Mashed Potato and Sauerkraut Soup: Better Than Last Time

We had some of those amazing mashed potatoes Will made last week and about a pound and a half of Bohemian sauerkraut that I froze. This time, I think it was a drastic improvement on the last time I made it.
You make it just like I detailed in my last potato soup recipe, only this time it's four cups of milk and one cup of cream. I also added caraway seeds for a little extra kick.
Will loved it; it was much more filling than usual and had better flavor than the last time I made it. He actually had two fillings of it!

Breaded Sirloin: Fast, Easy, and Delicious

Will is going to Argentina in a few months, so I figured I would make him at least one Argentine dish in order to help him prepare for the trip so he'd know of at least one thing he liked. Luckily, this dish is worked out and was successful.
First, you cube your sirloin. Next, mix together breadcrumbs, Parmesan cheese, garlic, seasoned salt, and pepper. In a separate bowl, beat two eggs and add about a quarter cup of milk.
Dip the sirloin cubes into the egg mixture and then into the breadcrumbs, tossing to coat. Brown in a skillet with some oil.
Transfer the browned sirloin to a baking pan, cover them with slices of provolone cheese, and broil until the cheese melts.
Will made some mashed potatoes with cream, butter, and garlic powder. I thought there was too much garlic in the entire meal, but it was all tasty nonetheless. I will definitely make this again.

Root Beer Marinated Pulled Pork Panini: Delicious

I had entertained some family friends and made my Bohemian roast pork. I wound up with half a roast left over, and we had some root beer that we got in case they were soda drinkers. I decided, why not make a root beer marinade, pull the pork, and serve it as panini?

First, make the marinade by combining root beer, green hot sauce, ginger, and lemon juice to taste. Once it's got the right balance of flavor, add your leftover Bohemian pork roast and let it soak for at least four hours.
Once the pork has marinated, pull the meat using two forks. Heat your panini press and assemble your sandwiches by buttering the outside of two slices of bread and putting some pulled pork and a mixture of mozzarella and cheddar cheeses in between the two bread slices. Place in the panini press until the cheese is melted and the bread is golden brown.
These sandwiches were awesome, and the meat was super tender. I will definitely end up making these later in the week and will have to freeze some of it because I have so much leftover meat.

Gorgonzola Chicken With Penne: Quick, Easy, and Flavorful

I love using blue cheese in my cooking, so when I find a tasty recipe that calls for it, I add it to my menu. This was no different, and it turned out pretty good.
First, cut up your chicken tenders into bite size pieces and brown them in oil on medium heat. Meanwhile, cook your penne according to the package directions.
Add half a cup of white wine and scrape any browned bits off the skillet; this is called deglazing. Add a cup of cream and stir.
Once it's slightly thickened, add six ounces of Gorgonzola cheese and sage. Gorgonzola is a really salty cheese, so taste it before adding any salt; I personally thought it didn't need any.
Once your sauce is thick and flavorful, add a frozen vegetable of your choice; I added spinach, but you could easily add broccoli, cauliflower, or Brussels sprouts and it would taste great. Serve the sauce over the pasta.
Will loved this dish. It's very filling, and definitely sticks to your ribs. The only thing I would have changed would be to add unsalted walnuts to it for an extra zing of flavor and for some extra protein.

Vegetarian Lasagne Alfredo: Nutrtitionally Dense and Super Tasty

This recipe has been used by my mom for years. It is one of my favorite all time recipes, and has become a winter staple for Will and me.
First, make your alfredo sauce using cream, Parmesan cheese, and a splash of white wine. Once it's thickened and tastes like an alfredo sauce, it's ready; set it aside. Saute sliced crimini mushrooms and add about ten ounces of thawed and drained frozen spinach. Once everything is warm, add it to the alfredo sauce and mix thoroughly until hot.
Cook your lasagne noodles according to the package directions; if you have oven ready or no boil noodles, you may skip this step.
While your lasagne noodles are cooking, mix together a pound of ricotta cheese, two cups of shredded cheddar cheese, half a cup of Parmesan cheese, a beaten egg, a can of drained and broken up artichoke hearts, and salt and pepper to taste.
To assemble, put a layer of three lasagne noodles in the bottom of a casserole, followed by a layer of spinach mix, followed by a layer of ricotta mix, followed by a bit of Parmesan and mozzarella cheeses. Continue this layering until all the filling is used, ending with lasagne noodles on top. Top this with mozzarella, cover with foil, and bake in a 350 oven for forty-five minutes. Let it rest at least fifteen minutes; if you don't, the custard won't set properly.
As always, Will and I enjoyed it. Unfortunately, I didn't have any mozzarella, but I discovered that it works just fine without.

Eggplant Parmigiana: Not Quick, But So Good

I had an extra eggplant and a ton of spaghetti sauce, so I decided to make eggplant parmigiana and use the eggplant before they went bad.
If you read my entry on zucchini and eggplant parmigiana from a couple months ago, you'll know the basic assembly; just remember to sprinkle the mozzarella and eggplant with Parmesan cheese before adding another layer of eggplant.
I forgot that I made my spaghetti sauce too runny, but it all worked out okay  because baking it seemed to have thickened it up a bit. Will and I both liked it, as we always do. Next time I'll add a bit more Parmesan, though.

Chili Rellenos Casserole: A Staple at My House

As I said two posts ago, I had a lot of leftover green chilies. One of my favorite things to do with said chilies is to make this casserole. I still had a couple more left over, so I'll be making Spanish tortilla later this week to get rid of it.
First, take your drained green chilies and split them open so they lay flat in a casserole dish. Place a slice of mozzarella cheese in each chile and fold the other side over. Don't be afraid to pack them in. Mix together four eggs, seasoned salt and pepper to taste, and a quarter cup of milk; pour this over the chilies. Sprinkle chile powder and shredded colby jack cheese over the top. Bake in a 350 degree oven until the eggs set.
As always, Will loved it. He didn't eat too much of it, though, because if he did it would upset his ulcer, and nobody wants that.