Sunday, February 13, 2011

Chicken Cordon Bleu

This was our last week of cooking and our friend cooked for us. The meal was absolutely fantastic. Hope you enjoy!
6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slcies ham
3 tbsp all-purpose flour
1 tsp paprika
6 tbsp butter
1/2 cup dry white wine
1 tsp chicken bouillon granules
1 tbsp cornstarch
1 cup heavy whipping cream
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 filing, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes until chicken is no longer pink and juices run clear. 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.

Sunday, February 6, 2011

Shrimp and Crab Quesadillas

Welp, it is Superbowl Sunday and as any good American we are sitting in front of the TV, stuffing our faces with fattening food and having a great time. One of the "finger" foods I made is a Shrimp and Crab Quesadillas. Someone gave this recipe to me, but I made just a few changes to it. They were yummmy!!!

8 oz cooked shrimp
8 oz lump crab meat
1/2 cup fresh corn kernels, I used frozen
1/2 cup pico de gallo
1 small can chiles
1 1/2 cup each shredded pepper jack and cheddar cheese
2 tsp crushed red pepper
2 tsp garlic
salt and pepper
6 8 inch flour tortillas

In a medium bowl, combine all ingredients except for the cheese. *Note* depending on the ingredients used, this could be a bit watery, so make sure you have drained the shrimp/crab prior to mixing in the bowl. Top 3 of the tortillas with some of the 2 cheeses (about 3/4 cup) and about 3/4 cup of the mixture. Place the remaining tortillas on top. Cook quesadilla in a non-stick skillet over medium heat until browned (3 - 4 minutes), flip and cook 3 minutes more or until cheese is melted. Cut into wedges.

Chopped Part Deux - Dave Style...Argula and Sun-dried Tomatoes

This was Dave's "salad" of sorts. Arugula is a very peppery, bitter tasting leafy vegetable. His interpretation was to "wilt" it and then combine it with some yummy ingredients. Hope you enjoy.

1 bunch arugula, chopped and destemmed
1 jar of sun-dried tomatoes in olive oil
1 pkg mushroom
1 tsp chipolte tabasco sauce

Soak the arugula. We found it to be VERY sandy and needed to be washed thoroughly!!! In a sautee pan, drain the olive oil from the jar of sun-dried tomatoes, add the mushrooms and cook for about 5 minutes. Add the arugula and the sun-dried tomatoes. Cook until wilted. Mix in the tabasco sauce and pepper. Serve.

Chopped Part Deux - Dave Style...Scalloped Potatoes

He also made his version of scalloped potatoes. He was given fingerling potatoes. His one complaint to his recipe was that he did not slice the potatoes thin enough...other than that he enjoyed them. hope you do as well.

1 lb of fingerling potatoes, sliced thin
1 cup milk
1 onion, diced
1 stick butter, cubed
3/4 cup flour
salt and pepper

Coat a baking dish with pam. Layer the baking dish with a thin layer of potatoes. Sprinkle 2 tbsp of the diced onion. Sprinkle 1 tbsp flour and a bit of salt and pepper. Put about 4 pats of butter. continue building the layers. Top the whole mixture with the milk. Put in a preheated 350 degree oven and bake uncovered for 1 1/2 hours. About mid way through, being very careful, mix the contents so the sauce can blend and be evenly distributed.

Chopped Part Deux - Dave Style...Red Snapper w/Cranberry and Orange Sauce

His main dish was a Red Snapper w/Cranberry and Orange sauce. This was very good as well. We had never cooked with Red Snapper before and were pleasantly surprised. The cut we got had no bones, and was not a "fishy" fish at all. It did not smell up the kitchen which is a huge negative for us!!! I would definitely get this type of fish again! Hope you all enjoy.

For the fish:

3 filets of red snapper
sea salt
lemon pepper
4 tbsp butter, unsalted

For the Sauce

1 cup fresh cranberries
1 seedles, navel orange, peeled
2 tbsp sugar
1/2 tsp salt
1 tsp crushed red pepper
juice from 1 lemon

In a sauce pan, add the cranberries, orange, salt, crushed red pepper and the lemon juice and bring to a simmer. Let simmer for about 5 minutes. Test the cranberries for tenderness. Add the sugar to taste. You may need more sugar for your palate. Put contents into a food processor and puree. If the contents are too thick, add a 1tbsp of water and reprocess to desired consistency. It is a sauce, so it should drip off the spoon.

For the fish, season both sides of the fish. Preheat a pan, this is important so the fish does not stick. Add the butter and let melt. Place the fish (if the skin is still on) skin side down, until the skin is crispy. You do not want to mess with the fish until it is will give on its own. If you try to flip and it is not allowing you to put the spatula underneath, don't continue. You will be able to put the spatula, underneath the fish when it is good and ready to flip!! Flip the fish, and then let cook on the meat side.

Chopped Part Deux - Dave Style... Sunchoke Cake

This weekend it was Dave's turn. His mission, to make a meal from Red Snapper, Sunchokes, Cranberries, Arugula and Fingerling Potatoes. Two hours later, *giggling*, he came up with a very tasty meal. This recipe is what he came up with using the Sunchokes, or the Jerusalem Artichokes. Hope you all enjoy!

1 pkg Sunchokes, grated
1 cup of parmigiano reggiano cheese, grated
1 tbsp minced garlic
5 eggs
2 cherry peppers, pickled, and seeded (either hot or mild), pureed
salt and pepper
1 tsp lemon juice

Mix all ingredients together. The Sunchoke releases alot of water. So you can either put in a colander and press out the additional liquid, or as you are forming into a patty, press the liquid out. The patty should be about a sand-dollar size. Put olive oil on a preheated griddle. Place the patties on the griddle and cook on one side till brown. Then flip. Don't flip too early, or they will fall apart.

Friday, February 4, 2011

Coffee-Mate Cafe Party Oatmeal Cookies

Hosting a Coffee -Mate Cafe Party is awesome. Making cookies using one of Coffee-Mate's creamers is even better. I found a recipe on Coffee-Mate's website for Oatmeal cookies that I thought sounded quite interesting. I improvised a bit because in the recipe, it calls for Cinnamon Flavor Creme Flavor "Liquid" Coffee Creamer, which I didn't have, BUT, I had their Hazelnut Biscotti Powdered Creamer. So I thought, hmmm...I think that would be quite yummy! So I gave it a try! Hope you enjoy the cookies.

3/4 cup margarine or butter (I used unsalted butter)
1 3/4 cups all-purpose flour
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 tsp baking powder
1 tsp vanilla
1/4 tsp baking soda
1 tsp Hazelnut Biscotti Coffee Mate Creamer
2 cups rolled oats

Preheat oven to 375 degrees. In a mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, all the brown sugar, granulated sugar, egg, baking powder, vanilla, baking soda, and the powdered creamer. Beat till thoroughly combined. Beat in remaining flour. Stir in oats. Drop by rounded teaspoons two inches apart onto an ungreased cook sheet. Bake for 10 - 12 minutes or till edges are golden. Cool cookies on a wire rack. Instead of a cookie sheet, I actually used a heart shaped mold for my cookies.