Chicken Cordon Bleu
Pound chicken breasts
Mix Parmesan Cheese, parsley, salt and pepper. Sprinkle a layer inside each breast. Layer ham and mozzarella (or swiss) cheese and roll, secure ends with toothpick. Roll in whisked egg and seasoned bread crumbs and more cheese mixture. Bake @ 350 for 30 minutes. Serve with sauce. Sauce is sour cream, cream of chicken soup, tsp lemon juice. Spoon on top.
Green Salad with Apples and Balsalmic dressing
FOR THE SUGARED PECANS:
½ cups Pecan Pieces
2 Tablespoons Granulated Sugar
FOR THE SALAD:
6 ounces, weight Baby Spinach
1 head Red Leaf Lettuce, Torn
1 whole Granny Smith Apple, Cored And Very Thinly Sliced
4 ounces, weight Crumbled Feta Or Blue Cheese
FOR THE DRESSING (this is my altered version):
1/8 cup Red Onion, Finely Chopped
1 1/2 Tablespoons Red Wine Vinegar
1 1/2 Tablespoons Balsamic Vinegar
1/4 cups Olive Oil
1 Tablespoons Granulated Sugar
1/2 clove Galic, Minced
1/8 teaspoons Salt
1/16 teaspoons Freshly Ground
Place nuts in a medium skillet with 2 tablespoons sugar. Cook over medium-high heat until nuts are coated and brown, stirring constantly, about 4 minutes; set aside.
Toss salad greens, apples and cheese.
Combine dressing ingredients in a small jar and shake vigorously. Pour over the salad just before serving.
Sprinkle with sugared nuts.
FOR THE SUGARED PECANS:
½ cups Pecan Pieces
2 Tablespoons Granulated Sugar
FOR THE SALAD:
6 ounces, weight Baby Spinach
1 head Red Leaf Lettuce, Torn
1 whole Granny Smith Apple, Cored And Very Thinly Sliced
4 ounces, weight Crumbled Feta Or Blue Cheese
FOR THE DRESSING (this is my altered version):
1/8 cup Red Onion, Finely Chopped
1 1/2 Tablespoons Red Wine Vinegar
1 1/2 Tablespoons Balsamic Vinegar
1/4 cups Olive Oil
1 Tablespoons Granulated Sugar
1/2 clove Galic, Minced
1/8 teaspoons Salt
1/16 teaspoons Freshly Ground
Place nuts in a medium skillet with 2 tablespoons sugar. Cook over medium-high heat until nuts are coated and brown, stirring constantly, about 4 minutes; set aside.
Toss salad greens, apples and cheese.
Combine dressing ingredients in a small jar and shake vigorously. Pour over the salad just before serving.
Sprinkle with sugared nuts.
Panna Cotta
4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Lightly oil eight custard cups with a neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )
If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired. (I used berries maserated with sugar and toasted almonds)
