Chicken Cordon Bleu En Croûte

Fancy dinner that's not terribly time-consuming? Yes, it does exist, and it's this very recipe! This is soooo very tasty, absolutely wonderful.

Original recipe credit: https://railroadwifeintexas.wordpress.com/2018/02/17/chicken-cordon-bleu-en-croute/

Recipe below contains my modifications. We made this for 5 people, thus the ingredients reflect this.

Ingredients:

5 portions of boneless, skinless chicken breasts (around 5-6 oz. each), pounded to around 1/2" thick, around 4" x 3" each

salt and pepper, to taste

~1 T. olive oil

1 T. butter

2 sheets puff pastry dough (you will not use all of this; we made cinnamon twists out of the remainder), rolled out to around twice its size (for each)

10 slices Swiss cheese (we tried to slice from a chunk of Swiss, came out on the thick side, so I'm approximating here)

5 slices Black Forest ham (from deli counter; we used Kretschmar brand, sliced thickness level 3)

1 egg beaten with 1 T. water

for the pan sauce--

2 T. butter

1 small shallot, minced

2 T. all-purpose flour

1/2 c. Chardonnay (we used Barefoot)

3/4 c. chicken broth

1 tsp. fresh thyme leaves, chopped

Directions:

1. Heat oven to 400°F. Line a large, rimmed baking sheet with parchment and set aside.

2. In a large skillet, heat the olive oil and butter together over medium to medium-high heat. Brown the chicken pieces in batches (do NOT crowd!), around 3 min. per side (they do not have to be cooked all the way through). Transfer to a plate and do NOT clean the skillet.

3. Cut each puff pastry sheet into fourths. One each fourth, place a slice of the ham, 2 slices of the Swiss cheese, and one of the pieces of chicken. Pull the edges of the dough up/over/around to cover everything and press to close/seal as best you can (don't worry if there are some little holes/cheese poking through/whatever). Place each on the prepared baking sheet.

4. Brush the tops of the dough of each "package" with the beaten egg/water mixture. Transfer to oven and bake for 30 minutes, or until golden brown. After removing from oven, let cool for 5 minutes on baking sheet.

5. While the chicken is baking, about 15 minutes before it is done, start the sauce. Return the chicken skillet to medium heat and add the butter (from the sauce ingredients list). Once it is heated, add the shallot and cook until softened and slightly browned.

6. Add the flour and cook, stirring constantly, for around 1 minute. Add the wine to deglaze the pan, scraping the browned bits up as you stir.

7. Add the chicken broth and continue, cooking and stirring until reduced by around half.

8. Serve the sauce alongside the baked chicken and enjoy!

Ritz Cracker Crumb Baked Cod

Very tasty! This may be the first time I've ever made a cod dish, and it was quite good. The package I got was just 3 filets (from Aldi); the original recipe had 4, so I adapted a bit, but should have done more. I believe I should have reduced the liquid slightly, and definitely did not need nearly so much of the breading mixture (should have also not put any excess in the liquid; will not add the excess to the sauce area going forward--directions reflect this change).

Link to original recipe: https://www.foodnetwork.com/recipes/ina-garten/baked-cod-with-garlic-and-herb-ritz-crumbs-11982578

Recipe below contains my modifications (I am listing what I think will work best next time I make this).

Ingredients:

1 1/2 T. olive oil

3/4 tsp. kosher salt

1/2 tsp. coarse ground black pepper

10 Ritz crackers, crushed to crumbs

3 T. panko

1 1/2 T. curly parsley, chopped

1/2 T. bottled minced garlic

1/2 tsp. grated lemon zest

2 T. unsalted butter, melted

3 T. dry white wine (I used Sauvignon Blanc)

1 T. freshly squeezed lemon juice

Directions:

1. Heat oven to 400°F. Pour the olive oil in a 9" x 9" (or 10" x 7.5", which is what I used) ceramic baking dish. Place the cod filets in the olive oil, then turn to coat. Season with the kosher salt and pepper, then transfer to the oven. Bake for 10 min.

2. Meanwhile, in a small bowl, combine the Ritz crumbs, panko, garlic, lemon zest, and melted butter.

3. When the fish has finished baking for 10 minutes, remove from oven. Pour the white wine and lemon juice over the fish, then top the filets with the crumb mixture (it's okay if a few crumbs get in the liquid surrounding the fish, but try to avoid it as much as possible).

4. Return the fish to oven and bake for 12 more minutes. Serve with drizzled with the sauce and enjoy!

Stovetop Parsley Potatoes

These potatoes are simple and easy. Thank you to my mom for this recipe!

Ingredients:

1 1/2 lb. yellow potatoes, cut in large chunks

water, enough to almost cover potatoes

~3 T. salted butter

kosher salt, to taste

chopped fresh curly parsley, to taste

Directions:

1. Place potatoes in a medium saucepan. Pour enough water over potatoes to almost cover them (should still see tops of potatoes poking out of water).

2. Add the butter, kosher salt, and parsley to the pan and cover. Put heat to medium and bring to simmer, then open the lid but leave on pan (propped open/still sort of covering).

3. Let cook until potatoes are fork-tender. Serve using a slotted spoon (there will be some liquid still left at the bottom). Enjoy!

Broiled Salmon with Citrusy Salsa

Ohhh is this ever so good!!! Made this with my mom and we all raved about it, particularly the salsa topping. Was excellent with her stovetop parsley potatoes.

Original recipe credit: https://www.hy-vee.com/recipes-ideas/recipes/sticky-citrus-salmon-with-lemon-salsa

Recipe below contains my modifications.

Ingredients:

3 Meyer lemons (yes, they must be Meyer, not regular lemons), divided

2 T. Meyer lemon juice

1/2 of a shallot, thinly sliced

1/2 c. olive oil

2 T. fresh curly parsley, finely chopped

1 T. fresh rosemary, finely chopped

1/2 tsp. ground black pepper

1/4 tsp. kosher salt

2 tsp. Culinary Tours lemongrass tamarind sauce

1/4 c. dark brown sugar (packed0

6 cloves garlic, minced

4 skinless salmon filets (4 to 6 oz. each, no more than 3/4" thick)

Directions:

1. Peel 2 of the lemons. Finely chop the peel of 1 of the lemons and place in a medium bowl. Roughly chop the inner/segmented parts of both lemons and place in the bowl. Juice the remaining 1 lemon to obtain the 2 T. lemon juice, then add the juice to the bowl.

2. Add the shallot, olive oil, parsley, rosemary, pepper, and kosher salt to the bowl. Mix to combine and set aside.

3. Heat oven broiler on "high". Line a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.

4. In a small saucepan over medium heat, combine the lemongrass tamarind sauce, brown sugar, and garlic. Cook, stirring frequently, until sauce simmers and thickens slightly (2-3 min). Remove from heat.

5. Place salmon filets on prepared baking sheet. Top each filet with a small amount of sauce and spread to cover as best you can.

6. Transfer to oven. Broil for 7-8 minutes, until salmon flakes easily / reaches 145°F internal temperature.

7. Plate the salmon, serve topped with some of the reserved salsa mixture and enjoy!

Pepper Steak Stir-Fry

Yum yum! Really loved this one, which was already easy, yet more so thanks to the pre-sliced beef specifically labeled for "stir fry" that we (my mom & I) got from her local Wal-Mart (not a place I normally shop, but not much other choices where she lives). The super thin strips cooked quickly and were the perfect texture in the stir-fry.

Link to original recipe: https://www.eatwell101.com/pepper-steak-stir-fry-recipe

Recipe below contains my modifications.

Ingredients:

6 garlic cloves, minced

1/2 c. brown sugar (packed)

1 c. low-sodium soy sauce (we used regular; it worked, but was a bit on the salty side)

4 tsp. toasted sesame oil

2 tsp. ground ginger

2 tsp. Frank's red hot sauce

2 T. cornstarch

2 bell peppers, thinly sliced (we used 1 orange, 1 yellow)

2 T. olive oil, divided

1 lb. stir-fry sliced beef (flank steak or skirt steak work great, too), seasoned with freshly ground black pepper (to taste)

toasted sesame seeds, for garnish

Directions:

1. In a small or medium bowl, stir together the garlic cloves, brown sugar, soy sauce, sesame oil, ginger, Frank's sauce, and cornstarch. Set aside.

2. Heat 1 T. of the olive oil over medium to medium-high heat. Add the sliced bell peppers and cook, stirring occasionally, until they have reached desired softness (we like ours barely crisp, so we went around 5 min.) Transfer to plate.

3. Add the remaining 1 T. of olive oil. Once it has heated, add the sliced beef. Cook, stirring frequently, until nearly all pink is gone. You may need to do this in batches, as you do NOT want to crowd the pan (if you crowd it, the meat will boil rather than 'fry'). Transfer to same plate as the peppers.

4. Reduce heat to medium. Add the reserved sauce mixture to pan and bring to a simmer, stirring frequently. Once it begins to simmer, return the peppers and beef to the pan. Stir to coat, cooking for around 1 more minute.

5. Serve with desired side (we made rice) and enjoy!

Prosciutto-Wrapped Grilled Pork Medallions

Ready for grilling season? Give this recipe a try, it's awesome! Super easy, too. And foil-packet potatoes and onions makes a great accompaniment. 

Original recipe credit: https://www.cuisineathome.com/recipes/lunch-dinner/prosciutto-wrapped-pork-medallions-with-fiorentina-sauce/

Recipe below contains my modifications.

Ingredients:

2 pork tenderloins (ours were around 2.2 lbs total), trimmed, sliced in 2 1/2" segments

olive oil, for brushing

salt, to taste

peppercorn medley, to grind/to taste

5-10 slices of prosciutto (depends on how many segments you end up with; you will need one for each)

for the sauce--

1/3 c. olive oil

2 tsp. lemon zest

1 T. fresh lemon juice

1 T. fresh, chopped sage

2 tsp. fresh, chopped rosemary

2 tsp. fresh, minced garlic

Directions:

1. Prepare/light your grill.

2. Meanwhile, brush the pork medallions all over with olive oil. Season with salt and freshly ground pepper medley. Wrap each with a slice of prosciutto and tie with kitchen string.

3. For the sauce: Combine all sauce ingredients in a bowl.

4. Grill the medallions for 5 min. per side, or until internal temperature is 145°F.

5. Transfer the medallions to a plate, cover, and let rest for 5 min. Serve topped with the sauce (or on the side, as we did) and enjoy!

Cajun Spice Mixture

Very happy to have found this and wanted to add it here so to save it. So many times, I have saved recipes online, only to try the link later and find it is broken/doesn't work.

Original recipe credit: https://www.gimmesomeoven.com/cajun-seasoning/

Recipe below contains some slight modifications.

Ingredients:

3 T. smoked paprika

2 T. Kosher salt

2 T. garlic powder

1 T. ground black pepper

1 T. ground white pepper

1 T. onion powder

1 T. dried oregano

1/2 T. cayenne pepper

1/2 T. dried thyme

Directions:

Combine all ingredients in a bowl. Store in an airtight container.

Cajun Shrimp Farfalle

Another outstanding recipe from Cuisine at Home! It's just a delicious as it sounds, and fairly easy. For the Cajun seasoning, I made this blend instead of buying pre-made.

Original recipe credit: https://www.cuisineathome.com/recipes/lunch-dinner/cajun-shrimp-pasta/

Recipe below contains my modifications.

Ingredients:

8 oz. (dry weight) farfalle pasta

1 lb. large shrimp, peeled, deveined, tails removed (used wild caught Argentine shrimp)

1 T. + 1/2 tsp. Cajun seasoning, divided

salt and pepper, to taste

2 T. olive oil

1 T. minced garlic

1/4 c. dry vermouth

1 3/4 c. heavy cream

3/4 c. finely shredded/freshly grated Parmesan

1/4 c. finely shredded/fresh grated Asiago

1 c. crushed tomatoes with basil

1/4 c. chopped curly parsley

1 T. fresh lemon juice

Directions:

1. Cook farfalle according to package directions. Reserve 1/2 c. pasta cooking water when draining.

2. Toss the shrimp with 1 T. of the Cajun seasoning, plus salt and pepper (to taste).

3. Heat the olive oil in a sauté pan over medium-high. Add the shrimp and cook for 2-3 minutes per side. Transfer to a plate.

4. Add the garlic to the pan and cook for 30 seconds. Deglaze pan with the dry vermouth, scraping up the browned bits as it evaporates. Reduce heat to medium.

5. Stir in the heavy cream and remaining 1/2 tsp. Cajun seasoning. Bring to a simmer, then reduce heat to low.

6. Stir in the Parmesan and Asiago. Cook, stirring occasionally, for 3-5 minutes, until sauce has thickened a bit.

7. Stir in the cooked farfalle, shrimp, crushed tomatoes, parsley, lemon juice, and salt & pepper (to taste). Let cook for 1-2 minutes, stirring occasionally. If desired/needed, add small amount(s) of pasta water to achieved desired consistency. Serve and enjoy!

Honey Garlic Pork Chops

Mmm these are very tasty...will make again for sure. 9/10. What made these really great was serving them with Soy Glazed Mushrooms.

Original recipe credit: https://cafedelites.com/easy-honey-garlic-pork-chops/

Recipe below contains my modifications.

Ingredients:

4 boneless pork chops

salt and pepper, to taste

1 tsp. garlic powder

2 T. olive oil

1 T. unsalted butter

6 cloves garlic, minced

1/4 c. honey

1/4 c. water or chicken broth

2 T. rice wine vinegar

chopped parsley, for garnish

Directions:

1. Heat oven broiler on "high". Season the pork chops with salt, pepper, and garlic powder.

2. In a skillet over medium-high, heat the olive oil. Sear the pork chops until golden and cooked through on both sides (~4-5 min. per side). Transfer to a plate.

3. Reduce heat to medium. Add butter to the pan and scrape the browned bits from bottom of pan as it melts.

4. Add garlic to pan and sauté for 30 seconds. Add the honey, water, and vinegar. Increase the heat back to medium-high and continue cooking until sauce reduces and thickens slightly (~3-4 min).

5. Return the pork to the pan and turn to coat in the sauce. Transfer to oven/broiler and broil for 2-3 minutes, until edges are slightly browned.

6. Garnish with parsley (if desired). Serve with pan sauce drizzled over and enjoy!

Soy Glazed Mushrooms

Excellent side dish, went great with the Honey Pork Chops. I sliced the mushrooms this time, but plan to quarter them next time.

Original recipe credit: https://www.allrecipes.com/recipe/58112/mushrooms-with-a-soy-sauce-glaze/

Recipe below contains my modifications.

Ingredients:

2 T. butter

8 oz. white/button mushrooms, quartered

2 cloves garlic, minced

4 tsp. soy sauce

coarse ground pepper, to taste

Directions:

1. In a skillet over medium heat, melt the butter, then add the mushrooms. Cook, stirring occasionally, until mushrooms have softened and released their liquid (~5 min.)

2. Stir in the garlic and cook for 1 minute. Deglaze the pan with the soy sauce, cooking until liquid has nearly evaporated.

3. Season with pepper, serve, and enjoy!

Baked Chicken Gnocchi Asiago

Another super yummy recipe for chicken! And pretty easy, too, as you will see in the video :)

Link to my YouTube "making of the recipe" video: https://youtu.be/b8BRQ1MNQrQ

Original recipe credit: https://www.eatwell101.com/chicken-gnocchi-garlic-asiago-sauce-recipe

Recipe below contains my modifications.

Note: I have modified the directions from what I did in the video, as it took a very long time to bake the chicken as it was in the video. When I make this again with these new directions, I will update if needed.

Ingredients:

5 bone-in, skin-on chicken thighs

2 T. Italian seasoning, divided

kosher salt and coarse ground pepper, to taste

4 T. unsalted butter, divided

2 c. spinach (or baby spinach)

500g (17.6oz) gnocchi

4 cloves garlic, minced

3/4 c. chicken broth

1/4 c. Chardonnay

1/2 c. half and half

1/2 c. freshly grated Asiago, plus a bit extra

chopped fresh parsley, to taste/garnish

Directions:

1. Heat oven to 400°F. Oil a baking dish large enough to hold the chicken thighs in a single layer.

2. Season the chicken thighs all over with 1 T. of the Italian seasoning, kosher salt, and pepper.

3. Cook gnocchi according to package directions, drain, and set aside.

4. Meanwhile, in a large skillet over medium heat, melt 1 T. of the butter. Add chicken thighs to pan and sear on both sides, starting skin side down (~5-6 min. per side). 

5. Arrange chicken thighs in the prepared baking dish. Transfer to oven and bake while preparing the sauce.

5. For the sauce--melt 1 T. butter in the skillet. Add the spinach to skillet and cook, stirring occasionally, until it begins to wilt (~2 min.). Transfer to plate and set aside.

6. Melt remaining 1 T. butter in the skillet. Add the minced garlic and cook until fragrant (~1-2 min.) Gradually whisk in the chicken broth and remaining 1 T. Italian seasoning. Cook, whisking constantly, for 1-2 min.

7. Stir in the half and half, and the Asiago. Cook and stir until slightly thickened. Season with salt and pepper.

8. Remove chicken thighs from oven. Top with the cooked gnocchi, spinach, and cream sauce.

9. Return to oven and bake for additional 20 min, or until chicken is completed cooked. If desired, top with a bit more Asiago when there is around 10 min. of cook time remaining. Garnish with parsley, serve, and enjoy!