This recipe was meant to be a Valentine Day special but as usual life got in the way! Here it is now and best of all you DO NOT need to wait for a special day to make this delicious and super EZ meal!

EZ PORK MILANESE DINNER

Serves: 2

Ingredients:
-Milanese-
2 boneless pork loin chops
1/2 cup panko crumbs
1/2 cu all purpose flower
1 egg

-Roasted Asparagus-
1/2 lb asparagus, trimmed
2 tbsp good balsamic vinegar

-Creamy Mashed Potatoes-
2 white rose potatoes
1/4 cup whole milk
2 tbsp butter
1/4 cup grated Parmesan cheese

Directions:

1. Place potatoes in large pot fill with cold water just to cover. Bring to boil and cook for 15-25 minutes or until easily pierced with a fork.

2.  Pound loin chops to about 1/3 then season with salt + pepper.

3. Prep for Milanese:

• pour flour in shallow bowl
• lightly beat eggs in another shallow bowl
• take a  third shallow bowl of the panko bread crumbs

4. Dredge that pork!

• lightly cover pork in flour
• then dip in egg, allowing excess to drip off
• finally dredge the pork in the crumb mixture, patting to coat completely
• place finished product on clean plate, repeat!

5. Prep the asparagus:

• heat oven to 400 degrees
• line small baking sheet with aluminum
• place asparagus in a single line drizzle with olive and season with salt + pepper
• roast for 10-15 minutes
• take out of oven and drizzle with balsamic vinegar

6. At this point the potatoes should be ready, drain water from pot. Place potatoes back in pot add butter, milk and cheese. Smash to desired consistency adding more milk if needed.  Cover and set aside.

7.  Cover deep frying pan with vegetable oil, heat over medium flame until hot. Add milanese fry for about 2-4 minutes (depending on thickness) per side, then pat off oil with paper towel and repeat!

8. Plate and enjoy!!!

This delicious baked potato soup is the perfect meal on a cold rainy day, it pairs well with a hot French loaf and soft butter!

HEARTY BAKED POTATO SOUP

Serves: 6+

Ingredients:
1/2 lb. chopped bacon
2 peeled potatoes, diced
3 tbsp butter
2 cup chopped white onion
2 tbsp all purpose flour
4 cups chicken stock
1 cup half-n-half
1 cup water
1.5 cups instant mashed potato flakes
1 tsp salt & pepper
2 tsp Italian seasoning

Directions:

1.  Boil diced potatoes until tender, [about 15-20 minutes] drain and set side.

2. Brown bacon in large soup pot until crispy, set aside and discard bacon fat.

3. Melt butter in the same soup pot then add chopped white onion and flour. This mixture will create a roux; keep the mixture moving under low heat until the flour is cooked [it will turn a light brown color and smell nutty].

4.  Add drained potatoes, chicken stock and water to roux; stir until combined. Now stir in half-n-half, potato flakes, italian seasoning , salt + pepper and bacon.  Stir some more – it should be fairly thick. Simmer over low heat for 3-4 hours. *soup can be transferred to crock pot at this point – cook on low for 6 hours or on high for 3 hours *

5. Garnish with green onions + cheddar cheese, don’t forget the bread & butter!!!

HAPPY NEW YEAR EZ Meals readers! I cannot believe its 2010 … time has flown! AND what better way to start off the year than with a super EZ  one pot meal?! My ground beef and potato tostadas are a hearty meal that will satisfy your hunger without breaking the bank.

GROUND BEEF & POTATO TOSTADA

Servings: +4

Ingredients:

2 potato diced [any type will do]
1 small onion minced
2 large garlic cloves minced
1lb lean ground sirloin
1 chile chipotle with adobo sauce
1 tbsp tomato paste
1 8oz tomato sauce can
2 tbsp cooking oil
salt + pepper

Directions:

1. Heat oil in large skillet, once oil is hot add diced potatoes. Cook potatoes until translucent, about 8-12min. Then add onion and garlic, cook for another 2-5 min until onion is translucent and garlic is toasted.

2. Add ground sirloin to potatoes, break up sirloin as it cooks.

3. Add tomato sauce, paste and chipotle to the meat and potatoes, lower heat to a simmer and cook until sauce thicken slightly.

4.  Scoop meat and potatoes over tostada* and top with sour cream if desired.  ENJOY!

* Ground sirloin and potatoes can also be served alone or in tortillas, even over a salad!

PUMPKIN CHEESECAKE

Servings: 8+

I found this sinful pumpkin cheesecake on the Pioneer Woman’s ever so popular food blog! I’d never ever baked a cheesecake or pumpkin pie in my life so I was VERY happy with the end product! The recipe is a bit time consuming but very ez to make and believe me when I say this delicious slice of heaven is so worth it!

Ingredients:

CRUST

12 oz of gingersnaps [store bought is fine]

1/2 cup chopped pecans

6 tbsp melted butter

2 tbsp brown sugar

1 tsp salt

FILING

4  (8 0z. packages) of cream cheese

1-½ cup sugar

1 [15oz] can pumpkin puree

1 tsp ground cinnamon

1 tsp allspice

½ tsp nutmeg

4 eggs

2 tbs heavy cream

1  (12 oz.) jar caramel topping

GARNISH

extra chopped pecans

Directions:

1.  Make CRUST:

• In a food processor (or large ziploc bag) crush gingersnps.
• Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
• Press into bottom and sides of a 10-inch springform pan.
• Chill for 20-30 minutes.

2. Make FILING:

• In a mixing bowl, beat cream cheese and sugar until light and fluffy.
• Add pumpkin and spices and mix again.
• Add eggs one at a time, mixing between each addition.
• Add cream and mix until just combined.

3.  Put this baby together:

• Remove crust from fridge.
• Pour 1/2 jar of caramel topping on crust. [this step can be omitted, but why would you?!]
• Sprinkle caramel with chopped pecans.
• Gently pour cheesecake filling into pan, even out the top with a flat spatula.

4.  BAKE it!

• Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
• Cool on counter for 30 minutes, after 30 minutes, pour the rest of the caramel topping over the top.
• Smooth with a flat spatula until evenly smooth.
• Cover and chill cheesecake for another four hours or overnight.

5. EAT it!

• When ready to serve, remove rim from pan and slice.
• Sprinkle each slice with extra chopped pecans.
• ENJOY!!!!

SAVORY BEEF TIPS over EGG NOODLES

Servings: 4

Ingredients:

1 lb beef tips

1 cup red wine [or beef stock]

1/4 heavy cream

1 shallot minced

2 large garlic cloves minced

1/4 prepared flour [flour + 1tbsp each: salt+ pepper]

2 tbsp vegetable oil

1 tbsp butter

salt

pepper

12 oz [bag]  COOKED egg noodles [any other pasta will do you just fine]

Directions:

1. Cook egg noodles as instructed on package, drain and set aside.

2. Dredge beef tips in flour mix.

3. Heat vegetable oil + melt butter over medium heat in a deep skillet.

4. Add beef tips to hot oil + butter cook 1-2 min per side until golden brown.

4. Add minced shallot + garlic, cook until shallot is translucent about 2-3 minutes.

5. Deglaze pan with wine [or beef stock] let liquid reduce by 1/3 or until sauce thickens a bit.

6. Add cream, lower heat and simmer sauce for about 5-10 minutes or until sauce is thickens. Season with salt + pepper to taste.

7. Serve beef tips over egg noodles and garnish with parmesan cheese! ENJOY!