Tag Archives: Pork

part 1: Quick & Budget Friendly Pork Schnitzel & Pasta


Recently, my time has been rushed and we’ve been in need of some quick & easy recipes.  Same with everyone right?  Well I am tired of arguing that making food your self is more expensive then grabbing a pizza – so in this series of blog posts I am out to prove it!

Today I was at the store and Pork Schnitzel strips were on sale,  so I grabbed them.  I had some gluten free multi-grain bread crumbs and some gluten free pasta at home as well and so this meal was born! Not only that but it was cheap too! Fed 4 people (2 younger kids, 2 adults) for under $11 (that’s about $2.65 a serving….. try getting take out for that!

  • Pork Schnitzel (1LB)                 $4.71
  • GF Bread Crumbs                      $1.00
  •  1 egg                                           $0.20
  • 1/2 pkg of GF Spaghetti             $1.50
  • 4 cocktail tomatoes quartered    $0.50
  • 1 small head broccoli                   $1.00
  • EVOO (3 TB)
  • 1 lemon
  • 2 tsp thyme
  • 2 tsp garlic
  • 3 TB Parmesan Cheese
  • salt & pepper to taste                     $1.70
  •                                            total       $10.61

Time from prep to plating,  about 15 mins …..

Pork Schnitzel & Pasta:

  • Porkporkschnitzel and pasta

  • Pork Schnitzel (1LB)
  • GF Bread Crumbs  (1/4-1/2 cup)
  •  1 egg

Pasta

  • 1/2 pkg of GF Spaghetti
  • 4 cocktail tomatoes quartered
  • 1 small head broccoli-washed & cut into bite sized pieces
  • 3 TB EVOO
  • 2 tsp thyme
  • 2 tsp minced garlic
  • 3 TB Parmesan Cheese
  • 2 TB lemon juice
  • salt & pepper to taste

Cook pasta as directed.  While pasta is cooking, quarter the tomatoes, and chop broccoli.  In one bowl, beat egg, then dip the pork in the egg and dredge thru the breadcrumbs.  If you have enough bread crumbs, let it sit for a couple minutes then repeat to get a nice coating.  Spray skillet with cooking spray. Heat skillet on med -high.  When there is 5 minutes left on the pasta, place the pork on the hot pan.  Cook for about 3 min per side. When pasta is done, drain & rinse, add the rest of the ingredients to the pasta and toss, serve along side the schnitzel. enJoy.

 

 

 

 

 

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Get some Pork on your Fork!


Looking for an elegant but easy  – dinner on the grill?   One that’s quick enough for a weekday – but nice enough for company?  Try this  one (another go to for us!).
Fairly often Pork Tenderloin goes on sale around here, whenever it does I grab a few and keep them in the freezer, on hand for a quick meal.

One of our families fave’s is Crispy Grilled Pork Tenderloin, crispy on the outside but tender & juicy on the inside.

Crispy Pork Tenderloin

Ingredients:

  • 1-2 Pork Tenderloin**
  • Sesame Oil or Extra Virgin Olive Oil (or your choice)
  • 1-2 TB minced garlic.
  • 1/2 -1 tsp dried parsley
  • dash or 2 pepper
  • 1/2-1 tsp dried rosemary
  • or whatever other herbs you prefer ( Italian blend of spices is nice, or tried & true Salt & Pepper)

Sorry about the recycled pic – I realized after writing the post that my camera died and I couldn’t take a pic…

Mix all ingredients except pork into paste.  Rub into tenderloin.  Cook on bottom grill on high flame for 1 min per side (to crispen), reduce the flame and keep temperature at 400 degrees F move to top rack, close cover and roast until internal temperature is 160-165 degrees.   Dependent on how big your tenderloin is this may be anywhere from 25min-45min so keep an eye on it.  Occasionally base with more of the oil mixture.  Remove from heat, loosely cover in tinfoil and let sit for 10 min before slicing.

Serve with rice or quinoa, and fresh tomato salad.  Or make the entire meal on the grill!  Bake some cored apples (fill the core with butter and brown sugar for a treat) sprinkled with cinnamon and wrap in tinfoil and bake in the 400 degree BBQ with pork. At the same time, in a disposable tinfoil container, add some Extra Virgin Olive Oil, to some (preferably  local) new  potatoes  (cut up into smaller bite sized pieces), an onion (chopped), local peppers & mushrooms  (if desired) sprinkled with a little (Gluten Free) onion soup mix or onion & garlic powder & salt & pepper to taste, (cover with tinfoil), (or use market fresh sweet potatoes, carrots black beans, corn, and cumin & cinnamon), grilled asparagus (or peppers if not using in the potatoes), green garden or cabbage salad and dinner is served!  enJOY!

Optional sauce to serve with this on the side:  mix some fresh salsa, dijon mustard, minced garlic and sliced apples together and cook in disposable dish on top rack while pork is cooking.  The sharpness of the dijon makes a lovely contrast to the sweet apple and succulent pork.

Love to hear your comment s and feedback!.

** (dependent of number of people we feed 2 adult and 2 small kids with 1, if we cook 2, my husband gets a lunch for work and I get some to top a salad the next day)

Top 3 Easy less than 6 ingredient recipes – Cajun Shrimp Pie (sorta), Penne and Cranberry Apple Pork Chops Recipes!


Here is my quick – using up the leftovers in the fridge recipes.  These are great for that busy season – and to use up any leftovers.

Now I do have to point out that the Cajun Shrimp Pie was originally a recipe my Mom made for us when were kids  and she always called it Cajun Shrimp Pie – why I’m not sure.  Now that I am older and cook I look at the ingredients and other than the thyme … and the shrimp. In any case, I (of course) switched it up a bit, but none the less its great for left over rice.

The Penne Primavera (ish) recipe is an easy way to use up a few left over veggies and lemons.

The Pork Chops – well great to use up that one last apple, and the frozen cranberries in the fridge.

Here we go!  Another culinary mission is a foot!

Cajun Shrimp Pie

I apologize – I didn’t actually take a picture until it was in the oven, and there are a couple more than 6 ingredients in this one but still easy!

Ingredients
Crust
3 cups (a little more or less is fine) cooked rice
2 eggs – beaten
1 TB butter melted

Filling:
1 Cup uncooked med shrimp + 1/4 c salted water (my mom always used 1 small tin of salad shrimp & liquid but we prefer “real” shrimp 🙂
1 small onion – chopped finely
1 cup milk
1 cup frozen peas

2 TB cornstarch mixed with 4 TB water

1/4 tsp Thyme

Optional 4 slices processed cheese

Optional – hot sauce – we use Bayou Butt Burner Hot Sauce (2-3 glubs of it)

In a bowl, mix cooked rice, beaten eggs and butter together and press into a sprayed pie plate to form a “crust”

In a saucepan saute onions, add shrimp (if using uncooked), when onions are softened and shrimp is cooked add milk, and bring to a slow simmer, reduce heat, add cornstarch mixture, and thicken, add peas and thyme and salted water, allow to simmer for a couple of minutes.  Pour into rice crust.  Top with slices of processed cheese (you can try brick cheese, but processed works nicely :))  Bake at 375 for about 25-35 minutes(until slightly browned) and cheese is bubbling.

Prep Time 5 minutes, baking time about a 1/2 hr.   Leftovers make great lunches!  You could also make this into a “seafood pie” by adding crabmeat and scallops to the shrimp mixture.  Play with it – enJOY.   Serves with a salad.

Easy Cranberry – Apple Pork Chops

  Ingredients:

4-5 Boneless Pork Chops (small)
1/2 cup frozen cranberries
1 apple – peeled, cored sliced
1 c apple juice (or cider)
1/3 c  cranberry juice

In a sauce pan, on a med-high heat a little oil or spray with non-stick spray.
Add chops – and brown – don’t worry about cooking them through.  Once they are browned reduce heat to low-med and add juices, and rest of ingredients.
Cover and cook for 5 minutes.  Uncover and cook for an additional  minutes or until liquid reduces a little.  Serve with a baked potato, salad and roasted demonica squash.

Hint the liquid is awesome over the roasted squash.  EnJOY!

Prep time: 5 minutes Cooking time: 15-20 min

Primavera-ish – Clearing out the Crisper Penne

Boil 1/2 or 3/4 box of penne according to directions.
In the meatime:

Heat a saucepan to med- high, add whatever left over veggies (we had some chicken so I threw that in too) you have – we had 2 small fingerling sweet potatoes (peeled and sliced into long slices), broccoli, chicken breast, onion or whatever you have (green beans, carrots, parsnips, asparagus etc) Add the juice of 2-3 lemons, and the zest of 1 lemon, add about 1 c of chicken stock (or veggie stock – I happened to have chicken stock), a ton of basil (1/4 c of dried).  Saute/simmer until veggies are cooked, add pasta and simmer for a few more minutes. Add peas.  Serve & enJOY

Prep Time – 5 minutes  Cooking time: 20 min.

Hope you enJOYed (ok ok I will give the JOY thing a rest 🙂  ) these simple and healthy (well except for the process cheese business) ready to eat in no time meals!  Don’t forget to like this post & leave a comment!

Tried any of my recipes?  I want to know how it turned out leave me a comment!

From my kitchen to yours, Healthy & Happy Eating!

Joy

Fall in love with fall…veggies!


Did you miss me?  I knew you did!  The last month has been a whirlwind of activities! But have no fear I am back!

Nothing to me says fall like a Pork Roast, with autumn veggies cooked in the oven.  So good!   Today, once again I’m slightly short on time (and sane-ness!) so I thought I would post my favorite way to roast pork.  In fact I even have a picture of our dinner last night.  Normally I would add some peeled, cored & quartered baking apples (Mac’s are great for this (and only this or other baking dishes in my opinion but thats me) but any other type of apple will work), however my “little darlings” ahem said a little sarcastically – left me only 2 apples from the 1 & 1/2 bushel we picked – 1 with a bite out of it (why do children do that?) and one with a wormhole in it – so apples didn’t quite make it into this dish.

Applicious-Pork Roast
by Joy 

Roasted Pork Loin, with sweet & white potatoes, carrots & onions and apples

  • 5-7 LB Boneless Pork Loin – trimmed of fat
  • 1  container  of apple juice (low acid) – about 5 cups
  • 3 TB cinnamon – I love real cinnamon from Mexico but any cinnamon will do
  • salt & pepper to taste
  • 3 TB Cumin

  • 1 TB nutmeg
  • 1-2 large sweet potatoes peeled & cut into chunks
  • 6-7 small white potatoes (we leave the skin on) or use new potatoes
  • 2 red onions quartered
  • 4 peeled carrots (organic are ideal)
  • 4-5 Apples – peeled, cored & quartered

Trim off all visible fat from pork. In a roast pan, place a roasting rack, spray with cooking spray. Place Meat, fat side down on rack, Place veggies & apples around meat. Sprinkle all seasoning on meat and veggies. Rub into meat.  Pour apple juice over veggies. Cover with lid or foil and bake at 325 for 20 min per pound or until the internal temperature is 160 -170.  Let pork rest for 15 min for juices to redistribute before carving.  My favourite part? Enjoy with family, friends and a glass of wine.

PSSSSSsssssss…. want a decadent treat this Thanksgiving weekend?  Check out my fellow blogger Dana’s “Hot Pink Apron”  ‘s recipe for Pumpkin Biscotti

Have a Happy & Healthy Thanksgiving Dinner!