Pork Schnitzel

If  you’ve got some frustration to work out, pounding boneless pork loin chops into a nice thin cutlet is a good way to get rid of some stress. And the reward of a perfect Pork Schnitzel with a crispy crust and tender interior is worth making it yourself.

Continue reading “Pork Schnitzel”

Roasted Peameal Bacon

Peameal Bacon is a cured pork loin rolled in peameal. In the United States they call it Canadian Bacon. If you’re Canadian, of course you know what it is. But, some Canadians may not have thought about roasting one in the oven. I hadn’t, until my college roommate Christine brought one from home and cooked it for dinner. Since she grew up on a dairy farm, I knew Roasted Peameal Bacon had to be good. Farmers know food and I had lots of great meals at her place. That was a FEW years ago now but I’ve never forgotten how good it was!

Continue reading “Roasted Peameal Bacon”

Moussaka

If you’ve never had Moussaka it’s sort of like a Greek version of lasagna. I’ve always wanted to make it but I wasn’t sure about the combination of spices in the meat. Cinnamon, nutmeg and cloves sound like pumpkin pie to me. But, curiosity got the best of me so I consulted numerous versions on the internet and came up with this recipe that passed not one but TWO taste test dinners!

Continue reading “Moussaka”

Sauerkraut Balls

These Sauerkraut Balls are a popular appetizer down here at the lake. My friend Kathy makes huge batches of them in an assembly line with friends and family. They freeze them uncooked so they’re easy to pull out for a fish fry or happy hour. They’re quick and awesome deep fried but they bake well too. I know, they sound a little weird but you’ll be surprised how good they are. Serve them with a little honey mustard dipping sauce and it’s like you’re having a sausage on a bun in one bite.

Continue reading “Sauerkraut Balls”