Anna’s Kotlet Schabowy

Hello Dear Followers,

Summer is officially here (and we are certainly feeling it in CT!) Tonight we made an authentic Polish dish that was both simple and quick for a weeknight meal.

We made a kotlet schabowy, a breaded pork boneless pork chop with topped with a wide array of fresh mushrooms, peppers and onions.

Here is the recipe

Ingredients

(Ingredients came from Trader Joe’s)

2-4 pork boneless pork chops (depending on how many you need per person)

Mushrooms

Red, orange and yellow peppers

Butter

Olive Oil

Salt

Black Pepper

Panko Bread crumbs

2 -3 eggs

Instructions:

Chop onions, peppers, and mushrooms

In a frying pan over medium heat add melted butter

Add chopped vegetables to the pan and add salt and pepper

Saute vegetables until soft.

While vegetables are cooking, take the washed boneless pork chops and in a bag beat it until it is flattened.

Scamble eggs and place in bowl. Put panko bread crumbs on paper towel ready for breading.

Put flattened boneless pork chops in egg mixture and then in the bread crumbs and put on the plate until ready for frying.

Once breaded, head on over to the frying pan and begin frying your pork chops, three to five minutes on each side.

The vegetables at this point should be ready, turn off oven for them.

Once the pork chops are ready, place on the plate and top them with the vegetables.

Good side options include: white rice and/or mashed potatoes.

Until next week! Don’t forget to follow us on Instagram and Facebook!

Broiled Salmon with Stir Fry Vegetables

Hello Dear Followers,

Our dish this week turned into “anything goes” type of dish. We originally started with one vision in mind and ended up being something else entirely.

We made a broiled salmon with onions on a bed of stir fried vegetables. It was amazing. This is the first time we made salmon, because we knew we had to venture off into new territory again. And we did it!

Here is the recipe:

Ingredients

Salmon

Assorted vegetables – broccoli, peppers, corn, onions, mushrooms, string beans and carrots.

Soy Sauce

Assorted seasonings – We used Adobo, salt, pepper, garlic salt and everyday seasoning for the salmon.

Olive Oil

Butter

Instructions:

Chop up the vegetables with the exception of the green beans (cut off only the tips) and broccoli (cut the stems off the broccoli). Onions chopped long ways, carrots should be sliced thin.

Steam the broccoli first.

Saute the mushrooms with butter in a pan.

Once all of that is done, put the vegetables together in a wok and add salt, pepper and soy sauce.

For the salmon:

Drizzle the pan with olive oil. Add the salmon and chopped onions. Put seasonings. Place in the oven on low broil (cover it!) Let it cook for about 20-30 minutes.

Once the vegetables are stir fried, place it on a plate and then place the salmon on top. Voila!

For side dishes: We made rice and a tomato and cucumber salad. The salad was mixed with salt, pepper, oil and vinegar.

Follow us on Facebook at Tuesday Night Suppers and on Instagram @TuesdaynightSuppers.

Until next week!

One-Pot Bacon and Mushroom Risotto

Hello Dear Followers,

We took on the challenge this week, the risotto challenge that is. We have been told that risotto could easily be messed up, but with a lot of constant stirring and a prayer at times 🙂 we were successful in this endeavor.

We made bacon and mushroom risotto. It was super tasty. It wasn’t until we plated it that we realized which ingredient took on a major role. At first, Anna thought it was the bacon and Daniela thought it was definitely the mushrooms.

We plated the risotto on top of a lightly seasoned baked pork chop. It was the perfect pair. We were very proud of this dish, we’d definitely make it again.

Here is the recipe:

Ingredients:

• 3 tablespoons olive oil
• 1 medium onion, sliced – ( you may need more than one, your preference)
• 5 strips bacon, diced (please only use what this calls for, we used the whole package of bacon, and it overpowered the dish… but we love bacon, so we didn’t mind)
• 8 oz wild mushrooms, such as porcini or shiitake, sliced
• 1 ½ cups arborio rice
• ½ cup dry white wine, such as Sauvignon Blanc
• 5 cups chicken broth ( You will need two boxes of this. We made it with 3 cups, watch as you stir.)
• ½ cup parmesan cheese, plus more for garnish (Go crazy!)
• 3-4 pork chops
• Varied seasonings for the pork chops

Risotto Instructions:

In a 5-quart Dutch oven, heat the olive oil over medium heat.

Add the onion and cook 3-4 minutes until soft and slightly transparent.

Add the bacon and stir constantly until it starts to crisp.

Add the mushrooms and cook for an additional 2 minutes.

Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.

Stir in the white wine and simmer 2-3 minutes, stirring occasionally.

Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.

Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.

NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.

Stir in the Parmesan cheese and remove from the heat.

Serve and garnish with extra Parmesan cheese.

Pork Chops:

We baked pork chops and used a variety of seasonings, you can really use what you want for this. Let the risotto on top help bring out the flavors in the pork chops. Heat the oven between 350-400 degrees for about an hour or less. Don’t overcook it!

Enjoy!

Until next week!

Recipe by BuzzfeedTasty

Creamy Mushrooms and Honey Garlic Steak Cubes

Hello Dear Followers,

You ever have those moments in life that you are set with a plan about how things are going to go and it turns out entirely different? This was what our dish or dishes were tonight.

We had set out to make Creamy Garlic Mushrooms ( which we did.. that was our dish). Then Daniela thought, well the mushrooms are a side dish, they aren’t a meal, so we added a Honey Garlic Steak Bites.

TOTALLY TWO DIFFERENT dishes. But both equally delicious. We then decided we needed something else, like a rice or maybe a pasta to go with mushrooms and steak. We discussed this for five minutes as the water boiled, we filled the pot when we thought we were making pasta, then took water out when we thought we were making rice. We made rice.

• 

• 

• 

• 

The night began so calmly, which was weird for both us because usually we’re very high strung when we’re making the dish we’ve planned to make, a lot of anxiety being thrown everywhere in the kitchen between the both of us. We’re working on this, we swear!

We also came to the conclusion, we cannot by any means have a third person in the kitchen with both of us while we’re trying to cook, it throws everything off. It doesn’t matter where you are in the kitchen with us.

Tonight we had Anna’s husband home while we were cooking, he wasn’t in the kitchen with us, but he was a third person. We honestly don’t know what it is. The kids don’t count here because they are part of the groove we have created.

The night picked up once we realized we were falling behind and ended with Daniela breaking one of Anna’s dishes, so all in all it was a typical night at Tuesday Night Suppers!

Here are the recipes we made:

Honey Garlic Bites

Ingredients:

1.5 lbs of sirloin steak, fat trimmed, diced into cubes. ( You can also pre-cut cube steaks that are normally used in stews too, to avoid having to do the cutting yourself)

1/2 cup of low-sodium soy sauce

3 tablespoons of honey

3 garlic cloves (minced – 1 tbsp)

2 tbsp of olive oil or vegetable oil

Green onions or sesame seeds as a garnish.

Instructions:

Place the steak cubes in a resealable bag or bowl covered.

In a mixing bowl, whisk together the soy sauce, honey and garlic. Pour over steak and seal bag or cover bowl. Let the steak marinate in the refrigerator for about 1-2 hours. (Honestly, we did 45 minutes, it was fine).

Heat one tablespoon in a heavy non-stick skillet over medium-high heat.

Remove half the steak from the marinade, transfer to skillet (spaced apart) and let sear until golden brown, about one minute then flip to opposite side.

Let the steak cook to your specifications. (Internal safe temps 145 degrees). Transfer to a plate and repeat with remaining steak.

(We didn’t follow this direction, we put all the steak in the skillet at once… again it’s fine.)

Serve warm with green garnish.

Tip: Serve this over white rice, it becomes much like a stir fry. We actually realized this would have been great if it was made in a Wok. It was truly an Asian dish.

Recipe by: Cookingclassy.com

Creamy Garlic Mushrooms with Bacon

Ingredients:

8 ounces of bacon cut into strips

2 tablespoons of butter

26 ounces of brown mushrooms ( We recommend getting two packages, because mushrooms shrink so much.) Also, wash them thoroughly.

1 tablespoon of olive oil

1/4 cup of dry white wine (or chicken broth/stock – we used the cooking wine we had from last week. Worked just fine.)

6 cloves of garlic, finely chopped.

1 1/2 cups of heavy cream (thickened cream or evaporated milk)

1 tablespoon of fresh chopped parsley

1 teaspoon of fresh chopped thyme

Salt and pepper to season

1/2 cup of fresh shredded or grated mozzarella

1/4 cup of fresh shredded or grated parmesan cheese

Instructions:

Fry the bacon first in an oven safe skillet over medium heat until crispy. Once ready transfer it to paper towel lined plate to soak up excess oil. Set aside.

In the same pan used for the bacon, melt the butter. Add the mushrooms and drizzle oil and mix through, scraping up any brown bits from the bottom of the pan. Fry for 2-3 minutes to light lightly brown mushrooms release their juices. ( Use your judgement here about the mushrooms, we left them frying for longer than 2-3 minutes.)

Pour in the wine (or broth) and let it reduce for two minutes, while occasionally stirring. Preheat the broiler or oven grill to 350 degrees at this point in the process.

Add in the garlic and stir it through for a minute until fragrant. Pour in the cream and herbs. Reduce the heat to low, gently simmer until tender (about 4-5 minutes) and sauce is slightly thickened… use your own discretion.) Season with salt and pepper.

Add the bacon back in and give everything a good mix and combine all of the flavors together. Top the mushrooms with the mozzarella and Parmesan cheese.

Broil until the cheese is melted and bubbly and the mushrooms are done to your liking. (About 3 to 5 minutes).

Serve warm.

Tip: We served this with rice as well, but honestly this might have been good with a penne pasta or maybe an egg noodle. It was delicious!

Despite the differences in taste between the mushrooms and the steak cubes, the sauce from the mushrooms worked well with the steak.

Tip: If you plan to make the steak cubes with the mushrooms, don’t follow the recipe we provided above, simply sear the steak cubes in some olive oil in a skillet with some salt and pepper and serve with the mushroom sauce. We didn’t do this, but you definitely should!

Recipe by: CafeDelites.com

Until Next week!