Well, I'm three weeks into my new kitchen and the recipes keep tumbling out of my brain. Here's what I've been up to:
CHICKEN CORDON BLEU
INGREDIENTS:
3 whole chicken breasts
6 thin slices Swiss cheese
6 thin slices cooked ham
1 Cup Flour mixed with seasoning for chicken
SAUCE:
1 Clove Garlic, minced
1 Onion, minced
1 Cup Fresh Mushrooms, sliced
1 Low Sodium Chicken bouillon cube
1 Tbls Butter or Margerine
1 Tbls Flour
1 Cup boiling water
*Pinch of Thyme
*Dash of Worcestershire sauce
*Dash of pepper
*(optional)
Method:
Remove skin and bone from chicken, then cut each breast in half. Place 1 chicken piece between two pieces of plastic wrap and pound to about 3mm thickness. Repeat with remaining chicken. Top each piece with a slice of cheese and a slice of ham. Roll up and secure with a wooden pick. Coat with seasoned flour. Cover. Chill thoroughly 20 minutes.
To bake place on ungreased baking sheet and bake at 400 degrees F or (210 degrees C) for 20 minutes or until chicken is tender.
To make sauce - brown mushrooms in butter and stir. Dissolve chicken bouillon in water then add, with remaining ingredients to onions. Cook and stir until mixture thickens. The sauce may be thinned with a little water or dry white wine if necessary.
Serves 6.
BAKED STUFFED TOMATOES
INGREDIENTS:
6 medium sized Tomatoes
5 oz shredded, part-skim Mozzarella Cheese
1/4 cup chopped fresh basil
1 Clove Garlic, minced
salt and pepper
Method:
Heat oven to 400°F.
Cut tomatoes in half lengthwise. Using a melon baller or spoon, scoop out insides of each tomato, roughly chop pulp. Combine pulp, mozzarella cheese, garlic, basil, and a pinch of salt and pepper.
Place tomato shells cut side up on a baking sheet that has been coated with cooking spray. Spoon tomato-pulp mix into shells.
Bake 10 minutes or until cheese is melted and lightly browned. Serve warm.
The first of hopefully many food shots from the CSS Test Kitchen! Garden fresh tomatoes stuffed with crimini mushrooms and mozzarella.
CHICKEN CORDON BLEU
INGREDIENTS:
3 whole chicken breasts
6 thin slices Swiss cheese
6 thin slices cooked ham
1 Cup Flour mixed with seasoning for chicken
SAUCE:
1 Clove Garlic, minced
1 Onion, minced
1 Cup Fresh Mushrooms, sliced
1 Low Sodium Chicken bouillon cube
1 Tbls Butter or Margerine
1 Tbls Flour
1 Cup boiling water
*Pinch of Thyme
*Dash of Worcestershire sauce
*Dash of pepper
*(optional)
Method:
Remove skin and bone from chicken, then cut each breast in half. Place 1 chicken piece between two pieces of plastic wrap and pound to about 3mm thickness. Repeat with remaining chicken. Top each piece with a slice of cheese and a slice of ham. Roll up and secure with a wooden pick. Coat with seasoned flour. Cover. Chill thoroughly 20 minutes.
To bake place on ungreased baking sheet and bake at 400 degrees F or (210 degrees C) for 20 minutes or until chicken is tender.
To make sauce - brown mushrooms in butter and stir. Dissolve chicken bouillon in water then add, with remaining ingredients to onions. Cook and stir until mixture thickens. The sauce may be thinned with a little water or dry white wine if necessary.
Serves 6.
BAKED STUFFED TOMATOES
INGREDIENTS:
6 medium sized Tomatoes
5 oz shredded, part-skim Mozzarella Cheese
1/4 cup chopped fresh basil
1 Clove Garlic, minced
salt and pepper
Method:
Heat oven to 400°F.
Cut tomatoes in half lengthwise. Using a melon baller or spoon, scoop out insides of each tomato, roughly chop pulp. Combine pulp, mozzarella cheese, garlic, basil, and a pinch of salt and pepper.
Place tomato shells cut side up on a baking sheet that has been coated with cooking spray. Spoon tomato-pulp mix into shells.
Bake 10 minutes or until cheese is melted and lightly browned. Serve warm.
The first of hopefully many food shots from the CSS Test Kitchen! Garden fresh tomatoes stuffed with crimini mushrooms and mozzarella.
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