DIY Happy Home

Crispy Panko Pork Cutlets

Thin sliced boneless porkloin cutlets are coated in seasoned flour, eggs and buttermilk, and Locatelli Panko breadcrumbs and fried to a crispy golden brown.

Watch me make Crispy Panko Pork Cutlets on YouTube ⬆️

Ingredients:

10 Thin sliced boneless porkloin cutlets
3 eggs
1/2 cup of buttermilk
Garlic powder, for seasoning the flour, egg mixture, and Panko breadcrumbs
Paprika, for seasoning flour and Panko breadcrumbs
Sea salt and pepper
Locatelli Romano Cheese, grated, for seasoning Panko breadcrumbs
Fresh Italian Parsley, for garnish
1 cup of flour, seasoned with garlic powder, paprika, salt and pepper
2 cups of Panko breadcrumbs, seasoned with garlic powder, paprika, Locatelli cheese, salt and pepper
Avocado oil for frying

Instructions:

Beat together egg and buttermilk and season with garlic powder, salt, and pepper.
Season the flour with garlic powder, paprika, salt, and pepper. Place in a shallow dish.
Season the Panko breadcrumbs with garlic powder, paprika, Locatelli Romano cheese, salt, and pepper. Place in a shallow dish.
Sprinkle the pork loin cutlets with sea salt.
Using tongs, dip each cutlet into the seasoned flour, then the egg mixture, and then the Panko bread crumb mixture. Put each coated cutlet on a platter.
Heat the oven on the warm setting.
Add the avocado oil to the cast iron skillet. Heat oil on medium high. To test when the oil is hot enough, I add a Panko breadcrumb or two to the pan. If it starts to fry up then the oil is ready to fry the cutlets.
Place each cutlet in the pan, do not overcrowd the pan, I fried four cutlets at a time in my skillet. Flip the cutlets over once they are golden brown on the one side. Once the cutlets are brown on the second side, remove them from the pan. Have a parchment lined tray ready to keep your cutlets warm in the oven while you fry the remaining cutlets.
Season the hot pork cutlets with sea salt and garnish with fresh torn Italian parsley.

Enjoy!

Homemade Cheese Lasagna

Fresh store bought pasta sheets make this homemade cheese lasagna easy and delicious!

Watch me make Homemade Cheese Lasagna on YouTube ⬆️

Ingredients:

Your favorite pasta sauce (in a jar or homemade), I used Botticelli Tomato & Parmigiano Reggiano Sauce and some Victoria Brand Vodka Sauce
2 – 15 ounce containers of Ricotta Cheese, I use Whole Milk
5 Tablespoons of Locatelli Romano cheese, plus more for in between pasta layers
2 cups of shredded Mozzarella Cheese, I used Whole Milk, plus an extra cup for in between pasta layers
2 cloves of garlic, crushed
1 Tablespoon of basil paste
2 Tablespoons fresh parsley, chopped, plus more for garnish
4 fresh basil leaves, torn, plus more for garnish
Salt and pepper, to taste
Fresh pasta sheets, I used O’ Sole Mio Brand Lasagna Pasta Sheets

Homemade cheese lasagna ready to go in the oven.

Instructions:

Heat the sauce in a saucepan until simmering on medium to low heat.
Meanwhile, mix up the cheese filling: the ricotta, Locatelli Romano, mozzarella, garlic, basil paste, parsley, torn basil leaves, and salt and pepper to taste.
Next, ladle sauce to coat the bottom of the lasagna dish. Top the sauce with a layer of fresh pasta noodles, then cheese mixture, sprinkle on some mozzarella and Locatelli on top of the cheese mixture. Then top with sauce.
Repeat the process, noodles, cheese mixture, cheeses, sauce.
When you get to the last noodle layer, top with sauce, some mozzarella, and some Locatelli cheese.
Cover loosely with foil, place the lasagna on a sheet tray in case of any boil over, and bake at 350° for one hour. Once out of the oven, let the lasagna rest for 20 to 30 minutes before cutting. Garnish with fresh torn parsley and basil.

Enjoy!

Quick and Easy Hearty Vegetarian Chili

This simple vegetarian chili came together rather quickly for a fast and hearty weeknight meal.

Watch me make Quick and Easy Hearty Vegetarian Chili on YouTube ⬆️

Ingredients:

2 Tablespoons of olive oil
1 package of Morningstar Farms frozen Chipotle Black Bean Crumbles
1 small onion, diced small
2 red bell peppers, diced, some in strips
1 – 1 ounce package of Kinder’s Premium Seasoning Woodfired Chili
1 – 15.5 ounce can of pinto beans, rinsed and drained (or use your preferred beans you’d like)
1 – 28 ounce can of crushed tomatoes
1 cup of water

Instructions:

Heat up the pot to medium high heat and add the olive oil. Next, add in the Morningstar Farms Chipotle Black Bean Crumbles and sauté.
Add in the onion and bell peppers, and the Kinder’s Premium Seasoning Woodfired Chili, and sauté a couple minutes on medium high heat.
Add in the pinto beans, the crushed tomatoes, and the cup of water. When it comes to a boil, bring the heat down low to simmer.
Simmer for at least 20 minutes to let the sauce cook down and flavors meld.
Serve with your favorite chili toppings, like cheddar cheese, sour cream, onions, jalapeños, avocado or guacamole, tortilla chips or corn chips. It would also be great served with corn bread or delicious biscuits!

Enjoy!

Crispy Western Potatoes

These crispy potatoes are paired with sweet onions and green peppers and are a satisfying breakfast dish or an anytime side dish. Deliciously caramelized and crispy!

Watch me make Crispy Western Potatoes on YouTube ⬆️

Ingredients:

2 Tablespoons of olive oil
2 Tablespoons of salted butter
5 Russet Potatoes, diced into cubes, soaked in water to remove starch, then dried
One green pepper, diced
One small onion, diced
Sea salt, pepper, and garlic powder, to taste

Instructions:

Heat up the olive oil and butter in the pan.
Add in the onions, green pepper, and potatoes.
Toss the veggies and potatoes in the oil and butter mixture.
Flatten the mixture out as much as possible in the pan and let sit at medium high heat for five minutes. Stir after five minutes, flatten the potatoes again, and allow them to cook for another 5 minutes. Repeat this process for a total of about 20 minutes, or until your potatoes are golden brown and crispy.
Salt, pepper, and add garlic powder, to taste.

Enjoy!

Yayyy! Thanks to everyone for all of your support, I appreciate it so much! 💗😊😘

Check Out This Week’s Grocery Outlet Bargain Market Haul: Week of March 7, 2022

See what I purchased at the Grocery Outlet Bargain Market this week, March 7, 2022. It’s one of my favorite places to shop, especially with grocery prices going up!

Check Out This Week’s Grocery Outlet Bargain Market Haul: Week of March 7, 2022 on YouTube ⬆️

Thanks for watching! Subscribe to see my hauls each week!

Savory Mushroom Cheese”steak” Sandwich

Mushrooms, garlic, onions, and smoked Gouda cheese take the stage in this full flavored cheese”steak” sandwich. You won’t miss the meat.

Watch me make Savory Mushroom Cheese”steak” Sandwich on YouTube ⬆️

Ingredients:

2 Tablespoons of olive oil
2 Tablespoons of salted butter
1 pint of Baby Bella Mushrooms, sliced thin
1/2 of a small red onion, sliced thin
2 teaspoon of garlic paste
Light soy sauce, to taste, I just did a couple of shakes of sauce
Worchestershire Sauce, to taste (use vegan if you are vegan), I did a couple of shakes of sauce
Sea salt and pepper, to taste
Fresh Italian Parsley, torn
1/2 cup of Smoked Gouda cheese, freshly grated

Instructions:

Add the butter and olive oil to the skillet at medium high heat. Next, add the sliced mushrooms and onions. And lastly the garlic.
Add in the seasonings, Light soy sauce, Worcestershire Sauce, and salt and pepper to taste. Add in the fresh torn Italian parsley.
Slice the roll, lightly butter and lightly toast.
Flatten the mushroom and onion mixture to an even layer in the pan. Add the smoked Gouda cheese to the top and cover to melt the cheese.
One cheese is melted, place your toasted roll, sliced side down, on top of the mushrooms and cheese and use a spatula to flip the mushrooms and cheese out of the pan and onto your roll.
Plate it up, slice in half on a bias and serve with your favorite side, maybe chips, fries, or a pickle. Yum!!!

Enjoy!

Smoked Gouda Cheese Stuffed Philly Soft Pretzel

Turn an already delicious Philly soft pretzel into a decadent treat: a CHEESE stuffed pretzel. Add in your favorite melty cheese, I used smoked gouda cheese, to make a delicious gooey treat. Only two ingredients and a couple of minutes in the air fryer, and your snack is ready to eat. 🥨🥨🥨

Watch me make the Smoked Gouda Cheese Stuffed Philly Soft Pretzel on YouTube ⬆️

Ingredients:

1 Philadelphia soft pretzel
1/4 cup hand shredded smoked Gouda cheese

Instructions:

Carefully slice the soft pretzel in half with a serrated bread knife, leaving the two halves still attached together lengthwise.
Place the pretzel on parchment paper in the air fryer (I use the Ninja Foodi Air fryer). Put the shredded smoked Gouda cheese on top of both pretzel halves.
Air fry for 3 to 4 minutes at 350°, or until the cheese is melted.
Remove the pretzel from the air fryer, and push both halves back together. Plate it up, slice the cheese pretzel in half on a bias. Eat when still warm.

Enjoy!

Crispy Everything Salmon Fillets

Buttery seasoned Panko breadcrumbs take salmon fillets to the next level! Bake at 425° for 15 minutes and you’ll have dinner on the table in no time.

Watch me make Crispy Everything Salmon Fillets on YouTube ⬆️

Ingredients:

6 fresh Salmon fillets, patted dry, I used the family pack from Lidl
1/4 cup of salted butter
4 cups of Panko bread crumbs
2 heaping Tablespoons of everything bagel seasoning
2 teaspoons of garlic powder
2 teaspoons of paprika
1 Tablespoon dried parsley flakes
Sea salt and pepper, to taste
3/4 cup of mayonnaise, I use Hellman’s brand
2 Tablespoons of Dijon mustard, I use Grey Poupon brand
3 eggs

Crispy Everything Salmon Fillets with mashed potatoes, garlic hoisin zucchini, and flaky biscuits.

Instructions:

Preheat oven to 425°.
In a frying pan on medium heat, melt the butter. Once melted, put in the Panko breadcrumbs, the everything bagel seasoning, garlic powder, paprika, parsley flakes, salt, and pepper. Stir constantly and allow the mixture to toast, lightly browning it. Once crispy and toasted, remove from the heat and allow the breadcrumbs to cool.
Whisk together the mayonnaise, mustard, and eggs. Season with some garlic powder, salt, and pepper, if desired.
Coat the salmon fillets in the mayo, mustard, and egg mixture, then coat each fillet in the buttery toasted Panko breadcrumbs. Place each coated salmon fillet on to a parchment lined baking sheet.
Bake the salmon at 425° for 15 to 18 minutes.

Enjoy!

Crisp Iceberg Salad with Crunchy Air Fryer Spiced Chickpeas

I wanted to have a wedge salad but decided to deconstruct the wedge salad: Meaning have many of the components with finely shaved iceberg lettuce instead to create a bed for all the yummy toppings.

I also wanted to add some protein and fiber so I spiced up some chickpeas and air fried them to add some crunch to the salad.

Delicious crunchy, flavorful salad 🥗 — **Crisp Iceberg Salad with Crunchy Air Fryer Spiced Chickpeas** 🥗

Watch me make this delicious salad on YouTube ⬆️

It was quite tasty and the salad was pretty too. I served it in a large stoneware serving dish that I chilled to keep the salad nice and cold.

**Crisp Iceberg Salad with Crunchy Air Fryer Spiced Chickpeas**

Ingredients:

1 head of Iceberg Lettuce, finely shaved
1 pint of grape tomatoes, cut in half, I used a colorful tomato medley
1 scallion, sliced very thin on a bias
1/4 of a small red onion, sliced very thin
1 can of Chickpeas, rinsed, drained, and dried well on paper towels
2 Tablespoons of Olive oil
2 Tablespoons of Chili powder
1/2 of a 6 ounce can of French fried onions
Salt and pepper, to taste
Blue Cheese dressing, I used Wegman’s Brand refrigerated Organic Blue Cheese Dressing
Fresh parsley, for garnish

Instructions:

Rinse and drain the chickpeas and pat fry with paper towels. In a bowl, toss the chickpeas with the Olive Oil and Chili powder to coat. Turn them out onto a parchment lined sheet, spread them out for maximum crispness. Air Fry (I use the Ninja Foodi Air Fryer) at 400° for 15 minutes, tossing every five minutes, or until crispy.
While the chickpeas are air frying, prepare the vegetables for the salad.
Finely shave the head of iceberg lettuce.
Slice the grape tomatoes in half.
Finely slice the scallion and red onion.
When the chickpeas are done, crisp up the Fried Onions on parchment paper in the air fryer at 250° for one minute. Lightly salt them once done.
Time to assemble the salad. On a large platter or stoneware dish, add the shaved Iceberg lettuce, season the lettuce with sea salt and pepper, if desired.
Top with the sliced scallions, sliced red onion, and sliced grape tomatoes. Top with the crispy chickpeas and the crispy fried onions.
Drizzle blue cheese dressing on top when about to serve the salad and top with fresh parsley. Add any additional sea salt and pepper to taste.

Enjoy!