Oktoberfest Food

When you start to see Oktoberfest, its the sign that fall is coming. Even though the weather is still hot and muggy where I am at, fall is still on its way. I love cool weather foods. Hot pretzels, sauerkraut, good beer.. I found a couple of good recipes that I have tried and liked and I am going to share with you. Pork Schnitzel and Beer cheese spread.  Not as good as you would find in authentic German restaurant but good enough, that my kids clean their plates.

Pork Schnitzel
1/2 cup All purpose flour
2 tsp. seasoned salt I use Penzey's 4s
1/2 tsp pepper
2 eggs
1/4 cup milk
1 1/2 cup dry bread crumbs
2 tsp. paprika
6 pork sirloin cutlets (about 4oz ea)
6 tbsp canola oil
Optional sauce
Dill sauce
2 tbsp all purpose flour
1 1/2 cup chicken broth, divided
1 cup (8oz) sour cream
1/2 tsp dill weed double if dried

In a shallow bowl, mix flour, salt, and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika.

Pound pork cutlets with a meat mallet to about 1/4" thick. Dip in flour mixture then egg mixture then crumb mixture. Make sure you coat both sides. Pat the coating to make sure it sticks.

In a large skillet, heat oil to med-high. Add pork and cook 2-3 minutes. Don't crowd the pan cook pork in batches. Cook until golden brown. Remove put on plate and keep warm.
In a small bowl, whisk flour, and broth until smooth. Add to same skillet as pork and bring to a boil, stirring constantly. About 2 minutes, or until thickened.
Reduce to low heat, stir in sour cream and dill. Do not boil just make sure its heated through.
 Serve with Pork



Beer Cheese Spread
1 lb sharp cheddar cheese, either shredded or cut into 1/2" cubes
1 tbsp. Worcestershire sauce
1 1/2 tsp prepared mustard. I like Dijon
1 small garlic clove ,minced
1/4 tsp salt
1/2 tsp pepper
2/3 cup German beer
Assorted crackers or soft pretzels

In a food processor, pulse cheese until finely chopped. Add Worcestershire sauce,mustard, garlic, salt and pepper. With the processor running slowly add the beer in a steady stream until it reaches spreading consistency. Transfer to serving bowl. Refrigerate until served.

Hope you like the beginning of fall recipes.. More to come soon.

Happy Eating

Mu Shu Chicken

I love Chinese food. My all time got to try at every restaurant I find is Egg Drop soup, or some places call it flour soup. I can tell a good from a bad and its a comfort food to me. That being said. I found this recipe and it looks so much more healthier than Mu Shu Pork. I have it built into my menu plan for this week to try it out. If any of you decide to try it out, let me know how it comes about. I would love to hear feed back from you all on this .

2 tbsp peanut oil or canola oil
3 garlic cloves, minced
1 tbsp fresh ginger, grated
4 cups thin sliced cabbage(shredded)
1-10oz bag of shredded carrots or about 4 carrots shredded via slicer or processor
2 large eggs, beaten
3/4 lb cooked chicken thighs, shredded or if you prefer white meat, 2 chicken breasts
3 tbsp reduced sodium soy sauce
3 cups brown rice warmed

Heat the oil in a large non stick skillet over med-high heat. Add the garlic and ginger and cook, stirring constantly for 30 seconds. Add the cabbage and carrots and cook for about 4 minutes or until just wilted.
Push the vegetables to the side of the pan and add eggs. Cook, stirring constantly until scrambled. Mix with the vegetables, add the chicken and continue cooking until meat is warmed through. Drizzle with soy sauce, toss to coat and serve over rice.


Happy Eating

Photo taken from Parents Magazine. 

Healthy Freezer Meal

Being a busy chef and mom, there are nights I just don't want to cook. I love it when I can pull something I have made ahead of time out of the freezer and fix it in 20 minutes. Being healthy is also good. I am a diabetic and I need to eat healthier. It doesn't always happen but its a constant goal of mine that I keep working at daily. I like to expose my kids and family to healthy dishes too. This encourages them to eat better and be more well rounded when eating food  out side of the house.

Broccoli Chicken Skillet
1.5 lb boneless skinless chicken breasts cubed
2 cups frozen broccoli florets, thawed
1 cup julienned carrots
1/2 cup chopped onion
1tbsp olive oil
1 can (10 oz) condensed cream of broccoli soup
1 cup stuffing mix
1 cup milk
1/4 cup raisins
1/8 tsp pepper
1 cup (4oz) shredded Colby cheese

In a large skillet, saute the chicken, broccoli, carrots and onion in oil for 6 minutes. Or until the chicken is cooked and no longer pink.
Stir in the soup, stuffing mix, milk, raisins and pepper.  Cook uncovered  over medium heat or 8-10 minutes. Until heated through. Sprinkle with cheese. Remove from heat, cover and let stand

*****
Before adding the cheese, cool casserole, cover and freeze. To use: partially thaw casserole in refrigerator over night, let stand on counter 30 minutes before heating. Pre heat oven to 350, cover casserole with foil and bake 20-30 minutes. About 10 min longer if you don't let it stand on the counter. To temp it out to make sure it is thoroughly heated. Thermostat should read 165 F. Sprinkle with cheese and serve. 

Bolognese

 Its got a funny name, but its been called many things. A lot of people call it ragout. I like a dish like this because there is not a lot of sauce and you taste more of the individual ingredients in the dish. Pappardelle is a wide fat noodle. It can be substituted with any form of pasta in this dish.

1/4 cup Olive Oil
2 slices of thick cut bacon, diced
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
4 garlic cloves, minced
1 tbsp chopped fresh thyme
1 lb ground veal
1 lb ground pork
1 cup dry red wine
2 bay leafs
2- 14 oz cans of beef broth
1 1/2 cup canned tomato puree, or about 3 tomatoes blended
1 lb pappardelle or mafaldine pasta
Fresh grated Parmesan Cheese

 Heat oil in heavy large pot over med-high heat. Add bacon, saute until beginning to brown about 6 min.  Add onion, carrot, celery, garlic and thyme; saute 5 minutes. Make sure to add the garlic at the end so it does not burn. Add veal and pork, saute until brown and cooked through. Break up the meat with a fork. It takes about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduces about 10 min. Add broth and tomato puree. Reduce heat to med-low, simmer until sauce thickens, stirring often. It takes about 1 hour 15 minutes. Season to taste with salt and pepper.
Boil pasta in a large pot of boiling salted water.

If it is fresh pasta, it wont take long to cook, but the water should be boiling and very salty. It if is packaged pasta. cook according to directions.
Meat can be made one day ahead of time and you can substitute veal for ground beef.

Happy Eating

Fondue Its coming back

 A popular party dish in the 60's and 70's  has made its way back to the party scene. Fondue getting its name from the French word  fondre which means to melt.  Having old Recipes updated to better than ever dishes. The restaurant  in Salt Lake City called the Melting Pot is one of these up in coming places that brings the old party fondue to a new level.

First is the classic fondue; cheese. Usually a soft cheese like Swiss or Gruyere  with is melted with wine, garlic and spices. To make a mixture which is a smooth blend for dipping pieces of bread into. Sometimes in other countries is topped with shaved truffles. Just about everything can be dipped into a cheese fondue. If you were to find a cheese fondue in Italy, it would be made with Fontina cheese, milk and eggs. It would be called a Fonduta.

Next fondue everyone likes is a dessert fondue. That the buffets in America stole and call chocolate fountains now. Its chocolate mixed with heavy cream and sweet liqueurs. Usually you dip fresh fruit or pound cake in them .

Third type of fondue is from France and is called  fondue borguignonne. It uses heated pot in which oil is heated and bits of beef fillet are dipped into.

Here is a simple Fondue  recipe for those who like Brie.

Brie and Mushroom Fondue
1 cup water
1 oz dried porcini mushrooms
2 tbsp (1/4 stick) butter
8 oz fresh shiitake mushrooms, stemmed and finely chopped
2 tbsp chopped shallots
1 lb ripe Brie cheese, well chilled, rind trimmed and cut into 1/2" pieces
2 tbsp cornstarch
1 cup dry white wine.

steamed quartered red potatoes, steamed asparagus, green beans, bite size pieces of french bread

Bring 1 cup of water o a boil in a small sauce pan. Add porcini mushrooms. Remove from heat and let stand until mushrooms have rehydrate, about 20 min. Using a slotted spoon, transfer porcini to work surface and coarsely chop. Reserve soaking liquid.
Melt butter in heavy sauce pan over med heat. Add Shiitake mushrooms, saute until tender about 3 minutes. Add Shallots, saute for 1 minute. Add porcini and soaking liquid, leaving sediment from liquid behind. Increase heat to high. Simmer until liquid evaporates about 3 min.
Toss Brie with cornstarch in a large bowl to coat. Add wine to mushrooms. Bring to a simmer over med heat. Add cheese to mushrooms in 3 batches., whisking until mixture is smooth and just begins to simmer.Do not boil. Season with salt and pepper. Transfer to fondue pot .Set pot over candle.

Meatless food for a meatless dinner party

My family is a meat and potato kind of family. every once in awhile I like to make dishes that have no meat.  Vegetarian dishes can be just as filling as meat dishes. My husband always jokes it would be great with a side of meat too.
One of my moms favorite things to eat was a Tamale. I would remember her going into the little hot dog joint in the next town over and ordering me a hot dog and her self two tamales. So this is for her, but with out the meat.

Meatless Tamale Pie
1 lb poblano chilies
2 tbsp olive oil
4.5 cups frozen corn kernals
1-2 jalapeno chilies, seeded, fine chop
2 garlic cloves, chopped
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1- 14.5 oz can diced tomatoes in juice, drained
3/4 cup reserved tomato juice
3/4 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1- 2lb butternut squash, peeled ,halved lengthwise, seeded, cut crosswise into 1/2 thick slices
1 1/2 cup shredded sharp cheddar cheese
1 1/2 cup shredded Monterey Jack Cheese
7 cups water
1 1/2 tsp salt
2 cup yellow corn meal
1 cup plain yogurt
2 tomatoes, sliced
Roast Poblano over an open flame until blacked. place in paper bag let sit 10 minutes then peel,seed and coarsely chop.
Heat 2tbsp olive oil in a heavy skillet over med-high heat. Add corn kernels and cook until beginning to brown, stirring occasionally about 5 minutes. Add jalapenos, garlic, cumin, and oregano. Saute 2 minutes. Remove from heat. Mix in roasted poblano chilies, canned tomatoes 1/2 cup reserved juice from canned tomatoes, green onions and cilantro. Season with salt and pepper.  Cook squash in large pot of boiling salted water until crisp- tender, about 4 minutes. Drain. Mix cheeses in medium bowl.
Preheat oven to 350F. Lightly oil 15x10x2 baking dish. Combine 5 cups of water and 1 1/2 tsp salt in heavy large saucepan. Bring to a boil. Combine cornmeal and remaining 2 cups of water in another bowl. Gradually whisk cornmeal mixture into boiling salted water. Reduce heat to med-low, about 14 minutes. Remove from heat and mix in yogurt.
Spread 2/3 of cornmeal over bottom of prepared dish. Arrange squash over cornmeal. Sprinkle squash with slat and pepper. Sprinkle 2 cups cheese over squash. Spoon corn kernel mixture evenly over cheese. Spread remaining cornmeal evenly over corn kernel mixture. Arrange tomato slices on top. Sprinkle with salt and pepper. Drizzle remaining 1/4 cup juice from canned tomatoes over top. Sprinkle remaining cheese over casserole.
Bake casserole uncovered until heated through and top is golden brown. About 1 hour. Let stand 15 minutes garish with Cilantro.

Can be made one day ahead of time. Cool, cover, and refrigerate. Rewarm with foil at 350F until heated about 30 minutes.

This would be a great main dish. You can serve this with guacamole and chips, a salad with a vinaigrette.

Happy Eating