lemon breasted chicken

Easy: ****
Tasty: ****1/2

John's mom forwarded this email recipe to us. If you follow the recipe excactly, you will end up with a very moist, tender and voluptuous chicken.

Lemon Breasted Chicken

1 whole chicken (weight is dependent on how many servings are required)
2 large lemons, cut into halves
2 cloves of garlic
2 sprigs of rosemary
2 sprigs of thyme
salt and pepper to taste
butter
olive oil

Brush oil over the skin of the chicken until it is completely coated. Season skin with salt & pepper.

Gently separate the skin from the breast meat; slide lemon halves under the skin with the peel side up.

Mince one clove of garlic and mix with 1 sprig each of chopped rosemary & thyme. Rub herb mixture over skin.

Coarsly chop remaining garlic. Slice lemon half (you will have 1/2 left over). Insert into chicken cavity garlic, lemon slices, and remaining sprigs of rosemary & thyme.

**Optional** Let dressed bird sit in refrigerator for up to 3 hours to allow flavors to infuse.

Heat oven to 350° degrees

Roast chicken for 30-45 minutes covered. Remove cover and continue to roast until juices run clear, basting every 15-20 minutes with melted butter.

Let sit 10-15 minutes before serving.

Serve to adult diners only!

chicken cordon bleu

Easy: ***
Tasty: ****1/2

The hardest part of preparing this meal was the actual rolling of the thing, but the rest is so easy that it's worth it. I served it with mushroom gravy, parslied rice pilaf, and sweet peas with bacon. It makes me hungry just thinking about it!

Timewise, this one takes a bit. I took me about 45 minutes - 20 or so minutes to prepare the chicken, and 20 or so preparing everything else while the chicken is cooking.

Also, I've posted this recipe with 4 chicken breasts, but it's easy to adjust it up or down - just remember that for each chicken breast, you will need 2 slices of ham and 4 slices of cheese.

Chicken Cordon Bleu with Mushroom Gravy, Bacon Peas, and Parslied Rice Pilaf

Chicken Cordon Bleu
4 skinless and boneless chicken breasts
8 thin slices Prosciutto or other smoked ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme, removed from stems
1/4 cup flour
1 cup unseasoned bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water
Kosher salt and freshly ground black pepper

Mushroom Gravy
1 small-medium onion, diced
1 package sliced mushrooms, gourmet mix if available
a pinch or so of flour
white wine (optional)
half & half or cream
salt & pepper


Preheat oven to 350°F. One at a time, place chicken breasts between 2 pieces of plastic wrap and pound with the flat side of a meat mallet until 1/4-inch thick. Take care not to pound too hard because the meat may tear or create holes; it also helps to get the mallet head wet so it slides a bit when it hits the plastic. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leave a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Use toothpicks to hold in place.

Set three flat dishes in a row. In one, put flour seasoned with salt and pepper; in another, mix the breadcrumbs with thyme, kosher salt, pepper, and oil (the oil will help the crust brown); and in the last one, beat together the eggs and water until fluid. Lightly dust the chicken with flour, then dip in the egg mixture, then gently coat in the bread crumbs. Carefully transfer the rolls to a glass baking dish and bake for 20 minutes until browned and cooked through.

As soon as you put the chicken in the oven, begin the rice. This will ensure that they will be finished around the same time. (I used Rice-a-Roni rice pilaf because it was on sale, but any rice pilaf will do.) Once the rice is simmering, cook 3 strips of bacon in a frying pan. Remove the bacon to a plate lined with paper towels, and make the gravy in that pan, using the bacon grease. If you choose not to use bacon in your meal, use olive oil instead.

For the gravy, saute the diced onion over medium/medium-high until it starts to brown but be careful not to burn any! Run a knife through the mushrooms to break up any large pieces and add to the pan. Turn a few times to coat with oil, then saute until mushrooms are soft and starting to brown. Add a generous pinch of flour and turn/stir until you can't see any dry flour. Add enough wine to coat the bottom of the pan, and while it is cooking, scrape any bits from the bottom. Pour in about 1/2 to 1 cup of the cream. Stir for 30 or so seconds, but before it bubbles, remove from heat. Sauce will thicken while standing.

Meanwhile, prepare frozen sweet peas according to package directions. Once they are cooked, crumble in the bacon and stir.

Finely chop a handfull of fresh parsley; sprinkle over the finished rice and fluff with a fork.


(adapted from The Food Network)

meatloaf with mushroom gravy

Easy: ****
Tasty: ****

Here's a little secret for you: I hate meatloaf. Really, I hate it. As a rule, the only way I would ever eat it without complaint was cold, sliced, between two pieces of bread with a generous dab of mustard. I hate it enough that family jokes have been made about it! But there are two exceptions to this rule. One was a soul-food meatloaf made by my friend Jolie's (now deceased) grandmother, served with southern mashed potatoes and turnip greens. The other exception is the following recipe. Hope you like it as much as I do!

Meatloaf with Mushroom Gravy

1 1/2 to 2 pounds combined weight ground beef, pork and veal
1 small onion, chopped
4 sprigs fresh sage, finely chopped
1 egg, lightly beaten
2 handfuls breadcrumbs
1 tablespoon Worcestershire sauce
1 rounded tablespoon Dijon mustard
Salt and pepper

2 tablespoons extra-virgin olive oil
1 pint sliced baby portobello mushrooms
1 rounded tablespoon all-purpose flour
1 shot Scotch or dry sherry or white wine, optional
1 cup beef stock
1/4 cup half-and-half or cream

Heat oven to 350°. Place meat in a large mixing bowl. Add onion, sage, egg, breadcrumbs, Worcestershire, mustard, salt and pepper; mix to combine (with your hands). Shape into a loaf and place in a baking dish. Bake for 1 hour to 1 hour 15 minutes, or until top is very browned.

When the meatloaf has been cooking for about 40 minutes, begin the mushroom gravy. Preheat 2 tablespoons extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and toss a few times to coat with oil. Cover the skillet with alluminum foil and nest a smaller frying pan on top of that to smother the mushrooms. Cook until deep brown and tender, about 7 to 10 minutes. Add flour and cook a minute longer. Add in a shot of Scotch, sherry, or wine if you choose, then whisk in the beef stock. Stir in half-and-half or cream, making sure to scrape up any bits that are stuck to the pan, and bring to a bubble. Season the mushroom gravy with salt and pepper, to taste. Remove from heat and allow gravy to thicken.


Serve with mashed potatoes and a green vegetable.

ENJOY!


(adapted from Rachel Ray)