Growing up at our house, birthdays meant one thing: chocolate
cake with mocha frosting!
Homemade frosting is so easy to make and it’s always
a show stopper. You’ll never buy the canned stuff again!
Hanukkah Latkes
As an interfaith family, we get to enjoy so many wonderful traditions throughout the year! Latkes are one of my favorites; crispy, filling, golden goodness! I had never had them before I met my husband, so it was a fun challenge for me to create a recipe that lived up to his childhood memories. This year, I nailed it (if I do say so myself), and I am happy to share my recipe with you!
Haddock Chowder
Fish chowder is a simple, hearty, delicious meal. This is a traditional Maine recipe from an old family friend. Unlike New England Clam chowder, real fish has a thinner consistency while still providing enough substance to really fill you and warm you up in the winter!
The Perfect Turkey
Thanksgiving might be my favorite holiday. At my house, we have several traditional dishes that we only make for Thanksgiving - Grandma Dot's stuffing, Corn Pudding, Cranberry-Citrus Jell-O - but we never had a special family recipe for the turkey. We cooked it according to the tag that comes with the bird, or sometimes a daring relative would try something completely new (once even on the grill...) and it was always a bit of a gamble.
One year, while interning in Florida, I couldn't come home for the holiday. The other interns and I decided to have a "Misfit Thanksgiving" and everyone would bring a dish that was special to them. I was in charge of the turkey.
Thanksgiving turkey is a BIG DEAL. I mean, it's the star of the show, so to speak, and it can be downright anxiety inducing! I turned to Alton Brown and his scientifically proven roast turkey recipe as seen on the "Romancing the Bird" Episode of Good Eats.
The results were SPECTACULAR! The bird comes out perfectly seasoned, the meat is moist and the skin is beautifully brown and crispy. My family has adopted this as our go-to recipe and we use it every year. I even set up my laptop in the kitchen so we can all watch the episode together as we cook (it's as much of a tradition now as those 70's stop-motion Christmas films #burgermeistermeisterburger).
The recipe is a bit involved, but the end absolutely justifies the means. Try it and you'll never worry about the bird again!
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Warm Autumn Farro Salad with Chicken Sausage, Spinach, & Apples
Ok, so maybe I’m late to
the game here, but we just discovered farro – an ancient grain that is hearty
and nutty and absolutely delicious!
I had to know more and here is what I found out; the bad news; traditional farro is a bit finicky
and requires overnight soaking before a long cooking process. The good news;
pearled farro –sometimes seen as “farro pearlato” - is a ready-to-use grain that only needs 10-12
minutes in boiling water and then is drained like pasta (no possibly burning
pots, like some other grains). The great news; Trader Joe’s sells pouches of
pearled farro (their label says 10-minute farro), and it’s reasonably priced
and nearly always available in their store!
Well I am hooked! I have used farro a few times as a side dish, but I really
wanted to make it the star of the meal. That is where this recipe comes in. Jeweled with tart pomegranate seeds, this dish is just the epitome of fall in my opinion.
Easy Pumpkin Kiss Cookies (as seen on Pinterest!)
This this time of year, it seems like everything is pumpkin flavored! Now, for my sister, this is heaven on earth. I'm not as crazy about pumpkin, but when I saw Hershey's Pumpkin Kisses last year, I just knew I had to bake something with them.
I invented this recipe mad-scientist style last fall and brought the resulting cookies in to work (as I often do). Let me tell you, I have NEVER had such a positive reaction to anything I've made! The cafeteria manager even asked for the recipe so that they could sell them!
My secret? They are semi-homemade! They couldn't be simpler - or tastier for that matter - and here's how it's done:
I invented this recipe mad-scientist style last fall and brought the resulting cookies in to work (as I often do). Let me tell you, I have NEVER had such a positive reaction to anything I've made! The cafeteria manager even asked for the recipe so that they could sell them!
My secret? They are semi-homemade! They couldn't be simpler - or tastier for that matter - and here's how it's done:
Royal Icing
Both of my sisters are exceptional bakers, and my youngest sister recently came to stay overnight to bake gingerbread cookies! I persuaded her to use a mix (Better Crocker's Gingerbread Cookie Mix - available seasonally) rather than bake them from scratch - because I'll take any excuse to cut corners when I bake. The cookies turned out to be surprisingly tasty - even without being homemade. She shared her favorite royal icing recipe with me (below) and we spent the most of the night decorating! That, after all, is the fun part!
Butternut Squash & Pear Soup
I can't get enough butternut squash, and soup is one of my favorite ways to enjoy it. This silky, decadent soup really hits the spot on a cold night (or lunch at work, or anytime really!).
I made this recipe as a starter for our Thanksgiving meal this year, but it is filling enough to eat as the main dish! If you're making it for guests, you can easily make it the day before and reheat it before serving. It also freezes really well if you end up having leftovers.
.jpg "Butternut Squash & Pear Soup | the gimbaled table")
I made this recipe as a starter for our Thanksgiving meal this year, but it is filling enough to eat as the main dish! If you're making it for guests, you can easily make it the day before and reheat it before serving. It also freezes really well if you end up having leftovers.
.jpg "Butternut Squash & Pear Soup | the gimbaled table")
Easy Pumpkin Mousse
Easy Pumpkin Mousse (adapted from this Alton Brown recipe)
Serves 10
1 (15-ounce) can pumpkin puree
1/3 cup evaporated milk
1 (3.4-ounce) box pumpkin spice flavored instant pudding mix
1 teaspoon vanilla extract
3/4 (8-ounce) container of cool whip
6-8 Biscoff Cookies
Whipped Cream
Instructions
- In a large mixing bowl, combine the pumpkin puree and milk, whisk to combine.
- Add the packet of pudding mix, and the vanilla extract, whisk until smooth.
- Add the cool whip, no need to be gentle, just whisk it right in.
- Cover with plastic wrap and let it set up in the fridge during the next steps.
- Crush the cookies into crumbs using a food processor, or just place them in a plastic bag and mash with a mug.
- Place 1 Tbsp of cookie crumbs in the bottom of a small dessert dish*. Use the back of a spoon to tamp the crumbs down to a packed, evenly distributed layer on the bottom of the dish.
- Take the filling out of the fridge and, using a spatula, load it into a large pastry bag or plastic bag (just snip off the corner).
- Pipe the filling into the dishes, about 3/4 of the way to the top of the dish.
- Top with whipped cream - I use canned, but you could certainly make your own if you prefer!
Yucatecan Style Chicken Tacos with Pickled Onions
This is a quick and simple version of my favorite Mexican meal. I first had this dish on our honeymoon - one bite and I was obsessed! The spicy pickled onions add such brightness and kick.
This is kind of the lazy man's recipe, but you still get the flavor with much less fuss!
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Yucatecan Style Pickled Onions
1 large red onion, sliced very thin
1 C orange juice
1/2 C lime juice
1 tsp sugar
1 Tbsp salt
1 jalapeño pepper, seeds removed and diced (optional)
Combine all ingredients in a dish large enough for the liquid to cover the onions completely. Allow to sit overnight preferably, but at least a few hours.
Yucatecan Style Chicken Tacos
6 small corn tortillas
1/3 C black refried beans
1 chicken breast, grilled and diced
a small handful of fresh, chopped cilantro
pickled onions
Warm the tortillas and black beans in the microwave (about 45 seconds each). To assemble the tacos, spread about a tablespoon of black beans down the center of the tortilla, top with a modest amount of grilled chicken, a sprinkling of cilantro and a nice pile of pickled onions. Serve with fresh lime wedges.
Notes/Substitutions: More optional toppings include cojita (a mild Mexican cheese), diced fresh white onion (yes onions on top of onions, trust me, it's
delicious), or even some avocado! Whatever suits your fancy!
This recipe is good when I need a fix of relatively authentic Yucatecan cuisine. Be on the lookout for an upcoming post which will feature a similar taco, but using spicy pulled pork (cochinita pibil) which is the dish that inspired this recipe!
Turkey Chili
Just the thing for a cold winter's night! This hearty turkey chili is hearty and filling without the fat (or long cooking time) of traditional beef chili.
Turkey Chili
2 Onions (white or sweet), chopped
1 Green pepper, chopped
2 cloves Garlic, minced
1 Rotisserie Turkey Breast
3 Tbsp. Lemon Juice
3 Tbsp. Dijon Mustard
3 tsp. Chili Powder
6 Tbsp. Soy Sauce
1 29oz. can Tomato Sauce
2 cans Black Beans, rinsed
In a large skillet, saute the onions, green pepper and garlic until the onions just become translucent. While they cook, add lemon juice, mustard, chili powder, soy sauce and tomato sauce in a large bowl and whisk to combine.Pull apart the turkey breast, or cut into large bite sized chunks. Once the onions are cooked, add the turkey and black beans. Pour the sauce over the turkey and vegetables, simmer to heat and serve with cheddar cheese on top.
Notes/Substitutions:I like to serve this over some cooked white rice (I like Carolina Brand Jasmine rice, in a purple bag in most grocery stores, but any rice will do). You can also eat it over chips or fritos or just on it's own! This chili freezes beautifully - which is good because the recipe makes a TON!
Rotisserie Turkey can be found in the deli section of most grocery stores, with the rotisserie chicken. If they don't have it, chicken can easily be substituted. We've even done this recipe with ground bison in place of turkey, which was a nice alternative. The basic recipe is so delicious on it's own I usually don't mess with it (gasp! my family just did a double take...) but I have added canned corn and fresh zucchini in the past when I have had it around the house. Want a little more spice? Add some extra Dijon mustard or even some chili powder!
2 Onions (white or sweet), chopped
1 Green pepper, chopped
2 cloves Garlic, minced
1 Rotisserie Turkey Breast
3 Tbsp. Lemon Juice
3 Tbsp. Dijon Mustard
3 tsp. Chili Powder
6 Tbsp. Soy Sauce
1 29oz. can Tomato Sauce
2 cans Black Beans, rinsed
In a large skillet, saute the onions, green pepper and garlic until the onions just become translucent. While they cook, add lemon juice, mustard, chili powder, soy sauce and tomato sauce in a large bowl and whisk to combine.Pull apart the turkey breast, or cut into large bite sized chunks. Once the onions are cooked, add the turkey and black beans. Pour the sauce over the turkey and vegetables, simmer to heat and serve with cheddar cheese on top.
Notes/Substitutions:I like to serve this over some cooked white rice (I like Carolina Brand Jasmine rice, in a purple bag in most grocery stores, but any rice will do). You can also eat it over chips or fritos or just on it's own! This chili freezes beautifully - which is good because the recipe makes a TON!
Rotisserie Turkey can be found in the deli section of most grocery stores, with the rotisserie chicken. If they don't have it, chicken can easily be substituted. We've even done this recipe with ground bison in place of turkey, which was a nice alternative. The basic recipe is so delicious on it's own I usually don't mess with it (gasp! my family just did a double take...) but I have added canned corn and fresh zucchini in the past when I have had it around the house. Want a little more spice? Add some extra Dijon mustard or even some chili powder!
Tropical Crab Cake Salad
I am back from my trip but I haven't lost my cravings for fresh tropical food! This recipe is my way of keeping the Bahamas with me - even in the cold North East! These fresh flavors are light but filling - a real treat!
Tropical Crab Cake Salad
1 bag Mixed greens
1 Mango, ripe and sliced into fingers
1 Avocado, ripe and sliced into fingers
4 small Crab Cakes (available in the seafood section of the grocery store)
1/2 cup Fresh Pineapple Salsa
Citrus Vinaigrette of your choice
Arrange slices of mango and avocado alternately in a pinwheel on the plate. Toss greens in dressing and pile on top of the avocado/mango slices. Place two warm crab cakes atop the salad and finish the whole thing with a generous helping of pineapple salsa. Enjoy!
Notes/Substitutions: This is one of my favorite salad creations. The flavors of the light, sweet crab meat lend themselves so well to tart citrus and creamy avocado! I don't make the crab cakes myself, but they are almost always available at the fresh seafood counter in your grocery store, you just heat them up in the oven. You can use any light citrus vinaigrette that you like, and fresh pineapple salsa can be found in most grocery stores but I prefer to make my own - it's easier than you think and I can control what goes into it!
Fresh Pineapple Salsa
1 small container of Fresh Pineapple spears or chunks (find them in your produce section)
1 Jalapeno pepper
1/8 c Red Onion
small handfull of Cilantro
Orange Juice
Fresh Lime Juice
Cut pineapple into half inch pieces (small but not tiny - and NO don't use the "tidbits" in a can!) and replace in the container. I find that 3/4 of the pineapple in these containers is the perfect amount for salsa, plus you can munch on the rest while you prep! Cut the pepper in half to remove the seeds and ribs, then mince into very small pieces. Mince the onion as well and add to the container of pineapple. I generally only use half of the pepper, but if you like your salsa with more kick, go ahead and add the whole thing. Add chopped cilantro and equal parts orange and lime juice to the container, put the lid back on and shake it up! It's a delicious addition to salads, fish, or even just on it's own with blue corn tortilla chips and sharp cheddar (my favorite way to use the "leftovers")!
1 Mango, ripe and sliced into fingers
1 Avocado, ripe and sliced into fingers
4 small Crab Cakes (available in the seafood section of the grocery store)
1/2 cup Fresh Pineapple Salsa
Citrus Vinaigrette of your choice
Arrange slices of mango and avocado alternately in a pinwheel on the plate. Toss greens in dressing and pile on top of the avocado/mango slices. Place two warm crab cakes atop the salad and finish the whole thing with a generous helping of pineapple salsa. Enjoy!
Notes/Substitutions: This is one of my favorite salad creations. The flavors of the light, sweet crab meat lend themselves so well to tart citrus and creamy avocado! I don't make the crab cakes myself, but they are almost always available at the fresh seafood counter in your grocery store, you just heat them up in the oven. You can use any light citrus vinaigrette that you like, and fresh pineapple salsa can be found in most grocery stores but I prefer to make my own - it's easier than you think and I can control what goes into it!
Fresh Pineapple Salsa
1 small container of Fresh Pineapple spears or chunks (find them in your produce section)
1 Jalapeno pepper
1/8 c Red Onion
small handfull of Cilantro
Orange Juice
Fresh Lime Juice
Cut pineapple into half inch pieces (small but not tiny - and NO don't use the "tidbits" in a can!) and replace in the container. I find that 3/4 of the pineapple in these containers is the perfect amount for salsa, plus you can munch on the rest while you prep! Cut the pepper in half to remove the seeds and ribs, then mince into very small pieces. Mince the onion as well and add to the container of pineapple. I generally only use half of the pepper, but if you like your salsa with more kick, go ahead and add the whole thing. Add chopped cilantro and equal parts orange and lime juice to the container, put the lid back on and shake it up! It's a delicious addition to salads, fish, or even just on it's own with blue corn tortilla chips and sharp cheddar (my favorite way to use the "leftovers")!
Fall Break
Hi guys! This blog is going to be suspended while I am out to sea from tomorrow until November 4th, but I will be blogging for work. You can follow my exploits on the New England Aquarium's Divers Blog http://divers.neaq.org/
See you on the dry side!
See you on the dry side!
Ariel's Stuffed Veggies
My lovely friend Ariel made these for us at a dinner party she hosted for a few friends. Simple, filling and delicious - the best part is that you can use almost any veggies you like for the filling! This recipe makes enough for 6 people as a side or appetizer, but it is very easy to amend for different size groups.
Teriyaki Pineapple Turkey Burgers
My sister made these delicious burgers for our family this past summer. Her and her fiance are very health conscious and are always looking for new recipes that are both healthy and flavorful. I'll admit that I was skeptical because I had never had what I would describe as a "good" turkey burger - it is usually just used as substitute for beef. This recipe, however, actually highlights the flavor of the turkey (instead of trying to just pretend it's something else). It is so simple and SO tasty that it quickly made it's way into our regular meal rotation.
Teriyaki Pineapple Turkey Burgers
1 can (20 oz.) Pineapple Slices
1/2 cup Soy Sauce
2 lbs. ground turkey or chicken
1 teaspoon fresh ginger, grated
1/2 cup Panko Bread Crumbs
8 hamburger buns (I like potato buns)
Drain pineapple; reserving 1/2 cup juice.Stir together soy sauce and reserved pineapple juice in
small bowl. In a separate bowl, combine the turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 burgers and grill, brushing with remaining teriyaki mixture, until thoroughly cooked. Place pineapple slices on grill and cook until light golden brown. Serve burgers topped with grilled pineapple slices and enjoy!
Notes/Substitutions: The recipe makes 8, but I usually cut it in half - then we have enough for dinner and lunch the next day! If you plan to keep these as leftovers, just store the burgers/pineapple separate from the buns.Fresh ginger really is key to this scrumptious dinner! It kicks this burger up to "super-delicious" status. I like to drizzle a little Soy Vay "Veri, Veri Teriyaki" sauce on top of these burgers - it's a nice little extra flavor and it can even help save burgers that get dried out from over-cooking.
A general burger tip - when forming patties, get them into the desired size and then make an indent in the center (top and bottom, so it looks like a little dimple almost) This keeps burgers relatively flat when they cook -i.e. they retain the "patty" shape instead of turning into little footballs. This means that they cook more evenly and fit better on the bun!
Teriyaki Pineapple Turkey Burgers
1 can (20 oz.) Pineapple Slices
1/2 cup Soy Sauce
2 lbs. ground turkey or chicken
1 teaspoon fresh ginger, grated
1/2 cup Panko Bread Crumbs
8 hamburger buns (I like potato buns)
Drain pineapple; reserving 1/2 cup juice.Stir together soy sauce and reserved pineapple juice in
small bowl. In a separate bowl, combine the turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 burgers and grill, brushing with remaining teriyaki mixture, until thoroughly cooked. Place pineapple slices on grill and cook until light golden brown. Serve burgers topped with grilled pineapple slices and enjoy!
Notes/Substitutions: The recipe makes 8, but I usually cut it in half - then we have enough for dinner and lunch the next day! If you plan to keep these as leftovers, just store the burgers/pineapple separate from the buns.Fresh ginger really is key to this scrumptious dinner! It kicks this burger up to "super-delicious" status. I like to drizzle a little Soy Vay "Veri, Veri Teriyaki" sauce on top of these burgers - it's a nice little extra flavor and it can even help save burgers that get dried out from over-cooking.
A general burger tip - when forming patties, get them into the desired size and then make an indent in the center (top and bottom, so it looks like a little dimple almost) This keeps burgers relatively flat when they cook -i.e. they retain the "patty" shape instead of turning into little footballs. This means that they cook more evenly and fit better on the bun!
Baked Ziti
I love pasta. I don't think I've even come across a pasta dish that I didn't care for, but this is one of my absolute favorites. Reminiscent of lasagna, this baked ziti dish comes from one of my favorite food magazines - Food Everyday (Martha Stewart). It is quick, easy, and is made in a 2-qt casserole dish, so it doesn't overrun your fridge.
Baked Ziti
8 oz ziti rigate (ridged)
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) tomato sauce (I like a traditional sweet tomato basil)
Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
Notes/Substitutions: This is the recipe as Martha tells it -- I tend to add more cheese to the top.
One of the nice things about this recipe is that you can really play around with it. Try different tomato sauces; as I mentioned above, I prefer a sweet tomato basil sauce in this recipe. We have tried a few sauces, and it really makes a big difference in the overall taste of the dish. Also, I usually add a layer of meat or vegetables between the ricotta layer and top layer sauce. Some of my favorite iterations include pepperoni, spinach and pre-cooked ground beef.
And on a final note -- it is apparently really hard to take a good picture of baked ziti!
Baked Ziti
8 oz ziti rigate (ridged)
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) tomato sauce (I like a traditional sweet tomato basil)
Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
Notes/Substitutions: This is the recipe as Martha tells it -- I tend to add more cheese to the top.
One of the nice things about this recipe is that you can really play around with it. Try different tomato sauces; as I mentioned above, I prefer a sweet tomato basil sauce in this recipe. We have tried a few sauces, and it really makes a big difference in the overall taste of the dish. Also, I usually add a layer of meat or vegetables between the ricotta layer and top layer sauce. Some of my favorite iterations include pepperoni, spinach and pre-cooked ground beef.
And on a final note -- it is apparently really hard to take a good picture of baked ziti!
Dumpling Ricecake Soup (Ddeok Mandu Guk)
I first had this soup at our favorite Korean restaurant in Cambridge (Koreana). This soup is generally served to celebrate the lunar new year, but it is a delicious and simple dish you can make any time! I have simplified the recipe here, but see the notes for a more traditional version.
Dumpling Ricecake Soup (Ddeok Mandu Guk)
2 cans Low Sodium Chicken Broth
1/2 can Water
2 cups Small Frozen Dumplings
3 cups Rice Ovalettes
3 cups Fresh Spinach
1 tsp Soy Sauce
2 tsp Sugar
Bring the chicken broth, water, soy sauce and sugar mixture to a boil and add dumplings, ovalettes and spinach. Cook for 3-5 minutes (or according to the dumpling package) and serve with a sprinkling of fresh green onions.
Notes/Substitutions: This dish is traditionally made with thinly sliced beef, cooked right in the broth as it boils, as well as a beaten poached egg (think egg drop soup). You could substitute egg ribbons if you don't like the taste of the "egg-drop" style eggs.
To make egg ribbons; beat one egg and pour into a preheated skillet. Move the pan around so as to spread out the egg into one very thin layer over the pan. Cook for 30 seconds to 1 minute, or until you can flip the whole thing over, then flip and cook for 15 more seconds. Remove the "omelet" onto a cutting board, and roll it up on itself, forming a log. Cut in thin strips and add to soup -- or I like mine in Pad Thai!
Dumpling Ricecake Soup (Ddeok Mandu Guk)
2 cans Low Sodium Chicken Broth
1/2 can Water
2 cups Small Frozen Dumplings
3 cups Rice Ovalettes
3 cups Fresh Spinach
1 tsp Soy Sauce
2 tsp Sugar
Bring the chicken broth, water, soy sauce and sugar mixture to a boil and add dumplings, ovalettes and spinach. Cook for 3-5 minutes (or according to the dumpling package) and serve with a sprinkling of fresh green onions.
Notes/Substitutions: This dish is traditionally made with thinly sliced beef, cooked right in the broth as it boils, as well as a beaten poached egg (think egg drop soup). You could substitute egg ribbons if you don't like the taste of the "egg-drop" style eggs.
To make egg ribbons; beat one egg and pour into a preheated skillet. Move the pan around so as to spread out the egg into one very thin layer over the pan. Cook for 30 seconds to 1 minute, or until you can flip the whole thing over, then flip and cook for 15 more seconds. Remove the "omelet" onto a cutting board, and roll it up on itself, forming a log. Cut in thin strips and add to soup -- or I like mine in Pad Thai!
Sisters Salsa
Delicious discovery -- or in the case -- rediscovery!
I loved this salsa when I was growing up in Maine, and found it again this weekend while I am up visiting my mother. Sisters Salsa out of Blue Hill, Maine is some really awesome "pico de gaillo" style salsa. Super fresh ingredients, ample cilantro... check them out at http://www.salsafy.com/
I loved this salsa when I was growing up in Maine, and found it again this weekend while I am up visiting my mother. Sisters Salsa out of Blue Hill, Maine is some really awesome "pico de gaillo" style salsa. Super fresh ingredients, ample cilantro... check them out at http://www.salsafy.com/
Chicken Cordon Bleu
This ultra fancy sounding dish is actually really simple to make! That is if you don't mind getting your hands a little dirty...this is one of Jordan's favorite recipes because it is so rich and decadent.
Chicken Cordon Bleu
1 package of Chicken Cutlets
1c Plain Bread Crumbs
1 Egg, beaten
1/4 lb Ham
4 wedges Laughing Cow Creamy Swiss
2 Tbsp Butter, melted
Preheat the oven to 350°
Put one chicken cutlet on a cutting board or sheet of saran wrap. If the cutlet is a little small, you can use two and overlap them a little in the middle. Fold a slice of ham in half and place in the middle of the chicken. Take one wedge of soft cheese, form it into a little oval, and put it in the middle of the ham. The cheese should be perpendicular to the chicken. Roll the chicken into a pinwheel, as tight as you can. Take the roll and dip it into the beaten egg and then into the bread crumbs. Place, seam side down on a pan, and pour butter over the top. Bake for 20-25 minutes, or until cooked through.
Notes/Substitutions: I almost always serve Chicken Cordon Bleu with Rice Pilaf; it's how my mother always served it, and I find that the flavors really compliment each other. Another great side is French-style green beans called "Haricot Vert" (which just means green beans, in french....) my favorite way to prepare them is as follows:
Lemon Haricot
1 Tbsp butter
1/2 tsp Garlic, minced
2 Tbsp Lemon Juice
1/2 lb Haricot Vert (thin, French-style green beans)
Melt the butter in a large skillet on medium heat. Add the garlic and cook for 2-3 minutes, or until it just starts to brown. Add the green beans and cook for 4-5 minutes, add the lemon juice and cook another 2 minutes. They key is to cook the beans until they are just heated through so that they stay crunchy - overcooking leads to mushy beans!
Chicken Cordon Bleu
1 package of Chicken Cutlets
1c Plain Bread Crumbs
1 Egg, beaten
1/4 lb Ham
4 wedges Laughing Cow Creamy Swiss
2 Tbsp Butter, melted
Preheat the oven to 350°
Put one chicken cutlet on a cutting board or sheet of saran wrap. If the cutlet is a little small, you can use two and overlap them a little in the middle. Fold a slice of ham in half and place in the middle of the chicken. Take one wedge of soft cheese, form it into a little oval, and put it in the middle of the ham. The cheese should be perpendicular to the chicken. Roll the chicken into a pinwheel, as tight as you can. Take the roll and dip it into the beaten egg and then into the bread crumbs. Place, seam side down on a pan, and pour butter over the top. Bake for 20-25 minutes, or until cooked through.
Notes/Substitutions: I almost always serve Chicken Cordon Bleu with Rice Pilaf; it's how my mother always served it, and I find that the flavors really compliment each other. Another great side is French-style green beans called "Haricot Vert" (which just means green beans, in french....) my favorite way to prepare them is as follows:
Lemon Haricot
1 Tbsp butter
1/2 tsp Garlic, minced
2 Tbsp Lemon Juice
1/2 lb Haricot Vert (thin, French-style green beans)
Melt the butter in a large skillet on medium heat. Add the garlic and cook for 2-3 minutes, or until it just starts to brown. Add the green beans and cook for 4-5 minutes, add the lemon juice and cook another 2 minutes. They key is to cook the beans until they are just heated through so that they stay crunchy - overcooking leads to mushy beans!
S'more Brownies
This is a sort-of-homemade, completely delicious recipe that anybody can make!
S'more Brownies
1 pk Brownie Mix
Water, Oil and Eggs as needed*
1 1/2 sleeves of Graham Crackers, crushed
1 stick Butter
1 pk Mini Marshmallows
Preheat the oven according to the directions on the brownie package. Combine the graham cracker crumbs and butter and press into a greased 9x13" pan. Prepare the brownie batter according to the package and pour over the graham cracker crust. Bake according to the package. Remove the brownies from the oven and set on the counter, sprinkle the mini marshmallows over top - just enough for a single layer over the brownies. Turn on the broiler and wait a few minutes for the temperature to raise. This is a very important step -- if the broiler is not hot enough, then the marshmallow will dry out instead of toast. Put the brownies back into the oven on the top rack and watch the marshmallows closely. Once they turn a nice golden brown, they're done! Just cool and enjoy!
Notes/Substitutions: Any brownie mix works with this recipe, but I really like the Ghirardelli brand mixes. I like to make this in a 9x13 pan for an almost equal mix of all the parts, but you could certainly make this in a smaller pan for more brownie per bite!
S'more Brownies
1 pk Brownie Mix
Water, Oil and Eggs as needed*
1 1/2 sleeves of Graham Crackers, crushed
1 stick Butter
1 pk Mini Marshmallows
Preheat the oven according to the directions on the brownie package. Combine the graham cracker crumbs and butter and press into a greased 9x13" pan. Prepare the brownie batter according to the package and pour over the graham cracker crust. Bake according to the package. Remove the brownies from the oven and set on the counter, sprinkle the mini marshmallows over top - just enough for a single layer over the brownies. Turn on the broiler and wait a few minutes for the temperature to raise. This is a very important step -- if the broiler is not hot enough, then the marshmallow will dry out instead of toast. Put the brownies back into the oven on the top rack and watch the marshmallows closely. Once they turn a nice golden brown, they're done! Just cool and enjoy!
Notes/Substitutions: Any brownie mix works with this recipe, but I really like the Ghirardelli brand mixes. I like to make this in a 9x13 pan for an almost equal mix of all the parts, but you could certainly make this in a smaller pan for more brownie per bite!
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