Smothered Pork Schnitzel.


Last week in the groceries Philippe picked up some pre breaded pork schnitzel. He cooked them up one night so he could take one for lunch. He didn’t end up taking it because he thought that it needed some flavour. So I thought a little and passed my idea on to my BFF and she thought it sounded great. Peepers, onions and mushrooms under a blanket of melty cheese. She had only one thing that she would add. BBQ sauce!!! It was amazing. So much flavour.
Here is how I did it.

4-6 pre breaded pork cutlets. You can bread your own if you like
2 bell peppers, your choice of colour, sliced
1 large onion, sliced
3-4 cloves of garlic, minced
1/2 a carton of button mushrooms, sliced
1/4-1/2 c of BBQ sauce of your choice
1 c shredded cheese, like mozzarella or Havarti


Pan fry your pork In a shallow pan with olive oil covering your pan, when done place on a cooling rack with a cookie sheet underneath.
Sauté the garlic until fragrant. Add the onions and peppers. Then Add the mushrooms and cook all the veggies until very tender. Add the BBQ sauce and simmer for about 5 – 10 min.
Place a good amount of the veggie mixture on each cutlet. Cover with cheese and broil on high until the cheese is all melty. If your meat has sat and needs warmed a little you can bake it on 375 for 15 min or so.

The was awesome! I served it with mashed sweet potato, but would be good served in between a piece of crusty bread.
Enjoy, ~Tina


Stuffed Pepper Casserole


I live the idea of a stuffed pepper, but I find the texture of the pepper is to overwhelming for me. I looked around Pintrest to see what I could find and made up my own recipe.

Here is the recipe:
3/4 lb of ground beef, you could easily use ground turkey too
2 cups of cooked white or brown rice
3 bell peppers any colour, chopped
1 medium onion, chopped
2-3 cloves of garlic, minced
1 14.5 oz of petite diced tomatoes
1/2 a jar of Spaghetti sauce
S & P to taste


In a large pan cook the beef, season with salt and pepper, drain if needed. Add the peppers, onions and garlic and let me sauté until the veggies are tender. Add the tomatoes and the spaghetti sauce. Mix we’ll add the salt and pepper. Stir in the cooked rice and mix very well. Place in a casserole dish. I sprayed mine with a little Pam so it would not stick. Add the cheese on top.
Cook in the oven at 350 for about 30-45 min. I made mine early in the after noon and put it in the fridge. It warmed up in less then a hour.

This is a great meal this time of year, especially here in Windsor where peppers are in abundance.