Hand Breaded Tenderloins
Hand breaded tenderloins are something, we Midwesterners, take for granted. In other parts of the country they simply are not available and always a real treat for those who come to visit.
I start with boneless center-cut pork chops and pound them thin with a meat cleaver. This is quite a messy job as little pieces of the meat can go flying all over the place, so cover with wax paper or plastic wrap before beating your meat. I crack myself up sometimes.
After you have your tenderloins tenderized, liberally apply salt and pepper then dredge in flour, then egg, then bread crumbs. I add flavor to each step in the process; I add salt, pepper, and seasoning salt to the flour, the egg and the bread crumbs. You can spice this up a notch by adding some cayenne pepper for a spicy tenderloin.
Once you have all your tenderloins breaded, you can pan fry, or deep fat fry until golden brown.
Roasted Garlic Mashed Potatoes
My daughter has requested roasted garlic mashed potatoes for dinner. One of her favorites and super easy. First we are going to roast a head of garlic. Easier than you might think. Cut the top off a whole head of garlic, drench in olive oil and wrap in tinfoil. Bake at 350 degrees until the garlic is soft inside.
Peel and boil russet potatoes. Add 8oz. cream cheese, 8 oz. sour cream, salt and pepper and squeeze the roasted garlic out of it's head. With an electric hand mixer, blend all these ingredients together. Spray your casserole baking dish with a non-stick spray and pour in your potato mixture. Top with slices of butter, salt and pepper and a dusting of paprika. Bake at 350 degrees for 30 minutes.
Bacon Garlic Fresh Green Beans
During the summer, one of my favorite fresh veggie dishes is bacon, garlic green beans. These are super yummy and easy. First blanch your fresh green beans; bring a large pot of water to a boil and throw in your green beans for a few minutes or until their color is a bright green.
Cut up bacon and fry crispy and set aside. In the same pan you fried your bacon, reserve the bacon fat and throw in your blanched green beans. Liberally salt and pepper the beans as they cook and continue to cook them until they begin to turn golden brown, add finely chopped fresh garlic and your bacon back into the mix. Cook for a few more minutes and serve!
A dessert may come to me at some point today, but for now this is the menu tonight!
Hand breaded tenderloins are something, we Midwesterners, take for granted. In other parts of the country they simply are not available and always a real treat for those who come to visit.
I start with boneless center-cut pork chops and pound them thin with a meat cleaver. This is quite a messy job as little pieces of the meat can go flying all over the place, so cover with wax paper or plastic wrap before beating your meat. I crack myself up sometimes.
After you have your tenderloins tenderized, liberally apply salt and pepper then dredge in flour, then egg, then bread crumbs. I add flavor to each step in the process; I add salt, pepper, and seasoning salt to the flour, the egg and the bread crumbs. You can spice this up a notch by adding some cayenne pepper for a spicy tenderloin.
Once you have all your tenderloins breaded, you can pan fry, or deep fat fry until golden brown.
Roasted Garlic Mashed Potatoes
My daughter has requested roasted garlic mashed potatoes for dinner. One of her favorites and super easy. First we are going to roast a head of garlic. Easier than you might think. Cut the top off a whole head of garlic, drench in olive oil and wrap in tinfoil. Bake at 350 degrees until the garlic is soft inside.
Peel and boil russet potatoes. Add 8oz. cream cheese, 8 oz. sour cream, salt and pepper and squeeze the roasted garlic out of it's head. With an electric hand mixer, blend all these ingredients together. Spray your casserole baking dish with a non-stick spray and pour in your potato mixture. Top with slices of butter, salt and pepper and a dusting of paprika. Bake at 350 degrees for 30 minutes.
Bacon Garlic Fresh Green Beans
During the summer, one of my favorite fresh veggie dishes is bacon, garlic green beans. These are super yummy and easy. First blanch your fresh green beans; bring a large pot of water to a boil and throw in your green beans for a few minutes or until their color is a bright green.
Cut up bacon and fry crispy and set aside. In the same pan you fried your bacon, reserve the bacon fat and throw in your blanched green beans. Liberally salt and pepper the beans as they cook and continue to cook them until they begin to turn golden brown, add finely chopped fresh garlic and your bacon back into the mix. Cook for a few more minutes and serve!
A dessert may come to me at some point today, but for now this is the menu tonight!
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