Pork Braciole

Good evening friends, I hope this finds you all relaxing after a day hard at work or play!  Oh, I just considered it might find you with 2 screaming children, a barking dog, a ringing phone, and smoking oven, all at the same time.  Oh dear, if that is the case.... WHY are sitting reading this?!

Braciole.  My mother in law makes ZEE best.  Now I would like to say that this is traditionally made with beef.  Flank steak is my meat of choice on the regular but, I am not sure if that is REALLY traditional or just, what most people do.  Isn't that the same thing? HA!  Hey I had pork loin I wanted to use, so I went with it.  And might I say, I am so very glad I did!

This is a bit of a process, but not to bad.  You can use small pieces of meat and make small braciole, or use a larger piece and slice it to serve several.  What a great idea to get a lot of bang for your buck, one nice thick piece of steak to serve at least 4 adults.  We could be on to something here!  So do not let the size or instruction of the recipe keep you from trying it.  It isn't hard, it is just a few steps to perfection.  I used 2 small pork loins.  Wait, not small, just short.  I by the gargantuan size pork loins and cut them into 3.  This recipe will do a large steak, or 2 pork loins as I did.

First you must prepare the meat.  If you can't find a thinly pounded piece of beef or pork, you will need to do it yourself.  I butterflied my 2 smallish pork loins and then went to town pounding them out with a meat tenderizer.  You could also use a heavy skillet if you want.  Get it about 1/2 an inch thick or less all over.  You know, you can really pound it to whatever thickness you like.   If you do not know how to butterfly a piece of meet, just cut it horizontally, leaving about 1 inch at the end NOT cut, flip it open like a book and then start to pound it thin.  Easy enough?  This filling recipe will make 2 bracioles.  If you are using only ONE piece of meat, HALF the recipe!

Filling
1 1/2 cups seasoned breadcrumbs (I use fresh)
3/4 cup grated Parmesan cheese
1/4 cup finely chopped parsley
1 tbsp. Italian seasoning
1 cup grated mozzarella cheese
1 egg
2 tsps. or 2 cloves of garlic grated or VERY FINELY minced
2=4 tbsp. olive oil
salt and pepper
4-5 cups of pasta sauce, homemade or purchased

Combine all ingredients together.  Use more or less olive oil depending on how dry or wet your filling is.  You want it to hold together when you squeeze it.  I trust you can eyeball this little detail.

With your piece of meat laying out flat, top it with your filling, spreading it evenly over the entire thing.  Carefully roll the meat up, and using some kitchen string, tie it in about 3-5 places, holding it together.  (I had already rolled my braciole and had to unroll it for a photo!)

In a large pot, brown the meat for 2-3 minutes on each side until nicely browned.

When browned, add your crushed tomatoes or pasta sauce!  I also add a bit of water to mine.  Cover and let simmer for 1-2 hours depending on the thickness of your meat and size of the braciole!  When it is done, remove and let sit for 10 minutes before slicing!

Use your sauce over some short cut pasta and call it a meal!

Chicken Kiev Pasta

Oh, this dish. 

What havoc this created for my husband and I.  I mean seriously, it was sort of ridiculous.  Our conversation when something like this:

Me: I want to make Chicken Kiev into a pasta dish.
Geo: Cool, but, it would just be buttered noodles with some herbs. 
Me: It needs breadcrumbs though.  And it will have to be a wee bit saucy, with some light buttery sauce, because it needs to not be just dry pasta after I bake it.
Geo: Christine, chicken kiev has no sauce.
Me: I KNOW.  But this is a "version" and so it is going to be a little different"
Geo: it is different, you are adding pasta
Me: AND I am adding a little sauciness, because I want a little sauce
Geo: Well then it isn't chicken kiev, it is chicken kiev with PASTA.

DING DING DING!!  So that is how "Chicken Keiv Pasta" was born.  Isn't it nice to know the long scientific process that goes into naming and coming up with a dish? OH the process!  Anyway, we got to laughing, and well, that is how most of our conversations end.  I suppose that is a good thing, right? 

I have had a lot of requests for pasta dishes.  Easy and quick pasta dishes.  They seem to please the masses and many can be made ahead.  I was even told on many occasions the semi homemade thing didn't bother the requesters.  Anyway, I made a few this week.  I love chicken kiev and who doesn't love pasta and chicken and butter, right?  I made it the first time though the flavor was incredible I felt that most people would consider it to "dry".  So I incorporated a little bit of a light sauce for it.  This is just my version, done with pasta.  I hope you enjoy it and please always feel free to email me requests, or post them on Facebook or tweet them to me!  Let me know if you try this one, it is one of my favorites to be honest! It isn't over saucy, or seem very saucy at all.  It delivers incredible flavor and comfort and after all, food IS love!

Now onward my friends!

1 lb. cavatappi or other short cut pasta
1/2 cup butter
1/2 cup milk (you can add up to 1 cup depending on your preference)
1 cup grated Parmesan cheese (can add another 1/2 cup if you up your milk!)
2 cups shredded or chopped chicken
1 cup chicken stock
1 tbsp parsley
1/2 tsp oregano
2 tsp chives
1 cup breadcrumbs
olive oil
salt and pepper

Preheat oven to 375 degrees F.  In a large pot of salted water, cook pasta according to package directions and drain.  Leave in drainer and using the same pot, add in butter, milk, cheese, chicken, chicken stock, parsley, oregano, and chives.  Heat until cheese is melted.  Stir constantly so it doesn't stick or burn.  Add pasta in and stir to combine adding salt and pepper to taste.  Pour into a buttered casserole dish and sprinkle the top with breadcrumbs.  Drizzle lightly with olive oil and bake for 25-30 minutes, until breadcrumbs are golden brown. 

I hope you enjoy this easy, and quick pasta dish.  Make extra, minus the breadcrumbs and freeze a pan too!  This isn't a super saucy, or cheesy dish, so don't think you did something wrong when you can't really SEE a ton of sauce!

Your "pasta is my addiction" Chefwannabe

Just For 2 - Pork Medallions In Cream Sauce

Well here we are, the first recipe in a series of "Just For 2" recipes.  Thank you for your overwhelming response to my request on Facebook for recipes you would like to see made just for two!  I know so many of you are single, empty nesters, or just wanted maybe a romantic meal to fix that special someone!

My parents are home alone these days and when I am visiting or when someone is heading to their house I like to send meals made just for 2.  They don't need enough for an army, not even a small army.  I like knowing they have healthy, homemade food in the freezer they can take out and just heat up.  My mom cooked for 12 for about 40 some years, I think she can take a break now!  So if you have parents who are getting older, or don't get around like they used to, this is a great meal idea to make in individual foil containers, and put in their freezer!  Always make sure to give them directions on reheating too!!  As I mention below, I made this in 2 individual size, oven safe dishes I have, but it can easily be put in just a very small casserole dish as well! 

I also think this is a great romantic evening at home meal.  It isn't difficult, even a cooking novice can do it, and do it well.  Light some candles, dim the lights, put on some good soft music and.........EAT!!

This is actually a bit of a figure friendly recipe.  The cream sauce is chicken stock and skim milk.  Nothing heavy about it.  The pork is lean and the breadcrumb topping, well, sorry but it must not be skipped!

Here is what you will need:

2 boneless pork chops (mine were just over 8oz a piece)
1 1/2 tsp onion powder
2 tsp dried basil
salt and pepper to taste (be careful especially if your stock isn't low sodium)
1 tbsp butter
2 tbsp flour
2 cups chicken stock
3 tbsp skim milk
1 tbsp cream cheese
1/4-1/2 cup bread crumbs
olive oil (any kind will do)

Preheat your oven to 375 degrees.  Thin slice your pork chops into "medallions".  However you choose to do that, go for it!  When both chops are thinly sliced, place in a bowl and sprinkle with onion powder, dried basil, and salt and pepper.  Be careful with the salt, especially if you aren't using low sodium chicken stock.  Use a light hand, remember everyone can salt their own to taste. 

Now heat a medium skillet up with some olive oil, place your pork in the skillet and let it brown.  It will likely cook all the way through depending on how think you cut your pork, but if it doesn't, it will be going in the oven so don't sweat it!  Cook until nicely browned and nearly cooked through.  Place unto a plate and set aside. 

In the same skillet, with all that flavor stuck to the bottom, add in butter and flour, whisk together until butter is melted and flour has cooked about 1 minute.  Add in chicken stock and whisk, scraping up all the good bits of flavor from the bottom of the skillet!  Let simmer for 2 minutes whisking constantly, add in milk and cream cheese and whisk until combined.  Now take your pork, add it back into the gravy and stir to coat.  Place half of the mixture in each individual serving dish.  You can also add to a small 2 serving size casserole dish.  Top with breadcrumbs and drizzle the top with olive oil.  Bake for 20-25 minutes. 

Into the oven they go!

You will have tender meat with a light gravy, topped with crunchy breadcrumbs.  SO delicious!  I served with with a side of egg noodles.  For 2 I used 8 ounces of dried pasta, cooked according to package directions and tossed with fresh parsley, butter, and black pepper. 

I am so glad you all seemed interested in a few of these "Just for 2" meals.  I hope you love this first one and give it a try.  It is a little fancier than plain chops, a few more steps, yet, as easy, and doubly delicious!!

Your "made this just for 2 today" chefwannabe

PS.  This can be also be made for more.  Just double or triple the recipe as needed. 

Breaded Mozzarella Sticks

It is such a sunny beautiful day, I can't believe I am inside writing.  The sun is glorious, the sky is blue, oh...oops, I forgot about that snow part.  It is close to gone, maybe this weekend when we are supposed to get thunder storms, it will finish melting away!  This crazy weather out here. UGH.  So I guess the fact that it is 30 degrees outside keeps my flops in the closet and my shorts in the drawer, but soon friends.......very soon, I will be blogging from the patio! WOOHOO!

Last weekend on my husbands Friday which is actually Saturday, he sent me an email from work with a list of things he wanted to cook over his weekend.  He had even listed out the ingredients we needed to pick up.  Is that supportive or what?  He assured me I had his permission to blog any or all of his projects!  Oh what a mess we made, the songs we sang, the dances we made up and the fun we had!  This is one of the recipes we worked on and made.  So good.....devilishly good!

We had considered making our homemade mozz for this recipe but instead took the easy route and purchased a block of mozz.  I get it at Walmart, because I can't find it in block form anywhere else.  I believe (because I admit I threw the pkg away before I checked) it is a 16oz block.  Let's just go with it, OK?

Here is what you need:
16 ounce block of mozzarella cheese cut into 12 equal size "sticks"
3/4 cup flour
1 tsp garlic powder
3 eggs
1 1/2 cup SEASONED breadcrumbs (panko or regular, I used panko)
peanut oil

In one bowl add flour, garlic powder and salt and pepper to taste, mix and set aside.  In another bowl add in 3 eggs, and combine.  You can also add a bit of salt and pepper here as well if you like.  In your last bowl place your breadcrumbs.

Dip your mozzarella stick in flour, dust off, dip in egg mixture, back in the flour, back in the egg and then breadcrumbs.  You are double dipping in the egg and flour for extra seal and crunch!  Prepare all cheese in the same manner and place on a platter.  Now, place in the freezer for at least 1 hour, 2 is better but 1 will work.  In a medium pot, add your peanut oil, 2-3 inches high.  Preheat to 350 degrees F.   Fry 2-3 at a time depending on the size of your pot of oil.  It will take approx 2 minutes per side, more or less depending on your temp and frying set up.  When it is golden brown flip that baby and let the other side tan up too!

Remove and drain on paper towels.  Serve with a side of marinara!! (recipe below)

This is our new go to marinara for dipping or sometimes even pizza sauce
In a small pot combine:

28oz can of tomato sauce
1 tbsp dried oregano
1 tbsp dried Italian seasoning
2 tbsp sugar
salt and pepper
red pepper flake (optional)

Let simmer for 3-4 minutes stirring constantly.  Serve!

These turned out beautiful, crispy and luscious!  I mean, fried cheese, how could that EVER be wrong? 

Your "frying madness"chefwannabe

Chicken Cordon Bleu

Hey guys!!!  It is 2 days before I turn 39.  This is NOT easy.  My husband is concerned already about a year from now when I am about to turn 40.  He is sure we will be spending it in my padded cell.  We might be, I mean, might as well bring 40 in, in a memorable way. 

Anyway, this Chicken Cordon Bleu is so easy.  It is one of the first meals my husband cooked for me.  It is a favorite of me, Cody and George.  We use to have it on special occasions mostly.  We used to make it the "real" way.  Pound the chicken thin, lay the meat and cheese on top, roll it up, blah, blah blah.  Cody would LOVE for George to double Ziploc the chicken, let him put a newspaper on the kitchen floor and whack at it with the meat mallet.  Ya know, a boy with permission to hammer stuff until it is paper thin?  Yea, loved that.   However, recently we started doing it this way, just because it seemed easier and less time consuming.  You might have to use your fingers to make the opening a bit wider, but I promise it works beautifully.  As long as you seal up those ands well with flour, egg and breadcrumbs, it is all good!  We love it and hope you do too.  As you can see it is gorgeous AND delicious. 

Now these ARE fried for a minute.  They in NO way are greasy.  You just have to brown up that breading and we prefer doing it the old fashioned way.  We don't eat this often so I don't mind frying and then baking them off.  If you don't roll like that, you can try just baking them all the way, but I have no idea how they will come out.  We have always used regular dried Italian seasoned breadcrumbs, but this time we used seasoned panko and loved it!!

I have written this out, perhaps in a bit of an unconventional way.  All of the ingredients are in BOLD PURPLE lettering.  Maybe I should change it to red so you can see it better.  Ok, done, it is now bold and red.  Anyhoodle, enjoy this Chicken Cordon Bleu made easy!

Here is what you will need:
6 large chicken breasts (boneless and skinless)
6 slices Swiss cheese
12 thin slices of ham

Before anything else, make your meat and cheese rolls.  Sandwich your cheese between 2 slices of ham, roll into a tight log.  Do this with all of the meat and cheese so that you have 6 meat/cheese rolls.  Set aside and prepare chicken.

Take your chicken and stand it on end, place a long thin knife on top and pierce all the way to the bottom, in the center of the chicken.  When you reach the bottom rotate your knife, making the whole big enough for the rolls to slide into.  Repeat with all chicken, slide 1 roll into the center of each and place on a platter.

Now to dredge the chicken and prepare for frying. 

Shallow Bowl #1 - Combine 2 cups flour, 1 tbsp garlic powder, 1 tsp salt, 1/2 tsp pepper
Shallow Bowl # 2 - beat 4 eggs well.
Shallow Bowl # 3- 3 cups bread crumbs (seasoned panko OR regular dry Italian seasoned)

Cover chicken in flour mixture completely, dip into egg mixture and pay special attention to the ends where the ham and cheese can be seen since you will want that sealed well with bread crumbs.  Then cover heavily in bread crumbs.  Set aside until all are done. 

Preheat your oven to 350 degrees.  In a high sided skillet, add in 2 cups of oil (your choice), when the oil is ready (toss a bit of flour in, if it sizzles it is read) place 1 or 2 pieces of chicken into the oil and fry only long enough to brown it.  We aren't cooking it all the way through, just beautifully browning our chicken, about 2-3 minutes on each side.  Do this over a medium heat as to not burn the chicken.  Place until parchment lined baking sheet.  Repeat with all pieces of chicken.

Place in the oven for 45-60 minutes, depending on the size of your chicken breasts. 

When they are done, allow to rest 10 minutes before serving!!!

We almost always serve this with asparagas or green beans.  Sometimes a little side of pasta.  You do what you want, just make sure you do it soon!!

Your "my GOD why is turning 29..eerr 39, so difficult"chefwannabe

 

PS.  By the time you read this I will have turned 39.  My life will be OVER. LOL

A new twist on potatoes. Baked Mashed Potatoes

So last night was our New Year's Day dinner.  Great steaks, as you all read about!  I am tired of baked potatoes, I am tired of mashed potatoes, I only like fried potatoes with eggs or fake brown gravy, and boiled potatoes or roasted potatoes are just old news!  Even though I felt like I wanted mashed potatoes, I don't like them plain and didn't feel any great need to prepare gravy for them.  I had seen different casserole versions of mashed potatoes but I wanted my mashed potatoes with a little sumpin' sumpin' ya know?  How often we get in a rut and just go with the same old, same old because it is what we know and we are SURE anything else will be to much work.  These potatoes are your answer to something new!

Give me anything with a crispy crust and I am in to begin with.  These turned out a million times better than I expected and my usually non potato eating husband had seconds while raving about them being the best potatoes I had ever made.  (in his opinion anyway).  So, in order to give you time to round these items up for dinner tonight, let's get straight it!!

Here is what you will need:

4 large potatoes (your choice of variety)
1/4 cup sour cream
4 ounces cream cheese softened
3/4  *divided* cup grated Parmesan cheese
1 cup bread crumbs (I used fresh because I make my own and keep them in the freezer)  I am guessing it will be good but not near AS good if you use dried.
olive oil
salt and pepper to taste

Peel and dice your potatoes into small cubes.  This will ensure they cook faster.  Make sure even though you don't have a ton of potatoes, to use a large pot of COLD salted water.  Give them some room to groove and potatoes are hard to salt enough after they are cooked.  SALT YOUR WATER liberally so they will absorb as they cook.  Cook until fork tender and drain.  You now have some options, you can smash them until smooth, use a hand mixer to whip them smooth or a ricer to break them down.  Which ever method you choose, make sure they are just nice and smooth for the most part.  Let them cool for 15 minutes uncovered.  Now, add sour cream, cream cheese, salt, pepper, and 1/2 cup of the grated parm.  Mix with a spoon until completely combined.  Spray the bottom of a small to medium casserole dish.  Depending on how thick you want them  I used a 9x9 square glass casserole dish.  Pour your potato mixture into the dish.  Give one more turn of the salt and pepper mills over the top.

Add bread crumbs evenly over the top of the potatoes.  Sprinkle remaining Parmesan cheese over the top and drizzle all over with olive oil.  Put into a preheated 350 oven for 20 minutes, then turn oven to 450 until the top is golden and crispy! Be careful at that temp not to burn them!!!





These offer the best of all worlds!  A crispy, crunchy top, a rich, cheesy, mashed potato middle, it almost makes me tear up!  This was delicious, and I would not change a single stinkin' thing.  Notice, NO BUTTER, you won't miss it one bit.  You can feel free to use fat free cream cheese and sour cream.  I would have normally used both but was using up some leftover holiday ingredients.  The fat free versions of either of those items won't jeopardize the dish in the least.  Actually, it will just allow you to eat MORE!!

Enjoy!!!  We sure did!

Your "crunchy topping on anything is amazing" chefwannabe

Chris