Chicken Cordon Bleu

30 mins prep
45 mins cook
1 hour 15 mins total
Easy
(128 reviews)
Chicken Cordon Bleu

Description

Chicken Cordon Bleu is one of the original family favorite classic dinners. Whether you bake it or fry it, its ooey-gooey cheese, savory ham, and crunchy breadcrumb coating make it seriously delicious.

Ingredients
  • 4 boneless skinless chicken breast
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 8 thin slices ham
  • 8 thin slices swiss cheese
  • 1/2 cup all-purpose flour
  • 1 egg
  • 1 tablespoon water
  • 1 cup plain bread crumbs
  • 1/2 cup vegetable oil, for frying
  • 2 tablespoon butter
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 1 tablespoon dijon mustard
  • 1 tablespoon brown sugar
  • 1 teaspoon apple cider vinegar

Instructions

  1. Working one at a time, place chicken breast between two pieces of parchment paper or plastic wrap. Use a mallet to pound chicken to 1/4-inch thickness. Season both sides with salt and pepper.

  2. Layer 2 slices of ham and 2 slices of swiss cheese on each chicken breast. Roll up tightly.

  3. Spread flour onto one plate, and bread crumbs out onto another. In a shallow bowl, whisk together egg with 1 tablespoon water.

  4. Roll stuffed chicken in flour to coat. Dip in egg mixture, and then roll in bread crumbs to coat.

Frying

  1. Heat 1/2 cup of vegetable oil in a large heavy skillet to 350 degrees Fahrenheit. Place chicken in oil and cook for 4 to 5 minutes per side, until chicken is golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. Monitor the temperature of the oil and adjust heat as necessary to maintain near 350 degrees.

Baking

  1. Preheat oven to 450 degrees Fahrenheit and lightly grease a 9x13 pan or baking sheet.

  2. Place the prepared chicken onto the pan. Spray the tops lightly with nonstick cooking spray. Bake in the preheated oven for 25 to 30 minutes until chicken is golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit.

Creamy Dijon Mustard Sauce

  1. Melt the butter in a small saucepan over medium high heat. Whisk in cornstarch until all specks of white are absorbed. Pour in milk and whisk in dijon mustard, brown sugar, and cider vinegar. Continue to whisk until sauce is thickened, which should only take a couple of minutes.

  2. Serve over cooked chicken cordon bleu.

Nutrition Information

Per serving

684
Calories
42g
Carbs
54g
Protein
32g
Fat
15g
Saturated Fat
1g
Trans Fat
200mg
Cholestrol
1776mg
Sodium
788mg
Potassium
2g
Fiber
8g
Sugar
655IU
Vitamin A
1mg
Vitamin C
415mg
Calcium
3mg
Iron

Tags

Main Course Chicken Bread Crumbs Easy Family Favorite Frying
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Salmon Steak

10 mins prep
14 mins cook
24 mins total
Easy
(100 reviews)
Salmon Steak in Coconut Milk with Peas

Description

The richness of the coconut milk combined with the savory cilantro and peas endows this dish with complex flavors and a colorful presentation. A perfect modern comfort food, best enjoyed during the mid-summer North American salmon season!

Ingredients
  • 1 tablespoon olive oil, extra virgin
  • 1 medium orange, zested and squeezed
  • 1 cup coconut milk
  • 1/4 cup shredded coconut + 1 tablespoon to garnish
  • 1 pinch chili pepper powder
  • 1 tablespoon cilantro, finely chopped
  • 4 salmon steaks, boneless and skinless
  • 1/4 pound shelled peas, fresh or frozen
  • Salt and freshly ground pepper, to taste

Instructions

  1. Preheat your oven to 400ºF / 200ºC. Bring a quart of salted water to a boil to blanch the peas.

Start the Sauce

  1. Pour coconut milk and shredded coconut into a saucepan (Add orange juice, orange zest and a pinch of chili pepper).

  2. Bring to a simmer and cook on low heat for several minutes. Stir and set aside until ready to serve.

Cooking

  1. Season the salmon steaks with salt and pepper on both sides.

  2. Heat the olive oil in a large skillet and sear the salmon, skin side up until brown.

  3. Transfer the steaks to an oiled roasting tray and bake 8 minutes.

Blanch the Peas

  1. Plunge the peas in boiling salted water and cook them until tender. Depending on their size, it could take up to 2 minutes. Drain and reserve.

Serving

  1. Just before serving, chop the cilantro leaves and add them to the simmering sauce.

  2. Serve the salmon on individual pre-heated plates. Spoon the coconut sauce all around. Garnish with the blanched peas and remaining shredded coconut.

Nutrition Information

Per serving

616
Calories
11g
Carbs
70g
Protein
58g
Fat
15g
Saturated Fat
0g
Trans Fat
202mg
Cholestrol
906mg
Sodium
1300mg
Potassium
1g
Fiber
9g
Sugar
37mcg
Vitamin D
49mg
Calcium
2mg
Iron

Tags

Main Course Fish Coconut Milk Peas Easy Family Favorite
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Shrimp Avocado Cocktail

45 mins prep
1 hr additional
1 hr 45 mins total
Easy
(220 reviews)
Shrimp Avocado Cocktail

Description

This tangy and refreshing Mexican shrimp cocktail recipe screams "summertime" with a mouthwatering blend of chopped tomatoes, jalapenos, clam juice, and hot pepper sauce. Learn to make this vibrant dish and dive into 5-star flavor.

Ingredients
  • 1/3 cup Spanish onion, chopped
  • 1/4 cup freshly squeezed lime juice
  • 1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
  • 2 roma (plum) tomatoes, chopped
  • 1 cucumber, finely chopped
  • 1 stalk celery
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 1/2 cups chilled tomato and clam juice cocktail
  • 1 cup chilled ketchup
  • 1 bunch fresh cilantro - stems discarded and leaves chopped
  • 2 table spoons hot pepper sauce
  • 2 avocados - peeled, pitted and chopped

Instructions

  1. Gather all ingredients.

Start Mixing

  1. Mix onion with lime juice in a small bowl and allow to stand for 10 minutes.

  2. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a medium bowl until thoroughly combined.

  3. Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture.

  4. Gently fold in avocados. Stir in onion mixture. Cover and chill thoroughly, at least 1 hour.

Nutrition Information

Per serving

410
Calories
42g
Carbs
29g
Protein
17g
Fat
3g
Saturated Fat
0g
Trans Fat
221mg
Cholestrol
2626mg
Sodium
1349mg
Potassium
9g
Fiber
21g
Sugar
49mg
Vitamin C
114mg
Calcium
6mg
Iron

Tags

Main Course Shrimp Avocado Cilantro Easy Family Favorite
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Lobster Mango Salad

30 mins prep
30 mins cook
1 hr total
Medium
(200 reviews)
Lobster Mango Salad

Description

This Lobster Avocado Mango Salad has to be my all time favorite recipes. It's great for a lunch with "the girls" or that special 40th Anniversary dinner for my own parents or anytime I need a beach vacation in my own backyard.

Ingredients
  • 1 pound cooked lobster meat
  • 1 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons Dijon-style mustard
  • 1 tablespoon minced red onion
  • Tabasco sauce
  • 1/2 teaspoon salt
  • 2 cups ripe or frozen mango
  • 1 cup minced red bell pepper
  • 1 tablespoon minced jalapeno
  • 2 avocados cut in 1/2-inch dice
  • 3 tablespoons minced red onion
  • 2 tablespoons lime juice
  • Salt and pepper

Instructions

  1. Dice half of the lobster into 1/2-inch pieces. Slice the other half into nice pieces for the top of the stack. Place in separate bowls.

Mixing Ingredients

  1. In a small bowl, mix together the mayonnaise, lemon juice, mustard, 1 tablespoon red onion, Tabasco, and salt. Toss with diced lobster pieces and set aside.

  2. In a medium bowl, toss the mango, bell pepper, and jalapeno together and set aside.

  3. In a small bowl, toss the avocado, red onion, and lime juice together. Season with salt and pepper and set aside.

Making

  1. Divide the avocado mixture between 4-3 inch round ring molds or biscuit cutters and gently press together. Top with mango mixture and gently press into the ring. Spoon the diced lobster mixture onto the mango and gently press to hold its shape.

  2. Arrange several pieces of sliced lobster to the top of the stack. Unmold on the plate you wish to serve the salad on.

  3. Garnish with fresh basil and basil oil, if desired.

Finishing

  1. Spoon avocado mixture into the bottom of a martini glass about 1-inch deep. Spoon a layer of mango mixture over the avocado. Add the diced lobster over the mango mixture and top with several lobster slices. Repeat for a total of 8 cocktails.

Nutrition Information

Per serving

406.7
Calories
24.5g
Carbs
68.8g
Protein
3.8g
Fat
0.8g
Saturated Fat
0g
Trans Fat
323.5mg
Cholestrol
1343.9mg
Sodium
7.7g
Fiber
11.2g
Sugar

Tags

Main Course Lobster Salad Fruit Easy Family Favorite
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Pork Chops Charcutiere Sauce

10 mins prep
15 mins cook
25 mins total
Medium
(210 reviews)
Pork Chops Charcutiere Sauce

Description

This classic French bistro dish is a delight, featuring tender pan-seared pork chops paired with a rich, flavorful Charcutière sauce. The sauce, made with a base of sautéed onions, mushrooms, and a touch of Dijon mustard, is enhanced by the addition of white wine and veal stock, creating a savory and creamy texture. The dish is then garnished with thin juliennes of gherkins, adding a delightful crunch and tang that complements the richness of the sauce.

Ingredients
  • 4 pork steaks, chops
  • 2 tablespoon(s) olive oil
  • salt
  • pepper
  • 1 tablespoon(s) thyme
  • 2 clove(s) of garlic
  • 250g white wine
  • 1 tablespoon(s) granulated sugar
  • 1 tablespoon(s) mustard, dijon
  • 200g heavy cream 35%

Instructions

  1. Place a pot over high heat.

Start Cooking

  1. Spread olive oil, salt, and pepper over the pork chops and add them to the pot.

  2. Add thyme, the garlic finely chopped, and sauté the pork chops for 2-3 minutes on each side, until they are golden-brown.

  3. Deglaze the pot with the wine and let it evaporate completely.

Preparing

  1. Add the sugar, mustard, heavy cream, and cover with the lid. Lower the heat to medium and simmer for 10-15 minutes until the sauce thickens.

  2. Remove from the heat and serve with the mashed potatoes, cucumber pickles, oregano, and thyme.

Nutrition Information

Per serving

512
Calories
5.1g
Carbs
36g
Protein
36g
Fat
15g
Saturated Fat
0g
Trans Fat
1.1g
Sodium
0g
Fiber

Tags

Main Course Pork Charcutiere Sauce French Bistro Easy Authentic Dish
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Mousse Terrine

20 mins prep
45 mins cook
1 hr 5 mins total
Medium
(300 reviews)
Sole and Salmon Mousse Terrine with Indian Sauce

Description

The curry sauce is the ideal partner of this sole and salmon fish terrine. I particularly like the freshness of this appetizer, before a heavy meal. It is even better with the crunch of a fresh baguette.

Ingredients
  • 0.75 pound skinless and boneless sole fillets
  • Salt and pepper, to taste
  • 1 egg white
  • 1.5 cups whipping cream
  • 0.5 bunch of chives
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon dry vermouth
  • 1 large egg
  • 1 teaspoon cumin powder
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 0.5 cup olive oil
  • 0.5 cup sunflower oil
  • Juice of 1 lemon
  • 2 tablespoons curry powder
  • 1 teaspoon fennel powder
  • Toast (Optional)
  • 6 large smoked salmon slices

Instructions

Make the Fish Terrine

  1. Debone and cut the fresh sole into bite-sized pieces. Season with salt and pepper.

  2. Blend the fish in a food processor until it is very smooth. Gradually add the egg whites and whipping cream. After the whipping cream is combined, mix.

  3. Transfer the mixture to a bowl. Add the chopped chives and the smoked salmon cut in tiny cubes. Add the fresh pink peppercorns and chopped fresh dill. Mix the ingredients with a spatula.

  4. Mold the mixture in a buttered terrine dish. Wrap the terrine with plastic cling wrap, and cook for approximately 45 minutes in a Bain Marie at 350°F. Insert a toothpick to check if the salmon cooked. It should be dry. Remove from the oven and refrigerate.

Make the Indian Sauce

  1. In a food processor, combine the egg, vinegar, and Dijon. Process until it becomes smooth and creamy.

  2. Without stopping the machine, slowly add the combined oil using the funnel located on top of the lid. When the mayonnaise mixture becomes mold stop the machine.

  3. Season with salt, white pepper, and lemon juice. Blend for a few more seconds. Add the curry powder, cumin, and fennel powder. Blend until the Mayonnaise is smooth and creamy once more.

Serving

  1. Remove the terrine from the mold and cut it into thin slices. Serve with the Indian sauce and warm toasted baguette.

Nutrition Information

Per serving

616
Calories
11g
Carbs
70g
Protein
58g
Fat
15g
Saturated Fat
0g
Trans Fat
202mg
Cholestrol
906mg
Sodium
1300mg
Potassium
1g
Fiber
9g
Sugar
37mcg
Vitamin D

Tags

Main Course Fish Coconut Milk Peas Easy Family Favorite
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Braised Short Ribs

25 mins prep
3 hr 30 mins cook
3 hr 55 mins total
Easy
(180 reviews)
Coffee-Rubbed Braised Short Ribs

Description

Braised short ribs are a rich, hearty dish that features beef short cooked low and slow in a flavorful braising liquid until the meat is fall-apart tender. It’s the kind of comforting dish that’s perfect for a cozy Sunday supper, yet fancy enough to serve company for a dinner party or special occasion. Plus, the ribs are even better reheated the next day, making them a great make-ahead dish (and leftovers you’ll look forward to).

Ingredients
  • 6 bone-in short ribs (about 5 3/4 pounds)
  • Kosher salt
  • Extra-virgin olive oil
  • 1 large Spanish onion, cut into 1/2-inch pieces
  • 2 ribs celery, cut into 1/2-inch pieces
  • 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
  • 2 cloves garlic, smashed
  • 1 1/2 cups tomato paste
  • 2 to 3 cups hearty red wine
  • 2 cups water
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves

Instructions

Cooking Ribs

  1. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

  2. Preheat the oven to 375 degrees F.

Adding Ingredient

  1. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan.

  2. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.

  3. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Perfecting and Serving

  1. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours.

  2. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time.

  3. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Nutrition Information

Per serving

1117
Calories
17g
Carbs
37g
Protein
94g
Fat
39g
Saturated Fat
0g
Trans Fat
181mg
Cholestrol
1308mg
Sodium
3g
Fiber
8g
Sugar
225mg
Calcium
1mg
Iron
0.6mg
Vitamin D
137.7mg
Phosphorus

Tags

Main Course Short Ribs Easy French
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Arugula & Prosciutto Salad

15 mins prep
15 mins total
Easy
(220 reviews)
Arugula & Prosciutto Salad

Description

This fresh, flavorful salad combines peppery arugula, tender prosciutto, and shaved Parmesan with pops of color from cherry tomatoes and crunch from toasted pine nuts. A simple lemon vinaigrette ties everything together for a well-balanced dish.

Ingredients
  • 5 oz fresh arugula
  • 4 oz prosciutto
  • 1/2 cup cherry tomatoes
  • 1/4 cup shaved Parmesan Cheese
  • 3 tablespoons toasted pine nuts/sliced almonds
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper
  • 1/2 cup croutons

Instructions

  1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.

  2. In a large bowl, combine arugula, prosciutto, cherry tomatoes, Parmesan, and pine nuts.

  3. Drizzle the dressing over the salad and toss gently to coat.

  4. Top with croutons, if using, and serve immediately.

Nutrition Information

Per serving

214
Calories
2g
Carbs
10g
Protein
19g
Fat
7g
Saturated Fat
0g
Trans Fat
28mg
Cholestrol
570mg
Sodium
200mg
Potassium
1g
Fiber
1g
Sugar
952IU
Vitamin A
7mg
Vitamin C
225mg
Calcium
1mg
Iron

Tags

Main Course Arugula Salad Prosciutto Easy Everbody's Favorite
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