Chicken Cordon Bleu

• I got the recipe online, but altered it to my taste - so it might not really be "cordon bleu" but it is delightful.
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• 6 skinless, boneless chicken breast halves
• 6 slices Monterey Jack cheese
• 6 slices proscuitto
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Directions

1. Pound chicken breasts if they are too thick. 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. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and broth. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

stuffed peppers

This is really by the seat-of-the-pants:

Slice off the top of a bunch of green peppers and scoop out the insides (not much in there!).

Brown either ground hamburger, ground chicken or ground turkey. Like if you have 4 peppers, brown a pound. You probably want to first saute 1/2 an onion in some olive oil, and then brown the beef. Add some garlic. Then add either: 1 cup marinade, or 1 can diced tomatoes with 1 T oregano, salt and pepper to taste.

Drop into the pepper 2 T of shredded mozzarella, then add the beef mix (to the top) and then top with mozzarella or parmesan.

Bake at 350 for 30 minutes.

The best staple!!!

Apple & Sour Cream Coffee Cake

Crumb topping:

1/4 cup cold unsalted butter, cut into pieces

1/2 cup packed light-brown sugar

1/2 cup toasted pecans, chopped

1/4 cup old-fashioned rolled oats

1/2 t cinnamon

1/4 t coarse salt

Preheat the oven to 350. Make the topping - mix ingredients with a pastry cutter. It should be like crumbs. Refrigerate till ready to use.

Batter:

1/2 c unsalted butter

2 c flour

1 t baking soda

1 t cinnamon

1/2 t coarse salt

1 c sugar

1/2 c packed brown sugar

4 large eggs

1 c sour cream

2 apples peeled, cored and diced medium

1 c toasted pecans, chopped

Cream butter and sugars. Add one egg at a time and then the sour cream. Dump in flour mixed with seasonings, soda and salt. Mix. Fold in apples and pecans. Pour into greased and floured bundt pan. Crumble topping over it evenly, and take a butter knife and swish it through gently.

Bake for 60-70 minutes.

Alison Johnson thought it would be perfect if it had an extra drizzle icing on it. Hmmm.

Vincette's Blue Cheese Cranberry Spread

Mix:

8 ounces cream cheese, softened

3 tablespoons heavy cream

Add:

6 ounces of soft blue cheese, crumbled

Mix and add salt & pepper.

Fold in:

1/3 cup chopped pecans

1/3 cup chopped dried cranberries

I'm dedicating this to Ruthie - a faithful follower!!

Pizza Dough

This is from Mario Batalli (sp?) on the Food Network. Sorta. I've done it by hand so much that it's partly mine now.

This is how it goes...

I turn on the tap so the water coming out warms up.

Then I go to the mixer (Kitchen Aid) and dump into the bowl:

4 cups flour (sort of) (This is for 2 pizzas.)

I go back across the kitchen and get a drinking cup out of the cupboard. I put a dollop of olive oil in it. I add about an inch (or a little more) of white wine, but if I don't have it, red, and a spoon of honey. Then I go back to the tap and add roughly one cup of water. I stir that up and then go to the fridge and take out my big jar of yeast. I pour a nice little pile into the palm of my hands (I have pretty large hands for a woman), and dump that into the water. Mix again.

Then I go back over to the mixer and dump this concoction on top of the flour and put the dough hook down into it. Fasten the lock and turn it on. And let it go for a while. (5ish minutes) Keep an eye on it and add more water or flour till it looks right - that's supposed to be all clumped together and if it's perfect you should be able to stick you finger in it like the Pillsbury Dough Boy. That doesn't often happen, but close enough on either side is good.

I let it rise for a while (double is supposed to be what you are shooting for, but I go with whatever our time-table is). I put a tablespoon of olive oil on 2 pizza stones. Then I split the risen dough in half, plop it onto the oil and start pushing out a circle. I flip it over and push again about 4-5 times...till it fills the stone with a nice ledge for the edge.

Bake it at 400 or hotter for 10-12 minutes and then take it out and pour on the marinara and put on the cheese and toppings. About 5-10 more minutes and it's ready!

Parmesan-Crusted Pork Chops

2 large eggs

1 c grated Parmesan cheese

4 center-cut pork loin chops (1/2" - 3/4" thick)

salt and pepper

6 T olive oil

Whisk eggs and put in a dish. Put cheese in a dish. Put bread crumbs in a dish. Salt and pepper the chops. Coat them with cheese - press it in. Dip them in the eggs. Coat completely with the crumbs. Fry in the oil - for about 6 minutes each side.

This recipe is the BEST!! I served it with green beans that had Wegmans basting sauce on them and that was all we needed. Huge hit at my house. We'll do this one a lot!!

Pork Tenderloin with Cucumber-Mango Salad

This is super easy, and is great for left-over. I got it from Better Homes and Garden. It's low calorie and fat, too, if you care.

Preheat the oven to 425.

Line a pan with foil. Mix the following spices, save one teaspoon of it and put the rest on top of the foil and roll a 1 1/2 pound Pork Tenderloin in it to coat the outside:

2 T brown sugar

2 t Five Spice Powder

Cook for 20 minutes - take out and cover with foil and let sit. Test the inside of the meat. It should be 160 degrees when you eat it. (I checked it before I took it out and if it's 155 before you put the foil on top and let it sit for a few minutes, you'll be fine.)

Mix:

1 mango, peeled and chopped

1 cucumber, peeled and chopped (you can take out the seeds if you like)

jalapeno pepper, sliced

1 t of the spice mix above

Serve the pork with the salad.

Mediterranean Macaroni & Cheese

Preheat oven to 400.

Butter an 8" casserole dish (pretty deep).

Boil:

8 oz macaroni al dente. Drain. Set aside.

Drain the liquid off a can of diced tomatoes. Add to that 1/3 cup of chopped kalamata olives and 1 teaspoon of oregano. Set aside.

Melt 1/4 cup butter in a saucepan. Add 1 clove of garlic, minced. Saute. Then slowly add 1/4 cup flour and then 2 cups milk. Stir with a whisk for a few minutes, till it thickens. Then add 4 oz of crumbled feta. When that is melted, add the tomatoes and pasta. Put in the buttered dish. Crumble additional 4 oz of crumbled feta.

Bake for 20-25 minutes or until brownish on top.

I got this recipe from Everyday Food. Says it serves 6 and has 411 calories each serving. You could add chicken or meat to it and make it more!! John said he'd like it better with asiago or parmesan on top rather than the feta. I think goat and/or blue would be a good substitute as well. I think more tomato mix to pasta ratio could be higher, too. Definitely a keeper recipe though!

Chili - For a Crowd

This recipe originated from the Silver Palate Cookbook. I took that idea, and over the years have altered it to my taste...good luck.

1 medium onion, diced

Saute the onion in a big pot that has the bottom covered with

2 T olive oil

When the onion is clear, add:

1 lb round steak, cubed to small bites
1-2 pounds ground beef (depending on how meaty you want it)
2 cloves garlic, minced, crushed...however

Add salt and pepper to taste.

When the beef is all browned, add:

1 LG can of tomato puree
2 cans of diced or stewed tomatoes
1 heaping T of Dijon mustard
good splash of red wine (white if you only have that)
juice from 1/2 lemon

And then I add at least a palmful of the following spices:

Dill
Parsley
Chili Powder
Cumin

and 1/2 a palmful of:

Basil
Oregano

Then add beans if you like - I prefer a can of black beans.
And at the end, add a can of black olives.

The end is after it's cooked for a while and is hot through and through.

I serve is with tortilla chips, corn bread, or tortillas. And of course, grated cheddar, diced onions, and sour cream on the side.

I hope I didn't leave anything out...