Friday, November 22, 2013

Pork Parmesan Sandwich

Oh boy this was easy and so darn good.

No fuzzing over the stove its Friday! A quick meal made at home. 

  This sandwich can even be done with poultry or Tofu. Using firmed tofu and a plant base cheese with all the other ingredients mentioned here and you got yourself a a succulent vegan sandwich. Trader Joe's have excellent variety of Tofu and plant base cheeses to choose. 

The same goes for the artisan bread choose French bagetts, Italian, Cuban or any grain you wish.  

Lets get cooking! 


1 c freshly grated Parmesan Reggiano
1/2 c whole wheat plain bread crumbs 
1/8 black pepper
1 tsp Mrs Dash garlic & herb
1 tsp Mrs Dash onion & garlic

2 pork cutlets thinly sliced/pounded w/ the flat side of your meat mallet or any heavy large serving spoon will do
Season lightly w/ salt & pepper *optional

1 16 oz can of crushed tomato
Pinch of sugar 
Pinch of red pepper flakes 
Pinch of sea salt & black pepper
1/8 tsp dry oregano
1/8 tsp dry thyme

2 tbsp unsalted butter melted w/ 1/2 tsp grated garlic 

2-4 slices of mozzarella (whole/part skim or plant base)
12 inch freshly baked artisan bread halved & sliced vertically (hero, whole wheat/Italian/French/Cuban or any grain baked bread)


Preheat oven to 350.

Line with foil a flat baking pan. Add a rack on top and set aside. 

In a saucepan on medium high heat add crushed tomato, oregano, thyme, red pepper flakes, sugar, pepper & salt. Stir and simmer for 3 to 4 minutes. Lower the flame and simmer for another 5 minutes then set aside. 

Rinse and pat dry and season cutlets with sea salt & black pepper. Set aside. 

In a medium bowl mix your freshly grated Parmesan, black pepper, Mrs Dash garlic & herb, Mrs Dash onion & garlic. Stir with fork. Set aside. 

Melt the butter w/ the grated garlic. Set aside. 

Brush the melted butter on both sides of the cutlets. Drizzle a bit on butter just enough coat both side with the Parmesan bread crumbs. * Don't dip the brush used on raw pork  in the butter because you will use what's left of it later. 

 Fold a piece of foil (creating a tent like shape) over the cutlets. Bake for 10-12 minutes. 

Half way through (5-6 minutes in) remove foil and bake for the time remainder. 

Remove cutlets while still on rack and set aside. Discard foil that laid on baking dish and replace with new foil.  Set aside.

Lay your halved artisan bread on to the foiled baking pan. Remove some the access bread dough to it may toast better. Drizzle what's left of the garlic butter to the inside part of the bread. 

Bake to toast a bit the artisan bread. This may take about 2-3 minutes. 

Remove bread and spoon the marinara sauce over inside of the bread. Add the cutlet and then mozzarella. 

Switch oven setting to broil. Broil open sandwich till cheese melts. Remove and add more marinara. 

Plate and serve. 


Bon Apetit 


Thursday, November 21, 2013

Turkey Quinoa Kale Meatloaf , Mash Potato & Mushroom Gravy & cole slaw

This evening I created a lighter version to our meatloaf, mash potato & cole slaw dinner. 

Oh boy this was delicious and good for you. 

Instead of using the basic ground beef I used 93% ground turkey meat. 
I added quinoa and kale to my meat mixture so I may use less meat. Added a filling that's nutrional and satisfying. With out losing flavor.  (FYI - if you are using all ground turkey breast be advise that this cut may dry up when its cooked. So I would combine it ground turkey meat (dark meat) and ground turkey breast (white meat) to help it stay juicy).  



10 ounces of 93% lean ground turkey
(Used only half of a 20 oz package)
1 1/2 c kale chopped
1 c quinoa cooked
1/2 c red onion chopped
2 celery stalks chopped
1 1/2 tbsp chicken bouillon powder
1/8 tsp black pepper
2 tsp ketchup 

Mashed Potato 

2 c mashed potato flakes or 2 medium cooked potatoes mashed) 
1 c lactose free milk
1/8 tsp sea salt
1/8 tsp blk pepper
2 tbsp unsalted butter

Mushroom Gravy

1 tbsp corn starch (thicking agent) *otherwise I would use all purpose for this recipe
1/4 c dry sherry
1/8 tsp thyme (fresh or dry)
1 tbsp red onion chopped
1/2 c chicken broth
2 med white button mushroom sliced


2 1/2 c cabbage chopped or shredded 
1 carrot shredded
1/8 tsp celery seed
1/8 tsp black pepper
1/4 c apple cider vinegar
1 tsp mayonnaise (I used hellmann)
1 tsp sugar crystals (use sweetener of choice)


Preheat oven to 350. 

Line baking pan with foil or cooking spray and set aside. 

In a large bowl add ground turkey, kale, onions, celery, chicken bouillon, black pepper & quinoa.

As you can see I refrained from having to use egg, bread crumbs or milk as we known many use. Instead I used cooked quinoa (left over from the other night) chopped kale for added nutrients. 

I apologize for the horrible picture. The lighting was just terrible. I'm working on it. 

Shape your meatloaf as best you can if you are not using a meatloaf/bread pan. As you can see it held together beautifully. No need for egg or milk. 👌 

Create a tent like shape with your foil over the meatloaf. Bake for 20-25 minutes. 


Add your chopped cabbage and carrots to a salad bowl and set aside. 

Whisk  together in a small bowl vinegar, mayo, celery seeds, black pepper & sugar. Taste test the dressing to your liking. For me it was a perfectly balance. 

Retrieve your bowl with the cabbage, carrots and drizzle you coleslaw dressing. Toss to coat evenly. Cover with Saran Wrap and chill in fridge for at least 20 minutes or till serving.


I did not have any all purpose flour in my food pantry to make a rue so I used cornstarch to thicken the gravy. 

In a small bowl whisk cornstarch and water so all lumps are gone. Set aside. 

In saucepan over medium high heat add butter & thyme. As the butter melts through add the sliced mushrooms and onions. Let onions get a bit translucent then add the sherry & chicken broth. 

Simmer for about 2-3 minutes. Stirring continuously with wooden spoon drizzle the cornstarch slowly. Keep stirring till desired thickness. Add water if needed. Once achieve turn stove off and set aside. 

Check your meatloaf, remove foil and spoon your ketchup over the top. Change your oven setting to broil. Broil for another 3-5 minutes or until the ketchup is darkened enough for you. Then turn oven off and let meatloaf set while you make your mashed potatoes. 

Mashed Potatoes

I forgot to take a picture of my mashed potatoes cause the family began arriving and was so ready to chow down. 

I normally make my potatoes from scratch but I forget to get a bag potatoes when I went to the grocery store yesterday. So again I had to improvise. 

Follow the package instructions for the potato flakes. If making plain mashed potatoes from scratch, broil/boil or steam your potatoes, mash them adding milk, salt, pepper and butter. (FYI - I found steaming potatoes taste the best and the fastest to cook).

Remove coleslaw from fridge. Slice meatloaf and begin plating. 

So delicious. Please let me know when you have tried this version. We all loved it here at home and would hope the same for you at yours. 💋

Bon Apetit!!

Wednesday, November 20, 2013

Honey-mustard Pork loin wrapped with hardwood smoked bacon & lemon vinaigrette frisée avocado tomato salad

What to make today? I asked myself this chilly morning. Didn't have a clue, so I headed to the grocery store to see what look interesting. And behold, I found this beautiful pork loin. Hmm, I grabbed some thick smoked bacon and some greens to pair up with. 

Super easy. No fusing over a stove. Voila!! A satisfying & succulent meal. 

Usually I use thin lean turkey bacon, but I switched it for the thick regular bacon. Pork without bones usually comes out dry. So I figured this bacon will help it keep moist with the honey mustard. 
It surely worked!

Juicy and so delicious. 


1 1/4 lb. Pork loin 
1 tsp heaping full Dijon mustard
1 tbsp local honey
2 garlic cloves minced
Sea salt
Black pepper
6-8 Thick hardwood smoked bacon
Oven dish w/ rack 
Aluminum foil 
3 cooking twine or several toothpicks
12 asparagus spears julienne 
1/2 c grape tomatoes halved
1/2 bunch frisée salad
1/2 bunch mixed greens
1 small ripe Florida avocado sliced/cubed
Juice of half 1/2 lemon
1/4 c extra virgin olive oil 
1/8 teaspoon black pepper
1/8 teaspoon sea salt 


Preheat oven at 350.

In a small bowl mix mustard, garlic & honey. Set aside. 

Prep a oven dish with rack and set aside. 

Wash loin and pat dry with paper towel. 
If using cooking twine lay them across the rack.Transfer the loin on top on the cooking twine (if you are using it) that you just laid on top of the rack. 

Season the loin with black pepper and sea salt on all sides. Stir honey mustard well then spoon it over the loin. Sample the honey mustard you may want to add more mustard or honey. For me this was just fine. 

 Now lay the thick bacon lengthwise covering the top and sides of the loin. Use the toothpick here (if your using instead) to help the bacon stay put while cooking. 

Take a large piece of aluminum foil and create a tent like shape over the loin. 
Bake for about 45 to an hour. We like our meats well done. Juicy but well done. However, you may reduce the time to accomodate your preference of how you like your meats cooked. 

Check your loin and push back or remove foil all together. Change oven settings and broil for another  15-20 minutes or until bacon is nicely crunchy (to your liking). 

Remove your loin and transfer it to cutting board to rest. Use the same foil and cover the top of your loin as it rest. 


In a medium pan bring water to a boil. 

Rinse your all produce (except the avocado) using for this salad and add them to your salad bowl. Set aside. 

In a small bowl add salt, pepper, lemon juice and whisk extra virgin olive oil. Drizzle vinaigrette over your salad. 

Back to the loin -  remove foil, cooking wire/toothpicks and slice loin to your desired thickness. 

Dinner is served. Enjoy this delicious juicy loin and salad as we did. Yum. 

Serves 2 - 4

Bon Apetit! 


Tuesday, November 12, 2013

Mussels & Italian Sausage Tomato Soup w/ garlic bread & Open Apple Pie sprinkle w oatmeal streusel

1 lb of mussels washed & debeaked
Juice & zest 1 lemon
1/2 c parsley
1/2 c basil
3 garlic cloves minced
1 medium potato 
2 Italian sausages sliced
1 can of tomatoes diced
Cracked pepper
pinch of red pepper flakes
2 small shallots
2 c Mussels broth
1/4 c dry sherry
1 tsp olive oil 
1 c of water
1 Italian artisan bread 
Olive oil
Buttered garlic 


Preheat oven 350 degrees. 

Line flat baking dish with parchment paper. Set aside.

Wash mussels and remove beards. Discard any mussels that are cracked and or open. 

At medium high heat , In a 1 quart pot add olive oil and sausage that has been removed from its casing. Brown sausage on all sides then add potatoes and onions.

Once onions are translucent add diced tomatoes, mussels, water, dry sherry, lemon juice, lemon zest, cracked pepper, pepper flakes, garlic, fresh parsley & tsp fresh basil leaving about tsp of each for garnish. Let simmer for about 15-20 minutes until mussels are completely open. 

Meanwhile, julienne Italian bread and brush with garlic butter and olive oil on both side of the bread. Lay on baking sheet. Toast bread for about 3-5 minutes or until slightly golden. 

Plate and serve the mussels soup and garnish with the fresh herbs, drizzle with extra virgin olive oil and the toasted garlic bread. Yum !! 

Dessert is the Open Apple Pie & oat streusel topped with almond milk ice cream. For recipe Click on recipe for it.