Celebrate with Chicken Cordon Bleu

Written by Nick -

Food holidays… there’s one every day of the year. Pistachio Day, Chicken Soup Day, Rhubarb Day etc… So it takes a lot for a food holiday to cut through the clutter and grab my attention. Just so happens, April 4^th, is National Chicken Cordon Bleu Day and I think that’s a day worth celebrating.

Chicken Cordon Bleu holds a special place in my heart. It has always been one of my favorite meals. It was the “special occasion” dinner when I was growing up. The “you did well on that test so Mom will make anything you want” dinner. Or even the “I’m sorry you got cut from baseball team (I’ve always been terrible at baseball) so I made Chicken Cordon Bleu to cheer you up” meal.  Even when I went to college, my fraternity served “chicken bombs” for parents’ weekend. It was one of those dishes that just felt special to me.

So, I figured Chicken Cordon Bleu Day was the perfect excuse to try making it myself. I didn’t follow the recipe exactly. Turns out, you should probably check your pantry for all the ingredients before you invite over friends and start cooking. I didn’t have the can of NESTLÉ Media Crema Ligera Lite Table Cream, so I subbed CARNATION® Fat Free Evaporated Milk for both the breading and the sauce. I also used light Swiss cheese, hoping to keep the calories in check. When rolling the chicken I was nervous it wouldn’t seal and all the cheese would melt its way out in the oven. But I secured the chicken with a toothpick, just like the recipe said, crossed my fingers and put it in the oven.

I was so excited when I pulled the chicken out of the oven and saw the cheese stayed put! I don’t think I’ve ever been so proud of how a recipe turned out. As a novice in the kitchen, I’m always anxious when entertaining friends and trying a new recipe. This was a home run (probably the only one I’ve ever hit – terrible at baseball). It paired perfectly with a Caesar Salad and roasted asparagus. I went so far as to print off the recipe and keep it on the fridge for the next celebratory dinner.

Give this recipe a try the next time you’re entertaining. You won’t be disappointed.

Chicken Cordon Bleu with Creamy Mustard Sauce

Ingredients for 4 servings:

• 1 can (7.6 fluid ounces) NESTLÉ Media Crema Ligera Lite Table Cream, divided
• 1 tablespoon Dijon mustard
• 3/4 cup plain bread crumbs
• 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
• 1 teaspoon dried oregano
• 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
• 4 thin slices cooked ham
• 4 slices Swiss cheese
• 2 tablespoons olive oil

Directions:

PREHEAT oven to 375° F. Grease large baking pan.

MIX 1/2 can media crema and mustard in small bowl; set aside.

MIX bread crumbs, 1 teaspoon bouillon and oregano in a dish; set aside. Place remaining 1/2 can media crema in a separate shallow dish.

SPRINKLE chicken pieces on both sides with remaining 1 teaspoon bouillon. Place 1 ham slice and 1 cheese slice on top of each chicken breast. Roll up; secure with wooden pick. Dip each roll in media crema, then in crumb mixture, turning to evenly coat both sides of each roll with the crumb mixture. Place rolls on prepared baking sheet; drizzle with oil.

BAKE, turning chicken over halfway through baking time, for 35 to 40 minutes or until chicken is cooked through and crust is golden. Serve warm with creamy mustard sauce.

Links:

• Chicken Cordon Bleu with Creamy Mustard Sauce
• Caesar Salad
• Roasted Asparagus with Pesto & Lemon

Related Recipes:

Chicken Milanesa	Crispy Baked Dijon Chicken

How to Roast a Rack of Lamb: Roasted Rack of Lamb with Mint-Basil Pesto

Written by Chris -

Easter is right around the corner, so I thought I’d share my favorite spring lamb recipe! If you are having a few people over, this recipe is for you!

When it comes to recipes, I don’t “do” complicated. I just don’t. Perhaps when my kids are grown, I will change my tune. But, for now, I like keeping it simple, delicious and nutritious.

Take this recipe, for example. I am using a rack of lamb – not a crown roast or leg of lamb. All taste delicious, but a rack of lamb is hands down the easiest to prepare.

In the spirit of keeping it simple, I took a couple shortcuts with this recipe. I purchased the rack of lamb already frenched (more on that term later). I also used premade Buitoni pesto. Buitoni All Natural Pesto is really good, friends! There’s no need to make pesto from scratch – let Buitoni do the work for you. I did add a little fresh mint and lemon juice to the pesto – mint pairs so well with lamb and lemon adds a nice zing!

Back to the term “frenched”… this just means that the rib bones are exposed (see picture below). Most racks are packaged frenched. If they aren’t, you can ask your butcher to french them for you.

I usually buy Australian or New Zealand lamb from Whole Foods, Trader Joe’s or Costco – it’s a bit leaner and less expensive. One rack typically has 7 to 8 ribs, and this will feed 2 to 3 people. I’ve finally graduated to two racks for my family of five. (I was really taken back by how much my boys like lamb – very nice surprise!)

The cooking time depends on how big your rack of lamb is (most are packaged at 1 ½ pounds), and how rare you want it cooked. Rack of lamb should be cooked rare, or at most medium rare. The instructions I’ve provided are for two 1 1/2 pound racks (roast time is the same for one rack). Be sure to use a meat thermometer to check for doneness. I prefer it to register between 125-130° F which is on the rare side. Once it’s pulled out of the oven, as it rests, the temperature will continue to climb a few degrees.

If you have a large oven-proof skillet, it will work great with this recipe! If you don’t own one or are unsure if it’s oven-proof, simply sear the racks in the skillet you have, and then transfer them to a rimmed baking sheet that’s been lined with foil. The foil isn’t required, but it sure makes for easy clean up!

Roasted Rack of Lamb with Mint-Basil Pesto

Ingredients for 6 servings (2-3 chops per serving):

• 2 (1 ½ pounds each) frenched racks of lamb (about 8 ribs each)
• Kosher salt and ground black pepper
• 2 tablespoons vegetable oil
• 1 container (9 ounces) BUITONI Refrigerated All Natural Refrigerated Pesto with Basil, at room temperature
• 1/3 cup chopped fresh mint leaves
• 2 tablespoons water
• 1 to 2 tablespoons fresh lemon juice

Directions:

TRIM excess fat from the lamb.

ALLOW lamb to come to room temperature for about 30 minutes before roasting. When it’s at room temperature, it will cook evenly. Season the lamb on all sides with salt and pepper.

PREHEAT oven to 400° F.

HEAT the oil in a large oven-proof skillet over medium-high heat. Place lamb racks, fat-side-down, in skillet; sear until browned (this should only take a few minutes – you just want them browned). Turn racks over and sear other side. At this point, I like to drain the oil from the skillet so it doesn’t spatter in the oven. Turn racks meat-side up; place skillet in the oven for 15 to 20 minutes or until thermometer placed in thickest portion registers 125-130° F (medium-rare). It’s best to check it at 15 minutes, especially if your oven runs hot.

TRANSFER lamb racks to a work surface and cover loosely with foil; let them rest for 10 minutes. Don’t skip this step – this is what makes the lamb so tender and juicy! Now is a good time to prepare the pesto sauce since it takes only a few minutes to put together.

COMBINE pesto, mint and water in medium bowl; stir well to combine. Stir in 1 tablespoon lemon juice. Taste and add 1 more tablespoon if you prefer more tang. You might question why I added water to the mixture. I wanted it to be a little thinner in consistency – it’s just a matter of preference. I love the tang the lemon juice provides, but didn’t want to add too much. I could have also added more oil, but I didn’t want to add the calories. So water it was!

Cut the lamb between the bones into single chops. The chops above are too done for my taste, but they are cooked to perfection for my kids. They like their lamb medium, and this was their rack. The lamb in the image below was cooked rare to medium-rare. Just the way I like it!

Arrange chops on plates; drizzle with pesto. That’s it! This is truly one of the easiest recipes to prepare. I hope you enjoy it as much as we do!

Related recipes:

Marinated Leg of Lamb	Baked Cola-Brined Fresh Ham

Faux Fried Fish on Fridays: Two Fish Recipes

Written by Jenny -

About a month ago our local newspaper published all the locations in our area for a weekly Friday Night Fish Fry. I could not believe the number of them — literally hundreds — and some have been going on for more than 3 decades! Other publications I found help search them out by providing the type of fish and side dishes served, whether alcohol is available, credit cards taken, etc. Until a few years ago, I had not gone to many despite growing up very close to the Atlantic Ocean and now near one of the Great Lakes. How could this be?! Thank goodness one of my girlfriends straightened me out. She has made the Friday Night Fish Fry a get-together time that we look forward to every year.

Instead of going to a tavern, club, hall or church this week, perhaps we will switch things up by having our dinner at one of our homes. I have two recipe choices: Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce and the Panko Crusted Tilapia with Spicy Tartar Sauce. Both recipes  have a crunchy coating made without a fryer and are mighty tasty. Whatever recipe we choose will be served with sides of laughter for sure. Who knows…this may be our favorite location yet!

Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce (Pictured Above)

Ingredients for 6 servings:

TARTAR SAUCE

• 1 package (8 oz.) light cream cheese (Neufchâtel), at room temperature
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
• 1/2 cup sweet pickle relish
• 2 tablespoons white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

CRUSTED FISH

• 2 large egg whites, beaten
• 1 1/2 cups quick-cooking oats
• 1 1/2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 1/2 lbs. fresh or frozen (thawed) white fish fillets (such as tilapia)
• 2 tablespoons olive oil to 3
• lemon wedges

Directions:

FOR TARTAR SAUCE:

BEAT cream cheese and 2/3 cup evaporated milk in small mixer bowl until creamy. (Save remaining evaporated milk for the fish). Stir in relish, vinegar, salt and pepper. Store refrigerated in covered container for up to 4 days. Makes about 2 1/2 cups.

FOR CRUSTED FISH:

COMBINE remaining evaporated milk and egg whites in shallow dish. Combine oats, garlic powder and paprika in medium bowl. Dip fish fillets into evaporated milk mixture, coating both sides and then into oat mixture. Press oats gently onto both sides of fish to form crust. Place coated fillets on baking sheet. Discard evaporated milk and oat mixtures after dipping.

HEAT oil in large, nonstick skillet over medium-high heat. Add fillets; cook for 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. (Thicker fillets may take longer to cook.) Season with salt and pepper to taste. Serve with Creamy Carnation Tartar Sauce and lemon wedges.

TIPS:

• For Tartar Sauce with a kick, add hot pepper sauce to taste.
• If your quick-cooking oats are large in size, they can be processed to a smaller size in a blender or food processor.

Panko Crusted Tilapia with Spicy Tartar Sauce

Ingredients for 4 servings:

• 2 tablespoons all-purpose flour
• 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon, divided
• 1 large egg
• 1 cup panko bread crumbs or regular unseasoned bread crumbs
• 4 (about 12 ounces total) tilapia filets
• 1/2 cup mayonnaise
• 3 tablespoons pickle relish
• 1 teaspoon hot sauce (such as Tabasco, Tapatio or Cholula)

Directions:

PREHEAT oven to 450° F.

FOR TILAPIA:

PLACE flour and 1 tablespoon bouillon in shallow dish; mix well. Beat egg in second shallow dish. Place panko and remaining tablespoon bouillon in third shallow dish; mix well.

DIP fish in flour mixture, coating both sides. Dip in beaten egg, lightly coating both sides. Dip in panko mixture, coating both sides. Place fish on baking sheet.

BAKE for 10 to 15 minutes or until fish is cooked through and breading is slightly golden. Serve with Spicy Tartar Sauce.

FOR SPICY TARTAR SAUCE:

COMBINE mayonnaise, relish and hot sauce in a small bowl. For a spicier sauce, add more hot sauce to taste.

Links:

• Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce
• Panko Crusted Tilapia with Spicy Tartar Sauce
• Get a Carnation coupon

More recent fish recipes:

Fish Tacos with Creamy Avocado Salsa	Grilled Swordfish Kabobs with Avocado Butter

Eating Fish on Fridays? Two Easy Fish Recipes

Written by Liz -

Fish Baked In Creamy Milk Sauce with Onions & Herbs

Tender fish fillets seasoned with herbs are topped with sautéed onions and baked in a light, velvety creamy milk sauce in this classic dish from Colombia’s Pacific coast. Thyme, basil and anise give the sauce excellent flavor and will be a recipe you’ll want to try again and again.

Ingredients for 4 servings:

• 2 tablespoons olive oil, divided
• 1 small onion, sliced into thick rings
• 1 lb. white fish of choice, cut into 2-inch pieces
• Salt and ground black pepper to taste
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon anise seeds, crushed
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 1/4 cup water

Directions:

PREHEAT oven to 325° F. Grease 13 x 9-inch baking dish.

HEAT 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until tender and golden brown. Remove from skillet; set aside.

SEASON fish with salt and pepper. Add remaining oil to same skillet and cook fish until browned on both sides. Remove from heat. Place fish in prepared baking dish. Sprinkle with thyme, basil and anise. Top with reserved onion rings. Combine milk and water in small glass measure; pour over fish. If desired, season with additional salt and pepper.

BAKE for 20 minutes or until fish flakes easily with a fork.

Creamy Tuna Noodle Casserole

Convenient comfort food at its very best. This Creamy Tuna Noodle Casserole is a comforting option for any weeknight or weekend meals.

Ingredients for 8 servings:

• 6 cups (about 8 oz.) dry medium egg noodles, prepared according to package directions
• 6 tablespoons butter or margarine
• 4 stalks celery, chopped
• 1/2 cup chopped onion
• 2 cans (9 oz. each) tuna, drained and flaked
• 2 cans (10 oz. each) condensed cream of mushroom soup
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 2/3 cup crushed potato chips

Directions:

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

MELT butter in large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.

BAKE for 25 to 30 minutes or until chips are golden brown.
Links:

• Fish Baked In Creamy Milk Sauce with Onions & Herbs
• Creamy Tuna Noodle Casserole
• Get a Carnation coupon

More oven-steamed fish recipes:

Steamed Shanghai Black Cod with Summer Vegetables	No Mess Summer Fish Packets with Pesto

Pork Tenderloin with Red Grapes & Herb Cream Sauce + Wine Pairing

Written by Liz -

In cold weather, braised meat or a meat dish with accompanying sauce is the perfect choice, and this pork tenderloin recipe makes impressing your family or dinner date incredibly simple. Pork tenderloin is the most tender part of the animal — which makes your job easier — and I had the butcher at my local organic market cut it into 1/2-inch slices. Then just follow the recipe; prep time is 10 minutes and cooking time is 15 minutes. This recipe makes even a complete beginner look good! And, it’s easy to pair with wine (see below).

Pork Tenderloin with Red Grapes & Herb Cream Sauce

Ingredients for 4 servings:

• 1/4 teaspoon garlic salt
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon ground thyme, crushed
• 1/8 teaspoon ground black pepper
• 1 to 1 1/2 lb. pork tenderloin, cut into 1/2-inch slices
• 1 teaspoon olive or vegetable oil
• 1/2 teaspoon all-purpose flour
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 1 cup red seedless grapes, cut in half

Directions:

COMBINE garlic salt, rosemary, thyme and black pepper in small bowl. Sprinkle pork with half of spice mixture as shown above.

HEAT oil in large, nonstick skillet over medium heat. Add pork and cook on each side for 3 minutes or until browned and cooked through. Remove from skillet; set aside and keep warm.

REDUCE heat to low. Add flour, evaporated milk and remaining spice mixture to skillet. Stir to loosen brown bits from bottom of skillet. Cook for 3 minutes. Add grapes and cook for an additional minute until thickened.

PLACE pork on serving platter and top with sauce.

Wine pairing:

I am a Pinot Noir lover, which goes well with pork and works fine for this recipe. But to take the flavors up a notch, I paired it with a Rhone Red Blend. This is usually based on three grapes, Grenache, Syrah and Mourvedre (also known as a GSM) but can sometimes include other Rhone varietals. These blends are typically described as having blackberry, leather and pepper notes, and go well with juicy, gamey meats as well as French-style spice blends, especially rosemary.

Links:

• Pork Tenderloin with Red Grapes & Herb Cream Sauce
• Get a Carnation coupon

More food + wine recipes:

Red Wine Braised Pork	Tortellini with Pesto & Sun-dried Tomatoes

Soup: The Remedy to the Winter Blues

Written by Nick -

It’s cold and flu season. It’s cold outside. It’s winter. February 2^nd is Groundhog’s day and I’m not optimistic that Punxsutawney Phil has gotten over the fear of his shadow. So, my prediction, more winter, more cold, more SOUP.

Soups are the perfect remedy for cold winter nights. Chris Recently posted the about the warm and comforting Roasted Butternut Squash Soup, which inspired me to put together this soup round-up. What’s your favorite winter soup?

Cream of Mixed Vegetable Soup

Prepare this in just minutes. It’s a great way to get some veggies and nourish your soul.

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Chicken and Wild Rice Soup

The rice adds great texture to this home-style recipe. It’s a great alternative to the classic cold remedy “Chicken Noodle Soup.”

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Baked Potato Soup

A baked potato with all the fixings – as a soup! This is one of my all-time favorite soup recipes. It’s comfort food at its finest.

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Pumpkin and Gorgonzola Soup

I love the flavors of Pumpkin and Gorgonzola. This warm wintery soup will have you feeling cozy in no time.

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Maggi Beefy Onion Soup

Nothing beats a beefy onion soup on a cold night. Serve this HOT topped with LOTS of cheese (just my opinion, but you can’t go wrong with lots of cheese).

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Pumpkin Cheesy Soup

I think the chopped pistachios topping is the real highlight of this recipe. I just love pistachios right now.

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Broccoli Cheese Soup

Broccoli and Cheddar cheese make the perfect pair. This soup is perfect as an appetizer or even as a main meal.

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