Southwestern Orzo / #SundaySupper

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This Southwestern Orzo is by far the best pasta type salad I have ever had! If you like orzo, you probably already know how tasty it is served hot, but have you ever had it cold? I know you will love it too! It is full of fresh vegetables, like white onion, red pepper, and pan fried corn, seasoned with salsa, lime, chipotle seasoning and cilantro. Add in some black beans, and top it all with Queso Fresco for a tasty, yummy side dish. You will love it and your friends will beg you for the recipe!

Southwestern Orzo

(serves 2-3)
(printable recipe at end of page)

4 cups Chicken Broth
1/4 pound uncooked Orzo

1/4 cup Corn Kernels

2 tablespoon White Onion (chopped small)

1/4 cup Red Pepper (chopped small)

1-2 sprigs of Fresh Cilantro

1/4 cup Black Beans, low sodium (drained and rinsed) 

1/4-1/2 cup Salsa

Sprinkle of Chipotle Seasoning( I used Mrs. Dash)

Juice from 1/2 lime

Queso Fresco

Fresh Avocado

You can follow the directions on your package of orzo for cooking. I substituted chicken broth for the water when I cooked this recipe. The difference in taste was awesome. Since this recipe is only for two people, I used 32 ounces of chicken broth, and a 1/4 pound of orzo. Once the broth is boiling, add the pasta, and wait for it to reboil. Start your timer now for 8 minutes. Stir it frequently while cooking. Remove and drain. I let it cool completely, then put it in the fridge until I was ready to put it together the next morning. 

Pan fry the corn in a little butter until done. Let cool.

Chop onion into small pieces.

Chop red pepper into small pieces. If you like red peppers a little softer than raw, then pan fry them in a little butter until they reach the level of softness you want. Let cool.

  Chop cilantro. I only used 2-3 leaves.

Start putting the dish together by pouring the orzo into a large bowl. Add the corn, chopped onions and red peppers. Then add the black beans, salsa, chipotle seasoning, lime and cilantro. Mix together.

 Add cheese and avocado just before serving! 


The true beauty of this recipe is that you can change the ingredients to suit your taste preferences. If you don't like black beans, add the beans you like. If you prefer red onions, use them instead! If you don't like cilantro, use Italian parsley. Substitute what you like!


I did a few things different in this recipe than I usually do. I like to make everything from scratch, but like you, I don't really have the time. So this time I went with the canned beans, but I chose low sodium. The high amounts of sodium is why I don't like to use canned goods, and I was so happy to see low sodium available. I also used frozen corn. This is usually a no-no for me! Whenever it is available, I like fresh. But I had some left in the freezer, and saw no reason to waste it. Besides, the corn is not the star of this recipe, and the frozen corn made it much quicker to put together! ( plus it tasted really good!) Another plus!!

As always, if you have any questions about this recipe, please email me at thefreshmancook@hotmail.com!

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Scroll down to find more tasty orzo recipes from the Sunday Supper Family! They all look so tasty!

Orzo Pasta Recipes

• Beef with Onion Gravy Orzo by Cindy’s Recipes and Writings
• Greek Orzo Pasta Salad with Chicken by Sunday Supper Movement
• One Pot Italian Sausage Orzo with Spinach by A Kitchen Hoor’s Adventures
• Orzo Risotto with Asparagus and Shrimp by Delaware Girl Eats
• Orzo Salad with Watermelon and Feta by Positively Stacey
• Elegant Orzo Shrimp & Vegetable Salad Stuffed Avocados by Kudos Kitchen by Renee
• Orzo with Provencal Pesto by Cooking Chat
• Rice Pilaf Amandine by Palatable Pastime
• Roasted Vegetable Salad with Orzo, Mozzarella and Basil by That Skinny Chick Can Bake
• Southwestern Orzo by The Freshman Cook
• Stovetop Orzo Macaroni and Cheese by Pies and Plots
• Summer Vegetable Orzo Pasta Salad by My Fearless Kitchen

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. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Author: The Freshman CookPin it

ingredients:

4 cups Chicken Broth

1/4 pound uncooked Orzo

1/4 cup Corn Kernels

2 tablespoon White Onion (chopped small)

1/4 cup Red Pepper (chopped small)

1-2 sprigs Fresh Cilantro

1/4 cup Black Beans, low sodium (drained and rinsed) 

1/4-1/2 cup Salsa

Sprinkle of Chipotle Seasoning( I used Mrs. Dash)

Juice from 1/2 lime

Queso Fresco

Fresh Avocado

instructions:

1. You can follow the directions on your package of orzo for cooking. I substituted chicken broth for the water when I cooked this recipe. The difference in taste was awesome. Since this recipe is only for two people, I used 32 ounces of chicken broth, and a 1/4 pound of orzo. Once the broth is boiling, add the pasta, and wait for it to reboil. Start your timer now for 8 minutes. Stir it frequently while cooking. Remove and drain. I let it cool completely, then put it in the fridge until I was ready to put it together the next morning. 
2. Pan fry the corn in a little butter until done. Let cool.
3. Chop onion into small pieces.
4. Chop red pepper into small pieces. If you like red peppers a little softer than raw, then pan fry them in a little butter until they reach the level of softness you want. Let cool.
5.  Chop cilantro. I only used 2-3 leaves.
6. Start putting the dish together by pouring the orzo into a large bowl. Add the corn, chopped onions and red peppers. Then add the black beans, salsa, chipotle seasoning, lime and cilantro. Mix together.
7.  Add cheese and avocado just before serving.

1. The true beauty of this recipe is that you can change the ingredients to suit your taste preferences. If you don't like black beans, add the beans you like. If you prefer red onions, use them instead! If you don't like cilantro, use Italian parsley. Substitute what you like!

https://www.thefreshmancook.com/2018/04/southwestern-orzo-sundaysupper.html

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Pull Apart North Carolina BBQ Sliders / #SundaySupper

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Pull Apart Sliders are pretty new on the culinary scene, and if you haven't tried them yet, you will want to! Their flavor combinations are unlimited, and they are little and cute, making them a fun food to make and eat! Today I made Pull Apart North Carolina BBQ Sliders to share with you! I also added a Cole Slaw Dip for you to dip them in if you would like. I just can't have BBQ without slaw!

These sliders are easy to make, but they do take a little bit of prep time. However the sauce and the pork can be made ahead of time, making the recipe even easier. You will have some left over BBQ sauce when you are done, but it will keep. If you are not a NC BBQ sauce fan, use whatever is your flavor favorite!

These would make the perfect party food for the Final Four game !

Pull Apart North Carolina BBQ Sliders

(printable recipe at end of post)

(makes 8 sliders)

Vinegar BBQ Sauce

4 ounces Applewood Bacon (cut into large chunks)

3/4 cup Beef Stock

1 1/2 cups Apple Cider Vinegar

1/2 cup White Vinegar

1/4 cup packed Dark Brown Sugar

1/4 cup Ketchup

2 teaspoons Red Pepper Flakes

1 teaspoon Chipotle Chile Powder

salt

BBQ

approx. 2 pound Pork Tenderloin
2 teaspoon minced Garlic 

Southern Slaw Dip

2 tablespoons Mayonnaise
2 teaspoons Sour Cream
1 teaspoons Apple Cider Vinegar
shake of Pepper
shake of Salt
2 1/2 teaspoons of Mustard
2-3 cups Southern Slaw Mix

Additional Ingredients
Red Onion
Club Rolls
Provolone Cheese

Start by making the BBQ sauce. Cut the uncooked bacon into several large pieces, and place in a medium sauce pan. Add the beef stock, both vinegar's, sugar, ketchup, red pepper flakes, chipotle chile pepper and salt.

Bring the mix to a boil, then reduce to medium low heat. Simmer approx 15 minutes until the bacon renders it's fat. Remove from heat and set aside for approx. 20 minutes to allow flavors to develop. Remove bacon from sauce and throw away.

Remove silver skin and any fat pieces from the tenderloin. This recipe is just as delicious if you prefer to use pork loin. I have used both, and they taste fantastic. Tenderloin is known to be a bit more tender, but if you use pork loin and tenderize it, it will taste just as good, in my opinion. Sprinkle the minced garlic on top of the loin and use your fingers to spread it around the entire loin. Bake at 350 degrees until the pork reaches 145 degrees.

While the pork is cooking, slice some of the red onion, and cut into small pieces to fit on the buns.

Once the pork comes out of the oven, let it rest for approx. 10 minutes, then start shredding it with a fork. I like using the fork because I like the way the meat looks. Feel free to use a food processor to shred it if you prefer.

 Place the shredded pork in a large frying pan on medium low heat. Add enough of the BBQ sauce so pork is covered and wet. If you are not sure on the amount to add, start adding a small amount first, and you can add more as needed. Turn the heat to medium high for 2-3 minutes. Then allow mix to simmer for 5-10 minutes.

 Place bottom of buns in a pan or on a sheet pan.

Start adding BBQ to top of rolls. You do not want the BBQ to be very wet at this time. If it still is, drain the extra sauce before adding pork to the buns.

 Add a 3-4 slices of red onion to each sandwich. Top each bun with a pickle.

Top each sandwich with a slice of provolone.

Spread the tops of the buns with the melted butter. Place in 400  degree oven for 10-15 minutes. Check your sliders after 10 minutes to ensure they are alright and not burning.

Start pulling the sliders apart from one another and enjoy!

I came up with this slaw dip because if you are a BBQ lover, you are probably looking for some cole slaw right about now. The recipe is basically chopped cole slaw with some sour cream added to give it a dip consistency. After pulling your slider apart, dip it into the slaw dip for a great taste sensation! 

Thanks for joining me today for this fun and tasty recipe! I hope you give it a try, and if you ever have any questions, feel free to leave them in the comment section.

Scroll down a bit and find a few more tasty pull apart slider recipes from members of the SundaySupper family, that I know you will love! They are such fun!

Pull Apart Sliders for a Crowd

• Beef Dip Sliders by A Kitchen Hoor’s Adventures
• Bolognese Pull Apart Sliders by Sunday Supper Movement
• Corned Beef Sliders by That Skinny Chick Can Bake
• Pull Apart North Carolina BBQ Sliders by The Freshman Cook
• Peanut Butter Banana S’mores Sliders by Pies and Plots

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. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 Pull Apart Sliders for a CrowdYield: 8 slidersAuthor: The Freshman CookPin it

Pull Apart North Carolina BBQ Sliders

ingredients:

Vinegar BBQ Sauce

4 ounces Applewood Bacon (cut into large chunks)

3/4 cup Beef Stock

1 1/2 cups Apple Cider Vinegar

1/2 cup White Vinegar

1/4 cup packed Dark Brown Sugar

1/4 cup Ketchup

2 teaspoons Red Pepper Flakes

1 teaspoon Chipotle Chile Powder

salt

BBQ

approx. 2 pound Pork Tenderloin

2 teaspoon minced Garlic 

Southern Slaw Dip

2 tablespoons Mayonnaise

2 teaspoons Sour Cream

1 teaspoons Apple Cider Vinegar

shake of Pepper

shake of Salt

2 1/2 teaspoons of Mustard

2-3 cups Southern Slaw Mix

Additional Ingredients

Red Onion

Club Rolls

Provolone Cheese

instructions:

1. Start by making the BBQ sauce. Cut the uncooked bacon into several large pieces, and place in a medium sauce pan. Add the beef stock, both vinegar's, sugar, ketchup, red pepper flakes, chipotle chile pepper and salt.
2. Bring the mix to a boil, then reduce to medium low heat. Simmer approx 15 minutes until the bacon renders it's fat. Remove from heat and set aside for approx. 20 minutes to allow flavors to develop. Remove bacon from sauce and throw away.
3. Remove silver skin and any fat pieces from the tenderloin. This recipe is just as delicious if you prefer to use pork loin. I have used both, and they taste fantastic. Tenderloin is known to be a bit more tender, but if you use pork loin and tenderize it, it will taste just as good, in my opinion. Sprinkle the minced garlic on top of the loin and use your fingers to spread it around the entire loin. Bake at 350 degrees until the pork reaches 145 degrees.
4. While the pork is cooking, slice some of the red onion, and cut into small pieces to fit on the buns.
5. Once the pork comes out of the oven, let it rest for approx. 10 minutes, then start shredding it with a fork. I like using the fork because I like the way the meat looks. Feel free to use a food processor to shred it if you prefer.
6.  Place the shredded pork in a large frying pan on medium low heat. Add enough of the BBQ sauce so pork is covered and wet. If you are not sure on the amount to add, start adding a small amount first, and you can add more as needed. Turn the heat to medium high for 2-3 minutes. Then allow mix to simmer for 5-10 minutes.
7.  Place bottom of buns in a pan or on a sheet pan.
8. Start adding BBQ to top of rolls. You do not want the BBQ to be very wet at this time. If it still is, drain the extra sauce before adding pork to the buns.
9.  Add a 3-4 slices of red onion to each sandwich. Top each bun with a pickle.
10. Top each sandwich with a slice of provolone.
11. Spread the tops of the buns with the melted butter. Place in 400  degree oven for 10-15 minutes. Check your sliders after 10 minutes to ensure they are alright and not burning.
12. Start pulling the sliders apart from one another and enjoy!
13. I came up with this slaw dip because if you are a BBQ lover, you are probably looking for some cole slaw right about now. The recipe is basically chopped cole slaw with some sour cream added to give it a dip consistency. After pulling your slider apart, dip it into the slaw dip for a great taste sensation! 

http://www.thefreshmancook.com/2018/03/pull-apart-north-carolina-bbq-sliders.html

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Stuffed Cheese Puffs / #SundaySupper

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Today for Sunday Supper we are celebrating foods that you will want to serve at an Award Show Party! So we all brought out our fancy foods because living fancy is fun and tasty!
These Stuffed Cheese Puffs are full of wonderful flavor and are easy to make. You can make the cheese puffs a couple days ahead of time, and the filling can be made the day before you plan to serve them. Put everything together the day of the party!

Stuffed Cheese Puffs
(makes 25-30 puffs)
(recipe at end of page)

Cheese Puffs
1 cup Water
1/2 cup Butter
3/4 teaspoon Dried Basil, crushed
1/4 teaspoon Garlic Salt
1/8 teaspoon Ground Red Pepper
1 cup Flour
4 Eggs
1/2 cup shredded Gruyere Cheese

Filling
8 ounces Brie Cheese, cut rind off
8 ounces Cream Cheese, softened
1 1/2 ounces Pecans, chopped
2 ounces Yellow Onion, diced
1 raw large Shrimp per cheese puff

Shrimp
1-2 teaspoons Butter
1 teaspoon Minced Garlic
Black Pepper

Sauce
2 ounce Cream Cheese
4 teaspoons Lemon Juice
4 teaspoons Orange Juice

Use a medium saucepan and combine the water and butter. Using high heat, add the basil, garlic salt and red pepper. 

Bring to a boil. Add flour all at once and stir until the flour comes together in a ball. The ball needs to be firm, so it won't fall apart. Remove from heat and cool for 5 minutes. 

Add eggs, one at a time, beating egg until it is completely incorporated and smooth. 

Stir in cheese.

Using a 1 teaspoon scoop, scoop the dough onto a greased baking sheet. Bake at 400 degrees for 30 minutes or until they have a golden color. Let puffs sit in oven for 10 minutes after turning it off. Remove from oven and cool completely. These can be made  a day or two ahead of time. 

Clean, peel and devein shrimp. Saute shrimp in butter, minced garlic and black pepper. Cook for 2-3 minutes.

Drain butter from pan and turn the heat up. Flip the shrimp over as they cook and get crisp on both sides.

Mix together the brie, cream cheese, pecans and onion. 

Take each shrimp and cut off the top part. The top will go on the Stuffed Cheese Puffs. You will need 1 top of shrimp for each cheese puff. Chop up the rest of the piece into small pieces and set aside. Add the small cut pieces to the cheese, pecan and onion mix and stir together.

Cut off the very top of each cheese puff. Remove bread inside of puff and discard. Place filling in cream puff. Add top part of shrimp to each puff.

Mix together the cream cheese, lemon juice and orange juice.

Drizzle sauce over each cheese puff, and enjoy!

Scroll down a bit to find more tasty recipes that are perfect for viewing the upcoming award shows or any event!

Thank you for joining me today!

Fancy Finger Foods for Awards Show Parties

Best Meat Finger Food

• Blini with Smoked Salmon (or Gravlax) by Caroline’s Cooking
• Crab Stuffed Pastry Cups by Our Good Life
• Greek Shrimp Skewers by Jersey Girl Cooks
• Jerk Shrimp & Avocado Bites by Books n’ Cooks
• Mini Fried Chicken and Waffles by Tara’s Multicultural Table
• Tempura Chicken Nuggets by A Day in the Life on the Farm

Visual Effects in a Veggie Finger Food

• Butternut Squash Squares by Cindy’s Recipes and Writings
• Mushroom Chevre Crostini by A Kitchen Hoor’s Adventures
• Prosciutto Wrapped Asparagus with Boursin by That Skinny Chick Can Bake
• Stuffed Cheese Puffs by The Freshman Cook
• Vegetarian Stuffed Mushroom Recipe by Sunday Supper Movement

Supporting Role Sweet Finger Food

• Classic Shortbread Cookies by Wild Wild Whisk
• Pistachio Financiers by Pies and Plots

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.

Follow The Freshman Cook :

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Here are some other recipes for party fun:

Champagne Cake Balls

Cranberry Champagne Cocktail

Festive Shrimp Bites

Author: The Freshman CookPin it

Stuffed Cheese Puffs

ingredients:

Cheese Puffs

1 cup Water

1/2 cup Butter

3/4 teaspoon Dried Basil, crushed

1/4 teaspoon Garlic Salt

1/8 teaspoon Ground Red Pepper

1 cup Flour

4 Eggs

1/2 cup shredded Gruyere Cheese

Filling

8 ounces Brie Cheese, cut rind off

8 ounces Cream Cheese, softened

1 1/2 ounces Pecans, chopped

2 ounces Yellow Onion, diced

1 raw large Shrimp per cheese puff

Shrimp

1-2 teaspoons Butter

1 teaspoon Minced Garlic

Black Pepper

Sauce

2 ounce Cream Cheese

4 teaspoons Lemon Juice

4 teaspoons Orange Juice

instructions:

1. Use a medium saucepan and combine the water and butter. Using high heat, add the basil, garlic salt and red pepper. 
2. Bring to a boil. Add flour all at once and stir until the flour comes together in a ball. The ball needs to be firm, so it won't fall apart. Remove from heat and cool for 5 minutes. 
3. Add eggs, one at a time, beating egg until it is completely incorporated and smooth. 
4. Stir in cheese.
5. Using a 1 teaspoon scoop, scoop the dough onto a greased baking sheet. Bake at 400 degrees for 30 minutes or until they have a golden color. Let puffs sit in oven for 10 minutes after turning it off. Remove from oven and cool completely. These can be made  a day or two ahead of time.
6. Clean, peel and devein shrimp. Saute shrimp in butter, minced garlic and black pepper. Cook for 2-3 minutes.
7. Drain butter from pan and turn the heat up. Flip the shrimp over as they cook and get crisp on both sides.
8. Mix together the brie, cream cheese, pecans and onion. 
9. Take each shrimp and cut off the top part. The top will go on the Stuffed Cheese Puffs. You will need 1 top of shrimp for each cheese puff. Chop up the rest of the piece into small pieces and set aside. Add the small cut pieces to the cheese, pecan and onion mix and stir together.
10. Cut off the very top of each cheese puff. Remove bread inside of puff and discard. Place filling in cream puff. Add top part of shrimp to each puff.
11. Mix together the cream cheese, lemon juice and orange juice.
12. Drizzle sauce over each cheese puff

http://www.thefreshmancook.com/2018/02/stuffed-cheese-puffs-sundaysupper.html

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Pork Fingers / #Sunday Supper

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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

• Beef-Barley Skillet by Wholistic Woman
• Braised Lamb Shanks by Caroline’s Cooking
• Breakfast Pizza by A Kitchen Hoor’s Adventures
• Chicken Zucchini Pasta by April Golightly
• Creamy Lemon Pepper Chicken Spaghetti by The Bitter Side of Sweet
• Dutch Oven Braised Beef Pot Roast by Kudos Kitchen by Renee
• Ground Beef Stroganoff Skillet Recipe by Sunday Supper Movement
• Instant Pot Pork & Peppers Stew by My Life Cookbook
• Lemon Ricotta Spaghetti with Peas by Cricket’s Confections
• One Pot Taco Pasta by Life Tastes Good
• Pan-Fried Scallops with Vegetables by Our Good Life
• Panko and Parmesan Crusted Pork Chops by Jersey Girl Cooks
• Pork Fingers by The Freshman Cook
• Shepherd’s Pie Potato Skins by Fantastical Sharing of Recipes
• Skillet Chicken Parmesan by Hardly A Goddess
• Slow Cooker Irish Lamb Stew by Cooking Chat
• Spicy Shrimp Soup by Pies and Plots
• Turkey Fennel Skillet Dinner by Cindy’s Recipes and Writings

Sweet Sunday Desserts

• Butterscotch Pudding by Baking Sense
• Dark Chocolate S’mores Crack by Wild Wild Whisk
• Homemade Chunky Monkey Ice Cream by Bites of Wellness
• Mocha Chocolate Chip Cookie Ice Box Cake by That Skinny Chick Can Bake
• Simple Cocoa-Spice Cake by A Little Fish in the Kitchen

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.  

Author: The Freshman CookPin it

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!

http://www.thefreshmancook.com/2018/01/pork-fingers-sunday-supper.html

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