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.

Cucumber, Onion, Tomato Salad

 

So delicious and refreshing.

INGREDIENTS

1 large cucumber (peeled or unpeeled.  Haled, or quartered and thinly sliced)
4 tomatoes, cut into bite size pieces or cherry tomatoes, halved
1 red onion, peeled an sliced thin
1 clove garlic,  minced
1 Tablespoon red wine vinegar
1 teaspoon dried Italian seasoning
1/2 teaspoon ground pepper
1/4 teaspoon sea salt
pinch raw sugar

Combine and serve

Texas Caviar

This healthy dish is an absolute favorite of mine.  It is great as a salad, side dish, or appetizer.  Also delicious on tortilla chips.

INGREDIENTS

1/2 white onion, finely chopped
1/4 red bell pepper
1/4 yellow bell pepper
1/4 green bell pepper
1/4 orange bell pepper
1 bunch green onions, finely chopped
1/2 bunch cilantro, finely chopped
2 jalapenos, finely chopped
1 tablespoon garlic powder
1 tablespoon ground cumin
1 pint cherry tomatoes
1 can black beans, drained
1 can black-eyed peas, drained
1 can white corn, drained
1 cup first cold pressed olive oil
1/3 cup red wine vinegar
1/2 lemon, juiced
1 teaspoon Italian herb seasoning

STEPS

In a mixing bowl, combine first 14 ingredients, and mix completely.

Make dressing in a separate small mixing bowl.  Pour olive oil slowly into the bowl, then add red wine vinegar,  Whisk olive oil and red wine vinegar briskly for bout 2 minutes., then add lemon juice and Italian seasoning.  Whisk again until all is incorporated.  Pour liberally over the mixed vegetables and stir to incorporate.is an absolute favorite of mine,  It 

Louisiana Crawfish Cornbread

 

This recipe was provided by my friend Kathy Myers.
It was really amazing.

Ingredients

1 lb. Pkg. Frozen Crawfish Meat - thawed
1/2 Cup Green or White Onions- diced
1/2 Cup  Red or Yellow Peppers - diced
2 Cups Shredded Cheddar Cheese
1 1/2 sticks butter - room temp.
6 Eggs
1/2 can cream corn
2 Boxes Jiffy Corn Bread Mix
Creole Seasoning to taste. - I added 2 - 3 Tsps. Slap Your Mama Seasoning

Directions

Mix all ingredients together and pour into a greased 9 x 13 pan.  
Bake at 350 degrees about 60 minutes.

Roasted Butternut Squash Soup

This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.

Ingredients

• 1 large butternut squash (about 3 pounds), halved vertically and seeded
• 1 tablespoon olive oil, plus more for drizzling
• ½ cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• Up to 4 cups (32 ounces) vegetable broth
• 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

Instructions

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
3. Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
4. Transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
5. If you would like to thin out your soup a bit more, stir in the remaining cup of broth (I used the full 4 cups, but if you used a small squash, you might want to leave it as is). Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
6. Serve immediately (I like to top each bowl with a little more black pepper). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

Garnish and Variations

Classic garnishes for Butternut Squash Soup include a dollop of sour cream, plain yogurt, or crème fraiche.  A sprinkle of minced cilantro or thyme is also tasty.

• Creamy - Add 1/3 to 1/2 cup heavy cream after blending and gently heat until warmed through.
• Spicy - Add 1 chopped jalapeno and 1/4 tsp. cayenne with the garlic.  Stir in up to 1/4 cup brown sugar at the end.  If you like, cream is also a nice addition to this version.
• Roasted - Roasting concentrates the flavor of the vegetables.  You can use this method with any of the other flavor combinations you like.  Put halved and seeded Squash cut-side down in a large pan.  Arrange halved and peeled onion and garlic around the squash.  Pour in 1 cup of broth and roast in a 375 F Oven until very tender, about 30 minutes.  Let cool slightly.  Scoop out the squash flesh from the peel and put in a blender, along with the onions, garlic, and remaining broth.
• Gingery - Add 1 tablespoon grated fresh ginger and 1 teaspoon ground ginger along with the garlic.  Make it even gingery-er by melting 4 tablespoons butter in a small frying pan.  Cook until it turns light brown and add 1 tablespoon grated fresh ginger.  Swirl the ginger butter on top of each serving.
• Warm Spices - Add a combination of 1/4 teaspoon each ground cloves, cardamon, nutmeg, ground ginger, cinnamon, and/or black pepper along with the garlic.
• Many Squash - Switch out up to 2 lbs. of the butternut squash with acorn squash.
• Protein Packed - Whirl up to 8 oz. of soft or silken tofu into the soup.  Be sure to whirl it in the blender or food processor for a full minute or so to fully incorporate the tofu.

Luscious Lemon Bars - Everyone's favorite

I’ve been craving lemon bars and once I read this description of a perfect lemon bar, I knew I would have to give this recipe a try. But this recipe did more than satisfy a craving – these are the best lemon bars I’ve ever tasted!

I followed the recipe exactly. The recipe worked perfectly and for once, I wouldn’t change a thing!

I do have one little trick I’d like to share with you. When I lined the pan with parchment paper I left two long sides to hang over the edge of the pan. This made it simple to pull out the whole thing once it was cooled, which in turn made for easier slicing.

Although I did sprinkle them with powdered sugar for decoration, I found that the bars were best with only a light dusting. They are pretty much perfect on their own.

If you’ve been looking for a fantastic lemon bar recipe, I highly recommend you give this recipe a try!

Lemon Bars

(makes one 8-inch square pan)

Crust:

1 cup all purpose flour

1/2 cup confectioners' sugar

1/8 tsp salt

4 ounces (1 stick) unsalted butter, cold and cut into 1/2 inch pieces

Filling:

2 large eggs

1 cup superfine or bakers' sugar

2 tbsp all purpose flour

1/8 tsp salt

2 tsp finely grated lemon zest

1/4 cup freshly squeezed lemon juice

Preheat oven to 350F. Butter and line an 8-inch square pan with parchment paper.

To make crust:

Combine flour, confectioners' sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust.

To make filling:

In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and juice until well combined. Pour over crust (it's okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Cool completely before serving. Dust with confectioners' sugar if desired.

Fish Tacos with Cod

Tacos have been part of Mexico's culinary heritage for well over a hundred years. These folded tortillas can be stuffed with any number of fillings—with each Mexican state claiming stake to their own. Fish tacos are said to come from Baja California, Mexico's northernmost state. While the original fish taco was made with deep-fried fish, this recipe—made with sautéed fish—is a delicious and fresh version. This recipe is easily doubled, which makes it a great dish to make when entertaining a crowd.

Ingredients

1/2 red onion, thinly sliced
About 1 1/2 cups red wine vinegar
1/4 cup olive oil
1 1/2 teaspoons ancho chile powder  **
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 jalapeño, stemmed and chopped
1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
Salt
8 fresh corn tortillas
Mexican crema, *** (Substitute a big dollop of sour cream with 1-2 Tablespoons of buttermilk)
Fresh Tomato Salsa
2 limes, cut into quarters

** Ancho chili powder is not very spicy, so you don't need much crushed red pepper to match the heat. For a recipe that calls for 1 teaspoon ancho chili powder, substitute 1 teaspoon regular chili powder AND 1/8-1/4 teaspoon crushed red pepper.

*** Homemade Mexican Crema by Patrick Calhoun / Mexican Please

This is an easy way to make a homemade batch of delicious, tangy Mexican Crema. 

Ingredients

1 cup heavy cream
1 Tablespoon buttermilk
1/2 lime
pinch of salt

Instructions

Slightly warm 1 cup heavy cream to room temperature in a saucepan

Add 1 Tablespoon buttermilk to the pan and mix well

Add mixture to a jar and lightly cover

Keep jar on counter (or in warm place) for the next 12-24 hours.

Fasten lid tightly and refrigerate

In a few hours it will thicken even more

Add the juice of 1/2 lime and a generous pinch of salt to the jar and mix well

Taste for seasoning

Serve immediately or store in the fridge

Preparation

1. Marinate the Onion
   Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
2. Marinate the Fish
   Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
3. Cook the Fish
   Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
4. Heat the Tortillas
   Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
5. Assemble and Serve
   To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.
   
   Garnish with lime wedges and cilantro sprigs.

COOKING NOTES

INGREDIENTS
Fish
You can use any fish you like so long as you can flake the flesh when it is cooked. Most white fish fall under this category. 

TECHNIQUES
Marinated Onions
Once you make this very simple condiment, you will find yourself keeping a container of these onions in your refrigerator to add to all of your dishes.
Don't be alarmed by the amount of vinegar needed to cover the onions completely. Since you will most likely have onions leftover, keep them submerged in the vinegar in a refrigerated airtight container. You can then use the vinegar for your other cooking needs. The onions will keep for several weeks.

ADVANCE PREPARATION
The onions and fish can be made up to a day in advance. When reheating the fish, you may want to add about 1 tablespoon of water to make sure the fish does not dry out.

Reprinted from Simply Mexican by Lourdes Castro