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

Turkey Divan

Turkey Divan: Leftover cooked Turkey, Broccoli, Mayonnaise, Cream of Mushroom Soup (condensed), Curry Powder, Cheddar Cheese, Bread (cubed)

Turkey Divan: Leftover cooked Turkey, Broccoli, Mayonnaise, Cream of Mushroom Soup (condensed), Curry Powder, Cheddar Cheese, Bread (cubed)

Turkey Divan

Now that Thanksgiving is over, what can we do with all that leftover turkey? Here’s an idea.

Ingredients

1 bag (about 12 oz) Frozen Broccoli, cooked and drained

2 c. Leftover Turkey, cooked

2 cans Cream of Mushroom Soup, condensed

1 c. Mayonnaise

1-2 tsp Curry Powder

1 c. Cheddar Cheese, shredded

1 c. Bread, cubed (alternatively use the same amount of croutons or breadcrumbs)

Rice (optional)

To Prepare

Preheat the oven to 350 degrees F (180 C)

In a mixing bowl, combine the soup, mayonnaise, and curry powder. Layer the cooked broccoli, cooked leftover Turkey, and soup mixture. Top with the shredded cheese and bread (or croutons or breadcrumbs). Bake for about 30 minutes.

If you choose to serve with rice, cook it according to package directions, and serve the Turkey Divan over the rice. Or not, if you choose to not use rice.

Serves 4-6.

Baked Brie

Baked Brie: Brie, Jam, Filo Dough

Baked Brie: Brie, Jam, Filo Dough (Photo by Azi)

Baked Brie

Baked Brie is super easy to make, requires few ingredients, and tastes really yummy too.

Ingredients

1 small Round of Brie

2 T Jam of your choice

1 Sheet of Filo Dough

To Prepare

Preheat oven to 220 degrees Celcius.

Spread the Jam on top of the Brie, then place it face down in the middle of the sheet of Filo Dough. Wrap the dough like you would wrap a gift, folding the corners around the Brie, sealing the seams with water. Place in the middle of a shallow baking pan. When the over is preheated, bake for about 10-15 minutes, until the dough is slightly browned. Serve hot with crusty bread.

Parmesan and Artichoke Dip

Parmesan and Artichoke Dip: Artichoke Hearts, Parmesan Cheese, Mayonnaise, Crushed Red Pepper

Parmesan and Artichoke Dip: Artichoke Hearts, Parmesan Cheese, Mayonnaise, Crushed Red Pepper, Black Olives (optional)

Parmesan and Artichoke Dip

This is a variation of a recipe my Mom would make whenever we had company. It pairs beautifully with crackers.

Ingredients

285 g Jar of Artichoke Hearts

1 Cup Mayonnaise

1 Cup Parmesan Cheese, Grated

2 Tsp Crushed Red Pepper, or to taste

To Prepare

Preheat oven to 170 degrees Celcuis.

Rinse and Drain Artichoke Hearts, then mash them. Thoroughly mix Artichoke Hearts, Mayonnaise and Parmesan Cheese in a mixing bowl. Add crushed Red Pepper. Spread the mixture evenly and thinly into a medium to small sized baking sheet. Bake for 20 minutes, or until it starts to brown slightly.

Variation: Top with Olives or Sun Dried Tomatoes.