- 6 to 8 ounces cooked steak or raw sirloin tips, trimmed and sliced 1/8-inch thick
- Salt to taste
- 2 tablespoons butter (or more if using raw beef)
- 8 ounces cremini or white button mushrooms, washed and quartered
- 1 large shallot or half a small onion, sliced thinly; about 1/4 cup
- 2.5 tablespoons flour
- 1 cup beef stock or broth
- 3 tablespoons sour cream
- 1 tablespoon minced fresh dill or parsley
Remove the leftover cooked steak from the refrigerator and let it come to room temperature. Pile the mushrooms into a small saute pan. Sprinkle with about 1/4 teaspoon of salt and add 2 tablespoons butter. Add enough water to cover the mushrooms so they will float. Set the pan over high heat and bring to a boil. When the butter melts, stir it in. Adjust the heat so that the water remains at a low boil. Cook until the water evaporates completely. Continue to cook and don’t forget stirring. Sprinkle the mushrooms with the flour and cook, stirring, for a few minutes until flour is browned. Add the stock and bring to a boil. Cook until thickened to the desired texture. Reduce heat to very low—the liquid should almost stop simmering before the next step. Stir in the sour cream, then the beef. Heat for a few minutes, just until sour cream is mixed in and the beef is warm.
1 tablespoon olive oil
1/2 yellow onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
20 fajita-sized flour tortillas
18 hard taco shells
1 pound Cheddar-Jack cheese, grated
15 Roma tomatoes, diced
1 head green leaf lettuce, shredded
- Preheat the oven to 325 degrees F.
- For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it’s totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper, and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
- For the Toppings: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
- Serve with the grated cheese, diced tomatoes, and shredded lettuce.
Or simply called Bavarian Pork Schnitzel or Pork Schnitzel. Today I’m trying out the air fryer. It could be my secret to a healthy alternative to deep-frying. Trying out bavarian seasonings as well we will see if my favorite dinner guest approves.
If you don’t have an air fryer there are two other options.
Use a high heat of 425-450 degrees. Make sure to flip it about halfway through so you don’t have a crispy side and a mushy side. Or place the chops on a cooling rack atop a baking sheet so the heat can get to both sides.
If you go with pan-frying, then just use enough oil to coat the bottom of your pan. Again, high heat is your friend. Plus if you can find lard instead of oil and healthy eating isn’t your friend then go with lard, it will taste better.
Also to answer the question of a friend.
Can you make schnitzel with chicken?
Schnitzel can be made with chicken, veal, beef, turkey, pork, venison, and if you want to do it with ostrich – go for it!
Bavarian Pork Schnitzel ( it’s the combination of spice that makes it bavarian)
- 4 boneless pork chops, cut or pounded to 1/3″ thickness
- 1/4 teaspoon thyme
- 1/8 teaspoon garlic salt
- 1/4 teaspoon old bay seasoning
- 1/4 teaspoon dried sage
- 1/4 teaspoon minced rosemary
- 1 large egg
- 1/2 cup flour
- salt and pepper to taste
- 2/3 cups bread crumbs, I like to make my own
- Rinse and pat dry the pork chops
- Turn on the air fryer to 390°
- In one bowl mix bread crumbs, spices and blend well, plus salt and pepper to taste. Place egg and flour in two separate bowls.
- Dip chop in flour to coat. Then into the egg wash. Then dredge all sides of the pork into the panko mixture. Finish all pork chops and coat all surfaces.
- Spray the basket from the air fryer with olive oil spray then place into the air fryer basket.
- My air fryer will hold 2 pork chops. Place them into the basket and cook for 16 minutes opening at 8 minutes, spraying with a light burst of oil to help get a golden brown color. (16 minutes because my pork chops were about an inch thick) All air fryers are slightly different check temperature to make sure it is 145° or cut into them and check to make sure the pork is opaque.
- Cook in batches if you have more than will fit into your air fryer. Place cooked ones onto a plate and cover to keep warm until the rest are completed.
- Serve immediately.
Ready in 60 minutes
2 cups chopped spinach
3 large cloves garlic
1 large lemon (~2 1/2 Tbsp juice)
scant 1/2 tsp sea salt + black pepper
1 1/4 tsp cumin
1 15-ounce can chickpeas, well rinsed and drained
1/2 cup ground raw walnuts (or pecans, almonds, GF oat flour)
Add spinach, garlic, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine.
Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.
Transfer to a mixing bowl and add nut meal (or oat flour) and mix again until a loose dough is formed that’s firm enough to be handled. Taste and adjust seasonings as needed. I added a touch more salt.
Draw an “x” in the dough to form 4 sections, then use your hands to form into 4 large patties roughly 1/2-inch thick, if you want to make four burgers. Or divide evenly into 8 smaller patties and serves as appetizer with Tzatziki Sauce.
Place on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up.
Preheat oven to 375 degrees F (in the meantime.
OPTIONAL STEP: For a little extra crust on the outside, before baking heat a large skillet over medium to medium-high heat and add 2 Tbsp olive or canola oil. Swirl to coat pan, then add falafel. Carefully flip once golden brown – about 3-4 minutes – and then cook on the other side until golden brown as well – 3-4 more minutes. Return to baking sheet to continue baking. Otherwise, just add them straight to the oven for baking.
Bake for a total of 30-40 minutes, flipping once at the halfway point for even cooking. The longer you bake them, the firmer they’ll get!
Serve warm wrapped in a pita or chard bun and desired sauces / toppings. Alternatively, serve atop a salad and use the garlic sauce as a dressing.
Burgers will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.
The Bit + Co blog writes about this recipe stating “This eggy Chinese dish is simply irresistible. No frying has to be done, making it a great option when you’re just not feeling like calling up your regular takeout joint. For the rice, be sure to cover the top with cling wrap. Throw in vegetables for texture… and don’t forget the soy sauce as seasoning!”
It is another one of Lisa’s recipes, no worries it will be a healthy lunch.
This is quick and easy, but because we’re dealing with a recipe for one, and a microwave, it is fairly precise, so listen up carefully — you’ll need just a few simple things to get started —
- a large mug
- a liquid measuring cup
- a 1/3 cup dry measuring cup
- elbow noodles
- some pre-shredded cheese
- a little milk
- and water
The recipe is from Sue’s Blog. Check our her post of these party favorites.
Bring Italy to your office cubicle. There is a number of different way that you can have your instant Italia in a cup. Heat your risotto in vegetable broth, add garnish such a bacon, mushrooms and kale, and voila.
For more ideas on have to bring Italy home in 10 minutes or less check out the Brit.co blog.
Shrimp Spring Rolls a lovely great refreshing lunch on a hot summer day.
I found the lunch idea on Abbey Co’s Blog Check out the blog some really great ideas there.