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Category: Dinner/Lunch

Dinner/Lunch / Food / Kristen Cooks

Savory Turkey Tenderloin

There is nothing better than when you nail down a good turkey recipe. I love being able to add another poultry option into my diet, but turkey can be a hard nut to crack. It is incredibly easy to overcook, resulting in dry meat. It is also quite an undertaking to cook a whole turkey, particularly if you are not cooking for a crowd. This recipe for turkey tenderloin addresses all of that! With tenderloin being just a cut of the turkey, it cooks quickly and can be scaled up or down in terms of amount cooked to suit your family.

I simply LOVE this recipe! What really makes this savory turkey tenderloin recipe special is the marinade. Turkey, by nature, can be lacking in full flavor. The addition of a savory but slightly sweet marinade does the trick. So, let’s get to it!

For the marinade

  • 1/4 cup low sodium soy sauce
  • 1/4 cup vegetable or grapeseed oil
  • 1/2 – 2 tsp cayenne pepper (go with your taste here)
  • 1 Tbsp dark brown sugar (or runny honey, if you prefer)
  • 1 Tbsp dried rosemary
  • 1 stalk of fresh rosemary, sprigs removed from stalk

Mix all marinade ingredients in small bowl. Transfer to a selable bag when ready to marinate.

For the turkey tenderloin

  • 1.5 pounds of turkey tenderloin. This will typically be 2 tenderloin pieces, sold in one package. Aim to go with 2 loins that are roughly the same size for even cooking
  • 1 Tbsp vegetable or grapeseed oil for browning

Instruction

Insert the turkey tenderloin into the marinade bag. Allow to marinate in the refrigerator for 2-24 hours

Preheat oven to 350 degrees (use convection mode, if you have it)

Remove tenderloin from marinade and shake off any excess

Heat a cast iron, or heavy, oven safe skillet on med-high heat. Add oil and when shimmering and brown the top and bottom of the tenderloin

Place pan in oven and allow to roast until internal temp at thickest part of tenderloin is 160 degree F. This should be roughly 20-30 mins. Remove from oven and move to a cutting board to rest

Once rested, slice and enjoy!!

Serving the turkey tenderloin

Turkey goes with just about any vegetable. You can take a Thanksgiving day approach with mashed, cranberry sauce and stuffing, or something more simple. This week I served it with my oven roasted corn on the cob and some lemon parmesan roasted broccoli. Yum!

Corn on the cob is soaked in the husk for 1 hour and then roasted at 350 for 20 mins
Broccoli, garlic and lemons are roasted at 350 until tender. Add a sprinkling of parmesan cheese and roast 5 mins more

If you like this recipe, you might also like my recipe for juicy, herby split turkey breast!

Dinner/Lunch / Food / Kristen Cooks

Tasty Taco Salad

My husband and I are both taco lovers. Taco Tuesday is a regular weekly staple in our lives. He is a flour soft taco guy and I am a hard, corn tortilla kinda gal most of the time. This tasty taco salad is one version of a taco that we both agree on and enjoy each and every time it is ordered or made at home.

Like most recipes I like to cook, there is no set way that it has to be made. Ingredients can be substituted, flavors swapped, and type of protein updated. I have a recipe for Asian inspired veggie salad feast, that has many of the same elements of a taco salad, but with different flavors and selection of veggies. Small changes allow me to keep staple recipes simple, but add variety in both nutrition and flavor.

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Ingredients for Taco Salad

  • Seasoned Beef

  • 1 lb. ground beef – 80-85% lean (fear not, beef will be drained before adding spice)

  • 2 Heap Tbsp Taco seasoning (see recipe below)

  • 2 tsp. graeseed or vegetable oil

  • Veggies

  • 4-6 oz – crunchy greens, such as Lef Farms Crispy Green Lettuce, mixed with any lettuce variety.

  • 1 hot chili, such as jalapeno or serrano

  • 1/2 cucumber, seeded and sliced

  • 1/2 heirloom tomato chopped into bite size chuncks

  • 7 oz. canned corn, drained

  • 7 oz. canned black beans drained

  • 1 lime quartered for dressing individual plates

  • Cheddar, cotija or other cheese of your choice for sprinkling (1-1 1/2 ounce)

Taco Seasoning recipe

Note: this recipe will make enough seasoning for a number of uses.

  • 1 heap Tbsp. Chili Powder
  • 1 tsp. fine sea salt
  • 1 tsp. kosher salt
  • 1 tsp. sweet paprila
  • 1.5 tsp. black pepper
  • 2 tsp. garlic powder
  • 2 tsp. ground cumin
  • 1 tsp. onion powder
  • 1/2-1 tsp. red pepper flakes (optional – remove if you do not want the heat)
  • 1-2 tsp. dried oregano

Add all ingredients in a jar and shake to mix. Store in dry location until use.

Instruction

Heat large frying pan to medium-high heat. Add oil. When oil is shimmering, add in beef and begin breaking apart as it cooks. When beef is just browned and broken down, carefully drain any excessive oil in pan. You do not want your taco salad to be too greasy!

Add in the taco seasoning and combine. Cook until beef is just getting crispy. Put aside to cool a bit.

While the beef is cooking, wash and dry lettuce, slice and dice other veg, and arrange all vegetables on serving plate.

Add beef to middlle of plate and sprinkle some of the cheese over.

Put remaining cheese to the side for individual sprinkling.

Serving the Tasty Taco Salad

Serve family style, with cheese and lime wedges available for individual plates.

Servings: 4-6

Famliy style taco salad
Tasty taco salad served family style

If you like this recipe, take a look at my burger with baked french fries and all the fixins recipe!

Dinner/Lunch / Food / Kristen Cooks

Spatchcock Chicken grilled with Summer Fruit

I am on a grilled, roasted or just straight up stone fruit kick. These fruits (peaches, pluots, plums, nectarines, apricots and cherries) are up there in my book. I do prefer some of them cooked (cherries), while others are good just about any which way I can get them! This recipe for spatchcock chicken grilled with summer fruit really hit the spot in our house. Served with quinoa dressed in olive oil, lemon and simple salt and pepper, all aspects of a good meal are covered!

Note: if you also love cooked cherries, check out this recipe for cherry bourbon pork chops!

One of the best aspects of spatchcocking a chicken, is that it cooks quickly any which way you decide to cook it. Having been a beautiful day, I decided to use the gas grill this past week and the results were super!

Preparing the chicken

What is a spatchcocked chicken? It is a chicken that is butterflied. The backbone is typically removed and then the chicken is laid flat with the inside of the chicken on your cutting board, allowing for the breast to be pressed. It results in a flat bird that will cook evenly and quickly. Martha Stweart has a great account of all of the details on her website that is super helpful. Check it out if this is a new technique for you.

If you are leery of cutting the backbone and ribs out of the chicken, it is much more common these days to find them already spatchcocked in your store. Or, ask your butcher to do the job for you. Bell and Evans has pre-cut and flattended versions selling in many stores.

Once your chicken is ready to go, dry the chicken completely and season very liberally on both sides with the seasoning of your choice. My chicken/pork rub below is tried and true, if you want to give it try!

Quick Chicken/Pork Rub Recipe

1 Tbsp. each of Garlic Powder, Onion Powder, Sweet Paprika, Brown Sugar

1 Tsp, each of cinnamon, pepper (fresh ground preferably) and salt

This is enough for roughly a 4 lb. chicken. Double, triple or quadruple the recipe to keep some in the cabinet for other recipes. I use this both for pork and chicken, so it does not go to waste!

Ingredients for this complete dinner

A 3-4 pound chicken

Spice rub (roughly 3-5 full Tbsp)

2-3 stone fruits of your choice. You can halve them for grilling direct on the grill grate, or slice them and use a cast iron pan on the grill. See pics below.

Olive oil, salt and pepper, for coating the grill and the pan. As well for drizzlling/sprinkling over the chicken and fruits

Optional: 4 servings of cooked quinoa, wild rice, freekah or farro. Basically, any grain with a good amount of texture to offset the tender, juicy chicken and sweet, soft delicious fruits! Also, a lemon to be grilled to yummy sweetness and used to squeeze over the grains with some seasoning and EVOO.

Grilling instructions

Get grill heated to medium, with an area that is less hot, in case you need to move off the heat due to flare ups etc. Ensure you have oiled the grates. Oil and season the fruits and place into the cast iron pan and then onto the grill. If using halved fruits, place onto grill grates directly. Continue to check doneness. If knife goes through and there is great browning or grill marks, you are good to go.

Once fruit is on, place chicken breast side up and allow to cook for 30-45 mins, until inner temp is roughly 155 degrees F in thigh. 10-20 mins more cooking time.

Drizzle oil on breast side, use basting brush to rub all over breast, legs and wings. Turn over and allow breast to brown to a nice crispy finish! Inner temp in thigh should now be 160-165. Remove and set aside to cool for 20 mins.

Serve with one of the optional mentioned grains and ENJOY! Let me know how your chicken turns out.

If you have a few more stone fruits hanging out in your fruit bowl, give this stone fruit salad a try!

Dinner/Lunch / Food / Kristen Cooks

Slow Cooker Petite Sirloin Steak

Some months back, there was a raging sale on Petite Sirloin Steak at one of my local stores. Admittedly, this is not a cut of beef that I typically purchase, but I will give most things a go. So I went for it! I actually froze it when I got home and it sat for quite a while. While digging around to decide what might tickle my fancy for meals during the week, there it was. Just waiting for its’ day in the spotlight. Just one night to defrost and I was off and running!

What to do with this cut?

My first step in figuring out what to do with this cut was to do what we all would do…go to the internet! I found a site called, “Beef, It’s what’s for dinner” that gave some good info about what type of cut the Petite Sirloin is and best cooking methods. The issue was that I had not anticipated needing to marinate for hours, and the Petite Sirloin is the type of cut that really needs it. Athough the article indicated grilling or broiling was the best method for this little bugger of a cut, I began thinking about alternatives. Instant pot? Air Fryer? Slow Cooker? After a bit of research, I stumbled on a blog called, “No Spoon Necessary”. Low and behold, there was a slow cooker recipe fit for just about any steak. The recipe can be found here.

The ingredients in the recipe were relatively simple, so I only made changes where I did not have an ingredient, or wanted to bend the flavor a bit to my taste. And given this is a slow cooker recipe, the only real work was the slicing and dicing and reducing the gravy once the steaks were done. Amazing!

Ingredients

  • 2.5 lbs. petite sirloin steaks (roughly 4 steaks)
  • 1 white or yellow onion, finely chopped. Note: the original recipe calls for sliced onions. I used chopped to have a bit of a chunky onion sauce to serve with. Do your thing with this one.
  • 2 cups low sodium beef broth
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Onion Powder
  • 1 Tbsp Garlic Powder
  • 1 Tbsp dried Thyme
  • 1 Tbsp dried Rosemary
  • 2 large garlic cloves, pressed through garlic press, or very finely minced
  • 2 Tbsp butter
  • 2 large Rosemary sprigs
  • Salt and Cracked Black Pepper
  • Parsley to finish

Instruction

Line bottom of the slow cooker with the onions. Season steaks with salt and pepper and place steaks on top of onion, spreading them out side by side. Pour in the broth and Worcestershire. Mix all other ingredients, other than butter, parsley and rosemary sprigs, in a small bowl. Distribute evenly over the steaks. Add butter pats and rosemary sprigs on top and close that cooker up!

My slow cooker tends to cook really fast. I cooked for 5 hours on low. However, check your steaks for doneness at 4.5-5 hours and adjust accordingly. Once done, using a slotted spatula, scoop out and plate the steaks. Cover to keep warm. You will be left with a lot of broth in the slow cooker that can be made into an amazing onion gravy. If there is any obvious fat on the top of the broth, scoop off while still in the slow cooker. Then transfer to a wide frying pan.

Bring heat to medium and sift in 1-2 Tbsp. of flour. Go gradually, so you know how much you need. The gravy will thicken pretty quickly, so just be patient. Use a whisk to get all lumps out. Continue to whisk until it is at what you consider gravy thickness. If you have a gravy boat that separates the fat, use it. If not, simply check the gravy as it sets for fat settling on top and remove.

Plate and serve gravy as your family likes it! Either family style on the plated steak, or in the gravy boat, for each to serve themselves! Serve with my vegetable tray bake recipe! YUM!

Notes

This recipe will not deliver a steak with char or caramelized exterior. It will delivery a deliciously tender steak that is amazing with gravy, similar to how you would cook a pot roast. But change and new experiences are everything, so give it a go!

The veggie tray bake shown with the slow cooker petite sirloin is a play on my originally posted recipe. This time I used potato, radish, broccoli, carrot, garlic and shallot. Winner every time!!

If you like this recipe, give my pork with sweet plantains and veg or my slow cooker pork carnitas recipe a try!

Dinner/Lunch / Food / Kristen Cooks

Weeknight Dinner – Pork and Porcini Pasta

There is nothing I love better than finding a recipe that surprises me with its’ simplicity and bomb flavor! This pork and porcini pasta does exactly that.

If you have read any of my other posts, you may know that I grew up an incredibly picky eater. I could stomach about 3 vegetables, one being potatoes! One of the things on my absolute no-go list was mushrooms. That lasted well into my thirties, even after I had realized that I actually had an affinity for veggies of all sorts (once I actually began tasting them!). It took a lot of travel and eating with varied groups of people to get me out of my no zone and into my go zone when it comes to food. And I am thankful for that! Otherwise, I would not be sitting here writing about this amazing pork and porcini pasta!

The origin of the recipe

If you have read other recipes of mine, you might also know that I am a Jamie Oliver fan. His 5 Ingredient cookbook changed my world, at least in my kitchen! Check out this preview of the book on Google. This book has so many easy weeknight or lunch recipes that my book binding is completely broken from use. This is one I will tape, rubber band or perform some sort of ridiculous glueing procedure to ensure it stays kicking around! Some of the recipes have been committed to memory, or are flexible enough that I know the gist of the ingredients and wing it from there. Truly enjoyable cooking! Anyhow, this oprk porcini recipe is very close to one in “5 Ingredients”, with only tweaks to the ingredient amounts.

Pork and porcini pasta
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Pork and porcini pasta

Recipe by kristenCourse: Dinner/Lunch, Food, Kristen CooksCuisine: PastaDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ground pork with porcini mushrooms and rotini pasta

Ingredients

  • 1 pound ground pork

  • 1 1/2 oz dried porcini mushrooms (or any mix of dried mushrooms of your liking)

  • 1 onion, diced

  • 12 oz dried pasta (I used rotini here, but penne, large shells, rigatoni or other types where the mushroom and pork can get lost in the pasta works great!)

  • 1 3/4 oz parmesan cheese (finely grated)

  • Ingredients that Jamie Oliver does not consider part of the 5 core ingredients

  • 1 Tbsp grapeseed oil
    1 Tbsp red wine vinegar

  • Salt and Pepper

Directions

  • Boil about 2 cups of water. Place the dried mushrooms in a small bowl and cover with boiling water. Ensure they are fully covered.
  • Cook the pasta per the box instructions, but remove 1-2 mins short of the cooking time. Pasta should be al dente, as it will cook further when combined with other ingredients. Drain, reserving 1 cup of the starchy water. Set aside
  • Heat oil in large frying pan. Add pork and continue to break up as it browns. If there is excessive oil, drain carefully before moving to next step. Keep an eye on your pasta…do not overcook! Wink!
  • Drain the porcinis, reserving all of the water left behind. Add the mushrooms and onion to the pan with the pork. Fry until all is golden
  • Add the red wine vinegar and the porcini water. Note that the last bit will have gritty bits, so add slowly and stop when the grit is visible, so as not to add. Turn heat to low and allow to simmer about 8-10 mins.
  • Add the drained pasta to the frying pan, as well as 1/2 cup of the pasta water. Add in most of the parmesan, reserving a small bit to add over top once served. Toss to combine
  • If sauce is too thick, add remaining 1/2 cup of pasta water and stir until you have the consistency you want
  • Add salt and pepper, as well as more oil over top to taste. Curly or flat leaf parsley is also an option to garnish. Enjoy!

If you like this recipe, take a peek at my recipe for Asian Inspired Veggie Salad Feast, which was also a Jamie Oliver inspired dish!

Dinner/Lunch / Food / Kristen Cooks

Lemon Caper Barramundi

I try to weave an assortment of types of proteins into our meals during the week. We are big on eating pork, chicken and beef, but my husband and I are both huge fans of a good piece of fish. However, fish can be tricky, because we both prefer it fresh, but that is not always convenient or cost effective. In comes one of our latest staples…frozen barramundi! I have tried frozen fish many times and nothing has come close to this brand we recently began purchasing called “The Better Fish“.

I know I am losing some of you now, mentioning that I am using frozen Barramundi fish, but stick with me on this one. This fish defrosts easily and unlike other frozen fish I have failed with, it keeps its’ firmness and integrity. What is Barramundi? Well, basically it is an asian sea bass. And it is AMAZING! My husband will attest that there is no fishiness and the firmness of this fish holds up to bold flavors and makes an amazing meal!

I love anything with lemon and I LOVE capers! So, this recipe is one I can go to over and over, and never disappoints me! The ingredients are simple and cooking method absolutely manageable!

Ingredients

1/2 lb. Barramundi (Asian Sea Bass) or Sea Bass (2-3 fillets)

1/4 stick butter

2 tsp capers

1 lemon zested and juiced

1 large garlic clove minced

1 tbsp grapeseed oil to sear the fish

Salt, Pepper and herbs of your liking

Instruction

Defrost fish as instructed on the packaging. I can attest that taking the fish out of the freezer 1/2 hour before wanting to cook, and placing the vacuum sealed bags in cold water for 15-20 mins will leave the fillets ready to dry completely with paper towels, season and prep for cooking!

Season barramundi with salt and pepper liberally. Do not be shy. This is not a wimp of a fish!

Heat grapeseed oil in large sautee pan and when shimmering, carefully place filets in. Cook just until bottom side is beautifully browned and turn. Second side will cook quickly, as fillets are thin. Remove and place on plate in warm oven to sit while you make the amazing sauce!

Melt butter in same pan, add garlic and cook just until fragrant. Add lemon zest and juice, capers and a few pinches of pepper. Reduce to about half and then taste. Add salt, if needed.

Plate Barramundi and pour the caper sauce over top and serve!

Serving Suggestions

This fish and sauce goes great over pasta, as well as over vegetables. My recommendation is a combination of zucchini/summer squash noodles and bucatini noodles. You cannot get better than the satisfaction of the pasta, but also the freshness and crunch of the zucchini or summer squash noodles. A super winning combination!

If making the zucchini/squash noodles, simply wait until 1-2 minutes before your pasta is done and toss in the veggie noodles. They just need to be softened lightly. You want to maintain some structure. Drain all of it together, no need to rinse at all! Note: if you are not making pasta, you can follow the same philosophy and boil veg noodles for 1-2 mins in salted water and drain!

If this recipe was fun for you, give my weeknight smorgasboard with flounder and homemade mediterranean mezze a try!

Dinner/Lunch / Kristen Cooks

German Night – Pork Schnitzle

I LOVE a German restaurant. In my opinion, there are not enough German restaurants serving genuine German food anywhere here in New England! Years ago there were 2 restaurants in my area of Massachusetts, but unfortunately, both have been closed for years. Incredibly disappointing!! I now live in New Hampshire and had heard about one German place to visit in Hookset, NH, but after discussing gettting there to try the Pork Schnitzel, Saurbrauten, Spaetzle and many of the other menu items that I and my husband love for years, it closed before we ever got there. BOO!

I am always up for a bit of a challenge. So, where to start? Pork Schnitzel, of course! The epitome of the basic German food that draws in the typical first time German eaters that are dipping their toe into a new type of food. I mean, as it is, this is a chicken cutlet, for the most part, and we New Englanders have all eaten that, without doubt (forgive me, Vegetarians and Vegans)!

This recipe is easy, and delivers super crispy chicken cutlets/schnitzel. I kept the recipe very simple, but it turns out amazing! Paired with lemon, like you would be served in Germany or Austria, it is nothing short of amazing! So, let’s get to it!!

Ingredients

1.5 lbs. top loin thin cut pork chops – boneless

2 Eggs

1 Cup All Purpose Flour

1.5 Cups Panko Bread Crumbs, Plain

4 tsp. Kosher Salt

4 tsp. Fresh Ground Black Pepper

Instruction

Lay out large piece of parchement paper over a cutting board. Fold parchment in half and lay 3-4 of the pork cutlets in between, covering with other half of parchment. Pound out using a meat tenderizer. If you do not have a tenderizer, grab a heavy pan and use the bottom side to pound out the meat. Pound, starting at the middle of each pork cutlet, moving out to the edges, until you have a uniform thickness of just under 1/4 inch. I know this sounds too thin, but go with it! It will cook quickly, will be tender and will not be too dry or thin once cooked! Set aside on a plate.

You will need 3 containers to contain seasoned flour, beaten egg and seasoned panko break crumbs. Set out your containers. In the first, combine flour with 2 tsp of the salt and 2 tsp of black pepper. Beat the 2 eggs into the second container, being sure to beat until it is fully combined. Put the remaining salt and pepper in with the Panko crumbs and toss to combine.

Dredge the pork cutlets in the flour on both sides, shaking off excess. Place into the egg container and fully coat both sides. Again, shake to ensure there is no excess egg remaining on the pork. Press into the plate of panko and then turn over and press backside to ensure a fully coated cutlet on both sides. Transfer to a plate. Continue for all of the cutlets. Set aside. If you are needing some time before heating the oil to fry the cutlets (I sometimes want to clean up the kitchen a bit before moving to the next step, as example), put the plated, coated cutlets into the refrigerator while you prep.

Breaded pork cutlets

Heat a large frying pan on med-high heat with 1/4 cup of grapeseeed oil. When oil is shimmering, begin placing the cutlets into the pan. These are so thin, they will cook in mere minutes, so do not walk away. Once you check the bottom side and it is fully browned and deliciously crispy looking, turn over. Fry 1-2 more minutes. Pull out the pork shnitzel cutlets once both sides are browned and place onto a cooling rack. Cook in batches, in order to not crowd the pan. If after the first batch, you need to add more oil, remove the pan from the heat, use an old rag and carefully wipe out the remaining oil and crumbs into the sink. Add new oil, wait until hot and start again!

When all are done, place the cooling rack on a sheet pan and let sit in a 275 degree F oven, while you cook some of my other German specialties, such as Red Cabbage and Squash or Spaetzle.

Schnitzel with spaetzle and lemon

If this recipe, you might like to try my recipe for pork loin with plantains. Or perhaps my Cherry Bourbon Pork Chops!

Dinner/Lunch / Kristen Cooks

German Night – Spaetzle

This recipe is one that I have dreamt about doing for years! I have had Spaetzle in Switzerland, Germany, Austria and France, and it has NEVER disappointed me. I will admit, I was a bit intimidated to try making my own Spaetzle, but with an assist from my husband, John, it turned out pretty amazing!!

Spaetzle is actually a pretty simple side dish. It is a dough that is torn into small pieces, boiled in salted water and then either served directly, or dried and then sauteed in a hot pan with butter to borwn the outside and make it even more delicious!

Tools required

  • Large pot to boil water. The spaetzle pieces will rise to the top of the pan when cooked, so you want a pan that has some diameter and room
  • A spaetzle maker, such as this one. Most commonly, you can use a stainless steel hand grater to push the dough through into the boiling water, if you do not have a spaetzle maker (I am not sure who does have one!). A hand grater is something used in most kitchens and is what I use. A good example would be this hand held grater.

Note/Tip: The key to using the hand held grater is to press the dough through the flat side of the grater, scraping the dough pieces as they come through the back, into the boiling salted water. Honestly, this is really a 2 person job. I would not have been able to do it without my husband, John. One person can scrape the dough through the grater, and the other to use a knife on the backside to release the dough, as well as use a strainer or spider to pull the cooked noodles out of the water as they are ready.

  • A hand held spider or mesh strainer

Ingredients

2.25 cups of all purpose flour

1.5 tsp. fine sea salt

4 eggs

6 Tbsp. reduced fat milk (not skim)

Instruction

Set a very large dutch oven or other large vessel on the stove on high with 4 quarts of water and 2-3 tbsp of kosher salt

Combine all ingredients in a large bowl or into your mixer. Mix until fully combined. If the batter is too wet to pick up with your hands, add more flour until it is a workable dough that you are able to hold and manage. Do not overwork!!

Once dough is ready, cut into quarters and push through the backside/flat side of your grater, directly into the boiling water, one quarter at a time, removing the cooked spaetzle as it rises to the top of the water with your spider/strainer

Serving

Serve spaetzle hot, directly after draining, or, allow to cool a few minutes and sautee in butter in a pan, to allow for some delicious, amazing browning on the outside!

I served this spaetzle with my recipe for Pork Schnitzle, but I could see this being served with pork chops, pork loin, steak tips, for a breakfast with something sweet! There are so many options!! Make double the recipe and store some in the freezer safely for a few months to add a little European flair to your future recipes.

If this recipe interests you, give my cherry, bourbon pork chops a try!