Week 2: Polish – Kotlety Schabowy & Ziemniaki z Cebulą i Koperkiem

…or breaded pork chops and potatoes with onion & dill.

I am around 50% Polish. I have never cooked a traditionally Polish dish in my entire life. Of course, the first thing I think of is pierogi. But I am sure that is what everyone else will think of too. Let’s try something else. After a few minutes of google searching things like: “polish food”, “polish cuisine”, “traditional polish recipes”, and so on, I settled on breaded pork chops, or “Kotlety Schabowy.” They look tasty, and I do love pork chops, but I’d like to add a side! When i stumbled on the potatoes with onion and dill, it definitely reminded me of something my grandmother would make. Perfect. Let’s rock and roll!


I have my breading station all set up. Flour, egg dip, then crumbs! After the chops are breaded, allow them to sit and “rest” for about 10 minutes. They will dry out a bit, and it helps with the end result of the breading. Fry each cutlet in a pan on both sides until cooked thru and browned to your desired color.


In the mean time, start caramelizing your onions and boiling your potatoes. This takes a while. If anyone tries to tell you that it’s possible to caramelize onions in less than 30-40 minutes, don’t listen to them about cooking anything ever again. It’s not possible! (Read this article for more details)

After the potatoes and onions are done, you can put everything together.Image

Throw your potatoes, onions, dill, salt & pepper into a large bowl to toss, and serve immediately.


This was a tasty, easy, simple dish that I think will become part of my regular rotation. Next time I’d like to include another Polish tradition, beet salad. That was part of my original plan, but the supermarket was out of beets!


Kotlety Schabowy

  • 4 boneless center-cut pork chops
  • Salt and black pepper
  • All-purpose flour
  • 1 large egg, beaten
  • Bread crumbs (seasoned or unseasoned will work)
  • Vegetable oil

Onion & Dill Potatoes

  • 6 large red potatoes
  • 1 cup caramelized onions
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh dill

Take pork chops, trim off fat and gristle.  Pound pork between two pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper. Dredge in flour, then egg, then bread crumbs. Allow cutlets to sit and dry for 10 minutes before frying. Heat oil to a in a large skillet. Fry one at a time by placing cutlets top side down into the pan. Fry 5 to 7 minutes per side until golden. Place on a dish lined with paper towel to drain.

Boil whole potatoes until fork tender. Drain and remove skin, dice into half inch cubes. In a large bowl add potatoes, onion, dill & salt. Toss to combine and serve with chops.



Week 1: Eggs – Bacon & Fontina Quiche and welcome to 2014

Well, I made it farther in 2013 than in 2012. I was able to get about 40 weeks posted on reddit.com, but unfortunately, only about 12 made it here to the blog.

So new year, fresh start! I notice that some of the themes this year are starting to be reused (I remember eggs from one of the weeks in 2012), but that just gives us an opportunity to branch out even further from “core” or “staple” recipes. This is a CHALLENGE, remember. I attempted to recruit some more friends into this year as well, but apparently everyone I know is too lazy to commit to a specific theme/ingredient/etc. ONE TIME A WEEK. Lame. But my two beautiful sisters seem to be giving it a concerted effort!

Anyway, here’s week 1’s egg dish!

Bacon & Fontina Quiche

I made this really amazing breakfast strata recommended by my lovely co-worker, Kayla. She was kind enough to email me her recipe, which I changed slightly, to be more “meat heavy” for the benefit of Shawn 🙂 The strata would have been GREAT for egg week, but, i used it in 2013’s Week 52: Holiday Traditions (yes, it is now our tradition to make this yummy strata for Christmas breakfast!) Ok, back to the quiche…

I looked at a few different recipes to come up with something that I felt incorporated all the things i wanted in my quiche. And as a shortcut, I used a pre-made frozen pie crust. I know, I’m a terrible person. I’ve felt terrible about it for weeks now.


First I chopped up the bacon, and sautéd it in a pan, then I added some chopped sage at the end of the cooking time. Be careful not to burn the sage.


Shred the cheese up, the more, the cheesier!


Here’s a shot of the bacon and sage, after I spooned it out of the pan. Look how pretty those little sage flecks are!


After you combined all the cheese and bacon, into your egg mixture, pour into your pre-baked pie shell. Pre-baking is sup important! Don’t skip this step, unless you want a soggy gross crust bottom.


I added a whole sage leaf to the top for a pretty garnish!


Just out of the oven, and it looks delightful!


I highly recommend trying out this quiche, it was quite delicious.


  • 1 pie shell
  • 6 eggs
  • 1/2lb bacon
  • 1 1/2 c of heavy cream (you can sub milk here, or a mixture of both)
  • 2Tbsp chopped sage (1 extra leaf for garnish, optional)
  • 1 1/2 cups of shredded cheese (again you can sub here with your favorite type)
  • salt & pepper

Pre-heat oven to 375

Pre-bake your pie shell for about 8-10 min, just until it puffs a bit and is no longer raw, place shell on a baking sheet. Chop up the bacon, and fry until desired doneness. Add your chopped sage to the bacon, about 2 minutes before the bacon is finished cooking. Remove from heat, and set aside. Shred your fontina up and set aside. Scramble eggs in a bowl, add in cream/milk and season with salt & pepper. Add in bacon and cheese to the eggs, give a good stir, and pour into pie shell. Place your garnish on top (if using), and then put the baking sheet with your filled quiche, into the oven. The baking sheet will catch any spillage from the quiche. Bake for 45 minutes, or until center no longer jiggles. Remove quiche from oven and allow to set for about 5-10 minutes. Enjoy!

Week 13: Herbs – Rosemary Rib Roast

This came out so delicious. I decided to make a boneless rib roast for our Passover Seder. I got a 7 pound roast, because we were serving 10 people (9 carnivores, 1 herbivore.) Unfortunately, i was SOOO busy getting all the food ready, I forgot to take pictures of the process. I have one photo, of 1 slice of meat, that was reheated as leftovers a few days later. I know, I’m totally lame.


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