When the kids were younger, and I was the carpool driver and room mom and housekeeper and cook, among many other things, I relied on easy, quick dinner meals. My kids liked food that could be eaten with their hands. Chicken Fingers, hot dogs, and sandwiches were always a hit around our house.
This fantastic pork tenderloin sandwich will satisfy everyone in the household by offering a variety of toppings everyone can make the sandwich their own.
By pounding the pork thin, it cooks up fast. Therefore it cooks up fast. If necessary, cook two slices of meat at a time. Keep warm on a baking sheet in a 300ºF oven until all four are done. Add additional oil to the skillet if needed.
Pork Tenderloin Sandwiches
- 1 lb. pork tenderloin
- ¼ c. all-purpose flour
- ¼ tsp. garlic salt
- ¼ tsp. ground black pepper
- 1 egg, lightly beaten
- 1 tbsp. milk
- ½ c. seasoned fine dry bread crumbs
- 2 tbsp. vegetable oil
- 4 lg. hamburger buns or kaiser rolls, split and toasted
- Optional: ketchup, mustard, tomato slices, onion slices, and/or dill pickle slices
- Trim fat from meat. cut meat crosswise into four slices. Place each slice between two pieces or plastic wrap. Using the flat side of a meat mallet, pound meat lightly until about ¼-inch thick. Remove plastic wrap.
- In a shallow dish stir together flour, garlic salt, and pepper. In another shallow dish combine egg and milk. Place bread crumbs in a third shallow dish. Dip meat into flour mixture to coat. Dip into egg mixture, then into bread crumbs, turning to coat.
- In a large cast-iron or other heavy skillet heat oil over medium heat. Add meat; cook for 6 to 8 minutes or until meat is slightly pink in center, turning once.
- Serve meat in buns with toppings of choice.
We recently moved Savannah home again. She will be doing an internship in January, and it was impossible to find a six-month lease near the college. So, for six-months, she will make the daily drive to college.
I questioned how living together would be after she has been on her own for so long. I’m trying really hard to remember she’s not a child any longer. It is coming with some benefits also. She has become very independent…she doesn’t want me doing her laundry, and she has become an excellent cook!
Fajitas is a specialty of hers, and I am using every excuse I can think of to have her cook them often. Her secret is this awesome seasoning blend that she makes. I even seasoned a roast with it, and it was delicious.
Savannah does not have an exact measurement for the meat and veggies. To feed two people, she typically uses one to two boneless, skinless chicken breast, two green bell peppers, one large onion, and two to three Roma tomatoes.
Savannah seasons her meat with salt, pepper, paprika, and garlic powder. Then saute’s it in a little oil until done. She then removes the meat from the skillet to saute green bell peppers and onions. Once the veggies are tender, add chopped Roma tomatoes and a heaping tablespoon of the fabulous seasoning, plus the juice of half a lime. Add the meat back to the skillet, stirring to combine and serve.
Try this tasty Mexican seasoning blend on burgers or grilled meats for extra wonderful flavor!
Mexican Seasoning Blend
- 2 tbsp. brown sugar
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Mexican oregano
- ½ tsp. ground black pepper
- ½ tsp. chili powder
- ¼ tsp. ground cinnamon
- Mix all ingredients in a small bowl until combined. Store in a small jar.
My Aunt Sara has always been an excellent baker. Her kids always had the prettiest homemade birthday cakes when we were growing up. The cakes that mama made for John and me were equally delicious, but that’s not what stood out to me as a kid.
On a recent visit with Aunt Sara, I left with a box full of goodies. I left her house with cake decorating tools, cookbooks, and a variety of cake pans, cupcake papers, and decorations and a few handwritten recipes. One of the recipes that she shared with me was this super easy Seven Minute Frosting that her daughter-in-law gave her.
I used the Seven Minute Frosting on a chocolate cake that I recently made for a baby shower. It turned out beautiful and delicious. My cousin, who happened to be the honoree, compared it to the hostess cupcakes that she has been craving!
Seven Minute Frosting
- ½ c. granulated sugar
- 2 egg whites
- 2 tbsp. water
- 7-oz. jar marshmallow creme
- 1 tbsp. vanilla extract
- Combine sugar, eggs whites, and water in a double boiler. Beat with a electric hand mixer until stiff peaks form.
- Add the marshmallow creme and vanilla and beat until combined.
- Frost 3-layer cake with frosting.
Since having a few rooms painted in the house, I have been on a quest to purge. It’s amazing just how long it takes. Getting rid of old, unused “stuff” is something that I have done with each move, but you would be amazed at the “stuff” I have kept. Some things make me just shake my head and wonder exactly what I thought I would do with it.
For the past week, I have been weeding out cookbooks! Oh my, I did not realize I had such a cookbook hoarding problem until all of them were in stacks on the floor surrounding me! Even then, I’m hesitant to get just trash them before I go through them page by page. It’s a sickness! A sickness that I’m trying to overcome because the feeling of freedom feels so much better than clutter!
I ran across this Waldorf Chicken Salad recipe in an old cookbook from New York. I am typically a very plain chicken salad kind of gal but thought I would give this recipe a try. It is a wonderful fresh summer salad that I loved! The combination is perfect with the crunch of the celery, the tartness of the apple, and the vinegar added a delicious depth of flavor.
Wine vinegar tends to be milder and less acidic than cider or white distilled vinegar, so they make a great addition to sauces, salad dressing, and marinades.
Waldorf Chicken Salad
- 4 Honeycrisp apples, diced (or other crisp, tart,and sweet apple)
- Mayonnaise, to taste
- White wine vinegar
- 4 whole chicken breasts, cooked, and picked clean from bones, and chopped
- 1 c. walnuts, coarsely chopped
- ½ to 1 c. chopped celery
- 1 tsp. poppy seeds
- Leaf lettuce
- In a large bowl combine enough white wine vinegar with the mayonnaise to create the consistency of salad dressing.
- Add the chopped apples, chicken, walnuts, celery and poppy seeds.
- Chill for a few hours before serving. Serve on leaf lettuce.