Fruit Turnovers

1/3 cup sugar                                          
finely grated zest of 1 lemon
2 t. cornstarch                                         
all-purpose flour, for work surface
1/2 t. coarse salt                                     
2 sheets frozen puff pastry, thawed
3/4 lb. fresh or frozen fruit, cut into 1 inch pieces if necessary         
2 large egg yolks
coarse sugar (optional)

1.  In a medium bowl, combine sugar, cornstarch, and salt.  Add fruit and lemon zest; toss to coat.  on a lightly floured work surface, roll each sheet of pastry into an 11 by 18 inch rectangle and cut into eight 4 1/2 by 5 1/2 inch rectangles.
2.  Dividing evenly, place filling lengthwise on one half of each rectangle, leaving a 1/2 inch border.  Combine 1 egg yolk with 1 t. water.  Brush border with egg wash; fold dough over filling and press edges to seal well.  with the tip of a sharp knife, cut vents into pastry.  Freeze turnovers. (see below)
3. To serve, preheat over to 400 degrees, with rack in lower third.  Place desired number of frozen turnovers on a parchment-lined baking sheet.  Combine 1 egg yolk with 1 t. water; brush egg wash onto turnovers and sprinkle with coarse sugar (if using).  Bake until turnovers are deep golden brown and juices are bubbling, 15 to 17 minutes, rotating sheet halfway through.

To freeze: Freeze turnovers on a parchment lined baking sheet until firm.  Layer with wax paper in a resealable container or freezer bag.  Store in the freezer, up to 1 month.

*If using frozer fruit, increase sugar to 1/2 c.

*Recipe found in Everyday Food: A Martha Stewart Magazine (March 2010)

Breaded Pork Chops

4 large eggs                                         
2 cups plain dried breadcrumbs
1 T. plus 2 T. Dijon mustard                
coarse salt and ground pepper
1 T. plus 2 T. finely chopped fresh sage              
1/4 c. unsalted butter, melted                                      
1/4 c. vegetable oil
8 bone-n pork chops (1" thick, 2.5 -3 pounds total)

1.  In a medium bowl, whisk together eggs, mustard, and safe and let stand 15 minutes.  Meanwhile, pound each pork chop (avoiding bone) between two pieces of plastic wrap to a 1/4" thickness.
2. Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper.  Pour egg mixture onto another rimmed baking sheet.  In batches, season pork chops with salt and pepper and coat in egg mixture.  Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere.  Freeze pork chops. (see below)
3.  To serve, heat broiler.  Place rimmed baking sheet in broiler to heat.  For each frozen chop, combine 1 1/2 teaspoons melted butter and 1 1/2 teaspoons oil; brush on both sides.  For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10-15 minutes, flipping halfway through.

How to freeze: Layer pork chops between sheets of freezer paper and transfer to two 1-gallon freezer bags.  Press air out, seal bags, and freeze flat.  Store in freezer, up to 6 weeks.

*recipe found in Everyday Food: A Martha Stewart Magazine (March 2010)

Cooking With Kids

There are lots of great things to do with kids in the kitchen.  Noah (our 2 year old) has been helping me with this and that in the kitchen.  Here are some things we have been cooking up.

Noah helps tear biscuits (sometimes he will actually use the pizza cutter I give him) for Garlic Monkey Bread.

Helps spread shredded cheeses on pizza and quesadillas.

Layering the ingrediants for lasagna

Putting cupcake liners in the tin.

Helping role out pie crust.

Using cookie cutters for sugar cookies

Stirring juice (we have a quick stir pitcher from Pampered Chef)

Always helpful when it comes to stirring and pouring (usually dry ingrediants but he is getting better at the wet ingrediants not to spill).

Getting plates and silverware to the table.

He is a great taste tester!