Rants Raves and Recipes

April 13, 2015April 14, 2015

BBQ Chicken Cordon Bleu

The other night produced a dilemma. I had a request for chicken cordon bleu and I also had no desire to go through all the work necessary, the breading and baking .

So I thought why not try to BBQ a chicken breast stuffed with ham and cheese. It came out great .

Long ago I found one little trick to making cordon bleu that’s quite simple. Instead of wrapping the ham and cheese in a butterflied and pounded chicken breast, cut a pocket into the breast and using a piece of very thinly sliced ham that will be large enough to completely envelope the cheese. Wrap it around the cheese and then fold the open ends in so the cheese cannot seep out and insert into the pocket.

Ingredients for BBQ Chicken Cordon Bleu

1 Chicken breast per person
1 thin slice ham
1 wedge swiss cheese
BBQ sauce
Chili powder

Directions for BBQ Chicken Cordon Bleu

Take each chicken breast and with a boning knife cut a hole in the thick end of the breast and work the knife around to create a pocket in the breast.

Cut a piece of cheese approximately ½” X ½” X 2″ from a 8 oz wedge of cheese.

Wrap the cheese in the ham and fold over the open ends to create a sealed envelope of ham.

Carefully insert the ham & cheese into the pocket you created in the chicken breast.

Dust all sides of the chicken breast with chili powder and allow to marinate for 1 – 5 hours in the refrigerator.

Just before placing on the grill, brush on, or dip the breast into BBQ sauce and place on the grill on medium heat and cook until done. Times will vary depending on how hot your grill gets.

Brush more sauce on as necessary. Once cooked remove from the grill and allow to rest for 5 – 10 minutes, then serve.

Here are a few items to help make this recipe:
Weber 46110001 Spirit E210 Liquid Propane Gas Grill, Black
Zwilling J.A. Henckels Four Star 5-1/2-Inch High Carbon Stainless Steel Boning Knife

Finally a dish I can sink my teeth into. Chicken, Cheese and Ham how can you possibly go wrong with that! 5 paws and keep it coming!

Yum

BBQ Chicken Cordon Bleu

Ingredients

1 Chicken breast per person
1 thin slice ham
1 wedge swiss cheese
BBQ sauce
Chili powder

Instructions

Take each chicken breast and with a boning knife cut a hole in the thick end of the breast and work the knife around to create a pocket in the breast.
Cut a piece of cheese approximatley ½" X ½" X 2" from a 8 oz wedge of cheese.
Wrap the cheese in the ham and fold over the open ends to creat a sealed envelope of ham.
Carefully insert the ham & cheese into the pocket you created in the chicken breast.
Dust all sides of the chicken breast with chili powder and allow to marinate for 1 - 5 hours in the refrigerator.
Just before placing on the grill brush on, or dip the breast into BBQ sauce and place on the grill on medium heat and cook until done. Times will vary depending on how your grill gets.
Brush more sauce on as neccessary. Once cooked remove from the grill and allow to rest for 5 - 10 minutes, then serve.

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April 3, 2015April 3, 2015

Onion and Potato Tart

Call it onion and potato tart, or quiche or pie! I don’t care what you call it, just call it delicious.

This makes a great dinner served with a light salad. It’s filling and satisfying. I used one red onion and one medium to large sweet onion. White or red skinned potatoes work best with this recipe.

Ingredients for Onion and Potato Tart

¼ pound bacon cubed
2 medium onions
1-2 medium white or yellow potatoes
4 whole eggs
1 cup of heavy cream or ½ & ½
2 tsps crushed rosemary
salt & pepper to taste
2 Tbs dried parsley
Sour cream or crème fraîche (optional)

Ingredients for Tart Crust

1¼ cups all purpose flour
1/3 cup chilled shortening
1/3 cup (5 1/3 Tbs) chilled butter
3-4 Tbs ice cold water

Directions for Onion and Potato Tart

For the crust:

In a mixer or food processor place the flour, butter and shortening, and pulse a few times to combine. Then with the mixer running add the tablespoons of water one at a time until the dough forms.

Place the dough onto a floured surface and form into a flattened out ball, wrap in plastic wrap and refrigerate to rest for about one hour or more.

When you’re ready to make the tart, roll out the dough to fit a 9 inch tart or pie pan. Place into the pan and then fill with the prepared ingredients.

For the Tart Ingredients:

In a saute pan cook the bacon until crisp. Remove the bacon bits to a paper towel to drain and reserve the bacon fat.

In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes). Once browned remove from the heat and allow to cool slightly

When you are ready to make the tart, roll out the dough and place into the tart pan.

Preheat your oven to 400º.

Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.

potatoes in a single overlapping layer with herbs and bacon

Lightly salt and pepper the potatoes, take about 1/3 of the rosemary and with the parsley sprinkle over the potatoes, and finish with the bacon bits.

Now spoon the cooked onions in an even layer over the potatoes.

In a bowl combine the eggs, cream and remaining rosemary and whisk well. Pour custard mixture over the onion layer and allow to settle.

Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.

Remove from the oven and allow to rest for 10 minutes.

Serve warm with sour cream or Creme Fraiche on the side.

Here are a few items to help make this recipe:
Attmu Non-Stick 9 Inches Removable Loose Bottom Quiche Pan, Tart Pie Pan, 2 Pack
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle

Another BORING vegetable thing with lots of onions so I can’t even taste! ENOUGH ALREADY! Let’s get back to the Surf, the turf, the moo,baa and oink specials.

Yum

Onion and Potato Tart

Ingredients

¼ pound bacon cubed
2 medium onions
1-2 medium white or yellow potatoes
4 whole eggs
1 cup of heavy cream or ½ & ½
2 tsps crushed rosemary
salt & pepper to taste
2 Tbs dried parsley
Sour cream or crème fraîche (optional)
For the Crust:
1¼ cups all purpose flour
1/3 cup chilled shortening
1/3 cup (5 1/3 Tbs) chilled butter
3-4 Tbs ice cold water

Instructions

For the crust:
In a mixer or food processor place the flour, butter and shortening, and pulse a few times to combine. Then with the mixer running add the tablespoons of water one at a time until the dough forms.
Place the dough onto a floured surface and form into a flattened out ball, wrap in plastic wrap and refrigerate to rest for about one hour more.
When you're ready to bake roll out the dough to fit a 9 inch tart or pie pan. Place into the pan and then fill with the prepared ingredients.
For the Tart Ingredients:
In a saute pan cook the bacon until crisp. Remove the bacon bits to a paper towel to drain and reserve the bacon fat.
In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes).
When you are ready to cook roll out the dough and place into the tart pan.
Preheat your oven to 400º.
Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.
Lightly salt and pepper the potatoes, take about 1/3 of the rosemary and with the parsley sprinkle over the potatoes, and finish with the bacon bits.
Now spoon the cooked onions in an even layer over the potatoes.
In a bowl combine the eggs, cream and remaining rosemary and whisk well. Pour custard mixture over the onion layer and allow to settle.
Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.
Remove from the oven and allow to rest for 10 minutes.
Serve warm with sour cream or Creme Fraiche on the side.

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March 28, 2015March 28, 2015

Pasta Eggplant Bacon & Tomato

Pasta Eggplant Bacon & Tomato

I am always trying to think of new ways to serve up eggplant. This pasta eggplant bacon & tomato is quick easy and the lesser time cooking doesn’t leave the eggplant so soft. By prepping the vegetables first you can , depending on how fast your stove heats up water, cook it all in almost the same time.

Ingredients for Pasta Eggplant Bacon & Tomato

1 large eggplant cubes into ½ inch pieces
2-14 oz cans crushed tomatoes
1 red pepper finely diced
3 cloves garlic diced
2 small shallots diced
½ pound bacon diced
2-3 Tbs Olive oil
2 tsp hot pepper flakes ( optional)
Salt & pepper to taste
Chopped parsley for garnish
Pasta ( your choice)

Directions for Pasta Eggplant Bacon & Tomato

Peel and cube the eggplant into ½ inch cubes. Finely dice the red pepper. Dice the garlic and shallot.

Dice the bacon and on medium heat cook until the bacon is crisp. Remove the bacon to a paper towel to drain and reserve the fat.

Add 2-3 tablespoons of Olive oil to the bacon fat and bring up to a medium high heat. Add the eggplant, pepper, garlic and shallot and cook for 5- 8 minutes until slightly softened. Begin to heat the water for the pasta at the same time.

Add the crushed tomatoes, and pepper flakes to the sauce, taste, and adjust seasoning if necessary.

Cover and cook at a simmer until pasta is done about 10-15 minutes.

Drain the pasta, reserving one cup of pasta water.

If the sauce appears to be too thick add a little pasta water at a time until you have your desired consistency.

Portion out the pasta and cover with sauce.

Garnish with the reserved bacon bits and parsley, and serve grated Parmesan cheese on the side

Here are a few items to help make this recipe:
Cuisinart 633-30H Chef’s Classic Nonstick Hard-Anodized 5-1/2-Quart Saute Pan with Helper Handle and Lid
Zwilling J.A. Henckels Twin Four Star II 11-Piece Knife Set with Block

Again with the vegetables. What could possibly be wrong with a juicy delicious MEATBALL!!!!

Yum

Pasta Eggplant Bacon & Tomato

Ingredients

1 large eggplant cubes into ½ inch pieces
2-14 oz cans crushed tomatoes
1 red pepper finely diced
3 cloves garlic diced
2 small shallots diced
½ pound bacon diced
2-3 Tbs Olive oil
2 tsp hot pepper flakes ( optional)
Salt & pepper to taste
Chopped parsley for garnish
Pasta ( your choice)

Instructions

Peel and cube the eggplant into ½ inch cubes. Finely dice the red pepper. Dice the garlic and shallot.
Dice the bacon and on medium heat cook until the bacon is crisp. Remove the bacon to a paper towel to drain and reserve the fat.
Add 2-3 tablespoons of Olive oil to the bacon fat and bring up to a medium high heat. Add the eggplant, pepper, garlic and shallot and cook for 5- 8 minutes until slightly softened. Begin to heat the water for the pasta at the same time.
Add the crushed tomatoes, and pepper flakes to the sauce, taste, and adjust seasoning if necessary.
Cover and cook at a simmer until pasta is done about 10-15 minutes.
Drain the pasta, reserving one cup of pasta water.
If the sauce appears to be too thick add a little pasta water at a time until you have your desired consistency.
Portion out the pasta and cover with sauce.
Garnish with the reserved bacon bits and parsley, and serve grated Parmesan cheese on the side

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.