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!

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!

Zucchini Frittata

Frittatas are an easy way to make a fancy-looking breakfast! You can put almost anything you would put into an omelet, without fussing over the stove.

Zucchini Frittata

6 large Eggs
1 Tbsp Milk
1C grated Zucchini
1/2 C grated Parmesan Cheese
Garlic Salt
Fresh Ground Pepper
Onion Powder

Preheat the oven to 350°
Beat the eggs and milk thoroughly, add salt, pepper and onion powder.  Mix in the zucchini and most of the cheese. Pour this mixture into a greased, glass pie dish. Bake at 350F for 20 minutes. Top the frittata with the remaining cheese and return to the over for 10 minutes, or until puffed and golden brown.
Remove from the oven and allow to stand for 5 minutes before cutting.

Notes/Substitutions:You can put almost anything you have in your fridge into this omelet. Leftover veggies and meat cut into bite sized pieces. You can substitute regular salt for the garlic salt, and omit the onion powder if it won't mesh well with your fillings!

Roasted Tangerine Chicken

Learning to cook a whole chicken is so much easier than it sounds. The key is an internal probe thermometer - a cheap little gadget that makes roasting almost completely foolproof!

Roasted Tangerine Chicken

1 Whole Chicken
2 Tbsp Butter
1 onion, quartered
3 Tangerines, quartered
Fresh Rosemary
1 c fresh Tangerine Juice
1 Tbsp Honey
Salt and Pepper

Preheat the oven to 400° 

Rub the entire chicken with the butter. Season the chicken with salt, pepper, including the area between the skin and the meat. Stuff the cavity with the onions, tangerines, and a few sprigs of fresh rosemary.

Place the chicken on a rack in a roasting pan. Set your probe thermometer's alarm to 161° and insert into the thickest part of the breast, being sure not to hit the keel bone. Place in the oven. Roast the chicken until your probe thermometer goes off (usually around 45 minutes to an hour).

Remove the chicken from the oven and allow to rest under tin foil. In a hot sauce pan, add about a tablespoon of pan drippings, the tangerine juice, and honey. Season with salt and pepper. Reduce the sauce to 1/2 cup, about 8 to 10 minutes.Carve the chicken however you like, and drizzle with the tangerine sauce.

Notes/Substitutions: I don't actually own a roasting pan, so I place my chicken on the little rack from my toaster oven, on top a glass casserole dish. For tips on preparing poultry, I highly recommend the Good Eats Episode "Romancing the Bird" (watch it here http://www.youtube.com/watch?v=acUg1jaUzOY part 1 of 4). This recipe is just one idea for a roast chicken, but the technique is indispensable. For a more "everyday" roast chicken, stuff with any aromatics and fill the casserole dish with your choice of root vegetables.

French Onion Soup

I have been meaning to make this recipe for a while but, although it isn't what I would consider a difficult recipe, it is a labor intensive one!

  

French Onion Soup

1 Tbsp. butter

2 Tbsp. olive oil

4 large onions, thinly sliced

2-4 garlic cloves, finely chopped

1 tsp. sugar

1/2 tsp. dried thyme

2 Tbsp flour

1/2 C dry white wine

8 C beef broth

2 Tbsp brandy (optional)

6-8 slices of French bread, toasted

1 garlic clove

12 ounces Swiss Cheese (gruyere) grated

In a large, heavy saucepan, heat the butter and oil over med/high heat.  Add the onions and cook for 8-10 minutes, until they are softened and beginning to brown. Add the garlic, sugar and thyme and cook over med heat for 30-35 minutes, until the onions are well browned, stirring frequently.

Sprinkle in the flour and stir until well blended. Stir in the white wine and broth and bring to a boil.  Skim off any foam that rises to the surface. Reduce heat and simmer gently for 45 minutes. Stir in the brandy.

Preheat the broiler and rub each slice of toasted bread with the garlic clove.  Fill each bowl with soup, float a piece of bread on top and sprinkle with cheese. Place under the broiler until the cheese melts and begins to bubble.

Notes/Substitutions: This soup is great on its own, but if I am already spending the afternoon making it, I like to take a little extra time while it's simmering to make another classic French dish - Curly Endive Salad. I substituted a bagged salad mix for the endive.

Curly Endive Salad 

6 Cups curly endive or escarole leaves

5-6 Tbsp. EVOO

6 thick cut bacon slices cut crosswise into thin strips

4 slices of Goat Cheese (store for 10 minutes in the freezer before slicing)

1 egg

1/2 c bread crumbs

1 clove garlic

1 tsp. red wine vinegar

2 tsp. Dijon mustard

salt and fresh ground pepper

Heat 1 Tbsp. oil in a frying pan and add the bacon. Fry until gently browned.  Remove with slotted spoon and drain on paper towels.  Dip the chilled goat cheese slices in whisked egg, and then in bread crumbs. Fry in bacon fat for about a minute on each site. Remove and Drain on paper towels. Stir the garlic, vinegar and mustard into the pan with the remaining  oil and heat until just warm, whisking to combine.  Tear the lettuce into a bowl and pour the warm dressing over it.  Add the fried bacon and goat cheese.