Chicken Cordon Bleu

Preheat oven to 350 degrees. Spray a pan w/ oil.

2 boneless chicken breasts filleted/butterflied and pounded
a few slices of ham
a few slices of swiss cheese
paprika
mustard
Parmesan cheese, grated
bread crumbs, unseasoned
flour
toothpicks
3 eggs
2 T. cream
Mornay Sauce (see recipe below)

Mix eggs & cream into an egg wash; set aside.

Combine Parm & bread crumbs; set aside.

Season pounded chicken w/ paprika & mustard. Place 1 slice of swiss cheese & one slice of ham on chicken & roll up into an oval shape. Dust w/ flour. Dip in egg wash. Roll in Parm/bread crumb comb.

Bake covered at 350 for 30 minutes. Uncover and bake another 10 minutes.

Once plated, ladle Mornay Sauce over the top of chicken.

Mornay Sauce
1 T. butter
1 T. flour
1 c. milk
1/2 t. salt
2 T. swiss cheese, grated
1 t. onion powder
pepper to taste

In a small heavy saucepan, melt butter. Stir in flour. Add milk & cook stirring constantly until boiling. Reduce heat and add cheese, salt & pepper. Cook stirring constantly about 5 minutes until smooth.

Banana Bread w/ Chocolate

3 or 4 mashed bananas
1 c. sugar + some extra
1 egg
4 T melted butter
1 t baking soda
1 t baking powder
1/2 t salt
1 1/2 flour
6 oz chocolate chips/chunks (i used the semi-sweet mini chips or the dark chocolate chunks - both are yummy!)

Preheat oven to 300 degrees.
Mix all ingredients except the chocolate chips/chunks & the "extra" sugar.
Fold in the chocolate chips/chunks.
Pour mixture into a greased &/or floured &/or parchment papered (however you keep the bottom from not sticking) loaf pan.
Sprinkle "extra" sugar on the top. Do as little or as much as you want. This will make a nice crust on top as is bakes.
Bake for approximately 1 hour.
Cool on a wire rack.
Eat & enjoy!
WARNING: This will be your most requested recipe ;)

Moroccan Pumpkin and Lentils Stew

Found in Optimum Wellness...states it is a hearty North African stew

2T. olive oil
1 large onion, diced (1 1/2 c.)
1 japepeno pepper, seeded & sliced
1 14.5 oz can diced tomatoes, or 4 fresh tomatoes chopped
1 c. green lentils, rinsed
1 T. paprika
1/4 t. cayenne pepper
1 t. ground cumin
1 2-lb. pumpkin, peeled, seeded & cubed (about 1-1 1/2 c. cubed) or any type of squash
note: this is a pain to do, but if your store sells butternut squash or something similar already cubed & you don't mind spending the extra money that will work too
1/2 c tomato puree (i just used the small 6oz. can of paste - works just fine)
1/4 c chopped cliantro, for garnish

1. Heat olive oil in large saucepan over medium-high heat. Add onion & jalapeno, & saute 10 minutes, or until onin is translucnet & golden. Add tomatoes, lentils, & spices & cook 2 to 3 minutes more. Stir in pumpkin, tomato puree, & 2 1/2 c. water. Seaton w/ salt & pepper.

2. Reduce heat to medium-low, & cook 40 minutes, or until pumpkin & lentils are tender, stirring occasionally & adding more water if needed. Season w/ salt & pepper. Garnish with cilantro & serve hot.

ENJOY!!

if you care...
PER SERVING: 161 CAL; 9 G PROT; 4 G TOTAL FAT (.5 SAT.FAT); 25 G CARB; 0 MG CHOL; 287 MG SOD; 9 G FIBER; 7 G SUGAR

Chili Mole Concoction 2009

I combined two chili recipes & came up with this. I am not a pro, so it takes me forever to chop; therefore, I recommend setting aside a good 4 hours total for this one. Enjoy!

Ingredients

• 2 tablespoonsvegetable oil
• 4 pounds ground meat (I used 2 pounds of beef & 2 pounds of pork/sausage)
  
• 4 cups chopped yellow onions
• 1 (of each) green, yellow & red pepper, chopped
  
• 1 1/2 or so cups of yellow squash or zucchini, cubed
  
• 1 cob of corn, shucked & kernels removed
  
• 3 1/2 tablespoons chili powder
• 1 1/4 tablespoon ground cumin
• 1 teaspoon paprika
  
• 2 teaspoons cayenne pepper
• 1 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper flakes(optional)
• 1 bay leaf
• 2 tablespoons minced garlic
• 4 (12-ounce) bottles dark beer (don't go too dark, it can make it bitter)
  
• 2 (28-ounce) cans diced fire-roasted tomatoes (drained)
• 6 ozs tomato paste
• 1 1/2- 2 tablespoons salt
• 2-3 tablespoons brown sugar
• 1-ounce (1 square) unsweetened chocolate - may want to use a semi-sweet
• 6 cups cooked red kidney beans (see Note) or 4 (15-ounce) cans, drained and rinsed( you can mix the beans here (black bean, chickpeas, pinto, etc.)
  
• 1 cup grated Cheddar (white extra-sharp is the best), for garnish
• 1 cup finely chopped green onions, for garnish
• 1/2 cup chopped fresh cilantro leaves, for garnish
  

Directions

Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes. Add the onions, peppers, squash/zucchini, corn, chili powder, cumin, cayenne, cinnamon, crushed red pepper flakes, and bay leaf and cook, stirring often, until the vegetables soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer. If not thickening, leave cover off & turn up the heat for about the last 30-45 minutes, checking often so it doesn't burn on the bottom. Serve with the cheese, green onions, and cilantro alongside as garnish.

Chef's Note: To make 6 cups cooked red kidney beans: Soak 1 pound dried beans for 6 hours or overnight. Drain the beans and place them in a large saucepan. Add water to cover by 2 inches and bring to a boil. Reduce the heat to a simmer and cook until just tender, 30 to 45 minutes. Drain and set aside to cool.