Recipes

Pork Schnitzel

Recipe courtesy Chef Bryan Woolley

Ingredients:

  • 2 large eggs
  • 1 cup milk
  • 1 cup flour
  • 2 cups Italian seasoned bread crumbs
  • 4 (6 ounce) pork chops (either bone in or out)
  • 1 tablespoon butter
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste
  • olive oil

Directions:

  1. Beat eggs in a shallow bowl and set aside. Pour the milk into a shallow bowl and set aside until ready to use.
  2. In two sealable plastic bags, add the flour to one and the bread crumbs in the other.
  3. Dip each cutlet into the milk to coat completely, place the cutlets in the flour and shake to coat.
  4. Dip the cutlets in whisked eggs and then place the cutlets into breadcrumbs and shake to coat.
  5. Heat a large saute pan on the stove and add enough oil to lightly coat the bottom of the pan.
  6. Cook as many cutlets that fit in your pan at a time until golden brown and cooked through. While cooking drizzle with fresh lemon juice.
  7. Season with salt and pepper.
  8. Garnish with parsley and lemon slices. I like to sever with coleslaw and a warm potato salad.

Coleslaw

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 1 head of cabbage (green or purple)
  • ¼ cup rice vinegar
  • ½ cup vegetable oil
  • 2 tbsp freshly chopped dill
  • 1 tbsp whole grain dijon mustard
  • Salt and freshly cracked pepper to taste

Directions:

  1. Thinly slice cabbage and place into a large bowl.
  2. Mix vinegar, oil, dill, and dijon mustard together and pour over cabbage.
  3. Add salt and pepper to taste.
  4. Chill and serve.

Warm Potato Salad

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 3-4 large russet potatoes, cut into 1/2 inch cubes
  • 2 tbsp whole-grain mustard

  • 2 tbsp red wine vinegar
  • 2 green onions, chopped
  • 2 tbsp extra-virgin olive oil

  • 1/4 cup freshly chopped parsley

  • salt and pepper to taste

Directions:

  1. Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat.
  2. Reduce the heat to medium and cook, uncovered, until the potatoes are tender.
  3. Drain and let stand until just cool enough to handle.
  4. In a small bowl, whisk together the mustard, vinegar and the green onion until well blended.
  5. While whisking, slowly drizzle in the olive oil to make a thick dressing.
  6. Stir in the parsley, salt and pepper.
  7. Pour the dressing over the warm potatoes, mix gently and serve immediately. Serves 6.

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Lemon Bars

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 1 cup all purpose flour
  • 1/2 cup butter, softened
  • 1/4 cup powdered sugar
  • 1 cup sugar
  • zest of one lemon
  • juice from one lemon, 2 tbsp lemon juice more or less
  • 1/2 tsp baking powder
  • 1/4 cup flour
  • pinch of salt
  • 2 eggs
  • powdered sugar for dusting

Directions:

  1. Preheat oven to 350 degree’s.
  2. In the bowl of your food processor, combine the flour, butter, and powder sugar until it resembles coarse corn meal.
  3. Transfer the crust mixture to an greased 8x8 baking dish and press the crust mixture into the pan. I like to line the pan with foil and spray the foil. This allows me to easily remove the lemon bars after they’ve cooled and cut them all.
  4. Bake the crust for approximately 20 minutes or until you see the edges starting to brown.
  5. While the crust is baking, mix the sugar, lemon zest, lemon juice, baking powder, 1/4 cup flour, pinch of salt and the eggs in a mixing bowl until they are light and fluffy. I mix all these ingredients in the food processor.
  6. When the crust is finished baking, remove from the oven and pour the egg mixture over the hot crust. Place the lemon bars back in the oven and continue baking for an additional 20 to 25 minutes or until the top of the lemon custard begins to slightly brown.
  7. Remove from the oven and allow the lemon bars to cool completely. Dust with powdered sugar, serve and enjoy!

Guacamole Deviled Eggs

Recipe and Photo Courtesy of The American Heart Association

Ingredients:

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    Guacamole Deviled Eggs

    9 large eggs
  • 1 medium avocado (halved and pitted)
  • 2 tbsp fat-free sour cream
  • 1 1/2 tsp lime juice
  • 1/3 cup seeded and finely chopped roma tomato
  • 1/4 cup finely chopped green onions
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 to 2 tsp finely chopped jalapeno
  • Dried or fresh cilantro for garnish

Directions:

  1. Make the hard boiled eggs by filling a large pot with water. Add the eggs and bring the water to a boil over high heat. As soon as the water begins to boil, cover with a lid and remove the pot from the heat. Let the eggs sit for 10 minutes. Drain water and transfer eggs to a bowl of cold water to cool.
  2. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise and remove the yolks. Add 2 whole egg yolks into a medium bowl and reserve the remaining egg yolks for another use. Place the egg white halves onto a platter.
  3. Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado flesh into a bowl. Use a fork and mash the egg yolks and avocado together. Stir in the sour cream and lime juice.
  4. Remove the seeds from the tomatoes with a spoon and discard; finely chop the tomato. Add the chopped tomato and green onion to the mashed avocado. Salt and pepper and if desired add the finely chopped jalapeño pepper.
  5. Spoon the guacamole into each egg white half, dividing the mixture between all 18. Garnish with a sprinkle of dried or fresh chopped cilantro, if desired. Serve and enjoy!

Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.

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