Chicken Cordon Bleu with Cider Shallot Sauce

I updated this recipe from the original post with a new sauce and new technique. The cider shallot sauce is light and refreshing. You don't need a thick creamy sauce when you have a crispy coated chicken breast oozing melted cheese. It would be too much.

I was inspired to revamp this dish after watching Tyler Florence on Food Network form impossibly perfect cordon bleu bundles. (Mine were always unattractively patched together with toothpicks.) His trick? He used plastic wrap to roll the chicken into snug little packages. No touching the meat with your fingers- no mess. Next, the plastic-wrapped poultry takes a rest in the fridge (long enough that it stays stuck when you peel off the plastic, roll it around in the flour, egg, and then breadcrumb mixture, and put it straightaway into the oven). No toothpicks in sight. Ah, another kitchen miracle.

2/23/09: Chicken Cordon Bleu is a classic French dish that is surprisingly simple! I kept with tradition in rolling a thinly pounded breast of chicken around sliced ham and Swiss cheese, and then dredging it in a coat of seasoned breadcrumbs. It can be fried or baked (as I did). I found a wine-less sauce recipe that turned out spectacular! Make the sauce at the last second, just before pulling your Cordon Bleu out of the oven. Your chicken should be golden brown and juicy with the cheese bubbling away inside. Spread your sauce over top, pause to admire, and then devour!

INGREDIENTS
2 boneless, skinless chicken breasts, pounded very thin
whole wheat Panko bread crumbs (you can add seasonings if you wish, such as garlic powder, basil, oregano, etc.)
all-purpose flour
1 egg, whisked
salt and pepper
2 slices ham or prosciutto
2 slices Swiss, Jarlsberg, or Gruyere cheese

Cider Shallot Sauce:
2 Tbsp. butter
1 small shallot, minced
1 Tbsp. cider vinegar
3/4 cup apple cider
1/2 cup chicken stock
1 Tbsp. freshly squeezed lemon juice
dash dried thyme (or fresh)
salt and pepper, to taste

DIRECTIONS

1. Place pounded chicken on a piece of wax paper or plastic wrap. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Using the paper/plastic roll up the chicken breast tightly and wrap up at the ends. Place in the refrigerator until ready to use (refrigerating for a while helps the chicken stay rolled up without using toothpicks).

2. Preheat oven to 350 F. Remove the chicken from the refrigerator and carefully unwrap it. Place the flour, egg, and breadcrumbs in three separate shallow dishes. Gently coat the chicken bundles in flour, then in the egg, and last in the breadcrumb mixture. Place in a lightly greased baking dish and bake in the preheated oven for 20-30 minutes, until cooked through.

3. Meanwhile, melt 1 Tbsp. butter in a large skillet over medium-high heat. Add the shallot and saute until tender, several minutes. Stir in the vinegar, cider, and chicken stock. Bring to a boil, then reduce heat and simmer 8-10 minutes, until thickened. Whisk in lemon juice, remaining Tbsp. butter, and thyme. Season to taste with salt and pepper. Keep warm until ready to serve.

4. When the chicken is done baking, remove from the oven and plate. Drizzle with cider sauce and serve.

Serves 2.

(Adapted from Food Network)

Roasted Butternut Squash and Caramelized Onion Ravioli

I've already told you five times how excited I am for Fall. For these flavors. While I don't love cold weather, I appreciate the cravings for richer, heartier dishes that accompany it. This ain't no summer dish. Butternut squash, caramelized onions, cheesy spinach ravioli, toasted walnuts and pepitas, and all that freshly shaven Parmesan cheese. Light, no. Filling and fantastic, yes.

Pasta stresses me out (almost as much as baking cakes-more on that later). It's an issue of timing. I have difficulty reaching "al dente" at the same moment that my sauce is finished and the sides are served. This dish is tricky because you have several components to time together. But don't fret- if I can figure it out so can you! Make sure to toast the nuts and pepitas (this can be done on the stove in a dry skillet over medium low heat). It really deepens the flavors of the dish.

INGREDIENTS
1 butternut squash, cubed (about 3 cups)
2 large yellow onions, thinly sliced
1/4 cup pepitas, toasted
1/4 cup walnuts (or pine nuts), toasted
3/4 cup Parmesan, freshly grated
16-22 oz. whole wheat ravioli (can use fresh or frozen- I used a spinach and cheese combination)
salt and pepper, to taste
1-2 tsp. garlic powder
several cloves of garlic, minced
extra virgin olive oil

DIRECTIONS
1. Preheat oven to 425 F. Toss cubed squash and minced garlic with olive oil. Season with 1 tsp. garlic powder, salt, and pepper. Spread on a foil lined baking sheet and roast for 20-25 minutes, flipping partway through, until soft.

2. Meanwhile, preheat several drizzles of olive oil in a skillet over medium-high heat. Add the onion slices and stir to coat. Season with salt and pepper. Continue cooking, stirring every minute or so, until the onions are soft and caramel brown, about 25-30 minutes.

3. Also meanwhile, bring a large pot of salted water to a rolling boil. When the onions and squash are about done, add the ravioli and cook according to package directions. Drain, return to the pot, and toss with about 1 Tbsp. olive oil.

4. Combine the ravioli in a large serving bowl with the butternut squash and caramelized onions. Gently mix in the Parmesan cheese, reserving a little to sprinkle on before serving. Season to taste with garlic powder, salt, and pepper. Top with toasted pine nuts and pepitas, and serve.

Serves 2-4.

(Adapted from Eliza Domestica)

Buttery Sweet Whole Wheat Dinner Rolls

This is the same dough recipe that I use to make cinnamon rolls- I just "healthified" it by using some whole wheat. On my first try I usually only substitute half of the white flour with whole wheat to see how a recipe holds up. If it's a success, I'll try incorporating more whole wheat on my next attempt. This time it worked wonderfully! The rolls were still light, pillow-soft, silky-smooth, melt in your mouth morsels (all that butter helps)!

I didn't say they were low-calorie, just whole-grain. While I'm always cautious about using butter, I find that a little bit goes a long way in terms of texture and flavor in bread- especially rolls. These beautiful buns are so good that there's no need to dollop on butter before eating. Hot out of the oven or rewarmed later- I like them just the way they are. With a drizzle of honey or a dab of strawberry jam... heaven.

INGREDIENTS
2 cups white whole wheat flour
1-2 cups unbleached all-purpose flour
1 Tbsp. instant yeast
1 tsp. salt
1/4 cup natural cane sugar
1/4 cup butter, melted
1 egg, whisked
1 cup + 2 Tbsp. warm milk (low-fat works fine)

DIRECTIONS
1. In a large bowl, whisk to combine 2 cups whole wheat flour, yeast, salt, and sugar. Pour in butter, egg, and milk. Stir until ingredients form a thick paste. Continue adding flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Turn onto a lightly floured surface and knead, adding flour to prevent sticking, until smooth, about 8-10 minutes. Return the dough to a lightly greased bowl, cover, and let rise until doubled in size, about an hour.

2. Punch down the dough. Divide into 12 even portions and form into rolls. Place in a lightly greased 9x13 baking dish. Cover, and let rise until doubled in size, about 1 hour.

3. Preheat oven to 350 F. Bake rolls for 15-20 minutes, until golden brown on top. Remove from the oven and remove from the pan to let cool on a rack.

Makes 1 dozen rolls.

(My mom's recipe.)

Ellie's Five Layer Mexican Dip

This isn't your everyday bean dip. It takes a little more time and preparation and you can taste it. Canned black beans are pureed with softened onions and garlic, smoky chipotle, and lime. Frozen corn is sauteed and spruced up with fresh cilantro. Then there's the layer of ripe mashed avocados, followed by sharp Cheddar cheese, and finished with plum-tomato and jalapeno pico de gallo.

It's an Ellie Kreager (of Food Network) recipe, so of course it's healthy. A wholesome starter, snack, or even meal. Serve with baked chips for the lowest fat impact, or if you want to splurge, blue corn tortilla chips are our favorite!

INGREDIENTS
2 tsp. olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 Tbsp. chipotle pepper in adobo, minced
4 Tbsp. lime juice, divided
1/4 tsp. ground cumin
1 Tbsp. water
1/2 tsp. salt
2 cups frozen corn kernels
1/4 cup fresh cilantro, chopped
2 ripe avocados, peeled and pitted
4 Roma tomatoes, seeded and diced
1/4 cup green onion, thinly sliced
1 Tbsp. jalapeno, finely diced
3/4 cup extra-sharp Cheddar, shredded

DIRECTIONS
1. Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

2. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 Tbsp. of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

3. Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

4. In a small bowl mash the avocado with the remaining lime juice. Season to taste with salt and pepper. (I added more cilantro too.) In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

5. Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

Makes an 8x8 pan.

(Adapted from Food Network)

Disappearing Marshmallow Brownies

This is one of those recipes I grew up on. I had forgotten how much I loved these magical brownies. Unfortunately, there is nothing natural about them. Butterscotch chips (always been a favorite) and marshmallows are full of ingredients I typically avoid. But just this once, I had to make an exception. A mini marshmallow (or a few dozen) won't kill me straight away. If I ate these brownies every day- now that would be death by chocolate.

The combination of butterscotch, marshmallow, chocolate, and walnuts is delightful! The marshmallows really do "disappear" into thin air, leaving remnant puffy little craters. These brownies are meant to be gooey in the middle. They'll leave you with fudgy fingers and a sweet sticky smile!

INGREDIENTS
1 cup butterscotch chips
1/2 cup butter
2/3 cup brown sugar
1 tsp. vanilla
1/2 tsp. salt
2 eggs, lightly whisked
1 1/2 cups all-purpose flour
2 tsp. baking powder
2 cups mini marshmallows
2 cups semisweet chocolate chips
1/2 cup walnuts, chopped

DIRECTIONS
1. Preheat oven to 350 F.

2. Melt butter and butterscotch chips in a large saucepan over medium heat, stirring constantly. Remove from heat and cool slightly.

3.. Stir in brown sugar, egg, and vanilla. Mix well. Add flour, salt, and baking powder. Stir until well incorporated.

4.. Fold in the marshmallows, chocolate chips, and nuts until just combined (at this point the batter should still be warm enough to melt some of the chocolate chips but not so hot as to melt all of the marshmallows). Pour into a greased 9x13 baking dish.

5. Bake in preheated oven for 25-30 minutes. DO NOT OVERBAKE. The center will still jiggle but will firm up when cool. Remove from the oven and cool completely before cutting into squares.

Makes a 9x13 pan of brownies.

(My mom's recipe.)

Coconut Chicken Curry

I have no idea if this recipe is authentic. My experience with Indian cuisine is extremely limited. But I do know that this dish is delicious! Hundreds of All Recipes raters thought so too. It's a slightly sweet, tomato-based, lightly coconut flavored broth with curried chunks of chicken and garlic. Served over brown rice, it's a healthy, satisfying meal. Sprinkle with crushed peanuts and chopped cilantro for a boost of color and complexity.

INGREDIENTS
1 lb. boneless skinless chicken breast, cut into bite-size cubes
1 1/2 Tbsp. canola oil
2 Tbsp. Indian curry powder
1 small onion, diced or thinly sliced
2 cloves garlic, minced
1 14 oz. can light coconut milk
1 14.5 oz. can crushed diced tomatoes (I used fire-roasted)
1 8 oz. can tomato sauce
3 Tbsp. natural cane sugar
salt and pepper, to taste
1 Tbsp. water + 1 Tbsp. cornstarch, to thicken (optional)
2 cups brown rice
4 cups water (or low-sodium chicken broth)
crushed peanuts, for serving
fresh cilantro, diced, to garnish

DIRECTIONS
1.Bring rice and water to a boil in a saucepan over high heat. Cover and reduce heat to medium low. Simmer for 45-55 minutes until the water is absorbed and the rice is soft. (If you are using par-boiled brown rice follow the package directions for how long it should take.)

2. Heat oil in a large skillet over medium-high heat. Add curry powder and cook for about two minutes, stirring often. Add onions and garlic, and cook for several minutes, until soft. Season chicken with salt and pepper and add to the skillet. Toss to lightly coat with curry oil. Reduce heat to medium and cook until the edges are browned.

3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan. Stir to combine. Cover, bring to a boil, then reduce heat and simmer, stirring occasionally, 20-30 minutes, until the chicken is cooked through and the sauce is somewhat reduced. (At this point I add 1 Tbsp. cold water mixed with 1 Tbsp. cornstarch to thicken. Unless you were to simmer for an hour or so the sauce won't thicken enough on its own.)

4. Serve curry over a bed of brown rice. Top with crushed peanuts and cilantro.

Serves 6.

(Adapted from All Recipes)

Maple-Ancho Grilled Salmon

I love this sweet, flaky salmon. It's a breeze to prepare and flavors are wonderful: earthy cumin and paprika, warm chili powders, and coarse sea salt. It seems like a lot of spice for just two servings, but brushing the fillets with maple syrup calms the heat (and finishes the fish with a beautiful copper glaze.) In the dead of winter (or when you're too lazy to fire up the grill) you can prepare this dish under the broiler with a similar result.

INGREDIENTS
2 6-oz. salmon fillets
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. ancho chili powder
1/4. tsp cumin
1/4 tsp. brown sugar
1/2 tsp. sea salt
2 tsp. maple syrup

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high.

2. Combine paprika, chili powder, ancho chili powder, cumin, and brown sugar. Sprinkle salmon with salt and then rub with the spice mixture.

3. Coat grill with oil or nonstick cooking spray. Grill the salmon until it flakes easily with a fork, brushing it with maple syrup about a minute before it finishes cooking.

Serves 2.

(Adapted from Cooking Light)

Spinach Salad with Butternut Squash and Sherry Maple Walnut Vinaigrette

Butternut squash is one of the best of fall. It's right up there with pumpkins and apples and pears (also in this salad!). I've got a spinach salad for every season now, and this is Autumn. Welcome, October. I hope to bring you dish after dish of comfy fall favorites.

When cooking is your life, you live each season and holiday through the food. It has brought new meaning and enjoyment to each holiday. Baking a Flag Cake for 4th of July or Pumpkin Pie in November is my celebration of that moment. The tastes, and the smells, the memory of the meals sticks with me a lot longer than what Santa stuffed in my stocking or how many eggs the Easter Bunny delivered. I'll be the first to acknowledge that great meals take a lot of effort. A lot of time and preparation and even sacrifice. But there's a reason everyone looks forward to Thanksgiving dinner and talks about it for days afterwards. While it would be impossible, and is unnecessary, to put that much into every meal, it shouldn't happen only once a year.

So it has become my resolve to make those moments happen more often- to celebrate life (and sometimes even loss) through food, surrounded by the people I love. To make memories linger a while longer in our senses. To not let life happen, without relishing it along the way.

INGREDIENTS
baby spinach
butternut squash, cubed
extra virgin olive oil
salt and pepper, to taste
pomegranate arils (you could substitute dried cranberries)
walnuts, toasted
Bartlett pears, cubed or sliced

Sherry Maple Walnut Vinaigrette:
4 tsp. sherry vinegar
1 tsp. shallot, minced
1/4 tsp. Dijon mustard
1 1/2 tsp. pure maple syrup
2 Tbsp. walnut oil
2 Tbsp. extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
1. To roast the butternut squash, preheat oven to 425 F. Cover baking sheet with aluminum foil. Toss squash in olive oil to coat and spread on baking sheet. Season with salt and pepper. Roast for 15-20 minutes, until tender (time will very depending on the size of your cubes). Remove from the oven and set aside.

2. To make the vinaigrette, combine vinegar, shallot, Dijon, and maple syrup in a food processor. With the motor running, slowly stream in walnut and olive oils until emulsified. Season to taste with salt and pepper.

3. To assemble the salad, layer spinach, pomegranate arils, walnuts, pears, and roasted butternut squash. Drizzle with vinaigrette, toss, and serve.

Vinaigrette serves 2-4.

(Adapted from Fine Cooking)