Wednesday, April 22, 2015

Wiener Schnitzel

The other night, I made a simple yet delicious meal.  I made some Wiener Schnitzel which I haven't made in ages.  It reminded of the days when I took a trip to Vienna and was introduced to this wonderful dish.  I never imagined a dish so good was so easy to prepare.

Veal can get expensive, so you can substitute a boneless pork chop or chicken cutlet for the veal.   Basically, you just coat the veal or whatever meat you are eating with flour, an egg wash, and bread crumbs.  Next you fry the schnitzel in some oil until browned on each side.  Serve with a wedge of lemon and your favorite side.   I served mine with a side of  Slow Cooker Hot German Potato Salad.

Wiener Schnitzel

4 veal cutlets pounded thin to 1/4-inch thickness
1/4 cup plain bread crumbs
1/2 teaspoon salt
1 large egg
2 tablespoons water
1/2 cup all-purpose flour
1 1/2 tablespoons vegetable oil

1.  Place bread crumbs and salt in a shallow bowl.  Whisk together the egg plus the water  in a bowl. Place the flour in a third bowl.
2. Coat 1 veal cutlet in the flour.   Dip into the egg mixtures.  Be sure to let the excess drip back into the bowl.  Finally coat the veal in bread crumbs.  Transfer cutlet to a wire rack and repeat with remaining cutlets.
3. Heat the vegetable oil in a large skillet over medium-high heat.  Add the veal cutlets and cook 3 minutes  or until golden brown turning once.  Repeat with the remaining cutlets.
4.   Place the cutlets on plates and serve with a lemon wedge.

Makes 4 servings

Friday, April 17, 2015

Slow-Braised Beef Ragu

A rich and hearty sauce that is perfect over a bed of egg noodles.  This recipe is cooked in your slow cooker for 10 hours.  The aroma that permeates the house is intoxicating.  This recipe is great for those days when you need to have dinner cook while you are busy doing errands or working in the garden.

This recipe was a great change from my traditional meat sauce.  Tender chunks of meat which had been cooked in wine were bursting with flavor.  The sauce was very rich and flavorful and clung to the noodles.  There was goodness in every bite.

Slow-Braised Beef Ragu
From Good Housekeeping

3 stalk celery
1 medium carrot
1 medium onion
4 clove garlic
1 tbsp. olive oil
1 beef chuck roast
1/4 c. tomato paste
1 can diced tomatoes
1 c. dry red wine
2 sprig fresh rosemary
1 lb. pappardelle or curly egg noodles
Grated Parmesan cheese
Finely chopped fresh parsley

1. In food processor, pulse celery, carrot, onion, and garlic until finely chopped, scraping down side of bowl occasionally.
2. In large skillet, heat oil on medium-high until hot. Sprinkle beef all over with 1/2 teaspoon each salt and pepper. Add beef to skillet; cook 6 to 8 minutes or until browned on all sides, turning occasionally. Transfer beef to 6- to 7-quart slow-cooker bowl.
3. To same skillet, add vegetable mixture and 1/4 teaspoon salt. Reduce heat to medium. Cook 5 minutes, stirring occasionally. Add tomato paste; cook 1 minute, stirring. Stir in diced tomatoes and wine. Cook 2 minutes, stirring and scraping up browned bits. Pour mixture over beef. Add rosemary.
4. Cover and cook on low 10 hours or until very tender.
5. Transfer beef to cutting board. Skim and discard fat from cooking liquid. Remove and discard chunks of fat from beef. Shred beef into bite-size chunks and return to cooking liquid. Serve tossed with pappardelle; garnish with parsley and Parmesan, if desired.

Serves 8

Tuesday, April 14, 2015

Ginger Chicken Noodle Bowl

A very tasty dinner that is easy, nutritious, and very flavorful.  I love making noodle bowls because they are a one dish meal.  You have your grains, veggies, and meat in one delicious bowl.    This recipe is very easy to make and extremely satisfying and delicious.

In this recipe, you do not need to make any sauces - a great time saver.  You use prepared Stir Fry Sauce that you season with some ginger.  Add some  pre cooked chicken -  this is a great way to use up any leftover chicken you may have in the fridge.  Next, you stir fry some fresh veggies - mushrooms, sugar snap peas, and a sweet red pepper.  Add some cooked Chinese egg noodles, cashews,  and dinner is about ready.  Just combine everything in a skillet and heat through.  Your dinner is ready to serve.  Enjoy:)

Ginger Chicken Noodle Bowl
From Kraft


2 cups  dried Chinese egg noodles or fine egg noodles (4 ounces)
1/4  teaspoon ground ginger
1/3 cup  bottled stir-fry sauce
1 cup  fresh sugar snap peas or pea pods, tips and stems removed and cut up
1 cup  sliced fresh shiitake mushrooms
1 small  red sweet pepper, cut into bite-size strips
2 teaspoons  peanut oil or cooking oil
5  ounces cooked chicken breast, cut into strips (about 1 cup)
2 tablespoons  broken cashews

1. Cook noodles according to package directions. Drain; set aside. Stir ginger into the bottled stir-fry sauce; set aside.
2. In a large skillet cook and stir peas, mushrooms, and sweet pepper in hot oil over medium-high heat for 3 to 5 minutes or until crisp-tender. Add cooked noodles, chicken, stir-fry sauce, and cashews; heat through.

Makes 3 servings

Saturday, April 11, 2015

Slow-Cooker Hot German Potato Salad

Need a change from the traditional cold potato salad?  Try this tasty Hot Potato Salad where the potatoes are coated in a light dressing flavored with bacon, vinegar, and sugar.  Mmm a great tasting side.

You start by scrubbing some potatoes and slicing them up.  Set the potatoes aside.  In a skillet, cook some bacon until crispy. Remove the bacon and add some chopped onions and celery.  The onion mixture is sprinkled with some salt, celery seed and pepper.

Next the potatoes are layered in a slow cooker with the onion mixture.  Chicken broth is poured over the potatoes and onions.  Cover and cook on low for 5  to 6 hours.    Once the potatoes are cooked, mix some sugar, cornstarch and vinegar together and stir into the slow cooker.  Add the bacon and then the potatoes.  I mixed mine gently to coat them (the potatoes) in the dressing.  The heat is then turned on to high and the potatoes are cooked for another 30 minutes.

When ready to serve, sprinkle the potatoes with some fresh parsley.  Enjoy.

Slow-Cooker Hot German Potato Salad
From Betty Crocker

1/2 lb bacon, chopped
1 1/4 cups chopped onions (about 3 medium)
1 1/4 cups chopped celery (about 5 medium stalks)
1 1/2 teaspoons salt
3/4 teaspoon celery seed
1/2 teaspoon pepper
2 lb small red potatoes (2 to 3 inch in diameter), cut into 1/4-inch slices
1 cup  chicken broth
1/4 cup sugar
2 tablespoons cornstarch
1/4 cup cider vinegar
2 tablespoons chopped fresh parsley
1. Cook bacon in 12-inch skillet over medium-high heat, stirring frequently, until brown and crisp; remove from skillet with slotted spoon and drain on paper towels. Cook onions and celery in bacon drippings 5 to 8 minutes over medium-high heat, stirring frequently, until crisp-tender. Sprinkle with salt, celery seed and pepper. Cover and refrigerate bacon.
2. Layer half each of the potatoes and onion mixture in 3- to 4-quart slow cooker. Repeat layers. Pour broth over top.
3. Cover and cook on Low heat setting 5 to 6 hours.
4. Remove potatoes from cooker, using slotted spoon. Mix sugar, cornstarch and vinegar in small bowl; stir into liquid in cooker. Stir in bacon. Gently fold in potatoes. Increase heat setting to High. Cover and cook 20 to 30 minutes or until potatoes have thickened. Sprinkle with parsley. Potato salad will hold on Low heat setting up to 2 hours; stir occasionally.

Tuesday, April 7, 2015

Crock Pot Chile-Chicken

Need a meat dish that if versatile and extremely flavorful?  Try this recipe for Crock Pot Chile-Chicken.  The chicken is shredded after it is cooked and you can use it for tacos, burritos, sandwiches, sliders, enchiladas, let it cool and use on salads.  The possibilities are endless.

This recipe is very easy and budget friendly.  Just takes 1 1/4 pounds of chicken breasts and sprinkle some taco seasoning over them.  Add a can of green chilies and pour some enchilada sauce over the breasts.

Cover and cook on low.  When the meat is cooked remove from the crock pot and shred with two forks.  Place the meat back in the crock pot and stir in the sauce until well coated.

I made some chicken tacos with the meat for dinner.   The leftovers I had, I heated up slightly and made some sliders.   Everything tasted delicious and had a wonderful southwestern flavor.

Crock Pot Chile-Chicken


1 1/4 pounds boneless, skinless chicken breasts
1 envelope  taco seasoning mix
1can (4.5 oz)  chopped green chiles
1 cup  enchilada sauce

1. Spray 3- to 4-quart crock pot with cooking spray. Place chicken breasts in crock pot.

Sprinkle with half of the taco seasoning.  Turn the chicken breasts and sprinkle with remaining taco seasoning.    Scatter  green chiles over the breasts. Pour  enchilada sauce over the breasts.
2. Cover and cook on Low for 6 to 7 hours.
3. Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker.  Cover and cook on Low for 15 minutes.
4.  Chicken is ready for use in tacos, enchiladas, burritos, salads, sandwiches, etc.

Friday, April 3, 2015

Rice Krispies Treat Eggs

Everyone loves Rice Krispies treats at my house.  With Easter around the corner, the kids made Rice Krispies treats shaped like Easter eggs.  They used those plastic eggs that you can find at the store.  The traditional treat recipe is used.  The mixture is scooped into the plastic eggs that have bee coated lightly with cooking spray.  Press the mixture into the egg halves and close.  Wait a few minutes and remove the eggs from the mold.

Plastic Eggs

The kids decorated their eggs with colored sugar and sprinkles.  A great way to enjoy a traditional treat.

Rice Krispies Treat Eggs
From Kellogg's

3 tablespoons butter
1 package (10 oz., about 40) JET-PUFFED Marshmallows
4 cups JET-PUFFED Miniature Marshmallows
6 cups Kellogg's® Rice Krispies® cereal

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered teaspoon or wax paper evenly press mixture into plastic eggs coated with cooking spray. Cool slightly and remove treats from molds.   Decorate with sprinkles or colored sugar.

Tuesday, March 31, 2015

Salt-Baked Potatoes With Roasted Garlic and Rosemary Butter

If you like baked potatoes you will love these potatoes.  These potatoes are flavorful and their flesh is light and fluffy.  As for the skins, they are crisp and delicious.  Not at all tough. 

Oven Ready

The secret according to "America's Test Kitchen" is baking the potatoes on a bed of salt. To add flavor to the spuds rosemary and garlic are baked with the potatoes. To keep the potatoes moist, the baking pan is covered with foil.    Bake the potatoes in a 450 degree oven for 1 1/4 hours then remove them from the oven.

Once removed from the oven, the skins are brushed with some olive oil and they are placed back in the oven.  They are baked uncovered for 15-20 minutes.  Remove from oven and remove any salt that is on the skins.
Brushed With Olive Oil

You can serve these potatoes with Garlic and Rosemary Butter or with toppings of your choice.    I served mine with our favorites of butter, sour cream, chives, and bacon bits.  Best potatoes ever:)

Salt-Baked Potatoes With Roasted Garlic and Rosemary Butter
From America's Test Kitchen


2 1/2 cups plus 1/8 teaspoon salt
4 russet potatoes, scrubbed and dried
2 sprigs plus 1/4 teaspoon minced fresh rosemary
1 whole head garlic, outer papery skin removed and top quarter of head cut off and discarded
4 teaspoons olive oil
4 tablespoons unsalted butter, softened

1. Adjust oven rack to middle position and heat oven to 450 degrees. Spread 2 1/2 cups salt in even layer in 13 by 9-inch baking dish. Gently nestle potatoes in salt, broad side down, leaving space between potatoes. Add rosemary sprigs and garlic, cut side up, to baking dish. Cover baking dish with foil and crimp edges to tightly seal. Bake 1 1/4 hours; remove pan from oven. Increase oven temperature to 500 degrees.

2. Carefully remove foil from baking dish. Remove garlic and set aside to cool. Brush exposed portion of each potato with 1 teaspoon oil. Return uncovered baking dish to oven and bake until potatoes are tender when pierced with tip of paring knife and skins are glossy, 15 to 20 minutes.

3. Meanwhile, once garlic is cool enough to handle, squeeze root end until cloves slip out of their skins. Using fork, mash garlic, butter, 1/8 teaspoon kosher salt (or pinch table salt) and minced rosemary to smooth paste. Remove any clumped salt from potatoes (holding with kitchen towel if necessary), split lengthwise, top with portion of butter, and serve immediately.

Serves 4