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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Maultaschen

maultaschen

Der Legende nach wollte einst ein findiger Zisterzienser-Mönch im Kloster Maulbronn trotz Fastenzeit nicht auf Fleischgenuß verzichten. Er mischte kurzerhand das verbotene Fleisch unter eine Spinat-Gemüsse-Masse und verpackte diese im Nudelteig. So sollte das Fleisch vor dem Herrgott versteckt werden: Daher stammt auch der Spitznamen “Herrgottsbescheißerle”. Die Maulbronner Nudeltaschen kamen gut an und wurden von den Hausfrauen im Lande in verschiedensten Variationen nachgekocht: Aus “Maulbronner Nudeltasche” wurde die “Maultasche”, die traditionell am Gründonnerstag gegessen wurde.Ob mit Zwiebeln geschmelzt, in Brühe gekocht oder mit Ei geröstet – die schwäbische Spezialität ist so lecker, dass sie heute in vielerlei Kombinationen auf dem Speiseplan steht. Der Klassiker besteht unter anderem aus Spinat, Tatar, Zwiebeln und Kräutern, aber auch vegetarische Varianten oder Leckereien wie Lachsmaultaschen sind beliebt.Rezept für schwäbische Maultaschen
Zutaten
Für den Nudelteig:
150 g Mehl
150 g Dunst (Mahlprodukt aus Getreide)
3 Eier
2 EL pflanzliches Öl
Außerdem:
170 g Schweinehack
160 g Rinderhack
170 g Bauchspeck
50 g Schinkenwurst, geraucht
100 g Weißbrot
190 g Zwiebel
180 g Spinat
180 g Petersilie
20 g Lauch
30 g Vollei
15 g Salz
Gewürzmischung Linde (Geheimzutat)
Zubereitung

Zutaten für den Nudelteig durch kräftiges Kneten zu einem glatten Teig verarbeiten, in Klarsichtfolie schlagen und mindestens 1/2 h im Kühlschrank ruhen lassen (wenn möglich vakuumieren, dies entspannt den Teig schneller)

Zwiebel schälen, schneiden und andünsten. Petersilie, Spinat, Lauch putzen und waschen. Weißbrot einweichen. Fleisch, Spinat, Schinkenwurst, Weißbrot, Zwiebeln, Petersilie und den Lauch durch den Fleischwolf lassen. Gewürze untermengen und Vollei zugeben. Kräftig vermengen. Evtl. nachschmecken.

Nudelteig dünn ausrollen. Mit etwas Ei bepinseln. Die Füllung in einen Dressierbeutel füllen und nach Belieben dick auf den Nudelteig dressieren. Den Teig maultaschenartig einschlagen, mit Hilfe eines Kochlöffels die Größe abdrücken, schneiden und in sprudelndem Wasser kochen.

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.

Fish Baken in a Salt Crust

Ingredients:

Lemon slices, several sprigs of flat leaf parsley; however you can use other herbs as well depending on the type of fish you choose.
1 sea bass or other suitable whole fish, about 1.5 pounds, cleaned and scaled.  If you prefer you can use fish fillet as well.
4 cups sea salt or kosher salt
3 egg whites
Extra virgin olive oil
Lemon wedges

Directions:

Preheat the oven to 375 degrees. Tuck the lemon slices and parsley sprigs into the cavity of the fish. If you use fish fillets place them on top and below the fillets.

Combine the salt, egg whites, and 1/4 cup water in a bowl, mixing well until the salt has the consistency of damp sand. (If the mixture feels too wet, add more salt; if too dry, stir in a bit more water).

Line a large rimmed baking sheet (or any other baking dish) with foil or parchment paper. Using half of the damp salt, form a bed for the fish. Place the fish on top, and pack the remaining salt over it to form a covering.

Bake the fish to an internal temperature of 135 – 140 degrees, about 25 minutes. (You can just poke an instant read thermometer right through the salt, into the fish). Remove from the oven and let stand for 10 minutes.

With the back of a wooden spoon, crack and remove the hard, pale brown crust of salt. Remove the skin and fillet the fish. Serve with your best olive oil and lemon wedges.

 

You can also cook a whole chicken in a salt crust but I haven’t tried it.

 

Hachée

Hachée is a traditional Dutch stew with some diced meat, fish or poultry, and vegetables. The Dutch kitchen is simple and straightforward, with many vegetables and little meat. I usually make my Hachee with beef, lots of vegetable and acid I use wine however one can also use vinegar. Traditional clove and bay leaves are added to the thick gravy, which I usually omit. I like to serve it with my favorite spätzle but it is usually served with potatoes, rice or hutspot.

Ingredients:
2 pounds beef, cubed in ½ in. pieces, blotted dry with paper towel, lightly seasoned with salt and pepper
3 tablespoons butter
2 pounds yellow onions (about 4 large), finely chopped
¼ cup all-purpose flour
4 cups of red wine.
1 cup of water
vegetables of your choice

Directions:
Preheat oven 350 degrees. Melt the butter in a Dutch oven over medium-high heat. Brown the beef on all sides, working in batches so as not to overcrowd.
Add the onions and some more butter if needed and cook until caramelized, about 5 minutes. Add the flour and stir until combined. Add the wine and water, stir to combine, and add the seasonings to your taste.
Cover Dutch oven and place in oven for 2½ hours.
Depending on how well you like your vegetables cooked you may add them at this time or later.