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

Thai Style Chicken Wings

Thai Style Chicken Wings: Chicken Wings, Sweet Soy Sauce, Savory Soy Sauce, Ginger Garlic Paste

Thai Style Chicken Wings: Chicken Wings, Sweet Soy Sauce, Savory Soy Sauce, Ginger Garlic Paste

Thai Style Chicken Wings

This is a variation of one of my favorite dishes from the time we lived in Bangkok.

Ingredients

3 lbs. Chicken Wings

3 Tbsp Ginger Garlic Paste (or 9 cloves of minced garlic)

6 Tbsp Sweet Soy Sauce (found in a Chinese grocery store)

6 Tbsp Soy Sauce

1-2 Tbsp Cooking Oil (I used Extra Virgin Olive Oil)

To Prepare

Put the wings into a medium sized mixing bowl. In a small dish, combine the Ginger Garlic Paste (or minced garlic) with the soy sauces. Pour the mixture over the wings and stir until well coated. Marinate for 30 minutes.

Heat a large skillet at medium and heat the oil to cooking temperature. Cook the wings for approximately 40 minutes, turning occasionally, until the inside of the meat is no longer pink. Serve hot with dipping sauce and carrots or celery (optional).

Makes about 20 wings.

Buffalo Wings

Buffalo Wings: Halal Chicken, Flour, Chilli Powder, Garlic Powder, Vinegar, Worcestershire Sauce, Tabasco Sauce, Cayenne Chili Sauce, Butter, Salt

Buffalo Wings: Halal Chicken, Flour, Chilli Powder, Garlic Powder, Vinegar, Worcestershire Sauce, Tabasco Sauce, Cayenne Chilli Sauce, Butter, Oil, Salt (Photo by Azi)

Buffalo Wings

Classic spicy chicken wings, based on the original recipe from the Anchor Bar in Buffalo, New York. They were a hit!

Ingredients

For Chicken:

36 Halal Chicken Wing pieces (18 Whole Wings, halved into drumstick and flat pieces)

1 Tbsp Cooking Oil

1 Tsp Salt

2 Cups All-Purpose White Flour

For Sauce:

3 Tbsp White Vinegar

1 Tsp Cayenne Powder (or Chilli Powder)

1/2 Tsp Garlic Powder

1/2 Tsp Worcestershire Sauce

1 Tbsp Tabasco Sauce

1/2 Tsp Salt

3/4 Cup Cayenne Pepper Sauce

6 Tbsp Unsalted Butter or Margarine

On the Side:

Celery Sticks

Blue Cheese Dressing

To Prepare

Preheat the oven to 220 C (425 F).

If necessary, cut the Chicken Wings into halves, such that there’s one drumstick and one flat piece. Place them into a large bowl and toss with Salt and Oil. Spread the chicken pieces over a large surface and sprinkle the Flour over the top and bottom, until the chicken pieces are covered. Shake off the excess flour. Line a large baking sheet with foil. Use nonstick spray and sprinkle a bit of cooking oil on the foil, then lay the chicken evenly onto the baking sheet. Bake the Chicken for 20 minutes on one side, then turn over and bake an additional 20 minutes on the other side.

While the Chicken is baking, combine the remaining ingredients in a small saucepan. Heat on low until it starts to simmer. When the chicken is done, place it into a clean bowl, pour the sauce over the chicken, and toss and stir gently to cover. Serve with celery sticks and blue cheese dressing on the side.

Makes 36 Chicken Wings

Sofiyani Biryani

Sofiyani Biryani: Halal Chicken, Basmati rice, Cardamoms, Cloves, Cinnamon sticks, Yoghurt, Onion, Almond paste, Ginger paste, Garlic paste, Ricotta cheese, Green chilies, Lemon juice, Ghee, Ginger-Garlic paste, Milk, Cardamom powder, Cream, Salt

Sofiyani Biryani: Halal Chicken, Basmati rice, Cardamoms, Cloves, Cinnamon sticks, Yoghurt, Onion, Almond paste, Ginger paste, Garlic paste, Ricotta cheese, Green chilies, Lemon juice, Ghee, Ginger-Garlic paste, Milk, Cardamom powder, Fresh Coriander leaves, Cream, Salt (Photo by Azi)

Sofiyani Biryani

This recipe takes several hours to prepare, and I can almost guarantee your kitchen will be a mess while making it. However, the result is worth it! This recipe comes from “Royal Hyderabadi Cooking” by Sanjeev Kapoor and Harpal Singh Sokhi. Please note, if you can’t find Almond Paste in your grocery store, simply soak almonds overnight in water, then grind them until they are very fine.

Ingredients

For the Chicken:

600 g Chicken Wings on the bone, cut in pieces

6 Green Cardamoms

6 Cloves

2, 1 inch pieces of cinnamon stick

1 c. Yoghurt, whisked

2 medium Onions, sliced

2 T Almond Paste

1 T Ginger Paste

1 T Garlic Paste

2 T Ricotta Cheese

4 “Birds Eye” Green Chillies, juilienned

1 t Lemon Juice

2 T Ghee (clarified butter)

Salt, to taste

For the Rice:

1 1/2 c. Basmati Rice (Biryani Basmati Rice is preferred)

1 T Ginger-garlic Paste

6 Green Cardamoms

6 Cloves

2, 1 in. pieces cinnamon stick

1 c. Milk

Salt, to taste

For Layering the Chicken and the Rice:

1 t Green Cardamom powder (If you can’t find Cardamom powder, simply pulverise whole green cardamom)

2 t Cooking Cream

4 T Ghee

Coriander Leaves, for garnish (optional)

To Prepare

Place the Chicken, 6 Cardamoms, 6 Cloves, 2 Cinnamon Stick pieces, whisked Yoghurt, Onions, Almond Paste, Ginger Paste, Garlic Paste, Ricotta, Green Chillies, Salt, Lemon Juice and 2 T Ghee into a deep pan. (I used a Handi pan, but any deep pan is okay.) Cover and cook on Low heat until the Chicken is tender, about 20-30 minutes.

Put the Rice in a bowl and soak in water .

In a separate pan, add 5 c. water, salt, ginger-garlic paste, remaining 6 green Cardamoms, remaining 6 Cloves and remaining 2 Cinnamon Stick pieces and bring to a boil. Drain the water from the Rice, and add it to the pan with Milk. Cook until the rice is 3/4 done, for about 10 minutes. The rice should be bigger in size, but still too chewy to eat.

When the Chicken and Rice is done, remove from heat. It’s time to layer the chicken and rice. Put half of the chicken into a bowl. Spoon half of the rice on top of the chicken. Sprinkle half of the Cardamom Powder over the rice. Drizzle half of the Cream over the Rice layer as well. Repeat the layers. Place half the chicken on top of the rice, then add the remaining rice to the top of the chicken, the rest of the Cardamom Powder and Cream. Finish by drizzling the remaining 4 T Ghee around the outer edges of the pan. Cover and cook on Low for about 15-20 minutes. Garnish with the fresh Coriander Leaves. Serve hot.

Serves 6-8

Everything but the Kitchen Sink Salad

Everything But The Kitchen Sink Salad: Chicken, Green Olives, Red Capsicum, Yellow Capsicum and Tomatoes on a bed of Mixed Greens

Everything But The Kitchen Sink Salad: Chicken, Green Olives, Red Capsicum, Yellow Capsicum and Tomatoes on a bed of Mixed Greens

Everything but the Kitchen Sink Salad

After making Ratatouille last Friday, I had lots of leftover capsicum. I also had some olives that I wanted to use to free up space in my rather smallish refrigerator. So, I bought some halal chicken, mixed greens and tomatoes, and made a salad for tonight’s dinner.

Ingredients

2 pieces Chicken breast, halal boneless, cubed

200 g Cherry Tomatoes

113 g Mixed Greens

approximately 1/4 Red Capsicum, thinly sliced

approximately 1/4 Yellow Capsicum, thinly sliced

about 10 Green Olives, garlic stuffed

1 Tsp Herbs de Provence

2 Tsp Olive Oil

For Dressing

1 Part Balsamic Vinegar

1 tsp Rosemary

2 Parts Extra Virgin Olive Oil

To Prepare

Wash Mixed Greens and place in a bowl. Wash Tomatoes and place them on top of the greens. Place the sliced Red and Yellow Capsicum on top of the greens as well. In a skillet, heat the Olive Oil on Medium. When it comes to the proper temperature, add the cubed chicken and herbs. Heat until thoroughly cooked. The chicken must no longer be pink on the inside, and it should be slightly browned. Remove from heat and place on the salad.

For the dressing, put about 4 Tsp Balsamic Vinegar and 1 tsp Rosemary in a container. Add 8 Tsp Extra Virgin Olive Oil. Cover and Shake well. Pour desired amount onto the salad.

Serves 4