Seasoned Pork and Parsley Buttered Egg Noodles

Ingredients 

For the Pork

4-6  6 oz Boneless pork loin chops 3/4" to 1" thick 

1/2 cup Flour

1/2 cup Bread Crumbs

1 tbsp Parsley

1/2 tsp Garlic Salt

1/4 tsp Pepper

2 Egg

Cooking Oil

1 cup Milk

The Noodles

12-16 bag Egg Noodles

1/4 Butter

1 tbsp Parsley

Seasoned Pan Fried Pork

Using the Pamper Chef  meat tenderizer toothed side, pound the pork slices to 1/2" to 1/4"  thickness. 

In the Stainless 12" covered skillet coat the bottom of the pan with cooking oil, to 1/2 inch deep. set to medium heat

In the Coating trays use the far right for your eggs, scrambled the center for the dry mixture of bread crumbs, flour, garlic salt, parsley, pepper (mix well) and the left tray is for milk.  Using the tool(or tongs) place the pork in the egg mix flip to coat both sides, then the dry mix flip to coat, then the milk flip to coat then back to the dry mix, flip to coat. then place carefully into the cooking oil.  flip about 3.5 minutes. 

Check temp with the Pocket thermometer Pork should be at least 145 and let rest for 3 minutes before serving.

Parsley Buttered Egg Noodles

Bring water to boil on pan.  (START THIS WHILE PREPARING PORK) To help keep pan from boiling over add a few tbsp of olive oil ( or cooking oil) when water is boiling add noodles.

Cook until done, strain and return to pan.  

Add butter and parsley mix gently to avoid breaking cooked noodles.

Place noodles and pork on plate, garnish with lemon wedge and parsley sprig. Quick tip- Some people like to squirt the lemon over the pork for an added burst of flavor.

Black Bottom Strawberry Cream Pie Recipe

INGREDIENTS

1 Pillsbury® refrigerated pie crust 
2/3 cup hot fudge topping
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 pint (2 cups) strawberries, quartered
1/2 cup strawberry pie glaze
1/2 cup whipping (heavy) cream

Perfect creamy fruit 

Black Bottom Strawberry Cream Pie

delicious and special because of 

hot chocolate fudge topping.

Sweetest taste of ripe strawberries

 will refresh you in the warm days.

Use pre-made 

Pillsbury refrigerated pie crust this time .

Spread melted chocolate over the bottom, top with a cream cheese layer,

and finish with fresh strawberries and melted jam.

Serve with whipped cream or ice cream 

recipe and photo from http://piesrecipe.com/pie-recipe/black-bottom-strawberry-cream-pie-recipe/

Chocolate Peanut Butter Banana Bites

Cut up banana slices and then put peanut butter between them. Put them in the freezer for 1 hour, then cover them in melted chocolate and put them back in the freezer for another 2-3 hours. Enjoy!

Home-made 'Reese's' Peanut Butter Cups

Who doesn't love chocolate and peanut butter! I know it seems crazy to be thinking ahead to the holidays, but I just had to share. These will be great for gifts this holiday season!

Home-made 'Reese's' Peanut Butter Cups

Ingredients:
2 cups milk chocolate chips
2 tablespoons shortening or oil
1/2 cup butter
1/2 cup crunchy peanut butter
1 cup confectioners' sugar
2/3 cup graham cracker crumbs
Mini Cupcake Papers

Directions:
1.)In Micro Cooker, combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
2.)Place cupcake papers in Mini Muffin pan.
3.)In 2-quart saucepan combine butter or margarine and peanut butter.
4.)Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes).
5.)Stir in confectioners' sugar and graham cracker crumbs.
6.)Press about 1/2 tablespoon filling into each cup.
7.)Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover.
8.)Freeze until firm (about 2 hours) carefully peel off paper cups.

Store refrigerated.

*Recipe should yield about 55 mini peanut butter cups.

Beef Satay Fried Rice

INGREDIENTS

2 tsp (10 mL) vegetable oil, divided

1 lb (450 g) boneless beef top sirloin steak, cut 1/2 in. (1 cm) thick

2 medium carrots, peeled

1 medium red bell pepper

4   green onions with tops

1/2 tsp (2 mL) Thai red curry paste

3 pouches (8.8 oz/250 g each) cooked white rice or 6 cups (1.5 L) cold cooked white rice

3/4 cup (175 mL) peanut sauce

1/2 cup (125 mL) dry roasted peanuts

1 tsp (5 mL) salt

1/2 tsp (2 mL) coarsely ground black pepper

DIRECTIONS

1

Add 1 tsp (5 mL) of the oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Cut steak crosswise into 1/4-inch-thick (6-mm) strips. Add steak to Skillet, cook and stir 3-4 minutes or until outside surfaces of steak are no longer pink. Remove from Skillet; set aside and keep warm.

2

Meanwhile, cut carrots into julienne strips using Julienne Peeler. Thinly slice bell pepper and green onions with Santoku Knife. To same Skillet, add remaining 1 tsp (5 mL) oil and curry paste; cook 1-2 minutes or until fragrant. Separate rice according to package directions. Add rice and vegetables to Skillet; cook and stir 3-4 minutes or until rice is coated with oil and vegetables are tender.

3

Add steak, sauce, peanuts, salt and black pepper to Skillet. Cook 1-2 minutes or until heated through, stirring constantly.

Yield:

  ,
6 servings of  

Nutrients per serving:

Calories 370, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 25 mg, Carbohydrate 46 g, Protein 21 g, Sodium 540 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

3 starch, 1 1/2 low-fat meat, 1 fat (3 carb)

Cook's Tips:

Cutting the steak into thin strips before cooking helps it to cook more quickly. Slice it into an even thickness to ensure even cooking.

This recipe is a great way to use leftover rice. Using cold cooked rice will allow the oil to coat the individual grains, preventing them from sticking together.

Peanut sauce is typically made of roasted peanuts, coconut milk and a variety of herbs and spices. It can be found in the Asian section of major grocery stores. Be sure to choose peanut sauce instead of a peanut dip, which tends to be thinner in consistency.

Country Breakfast Bake

INGREDIENTS

1/4 cup green onions with tops, chopped

1/4 cup red bell pepper, chopped

3 cups frozen Southern-style hash brown potatoes

4  slices bacon, partially cooked, cut up

3 tablespoons vegetable oil or bacon drippings

4  eggs

  Salt and ground black pepper to taste

2 ounces Colby and Monterey Jack cheese blend, shredded (1/2 cup)

DIRECTIONS

1

Preheat oven to 450ºF. Chop onions and bell pepper using Food Chopper; place in Square Baker. Add potatoes, bacon and oil; mix well and spread evenly over bottom of Baker. Bake 20 minutes, stirring potato mixture after 10 minutes.Reduce oven temperature to 325ºF. Remove baker from oven and make 4 impressions in potato mixture with back of Bamboo Spoon. Break an egg into each impression. Sprinkle with salt and black pepper. Return to oven; continue baking 15 minutes or until eggs are set. Remove from oven. Using Rotary Grater, shred cheese evenly over eggs.

Yield:

  ,
4 servings of  

Nutrients per serving:

Calories 350, Fat 22 g, Sodium 320 mg, Dietary Fiber 2 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

Recipe can be doubled and baked in the Rectangular Baker.

Sweet Cinnamon Churros with Dulce de Leche Dip

INGREDIENTS

Churros

   All-purpose flour for dusting

1/2 pkg (17.3 oz or 397 g) frozen puff pastry sheets (1 sheet), thawed

2 tbsp (30 mL) butter, melted, divided

4 tbsp (60 mL) Sweet Cinnamon Sprinkle, divided

Dip

1/4 cup (50 mL) heavy whipping cream

2 tsp (10 mL) instant coffee granules

1/2 tsp (2 mL) ground cinnamon

1 can (13.4 oz) dulce de leche (see Cook'’s Tip)

DIRECTIONS

1

For churros, preheat oven to 400°F (200°C). Line Cookie Sheet withParchment Paper. Lightly sprinkle flat side of Large Grooved Cutting Boardwith flour. Unfold pastry onto cutting board; brush with 1 tbsp (15 mL) of the butter using Chef's Silicone Basting Brush. Sprinkle 2 tbsp (30 mL) of the sprinkle over pastry; lightly press into pastry using Baker's Roller®. Place Cookie Sheet, parchment-side down, over pastry. Invert both Cookie Sheet and cutting board; remove cutting board. Brush pastry with remaining butter; sprinkle with remaining sprinkle, lightly pressing into pastry.

2

Cut pastry into four squares using Pizza Cutter. Cut each square into four strips; twist strips twice. Bake 12-14 minutes or until golden brown. Slide parchment and churros onto Stackable Cooling Rack; cool churros 5 minutes.

3

Meanwhile, for dip, place cream into (1-cup/250-mL) Easy Read Measuring Cup. Microwave on HIGH 30 seconds or until warm. Add coffee granules and cinnamon; stir until dissolved. Combine cream mixture and dulce de leche inClassic Batter Bowl. Microwave on HIGH 1 minute or until hot; whisk until smooth. Serve dip with churros.

Yield:

  ,
8 servings of 2 churros and 3 tbsp (45 mL) dip

Nutrients per serving:

Calories 230, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 20 mg, Carbohydrate 33 g, Protein 4 g, Sodium 100 mg, Fiber 0 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

Dulce de leche is a thick caramel-like sauce that is available in cans. If desired, 50 caramels, unwrapped, can be substituted for the dulce de leche. Combine cream mixture and caramels in Classic Batter Bowl. Microwave on HIGH 2-3 minutes or until smooth, stirring every 30 seconds.