April 26 THE MONDAY MENU: Chicken Cordon Bleu

My wife is a wonderful lady who about once a month reminds me that in our seven years of marriage I have not once made for her one of her favorite entrees - Chicken Cordon Bleu. Tonight I made it for her in the traditional American way.

There are however several variations of Chicken Cordon Bleu. While no one knows what comprised the original version, what we do know is that centuries ago countries such as Germany, Austria, Switzerland, France and Italy were known to eat chicken or veal roulades filled with ham and some type of cheese. Italian versions of the dish were filled with prosciutto (Italian Ham) and Parmesan.

In the 1960s the recipe for Chicken Cordon Bleu evolved into what we know it to be today. Thinly sliced deli ham is now used instead of prosciutto, and instead of Parmesan, the cheese of choice varies between mozzarella, Gruyère, and Swiss.

Regardless which recipe you prefer, Chicken Cordon Bleu is a fairly simple dish to make.

Conversation Starter: Recipes like this one evolve over time. What recipes have been passed on to you that you amended to suit your family's pallet? Perhaps you have passed a recipe on to someone else. Did they change the recipe? What did you or someone else do to make the dish different?

Chicken Cordon Bleu

4 boneless skinless chicken breasts
1 1/2 cups bread crumbs (or crushed croûtons)
1/2 cup flour
2 Tablespoons melted butter
8 thin slices of hickory smoked ham
4 slices Swiss cheese
2 eggs beaten
Kosher salt and pepper

Preheat oven to 350 degrees F.

Pound chicken breast with flat side of mallet until 1/4 thick.
Add melted butter to the bread crumbs and mix well.
Season beaten eggs with salt and pepper.
Layer 2 slices of ham and 1 slice of cheese onto chicken.
Gently roll chicken into what will look like a jelly roll. Tuck in the sides.Toothpick or wooden skewers can be used to hold the roll together if necessary. Layer and roll each chicken breast the same way.
To bread the roulades, lightly dust each one with flour, dip into egg wash, and then coat with bread crumbs.
Bake for 20-25 minutes until roulades are browned and chicken is thoroughly cooked.
Remove toothpicks or skewers before serving.

Chicken Cordon Bleu can be cut into pinwheels and served as an hors d' oeuvre or served as an entree.

Friend Friday: Leslie Wilson's Easy Chicken Enchiladas

3-4 chicken breasts, cooked and shredded or cubed
3 cans of Progresso Chicken Cheese Enchilada soup
1 cup medium cheddar (shredded or grated)
1 cup sour cream
Salt, to taste
Tortilla chips OR corn tortillas

Mix soup, cheese, sour cream and salt in a saucepan over low heat until cheese is melted. Layer in a 9 x 13 greased pan:
· Tortilla chips (or corn tortillas)
· Chicken breast—cubed/shredded
· Enchilada sauce

REPEAT until you reach the top of the casserole dish. (Sauce should be the top layer.)
Bake at 350 degrees until the cheese melts—approx. 45 minutes. Serves eight.

Conversation starter: What's the best book you've read in the last six months?

April 22: Cream of Tomato Pasta (with chicken or seafood)

Alfredo sauce:
1 cup heavy cream (Only eat this once a month---It's fattening!)
1/4 cup parmesan cheese, grated
4 Tbs. white wine
1 Tbs. basil
1 Tbs. parsley
1 tsp oregano
1/4 cup butter
1/4 cup cream cheese
1/4 cup mozzarella cheese
1 tsp. salt
ground black pepper to taste

Combine all ingredients in small saucepan over medium low heat until butter and all cheese melts.

In skillet, Saute:
2 Tbs. olive oil
1/2 red onion, diced
2 cups cubed (raw) chicken breat or fish meat (halibut or swordfish are good choices)
2 lg. cloves garlic
1 can chopped (not cooked) tomatoes, or three large fresh tomatoes, chopped

Saute onion first, then add chicken (or fish) and garlic. (Cook meat thoroughly!) Stir in tomatoes over medium heat. Reduce to low and cook ten minutes. To assemble, cook any shaped pasta (long noodles work well with this dish) in boiling water according to package directions. (Cook enough for four adults.) Drain pasta and place in pasta bowl. Top with tomato mixture and toss through. Pour Alfredo sauce over. Top the dish with fresh parmesan and parsley. Serves four.

Conversation starter: List five things you are thankful for today.

April 15: Yaki Soba

16 ounces yake soba noodles (In the produce section, near the won tons and tofu.)

SAUCE:
2/3 cup soy sauce
4 Tbs. ketchup
1 tsp. Worchestershire sauce
1/4 tsp. hot sauce
1/3 cup white sugar

Pour contents into a lidded jar and shake well. Set aside.

2 tsp. sesame oil
1 Tbs. corn oil
4 half boneless, skinless chicken breasts, julienned
2 cups chopped vegetables.... I use pea pods, carrots, broccoli, onion, and water chestnuts

Saute chicken in oil over medium high heat in a large skillet or wok. Add vegetables when chicken is nearly cooked through, and cook until veggies are tender but not overcooked. Add noodles and pan fry until starting to brown. Pour sauce over and incorporate into the vegetables, chicken and noodles. Serve immediately.

Conversation starter: What bothers the person to your left the most? Why?

April 14: Chicken Curry Salad

4 boneless skinless chicken breasts, cooked and cut into one inch cubes (I usually just use
leftover chicken from a roast if I am not in the mood to make soup.)
1/2 cup chopped celery
1/4 cup chopped almonds
1 apple, chopped into small dices
1/3 cup sour cream
1/3 cup mayonnaise
1 Tbs. mild curry powder (I try to buy mine at an import store like Cost Plus...It is more
authentic.)
1/4 tsp. salt
1/2 tsp. freshly ground pepper

Place chicken, celery, almonds and apple in medium bow. Combine next five ingredients and adjust seasonings to taste. Add to chicken mixture and toss. Serve over a salad, or in a
sandwich.

Conversation starter: Who is the funniest person you know? Why is he/she funny?

April 6: Chicken Apple Curry

2 full chicken breasts, boned and cut into long strips
1/2 yellow onion, chopped finely
1 Tbs. butter
1 large apple (I used Braeburn, you could use any kind), cut into 1 inch cubes
2 Tbs good quality mild curry-powder (I buy mine at Cost Plus Imports.)
1 tsp salt
1 cup chicken broth
1/2 cup sour cream
2 Tbs. chutney (optional)

In a large skillet, saute onion in butter on medium high heat until staring to brown. Add chicken and cook through. Add apple and curry and cook until apples are tender. Add chicken broth and bring to boil. Reduce heat to low and add sour cream and chutney. Stir until sour cream is dissolved. Serve over basmati or jasmine rice. Serves four.

Conversation starter: What do you think the word grace means?

March 29 THE MONDAY MENU: Roasted Lemon Pepper Chicken

Chicken is a blank canvas that yearns to be painted with flavor. On a warm spring evening, few flavors brighten the culinary pallet quite like the crisp refreshing taste of lemon.

But contrary to what you might think, the lemon in this dish is not the show stopper. The "wow" factor in this dish, in my opinion, is the fresh peppercorns. So, why does the lemon receive top billing, you ask? The answer is, because without the lemon no one would appreciate the pepper.

Consider some of history's iconic duos. What would Batman be without Robin? Or Butch Cassidy without the Sundance Kid? And where in the world would Bert be if he did not have Ernie? Without lemon's acidity the rich savory flavor of the pepper would be harsh, and perhaps for some people even overwhelming. Lemon provides a necessary contrast to the savory ingredients in this dish and brings together all the colorful flavors on our canvas.

Try this simple, easy to make chicken dish. I am confident that you will agree that lemon and pepper will go down in history as a duo as iconic as Laverne and Shirley, Fred and Barney, or even Calvin and Hobbes.

Conversation starter: What iconic duo has most influenced your life?

Roasted Lemon Pepper Chicken

1 - 3-4 lb whole chicken

Marinade

Juice from 3 large lemons
1/2 cup Olive oil
1/4 cup peppercorns
3 cloves minced garlic
1 Tbs. Kosher salt
1/4 cup light brown sugar
2 teaspoons Kosher salt
3 Cups hot water
2 large lemons (to be used in when roasting)

Combine ingredients for marinade and mix well ensuring that salt and brown sugar dissolve completely. Chill for approximately one hour or until cold.

Using a sharp knife or sharp cooking shears remove the backbone from the chicken by cutting lengthwise along both sides. Pull the two halves of the chicken open and smash flat with the heel of your palm to crack the breastbone. Finish spitting the two of the chicken. Using two resealable gallon size freezer bags place one half of the chicken in each bag and fill with half of the marinade. Purge all excess air from each back and refrigerate overnight.

To cook, place oven rack in the center of the oven. Preheat oven to 500 degrees F.

Remove chicken from marinade, pat dry and place in a medium to large roasting pan.. Lightly salt and pepper both halves using fresh cracked black peppercorns. Squeeze the juice from the two large lemons evenly over the chicken.

Cover chicken with foil and bake at 500 degree for 25 minutes.After 25 minutes remove foil and reduce temperature to 350 degrees. Bake uncovered for an additional fifteen minutes or until internal temperature reaches 160 degrees F. Allow chicken to rest for five to ten minutes before cutting and serving. Serve over rice.

Variations: Add 1 tablespoon garlic, 1 tablespoon fresh basil, and/or 1 teaspoon before roasting. Or, top with marinara sauce and serve serve over pasta.

March 25: Chicken Carrot Casserole

4 chicken breasts, bonein and skin removed... or 8 thighs or drumsticks
1 3/4 cup strong chicken broth
1/4 cup white wine
1/4 cup sour cream
2 Tbs. dried parsley
1 Tbs. dried basil
1 1/2 cup calrose rice (the Japanese sticky variety)
1 1/2 cup shredded carrot (or substitute any vegetable, as long as it is slice or chopped finely.)
1/2 cup mozzarella cheese

Combine broth, wine, sour cream, and spices in a bowl and whisk until smooth. Lightly grease a 9x 12 casserole pan and pour in rice and carrots. Mix them together. Add half of the liquid mixture. Place the chicken pieces on top and pour the remaining liquid over them. Cover the dish with foil and bake 50 minutes at 325 degrees. Uncover the casserole and bake 15 minutes longer. Add cheese to top and broil until it melts. Serves four.

Conversation starter: Describe someone who has a beautiful soul.

March 9: Orzo Chicken Pasta

3 cups strong chicken broth
1 cup water
3 Tbs. parsley
2 cloves garlic, pressed
1 cup white wine
1 1/2 cup orzo pasta. (This is rice shaped pasta. You can find it the pasta section of your grocery store. Ronzoni makes a good orzo.)

Combine broth, spices and liquid and bring to a boil. Add orzo and turn to low heat. Cover and cook for 25 minutes.

2 whole chicken breasts, boned and skinned and cut into strips
1 tsp. olive oil
1/2 cup choppped red onion
2 cloves garlic

Saute chicken breasts, onion, and garlic in oil until chicken is cooked through, ten minutes. Keep warm. When pasta is done, add chickent mixture. Mix in fresh herbs:

2 Tbs. fresh parsley
2 Tbs. fresh basil
1 Tbs. fresh oregano

Serve in a large pasta bowl and top with 4-6 Tbs. freshly grated parmesan cheese.

Conversation starter: What one thing would you like to change about yourself? Why?

March 8: THE MONDAY MENU Authentic Mexican Stew

Today I am sharing a recipe for Mexican stew, because I want you to understand (if you do not already) one of the basic principles of cooking. I want you to taste what it means to build flavors into a dish and how to extract those flavors to their fullest through slow cooking.

One of the best examples of building and extracting flavor from a dish through slow cooking can be seen in the creation of authentic Mexican cuisine. Notice I said "authentic". When most American's think of Mexican food they think of their local restaurant where they can get a bottomless basket of tortilla chips that they can dip into an unlimited supply of salsa while waiting on a poorly seasoned beef or chicken taco or a deep fried burrito. But this is not not authentic Mexican food.

Authentic Mexican cooking is an art form. A single dish can sometimes take hours to prepare. But the food is worth the wait as all the rich and wonderful flavor of each ingredient is extracted by cooking the food "low and slow". Try this simple, easy to prepare stew and you will see what I mean.

Conversation starter: Which country has the best spicy food? Why is spicy food from there better than other countries? Do these countries share a common history that you know of that may have influenced the culture of other cuisines?

Authentic Mexican Stew

Ingredients

3 lbs skinless chicken thighs (bone in) or

2 lbs beef roast cut into large pieces or

2 lbs pork roast cut into large pieces

2 Tablespoons vegetable oil

1 large sweet Spanish onion -rough chopped

2 large carrots - rough chopped

2 cups whole kernel corn

6 cloves garlic

2 jalapenos (depending on taste)

1 large dried Ancho chili

4 cups whole stewed tomatoes

2 teaspoons salt

2 teaspoons black pepper

1 Tablespoon chili powder

2 teaspoons dried cumin

2 teaspoons Mexican oregano

4 cups chicken broth or water

1 cup cilantro

1 lime cut into wedges

Instructions:

Reconstitute Ancho chili by placing it in water or vegetable oil for twenty minutes. Remove and puree' in a blender or food processor and set aside.

In a large stew pot add vegetable oil and chicken (or other meat), salt and pepper and sautee over medium high heat until meat is browned.

Add onions, reduce heat to medium, and cook an additional seven minutes stirring occasionally. Add chicken broth and bring to a boil.

Add remaining ingredients except the corn, lime and cilantro and bring to a simmer over medium heat. Cover and cook for thirty minutes, stirring occasionally.

Remove cover and reduce heat to medium low. Simmer dish for up to four hours or until liquid has reduced by one fourth, stirring occasionally.

At this point check to see if additional salt is needed. Remove jalapenos, and any bones and gristle that may have separated from the meat. Add corn and simmer an additional thirty minutes, stirring occasionally.

To serve: Ladle over white or Spanish-styled rice to eat as a stew (or add less broth and wrap in a warm corn tortilla), top with cilantro and drizzle with lime juice.

Serves 4-6

Variations: Garlic can first be roasted and then cooked with the chicken and onions to add another level of flavor to the meat. Add two stalks celery for added depth of flavor. Cook rice in 2 cups of broth from the stew.

March 3: Sweet and Sour Chicken

3 boneles, skinless chicken breasts
1 onion, chopped finely
1 red bell pepper, chopped
20 or so snap sugar peas
1/2 cup chopped carrot
1 tsp sesame oil
1 clove garlic

Saute above ingredients in a medium high wok until chicken is done and onions are translucent. Prepare the sweet and sour sauce as follow.


1 Tbs cornstarch
1/4 cup sugar
2 Tbs soy sauce
3 Tbs. ketchup
1/8 cup rice wine vinegar
1/8 cup red wine vinegar
1/2 cup chicken broth

Whisk together the sauce ingredients and add them to the stir fry mixture. Stir on medium heat until sauce thickens. Serve over rice.


Conversation starter: If you were the President of the United States, what would you do on your first day of office?

March 1 THE MONDAY MENU Tarragon Chicken Salad

Consider the salad.

Salads are amazing. When thought and care go into designing a salad, God's wonderful, rich natural flavors are layered one on top another forming a grand and glorious edible edifice that radiates with beauty, and dances upon the pallet like a ballet.

Or maybe not.

If salads were that incredible I would not be sitting here weighing over three hundred pounds trying to convince you and me both of the glories of lettuce. This is not to say, however, that with a little thought and creativity some salads can really stand out.

Personally, I like salads that eat like a meal. Cobb Salad, Caesar Salad, and of course the world famous Chef's Salad come to mind. Still, there are times when the old standards simply are not enough and I want something different, something bold. So, believe it or not, that is when I turn to chicken and make a great big bowl of my chunky Tarragon Chicken Salad.

Conversation starter: Chicken is one of the most diverse foods on the American menu, and unless you're a vegetarian, you've probably eaten a lot of chicken dishes. Go around the table and see who can name the most chicken dishes in 20 seconds. With each round cut the time 5 seconds. Dishes can not be repeated. Players are eliminated when they have the least number of responses or run out of time. The last two players have two seconds to come up with an answer.

Tarragon Chicken Salad

2 pounds poached chicken cut into 1 inch cubes

1 tablespoon Tarragon - preferably fresh and minced fine

1 cup frozen peas

1 1/2 cups finely diced celery

1/2 cup chopped walnuts

1 cup mayonnaise

Juice from one small lemon

1 teaspoon fresh ground black pepper

Combine all ingredients in a large mixing bowl and mix thoroughly. Refrigerate at least 2 hours before serving.

Poached Chicken

2 pounds boneless skinless chicken breast

1 large carrot

1 medium onion

1 stalk celery (rib or branch - not a bunch)

2 cloves garlic

4 cups chicken broth - or water

1 teaspoon salt

1 teaspoon pepper

Prepare vegetables by cutting them into large pieces. Peel the garlic, but leave it whole. Trim chick of any excess fat and set aside. Leave chicken breast whole do not cut it up at this time.

In an 8 or 12 quart stock pot add broth or water, salt, pepper, vegetables and garlic and bring to a boil. Add chicken and return to a boil. Once boiling, reduce heat to medium and cook for an additional 15 - 20 minutes depending on the thickness of the breast.

Remove chicken and allow to cool to room temperature before cutting. Retain poaching liquid and use as stock in other recipes.

To serve: There many ways to serve this salad. The dish can be combined with a bed of Romaine lettuce or baby spinach, grape tomatoes, and cucumbers, to make a light delicious lunch. It can also be stuffed into an tomato picked fresh from the garden, or served on your favorite bread. This salad can also be served a topping in a bruschetta, or on a cracker as tasty snack.

Petite Pot Pies

Comfort food makes a perfect presentation in a small package. It is a savvy way to use leftover chicken and vegetables. The pretty pastry hides any hint of of wilted second time around food. Individual servings are simple and reheatable when to-go lunches are in order.


Petite Pot Pies

1 (8-ounce) bag frozen mixed vegetables
2 refrigerated piecrusts (such as Pillsbury)
1 (10 ¾-ounce) can cream of chicken soup
1/2 cup milk
2 cups chopped cooked chicken or turkey
½ teaspoon garlic salt
½ teaspoon black pepper

Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes. Cut 2 piecrusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 ½ inches in diameter, 1 ¼ inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit. Place to dough covered pans into the oven for 6 minutes. Remove and cool. In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.


Conversation Starter:
What is your favorite comfort food and why?

By Jane Jarrell

February 8 THE MONDAY MENU Tex-Mex Chicken with Apple Lime Slaw

Like so many of you, I wake up each day knowing that at some point I will have to answer that inevitable question: "What's for dinner?" Last Friday when that question was asked I decided it was time to have a little fun.

I challenged my daughter to help me create a unique chicken recipe using only the ingredients we could find in the refrigerator and pantry. We started with chicken as it is so versatile. With a little imagination, and just four or five basic ingredients found in most homes, chicken can easily go from Asian, to Italian, to Mexican. Because our family loves spicy food we decided to go with Tex-Mex.

Next, we raided the crisper for ingredients to make a topping for the chicken. Our search uncovered apples, jalapeno peppers, tomatoes, and limes. I looked at my daughter and smiled. Her face scrunched into a confused question mark, which was then replaced with mild horror as I grabbed the apples and a bottle of soy sauce.

Conversation Starter: The scariest thing I ever made in the kitchen was__________.

Ingredients

2lbs boneless skinless chicken breast

1/4 cup extra virgin olive oil

2 tablespoons chili powder

1 teaspoon onion powder

2 teaspoons ground cumin

1 teaspoon garlic powder

1 tablespoon soy sauce

Except for the chicken, mix everything a large bowl until well blended. Add chicken and coat thoroughly. Cover and refrigerate for two hours.

After two hours preheat your oven to 400 degrees. Also preheat a large oven-proof skillet along with two tablespoons extra virgin olive oil. Just as the pan begins to smoke add marinated chicken and cook over high heat for 3-4 minutes until both sides have caramelized. Place the skillet in the oven and cook an additional 15 minutes or until the chicken has reached an internal temperature of 180 degrees. Remove chicken from oven and let rest for five minutes before serving.

Apple Lime Slaw

Ingredients

1 large (or 2 medium) Granny Smith apple

2 medium jalapeno peppers (depending on taste)

1 medium tomato

1/2 cup cilantro chopped fine

2 teaspoons clover honey

the juice from 1 large lime

pinch of salt

Dice apple, jalapenos, and tomato into small pieces (approximately 1/4 inch) and place in a small mixing bowl. Add remaining ingredients and mix well. Refrigerate for half an hour before serving with chicken.

February 1 The Monday Menu - The Amazing Ketchup

The first time I saw a chef use ketchup I was shocked. Then I read the recipe and realized that it called for tomato paste, vinegar, and sugar - in other words, ketchup.

Americans consume around 66 pounds of ketchup per capita each year. From fried potatoes to fried chicken, eggs and toast, to steak and fish, we put ketchup on just about everything . Truly, as a topping its uses are endless, and so are its uses as a main ingredient.

While ketchup as an ingredient may not seem very gourmet, the simplicity of its flavor allows it to play a wide number of culinary roles. Today I offer you four recipes that feature this amazing staple of the American diet.

Conversation starter: When I was a kid I put ketchup on...

Chipotle Barbecue Sauce

2 medium lemons juiced
2 cups ketchup
2 Tablespoons molasses
2 teaspoons ground chipotle chili pepper
1 teaspoon cumin

Thoroughly mix all ingredients over medium heat until mixture starts to bubble. Remove from heat and allow to cool. Sauce is best when refrigerated overnight.
Use this sauce as marinade for flank steak and other cuts of beef, as well as pork and chicken.

For a more traditional tasting barbecue sauce:

1 medium lemon juiced
2 cups ketchup
2 Tablespoons Molasses
1 Tablespoon Worcestershire Sauce
1/4 cup honey
1/4 teaspoon ground red pepper.

Thoroughly mix all ingredients over medium heat until mixture starts to bubble. Remove from heat and allow to cool. Sauce is best when refrigerated overnight.

Wasabi Cocktail Sauce

1 cup ketchup
1-2 teaspoons Wasabi paste (depending on taste)
1 Tablespoon fresh-squeezed lemon juice
1 teaspoon ground mustard

Mix all ingredients and refrigerate for up to half an hour. Serve with shrimp and other seafood.

Super bowl full of wings

4 pounds chicken wings
1 cup hot sauce
1/4 cup lemon juice
2 teaspoons garlic powder
2 teaspoons chili powder
1 cup vegetable oil

Combine hot sauce, lemon juice, chili and garlic powder, and vegetable oil in a large bowl. Mix well and cover wings. Cover and let sit in refrigerator for 24 hours.

Heat oil in a deep fryer or deep sided pot to 350 degree F.

Remove wings from marinade and drain excess liquid. Add wings to hot oil in batches being careful not let it splatter you. Cook until crispy (about ten minutes).

Wing Sauce

1/4 cup melted butter
1/2 cup ketchup
1/2 cup hot sauce
1/4 cup honey

Combine all ingredients in a large mixing bowl. Mix well. Thoroughly coat wings in sauce and serve.

Tim Wade is a Personal Chef and owner of Culinaria. For more information about Chef Tim or Culinaria please visit their website.

January 25: THE MONDAY MENU Amerasian Chicken and Mushrooms with Bacon Fried Rice

Most overweight people who switch to healthy eating quit within two weeks. This happens for two main reasons: 1) They do not identify with a healthy lifestyle; and 2) They have so radically changed their eating habits they are unable to control their cravings.

In today’s diet-crazed world fat and carbohydrates are looked upon as evil. But for people who are accustomed to the dopamine rush that comes from eating a big steak dinner, or the rush of serotonin that comes from eating a buttery baked potato, suddenly switching to a fat free or carbohydrate free lifestyle is synonymous with kicking cigarettes cold turkey.


The key to switching from a high fat, high carbohydrate diet to eating healthy is to make the move gradually. Start by eating less and preparing meals that are not low fat, but lower in fat. Cut back on the carbohydrates, but don’t eliminate them. The body needs them for energy.


Today’s recipe is an example of how we can cook using this gradual step-down approach, and includes one of my favorite comfort foods – bacon. This recipe is low in calories, provides two full servings of vegetables, and is full of healthy protein. At the same time it is satisfying, full of flavor and lends itself to beautiful plating.


Oh, and did I mention that it contains bacon?



Conversation Starter: What comfort foods would you like to see incorporated into a healthy dish?


Ingredients*

2 slices smoked bacon
8 oz raw chicken breast cut into ¾” cubes
¼ Cup dry roasted cashew (salted)
1 Cup cold cooked rice (unsalted)
1 large egg
2 Cups whole button mushrooms (approximately 8 oz)
1 Cup fresh Pea Pods (snow peas)
½ Cup frozen peas and carrots
2 Tbs. light soy sauce
3 large cloves finely diced garlic (optional)
2 teaspoons finely chopped fresh ginger (optional)
½ Cup water


Fried Rice


Use only cold cooked rice. Leftover rice from a previous meal is perfect as long as it has not been seasoned with butter or any other flavoring. Unsalted rice is preferred, but not necessary.

Cook bacon in a large non-stick skillet over medium heat until crispy. Do not allow the bacon to burn. Remove and allow it to slightly cool. Do not wash the pan as it will be used to fry the rice. Once cool, chop bacon into small pieces (about a quarter of an inch). Pour off the remaining rendered fat into a small cup and save for later use.


Beat egg well. Spray a small non-stick or well-seasoned skillet cook with cooking spray or a teaspoon vegetable oil and cook egg over medium heat without scrambling it. Egg should be round, flat, and cooked thoroughly.


Using the pan the bacon was cooked in add half the garlic and chopped bacon. Simmer for a minute or two over medium heat stirring occasionally to keep garlic from burning. After two minutes turn the burner up to medium high and add rice, soy sauce and egg. Mix well chopping egg into small pieces. Cook rice mixture on one side for four minutes, paying careful attention not to scorch it. After four minutes, stir the rice and cook for an additional four minutes. Rice will turn slightly brown and appear to have crisped up as the soy sauce caramelizes. After four minutes stir again. Add cashews, peas and carrots and cook for two more minutes. Remove and store in an airtight container until ready for use.


Chicken and Vegetables


In the same large non-stick pan over medium high heat add back the rendered fat from the bacon (approximately 1 Tablespoon). Add chicken, the remaining garlic, fresh ginger and soy sauce and cook over medium high heat for five minutes stirring occasionally until the meat is no longer visibly pink.

When the chicken is halfway cooked, add mushrooms and water and cook over medium heat another eight minutes until mushrooms are tender. After eight minutes remove chicken and mushrooms leaving any remaining broth. Add the pea pods to the broth and. cook for one two minutes over medium high heat, stirring often. Pea pods should remain bright green and crisp. After the pea pods have been blanched remove them from the pan.


To serve: Pea pods can be divided into equal amounts and used as an ornate base for the chicken and mushrooms which is also served in equal amounts. One half cup serving of rice is placed beside the chicken and mushrooms. Serve with additional soy sauce if desired.

Nutritional Information**
Total Calories 876
Total Servings 2

Amount Per Serving
Fat 21 g
Sat Fat. 6 g
Sodium 727 mg
Cholesterol 137 mg
Carbs 41 g
Protein 23 g



*It’s a good idea to keep ingredients like ginger, garlic, and soy sauce on hand. When stored properly they can last for up to a month or longer without spoiling or losing their flavor.
**All nutritional data is based on approximations.

Chef Tim Wade is a Personal Chef and owner of Culinaria in Raleigh, NC.

For more information about Chef Tim or Culinaria please visit their website.

January 19: Chicken Corn Chowder

One of our favorite soups, and very easy.

Chicken Corn Chowder

This is one of those cold-weather soups that children love as well as adults. Serve with cornbread sticks and a three-bean salad.

1 cup diced ham

2 Tbs. Butter

1 red onion, chopped finely

2 Tbs. All-purpose flour

4 cups chicken stock

3 medium Yukon gold potatoes, cut into one-inch dice

1 medium tomato, chopped finely

1 cup heavy cream

3 cups frozen corn kernels (Or cut kernels off three fresh cobs)

1 cup cooked chicken breast, torn

Salt and pepper to taste

¼ cup fresh parsley, minced

Place ham and butter in large soup pot and lightly sauté over medium heat, three minutes. Add onion and cook until onions are just starting to brown. Add flour and stir one minute over low heat, being careful not to burn the mixture. Pour in the stock and potatoes. Cook over medium heat for fifteen minutes, until the potatoes are tender. Stir in tomato, cream, corn and chicken breast. Adjust salt and pepper to taste. Cook on medium low heat for fifteen minutes. Add parsley, stir through, and serve. Makes 6 servings.

Conversation starter: Describe the perfect day.

January 11: An amazing, non-packagy casserole

I first started following this recipe from the Junior League, Creme de Colorado cookbook. I've modified it over the years, making it less fattening.

Chicken Artichoke Heart Casserole

4 whole chicken breasts (boneless)
1 1/2 cups artichoke hearts (either frozen or canned)
1/4 cup butter
1/4 cup flour
2 cups chicken broth (The best thing, and cheapest, is Chicken Food Base at Costco.)
1/4 cup white wine
3 cups shredded cheddar cheese
2 Tbs green onions
1/4 cup Parmesan cheese
1 cup bread crumbs

Saute chicken in a little olive oil until done. Cut into large chunks. Layer chicken and artichoke in a 9x13 pan. Melt butter in medium sauce pan, add flour to create a roux. Add chicken broth and stir until thickened and combined. Add wine and cheddar and onions over low heat. Stir until melted. Pour sauce over casserole. Combine breadcrumbs and Parmesan and sprinkle over casserole. Bake uncovered at 350 degrees for 25 minutes. Serve with rice or pasta. 

Conversation starter: Who would you most like to receive a birthday card from? Why?

January 2: Happy, Angry Chicken

(My sincerest apologies to the chicken above. She's actually a laying hen and won't meet her demise.)

This is one of our family favorites. You can substitute a fleshy white fish (like halibut) or pork tenderloin, or even scallops.

Rice hint: the proportion is typically 1 to 2. 1 part rice to two parts water. Bring to a boil, place a lid on the conglomeration, then let it sit on the lowest setting for 20 minutes.

Sweet and Sour Chicken (aka Happy, Angry Chicken)

1 Tbs. Cornstarch

¼ cup sugar

2 Tbs. Soy sauce

3 Tbs. Ketchup

¼ cup red wine vinegar

½ cup chicken broth

Combine above ingredients in a lidded jar and shake until combined. Set aside.

1 red onion, chopped finely

2 cloves garlic, pressed

1 tsp. Sesame oil

2 Tsp. Canola oil

4 boneless, skinless chicken breast halves, cut into one inch cubes

1 red bell pepper, cut into strips

¾ cup sugar snap peas

½ cup chopped carrots

In wok, or non stick skillet, sauté onions and garlic on medium high heat in oils until onions are transparent. Add chicken, peppers, peas and carrots and cook until chicken is no longer pink, about 8 minutes. Add sauce to mixture and cook through until sauce thickens, about two minutes. Serve with sticky rice. Serves 4.

Conversation Starter: Describe a time when you were "chicken" about something. Did you overcome your fear? How?