Chicken Cordon Bleu

As with many great standards in cuisine, Chicken Cordon Bleu is another dish that has many variants out there.  This one so far is my favorite.  The trick, as far as I'm concerned, is to get a really cheap cut of deli ham - lots of salt and flavor - and a strong Swiss cheese.  But maybe that's just me...

In my experience, it took longer to cook the chicken than the recipe originally called for, so I've changed it here.  The original recipe says to bake for 20 mins., but I usually need to bake for 30-35.

Other recipes have a sauce associated with them.  You certainly can make one and add it to this recipe, but this one is so tasty it's not really necessary.

Chicken Cordon Bleu

Ingredients

4 double chicken breasts (about 7-ounces each), skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup panko bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water

Directions

Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.  (Use toothpicks as necessary.)

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 30-35 minutes until browned and cooked through. Cut into pinwheels before serving.

Original link:

http://www.foodnetwork.com/recipes/tyler-florence/chicken-cordon-bleu-recipe.html

Roasted Delicata Squash

The previous butternut squash recipe reminded me of my favorite squash recipe - roasted delicata squash.  Delicata is incredibly easy to cook with.  It's easy to chop, can be eaten with the peel on, and is very tasty.

Roasted Delicata Squash

Ingredients

2-4 delicata squash, depending on size (~1.5 lbs)
2 tbsp olive oil
salt to taste

Directions

Preheat oven to 425 degrees.

Clean the delicata squash by running under warm water and scrubbing away dirt with your hands. If there are any hard spots on the squash, you can scrape them off with a butter knife.

With a sharp knife, cut delicata in half lengthwise. This should be easy and not require any crazy hacking. With a spoon scoop out the seeds and discard (you can save these and prepare them like pumpkin seeds if you wish). Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.

Arrange the pieces in a single layer in a metal baking pan and coat in 2 tbsp olive oil. Too much oil can make the squash soggy. Salt gently. It’s okay if the pieces are a little crowded, but try to maximize the surface area of the squash touching the pan. The browning only occurs where the squash and pan meet.

Place in oven and roast 10 minutes. Using a spatula (I use tongs for most veggies, but delicata squash are easily squished and hold up better if you don’t pinch them) turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward.

Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt.

Serve as a side dish with the rest of your dinner.

Original link:
http://summertomato.com/better-than-butternut-roasted-delicata-squash-recipe/

Squash Crumble

I found this recipe on the internetz years ago, but I can't seem to recall where.  If anyone finds the original link, feel free to send it my way.

This dish works well as a dessert or as a sweet side dish.  Or you can go crazy and just eat it as a main course. :)

Squash Crumble

Ingredients

For the filling:
3 tbsp brown sugar
1 tbsp cornstarch
Pinch salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks
3 baking apples (such as Granny Smith), peeled, cored, and cut into small chunks

For the topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp cinnamon
Pinch salt
5 tbsp butter, cold
1/2 cup pecans

Directions

Heat the oven to 350 degrees.  Coat a 9-by-13-inch baking dish with cooking spray.

To make the filling, in a small bowl mix together the brown sugar, cornstarch, salt, cinnamon, and nutmeg.  Set aside.

Bring a large pot of water to a boil.  Add the squash and cook for 5-6 minutes, or until just tender.  Drain thoroughly.  In a large bowl, mix the squash and apples.  Add the brown sugar mixture, toss well, then transfer everything to the prepared baking dish.

To make the topping, in a food processor combine the flour, sugar, cinnamon, and salt.  Add butter and pulse until the mixture resembles coarse crumbs.  Add pecans and pulse to chop and combine.  Sprinkle the topping evenly over the apples and squash.  Bake for 45 minutes or until the squash and apples are tender.

Festive Green Caramel Apple Dip

I originally discovered this recipe when searching for St. Paddy's Day party treats (we drunkards get quite snackish).  It's incredibly tasty.

Festive Green Caramel Apple Dip

Ingredients

16 oz. cream cheese, softened (low-fat works okay)
1 1/2 C. brown sugar
2 tsp. vanilla extract
Green food coloring, as needed

Directions

In a medium mixing bowl, combine all ingredients. Beat for about 2-3 minutes, until well mixed and sugar is mostly dissolved. Beat in green food coloring, as needed.

Chill at least two hours before serving (can be made a day or two before). Stir or beat one more time before scooping into your serving bowl.

Original link:
http://www.divinedinnerparty.com/print-festive-green-caramel-apple-dip.html

Chicken Breasts with Herbs De Provence and Mushrooms

When Andrew and I went to France a few years ago, I bought a large bag of Herbs de Provence.  So here I was, back in the states, with this great bag of herbs and spices, and I had no idea what to do with it.  I scoured the web and found a few great recipes, but this was probably my favorite.  Extra special added bonus - it comes with a video!

For those who don't know, "Herbs De Provence is a mixture of dried herbs from the South of France, and usually includes Basil, Thyme, Savory, Rosemary, Tarragon, Lavender, Fennel, Marjoram and Chervil. You should be able to find it in the dried spice/herb section of any major grocery store."

One tip - I would try, as hard as you can, to try to find chicken breasts that are a reasonable size.  I know this is a next to impossible task since all the chicken breasts you find these days are pumped up to gargantuan sizes.  But one thing that struck me while watching the video is how neat and even the breasts looked and how easy they were to handle - not an easy task with today's typical chicken breast.

Chicken Breasts with Herbs De Provence and Mushrooms

Ingredients 

Boneless skinless chicken breast
2 cloves garlic, crushed
Herbs de Provence
Black pepper
3 tbsp olive oil
2-3 cups mushrooms, sliced or chopped into equal sizes
2 tbsp butter
1/2 tsp salt
1 tbsp flour
2 cups chicken broth
1/2 tbsp balsamic vinegar

Directions

Rub garlic, herbs, pepper, and 1 tbsp olive oil on chicken.  Put in fridge for 2 hours, minimum.

Heat remaining olive oil and butter in large pan.  Sear the chicken (approx. 5 minutes per side).  Set aside.

Add mushrooms in pan, set to medium/medium high.  Add salt.  Saute mushrooms to caramelized.  Turn heat to medium.  Add flour.  Cook out flour until pan smells like cooked pie crust (at least 6 minutes).  Add chicken broth and balsamic.  Turn heat to high.  When simmering, turn down to low and add chicken.  Simmer chicken for about 5 minutes per side until cooked.

Remove chicken.  Adjust sauce as necessary (salt, pepper, etc.).  Serve sauce on chicken.  Top with some fresh herbs (optional).


Original link:
http://foodwishes.blogspot.com/2007/05/chicken-breasts-with-herbs-de-provence.html

Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette

It's been a while since I've made this one, but I think it's time to pull it out of retirement.

Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette

Ingredients

1/2 cup pomegranate juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and ground black pepper
6 cups baby spinach leaves
1/3 cup dried cranberries
1/3 cup walnut pieces

Directions

In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.

Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve.



Original link:
http://www.foodnetwork.com/recipes/robin-miller/spinach-salad-with-dried-cranberries-walnuts-and-pomegranate-vinaigrette-recipe.html

Cod with Lemon and Capers

I'm definitely playing catch-up, so here's a ton of new recipes all at once...

Cod with Lemon and Capers

Ingredients

4 cod fillets, each 6 ounces
2 lemons
1 teaspoon low-sodium chicken-flavored bouillon granules
1 cup hot tap water
1 tablespoon soft butter
1 tablespoon all-purpose (plain) flour
4 teaspoons capers, rinsed and drained

Directions

Preheat the oven to 350 F. Spray 4 squares of foil with cooking spray.

Place 1 cod fillet on each of the foil squares. Cut 1 lemon in half. Squeeze the juice from the lemon half over the fish. Cut the other half of lemon into slices, place over the fish and seal the foil.

Place in the oven and bake until the fish is opaque throughout when tested with the tip of a knife, about 20 minutes.

While the fish is cooking, remove the peel from the second lemon. Take care to cut only the peel and not the pith. Slice the peel into 1/4-inch-wide strips. Set aside.

In a small bowl, add the chicken bouillon granules and the hot tap water. Stir until the granules dissolve. Set aside.

In another small bowl, mix the butter and flour together. Transfer to a heavy saucepan. Stir over moderate heat until the butter-flour mixture melts. Add the bouillon to the butter mixture and continue to stir until thickened. Add the capers and remove from the heat. Serve over the fish and garnish with the lemon peel.

Original link:
http://www.mayoclinic.org/healthy-living/recipes/cod-with-lemon-and-capers/rcp-20049653

Shrimp Caesar Salad

Some people like to make their own Caesar dressing.  I haven't gotten around to trying that yet, but if I do, I'll be sure to add the recipe.  For now I use Cardini's dressing.  This isn't a paid endorsement.  I just really like it. :)

In addition to homemade dressing, there are other special touches you can add, such as homemade croutons.  As for me, I prefer to cook the shrimp myself, rather than purchasing pre-cooked shrimp.

This meal is especially good with the Roma Bruschetta.

Shrimp Caesar Salad

Ingredients

1 lb uncooked medium shrimp, thawed and de-veined and peeled
2 tbsp olive oil
Old Bay Seasoning
Romaine Lettuce, washed and torn into bite-size pieces
Salad Croutons
Caesar Dressing
Parmesan Cheese (shredded, not grated)
Lemon

Directions

In large skillet, heat oil over medium heat.  Add shrimp and sprinkle with Old Bay.  Cook 2-3 mins until pink and firm.  Remove from heat and cool slightly.

Top lettuce with shrimp, croutons, and dressing.  Sprinkle with Parmesan cheese.  Squeeze one lemon wedge over salad just before serving.

Shrimp Scampi

There are tons of variations of Shrimp Scampi out there.  Here's mine...

Shrimp Scampi

Ingredients

1 lb uncooked medium shrimp, thawed and de-veined and peeled
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, finely chopped
Old Bay Seasoning
2 tbsp lemon juice (1 lg lemon)
4 tbsp chopped fresh parsley
3 green onions, thinly sliced
Pasta, such as angel hair or linguine, cooked
Grated Parmesan cheese

Directions

In large skillet, heat oil and butter over medium heat.  Add garlic and saute until fragrant (1 min or less).  Add shrimp and sprinkle with Old Bay.  Cook shrimp 1 minute.  Add lemon juice, parsley, and green onions.  Cook 2-3 minutes longer until shrimp are pink and firm.

Remove from heat.  Serve over pasta and sprinkle with Parmesan cheese.

Slow-Roasted Glazed Pork Shoulder

Don't let the size or the source of this recipe fool you.  It is actually very easy.  It takes a lot of planning (overnight prep).  But it's definitely worth it.

Keep an eye out for good sales on pork shoulder.  The first time I made this recipe I found a deal at the local grocery store for $1.69 a pound.  That means that for about $10 we had a large amazing meal plus tons of leftovers.

Slow-Roasted Glazed Pork Shoulder

INGREDIENTS

1 teaspoon fennel seeds
1 teaspoon whole black peppercorns
1/4 cup kosher salt plus more
1/4 cup sugar
1 7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic)
1/4 cup plus 1 Tbsp. apple cider vinegar
1/4 cup (packed) light brown sugar
Freshly ground black pepper
1 large carrot
1 apple (such as Granny Smith or Fuji)
4 cups stemmed mustard greens
1 tablespoon olive oil

PREPARATION

Crush fennel seeds and peppercorns with the bottom of a heavy skillet, or use a mortar and pestle. Transfer spices to a small bowl; add 1/4 cup salt and sugar. Rub mixture all over shoulder. Place in a large glass baking dish, cover, and refrigerate for at least 6 hours or preferably overnight.

Preheat oven to 325°. Brush off spice rub from meat and place pork in a deep roasting pan; discard excess spice rub and any liquid in dish. Add 1 cup boiling water to roasting pan; cover pan tightly with foil. (Create a tight seal to lock in the steam and juices.)

Transfer pan to oven and roast until meat is very tender and falling off the bone (an instant-read thermometer inserted into the center without touching the bone will read 195°), about 5 1/2 hours.

Remove pan from oven; discard foil. Increase heat to 500°. Stir 1/4 cup vinegar and brown sugar into juices in pan. Return to oven and roast, watching closely to prevent burning, until pork is browned and liquid begins to reduce, about 12 minutes.

Transfer pork to a rimmed baking sheet; set aside. Pour liquid in pan into a small saucepan. Bring liquid to a boil and cook, occasionally spooning off fat from surface, until a thick, syrupy glaze forms, about 10 minutes (there will be about 1 1/2 cups glaze and up to 1 cup fat; discard fat). Season glaze with salt and pepper; set aside.

Using a peeler, peel carrot into thin ribbons. Core, quarter, and thinly slice apple. Mix carrot, apple, greens, oil, and remaining 1 Tbsp. vinegar in a large bowl. Season with salt and pepper. Arrange on a platter. Top with pork; pour reserved glaze over pork. Serve with tongs.

Original link:

http://www.bonappetit.com/recipe/slow-roasted-glazed-pork-shoulder

Grilled Brussels Sprouts

Sorry, long time no post.  Nothing sucks up your free time more than having a toddler in the house. :)

I love grilling recipes for lots of reasons - they're delicious, they're incredibly easy, they're usually pretty quick, and the clean-up time is usually a snap.  All very conducive to my current life situation. 

Grilled Brussels Sprouts

Ingredients

1 pound Brussels sprouts, as uniform in size as possible*
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

*Cook's Note: In order to facilitate even cooking, it is important that the Brussels sprouts be as uniform in size and shape as possible.

Heat a grill to medium.

Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes.

Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them.

Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. 

Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.

Original link:
http://www.foodnetwork.com/recipes/alton-brown/grilled-brussels-sprouts-recipe.html