Pineapple Dessert!

Here's a quick and simple dessert that is just delish! 

 

Pineapple Dessert

 

6 eggs, separated 

1 can condensed milk 

1 can pineapple slices (medium size) 

1 cup heavy whipping cream cherries for garnish 

 

 

Pour condensed milk into a pan, add the egg yolks. Cook over medium heat, stirring constantly until thickened. Remove from heat. Drain the pineapples, cut into small chunks and chop until almost pureed. I use my little hand chopper and it works fine. 

 

 

Add to the milk mixture and stir well, return to heat and cook for a minute or two until thickened more. Remove from heat. Beat the whipped cream until stiff, add to the pineapple mixture and stir well.

In the meantime, beat the egg whites until stiff, add to milk mixture. 

 

Fold in carefully. Pour dessert into a serving dish, garnish with cherries or a slice or two of pineapple and place in the refrigerator until thick.

 

Menu Plan!

Last week I ended up not making dinner one or two nights, the reason is that hubby is working a weird schedule and it's usually just the kids and I for dinner, so there's days we will just have a sandwich and some fruit and call it good.

MENU PLAN

Monday 10th
Spaghetti and Meatballs

Tuesday 12th
Croquetes de Carne - Beef Nuggets, Salad

Wednesday 13th
Peru Assado com batatas - Roasted Turkey thighs and potatoes

Thursday 14th

Carne com chourico e batatas fritas - Beef with Chourico, homemade fries

Friday 15th

Caldeirada de Peixe - Portuguese Fish Stew

Saturday 16th
Saucy Skillet Chicken

Sunday 17th
Bacalhau com natas - Cod Fish Casserole

Pork Chops w/ Hollandaise Cheese Sauce

Another great way to use those pork chops that you have NO clue what to do with. I used some Butterfly Pork Chops for this meal. 

 

Pork Chops w/ Hollandaise Cheese Sauce 

 

 

4 Butterfly Pork Chops 

salt and pepper

 garlic powder

olive oil 

1 packet of Hollandaise sauce 

shredded cheddar or mozzarella cheese 

 

 

Season pork chops with salt and pepper and garlic powder. In a skillet, add a little bit of olive oil and fry up the chops until cooked through and starting to brown.

 

Remove from skillet and set the skillet aside for the rice. Make the hollandaise sauce according to the package directions, then add some shredded cheese. I added about 1 cup but you can add more or less, according to your taste. 

 

Pour the hollandaise sauce over the pork chops and serve with fries or rice.

Rice w/ green beans 

2 cups cooked rice 

1 can green beans, drained 

garlic powder 

salt and pepper 

onion flakes 

 

 

Cook rice according to directions. In the skillet that you cooked the pork chops in, add a little bit of water, about 1/4 cup or something, add the green beans and the seasonings....simmer for a 3 to 5 minutes and then add the cooked rice.

Stir until well combined and serve with the pork chops.

Menu Plan Monday November 3!

Hey Ladies, this week is all about Portuguese food, the meals I grew up with and the ones that remind me of Portugal.

MENU PLAN

Monday 3rd

Costoletas de porco gratinadas - Pork Chops with a Cheese Bechamel Sauce, fries

Tuesday 4th

Carne Jardineira (portuguese stew)

Wednesday 5th

Peru Assado com batatas - Roasted Turkey thighs and potatoes

Thursday 6th

Carne com chourico e batatas fritas - Beef with Chourico, homemade fries


Friday 7th

Arroz de Salsichas - Sausage Rice


Saturday 8th

Almondegas c/ Esparguete - Meatballs and Spaghetti

Sunday 9th

Galinha a piri piri, salada - Barbecued Piri Piri (hot chilies) Chicken w/ salad

Turkey Tenderloins in a cream sauce!

Living in Portugal, one of the most common meats used is Turkey, from tenderloins, to steaks, breasts and thighs. I love using Turkey, it's healthy, it's tasty and it's cheaper than chicken and beef. So for dinner tonight I made a delicious Turkey Breast Tenderloin, smothered in cream, mushrooms and bacon. YUM!

 

Turkey Tenderloins

 

4 Turkey Breast tenderloins, sliced thinly 

1 small onion, chopped finely

olive oil 

salt and pepper 

lemon juice 

garlic powder 

heavy cream 

Half a package of bacon, sliced 

1 small can of mushrooms, sliced 

 

 

Cut the tenderloin breasts into strips, season with salt and pepper, garlic powder and lemon juice.  In a skillet, add a little bit of olive oil, add the turkey and cook over medium heat until cooked through and starting to brown.  

 

 

Remove from pan and add the onions, mushrooms and bacon. Cook until onions are tender and bacon is starting to crisp.  

 

 

Add the heavy cream, about 2 cups.  Return the turkey to the skillet and let it all simmer together for about 5 minutes or until warm. 

 

 

Serve with mashed potatoes.