Easy Chicken Cordon Bleu Casserole

Ingredients
6 tablespoons salted butter
2 cups small-cubed ham
1 1/4 cups grated Swiss cheese
1 1/4 cups grated Monterey Jack cheese
4 cooked boneless, skinless chicken breasts, cut into cubes
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
2 tablespoons Dijon mustard
1/2 teaspoon cayenne
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.

Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.

Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.

Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.

Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.

Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.

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Peach Cobbler

IMG_4071

Ingredients:

1 cup self-rising flour

1 cup white sugar

1 cup milk

1/2 cup butter

2 (16 ounce) cans sliced peaches in heavy syrup

 

Directions:

Melt butter or margarine in 9 x 13 inch pan.

Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.

 

Beef Bourguignon with Asparagus

Ingredients
4 lb. beef chuck roast, cut into chunks
3 tbsp. extra-virgin olive oil
1 c. red wine
1 c. beef broth
2 c. sliced baby bella mushrooms
large carrots, sliced into rounds
large onion, diced
cloves garlic, chopped
sprigs fresh thyme
sprigs fresh rosemary
bunch asparagus, trimmed and quartered
Chopped fresh parsley, for serving
Directions
Heat a large skillet over medium-high heat. While it heats, toss beef with oil. Sear beef in batches, 3 minutes per side. Between each batch, deglaze pan with some red wine, scraping up any bits with a wooden spoon. Pour mixture into slow-cooker along with seared beef as it’s done.

 

To slow-cooker, add beef broth, mushrooms, carrots, onion, garlic, thyme, rosemary and remaining red wine. Cook on high 6 to 7 hours, until beef is easily shreddable. Thirty minutes before serving, remove herbs and add asparagus; cook until just tender.

 

Garnish with parsley and serve

BEEF BOURGUIGNON

Beouf Bourgingoin

Ingredients for 4 to 6 people: 
 1 kg of beef (chuck, for example) cut into cubes 
 2 big sliced onions 
 6 carrots cut into slices 
 1 cube of beef broth diluted in 15cl of water with a bouquet garni 
 150g sliced Paris mushrooms 
 200g smoked diced bacon 
 1 liter of red wine, Bordeaux for me … 
 2 tablespoons flour 
 A few sprigs of chopped fresh parsley 
 1 tablespoon of butter 
 Salt 
 Pepper 

Preparation 
1. In a casserole, brown bacon and add carrots, onions, and mushrooms. When the onions are translucent, remove from the pan and set aside. 

2. In the same casserole, melt the butter and add the beef cubes. Once seized, make a roux by adding the flour. Stir well and add the carrots, onions, and mushrooms. Add the broth, then the wine. It is necessary that during all the cooking, the liquid covers the whole contents of the casserole. 

3. Cook for 2 to 2½ hours, depending on the size of the cubes of beef. Add the parsley ½ hour before the end of cooking. 

I often stop cooking at 1:30, let cool, then resume cooking 1:30. I find intensifies the flavors of the dish and makes the meat even more tender. 

Well, nothing complicated for a result always amazing.

Raspberry Clafoutis

clafoutisINGREDIENTS
½ c. all-purpose flour
¼ c. sugar
2 tbsp. sugar
salt
3 large eggs
3 tbsp. unsalted butter
Finely grated zest of 1 lemon
¼ c. milk
2 tbsp. milk
1½ pt. raspberries
confectioners’ sugar

DIRECTIONS
Preheat the oven to 350 degrees F. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar, and a pinch of salt. Whisk in the eggs, butter, and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.
Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners’ sugar, cut into wedges, and serve.

Lettuce & Asparagus Soup

Lettuce Soup

I adopted this recipe from the French “Soupe verte a la creme” version.

Ingredients:

1 large head lettuce or a bag of mixed lettuce greens
1 medium onion, chopped
3 tablespoons unsalted butter
2 cloves of garlic, peeled and chopped
1 bunch of asparagus, chopped
2 1/2 cups vegetable broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh dill
1/2 cup sour cream

Directions

Rinse your lettuce and, if you are using a head of lettuce, chop the lettuce.

Melt the butter in a heavy saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute. Add lettuce and cook until wilted, stirring occasionally.

Add asparagus, broth, water, salt, and pepper and simmer, uncovered, 10 minutes. At this point, it looks like unappetizing seaweed, but stick with it.

Purée soup in batches in a blender with dill and cream. (Note: I initially tried blending the soup with my immersion blender as this tends to be a little less messy for me since I am a total klutz. Unfortunately, because I used mixed lettuce that had small stems, I ended up with a stringy tangle of lettuce around the blade. Use the blender and save yourself from having to de-string your immersion blade.)