Have you ever been to an Oktoberfest fall celebration? It’s an annual German festival that many cities across the world celebrate this month.

There’s always a lot of music, beer, and great German food!

We have been to many Oktoberfest celebrations including my favorite in Helen, GA. One of my favorite things to eat at the festival is Pork Jager Schnitzel. It is a breaded, juicy pork tenderloin with a rich gravy that is served over egg noodles. Talk about amazing comfort food! Our local Aldi carries frozen pork schnitzel so I created this semi homemade recipe using their pork and gravy mix. 

Check out the recipe below. 

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Pork Jager Schnitzel

Makes 4 servings

Ingredients

• 4 large frozen Pork Schnitzels breaded pork loin, I used Deutsche Kuche brand from Aldi
• 1/2 cup butter divided
• 8 oz mushrooms sliced
• 3/4 cup white wine
• 2 pkgs low sodium brown gravy mix
• 10-12 oz pkg egg noodles cooked
• 1 tbsp parsley chopped
• 1 /2 lemon thinly sliced

Instructions

• In a large sauté pan, heat 5-6 tbsp butter over medium high heat until bubbly.
• Place the four schnitzels in the skillet and cook about 4 minutes on each side until golden brown.
• Remove to a paper towel lined plate and drain. Keep covered to stay warm.
• Add the remaining butter to the pan and add in mushrooms. Cook over medium heat until softened.
• Add wine to the mushrooms and simmer until reduced by half.
• Meanwhile prepare the gravy mix per package instructions.
• Add cooked gravy to the mushroom mixture and stir to combine.
• Add the schnitzel back to the pan with the gravy and remove from heat.
• To plate: add warm egg noodles to a plate then top with one pork schnitzel and a ladle or two of mushroom gravy sauce.
• Garnish with parsley and a couple slices of lemon. Repeat with remaining schnitzel and noodles.
• Serve warm and enjoy.

Notes

Recipe adapted from Aldi brand Deutsche Küche.

Start by gathering your ingredients.

I purchased just about everything from Aldi.

During the month of October they have a lot of extra German Oktoberfest themed foods like breaded pork tenderloin and Spätzle .

This brand is from Aldi and is in the frozen section.

There are 6 large breaded pork loins in the box. 

You can use any egg noodle you want but I am partial to this No Yolk brand. 

Cook noodles according to the package. Drain and set aside. 

In a large sauté pan, heat 5-6 tbsp butter over medium high heat until bubbly. 

Place four schnitzels to the skillet and cook about 4 minutes on each side until golden brown. 

Remove to a paper towel lined plate and drain. Keep covered to stay warm.

Add the remaining butter to the pan and add in mushrooms. Cook over medium heat until softened. 

Add the wine to the mushrooms.

Simmer until reduced by half. 

Meanwhile prepare the gravy mix per package instructions.

Add cooked gravy to the mushroom mixture and stir to combine. 

Add the schnitzel back to the pan with the gravy and remove from heat. 

To plate: add warm egg noodles to a plate then top with one pork schnitzel and a ladle or two of mushroom gravy sauce. 

Garnish with parsley and a couple slices of lemon. Repeat with remaining schnitzel and noodles. 

Serve warm and enjoy!

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Crock-Pot Honey Garlic Pork Freezer Meal

Ingredients

• 1 1/2 lbs boneless pork chops
• 3 large apples sliced {peeling is optional}
• 2 sweet potatoes peeled and cubed
• 1/4 cup honey
• 5 cloves garlic minced

Instructions

• Add all ingredients to a large freezer ziptop bag.
• Seal and place in the freezer.
• When ready to use, defrost the bag overnight then dump the contents right into the Crock-Pot.
• Cover and cook on low for 6-8 hrs.

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Litehouse Holidazzle Gorgonzola Stuffed Pork Tenderloin with Blueberry Pomegranate Sauce

Makes 6 servings

Ingredients

• 3 lb pork tenderloins {2 pieces}
• 5 oz Simply Artisan Gorgonzola cheese
• 2 tbsp Litehouse Salad Herb Blend
• 1 cup Litehouse Pomegranate Blueberry Dressing
• 1 pint blueberries
• 1 tbsp water
• olive oil
• salt/black pepper to taste

Instructions

• Preheat oven to 375 degrees.
• Remove excess fat from tenderloins then butterfly them open, careful not to cut all the way through.
• Cover with plastic wrap and pound until about ¾
• inch thick.
• Add herbs to a small bowl and mix in a tbsp or so of water to reconstitute. Set aside.
• Add Gorgonzola to a small saucepan and heat over medium low. Break apart into small chunks.
• Add herbs and mix well. Heat until melted and bubbly. Remove from heat.
• Spread half the cheese and herb mixture in the middle of each tenderloin, leaving a gap around the edges.
• Fold up the tenderloins so that the filling is inside and secure in 2 or 3 sections with kitchen twine {or in a pinch use twisted aluminum foil}.
• Place pork in a 9X13 baking dish and drizzle with olive oil and season with salt and pepper.
• Roast for 45 minutes or until cooked through and at least 145 degrees internally.
• Meanwhile add blueberries and 1 cup of the Pomegranate Blueberry Dressing to a small saucepan.
• Heat over medium low heat until it comes to a simmer then let cook for 5 minutes until the berries are softened.
• Remove pork from the oven and lay on a cutting board and let rest for 10 minutes.
• Slice into medallions, drizzle with the berries and sauce and serve with seasonal veggies and potatoes.

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Brunch is a popular meal at our home so it made sense to host a Holiday Brunch Party last Christmas for my girlfriends. Most of our husband’s were deployed at the time so I thought it would be a great way for us to celebrate the holidays together with our little ones before we traveled home for Christmas. Even better it was sponsored by HouseParty and HP Photos from Wal-Mart. Each lady left with a goodie bag filled with Wal-Mart HP Photo coupons and free prints. HP provided me with a a free canvas and a couple mounted photo prints for myself too that I displayed on my walls at the party (pics of my sweet Ava, of course). I even had HP photo giveaways for the most festive dressed and best stockings! We had a delightful, low-key brunch and took some fun photos with Christmas props too!

The Brunch Menu:

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Brown Sugar Bacon Twists

Ingredients

• 1/2 cup packed light brown sugar
• 1 tablespoon dry mustard powder
• 1 lb bacon {I like thick cut}

Instructions

• Preheat the oven to 350 degrees.
• Line a baking sheet with aluminum foil and set a wire rack over the foil. Use a baking sheet that has
• sides to catch the grease.
• In a small bowl, stir together the brown sugar and mustard powder.
• Press each slice of bacon into the mixture and rub until coated.
• Twist each strip a few times and place on the prepared baking rack.
• Bake until bacon is browned and crisp enough to hold its shape, about 20-30 minutes.
• Drain on paper towels and serve.

Twist the bacon tightly and place on a foil lined baking sheet with a rack.

Bake for 20-30 minutes or until crispy.

Drain on paper towels and serve.

The whole gang!

Merry Christmas from my family to yours!

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Cowboy Pork Spaghetti

Ingredients

• 12 oz spaghetti pasta
• 1 lb ground pork
• 2 tbsp olive oil
• 1 diced yellow onion
• 3 cloves minced garlic
• 15 oz can of tomato sauce
• 1 tbsp Worcestershire
• 1 tbsp hot sauce
• salt and pepper to taste
• 1 cup shredded cheddar cheese divided
• 1/4 cup diced bacon for garnish
• 4 diced green onions for garnish

Instructions

• Add 1 tbs olive oil to a skillet and heat to medium.
• Add onions and saute until almost translucent, about 5 minutes.
• Then add additional olive oil if needed and the garlic and salt and pepper.
• Stir continually so the garlic does not burn.
• While the onions cook, add the ground pork to a deep skillet over medium heat.
• Crumble and cook until no longer pink, then drain.
• Add the onion mixture to the cooked pork, then add tomato sauce.
• Turn heat to low and add Worcestershire, hot sauce, and additional salt and pepper then let simmer for 10 minutes.
• Bring a pot of salted water to a boil then add pasta and cook according to package, about 11 minutes. Then drain and add to the tomato sauce mixture.
• Mix in 3/4 cup shredded cheddar cheese to the sauce and it's ready to serve!
• Top off each spaghetti serving with a sprinkle of bacon, cheese, and green onions.

Notes

Rachael Ray's version adds 1/2 cup beer to the sauce.

Cook the onions until they are translucent, add garlic, and season with salt and pepper. 

Don’t add the garlic too early. Let the onions caramelize and cook down, then add the garlic. If you add it too early it will burn and stick to the bottom of the pan.

The toppings! Shredded cheddar, crispy bacon, and chopped green onions.

Sprinkle with toppings and serve hot.

Time for dinner!

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Salty Pork, crunchy Cabbage, sweet Onion and just the right amount of heat! 
This is the perfect hearty dish for a cold winter night!

 I saw a version of this recipe a while back on Diners, Drive Ins, and Dives on Food Network. I thought it sounded like an interesting combination but quickly forgot about it. Then the other night I was searching through my refrigerator and pantry, trying to put together a quick meal for my husband and I and after finding a head of cabbage and a Cajun pork steak in my empty fridge (pretty much all we had in the fridge when we got back from Christmas vacation besides some condiments!) along with some egg noodles and an onion in my pantry, I decided why not give cabbage and noodles a try!
….Ya know what? It was dang good!

This recipe was my #9 most popular recipe in 2013! View the Top 10 here

 

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Hearty Pork and Cabbage Noodles

Serves about 10.

Ingredients

• 1 lb Cajun Seasoned Pork Steak boneless or you can substitute seasoned bacon slices
• 1 head of cabbage sliced thin
• 1 large yellow onion diced
• 16 oz bag of egg noodles
• 4 tbsp butter
• 1 tbsp olive oil
• 1 tsp garlic powder
• salt and black pepper to taste

Instructions

• Add olive oil to a large deep skillet and add pork steak.
• Heat over medium, turning once, until cooked through then remove to a paper towel lined plate and drain.
• Cut into cubes and set aside.
• Add 2 tbsp butter, diced onion, and cabbage to skillet.
• Season with garlic powder, salt, and pepper and cook until cooked down and softened about 10 minutes.
• While the cabbage is cooking bring a pot of salted water to boil and cook egg noodles according to package.
• Drain noodles and mix into the cabbage mixture along with remaining 2 tbsp of butter.
• Add pork and toss to combine and heat through.
• Serve warm and enjoy.

Notes

Great as leftovers on a cold afternoon

Cook down cabbage and onion with butter. Then add seasonings.

 I like using No Yolks Egg Noodles for this recipe.
While the cabbage is cooking bring a pot of salted water to boil and cook egg noodles according to package.

 Drain noodles and mix into the cabbage mixture along with remaining 2 tbsp of butter.
Add pork and toss to combine and heat through.
Serve warm.

 This comforting meal feeds a lot and is delicious as leftovers too.

 

A delicious, hearty dinner for a cold winter evening!

Be sure to check out my live cooking video on Facebook here.

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                                          Cook over medium, simmering for 20 minutes.
                                                                    Preheat grill.

                                                 Brush generously with apricot sauce.

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