Hawaiian Pork Loin Cutlets

Hawaian-Pork-Loin-Cutlets2Cut your pork loin into 1 inch sections and saute in an electric skillet with the Garlic Extra Virgin Olive Oil or a Premium with a high polyphenol count such as Cerasuola or Koroneiki with herbs of your choice. I used Rosemary and Basil. Simmer on Med. High 4 min on each side. Reduce heat to low and let simmer while making your Hawaiian topping.

Hawaiian topping: 1 can of crushed pineapple drained or fresh pineapple (I prefer) blended up in a small chopper. Add in half of an onion, fresh cilantro and basil blended up. Then slowly add in our White balsamic pineapple & Tangerine & an olive oil of your choice ( I used the Persian lime)about a tablespoon of each. Transfer your topping or salsa to the skillet towards one side and let simmer until tender and it can absorb the pan drippings. Add In about a tablespoon of fresh capers.
Plate and layer your topping onto each cutlet. Serve with your favorite vegetable or creamed potatoes. I blend in our Vegan butter, pepper and smoky citrus sea salt to taste. ENJOY 40 MIN.

Shepherd’s Pie

Sheppards-PieI tried my first Shepherd’s Pie and I actually did NOT burn the crust.

Whoo Hoo!

Those of you who have visited the Taproom know that I am not a baker, just a mom that cooks.

Thinly slice 3-4 potatos, onions and garlic. Add in our italian or Mediterranean herb blend (rosemary, thyme, oregano, basil, etc)

Add in thin spaced out layers and drizzle with the Basil olive oil and put into microwave for 10 min. to tenderize. Brown a pound of lean hamburger, drain off fat and rinse well. Layer over potato mix and then add in chopped broccoli, shredded carrots, & peas w/ mushrooms.

Add a half a cup of warmed lowfat milk that you have added in a fork full of flour and blended together until no lumps. Pour over Mix and add in a hefty drizzling more Basil or Tuscan olive oil. Salt & Pepper to taste.

Open two cans of Pillsbury Croissant rolls. Stretch out the triangles over the mix, baste with the butter olive oil and more spices.  Place in pre-heated oven at 375 deg. for about 20-22 min and bake until golden brown.

40 min. and Wonderful!!!!!

SEAFOOD CREOLE with ITALIAN SAUSAGE

CAJUN-CREOLEBrown 2-3  Italian spicy sausages with onions, peppers, garlic, pepper chere and no salt.

Dice 2-3 large Idaho Potatoes unpeeled, throw in microwave for about 8 min on high with a little water and then drain.

Stock pot:  Add in a can of pickled sweet baby corns, one can of seasoned pinto & black beans, one can of diced tomatoes with chilis, and the sausage & vegetable mix.  Let simmer for about 12 min on med/high.  Add in Tuna, Halibut filets (approx. 2 small sizes) and 2 Whiting Filets.  Add in 4 teaspoons (2 each of the Harissa hot extra virgin olive oil & Tuscan); one can of clams in its own brine with a full cup of “Oriental Seafood Mix” in the frozen section of your local grocer (usually contains: shrimp octopus, squid ring , & mussel meat).

Add in 1 cup of spicy V-8 Juice and two full table spoons of mild Caribbean jerk paste (mild is generally not so mild but  hot!!!) & 2 teaspoons of our Italian herb blend or your own herbs.

Let all simmer for about 30 more minutes on low.  Turn off and remove from heat to thicken.  Either plate over rice, chick peas or eat as a soup.

Enjoy!!!!   35-40 min.

 

A LITTLE BIT OF HISTORY:  The Spanish, Italian, and Canarian influences on Creole cuisine were in the heat of the peppers, the wide usage of citrus juice marinades, the supreme importance of rice, and the introduction of beans. The Spaniards and the Italians also used tomatoes extensively, which had not been a frequent ingredient in the earlier French era. Pasta and tomato sauces arrived during the period when New Orleans was a popular destination for Italian settlers (roughly, 1815 to 1925). Many of them became grocers, bakers, cheese makers and orchard farmers, and so influenced the Creole cuisine in New Orleans and its suburbs. The African influences which were extensive, came about because many of the servants were African-American, as were many of the cooks in restaurants and cafes. The first French, Spanish and Portuguese Creole cookbooks date back to the era before the Louisiana Purchase. The first Creole cookbook in English was La Cuisine Creole: A Collection of Culinary Recipes, From Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous For Its Cuisine, written by Lafcadio Hearn and published in 1885.

HAM STEAK WITH CREAMED POTATOES AND TURNIP GREENS

Ham-Steak-with-Maple-Balsamic-and-Turnip-Greens-with-Serrano-HOney-Vinegar1Manning vs. Romo . Go Teams!!! Should be a great game tonight:

One of my son’s friends is going away to the Armed Forces in a few days, so I wanted to make sure he had a home cooked country meal. So, Frankie here’s for you. Mom Wells loves you and you be safe. I gave my son a 3 book compilation of life’s Little Instruction Book because Frankie gave his original one to my son to keep for him. On another post I will provide the information. This Book is awesome for any young adult venturing out on their own with arms wide ready for the world.

4 Ham steaks thawed. Place in saute pan with Tuscan EVOO and Pepper. Saute with lid for about 17 min on med., then reduce heat and let simmer until browned.

Place fresh washed turnip greens in a pot with just a 1/4 inch of water, a few pieces of the ham, and Serrano Honey Vinegar, with diced turnips, onion & garlic. Let simmer for same amount of time. Lower heat to just simmer while working with Potatoes.

4 Idaho potatoes, peeled and diced in microwave bowl with pepper, a little water and butter EVOO on high for about 10 min. ( cheating but hey). Drain and add skim milk to cream together with Kraft garlic & herb whipping cream (in cheese section of most grocery stores).

ENJOY!!! 40 MIN (Because of peeling potatoes unless you want to keep the skin on them).