Chicken Cordon Bleu

 What a nice change from the same old chicken dishes. Chicken cordon bleu is a nice and easy dish. If you get a nice Swiss cheese and deli ham the dish will be even better. Serve it with a nice scalloped potato. Dinner plates will be clean!

Ingredients
4 boneless skinless  chicken breasts
Garlic Salt & P
8 thin slices deli ham
16 thin slices Gruyere or Swiss Cheese
2 teaspoons fresh thyme leaves
1/4c flour
1/4c cornstarch
1c panko bread crumbs
1tsp olive oil
2 eggs
2tsp water

Method

Preheat oven to 350°. Lay the chicken between 2 pieces of plastic wrap. Use the flat side of a meat mallet, or a rolling pin to gently pound the chicken to about a 1/4-inch thickness. 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.

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the panko, flour and cornstarch with thyme, garlic 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 20 minutes until browned and cooked through. Cut into pinwheels before serving.

Herb Roasted Pork Tenderloin

Wow, what a wonderful meal this was. I love it. This was the first time I used Herbs de Provence, I think I am a huge fan, I paired it with a nice fig jam. Try making a gravy with the juices and serve it with a mashed potato, Simply elegant. 

Ingredients
2 whole Pork Tenderloins
Salt & P, to taste
8tbsp Herbs De Provence
1 sprig of fresh rosemary.
1c fig preserves
1c Water
1tbsp Vinegar

Method
Preheat oven to 425°. Season pork tenderloins liberally with salt and pepper, rosemary then with Herbs de Provence, pressing to get the herbs to adhere to the pork.
Place the pork  in a large skillet or french oven and roast in the oven for 12 to 15 minutes (or until no longer pink). Remove from the oven and let it rest for 10 minutes.
While the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer.
Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes.

Jolly Green Pasta

This pasta is a new variation on my green pasta recipe. It is a very good way to sneak veggies on your kids. Mine ate at least 3 servings of this. It was delish.

Ingredients
1c c fresh or frozen chopped spinach
1c kale
1/2 c fresh basil
3tblsp fresh Parmesan Cheese
1/4c olive oil
Hand full of Pine Nuts
2cloves garlic
Salt to taste
1 pkg bow tie pasta

Method
In a food processor Blend together all ingredients except pasta. Add enough oil to make a good pesto consistency. Cook pasta. While pasta cooks, in a saute pan heat about 2tbsp of olive oil, add pesto mixture and heat, add garlic salt to taste. Toss with pasta and add a generous amount of Fresh Parmesan cheese.

Berry Cobbler

When I moved to Seattle I discovered the most wonderful berry in the world. The Blackberry.. So sweet and a little tart, plump and juicy. I pick berries, come August every year. I have even been called a berry picker from the side of the road. The berries grow like weeds in Washington. I pick so many blackberries that I make a pie and freeze the rest for the year so I have them on hand. I love cobbler and blackberry cobbler is just divine. The last time I made it I added blueberries and it was better then I ever had...

Ingredients
4c Fruit
1c Sugar
3tbsp Flour

Crumble topping
1/2c butter softened to room temp
2tbsp butter
1c flour
1/4 c sugar
1c oatmeal
1c brown sugar

Method
Combine berries sugar and flour by thoroughly tossing together, place in a 9x13" pryex pan. Mix together crumble ingredients. Top the berry mixture evenly with the topping. Bake at 350° for 30-40 minutes until fruit is bubbly. Please serve warm with vanilla ice cream.

Curried Lentils

I love sunset magazine! Every time I have tried a recipe in their magazine I have absolutely loved it. Especially the Indian spice inspired ones. This dish is very simple and a fast dish to make. It will be gobbled down so you may not have leftovers to look forward too. Try it you wont be disappointed!

Ingredients

3tbsp olive oil, divided 

1/2tsp curry powder

1/2tsp ground cumin

1 medium onion, chopped 

4 garlic cloves, minced

1 large carrot, shredded 

1c frozen peas

2c cooked lentils

1/2tsp kosher salt

8oz paneer or extra-firm tofu, cut into cubes

Method
Heat 1 tbsp. oil in a large frying pan over medium-high heat. Add spices and toast until fragrant, about 1 minute. Add onion and garlic and cook until beginning to soften, about 2 minutes. Add carrot, peas, lentils, salt, and remaining 2 tbsp. oil, stirring to combine. Stir in paneer and cook 2 minutes.

*Find paneer--a fresh cheese that's pressed until firm--at well-stocked grocery stores or Indian markets or costco

Pasta with creamy Califlower sauce

So I was looking for recipes to get rid of the left over ham from Easter. I found this recipe in the Martha Stewart Mag. I changed the recipe to fit my family.  I normally do not like cauliflower but since its a creamy sauce I couldn't even tell. It turned out amazing!

Ingredients
2tbsp extra-virgin olive oil
1 head cauliflower, cored and chopped
6  garlic cloves chopped
1/2 diced onion
Garlic salt & P
4tbsp all-purpose flour
3chalf and half
1c water
1/4tsp ground nutmeg (I did just under that, between 1/8-1/4)
2c  Pecorino cheese or fresh Parmesan grated 
1/2 pound bow tie Pasta
1c sliced smoked ham, chopped
5c broccoli, trimmed and cut into florets
Mozzarella and Provolone cheese to top

Method
Heat oil in a medium saucepan over medium heat.  Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally.  Sprinkle with flour; stir to coat well. Gradually stir in milk; bring to a boil.  Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes.  Let cool for 5 minutes.  Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
Preheat oven to 400° Meanwhile, bring a large pot of water to a boil.  Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot.  Add ham, broccoli, and cauliflower sauce; toss to combine.  Transfer to an ovenproof 3 1/2 quart baking dish, and bake until bubbling in center, about 30 minutes. Sprinkle with remaining cheeses,  warm until melted on top, 1-2 minutes.  Serve immediately.

Avocado Pasta

I love avocado. So much I always cut it up and put it on my pasta. So what could be better then it as the sauce... Oh man this was so light and fresh. Great dish for the summer.

Ingredients
2-3 medium ripe avocados, pitted
½ lime
2 garlic cloves
¼ jalapeno
¼c packed basil
1 hand full fresh cilantro
1 hand full fresh flat leaf parsley
2c spinach
2tsp kosher salt
4tbsp extra virgin olive oil
¼ cup freshly grated parmesan
1 pound spaghetti

Method
Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still al dente 9 -11 minutes.  Drain and reserve 1 cup of the cooking water.  Put 1/2c of spinach in the bottom of a serving bowl and  place the spaghetti on top and toss for a few minutes to wilt the spinach.
While the pasta is cooking make the avocado sauce.  Using a spoon, scoop out the flesh from the avocado and place in a food processor.  Zest the lime and add along with the basil, cilantro, parsley lime juice, garlic, jalapeno, basil, spinach, salt and pepper.  Blend until smooth. Add more salt to taste.
Pour the sauce over the pasta and toss everything together adding a little cooking water to loosen the sauce as needed.  Top with the grated parmesan and basil and serve.