Pork Cordon Bleu

This is a crowd pleaser McKay has fondly nicknamed "Pork Cordon Bleu"

Below the recipe You'll find a video showing how to butterfly a tenderloin and photo instructions on how to create this dish. It's quite easy, but I find it's a bit easier if you've seen the process.

Ingredients:

1 -1 1/2 lb pork tenderloin

4-5 pieces sliced deli ham 

1/2 cup parmesan cheese

1/2 tsp salt

1/2 tsp pepper

1 tsp sage

1 tsp rosemary

1 tsp thyme

2 cloves garlic crushed

Olive oil

Directions: first, butterfly the tenderloin. See video below. Once you've made the cuts you can use your fingers to flatten the meat. You want it in one thin sheet. If you cut a whole in the meat, no worries, you will line it with ham so you'll be just fine.

Once you've butterflied your meat, layer with pieces of ham and place parmesan cheese down the center.

 Roll everything up tightly and tie in three places with baking twine (I use floss). Combine salt, pepper, sage, thyme, rosemary and garlic in a small bowl and mix. Using a small amount of olive oil rub the herb mix all over the loin. Heat a saute pan, add a small amount of olive oil and brown all sides of tenderloin. Then place in a 425 degree oven until the meat is 145 degrees. DO NOT overcook, it will dry out your meat. Let rest in foil for 10 minutes prior to cutting, this keeps the juices in.

Fruit syrup

(fruit syrup with fresh berries on top)

I don't mind eating my pancakes, waffles and french toast with fresh fruit. No butter, sugar or any other additives needed. I know many do not share my sentiments. So recently, I've been making an easy, delicious and healthy fruit syrup. Please keep in mind this recipe is not an exact science, I honestly never measure, so it's more of a gestimation.

1-2 cups of fresh or frozen fruit (blueberries work best, but blackberries and raspberries are also great).
1/2 cup water
1-3 tsp cornstarch
2 tsp lemon juice
sugar as needed

Directions: Mix water and cornstarch and place in a small sauce pan. Add lemon juice and fruit. Cook on low until sauce thickens and blueberries begin to pop. Stir occasionally. You may need to add more water. I always taste the syrup before adding sugar. If you have sweet fruit you won't need sugar.

Crockpot beef stroganoff

This is a very easy recipe and honestly the best beef stroganoff I've sampled.

1-1.5 lb beef stew meat
1 small onion, chopped
1 container mushrooms, sliced
2 cans golden mushroom soup (NOT cream of mushroom)
1/2 packet Lipton onion soup mix
1/2 cup water
1/2 cup red wine
1 cup sour cream (I use low fat)
Salt & pepper to taste

1 pkg egg noodles

Directions: brown stew meat. This step is not essential, but you will get better flavor if its browned. Add all ingredients except mushrooms and sour cream to the crock pot. Cook for 4 hours on high or 6 hours on low, stir ocassionally. 1 hour prior to serving add mushrooms and sour cream.
Boil egg noodles to al dente. Serve stroganoff on top of egg noodles.

Chicken bowtie pasta

*recipe courtesy of studio 5

• 10oz. Bowtie pasta, boiled until tender
• 3 large chicken breasts, boiled till cooked, cut into bite size pieces.
• 2 cans mandarin oranges, drained
• 1 cups water chestnuts, drained
• 1/4 cup parsley, finely chopped
• 1/2 bunch green onions, chopped
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds
• ½ cup honey roasted peanuts
• 5-10oz. spinach (add spinach before serving)
• Dressing
• 1/2cup oil
• 1/4 tsp salt
• 4 tablespoons sugar
• 1/3 cup white wine vinegar
• 1/2 cup teriyaki sauce
• 1/2 teaspoon pepper

Method:

Whisk all dressing ingredients together, set aside. Combine all ingredients except spinach. Add half the dressing, store the rest in the refrigerator. Place overnight in refrigerator in zip-lock bag. Just before serving add spinach and remaining dressing. 

*serves 12-15

Spicy Honey Chicken

Another recipe from Our Best Bites that I liked.  Here is the original.

My version with modifications below:

Spicy Honey Chicken

Ingredients:

4 chicken breasts

 2 t canola oil

Rub

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Combine spices and oil in a large ziplock bag. Deposit chicken breasts and toss to coat.  Let sit for 10 min to allow flavors time to blend.  Grill chicken is cooked and juices run clear.  (I utilized my George Foreman.  Bless that man.)

  

Glaze
1/2 C Honey
1T Cider Vinegar

Instructions:

Combine the rub spices in bowl and mix well.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Chicken Bacon Alfredo

(picture from Ourbestbites.com)

This is from Our Best Bites.  Original recipe here.  This pasta reminded me of Firehouse's Chicken Cordon Bleu Pasta.  It's pretty heavy, even though the Alfredo is called "guiltless".  Regardless, it's delicious.  Rachel loved it.

Guiltless Alfredo Sauce

Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter (I probably only used a t.)
3 garlic cloves (Honestly, this is overpowering, and this is coming from a garlic lover.  I would cut this to 2 cloves)
1 C grated Parmesan cheese

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  (I used my food processor) In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Pasta Dish

8 oz. penne or bowtie pasta

1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)

(I cooked the chicken in olive oil and a bit of garlic in my frying pan.  Too cold outside to grill)

6 oz. (1/2 package) cooked bacon, chopped

(If you haven't discovered Hormel picnic bacon from Sam's Club, you must)

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

I omitted this.  Green onions are just nasty.  

1/2 c. shredded mozzarella cheese

Salt and pepper, to taste

Preheat oven to 350.

Prepare pasta according to package directions.

While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish . Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

Chicken Nuggets with Potato Chips

This was from the Sept. issue of Cooking Light.  You can find the original recipe here.  I did make a few changes.  I think there is some sort of potato chip cutting device, and I will definitely be buying one.

• Chicken nuggets:
• 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1/3 cup low-fat buttermilk
• 1/3 cup dill pickle juice
• 1 1/2 cups panko (Japanese breadcrumbs)
• 1/4 teaspoon kosher salt
• 1/2 t. garlic powder or garlic salt
• 1/4 t. crushed red pepper
• 2 tablespoons water
• 1 large egg, lightly beaten

• Potato chips:
• 2 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 3 medium baking potatoes  cut crosswise into 1/8-inch-thick slices
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• Mustard Sauce:
• 1/2 cup canola mayonnaise

• 1 tablespoon honey
• 1 tablespoon yellow mustard
• 1T Dijon mustard

1. 1. To prepare the chicken nuggets, combine first 3 ingredients in a large zip-top plastic bag. Marinate in refrigerator 1 hour, turning occasionally.
2. 2. Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.
3. 3. Preheat oven to 400°.
4. 4. Remove chicken from marinade; discard marinade. Place panko, salt, garlic, and pepper  in a zip-top plastic bag. Combine 2 tablespoons water and egg in a shallow dish; dip half of chicken in egg mixture. Add chicken to bag; seal and shake to coat. Remove chicken from bag; arrange chicken in a single layer on a baking sheet. Repeat procedure with remaining egg mixture, panko, and chicken. Bake chicken at 400° for 12 minutes or until done.
5. 5. To prepare chips, combine oil  in a large bowl. Add potatoes; toss gently to coat. Place potatoes evenly on a cookie sheet, sprinkle with salt.  Broil until chips appear crispy.  (this was kind of tedious, but my kids really loved the result)
6. 6. To prepare sauce, combine mayonnaise and remaining ingredients in a medium bowl; stir to combine. Serve with chicken nuggets and potato chips.

Favorite Cinnamon Rolls

I have tried a lot of different cinnamon roll recipes, but this is my favorite.  I think the magic is in adding the mashed potatoes (I just make instant, unless I have left-overs).  Generally, I make these at night and let them rise until morning, but you can make them during the day and place them somewhere warm as well.  Another hint on cinnamon rolls is to use brown sugar for the filling instead of white sugar.  I use the frosting from this recipe.  

2 c. scalded milk
1 heaping c. mashed potatoes
1/2 c. warm water
1 c. sugar
7 c. flour
1/2 c. shortening
2 T. yeast
2 eggs, slightly beaten
2 t. salt

filling
1/2 stick butter, melted
A generous amount of cinnamon
brown sugar

Heat milk until just before it begins to boil.  Remove from heat and pour over shortening, allowing to cool to luke warm.  Meanwhile, soften yeast in 1/2 c. warm water.  Add yeast and luke warm milk mixture to eggs, sugar, salt, mashed potatoes, and 4 c. flour.  Beat until smooth.  Slowly add the remainder of flour and mix until dough pulls away from sides.  Cover and let rise to double.

Divide dough in half.   Roll out on a floured or oiled surface and cut into a square.  Add half of filling and roll, using a knife or dental floss to cut into rolls.  Repeat with remainder of dough.  Rise to double and bake at 350 for 20 min.

Tortellini Primavera

Even my picky eater liked this one.
5 servings (1-1/4 c each) 424 calories

Tortellini Primavera

1- 14 oz can vegetable or reduced sodium chicken broth
2 T flour
1 T olive oil
4 cloves garlic, separated
1 c. shredded parmesan cheese
1 T chopped fresh tarragon, dill or chives
1/8 t. salt
4 c. chopped vegetables (broccoli, carrots, snap peas)
1- 16 oz package frozen cheese tortellini
2 chicken breasts (optional, my addition)
1 T. lemon juice

Slice chicken breasts and cook in a skillet with 1 clove garlic and 1 T lemon juice until browned.  Set aside
Put large pot of water on to boil

Whisk broth and flour in a small bowl.  Heat oil in a large skillet over med heat.  Add garlic and cook until just beginning to brown.  Add broth mixture to pan, bring to boil and cook until the sauce is thick enough to coat the back of a spoon.  Remove from heat and stir in cheese, tarragon, and salt.  

Add vegetables and tortellini to boiling water.  Return water to a simmer and cook until both are tender.  Drain and add to the pan with the sauce.  Also add chicken, stirring until coated.

Blueberry Zucchini Bread

• This is so delicious.  The blueberries really make this bread, which is really more like a cake.  Yum!  Also, I didn't have mini loaf pans, so I just separated the batter into two regular sized pans.  
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• Blueberry Zucchini Bread

allrecipes.com

• 3 eggs, lightly beaten
• 1 cup vegetable oil (I subbed applesauce and wasn't pleased with the texture.)
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar (I cut this in half)
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.