Kid Friendly

Pounded Pork

January 15, 2012

Pounded Pork

One of my all time favorite “go to” recipes!


4 (1 Inch Thick) Center Cut Pork Chops

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

2 Lightly Beaten Large Eggs

1 Cup Bread Crumbs (Lightly Toasted)

¼ Cup Plus 3 Tablespoons Olive Oil

1 Tablespoon Unsalted Butter

1 Bunch Arugula

1 Diced Tomato

1 Tablespoon Fresh Lemon Juice

Using a meat mallet, carefully pound the pork chops until they are ¼ inch thick. You can remove the bone if you want, but you don’t have to. Season the pork chops with the salt and pepper. Dip each pork chop into the beaten eggs. Allow the excess to drip off . Dredge each pork chop in the bread crumbs and set on a plate. In a large skillet heat ¼ cup of the olive oil over a medium heat until just smoking. Add the butter and allow it to foam for 15 seconds. Place the chops in the pan and cook for 5 minutes until golden brown on one side. The trick is to cook the chops slowly over an even medium heat so that they cook through without burning the bread crumb crust. Using tongs carefully turn the chops and cook on the other side for 5 more minutes until light golden brown. Add more oil if necessary (1/2 tablespoon at a time to avoid scorching the breading).

In a large bowl combine the arugula (remove the stems) and tomatoes. Add the remaining 3 tablespoons of olive oil, lemon juice, salt and pepper and toss to coat the greens. Place one pork chop on each of the four warmed dinner plates. Divide the arugula salad evenly among the plates and serve immediately. Serves 4

Chicken Taco Salad

January 14, 2012

Chicken Taco Salad

In a hurry? Don’t know what to make for dinner? Trying to cut down on calories? This Chicken Taco Salad recipe is so good and easy to make. Even the Salsa Dressing is low fat. What more could a gal want?!


For the salad:

4 Cups Shredded Romaine Lettuce

2 Cups Chopped Roasted Chicken Breasts

1 Cup Chopped Tomatoes

1/3 Cup Chopped Red Onion

15 Ounces Drained & Rinsed Red Beans

1 Chopped Red Bell Pepper

½ Cup Halved Black Olives

½ Cup Grated White Cheddar Cheese

For the dressing:

2/3 Cup Light Sour Cream

2 Cups Salsa

1 Teaspoon Cumin

5 Teaspoons Fresh Lime Juice

¼ Teaspoon Kosher Salt

To prepare the salad: Roast the chicken breasts in advance (salt & pepper, roast for 45 minutes on 350°F). Let cool a bit before removing the skin and bones. You can use skinless & boneless chicken breasts, but honestly I think that they can be tasteless and dry. Chop the chicken breasts and set aside. Combine the lettuce and the remaining ingredients in a large bowl, including the chicken. Toss gently and serve with the salsa dressing. Serves 4

Salsa Dressing: Combine all of the ingredients in a food processor or blender and combine well. Pour into a bowl or a medium size pitcher and place into the refrigerator, covered with plastic wrap, until ready to use.

Marinara Sauce

January 13, 2012

Marinara Sauce


2 (28 Ounce Each) Cans Crushed Plum Tomatoes

1/3 Cup Olive Oil

2 Thinly Slice Garlic Cloves

10 Chopped Basil Leaves or 1 Tablespoon Dried

½ Teaspoon Sea Salt

¼ Teaspoon Freshly Ground Pepper

Heat the oil in a saucepan and add the garlic, salt and pepper. Cook slowly on low for 5 minutes. Add the remaining ingredients and bring to a simmer. Make sure to stir often. Cook for 30 minutes and serve over pasta or as a dipping sauce. Serves 4

Hanger Steak

January 10, 2012

Hanger Steak

Hanger Steak (also known as butcher’s steak, hanging tender or bistro steak) is a cut of beef steak that comes from the diaphragm of a steer or heifer. Hanger Steak used to be called, “Butcher’s Steak,” because the butchers would keep it for themselves rather than sell it to their customers. Hanger Steak typically weighs about 1 to 1 ½ pounds and resembles flank steak in texture and flavor. Hanger steak is a “V-Shaped pair of muscles with a long membrane down the middle. It is best marinated and cooked quickly over high heat because this cut is not particularly tender. To avoid toughness grill and broil and serve rare or medium rare.

The Hanger Steak is said to “hang” from the diaphragm, which is one muscle, commonly cut into two separate cuts of meat. The Hanger Steak is traditionally considered more flavorful and the outer skirt steak is composed of tougher muscle within the diaphragm. The hanger is attached to the last rib and the spine near the kidneys. Hanger Steak is also a very traditional Mexican cuisine, especially in the north, where it is called arrachera and is marinated, grilled and served with a squeeze of lime juice, guacamole, salsa and tortillas for tacos. In South Texas, this cut of beef is known as fajitas arracheras. Historically Hanger Steak has been more popular in Europe. In England it is referred to as skirt steak; in France onglet; in Italy lombatello; in Spain solomillo de pulmon. In America, Hanger Steak formerly was not separated as an individual cut, but today is extremely popular. Here is an easy recipe to follow that is sure to please!


4 (6 Ounces) Hanger Steaks

8 Tablespoons Olive Oil

1 Sprig Rosemary (Leaves Removed & Chopped)

5 Thinly Sliced Garlic Cloves

¼ Teaspoon Kosher Salt

¼ Teaspoon Freshly Ground Pepper

Mix the olive oil, chopped rosemary leaves, garlic slices, salt and pepper in a large bowl. Place the steaks in the bowl and cover the bowl with plastic wrap. Place in the refrigerator and marinated for 3 hours. Heat your grill, cast iron pan or oven broiler. Add the steaks and cook for 2 to 3 minutes on each side. Slice and plate. Serves 4

Buttermilk Waffles

January 8, 2012

Buttermilk Waffles

Weekends are made for Waffles. Try this Buttermilk Waffle recipe and enjoy your morning!


1 ½ Cups Unbleached Flour

1 ½ Teaspoons Baking Powder

½ Teaspoon Baking Soda

½ Teaspoon Salt

1 ½ Cups Buttermilk

6 Tablespoons Melted Butter

2 Slightly Beaten Eggs

In a medium size bowl, whisk together flour, baking powder, baking soda and salt. Stir in the buttermilk, butter and eggs. Stir until thoroughly mixed. The batter will be thick. Pour approximately 2/3 to ¾ cup of the batter into the middle of the waffle iron. Close the lid and cook 6 minutes until golden brown. Makes 4 to 6 waffles.

Classic Pullman Loaf

January 4, 2012

Classic Pullman Loaf

The Pullman Loaf is sometimes called the sandwich loaf or pan bread. The Pullman is a type of bread made with white flour and baked in a long, narrow and lidded pan. The French term for this style of loaf is “pain de mie.” In the United States, many popular mass produced sliced breads are actually Pullman loaves. The slices of these breads are frequently square, with four flat and uncurved crusts. The name Pullman was derived from its use in the compact kitchens of the Pullman railway cars. The Pullman Company is credited with inventing the lidded baking pans used to create the square loaves. Three Pullman loaves occupied the same space as two standard round-topped loaves, thus maximizing the use of space in the Pullman Kitchen.


4 Cups Bread Flour – Divided

2 Cups Unbleached Flour

2 (1/4 Ounces) Packages Active Dry Yeast

3 Teaspoons Salt

2 Cup Water

½ Cup Unsalted Butter

¼ Cup Honey

1 Large Lightly Beaten Egg

1 Egg White

2 Tablespoons Water

Spray a large size mixing bowl with cooking spray and set aside. If you don’t have cooking spray then grease the bowl with olive oil. Spray 2 (9×5 inch) Pullman pans or 9x 5 inch bread pans with cooking spray (olive oil if you don’t have cooking spray) and set aside. In a separate large bowl combine 3 cups of bread flour, unbleached flour, yeast and salt. In a small saucepan combine 2 tablespoons of water, butter and honey. Heat over a medium heat until the mixture registers 120° F on an instant read thermometer. Make a well in the center of the flour mixture and add the water mixture. Add the egg. Using a mixer on low speed beat for 2 minutes. Add enough remaining bread flour to make a soft dough.

Turn the dough onto a lightly floured surface. Knead for 6 minutes or until the dough is smooth and elastic. Place the dough in the prepared bowl. Turn to coat the top. Cover and let rise in a warm place (85° F), free from drafts, for approximately 1 hour or until the dough is doubled in bulk.

Punch the dough down and divide into 2 nine inch loaves. Place the loaves into the prepared pans. Cover and let rise in a warm place for 1 hour or until the dough has doubled. Preheat the oven to 350° F. In a small bowl whisk together the egg white and water. Using a pastry brush, lightly brush the loaves with the egg white mixture. Bake for 25 minutes until the loaves are deep golden brown. Remove from the oven and cool in the pans for 10 minutes. Remove from the pans and cool on wire racks for 30 minutes before slicing. Store, covered, at room temperature for up to 5 days. Makes 2 loaves.

Toasted Open Faced Mozzarella Sandwiches

January 3, 2012

Toasted Open Faced Mozzarella Sandwiches

I like to serve these with soup. So easy to make and extremely yummy!


6 Pieces Sliced Italian Bread

5 Tablespoons Butter

1 Teaspoon Garlic Powder

4 Tablespoons Dijon Mustard

2 Tablespoons Yellow Mustard

6 Slices Fresh Mozzarella

In a small size bowl, mix together the butter and garlic powder. Set aside. In a separate small size bowl, mix together the mustards and set aside. Preheat the oven to broil on low. Butter each piece of bread evenly and then smear an even layer of the mustard mixture over the butter layer. Put a piece of mozzarella cheese on top of each slice of bread. Line a baking sheet with parchment paper and place the sandwiches on the baking sheet. Place in the oven for 6 minutes. After 6 minutes turn off the oven and let the sandwiches sit for another 4 minutes. The cheese will not completely melt, but the sandwiches will be ready to eat. Take them out of the oven and place them on a serving plate. Serve warm. Serves 6

White Bean Soup

January 2, 2012

White Bean Soup

Soup is as old as the art of cooking. In fact, it goes back to ages before cooking was an art at all. – Betty Crocker


¼ Cup Olive Oil

2 Cups Chopped Red Onion

1 Chopped Carrot

1 Chopped Celery Stalk

2 Cups Chopped Fennel

¼ Pound Diced Pancetta

5 Cloves Chopped Garlic

12 Cups Chicken Broth

3 Cups White Wine

15 Ounces Roasted Red Peppers

1 Large Diced Tomato

1 Tablespoon Sea Salt

1 Teaspoon Freshly Ground Pepper

1 Pound Dried Cannellini Beans (Soaked Overnight)

In a large stockpot over a medium high heat, heat the olive oil until hot. Add the onions, fennel, carrot, celery and garlic. Cook for 6 minutes until vegetables are soft. Add the tomatoes, pancetta and tomatoes. Cook for another 4 minutes. Add the salt and ground pepper. Cook for another minute. Add the chicken broth, white wine and cannellini beans. Bring to a boil for 5 minutes. Turn the heat down to low and simmer for 2 hours. If you need to add more water, feel free to add as much as you wish. The beans should be tender. If the beans are still a bit hard cook the soup for a bit longer until the beans are soft, but not mushy. When done remove from the heat and serve hot. Serves 6

Fettuccine Alla Carbonara

December 30, 2011

Fettuccine Alla Carbonara


1 Pound Fettuccine

8 Strips Bacon

8 Ounces Unsalted Butter

2 Tablespoons Finely Chopped Onion

6 Ounces Thickly Sliced Prosciutto

1 Tablespoon Finely Chopped Parsley

½ Cup White Wine

½ Cup Heavy Cream

½ Cup Milk

½ Cup Grated Parmesan Cheese

1 Egg Yolk

½ Teaspoon Freshly Ground Pepper

While the water is set up to boil, cook the bacon and drain it thoroughly. Cut the prosciutto and bacon into half inch squares. Melt the butter in a medium size saucepan. Add the minced onion and sauté over a low heat until the onion is translucent. Add the cut up bacon and prosciutto and stir over a low heat for 3 to 4 minutes. Pour the wine into the saucepan and raise the heat to bring the mixture to a low boil for 5 minutes while stirring. Add the cream and milk and bring to a low boil again for 5 minutes. Cook and drain the fettuccine. Lower the heat and add the parsley and ½ of the grated Parmesan cheese. Pour the mixture over the boiled and drained fettuccine. Add the whisked egg yolk and toss the pasta and sauce together thoroughly. Add the grated cheese and freshly ground pepper. Serve immediately. Serves 4

Banana Sour Cream Waffles

December 27, 2011

Banana Sour Cream Waffles


1 Cup Unbleached Flour

½ Teaspoon Baking Powder

¼ Teaspoon Baking Soda

¼ Teaspoon Salt

1 Egg Separated

1 Cup Sour Cream

¼ Cup Milk

¼ Cup Melted Butter

1 Mashed Ripe Banana

½ Banana For Garnish

Whipped Cream (Optional)

In a large size bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a small size bowl, beat the egg white with a whisk until light peaks form. Add the egg yolk, sour cream, milk, butter and mashed banana to the flour mixture and mix well. Fold in the whipped egg white. Pour 2/3 to ¾ cup of the batter into the waffle iron. Cook 6 minutes until golden brown. Serve with sliced banana, maple syrup and whipped cream (optional). Makes 4 to 6 waffles.

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