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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Potato Salad

Since I am not a huge fan of mayonaise on potato salad, I decided to make a version without mayo.  Not only is it healthier, but it can be served warm and doesn't need to be refrigerated so it's great for picnics and barbecues.  It has so much flavor and is very easy to make.

Ingredients:
2 pounds thin skinned potatoes (yukon gold, purple peruvian, or new potatoes)
1/2 red onion
1 garlic clove
3 tablespoons fresh dill
3 tablespoons fresh parsley
1 tablespoon dijion mustard
1/2 cup olive oil
1/4 cup red wine vinegar
salt
pepper

Directions:
Chop the potatoes into about  1 1/2- 2 inch cubes.  Add potatoes to a pot with the garlic clove and fill with water 1 inch above the potatoes.  Put pot on stove and turn the gas on high.  Once the water comes up to a boil salt the water and continue cooking.  Total cooking time should be 20-25 minutes or until fork comes out without any resistance. 

In a large bowl, whisk the mustard and red wine vinegar together until they combine.  Then slowly whisk in the olive oil. 

Slice the red onion very thinnly and add to the mustard, vinegar, and oil vinegarette.  Chop the dill and parsley and reserve to the side. 

Once potatoes are fork tender, drain them and remove the garlic clove and add them to the mixture.  Stir gently and add in the parsley and dill.  Season with salt and pepper to taste.  Serve warm or chill and enjoy!

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