Pan Fried Pork Chops in Chardonnay Sauce

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Pan Fried Pork Chops in Chardonnay Sauce 

Pork Chops in Chardonnay Sauce

Ingredients:

• 4 medium Pork chops with the bone
• 1 measuring cup or 275 grams Chardonnay
• 1 cup all purpose flour
• 1 cup water
• 1/3 cup olive oil
• 1 knorr cube
• 1/2 teaspoon grated lemon rind
• 2 tablespoons Worstershire sauce

Let's chat about pork chops. Pork Chops  are white meat that needs extra attention when cooking because you can easily  burn it. When choosing pork chops choose the ones with the bone, they are juicier when they are cooked. Pairing Pork  Chops with Chardonnay will jazz up your  dinner.This is a restaurant recipe that was given to me for the good of the blog. I tried it and the outcome was mouthwatering. In the original recipe it calls for white wine but I chose Chardonnay instead.  Another great recipe from my kitchen to yours! 

First, add salt and pepper to your pork chops on both  sides. Then dredge them in flour, pat well and set aside.

Secondly, add your olive oil in your skillet let it sizzle on high heat, then lower your  heat add your pork chops. Cook on both sides until they have a golden brown color. Remove from skillet and set aside again.

Thirdly, in the same skillet add you knorr cube and grated lemon rind saute for  about two minutes or until knorr cube has been dissolved. Place your pork chops back in the skillet add your Chardonnay sauce, cook on medium heat, cook for about minutes add you Chardonnay and let it cook until it starts to almost simmer add your Westershire sauce and allow it to simmer for a few minutes. Your juicy pork chops are ready,  Serve with mash potatoes add a tad bit of the sauce from the  sauce you made and your taste buds will be jiving!  Kale Orexi!



                           

Sauteed Meat a.k.a Sofrito - a Corfiot Specialty!

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Sauteed Meat a.k.a Sofrito

If you have ever visited Corfu then chances are you have tried this wonderful, delicious traditional recipe, Sofrito, an acclaimed dish and very well known not only to locals  but to all travelers who have visited this breathtaking island! Sofrito  has been a part of the Corfiot cuisine since the Venetian times. Cooking ways vary but the basic ingredient is garlic, wine and vinegar which gives the meat its piquant flavor. 

Sauteed Meat a.k.a Sofrito

Ingredients

• 2.2 pounds beef fillet or veal 
• 8 garlic cloves (chopped)
• 3-4 tablespoons parsley  ( finely chopped) 
• 1 cup white wine
• 1/3 cup vinegar
• 1 cube beef knorr
• 1 tablespoon oregano
• 1/2 cup of olive oil
• salt & pepper

 pan

Take your slices of meat add salt and pepper dredge it in flour, pat off the excess flour. 

Fry it on medium heat until golden brown. The flour that will fall off into the pan will be the basis for the sauce.

After you have fried it place on a platter ( make sure you place paper towels so all the oil could drain out.) Set your meat aside so you can begin on your sauce. Now in your pan add garlic, parsley, you can also add about 1 tablespoon of flour. Saute for few minutes, don't burn your garlic. Once you have sauteed your ingredients add two glasses of white wine, you can also use red( but this makes it a heavier dish) Also, add a bit of vinegar ( about 1 shot glass), scrape the flour from the pan mix all ingredients add 1 cup of water when it starts to boil add you knorr beef cube( I don't like to use beef cube in this recipe) some people use it. Add you meat and cook until it's tender. A small tip you can also add mustard I also omitted this, it's not traditional if we use mustard. 

You can serve it with, baked potatoes, mash potatoes, or rice with a side of string beans. Serve with a glass of wine and KALE OREXI!!!!  

Stuffed Turkey Breast

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                                                        Stuffed Turkey Breast 

A Thanksgiving tradition that is associated with eating,shopping and football, I think we all have steered away from the real meaning and the reason we celebrate this  special day. We shouldn't set aside just one day to give thanks but everyday should be a day of thanking and giving. Our thanksgiving tradition of turkey, phone calls and well wishes suddenly came to a halt. It's something that we knew and progressively happened and we had to come to accept it! We didn't celebrate Thanksgiving last year we had one less table setting, my dad was watching us from above. My dad was very big on holidays and thanksgiving was no exception. Thanksgiving without him was not the same, there's an emptiness a void that will never be filled. You see, he had a lot  to be thankful for. My dad wasn't American but he had a tremendous amount of love for the country that gave him bread and butter, as he would remind us, whenever he saw an opportunity.

My parents were pilgrims in some sort of way. They arrived to the new world, America, for a better life. Aside from facing quite a few obstacles, they bought with them their own traditions but also learned news ones, they accepted and respected them. The year before he passed away, as ailing as he was, even though his body  had endured pain and had even lost interest in eating, he still found will and power and went and bought a Turkey because ......

...... celebrating meant everything to him and he always said no matter what life continues. Once again, he showed us how thankful he was for what he had accomplished.

Nostalgia staring at us straight in the eyes, regretting every argument or misunderstanding we had with our father, tears rolling down our cheeks as I stare at the phone  and wishing for one more holiday call with dad.

In closing, thank you dad, for showing us how to love, respect and give thanks for what we have and especially that we have food on the table. I carry you dad in my memories, heart and in all I do. I miss you this Thanksgiving and every single day that passes

To all who read this,take the time out and focus on what really matters forget about all arguments and misunderstandings you have with family members. Make special memories love one another. It sounds cliche but it's the essence of our daily lives. Give thanks not only on Thanksgiving but each everyday because you never know when your Thanksgiving will change.

My last thought for this day  is a  small verse from the Bible from Thessalonians, (1 Timothy 5:4) Where he speaks about family. Thank You,Father, for creating families. Thank You for giving  me parents, siblings, a spouse and children, and grandchildren.( don't have any, too young) Family is a part of your plan and I'm so grateful for my loved ones.

This is what Thanksgiving means to me. This year and many more to come I will be creating my own tradition. We don't need to stuff a whole Turkey to celebrate ( my family is not very bog on turkey) I and to find an alternate dish and still remain within tradition. I  overloaded a turkey breast with stuffing and baked in honey and beer I dedicate this recipe to my dad, who's my guardian angel.

Stuffed Turkey Breast Baked in Beer and Honey 

Ingredients: 

• 2.2 pounds fillet turkey breast
• 1 fresh leek
• 3 slices bacon
• 1 1/2 tablespoon parsley
• 1 small onion
• 1 fresh onion sprig
• 1 small tomato
• 1 small green bell pepper
• 1 florina pepper
• 2 garlic cloves
• 2 tablespoons honey
• tri-color peppercorns
• 2 knorr beef cubes
• various cheeses like gouda, muenster cheese, Greek feta
• cooking twine or linen string ( I prefer linen string) 
• oregano
• 2 big yams
• 4 big potatoes
• 3-4 tablespoons olive oil
• salt and pepper to taste

 First slice up your turkey breast slowly, make sure it doesn't thin out to much so ingredients can stay in the middle and not seep out. Season with salt and pepper.

                        

Chop up all the ingredients, tomato, onion, leek etc. add them to the center of turkey breast, spread them a bit around and down the center,  season with salt, pepper, oregano and pepper corns, sprinkle with olive oil and roll. I also added 1/2 knorr beef cube. When rolling take the two ensds and fold them inward and continue to roll. Set aside the beer and honey.

                         

 When you are done rolling tie it with your cooking twine, make sure it'tight. Place it in your pan add, beer and honey. Sprinkle with salt, pepper, oregano and olive oil.Add the other half of the knorr beef cube. Add 1/2 cup of water.

                                       
                                             
Cover with parchment paper, cook  on high for about 45 minutes, if more is needed,lower heat and cook for about another 15 minutes.
   
                                           
 


                                When ready you can serve it with mash potatoes and use my my tasty meat dip to add extra flavor to your turkey slices. I boiled my yams and potatoes.I mashed them together. I added 1/2 cup milk, 1 tablespoon butter, 1/2 knorr beef cube.Salt and pepper to taste. The whole dish came out scrumptious but don't take my word for it.Go ahead ant try it. I await for your feedback!!

Another delish recipe from my kitchen to yours!! I hope everyone had a great Thanksgiving!                           

                                                 
I paired my dish with a semi sweet red wine.I prefer semi sweet wines to dry.

                                                               

Souvlaki Gyros by Spyro

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                                              Souvlaki Gyros by Spyro

                                               

Souvlaki Gyros A misled word association, although all our customers called it  this, there's a difference between Souvlaki and Gyro, so let me clarify before going into the recipe. Souvlaki, is pork meat grilled on a skewer, it can be served on a skewer or in a pita. Gyro, is meat that is cooked on a vertical rotisserie that spins round and round hence, the term Gyro. The meat is then cut into small pieces in the pita.

At  21- 15 Mott Ave. Souvlaki Gyros by Spyros, a benchmark for my dad's luncheonette. Everyone wanted to know why his souvlaki gyros were so tender. He always said:"Ahh, that's my secret."Our customers just kept coming back, we could never have enough. What was his secret? Simple, overnight marination with simple ingredients. I love you dad for all you taught me.

I could easily say that Souvlaki Gyros are a famous street/fast food in both Greece and New York. Just one try and you are hooked! Enjoy this easy to make Souvlaki Gyro recipe at the comfort of your own home.

*We always used Kronos Gyro Strips they were so delicious, enjoy your pita either with souvlaki or gyro strips!!

Ingredients

Souvlaki Gyros by Spyro

• 2 pounds of good quality pork meat, make sure it's not too fatty ( makes about  8 -10 skewers ) 
• Greek Pita bread ( make sure you get the Greek and not Arabic) Greek are bigger. My dad used Kronos Greek pita bread
• tzatziki sauce, recipe is here
• onions
• tomatoes
• iceberg lettuce 
• 1 1/2 tablespoon garlic powder
• 1 1/2 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon oregano
• 1 cup dry white wine
• 2 fresh squeezed lemon
• Greek olive oil

*You can substitute beef for pork but beef becomes chewy when grilled.

   Try to cut your pork into cubes as best as possible, they will stay better on the skewer when grilling.                          

 Before you grill them, marinate them overnight. Add garlic powder, onion powder, paprika, salt, pepper, oregano and your wine. Mix your meat very well and place in refrigerator, if you are in a rush you can marinate them for 3 hrs before grilling, overnight just works a bit better.

 

I usually grill them in the oven, I take a pan place water inside the pan, add a small grill rack on top of pan and grill on medium heat. Make sure you add water to the pan. When done in a plate add your lemon juice, olive oil, oregano, a bit of water, salt and pepper to taste.Add your souvlaki, marinate for a few minutes before placing in your pita bread. 

 

A close of how you should put your ingredients together, I usually place two piece of tomato on the bottom and then all the ingredients and last the tzatziki sauce which I also top again with bar-b-q sauce.

Wrap first in wax paper because it becomes a bit messy and then wrap in aluminum foil. Of course have extra napkins! ;)

And your Souvlaki Gyro is ready serve as is or with french fries as seen in the picture below.

                               

And remember if you have any questions, comments or just want to say hi, feel free to send me an email. I look forward to all your comments and suggestions. Share with all your friends on your favorite social networks using all my sm accounts.

KALE OREXI!!!

Honey Glazed Chicken

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Honey Glazed Chicken

Being a mom, I always need to find fun ways to introduce food on the table.  Chicken happens to be a favorite at our house so I came up with something new, Baked honey glazed chicken, after making this dish a few times, my family started asking for it. It's cinch to make, provides loads of taste and of course plenty of proteins. Not only is it an excellent idea for a dinner party as well it's very simple in preparation.

*If you want to make it spicy you can add 1/3 teaspoon of hot chili pepper.

Preheat the oven to 450 degrees F. Lightly oil 2 baking pans allow 30 - 45 minute to bake. Serve with french fries or with a green salad of your choice. 

  

Honey Glazed Chicken

Ingredients

• 1/2 chicken
• 2 tablespoons Attiki gourmet honey
• 2 tablespoons Gulden's spicy mustard 
• 1/3 cup of Kalamata Olive Oil
• * 2 tablespoons of balsamic cream vinegar ( if you want a sharper taste )
• *1/3 teaspoon of hot chili pepper.

I used 1/2 chicken for a family of four. Cut your chicken into pieces, wing, drumstick etc. Mix all ingredients together in a bowl. Add chicken in bowl and rub with all ingredients. Oil a pan place chicken inside pan add mix ontop cover with parchment paper. Bake in a preheated oven. 

                                                KALE OREXI!!!

Tzatziki - White Meat Sauce

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                                               Tzatziki - White Meat Sauce

Spyro's tzatziki ( My Dad's) was the best, we had so many repeated customers. For someone who never stepped a foot in the kitchen, he sure has taught me some of my best dishes.  This sauce is mainly used on Gyros (pronounced Yeero) but it can be also used on barbequed meat, chicken, souvlaki or even as a spread on bread. Whatever way you choose to eat it, it's simple and delicious !!

This post contains affiliate links and if you buy through them you are helping me to grow my blog and add to my family income.

Tzatziki - White meat Sauce

Recipe by Mommy's Kitchen

Prep time: 15 min
Ingredients

• 2 pounds Fage Yoghurt
• 4 cloves garlic
• 1/4 cup red vinegar
• 1 cucumber shredded
• 1/4 cup olive oil
• 1/4 cup vinegar 
• Very thin cloth 

Empty your yoghurt in a bowl, if you are using Fage yoghurt you don't need to drain it.If you use other yoghurt you have to drain it. To obtain a thicker effect use sour cream. ( This was my dad's little secret). Let it drain for 30 min. Place a very thin cloth in a colander and then empty your yoghurt.

Take 1 cucumber, I used 3 small ones.  Peel them, shred them and drain them in a colander for 30 minutes as well. Cucumbers retain plenty of liquid so you don't want this in your tzatziki sauce, if you don't drain them, you will get a very runny sauce. 

Shred them as shown in the picture below.

Cut your garlic cloves into tiny pieces.

 

Add your oil, vinegar and garlic to yoghurt mixture. I measure my vinegar and oil using shot glasses, it's convenient for me.

Mix everything together and let it sit an hour before serving so all the flavors can blend in. I usually prepare it the night before. Add salt and pepper to taste. 

Decorate and serve. Kale Orexi !!! 

If you have any questions feel free to contact me. 

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Meat Dip

An easy meat dip,  given to me by my very dear friend in Australia, I have altered it a  bit but it still reminds me of her each and every time I serve it. 

Meat dip

Recipe by Mommy's Kitchen

Prep time: 10 min
Ingredients

• 3 tablespoons Hellman's Real Mayonaise ( any mayonaise will do, I always use Hellman's) It's thick and velevety smooth.
• 2 tablespoons Dijon Mustard ( any mustard will do, I just perefer this one it's a bit spicier) 
• 3 tablespoons balsamic vinegar
• 1 tablespoon Attiki honey
• about 10 drops fresh lemon juice
• salt & spicy pepper ( optional) 

Add all your ingredients together and mix. That's it !!!! Spread it on your burgers, your roast beef, your porkchops and even on your frenchfries. It makes everything taste better :) Enjoy !

KALE OREXI !!! 

Chicken Parmesan

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                                                      Chicken Parmesan

                             


A recipe that takes me down memory lane to time when life was simpler and less complicated. My chicken parmesan recipe was taught to me  from my high school teacher during cooking class, Ms. Frangas.She was an excellent history teacher with exceptional culinary skills and she was quite merry in the kitchen, it was like the history teacher had left. Ms.Frangas was the type of teacher you never forget, the type that not only taught you class lessons but also life lessons. She was a tough cookie but one heck of a teacher. I would like to take this opportunity and say, Thank You Ms.Frangas not only for passing on your cooking skills and  making me a hit at all my events but proving all your students with the backbone they needed to become proper people out in the real world, as you would say many times. Chicken Parmesan  a recipe not only packed with flavors but also with memories of  a school of a high caliber.

Recipe by Mommy's Kitchen

Prep time: 15 min
Cook time: 2 hrs
Total time: 2:15
Yield: 8 servings


Ingredients:
For the sauce

• 2 large onions
• 2 large tomatoes
• 4 garlic McCormick cloves
• 1  teaspoon oregano McCormick Oregano
• 1 whole nutmeg
• 4 McCormick cloves
•  If you don't make your own sauce use  Ragu Sauce
• salt Kalas sea salt
• pepper McCormick black pepper
• olive oil
• tomato paste

      To bake the chicken

• 1 1/2 Whole chicken or 8 pieces chicken fillet
• 4Cbreadcrumbs ( or make your own) so you will need various spices and plain bread crumbs
• 1 pound Gouda  or mozzarella
• 3 whole eggs

Wash your chicken thoroughly, then place in a pan, add salt and pepper to taste. Place in oven and cook for 60 minutes turning the chicken 2- 3 times.  ( In my oven I cooked in for 1 1/2 ). In the original recipe we used chicken fillet but I prefer whole chicken pieces ( I use fillet at parties) Add salt and pepper to taste.

                         

                   
                          This is how it should look when it is cooked, make sure it's not over cooked and dry.
                          Must be tender.

                         



                           While your chicken is baking, start with your sauce. In the original recipe we used
                            Ragu, I prefer to make it fresh. Chop up your onions, tomatoes and garlic cloves
                            either by hand or with a blender.

                        



                  Take a skillet, place your chopped veggies, add oregano salt and pepper to taste.
                  In the skillet add 1/3 cup of oil and saute for about 10 minutes or so.

                       

                            Cover with water and let it boil until it thickens and it's ready to simmer.

                         
While your sauce is boiling, start with your chicken. The original recipe calls for 4C bread crumbs but I like to mix my own.  I used a grill mix for chicken which  is quite spicey and I added a bit of extra pepper and oregano. I mixed my spices with the bread crumbs. Beat three whole eggs - to dip your chicken in.

                        


                       
                          
Roll each piece of chicken in the egg mix then roll it in the brea crumb mix as shown in the pictures. 

                          


                          
 

                         
           
Once all your pieces are done, place in the oven for 15 minutes not more or the crumb will burn. Take your chicken out of the oven and cover with your sauce completely. When your sauce is ready to simmer add 2 tablespoons of tomato paste.


                 


                     Once completely covered, bake for another 10 minutes.

                


                

Take out your chicken and add your shredded Gouda or Mozzarella cheese. Place in your oven at very low heat and while you set your table, the cheese should be ready. When the cheese has melted, take it out of the oven and serve it nice and hot with french fries, rice or pasta. We all prefer french fries.

                   

Another great dish from my table to yours !! KALE OREXI !!!

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