Chicken Cordon Bleu

Ingredients:
1cup bread crumbs
2 eggs, beaten
6 chicken cutlets
6 slices of Swiss cheese
6 slices of boiled ham
1 can golden mushroom soup or chicken gravy

Bread chicken cutlets, dipping first in eggs and then in bread crumbs.Lay each cutlet flat and place 1 slice of ham and 1 slice of cheese on each cutlet. Roll each cutlet and secure roll with toothpicks. Brown each cutlet in an oiled skillet about 10 minutes. Then bake at 350degrees in the oven for about 40 minutes. Serve topped with mushroom soup or chicken gravy.
Serves 5

Crunchy Onion Chicken

I love those french fried onions but had only ever used them for Thanksgiving in green bean casserole until I found this recipe. Now I can use them at any time during the year for dinner. Quick and easy recipe.

Ingredients:
2 cups French fried onions
4 boneless skinless chicken breast
1 egg beaten

Crush French fried onions in plastic bag. Dip chicken into beaten egg. Then coat in onion crumbs. Bake at 400 degrees for 20 minutes. Serve with a side dish of vegetables such as green beans.

Chicken Tajine with Spring Vegetables

Tajine is a special dish named for the pot used to cook it. When you hear of a dish that is a Tajine, you should automatically think of cuisine from the Northern African countries of Morocco, Algeria & Tunisia. My fiancee is originally from Morocco, so I have been learning how to cook tajines. Although, I do not have any genuine Tajine pots, I have been able to make similar Tajine recipes with my American pots and pans. Plus my fiancee says they are just as good as when his mom used to cook for him! :)
Tajines usually consist of meat and or vegetables with a thick, seasoned sauce. Most tajines are served with bread to sop up the sauce. No part of the tajines are discarded.

Ingredients:
Makes 8 servings
1 lemon, halved
6 medium artichokes, stems trimmed to 1/2"
1/2 cup olive oil
1 lb. onions, chopped
8 large garlic cloves, chopped
3 Tbsp grated lemon peel
1 Tbsp ground coriander
2 tsp Hungarian sweet paprika
1 1/2 tsp ground ginger
1/4 tsp cayenne pepper
8 Tbsp chopped fresh parsley
8 Tbsp chopped fresh dill
8 Tbsp chopped fresh mint
4 lbs skinless boneless chicken thighs
4 cups chicken broth
3 fresh fennel bulbs, trimmed
5 large carrots, peeled, cut 1 inch length

Fill bowl with water, squeeze in lemon juice. Break off enough outer leaves of the artichokes to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise. Separate out choke, drop into lemon water. Heat 1/4 cup oil in skillet. Add onions and saute 5 minutes. Add next 7 ingredients and 6 Tbsp each of parsley, dill and mint. Saute for additional 3 minutes.
Move ingredients from skillet to large pot. Sprinkle chicken with salt and pepper. Heat 2 Tbsp of oil in skillet. Add 1/3 of chicken and saute 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken. Add broth to skillet and bring to a boil. Transfer to pot and add fennel and carrots. Drain artichokes and add to pot.
Bring tajine to a boil. Cover, and reduce heat. Simmer for 20 minutes. Uncover and simmer 15 minutes. Transfer chicken and vegetables to large bowl. Boil sauce 10 minutes. Return chicken and vegetables to sauce. Rewarm tajine. Transfer to large bowl. Sprinkle 2 Tbsp each parsley, dill, and mint.
Serve with bread!

Grilled Lemon & Rosemary Chicken

Summer is the time for grilling. This is a wonderfully delicious grilled chicken recipe. It is simple and healthy. A numerous number of sides can go with grilled chicken ie. salad, potato salad, summer vegetables, corn on the cob, etc. Enjoy this summer recipe at a barbecue or with family and friends.

Serves 4

Ingredients:
4 large skinless boneless chicken breast halves
3/4 cup Italian style dressing (homemade or bottled)
1 1/2 Tbsp chopped fresh rosemary
1 lemon, cut in rounds

Prepare your grill to medium heat. Place chicken in baking dish. Pour 1/2 cup dressing over chicken. Sprinkle with rosemary and turn chicken breasts to coat. Let marinate for 10 minutes up to 2 hours. Place chicken on grill rack. Dip lemon rounds in remaining dressing and place on the edge of grill rack. Grill chicken for about 5 minutes. Top with lemon rounds and serve.

Rad's Special

What a refreshing sight to come home and dinner is already made and ready to be served. This was the case Wednesday evening, when I came home from work my boyfriend had dinner made. What you ask did he make? Well it was a goulash type of stew, concocted of chicken, beef, and vegetables. A wonderful dish which he just pulled together from the remnants of what we had in our fridge and cabinets. It turned out to be quite delicious! What a joy to have a man who can cook for you after a long day at work!

Ingredients:
Makes 4 servings
2 cups water
2 Tbsp olive oil
2, 1/2 " thick, 5 oz steaks, cut in pieces
4 boneless, skinless, chicken thighs
1 cup broccoli
2 tomatoes diced
1 can chick peas
1 can green beans
salt & pepper to taste

Optional ingredients:
olives
potatoes

Preparation:
If using fresh vegetables, cut and cook before starting. In a large pot add two tablespoons of olive oil. Cut steak into small to medium size pieces. Add to pot and turn on medium heat. Add all vegetables and 2 cups of water. Add salt and pepper to taste. Cover and cook for 20 minutes allowing the stew to boil. Stir occasionally. Turn heat to low and cook for an additional 10-15 minutes making sure that meat is cooked completely.
Serve with bread.

Enjoy this easy and wonderful recipe!

Chicken and Olive Tajine

Makes: 4 servings
Marinate: 1 hour
Cook: 40 minutes Bake: 45 minutes
Ingredients:
1 whole chicken (As an alternative to using the whole chicken you can use drumsticks and thighs. Follow the same instructions.)
3 garlic cloves
1 teaspoon of ginger powder
1/2 teaspoon of pepper
1 teaspoon of salt
A pinch of saffron
1 teaspoon of cumin
2 medium sized onions
1/4 cup of chopped cilantro
2 Tablespoon of Olive Oil
1 Tablespoon of lemon juice
1 cup whole green olives
water


Peel the onions and grate them.


Marinating Steps:
To make the marinating sauce, mix the olive oil, lemon juice, spices and cilantro all together. Add 1 tablespoon of water. Coat the chicken with the sauce. Cover the chicken and let it marinate for 1 hour in the refrigerator.

Cooking Steps:
Saute onions in a tablespoon of olive oil for a few minutes until onions change color .
Add the chicken and rotate it couple of times in the onions. Add water until it covers half of the chicken. Cover the pan and the let the chicken cook for 20 minutes. Turn the chicken over and let the other side cook for another 20 minutes.
Remove the chicken from the stove and bake the chicken at 400 F degrees for 45 minutes. Turn it once half way through so both sides of the chicken are roasted.
Add the olives to the sauce. Do not cover the pan and let the sauce cook on low heat until it thickens.
Serving:
Serve the chicken with the sauce and olives.


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