Heidi's Tzatziki

Ingredients:

• 1 large cucumber, Grated use large hole grater, Do not peel or remove seeds, Squeeze out excess moisture by hand

• 2 cups Plain Greek Yogurt

• 2 TBSP Extra Virgin Olive Oil

• 2 TBSP fresh Mint, finely chopped

• Optional: 2 tsp fresh Dill or 1 tsp dried dill

• 1 1/2 tsp fresh squeezed Lemon juice

• 1 Clove Garlic, minced

• 1 tsp Sea Salt

• Optional: White Pepper

Directions:

• Grate the cucumber and hand squeeze extra moisture out ( Reserve liquid juice to make cucumber water, Optional: strain out seeds, Pour into a pint mason jar add cucumber liquid, water and a sprig of mint, keep refrigerated and enjoy sipping this refreshing and healthy water)

• In a large bowl combine all of the ingredients mixing in gently the cucumber

• Put in a mason jar or any air tight container, refrigerate at least 10-15 minutes to meld the flavors together before serving.

• Keep refrigerated good up to 4 days, Enjoy!

Heidi's Banana Cake with Vanilla Buttercream Frosting

I had leftover Vanilla Buttercream frosting from birthday cupcakes I made and some ripe bananas that needed to be used. Thought “Why not” make a four layered banana cake using my banana bread recipe. ( I used four bananas instead of three in each batch). This cake turned out so delicious and was simple to make. Here’s the frosting recipe and optional to use some candied nuts (pecans). Both of these recipes you can find here on my website. To make it easier for you I’ve added the links. HERE for banana bread recipe (omit the chocolate chips). For the candied nuts. HERE .

Use Four 9x9 round baking pans. My banana bread recipe will make two rounds. Make sure to fill each pan equally. Bake four cakes to stack. Cool the cakes completely before frosting each layer and the outside of the entire cake. Chop up your candied nuts ( I used pecans) and scatter on top and press randomly around the outside of cake. Enjoy!

Vanilla Buttercream Frosting

Ingredients:

• 2 sticks unsalted Butter, room temperature

• 5 cups Powdered Sugar

• 1 1/2 Teaspoon Real Vanilla Extract

• 5-6 Tablespoon Heavy Cream or Whole milk

Directions:

• Using an electric mixer beat the soft butter until soft and creamy state.

• Slowly add the powdered sugar. Periodically stop and scrap the sides using a spatula.

• After butter and powdered sugar are completely mixed add the vanilla and the milk. Mix all together and smooth.

• Ready to frost your cake!

• Frosting can be refrigerated up to 4 days for later use. Bring to room temperature before using.

  *I doubled the recipe sometimes to have frosting ready for another baking project.

Heidi's Pork Schnitzel

Pork Schnitzel are one of our favorite family meals to eat. This pork is so tender and tasty, pounded out to perfection made with seasoned panko or breadcrumbs. Delicious to eat cold or hot. Either way these schnitzels are a hit. Squeeze fresh lemon on top to give each piece a bright note. Serve your dish up with adding a seasonal veggie, mashed potatoes on the side and top your schnitzel with a homemade aioli or hollandaise sauce. It is endless how many ways you can serve this scrumptious piece of meat. Be creative & enjoy!

Ingredients: (May vary with the amount of pork you have)

• Use 1/2 Boneless Pork Loin, (Costco uncut ) or thin pre cut pork. Wrap and freeze other half of pork.

• 1 cup Cornstarch, more if needed.

• 3-4 eggs, Make egg wash with 1 teaspoon of water, beat together.

• 2 cups Panko or Season Bread Crumbs, more if needed ( sometimes I mix both together).

• Seasonings; To taste, black pepper, Kinders lemon pepper, garlic powder, dried parsley or basil & Sea salt to dust after frying.

• Avocado oil

Direction:

• Prepare your prepping station; 3 large shallow dishes, 1-Egg Wash, 2-Cornstarch, 3-Seasoned Panko & or Breadcrumbs.

• Prep 3 baking sheets covering with foil, 1 to use after cutting and pounding pork, 2nd for after coating your pork and the 3rd foil covered baking sheet lined with paper towels, use this one after done frying pork meat.

• I use the Large Costco Boneless Pork Loin (Best bang for your bucks) (scroll to bottom of page for image), cut in half. Wrap and freeze 1/2. Using the other half of pork loin cut off and discard any extra fat. Thinly cut slices of pork (I use an electric knife).

• In between plastic wrap put each slice of pork and pound gently to make thin.

• Set on baking sheet until you have pounded all of the pork out.

• Time to coat pork, start with dipping both sides in cornstarch, egg wash and coat evenly in Panko. Set each piece on baking sheet.

• In a large frying pan add a shallow amount of avocado oil, heat on medium high until hot and lower temperature to medium add pieces of pork frying approximately 2-3 minutes on each side, each side should be crispy and golden brown, remove when brown then dust with a little sea salt after removing and setting on baking sheet. After each fry session use a slotted spatula to remove excessive breadcrumbs from frying pan. Add more oil if needed. Repeat until all pieces are cooked.

• Serve family style or individually with whatever sides you choose, Enjoy!

• If your not serving right away cool pork completely and put in sealed container and refrigerate up to 3 days.

Heidi's Plum Crumble

Summer is here and our Plum trees are packed with the most juiciest and tastiest sweet balls of goodness! I had to come up with another use for them so here’s my Plum Crumble recipe. The crumble topping is very much the same as my plum cake recipe but two very different desserts. Enjoy!

Ingredients for Base: Preheat oven to 375 degrees

Prepare and set aside an 8x8 square baking dish, generously butter (using unsalted butter) the entire inside.

• 1 package Graham Crackers, Crushed

• 1/3 cup unsalted Butter

• Handful of Brown Sugar

  Direction:

• In a medium size bowl add crushed graham crackers and butter, hand mix together and pour into buttered baking dish, fill bottom and a little on the side pressing down to make a crust. Sprinkle the brown sugar on top of crust and run your finger to spread out smoothly. Set aside.

Second Step:

9 large Plums. Wash, cut in half to remove pit, cutting each then set on paper towel, this helps drain the extra moisture from plums. Set aside.

Ingredients for Crumble Topping:

• 1/3 cup unsalted Butter

• 1/2 cup of Oats, (add another 1/4 cup if you like more oats)

• 3 TBSP Brown Sugar

• 3 TBSP White Sugar

• Pinch Nutmeg

• 1/4 Tsp Cinnamon

• 1/8 Tsp Sea Salt

Directions:

• In a medium bowl mix all ingredients using your hands, it should become crumbly in texture.

• Assembling time! On top of the graham cracker crust place each plum side by side filling the entire bottom of baking dish, pour crumble topping on top of plums and wipe away crumble from each plum so you can see them.

• Bake 35-45 minutes, top will be bubbly. As your plum crumble cools it will set. While warm use a knife to release the edges from dish. Cool completely before cutting.

• Ready to serve. Refrigerate if not eating right away. Keeps up to 4 days.

• Optional: Heat cut pieces in microwave and top with vanilla ice cream or whip cream. I love this plum crumble cold with or without ice cream or whip cream. Enjoy!

Heidi's Cauliflower Steaks

When I want a hearty dish that’s pretty healthy I love making my cauliflower steaks. Perfect on its own or as a side to serve with whatever else you plan on serving for brunch, lunch or dinner. It’s delicious and simple to make and a sure crowd pleaser. Today I just made a few because with the rest of the cauliflower I decided to make cauliflower & carrot soup to serve alongside with my Cauli-steaks. Just double recipe if making more.

Ingredients:

• 6 Sliced Cauliflower, cut 1/2 inch thick

• 1/2 cup Cornstarch

• 1 cup Panko (can use seasoned breadcrumbs)

• 1 Tbls Lemon Pepper

• 1 Egg, beaten

• 1/4 cup Avocado oil

Direction:

• Set up assembly line of cornstarch, egg, Panko with seasoning.

• Wash, cut and dry your cauliflower, set on paper towel also place on top to absorb all moisture.

• Dredge first in cornstarch, then egg and panko.

• Set on baking sheet after coating each cauli-steak, when ready heat oil to cook cauli-steaks in skillet.

• In a large skillet on medium high heat, pour in olive oil, heat up to hot then turn down heat to medium. (drop a little piece of cauliflower scrap in oil if it sizzle it’s ready).

• Do not crowd your cauliflower, place in skillet cook approx. 2-3 minutes on each side. Until golden brown.

• Remove and place on a baking sheet lined with foil and paper towel to drain oil.

• You can eat hot or cold. If preparing earlier then planning to serve right away. Let the cauli-steaks cool completely and cover with paper towel and plastic wrap and refrigerate. To reheat place in oven for a flashbake and to make crispy again. Using a baking sheet covered with foil spray with cooking spray bake for 15 minutes on preheated oven 450 degree.

• Enjoy!