Homemade Egg Noodles

Homemade Egg Noodles

2 cups flour (all purpose)

1/4 teaspoon salt

2 medium eggs

1/4 cup water

In a large bowl combine the flour and salt. Make a hole in the flour, like a well. Crack the eggs into the hole. Using you hands or large spoon mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough. 

Knead the dough a few minutes to get it nice and smooth (5-10 min.) You may need to dust it with a little flour to keep it from sticking to your hands. When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes. This is to relax the gluten in the dough, making it easier to roll out.

Use a rolling pin and a floured surface roll dough out real thin, as the noodles will poof out when they cook. Cut into strips or the the shape you want. Let the noodles rest and dry for about 20-30 min if you can. Cook in a broth that's boiling and then reduce to simmer for 25-30 minutes.

Indiana Breaded Tenderloin Sandwich

Traditional Indiana Breaded Tenderloin Sandwich

Rating: 4.76 stars    

If you leave Indiana, nobody will know what you are talking about. But if you come visit us, you will make it a point to grab one of these on your next trip back!

By KATHI RICHARDS SMITH

Prep:1 hr

Cook:30 mins

Total:1 hr 30 mins

Servings:4

Yield:4 sandwiches

Ingredients

Ingredient Checklist

• 4 (4 ounce) slices of pork tenderloin, cut across the grain
• 1 egg, beaten
• 2 tablespoons milk
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon seasoned salt
• ¼ teaspoon dried marjoram
• ¼ teaspoon dried oregano
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ cups bread crumbs
• ½ cup peanut oil for frying
• 4 Kaiser rolls, split
• 4 teaspoons mayonnaise, or as needed 
• 4 teaspoons ketchup, or as needed (optional)
• 4 teaspoons prepared yellow mustard, or as needed (optional)
• 4 leaves lettuce (optional)
• 4 slices tomato (optional)
• 4 slices onion (optional)
• 4 slices pickle, for garnish (optional)

Directions

Instructions Checklist

• Step 1

  Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.

• Step 2

  Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.

• Step 3

  Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.

• Step 4

  Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.

• Step 5

  Preheat oven broiler, and set the oven rack about 6 inches from the heat source.

• Step 6

  Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

Nutrition Facts

Per Serving:

478 calories; 14.7 g total fat; 98 mg cholesterol; 1446 mg sodium. 55.8 g carbohydrates; 29.6 g protein;

Instant Pot Pulled Pork

Instant Pot Pulled Pork is seasoned to perfection, and mouthwateringly tender!  Make this easy and super flavorful pulled pork using a pork loin roast and have your family's new favorite instant pot pork recipe on the table in an hour!

CourseMain Course

CuisineAmerican

Prep Time10 minutes

Cook Time40 minutes

Resting Time10 minutes

Total Time50 minutes

Servings6

Calories526kcal

AuthorNichole

Ingredients

• 1 Tablespoon Packed Brown Sugar
• 2 Teaspoons Paprika
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Onion Powder
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1/2 Teaspoon Cumin
• 1/4 Teaspoon Cayenne, Optional
• 3 Pound Boneless Pork Roast, Cut into 3-4 inch cubes
• 2 Tablespoons Olive Oil
• 1/3 Cup Apple Cider Vinegar
• 2 Cups Barbecue Sauce, Divided
• 1 1/4 Cup Chicken or Beef Broth
• 1 Teaspoon Hot Pepper Sauce, Optional

Instructions

• In a small bowl mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne.
• Season the cubed pork with the spice mixture and set aside.
• In a medium bowl whisk together the apple cider vinegar, one cup of the barbecue sauce, the hot pepper sauce if using, and one cup of the broth.
• Turn your instant pot to the saute setting. Add the olive oil and allow it to get hot.
• Add half of the cubed pork to the hot oil and saute for 5 minutes, turning to brown on all sides. Remove the browned pork to a plate and repeat with the remaining half of the cubed pork.
• Turn the instant pot off.  Use the remaining 1/4 cup of beef broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot.
• Add all of the meat along with the barbecue sauce mixture to the instant pot.
• Close the lid and set to sealing.
• Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
• Remove the meat from the instant pot and shred.  Stir in the remaining cup of bbq sauce and serve on buns as desired.

Nutrition

Calories: 526kcal | Carbohydrates: 43g | Protein: 52g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 142mg | Sodium: 1677mg | Potassium: 1151mg | Fiber: 1g | Sugar: 33g | Vitamin A: 575IU | Vitamin C: 4.6mg | Calcium: 48mg | Iron: 2.3mg

Cauliflower Pizza Crust

Cauliflower Pizza Crust

★★★★★

4.9 from 101 reviews

How to make THE BEST crispy and tasty low carb cauliflower pizza crust with foolproof step by step video recipe.

• Author: Olena of ifoodreal.com
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 8 slices 1x
• Category: Dinner
• Method: Oven
• Cuisine: North American

Ingredients

• 1 medium head of cauliflower (6″ – 7″ wide or 2.5–3 lbs) or 5-6 cups of store bought cauliflower rice
• 1 egg, large
• 1 tsp Italian seasoning (dried oregano or basil)
• 1/8 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup Parmesan or Mozzarella cheese, grated/shredded
• Cooking spray (I use Misto)*

Instructions

1. Preheat oven to 375 degrees F and line baking sheet with unbleached parchment paper or silicone mat.
2. Rinse cauliflower, remove the outer leaves, separate into florets and chop into smaller pieces. Process in a food processor in 2 batches, until “rice” texture forms (skip if using store-bought “rice”). Transfer cauliflower rice on a prepared baking sheet and bake for 15 mins.
3. Remove cooked cauliflower rice from the oven, transfer to a bowl lined with a double/triple layered cheesecloth or linen towel, and let cool for 5 minutes. Then squeeze the liquid out of the ball (cauliflower inside the cheesecloth) as hard as you can. Be patient and do this a few times until barely any liquid comes out. Muscle work.:)
4. Increase oven temperature to 450 degrees F. In a medium mixing bowl whisk the egg with dried herbs, salt and pepper for 10 seconds. Add cheese and squeezed cauliflower; mix very well with spatula until combined.
5. Line same baking sheet with new parchment paper or silicone mat (just make sure to scrape off any bits of cauliflower) and spray with cooking spray. Transfer cauliflower pizza dough in the middle and flatten with your hands until thin pizza crust forms. Make it thicker that in my video, I made it a bit too thin.
6. Bake for 20 minutes, carefully flip with spatula and bake for a few more minutes.
7. Top cauliflower pizza base with your favourite toppings and bake again until cheese on top turns golden brown.
8. Slice and enjoy.

Store: Refrigerate covered for up to 2 days.

Freeze: Tightly wrapped in plastic for 1 month.

Notes

You could cook cauliflower rice in a microwave (I just don’t have one) adjusting time according to your microwave’s abilities (they all differ).

Instant Pot Shredded Chicken Burrito Bowls

Easy all-in-one dinner Instant Pot Chicken Burrito Bowls have all your favorite ingredients found in a burrito but served in a delicious burrito bowl where you can add all your favorite toppings.

 Course Main Course

 Cuisine Mexican

 Keyword Chicken Burrito Bowls, Instant Pot

 Prep Time 7 minutes

 Cook Time 23 minutes

 Total Time 30 minutes

 Servings 6

 Author Recipes Simple

Ingredients

• 3 boneless, skinless chicken breasts
• 2 ¼ cups chicken broth
• 1 packet of taco seasoning
• 15 ounce can sweet corn, drained
• 15 ounce can of black beans, rinsed and drained
• 1 can Rotel (diced tomato and chopped green chilies)
• 1 medium green bell pepper, sliced
• 1 medium red bell pepper, sliced
• 1 medium onion, sliced
• 1½ cups uncooked long-grain rice

Instructions

1. In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.

2. Sprinkle the taco seasoning evenly over the chicken.

3. Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.

4. Add both the green and red bell peppers, and the onion. Again, spreading them evenly along the top, so they don't pile up too much.

5. Rinse the rice and then add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it's covered by the broth.

6. Using your Instant Pot's instructions, pressure cook on high for 10 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.

7. Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.

8. Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.

9. Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!

Recipe Notes

For even more flavor you could add a 4 oz can diced green chiles, add a little cayenne red pepper (to your taste preference) or you could use a package of spicy taco seasoning.

3 Envelope Roast

This is a KEEPER!!! : ) Great Sunday meal!

I was asked to post this again, remember to save it to your timeline for future reference, hit the share button so you'll always have the recipe available!!!

Ingredients:

3 pound beef roast such as chuck roast

1 envelope of dry Italian salad dressing mix

1 envelope of dry ranch salad dressing mix

1 envelope of dry brown gravy mix

2 cups water

Instructions :

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.

Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Don't forget to share so it will save to your page

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Ingredients

2 big handfuls fresh cilantro leaves, finely chopped

1/2 jalapeno, sliced

1 teaspoon grated fresh ginger

1 garlic clove, grated

2 limes, juiced

2 tablespoons soy sauce

Pinch sugar

Sea salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

1 (6-ounce) block sushi-quality tuna

1 ripe avocado, halved, peeled, pitted, and sliced

Directions

1. In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
2. Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.