Category Archives: Sauces

Chicken Cordon Bleu – Ohh la la!

Not many dishes can compete for the presentation award as rolled and stuffed meat! With a bit of time, you can impress and appear to be a master chef with this Chicken Cordon Bleu and  cream sauce recipe.  I found I was able to assemble the chicken ahead of time (a few hours), cover and move on to the rest of my meal plan (or in this case, attend to a sick 5-year-old)

Recipe makes 4
4 chicken breast trimmed of any visible fat
4 slices smokey deli ham (no honey ham here)
4 slices swiss cheese
Dijon mustard for brushing on chicken
2 eggs beaten
splash water to thin egg wash
Italian bread crumbs (or plain) for coating chicken

Between 2 pieces of plastic wrap, pound chicken to about 1/4 inch flat, careful not to tear. Salt and pepper both sides, brush the inside of the chicken (the side that doesn’t look as pretty) with Dijon mustard, place slice of ham and cheese on chicken and begin to roll. Secure with toothpicks. Dip in egg wash and coat with bread crumbs. Place rolled chicken onto baking sheet or 9×13 pan sprayed with cooking spray. At this time, you can immediately bake or store in the refrigerator up to 24 hours. Bake in 350 degree oven for about 50 minutes or until a meat thermometer reads 165 degrees. Remove from oven, tent with foil and let rest before slicing.

Cream Sauce:
2 Tbs butter melted in a heavy sauce pan
1 cup white wine, I used Sauvignon Blanc as I like it to drink also
2 TBS bouillon powder
1 1/2 cup heavy whipping cream
1 TBS corn starch whisked into a bowl with the heavy cream
2 TBS fresh herbs chopped, I used parsley so not to compete with the flavor of the sauce, but thyme or rosemary would be great too

Heat pan and melt butter, add wine and bouillon powder bring to a boil reduce by 1/3. Slowly add cream and cornstarch, stirring constantly until sauce thickens. Add fresh chopped herbs. Pour over sliced Chicken Cordon bleu. Sauce is also wonderful over steam vegetables such as asparagus or broccoli.

Broiled Mahi Mahi with Orange Marmalade Glaze – No toast here

Broiled Mahi Mahi with Orange Marmalade Glaze with Grilled Pineapple BBQ Shrimp Kebobs over rice.

Orange Marmalade isn’t just for toast! In fact, next time you are at the grocery store, pick up a jar and you have an amazing base for many different sauces. Sweet and tangy, marmalade can be used for glazing ham, chicken, pork loin, and in this case, fish.

I used Mahi Mahi as It was a great price at my grocery store, but this would be great on salmon, tuna or cod. Simple to make, but so delicious and healthy. Make it a real “surf and surf” by making Pineapple BBQ Shrimp Kebobs. Serve fish and shrimp over rice and add some steamed vegetables for a meal you can feel good about serving to your family.

Recipe yields 4 4oz servings

Ingredients:

4 4oz filets of firm fish, thawed if bought frozen (Mahi Mahi, Tuna, Steelhead, or Cod)

Ingredients for glaze:
1/2 cup Orange Marmalade
4 TBS Soy sauce
3 TBS Rice Wine Vinegar
1 TBS red pepper flakes (omit if serving to young children)

Prepare glaze by combining ingredients into a small sauce pan, whisk until well mixed. Bring to a gentle boil, stirring often so not to burn. When mixture thickens, remove from stove and prepare fish for broiling.

Preheat broiler. Cover sheet pan with foil and spray with cooking spray. Coat fish generously with Marmalade glaze and place in oven 6-8 inches from heat source. Broil 5-7 minutes (depending on thickness of fish) watch carefully so not to burn. Fish is done when it flakes easily. Do not overcook fish. Serve over rice with a steamed vegetable.

Pineapple Stir Fry

Pineapple, jalapeno, cashews and currants make for an exciting Vegan meal or side dish. I served this when I was looking for something to compliment my Coconut Curry Halibut and Mango Chutney, what a compliment it was! This recipe is amazingly healthy, low in fat and cholesterol, full of sweet and savory flavors with a touch of heat from the jalapeno. There are quite a few Pineapple Stir Fry recipes out there, this is my own combination of flavors that work perfectly with the Coconut Curry Talibut and Mango Chutney, or simply by itself – I can attest to this as I am enjoying a bowl of it for breakfast while I write my blog!

Yields: About 5-6 cups, serving portions vary if using as a side dish or a meal. Leftovers reheat extremely well and are fantastic for lunch (or breakfast) the next day.

Ingredients
4 Cups cooked Jasmine rice (preferably made 2-3 days ahead of time, but see note at end for a tip if making the rice that day.
1 TBS high heat cooking oil (I used vegetable oil)
1 jalapeno seeded, pith removed and finely diced (optional, omit if you do not want the heat)
1 cup red sweet pepper cut into 1/2 inch pieces
2-3 green onions sliced on the bias, reserving the tender green ends to add at the end of dish.
1 cup frozen peas (thawed)
1 large carrot shredded
1 can (about 20 oz) pineapple tidbits drained, reserving juice
1 cup cashews (unsalted or I did use ones with sea salt with great results)
1/2 cup currants (or raisins)
Sauce:
2 TBS low sodium Soy Sauce
3 TBS reserved pineapple juice
1 1/2 tsp curry powder

Gather all ingredients and have ready to add to wok, as cooking time is very quick. In a small bowl, mix soy sauce, pineapple juice and curry powder, set aside.

Heat wok and oil until very hot. Add jalapeno fry for about 30 seconds while constantly stirring careful not to burn. Add sweet red peppers and fry for another 30 seconds to 1 minute, add scallions (the white part) peas and carrots. After a minute, begin to add pineapple, cashews and currants. Keep mixture moving until hot. Add rice and fry for about 3-4 minutes. Add sauce, mix, remove from heat toss in the green ends of the onions and serve.

Tip: If you do not have leftover rice to use that has been refrigerated for 2-3 days, make rice as directed and spread on a large baking sheet and place in freezer. This will help it to cool and remove some of the moisture. I find that after 15 minutes or so, I will mix the rice around and break it up with my hands and return to freezer for another 15 minutes. Remove before beginning to make recipe and allow to reach room temperature. I’ve used this method a few times now and it works well.

Fishwich with Lemon Caper Sauce – Not your Typical Catch of the Day

4 fillets of Sea Star Cod (or other mild whitefish) about 4 oz each
2 TBS Seafood seasoning (such as Old Bay)
1 cup flour
1 1/2 cup Panco Bread Crumbs (japanese bread crumbs)
3 eggs
splash milk (to thin out egg mixture)
EVOO (such as Mezzetta)
Arugula (about 2 cups loosely packed)
4 kaiser buns or buns of your choice
Roasted Sweet Red Peppers from a jar, enough to top 4 sandwiches (Mezzetta is the brand I used)

Sauce
1 cup mayonnaise
1/2 cup sour cream
3 TBS Non-Pareil Capers (such as Mezzetta brand) lightly chopped
Zest and Juice of 1 lemon
1 1/2 TBS fresh Dill (use dried if fresh is not available)
Salt and Pepper to taste

Combine all ingredients for sauce in a small bowl, cover and chill while preparing fish.

Set up your dredging station. 1 shallow bowl with beaten eggs and milk, one bowl or plate with just flour, and one with just Panco bread crumbs. Rinse and pat dry with paper towel the 4 fish fillets. Sprinkle with Seafood seasoning on both sides and lightly coat with flour. Shake off excess. Quickly dredge in egg mixture then in the Panco bread crumbs, set aside on a plate and repeat until all of the fillets are coated.

Heat enough EVOO in a large heavy frying pan to fry fish (about 1 cup depending size of pan). When oil is hot, test by tossing a pinch of flour in oil, if it sizzles, it’s ready. Carefully place fish in pan and fry until it is a golden brown, turn and finish the other side (about 3-4 minutes each side depending on how thick your fish is). When fish is cooked, remove from pan and transfer to a paper towel lined plate. Meanwhile, begin assembling your sandwiches. Spread a layer of Lemon Caper Sauce on both the top and bottom buns, place a layer of arugula on the bottom buns, then fish, then a layer of Roasted Sweet Red Pepper and top with the other half of bun. Viola! A fishwich full of flavor and style.

Honey Dijon Pork Chops

succulent and juicy Center cut pork chops with a sweet and savory Honey Dijon Sauce. Served with grilled corn on the cob and Dijon Butter with Thyme for Green beans. A meal to impress!

These are absolutely the BEST Pork Chops I’ve ever eaten! Tender and flavorful, but its the sauce made with honey, Dijon mustard, wine, fresh sage and thyme that makes this a dish impressive enough to compete with your favorite restaurant! I would happily pay for this dish at a fine dining establishment and walk away knowing I just got my money’s worth.

I was inspired at the grocery store when I found some beautiful center cut boneless pork chops. The next aisle had sauces and marinades. Lawrey’s Honey Dijon marinade caught my attention. I picked it up, then sat it down. Why couldn’t I make my own? I have honey, I have Dijon in the refrigerator. After a couple of days of playing with the recipe in my head, my mom brought over some fresh Sage and Thyme from Ma’s Garden. With my plan pulling together, all that was left, was to pick up a good bottle of white wine. Here is probably my most impressive dinner yet, I hope you enjoy!

Recipe yields 4 servings

Ingredients for Honey Dijon Pork Chops

4 center cut pork chops cut about 1 1/2 inch thick (bone in or out)
EVOO
Sea Salt and Fresh ground Black Pepper to taste
2 Cups white wine
1/3 cup Dijon Mustard
1/4 cup Honey
2 TBS fresh Sage or 1 TBS Dried Sage
1 TBS fresh Thyme or 1/2 TBS Dried Thyme

In a large good quality frying pan, heat 2 TBS EVOO on high. Drizzle more EVOO on both sides of the pork chops, salt and pepper both sides and place into hot pan. Sear the first side until it gets golden brown, about 2 minutes. Turn and repeat on the second side. Remove pork chops and lower heat to Med-high. Add 2 cups of white wine, honey and Dijon mustard. Whisk together in pan, getting the yummy brown bits off the bottom. When mixture comes to a boil, add fresh herbs, give a stir, and then add pork chops back into pan. Cover tightly and simmer for about 30 minutes or until chops are tender. When chops are done, remove to a plate. Bring the remaining sauce to a quick boil and whisk until it thickens to a sauce (not a thick gravy). Pour sauce over chops and Serve with Grilled Corn and Dijon Butter and a serving of Thyme for Green beans.

Directions for Dijon Corn

Grill 4 corn cobs (you may steam or boil if desired)
The last few minutes of cooking time baste with mixture of 2 TBS soft butter and 2 TBS Dijon Mustard. If you are steaming or boiling you corn, remove from heat and baste with brush the Dijon butter mixture.