Chicken Cordon Bleu Roulades

I did some brainstorming  just before Mother's Day for some new appetizer ideas and came up with these deliciously fantastic and satisfying rolls consisting of all the components of the classic original, with first references making it's appearance in the U.S in the late 60's, by way of the New York Times.  I received very positive feedback from all my tasters.  I can be my harshest critic sometimes, especially according to my sister Hollie, and I really loved the creation.  Store bought prep ingredients speed this recipe along full steam and they may be prepared ahead of time!  I cut these roulades in half on a diagonal before serving for appetizer portions. This recipe is not hard to execute, but does require a little commitment.  The end result is more than worth it!
Recipe:
1 lb. oven roasted chicken breast, lunch slice variety
1 pkg. real mozzarella and provolone cheese sticks (12 in the package found in cheese section)
1 9 oz. pkg. Canadian bacon slices
1/2 c. seasoned flour
1 1/2 c. seasoned Italian bread crumbs
egg wash
Wooden Skewers for securing and easy handling
oil for frying
Assembly:  Place a slice of chicken breast on work surface and center a piece of Canadian bacon atop.
Place the cheese stick at one side and roll everything together, securing each with a skewer.  Secure just past the point, do not thread all the way up, it will inhibit frying later.
Once all roulades have been assembled, place in freezer for 1 to 2 hours.  This will help roulades keep their shape during deep frying process.
When ready, heat about 3 inches of oil to 375*F.
Using a sifter, shake seasoned flour over all sides of roulades.
Dip in egg wash.
Using a large resealable bag, pour in seasoned bread crumbs and shake to coat, tapping off excess.
Once all have been coated, deep fry in batches until golden and cheese just begins to show signs of exiting ends, about 30 seconds to 1 minute per batch of 3-4.
Drain on paper towels.
Let cool slightly before removing the skewer and cutting in half on diagonal for serving. 
Arrange on leafy greens for a dynamic presentation if desired. 
Serve with desired sauce or as is.  Makes 24.

Broccoli and Cheese Mini Turnovers

Well folks, broccoli is in season and will be for a while yet, so why not have a little fun with it right?  There's always a party when cheese gets involved, not to mention flaky biscuits and bread crumbs.  This recipe combines several ready-to-go store bought ingredients into a hand held and tasty treat that can be enjoyed as is or with a favorite dipping sauce.  Good quality flaky canned biscuits are the vessel in which the other morsels are hidden.  Store bought cubed cheese and fresh cut and steamed broccoli floret pieces are a great pair and easy even on the picky eaters.
 I prepared these turnovers as one of the appetizers to our Mother's Day dinner on the 12th.  The Menu included a fabulous Smithfield ham, which I baked, crispy fried chicken, seasoned and simmered green beans, homemade baked macaroni and cheese, homemade potato salad and rolls. This is pretty much the standard Southern Comfort spread for our big family get togethers, with the appetizers being interchangeable. 
The second appetizer was Chicken Cordon Bleu Roll-Ups, which will be shared within my next several publications. This recipe may be prepared ahead of time and baked when needed.  I like this recipe because you can make as little or as many as you desire without a hassle!
Recipe:
20 can variety flaky style biscuits
1 8 oz. pkg. cubed cheese of choice
2 cups fresh steamed broccoli florets, cut into 1/4 inch pieces
1/4 tsp. onion powder
1/8 tsp. garlic powder
seasoned bread crumbs
egg wash
SPST
Preheat oven to 350*F. 
Toss broccoli with onion and garlic powder and SPST.
 On a surface sprinkled with a scant amount of bread crumbs, roll out each biscuit until it's about 3-4 inches across and place 2 cubes of cheese and 2 pieces of broccoli in center, and fold over. 
Seal edges with a fork and place on un-greased baking sheet.
Once all have been prepared, brush with egg wash and sprinkle with bread crumbs. SPST.
Bake until golden and cheese starts to ooze, about 5 minutes. 
Makes Serves 10-2 portion servings.
Serve with ranch dressing, Sweet chili sauce or preferred dipping sauce.

Creamy Avocado-Cumin Mayonnaise

This wonderful avocado infused mayo is the springboard for several fun and easy recipes to come. I Initially came up with it as a spread for a crunchy chicken sandwich, loaded with crisp and bright  green leaf lettuce, Roma tomatoes and thinly sliced red onion.  The simplicity and deliciousness of this mayo is unbelievable and the healthy benefits of the avocado, enhance it's flavor profile 10 fold.  Avocadoes or '"alligator pears" are rich in mono-unsaturated fats, which tend to be of the heart healthy variety.  They contain a gaggle of B vitamins, protein, potassium,Vitamin K, minerals essential for the building blocks of cells and for an overall positive contribution to the body human.  There is only a small amount of actual mayonnaise in this recipe, and regular or reduced fat may be used.  This is an amazing swap out for the saturated fat that the egg yolks would normally bring to the table. As a mayonnaise lover, I never missed a beat as per taste and I definitely didn't miss the cholesterol!
    Recipe:
1 ripe avocado, removed from skin, de-seeded and mashed
2 tbsp. mayonnaise
1/4 tsp. ground cumin
2-3 drops Sriracha
SPST
With a fork in a small bowl, blend and mash avocado and mayonnaise until a smooth or desired consistency is reached.  Stir in cumin and Sriracha to taste and SPST. Transfer to Makes about 5 oz.





 

Happy Mothers Days Year Round!

This publication is a throwback from a Halloween piece I did for my children and nephew for a smashing adolescent dinner party, complete with large plastic rats, cob webs galore, huge leaf-stuffed spiders, as well as tiny ones, orange and black balloons, skeletons and ghosts yard decor.   I mentioned the dish, but I had not yet shared the preparation.  The pizza cups were fun and ghoulish with the adddition of green food coloring added to the store bought package of dough.
 The portions are bite sized, as I used a mini muffin baking pan.    Each cup is topped with a dollop of your favorite sauce, 1 slice pepperoni, and one square of sliced mozzarella cheese.  The finished product is garnished with grated parmesan cheese upon plating.  The children really enjoyed the dish long with their Swamp Punch (Green Sorbet with Lemon Lime Soda with plastic eyeballs), Critter Cakes ( Chocolate Cupcakes with Tri-ColorToasted Coconut), Witches Skin and Graveyard Bones (Sour Cream and Onion Chips and Pretzels),  Werewolves  Legs ( Crispy Chicken Drumsticks) and Zombie Eyeballs (Tangy Meatballs).  The adults attending enjoyed the menu as well.
 Occasions like this make my ideas and creations my rewards of sorts, gratifying because of my kids' satisfaction. Their smiles are like badges of courage, which shine like tiny beacons of hope and, beckoning me to keep pushing for better dishes for entertainng and keeping their attention, as well as for my adult tasters and menus.  When the kiddies big beautiful eyes light up the room anticipationg the next surprise and those joyous squeals of delight resonate throughout the house, it drowns out everything that may have went wrong during the course of that day, gives me a little more energy and bestows a feeling within my heart that I am doing something right in this world, and it's always worth it and keeps me going... Everyday is Mother's Day when you are committed to your children's happiness and knowing that we have the most loyal and biggest fans, comparable to the status of celebrities, waiting to see our faces when they wake up, and before the go to bed!  Being a Mom Really Rocks!  Happy Mother's Day!

Blackberry and Rosemary Scented Lamb Chops w/ Brown Butter Gnocchi and Sweet and Sour Chard

This recipe's photo fell victim to my camera yet again, which is recently not performing up to par.  I am proud though, of the outcome of my creations, so I will share anyway. Alternately, I really love the vintage plate by Wood and Sons of England.  Win! Win!  Lamb chops are the star of this meal, with the addition of baby chard grown in my herb garden and gnocchi, with flecks of herbs from my garden as well.  The marinade was an experiement of sorts with blackberry cider, which I originally  used for a wonderful demi sauce for seared pork chops in another publication.  When I try new and different products, ingredients and/or seasonings, I like to manifest as many ideas possible, some are decidedly slightly better than others, but  delicious none the less. 
These lamb chops are marinated in a mix of cider, garlic, fish sauce and fresh rosemary.  My family is somewhat divided when it comes to lamb, some really like the taste, like my nephew Rob and his mom, my sister Terry.  My sisters Hollie and Gayle, not so much.  Hollie did however, enjoy like this version, much better than the last Lamb recipe I prepared, which the family overall said they would eat again.  Personal preference is of course at one's discretion, but if you appreciate lamb, you may appreciate this dish and share with family and friends!
Recipe:
6 to 8 lamb chops, about 1 1/2 lbs.
1 c. blackberry cider
2 cloves garlic, pressed or finely minced
2 tbsp. fish sauce
1/2 tsp. fresh rosemary, rough chopped
olive oil for drizzling
SPST
Bring cider and remaining ingredients, except rosemary, up to a boil.  Remove from heat and stir in rosemary. Allow marinade to cool completely.  Drizzle lamb chops with olive oil and place in large resealable bag or shallow baking dish.  Pour marinade over chops and press out excess air and seal if using a bag, turn to coat and cover with plastic wrap if using a dish.   Refrigerate for desired time of marination.
When ready, pour off marinade and pat chops dry.  SPST
Sear over medium high heat in saute pan drizzled or sprayed with olive oil,until nicely caramelized on both sides, about 2 minutes per side and finish in the oven at 350* F, until internal temp reaches 160*F for medium, about 10 minutes
You may grill as desired also, adding a sultry smokiness to the flavor profile.
Serves 3-4.
Brown Butter Gnocchi w/ Fresh Herbs
500 g. potato gnocchi
2 tbsp. chopped onion
1 clove garlic, pressed or finely minced
2 tbsp. real butter
1 tbsp. fresh, mixed herbs like basil, parsley and oregano
olive oil for drizzling
SPST
Add gnocchi to boiling salted water and remove once water starts to boil again and gnocchi floats.
Meanwhile, melt buter in large saute pan over medium high heat until butter browns and add onion and garlic.  Saute for about one minute or until fragrant, add gnocchi.   Cook for about 1 additional minute and remove from heat. Drizzle with olive oil and toss with herbs in pan. 
Serves 4-6.

Smoky and Delicious Marinated London Broil

Flank Steak or London Broil is a popular and if prepared correctly, amazing main course, for even  the most special occasions.  Butchers in America  may also label Top Round/Roast as London Broil.  The name itself does not refer to the cut of meat, rather the style of preparation and the method of cooking.  Actually, the name is a misnomer, people in the city of London, England needless to say, are not familiar with such a dish.  Traditionally, this cut is marinated and cooked close to the heat source, about 3 inches and turned often to prevent burning. This is a cut to be prepared either using very little or an extensive amount of cooking time.   The meat is then cut across the grain on a 'horizontal diagonal' in thin slices to promote edibility. Failure to do so will result in a very tough and fibrous slab of virtual fodder, suitable only for cubing and tossing to the wild. 
Recipe:
1 London Broil, about 3 1/2 lbs.{varies by size}
1/4 cup Sherry
1/4 cup worcestershire
1 tbsp. brown sugar
2 cloves garlic, pressed or finely minced
1 tsp. onion powder
1 tsp. sambal oelek
olive oil for drizzling
SPST

Rinse and pat meat dry and place in large resealable bag and drizzle with olive oil.  Combine ingredients in small bowl and add to bag.  Massage the marinade into the meat for a couple of minutes, then press out excess air and seal.  Marinate 8 to 24 hours.
When ready, discard marinade and pat meat dry.  SPST.  Broil or grill over high heat, turning often until desired doneness, about 8 minutes per side (varies by size) for medium rare, or 145 degrees.  Tent with foil .  Allow broil to rest for about 5 minutes before slicing for juices to re-absorb and temperature to reach 150 degrees. 

Upside Down Tropical Pork Pot Pies!

This recipe is the third of four recipes created using Boston Butt as the protein. The pork is marinated in  a subtle, yet surprisingly flavorful implement of mango, lemon, garlic and fennel pollen.  Fennel pollen originated in the Meditteranean, but has more recently emerged on the west coast and coastal regions in the Americas.  This spice is similar to anise,  with a licorice flavor profile and remniscent of other spices like saffron and curries.  This spice has been highly prized and revered in Italian cuisine for centuries, but a newly found "secret ingredient" to western civilization.  A little goes a long way when using this gem, so when developing recipes, be mindful of it's usage. 
The pork is simmered until tender in a dutch oven with new potatoes, poblano chiles and onions.  The results are then mounded onto a wonderfully crispy and flaky version of a sopapilla or Central American fried bread with pockets, made with coconut milk and served drizzled with a buttermilk ranch that has been thinned with the addition of more buttermilk. 
The flavor infusion of these magnificent ingredients and the tenderizing components of the mango, send the tastebuds on an island getaway, hence the name.  My mother and also my most discerning critic, enjoyed this dish tremendously, as well as my sister and fellow foodie, Bonnie. 
Recipe:
About 2 lbs. Boston Butt, trimmed and cut into 1/4  and 1/2 inch pieces
1/2 tsp. plus 1/8 tsp. fennel pollen
3 cloves garlic, pressed or finely minced
1 large very ripe mango, mashed into paste-like consistency
1 large lemon
3 c. new potatoes, cut into 1/2 inch chunks
3 poblano chilies, cut into 1/2 inch pieces
1 c. onion, halved, both halves quartered
fresh parsley for garnish
buttermilk ranch for drizzling
olive oil for drizzling
SPST
Island Sopapillas:
3 c. all pupose flour
1 1/2 tsp. double acting baking powder
1/4 tsp. kosher salt
3 tbsp. olive oil
1/2 to 3/4 c. coconut milk
oil for frying
Toss pork with fennel pollen and garlic.  SPST.  Add to large resealable bag and add crushed mango and lemon juice and toss to coat.  Press out excess air and seal.  Marinate for 4 to 24 hours. 
Preheat oven to 350*.
In a large saute pan drizzled with olive oil, over medium high heat, sear pork in small batches and transfer to 6 1/2 quart.
dutch oven.
 Once all pork has been seared, place veggies on top without stirring, SPST and cover. 
Bake until pork is tender, about 1 1/2 to 1 3/4 hours. 
Carefully fold veggies with pork before serving. Makes about 10 -1 cup servings.
Meanwhile, combine flour baking powder and salt. 
Cut in olive oil.
 Add enough coconut to flour so that it adheres together and forms a ball, adding flour if neccessary.  Knead for about 5 minutes until smooth. 
Place in bowl and let rest covered with a towel or plastic wrap for 15 minutes.
On lightly floured surface, cut ball into portions, after slightly rolling it out and cutting in half.  I cut mine into 11 portions. 
Roll each portion into thin pancake-like discs, about 6  to 8 inches in diameter.
Fry individully in hot oil until puffed and slightly golden.  Drain on paper towels. 
Mound  pork mixture onto center of sopapilllas and drizzle with buttermilk ranch.
Garnish with fresh parsley.