Learning To Be a Mom: Recipes

Showing posts with label Recipes. Show all posts

A couple years ago I posted a recipe for pork schnitzel with mushroom gravy, and it is delicious. I have found another equally delicious schnitzel variation to share. And let's be honest, you can't ever have enough schnitzel in your life. We made this weeks ago to celebrate Germany's win in the World cup, and it was so incredibly delicious.

Ingredients:

1 1/2 lbs pork chops

1/2 C Flour

3 T Grated Parmesan

2 Eggs

1/2 t Salt

1/4 t Pepper

2 T Milk

1 C Dry Bread Crumbs

Butter

Oil

Lemon Slices

1. Place thawed pork chops between plastic wrap or inside a ziploc bag. Pound with a meat mallet until very thin, about 1/4 inch.

2. Combine parmesan, eggs, salt, pepper and milk in a medium sized bowl. Pour flour in a separate bowl, and bread crumbs in a third bowl.

3. Coat pork chops in flour, then dip in the egg mixture. Then coat it in bread crumbs. Gently press the bread crumbs onto it to help them stick. Let them rest in a single layer for at least 30 minutes.

4. Melt 3 Tablespoons of butter in a skillet and add some oil. There needs to be quite a bit of butter and oil in the pan to keep the schnitzel from sticking to the pan. Once the butter and oil are heated cook the schnitzel until browned on each side, about 3 minutes on each side.

5. Squeeze lemon on top for added deliciousness.

*Okay here is the trickiest part of making schnitzel, cooking it all the way through without burning the outside. First you really need to make sure the meat is pounded thin so it can cook all the way through fast. Second tip, heat the oil over medium to medium high heat so it is hot enough to cook quickly, but don't let it get too hot, or your breading will burn and the inside will still be pink.

Okay, that's it. If you want to be super authentic throw some sauerkraut on the plate too. Ours may or may not have come from a can. Either way it was very yummy.

I know it's summertime and technically the wrong season for pumpkin treats, but is it ever really a wrong season for delicious cookies? The answer is a resounding NO. These are the best pumpkin chocolate chip cookies ever. They are incredibly soft. I'm pretty sure they stay soft forever, but I can't be sure because after a few days they are always gone. So if you are tired of the heat and ready for a taste of fall, these cookies are calling to you, or I guess you can just hold into it until fall, but don't forget about them or you'll be sorry.

Ingredients:
1 C Shortening
1 C Sugar
1 Egg
1 C Pumpkin Puree
2 C Flour
1 t Baking Powder
1 t Baking Soda
1 t Cinnamon
1/2 t Salt
1-2 C Chocolate Chips

Cream the shortening and sugar together. Then mix in the egg. Add the pumpkin. Mix in the dry ingredients, and chocolate chips. Spoon onto cookie sheet and bake at 350 degrees for 10-12 minutes. It makes about 3-4 dozen.

That's all there is to it. Easy and delicious!

This summer we visited some family in Georgia. It was my first trip to the south, unless you count a layover in the Atlanta airport. As we were planning what we would do on our trip, I said the the only things I cared about was visiting a plantation and eating southern food. Luckily, we got to experience both of these and much more. It was such a great trip. The southern food may have been my favorite. Our family took us to a nice buffet style dinner at the Blue Wilow Inn. They had fried okra, fried green tomatoes, chicken and dumplings, pecan pie. Pretty much everything you need for a southern style dinner. One of my favorites was the macaroni and cheese. It was so good. The best part is that they have a few of their recipes online including their macaroni and cheese recipe, so even though we can't fly out to Georgia every month, we can eat like we're there. I have altered this recipe slightly, but it still tastes authentic.

Side note: I posted another baked macaroni and cheese recipe on here a few months ago. I still love that recipe, and it is different and worth trying. I think we will probably go back and forth between these two recipes. Also, please don't think that we just eat a ton of mac and cheese. I know it isn't exactly healthy, but sometimes it just tastes so good.

Here is what you need:
8 oz Macaroni Noodles
1 t Vegetable Shortening
1 C Cheddar Cheese, divided
1/2 C Cheese Whiz
3/4 C Milk
2 Eggs, beaten
1 T Mayo
1/2 t Mustard

Topping:
2 T Butter
1 C Bread Crumbs

1. Cook noodles according to package directions, adding shortening to the water.

2. After draining the water off the noodles, combine them with all other ingredients. Place in a greased 8x8 pan. Save 1/4 cup of the cheese to sprinkle on top.

3. In a pan, melt butter and add bread crumbs. Coat bread crumbs in the butter and cook until bread crumbs are lightly browned. Spread on top.
Let me explain this picture.I wanted to put bread crumbs on top, but Husband wanted to stick with the original recipe, so we compromised by just putting bread crumbs on half. But after tasting some from both sides, I won Husband over and now we bread crumb the entire thing!

4. Bake at 350 degrees for 25-30 minutes, and enjoy.

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We always hear about quick and easy recipes for weeknight meals. Well I don't know about you, but sometimes I feel like I need something even quicker and easier on weekend nights. The weekends just get so busy and then all of a sudden I realize we still need to eat dinner. This crouton chicken became my quick and easy weekend night dinner this weekend. I got this recipe from my friend Nicolette. I like this recipe for a few reasons. First, and most important, it tastes great! Second, it is so easy to put together. You literally can't mess it up. Third it's very inexpensive. It's one of those meals that I especially like to make at the end of the month when the grocery budget is almost gone so I don't have to go to the store.

Here is what you need: (I half this recipe for my family since it's just 2 adults and a toddler, but I'm giving you the full amounts)
4-5 Chicken Breasts
2 Cans Cream of Chicken Soup
1/2 C Water
Cheddar Cheese- Sliced or Shredded
1 Box Stuffing
1 Cube Butter, melted
Noodles, whatever kind you want cooked according to package directions.

1. Place chicken breasts in a 9x13 inch pan and cover with cheese.

2. Mix together soup and water and pour over chicken. Top with stuffing mix and pour melted butter on top.

3. Bake at 350 degrees for 50-55 minutes. If the top starts to look too dark cover it in tin foil and continue baking. I wish I had a picture of what it looks like all together at the end, but I have an intense fear of food poisoning, so the second I pulled it out of the oven I had to hurry and dig out a piece of chicken to make sure it was cooked all the way through, thus destroying the overall appearance.

4. Serve over noodles with a vegetable on the side.

Does it get any easier than that? I submit that it does not! We especially love the crunchy stuffing on top. Mmm mmm good.

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I love shrimp! We don't eat it very often because it is a little pricey, but every once in awhile we splurge. This time around it was in celebration of my birthday. On my actual birthday we stuffed ourselves with a humongous breakfast, and we couldn't eat for the rest of the day, so my birthday dinner was pushed until today. It was worth the wait! We got the recipe for this marinade from Husband's brother. I loved going there and having shrimp and salmon. They were kind enough to share their recipe with us when we moved away, and now I share it with you. Use it well.

Here is what you need:

1 C Olive Oil

1 T Parsley

3 T Lemon Juice

3 Cloves Minced Garlic

2 T Tomato Paste

2 t Oregano

1 t Salt

1 t Pepper

2 lb Large Shrimp, peeled and deveined

You need to marinade this for several hours. You could start it in the morning or even the night before. If you're in a pinch you can get away with a shorter marinade time, but it's better if you let it go longer.

1. Mix all the ingredients together in a large bowl and let the shrimp marinade.

2. When you are ready to grill, thread shrimp onto skewers.

3. Start grilling. (This is Husband's job.) We buy shrimp that is already fully cooked, so basically we are just heating it up and giving it that nice smoky flavor. It takes about 10-15 minutes depending on how you like it cooked.

We like to serve it over rice with some grilled salmon and these yummy grilled zucchini slices that were marinaded in Italian dressing.

Now this says Happy Birthday!

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There are some nights when I am really excited about making dinner and I want to spend extra time making something nice. And then there are most of the other nights when I just want to make something fast. This recipe is one of those quick recipes for busy nights. Luckily it is also delicious. It has a little bit of spice to it, but not too much. It's one we make a lot because we usually have all the ingredients on hand.

Here is what you need:

8 oz.Spaghetti Noodles
2 C Broccoli Florets
1 lb. Boneless, skinless chicken breasts, cut into bite sized chunks or strips
3/4 C Kraft Asian Toasted Sesame Dressing
2 T Soy Sauce
1/4 t each: Ground Ginger, Garlic Powder, Crushed Red Pepper Flakes

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes.

While the pasta is cooking, cook chicken on medium high heat. when it is cooked through, add dressing, soy sauce, ginger, garlic and crushed red pepper. Cook 1 minute, stirring occasionally.

Drain pasta and broccoli, place in a large bowl or back in the empty pot. Add the chicken mixture, and toss together with noodles.

So yummy. So easy.

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Earlier this week I was really feeling fall. The temperatures dipped below 90 degrees for just a minute and I was ready for some soup! I love soup and I miss it all summer long, but eating soup in 100+ degree weather is just ridiculous. Now that it is starting to cool down and I am getting antsy for soup. This delicious white chicken chili recipe came from my younger sister. She works at a sandwich and soups restaurant and she has taught me how to make a couple of their delicious soups. This chili is delicious and a spicy. I cut the spices down to make it better for Sweet Girl.

Here is what you need:

1 lb Boneless Skinless Chicken Breasts, cooked and shredded
2 T Oil
1 Clove Minced Garlic
1/2 Cup Onion, Chopped
1 Can Diced Green Chilies
2 Cans White Beans
1 C Water
1 Pkg. McCormick White Chicken Chili Powder
2 T Chicken Bouillon
1/8 t Cumin
1/8 t Cayenne Pepper
Salt and Pepper to Taste
1 C Sour Cream
1 C Whole Milk

1. In a large pot saute the onions and garlic in the oil for 3-4 minutes.

2. Add the beans, chilies,water, powder, bouillon, cumin, cayenne pepper, and chicken. Let simmer 5-10 minutes, stirring frequently.

3. Stir in sour cream and whole milk, and serve immediately.

Wasn't that easy? We like to serve this with some type of bread to help with the spiciness. The original recipe calls for heavy whipping cream, but it was just too thick and artery clogging, so we switched it to whole milk. I know that doesn't exactly make this soup healthy, but it makes it a little better I think.

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This weekend I celebrated my 29th birthday. I can't believe I am going to be 30 next year. Aaaah! No matter how old I get I still look forward to my birthday. I love planning fun things to do and lots of great food to eat. I don't really like cake very much. I mean if you give me a piece I'll eat it, because that's the kind of person I am, but I wouldn't pick it over other desserts. For awhile I had even switched over to birthday brownies instead of cake. Then my sister-in-law introduced me to the ultimate chocolate bunt cake. It is so delicious and moist and wonderful! So whether you love cake or not this cake is worth trying.

Here is what you need:
1 Yellow Cake Mix
1 4 oz. Pkg. Instant Vanilla Pudding Mix
1 4 oz. Pkg. Instant Chocolate Pudding Mix
4 Eggs
1/2 C Sugar
3/4 C Oil
1 1/2 C Water
6 oz. Chocolate Chips

1. Pour all ingredients in a large mixing bowl and mix together well.

2. Spray a bunt pan with a LOT of nonstick cooking spray. Pour all batter into the pan and cook at 350 degrees for 50-60 minutes or until a toothpick come out clean.

3. Let the cake cool completely. Scrape the sides of the pan to try to get the cake out a little better. Turn over and dump the cake out.

Best of luck getting all of the cake out cleanly. I get it all out about 50% of the time. But even if it doesn't come out really clean, you can still piece it back together, and it tastes so good that people won't care how it looks. You can see that I had to piece mine back together a little bit.

This cake is delicious by itself and phenomenal with some vanilla ice cream. And it was pretty good as batter on the beaters.

I love to eat fried foods. They are delicious! I know they are really bad for you so I do draw the line at things like deep fried Twinkies. As much as I love to eat somewhat heavily fried foods, I do not like to make them. My house ends up stinking like oil for days. Plus I am trying to set a good example fore Sweet Girl about eating semi healthy meals. Please don't go back right now and start analyzing the nutrition facts of each recipe I have posted so far. Just know I am mostly trying. Anyway, this fried chicken recipe is wonderful because it tastes incredible and it is not fried at all. I found this in a cookbook that someone left in an apartment we moved into a few years ago. Finders Keepers! I used to make it a lot, but then I kind of forgot about it until last week. I'm so glad I found it again, because it was sooooo good! The original recipe comes from the Cooking With Flavor cookbook.

Here is what you need:

1/4 C Flour
1 1/2 t Seasoned Salt
1/2 t Oregano
1/4 t Black Pepper
1 lb Boneless Skinless Chicken Breasts (As you can see we use chicken breast tenders)
1/4 C Milk
1 T Butter, melted

1. Grease an 8x8 inch baking pan.

2.In a shallow bowl combine flour, salt, pepper, and oregano. Pour the milk into another bowl. Moisten each piece of chicken in the milk and then coat it in the flour mixture. Place them in the baking dish and drizzle with the melted butter.

3. Bake at 425 degrees for 15-20 minutes. Check to make sure chicken is cooked all the way through.

We served it with some acorn squash and husband's incredible mashed potatoes. He is so picky about his mashed potatoes that I just step aside and let him make them. This was a delicious meal, and pretty easy!

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