Pork Schnitzel & Creamy Mushroom Topping

I made the following for my Oktoberfest event. You can read and get other recipes from the event HERE.

Robert’s Pork Schnitzel & Creamy Mushroom Topping
recipe HERE

6 thin, boneless “breakfast” pork chops
1/2 cup flour
Salt and pepper
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1 teaspoon dried rubbed sage
2 tablespoons vegetable oil
12 ounces sliced mushrooms
1 teaspoon minced garlic1 12-ounce jar roasted chicken gravy
Juice of 1/2 lemon

Flatten each pork chop lightly with a flat meat mallet or heavy skillet into a uniform thinness. Place the flour on a plate or in a glass baking dish and season with salt and pepper. Place the eggs in a baking dish or pie plate. Place the seasoned bread crumbs in another baking dish or glass pie plate and stir in the sage. Dip a pork chop into the flour, coating both sides and shaking off excess. Next, dip into the egg, coating well, then into the seasoned bread crumbs. Place on a plate and continue until all 6 chops are breaded.

Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-high heat. When the oil is hot, add 3 of the pork chops and cook until golden brown, about 2 minutes. Turn and brown on other side, cooking until done, about 2 minutes more. Remove to a paper towel-lined plate, add another tablespoon of oil to the skillet and brown remaining chops, adding them to the plate and setting aside when they are done.

Add the mushrooms and garlic to the hot skillet. Season with salt and pepper and saute over medium-high heat until the mushrooms are golden, about 5 minutes. Stir in the chicken gravy and lemon juice and bring to a boil. Place the pork chops on a platter and top with the sauce.

Lemon Honey Yogurt Muffins

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Jennifer’s Lemon Honey Yogurt Muffins

Recipe adapted from HERE

2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1/4 cup sugar
2 tablespoons honey
2 eggs
1 1/4 cups plain yogurt
1/4 cup butter, melted
1 tablepoon grated lemon zest

Lemon Syrup:
1/3 cup lemon juice
1/3 cup sugar
3 tablespoons water

Preheat oven to 375 degrees. Grease muffin tins. In a small bowl stir togther flour, baking powder, baking soda and salt. In another bowl combine sugar, honey, eggs, yogurt, melted butter, and lemon zest and beat thoroughly. Add dry ingredients and mix until incorporated.

Fill muffin cups 2/3 full. Bake 12-15 minutes or until delicately browned and tester comes out clean. Prepare syrup ingredients in small saucepan and boil one minute. Set aside. When muffins are done, poke tops with toothpick. Drizzle about 2 tablespoons of syrup over top of each muffin.

Let cool a few minutes then remove from pan. Serve warm.

Lemon Blueberry Coconut Muffins

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Andrea’s Lemon Blueberry Coconut Muffins

2 cups all-purpose flour

1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon lemon extract or juice from 1/2 lemon
1/2 cup fresh or frozenblueberries ( I used 1 cup- too much)

1/3 cup sweetened coconut

In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries.

Fill paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

WW: Honey Teriyaki Salmon

I’m finally getting back into my kitchen groove with a healthy twist! Tonight I’m solo for dinner while the hubby is working. So for dinner, I enjoyed a flavorful and healthy dish of honey teriyaki salmon which I served with sauteed spinach and caramelized mushrooms. So simple and delicious! Oh… and with an effort to get better quality pictures, hopefully some of the changes I’ve made will try to do a little justice to the recipes I prepare!


Honey Teriyaki Salmon
courtesy of Weight Watchers Best Eats Cookbook

4 (1/4 lb) skinless salmon fillets
1/4 cup reduced sodium soy sauce
1 tablespoon chopped, peeled fresh ginger
1 tablespoon honey
1 tablespoon lemon juice
1 garlic clove, minced

Place all the ingredients in a zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the salmon. Refridgerate, turning the bag occassionally, at least 6 hours or up to 24 hours.

Spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire. Alternatively, spray a large nonstick skillet with nonstick spray and place over medium-high heat.

Remove the salmon from the marinade; discard the marinade.

Place the salmon on the grill rack. Grill until the salmon us just opaque in the center, 4-5 minutes on each side. Alternately, place the salmon in the skillet and cook until the salmon is just opaque in the center, 4-5 minutes on each side.

Serves 4
Serving side: 1 fillet
WW Points value: 4 points

Shrimp Ceviche

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Shrimp Ceviche
shared at the event by Kurt
recipe from here

1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks

In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour. Right before serving, add the cilantro, cucumber, and avocado.

Mejillones a la Vinagreta

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Mejillones a la Vinagreta
(Mussels Vinaigrette)
shared at the event by Teresa
recipe from here

2 1/2 dozen mussels, scrubbed and beards removed
Shredded lettuce
2 tbsp minced green onion
2 tbsp minced green pepper
2 tbsp minced red pepper
1 tbsp chopped parsley
4 tbsp olive oil
2 tbsp vinegar or lemon juice
Dash of red pepper sauce
Salt to taste

Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.
Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
When cool enough to handle, remove and discard the empty shells. (Mussels can be cooked in advance and refrigerated.) Shortly before serving, arrange mussels on a bed of shredded lettuce on a serving platter. In a bowl combine the onion, green and red pepper, parsley, oil, and vinegar. Season with red pepper sauce and salt. Spoon the mixture into the mussels in their shells.

Salmon w/Ginger Balsamic Glaze

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Salmon w/Ginger Balsamic Glaze
shared at the event by Semeena
recipe adapted from Recipezaar

1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tablespoons fresh lemon juice
1 tablespoon grated ginger
1 tablespoon brown sugar, packed plus
1 teaspoon brown sugar, packed
4 salmon fillets, skin on (center cut)
salt & freshly ground black pepper
2 teaspoons olive oil

Stir together balsamic vinegar, water, lemon juice, ginger and brown sugar in a small bowl.

Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.

Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon. Serve and enjoy!