Saucy Chicken Cordon Bleu

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 135:15-18

    [15] The idols of the nations are silver and gold,

        the work of human hands. 

    [16] They have mouths, but do not speak;

        they have eyes, but do not see; 

    [17] they have ears, but do not hear,

        nor is there any breath in their mouths. 

    [18] Those who make them become like them,

        so do all who trust in them.

8 thin slices ham

8 oz Havarti cheese, sliced or shredded

4 boneless skinless chicken breasts

Trader Joe Italian seasoning (Aglio Olio)

3 c panko

6 T butter, melted

For the sauce:

1 c mayonnaise

1-2 t yellow mustard

1 T Sauvignon Blanc

Black pepper to taste

1/2 t Sugar

Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and evenly 

Season with Aglio Olio

Preheat oven to 400 degrees F. 

Add crumbs to a shallow dish or pie plate

Melt butter in a separate shallow dish

Dip the chicken bundles in melted butter, and then into the crumbs, pressing lightly to help the crumbs stick to the chicken

Transfer to a lightly greased baking sheet with rack

Bake on the center oven rack for about 30 minutes, or until chicken is cooked through (165 degrees on a thermometer inserted into the chicken, not the filling.)

Make the sauce

Slice into rounds

Drizzle sauce on chicken 

Low Country Shrimp Boil Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 140:12-13

    [12] I know that the LORD will maintain the cause of the afflicted,

        and will execute justice for the needy. 

    [13] Surely the righteous shall give thanks to your name;

        the upright shall dwell in your presence.

3 c left over shrimp boil (potatoes, onions, spicy Cajun sausage and corn shaved off cob

1/2 c of the juice from cooking of the boil

1-1/2 c milk

1/2 c half and half

1/2 c grated Hoop cheese

1/2 c grated Gruyere cheese 

To air fry shrimp 

1/4 stick of melted butter

Drizzle of oil

2 T Sauvignon Blanc 

2 T Old Bay

8-10 jumbo frozen cleaned and tail removed shrimp

Wrap in foil

Air fry 450 degrees for 13 minutes 

Shrimp is done when it's looks like a c shape 

Add to soup right after it's cook and off heat just before serving

Seeded White Wheat Steakhouse Mini Loaves

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 128:4

    [4] Behold, thus shall the man be blessed

        who fears the LORD.

 

 

 

(241g) water 1 

2 T Honey

1-1/2 t salt

1 T brown sugar

1 T olive oil

1/4 t cinnamon 

1/4 t Molasses 

2 c aerated flour (240g)

1 c aerated whole wheat (129g)

2 t instant yeast

Toast these ingredients below 

Chop ( I microwaved mine 30 seconds at a time till I smelled them toasting) set aside

1/4 c sunflower seeds

2 T sesame seeds

1 T oats

Reserve 2 t and add rest into the kneed cycle after it's been going 20 minutes 

Egg wash

1 egg 

1 T water

Pinch of salt 

1/4 t Honey

Add to bread machine in the above order

Select dough cycle

Add seed mixture except the reserved to kneed cycle after 20 minutes 

After cycle, dump onto parchment 

Dusted with tiny amount of flour

Divide into 4 equal pieces

Divide again into 8 

Flatten out each piece to a small rectangle and roll into a log and pinch seam and tuck in ends

Place a a parchment lined sheet pan

Cover and rise 30 minutes 

Make a egg wash and brush tops 

Slash top 2 x short side 

Sprinkle with seed mixture 

Place in buttered mini 8 count non stick bread pan

Preheat oven to 400 degrees in the last 20 minutes of rise time

Bake 350 degree for 15-20 minutes (mine took 18 minutes)

Done internal temp 200-205 degrees

Cool 5 minutes in pan

Must cool another 20 minutes before cutting to prevent gumminess 

Serve with sour honey butter

Sour Honey Butter

4 T butter, softened 

1 T Honey

1 t spreadable cream cheese 

Splash of heavy cream 

Whip with fork

Pina Colada Cheesecake Delight

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 135:5

    [5] For I know that the LORD is great,

        and that our Lord is above all gods.

An ej original recipe! 

Pineapple compote(make and cool completely)

1 20 oz can Pineapple chunks plus juice

2 T lime juice

1/4 c sugar

1 t vanilla extract 

1 t lime zest

1 cinnamon stick 

1/4 t Almond extract 

2 T cornstarch whisk with 1 t water

Heat pineapple and juice, zest and seasonings 5 minutes on medium heat then simmer 5 on low

Remove from heat

Remove cinnamon stick 

Add extracts and cornstarch slurry and stir

Cool completely in fridge 

Crust:

16 whole graham cracker (Crush in a ziplock and leave coarse) 

1/4 c granulated sugar

3/4 c butter, melted

Preheat Air Fryer to 350°

Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.

In a large bowl, mix crushed Graham crackers with melted butter and granulated sugar

Press into the prepared baking dish

Air fry in preheated oven until crust edges are golden, 10-12 minutes 

Cool completely

Cream cheese layer

1 16 oz spreadable cream cheese

1/4 c sour cream

8-oz tub Cool Whip, thawed 

3/4 c confectioners sugar

2 t vanilla extract

In a large mixing bowl, cream together cream cheese and sour cream with an electric mixer until combined

Add the confectioner's sugar and vanilla and beat for 1 minutes

Gently fold in the Cool whip until well combined

Spread the cream cheese mixture over the cooled crust

Refrigerate overnight

To serve, add cooled pineapple Compote 

Toppings

Compote

Toasted coconut 

Toasted slivered almonds 

Beef Pot Roast with Leek Caper Cilantro Topping

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 136:1

    [1] Give thanks to the LORD, for he is good,

        for his steadfast love endures forever.

2-1/2 lb. beef chuck roast, split into 2 and tied 

Kosher salt and freshly cracked black pepper 

Let sit out for 1 hour

1/4 c olive oil 

1/4 c all-purpose flour 

2 t baking soda

4 carrots, peeled and cut into large chunks 

4 medium Yukon Gold potatoes, peeled and cut into large chunks 

1 onion, cut into large chunks

2 T  tomato paste 

3 T roasted garlic

3 t thyme 

2 T sage

1/2 c red wine ( I use a French Rhone)

2 c chicken stock 

Topping

2  T  clarified butter, in small skillet 

Fry these ingredients in butter and set aside

1/4 c leeks

1/4 c fresh chopped Cilantro 

1/8 c capers, drained

1 t sugar

Season the beef roast liberally with salt and pepper 

Let sit out uncovered 1 hour

Preheat the oven to 325 degrees F.

In a large Dutch oven, heat the olive oil over medium-high heat. 

Dust the beef roast with soda and flour. 

Sear on all sides, browning the meat evenly, 4 to 6 minutes per side. 

Remove the roast to a plate, then add the carrots, potatoes and onion to the pot. Lower the heat to medium and cook, stirring occasionally, until the vegetables are caramelized, 6 to 8 minutes. 

Stir in the tomato paste, garlic, thyme and sage and cook another 2 minutes.

Add the roast back to the pot, then add the wine and chicken stock. 

Nestle the roast down among the vegetables so that it is mostly submerged in the liquid. Bring to a simmer. 

Cover, leaving the lid slightly ajar, and place in the oven to cook under very tender, 2 hours, testing with a small knife for tenderness after 2 hours.

Roast should be around 180 degrees.

Remove strings.

Cut into chunks.

Nestle in gravy. 

Cook an additional 30 minutes. 

Meanwhile, heat the butter in skillet over medium-low heat, add the capers, leeks, sugar and cilantro. 

Sauté and set aside.

If you'd like the sauce thicker, place the Dutch oven back on the stove and bring to a simmer over medium-high heat. 

Simmer, stirring occasionally, until the liquid is reduced to the desired thickness (you're looking for a rich and smooth sauce).

Top with the fried toppings.