Being an air force brat I was able to live and travel to many fascinating places, including the beautiful Germany. 

Lately, I have been craving the German food!

I scoured for the most authentic but yet simple Jaegar Schnitzel recipe and found this one on

Sooo good! Enjoy a taste of Germany!
What You'll Need:
4 boneless pork chops
1/2 C Flour
1 tsp Salt
2 Eggs
3/4 C Breadcrumbs
5 ounces Mushrooms
3 tbsp Butter
3 tbsp Flour
1 14.5 ounce can Beef broth

First flatten your pork chops. You will need to fry them so it is important that they aren't too thick. 

Go for about 1/4 inch if you can. 

Salt & pepper to taste.

Set your pork chops aside, its time to start on your yummy sauce!

Heat up some oil and toss in your mushrooms.

You want to cook them until you have cooked out most of the juices.

Once your mushrooms are done remove them from your pan and set them aside.
In your same pan melt your butter and flour. 

Whisk until its mixed nice and good. Keep stirring until your mixture is golden brown.
Next your going to slowly add the beef broth...

And then you can add your mushrooms back to your brewing your sauce.

Once everything is mixed together bring your sauce to a simmer, lower the heat and cover for about 15 minutes to allow it to thicken.

Salt & pepper to taste.
Remember your flatten pork chops? Yes, let get back to those suckers...

Prepare a pan with oil heated for frying. 

You want to make sure that once your meat is ready you can throw them right in.

Also, you need to prepare your dipping dishes; flour, egg, and breadcrumbs.
Then in the pan they go!
Fry each side for about 2-3 mintues.

Make sure they are golden brown, you don't want to burn these babies.

Now traditionally they are Jaeger Schnitzel is served over spaetzla noodles but I couldn't find any. 

We used bowtie noodles which worked out perfect!
I found this recipe on Jamie Cooks It Up. SOooo good. The sauce is so rich and creamy!

What you'll need:

3 large chicken breasts
5 C corn flakes
3/4 C flour
1/2 tsp salt
1/2 C milk
6 tbsp olive oil
1 12 oz package of bowtie noodles
fresh parsley, chopped, optional

for the sauce:
1 10 oz container Philadephia Cooking Cream (Italian Cheese & Herb flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk
Its easiest to start your pasta first so that it is ready by the time your chicken and sauce is...

Start a pot boiling and when you got some good bubbles going you'll add your pasta 

BUT you can start your chicken while you wait for your water to heat.

Separate your flour, milk and crushed cornflakes into three separate bowls.

You want to defrost your chicken and then start at your first bowl with the flour in it.

Dip your chicken in the flour and coat both sides.

Lay out your flour coated chicken on a baking sheet and place in your freezer for about five minutes.

While your waiting heat up your oil in a large frying pan.
When you get your chicken out of the freezer and go to your next bowl, the milk.
Next coat your chicken in the cornflakes...
Throw your chicken onto your frying pan on the hot oil. 

Brown your chicken, about 3-5 minutes on each side. 

Lower the heat  and cover the chicken to make sure the chicken was cooked throughly. This should take 7-10 minutes.
Remove your chicken and set aside. Make sure you cover them in foil to keep warm. Make sure you are also checking your noodles to keep them from going too soft.

Next up is to make your sauce...
Add your cooking cream,
Your cream of chicken & 
...your chicken broth.

Stir everything together, serve over your pasta with your sliced chicken on top.

This is a meal I picked up while living in the south. Red beans & rice is a Cajun meal that is very simple yet rich. Its one fof my personal favorites.
What you'll need:

1 bag of red beans
1 pkg of kalbalsa sausage
5 strips of bacon
1 medium onion
Lemon pepper seasoning
Tony Chachere's creole seasoning
Rice, prepared
This is one of these recipes that requires some night before preparation.

Grab your beans and soak them in a bowl the night before. 

You want enough water so that the beans are completely submerged.

In the morning you want to drain the excess water and put the beans in your crock pot.
Start by cooking your kalbalsa and onions...
Add the sausage, onions to the beans...
Then you want cook your bacon...
Cool your bacon and crumble it in your crock pot...
Add enough water to cover your ingredients completely plus a centimeter or so more. Add some Creole and lemon pepper seasoning...
Cook on low for 4-6 hours

Also you want to make sure you prepare your rice ab0ut 45 minutes to an hour before your red beans are ready. 

Serve the bean mixture over your rice and enjoy!
I am addicted to Empanadas. I had a friend that was able to make them sooo good. Lately I have been crazing them so I found this recipe to make myself. 

Score! They were awesome.

The only thing I would do differently would be to make less of the filling...I had about half of it left over after using ALL of the dough.
What you'll need [for the dough]

2 Sticks Unsalted Butter
1 (8-ounce) package of Cream Cheese
1/2 C Heavy Whipping Cream
3 1/4 C Flour
1 Tspn Salt

     *I cheated and used the salted butter we already had but left out the teaspoon of salt.
     **you also want to make sure your butter and cream cheese is at room temperature. 
What you'll need [for the filling]

1 Tblpn extra-virgin olive oil
1 C Onion, finely chopped
   *about 1 medium
1 C Green Bell Pepper, finely chopped
    *about 1 large
1 1/2 lbs Ground Beef 
1 1/2 Tspn Ground Cumin
    *I don't know if I'm allergic to this or just hate it
 but I don't use Cumin in anything. The recipe was still great!
1 C Pimento Green Olives, sliced
1 C Raisins
2 Tspns Honey
1 1/2 Tspn Salt
1/4 teaspoon freshly ground black pepper
Dashes of hot sauce, to taste
3 Large Eggs, separated

Limes for serving
Start by throwing your cream cheese, butter and cream in an electric mixer or a bowl for a electric hand mixer. 
Mix it up on a low setting so your cream doesn't fly out everywhere!
Then keep your mixer on a low setting while you slowly add your salt and flour. Mix that up really good.
Divide the dough into three chucks. One at a time lay of a floured surface and flatten into disks, don't completely roll out. Wrap the three disks separately in plastic wrap and throw in the fridge to cool for 30 minutes.

While that that is cooling you can get your filling ready...
I started by finely chopping my onion and bell pepper
Saute your onion and green peppers until soft.
Next throw in your hamburger and cook until browned. If there is any excess liquid scoop it out now.
Add you olives, raisins, honey, salt, pepper and hot sauce. Cook until flavors are blended together and liquid evaporated.
Cool your mixture in the fridge; about 15 minutes. Your dough probably also has about another 15 minutes or so, depending on how speedy you are. Pre-heat your oven to 375 oF

You can just hang out for a bit while your mixture and dough finishes settling.
When you about ready to pull out your mixture separate out your eggs. Keep your three eggs whites in one bowl and 2 egg yokes in another (Yes, only 2 of the eggs yokes is needed).
Mix your egg whites into your cooled mixture.
Bring out your dough when cooled and roll out on a floured surface. You want to roll it thin but not transparent. Cut it into circles with a bowl turned upside down (using rim). The recipe suggested a four inch diameter, mine was a bit bigger.
Put some filling on half of your circle. Fill it well but you want to make sure you can still close it. To close wet the rim of your circle on the side with your meat [above] with your finger and a bowl of water.  

Fold over your dough on to your filling creating a semi-circle.
Press the edges shut with a fork and cover with egg wash made from your 2 egg yokes and 2 tblpn of water. Continue until you have used all of your dough.
Bake your Empanadas for about 20 minutes, or until golden brown. You will probably have to do at least two batches. 

Don't they look b-e-a-utiful?!
Cut some lime wedges to go with and serve!
This is a recent try from pinterest. I got the original recipe here.

Jake loved it! He went back for seconds so I know he wasn't just being nice.
In his words, "It's like a better Mac & Cheese." 

So yummy, cheesy and easy!
What you'll need:

1 tbsp Olive Oil
1 lb Kalbalsa Sausage
1 1/2 C Onion, diced
2 Garlic Cloves, minced
2 C Chicken Broth
1 (10 oz) can Ro-Tel, Mild
1/2 cup Heavy Cream
8 oz Penne Pasta
1/2 tspn Salt & Pepper, each
1 C Monterey Jack Cheese, shredded
1/3 cup Scallions, sliced
Start by heating your oil olive in your pan; I couldn't help but smile and wave for the camera in the refection he he.
Once your oil is smoking throw in your sausage... 
...and your onions. Let them brown for about 4-5  minutes.
Toss in your garlic and let it meld with your onions and sausage for just a bit (recipe says 30 seconds).

Next add in the chicken broth, tomatoes, cream, pasta, salt & pepper. Stir to mix together.
Bring you pan to a boil, the reduce your heat to low and cover. Let everything simmer for about 15 minutes or until your pasta is done.

While your pan is simmering you can chop your scallions...[below]
Once your pasta is done add half of your cheese and stir. The remaining cheese throw on top as well as your scallions.
Throw your pan in the oven [as long as it is oven safe] and broil until cheese is melted and browned. This will probably take about 3 minutes...
I am so in love with this right now! I tried this Tomato Basil Chicken last night for the first time. 

I got the original recipe here.

Sooo good. I had it for left overs for lunch today. Just. as. good.

Try it. 

What you'll need:

2 Chicken breasts
2 Tbsp Olive oil
2 C fresh tomatoes, chopped
   *about 3 tomoatoes
2 tsp minced fresh garlic 
4 Tbsp cold butter
1/2 C fresh basil, chopped
Salt & Pepper, to taste
   *I used Mostaccioli
Parmigiano reggiano cheese, for garnish (I didn't know where this was so I didn't use it; still good)

Start by defrosting your chicken and starting your water for your pasta.

While your chicken is defrosting you can also chop your tomatoes and basil.
You will also want to heat your oil, you need it hot! I put mine to medium heat.
The water for your noodles is hopefully boiling by this point. Go ahead and toss in your noodles to get them going.

Once you meat is thawed out beat it. 


I did just say beat your meat. This is the time to let out some pent up frustration. Plus, its pretty fun, not going to lie. 

I used a rolling pin because I'm not fancy enough to have a mallet.
You don't want them to break apart just get them thinner so they are easier to cook.

Add some salt and pepper on you chicken and then toss them in the the pan. 

Watch out! You don't want to be splashed by hot oil. 

I used tongs to avoid getting hit.
Let your chicken cook for about 4-5 minutes on the first side...
Cook the other side for about 4-5 minutes as well...

Next you will want to add your tomatoes, again be careful of flying oils!
Next add your fresh basil. It smells so good!
Add your garlic...
And butter...
Then give your pan a good stir. 

You want all your yummy ingredients to meld together.
Let your sauce heat through and simmer for a minute. 

Your noodles should about ready; once the noodles are done to your liking drain them.

Serve your sauce over your noodles in individual bowls.
I've shared some of Jake's favorite recipes so I thought it only fair if I shared one of mine; I love Navajo Tacos.

They are easy, taste divine AND they can be a dinner and dessert in one! 

What is not perfect about that?!
What you'll need:

2-3 cans of Chile (I am just a Chile bean kind of girl, so sue me!)
1 pkg Rhodes Dinner Rolls
Vegetable Oil (for frying)

Lettuce, shredded 
Tomatoes, chopped
Onion, chopped
Shredded Cheese
If you want to have some dessert scones you want to add... 

Powder Sugar 

and whatever else tickles your fancy to your grocery list.

Start by taking out your dough and laying your rolls out on a baking sheet. 
The dough needs to rise. 

You can take it out earlier in the day and leave a clean dish towel over the top 
if you are lazy like me you can force your dough to rise sooner. You do this by turning your oven to the 100 oF or less and pop in your rolls with pot of water on the rack below them. 

Keep a good eye on them! You don't want to cook them...just raise and fluff them :)
Prepare your toppings while your dough is rising...

Once the dough is done start stretching it. You want to make them into flatter "plate-like" circles. How is that for a confusing description?

You can check out my picture below!
While you are stretching your dough, heat up your oil; I put mine on medium heat. 

You want enough oil to be able to fry your scones...

I test to make sure it is hot enough by taking a small piece of dough and tossing it in. If it starts bubbling and browning the oil is hot enough.
Take your flattened dough and throw a couple onto your heated oil, I usually do two at a time so I don't burn them. 

No one likes burned scones!
The scones will cook quickly so make sure you watch carefully.

Mine usually cook in a minute or so. You also want to make sure you flip them and cook both sides. You can see my cooked scones in the above right photo.
Pile on your goodies and enjoy!!! 
Alright alright so this one doesn't actually have a particular recipe either, mostly because it is so simple. I make variations of this all the time. Enjoy!
What you'll need:

1 lb Meat 
*(You can use Chicken, Steak, Kalbalsa Sausage etc.)
1-2 Bell Peppers, chopped
1-2 Zucchini, sliced
1 Onion, chopped
1/2-1 C Carrots, chopped
1/4 C Soy Sauce
1 1/2 C Rice, prepared
Start by cooking your rice, I usually make about 1 1/2 C for Jake and I; I usually have enough left overs to make 4 complete servings.

Throw your meat in your pan and let it cook. Add you veggies and let them saute' in your meat juices.
Jake doesn't like soft zucchini or carrots so I throw those in at the very last...
Throw in your Soy Sauce and serve over rice.

Sometimes if I have a package stir fry mix I throw that in too. The packets are good if you want more of a sauce; the soy sauce just adds flavor not a thickness.
I found this recipe after and outing with Jake to Olive Garden, he loves Olive Garden. He had decided to try their eggplant parmeasan just for somthing new and fell in love. 

Natrually, being a newly wed (this was our first year) I wanted to impress him by making some for him. I googled and it has been so long that I don't remember my source. 


But it is Mmm-mmm good!
What you'll need:

1 Eggplant, sliced 1/2" thick pieces
1/3 C Parmesan cheese
1/2 C Flour
1/2 C Bread crumbs
2-3 Eggs
1 pkg SpagettiSpagetti sauce (I used Prego, but you can also make your own; see below*)

Start by boiling your water...
Pre-heat your oven to 400 oF
Then you want to prepare your eggplant; slice it into 1/2" peices
Next crack your eggs in a mixing bowl and whisk!
Mix the rest of your ingredients in a separate bowl; flour, parmesan cheese & breadcrumbs
Spray down a baking sheet with Pam
Dredge you eggplant slices in egg...
...and then in your flour, breadcrumb & cheese mixture. Make sure you cover both sides!
Arrange on your baking sheet
The recipe says you should spray the tops with Pam, but I'm not much of a excess Pam fan. I pat on olive oil to cover the dry tops.
And then pop those bad boys in the oven for 10 minutes
After you ten minutes pull your sheet out and flip your slices over. Cook the other side for another ten minutes. 

While your other sides cook heat up your sauce. 

*You can also make your own with 1 can Tomato paste, 1 can Tomato sauce, cooked hamburger, garlic and italian seasoning.
Pull your slices out after your second 10 minutes
Compile your plate and chow down!
Okay, so I didn't actually make this one. I can't really even attempt it because my oven is on the fritz. My oven actually started on fire! Awesome right? (that was sarcasm)

I got this from my mother-in-law Corina when I went over for a Father's day BBQ today. It was just too cute so I had to take a picture...and guess what?! It was tasty too.

Start with your brownie and then layer your mint chip ice cream scoop, fudge drizzle and spiral of whipping cream!