Weekend Celebration

This weekend, we all pretty much stayed in since we are all battling a bit of the cold/flu season in our own ways.  However, we did get some great news this past week that will make Christmas that much sweeter.

Friday, Jules and I went out for some Smothered Burritos (w/cheese, of course), and brought some home for the girls...they were more than excited.  Something about leftover smothered burritos that is 'heart warming'.  I'll have to get the recipe for the sauce - it's amazing!

Saturday, I made Julie's favorite Pork Cutlet/Schnitzel with Roasted Veggies:

Schnitzel - Pork

Serves 4

Ingredients:
1/2 in. Pork steaks/tenderloins, or pound to 1/2 in.
2 Tbsp Bacon drippings
2 Tbsp Canola Oil
Lawry's Season Salt
Garlic Powder
Lemon Pepper
Mrs. Dash
1/2 cup flour
1 cup plus a little extra Chicken Stock

Prep
Season room temperature pork with Lawry's, garlic powder, lemon pepper and Mrs. Dash.
Pour flour in a pie tin, or something similar.  Coat seasoned cutlet in flour and let rest for at least 10 min.
Re-coat with flour shaking off all extra.

Cook
Heat drippings and oil in a large skillet over medium high heat until hot but not smoking.
Gently place cutlets in oil and cook for about 4 min. undisturbed.
Flip cutlets and cook on the other side for 3 min.
Remove cutlets from oil and let rest for about 5 min.  Serve as soon as possible as the longer the pork sits, the coating will get soft.
Pour off most of the cooking oil from the pan, reserving a small amount (about 1 Tbsp) with bits for gravy.

Gravy
Over medium heat, stir in some of the flower (about 1 Tbsp) from the coating plate and cook for about 2-3 min. cooking out the flour flavor.  Mixture should be a light to medium brown.  Slowly pour in stock and whisk until all flour is dissolved.  Cook down for 2 min. then taste.  May need thinning, the addition of a splash of Soy Sauce, squeeze of lemon, or something, but it should be pretty tasty.

Roasted Veggies

Serves 4

4 Potatoes - peeled and cut into bite sized pieces
1 Sweet Potato - peeled and cut into bite sized pieces
1/2 Red Onion - cut into 1/2 in pieces
6 cloves garlic - skins removed, can cut in half if desired
4 Carrots - peeled and cut into bite sized pieces

Preheat oven to 350°.
Toss above prepared veggies in olive oil, fresh rosemary, fresh thyme (fresh herbs can be substituted with dry herbs or Italian Herb Seasoning), lemon zest (1/4 of the lemon) salt and pepper.
Spread veggies on a sheet pan and cook in the oven for approx. 20 min. or until carrots can be easily pierced with a paring knife.

Serve and Enjoy!

Then, on Sunday came the Coup de Gras...Stuffed, Cornish Game Hens, with Sauteed Brussel Sprouts!
We started mid afternoon watching a ton of football and doing stuff around the house (laundry, finishing the lights on the tree, cleaning rooms, homework, etc.) and having some hors d'oeuvres.

Stuffed Cornish Game Hens

One hen per person

Ingredients:

4 Cornish game hens, about 1 1/2 pounds each, rinsed and dried thoroughly

1 Tbsp Lawry's Seasoning

Olive Oil

2 Tbsp Butter

1/2 onion, finely diced

2 cloves garlic, finely diced

2 stalks celery tops, finely diced

1 Sprig fresh Rosemary - chopped

1 Tbsp Italian Herb Seasoning

1 tsp Garlic powder

Lemon zest of 1/4 of the lemon

4 Thin slices of a lemon, after zesting is ok

1 cup leftover rice (any kind is ok: white, wild, brown, etc.)

1 Tbsp golden raisins

1/4 cup White wine

1/4 cup Chicken stock

Directions:

Preheat oven to 375°F.

Stuffing: In a medium saute pan, heat Olive Oil and butter until hot.  Add onion and celery, saute for about 2 min. until fragrant. Add garlic and saute approx 1-2 min. Add herbs and saute approx 1 min. Add wine and cook down about 3 min.  Add stock and heat mixture through.  Add raisins, zest and rice.  Heat through and season to taste.  Should be moist but not wet.

Hens: Rub olive oil all over the hens and season each with the Lawry's. Place the hens on a roasting pan with plenty of space between them.  Loosely stuff the cavities of each hen with a slice of lemon and the rice mixture. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

Drippings make a great gravy!  With a little flour, cook down roux then add 2 cups chicken stock. Season to taste.  Serve gravy on the side...