I’ve had Jacques Torres’ famous cookies from his NYC Bakery bookmarked for a long time, but when I saw this mini Jacques Torres cookies recipe on Cookies for Days, I decided to make them. Although they are a labor of love and take longer than typical cookies, they are worth the effort! My whole family loved these chocolate-dipped cookies, and they disappeared quickly.

Mini Jacques Torres Cookies

Ingredients:

• 10 tbsp unsalted butter, softened to room temperature
• ⅔ cup brown sugar, packed
• ½ cup white sugar
• 1 egg, room temperature
• 1 tsp vanilla
• 1 cup cake flour
• ¾ cup bread flour
• ½ tsp baking soda (heaping)
• ½ tsp baking powder (heaping)
• ½ tsp salt
• 2½ cups chocolate chips, divided  *You can use semisweet or bittersweet
• 1 tsp coconut oil

How to Make Mini Jacques Torres Cookies:

 Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Using a stand mixer, beat the softened butter, brown sugar, and white sugar for 5 minutes, scraping down the sides halfway through.

Beat in the eggs and vanilla.

In a small bowl, combine the cake flour, bread flour, baking soda, baking powder, and salt, and mix well.

Gradually add the flour mixture to the butter mixture until just combined.

Measure out 1½ cups of the chocolate chips and chop them. Pour the chocolate chips and mix until evenly combined.

Portion the dough into 2-teaspoon portions and place them 2 inches apart on the baking sheet.

Bake for 8-11 minutes, or until they are just beginning to turn golden brown.

Sprinkle each cookie with a bit of flaked salt, if desired.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to finish cooling.

Prepare the melted chocolate by combining the remaining chocolate chips and coconut oil in a medium microwave-safe bowl, then microwave for 30 seconds. Remove, stir, then microwave for 20 seconds. Remove, stir, and microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!

Spoon 1-2 tsp of chocolate onto a parchment-lined baking sheet, then place a cooled cookie on top, pressing down and twisting so it coats the bottom.

Place the baking sheet in the fridge for 5-10 minutes to set. Repeat with remaining cookies.

Serve with ice-cold milk. Enjoy.

Store in an airtight container.

Print

Mini Jacques Torres Cookies

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 11 minutes minutes

Total Time 31 minutes minutes

Servings 40 Mini Cookies

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Stand Mixer
• Wire Cooling Rack

Ingredients

• 10 tbsp unsalted butter softened to room temperature
• ⅔ cup brown sugar packed
• ½ cup white sugar
• 1 egg room temperature
• 1 tsp vanilla
• 1 cup cake flour
• ¾ cup bread flour
• ½ tsp baking soda heaping
• ½ tsp baking powder heaping
• ½ tsp salt
• 2½ cups chocolate chips, divided *You can use semisweet or bittersweet
• 1 tsp coconut oil

Instructions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Using a stand mixer, beat the softened butter, brown sugar, and white sugar for 5 minutes, scraping down the sides halfway through.
• Beat in the eggs and vanilla.
• In a small bowl, combine the cake flour, bread flour, baking soda, baking powder, and salt and mix well.
• Gradually add the flour mixture to the butter mixture until combined.
• Measure out 1½ cups of the chocolate chips and chop them. Pour the chocolate chips and mix until evenly combined.
• Portion the dough into 2-teaspoon portions and place them 2 inches apart on the baking sheet.
• Bake for 8-11 minutes, or until they are just beginning to turn golden brown.
• Sprinkle each cookie with a bit of flaked salt, if desired.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to finish cooling.
• Prepare the melted chocolate by combining the remaining chocolate chips and coconut oil in a medium microwave-safe bowl, then microwave for 30 seconds. Remove, stir, then microwave for 20 seconds. Remove, stir, and microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
• Spoon 1-2 tsp of chocolate onto a parchment-lined baking sheet, then place a cooled cookie on top, pressing down and twisting so it coats the bottom.
• Place the baking sheet in the fridge for 5-10 minutes to set. Repeat with the remaining cookies.
• Serve with ice-cold milk. Enjoy.
• Store in an airtight container.

We love Boursin mashed potatoes, so I figured we’d enjoy Boursin scalloped potatoes, too. What’s not to love about thin slices of potatoes slowly baking in garlicky cream with shallots and chives? I served this delicious, easy recipe for Boursin cheese scalloped potatoes with roasted chicken with carrots & fennel, a big salad, and dinner rolls.

Boursin Scalloped Potatoes

Ingredients:

• 2 cups heavy cream
• 1 (5.2 oz) package of Garlic & Herb Boursin Cheese
• 2 tbsp shallot, minced
• 1 large clove of garlic, minced
• Sea salt and freshly cracked black pepper, to taste
• 2½ lbs. Yukon gold potatoes, scrubbed and peeled
• 2 tbsp fresh chives, plus more for serving

How to Make Boursin Scalloped Potatoes:

Preheat the oven to 350 degrees. Coat a 9×13-inch baking dish with olive oil cooking spray.

Simmer the heavy cream, Boursin cheese, shallot, clove, sea salt, and freshly cracked black pepper in a medium saucepan over medium heat, stirring occasionally, until the cheese melts, about 5-7 minutes.

Using a mandolin, slice the peeled potatoes ¼-inch thin.

Layer half of the potato slices in overlapping rows in the prepared baking dish. Season with sea salt and freshly cracked black pepper to taste.

Drizzle half of the cream mixture evenly over the potatoes. Sprinkle the top with some of the chives.

Layer the remaining potato slices in overlapping rows. Season with sea salt and freshly cracked black pepper to taste.

Drizzle the remaining cream mixture evenly over the potatoes. Sprinkle the top with more chives.

Cover with foil and bake for 45 minutes.

Remove the foil and bake for 25-30 minutes, or until the potatoes are tender and the top is browning and bubbling.

Remove from the oven and cool for 10 minutes.

Top with more chives, if desired, and serve. Enjoy.

Print

Boursin Scalloped Potatoes

Course Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Medium Saucepan
• Large 9x13-Inch Baking Dish
• Mandolin Slicer

Ingredients

• 2 cups heavy cream
• 1 5.2 oz package of Garlic & Herb Boursin Cheese
• 2 tbsp shallot minced
• 1 large clove of garlic minced
• Sea salt and freshly cracked black pepper to taste
• 2½ lbs. Yukon gold potatoes scrubbed and peeled
• 2 tbsp fresh chives plus more for serving

Instructions

• Preheat the oven to 350 degrees. Coat a 9x13-inch baking dish with olive oil cooking spray.
• Simmer the heavy cream, Boursin cheese, shallot, clove, sea salt, and freshly cracked black pepper in a medium saucepan over medium heat, stirring occasionally, until the cheese melts, about 5-7 minutes.
• Using a mandolin slicer, slice the peeled potatoes ¼-inch thin.
• Layer half of the potato slices in overlapping rows in the prepared baking dish. Season with sea salt and freshly cracked black pepper to taste.
• Drizzle half of the cream mixture evenly over the potatoes. Sprinkle the top with some of the chives.
• Layer the remaining potato slices in overlapping rows. Season with sea salt and freshly cracked black pepper to taste.
• Drizzle the remaining cream mixture evenly over the potatoes. Sprinkle the top with more chives.
• Cover with foil and bake for 45 minutes.
• Remove the foil and bake for 25-30 minutes, or until the potatoes are tender and the top is browning and bubbling.
• Remove from the oven and cool for 10 minutes.
• Top with more chives, if desired, and serve. Enjoy.

I recently found this ham, gruyère, and asparagus tartines recipe in a Milk Street Cookbook called Tuesday Nights. I whipped these delicious tartines up for a recent lunch, and I paired them with a French bistro salad. I loved the crusty baguette with the tangy Dijon, salty ham & creamy cheese. The whole meal was delicious and easy to make.

Ham, Gruyère, and Asparagus Tartines

• 10 oz baguette
• 1 tbsp olive oil, more if needed
• 1 small clove of garlic, halved
• 1 tbsp Dijon mustard, or more if needed
• 4 slices of smoked ham, or more if desired
• 5 oz Gruyère cheese, sliced
• 3-4 asparagus spears, sliced in half lengthwise
• Freshly cracked black pepper, to taste

How to Make Ham, Gruyère, and Asparagus Tartines:

Preheat the oven to broil.

Slice the baguette crosswise, and then horizontally, making four similar-sized pieces.

Place the slices, cut-side up, on a baking sheet. Brush each piece with olive oil. Rub each slice with the cut side of the raw garlic clove. Slather each piece with Dijon mustard to taste.

Fold a slice of ham over each piece. Next, add slices of Gruyère. Top with a few asparagus pieces. Season with freshly cracked black pepper.

Broil until the bread edges are toasted, the cheese is melted & gooey, and the asparagus is softened.

Serve immediately. Enjoy.

Print

Ham, Gruyère, and Asparagus Tartines

Course Lunch, Main

Cuisine French

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 10 oz baguette
• 1 tbsp olive oil more if needed
• 1 small clove of garlic halved
• 1 tbsp Dijon mustard or more if needed
• 4 slices of smoked ham or more if desired
• 5 oz Gruyère cheese sliced
• 3-4 asparagus spears sliced in half lengthwise, to make very thin spears
• Freshly cracked black pepper to taste

Instructions

• Preheat the oven to broil.
• Slice the baguette crosswise, and then horizontally, making four similar-sized pieces.
• Place the slices, cut-side up, on a baking sheet. 
• Brush each piece with olive oil. 
• Rub each slice with the cut side of the raw garlic clove. 
• Slather each piece with Dijon mustard to taste.
• Fold a slice of ham over each piece.
• Next, add slices of Gruyère. Top with a few asparagus pieces. Season with freshly cracked black pepper.
• Broil until the bread edges are toasted, the cheese is melted & gooey, and the asparagus is softened.
• Serve immediately. Enjoy.

See All Pork Recipes Here 

I immediately bookmarked this fall harvest salad from Simply Scratch when I saw it. It is loaded with ingredients I love, and I thought it would pair well with herb pork chops with caramelized shallots, roasted mini potatoes, and some Parmesan dinner rolls. This delicious, hearty salad was a big hit, and paired well with the rest of the meal.

Fall Harvest Salad with a Warm Maple-Bacon Vinaigrette

Ingredients:

• 2 slices of thick bacon, cooked and roughly chopped, reserving 1 tablespoon bacon grease for the dressing

Warm Maple-Bacon Vinaigrette:

• ½ small shallot, finely diced
• 2 tbsp pure maple syrup
• 1½ tbsp Dijon mustard
• 1-1½ tbsp red wine vinegar, to taste
• 1 tbsp reserved bacon fat leftover in the skillet
• Sea salt and freshly cracked  black pepper, to taste

Remaining Salad Ingredients:

• 5 oz mixed greens
• ½ small Honeycrisp apple, thinly sliced
• ½ small ripe pear, thinly sliced
• ½ cup sliced carrots
• 2-3 tbsp toasted pecans, chopped
• 2 tbsp gorgonzola, crumbled
• Freshly cracked black pepper, to taste

How to Make a Fall Harvest Salad with a Warm Maple-Bacon Vinaigrette:

Cook the bacon in a large skillet over medium heat until browned and crispy. Place the bacon on paper towels to drain, then chop coarsely.

Drain all but 1 tablespoon of bacon grease from the skillet.

Prepare the warm maple-bacon vinaigrette by adding the shallot to the bacon grease in the large skillet over medium heat. Cook, stirring constantly, for 1-2 minutes.

To the bacon grease in the large skillet, whisk in the real maple syrup, Dijon mustard, red wine vinegar, sea salt, and freshly cracked black pepper. Whisk until well combined. Taste and add more vinegar if desired.

Prepare the salad by tossing the greens with some of the well-whisked warm maple-bacon vinaigrette, then toss to coat evenly.

Finish the salad by pouring the dressed lettuce onto a serving plate.

Top with apple, pear, and carrot slices, toasted pecans, and gorgonzola. Season with freshly cracked black pepper to taste.

Serve immediately with any remaining dressing on the side.

Print

Fall Harvest Salad with a Warm Maple-Bacon Vinaigrette

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Ingredients:

• 2 slices of thick bacon cooked and roughly chopped, reserving 1 tablespoon bacon grease for the dressing

Warm Maple-Bacon Vinaigrette:

• ½ small shallot finely diced
• 2 tbsp pure maple syrup
• 1½ tbsp Dijon mustard
• 1-1½ tbsp red wine vinegar to taste
• 1 tbsp reserved bacon fat leftover in the skillet
• Sea salt and freshly cracked black pepper to taste

Remaining Salad Ingredients:

• 5 oz mixed greens
• ½ small Honeycrisp apple thinly sliced
• ½ small ripe pear thinly sliced
• ½ cup sliced carrots
• 2-3 tbsp toasted pecans chopped
• 2 tbsp gorgonzola crumbled
• Freshly cracked black pepper to taste

Instructions

• Cook the bacon in a large skillet over medium heat until browned and crispy. Place the bacon on paper towels to drain, then chop coarsely.
• Drain all but 1 tablespoon of bacon grease from the skillet.
• Prepare the warm maple-bacon vinaigrette by adding the shallot to the bacon grease in the large skillet over medium heat. Cook, stirring constantly, for 1-2 minutes.
• To the bacon grease in the large skillet, whisk in the real maple syrup, Dijon mustard, red wine vinegar, sea salt, and freshly cracked black pepper. Whisk until well combined. Taste and add more vinegar if desired.
• Prepare the salad by tossing the greens with some of the well-whisked warm maple-bacon vinaigrette. Toss to coat.
• Finish the salad by pouring the dressed lettuce onto a serving plate. Top with apple, pear, and carrot slices, toasted pecans, and gorgonzola. Season with freshly cracked black pepper to taste.
• Serve immediately with any remaining dressing on the side.

We had a lone apple lurking in the fruit drawer that nobody wanted, so I looked for a recipe using it. I found a delicious, moist apple sheet cake with cinnamon cream cheese frosting recipe from  N Y T Cooking, and couldn’t wait to make it. I adapted the applesauce cake recipe by adding diced apple to the cake batter and adding real maple syrup to the frosting. This apple snack cake recipe was a hit with the whole family and super easy to make.

Apple Snack Cake with Maple-Cinnamon Cream Cheese Frosting

Cake:

• ¾ cup light brown sugar, packed
• 2 large eggs, room temperature
• 2 cups unsweetened applesauce
• ¾ cup vegetable oil
• 1 tsp vanilla extract
• 2½ tsp ground cinnamon
• ½ tsp ground cardamom
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 Honeycrisp apple, peeled and diced
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¾ tsp salt

Maple-Cinnamon Cream Cheese Frosting:

• 8 oz cream cheese, at room temperature
• 1 cup powdered sugar
• ¼ cup unsalted butter (4 tbsp), at room temperature
• 2 tbsp real maple syrup
• 2 tsp ground cinnamon

How to Make an Apple Snack Cake with Maple-Cinnamon Cream Cheese Frosting:

Preheat the oven to 350 degrees.   Butter and flour a 9×13-inch glass baking dish or coat it with cooking spray.

 Make the cake by whisking the light brown sugar and eggs in a large bowl until pale and foamy.

Add the applesauce, oil, vanilla, cinnamon, cardamom, ginger, and cloves. Whisk until well combined.

Stir in the apples.

In a separate bowl, combine the flour, baking powder, baking soda, and salt.

Gradually stir in the flour mixture to the apple mixture until combined.

Pour the batter into the prepared baking dish, smooth the top, and firmly tap it on a countertop a few times to release air bubbles.

Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 30 to 40 minutes.

Cool the cake completely in the baking dish on a wire cooling rack.

Make the frosting by beating the cream cheese, powdered sugar, butter, maple syrup, and cinnamon on high speed, occasionally scraping the bottom & sides of the bowl, until smooth and fluffy.

Frost the cake by spreading the frosting over the cooled cake and serve.

Store any leftovers, covered, in the refrigerator for up to 3 days.

Print

Apple Snack Cake with Maple-Cinnamon Cream Cheese Frosting

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cooling Time: 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 16 +/-

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Wire Cooling Rack

Ingredients

Cake:

• ¾ cup light brown sugar packed
• 2 large eggs room temperature
• 2 cups unsweetened applesauce
• ¾ cup vegetable oil
• 1 tsp vanilla extract
• 2½ tsp ground cinnamon
• ½ tsp ground cardamom
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 Honeycrisp apple peeled and diced
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¾ tsp salt

Maple-Cinnamon Cream Cheese Frosting:

• 8 oz cream cheese at room temperature
• 1 cup powdered sugar
• ¼ cup unsalted butter 4 tbsp, at room temperature
• 2 tbsp real maple syrup
• 2 tsp ground cinnamon

Instructions

• Preheat the oven to 350 degrees. Butter and flour a 9x13-inch glass baking dish, or coat it with cooking spray.
• Make the cake by whisking the light brown sugar and eggs in a large bowl until pale and foamy.
• Add the applesauce, oil, cinnamon, cardamom, ginger, and cloves. Whisk until well combined.
• Stir in the apples.
• In a separate bowl, combine the flour, baking powder, baking soda, and salt.
• Gradually stir in the flour mixture to the apple mixture until combined.
• Pour the batter into the prepared baking dish, smooth the top, and firmly tap it on a countertop a few times to release air bubbles.
• Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 30 to 40 minutes.
• Cool the cake completely in the baking dish on a wire cooling rack.
• Make the frosting by beating the cream cheese, powdered sugar, butter, maple syrup, and cinnamon on high speed, occasionally scraping the bottom & sides of the bowl, until smooth and fluffy.
• Frost the cake by spreading frosting over the cooled cake and serve.
• Store any leftovers, covered, in the refrigerator for up to 3 days.

I love chicken milanese, Greek milanese, and cheesy chicken milanese, but it recently dawned on me that I’d never thought of creating a pork milanese recipe. Instead of using thin-cut pork chops, I used a pork tenderloin, cut into 8 1-inch-thick pieces, and pounded them thin. I served the crispy pork Milanese along with an arugula & spinach salad tossed in Fran’s vinaigrette and topped with sweet cherry tomatoes. We all thought this meal was delicious, and it paired nicely with some garlic rice.

Pork Milanese

Ingredients:

• 1 pork tenderloin, silverskin removed, and cut into 8 (2-inch-thick) pieces
• 2 cups panko crumbs
• ¼ cup parmesan, finely grated
• ½ cup flour
• 2 large eggs, well-beaten
• ½ tsp garlic powder, to taste, plus more for egg & flour
• ½ tsp onion powder, to taste, plus more for egg & flour
• ½ tsp dried parsley, to taste, plus more for egg & flour
• Sea salt and freshly cracked black pepper, to taste
• 4 tbsp vegetable oil, divided

Arugula Salad:

• Fran’s vinaigrette, to taste
• 4 cups of arugula and spinach
• Cherry tomatoes, halved
• Freshly cracked black pepper, to taste

Serving: 

• Parmesan, shaved
• Lemon wedges

How to Make Pork Milanese:

Prepare the pork by removing the silverskin from the tenderloin and cutting it into 8 (2-inch-thick) pieces.

Cover the pork pieces with plastic wrap and pound gently to a ¼-inch thickness using a meat pounder.

Make a breading assembly line using three separate shallow bowls.

First, combine the panko crumbs and parmesan cheese in a shallow bowl and season with garlic powder, onion powder, parsley, sea salt, and freshly cracked black pepper to taste, and mix well.

Next, pour the flour into a bowl and season with garlic powder, onion powder, parsley, sea salt, and freshly cracked black pepper to taste, and mix well.

Finally, whisk together the eggs and season with garlic powder, onion powder, parsley, sea salt, and freshly cracked black pepper to taste, and mix well.

Dredge the pork cutlets by dipping each piece (using a fork) first into the flour mixture, then the egg mixture, then pressing the cutlets firmly into the panko-parmesan mixture on both sides until evenly coated.

Place in an even layer on a plate, and separate the layers with parchment paper.

Refrigerate the panko-coated cutlets, uncovered, for 30 minutes.  Side Note: Don’t skip this step; it helps the coating really adhere to the pork. 

Meanwhile, make the fran’s vinaigrette if using. Set aside to let flavors mingle.

Cook the pork cutlets by heating 2 tablespoons of oil in a cast-iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated pork cutlets directly into the HOT skillet and cook for 3-4 minutes, or until golden brown. Cook the pork in batches to prevent overcrowding the skillet.

Carefully flip the pork cutlets over to cook for 2-3 minutes, or until golden brown. Remove to a wire cooling rack. Finish the process with the remaining pork cutlets.  Side Note: Wipe out the skillet(s) between batches, THEN add more oil to the skillet(s) before cooking the remaining pork.

Finish the pork by topping with shaved parmesan and lemon wedges on the side, if desired. Enjoy.

Serve the pork milanese immediately with some of the arugula & spinach salad tossed with some well-whisked vinaigrette, and add tomatoes, shaved parmesan, and freshly cracked black pepper to taste. Enjoy.

Print

Pork Milanese

Course Main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Refrigerating Time: 30 minutes minutes

Total Time 1 hour hour

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large cast iron skillet or Large Skillet
• Wire Cooling Rack

Ingredients

• 1 pork tenderloin silverskin removed, and cut into 8 (2-inch-thick) pieces
• 2 cups panko crumbs
• ¼ cup parmesan finely grated
• ½ cup flour
• 2 large eggs well-beaten
• ½ tsp garlic powder to taste, plus more for egg & flour
• ½ tsp onion powder to taste, plus more for egg & flour
• ½ tsp dried parsley to taste, plus more for egg & flour
• Sea salt and freshly cracked black pepper to taste
• 4 tbsp vegetable oil divided

Arugula Salad:

• Fran's vinaigrette to taste
• 4 cups of arugula and spinach
• Cherry tomatoes halved
• Freshly cracked black pepper to taste

Serving:

• Parmesan shaved
• Lemon wedges

Instructions

• Prepare the pork by removing the silverskin from the tenderloin and cutting it into 8 (2-inch-thick) pieces.
• Cover the pork pieces with plastic wrap and pound gently to a ¼-inch thickness with a meat pounder.
• Make a breading assembly line using three separate shallow bowls.
• First, combine the panko crumbs and parmesan cheese in a shallow bowl, then season with garlic powder, onion powder, parsley, sea salt, and freshly cracked black pepper to taste, and mix well.
• Next, pour the flour into a bowl, then season with garlic powder, onion powder, parsley, sea salt, and freshly cracked black pepper to taste, and mix well.
• Finally, whisk together the eggs, then season with garlic powder, onion powder, parsley, sea salt, and freshly cracked black pepper to taste, and mix well.
• Dredge the pork cutlets by dipping each piece (using a fork) first into the flour mixture, then the egg mixture, then pressing the cutlets firmly into the panko-parmesan mixture on both sides until evenly coated.
• Place in an even layer on a plate, and separate the layers with parchment paper.
• Refrigerate the panko-coated cutlets, uncovered, for 30 minutes.  Side Note: Don’t skip this step; it helps the coating really adhere to the pork.
• Meanwhile, make the Fran's vinaigrette if using. Set aside to let flavors mingle.
• Cook the pork cutlets by heating 2 tablespoons of oil in a cast-iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated pork cutlets directly into the HOT skillet and cook for 3-4 minutes, or until golden brown. Cook the pork in batches to prevent overcrowding the skillet.
• Carefully flip the pork cutlets over to cook for 2-3 minutes, or until golden brown. Remove to a wire cooling rack. Finish the process with the remaining pork cutlets.  Side Note: Wipe out the skillet(s) between batches, THEN add more oil to the skillet(s) before cooking the remaining pork.
• Finish the pork by topping it with shaved Parmesan and lemon wedges on the side, if desired. Enjoy.
• Serve the pork milanese immediately with arugula & spinach salad tossed with some well-whisked vinaigrette to taste, then add tomatoes, shaved parmesan, and freshly cracked black pepper to taste. Enjoy.

Click here for more chicken breast recipes

One of our favorite restaurants, Wild Fin, has a terrific roast beef sandwich that I love. I almost didn’t try this sandwich because it sounded so odd, but our waitress assured me it was delicious. I was intrigued–a cold sandwich on soft rye bread slathered with creamy horseradish, topped with sharp cheddar, thin slices of roast beef, marinated tomatoes, salty bacon, fried red onions, and crisp lettuce. It is a seriously delicious loaded roast beef sandwich with great flavors and textures, and it’s one of my regular orders there. I finally had all the ingredients on hand, so I made it for my daughter and me, and we devoured it!

Loaded Roast Beef Sandwich

Crispy Onions:

• ¼ red or yellow onion, sliced thinly
• 2 tbsp buttermilk
• 2 tbsp flour
• Sea salt and freshly cracked black pepper, to taste
• Garlic powder, to taste
• 2 tbsp avocado oil

Marinated Tomatoes:

• 1 heirloom tomato, sliced
• Drizzle of olive oil
• Drizzle of red vinegar
• Sea salt and freshly cracked black pepper, to taste
• Garlic powder, to taste

Sandwich:

• 2 slices of bacon
• 2 slices of rye bread
• Mayonnaise, to taste
• Cream horseradish, to taste
• Roast beef, sliced thinly
• Sharp white cheddar, sliced thinly
• Iceberg lettuce

How to Make a Loaded Roast Beef Sandwich:

Prepare the crispy onions by soaking them in buttermilk for 10 minutes.

Combine the flour, sea salt, freshly cracked black pepper, and garlic powder to taste, and mix well.

Dredge the onions by removing them from the buttermilk, shaking off excess liquid. Coat the onions evenly in the seasoned flour.

Heat the oil in a small skillet to 375 degrees with a thermometer.

Fry the onions in batches by dropping a few dredged onions into the hot oil and stirring often, until golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate.  Season with sea salt. Continue with remaining onions.

Marinate the tomatoes by placing the tomato slices on a few paper towels to blot dry. Drizzle the slices with olive oil, red wine vinegar, sea salt, freshly cracked black pepper, and garlic powder to taste.

Cook the bacon in a large skillet until crispy and browned. Remove from the skillet and place on a few paper towels to drain.

Prepare the sandwich by slathering mayonnaise on one piece of rye bread. Top with cheese slices, crispy onions, roast beef, marinated tomato, bacon, and lettuce. Slather the last piece of bread with creamy horseradish, and top the sandwich.

Serve immediately. Enjoy.

Print

Loaded Roast Beef Sandwich

Course Lunch

Cuisine American

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 1 - 2

Author Pam - For the Love of Cooking

Equipment

• Small skillet
• Cooking Thermometer
• Large skillet

Ingredients

Crispy Onions:

• ¼ red or yellow onion sliced thinly
• 2 tbsp buttermilk
• 2 tbsp flour
• Sea salt and freshly cracked black pepper to taste
• Garlic powder to taste
• 2 tbsp avocado oil

Marinated Tomatoes:

• 1 heirloom tomato sliced
• Drizzle of olive oil
• Drizzle of red vinegar
• Sea salt and freshly cracked black pepper to taste
• Garlic powder to taste

Sandwich:

• 2 slices of bacon
• 2 slices of rye bread
• Mayonnaise to taste
• Cream horseradish to taste
• Roast beef sliced thinly
• Sharp white cheddar sliced thinly
• Iceberg lettuce

Instructions

• Prepare the crispy onions by soaking them in buttermilk for 10 minutes.
• Combine the flour, sea salt, freshly cracked black pepper, and garlic powder to taste, and mix well.
• Dredge the onions by removing them from the buttermilk, shaking off excess liquid. Coat the onions evenly in the seasoned flour.
• Heat the oil in a small skillet to 375 degrees using a thermometer.
• Fry the onions in batches by dropping a few dredged onions into the hot oil and stirring often, until golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate.  Season with sea salt. Continue with remaining onions.
• Marinate the tomatoes by placing the tomato slices on a few paper towels to blot them dry. Drizzle the slices with olive oil, red wine vinegar, sea salt, freshly cracked black pepper, and garlic powder to taste.
• Cook the bacon in a large skillet until crispy and browned. Remove from the skillet and place on a few paper towels to drain.
• Prepare the sandwich by slathering mayonnaise on one piece of rye bread. Top with cheese slices, crispy onions, roast beef, marinated tomato, bacon, and lettuce.
• Slather the last piece of bread with creamy horseradish and top the sandwich.
• Serve immediately. Enjoy.

I’ve been craving a Mexican Caesar salad, which I enjoyed years ago at a restaurant called El Torito. It was a simple salad of crisp romaine lettuce tossed in a creamy cilantro dressing, topped with toasted pepitas, crispy tortilla strips, and tons of cotija cheese. After seeing something similar on Platings and Pairings, I decided to make my own version, but with a spicier dressing and some extra veggies. The salad was a big hit with my daughter, son, and me, and it disappeared quickly. This Mexican-style Caesar salad pairs nicely with citrus-garlic steak and garlic-roasted tomatoes.

Mexican Caesar Salad

Spicy Cilantro-Lime Dressing:

• 1 cup fresh cilantro, chopped
• ½-1 jalapeño, seeded, chopped, to taste depending on how spicy you want it
• ¼ cup mayonnaise
• ¼ Greek yogurt
• 2 tbsp avocado oil
• Juice of 1-2 limes, to taste
• 1 large clove of garlic, chopped
• Sea salt and freshly cracked black pepper, to taste

Crispy Tortilla Strips:

• 2-3 tbsp vegetable or avocado oil
• 5 corn street taco tortillas (or 2-3 normal-sized), sliced thinly
• Sea salt, to taste

Salad:

• 5 cups of romaine hearts, coarsely chopped
• A handful of garden cherry tomatoes (or grape tomatoes), halved
• 1 avocado, peeled, sliced thinly
• 3 tbsp pepitas (pumpkin seeds), toasted
• 3 tbsp cotija cheese, grated
• Fresh cilantro, chopped
• Freshly cracked black pepper, to taste

How to Make a Mexican Caesar Salad:

Prepare the dressing by combining the cilantro, jalapeño, mayonnaise, Greek yogurt, lime juice, garlic, sea salt, and freshly cracked black pepper to taste in a blender. Blend, scraping down the sides, until creamy. Taste and re-season as needed. Set aside to let the flavors mingle.

Make the crispy tortilla strips by adding the oil to a small skillet.  Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by placing the tip of a corn tortilla into it; if it bubbles, it’s ready.

Slice the corn tortillas into thin strips.

When the oil is HOT, carefully add tortilla strips to the hot oil, without overcrowding the skillet. Using tongs, stir them until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper-towel-lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips. Set aside until needed.

Make the salad by placing the romaine lettuce in a large bowl. Drizzle some of the well-whisked dressing (to taste) over it and toss to coat evenly.

Pour the dressed romaine lettuce onto a serving plate and top with tomatoes, avocado slices, toasted pepitas, cotija cheese, cilantro, and freshly cracked black pepper to taste.

Serve immediately with dressing on the side.

Print

Mexican Caesar Salad

Course Salad

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Blender
• Small skillet
• Large Bowl

Ingredients

Spicy Cilantro-Lime Dressing:

• 1 cup fresh cilantro chopped
• ½-1 jalapeño seeded, chopped, to taste depending on how spicy you want it
• ¼ cup mayonnaise
• ¼ Greek yogurt
• 2 tbsp avocado oil
• Juice of 1-2 limes to taste
• 1 large clove of garlic chopped
• Sea salt and freshly cracked black pepper to taste

Crispy Tortilla Strips:

• 2-3 tbsp vegetable or avocado oil
• 5 corn street taco tortillas or 2-3 normal-sized, sliced thinly
• Sea salt to taste

Salad:

• 5 cups of romaine hearts coarsely chopped
• A handful of garden cherry tomatoes or grape tomatoes, halved
• 1 avocado peeled, sliced thinly
• 3 tbsp pepitas pumpkin seeds, toasted
• 3 tbsp cotija cheese grated
• Fresh cilantro chopped
• Freshly cracked black pepper to taste

Instructions

• Prepare the dressing by blending the cilantro, jalapeño, mayonnaise, Greek yogurt, lime juice, garlic, sea salt, and freshly cracked black pepper in a blender. Blend, scraping down the sides, until creamy. Taste and re-season as needed. Set aside to let the flavors mingle.
• Make the crispy tortilla strips by adding the oil to a small skillet.  Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla into it; if it bubbles, it’s ready.
• Slice the corn tortillas into thin strips.
• When the oil is HOT, carefully add tortilla strips to the hot oil, without overcrowding the skillet. Using tongs, stir them until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper-towel-lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips. Set aside until needed.
• Make the salad by placing the romaine lettuce in a large bowl. Drizzle some of the well-whisked dressing (to taste) over it and toss to coat evenly.
• Pour the dressed romaine lettuce onto a serving plate and top with tomatoes, avocado slices, toasted pepitas, cotija cheese, cilantro, and freshly cracked black pepper to taste.
• Serve immediately with dressing on the side.