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.

Grilled flank steak, pan fried asparagus, creamy noodles and watermelon berry sorbet

Last night we had my mom over for dinner. It would have been her and my dad's 41st anniversary. When my dad was alive he used to always make grilled flank steak and it was one of mom's favorites, so when we do a memory dinner like this, I always try to do a flank steak for her. I came up with this recipe all on my own on the fly and it turned out awesome. My husband did the grilling.

Grilled Flank Steak
INGREDIENTS:
2 pounds flank steak
¼ cup white wine
¼ cup soy sauce
¼ cup olive oil
2 Tbsp. Worcestershire sauce
2 Tbsp. agave necter (or honey)
2 tsp fresh ginger, minced
3 cloves garlic, minced
½ tsp salt
¼ tsp pepper

DIRECTIONS:
1. Place all ingredients in a large ziploc bag. Pierce flank steak on both sides several times with a fork. Place steak in ziploc bag with liquid ingredients. Seal bag and place inside another ziploc bag and seal. Refridgerate for at least 30 minutes and up to 3 hours.
2. Broil or grill for 5-7 minutes per side. Place on a plate, cover with foil and rest 10 minutes. Slice meat into thin slices across the grain.

Creamy Noodles
INGREDIENTS:
8 ounces uncooked this spaghetti
3 garlic cloves, minced
3 Tbsp butter, divided
6 ounces fat free cream cheese, cubed
3 Tbsp fat free sour cream
3 Tbsp fat free milk
¾ tsp salt
½ tsp onion powder
¼ tsp Cajon seasoning
¼ tsp white pepper
4-1/2 tsp minced fresh parsley

DIRECTIONS:
1. Cook spaghetti according to package. Meanwhile, in a saucepan, saute garlic in 1 Tbsp butter until tender. Add the remaining ingredients, cook and stir over low heat until smooth (do not boil). Remove from the heat.
2. Drain spaghetti, toss with cream sauce. Sprinkle with parsley. Serve immediately.



Watermelon Berry Sorbet
INGREDIENTS:
1 cup water
½ cup sugar
2 cups cubed seedless watermelon
2 cups fresh strawberries, hulled and cubed
1 Tbsp fresh mint, minced

DIRECTIONS:
1. In a small saucepan, bring the water and sugar to a boil. Cook and stir until the sugar is dissolved. Remove from the heat, cool slightly.
2. Place the watermelon and strawberries in a blender, add cooled sugar syrup. Cover and process for 2-3 minutes or until smooth. Strain through a fine sieve and discard seeds and pulp. Transfer puree to a 13-in x 9-in dish. Freeze for 1 hour or until adges begin to firm.
3. Stir in mint. Freeze 2 hours longer or until firm. Just before serving, transfer mixture to a blender, cover and process for 2-3 minutes or until smooth.

Swiss Chicken Supreme, stuffing, and peas with cappuccino mousse

Tonight for dinner we are having Swiss chicken supreme with boxed stuffing, peas and for dessert we are having cappuccino mousse. For the peas, I just boil them, drain and add a little butter, salt and pepper.

Here are the recipes for the chicken and the mousse. I'll post pictures after dinner tonight

Swiss Chicken Supreme
INGREDIENTS:
4 boneless skinless chicken breast halves
1 tablespoon dried minced onion
½ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon pepper
4 slices reduced-fat swiss cheese
8 thin slices deli ham
1 can (10-3/4 ounces) reduced fat condensed cream of chicken soup, undiluted
1/3 cup reduced fat or fat free sour cream
½ cup fat free milk
1/3 cup crushed reduced fat butter flavored crackers (about 8 crackers)
1 teaspoon butter, melted

DIRECTIONS:
1. Preheat oven to 350.
2. Place chicken in a 13-in x 9-in. baking dish coated with cooking spray. Sprinkle with the minced onion, garlic powder, salt and pepper. Top each with two slices ham and 1 slice cheese.
3. In a small bowl, combine soup, sour cream and milk; pour over chicken. Bake, uncovered for 30-40 minutes or until chicken is no longer pink and juices run clear and crumbs are golden.



Cappuccino Mousse
INGREDIENTS:
½ teaspoon unflavored gelatin
¼ cup fat free milk
1-1/2 teaspoons cocoa powder
¼ teaspoon instant coffee or espresso granules
1/3 cup fat free coffee flavored yogurt
2 tablespoons sugar
½ cup reduced-fat whipped topping, thawed

DIRECTIONS:
1. In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat until gelatin is completely dissolved. Add cocoa and coffee or espresso; stir until dissolved. Transfer to a small mixing bowl; refridgerate until mixture begins to thicken.
2. Beat gelatin mixture until light and fluffy. Combine yogurt and sugar; beat into gelatin mixture. Fold in whipped topping. Divide between two dessert dishes. Refridgerate until firm.