Sun-Dried Tomato Chicken Rolls

Please forgive the blurry pictures.  My camera battery died  and I tried using A.J.'s camera which I don't know how to work or set.  I know how to charge the battery and that's about it.  Don't let the shoddy photography fool you, wait until you see how to make these; you will adore them!

4 boneless skinless chicken breasts, butterflied and pounded thin or 8 chicken cutlets pounded thin.

1 Five ounce jar sun-dried tomato pesto

1 cup shredded mozzarella cheese

4 slices prosciutto, cut in half

Extra virgin olive oil

Salt and pepper

2 teaspoons Italian seasoning blend (salt, pepper, garlic powder, Asiago cheese, basil, and onion powder)

1 cup chicken broth

8 wooden toothpicks

Preheat oven to 350 degrees F

Lay out the chicken cutlets and season both sides with salt and pepper.  One one side of the chicken, spread a generous but thin layer of the sun-dried tomato pesto within a 1/4" of the edge of the cutlet.  On top of the pesto, place one of the half slices of prosciutto and then a generous, but thin layer of the mozzarella cheese. 

Roll the cutlet beginning with the thin end or small end in a coil and secure with a toothpick or two.  Brush the chicken with the olive oil and place in an oven safe dish.  Sprinkle each chicken roll with the Italian seasoning blend.  Pour the chicken broth around the edge of the dish, not on top of the chicken roll (so you don't wash the seasoning off  the chicken).  Cover the dish tightly with foil and bake at 350 degrees for 30 minutes.  Carefully uncover the dish and bake for 10 more minutes to brown the chicken.  Remove, baste with the liquid in the dish and allow to rest for about 5 minutes, then serve.

Philly Cheese Steak Sammich

It's amazing that little mundane things that a lot of us don't think about twice, will amaze and make the person you think you know the best so very happy.

Shortly before Christmas a new convenience store opened a couple of blocks from our house.  If you're in this area, it's a Weigels.  A.J. is thrilled and looks forward to stopping  there everyday and twice on Sundays.  Hey, I was happy because he was happy.  He called me one morning as I was leaving the house for work to tell me  I HAD to stop at Weigels and get one of their stuffed biscuits.  So I did, it was pretty good, a lot lighter and less breadier than biscuits from the fast food joints. 

Several days later he said, "You have to try their stuffed Philly Cheese Steak Sandwich, talk about on time."  I told him I've never eaten a Philly Cheese Steak before and he thought I was joking but seriously, it never appealed to as a "must try".  I tried and I REALLY liked!

Since I haven't had a Philly Cheese Steak before, especially from Philly, please don't hop on me because it's not authentic, but do try it because baby, it totally rocks!

2 lbs. lean sirloin sliced very thin

Olive oil
McCormick's Montreal Grill Seasoning
Kosher salt and freshly ground black pepper
Butter
2 tablespoons all-purpose flour
1-1/2 to 2 cups beef broth
6 Hoagie rolls
Creamy Cheesy Sauce, recipe follows
8 ounces sliced mushrooms
1 medium sweet yellow onion, sliced into thin strips
2 Poblano peppers, de-seeded and sliced into thin strips.  Cut about the same length as the onion
Heat skillet over medium-high heat. Add 1 tablespoon of olive oil to skillet.

Place all of the steak slices in a large bowl.  Sprinkle with grill seasoning and drizzle with olive oil.  Toss the meat with your hands to evenly coast with olive oil and seasoning.  Once the skillet is heated cook steak slices about 45 seconds to 1 minute per side.  You will have to do this in batches, don't over crowd the skillet.  You just want to brown the meat.  Place the meat in another bowl and reserve.

Put the skillet back on the stove and add 2 tablespoons of olive oil and 1 tablespoon of butter.  Once the butter begins to foam, add the flour and stir constantly to cook off the flour for about five minutes.  Slowly add in the beef broth 1/2 cup at a time.  You want it a little bit thicker consistency than the broth, but not a real thick gravy.  Once you get the consistency you want, season with salt and pepper.  Add the reserved steak slices, along with all the juice that settle in the bottom of the bowl.  Move the steak slices around to get them covered with the gravy.  Cover, lower heat to simmer and toss them around about every 15 to 20 minutes until you're ready to assemble the sammiches.

In another skillet heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.  Once the butter has melted add in the mushrooms.  Cook the mushrooms for about 4 or 5 minutes and try not to move them around too much.  Add another tablespoon of butter and add the onions and toss them around a bit with the mushrooms and cook another 4 or 5 minutes just until the onions begin to caramelize on the edges.  At this point add 1 tablespoon of olive oil (if needed) and the Poblano peppers.  Continue cooking until the mushrooms are golden brown and the onions are caramelized.  Season with Kosher salt and freshly ground black pepper.

While you're working the veggies you can get the creamy cheesy sauce going.  I saw Rachel Ray make a similar sauce for mac-n-cheese and thought it would work for this too.
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk and 1 cup half-n-half, heated
1 cup grated or sliced provolone cheese
1/2 cup grated Asiago cheese
1 teaspoon kosher salt
1/2 teaspoon white pepper or freshly ground black pepper

Pour the mil and half-n-half in a heat safe cup and warm in the microwave.  Melt butter in a medium saucepan over medium heat. Vigorously stir or whisk in the flour and cook for 3 minutes. Slowly stir or whisk in the warm milk.  Cook, stirring constantly until thickened, about 5 minutes. Remove the saucepan from the heat and whisk in the cheeses until combined.  Season to taste with salt and pepper.

To assemble, place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.


So now I have one more thing to scratch off the bucket list.

Tropical New Orleans Bread Pudding with Rum Creme Anglaise

We finally went down to New Orleans the second week of November to move my mother to Knoxville to be closer to me.  That's all she wanted, time to spend with her only daughter and her only daughter to take care of her.  My mother has battled lung cancer more off than on over the last seven years. 

Two days after we moved her into her new condo, her shortness of breath was too much and I took her to the emergency room.  Long story short, she has spent most of her time in Knoxville in the hospital, mainly because her carbon dioxide level is high because she can't exhaust it due to her deteriorated lung condition. 

This is the reason for my absence over the holidays; I was devoting my time to my mother's care and well-being.  My mom is still hanging in there, her mind as sharp as ever and in her condo with hospice care.

So I'm trying for now, little by little to get back into a routine.  My wonderful husband and beautiful daughters have been a support and comfort system, way more than I ever could have imagined.  Thank goodness for family and thank goodness for my friends and for my blogging buddies and friends; you give me so much strength.

I pulled out this Emeril Lagasse recipe I have been wanting to try for so long and I finally made it.  A.J. who by the way is not a big fan of bread pudding, hurt himself on this dessert - he said it's the best rum sauce he's ever had.  So if you want a comforting down home dessert but also want to change things up a bit, go for it!  This is totally worth it!

6 slices white bread, cut into 1/2-inch cubes (about 4 cups)

1 stick butter, melted

4 large eggs

1/2 cup sugar

1 tablespoon dark rum (I used Myer's Rum)

1/2 teaspoon pure vanilla extract

1/4 teaspoon grated nutmeg

1/4 teaspoon salt

2 cups whole milk, scalded

2 cups sliced canned peaches in heavy syrup, drained, liquid reserved

1 cup chopped or crushed canned pineapple in heavy syrup, drained, liquid reserved

2 tablespoons butter, cut into 8 thin slices

1 recipe Rum Creme Anglaise, recipe follows

Preheat the oven to 350 degrees F.

Toss the bread cubes with the melted butter in a large bowl, spread on a large baking sheet, and bake until lightly browned, about 10 minutes. Transfer to a 9 x 9 or 8 x 10 inch ovenproof baking and set aside.

Beat the eggs in a large bowl. Add the sugar, rum, vanilla, nutmeg, and salt and whisk to combine. Slowly add the milk, whisking constantly. Add the syrup from both canned, drained fruits and whisk to combine.

Arrange the fruit over the toasted bread cubes. Pour the custard evenly over the mixture, dot with the sliced butter, and bake until the custard sets, about 35 minutes. Let rest for 15 minutes.

Spoon the pudding into bowls, ladle a couple of tablespoons of the rum sauce the pudding and serve.

Rum Creme Anglaise:

4 large egg yolks

2 tablespoons cornstarch

6 tablespoons sugar

2 teaspoons pure vanilla extract

2 cups milk, scalded

1/4 cup dark rum (recommended Myer's Rum)

Whisk together the egg yolks, cornstarch, sugar, and vanilla in a medium saucepan. Slowly whisk in the warm milk and cook, stirring constantly, over medium-low heat until the mixture thickens, 3 to 4 minutes. Strain through a fine mesh strainer into a medium bowl and stir in the rum. Serve room temperature or chilled.

  

Crawfish Pot Pie

Were you ever fed frozen pot pies?  I was, when I was a kid and I still get queasy at the thought them.  Once I peeled off the crust and stared down into the little foil pan, I couldn't decide if I going to hurl or if I already had.  So much for fond memories.  

So on my continuing quest to try and kick up the cuisine from back in the day, I wanted to cross this fear off my list and figured adding a little Cajun twist would make this pot pie a winner.

Chicken just wasn't doing it for me and I and thought crawfish would be sensational.  Sensational doesn't even begin to describe how good these were.  If you can't get crawfish tails, I think peeled shrimp would work just fine too.

To get this started, thaw out once sheet of puff pastry.  Once thawed, cut into 4 circles approximately 1/2 inch larger than the top of your oven-proof crock.  

Blanch 1/2 cup peeled and cubed carrots.  (Once water comes to a boil, add a liberal amount of kosher salt, boil for 2 minutes.  Remove from boiling water and place in an ice bath for 1 minute.  Remove to a bowl and set aside.)

Blanch 2 cups peeled and cubed potatoes. 

In a large high-sided pot, heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter.

Add 8 ounces of baby bella mushrooms (oyster mushrooms will work too).  Saute for about 5 to 7 minutes, until they just begin to turn golden brown on the edges.

Add 6 ounces of cubed ham (or tasso if you have it), and render for about 2 minutes.

Add 1/2 cup minced shallots and 1 cup of minced celery and saute for about 2 minutes.  Season with salt and pepper.

Add 1/4 cup of brandy and cook for 1 minute and allow most of the brandy to evaporate.  We're building some serious flavor!

Sprinkle with 2 tablespoons of flour, thoroughly mix with the ham and veggies.  Cook for 5 minutes, stirring constantly so the flour doesn't stick or burn on the bottom of the pot.

Add in 2 tablespoons minced garlic, 1 pound of crawfish tails and season with 1 tablespoon of Emeril's Essence (recipe below).  Stir to completely blend, allow to cook for 1 minute.

Stir in the reserved carrots and potatoes, sprinkle 1 more tablespoon of Essence, stir to combine.

Preheat the oven to 400 degrees F.

Stir in 2-1/2 cups of heavy cream.  Once the mixture comes to a low boil, lower the heat and simmer for 10 minutes.

Remove from heat and stir in 2 tablespoons of chopped parsley and 1 tablespoon of chopped scallions.

For easy clean-up cover a large baking sheet with foil then ladle this velvety mixture into 4 oven-proof crocks.

Place the pastry circle over the top oeach crock.  Whisk one egg in a small bowl and brush to top of each pastry circle.

Cut an "X" in the top of each pie to allow the steam to vent.  Place the pot pies in the preheated 400 degree oven and bake for 12 to 15 minutes, until the pastry if a beautiful golden brown.

Gorgeous!!! where have you been all my life???

Allow to set 5 minutes.  This will be the LONGEST 5 MINUTES OF YOU LIFE!

Are you feeling me?  Fear gone!

Emeril's Essence:

2 1/2 tablespoons paprika

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


Combine all ingredients thoroughly.

Pork Tenderloin with Roasted Garlic Drizzle

For some reason I've been in a roasted garlic mood.  I think I just love the way it makes my house smell.  Most people Febreeze themselves silly, I'm silly and roast garlic.  That's just how I'm rolling these days!

If you're looking for a fantastic and easy dish to serve during the holidays, this is the ticket!

First, roast 2 heads of garlic  You'll need two heads of garlic, some olive oil, salt and pepper.  After you remove the garlic from the oven, allow it to cool long enough so you can handle it comfortably.

Pre-heat the oven to 450 degrees F.

Pork Tenderloin:

1 boneless pork tenderloin

Kosher salt

Freshly ground black pepper

Season the tenderloin evenly on all sides with salt and pepper.  Place the tenderloin in a a medium size roasting pan and roast in a pre-heated 450 degree F oven until a meat thermometer reads 140 to 145 degrees, approximately 35 to 45 minutes. Remove the pan from the oven, cover with foil and allow to rest for about 15 minutes.


Roasted Garlic Drizzle:

1/4 cup chopped fresh flat leaf parsley

1/2 cup balsamic vinegar

3/4 cup extra virgin olive oil

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons water

Squeeze the roasted garlic cloves in a blender.  Add the parsley and balsamic vinegar and pulse until thoroughly combined. Drizzle the olive oil into the blender while it is running, then add the sugar, salt, pepper, and water and blend until blended.

Remove the foil and transfer the pork tenderloin to a serving platter and slice.  Drizzle some of  the garlic/balsamic drizzle over the pork and save some in a small bowl to pass around at the table for dipping.

Tip:  Garlic bread tastes divine dipped into the roasted garlic/balsamic drizzle.

Enjoy!

Double-Dare You Chocolate Cheese Cake

Cheesecake just isn't rich and fattening enough, it just needed chocolate and lots of it!  It's Christmas time, so the richer the better, right?  That's what I thought. Now go get your drawstring roomy pants, I'll wait and then we'll make this ridiculously fantastic, chocolaty, chocolate cheesecake.

Look at it like this, this decadent dessert requires a few steps, so I'm thinking maybe, just maybe a few calories are burned in the process which negate the calories you may intake while munching.  Plus the smile and the eye rolling are good for burning a few calories too.  Just sayin'....

This recipe supposedly made one 9-inch cheesecake, but it actually made more.  Instead of using my 9-inch springform pan, I used my 6-inch and 8-inch springform pans and gave one to a neighbor who looked like she needed a lot of chocolate happiness.

Crust:
Non-stick cooking spray

1 pack chocolate wafer cookies (regular Oreos)

2 tablespoons sugar

1 teaspoon table salt

1 stick butter, melted

Preheat the oven to 350 degrees F.

Spray a 9-inch-diameter (or one 8-inch and one 6-inch) springform pan with cooking spray.

Grind the cookies in the food processor until finely ground, then pulse in the sugar and salt. Pour in the melted butter and pulse until completely blended.  It will look like wet coffee grounds. Press the mixture evenly on the bottom of the prepared pan. Do not press the crust up the sides of the pan.

Bake at 350 degrees for 7 to 10 minutes to set the crust. Set aside and allow it to cool.

Filling:

8 ounces bittersweet chocolate, chopped

4 ounces of German chocolate, chopped

1-1/2 cups sugar

1/3 cup cocoa powder

4 (8-ounce) packages of room temperature cream cheese

2 teaspoons espresso powder (1/2 tablespoon prepared coffee, cooled)

4 eggs

Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every 45 seconds until the chocolate is completely melted. Set aside to cool slightly.

In another bowl, sift the sugar and cocoa powder together.

In a stand mixer, beat the cream cheese until light and fluffy, about 3 minutes.  Lower the speed to lowest setting and carefully add the sugar/cocoa powder mixture. Add the espresso powder and beat over medium speed until fully incorporated.  Scrap down the sides and the bottom of the mixing bowl as necessary.  Now add the eggs, one at a time.  Remove the bowl from the mixer and fold in the melted chocolate until completely incorporated.

Pour the filling over cooled crust, spread with a spatula to evenly distribute.  Tape the sides of the pan or tap it on the counter to make sure there are no air bubbles.

Bake on the center rack for approximately 70 minutes, rotating at 35 minutes, to just set the center.  The center will jiggle a little bit. 

Allow pan to cool on a rack for about 10 minutes, then run a butter knife around the side of the cheesecake but DO NOT remove the springform from the pan.

Allow cheese cake to cool for about an hour, then cover it with plastic wrap and place it in the refrigerator to chill overnight.

Icing:

3/4 cup heavy cream

4 ounces bittersweet chocolate, chopped

2 ounces semi sweet chocolate, chopped

2 ounces milk chocolate, chopped

2 teaspoons honey

1 tablespoon prepared coffee

Ina medium saucepan over low heat, stir the heavy cream, chopped chocolate, honey and coffee until chocolate is melted and mixture is smooth. Remove from heat and allow to cool slightly.

Ladle the icing over the cheesecake working from the center, out to about 1/2-inch of the edge of the cake.  The icing will fill and cracks.  Place back in the refrigerator for about an hour to set the icing.

Transfer to a serving platter and release springform pan. Garnish with pecans or peppermints, serve cold or at room temperature.

Now aren't you glad I made you change into the comfy loose fitting pants?

Grilled Shrimp Cocktail

My two brothers and I took off the week before Thanksgiving to finish getting my mom packed and moved up here close to me.  I have found an adorable little three bedroom condo and she and I were very excited, shopping and making plans to decorate. 

Two days after we moved her into her new crib, I stopped by to pick her up to take her to our house for a steak dinner and to watch the LSU anialate another team. 

Instead I wound up taking her to the Emergency room and two weeks later, she's still in the hospital, but (fingers crossed) close to getting released. 

Hoping that my mom will be home for Christmas, I'm trying out some new appetizers for Christmas.  She loves shrimp so I thought grilling the shrimp would be a huge hit instead of boiling them for this version of a shrimp cocktail.   

Grilled Shrimp Cocktail couldn't be easier, quicker or tastier!  When the presents are being handed out, the last place I want to be is in the kitchen!  I want to be in the the middle of the paper and ribbon flying about the premises in shameless, give me, give me fashion!

The day or night before make the cocktail sauce, it takes about 7 minutes:

1-1/4 cups low-fat, plain Greek yogurt

 (If using plain regular yogurt, line a mesh strainer with a paper towel. Place the strainer over an         appropriate size bowl.  Spoon the yogurt into the lined strainer and allow to drain for about 30 minutes).

2 tablespoons mayonnaise

2 tablespoons Creole or spicy brow grain deli mustard

1-1/2 tablespoons real maple syrup

1 teaspoon curry powder

1/4 cup freshly chopped basil leaves

Mix the above ingredients in a small bowl, season with salt and pepper to taste. 

Heat your indoor grill pan to medium high and coat with 2 tablespoons of olive oil or alternately, heat your outdoor grill to medium high.

Peel 1 pound of jumbo shrimp (or the largest shrimp you can find), leaving the last section of shell near the tail and the tail in tact.  De-vein the shrimp.

Place the shrimp in a large bowl and drizzle with extra virgin olive oil.  Season with Kosher salt and black pepper.  Sprinkle with 1 tablespoon of herbes de Provence.  Toss the shrimp with your hands to evenly coat with the oil and seasonings.  Place shrimp on grill and cook approximately two minutes per side.

So you tell me chips and salsa or Grilled Shrimp Cocktail...that's what I thought