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.

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Project Pastrami…

I love spices… probably too much. I have a whole drawer full of spice jars and another shelf of random spices. I came across this recipe for Pastrami-Style Salmon and thought the spice mix was rather interesting.

Since I didn’t have any salmon on hand, I did have some ground turkey to use for dinner. Combining the pastrami spice mixture and ground turkey was truly an experiment that turned out to be delicious! I decided to use this spiced ground turkey and stuffed some large portabello mushrooms and voila… dinner is served. I accompanied my stuff mushrooms with roasted asparagus and tomatoes.

Here’s my recipe for Spiced Turkey Stuffed Portabello Mushrooms:

2 large portabello mushrooms
8 oz. ground turkey
garlic, minced
onion, finely chopped
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon coarsely ground black pepper
1/4 to 1/2 teaspoon ground allspice
cooking spray for browning turkey
2 green onions, sliced
1/4 cup feta cheese (I used fat free)

Remove stems from mushrooms and gently brush off any debris.
In a large bowl, combine garlic, onion, sugar, and the spices and mix thoroughly.
In a saute pan, brown seasoned turkey.
Once browned, remove from heat and toss in cheese and green onions.
Preheat oven to 375 degrees.
Place mushrooms gill side up and top with the turkey/feta/onion mixture.
Bake stuffed mushrooms in preheated oven for 15-20 minutes.

*I’m also submitting this to the “Go Ahead, Honey – It’s Gluten-Free” blog event started way back in the wintry depths of February by Naomi of Straight into Bed Cake-Free and Dried. This month, Rachel of The Crispy Cook is hosting and the focus is seasonal veggies. Be sure to check out Rachel’s site in early September for the round up!*

The Nutty Tilapia…

If there is a recipe that I’ve been so delayed in making, it’s this one. Something always came up – dinner out, errands, laziness… But finally, tonight’s dinner will be the long awaited Macadamia Nut Crusted Tilapia. The last time I had prepared this was for my birthday luau about 3 months ago. We loved it back then that we wanted to make it again. This time, I served it with sesame bok choy and king oyster mushrooms. It’s light, flavorful and great for hot summer nights.

Here’s my recipe for Macadamia Nut Crusted Tilapia:
4 frozen tilapia fillets
1-2 eggs
1 tablespoon water
1/2 cup crushed macadamia nuts
1/2 panko breadcrumbs
salt & pepper to taste

In a small bowl, whisk eggs with water for egg wash.
In a shallow baking pan, combine the nuts, breadcrumbs, salt & pepper.
Dip each tilapia fillet in the eggwash and dredge in the nut/breadcrumb mixture until fully coated.
Plate coated fish on a plate and chill for 10-15 minutes.
Meanwhile, preheat your oven to 375 degrees.
Place coated fish on a light greased baking sheet and bake in preheated oven for 15-20 minutes.

Here’s my recipe for Baby Bok Choy & King Oyster Mushroom Saute:

3-4 baby bok choy bunches
1 1/2 cups king oyster mushrooms (or any kind of mushroom)
1-2 tablespoons olive oil
3 gloves garlic, minced
1 tablespoon minced ginger
1 tablespoon oyster sauce
1 tablespoon lite soy sauce
1-2 teaspoons sesame oil

Heat large skillet or wok over high heat.
Meanwhile, prep your veggies by cutting bottoms of the bok choy and rinsing any debris between the stalks. Cut off the green tops and set aside.
For the mushrooms, slice them and if you prefer, remove stems.
When skilley or wok is hot, add oil to coat the bottom.
Add garlic, ginger and bok choy bottoms (not the green leafy tops!).
Stir until stalks are softened; then add mushrooms.
Stir until mushrooms start to brown and soften.
Add the oyster sauce, soy sauce and salt & pepper to taste.
Stir and then add bok choy greens.
Remove from heat, add sesame oil and toss until greens wilt.

*I’m also submitting this dish to the Original Recipes blogging event hosted by Lore of Culinarty. This is one of my fave blogging events each month because it showcases the creativity of so many bloggers. Check out the round up mid month!

Souper Wednesday

Chicago has been hit by quite a snow storm (yet again!)… so thank goodness for getting out of work early. My once a month cooking efforts paid off too since dinner required nothing more than warming up a bowl of comforting soup. Tonight we had a rich and creamy loaded baked potato soup with a toasty kaiser roll.Here’s my recipe for my loaded baked potato soup (this isn’t for dieters!):

1 onion, chopped
3 cloves garlic, minced
2 large baking potatoes, peeled & cubed
1/2 cup diced prosciutto
1 tablespoon canola oil
1 tablespoon butter
1 1/2 tablespoon all purpose flour
1 cup sliced button mushrooms
8 cups chicken broth
1 stalk green onion, sliced
1 1/2 cup shredded cheddar cheese
1/2 cup heavy cream or half & half
1-2 cups shredded cooked chicken (optional)

In a dutch oven, heat over medium heat & add butter and oil.
When butter/oil is heated, add onions, garlic and prosciutto.
When prosciutto has crisped up, sprinkle in flour.
Stir and cook until the raw flour smell is gone – about 2 mins.
Add mushrooms and cook until softened.
Add chicken broth and potatoes.
Allow potatoes to cook until tender.
Add green onion and slowly stir in cheese until melted.
Add cream/half & half and stir, allowing it to warm through.
Add chicken if using or serve as it with hot toasty bread.

Leftover Turkey never tasted so good!

After a cold day out in the snow and battling crowds of shoppers and tourists, I wanted nothing more than a good hot bowl of soup! I’m currently trying to use up as many ingredients as I have on hand to avoid a grocery trip out in the cold weather. So fortunately, I had all I needed for cream of turkey, rice & mushroom soup! Using the leftover Thanksgiving turkey I had froze after our party, it came out wonderful and hit the spot.Here’s my recipe for Cream of Turkey, Rice & Mushroom Soup

1 large onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 cups leftover cooked turkey
10 oz sliced cremini (baby ‘bellas) mushrooms
2 cups uncooked jasmine rice
4 quarts chicken broth
salt & pepper to taste
1 tablespoon rosemary seasoning (optional)
1 cup heavy whipping cream

In a dutch oven, heat olive oil and add onions and garlic.
Cook until onions are translucent.
Add mushrooms and turkey & cook until mushrooms soften.
Add uncooked rice and stir to coat.
Add broth and stir, cooking over medium heat.
Add rosemary seasoning (optional)
Allow it to cook until rice is cooked & absorbs the broth.
Continue to add more broth or even water until you reach the consistency you prefer.
Season to taste.
Add whipping cream and stir.
Turn off heat and allow soup to thicken slightly.
Serve hot and garnish with fresh chopped parsley.

Stuffed Mushrooms

Here are the recipes for the appetizers I’m serving up 2 hours prior to the Thanksgiving buffet dinner. I figured I’d post the recipes now before the kitchen chaos begins…

Stuffed Mushrooms:

2 pkgs 16 oz fresh white mushrooms
1 lb pork sausage, cooked & browned
1 onion, chopped
2 cloves garlic, minced
2 tablespoon italian seasoning
1 cup powdered Triscuits (which I processed in a food processor)
1 cup shredded gruyere cheese

Preheat oven to 375.
Brown sausage in pan with onions, garlic and 1 tablespoon italian seasoning.
Place cooked sausage mixture in a bowl and add Triscuits, cheese and remaining italian seasoning. Toss gingerly to combine.
Prep mushrooms and discard stems. (You can chop the stems and add to stuffing mixture if you prefer)
Carefully fill each mushroom cap with the filling.
Place mushroom caps on a mini muffin pan or lightly greased baking sheet.
Top each filled mushroom with additional shredded cheese, if desired.
Bake in preheated oven for 10-12 minutes or until cheese is melted & browned.

Fancy Green Bean Casserole

Tonight is focused on my Traditional fare menu and some desserts. Everything is set for the most part… and I approached it as if it were just one of my cooking class events where everything is prepped and ready to assemble. Here are recipes of the traditional Thanksgiving dishes on my menu.

Fancy Green Bean Casserole

2 tablespoons butter
2 tablespoons flour
1 cup sliced mushrooms
2 1/2 cups half & half
2 lbs haricot verts or fancy green beans, julienned
1 canister of french fried onions

Preheat oven to 350.
In a sauce pan, melt butter.
Sautee sliced mushrooms in butter until softened.
Sprinkle flour into pan and stir to form a roux.
Slowly add the half & half until slightly thickened.
Add green beans and 1/2 of french fried onions.
Add salt & pepper to taste.
Place in casserole dish and bake for 25 minutes.
Add remaining french fried onions and bake again for another 5 minutes.