Cranberry Nutty Bread

As in, you’re nutty if you don’t try this bread!  It’s delicious!  I have been very into using almond extract lately and, in this recipe, it definitely gives it that extra something that makes you want to go back for a second piece.  Yes, yes I know.  Your hips are sooo not loving me right now, but what can I say;  it’s Cranberry Nutty Bread!  Here’s what you’ll need to bake up this beautiful creation:

Ingredients Needed:

1/2 Cup of Butter, Softened
1/2 Cup of Brown Sugar
1/2 Cup of White Sugar
2 Eggs
1 tsp of Vanilla Extract
1/2 tsp of Almond Extract
1 Cup of Sour Cream
11/2 Cups of Flour
1/2 Cup of Almond Meal*
1 tsp of Baking Powder
1/2 tsp of Baking Soda
1/2 tsp of Ground Nutmeg
1/4 tsp of Salt
1 cup of Whole Cranberries
1/2 Cup of Chopped Pecans

Topping Ingredients:

2 Tbsp of Sugar
1/8 Tsp of Nutmeg

*if you don’t have almond meal flour can be substituted, but I highly recommend the Almond meal if you can find it.  It makes the bread!

Preheat you oven to 400 degrees.  Grease and flour your bread pan.  I used a 9×4″ and it worked out well.  Now cream together the butter, brown sugar and white sugar.  Add your eggs and beat well.  Next add the vanilla and almond extract and mix well.  Fold in the sour cream.  Combine the flour, almond meal, baking soda, baking powder, nutmeg and salt.  Add it to the butter/sugar mixture and stir well.  Add in the cranberries and pecans, stirring the mixture by hand.  Add the batter into your prepared bread pan.  Combine the sugar and nutmeg and sprinkle on top of the batter.  Now throw it into the oven for 35-40 minutes or until a toothpick comes out clean.  Cool for 5-10 minutes before attempting to remove your bread from the pan.

Here’s a picture of the finished product.  I had a boo boo and a crying baby one minute before the timer went off (isn’t that how it always runs?) so the bread sat in the oven a few more minutes than I wanted, but even with that small setback it was still moist and delicious!

Leggo my Schnitzel!

Pork Schnitzel that is.  And boy was it yummo.  This is a simple, delicious dinner that everyone will love.  I know I sound like a broken record when I say that,  but with three small boys, believe me, you need to get creative with food in order to get them to try new things.  Nick, my oldest, loves a simple, sauce free meat dish any day of the week, so this one’s for him.  Here’s what you’ll need:

1 Pound of Boneless Pork Loin Chops
1 Cup of Flour
Black Pepper to taste
2 Cups of Panko Bread Crumbs
2 Eggs Beaten
4 Tbsp butter
8 Tbsp Olive Oil
Lemon wedges for squeezing

Ok, so the best part about this meal is the first step.  Grab your meat mallet and pound those morsels down to a thickness of 1/4″ to 1/8″ thick.  I don’t know about you, but after a long day with the kids, breaking up fights, changing diapers, dealing with obnoxious customer service reps and the like, nothing feels more cathartic than taking a mallet to some meat.  And yes, that’s one of my little munchkins flying by the camera in the background there.  Got a love an active kitchen.  Here’s what your pounded meat should look like.  The pile is the before and the laid out meat is the after.  I realize it’s not the best shot, but trust me that I pounded it plenty and enjoyed every last minute of it.
Heat up 2 Tbsp of the butter and 4 Tbsp of the oil on medium high heat in a large skillet.  Next you want to make up three shallow dishes.  One will have your flour and pepper, one will have your beaten egg, and one will have your bread crumbs.  Dip a piece of pork in flour, then egg, then bread crumbs.  Place in your skillet and cook for 2-3 minutes on each side or until cooked through and golden brown.  You will most likely have to go in batches to cook all your pork.  It took me about 4 batches and I switched out the butter and oil for fresh butter and oil  (the other 2 Tbsp butter and 4 Tbsp oil called for in the recipe) about halfway through to keep it from burning and transferring to my pork.   When finished, serve it with a slice of lemon and voila!  An easy, super yummy dinner everyone will enjoy.  I served this with buttered broccoli and a little something I came up with on my own that I entitled potato smashup because it’s a combo of white potatoes and sweet potatoes with a bunch of extra yummy mixin’s.  Look for that one to be posted soon!

Other Recipes You Might Enjoy:

Hey! Hey!  It’s a Cassoulet!
Limey Pork and Rice
Plank Grilled Pork