Honey Lemon Pork Schnitzel and Chocolate Toffee Mousse

Tonight for dinner we had Honey Lemon Pork Schnitzel with steamed brown rice, asparagus and for dessert we had Chocolate Toffee Mousse. The pork was awesome! It was a new recipe and it turned out great! Will have this again for sure!



Honey Lemon Pork Schnitzel
INGREDIENTS:
2 Tbsp all purpose flour
½ tsp salt
½ tsp pepper
4 pork cutlets or boneless pork chops
2 Tbsp butter
¼ cup lemon juice
¼ cup honey

DIRECTIONS:
1. In a large Ziploc bag, combine the flour, salt and pepper. Add pork, two pieces at a time, and shake to coat.
2. In a large skillet, cook bork in butter over medium heat for 3-4 minutes on each side or until golden brown and juices run clear. Remove from pan and keep warm.
3. Add lemon juice and honey to the skillet; cook and stir for 3 minutes or until thickened. Return pork to pan; cook 2-3 minutes longer or until heated through



Chocolate Toffee Mousse
INGREDIENTS:
¾ cup teddy shaped chocolate graham cracker cookies, crushed
2-1/2 cups fat free milk
1 (2.1-ounce) package sugar-free chocolate instant pudding
1 (8-ounce) tub frozen fat free whipped topping, thawed
2 chocolate toffee bars, crushed (such as Skor or Heath)

DIRECTIONS:
1. Divide chocolate crumbs evenly among 6 dessert glasses
2. Pour milk into a large bowl; add pudding mix and whisk until thick. Fold in 1-1/2 cups whipped topping and ¼ cup crushed toffee bar. Spoon pudding mixture evenly over crumbs.
3. Top with remaining whipped topping and crushed toffee bar. Chill until ready to serve

Butternut Squash and Ravioli Soup (revised and prepared)

I made the Butternut Squash and Ravioli Soup last night. It was good, but I made some revisions on it as that's what I do. It's not often that I can stick with a recipe to a "T" unless it's baking. So here is a picture and both the revised and original recipes. Use whatever you feel, and play around if you want. That's the fun of cooking.



Butternut Squash and Cheese Ravioli Soup (Revised Recipe)
INGREDIENTS:
2 lbs butternut squash
½ cup water
2 14-oz cans vegetable broth
3 garlic cloves, minced
½ tsp sea salt
¼ tsp ground white pepper
Pinch of cayenne pepper
1-1/2 tsp dried sage
1 Tbsp butter or margarine
1 9-ounce package cheese ravioli
1 Tbsp molasses

DIRECTIONS:
1. Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into ¾ inch pieces
2. In a large sauce pan combine water, squash, vegetable broth, garlic, salt, pepper, cayenne pepper and sage. Cook, covered, over medium heat for 20 minutes or until squash is tender.
3. Transfer ¼ of the squash mixture to a blender or food processor. Cover and process until smooth. Repeat with remaining portions, one at a tinme, until all of the mixture is blended.
4. Return mixture to the saucepan. Bring just to boiling; reduce heat. Simmer uncovered for 5 minutes. Add butter; stir until just melted.
5. Meanwhile, prepare the ravioli according to the directions of the package; drain. Place 3-4 ravioli in each bowl and ladle soup over the ravioli. Drizzle with molasses if desired.

Butternut Squash and Cheese Ravioli Soup (Original Recipe)
INGREDIENTS:
2 lbs butternut squash
½ cup water
2 14-oz cans vegetable broth
1/8 tsp cayenne pepper
1 Tbsp butter or margarine
1 9-ounce package cheese ravioli
1 Tbsp molasses

DIRECTIONS:
6. Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into ¾ inch pieces
7. In a large sauce pan combine water, squash, vegetable broth and cayenne pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.
8. Transfer ¼ of the squash mixture to a blender or food processor. Cover and process until smooth. Repeat with remaining portions, one at a tinme, until all of the mixture is blended.
9. Return mixture to the saucepan. Bring just to boiling; reduce heat. Simmer uncovered for 5 minutes. Add butter; stir until just melted.
10. Meanwhile, prepare the ravioli according to the directions of the package; drain. Place 3-4 ravioli in each bowl and ladle soup over the ravioli. Drizzle with molasses if desired.

Baklava Tartlets

We went to a housewarming party yesterday that was also a potluck. I found this recipe for Baklava Tarlets, and thought I'd try them out. I love Baklava but it's very time consuming to make so these looked perfect since they use mini phyllo tarlet shells instead of phyllo sheets. They turned out great and all 45 were eaten, and not all by me either.



Baklava Tarlets
INGREDIENTS:
2 cups finely chopped walnuts
¾ cup honey
½ cup butter, melted
1 tsp ground cinnamon
1 tsp lemon juice
¼ tsp ground cloves
3 pkgs (1.9oz each) frozen miniature phyllo tart shells

DIRECTIONS:
In a small bowl, combine the first six ingredients; spoon 2 teaspoonfuls into each tartlet shell. Refridgerate tarlets until ready to serve.
Makes 45 tartlets

Butternut Squash and Cheese Ravioli Soup

Here is a recipe I found that we are going to have tomorrow night, so stay tuned for pictures. Sounds yummy. I can't wait

Butternut Squash and Cheese Ravioli Soup
INGREDIENTS:
2 lbs butternut squash
½ cup water
2 14-oz cans vegetable broth
1/8 tsp cayenne pepper
1 Tbsp butter or margarine
1 9-ounce package cheese ravioli
1 Tbsp molasses

DIRECTIONS:
1. Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into ¾ inch pieces
2. In a large sauce pan combine water, squash, vegetable broth and cayenne pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.
3. Transfer ¼ of the squash mixture to a blender or food processor. Cover and process until smooth. Repeat with remaining portions, one at a tinme, until all of the mixture is blended.
4. Return mixture to the saucepan. Bring just to boiling; reduce heat. Simmer uncovered for 5 minutes. Add butter; stir until just melted.
5. Meanwhile, prepare the ravioli according to the directions of the package; drain. Place 3-4 ravioli in each bowl and ladle soup over the ravioli. Drizzle with molasses if desired.

Out of touch

Sorry I've been MIA for a bit. I had a muscle issue in my shoulder and wasn't doing much cooking. Luckily my husband is great on the BBQ and it's summer so it worked great.

I did make a super yummy BBQ sauce that we used often. Was really good on both chicken and ribs.

Country BBQ Sauce
INGREDIENTS:
¾ cup ketchup
1 Tbsp Original Molasses
2 tsp brown sugar
1 tsp chili powder
1 tsp vegetable oil
½ tsp Worchstershire sauce
3 cloves garlic, minced

DIRECTIONS:
Combine all ingredients in a small bowl. Cover and refridgerate until ready to use.