Chicken Cordon Bleu

Chicken Cordon Bleu: Chicken Breasts, Deli Slices, Swiss Cheese, Egg, Heavy Cream, Panko, Butter, Parmesan Cheese, Cream Cheese, Lemon Juice, Salt

Chicken Cordon Bleu: Chicken Breasts, Deli Slices, Swiss Cheese, Egg, Heavy Cream, Panko, Butter, Parmesan Cheese, Cream Cheese, Lemon Juice, Salt

Chicken Cordon Bleu

This dish takes time to make, but it’s well worth it.

Ingredients

For Chicken:

2 Chicken Breasts (boneless skinless)

4 Deli Slices (turkey)

4 Slices Swiss Cheese, plus 2 more for finishing

1 Egg

1 Tbsp Heavy Cream

1/2 cup Panko

For Sauce:

1/2 cup Butter

1/2 cup Heavy Cream

1 Tbsp Cream Cheese

1/4 Parmesan Cheese (powdered)

1 Tbsp Paprika

1 tsp Salt

1-2 Tbsp Lemon Juice

To Prepare

Preheat oven to 325F (165C).

Pound the chicken breasts until flattened. Layer 2 deli slices and 2 Swiss cheese slices on each chicken breast. Roll into a pinwheel and tie with cooking twine.

Put one egg into a bowl with 1 Tbsp heavy cream and about 4 Tbsp water. Whisk until smooth. Place the panko in a separate bowl. Dip the chicken pinwheels first into the egg mixture to coat, then into the panko such that the panko sticks to the chicken. Spray a baking dish with nonstick spray then place the chicken into it. Bake for 1 hour and 10 minutes.

Meanwhile, prepare the sauce. Cut the butter into small pieces and melt in a small saucepan on medium  to low heat. Add the cream and cream cheese and whisk together until smooth. Add the paprika and salt and simmer. Add the Parmesan cheese and whisk until the parmesan is melted and the mixture is smooth. Remove from heat and add the Lemon juice.

When the baking is finished, remove the twine and add a slice of Swiss cheese on the top of each piece of chicken. Broil on high for about 4 minutes. Remove from the oven. Serve 1 piece of chicken on each plate and top with sauce.

Serves 2

Buffalo Shrimp Portobellos

Buffalo Shrimp Portobellos: Portobello Mushroom Caps, Shrimp, Buffalo Wing Sauce, Ranch Dressing, Cream Cheese, Mozzarella Cheese

Buffalo Shrimp Portobellos: Portobello Mushroom Caps, Shrimp, Buffalo Wing Sauce, Ranch Dressing, Cream Cheese, Mozzarella Cheese

Buffalo Shrimp Portobellos

Stuffed Portobello Mushrooms with a spicy kick!

Ingredients

4 Portobello Mushroom Caps, stems removed

16 ounces Large Shrimp (uncooked weight)

1/4 c. Buffalo Wing Sauce (I used Franks, but choose what you prefer)

1/4 c. Ranch Dressing

2 Tbsp. Cream Cheese

1 c. Mozzarella Cheese, shredded

To Prepare

Spray nonstick spray in a baking dish and place Portobellos upside down in the dish. Broil on High broil for 10 minutes and remove.

Meanwhile, cook the shrimp on the stove on medium and remove when slightly pink and no longer translucent. Remove from heat, drain, and place in a bowl. Put the sauces and cream cheese in the skillet and heat until the cream cheese is melted. Pour the sauce over the shrimp in the mixing bowl. Add the shredded Mozzarella cheese and mix until the shrimp is well coated.

When the Mushrooms are finished broiling, drain the excess moisture, then evenly top the mushrooms with the shrimp mixture.

The oven is probably already warm from broiling the mushrooms. Change the temperature to 350F (180C) and bake for about 10 minutes. Serve warm.

Serves 2.

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Pepper

Philly Cheesesteak Stuffed Peppers: Capsicum, Scallions, Cream Cheese, Roast Beef, Provolone Cheese, Baby Bella Mushrooms, Beef Broth, Garlic, Salt & Pepper

Philly Cheesesteak Stuffed Peppers

This is a healthy twist to the traditional Philadelphia Cheesesteak, which skips the hoagie and cheese-whiz in favor of capsicum, cream cheese and provolone.

Ingredients

2 Capsicum, any color

2 ounces Provolone Cheese, divided in half

½ lbs. Roast Beef, deli cut

1 ounce Cream Cheese

½ c. Scallions, chopped

3 ounce Baby Bellas, finely chopped

¼ c. Beef Broth

½ Tbsp Garlic, minced

Salt & Pepper to taste

To Prepare

Preheat oven to 400 degrees F (200 C).

Slice the Capsicum lengthwise, remove the seeds and ribs, and line each half with half of the provolone cheese. Set aside.

Heat a large sauté pan on medium-low heat. Add the Broth, Garlic, Mushrooms, Scallions, Salt & Pepper. Cook until the onions are tender, about 20 minutes (30 minutes if doubling the recipe). Slice the Roast Beef into thin strips and stir into the onion and mushroom mixture and heat through for about 3-5 minutes. Remove from heat and stir in the cream cheese. Divide the mixture into 4 equal parts.

Stuff each Capsicum half with the roast beef stuffing mixture. Top each one with the rest of the Provolone. Bake for 15-20 min, or until the cheese on top is golden brown.

Serves 2.

Sausage Stuffed Portobello

Sausage Stuffed Portobello

Sausage Stuffed Portobello: Large Portobello Mushroom caps, Turkey Sausage, Cream Cheese, Scallions, Salt & Pepper

Sausage Stuffed Portobello

If you think you don’t like stuffed mushrooms, think again. This one uses turkey sausage, which is lower in fat and also halal.

Ingredients

2 Large Portobello Mushroom caps

½ lb. Ground Turkey Sausage

4 ounces Cream Cheese

2 Scallions, finely diced

¼ tsp Salt and Pepper (or to taste)

To Prepare

Preheat the oven to 375 degrees F (190 C). Remove stems from the portobellos and finely dice the stems. Place the mushroom caps upside-down in a baking dish, and set the stems aside.

Heat a skillet on the stove at medium-high heat. Add the sausage and mushroom stems and brown well. Remove from heat and drain. While still hot, combine the sausage-mushroom mixture with the cream cheese, scallions, salt and pepper. Top each mushroom cap with equal parts of the stuffing mixture. Bake for 15 minutes, or until the mushrooms are tender.

Serves 2.

Healthy Crab Stuffed Portobello

Healthy Crab Stuffed Portobello: Portobello Mushroom caps, Jumbo Lump Crabmeat, Scallions, Red Capsicum, Garlic, Parmesan Cheese, Dill

Healthy Crab Stuffed Portobello: Portobello Mushroom caps, Jumbo Lump Crabmeat, Scallions, Red Capsicum, Garlic, Parmesan Cheese, Dill

Healthy Crab Stuffed Portobello

I started a new weight loss program, and this meal is approved since it’s low carb, high protein, and low fat. It’s also delicious!

Ingredients

2 Large Portobello Mushroom Caps

7 ounces Jumbo Lump Crabmeat

4 ounces Mozzarella Cheese

2 Cloves Minced Garlic

2 Tbsp Scallions, finely diced

2 Tbsp Red Capsicum, finely diced

2 Tbsp Grated Parmesan Cheese

½ tsp Black Pepper (or to taste)

½ tsp Dill

To Prepare

Preheat oven to 375 degrees F (190 C). Remove Mushroom stems and finely dice. Place mushroom caps topside-down in a baking dish.

In a medium sized bowl, gently combine Crabmeat, Mushroom stems, Mozzarella, Garlic, Scallions, Capsicum and Seasonings. Fill the Mushroom caps with the Crabmeat mixture, then top with Parmesan Cheese. Bake for 20-25 minutes, or until the tops are lightly browned and the cheese has melted.

Serves 2.

Meatloaf

IMG_0536

Meatloaf: Ground Beef, Ground Veal, Onion, Egg, Beef Bouillon Paste, Panko

Meatloaf

I altered my Mom’s recipe for onion flavored meatloaf that uses fresh onions and bouillon instead of onion soup mix.

Ingredients

1 lb. Ground Beef

1 lb. Ground Veal

½ of a Sweet Onion, minced

1 Egg

1 Tbsp Beef Bouillon Paste

¼ c. Panko

To Prepare

Preheat the oven to 350F/180C.

Mix the Egg and Beef Bouillon Paste in a mixing bowl with about ¼ c. warm water until the Bouillon is dissolved. Add the Onion, Panko, Ground Beef and Ground Veal to the bowl and mix well. Transfer the mixture to a bread loaf pan and bake for 1 hour 15 minutes. Then transfer the meatloaf to a broiling pan, slice the meatloaf as you would for serving, and broil for about 3 minutes. Makes about 6 slices.

Aunt Helen’s Haddock

Aunt Helen's Haddock

Aunt Helen’s Haddock: Haddock fillets, Mayonnaise, Wasabi Sauce, Panko, Lemon Juice, Salt and Pepper

Aunt Helen’s Haddock

This is an adaptation of a recipe that’s been in m husband’s family for a long time.

Ingredients

2 Haddock Fillets, boneless

¼ c. Mayonnaise

2 Tbsp Wasabi Sauce

1 Tbsp Lemon Juice (or to taste)

¼ c. Panko

Salt and Pepper, to taste

To Prepare

Preheat oven to 350F/180C. In a nonstick baking dish, place the fillets skin-side down. Sprinkle the lemon juice on the fillets.

In a small bowl, mix the Mayonnaise and the Wasabi paste. Spread a thin layer of the mayonnaise-wasabi mixture on the fillets. Sprinkle the Panko on top of the sauce, then finish with salt and pepper.

Bake the fillets for 40-45 minutes, or until the panko becomes slightly toasted. Serve hot.

Makes 2 fillets.

Texas Chili

Texas Chili: Beef, Onions, Beef Broth, Puréed Tomatoes, Jalapeños, Chillies, Spices

Texas Chili: Beef, Onions, Beef Broth, Puréed Tomatoes, Jalapeños, Chillies, Spices

Texas Chili

Give yourself a few hours to make this beef chili, but I promise you the time and effort will be well worth it!

Ingredients

5 lbs. Beef Chuck

2 Tbsp Oil

1 ½ lbs. Onion, diced

½ oz. Garlic

1 qt. Beef Broth

16 oz. Tomato Purée

8 oz. Diced Green Chillies

4 oz. Minced Jalapeños

2 oz. Chili Powder (or to taste)

2 Tbsp. Cayenne Pepper (or to taste)

3 Tbsp. Cumin (or to taste)

3 Tbsp. Oregano (or to taste)

Salt and Pepper, to taste

To Prepare

Preheat oven to 325F/160C.

Trim the beef and cut to 1 inch pieces. Season with the salt and pepper. Heat the oil in a Dutch oven to medium high. Sear the beef a bit at a time, then set aside, juices and all, in a large bowl. Lower the heat to medium and add the Onion and Garlic to the Dutch oven. Cook until they are a dark brown color, stirring occasionally, for about 10-12 minutes. Deglaze the pot with about ¼ cup of the beef broth, then add the rest of the broth and the puréed tomatoes. Bring to a boil.

Return the Beef and the juices to the pot and bring to a slow simmer. Cover the pot and place in the oven for about an hour, stirring and skimming the fat every 20 min or so.

Add the Chillies, Jalapeños and the rest of the spices to the pot. Re-cover and cook again for another 45 minutes, again stirring and skimming every 20 minutes.

Finish the chili by bringing it to a slow simmer on the stovetop. Add any additional spices if you wish. When the meat has reached the desired tenderness and the flavors have had time to harmonize, then it is finished.

Serves a small army, about 8-10 bowls.

Avocado Toast

Avocado Toast: Bread, Avocado, Lime Juice, Himalayan Salt, Cayenne Pepper

Avocado Toast: Bread, Avocado, Lime Juice, Himalayan Salt, Cayenne Pepper

Avocado Toast

Recreating a sandwich I fell in love with from a local vegan cafe called Greenmouth.

Ingredients

2 Slices Toast (I use Ezekiel sprouted grain for this)

1 Avocado

1-2 Tbsp Lime Juice

Himalayan Salt, to taste

Cayenne Pepper, to taste

To Prepare

Toast the bread. In a small bowl, mash the avocado with the Lime Juice, Salt, and Cayenne Pepper. Once the bread is toasted, spread the avocado mash on top.

Easy Chili

Chili: Ground Beef, Onion, Green Capsicum, Jalapeno, Crushed Tomatoes, Tomato Paste, Spices

Easy Chili: Ground Beef, Onion, Green Capsicum, Jalapeno, Crushed Tomatoes, Tomato Paste, Spices

Easy Chili

It’s that time of year here where the days are getting colder, and we start craving a nice, warm bowl of chili from time to time.

Ingredients:

1-2 Tbsp Cooking oil

about 1/2 cup Sweet Onions

1 Green Capsicum (Bell Pepper)

1 Green Chili (or to taste)

1 lb. Ground Beef

28 ounce can Diced Tomatoes

6 ounce can Tomato Paste

1 cup water

1 tsp Cumin Powder

1Tbsp Chili Powder

A few dashes Pepper Sauce

To Prepare

In a large pot, heat cooking oil over the stove. Brown onion, capsicum, and chili pepper. Add ground beef and brown. Add the can of tomatoes and tomato paste and water. Stir until tomato paste is well blended. Add spices and pepper sauce and bring to a low boil. Serve warm.

Serves 4-6.