Do not try this at home!
Good Morning, friends! I had a kitchen nightmare last night! I was planning to have a nice little dinner and bake a Sour Cream pumpkin pie for dessert. I knew I should have bought a new carton of heavy cream at the grocery store!! The one I had in my refrigerator wasn’t that old…but when I opened it, the cream was rainbow colored!!! Yikes!!! Instead of stopping right in the midst of preparing dinner, I kept cooking..This is what I did, but I don’t suggest that you try this… The Parmesan Pork Cutlets turned out great! Planned to make some Penne with Alfredo sauce, but had to make this pseudo-version. As luck would have it, I didn’t have any heavy cream for my pie either!! Super Ninja Mommy was able to rescue her dinner and dessert from disaster!
Parmesan Pork Cutlets
1 tray of thinly sliced pork cutlets
1/2 C. of flour
salt, pepper and garlic powder
1 egg, beaten with 1 T. of water
1 1/2 C. of panko
Heat the oven to 450 degrees. In the meantime, do the following:
Season the flour with salt, pepper and garlic powder. Dust the cutlets on both sides. Dip the cutlets on both sides into the egg wash. Then, dredge the cutlets in the panko on both sides. Spray a baking dish with cooking spray. Place the cutlets into the baking dish in a single layer. Spray the cutlets with a light coating of cooking spray. Bake the cutlets for about 6 minutes. When the time is up, turn the cutlets to the other side and allow to bake for 6 minutes longer or until the cutlets are lightly browned.
1 1/2 C. of bottled Marinara sauce
1/3 C. of shredded cheese
2 T. of shredded parmesan cheese
When the cutlets are finished, top each cutlet with a spoonful of the sauce. Sprinkle each cutlet with the cheeses. Lower the oven temperature to 350 degrees. Bake the cutlets until the sauce begins to bubble and the cheese is melted.
Pasta with Pseudo-Alfredo Sauce
In a saucepan, melt 2 T. of butter. Add in 1 T. of cornstarch and stir with a wire whisk. Slowly whisk in 3/4 C. of milk. Stir constantly until the sauce begins to thicken. Add in 1/3 C. of sour cream. Whisk the sauce until it is free of lumps. Season the sauce with a very light pinch of nutmeg, salt and pepper. Remove from the heat and stir in 1/3 C. of shredded parmesan cheese.
2-3 C. of cooked, al dente pasta.
Toss the pasta with the sauce. Season to taste with more cheese, salt and pepper.
Sour Cream Pumpkin Pie
1 9 inch unbaked pie shell ( use the pat in the pan type of recipe to make your own or use an All ready pie crust) Making your own tastes much better and is much less expensive!
Place the pie crust into a pie plate and crimp the edges.
Pie Filling:
1 15 oz. can of pumpkin
3 eggs
1 C. of brown sugar
2 T. melted butter
1 1/2 C. of heavy cream
1/3 C. sour cream
1 1/2 t. cinnamon
1 1/2 t. ground ginger
pinch of ground cloves
pinch of nutmeg
pinch of salt
3 T. dark rum
2 t. vanilla extract
Whisk the filling ingredients in a mixing bowl until well-blended. Pour the filling into the pie shell. Carefully transfer the pie into the oven. The temperature should be set to 450 degrees. Bake the pie for 10 minutes. This helps to brown the crust. Lower the temperature to 350 and continue to bake the pie 34-5-45 minutes longer.
Now, if you did the pie my way…because I HAD to: you would end up with two pies…
Instead of the heavy cream, I had to be creative with my dairy products..
I used a combination of regular milk and buttermilk to replace the heavy cream and kept the amount of sour cream the same. Yes, the filling was not as rich as it would have been, but still just as delicious!!!
