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 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 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!
I snagged this one from Jake's Mom, Corina.

I'm going to go ahead and apologize up front; In this post you are going to encounter words like "scoop", "dollop", "shake" in the place of where most would put an actual measuring term, for example "cups".

But who needs "cups" anyways?! ... dollop is MUCH fun-ner to say,


Well, regardless of your name preference, hang in there friends because this is a good one! 

Did I mention this is Jake's FAVORITE meal.

What you'll need:

1 lb Cube steak
1 pkg of Bowtie noodles
Sour Cream
Soy Sauce
1 10 oz can of Cream of Mushroom
8oz pkg of fresh Mushrooms 
       *not 100% necessary but so yummy!
1 medium onion
Start by boiling your water for your noodles.

*I always pour in a good amount of salt too. The salt causes your water to boil at a higher temperature which is better for your noodles.

Defrost & dice up your meat.

I don't know what possessed me to cut up my meat with a knife this time...

Honestly if you have culinary scissors use them. 
So much easier!

Dice up your meat into chunks and toss into your sauce pan. Yes, I cook it all in my large sauce pan so I don't have to transfer things later. 

I hate doing dishes!

Your water should be boiling by now so toss in your noodles!

Next, dice up your onion and throw in with your meat to saute as the meat browns.

I always throw in some dashes of season salt at this point for flavor.

I am married to a Brian, which basically translates to "Salt Addicts"

Love them!

Once your meat has browned all the way throw in your package of mushroom. Let them warm in your pan, about 3-5 minutes.
Make sure you are stiring and checking on your noodles ever so often folks!

Next your yummy sauce...

Ready for my ridiculous measurements?
Again, sorry!

Empty your 10 oz can of Cream of Mushroom in to your pan

Add 2-3 dollops of Sour Cream

1 good swig of Milk (if I could guess 1/8-1/4 C)

And quite a few shakes of Soy Sauce, like 6..ish. 
*Remember I am married to a "Salt Addict" and Soy Sauce is basically salt.

The more you make this the better you will get at your own amounts that you want to add of each.
Okay now stir all that good stuff around. Make sure you have it good and blended. When it starts to bubble turn it down to low.

When your noodles are done drain them and serve with your sauce on top.