Roasted Broccoli

Ingredients:
2 heads of broccoli, cut into florets
3 garlic cloves
1 cup plain bread crumbs
1 cup parmesan cheese
1/2 cup olive oil
salt
pepper

Directions:
Preheat oven to 400 degrees.

Pour 1/4 cup olive oil into bottom of a glass pan.  Place florets into pan with flowery parts up.  Finely chop the garlic cloves and sprinkle over the broccoli. Sprinkle liberally with salt and pepper.  Then sprinkle the bread crumbs over the top of the broccoli tops.  Top with the parmesan cheese.  Lightly drizzle the remaining olive oil over the breadcrumbs and parmesan cheese.

Bake in the oven for 20-25 minutes or until golden brown.  Serve and Enjoy!

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Fried Pork Cutlets

Ingredients:
12 pork cutlets, pounded
2 eggs
1 cup flour
3 cups bread crumbs
salt
pepper
2 tablespoons parsley
1 tablespoon paprika
lemon wedges for serving
oil for frying

Directions:
After you pound the pork about 1/4 inch thick, set aside for the breading station.  First, season the flour with salt and pepper and stir.  Then beat the eggs in a bowl as the second part of the station.  Finally mix salt, pepper, parsley, and paprika in with the bread crumbs as the third part of the station. 

In a large skillet, put about 1/4 - 1/2 inch of vegetable oil and heat on high.  While the oil is heating begin breading the pork.  Start with the flour, then go into the egg, and finish with the bread crumb.  Remember to shake excess off after each step.  Then place the pork in the hot pan.  If it does not sizzle, the pan is not hot enough.  Cook about 6-7 minutes on each side or until outside is golden and crispy.

After all the pork has finished cooking serve with lemon wedges and enjoy!

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Stuffed Chicken Breast

Ingredients:
4 chicken breasts
1 package frozen spinach
8 oz goat cheese
1 egg
1 cup flour
2 cups bread crumbs
salt
pepper

Directions:
Butterfly each chicken breast.  Butterflying just means to "unfold" the meant you are using.  Basically just slice the chicken breast in half creating a hinge by not cutting all the way through.  Now you can pound the chicken breast by using any heavy object to pound untilt the chicken is about 1/4 inch thick.

Microwave the spinach based on the package directions and squeeze all of the water out.  Now place 1/4 of the spinach over each chicken breast in a thin layer going 1 inch from the edge.

Now spread 2 ounces of goat cheese over the top of the spinach on each chicken breast.

Now starting from the short end, tightly roll the chicken breast up to create a pinwheel effect.  You can also fold the oddly shaped ends in like you are making a burrito.  Once it is rolled up place toothpicks at the seam to hold the chicken together.

Now salt and pepper the chicken on all sides before doing a standard breading procedure.  First each chicken breast goes into the flour, then into the beaten egg, then into the bread crumbs.

Heat a large skillet on high with 1 tablespoon of oil.  Brown the chicken on all 4 sides in the pan.  About 3 minutes each side or until chicken is browned. 

Now bake chicken in a 350 degree oven for 10-12 minutes.  Serve and enjoy! (Don't forget to remove the toothpicks)

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The Best Thing I Ever Ate: Soup

Potato and Leek Soup
Rose and Crown Pub
Disney World's Epcot United Kingdom Pavilion
Orlando, FL

Now you are probably wondering why I would order hot soup in the heat of Florida, but honestly this soup is good enough to be eaten on the hottest days of the year.  Now I am not sure how authentically English this soup is, but every person in the restaurant is from the United Kingdom and works in Disney for one year.  I have a feeling they wouldn't want to serve me a phony English soup.  But authentic or not, it is delicious.  I ordered a cup because I was getting an entree also, but if you are really hungry order a bowl.  Or just order a bowl anyway cause this soup is just that good.  Leeks are almost like a mildier onion and they really are all over this soup.  The soup itself has a very strong leeky flavor which perfectly goes with the creamy texture of the pureed potatoes.  The texture is just completely silky.  There are absolutely no lumps in this soup.  Not only do you get the leek flavor in the soup, but then on top they put a leek oil which adds flavor and a beautiful color.  Then they top it with fried leeks for texture.  When you dig down into that soup and break apart those crispy leeks in the creamy soup you are just in heaven.  Then on the side they give you two rolls and butter.  For me, I ditch the butter and just start digging in.  I think the rolls were made to dig in cause they absorb the soup so well yet still maintain a crispy texture on the outside.  This soup really is the best soup I ever ate.

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Stuffed Portobello Mushrooms

These are a delicious healthy lunch or a great side at dinner.  It tastes delicious and is so easy to make.  Enjoy!

Ingredients:
2 portobello mushrooms
1/4 of an on onion, finely chopped
2 cloves garlic, finely chopped
1/2 box frozen spinach
1/2 cup parmesan cheese
3/4 cup bread crumbs
3 basil leaves
2 slices fresh mozzarella cheese
1 tablespoon balsamic vinegar

Directions:
Preheat oven to 350 degrees. Put the spinach in a microwave safe bowl and cook in the microwave for 6-8 minutes.  When it is done drain well and squeeze out of the liquid in the spinach.



Take the stems out of the portobello mushrooms and place the mushrooms face up in a baking dish.  Chop up the stems and reserve.  In a large skillet saute the onions and garlic for about 6 minutes.  Then add the mushrooms stems and the spinach and cook for another 5 minutes.  Finish with 1 tablespoon of balsamic vinegar.

Once the mixture is caramelized and browned, take out of the pan and allow to cool in a bowl.  Once cool, add the chopped basil, bread crumbs and parmesan cheese.  Stir the mixture. 

Take half the mixture and stuff it inside the mushroom cap, packing it down.  Do the same with the other mushroom. 

Then top the mushrooms with either mozzarella cheese, or additional parmesan cheese.

Bake in the oven for 20-25 minutes or until the cheese is golden and the mushroom is full cooked. Serve and enjoy!

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