Nature's Own Bread

As soon as I got out on my own and began buying my own food I immediately steered away from white bread.  At that time, I purchased Roman Meal.  I moved to a city and it wasn't available so I switched to Nature's Own.  For the most part, I am a very loyal customer to brands until they change the recipe.  Then I am gone faster than you can say "pecan".  After eating the Nature's Own Honey Wheat bread for years, they changed the recipe.  I gave it time, hoping a batch was mixed wrong.  I bought if for about another month at 3 or 4 different stores.  I even ran into the guy filling the shelves and asked about it.  He admitted, it wasn't the first time he had heard this from a loyal customer.  The problem was the new version of the bread was gummy.  I moved to their Nature's Own Wheat Bread.  That's all we have eaten for about the past 6-7 years (or when ever it was that they changed their recipe).

If you buy this brand then you have seen their new bread called Nature's Own Honey 7 Grain and it is extremely good!  If you haven't tried it, it is awesome!  Toasted, it is as close to the bread I make in my bread maker.  I debated on buying this exclusively from now on and found myself drawn to it last time I was at the store so it may be our new bread.  I think good quality bread is very important to a household because it's such a large part of our daily food.  I love it toasted with turkey and tomato.  If you think about it, try it out and tell me what your opinion.  The comments section is open!

Coconut Chicken Strips with Orange Marmalade Dipping Sauce

This recipe is light, fairly easy to make and very tasty.  First, prepare the Dipping Sauce.  Stir together Orange Marmalade with Prepared Horseradish.  I like mine flavorful and use a 1:1 ration.  Make yours to taste.   Using a meat tenderizer, pound Chicken Breasts to a consistent thickness.  Cut each breast into 4 strips lengthwise.  I used 3 breasts netting 12 strips.  Add 1 Egg White with a Splash of Water to a flat dish and mix until combined.  To a second flat dish, add 1 Cup Coconut.  Preheat oven to 200.  Line a baking sheet with a cooling rack.  Preheat a large skillet over medium heat.  Add 2 Tbl Olive Oil and swirl to coat.  One at a time, add chicken strips to the egg wash then the coconut and add to the hot skillet.  Once golden brown, turn over.  Cook the second side and when done, place on the cooling rack and place in the oven.  Remove any coconut bits from the skillet.  If the pan gets too dry, add more live oil.  Keep cooking in batches until all of the chicken is cooked.  Serve immediately with the Orange Marmalade Dipping Sauce.

Spaetzle

When I worked in Atlanta, I was surprised to see the Austrian Banquet Chef frequently serve spaetzle on large dinners, upwards to 1000 guests.  I don't think it's a common food in the US.  I learned quickly that I love spaetzle though!  I was at the Georgetown Dean and Deluca years later and found a home version spaetzle maker.  I paid about $15 for this cool gadget and I've had it since 1995.  I follow the simple recipe that came with the thing.  I have at times flavored my spaetzle dough with fresh dill depending on what I serve it with.
Boil a very large pot of water.  Salt the water after it has boiled.  In a bowl, measure 2 1/2 Cups Flour and 1/2 tsp Salt.  In a measuring cup, add 1/2 Cup Milk, 1/2 Cup Water and 2 Large Eggs.  Beat slightly.  Once water is boiling, add the wet ingredients to the flour and stir with a wooden spoon.  This makes a loose gooey batter.  Place the spaetzle maker on the pot of water.  Imagine this maker has a hopper and a cutter.  Add the dough to the hopper and move the hopper back across the cutter which allows the cut spaetzle to fall into the water.  The hopper has to stay over the pot, so you may not be able to make full lengths of the cutter but that will depend on the diameter of the pot.  Since the dough is raw, it cooks in about 1 - 1 1/2 minutes.  Once it floats it's done.
I like to drain it and place it in a flat bowl to help slow the cooking process.  Add 2 Tbl Butter and S&P to taste.  Some people like to then saute it in 1/4 Cup Butter and if making ahead that probably works great for reheating.  I don't need all the extra calories.  Serve immediately with Pork and Red Cabbage or Beets.

Panko Crusted Pork Chop

I like using the crispy Panko Bread Crumbs that are readily available at stores now.  This is a very simple dish and it's prepared quickly.  I always use thick chops because they are more moist and give me the time to get the rest of the meal ready.
Purchase Thick Cut Pork Chops, 1 per person.  In one bowl, beat 1 Egg with a Splash of Water, a Tbl Mustard (I use local Zatarains since it's stone ground) and Freshly Ground Pepper.  In a 2nd bowl, add Panko Bread Crumbs.  By the way,  I don't salt pork and the mustard provides saltiness.
Let the chops sit out for 15-30 minutes to get up to temperature.  Preheat oven to 350.  Preheat an oven proof skillet over medium heat until thoroughly heated.  Add 1 Tbl Oil and swirl to coat the bottom of the skillet. Dip the chops in the egg mixture, turning once.  Coat with bread crumbs, turning once.  Add immediately to the hot pan.  After about 6-8 minutes the chop will be nicely browned on the first side.  Turn (once) and place in oven for 15 minutes.  When it's done, let it rest 5 minutes before serving.