Chicken Cordon Blu

Not the healthiest dish but super good nonetheless.

Ingredients:



Instructions:

Butterfly your chicken breasts. Place on cutting board with plastic wrap over and pound until 1/4 inch thick. Salt, pepper and sprinkle cayenne on both sides of breast.

Take out three shallow dishes. In the first one mix flour, salt, pepper, and cayenne. In the second beat two eggs and in the third one breadcrumbs.

Heat cast iron skillet with a little oil. Turn on oven to 350 degrees.

On the flattened chicken breast place ham then swiss cheese. Roll and tie with butchers twine.

Dust breast in flour. Move to egg then to breadcrumbs. Place in skillet and brown on all three sides. When you flip chicken to brown on fourth side immediately transfer to oven.

Cook until chicken is done about 20 minutes.

Sauce:

Sauté onions and garlic in butter salt and pepper. Once translucent add flour and whisk to make a slurry. Add cream. I have used half and half as well as nonfat milk. However, if you use milk make sure mixture never reaches a boil, it will make your sauce grainy. Stir. Add red pepper flakes, rosemary, and chicken stock. Simmer and stir until thickened.

Greek Salad

Fresh and tangy ... So healthy and delicious.

Ingredients:

3.5 oz cubed feta cheese
2 small tomatoes
1/2 cucumber
1/4 red onion
Handful of pitted calamata olives
3 garlic cloves smashed and chopped
3 tablespoons olive oil
3 tablespoons red wine vinegar
Juice of half a lemon
Squeeze of honey
Salt
Pepper

Instructions:

To make dressing whisk oil, vinegar, garlic, honey, lemon juice, salt and pepper.

Add rest of ingredients and combine gently. Chill and serve.

Sriracha White Bean Dip

This recipe is a little bit spicy but has great flavor and is perfect when accompanied with some homemade pita chips.

White beans are a good source of Protein, Thiamin, Iron, Magnesium, Phosphorus and Manganese.  You can find additional nutritional values at www.nutritiondata.com  However, beans can be pretty boring and tasteless if you don't have a good method of preparation.

I found this idea / recipe on pinterest and tweaked it a couple a times, adding ingredients, leaving ingredients out, and adjusting measurements until I found this concoction of healthy deliciousness.





Nutritional Facts from Food.com

Ingredients:

8 ounces white beans

3 tablespoons sriracha sauce

1 tablespoon lime juice

1 tablespoon olive oil

3 garlic cloves

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon cayenne

1/4 cup water

2 teaspoons soy sauce

1 teaspoon salt

1 teaspoon pepper

Directions:

1.) Soak beans in water overnight, then boil until soft.

2.) Place beans in food processor, pulse, and begin to add ingredients.

3.) Make quantity adjustments to taste
 


 

 Thank you for this idea pinterest.  The original idea can be found at here

Sweet and Spicy BBQ Wings

The sauce was so good for these, I had to refrain from eating it with a spoon.

Sauce:

• Cayenne Pepper Sauce - 1 bottle 
• Habanero Tabasco Saunce - 1/4 teaspoon
• BBQ Sauce (My favorite is Famous Dave's Devil's Spit) - 1/4 cup
• Cayenne Pepper Powder - 2 tablespoons
• Honey - 1/4 cup
• Butter - 2 tablespoons

Combine all ingredients in a sauce pan and cook on medium heat until ingredients are incorporated.

Wings:

Season chicken wings with a dusting of kosher salt, black pepper, white pepper, cayenne powder, garlic powder. Then grill the wings on the BBQ until they are cooked all the way through with nice charred grill marks. Make sure you oil your grill grates so your wings don't stick. Start with your grill on high to sear the outside of the wings on both sides the turn one burner off and move the wings to that side. Leave your other burners on high to keep the heat up. Close the lid and let your wings finish cooking through. After removing the wings from the grill toss in the sauce and serve.

Garnish with celery and carrots and serve with your favorite dipping sauce.

Butternut Squash Tomato Soup with Parmesan Crustinis

This soup is so delicious and it is another A & E Eats original.  It is sweet and creamy with just a slight hint of heat.  I don't care how much you hate vegetables, if you're willing to try this soup, you are going to love it!  It is perfect for a cool day in Autumn.

Soup:

5 Roma tomatoes - can also substitute your favorite variety. We have used heirloom tomatoes as well.
1/2 small butternut squash.
1/2 habanero chili pepper (seeds and membrane removed).
1/4 of large red onion.

Nutrition Facts generated by Food.com

5 cloves of garlic.
chicken broth
1/2 cup half and half
2 1/2 tablespoons butter

Cut tomatoes in half. Place tomato halves and half of butternut squash in roasting pan. Place in 450 degree oven until tops of the tomatoes and the squash brown slightly.

In a saucepan, sweat your onion, garlic, and chili- onions should be translucent. Skin tomatoes and place meat in sauce pan. Scoop the meat of the squash into the pan. Add desired amount of chicken broth. Make sure soup does not have any squash seeds lingering in mixture.  Use immersion blender to create smooth texture. Add half and half and butter. Season to taste with salt and pepper.


Parmesan Crustini:

Fresh baguette.
Grated Parmesan.

Sprinkle Parmesan on bread.  Three pieces per bowl of soup.  Broil on hi until golden brown and cheese is bubbly.  Serve soup with crustini float.

Comfort food at its best.  Yum!

Serves: 2

Stuffed Bell Pepper

A great recipe for leftover Spanish rice.  This is delicious and chock full of vegetables.

Ingredients:

- Two green bell peppers

-  Half of a red bell pepper, chopped.

- 1/4 cup Spanish rice

- Pollo Asada or any seasoned or marinated chicken

- Monterey jack cheese

- Queso Fresco

- One roma tomato, chopped

- 1/4 cup chopped onion

- 1 tablespoon chopped garlic

- 7-8 diced shitaki mushrooms

- 1/8 cup chicken broth

- One small jalapeno chopped (If you do not like a lot of heat, remove the seeds)

Stuffing Mixture:

Preheat overn to 350 degrees.  Cube the chicken into bite size chunks.  Saute the onion or "sweat" it until it is transculent, add tomato, garlic, and jalapeno, and chicken.  Chop half of the red bell pepper and add to mixture.  Season with salt, pepper, and chili powder.  Let cook until vegetables are soft and chicken is mostly cooked.  Add mushrooms and spanish rice.  Add 1/8 cup of broth to maintain moisture.  Let cook down for a few minutes until chicken is fully cooked.  Add a little bit of the queso fresco.

Green Bell Peppers:

Cut the tops off of two green bell peppers and remove the seeds.  Stuff with mixture and top with monterey jack cheese.  Place in preheated oven until cheese is bubbly and bell pepper is cooked but still slightly crunchy.   

Portabella Mushroom and Brie Bruschetta

This is our favorite bruschetta variation.  It is an original recipe of A&E Eats and it is delicious.

Ingredients:

Nutrition Facts generated from Food.com

- French baguette
- Soft brie cheese
- 2 portabella mushroom tops
- Chopped garlic
- Fresh parsley
- White wine
- Olive oil

Cut the baguette into rounds at an angle.  Place on cookie sheet and drizzle bread with olive oil. 

Chop the portabella mushroom tops
(I recommend removing the stems and throwing them away as they are a little too tough and chewy).  Heat a little olive oil and butter in a saute pan.  Add mushrooms and chopped garlic.  Season with salt and pepper and a splash of white wine.  Cook down until mushrooms are cooked completely.  As the mushrooms cook down they will let off additional moisture.  Once the mushrooms are cooked, drain the excess liquid.  Put mushroom mixture back in saute pan and add the chopped fresh parsley.

Grill the bread until you have some nice grill marks and the bread is nice and crunchy.  Spread brie cheese thickly on each piece of bread.  Since the bread is still hot, the cheese will melt.  Pour mushroom mixture on top.  Serve immediately.
 
Makes: 20 pieces
Serving size: 2 pieces