One of the easiest ways to live the good life is to expand your horizons and look beyond what you normally do on a day to day basis. When you learn something new, go out and have REAL FUN, spend time with your friends and family that’s Champagne Living. At the end of the day, I just want to know that I’ve lived with gusto, and truly enjoyed myself. For my new friend Nikki, it’s celebrating with a glass of champagne every day, for me it can be traveling to an exotic locale or just enjoying a wonderful dinner with my family.
For these last four weeks I’ve spent each Friday making a dinner that I’d never have attempted before. I’m not much of a cook, especially when compared to Mr. S who cooked in our restaurants and is extremely creative in that department. SURPRISE – I’ve actually enjoyed trying something new. I realize that when I get out of the same old dinner rut that cooking can actually be fun. I have the National Pork Board and Publix to thank for that, because had they not asked me to be a part of this program, I would have never attempted ANY of this.
On one hand I’m sad that this program is ending, but on the other hand I have a great new resource for recipes and great deals at Publix on pork. I’m excited to continue to expand my repertoire even more.
This week Pork Sirloin Cutlets are on sale at Publix through 2/22 – so, off I went to buy a package. I decided to make a great healthy comfort food, since it was just Mr. S and I and I have a big weekend ahead. Relaxing and enjoying pork and mushroom quesadillas and then watching a little TV was just what I needed with all of the running around that I’ve been doing lately.
- 12 ounces pork cutlets, pounded 1/4-inch thick (I bought thin ones, not pounding required)
- 1/4 cup olive oil with garlic, OR olive oil, divided
- salt , to taste
- 6 ounces fresh mushrooms, sliced
- 1/3 cup green onions, sliced
- 8 ounces Swiss cheese, OR Gruyere cheese, shredded (2 cups)
- 4 large flour tortillas, (9-to 10-inch)
- Stack cutlets and cut crosswise in half, then cut each stack lengthwise into matchstick-size pieces.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat; stir-fry pork for 2 minutes or until no longer pink.
- Remove pork from skillet with slotted spoon.
- Season to taste with salt.
- Add 1 tablespoon oil to skillet.
- Add mushrooms and onions to skillet; stir-fry for 1-2 minutes or until crisp-tender.
- Remove from skillet.
- Wipe skillet with paper towels.
- To assemble, sprinkle 1/4 cup cheese over half of each tortilla.
- Top each with pork and mushroom mixture.
- Sprinkle each with 1/4 cup of remaining cheese.
- Fold tortillas in half; pressing gently.
- Add 1 tablespoon oil to skillet.
- Cook quesadillas, 2 at a time, over medium heat for 2-4 minutes or until golden and cheese is melted, turning once.
- Remove quesadillas from skillet; loosely cover with foil to keep warm.
- Repeat with remaining 1 tablespoon oil and quesadillas.
- Cut quesadillas into wedges to serve.
- Serves 4.
Prep Time: 15 minutes
Cook Time: 10 minutes
This post is a result of a campaign by the National Pork Council, Publix Supermarkets and The Motherhood. This campaign has inspired me to cook more often…that is when I can’t get reservations. All opinions are strictly my own.
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