Pork Cordon Bleu Recipe

On our last evening in Germany, my mom made pork Cordon Bleu for all of us. It was a delicious meal and a perfect ending to a busy but fun trip and a great time visiting with my German relatives. I thought I’d share her recipe with you today. There are a few minor tweaks I had to make because the smoked ham and cheese she uses are a little harder to get here (and when you can get them, they are quite pricey). 

If you’d like to make this exactly as my mom makes it, look for mild or young Gouda cheese and smoked ham called “Schinken Speck”. I find it tastes just as well with sliced ham and I often use mild cheddar cheese instead of the more expensive Gouda.

We do not add any sauce to our cordon blue, but a slice of cut lemon is a nice touch for a special dinner. With a fresh salad and a side of potatoes, this is one of my favorite meals.

Pork Cordon Bleu
 
Ingredients
  • 6 pork thick pork chops (without bone)
  • 6 slices of gouda or mild cheddar
  • 6 slices of ham
  • 2 eggs
  • 1 cup breadcrumbs
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • ½ cup oil
  • ½ cup butter
Instructions
  1. Start by butterflying the pork chops. Use a sharp knife and slice down the length of the chop. Here is a simple video from the National Pork Board.
  2. Don't cut all the way through the meat and pound it out just a bit. Place a slice of ham and a slice of cheese on the inside of the pork chop. Fold the chop together and secure the open side with a toothpick. Repeat with the other chops and set them aside.
  3. Crack the eggs into a shallow bowl and beat them with a fork. Pour the bread crumbs into a second bowl and season them with salt and pepper.
  4. Heat the oil and butter in a large frying pan over medium high heat.
  5. Dip each stuffed pork chop into the egg mixture and then into the bread crumb mixture, coating all sides. Gently place the meat into the frying pan. Cook them for for 5 minutes on each side or until the meat is cooked through and the cheese in the center is melted. Lower the heat as needed to keep the breadcrumb coating from burning as the chops cook.
  6. Remove the finished Cordon Bleu from the pan and set them on a cloth or paper towel to remove any excess grease before serving.

 

My Mom's Pork Cordon Blue Recipe

Creole Dirty Rice Recipe

This is a traditional dirty rice recipe that calls for liver. You can use either chicken or beef liver for it. Or if that isn’t your thing, replace the liver with a bit of sausage.

This makes a nice one dish meal that’s filling and frugal. It’s also a great way to use up leftover rice. While the veggies used are those that are traditionally in dirty rice (peppers, celery and onion), feel free to replace them with any type of leftover veggies that sound good. Start with the recipe below and then tweak it from there depending on what you have in the fridge that needs to be eaten.

Creole Dirty Rice
 
Ingredients
  • ½ lb beef or chicken liver, cut into ½ inch pieces
  • 1 Tbsp cooking oil
  • ¼ cup finely diced green bell pepper
  • ¼ cup finely diced celery
  • ¼ cup finely diced onion
  • 1 can (28 oz) crushed tomatoes
  • ½ tsp dried basil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 2 cups COOKED rice
Instructions
  1. Put a large skillet over medium-high heat, add the cooking oil, and when it's hot, add the liver pieces and cook quickly until just browned; remove pieces using a slotted spoon and set aside.
  2. Add the green bell pepper, celery, and onion to hot skillet and cook until softened slightly; then turn heat down to low.
  3. Add the liver back into the skillet, then add the crushed tomatoes, basil, salt, pepper, and garlic powder, stir, cover skillet and simmer gently for 30 minutes.
  4. Remove cover and stir in cooked rice, then serve.

 

Dirty Creole Rice

Crockpot Ham and Potato Casserole

I love this dish because it’s so simple and very tasty. If you’re not a big fan of mushrooms, use any “Cream of…” type soup. One year I made this with some cream of broccoli soup and added a little chopped up broccoli to the mix as well and it turned out really good. This is also a very kid-friendly meal and perfect for a busy weeknight after the holidays.

If you have a lot of ham leftover, consider slicing it and freezing it. When you’re ready to make this casserole just take them out and add them to the crockpot. No need to defrost them… the long cooking time will take care of that for you.

Ham and Potato Casserole
 
Prep time
Cook time
Total time
 
Recipe type: Crockpot
Serves: 6
Ingredients
  • 6 thick slices of holiday ham
  • 8 potatoes
  • 1 small onion
  • 2 cups grated cheddar cheese
  • 2 cans cream of mushroom soup
Instructions
  1. Wash and slice your potatoes.
  2. Peel and slice the onion.
  3. Lay 2 slices of ham in the bottom of your crockpot. Top with ⅓ of the sliced potatoes and onions. Sprinkle with ½ cup of cheese.
  4. Repeat this layering two more times.
  5. Pour the soup over everything.
  6. Cook on low for 7 hours or on high for 4 hours and serve.

 

Potato Ham Casserole For more delicious casserole recipes and helpful cooking tips, grab a copy of my ebook Casseroles Made Simple – Tasty Meals In One Dish.

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Just click on Casseroles Made Simple to order your copy today!

Butte Montana Cornish Pasties

Makes 4

Filling:
1 stick butter
3-4 medium potatoes
1 medium onion
1/2 pound fresh ground pork
1-1/2 pounds sirloin steak

Slice potatoes and onions in a food processor or cut thin slices by hand. Season to taste with salt, pepper and parsley (fresh or dried). Cut steak into bite-sized portions and mix together with fresh ground pork.
Place 1 cup potato mixture onto one side of rolled-out crust. Put 1/2 cup meat mixture on top of potatoes. Place 2 pats of butter on top. Wet edges of dough mixture and fold over; press edges together.
Place on cookie sheets lined with foil and sprayed with cooking spray. Brush melted butter on top and cut two small slits on top before cooking. Cook about 1 hour at 350-375 degrees, turning the pans halfway through cooking.
After taking out of the oven, brush again with melted butter and cool before wrapping in tinfoil to freeze or store in refrigerator. To reheat from frozen state, bake about 30 minutes at 350 degrees.

Pasty crust:
(Double the recipe for 4 pasties)
2/3 cup lard or Crisco (do not use butter-flavored)
2-1/2 cups flour
1 teaspoon salt
ice cold water

Using a pasty cutter or a pair of knives, mix the lard, flour and salt until it is crumbly. Add cold water until the consistency of pie dough, but do not work too much or it will toughen. Divide dough in half. Each half should roll out to about the size of a 9-inch pie pan, enough for one pasty.

Old Sauerbraten Recipe

When I go to Germany to visit my family, I always love to spend time sitting around the kitchen table talking about old recipes. Even though we all have tweaked the recipes to fit more modern methods (even my grandmother), there are some authentic recipes that are just fun to read about, even if we rarely take the time to cook them.

This is one of the recipes I enjoy hearing about. You’ll notice that the recipe is written in the old fashioned manner, all in one paragraph. I hope you enjoy reading it, and maybe even give it a try and let us know how it turned out.

Place a roast in a small crock or a glass bowl. Cover the roast with a mixture of half water and half vinegar. Add 1 onion cut up, 2 bay leaves, and about 4 or 5 peppercorns. Put a flat board or plate on the crock and let this stand in a cool dark closet or corner for 2 days. Remove the meat. Dredge the meat in a mix of flour, salt, and pepper. Heat a large cast iron pot and add shortening, then brown the meat on both sides. When the meat is browned, leave in pot and add some of the soaking liquid into the pot, plus about 1 tablespoon of sugar, more or less depending on your taste. Turn heat down under the pot to low, cover the pot and let meat simmer very slowly until tender. Add a little more of the soaking liquid if you need to and continue cooking until the meat is as tender as you can get it. Remove the meat and thicken the liquid in the pot with some flour to make gravy, adding more soaking liquid if you need to.

If you enjoy reading old recipes as much as I do, I know you got a kick out of this one. I can imagine an old kitchen with a big ‘cold’ pantry meant for food storage, filled with potatoes, onions, and other root vegetables, shelves lined with jars of canned foods, and a crock sitting patiently in the corner.

Now that I’m talking about it, maybe this would be a fun recipe to try. I may just see if I can talk my family into giving it a try. I’ll let you know!

Grilled Skirt Steak In Balsamic Vinegar Marinade

  • 1/4 cup balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tsp dark brown sugar
  • 1 garlic clove, minced
  • 1 pound skirt steak, trimmed and cut into 4 pieces
  • salt and pepper

In a large glass bowl, whisk together the balsamic, Worcestershire, brown sugar, and garlic.
Add the skirt steak to the mixture, cover with plastic wrap and let sit for 25 minutes at room temperature. Turn the meat in the bowl several times during the marinading process.
Prepare grill to medium-high heat and oil the grate or prepare a grilling pan for the steak.
Remove steak from the bowl and discard marinade.
Sprinkle both sides of steak with salt and pepper, then place steak on grill, close lid, and cook for just 3 minutes, flip and cook another 3 minutes or until done to your liking.
Remove steak from grill and let the steak stand at room temperature for 5 minutes; cover loosely with a foil tent, but do not close tight.
Cut steaks into very thin slices on the diagonal and serve immediately.

Kielbasa With Spicy Italian Cabbage Casserole On The Grill

Just because the weather is getting warmer doesn’t mean my family won’t appreciate a hearty dinner.  This grilled dinner is easy to make because it only takes 5 ingredients and is very filling and delicious.  The coleslaw with Italian dressing is a good take on the classic combination of Kielbasa with sauerkraut.  You can either grill it in a metal cake pan covered in foil or in individual tin foil packets.  I hope you’ll try this recipe soon and let me know what you think.

  • 1 pound Kielbasa
  • 3 cups coleslaw cabbage mix
  • 1/2 cup spicy Italian dressing
  • 1 diced red bell pepper
  • 1/2 cup diced red onion

Heat grill to medium-high heat.
Cut Kielbasa on slight diagonal into serving size pieces, about 1 inch thick.
Place Kielbasa on heated grill, cooking just long enough to get grill marks, turn and continue grilling until grill marks are all around.  Remove and set aside.
In a bowl, toss together the coleslaw, dressing, pepper, and onion; then turn into a
Pick a grill-safe 8 inch square pan and put sausages in, then top with the coleslaw mix.
Cover the pan tightly with aluminum foil.
Place pan on the grill on indirect heat, close grill cover.
Cook for 15 to 20 minutes, spinning pan at least once during the cooking time.
Remove from grill when all veggies are cooked and softened slightly and everything is hot.
Serves 4.

Summer CookingWhen the weather gets warmer, the last thing you want to do is stand over the stove, cooking a big meal. Not only is it hot in the kitchen, but the thought of eating a hot, heavy meal just doesn’t sound very appetizing.

That’s exactly why I put together this ebook –
Summer Cooking – Keeping It Cool

Summer is the time for easy meals and refreshing beverages. You want to get in and out of the kitchen fast, but, you also want a meal that’s satisfying. A bowl of lettuce and tomatoes just won’t do.

In this ebook you’ll get lots of fresh and fabulous meals that will get you out of the kitchen fast, but also be flavorful and filling. Click on and buy this great little ebook and start enjoying deliciously simple Summer meals today! www.hillbillyhousewife.com/ebooks/summercooking.htm

Mini Pot Roast Packets On The Grill

This is such a fun meal.  You’re actually making a “mini pot roast” in an aluminum foil packet on the grill. Isn’t it great making hearty meals we love without heating up the kitchen? Check out this simple recipe and try it out on your hungry family.

  • 1 lb. beef stew meat, cut into 1 inch pieces
  • 4 green onions, chopped
  • 2 Yukon gold potatoes, diced small
  • 1 regular carrot, diced small
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp butter, melted
  • 2 Tbsp water

Prepare the grill to medium-high heat.
Tear off 4 large sheets of heavy duty aluminum foil.
Divide the beef and all the vegetables evenly between the 4 sheets of foil; fold the sides up but leave unsealed for now.
Whisk together the Worcestershire sauce, butter, and water, then pour carefully into the contents of the packets.
Fold up the sides and tightly seal into a packet, leaving a little air space at the top.
Set on grill on indirect heat, close cover, and cook for 35 to 40 minutes, spinning packets around once or twice during the cooking time.
Cook until meat and vegetables are tender and cooked to your liking.
Remove and let rest for a few minutes then carefully open packets and serve.
Serves 4.

Summer CookingWhen the weather gets warmer, the last thing you want to do is stand over the stove, cooking a big meal. Not only is it hot in the kitchen, but the thought of eating a hot, heavy meal just doesn’t sound very appetizing.

That’s exactly why I put together this ebook –
Summer Cooking – Keeping It Cool

Summer is the time for easy meals and refreshing beverages. You want to get in and out of the kitchen fast, but, you also want a meal that’s satisfying. A bowl of lettuce and tomatoes just won’t do.

In this ebook you’ll get lots of fresh and fabulous meals that will get you out of the kitchen fast, but also be flavorful and filling. Click on and buy this great little ebook and start enjoying deliciously simple Summer meals today! www.hillbillyhousewife.com/ebooks/summercooking.htm

Barbecued Pork Dinner – A Meal In A Bag

Making a hearty meal on the grill is easy when you have the know how.  Rather than standing at the grill, turning meat and vegetables over and over and over again, why not throw it all together?  Not only is it easy, but the meat gets so tender and juicy cooking with the vegetables.  And all the flavors combine so well in the sealed packet.  This is like serving a beautiful pork pot roast, but without heating up the kitchen!  Fire up the grill and give it a try.

  • 1/2 cup favorite barbecue sauce
  • 1 lb. pork stew meat, cut into 1/2 inch pieces
  • 2 fresh ears of corn, cut in half
  • 4 to 6 new red potatoes, cut into wedges
  • 1 cup frozen or fresh cut green beans
  • 2 Tbsp butter
  • salt and pepper to taste

Set your grill to medium-high heat and preheat.
Lay out 4 sheets of heavy duty aluminum foil.
In a bowl, toss together the pork with the barbecue sauce.
Put 1/4 meat mixture on each of the 4 foil packets.
Top the meat with the corn, potatoes, and green beans, then divide the butter into 4 equal parts and top each packet with a pad of butter.
Fold the foil packets up, leaving a little air space at the top, then seal securely.
Place on grill on indirect heat, cover grill, then cook for 30 to 40 minutes, spinning packets at least once during this time.
Remove and let sit for 3 to 5 minutes before opening.
Serves 4

Summer CookingWhen the weather gets warmer, the last thing you want to do is stand over the stove, cooking a big meal. Not only is it hot in the kitchen, but the thought of eating a hot, heavy meal just doesn’t sound very appetizing.

That’s exactly why I put together this ebook –
Summer Cooking – Keeping It Cool

Summer is the time for easy meals and refreshing beverages. You want to get in and out of the kitchen fast, but, you also want a meal that’s satisfying. A bowl of lettuce and tomatoes just won’t do.

In this ebook you’ll get lots of fresh and fabulous meals that will get you out of the kitchen fast, but also be flavorful and filling. Click on and buy this great little ebook and start enjoying deliciously simple Summer meals today! www.hillbillyhousewife.com/ebooks/summercooking.htm

Grilled Teriyaki Pork Tenders Bundled With Veggies

When the weather gets nice enough to grill out, I usually choose this for our first family meal. The reason is because it’s easy to do and so tasty.

Another reason I make this recipe often is because pork tenderloin is actually a very reasonably priced meat. Considering there is no bone, you’re paying for only lean edible food – no waste! As far as meat protein goes, pork tenderloin is a good bargain.

This recipe is also very versatile. I’ll add other veggies to the bundles, like some thinly sliced carrots, snap peas, and even fruit like pineapple, or even some thin wedges of Granny Smith apples. I normally serve the pork and veggies over a pile of brown rice to stretch the meal even further.

I hope you’ll give this simple recipe a try when you fire up your grill this summer.

  • 1 lb. pork tenderloin
  • 1 red bell pepper, cleaned and cut into small strips
  • 4 green onions, washed, trimmed and cut lengthwise in half
  • 4 Tbsp Teriyaki
  • 1 tsp fresh grated ginger root
  • 4 tsp olive oil
  • rice for serving

Fire up your grill and set it to medium-high heat.
I use a grill basket that closes, and set the tenderloin in and close it. That way the tenderloin stays together (they usually come in two pieces where I buy them.) It also makes it easy to flip.  Of course, you can always tie up the tenderloin to hold it together.  Use butcher’s string (also called kitchen string) and wrap around the two tenderloins and tie it tight.  Then your tenderloin will hold together on the grill grates or grilling pan.
When the grill is heated, put tenderloin on grill, cover grill, and cook for 5 minutes, then turn over and cook for another 5 minutes.
Remove (leave the grill heat on) and set pork on cutting board to rest.Grilled Pork Tenderloin
In a bowl whisk together the Teriyaki, ginger root, and olive oil.
Cut the tenderloin into 1/2 inch thick slices, and separate into 4 equal serving portions.
Place four large aluminum foil squares on a work surface.
Arrange the four pork servings on each square, then cover with 1/4 of the red bell peppers and 1/4 of the onion.
Carefully pour the Teriyaki mixture over the meat and veggies and fold and seal the aluminum foil tight.
Teriyaki is quite salty so you may not need to salt the mixture, but taste and decide.
Place the 4 packets on the heated grill (still at medium-high heat), cover and allow to cook for about 8 to 10 minutes or until hot and steaming. (Spin the packets around once during this cooking time, but don’t flip over, the liquid could drain out.)
Remove and let rest for 3 minutes before opening and serving. You may want to serve over rice.
Another delicious addition to this recipe is pineapple chunks. Just a few pieces in each packet will be enough.
For crunch, sprinkle on some slivered almonds when you serve.

Eat All Week Off Of One Ham

You can eat all week off of one ham.

Purchase one good sized ham, then:

1. Slice off the good portions to be used for ham sandwiches.  The ham sandwiches are one meal.

2. Hunk up the rest of the meat that is on the bone.  Place the ham chunks and bone in a large pot, cover meat with water till just covered. Boil till meat is cooked adding chopped up cabbage, chopped onion and carrots and homemade dumplings. This is another meal.

3. Use the same kettle and fixings that you made the last meal in and make either bean soup or split pea soup. That’s another meal.

(editor’s note: I’ve tried this and with leftovers, we ate all week.  Good tip, Kristy.)

Use-It-Up Beef and Potato Hash

  • 1 1/2 cup cooked beef, shredded and chopped
  • 1 cup cooked chopped or mashed potatoes
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped parsley
  • 1 tsp salt
  • 1/8 tsp black pepper
  • 2 tsp. Worcestershire sauce
  • 2/3 cup evaporated milk
  • 1/3 cup bread crumbs mixed with 1 Tbsp melted butter

In large bowl, gently toss together the first ingredients together.  Spoon this mixture into a greased casserole dish.  Bake covered in a 350 degree oven for 20 minutes, then uncover and top with the mixture of bread crumbs and butter and bake 20  more minutes  or until nice and hot.

This recipe appears in MemoryLaneMeals – and is shared here with my friends at HBHW in hopes you’ll find the recipe both fun and memorable.

p.s. If you enjoyed this recipe, I think you’ll find a lot more to enjoy in this ebook, Memory Lane Meals – A Collection Of Recipes Celebrating Cozy Meals From Days Gone By.

This collection has been put together by my friend Patti Winker of RemarkableWrinklies.com as a way to share her Trip Down Memory Lane – which often includes reminiscing about her growing up in a big family where food took front-and-center.

You’ll find over 400 recipes in this incredible collection. These are the meals you would find in simple homes where families gathered around the kitchen table to get their fair share of big heaping bowls of hearty food. You’ll even get a glimpse into Patti’s world growing up in the 50s and 60s with a few stories and pictures thrown in!

Order your copy today and start enjoying the kind of old fashioned meals that brought generations together around the kitchen table – and maybe even create your own Memory Lane Meals.

Easy Stuffed Bell Peppers

  • 1 pkg ready-to-make stuffing mix
  • 1/2 lb. ground beef, pork, or sausage
  • 10 oz frozen whole kernel corn (or use canned)
  • 2 cups Cheddar cheese, shredded (divided)
  • 4 medium green bell peppers (or other colors are fine)

Preheat oven to 400 degrees.

Cut tops off peppers and wash inside and out, removing any seeds.  Place in tall baking dish so the peppers can stand upright.  Pour about 1/8 inch water into the dish. (Save the tops for another meal.)

Prepare stuffing mix according to package directions.

Brown meat and drain off fat.

Put browned meat, corn, and 1 cup of cheese in stuffing and mix together.  Spoon this mixture into peppers in dish, and bake in a 400 degree oven for 30 minutes.  Top with the remaining cup of cheese, and put back in oven to bake 10 more minutes or until the cheese is nice and melted.

You may prefer to use just regular bags of bread cubes instead of a prepackaged stuffing mix.  If so, just add dried sage, thyme, marjoram, and salt to your mixture to get the same flavor.  A sprinkle of chicken bouillon may also be desired.

This recipe appears in MemoryLaneMeals – and is shared here with my friends at HBHW in hopes you’ll find the recipe both fun and memorable.

p.s. If you enjoyed this recipe, I think you’ll find a lot more to enjoy in this ebook, Memory Lane Meals – A Collection Of Recipes Celebrating Cozy Meals From Days Gone By.

This collection has been put together by my friend Patti Winker of RemarkableWrinklies.com as a way to share her Trip Down Memory Lane – which often includes reminiscing about her growing up in a big family where food took front-and-center.

You’ll find over 400 recipes in this incredible collection. These are the meals you would find in simple homes where families gathered around the kitchen table to get their fair share of big heaping bowls of hearty food. You’ll even get a glimpse into Patti’s world growing up in the 50s and 60s with a few stories and pictures thrown in!

Order your copy today and start enjoying the kind of old fashioned meals that brought generations together around the kitchen table – and maybe even create your own Memory Lane Meals.

Ranch Style Bean And Beef Goulash

1 lb. Lean ground Beef
1 Med. onion, chopped
1 Can Whole Kernel corn, undrained
16 oz Tomato sauce
2 Cups water
2 T Garlic salt
1 Can Ranch Style beans
1/3 Cup Chili Powder
1 ~14oz Can diced tomatoes
2 Cups Lg elbow macaroni

Brown beef, and onion.
Add in Corn, tomato sauce, tomatoes,Chili powder,Garlic salt, Beans,and water.
Let all cook together for about 30 minutes, then bring to a boil. Add in macaroni.Cook until soft.
Serve with Garlic Bread.

Arm Roast in Crock Pot

2 lb peeled and cut carrots(cut into thirds)
1 onion cut into chunks
1 arm roast
1pkg dry Brown gravy mix
1pkg dry Italian dressing mix
1pkg dry Ranch mix

Put carrots and onion on bottom of crock pot with the roast sitting on top. Mix the dry mixes together and pat on the top of roast. Add 1/2 cup water to bottom of crock pot. Cook 6-8 hours.

(Editor’s note:  Here is a link I found which will  help explain cuts of beef just in case you are not familiar with the term Arm Roast.  TexasBeef.org )