Jagerschnitzel

Jagerschnitzel

adapted from Charlotte Fashion Plate

Pork Schnitzel with Mushroom Gravy (Jager Sauce) is one of my husband's favorite foods. It is a crispy breaded pork cutlet with mushroom gravy which is an umami bomb!

When frying I like to use rice flour because it gives a crispier texture. When thickening gravy, I prefer Wondra flour™  which blends in without causing lumps but all purpose flour will work in place of either.

Makes 2 servings                                                            21 WW pts / servinh

2 boneless pork loin chops, pounded thin
1/4 cup rice flour or all purpose flour
1/2 tsp. Kosher salt
1/2 tsp. garlic powder
2 eggs
1 Tbsp. milk
1 cup Panko breadcrumbs
1/2 cup seasoned breadcrumbs
Vegetable oil for frying 
Fresh chopped parsley, for garnish

8 oz. mushrooms, sliced
2 Tbsp. butter
3 garlic cloves, minced
1 Tbsp. onion, minced
2 Tbsp. Wondra flour™ or all purpose flour

1 1/2 cups beef stock
1 Tbsp. stoneground mustard
4 dashes Worcestershire sauce
2 Tbsp. sour cream
Kosher salt and freshly ground black pepper

1. Start with the mushroom gravy by melting the butter in a medium skillet;  Add the mushrooms saute until beginning to brown, about 5 minutes
2. Add onion and garlic; Continue cooking for a few more minutes until the onions and garlic are soft and the mushrooms are browned, about another 5 minutes.
3. Sprinkle flour over the mushroom mixture, stirring to coat; Cook for a few minutes to cook off the raw flour taste.
4. Add the beef stock, mustard and Worcestershire sauce, stirring constantly, and bring to a simmer to thicken; Set aside and keep warm.
5. Heat about 1/4 inch of oil in a skillet to 350F.
6. Set up a 3 step dredging station; in one bowl with combine the flour with the salt and garlic powder; In another bowl add the eggs and milk, whisk to provide; In a third combine the Panko and seasoned breadcrumbs.
7. Dredge each piece of pork in flour, shake off excess, then dip into the egg mixture, allow excess to drip off, then coat with breadcrumbs, pressing down to assist with adherence..
8. Fry the pork until golden brown and crispy, about 3 minutes per side.
9. Transfer schnitzel on a rack over a making sheet to drain.
10. Check the consistency of the gravy; Adjust consistency as needed by adding more stock or using a cornstarch slurry.
11. Season with salt and pepper.
12. Remove from heat and stir in the sour cream.
13. Serve the pork schnitzel topped with mushroom gravy and garnished with fresh parsley.

Enjoy!

Herbed Spaetzle

Herbed Spaetzle

adapted from Food Network Magazine October 2012

Spaetzle is a type of dumpling originating from the Swabian region of southwestern Germany

Many people make the spaetzle by pushing the dough through a colander. I found a spaetzle maker which makes it much easier.

Makes 4 servings                                                                6 WW pts / 1/2 cup

3/4 cups all-purpose flour

1/2 tsp. Kosher salt  
Few grind of freshly ground black pepper
Pinch of freshly grated nutmeg
1/4 cup sour cream
1/4 cup seltzer
3/4 large beaten egg
4 tsp chopped fresh parsley
3/4 tsp whole-grain mustard
1 Tbsp. olive oil, divided
1 Tbsp. unsalted butter

1. Bring a pot of salted water to a bare simmer. 
2. In a bowl, combine the flour, salt, pepper and the nutmeg. 
3. In another bowl, whisk the sour cream, seltzer, eggs, herbs together; Add it to the flour mixture and mix to combine.
4. Create an ice bath.
5. Working over the simmering water, place about dough in the basket of the spaetzle maker and slide it back and forth to transfer the dough to the water.
6. Cook the spaetzle for 1 minute after they float to the surface; Remove with a slotted spoon to the ice water. 
7. Repeat with the remaining dough. 
8. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels; Toss with 1 tsp. olive oil.
9. Heat butter and 2 tsp. olive oil in a skillet over medium-high heat. 
10. Increase the heat to high and add the spaetzle in an even layer; Cook, undisturbed, until golden brown on the bottom, about 5 minutes. 
11. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute.
12. Season to taste with salt and pepper. 

Enjoy!

Bacon, Egg and Cheese Deviled Eggs

Bacon, Egg and Cheese Deviled Eggs 

adapted from Rachael Ray Every Day· Mar 24, 2018 and Food Network

Steaming the hard boiled eggs then placing them in an ice bath makes peeling the eggs much easier.

I always like dying Easter eggs Here we are using natural dyes to color the whites of hard boiled eggs to make festive deviled eggs.

Makes 12 halves                                                                     1 WW point / half

1 medium beet, peeled and chopped

3 cups water

2 Tbsp. vinegar

1 tsp. Kosher salt
6 eggs

5 Tbsp. reduced fat mayonnaise 

4 Tbsp. grated reduced fat sharp yellow cheddar + 1 Tbsp for garnish

1 tsp. Dijon mustard
1 sliced of center cut bacon, cooked and crumbled

1. Bring  the water and beets to a boil; Boil for 20 minute.
2. Remove from the heat; Let rest 5 minutes; 
3. Strain liquid into a container reserve the beats for another recipe; add vinegar and salt; Set aside.
4. Place a steamer basket in a pot; Bring 1 inch of water to a boil.
5. Add the eggs to the basket. Cover and cook for 12 minutes. 
6. Prepare a large bowl of ice water. 
7. When the eggs are cooked transfer them, using a slotted spoon, to the ice water; let cool. 
8. Peel the eggs and halve lengthwise. 
9. Transfer the yolks to the bowl of a mini food processor
10. Place the whites in the container with the beet colored water; allow to stands in the colored water until they reach your desired color
11. Add the mayonnaise, cheddar and mustard to the food processor; Process until desired consistency is reached
12. Season to taste with salt and pepper
13. Put the yolk mixture into a piping bag or sealable bag; Cut off tip
14. Remove the egg "whites" from the colored water; Use paper towels to remove excess liquid.
15. Fill the colored egg white halves with the yolk mixture. 
16. Top with additional cheddar and bacon.

Enjoy!

Herbed Caper Sauce for Steak

Herbed Caper Sauce for Steak

adapted from Food Network

This is a robust sauce and needs a robust steal like a flatiron. When I serve sauces for meat I prefer to serve it on the side to allow people to use as much or as little as they like.

Makes about 6 Tbsp. of sauce                                           1 WW point / 2 Tbsp.

1 Tbsp. whole grain mustard

1 Tbsp. olive oil

1 Tbsp. capers in brine, drained, rinsed and chopped

1/2 Tbsp. red wine vinegar

1/2 tsp. Truvia brown sugar

1/2 tsp. Worcestershire sauce

1/2 small clove of garlic, finely chopped

1 Tbsp. fresh parsley, chopped

1 Tbsp. scallion greens, chopped

Kosher salt & freshly ground pepper to taste

Combine all ingredients in a small bowl.

Serve along side your favorite steak.

Enjoy!

Steak & Mushroom Hash with Fried Egg

 Steak & Mushroom Hash with Fried Egg

adapted from Taste of Home

Still using up some of that beef roast. This recipe can be made with any leftover beef or better yet try it with leftover chicken or turkey breast for 0 WW Blue points.

If you do not have a leftover baked potato just peel and cube a potato put it in a microwave dish with 1/2 cup of water and cook on high for about 9 minutes or until the potato is tender.

Makes 3 servings                                                      3 WW Blue points / serving

1 small leftover baked potato, peeled and cubed

1/2 lb. sliced fresh mushrooms

6 oz. zucchini, quartered and sliced

1/3 small onion, diced

1/4 bell pepper, seeded and diced

Cooking spray

1/3 cup beef stock or canned broth

1 1/2 tsp. whole grain mustard

1/2 tsp. dried rosemary, crushed

3 oz. leftover lean beef roast, sliced thin and cubed

3 Tbsp. reduced fat Mexican blend cheese

Kosher salt and Freshly ground pepper

3 eggs, fried to your liking of doneness.

1. Sauté the mushrooms, zucchini, onions and peppers in a skillet coated with cooking spray until tender-crisp, about 5 minutes.
2. Stir in the broth, mustard and rosemary. Bring to a boil; reduce heat and simmer uncovered for 2 minutes.
3. Add the beef and potatoes and cook until heated through.
4. Serve hash sprinkled with cheese, topped with egg and seasoned to taste with salt and pepper.

Enjoy!

Sous Vide Pork Tenderloin with Spicy Apricot Mustard

 Sous Vide Pork Tenderloin with Spicy Apricot Mustard

adapted from Food Network

Sous Vide means under pressure in French. The food is vacuum sealed then cooked low and slow in a water bath. The sous vide machine maintains the temperature of the water bath and keeps the water circulating. There are many on the market but I love my Joule.

This tenderloin would make a great sandwich. We are trying to cut carbs so we had ours without bread.

Makes 4 servings                                                    3 WW Blue points / serving

1 1-lb. pork tenderloin

Kosher salt & freshly ground black pepper

1 Tbsp. fennel seeds

5 garlic cloves, smashed

5 pickled pepperoncini peppers

4 rosemary sprigs, woody stem removed

2 Tbsp. olive oil

2 Tbsp. water

6 Tbsp. Spicy Apricot Mustard

Spicy Quick Pickled Radishes

1. Preheat a sous vide machine in a water bath to 144F.
2. Combine the fennel seeds, garlic, pepperoncini, rosemary, oil and water in a small food processor and puree until combined.
3. Sprinkle the pork with salt and pepper.
4. Rub the marinade over the pork and put into a food safe vacuum seal bag and vacuum shut.*
5. Place in the water bath and cook for 1 hour and 30 minutes.
6. Remove the pork from the bag and let rest 10 minutes.
7. Heat a large sauté pan over high heat, if you have a surface thermometer I try to get it to 475-500F.
8. Sear the pork on all sides. Remove to a cutting board.
9. Slice the pork to your desired thickness and serve with the Spicy Apricot Mustard and Quick Pickled Radishes.

Enjoy!

*If you do not have a vacuum sealer, use a freezer zip closure bag being careful to remove all of the air from the bag.

Spicy Apricot Mustard

 Spicy Apricot Mustard

adapted from Food Network

This mildly spicy mustard makes a great dipping mustard for pretzels but it is especially good on a pork sandwich.

Makes 1/2 cup                                                   0 WW Blue points / 1 1/2 Tbsp.

1/4 cup spicy brown mustard

1/4 cup sugar-free apricot preserves

1 Tbsp. half sour dill pickle juice

1. Combine all ingredients in a small bowl.
2. Whisk to combine.

Enjoy!

Gorgonzola Butter

Gorgonzola Butter

adapted from Food Network

Flavored butters add heightened flavor to any dish you are making.

Makes 6 servings                                                          1 WW Blue point / serving

2 Tbsp. butter, softened to room temperature

1 tsp. gorgonzola cheese

1/4 tsp. mustard

1/4 tsp. lemon zest

1. Combine all ingredients in a small bowl.
2. Scrape the butter onto a piece of plastic wrap and roll into a log.
3. Refrigerate until firm, about 1 hour, before using.

Enjoy!

Carolina Blond BBQ Sauce

Carolina Blond BBQ Sauce

adapted from Cooking Light Annual Recipes 1997

Less vinegar and more ketchup than a usual Carolina BBQ sauce. Serve with BBQ chicken or pork.

Makes 1 cup                                                              1 WW Blue point / Tbsp.

1/2 cup ketchup

1/4 cup water

2 Tbsp. cider vinegar

1 Tbsp. dried minced onions

1 1/2 tsp. Truvia brown sugar blend

1/2 tsp. yellow mustard

1/2 tsp. black pepper

1/2 tsp. Slap Ya Mama Hot Sauce or your favorite hot sauce

1/4 tsp. garlic powder

1. Combine all ingredients in a small sauce pan. Whisk to combine.
2. Bring mixture to a boil.
3. Reduce heat to simmer and cook for 4 minutes to allow flavors to meld.

Enjoy!

Poppy Seed Coleslaw

Poppy Seed Coleslaw

adapted from Keto for Beginners (2020)

The reduced-fat vinaigrette dressing lightens this coleslaw and reduces the fat and calories.

Makes 4 servings                                                       1 WW Blue point / serving

3 cups julienned green cabbage

3/4 cup julienned carrots

2 scallions, julienned or chopped

1 shallot, halved and sliced

1 Tbsp. olive oil

1 Tbsp. water

1 garlic clove, minced

1 lime, freshly squeezed

1 tsp. chopped fresh dill

1 Tbsp. yellow mustard

1 Tbsp. poppy seeds

1. Combine the cabbage, carrots, scallions and shallot in a large bowl. Set aside.
2. In a bowl combine the oil, water, garlic, lime juice, dill, mustard and poppy seeds. Whisk to combine.
3. Pour the dressing over the cabbage mixture and toss well to combine.
4. Refrigerate for at least 1 hour, prior to serving.

Enjoy!

Sticky Vinegar Chicken

Sticky Vinegar Chicken

adapted from Giant Food

The sauce is reminiscent of a Carolina BBQ sauce. It has a zing of vinegar which is cut by the sugar.

served with Garlic

Makes 2 servings                                                       1 WW Blue point / serving

12 oz. skinless, boneless chicken breasts

1/2 tsp. Grill Mates Spicy Montreal Steak seasoning or your favorite steak seasoning

1/3 cup apple cider vinegar

1 tsp. hot sauce

2 tsp. yellow mustard

1/3 tsp. liquid smoke

1 1/2 tsp. Truvia brown sugar blend

2 tsp. ketchup

1. Season the chicken with steak seasoning.
2. Combine the vinegar, hot sauce, mustard, liquid smoke, Truvia and ketchup in a small saucepan. Heat until warmed.
3. Heat a grill pan coated with cooking spray over high heat.
4. Place the chicken in the grill pan and brush with the sauce. Grill brushing with the sauce and turning every 3-4 minutes until the chicken is cooked through, about 15-20 minutes.
5. Bring the remaining sauce to a boil.
6. Serve the chicken with the remaining sauce on the side.

Enjoy!

Creole Remoulade Sauce

Creole Remoulade Sauce

adapted from Guy Fieri Family Food (2016)

Use as a topping for the Cajun Chicken & Andouille Sausage or as a dip for poached shrimp.

Makes 6 Tablespoons                                                1 WW Blue points / Tbsp.

1/4 Tbsp. light mayonnaise

Juice of 1/4 lemon

2 1/2 tsp. dill pickles, minced & drained

1 tsp. dill pickle juice (from the jar)

1 tsp. prepared horseradish

1 tsp. whole grain mustard

1 tsp. capers, drained

3/4 tsp. minced scallions

1/2 tsp. Worcestershire sauce

2-3 dashes hot pepper sauce

Combine all ingredients in a small food processor and process until well combined. 

Bacon Deviled Eggs

Bacon Deviled Eggs

adapted from FoodNetwork.com

Makes 2 servings                0 WW Blue points

2 Hard Boiled Eggs, cut in half

2 tsp fat free Greek yogurt

2 tsp skim milk

1/2 tsp spicy brown mustard

1/8 tsp lemon juice

1/3 tsp pickle relish

1/8 tsp paprika

Chopped scallions

Packaged bacon bits

1. Remove the yolks from the egg halves and mash with the yogurt milk, mustard lemon juice, relish and paprika.
2. Stuff the egg halves with the mixture and top with chopped scallions and a few bacon bits.

Enjoy !