by Gooseberry Patch
Published by Oxmoor House
Please tell me that I'm not the only one who gets tired of hearing "what's for dinner?" It can be so frustrating to work eight plus hours a day and then be greeted with those words, especially if you have no idea what's for dinner. Gooseberry Patch is coming to the rescue again with another cookbook that is geared towards helping busy people put meals on their table as easily as possible.
Everyday Simple Suppers is one of those cookbooks that is compiled to inspire those of us who have reached the "uninspired" stage of life - kids, job, kids, homework, kids... Recipes are divided into categories such as one-dish wonders, sizzling skillet suppers, pronto pizza & pasta, super simple sides, short & sweet desserts. I'm particularly fond of cooking skillet meals at the end of the day.
Some of the recipes call for cooked chicken. Let me suggest that you pick up a rotisserie chicken to use in these recipes to simplify your life even more. One rotisserie chicken can stretch to provide you with enough meat for two weeknight casseroles. There are plenty of recipes that incorporate other fast-fix meats: boneless pork chops, ground beef, and smoked sausages.
This cookbook is a little different than the traditional spiral-bound Gooseberry Patch cookbooks in that it is paperback and the majority of the 260 recipes are accompanied by taste-tempting, full-color photos. While I chose to feature Lemony Pork Piccata with one of my favorite ingredients, capers, I will also be making Stuffed Artichoke Chicken soon. Keeping ingredients such as capers and artichokes in your refrigerator and pantry can turn an ordinary meal into something special.
Lemony Pork Piccata
Submitted by Melody TaynorEverett, WA
Lemony Pork Piccata
1-lb. pork tenderloin, sliced into 8 portions
2 tsp. lemon-pepper seasoning
3 tbsp. all-purpose flour
2 tbsp. butter
1/4 c. dry sherry or chicken broth
1/4 c. lemon juice
1/4 c. capers
4 to 6 thin slices lemon
Pound pork slices to 1/8-inch thickness, using a meat mallet or rolling pin. Lightly sprinkle pork with lemon-pepper seasoning and flour. Melt one tablespoon butter in a large skillet over medium-high heat. Add half of pork and sauté 2 to 3 minutes on each side until golden, turning once. Repeat procedure with remaining butter and pork. Place pork on a serving plate; set aside. Add sherry or chicken broth, lemon juice, capers and lemon slices to skillet. Cook 2 minutes, or until slightly thickened, scraping up browned bits. Add pork and heat through. Serves 4.
My husband and I love the salty tang of capers. If you haven't tried capers before, this is the perfect recipe to introduce them into your life.