Stuffed Pork Chops for #SundaySupper on #FathersDay

Happy Sunday and Happy Father's Day to all the wonderful Dad's!  Today's #SundaySupper event is 

Manfood and is hosted by my friend Susan The Girl in the Little Red Kitchen, be sure to visit her great blog.

When the Manfood #SundaySupper event was first announced I asked Ron what manly meal he would like me to make for him.  His answer? Well, yes you guess right Stuffed Pork Chops because I can tell you that my husband really, really loves pork chops and a stuffed pork chop just makes it even better.   Now let me share a couple of pictures of Ron and the family with you….

 yes, he also loves strawberries, the occasional donut, and beer….

Now let me tell you a little bit about these Stuffed Pork Chops; they are stuffed with mushrooms, shallots as well as some Emmental Swiss Cheese.  It was super easy - really, I kid you not - to prepare plus this dish was an absolute hit not only by Ron but also the girls loved it.  Serve on a bed of egg noodles, and a side salad….

Stuffed Pork Chops - serves 4

2 C Crimini mushrooms, sliced

1/2 shallot, diced

Pinch of salt and pepper

1/2 tsp Herbs de Provence

3/4 C shredded Emmental Swiss Cheese

1/2 C Panko bread crumbs

4 boneless pork chops, ask your butcher to cut a pocket into each of them

3 tsp Herbs de Provence

3 tsp salt

1 tsp black pepper

2 tsp smoked paprika

1. Preheat oven to 350 F
2. Saute crimini mushrooms and shallots with salt, pepper, as well as Herbs de Provence. Once mushrooms and shallots have softened put them into a medium size mixing bowl.
3. Place cast iron pan into oven
4. Add Panko crumbs, as well as Emmental to the mushrooms and mix well
5. Mix Herbs de Provence, salt, pepper, and smoked paprika together 
6. Rub pork chops generously with the herb, salt, pepper, paprika mixture
7. Divide the stuffing into quarters and place a quarter into each pork chop.  Lightly press together 
8. Carefully remove cast iron pan from the oven - be careful not to burn yourself - and place the stuffed pork chops into the pan.
9. Place in oven and bake for a total of 20 - 25 minutes.  Turn the meat over after 1/2 of the baking time.

Enjoy!

Now be sure to check out the amazing spread the rest of the #SundaySupper contributors brought to the table today…

Manly Starters:

• BBQ Chicken Nacho by Country Girl in The Kitchen
• Beer Battered Fried Mushrooms by Kudos Kitchen by Renee
• Burrata Bresaola and Arugula Appetizer by Family Foodie
• Chicken Satay with Spicy Peanut Sauce by Hip Foodie Mom
• Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker
• Coconut Beer-Battered Prawns with Spicy Marmalade by The Wimpy Vegetarian
• Devils on Horseback by Nosh My Way
• Fried Pickles by Cookin’ Mimi
• Garlic and Herb Wine Jelly by What Smells So Good?
• Maple Sriracha Chicken Wings by Manu’s Menu
• Tomato Bacon Jam by Feed Me, Seymour

Manly Mains:

• Bacon Bourbon BBQ Burgers by The Girl In The Little Red Kitchen
• Bacon Cheeseburger Crustless Quiche by Cupcakes & Kale Chips
• Beef Barbacoa by Casa de Crews
• Beef Short Rib Sandwich by Life Tastes Good
• Beer Brats with Pepper Relish by Jelly Toast
• Beer Can Chicken by Curious Cuisiniere
• Chicago Style-Pizza by Small Wallet, Big Appetite
• Chili Dog Casserole by Simple Gourmet
• Chipotle Pork Chops by girlichef
• Coconut & Lime Grilled Shrimp Skewers by Take A Bite Out of Boca
• Colossal Burger by Jane’s Adventures in Dinner
• Gluten Free Lemon Pepper Wings by Gluten Free Crumbley
• Grilled Chipotle Chicken Pizza by Peaceful Cooking
• Grilled Lobster with Miso Butter by Kimchi MOM
• Grilled Sweet Guava Chicken by The Foodie Army Wife
• Ham and Pineapple Pizza Pockets by gotta get baked
• Huevos Rancheros Casserole by Pescetarian Journal
• Lacquered Short Ribs in the Slow Cooker by Shockingly Delicious
• Maple Chipotle Barbecue Pork Tenderloin by Flavor Mosaic
• Meatball Burger on Garlic Bread by Healthy.Delicious.
• Mom’s Slow Roasted Brisket by Food Lust People Love
• Perfectly Pan Seared Steak by Serena Bakes Simply From Scratch
• Pollo al Peperoncino by Run DMT
• Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki) by Rants from my Crazy Kitchen
• Red Chile Shredded Chicken Tacos. How to win over your man’s stomach and steal his heart. by Simply Healthy Family
• Ropa Vieja by Meal Diva
• Salt of the Earth Ribs by Culinary Adventures with Camilla
• Salisbury Steak w/ Loaded Mashed Potatoes and Mushroom Gravy by A Kitchen Hoor’s Adventures
• Smoked Turkey Drumsticks by Cindy’s Recipes and Writing
• Stuffed Chipotle Bacon Cheese Burgers by Peanut Butter and Peppers
• Stuffed Pork Chops by The Not So Cheesy Kitchen
• Tex-Mex Gut Buster Chili by Bobbi’s Kozy Kitchen
• The Cleveland Hogg Burger by Seduction in the Kitchen

Manly Desserts:

• Beer Funnel Cake by Killer Bunnies, Inc.
• Black Forest Cake by Noshing with the Nolands
• Carob Chip Cookies by Pies and Plots
• Chunky Monkey Vegan Banana Bread by Ninjabaking.com
• Classic Cheesecake by Hot Momma’s Kitchen Chaos
• Fat Man’s Pie by Magnolia Days
• Mandarin orange cake aka southern pig pickin’ cake by Baking & Browning
• Pizookies by That Skinny Chick Can Bake
• Grilled Pound Cake Stacks with Roasted Strawberries by Melanie Makes
• Strawberry Rhubarb Pie With Mascarpone Cream by La Bella Vita Cucina

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Rouladen for #SundaySupper {Rinderroulade}

Happy #SundaySupper, all!!!  Are you ready to hear about this week's event?  This week's recipes are all about Stuffed, Wrapped, and Rolled recipes. The amazing Amy from over at kimchi MOM is our wonderful hostess today.  Now doesn't today's theme sound intriguing?  Truth be said at first I was stomped as in what could I make - well, that lasted all but maybe a couple of minutes.  Yes, Rouladen one of my favorite special dishes is rolled..it was one of those "duh" {don't tell my kids I said that} moments.  Rouladen is one of those quintessential German dishes, perfect for the special #SundaySupper table, for any special occasions or for guests.  There are many variations of Rouladen - these are my traditional version.   Purists may argue, that THE traditional Roulade uses pickles and sweet pickled red peppers; but as I said this is my traditional version :).

Rouladen take a little time I am not going to tell you different but the result? Oh, oh so good and absolutely worth the work for that special dinner…tender beef, a slice of thick bacon, onions, and sweet pickled red peppers.

Rouladen

• 8 slices of thinly cut beef {ask your butcher to cut Top Round Beef into thin slices - at least 7" long and about 4" in width. Place the meat between a layer of kitchen wrap and carefully pound it until it is very thin. Be sure that  not puncture the meat}
• 4 Tbs of Dijon mustard
• 8 slices of thickly cut bacon
• 2 onion diced
• 1 jar of sweet pickled peppers, finely chopped (juice reserved need for braising)
• Kitchen twine
• Salt - Pepper - Paprika

• 3-4 Tb Canola Oil
• 2 C carrot, diced
• 1-1/2 C celeriac, diced {about 1/2}
• 3 C leak sliced {thoroughly washed, and sliced}
• 2 TB tomato paste
•    flour
• 1-1/2 C dry red wine
• 2 Bay leaves
• 1 Tb corn starch
• Salt, Pepper, and Paprika

Note: You will need a fairly large work space to assemble the Rouladen

1. Assemble Rouladen - lay out the meat flat on your work surface {I usually work two at a time}.  Carefully rub the meat with a little bit of salt, pepper, and paprika from both sides. Lay down flat and brush the meat {only on the side facing you} liberally with mustard.  Then place a slice of bacon on top, sprinkle onions as well as pickled peppers on the meat.  Now - working from the bottom to the top - carefully roll the meat up and try to keep the filling inside.  The next step is to tie the Roulade - cut a large piece of kitchen twine then place it underneath the Roulade, bring it to the top, go over the ends and tie it in the middle.  You have a nice little package.  Repeat this step until all the meat is wrapped up.
2. Heat 2 Tb of oil in a large - oven proof - dutch oven. When hot, place two {or more if they fit without crowding the pot} Rouladen in the pot. Sear from all sides until the outside is nicely browned; remove browned meat and set aside.  Repeat until all the Rouladen are browned; you may have to add more oil.
3. Preheat oven to 355F - Now add the vegetables {Rouladen are still set aside} and quickly roast them from all sides; add tomato paste and mix it under the vegetables. After a couple of minutes stir the wine into the vegetables and be sure to scrape up all of the bits and pieces.  Next add the reserved liquid from the sweet pickled peppers and the bay leaves. Stir up the liquid and the vegetables and bring to a quick boil. Then carefully place the browned Rouladen back into the dutch oven. Be sure to also pour in all the juices that accumulated while they were resting.  Cover and place in the preheated oven for about 90 minutes.  Turn the Rouladen over after about 45 minutes.
4. After 90 minutes remove the pot from the oven; carefully remove the Rouladen, wrap them in aluminum foil and set aside.
5. Gravy - pour the cooking liquid through a strainer {I use a tightly woven colander} and push as much of the gravy through.  Place the gravy back into the dutch oven and bring to a boil.   Place corn starch in a small bowl, and add a couple tablespoons {be careful not to burn yourself} of gravy into it.  Stir it up until all lumps are gone - you may have to add a little bit of water as well. Now, carefully stir the corn starch/gravy mixture back into the hot gravy {it should almost be boiling}. Lower the heat once the gravy starts to thicken.  Adjust salt and pepper.
6. Place the finished Rouladen together with all of their juices back in the gravy.  Gently heat for about another ten minutes or so.

That's it - friends; it sounds more complicated than it is but it does take time.  Well worth it so :)  Serve them with Kartolffelklösse {Potato Dumplings}or Spätzle or Egg Noodles, Red Cabbage {if you like it} or just with a large bowl of salad.  If you give it try please be sure to let me know how you like them.

Now check out all the other amazing Wrapped, Rolled, and Stuffed recipes by the other #SundaySupper contributors….

Starters and Snacks

• Easy Apple Dumplings by Hezzi-D's Books and Cooks
• Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
• Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
• Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor's Adventures
• Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
• Eggy Rice Wraps by Jane's Adventures in Dinner
• Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
• Onigiri by Brunch With Joy
• Stuffed Pierogie Shells by Seduction in The Kitchen
• Scotch Eggs with Sriracha Dipping Sauce by Run DMT
• Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian

Entrees and Mains

• Rouladen by The Not So Cheesy Kitchen
• Stracci di Antrodoco by Manu's Menu
• Eggplant Rollatini by MealDiva
• Chicken Cordon Blue by The Foodie Army Wife
• Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
• Chicken Taco Egg Rolls by Table for Seven
• Shrimp Tempura Rolls by Small Wallet, Big Appetite
• Lemon and Herbed Stuffed Salmon by Nosh My Way
• Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
• Bademjan Shekam-por - Persian Stuffed Eggplant by Culinary Adventures with Camilla
• Mascarpone Blueberry Stuffed French Toast by gotta get baked
• Korean-style Meaty Stuffed Potatoes by kimchi MOM
• Strawberries and Cream Pancake Roll by Curious Cuisiniere
• Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
• Rolled Greek Meatloaf by Kudos Kitchen By Renee
• Shrimp Burritos Con Queso by Cooking On The Ranch
• Bee-Bim Bop Sushi Rolls by NinjaBaking.com
• Angel Hair Shrimp Lettuce Wraps by Family Foodie
• Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
• Zucchini Boats by Confessions of a Culinary Diva
• Girl's Camp Breakfast Burritos by Hot Momma's Kitchen Chaos
• Crab Louie Stuffed Chicken by Cindy's Recipes and Writings
• Rustic "Wrapped" Tart with Ramps by Delaware Girl Eats
• Potato Roll Stuffed with Ham and Cheese in Red Sauce by Basic N Delicious
• Ham, Turkey and Cheddar Turnovers by Magnolia Days
• Crispy Chipotle Shrimp Burritos by Bobbi's Kozy Kitchen
• Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
• Pizza Pockets by girlichef
• Ham and Cheese Crescent "Roll" Stromboli by Rants From My Crazy Kitchen
• Beef Wellington Braciole by Cupcakes & Kale Chips
• Greek Salad Wrap by The Messy Baker
• Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue's Nutrition Buzz

All things Sweet

• Carrot Cake Cinnamon Rolls by Chocolate Moosey
• Chocolate Hazelnut Rugelach by Desserts Required
• Chocolate Cake Roll by That Skinny Chick Can Bake
• Cannoli Stuffed French Toast by Momma's Meals
• Lemon Poppyseed Swirl Cookies by What Smells So Good
• Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
• Raspberry and Lemon Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
• Chocolate Chip Banana Sweet Rolls by Big Bear's Wife
• Orange Chocolate Swiss Roll by Noshing With The Nolands
• Salted Caramel Chocolate Cookies by Alida's Kitchen
• Flourless Peanut Butter and Jelly Cookies by Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Schnitzelwecken {Schnitzel on a Bun} for #SundaySupper Global Street Food

Happy Sunday, friends!  Are you ready for this week's #SundaySupper theme? The theme this week is Global Street Food.  You know, food you pick-up from a food cart, food truck, food booth,  bakery, or butcher; you eat it in between running errands, or taking a break from sightseeing.  It is readily available and just delicious. In Portland {PDX} street food is around us where ever we are.  There is the Tamale man walking down the street announcing the delicious merchandise {tamales}, food carts pods are in every single neighborhood and some have more than one pod, it is the food many eat for their lunch break and the options are basically endless.

When we go home to Germany there is street food also all around us.  There is the Fleischkaesewecken from the butcher {this is always Ron's very first meal when arriving}, Bretzeln, Schupfnudeln {potato noodles with Sauerkraut}, Wurstwecken {Bratwurst on a bun}, Currywurst, Doener, and much more.  I am so super excited to be co-hosting today's #SundaySupper event with my friend Heather a.k.a. girlichef.  This has been so much fun....thank you :)

For the Global Street Food party I bring the Schnitzelwecken or Schnitzel on a Bun some even call it a Schnitzelwich. Yes, you can eat Schnitzel on a bun and it is super delicious.  It is perfect warm, as well as cold;  it packs well for a picnic, or pot luck.  It really is delicious...

Schnitzelwecken {Schnitzel on a Bun}

• 3 small Baguettes {individual size}
• 6 Pork Cutlets; pounded flat prior to use with a meat mallet {my butcher did that for me}
• 1/2 C Matzo Meal {you can use regular breadcrumbs; make sure to read the label to avoid milk}
• 1/4 C Flour
• 2 Eggs
• Salt, Peper, and Paprika to taste
• 3/4 C Safflower or other high heat Oil
• 2 Tbs. Mayonaise
• 1-1/2 tsp Horseradish Sauce or more/less to taste {be sure to check label to avoid milk}
• 2 tsp. Lemon Juice
• Pinch of salt
• App. 12 leaves of Lettuce

* You will need three large plates, and one deep larger bowl for dredging the meat
* Preheat oven to 225 - and prepare baking sheet with parchment paper

1. Rub meat with salt, pepper & paprika
2. Pour flour along with salt, pepper & paprika onto a large plate; spread it out evenly
3. Break eggs into the deep bowl and mix it well {this is for dipping the meat in egg}
4. Pour matzo meal onto the second plate and spread it out evenly
5. Take first piece of pork and place it in the first {flour} plate. Cover each side evenly with flour then,
6. Place the floured piece of meat in the egg bowl and cover each side thoroughly with egg. Next,
7. Place the floured, "egged" piece of meat into the matzo plate and cover each side with the crumbs until evenly coated.
8. Set aside onto the third plate.
9. Repeat step 5 - 8 until all the meat has been breaded.
10. In deep frying pan {I use a cast iron} heat up the oil; when hot place one {important just one} cutlet into the pan.  Turning it over when golden. 
11. When both sides are golden, remove from pan then place on the prepared baking pan and slide in the oven.
12. Repeat step 10-11 until all Schnitzel's have been fried up
13. Mix the spread by combining the Mayonaise, Horseradish Sauce, Lemon Juice,  and a pinch of salt
14. When ready for serving/packing: Slice the baguette and cut each in half
15. Lather both sides with the Horseradish/Mayo Spread, place a lettuce leave on each side.
16. Remove Schnitzel from the oven,  place one Schnitzel on each 1/2 baguette, and put second piece of baguette on top.

          Enjoy!

Are you ready for all the other Street Food we bring to you from around the Globe?  Take a look what all the other #SundaySupper contributors are bringing...and be sure to join us for our chat tonight at 7 PM EST

Bread on the Boulevard

• Bavarian Soft Pretzels from The Foodie Army Wife
• Pao de Queijo from A Kitchen Hoor's Adventures
• Gluten Free Focaccia di recco from No One Likes Crumbley Cookies
• Martabak (stuffed pancake or pan-fried bread) from The Urban Mrs
• Socca from Curious Cuisiniere

Hand-Held Savory Eats

• Carnitas Tortas from Cookin' Mimi
• Schnitzelwecken {Schnitzel on a bun} from The Not So Cheesy Kitchen
• Tortas de Milanesa (Pork Cutlet Sandwiches) from Juanita's Cocina
• Waffle Cone Fried Chicken from Jane's Adventures in Dinner
• Feta Chicken Kabobs from That Skinny Chick Can Bake
• Beef Taquitos from Bobbi's Kozy Kitchen
• Chorizo, Chimichurri and Salsa Sandwiches from Vintage Kitchen Notes
• Falafel Pita Sandwich from Mama's Blissful Bites
• Croque Monsieur from Peanut Butter and Peppers
• Chicken and Chorizo Street Tacos from I Run For Wine
• Tandoori Chicken Wrap from Foxes Love Lemons
• SoCal Rolled Tacos from Webicurean
• Samosas from Soni's Food
• Beef and Pork Empanadas from Magnolia Days

To-Go Containers

• NicaMales (Nicaraguan Street Food) from The Hand That Rocks The Ladle
• Currywurst mit Pommes from girlichef
• Arancinis from My cute bride
• Poutine from Noshing with the Nolands
• Tokyo University Potatoes from NinjaBaking.com
• Tacos de Carne Asada from Family Foodie

Sweets on the Streets

• Nutella Crepes from The Girl in the Little Red Kitchen
• Easy Apple Churros with Dulce de Leche from Daily Dish Recipes
• Kettle Corn from Killer Bunnies, Inc
• Hotteok from Small Wallet, Big Appetite
• Funnel Cake 3 Ways from Cindy's Recipes and Writings
• Sweet Corn Tamale (Tamal Asado) from Basic N Delicious
• Pisang Goreng (Deep Fried Bananas) from Food Lust People Love
• Banana Nutella Swirl Gelato from Cupcakes & Kale Chips

Grab a Thermos 

• Wine Pairing Recommendations For Global Street Food #SundaySupper from ENOFYLZ Wine Blog

Be sure to join us for the Global Street Food #SundaySupper chat at 7 PM EST this Sunday evening. The party starts at 7 pm EST; come join us by following the #SundaySupper hashtag or through TweatChat. 

Throughout the day on Sunday we will tweet our favorite recipes by using #SundaySupper hashtag.  We are excited for you to join the fun.  Be sure to also check out the  #SundaySupper Pinterest Board for more recipes and ideas.

Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movement

Sweet and Sour Short Ribs {Guest Post by Blueberries And Blessings}

I am so excited that my friend Pam agreed to be a guest blogger {yes, my very very very first one} on The Not So Cheesy Kitchen today...take a look at this amazing recipe!  Yes, it is all dairy free :) Thank you so much, Pam!

A big hello from northeast Florida today! I’m Pam, from Blueberries And Blessings. I am thrilled to be posting on The Not so Cheesy Kitchen, we met through our mutual love for  #SundaySupper, I fell in love with Bea’s blog and her passion to educate others on issues that she and her family face when it comes to food. She does a brilliant job and her dishes are delicious! What an honor to bring a meal to her table. Without further adieu, let’s talk ribs!

I bought some grass fed beef short ribs a while back when I was on my sojourn to Whole Foods. I wasn't quite sure what to do with them. I had truly only heard of a recipe of braised short ribs where you add tomatoes, carrots and the like to them, and I wasn't really feeling that recipe, so I just tucked them away in the freezer until inspiration struck.

I was sitting at my Mom's and looking through her trusty old cookbook when I spotted a recipe for Sweet and Sour Short Ribs. It was like bells went off. I scribbled the recipe down and eagerly went to it the very next day.

I made a few adjustments for convenience's sake - I just didn't have the ingredients on hand - and it still came out perfect. Nice and tangy, with just a hint of sweet.

I have never like sweet and sour recipes that were more sweet than sour, or too sour for that matter. This one fell happily in the middle and couldn't have been more flavorful. The liquid cooked down to the most perfect sauce consistency, too.

I would happily serve these again, even to company. I served them atop some nice steamed brown rice with a side of sauteed broccoli. A perfect chilly evening meal.

Sweet and Sour Short Ribs

adapted from The Complete Family Cookbook

1 - 2 pounds beef short ribs

1 tbsp olive oil

1/3 c. flour, plus 2 tbsp (divided) - I used a  gluten free flour blend, but regular AP will work also

1 leek, chopped

1 tsp garlic powder

1 c. water

1/2 c. steak sauce (I used A-1)

2 tbsp tomato paste

3 tbsp brown sugar

2 tbsp cider vinegar

2 bay leafs

heat olive oil in a dutch oven or large heavy saucepan

dredge ribs in flour, then place them in the pot and brown on all sides, then remove to a plate

add leek and saute until softened (2-5 minutes)

add water to the pan and scrape up all browned bits

add remaining ingredients to the water and stir to combine

return ribs to pot and cover

reduce heat to low to medium low and cook until tender - about 2 to 3 hours

Jaegerschnitzel {Pork Schnitzel with Mushroom Sauce #Dairyfree}

Now I know a thing or two about Schnitzel; okay well, at least I am claiming to do so.  Yes, I am German and am a fan of a good Schnitzel.  It is actually one of the first meals I will order in a restaurant when we get home.  Ahhh, yes SchniPoSa how I love you :}  Oh, what is SchniPoSa?  Easy SchweineSchnitzel {breaded - pork}, Pommes Frites = French Fries, and Salat = Salad.  Oh yes, and served with a large dish of gravy as well as lemon slices...You know there are many different versions of Schnitzel.  Paniertes Schnitzel, Zigeuenerschnitzel, Jaegerschnitzel...Panierte Schweineschnitzel {Pork Schnitzel} are breaded,  Zigeunerschnitzel -  never breaded - topped with a red sauce consisting of peppers, as well as onions,  Jaegerschnitzel - never breaded -  topped with a thick mushroom sauce.  Of course there is also the ever famous Wiener Schnitzel; to qualify as a Wiener Schnitzel it must be veal and be breaded...

It was Jaegerschnitzel at our house.  You may have noticed that we really like mushrooms a lot...

For the Schnitzel I used pork cutlets and asked the butcher pound them with a meat mallet to no more than 1/4" in thickness. A Schnitzel needs to be thin and never a thick cut of meat - it makes all the difference...

Jaegerschnitzel

• 1 lb. of pork cutlet {4-6 pieces} using a meat mallet thin them to about 1/4" in thickness
• Salt, pepper, paprika to taste
• 1/2 C flour {or less}
• Safflower Oil {for frying of the Schnitzel - I did not measure...}
• 1/2 lb. of Crimini mushrooms {you can use any type I perfer Crimini to White Button} sliced
• 2 Tbs. Sherry
• 1/2 C Wildwood Soy Creamer
• Juice of 1/2 lemon
• Salt and pepper to taste
• 1 green onion diced 

1. Carefully rub salt, pepper, and paprika onto each piece of meat then
2. Dredge each piece of meat in flour
   
   
   
   
   
   
3. Heat oil in pan {I use cast iron} and fry meat in batches until golden {be careful not to crowd the pan} 
   
   
   
4. Set finished meat aside and keep warm.
5. Add sliced mushrooms to the hot pan and sauté until mushrooms soften 
   
6. Add Sherry and reduce for about 3 minutes
7. Add salt, pepper, as well as Soy Creamer. Reduce for another 3 minutes or so.
8. Add juice of 1/2 lemon to finish and adjust salt and peper
9. On a place place one or two Schnitzels, top with the mushroom sauce, and finish with green onions.

Enjoy!  Serve with either Spaetzle, Egg Noodles, French Fries, and a salad!

Meatloaf with Veggies

How as your weekend? Ours was a lot more quiet than usual as Alena has been coughing and complaining of a sore throat on Sunday.  So instead of our usual family activity outside we spent time inside, reading, watching a family movie, and just hanging out.  The grey weather was perfect for that plus it did feel good to do nothing for a change :)

Today - Monday - I kept Alena home so that she can get a little more rest...Fingers crossed that she will be all better tomorrow as I need to be at my office.  So what about this meatloaf business?  Okay - so you may know that meatloaf is one of the reappearing meals on this family's dinner table.  Yup - everyone loves it.  Meatloaf, mashed potatoes, with a big bowl of salad. It is usually just meat, some onion and garlic but today is the day I decided to mix it up a tiny bit.  I know, it is not earth shattering but I added some veggies into the dough. Just for a change of pace...

Meatloaf with Veggies

• 2 lb. 5% ground beef
• 1/2 lb. ground pork
• 1 small onion diced
• 1/2 red pepper finely diced
• 1 celery stalk finely diced
• 1 small carrot cleaned and finely diced
• 2 garlic cloves minced
• 1 Tb salt
•    plenty of freshly ground pepper
• 2 tsp of Herbs de Provence {I use Spice Hunter}
• 1 C Panko Crumbs {or other bread crumbs always double check the label to make sure it is dairy free}
• 1 egg
• Ketchup

1.  In a large bowl mix the vegetables, spices with the Panko Crumbs,
2.  next mix in the meat, and the egg. Carefully mix it all together until well combined {I use my   hands},
3. Place meat into a shallow baking dish and form a loaf {you can cover and place meat in the fridge until you are ready to bake it},
4. Top with ketchup
5. Preheat oven to 350F and bake for about 1-1/2 hrs

This is an - as my kids would call it - easy peasy dinner.

Pork Tenderloin for Saturday Night #Dinner

How was your first Saturday of 2013?  Are you back to your routine?  -  We are back to our Saturday routine as the Sophie Scholl Schule {German Saturday School} started back up today.  Both girls have been excited the last couple of days as today there the kids got to enjoy a show by a German performer {yes, all in German}.  I am so excited that both girls like going; yes, I speak pretty much only German with them but there is no way that I am able to teach them writing and reading in German.  The drive  on Saturday's to the school is - admittedly - a drag as it takes us close to thirty minutes to get to Beaverton. But the benefit by far outweighs the burden...yup, it really does.  I usually spend the 2-1/2 hours working but as the week ahead will be super busy took the opportunity to get all of the grocery shopping out of the way.

What on earth - yes, I can clearly hear you say that - does any of this have to do with the title of this post. Yes, yes, it is just taking me a very long way to get to what we had for dinner.  So, as I said I went grocery shopping as the girls were in school and I got a beautiful pork loin.  One of my blogger  friends - Liz - posted about the Spaetzle she made earlier this week so Spaetzle was a total must side for this Saturday night...Plus the entire family really, really likes Spaetzle - I guess you can tell that the mothership is a "Schwaebin" :)

Usually cut the pork loin into individual slices, wrap it in canadian bacon and bake it under a blanket of sauteed brown onions. The other option was to cut it into slices and fry it up individually.  Neither option sounded that great to me and I wanted to create something similar to a "Schweinefilet Toepfle" {individual pork filet pots}.  It is a dish that is on many restaurants in Swabia {Southern Germany} which usually consists of tender slices of pork tenderloin, mushroom cream sauce {or other cream sauce}, and Spaetzle.  I am not sure if the explanation is any good - but it is really good. So, my goal was to make the pork tenderloin in one piece without drying out.  Take a look at the result...

there is good and bad news.  The good news is that I am certain that I will be able to recreate the meat, the bad news is that I tweaked the sauce so much that it surely will taste a lot different the next time plus I can only give estimates...

Pork Tenderloin
Splash of olive oil
1 Pork Tenderloin {app. 1 lb}
Salt
Pepper
Dijon or Aioli Mustard
1. Liberally cover the meat with salt and pepper.  Slather it with mustard
2. Heat olive oil in pan - when hot sear the meat from all sides
* Preheat oven to 180F
4. Bake in a dish for 40 minutes
5. Increase temperature to 375F and bake for another 10 minutes {be sure to check the meat after 10 minutes to make sure it is not overcooked. It will continue to cook after you remove it from the oven}

*** While the meat is in the oven prepare the sauce ***

Mushroom Sauce
1 small onion diced
1-1/2 c white button mushrooms sliced
1/8 C dry Sherry
1/8 C dry white wine
1/2 C Soy Creamer {plain}
Salt, Pepper
2-4 Tbl While Balsamic Vinegar
2 Tbl Aioli Mustard

1. Using the pan where you seared the meat - add the diced onion and sautee with a pinch of salt
    until soft. You may have to add a little splash of olive oil. When the onion is soft,
2. Add mushrooms and sautee for another 5 minutes or so. Then add
3. Sherry, and white wine carefully scraping up all the bits that burned to the bottom of the pan.  Bring
    to a slow boil, then add
4. Soy Creamer {and Tofutti Sour Cream}, salt, and pepper and bring to a slow simmer. Stir often.
5. Adjust flavors by adding salt, pepper, and vinegar.  I finished it with Aioli Mustard

To serve, cut the meat into thin slices {it should be a little pink} serve with a side of Spaetzle, the cream sauce, and - of course :) - a big bowl of salad.