Category Archives: Meat Dishes

Main Courses, Meat Dishes, Recipes

Ginger Beef with Snow Peas

Let’s talk about food worth lauding over.  The kind of dishes that don’t mess around with excesses and hit a balance of flavor and texture right on the nose.  Ingredients that are versatile – equally sassy doing the roger rabbit by themselves or the kid ‘n play with a friend.  This dish wants to rock right now – it’s Ginger Beef and it came to get down.  It’s not internationally known…okay, that’s probably enough of that.

Keeping the cooking on this one a breeze involves doing all of your chopping before even thinking about heating up your wok.  Call it your mise en place.  Call it your OCD.  Either way, you’ll be ready to wok and roll (and spout out bad puns, apparently).  Also, to get the beef to cook quickly, you’ll want to slice it so thinly, it’ll seem as if your shaving off pieces.  A trick to make this process easier is to slice the flank steak while it’s partially frozen.  The meat holds it’s shape and gives your knife stability as you cut away.  Yes, yes y’all. Continue reading Ginger Beef with Snow Peas →

Easy to Prepare, Main Courses, Meat Dishes, Recipes, The Daring Kitchen

Gnocchi alla Romana with Italian Sausage, Cavolo Nero and Provolone

Recipe for The Daring Kitchen
When I first learned about The Daring Kitchen, I was excited to join a group that would provide me with monthly culinary inspiration. This month’s assignment (and my very first with TDK) was created by Steph from Stephfood, our Daring Cooks’ July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine. She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with! Steph also encouraged us to make noodles that celebrated our culinary heritage. See Full Gnocchi Feast Menu
Not all gnocchi are created equal. While the potato variety are the industry standard, gnocchi can be constructed with many other grains to glorious effect. In fact, in Rome gnocchi are made from semolina and never with potato – think polenta cakes baked like a gratin rather than sauced (Ha! Those gnocchi are drunk, y’all!) These gnocchi are pretty forgiving and require a heck of a lot less rolling than the classic potato variety. Better yet, they are perfect for parties in that they can wait on you while you do other things. When you are ready to eat, simply pop the tasty buggers under the broil to finish them off and then serve. Continue reading Gnocchi alla Romana with Italian Sausage, Cavolo Nero and Provolone →

Easy to Prepare, Impressive Dishes, Main Courses, Meat Dishes, Pasta Dishes, Recipes, The Daring Kitchen

Instant Potato Gnocchi with Prosciutto, Peas and Chanterelle Mushrooms

Recipe for The Daring Kitchen
When I first learned about The Daring Kitchen, I was excited to join a group that would provide me with monthly culinary inspiration. This month’s assignment (and my very first with TDK) was created by Steph from Stephfood, our Daring Cooks’ July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine. She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with! Steph also encouraged us to make noodles that celebrated our culinary heritage. See Full Gnocchi Feast Menu
Shortcuts in the kitchen vary rarely lead to splendid results.  Garbage in, garbage out, and no glory in between.  It was with this sentiment and a whole lot of skepticism  that I approached the idea of a pillowy, toothsome gnocchi made of instant potatoes.  How could that be?

Given that this recipe was to become a part of a cluster of gnocchi recipe all undertaken together for The Daring Kitchen, I decided to approach the recipe as just that – a dare.  How could I turn fake-me-out mashed potatoes into gourmet glory.  The base recipe was fairly simple, reconstituting the dried flakes and then adding the traditional gnocchi add-ins of flour and egg.  I then swaped out the boiling water for the soaking liquid from some dried chanterelle mushroom, adding a gloriously nutty flavor to plain old potato dumplings.  I then dressed the little treasures in one of my favorite sauces of prosciutto, peas and cream.  Perfection! Continue reading Instant Potato Gnocchi with Prosciutto, Peas and Chanterelle Mushrooms →

Main Courses, Meat Dishes

Beef Tenderloin with Artichokes in Bechamel

Foodbuzz 24 x 24 | An Ode to Orvieto

This recipe was a part of a special menu for Foodbuzz’s June 2011 food blogger party, 24×24. Showcasing posts from 24 Foodbuzz Featured Publisher bloggers, the monthly Foodbuzz 24 highlights unique meals occurring around the globe during a 24-hour period. Read more about my meal along with all of the other recipes at An Ode to Orvieto.

One of my favorite things about Italy, particularly in the sleepier towns, meals are a whole lot more egalitarian.  Wine is cheap and plentiful, and fresh ingredients used in wholesome cooking are never at a premium.  Tasty is tasty, and everything else fails to make it to the table.

On a dinner out with a group of other students in Orvieto, one of the guys told me that whenever he saw “filetto” on a menu, he ordered it without hesitation.  For the mounds of fresh pasta and pizza and risotto that we ordered as main courses over first courses, we never managed to get to the meat courses.  Learning about this filet obsession shook me from my carb-focused complacency, and I decided to go with a Filetto ai Carciofi, a filet mignon simply grilled with artichokes.  It was in that moment that I had felt as if I’d wasted how many dinners not indulging on a perfectly cooked steak.  Better yet, the dear price tag was nowhere to be found – it was as if I had ordered a chicken breast back in the states, the cost so reasonable.  I miss those days.

This dish has been adapted as a party pleaser, replacing the filet with a whole beef tenderloin.  You have the joy of the same tender meat, but can slice thinly to feed a group.  I’ve also found that buying the whole tenderloin results in a much cheaper price tag by the pound.  As such, you can roast a tenderloin one night and cut individual filets with the rest for dinners later on.  The artichokes are the perfect accompaniment, simmered in chicken stock and dressed in a lush, creamy bechamel.  This is a seriously rich dish of food and a little bit goes a long way.  You will be impressed with how far rich, fresh ingredients go in feeding a bunch, all the while keeping the price tag reasonable.

Recipe for

Beef Tenderloin with Artichokes in Bechamel

Ingredients
1 3-4 lb. beef tenderloin
kosher salt
cracked pepper
olive oil
sprig of thyme

4 artichokes
6 c. of chicken stock
2 lemons
1 sprig of thyme
2 bay leaves
4 tbs. of butter
3 tbs. of flour
1 c. of heavy cream
2 1/2 c. of whole milk
4 tbs. of parsley
salt to taste
white pepper

Season your beef tenderloin liberally with salt and pepper.  Rub with olive oil and let sit out while you prep your artichokes.

Halve the two lemons and squeeze into a large bowl. Fill the bowl with water 2/3 of the way full. Remove the outer leaves of the artichoke until you get to the tender golden leaves in the center [photo]. Chop off the golden leaves to expose the hairy choke in the center [photo].  Use a pairing knife to smooth the outside of the artichoke and remove any tough bits of leaves [photo]. Cut off all but 1/2 of an inch of the stem and peel with a pairing knife or vegetable peeler.  Cut the artichoke into quarters and scoop out all of the fuzzy choke.  Rub all of the cut sides of the artichoke pieces with the halved lemon and then add to the water.  Continue until you have prepped all of the artichokes.

Bring the six cups of chicken stock, thyme and bay leaves to a boil.  Add the artichokes and simmer on medium high for 30 minutes.  Remove artichokes with a slotted spoon and set aside.

In a skillet, add a bit of olive oil and heat on high.  Add the tenderloin and sear on all sides until deeply browned on the outside and rare in the middle.  Place tenderloin on a cookie sheet and bake in a preheated oven until cooked off to your desired doneness, about 5 more minutes for rare to medium rare.  Remove from the oven and let rest.

While the beef is cooking, make your bechamel.  Melt the 4 tbs. of butter in a sauce pan.  Whisk in the flour to make a smooth paste.  Continue to whisk and add the milk and cream.  Working over medium heat, whisk until sauce thickens slightly.  Add the artichokes, about 1/2 tsp. of salt and a 1/4 tsp. of white pepper to taste and stir.  Continue to cook until the bechamel thickens around the artichokes.  Top with parsley.

Slice the steak into 1/4 inch slices and surround with the artichokes and bechamel.  Serve.

Impressive Dishes, Main Courses, Meat Dishes, Pasta Dishes, Pressure Cooker Recipes, Recipes

Drunken Pasta with Blond Oxtail Ragu

Foodbuzz 24 x 24 | An Ode to Orvieto

This recipe was a part of a special menu for Foodbuzz’s June 2011 food blogger party, 24×24. Showcasing posts from 24 Foodbuzz Featured Publisher bloggers, the monthly Foodbuzz 24 highlights unique meals occurring around the globe during a 24-hour period. Read more about my meal along with all of the other recipes at An Ode to Orvieto.

Of the many meals that I’ve eaten in my life time, only two do I consider truly transcendental. One of which, a dinner served al fresco on the cobblestone streets of Orvieto, was at a little haunt called L’Asino D’oro (Italian for “The Golden Ass”). We had decided to go, a group of us, on the cryptic recommendation of one of our professors, “It’s the most amazing meal of your life. Oh, and if they have the stinco, order it. I don’t know what stinco means, but it’s incredible.” A table was set right in front of the restaurant that looked more townhouse than dining space. Apparently, only two or three parties could dine each evening, and the process of making a “reservation” was literally informing the owner that you would be popping by. In a clammour of conversations in rapid-fire english and broken italian, it was accidentally (or maybe it was intentionally) relayed to the owner to bring us one of everything on the menu. Plate after plate of deliciousness, from fat little sardines dressed in tomato sauce to marbled platters of salumi to heaping mounds of toothsome fresh cut pastas, graced the table as we barely kept up.

One dish in particular gave me pause as for the life of me, I could not figure out the angle.  Gorgeous purple noodles were topped with a savory braised stew of sorts.  I peeked at the menu and saw that it was Tagliatelle all’Ubriaco con Ragu di Coda de Bue.  What the…?  I asked one of the guys on the trip who spoke fuent italian for a little translation help, to which he proffered, “It’s some kind of tail.”  Wait, wha?

I came home and did a little research – coda de bue was oxtail and the sauce was a ragu di carne bianche, or a tomato-less ragu.  In addition, the boozy pasta was purple from a bath in red wine as opposed to the traditional salt water jacuzzi.  What a revelation!  Between the absence of tomato in the ragu and the wacky purple pasta, I knew I had to take this dish on for myself.

Because oxtails need a lot of love and time to become tender, I like to make this sauce in the pressure cooker.  In addition, they tend to be fatty, so try to make the sauce the night before you serve it for simpler deglazing.  As for the pasta, the more that it cooks, the more purple it becomes.  Try fresh or dried pastas with different cooking times to see an array of lovely crimson shades.  And above all, make this meal for folks in need of a little wonder in their lives – from start to finish, this dish is really something magical.

Recipe for

Drunken Pasta with Blond Oxtail Ragu

Ingredients
3 lbs. of oxtails
3 oz. of pancetta
1 onion, minced
4 cloves of garlic, minced
3 carrot, finely chopped
3 stalks of celery, finely chopped
3 parsnips, finely chopped
2 tbs. of olive oil
1 c. of dry white wine
6 c. of beef stock
3 sprigs of fresh thyme, leaves removed
2 fresh bay leaves
kosher salt and black pepper to taste

2 bottles of red wine
2-3 tbs. of chopped parsley
2 tbs. of butter

Add two tablespoons of olive oil to a pressure cooker and heat on high.  Salt and pepper the oxtails and sear on all sides in the olive oil.  Remove and set aside.  Add the onions and pancetta to the pot and cook until onions are translucent.  Add the garlic, carrots, celery and parsnips and cook until fragrant.  Add the wine and cook until alcohol cooks off.  Add the beef stock, thyme and bay leaves and put on the pressure cooker lid.  Cook on high pressure for one hour.  Turn off the heat and let the pressure drop naturally.  Using a pair of tongs, remove all the oxtails and put in a plastic tupperware.  Drain the vegetables using a strainer, reserving the liquid in a second tupperware.  Add the vegetables to a third tupperware.  Refrigerate overnight.

Pour two bottles of red wine into a large pasta pot.  Fill the rest of the way with water and bring to a boil.  While the water heats up, begin by taking the meat off of the oxtails, saving the bones and fat for a homemade stock.  Skim the fat off the reserved liquid and either discard or save for the aforementioned homemade stock.  Put the stock into a saucepan and cook on high, allowing to reduce by half.  Add the oxtails and veggies to the pot and let the liquid continue to reduce.  Cook your pasta according to the package directions and then drain.  Toss the hot pasta with the two tablespoons with butter and top with the oxtail ragu.  Serve with chopped parsley and grated parmesan.

Low Brow Treats, Main Courses, Meat Dishes, Recipes

Green Chile Meatloaf with Mashed Potatoes & Chipotle Cream Gravy

4 Comments

Comfort food should feel like a big hug.  Warm and gooshy like a Disney film.  Cloyingly sweet like the giggling female actresses on the original japanese Iron Chef, comparing bites of the most perfect food to kisses from teddy bears.  Too obscure a reference?

For me and my other half (my husband, not my other personality), meatloaf is such a go to for an instant comforting classic.  Accompanied by whipped potatoes and some sort of butter-touched frozen veg, it’s a taste of Americana with a dash of childhood and a smidge of old school TV dinner goodness.  I typically make a saucy turkey version that would slay the greatest meatloaf critic.  But tonight, in honor of our desert home, I feel that I must expand my traditions to fit my surroundings.  Green chili and chorizo become the base of a flavorfully moist meatloaf.  Potatoes are drizzled with a country gravy spiced with smoky chipotles.  Though the flavor profile is novel and different, it still tugs at the same heart strings as the more traditional version.

Recipe for

Green Chile Meatloaf with Mashed Potatoes and Chipotle Cream Gravy

Ingredients
2 lbs. of ground beef
1 lb. of beef chorizo (fresh and removed from casings)
4 cl. of garlic, minced
3/4 c. of onions, finely chopped
2 tbs. of olive oil
1 1/2 c. of bread crumbs
4 eggs
1 tsp. of salt
21 oz. of roasted green chiles

2 tbs. of flour
1/2 tsp. of ground chipotle chile powder
1/4 tsp. of salt
1/4 tsp. of garlic powder
1/8 tsp. of white pepper
2 c. of milk
snipped chives for garnish

1 lb. of potatoes, peeled and cubed
2 cl. of garlic
2 tbs. of butter
a couple tablespoons of milk
pinch of white pepper
salt to taste

Heat a skillet on medium high and add the olive oil and onions.  Cook until translucent and allow to cool slightly.

Add the beef, chorizo, garlic, bread crumbs, sauteed onions, onions, salt and roasted chiles to the bowl of a standing mixer (or a large mixing bowl) and blend thoroughly.  Pour out the ingredients into a 9×13 pan and pat gently to form an oval, slightly rounded loaf.  Bake in a preheated 350° oven for an hour.  Remove from oven and let rest for 5 minutes.

Bring a pot of water to boil.  Salt well and add the potatoes and garlic.  Cook until fork tender, about 15 minutes.  Drain and add back to the hot pot.  Add the butter and mash with a potato masher.  Add the milk in dribs and drabs until potatoes are chunkily mashed but smoother.  Season with salt and white pepper.  Cover to keep warm.

Carefully pour two tablespoons of the fat from the meatloaf pan into a sauce pan.  Turn the heat on medium and whisk in the flour.  Cook for a moment and then stream in the milk, whisking to keep smooth.  Season with chili pepper, garlic powder, salt and white pepper.  Once thickened, taste for seasoning.

Serve mashed potatoes with the chipotle cream gravy and slices of meatloaf.  Add roasted corn and red peppers to the party for a little more fun.

Low Brow Treats, Main Courses, Meat Dishes, Recipes

Sonoran Hot Dog

Awwwwwww…STREET MEAT!

I get it fairly, but I am a hot dog junkie.  I’m talking Tyrone Biggums crackhead junkie for a hot dog.  I love footlongs, Hebrew Nationals, burnt Oscar Meyers around the campfire, red onion laden Grays Papayas, ASU’s Dave’s Dog House with the buttered buns, a charbroiled and blistered dog from Ted’s and a Ben’s Chili Bowl half smoke.  I love them equally and unabashedly.  Even the dirty water dog has a special place in my heart.  So of course, after moving out to the wild, wild west, it was only a matter of time until I discovered the joys of the infamous Sonoran dog.  The dog hails from the Mexico/Arizona border, and features a bacon-wrapped link that is grilled and then topped with a bevy of condiments.  We’re talking pinto beans, shredded cheese, tomatillo and jalapeno salsa, chopped tomato and diced onion to name a few.  Traditionally, these bad boys are served on a sturdy Mexican roll with ketchup, mayo and mustard, but you can choose your toppings according to how you like them and use whatever roll you’d like to get the job done.  I like a sesame-seed hero roll myself.

Although crisping this bad boy up is great on the grill, you can use a rack over a cookie sheet under your oven’s broiler if you are grill-less.  I like to use a natural casing dog as my first choice, and a snappy Nathan’s brand or Sabrett’s brand dog as my second choice, since they cook up so love-er-lee.  But again, with a dog with this much DIY potential, feel free to rock it the way you want it.  Just make sure it’s loaded up, because that is the name of the game.

Sonoran Hot Dogs

Ingredients
4 hot dog links
4 slices of thick cut bacon (mesquite-smoked if you can find it)
1 c. of whole pinto beans
1 tsp. of adobo seasoning
1/2 tsp. of chili powder (can be ancho or chipotle if you like)
1 tbs. of olive oil
4 tbs. of chopped tomato
4 tbs. of chopped onion
1/4 c. of shredded cheese (cheddar, jack, a blend, you name it)
1/4 c. of tomatillo salsa (or other green salsa variety)

tabasco ketchup (optional)
jalapeno mustard (optional)
mexican crema or lime mayo (optional)

Begin by wrapping each hot dog with a strip of bacon.  Cook hot dog on the grill until bacon is crispy and browned on both sides.  Alternatively, you can place a rack over a cookie sheet and cook under your broiler for 7-10 minutes per side.

While the hot dogs are cooking, warm your beans.  Add your beans to a small saucepan with the adobo seasoning, chili powder and olive oil.  Taste for salt and season.

To assemble, squirt bun with a little ketchup, mustard and mayo (if you’d like it).  Top with the hot dog and spoon a few tablespoons of beans on top.  Sprinkle cheese over the beans to melt and then top with tomatoes, onions and tomatillo salsa.  Eat quickly and blissfully before the whole thing falls apart.

Breakfast and Brunch, Cheese Dishes, Egg Dishes, Main Courses, Meat Dishes, Recipes

Breakfast Quesadilla

I don’t know why, but this recipe makes me think of Napoleon Dynamite and his aunt yelling at him to make himself “a dang quesa-DILL-a”.  Nobody would need to twist my arm to make this quesadilla – scrambled eggs and crisp bacon join melted cheddar and mild green chiles, sandwiched between two perfectly crisped flour tortillas.  It beats a traditional bacon, egg and cheese sandwich any day of the week, and the portable nature of pliant triangles of breakfasty goodness make this a prime contender for late-night, post-drinking binge food.  Come to think of it, this quesadilla is the perfect reminder that breakfast is good at just about any hour of the day.

Making a quesadilla is similar to a grilled cheese sandwich – if you cook the thing over high heat, the outside will burn before the cheese gets a chance to melt. Cook your quesadilla slowly to allow it to crisp up as the cheddar turns into melty gloriousness.

Recipe for

Breakfast Quesadilla

Ingredients
1 tbs. of butter
1/2 tbs. of olive oil or cooking spray
6 eggs, beaten
4 strips of bacon, cooked and chopped
3 tbs. of chopped roasted green chiles
black pepper to taste
3 large flour tortillas
3/4 c. of shredded cheddar
cilantro to garnish

Warm a pan over medium heat and add the butter. Slip the eggs into the pan and stir slowly, allowing the eggs to form curds. Shut off the heat while the eggs are still wet and stir in the chiles and bacon. Place a tortilla on a cutting board and top with 1/3 of the eggs. Sprinkle a 1/4 of cheese on top and fold the tortilla over to create a half-moon. Repeat with the rest of the tortillas, eggs and cheese.

Heat a large skillet over medium-low and add the olive oil. Cook each quesadilla until golden brown and toasted, about 5-6 minutes on each side. Use a pizza cutter or sharp knife to cut each half-moon into 3 triangles. Serve with salsa or guacamole.

Appetizers and Small Plates, Baked Goods, Meat Dishes, Recipes

Easy Baked Pork Buns

My younger sister, back before she nixed meat from her life, was a die hard consumer of pork buns.  Though she’s still a champion dim sum muncher, the title of pork bun king has been passed to my husband.  Apparently, he’s been a connoisseur his whole life, and in that my sister can’t partake, the torch has officially been passed to him.  And because he is truly the best ever, it was only a matter of time until I tried to make these bad boys for him.

I did my homework and found a lovely (GORGEOUS) recipe for homemade pork bun dough from master Chinese recipe writer, Andrea Nguyen.  And then I got a little sleepy and put off making it from scratch.  After roasting the pork myself and making the savory, sweet filling, I thought I owed myself a break.  What of some pre-made dinner roll dough?  I could still lacqueur it with a delicious glaze before chomping away?

Well, kiddos, although the buns are not a permanent substitute for the real thing (and homemade dough for that matter), they are still addictively good.  Plus, their smaller size makes for rapid-fire eating.  Consider adding these to your next cocktail party menu, or make a selection of dumplings and include these babies for a little home dim sum party of your own.  I’m sure my husband will find his way over to your house to indulge.

This recipe makes enough roast pork for 16 buns, with pork left over.  Consider using the rest of the pork sliced up for a delicious udon noodle soup or diced in fried rice.  Or eat plain with some sesame cucumbers.

Recipe for

Easy Baked Pork Buns

Ingredients
1 lb. of boneless pork ribs
1 packet of chinese barbecue seasoning mix
1 tbs. of sesame oil

1/8 tsp. of white pepper
1 tbs. of brown sugar
1 tbs. of dark soy
1 tbs. oyster sauce
1 tsp. sherry
1 tbs. sesame oil
1 tbs. of vegetable oil
4 scallions, white part only
1 tbs. water
1 tbs. cornstarch
salt to taste

2 tubes of Pillsbury french bread dough
2 eggs

2 tbs. of water
2 tbs. of honey

Begin by making the roast pork.  Mix the barbecue mix with the water and sesame oil.  Toss the pork in the marinade and let rest overnight.

Preheat the oven to 450°.  Line a baking sheet with a wire rack and place pork on top.  Roast the pork until barely cooked through, about 15 minutes.  Let cool.

Chop pork finely with a knife or in the food processor.  Heat a skillet over medium heat and add the sesame and vegetable oil.  Add the pork, white pepper, brown sugar, soy, oyster sauce, sherry and scallions and cook until fragrant, about 2 minutes.  Mix the water and cornstarch together until smooth and pour over the pork.  Stir until thickened and then taste for salt.  Let cool.

Cut the roll of dough into 8 pieces.  Flour a board and rolling pin, and roll each piece of dough into a 3in wide circle.  Add a heaping tablespoon of the pork filling to the middle of the dough.  Pinch the dough together in the center.  Place the bun, pinched side down, on a cookie sheet lined with parchment paper.  Repeat with the other buns.

Brush the buns with the beaten eggs and bake in the oven on 350° for 15 minutes.  Remove from the oven and while hot, brush with a mixture of honey and water.  Serve warm.

Main Courses, Meat Dishes, Poultry Dishes, Recipes

Ange’s Lazy Chicken Cordon Bleu

I have lovely memories of my mom’s baked chicken parmesan – we’d come home from elementary school and she’s take seemingly no time in breading chicken cutlets, seasoning them with paprika and spices, and then letting them crisp up in a hot oven.  They were always so juicy and deliciously perfect, I never ever questioned why we didn’t have Shake ‘n Bake in our pantry.  Mom knew what she was doing (and still does!)

After I got married, my aunt gave me a convection oven as a wedding present and I had to see if the crisping action was all it cracked up to be.  I made a riff off of my mom’s baked chicken with dijon and cream replacing the usual parmesan cheese.  Then, to make things more complicated, I tricked it out deconstructed cordon bleu style with a slice each of prosciutto and provolone. 

When the timer went off and the chicken emerged from the oven, the clouds parted in the heavens and the angels began to sing.  It was ever so perfect, with prosciutto like bacon and “everything’s-better-with” melted cheese.  J’adore!

I kind of like that Chicken Cordon Bleu has nothing to do with the culinary institute and is rather a cousin of retro throwbacks such as Chicken Kiev and other roulade-style meat dishes.  It makes me feel like I need to tease my hair, put on an A-line skirt and play a little Jack Jones “Wives and Lovers” to get in an old skool mood.  Ok, not really.  But it does make me miss my momma, thinking about all the foods that are meant for family dining.  This one is certainly high up on the list.

Recipe for

Easy Chicken Cordon Bleu

4 boneless, skinless chicken breasts
2 eggs, beaten
1/4 c. of cream
1/4 c. of water
1 tbs. of dijon mustard
1 c. of flour
3 tsp. of salt
1 1/2 tsp. of black pepper
1/2 tsp. of white pepper
1/2 tsp. of garlic powder
1/4 tsp. of paprika
4 slices of prosciutto
4 slices of provolone (or fontina)

Set up a breading station with two shallow dishes – one with the eggs, cream, water and dijon and the other with the flour, salt, black pepper, white pepper, garlic powder and paprika.  Dredge chicken breasts in flour, into the egg and then again in the flour.  Place on a parchment lined cookie sheet and top with a slice of cheese and a few slices of prosciutto.  Bake for 35-40 minutes on 350° or until the chicken is cooked through and the prosciutto is crispy and deep rose.  Serve.