Chicken Cordon Bleu

At my attempt to purge all baking due to lack-of-oven in the guest house of Santa Barbara, I began going through withdrawals.  It was then when my coworker/friend offered baking night at her place.  She shared a family recipe they would make as if it were the next day's daily dinner, but it was absolutely delicious.  Simple yet tasteful... how many things can you make that have those categories?

Well, here you go.  :)

Chicken Cordon Bleu
6 servings

3 chicken breasts, sliced in half long ways
6 slices swiss cheese
6 slices ham
flour
egg white
seasoned panko or bread crumbs



Preheat oven to 375.  Pound chicken flat with tenderizer (best with saran wrap to prevent sticking).  Layer 1 slice of cheese and ham, then roll.  Toothpick to form shape.

Spray baking sheet and place chicken rolls on sheet.  Place in freezer for 10-15 minutes.  Remove toothpicks, then dip chicken rolls thoroughly in flour, then egg white, then panko.  Place on pan, bake for 20-40 minutes (depends on how thick the chicken is).

You can also make a parmesan cream rouge using melted butter, flour, cheese, mustard, salt
and Worcestershire sauce to sauce it up a bit.

Turkey

It's almost Thanksgiving and most Americans gorge on this food-based holiday.  A little info about the gobble gobble so no guilt is to be had.

Turkey
- A low-fat protein source
- Tryptophan = production of serotonin in the brain = more sleep
- Turkey's high protein helps control appetite by balancing blood-sugar levels
- White meat has lower fat content, but the difference between white & dark meat is minimal.  Dark/brown meat can help raise metabolism and burn fuel.
- High iron produces fuel for cells and helps muscles store oxygen
- Contains zinc needed to make serotonin, vital in the process of repair to the body.
- Considered a free-range bird, a lower fat alternative to chicken
- Best taste when roasted :)

Happy Thanksgiving!

Best with sides & stuffing :D

Vanilla French Macaroons

Hello and welcome!  It's been awhile since I've posted something delicious on this blog.  I've been busy traveling, perfecting, and... well... consuming foods of all kinds!

By popular request (via photos on Facebook) I have been asked to post the secrets of making French Macaroons, a delightful little cookie with a lot of complex textures & consistencies; however, once perfected, they are the perfect bite-sized snack and are a treat every single time you make them.  Plus, they can vary in both flavor and color, so eating these treats is never a bore (not that they will ever be, but variety is the spice of life).

It had been awhile since I made these.  Having a fully stocked kitchen has so many benefits and choices, it's hard to leave home and go to an empty kitchen, cooking with just the bare essentials.  Every time I come home, I bake bake bake, because it's not worth buying a whole bag of sugar just to use one cup for a batch of cookies, not to mention teaspoons of baking soda, vanilla extract, flour, etc.

Don't worry if you don't have all those things in your kitchen!  French macaroons are so easy, it requires only a few ingredients (which make it delicious.  In cooking, sometimes less is more).  Without further adieu, I present to you vanilla French macaroons with chocolate creme (or as I like to call it, black and tan).

Black and Tan French Macaroons

Vanilla Macaroons
3/4 cup ground almonds (you can buy bits/slices and grind them in a food processor)
1 cup confectioners' sugar (also known as powdered sugar)
2 extra large egg whites, room temperature
1/4 cup superfine sugar (also known as Baker's Sugar)
1/2 tsp vanilla extract
2 bowls
1 sifter
spatula
mixer
piping/pastry bag (I use disposable ones) with .5 inch tip (I prefer smaller, since the batter is somewhat runny)
*Makes approximately 16 sandwiches (I prefer making smaller ones so I can eat "more" ^_^)


Line 2 baking sheets with parchment paper.  Mix the ground almonds and confectioners' sugar in a food processor for approximately 15 seconds.  Sift the mixture into a small bowl and set aside.

Beat egg whites in a large bowl until it holds soft peaks. Gradually beat in the superfine sugar to a glossy meringue.  Beat in the vanilla extract.

Fold the almond/sugar powder into the meringue with a spatula 1/3 at a time, folding/cutting thoroughly.  Your batter will look shiny with a thick, ribbonlike consistency.

Fill the piping/pastry bag with batter carefully.  Pipe 32 small circles onto the baking sheets (I make them smaller and cuter so I can have more).  Tap the baking sheet on the counter to extract air bubbles.  Let stand at room temperature for 30 minutes (this gives the macaroon the hard top shell).

Preheat oven to 325 F.  Bake one sheet at a time on center rack for 10-15 minutes.  This part is important!  If you overbake, your macaroon will be hollow and have no chewy center, in addition to burning.  If you underbake, your macaroon won't frill around the edges and won't peel off the parchment paper. Check your macaroon at 8 minutes, just in case.  Your macaroon should look light tan and easily peel off the parchment paper.  The smaller the macaroon, the shorter the baking time (not by much, maybe just a minute or three).

Cool for 10 minutes on a cooling rack, removing the cookie from the pan.  Make sure you cool completely.  Ta-dum!  You're done!

Notice the glossy top & the frill around the edges.

Chocolate Filling
3.5 oz semisweet chocolate, finely chopped
2/3 cup heavy cream (yes!)

Place the chocolate in a heat proof bowl. Heat the cream in a saucepan until just boiling on med-low.  Pour the hot cream over the chocolate and stir until smooth.  Cool for 15-20 minutes (I preferred refrigerating mine to make it a thicker, creamy texture) and stir.  Use to sandwich pairs of macaroon cookies together!

Itty bitty bite sized treats!

Hope you enjoyed this recipe.  Remember to be patient and be careful.  These cookies are extremely fragile but are worth the care.  I had to make these while kiddos were ringing my doorbell for trick-or-treats!  Best of luck to those who try this, and don't give up!  If at first you don't succeed, try try again.  :)



PS- what did we do with the egg yolks?  We made white chocolate creme brulee.  ^_~

The crayola crayon is pro at making this dessert :D

Forks Over Knives

The pandemic of Americans today is not sickness related; it is disease caused by over-consumption and the consumption of too much red meat and processed foods.

If you haven't seen the documentary film Forks over Knives, I highly suggest you watch this wake-up call.  Warning: this movie may change your life forever... or you can feint ignorance and decrease your lifespan and your quality of life by compromising your health.

"Let food be thy medicine."  - Hippocrates

This is the true wake up call.  Change today: start by eating a whole foods, plant-based diet and you will see the difference in the numbers, your lifestyle, and your mental health.

Forks Over Knives official website:  http://www.forksoverknives.com/
IMDB: http://www.imdb.com/title/tt1567233/

Chicken Pot Pie

I recently entered a Bake Off contest at my work.  Although my pie didn't win first place, third place was a fantastic accomplishment!  I got so many compliments that I had to share the recipe with the entire building.  It was the only savory pie in the whole competition of 13 delicious pies.

Enjoy the recipe!

Chicken Pot Pie

Prep time: 40 minutes

Cook time: 40 minutes

Servings: 8-12

Ingredients:

 

1 lb. boneless skinless chicken breasts, cubed

1 cup sliced carrots

1 ½ cup sliced celery

½ can (8 oz) sweet kernel corn

3 potatoes, peeled and cubed

3 ½ cup chicken stock

2/3 cup butter

1 ½ cup chopped yellow onion

2/3 cup all-purpose flour

1 tsp salt

1 tsp black pepper

½ tsp celery seed

1 tsp garlic powder

1 1/3 cup milk

1 egg white

2 9-inch unbaked pie crusts in pan

2 9-inch unbaked rolled pie crusts

Directions:

1.     Preheat oven to 375˚.

2.    In a stockpot, combine chicken, carrots, celery, corn and potatoes.  Add chicken stock to cover and boil on medium for 15 minutes. Remove from heat and drain stock into a separate container.

3.     In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed and garlic powder.  Slowly stir in chicken stock and milk, making sure no lumps form. Simmer gravy over medium-low heat until thick.

4.    Brush the egg white on the bottom pie crust in pan.  Bake for 5 min. to prevent soggy crust from filling.

5.    Place the chicken/veggie mixture in bottom pie crust. Pour gravy mixture over.  Cover with top pie crust, seal edges, and cut away excess dough.  Make + slits in the top to allow steam to escape.

6.    Bake for 40-45 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.

Village Fries + Homemade Sriracha Mayo

After traveling to Washington DC, I encountered a restaurant recommended by many of the locals: Good Stuff Eatery.  Opened by celebrity chef Spike on the Food Network Channel, we began our food adventure.

Their menu has gourmet twists that can be made by any cook (the flavors, however, are another story). Although these burgers were delicious, I'm not here to rave about the meat.

Very do-able and easily found (I found this on Oprah's website), their Village Fries were amazing.  Paired with my favorite sauce, their Sriracha Mayo, this recipe is to die for.

Ingredients

• 5 pounds Red Bliss potatoes
• 1 cup chopped fresh rosemary
• 1 cup chopped fresh thyme
• 1/4 cup sea salt
• Canola oil for deep-frying

• 2 cups Homemade Basic Mayonnaise (below)
• 1/2 cup sriracha hot sauce
• 2 Tbsp. sweetened condensed milk

• 2 large eggs
• 4 tsp. Dijon mustard
• 2 tsp. white wine vinegar
• 1 tsp. sea salt
• 2 cups grapeseed oil

Directions

To make Homemade Basic Mayonnaise: Add the eggs, mustard, vinegar and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste. If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

To make Sriracha Mayonnaise: Add the mayonnaise, sriracha and condensed milk to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

To make fries: Wash and scrub potatoes under cold running water. Pat dry with paper towels. Cut in half lengthwise, then into long strips about 1/4-inch thick.

In a deep pot or deep-fat fryer, heat about 3 inches of oil until a thermometer reads 250°. Line a metal tray or baking sheet with paper towels.

Add one handful of the potatoes to the pot. Fry until tender but have no color. Remove with a slotted spoon. Drain on the paper towels. Repeat the procedure until all the strips are cooked. Refrigerate until cool.

Reheat the oil to 350°. Line the metal tray with fresh paper towels.

Add the cooled potatoes a few handfuls at a time and fry until golden and crispy. Remove with a slotted spoon. Drain on the paper towels. Toss with the rosemary, thyme and salt while the slices are still hot. Serve immediately.

Try it paired with your next burger-- you won't be disappointed.

Strawberry Lemon Cupcakes

Every once in awhile, we get lazy.  We want to grab something, but would prefer to make it ourselves.  Whether it's because we want it to be a bit more gourmet to spruce up the flavor or if we feel inventive, it's fun to combine pre-made with home-made every-so-often.

I made these cupcakes with the idea of limited cooking abilities and time.  Easy-peasy.

1 box lemon supreme cake mix
1 medium lemon to zest
1 container of Cool Whip (I used lite)
1-2 Tbsp strawberry syrup
Quartered strawberries
Red sprinkles/sugar decorations (optional)

1. Mix the cake mix as directed on the box.  Pre-heat oven to box directions.  Line 24 cupcake tins with cupcake paper cups.

2. Wash lemon thoroughly and zest peel into batter.  Mix and pour into tins.  Bake as directed on box.

3.  Remove and cool on wire rack completely.  Mix strawberry syrup with thawed cool whip until evenly pink. Use a spoon to dollop whip onto cooled cupcakes generously, using a spinning motion for a smooth look.  Sprinkle with red decorations and place quartered strawberry onto whip (preferably next to the "peak" of the whip for aesthetic purposes).

4.  Serve and enjoy this tangy yet sweet treat!  Easy to make and doesn't take a lot of time.  Have fun!