Ma What's For Dinner? » pork

200 Posts!!!

Alex aka Ma, What's For Dinner — Thu, 09 Sep 2010 12:34:45 +0000

In honor of my 200th post I’m going to take a little trip down memory lane and post some of my faves for you to take a look at.

Little tribute to the important women in all our lives that are battling and have battled a horrible disease…

Breast Cancer and the Pink Glove Dance

Try out this favorite recipe of my hubby’s and kiddos that got some rave reviews…perfect for these cooler nights.

Fo\’ Shizzel My Schnitzel

As my husband is out of town and my toothbrush is missing, I’m thinking he could use a little reminder…

Case of the Missing Toothbrush

These are just downright delicious and will help you cling on to those last days of summer

Inside Out Bacon Cheeseburgers

The boys ask for these at least once a week. We’ve made them twice, I’m still trying to figure out the allure…

Spaghetti Tacos iCarly style

Want to know the reason we donate 15% of all our sales to Fight SMA? Come meet Billy and his family and you’ll know why.

Save Billy and Fight SMA

And one of my favorite posts of all time which describes our second child, the adorable Brady…

Second Child Synodrome

Well, just thought I’d put out a sort of greatest hits for you to take a look through. Can’t believe it’s been 200 posts already!!! Whew, I’m beat!

Fo’ Shizzel my Schnitzel

Alex aka Ma, What's For Dinner — Mon, 10 May 2010 16:00:12 +0000

Last week I was feeling a bit blah. I couldn’t think of anything new to make, so I went blog surfing and I hit my good friend Julie’s blog over at Mommie Cooks and she had recently made some schnitzel. Hmmm, schnitzel? Ok, even the word is funny. Say it with me…schnitzel…draw it out like…shniiiiiit-seeellll. What? I’ve never really made schnitzel, in fact, I wasn’t 100 percent sure what it was made out of. All I could think of was that hot dog place, which as far as I can tell has absolutely nothing to do with schnitzel whatsoever. Anyway, I read up and made the stuff, turns out it’s really really good. The hubs was moved, moved I tell ya…You gotta try it. See what I found out below there…

Little bit of history for you this fine Monday morn. What the shiznet is a schnitzel? Well, it is quite simply a breaded veal cutlet, or any pounded thin cut of meat. Yup, that’s right, all the Italians out there are talking at the computer with their hands screaming, hey we invented cutlets, but au contraire mon frere, or in this case mein bruder, as the Germans whipped these bad boys up centuries ago. Check out what Miriam-Webster says about zee schnitzel…

Main Entry: schnit·zel

Pronunciation: \ˈshnit-səl\

Etymology: German, literally, shaving, chip, diminutive of Schnitz slice, from Middle High German snitz; akin to Old High German snīdan to cut, Old English snīthan, and perhaps to Czech snět bough

See, how cute is that? It means little slice. And it is a little slice, it’s a little slice of heaven! I made ours out of some pork chops that were on sale and threw them over a big salad. Totally cost effective and delicious all at the same time. The hubs ate 4! Here’s how you make them.

Fitzpatrick’s Fo’ Shizzel my Pork Schnitzel

8 thin sliced pork chops pounded thin

2/3 cup flour

1 t garlic powder

S&P

2 eggs beaten

1/2 cup milk

1 1/2 cups panko bread crumbs

4 T olive oil divided

2 T butter, divided

2 sprigs of thyme, divided

2 cloves garlic whole, divided

1 lemon cut into wedges

Set out three bowls to make your breading stations. In the first bowl combine your flour, garlic powder, and S&P. In the second bowl, combine your eggs and milk, the panko bread crumbs in the third. Start my dredging your cutlets in the flour. Shake off any excess then dunk them into the second bowl of eggs and milk. Finish off by putting them into the third bowl with the bread crumbs. Place them on a baking sheet or cutting board and let them sit for about 10 minutes.

In a large skillet put 2 T of oil and 1 T of butter over medium high heat along with your 1 garlic clove and thyme sprig. Once the oil has heated up remove the garlic and thyme and add in 2 cutlets. Cook for about 3-4 minutes keeping an eye on them. Flip them when they are golden brown, cook for an additional 3-4 minutes. Remove from heat and sprinkle with salt. Set under some tin foil to keep warm. Repeat with 2 more cutlets. Toss out your oil and butter and start fresh heating remaining 2 T of oil and 1 T butter and garlic and butter. Repeat process for the remaining cutlets. Squeeze some lemon over all the cutlets and serve immediately with additional lemon. SOOOOO good!

Slow roasted pulled pork sandwiches

Alex aka Ma, What's For Dinner — Mon, 25 Jan 2010 18:15:55 +0000

Serves: 10 Prep time: 15 minutes + 1 day Cook time: 6 hours

For the dry rub:

3 T paprika

1 T garlic powder

3 T brown sugar

1 T dry mustard

3 T coarse salt

1 t liquid smoke

1 t dried oregano

¼ cup olive oil

For the Sandwiches:

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

2 T prepared mustard

2 packages Hawaiian bread rolls

2 cups BBQ sauce

In a food processor combine the paprika, garlic power, brown sugar, dry mustard, salt, liquid smoke, and oregano. Turn in the processor on and add in your olive oil until you have a nice paste.

Rub your pork butt with the prepared mustard then slather on your spice mixture. Be sure to massage it in well and get it into all the nooks and crannies. Let in marinate in the fridge for as long as possible, at least 1 hour or up to overnight.

Preheat the oven to 300 degrees F.

Place the marinated pork in a roasting rack and roast at 300 degrees until an instant read thermometer reads 170 degrees F, about 6 hours, when the pork just easily falls apart.

Pull the pork into small pieces and serve on a Hawaiian buns with BBQ sauce and cole slaw. MMMMmmmm! So good!