Author: Arrisje

Schnitzel, Rahm

Schnitzel, Rahm

Where does the word Schnitzel come from?
The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor.
The Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a “Schnitzel” using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called “Wiener Art,” meaning it was prepared like a Wiener Schnitzel, but the meat is not veal.

Black Eye Peas Salad

Black Eye Peas Salad

Ingredients 1 can black-eyed peas 1/2 english cucumber 1/4 cup finely chopped red onion 2 medium tomatoes, seeded and chopped 1 medium jalapeño pepper, finely chopped 1/2 cup chopped fresh cilantro if available 2 cloves garlic, minced 1/4 cup fresh lemon juice (about 2 large …

Black Eye Pea Dip

Black Eye Pea Dip

Ingredients

1 can (14-ounce) Can Black-eyed Peas
1/4 onion
1/4 cup sour cream
1 can 4 1/2 oz green chiles
1 cup Grated Sharp Cheddar Cheese
3 Tablespoons Salsa
Hot Sauce, to taste

Instructions

1. Preheat oven to 350 degrees. Drain and rinse the black-eye peas, put in your food processor, if you don’t have one just use your potato masher. Add all other ingredients. Spread into a baking dish and bake for 20 minutes until hot and bubbly.
2.  Serve the black eye pea dip with tortilla chips.

*My Recipe Card. Click on the pic below and save to your hard drive. Print as a 4×6 picture*

 

Cordon Bleu

Cordon Bleu

The term “Cordon Bleu” (by itself) relates to a special order of French knights. Presumably, by association, cordon bleu as it relates to recipes (as in, chicken cordon bleu…boneless breast of chicken wrapped around cheese and thinly sliced ham) also originated in France as dishes of distinguished classes. Food historians tell us the notion is debatable.

On the other hand? Recipes are not invented. They evolve. Culinary evidence confirms roulades and bracioline composed of veal/chicken, ham and cheese were favored in centuries past by several cultures and cuisines. Most notably: Germany, Austria, Switzerland, France, and Italy. Recipes (and recipe names) varied according local tastes and language. Italian-inspired recipes generally feature prosciutto (ham) and Parmesan (cheese). “Cordon bleu,” as we Americans know it today, first surfaced in the early 1960s. Our country’s culinary interpretation parlayed prosciutto for thinly sliced deli ham and Parmesan for mozzerella, Gruyere, or Swiss cheese. Old World masterpiece going with the flow. The perfect American convergence. Of course? The timing was perfect.

Green Beans

Green Beans

Another one of my Mothers simple, easy and a tasty recipe. Green Beans.