Pam's Midwest Kitchen Korner

I remember, when I was young, Grandpa tearing off a hunk of bread, slathering it with yellow mustard, not butter, and devouring it.
He also ate 2 scrambled eggs, in lard, 3 meals a day forever.He was a hard-working farmer who died in 1975, when he was 85 years old.



Back to the mustard ~ it’s hands down my favorite condiment also.  Use your favorite mustard in this recipe; be it yellow, Dijon, or stone ground.
I guarantee if you spread this tangy sauce of Dijon mustard, honey and seasoned pepper over your pork chops, it will jack them up into a tender moist goodness!
It doesn’t get much easier than that, nor “tastier!”





Honey-Mustard Butterfly Pork Chops
Ingredients:
3 tablespoons yellow or Dijon mustard 2 teaspoons honey Seasoned pepper, to taste 2 butterfly pork chops
Method:
Preheat oven to 400 degrees. Coat a baking dish with cooking spray. Place pork chops in pan and spread sauce over chops. Bake 30 minutes or until done.

ENJOY!!!

It’s MAY 16, snowing like mad, and all of 33 degrees! We thought it was Spring last week, but we were mistaken!  The crabapple tree in the background is just starting to blossom.


This is why we don’t plant flowers, nor have pots of flowers on the deck, etc. until after Memorial weekend; although, new shrubs and bushes are supposed to be planted today.  We’ll see…




As for the ocean perch:  it’s also known as “redfish,” “rockfish,” or “redbream,” with its red skin and white flesh, and a hint of the saltwater it resides in. 


It’s closely related to haddock and is found in the North Atlantic Ocean near North America and Europe.  It’s small and has a somewhat delicate texture; usually not firm enough to grill.


I pan-fried the perch with a light breading in a small amount of oil, about 4 minutes per side. It cooked into a crispy golden hue that gave a crunch with every delicious bite!  It was mouthwatering good, easy and quick ~ it hit the spot!





Pan-fried Ocean Perch


Ingredients:


1 pound ocean pe…

We’re still having cool weather here ~ heavy thunderstorms last evening, so this dish was flat out delicious for the circumstances:  bites of tender pork topping egg noodles that soak up the rich-tasting tangy sauce!



Pork paprikash is native to Hungary, and a close cousin of goulash.  I make it using sweet paprika; you make it with hot paprika, if you like the heat.


Chunks of pork are browned, and then simmered, in a sauce of paprika, onions and bell peppers.  Sour cream richens the savory flavors of the dish.  Unfortunately, I don’t recall the source of the recipe.



We fall for this dish every time I make it ~ it’s comfort food of the highest order!


It’s definitely a delicious vivid colorful dish!




Pork Tenderloin Paprikash


Ingredients:


8 ounces egg noodles
1 (1-pound) pork tenderloin, timed and cut into 1-inch chunks
½ teaspoons salt
½ teaspoon pepper
5 teaspoons olive oil, divided
1½ cups chopped onion
1 cup chopped green bell pepper
2 teaspoon garlic, minced
2 tablespoons flour
2 tablespoons tomat…

Dad reminded me every May 11th ~ about the twin heifers born on our farm ~ the same morning I was born.  

I never did ask where he spent most of the day, in the hospital, or in the barn.  ☺









This May 11th, it has happened 11 times during my lifetime…

My birthday falls on Mother’s Day.

That makes it easy for the family, it’s a twofer!







Here’s wishing all you moms a Happy Mother’s Day full of happiness, love and relaxation doing what you like to do best because it’s YOUR day!
ENJOY!!!







And especially to you, Mom!
Happy Mother’s Day!
I miss you…

Asparagus season is here!


I see asparagus growing wild in the countryside around our area ~ it’s spindly, pencil-thin, and easily entangles itself in briars and grasses.  Through growing methods and knowledge, grocery store asparagus has a thicker stem and more edible flesh for cooking, not like wild asparagus at all.


There are records of asparagus being grown in ancient Rome and Greece.  Over 2,000 years ago, Egyptians cultivated asparagus for medicinal reasons, and it was apparently so revered, that they ceremoniously offered it up to the gods.


Aside from its delicious taste, it’s a popular veggie because of how speedily it cooks.  The saying, “as quick as you can cook asparagus” is an old Roman expression.  The Romans were so enamored of asparagus, that legend tells us they engaged a whole fleet of ships just for fetching it.


And, now for the recipe:  it’s a quick side dish filled with tasty flavors.  Garlic sea salt enhances the asparagus while roasted sesame seeds deliver a nutty fl…

When we want veal for dinner, this is my go to recipe ~ it’s quick and easy ~ a delicious entrée.





I slightly adapted an Epicurious recipe.  The main difference is in the cheese.  I topped the veal with grated Parmesan before serving, while the original recipe calls for topping the veal with slices of Mozzarella cheese, and allowing it to melt before serving.


The dried red pepper gives it zip, and you may like adding red wine as a deglazer after the veal is sautéed.  Serve it with angel hair pasta and a little mesclun salad, and there you have a complete scrumptious meal!




Veal Cutlets with Tomato and Basil


Ingredients:


1 pound veal cutlets
Flour
1-2 tablespoons olive oil
Non-stick olive oil cooking spray
Salt and pepper, to taste
4 garlic cloves, chopped
2 (15-ounce) cans diced tomatoes, in juice
¼ cup (packed) chopped fresh basil
2 tablespoons chopped parsley
1 teaspoon dried oregano
½ teaspoon crushed red pepper
Freshly grated Parmesan cheese