What's For Dinner - Day 12

Mystery Ingredients
Pork Cutlets
Canned Sweet Corn Kernels
Green Bell Pepper
Gouda Cheese

Final Product
Shredded Pork Quesadillas

Pork Cutlets

Canned Sweet Corn Kernels, drained

Green Bell Pepper, diced

Gouda Cheese, shredded

Salt & pepper

Large flour tortillas

Salsa and sour cream, for serving

Season the pork cutlets with salt and pepper on both sides. Cook in a skillet for about 2-3 minutes on each side until it is cooked through. Set aside on a plate and let cool completely.

Once the pork is cooled, cut it into cubes and place in a food processor. Pulse 8-10 times until the pork is finely shredded. Set aside.
Take one of the flour tortillas and sprinkle the shredded pork, the corn, the peppers and the cheese over the whole thing. Place another tortilla on top and cook in a large skillet until crispy and golden brown on each side. Serve immediately with sour cream and salsa.

RATING: ***** (5 stars!)

What's For Dinner - Day 11

Mystery Ingredients
Cauliflower
Mangoes
Whole Chicken Legs
Waffle Cones

Final Product
Fried Chicken and Cauliflower Puree
&
Marinated Mangoes with Yogurt and Waffle Cone Crunch

For the fried chicken:
2 chicken legs, separated into 2 drumsticks and 2 thighs
3 Waffle Cones, finely crushed
1 cup flour
Salt & Pepper
1 tsp paprika
2 eggs
1/4 cup milk
Oil for frying

In a large bowl, mix together the crushed waffle cones, flour, salt, pepper and paprika. In another large bowl, whisk together the eggs, milk, salt and pepper.
Fill a cast iron skillet, or heavy pan about half-way with vegetable or corn oil. Heat to about 350 degrees.  Coat the chicken with the flour mixture, then the eggs, then the flour again. Shake off the excess and carefully drop in the oil. Fry on both sides until dark brown and crispy, and the chicken is cooked through. Remove from the pan and drain on a wire rack.

For the cauliflower puree:
1/2 a head of cauliflower, chopped
1/2 cup chicken broth
1 clove garlic, minced
Salt & pepper
2 tbsp butter
2 tbsp sour cream

Place all ingredients except butter and sour cream in a saucepan and simmer until cauliflower is tender. Transfer all ingredients to a food processor, and add butter and sour cream. Puree until smooth.

For the Marinated Mangoes with Yogurt and Waffle Cone Crunch:
2 mangoes, diced
3 tbsp honey
1 cup plain yogurt
3 Waffle cones, crushed
1 tbsp sugar
2 tbsp Meusli or other granola mix

Marinate the mangoes in the honey for at least 20 minutes. In a bowl, mix together the crushed waffle cones, sugar and Meusli or granola.
Put the yogurt in a dish, and place the mangoes on top. Sprinkle over the waffle cone crunch, and enjoy!

RATING:
Fried Chicken: ***** (5 stars!)
Cauliflower Puree: *** (3 out of 5 stars)
Marinated Mangoes with Yogurt and Waffle Cone Crunch: ***** (5 stars!)

What's For Dinner - Day 10

Mystery Ingredients
Canned chick peas
Canned baby corn spears
Prosciutto
Chicken Thighs
Flour Tortillas

Final Product
Mediterranean Flatbread Pizzas

Canned chick peas (reserve some of the liquid)

1 large garlic clove, minced

1 tbsp salt

1 tsp pepper

1 tbsp toasted sesame seeds

Canned baby corn spears

1/4 cup olive oil (maybe more)

Prosciutto

Chicken Thighs

2 chicken flavored bouillon cubes

Flour Tortillas

Shredded mozzarella cheese

Fresh basil, chopped

Preheat oven to 375 degrees.

In a food processor, place the chick peas, garlic, salt, pepper, sesame seeds, 3 baby corn spears, and 2 tbsp of the reserved chick pea liquid. Pulse until mixture begins to become smooth. With the food processor on, drizzle in the olive oil until the mixture is smooth, but not liquidy. Set aside. 

Poach the chicken thighs in a saute pan in 2 cups of water and the 2 bouillon cubes until cooked through. Remove from the liquid and set aside to cool. 

Spread a thin layer of the chick pea mixture on the flour tortillas. Chop the baby corn spears into coins and sprinkle over the tortillas. Shred the chicken over the tortillas. Chop the prosciutto into strips and sprinkle over the tortillas. Sprinkle the tortillas with the cheese and bake for 10 minutes until crispy.
Sprinkle with fresh basil and serve hot.

RATING: **** (4 out of 5 stars)