Showing posts with label #SundaySupper. Show all posts
Showing posts with label #SundaySupper. Show all posts

Sunday, January 7, 2018

Pork Fingers / #Sunday Supper

Welcome to The Freshman Cook, 2018 and the first recipe of the year! I am so happy you are here!! 
Sitting down and enjoying a meal with family is one of the greatest pleasures of life, and something I love to do whenever possible. Today I am sharing one of our favorite meals to share together, Pork Fingers with homemade French Fries! This meal comes together quickly, can be made ahead of time, when there's a time crunch, and you won't believe how many pork fingers you can eat! They are addicting!

 Pork Fingers w/ Homemade Fries
(feeds 2-3 children or 2 adults)
(printable recipe at end of page)

2-3 pound Pork Loin
1/2 -1 cup Flour
3-4 Eggs
1 sleeve Saltines (4 oz)
1 teaspoon Black Pepper
1 tablespoon Garlic Powder
Potatoes
Dipping Sauces




Cut off any fat that is on the pork loin when you unwrap it. Cut 2-3 slices from the loin, depending on how many you want to make. Cut strips starting along the edge that is the longest.

Gather 2 bowls and a plate. Put a half cup of flour on the plate. In one of the bowls, use a mixer to beat 3-4 eggs. In the other bowl mix together 4 ounces of crushed saltine crackers, 1/2 teaspoon of pepper and 1 tablespoon of garlic powder.


Set up an assembly line with the flour, egg and cracker mix. Dredge the pork fingers through the flour, covering completely, then pull them through the egg, and then into the cracker mix, and roll them around for total coverage.

The fingers can be made ahead of time, and placed on a tray. Keep refrigerated or frozen until you are ready to use them.

While the chicken is in the refrigeration, cut your potatoes. I like all the french fries to be as close to the same size as possible. It helps tremendously with the frying, because they all get done at the same time, and they look much prettier on your plate. This is how I get them to be as close in size as I can: Peel the potatoes. Cut each potato in half. Then cut each half in half. So you have four quarter potatoes. Slice the first one, like above in the third picture. Then slice the other three quarters exactly the same. All four quarters will look like the first one you sliced.

Place the cut potatoes in to a bowl of cold water. Let the water run until the water is clear. Dry potatoes in a couple paper towels, rolling them around until dry. 

Fry the chicken first, and then the fries. The chicken will stay hot longer. Fry at 350 degrees. 

Let the pork fingers drain on a paper towel while the french fries are frying. Take out fries and allow them to drain.

Serve with ranch, sirracha, BBQ sauce, or whatever your favorite dipping sauce is!

Thank you for joining me today! Scroll down just a bit to find an entire list of delicious family meals and desserts to serve for your #SundaySupper!


Sunday Supper Recipes

Super Sunday Entrees

Sweet Sunday Desserts

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.  







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Pork Fingers w/ homemade Fries

ingredients:

2-3 pound Pork Loin
1/2 -1 cup Flour
3-4 Eggs
1 sleeve Saltines
1 teaspoon Black Pepper
1 tablespoon Garlic Powder
Potatoes
Dipping Sauces

instructions:


  1. Cut off any fat that is on the pork loin when you unwrap it. Cut 2-3 slices from the loin, depending on how many you want to make. Cut strips starting along the edge that is the longest.
  2. Gather 2 bowls and a plate. Put a half cup of flour on the plate. In one of the bowls, use a mixer to beat 3-4 eggs. In the other bowl mix together 4 ounces of crushed saltine crackers, 1/2 teaspoon of pepper and 1 tablespoon of garlic powder.
  3. Set up an assembly line with the flour, egg and cracker mix. Dredge the pork fingers through the flour, covering completely, then pull them through the egg, and then into the cracker mix, and roll them around for total coverage.
  4. The fingers can be made ahead of time, and placed on a tray. Keep refrigerated or frozen until you are ready to use them.
  5. While the chicken is in the refrigeration, cut your potatoes. I like all the french fries to be as close to the same size as possible. It helps tremendously with the frying, because they all get done at the same time, and they look much prettier on your plate. This is how I get them to be as close in size as I can: Peel the potatoes. Cut each potato in half. Then cut each half in half. So you have four quarter potatoes. Slice the first one, like above in the third picture. Then slice the other three quarters exactly the same. All four quarters will look like the first one you sliced.
  6. Place the cut potatoes in to a bowl of cold water. Let the water run until the water is clear. Dry potatoes in a couple paper towels, rolling them around until dry.
  7. Fry the chicken first, and then the fries. The chicken will stay hot longer. Fry at 350 degrees.
  8. Let the pork fingers drain on a paper towel while the french fries are frying. Take out fries and allow them to drain.
  9. Serve with ranch, sirracha, BBQ sauce, or whatever your favorite dipping sauce is!
Created using The Recipes Generator









Sunday, December 3, 2017

Gingerbread Cookie Cups w/ Tapioca Pudding / #SundaySupper

There are a lot of things that say Christmas, but nothing says it more to me than gingerbread! I love the combination of gingerbread and tapioca together and I think you will also! This recipe for Gingerbread Cookie Cups w/ Tapioca Pudding is perfect for large groups. The recipe can be made in stages over the period of a couple days, if needed! They keep well in the fridge also!

 We are celebrating Buffet Menu Ideas today, and this recipe works great for large groups, as well as small. The cookie cups are festive and full of color, making your buffet table stand out beautifully! 

Gingerbread Cookie Cups w/ Tapioca Pudding
(printable recipe at end of page)
(makes 20-24)
 
Gingerbread Cups
1/2 cup Shortening
1/2 cup Sugar
1 teaspoon Baking Powder
1 teaspoon Ground Ginger
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves
1/2 cup Molasses
1 Egg
1 tablespoon Vinegar
2 1/2 cups Flour

Tapioca Pudding 
1/3 cup small pearl Tapioca
3/4 cup Water
2 1/4 cups 2% Milk
1/4 teaspoon Salt
2 Eggs, separated
1/2 cup Sugar, divided
1/2 teaspoon Vanilla

Royal Frosting
find recipe here




Beat together the shortening, sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Scrape the bowl, and then add the molasses, egg and vinegar and combine the ingredients. Start adding the flour, a little at a time, until combined. Divide the dough in half and wrap in plastic. Chill in refrigerator for 3 hours.
Using a mini cupcake pan, roll the dough into small balls and place in pan. Bake at 375 degrees for 5-6 minutes. Stick a toothpick into the balls to check to see if they are done.
Immediately use an object with a rounded end, and insert into the balls creating an edge and an indentation in the ball. If the gingerbread is not cooked enough, place back in oven for 2-3 minutes, and after taking them from the oven, once again use the round ended object to indent again. Let cool, then place in a container to keep fresh.
Soak the tapioca pearls in a pan with the water for 30 minutes. After that add the milk, salt, and a 1/4 cup of the sugar. Lightly beat the egg yolks, and add them also. Stir over medium heat until boiling. Then turn to very low and simmer uncovered for 10-15 minutes. Stir often. 
Beat the remaining egg whites and remaining 1/4 cup of sugar until soft peaks appear. Temper the whites by softly adding 3/4 cup of the hot tapioca to the whites, stir once, and then add back into the saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Cool completely.
Prepare royal icing. Cut recipe in half. Find recipe here. Pipe royal icing around the top of the cookie cup.
Place cookie cup face down into a small bowl of decor.
Twist or push down to get sprinkles to hold.
 Fill with cooled tapioca pudding. Sprinkle with nutmeg.
Thank you for dropping by today! 



Doing some entertaining during the holidays?

Check out all these awesome Menu Ideas for your Holiday Buffets from the #SundaySupper family:

Buffet Menu Ideas #SundaySupper

Abundance of Appetizers

Sundry of Savory Dishes

Desserts by the Dozen

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.



Gingerbread Cookie Cups w/ Tapioca Pudding

ingredients:

Gingerbread Cups
  • 1/2 cup Shortening
    1/2 cup Sugar
    1 teaspoon Baking Powder
    1 teaspoon Ground Ginger
    1/2 teaspoon Baking Soda
    1/2 teaspoon Ground Cinnamon
    1/2 teaspoon Ground Cloves
    1/2 cup Molasses
    1 Egg
    1 tablespoon Vinegar
    2 1/2 cups Flour
Tapioca Pudding
  • 1/3 cup small pearl Tapioca
    3/4 cup Water
    2 1/4 cups 2% Milk
    1/4 teaspoon Salt
    2 Eggs, separated
    1/2 cup Sugar, divided
    1/2 teaspoon Vanilla
Royal Icing
  • 6 Ounces Warm Water 
    5 tablespoons Meringue Powder
    1 teaspoon Cream of Tartar
    2.25 pounds Confectioner's Sugar

instructions:


  1. Beat together the shortening, sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Scrape the bowl, and then add the molasses, egg and vinegar and combine the ingredients. Start adding the flour, a little at a time, until combined. Divide the dough in half and wrap in plastic. Chill in refrigerator for 3 hours.
  2. Using a mini cupcake pan, roll the dough into small balls and place in pan. Bake at 375 degrees for 5-6 minutes. Stick a toothpick into the balls to check to see if they are done.
  3. Immediately use an object with a rounded end, and insert into the balls creating an edge and an indentation in the ball. If the gingerbread is not cooked enough, place back in oven for 2-3 minutes, and after taking them from the oven, once again use the round ended object to indent again. Let cool, then place in a container to keep fresh.
  4. Soak the tapioca pearls in a pan with the water for 30 minutes. After that add the milk, salt, and a 1/4 cup of the sugar. Lightly beat the egg yolks, and add them also. Stir over medium heat until boiling. Then turn to very low and simmer uncovered for 10-15 minutes. Stir often.
  5. Beat the remaining egg whites and remaining 1/4 cup of sugar until soft peaks appear. Temper the whites by softly adding 3/4 cup of the hot tapioca to the whites, stir once, and then add back into the saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Cool completely.
  6. Prepare royal icing. Cut recipe in half. Find recipe here. Pipe royal icing around the top of the cookie cup.
  7. Place cookie cup face down into a small bowl of decor.
  8. Twist or push down to get sprinkles to hold.
  9.  Fill with cooled tapioca pudding. Sprinkle with nutmeg.
Created using The Recipes Generator

Sunday, November 12, 2017

Holiday Breakfast Casserole / #SundaySupper


Casseroles are a great dish for your busy holiday mornings because of their make ahead convenience, and their ability to feed many people at one time. This Holiday Breakfast Casserole does those things and it uses packaged breakfast rolls for even greater ease in preparation.

Holiday Breakfast Casserole
 (feeds approx. 6-8)
  (printable recipe at end of page)
1-8oz. package Orange Rolls
1/2 cup Orange flavored Cranberries
1/4 cup Chopped Pecans
1 teaspoon Cinnamon
1/8 teaspoon Salt
2 cups Milk
2 tablespoons Butter
1 Egg, beaten
2 teaspoon Orange Extract
1 tablespoon Dark Brown Sugar
1/3 cup Confectioners Sugar
1-2 tablespoons No Pulp Orange Juice
1/4 teaspoon Orange Extract (if desired)



Preheat oven to 350 degrees.
Cook the orange rolls according to the package directions. Once the rolls come out of the oven, add the orange frosting as directed. Set aside to cool.
 Once cooled, cut rolls into small cubes. Place in 9x13 baking pan. 
In a medium bowl mix together the cranberries, chopped pecans, cinnamon and salt. Use a large spoon to mix all the dry ingredients together with the rolls. Heat the milk and butter in a medium saucepan until warm. Add beaten egg, sugar and extract to the milk and butter.  Mix together. Pour into baking dish over the dry ingredients.
Bake for 30-40 minutes. Make glaze by mixing together the confectioners sugar, orange juice, and if you want even more orange flavor, add the orange extract. If you are happy with the intensity of the orange flavor, omit the extract.  Set aside. Check to see if the casserole is done, by checking the middle with a toothpick. 
 Remove from oven and drizzle with Orange Glaze.

 Thank you for stopping by today!




We are all about casseroles today at #SundaySupper! Check out all these other tasty Holiday Casserole Recipes. Perfect for your holiday recipe planning!













Holiday Casserole Recipes #SundaySupper

Breakfast Casseroles

Classic Casseroles

Creative Casseroles

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.


Holiday Breakfast Casserole

ingredients:


  • 1-8oz. package Orange Rolls
    1/2 cup Orange flavored Cranberries
    1/4 cup Chopped Pecans
    1 teaspoon Cinnamon
    1/8 teaspoon Salt
    2 cups Milk
    2 tablespoons Butter
    1 Egg, beaten
    2 teaspoon Orange Extract
    1 tablespoon Dark Brown Sugar
    1/3 cup Confectioners Sugar
    1-2 tablespoons No Pulp Orange Juice
    1/4 teaspoon Orange Extract (if desired)

instructions:


  1. Preheat oven to 350 degrees.
  2. Cook the orange rolls according to the package directions. Once the rolls come out of the oven, add the orange frosting as directed. Set aside to cool.
  3.  Once cooled, cut rolls into small cubes. Place in 9x13 baking pan.
  4. In a medium bowl mix together the cranberries, chopped pecans, cinnamon and salt. Use a large spoon to mix all the dry ingredients together with the rolls. Heat the milk and butter in a medium saucepan until warm. Add beaten egg, sugar and extract to the milk and butter.  Mix together. Pour into baking dish over the dry ingredients.
  5. Bake for 30-40 minutes. Make glaze by mixing together the confectioners sugar, orange juice, and if you want even more orange flavor, add the orange extract. If you are happy with the intensity of the orange flavor, omit the extract.  Set aside. Check to see if the casserole is done, by checking the middle with a toothpick.
  6.  Remove from oven and drizzle with Orange Glaze.

HolidayCasserole Recipes #SundaySupper

Breakfast Casseroles

Classic Casseroles

Creative Casseroles

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
Created using The Recipes Generator

Sunday, November 5, 2017

Pork Fried Rice / #SundaySupper

Today's Sunday Supper is a special one. We are honoring a member of the #SundaySupper group that passed away last year, by either recreating some of his meals, or creating some gluten free meals of our own. TR Crumbley was a gluten free blogger and a loved member of the Sunday Supper family.
This meal is also a celebration of Gluten Free Holiday Recipes, and I think this is a fantastic one! It would be perfect for dinner during the holidays, because a lot of the recipe can be cooked ahead of time, and put together quickly! I made this pork fried rice dish because it is one of my favorite meals! I have made it many times. Sometimes I will add other veggies if I am feeling like it. I researched all the ingredients, and as far as I am aware, all of them are gluten free, but please check them out yourself if any are in question. I did use a gluten free rice, Mahatma Brand, which is always gluten free.
Gluten Free Pork Fried Rice

(Printable recipe at end of page)
(Makes 2 meals)
2.58 pounds Pork Loin
Mazzola Canola Cooking Spray
1 teaspoon Minced Garlic
Ground Pepper
2-3 Green Onions (chopped)
2/3 cup Yellow Corn
1 slice Yellow Onion (1/4" thick, chopped)
1 tablespoon Butter
2 cups cooked Jasmine Rice
1 teaspoon Minced Garlic
Black Pepper
Soy Sauce (Kikkoman has a Gluten Free one)


 Preheat oven to 350 degrees.
Spray 8x11" pyrex dish with Canola Oil spray. I cooked a 2.5 pound pork so I would have extra for another meal. You will need 9-10 ounces for 2 orders of Pork Fried Rice. Rub minced Garlic over both sides of pork. Sprinkle both sides with ground black pepper. Add approx. 1 inch of water to pan. Cover with foil. Bake until pork reaches 145 degrees. Remove from oven and let rest for 20-30 minutes as pork continues to cook in pan. Cut 9-10 ounces from the large piece of pork. Trim and cut into small bite sized pieces.
Let a tablespoon of butter melt in a frying pan. Add the rice, green onions, white onions, and corn. Set temperature to medium.
Add pork to the pan. Turn heat up to medium high.
Mix eggs with a hand blender or a fork.
 Your pan should look like above. As the heat is turned up the pan starts to get crispy on the bottom. Stir as much as you can.
Add the eggs to middle of pan.
Mix eggs in to the pork mix until eggs are cooked.
Serve with a drizzle of soy sauce on top. Enjoy!




Find more tasty Gluten Free recipes below:

Gluten Free Holiday Recipes #SundaySupper

Sleigh Ride Starters

Seasons Greetings Sides

Making Things Merry Main Dish

Decking the Halls Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pork Fried Rice

ingredients:


  • 2.58 pounds Pork Loin
  • Mazzola Canola Cooking Spray
  • 1 teaspoon Minced Garlic
  • Ground Pepper
  • 2-3 Green Onions (chopped)
  • 2/3 cup Yellow Corn
  • 1 slice Yellow Onion (1/4" thick, chopped)
  • 1 tablespoon Butter
  • 2 cups cooked Jasmine Rice
  • 1 teaspoon Minced Garlic
  • Black Pepper
  • Soy Sauce (Kikkoman has a Gluten Free one)

instructions:


  1. Preheat oven to 350 degrees.
  2. Spray 8x11" pyrex dish with Canola Oil spray. I cooked a 2.5 pound pork so I would have extra for another meal. You will need 9-10 ounces for 2 orders of Pork Fried Rice. Rub minced Garlic over both sides of pork. Sprinkle both sides with ground black pepper. Add approx. 1 inch of water to pan. Cover with foil. Bake until pork reaches 145 degrees. Remove from oven and let rest for 20-30 minutes as pork continues to cook in pan. Cut 9-10 ounces from the large piece of pork. Trim and cut into small bite sized pieces.
  3. Let a tablespoon of butter melt in a frying pan. Add the rice, green onions, white onions, and corn. Set temperature to medium.
  4. Add pork to the pan. Turn heat up to medium high.
  5. Mix eggs with a hand blender or a fork.
  6. Your pan should look like above. As the heat is turned up the pan starts to get crispy on the bottom. Stir as much as you can.
  7. Add the eggs to middle of pan.
  8. Mix eggs in to the pork mix until eggs are cooked.
  9. Serve with a drizzle of soy sauce on top. Enjoy!
Created using The Recipes Generator