Putting Together The Pretzel Pieces

By Colleen Walsh Fong

If you love pretzels you’re in luck. October is National Pretzel month, and pretzel companies are promoting their products with coupons. I did a Google search of “pretzel coupons October 2014” and found several deals. If you like to go to Wetzel’s Pretzels you can get a $1.00 off coupon by liking their Facebook Page. It’s good through October. RetailMeNot has some pretzel coupons, too, and I found some for Auntie Anne’s and several other restaurants and stores. Try doing a similar search and be sure to search coupons for your local supermarkets, too. Most of them have downloadable or printable coupon systems in place and they’re sure to have a pretzel sale this month.

Whether or not you find a bargain it’s hard not to like pretzels. They are delicious in every form. I love soft pretzels and crunchy pretzel sticks. The kind I used to be able to buy from a counter top tin in small, neighborhood stores when I was a kid. But my most favorite one is Snyder’s of Hanover’s Homestyle type. They’re deep, dark, and delicious. The espresso of pretzels. Since I love robust flavor I decided to try using these pretzels as meat breading a few years ago. And I got great reviews from taste testers and then readers of my recipes.

You can use any kind of pretzel you like, although it being Oktoberfest time and beer being extra rich in flavor, I recommend the Hanover’s Homestyle ones.

If you’re in a rush grab some great flavor by breading either chicken or pork cutlets. Put 4-6 oz of whole pretzels into a Ziploc bag. Set the bag onto a cutting board and pound it with a kitchen mallet to make coarse pretzel crumbs. Then simply spread some Dijon mustard onto both sides of your cutlets, put them into the bag of pretzel crumbs and shake until the cutlets are coated. Bake or sauté until done.

But if you’ve got some time try making my Pretzel-Coated Stuffed Chicken Breasts, the most succulent and flavorful chicken entrée you’ll ever taste. And if you want the full Oktoberfest effect, pair them with the scrumptious root vegetable medley in the picture, using this recipe:

Oktoberfest Vegetable Bake

Ingredients

· 1 Turnip, peeled and cubed

· 1 Carrot, peeled and cubed

· 1 Parsnip, peeled and cubed

· 1 Granny Smith Apple, cored and cubed (leave the skin intact)

· 1/2 Onion, coarsely chopped

· Olive Oil Cooking Spray

· 1 T Extra Virgin Olive Oil

· 1 T Honey

· 1 T Fresh Lemon Juice

· 1 tsp Ground Thyme

· 1/2 tsp Ground Nutmeg

· 1/2 tsp Ground Cinnamon

· Salt and Pepper to taste

Procedure

· Preheat oven to 400°.

· Coat a roasting pan or cookie sheet with cooking spray.

· Spread the onions across the pan bottom.

· Emulsify the oil, honey, lemon juice, and spices in a large mixing bowl.

· Put apple and vegetable cubes into the bowl and stir to coat.

· Pour over onions.

· Season with salt and pepper to taste.

· Bake in preheated oven about 30 minutes, or until the vegetables have a light crunch but the insides are soft.

· Serve with chicken or pork.

And for a quick and easy dumpling-esque side, try using premade gnocchi with my Autumn twist. Their gooey insides will be encased in a lightly crunchy shell.

Fried Gnocchi

Ingredients

· 16 oz pkg of Gnocchi (I like Gia Russa)

· 1 T Extra Virgin Olive Oil

· 1/2 C Chicken Broth

· 2 T Apple Cider

· Pinch of Ground Nutmeg

· Salt and Pepper to taste

Procedure

· Cook gnocchi according to package directions.

· Mix broth and cider together.

· Heat oil in sauté pan over medium temperature.

· Add gnocchi and brown lightly on all sides, flipping quickly with a spatuala.

· Season with salt, pepper, and nutmeg.

· Pour broth mixture over gnocchi and stir it all together. Let liquid thicken a bit and then serve with pretzel-coated meat, and Oktoberfest Vegetable Bake.

Enjoy a robust October meal as you celebrate National Pretzel Month.

Photo Courtesy of Easy Weekly Meals

Colleen is the author of 3 touchscreen cookbooks that do everything but the cooking for you. Check them out and find free recipes and helpful cooking and food info here.