Chicken Cordon Bleu

So I took a shot at new recipe today and yummers! I made Chicken Cordon Bleu with roasted asparagus, mixed salad and coconut macaroons for dessert. I also tried a new recipe for the coconut macaroons rather than my old recipe. The new one doesn't use egg whites... I do like both however, my original recipe is much easier when it comes to forming the cookies.

The chicken recipe originally requires you to pound the chicken breast until they are 1/2 inch thick but since my meat mallet is in storage I filleted the meat into one long thin piece then placed the cheese and ham inside. I then rolled it the best I could and sealed it using toothpicks. There's a photo below which shows a view of the inside.

Chicken Cordon Bleu

Ingredients:

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 1/2 C. Italian bread crumbs
• 1 tsp. paprika
• 3 Tbls. butter
• 3 Tbls. extra virgin olive oil
• 1/2 C. dry white wine
• 1 tsp. chicken bouillon granules
• 1 Tbls. cornstarch
• 1 C. heavy whipping cream (8oz)

Directions:

1. Pound or slice chicken breasts to 1/2 inch thick long slices. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks.
2. Mix the bread crumbs and paprika in a small bowl, and coat the chicken pieces.
3. Heat the butter and olive oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
4. Remove the toothpicks, and transfer the breasts to a warm platter.
5. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet.
6. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Roasted Asparagus

Ingredients:

• 1 bunch thin asparagus spears, trimmed
• 3 tablespoons olive oil
• 1 1/2 tablespoons grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon juice
  
  

Directions:

1. Preheat an oven to 425 degrees F.
2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic,lemon, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.
   

Coconut Macaroons

Ingredients:

• 2/3 cup all-purpose flour
• 5 1/2 cups flaked sweetened coconut
• 1/4 teaspoon salt
• 14 oz. can sweetened condensed milk
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• Semisweet chocolate (optional)
  
  

Directions:

1. Preheat oven to 350 degrees F and line cookie sheets with parchment paper.
2. In a large bowl, stir together the flour, coconut and salt. Stir in the vanialla and almond extract into the sweetened condensed milk then add to coconut mixture until well blended.
3. Refigerate the mixture until col, about 1-2 hours. This will make the mixture earier to form.
4. Using an ice cream scoop or your hands, form into balls and drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
5. Bake for 12 to 15 minutes in the preheated oven or until coconut is toasted.
6. Optional: melt semi sweet chocolate and drizzle on-top of macaroons.
   
   

 The wine I used, from Trader Joe's

Inside view of the chicken, wrapped around cheese and ham.

Chicken and Broccoli - Chinese Food Style

Chicken and Broccoli

Ingredients:

• 1 lb chicken breast, thinly sliced
• 4 scallions, thinly sliced on an angle
• 1 1/2 tsp. minced garlic
• 1 1/2-inch piece fresh ginger, peeled and minced
• 2 Tbls. reduced sodium soy sauce
• 2 1/2 Tbls. sugar
• 1 Tbls., plus 1 1/2 tsp. cornstarch
• 1 1/4 teaspoons salt
• 2 Tbls. cooking sherry
• 2 Tbls. dark sesame oil
• 1/3 C. water
• 3 Tbls. extra virgin olive oil
• 20oz. frozen broccoli (or 6-7 C. fresh)
• 8oz. can of water chestnuts, sliced
• 1/2 tsp. red chili flakes
• 3 Tbls. hoisin sauce
• Jasmine rice

Directions:

1. Marinate chicken in a bowl containing scallions, half of the garlic and ginger, soy sauce, sugar, 1 1/2 tsp. cornstarch, 1 1/4 tsp. of the salt, sherry, and sesame oil. Marinate at room temperature for 15 minutes.
2. Mix remaining cornstarch in 1/3 C. water, set aside.
3. Heat 1 Tbls. of oil in a large nonstick skillet over high heat. Add the broccoli and water chestnuts, stir-fry until no longer frozen.
4. Add the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper.
5. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer vegetables to a plate.
6. Heat 2 Tbls. of oil in the same large nonstick skillet over high heat. Add the chicken and chili flakes.
7. Stir-fry until the chicken loses its raw color and gets a little brown, about 3-4 minutes.
8. Add the hoisin sauce, return the broccoli to the pan and toss to heat through.
9. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary.
10. Serve with Jasmin rice.

"I Only Date Models"

Leonidas got a new shirt tonight... apparently he only dates models, hehe...

Cochiti Lake

The family drove down to Cochiti Lake this afternoon for some dog swimming and fun in the sun. It was the first time Leonidas has been to a lake, so as you can imagine we were quite curious if he would get in. Watch the video below to see his reaction, priceless.

On the way to the lake!

How can you be mad at that face?

Nice chicken legs!

Checking out the water...

"Guys why are you in the water? Come back!"

"Please!"

Feels good on the feet!

Awesome jump!

Finally getting the hang of things...

Beautiful clouds!

All tuckered out!

Sir Sleeps A Lot, sunning himself...

Workin' Dog

Shera worked the floors this evening at St. Vincent's and sure created a lot of laughs and smiles! We did run into a crabby nurse on the pediatrics floor but thankfully, soon after, ran into a super nice nurse who redirected Shera and I to a little boy who desperately wanted to meet her. She also met an older woman in the inpatient rehab center that said she didn't like dogs... the next thing I knew 2 minutes later she was petting Shera and apologizing to her for saying she didn't like dogs. Her daughter then walked in and said "Mom, you're petting a dog!" Awesome!!!

Banana Nut Roll

This banana nut roll is a light and fluffy cake with a yummy cream cheese center all topped with vanilla cream cheese frosting! It takes some work, so I posted step by step photos below which I hope you'll find helpful.

Banana Nut Roll

Ingredients:

• 1/2  C. all-purpose flour
• 1/2  tsp. baking powder
• 1/4  tsp. baking soda
• 1, 8-oz package cream cheese, softened
• 1, 3-oz package cream cheese, softened
• 1/2 C. granulated sugar
• 1 egg
• 3 Tbls. milk
• 4 egg yolks
• 1/2 tsp. vanilla
• 1/3 C. granulated sugar
• 1 large banana, mashed (about 1/2 cup)
• 1/2 C. finely chopped walnuts
• 4 egg whites
• 1/2 C. granulated sugar
• Sifted powdered sugar
• 1 recipe Vanilla Cream Cheese Frosting (see below)

Directions: 

1. Lightly grease a 15x10x1-inch baking pan and line bottom with wax paper; grease paper. Set aside.
2. In a medium mixing bowl stir together flour, baking powder, and baking soda; set aside.
3. For filling, in a small mixing bowl combine cream cheese and the 1/2 cup granulated sugar; beat with an electric mixer on medium speed until smooth.
4. Add whole egg and milk; beat until combined. Spread in the prepared pan; set aside.
5. In a medium mixing bowl beat egg yolks and vanilla on medium speed about 5 minutes or until thick and lemon colored.
6. Gradually add the 1/3 cup granulated sugar, beating until sugar is dissolved. Stir in banana and nuts.
7. Thoroughly wash the beaters.
8. In a large mixing bowl beat the egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight).
9. Fold yolk mixture into egg whites. Sprinkle the flour mixture evenly over egg mixture; fold in just until blended.
10. Carefully spread the batter evenly over the filling in the pan.
11. Bake in a 375 degree oven for 15 to 20 minutes or until the top springs back when lightly touched.
12. Immediately loosen cake from sides of pan and turn out onto a towel sprinkled with powdered sugar.
13. Carefully peel off paper.
14. Starting with a short side, roll up cake, using towel as a guide but not rolling towel into cake.
15. Cool completely on rack.
16. Spread top with Vanilla Cream Cheese Frosting and sprinkle with chopped walnuts.

Vanilla Cream Cheese Frosting

Ingredients:

• 1.5 oz. cream cheese
• 1/s tsp. vanialla extract
• 1 C. powdered sugar
• 1-2 Tbls. milk

Directions:

1. In a small mixing bowl combine half of a 3-ounce package cream cheese, softened, and 1/2 teaspoon vanilla; beat with an electric mixer on medium speed until light and fluffy.
2. Gradually beat in 1 cup unsifted powdered sugar.
3. Beat in enough milk (1 to 2 tablespoons) to make a frosting of spreading consistency.

 

 I sprinkle powdered sugar on top of the cake, then a clean kitchen towel and then a large cutting board. The cutting board prevents the cake from cracking while you flip it.

This photo shows the cutting board underneath the cake and towel.

Remove the wax paper.

 Slowly use the towel to roll the cake.

 Cool on a wire rack then top with frosting.

 

I usually cut a small slice off of each end of the roll to give it a clean look.

Mary Shadow Quiche

I just found my mom's quiche recipe the other day and decided to give it a try... I changed the cheese blend a little but you can use any blend you'd like. You can also change the veggies or add bacon, ham, virtually anything. Enjoy!

Mary Shadow Quiche

Ingredients:

•  Single Pie Crust Recipe (or one 9" unbaked pie shell, thawed)
• 3 Eggs
• 1 1/4 C. milk
• 1/2 tsp. salt
• Dash of cayenne pepper
• 2 C. shredded cheese (I used Trader Joe's Shredded Swiss & Gruyere Cheese Blend)
• 2 Tbls. flour
• 1 10 oz box frozen spinach, thawed and drained*
• 1 10 oz box frozen broccoli, thawed and drained*
• 1/3 C. onion, chopped and sauteed

*Make sure to squeeze all the water out.

Directions:

1. Preheat oven to 350 degrees.
2. Combine eggs, milk, onions and cayenne, mix well.
3. Toss cheese with flour and layer one thin layer of cheese on the bottom of your pie crust.
4. Follow with a layer of spinach and a layer of broccoli.
5. Follow with another cheese layer, the remaining spinach and broccoli and the remaining cheese.
6. Pour egg mixture on top and bake for 45 - 50 minutes or until lightly browned.
7. Let stand 10 minutes before serving.

Cheddar Bay Biscuits

Cheddar Bay Biscuits

Ingredients:

• 2 c. Bisquick baking mix
• 1/2 C. cold skim milk
• 3/4 C. shredded sharp cheddar cheese
• 1/4 C. butter
• 1 tsp. dried parsley
• 1/2 tsp. garlic powder
• 1/2 tsp. italian seasoning
• Old Bay Seasoning (optional)

Directions:

1. Preheat oven to 425 degrees. 
2. Combine baking mix, water and grated cheese in a bowl.
3. Roll out on a lightly floured surface, until 1 inch thick and cut biscuits.
4. Place biscuits on an ungreased pan.
5. Melt butter and spices together and brush the biscuits with the mixture. Sprinkle with Old Bay Seasoning if desired.
6. Bake for 8 to 10 minutes or until lightly golden brown.

We combined the Cheddar Bay Biscuits with corn on the cob and my Bang Bang Shrimp recipe.

Yum!