Holly's Tiny Kitchen

I had leftover Diakon and a new package of Canadian Bacon. I got an idea. The last time I made hash browns with Diakon, they came out really good. Diakon seems to be a good substitute for Potatoes due to it's texture and how it cooks up.  This is a HollyG original recipe. Ingredients 1/2 Pound of Diakon, chopped into 1/4 inch pieces. About 5 pieces of Canadian bacon, cut into about 1/4 inch pieces. 3 Pieces of mozzarella string cheese (you can use whatever type of cheese you have but mozzarella tends to complement Canadian bacon well) Salt & pepper to taste Directions Heat a large frying pan on high.  Chop up the Diakon and add it to the frying pan.  Add freshly ground Salt and Pepper.  Let the Diakon cook while you cut up the Canadian Bacon. Add the Canadian bacon when the Diakon is just starting to brown.  Add the mozzarella cheese to the pan and cook for only a few minutes so it does not burn.  Remove from heat and serve....

This recipe was so easy to make and I made in about 20 minutes and used a single frying pan.  I got this recipe from my mom's boyfriend in one of his cooking magazines. He also gave me a great idea to, instead of using balsamic vinegar to substitute it with red wine vinegar.  The original recipe is from: Cook's Country, February/March 2013 Issue I honestly forgot to take photo's.  Ingredients: 4 oz Boneless pork cutlets, about 1/4 inch thick trimmed Salt & Pepper 1 TBS olive oil 1 Garlic clove, minced 6 TBS Red wine vinegar (or substitute this for balsamic vinegar) 2 TBS packed brown sugar (I used a Splenda blend) 2 TBS Un-salted butter 1 TBS Fresh parsley 1 TBS Dijon mustard Directions:   Pat pork dry and add the a large skillet with olive oil.  Season with salt and pepper and cook until golden brown.  Remove from heat and to a plate. Cover the plate with aluminum foil.  Turn down the skillet heat and add the minced garl...

Growing up, every once in a great while my mom would make my sister and I Corned Beef Hash on Sunday mornings. Now I am not talking about the fancy stuff (sorry Mom for outing you!). I am talking about the stuff that comes in a can. I normally do not like runny eggs. But Corned Beef Hash is one of my few exceptions for having runny eggs.  I was talking to Mike about trying some Irish dishes this week because I am Irish and St. Patrick's Day is my favorite holiday. He then informs me he does not like Corned Beef. Hu? My non-picky eater live-in boyfriend actually does not like something? I read a lot of food blogs and everyone has been making Corned Beef and Cabbage this week and now I got a craving for it. Mike did point out to me that I do not like processed Ham. The sliced stuff in the deli isle that you put on sandwiches. I then said I liked Canadian Bacon. Thus made me realize what I could use as a substitute of the Corned Beef.  I had a d aikon  left over from ...

Ingredients: 4 bone-in pork chops Lemon pepper seasoning 1 Tbsp vegetable oil 1 cup sliced mushrooms 1 can cream of mushroom soup 1/4 cup of milk 2 Tbsp dry white wine 2 Tbsp Dijon mustard Directions: Season chops with lemon pepper. Heat oil in skillet. Add pork chops and cook until browned. Remove the pork chops.  Add mushrooms and cook until tender.  Add soup, milk, wine and mustard. Heat to a boil. Add pork hops. Cook over low heat for 10 minutes. I found this recipe on Food.com.  I also made myself a small salad with cherry tomatoes and cucumber. I had it with Annie's Honey Mustard dressing.