Pork Scallopini with Mushrooms



Recently I had bought a pork tenderloin, it was garlic and black pepper crusted. ¬†You can get just a plan tenderloin as well, but this was the one on sale ūüôā

So I wanted to make a couple of dishes out of it and this is the first one.

Scallopini (which is the English usage), which is a cutlet and most often used is veal or chicken, pounded thin and coated in flour, sauteed, then served with a tomato or wine based sauce.

You start with this process when you also make Saltimbocca (which is what I did with part of the tenderloin, post to come) and Piccata which then you would make a lemon & caper sauce. (which I bought the capers, intending to doing Piccata as well, but I didn’t and just grill the rest of the pork, but I will do a blog on Piccata at some point ūüôā

Mushrooms are used a lot with the sauce, and I roasted up some asparagus to serve as a side.



take pork cutlet, place plastic wrap on top and bottom


pound the cutlet to about 1/4 inch thin, if you don’t have a meat¬†mallet
use a bottom of a saute pan or skillet…it will work

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In your skillet over medium high heat add oil & butter


Dredge your cutlet in flour and shake off access,
once butter has melted add your cutlet to hot skillet
flipping  to brown on both sides

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meanwhile, chop shallots, garlic, & rosemary


once brown remove from skillet, set a side
you can use a piece of foil just to tent over cutlet


to the skillet add mushrooms and shallots


cook until everything is golden


add beef base, hot water and wine, stir in

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add brown sugar and rosemary, stir


then stir in cream and add a little more butter to finish it off

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drizzle asparagus with olive oil, salt and pepper
roast in oven


Serve sauce over cutlets with asparagus


just delicious it was ūüôā



1 pork tenderloin, cut in half lengthwise, then cut each piece into 3 pieces, you will have 6 in total
4 tbsp. butter, divided
4 tbsp. olive oil
1/2 cup flour
1-2 shallots, chopped
1 8 oz. pkg. sliced mushrooms
2 tsp. brown sugar
1/2 cup white wine
1/2 cup hot water
1/2 tsp. beef base paste
4 garlic cloves, minced
1 tsp. fresh rosemary, finely chopped
3/4 cup heavy cream

Take cutlets, place between to pieces of plastic wrap or wax paper, pound thin to about 1/4 inch thick.
add flour to a shallow dish,¬†dredge¬†cutlets in flour and shake off access, in a large skillet add oil and 2 tbsp. butter. ¬†Saute cutlets over medium high heat, brown on each side, and almost cooked through (meat will continue to cook some removed from heat, so don’t over cook) place on platter, tent with foil and set aside.

Add another tablespoon of butter to skillet add mushrooms, shallots and garlic, cook until golden stirring not to burn(adjust your heat if it starts to burn).

Add wine, beef base and hot water, stir to mix around,  then add rosemary and brown sugar and let mixture reduce by a 1/4.  Stir in cream then add last tablespoon of butter, pour sauce over cutlets and serve.

I roasted the asparagus in a 400 degree oven for about 10 minutes, just until tender.



Limoncello……………….Part Two!!!

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Okay everyone its been 42 days!!! ¬†Hello old friend ūüôā


It is turning yellow and I can’t wait to move on to

Part Three…Drinking it ūüôā

If you missed Part One you can click here


So let move to Part Two

I added my sugar to my pan with water


over medium heat and stirred until sugar was dissolved 


once dissolved I let cook for 1 – 2 minutes


remove from heat and let cool completely


once cooled add to your jar, give a shake



Recipe Part Two

1 cup sugar
1 1/2 cup water

add sugar and water to sauce pan, heat and¬†dissolve¬†over¬†medium¬†heat, once sugar has dissolved cook for 1 -2 minutes more. ¬†Remove from heat let sugar water cool completely. ¬†Then add to jar, give a shake and put it back in a dark cool spot for another 42 days…every week or so give the jar a shake.

Goodbye Old Friend see you in 42 ūüėČ


Wild Harvest Three Bean Salad



So this weekend in one of our stores we had the Wild Harvest Beans on sale and we were having a food demo on the beans.  So I thought I could come up with a simple and quick recipe for Three Bean Salad.

So we had Black Beans, Pinto Beans and¬†Garbanzo¬†Beans, now how about some crunch…celery, onion that sounds good, I do have some fresh rosemary so lets add that, and parsley is a nice¬†addition¬†too.

We will use some apple cider vinegar…I know, I know any of you that truly follow me know that I¬†absolutely¬†love Balsamic Vinegar (especially¬†the kind we sell in our Hyde Park store back in the Deli)…but I’m changing it up on you plus a lot people use it in lots of recipes so they may have that on hand. ¬†Okay a little sugar for sweetness, oil and good old salt and pepper.

I think everyone liked it, I didn’t stay while it was being sampled but I did get an email from one the manager’s saying how awesome it was…so let’s see if you all do too!! ūüôā



drain and rinse you beans


add to a big bowl, beans, celery, onions, parsley, rosemary
and give stir


whisk together vinegar, sugar, salt, pepper and oil add to bean mixture




1 can Pinto Beans, drained and rinsed
1 can Black Beans, drained and rinsed
1 can Garbanzo Beans, drained and rinsed
1/2 cup celery, diced
1/2 cup red onion, diced
1/2 cup fresh parsley, finely chopped
1/2 tbsp. fresh rosemary, finely chopped (or dill would be nice)

1/4 cup extra virgin olive oil
1/3 cup apple cider vinegar
1 tsp. salt
1/2 tsp. pepper
1/3 cup granulated sugar

In a large bowl add beans, celery, onions, parsley and rosemary, mix and set aside.
Whisk together in a small bowl vinegar, sugar, oil, salt and pepper, then pour over beans and fully combine to coat.

Put in refrigerator for a few hours or over night, let set about 30 minutes to an hour at room temperature before serving. 

This would be fantastic for afternoon picnic or backyard BBQ this summer!!

Here it is in my containers ready for the demo, I failed to take a picture of it in a dish…sorry ūüė¶


Scallops………………Made Easy!!



Okay yes I love Scallops…LOL ¬†I know I know, I say I love everything I blog about but that’s why I blog about it ūüôā

Any way ūüôā scallops are so delicious…if you don’t over cook them ūüė¶

I really cook very simple for myself, it was a beautiful spring day and I found some fresh carrots, brussels sprouts, mushrooms and these scallops.  I knew it would be a great quick spring dinner to  make and of course I used my infused olive oil.

Let’s talk about the olive oil for a minute, a lot of these stores that are popping up that have like 20 different infused olive oil and 20 different infused balsamic vinegar’s and yes I love them!!! ūüôā

Right now I have Lime infused olive oil, Roasted Onion & Cilantro infused olive oil, White Pear Cranberry Balsamic Vinegar and the Blueberry Balsamic. ¬†They have so many more to choose from, so check out where you live and see if you have any shops near you that sell these amazing oils and vinegar’s.



I just thinly slice everything


add my Roasted Onion & Cilantro infused Olive oil to skillet over med-heat
you can always you some fresh herbs at the end before plating if you
don’t have infused oils


added my shallots, carrots & mushrooms cook about 5 minutes

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meanwhile pat dry the scallops, salt and pepper,
add to skillet with 1 tbsp. olive oil

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turn when they get a nice caramel color on them


at this time add brussels to your skillet with your
carrots, mushrooms, toss just and cook for just
about 2-3 minutes


add a tbsp. butter  to scallops


once butter melts, till the pan and with a spoon
scoop melted butter up over the scallops to finish
cooking them


Plate your veggies


top with the scallops and Enjoy!!


Recipe – serve 3 or 4 scallops per person

5 – Carrots, thinly sliced
5 – large mushrooms, thinly sliced
10 – brussels sprouts, thinly sliced
1-2 large shallots
olive oil
Sea Scallops
salt & pepper

In a large skillet over medium high heat add 2 tbsp. olive oil, then add mushrooms, carrots and shallots, cook until almost tender and a little caramelized.  Add the brussels and continue to cook for about 2 Р3 minutes.  Add to center of plates and top with cooked scallops.

Pat dry scallops very well and salt and pepper both sides, over medium high heats cook scallops in a skillet with a couple tablespoons of olive oil. Make sure you do not over crowd the skillet, let them cook for a good 3 minutes, once caramel in color  you can turn them over, let cook 1 more minute then,  add butter. Once butter is melted, tilt the pan and spoon butter over scallops to finish cooking, scallops should be springy to the touch, they will continue to cook once you remove them from the heat.  You do not want the scallops to get firm that would mean they are over cooked.

Serve them right away and you can drizzle the extra butter over top once plated.

***Note on the butter, if you are only serving 4 Р8 scallops you will not need more then 2 tbsp. butter.  Anything less I would use only 1 tbsp.


Homemade Goetta!!!! You must try it!!!



GOETTA…you say WHAT!! ¬†

What is Goetta, that is the question I got the most from my friends that are not from this area (Greater Cincinnati/Northern Ky area) when I told them I was going to blog about Goetta. ¬†Now in my house I felt like when we had Goetta is was a breakfast treat, we didn’t have it all the time and usually only in the wintertime.

This is taken from Wikipedia –¬†

Goetta is a breakfast sausage of likely German-American origin that is popular in the greater Cincinnati area. It is primarily composed of ground meat (pork, or pork and beef) and steel-cut oats. Pronounced gétt-aa, ged-da or get-uh Americanized pronunciation, this dish probably originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century.

The word “Goetta” comes from the Low German word g√∂tte.
Goetta was originally a peasant dish, meant to stretch out servings of meat over several meals to conserve money.

The modern popularity of goetta in Cincinnati has led to it being called “Cincinnati Caviar”. Glier’s Goetta, the largest commercial producer of goetta, produces more than 1,000,000 lb (450 metric tons) annually, around 99% of which is consumed locally in greater Cincinnati.

I must say I’m not a fan of Glier’s or for that fact any other brand except my Mom’s, oh and they have a Fest called Goettafest ūüôā

In the Greater Cincinnati area, there have been annual celebrations since 2004 with the central theme of Goetta.

The “Original Goettafest” is an annual cultural and culinary celebration held in Covington, Kentucky (where my Grandmother grew up), just across the river from Cincinnati, Ohio. Covington has a rich heritage of German immigrants and this festival is held in MainStrasse Village, an area of Covington a few blocks from the Ohio River.¬†

Goetta is typically formed into small loaves, and then cut into squares and fried, often in the oil left over from browning the meats or in bacon drippings. Traditionally a breakfast food, goetta is often served with apple butter, ketchup, mustard, syrup, grape jelly, honey, or eaten by itself.

More recently, goetta has become an all purpose food eaten with any meal. New goetta products in the Cincinnati area include goetta burgers, goetta dogs, and goetta pizza. ¬†Yes Goetta Pizza…one of our local pizza places (Newport Pizza) has a Goetta Pizza, with Goetta, fried potatoes, onions and fried eggs, there might be more on it, I can’t remember, I wanted to try it till then told me they used Glier’s and well NO ūüėõ

Yes I come from a part German background, my Dad’s Mother was actually born in Germany and came to Covington, Ky when she was a baby.

My Mom told me that when my Grandmother would make goetta, she would roast a pork butt then grind it herself with one of those old hand grinders. ¬†I was like what…wow!!!

We didn’t do that in our house, but I must say I think my “Mom’s” is the best, I don’t care if you follow this same recipe, I can tell her’s from anyone else, so I called on her to make this goetta.

Well she didn’t really make it she¬†instructed me and I made it at her house. ¬†

Now my Mom does follow the recipe on the back of the “Dorsel’s Pinhead Oatmeal” bag in some ways, but add’s Jimmy Dean’s Pork sausage. ¬† And she makes her’s in the microwave, now you can make it on the stove or in a slow cooker too it you want.

I do apologize for the making of pictures the lighting in her kitchen was not the best. 



She uses this 5 quart glass pot


She chops her onions (I gave them this chopper one
year for christmas, my Dad loves it!! ūüôā ¬† Add salt, pepper, onions, bay leaves

IMG_20130410_114816                                                      IMG_20130410_115630

then add oats                         then 6 cups of water give a stir add lid

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cooking in microwave for 30 minutes….stirring after 15 minutes

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this is what it looks like after 30 minutes   pork, beef & pork sausage

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Take out bay leaves, this is the tool she used to get all the meat fully incorporated 

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This is fully¬†incorporated…cooking again for 30 minutes

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Stirring after 15 minutes again          then after 30 minutes your done

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We put it into large loaf pans, and refrigerate it for up to 2 months


I made some small loaves too


Now in prepation to cook it, really is to each own, I think it depends on how you were introduced to it.

My Mom likes it right after it was made (before you form it into loaves) in a bowl with a drizzle of maple syrup.

My Dad eats this way, this is the way I eat it too ūüôā

Goetta, bread, butter and ketchup (Heinz Ketchup only)
                                                                 Yes I am Ketchup snob!!


I use a non stick skillet on med       till it get brown and crispy then I add a touch of butter

IMG_20130414_144407                        IMG_20130414_145250     IMG_20130414_145506

I toast my bread                        butter my bread

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then I add the crispy brown goodness!!!


Then drizzle it with Heinz Ketchup 
usually no fork or knife is needed, just pick it up
                                                              and eat it like pizza


But I did use a fork and knife this time ¬†ūüôā


Then it was gone and it was OOOOOO so GOOD!!!!


This is the recipe on the back of the bag


My Mom's Goetta

  • Difficulty: easy
  • Print

1 pound lean ground beef
1 pound lean ground pork
1 pound Jimmy Dean’s Hot Pork sausage (she prefers this brand and like it hot, I got the regular not hot and I loved it)
1 med – large onion, diced
3 bay leaves
3 tsp. salt
1/4 tsp. pepper
2 1/2 cup Dorsel’s Pinhead Oatmeal
6 cups water

To a 5 quart glass microwave pot add onion, salt, pepper, bay leaves and oatmeal, stir in water.
Cook in the microwave for 30 minutes, covered, stirring after 15 minutes, continue to cook just watching so it does not boil over, if it start to boil over just give it another stir.

After the 30 minutes add all the meat and with a potato masher mix in meat and make sure it is fully incorporated. 

Cook another 30 minutes covered in microwave again stirring after 15 minutes.

Then take mixture add it to loaf pans, packing down as you add it, chill then, and wrap with plastic wrap and foil.

Once completely chilled, slice in about 1/2 Р3/4 inch thick pieces and fry.  Serve it up with or however you like!!

And I hope the one’s of you who have never tried this will give it a try!!! Enjoy!!!


Shrimp Po’ Boy & Shrimp with Creamy Polenta



I made Shrimp Po’ Boy’s for a recent get together with friends, and it was a HUGE hit!! ¬†I must admit I’ve never had a Po’ Boy, shrimp, seafood, beef or otherwise, but this one turned out down right delicious.

I had gotten a couple extra piece’s of shrimp for my dinner the next day and I made the shrimp the same way, but served it with creamy polenta. ¬†
So you get both recipes in one blog ūüôā

You can also I serve this shrimp with just the Remoulade sauce at party, I just love the light crispy coating on the shrimp.  Also would be great on a salad too, summer is coming and this would be a quick addition to a great refreshing summer salad.

Now I used large 16/20 shrimp 4-5 per person, I also used ciabatta rolls, you can use any fluffy crusted bread or roll.

Or you could also serve these as sliders on slider buns, one piece of shrimp is diffidently a nice size for this different party appetizer

First you need a Remoulade sauce/slaw, this¬†usually¬†starts with mayonnaise, then after that its your own taste buds that will take you to the end. ¬†Just Wikipedia it, it will tell you were to begin and give you ideas on what to add…here’s mine

Shrimp Ingredients

po1    po2

Add spices, flour and cornstarch together whisk,
then whisk egg & milk together


Divide flour mixture into 2 dishes


dredge shrimp in first flour dish, then into egg,


then into 2nd flour dish


get  your oil hot, about 350 degrees            to know your oil is hot and ready
                                                                            take the end of a wooden spoon
                                                                            press to bottom of skillet if it
                                                                  sizzles then you know it hot and ready

po8                              po9

add shrimp and cook for about 30 seconds each side

po10         po11

Place them on a paper towel


Remoulade Sauce/slaw  ingredients


Slice cabbage or lettuce thinly       in a small bowl add Remoulade 
You can use pre cut as well                sauce ingredients, mix to combine

po14                po15

add in cabbage/lettuce                    mix together

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Slice roll add some of the slaw


top with the shrimp and top of roll



Remoulade Sauce

1 cup Hellmann’s Mayonnaise
3 tbsp. horseradish
1 1/2 tsp. garlic powder
4 tbsp. lemon juice
1 tsp. each kosher salt and white pepper
3 tbsp. sweet pickle relish
2 1/4 tsp. paprika

Mix all together and refrigerate until ready.

I take 1 bag of shredded lettuce, ¬†or if you like more of a “crunch” then use a bag of angel hair cabbage, or thinly slice it off the heads, place it in a large bowl and add about half to 3/4 of the remoulade sauce, toss to fully combine. ¬† Keep the rest of the sauce if you like more on your sandwich.¬†


Peel and devein shrimp, tails off, just as much shrimp as you want to make for each sandwich.

1/2 cup each all-purpose flour and cornstarch
4 tsp. each cayenne pepper, onion powder, garlic powder and paprika
2 tsp. kosher salt
2 eggs
2 tbsp. half and half
Oil for cooking

Whisk together flour, cornstarch, cayenne, onion/garlic powder, paprika and salt in a medium bowl, divide mixture into 2 shallow dishes, in another shallow dish whisk eggs and half n half together.  

In a medium/large skillet add enough oil so it will come up half way to the side of the shrimp.  Heat over medium high heat, (adjust heat as cooking so not to burn).
Once oil is hot, take shrimp and coat them in the first dish of flour mixture, then dip them into the egg wash, then into the  other dish of the flour mixture, coating evenly.
Carefully place them into the hot oil and cook on each side for maybe only 30 seconds each side.  Shrimp cooks quickly, so you want to work fast not too ever cook the shrimp.
Once cooked place on a platter lined with paper towels.

To make a Po’ Boy

Cut your roll or bun in half, on bottom piece layer some lettuce/cabbage mixture and top with the shrimp, if you want to add a little more remoulade sauce on top then do it, top with other half of the roll.

Grab a cold beer (if you like that) or some cold Iced Tea or Lemonade and dig your chops right in…yummmmmm

Now for the Shrimp with Polenta


Ingredients for Polenta


once the water/broth comes to a boil whisk in polenta


add butter and let cook for 30 minutes it will look like this

polent3                                        polent4

The stir in cream cheese


until fully combined and creamy


serve with shrimp


Shrimp with Polenta

Use recipe above for shrimp 3 or 4 shrimp per person


2 cups water or broth (chicken or veggie)
1/2 cup polenta
2 tbsp. butter
4 oz. cream cheese

In a medium sauce pan add water and bring to a boil medium high heat, then quickly whisk in polenta until it has been fully incorporated.  Reduce the heat to low simmer, add butter and allow potenta to cook uncovered for 30 minutes, stirring occasionally.  Then stir in cream cheese (marscarpone cheese can be used as well), season with salt, stir until cream cheese in fully incorporated and creamy.

You can serve with just like I did above or serve as a side with the shrimp and some delicious grilled or roasted asparagus, what a great summer dinner!!!


Orange Coconut Pecan Oatmeal Cookies

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pic 1

I really do love making cookies, they are probably the thing I like to make the most, just because you can add sooooo many different things and flavors. ¬†Most of the time I will take the base dough that I make divide it half, three’s or in four’s, it really depends on the different combinations I want to try and see if they are any good. ¬†Sometimes they work, sometimes your like yeah…NO ūüėõ

But that is what’s fun about getting in the kitchen and creating a recipe. ¬†When coming up with a recipe for you all here on my blog, I usually try to start with an ingredient that I like (ex. chicken, seafood, etc.), then a direction I want to go in, check my pantry, walk the aisle’s at the store, coming home and laying it all out on the counter and just start. ¬†

Taste as I go, sometimes it’s not right and then I go back to the pantry and see what I have to make it better. ¬†Everyone has different tastes, what I like, you may not like, so if you don’t like something in a recipe then change it, don’t be afraid to make your own.

So here we go with my newest cookie recipe; as I was thinking of what kind of cookie to make, I checked my pantry and left over from my Homemade Granola Recipe https://whatscookingwithchefamy.com/2013/03/25/homemade-granola/¬†was coconut and pecans. ¬†So okay there is a start, then I saw ¬†the oatmeal so okay an oatmeal cookie…but what else could I add… as I turned my head and started to think…there is was right on my table…Mandarin Oranges…yes!! ūüôā


pic 2

First I got my coconut on a baking sheet to toast

pic 3                         pic 4

Whisk together flour, salt & baking soda set aside
                                                                          In a small cup add eggs & vanilla

pic 6                           pic 7

In mixer bowl add sugars & butter           Beat together

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Then add eggs with vanilla                         Then on low at flour mixture

pic 9                             pic 10

At this point I want to try two different cookies, so I halved the dough

pic 12

First Cookie – Orange Coconut Oatmeal
dough, coconut, orange zest, oatmeal              mix to combine

pic 13                            pic 14

Second Cookie – Orange Pecan Oatmeal
chop pecans, add pecans, zest, oatmeal, mix to combine

pic 11pic 15pic 16

Scoop on to baking sheet and bake

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pic 18

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So as I had my family test these cookies, they liked both for sure, the one’s that didn’t like coconut liked the pecan ones better, but most said they’d like them both together. ¬†So there I mixed the coconut and the pecans together, but if you don’t like coconut or can’t have nuts, you can leave one or the other out.

Recipe – Orange Coconut Pecan Oatmeal Cookies

2 eggs
2 1/2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks butter, softened
3/4 cup brown sugar
1/2 cup white sugar
2 1/4 cup flour
1/2 cup toasted coconut
1/2 cup pecans, chopped
zest of 4 mandarin oranges
2 cup old-fashioned oats

Preheat oven 350 degrees
In a medium bowl whisk together flour, salt and baking soda, set aside
In a small cup add eggs and vanilla, set aside
To toast coconut, add to baking sheet, bake at 350 degrees until light brown, keep an eye on this, in a second it will burn, stir every minute or so until light brown.   Chop pecans, set aside.

In your mixing bowl add butter and both sugars, beat on medium high for about 3 Р4 minutes.  Turn to mixer to medium add eggs with vanilla, beat until combined, on low add your flour mixture, once flour is kind of mixed, you can turn the mixer back to medium and beat until just combined.

Fold in or use your hands to mix in coconut, pecans, oats and orange zest.

Use a medium scoop, scoop dough on to lined baking sheets about 2 inches apart, bake for 12 – 15 minutes, golden brown.

I hope you will try them and enjoy!!!

And if you haven’t seen my Dark Chocolate Coffee Nut Cookies, check them out here


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