I hope everyone had a fun Halloween! Thankfully all the boys were healthy enough this year to head out and trick or treat (last year Nick was stuck inside with the swine flu, poor kid). Here they are just before leaving the house to beg for loot. Notice how Alex’s costume is on backward. That’s what happens when I let my husband dress the kids.

This was Drew’s first time trick or treating and he did fabulous. It’s amazing how quickly they pick up on what they’re supposed to do. He went right up with the big kids and grabbed out of the buckets. Not a stitch of scared in the kid. Mommy was real proud.

And now, of course, with Halloween officially being over, it’s time to start thinking about Thanksgiving and Christmas. I’m still in denial about it all, so I’m holding off on my Thanksgiving recipes for another post or two. Instead, I’ve decided to put up a dish that reflects a bit of my German heritage (I’m half German and half Swedish, give or take a half).

I do enjoy, on occasion, cooking family dishes that remind me of my roots. Being half German means I was fed a lot of schnitzels and potato pancakes growing up. One particular dish that I remember my mom cooking for us on a regular basis was rouladen.

I figured it was high time I shared our version, but seeing as I don’t eat red meat all that often, I substituted pork in the place of it’s traditional counterpart. You could easily substitute beef back in for this recipe, but I will say that it was just as delicious with “the other white meat” as it’s stand in.

Ingredients Needed:

1 Pd. of Pork Cutlets

1 Onion, Chopped

4 Pieces of Bacon, Cut in Half

4 tsp of Dijon Mustard

4 Dill Pickles

Salt

Pepper

Paprika

1 Tbsp of Oil

1 Cup of Water

1 Tbsp of Corn Starch

First up, you’ll grab your cutlets and pound them out nice and thin.

Tip: Just think about that old ex boyfriend or girl friend who dumped you for the popular kid in high school and then grab the mallet. You’ll be surprised how thin you can get them.

Now it’s time to load them up with the good stuff. Grab a knife and spread some mustard over the meat. Follow that up with your bacon, then a pickle, and finally the onions.

Roll it up and close it tight with toothpicks.

Now grab the salt, pepper, and paprika and sprinkle it over all sides of the meat.

Pull out a large saute pan and heat up the oil on medium high heat. When it’s good and hot, throw your rouladen in the pan and give them a minute or two on all sides to brown up.

Add in the cup of water, turn the heat down to medium low, cover the pan and let your rouladens cook up for about an hour.

When the hour’s up, grab the cornstarch, mix it with 1 tbsp of cold water and add the mixture into your pan. Heat back up to boiling, let it boil a minute to thicken and you’re done.

Serve it up over egg noodles or spaetzle.

And remember, no one will notice if you sneak a snickers out of the bucket while your kids are school. I won’t tell if you don’t.

I am linking up to Hearth and Soul and Tasty Tuesdays.

Ingredients: 1 Pd. of Pork Cutlets

1 Onion, Chopped

4 Pieces of Bacon, Cut in Half

4 tsp of Dijon Mustard

4 Dill Pickles

Salt

Pepper

Paprika

1 Tbsp of Oil

1 Cup of Water

1 Tbsp of Corn Starch Directions: First up, you'll grab your cutlets and pound them out nice and thin. Now it's time to load them up with the good stuff. Grab a knife and spread some mustard over the meat. Follow that up with your bacon, then your pickle, and finally your onions. Roll it up and close it tight with toothpicks. Now grab your salt, pepper, and paprika and sprinkle it over all sides of the meat. Pull out your large saute pan and heat up your oil on medium high heat. When it's good and hot, throw your rouladen in the pan and give them a minute or two on all sides to brown up. Add in your cup of water, turn the heat down to medium low, cover the pan and let your rouladens cook up for about an hour. When the hour's up, grab your cornstarch, mix it with 1 tbsp of cold water and add the mixture into your pan. Heat back up to boiling, let it boil a minute to thicken and you're done. You Might Also Like: Prosciutto and Mushroom Ravioli with Basil Browned Butter Sauce Turkey Goulash Kicked up Slow Cooker Chili Macadamia Crusted White Fish

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