cran-raz juice to a boil.

2. Dissovle the raspberry gelatin in the hot cran-raz juice.



3. Add the cranberry jelly and mash and mix it in. It doesn't have to be smooth. Small jelly chunks are yummy.



4. Pour into a large serving bowl and refrigerate until it starts to gel, about 2 hours.

5. When the gelatin is thickened, but not set, beat the whipping cream until peaks hold.



6. Mix about half of the whipped cream into the thickened cranberry mixture.



7. Smooth out the mixture.



8. Spread the remaining whipped cream on top. You should be able to see the layers.



9. Let chill until set.

10. Serve with your holiday Turkey.