Panko Breaded Pork Tenderloin Sandwich

4 Harter House Tenderized Pork Cutlet.

2 egg, beaten
1/2 Cup buttermilk (or whole milk)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano

1/4 teas cayenne pepper
1 teaspoon salt
1/4 teaspoon ground black pepper

1 cup Panko bread crumbs

1/2 cup flour
1/2 cup peanut oil for frying

4 Kaiser rolls, split
4 teaspoons mayonnaise, or as needed (optional)
4 teaspoons ketchup, or as needed (optional)
4 teaspoons prepared yellow mustard, or as needed (optional)
4 leaves lettuce (optional)
4 slices tomato (optional)
4 slices onion (optional)
4 slices pickle, for garnish (optional)

Directions

1. Start with 4 Harter House, tenderized, Pork Cutlets.
2. Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the flour in a shallow bowl.  Place the panko in another shallow bowl. 
3. Dip each flattened cutlet into the seasoned milk-egg mixture and then into the flour, back to the egg mixture then into the panko crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
4. Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
5. Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
6. Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

YouTube - Fried Pork Tenderloin Sandwich
This recipe uses saltines and flour.
It also recommends to let the cutlet marinate in the egg and milk mixture about 4 hours.

Juicy Skillet Pork Chops

Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender and flavorful pork chops with little fuss.

PREP 30 mins
COOK 15 mins
TOTAL 45 mins

4 pork chops, about 1-inch thick and 6 to 7 ounces each

Salt, to taste

1 tablespoon all-purpose flour

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1 tablespoon olive oil

1 cup low-sodium chicken stock

1 tablespoon apple cider vinegar

2 teaspoons honey or brown sugar

1 tablespoon butter

2 tablespoons chopped fresh parsley, optional

Directions

Prepare Pork Chops

Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.

Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.

Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.

Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes). If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.

Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

Make Pan Sauce

While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.

NOTES

Make an onion-apple pan sauce: After removing the cooked pork chops from the skillet, add sliced onions, apples and a bit of fresh thyme. Cook until sweet and softened then pour in the stock, vinegar, and honey.

FROM  Inspired Taste

Easy Turkey Tetrazzini

Another great recipe to use up those Turkey Leftovers.

Here is what you need:

8oz spaghetti

1/2 cup butter

1 small yellow onion, diced

1 8oz container of white mushrooms, cleaned and sliced

2 cups peas

1/2 cup parsley

1 1/2 cups of milk

1 1/2 cups  vegetable or chicken stock

1 cup Parmesan cheese

1/2 cup Pecorino Romano

Salt & Pepper to taste

4 cups cooked turkey meat or 1 1/4 lb

1/2 cup seasoned bread crumb

1 TBSP Olive oil

 

 

Step 1: Cook pasta according to package directions, once cooked drain and set aside.

 

 

Step 2: Clean and slice mushrooms, then chop onion and parsley and set aside.

 

 

Step 3: Melt butter in pan, then saute mushrooms, onion, peas and parsley, add pepper and salt to taste. Then remove mushroom and pea mixture from pan and let cool in a bowl.

 

 

Step 4: Next make your roux by mixing 1/4 cup butter with 3 tablespoons flour. Cook roux until light tan.

 

 

Step 5: Then add milk and stir until smooth then add cheeses and stock until all the cheese is melted. Then add mushroom mixture and turkey meat to cheese sauce and stir until combined.

 

 

Step 6: In a small bowl; mix Olive oil, bread crumb and grated cheese together.

 

 

Step 7: Next butter your baking dish, then add cooked pasta, top with cheese sauce mixture, then top with bread crumb mixture.

 

 

Step 8: Bake for 15 minutes at 400. Then enjoy!

 

FROM Living Well Spending Less

 

Leftover Pie

This recipe comes from A Bountiful Kitchen
aboutifulkitchen.com

What to do with all of your leftovers from holiday meals?
Make a Thanksgiving leftover pie of course! So easy to make and everyone will love leftovers packed into a savory pie!

The key to Best Thanksgiving Leftover Pie is to layer correctly and make sure to have enough moisture (gravy) to keep the pie from being dry. I start with putting the dressing on the bottom, potatoes next and then the gravy and meat together. If you want to throw in some corn or peas or green beans, they will only add to the goodness! Just remember to not fill the pie too full or overload with stuffing and potatoes or you’ll end up with a dry pie. You can also double the gravy and serve it along side the pie after it’s baked which I highly recommend!

Add a green salad and you’re set. It’s a main dish loaded with everything savory we love. Pair it with Fresh Cranberry Sauce for the perfect accompaniment to this dinner!

Ingredients

• 2 cups mashed potatoes
• 3 cups stuffing
• 2 1/2 cups turkey or chicken, boneless, skinless
• 4 tablespoons butter
• 1/3 cup all purpose flour
• 1/2 teaspoon pepper
• 1 teaspoon sea salt
• 2 cups chicken broth (no MSG)

for crust:

• 2 cups all purpose flour, plus another 1/2 cup for rolling out and adding to pastry
• 1 teaspoon sea salt
• 1/2 cup + 2-3 tablespoons cold water
• 1/2 cup shortening I use half butter flavor and half regular Crisco

Instructions

1. Remove leftover stuffing and mashed potatoes from refrigerator. 
2. Preheat oven to 425 degrees (or 400 convection), place rack on lower third of oven. 

Make gravy:

1. Melt butter, add flour, whisk until smooth over medium heat. Slowly add chicken broth half cup at  a time, whisk until gravy is smooth and thickened, about 4-5 minutes. Season with salt and pepper. Turn off heat and set aside. 
2. Place 2 1/2-3 cups chopped chicken or turkey in gravy. Love sitting on stove top with heat off. 

Make pie crust:  

1. Place 2 cups flour in a medium size bowl. Add salt. Cut shortening into flour mixture until the shortening is pea sized, using a pastry cutter. 
2. Add 1/2 cup of the water and fold the water into the flour/shortening mixture with a fork. This should take a few seconds. When the dough begins to come together, if it is still a little dry to form a ball, add a couple more tablespoons of water. You should be able to press the dough together into a ball. 
3. Split the dough in half. Roll out half of the dough a floured surface,  into a circle about 3 inches larger than the pie plate. Place the rolled out dough into a 9 inch by 2 inch deep pie plate. 
4. Place 3 cups of leftover stuffing on top of the bottom crust. Top with 2 cups of mashed potatoes (it's okay if the mashed potatoes are crumbly!).
5. Add gravy and meat mixture on top of the mashed potatoes. 
6. Roll out remaining dough and top the pie. Cut slits for steam to escape. Crimp edges, folding under to keep gravy inside of pie. 
7. Bake for 40 minutes or until crust is golden and gravy is bubbly. Let sit for 10 minutes before cutting. 

Recipe Notes

• If you don't have enough leftover turkey, you may cook chicken or use chicken previously cooked.
• Don't increase the amount of stuffing or mashed potatoes by too much or your filling will be dry. The gravy to filling ratio in this recipe is just right!
• You may use a store bought crust if you don't want to make your own. 
• If you want to make this in a 9x13, roll out the pie dough to a rectangle and just fit the crust on top, no need to make a bottom crust! 

Ruth’s Chris Sweet Potato Casserole

Let Harter House Supermarkets help you with everything you need for a wonderful Holiday Meal.

If you have ever been to Ruth's Chris Steakhouse, you may have experienced their signature Sweet Potato Casserole. It is awesome. When you want something really special and maybe to impress your guests at Thanksgiving, this is the recipe!

Serves 4

CRUST MIXTURE

3/4 cup brown sugar

1/4 cup flour

3/4 cup chopped nuts (pecans preferred)

1/4 cup melted butter

SWEET POTATO MIXTURE

2 cups mashed sweet potatoes

3/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

1 eggs -- well beaten

¼ cup melted butter

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl

in the order listed. Mix thoroughly.

Pour sweet potato mixture into buttered baking dish.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Of course, my very good friends Maureen Hays, offered this alternative recipe for a healthier choice!

Sweet Potato Soufflé

5-6 Sweet Potatoes baked & peeled

1 stick butter

3 eggs

1 tsp vanilla

1 Cup shredded Coconut (Raw & unsweetened)

Whip all the ingredients above on high and place in a buttered baking dish.

TOPPING:

2 Tbls Maple Syrup or Molasses

1½ Cup pecans chopped

½ stick of butter

Combine above and pour over top of sweet potatoes.

Bake at 350 degrees for 30 to 45 minutes.

Tastes like a dessert and a favorite for just anytime.

Whole Turkey Know-How

At Harter House Supermarkets, we're gearing up for the Thanksgiving Holiday. We're ready to assist you in any way we possibly can!

How did turkey become part of Thanksgiving?Availability probably dictated menu choice. At the time the Pilgrims first celebrated Thanksgiving, turkey was a dietary mainstay. In fact, they ate so much turkey that it probably wasn’t much of a treat. Turkey meat from wild and domesticated birds was also a staple in the diet of many Indian tribes.

Fresh or Frozen?

First things first: You need to know what to buy. If you’re shopping just a few days prior to your dinner, Harter House Supermarket recommends buying a FRESH TURKEY. Fresh always tastes best! We advise cooking a fresh bird within three days of purchase. Also, ordering ahead guarantees availability.

If you buy a frozen bird remember that thawing it in the refrigerator will take a few days. If you’re entertaining a small group, consider serving a turkey breast instead of a whole bird.

Buying the Right Size Whole Turkey

The general rule of thumb is to plan on at least one pound (uncooked) per person; however it is often recommended buying 2 pounds or more per person. That may sound excessive, but everyone loves turkey. This way, you’re assured of generous second helpings all around, plus enough left over for savory second-day dishes.

2-4 People - 8-12 lb.

5-7 People - 12-16 lb.

8-10 People - 16-20 lb.

11-13 People - 20-24 lb.

Thawing a Frozen Bird

Leave the turkey in its original wrapping and place it on a tray in your refrigerator. Allow five hours of defrosting time per pound. For example, a 14–19 lb. turkey will need 3–4 days to thoroughly defrost. If your turkey hasn’t completely thawed by the time you’re ready to cook it, place it under cold, running water to accelerate the thawing process.

Suggested Refrigerator Thawing Times for Whole, Frozen Turkey

8-12 lb. - 1-2 Days

12-16 lb. - 2-3 Days

16-20 lb. - 3-4 Days

20-24 lb. - 4-5 Days

If you need to quick-thaw your turkey, leave it in its original wrapping and place it in COLD water. The water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.

Suggested Cold-Water Thawing Times for Whole, Frozen Turkey

8-12 lb. - 4-6 Hours

12-16 lb. - 6-8 Hours

16-20 lb. - 8-10 Hours

20-24 lb. - 10-12 Hours

Foolproof Cooking

Check the roasting guide below and preheat your oven to 325° F. Release the legs from the metal clamp. The neck and giblets should be removed from the body and neck cavities. Rinse the turkey both inside and out with cool water and pat it dry with paper towels.

Now you’re ready to season or stuff your bird. When you’re finished, put the legs back into the hock lock and tuck the tips of the wings under the back of the turkey.

Place the turkey, breast side up, in a shallow (2-inch-deep) roasting pan. Brush the turkey with vegetable oil, melted butter or margarine to prevent drying of skin. Some turkeys are self-basting, so you don’t need to worry about that task.

Before placing your turkey in the oven, loosely shield the breast with a tent-shaped piece of aluminum foil to prevent over-browning. You’ll want to remove the shield 1 1/2 hours before the bird is done so it can turn a golden brown. Roast the turkey until the timer pops up or your meat thermometer registers 185° F in the thigh or 170° F in the breast.

When a whole turkey is done, the leg joint moves freely when the drumstick is rotated, and the juices run clear when a knife is inserted into the deepest part of the leg joint. The turkey needs to cook longer if you see any tinge of pink in the juices.

When your turkey is done, move it to a warmed platter, cover it loosely and let it stand for 15–20 minutes before carving. This allows the juices to settle and makes slicing easier. Use the following timetable to approximate the roasting time for your fresh or thawed whole turkey.

Roasting Time Chart
Recommended Whole-turkey Roasting Times - (Fresh or Thawed) at 325° F

Weight---------Unstuffed------Stuffed

8-12 lb......2¾-3 Hours......3–3½ Hours

12-14 lb.....3-3¾ Hours......3½-4 Hours

14-18 lb.....3¾-4¼ Hours.....4–4½ Hours

18-20 lb.....4¼- 4½ Hours....4¼-4¾ Hours

20-24 lb.....4½-5 Hours......4¾-5¼ Hours

Cook stuffing to an internal (center of stuffing) temperature of 165°F.

Enjoy!

Harter House Supermarkets wishes you and yours a safe and Happy Holiday.

Carving The Turkey

Turkey is the main attraction of the Thanksgiving Table. While you may serve a whole roasted turkey as a centerpiece of the table, sliced meat and carved turkey are easier to serve. Here are some tips on how to carve your Harter House turkey for Thanksgiving:

Equipments You May Need:

Warm serving platter

Pair of kitchen scissors

Flexible and sharp 10-inch slicing knife

Carving fork for arranging and serving the meat

Method:

Let the turkey cool for about 20 to 30 minutes at room temperature.

Put the turkey on a carving board using paper towels.

Cut through the trussing with scissors and remove all the string.

Remove the drumsticks by placing the knife against the thigh and cut down to the leg's second joint, where you apply the pressure with the knifepoint and twist it to sever the drumstick.

Make an oval incision in the neck cavity and remove the stuffing, taking care to leave the skin intact.

Transfer the scooped out stuffing into a serving bowl using a long-handled spoon.

Slice the thigh meat from the bone.

Cut carefully while placing the knife horizontally at the bottom curve of the bird's breast and slice in towards the rib cage from the top down.

Cut vertically through the breast meat while carefully preserving some of the skin on each slice.

Severe the wings from the first wing joint.

Arrange the carved turkey on the serving platter by placing the breast-meat slices in rows along both sides of the platter, the slices of thigh meat in the center, the drumsticks crossed at one end and the wings on top, facing each other with the skin side up.

Thanksgiving Trivia

Here are some interesting facts about Thanksgiving that each of us should know about:

The first Thanksgiving celebration can be traced back to the Plymouth Pilgrims in the fall of 1621.

The first Thanksgiving feast was held to thank the Lord for sparing the lives of the survivors of the Mayflower, who landed at Plymouth Rock on December 11, 1620. The survivors included four adult women and almost forty percent children.

The Wampanoag chief Massasoit and ninety of his tribesmen were also invited to the first thanksgiving feast. Governor William Bradford invited them for helping the Pilgrims surviving and teaching them the skills of cultivating the land.

The celebration in 1621 lasted for three days and included games and food.

The president to proclaim the first 'National Day of Thanksgiving' in 1789 was George Washington.

Sarah Josepha Hale, a magazine editor, campaigned to make Thanksgiving a National Holiday in 1827 and succeeded.

Abraham Lincoln announced Thanksgiving to be a national holiday in his proclamation on October 3, 1863.

The 'wishbone' of the turkey is used in a good luck ritual on Thanksgiving Day.

Puritans of Mayflower used to drink Beer. (My husband liked this fact!)