Chocolate Spaghetti

Growing up with dad who's passion was cooking I got to taste lots of interesting dishes.

I guess that's how my kids feel right now. I never though of it like that, but it's pretty cool. I must admit. I am sharing something with my boys that my dad shared with me.

One of the dishes that I loved the minute my dad present it to me was Chocolate Spaghetti.

CHOCOLATE SPAGHETTI

Sounds weird? Little Strange?

If you can have dessert pizza why not chocolate spaghetti?

The chocolate spaghetti is one of favorite treats in my house. 

Ingredients:

•  2 cups Spaghetti (cooked)
• 2 Tbsp Butter (unsalted)
• 2 Tbsp Dark Belgium Cocoa
• 1-2 Tbsp Icing Sugar 

In a skillet melt the butter. Add spaghetti and stir till well coated and heat through.

Place buttered spaghetti on the plate. Top off with cocoa and icing sugar.

Stir before eating.


Tip: Last time I made it I used Angel Hair Pasta and it was delicious and I think I prefer it to Spaghetti (sorry dad).

Apricot and Apple Pork Chops

Once again I am bringing you another pork recipe. What can I say I haven't said before. I do love pork and I it was on sale.

On the way home I bought little piece of pork roast just for me and my boys. I didn't have much time to prepare dinner so I decided to grill it or quickly fry it in a skillet.

I wanted to make a tasty sauce to top the pork chops with.

That's how dried apricots and fresh apples came to play.

Our gourmet dinner was on the table within 30 minutes and off the plates within seconds.

Ingredients:

• 1-2lbs Pork Chops Boneless
  
• Salt
• Pepper
• Garlic Powder
• 2 Tbsp Olive Oil
• 2 Shallot (finely chopped)
• 1 Tbsp Flour
  
• 3/4 cup Dried Apricots (chopped)
  
• 3/4 Cup Apples (chopped)
• 1 Tbsp Brown Sugar
• 3/4 cup White Wine (or broth)

Season the chops with salt, pepper and garlic powder on both sides.

Heat the olive oil in a skillet over medium-high heat. When the oil is hot add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10 to 12 minutes.

Remove from the skillet and cover, reserve.

Add little more oil to the pan, add shallots and saute for couple of minutes. Sprinkle in flour, stir for 1 minute, then add the wine, apricots and apples. Cook until reduced and thicker consistency. Stir in the brown sugar and saute for 1 more minute.

Pour the sauce over the chops and serve immediately.

I served mine with Orzo pasta.

Fried Edam with Tartar Sauce

Growing up in Slovakia one of my favorite childhood dishes was Fried Edam Cheese with homemade Tartar Sauce and Mashed Potatoes.

I remember every restaurant in Slovakia had this dish on their menu. 

Some restaurants offered just plain Fried Edam which was 1 thick piece of Edam dipped in egg batter and deep fried. Some offered Shepard's Style Fried Edam which was piece of ham between two pieces of Edam dipped in egg batter and fried.

Either way it was delicious. The oovey gooey cheese all melted and delicious.

Even today most Slovak restaurants have this delicious dish on their menu.

My dad used to make Fried Edam his own way. Instead of dipping the cheese in egg batter he breaded it with egg, flour and breadcrumbs just like schnitzels.

I always liked my dad's way and ever since I can remember I've been breading my Fried Edam for my family.

I don't make this dish very often for health reasons, but when I do everybody comes for dinner.

I serve it with mashed potatoes, homemade Tartar sauce and Cucumber salad.

Ingredients:

• Edam Cheese (3/4" per slice)
• Flour
• 1 Egg
•  1/2 cup Milk
• Breadcrumbs
• Oil

Cut Edam into 3/4" slices. In a shallow bowl beat the egg with milk. Put some flour into second bowl and breadcrumbs into third bowl.

Drench Edam slices in flour, dip in the egg and cover with breadcrumbs. Place the breaded cheese into a fridge for 20-30 minutes to harden.

In a skillet heat the oil on high. Oil should be about 1" deep. 

When the oil is hot enough put the breaded Edam into the skillet. Fry on both sides till golden brown about 2 minutes on each side.

After taking them out of the oil place them into a pan lined with paper towels to absorb the extra grease.

Serve hot.

Tip: I like to cut the cheese into half before breading it to make little fingers for my kids.

Tartar Sauce

Ingredients:

• 1 Large Dill Pickle (finely chopped)
• 1 Small Onion (finely chopped)
• 2 tsp Deli Mustard
• 2 tsp Pickle Juice
• 2 tsp Olive Oil
• 1 cup Mayo or Plain Yogurt

In a bowl mixed together all the ingredients until creamy and well combined. Add salt and pepper to taste.