I Love Chicken Cordon Bleu and this is one of the best from BigOven.com.  I’ve made it several times and it always is delicious.  Looks as great as it tastes.

I wish I could take credit for the recipe but not. I do love it!!  It was submitted by Ellie36.  Over 8,000 people have said they want to make it and over 11,000 have it in their BigOven favorites.

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I have made it several times and when I made it and took a photo, it looked like this:

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If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

Made this again last night and it wasn’t as good as the first time it was made. Sometimes a dish doesn’t turn out the same the second time around and I always wonder why? On thinking about what was different several thoughts come to mind?

I didn’t use a measure spoon and just guessed on the amounts or sprinkled from the spice jar. Won’t do that again! The dish may have had too much brown sugar or too much soy the second time around. Again, because I was playing like I was super chef instead of following the recipe it just didn’t have the light delightful flavor I so enjoyed the first time.

If you desire a more rich sauce and if that is what you’re wanting to achieve then go ahead and go with 1/3 cup of brown sugar and a little more soy. The chicken and sauce was still good, but was a bit overwhelming for me. It also competed with the oriental rice and gave conflicting tastes. Next time I would measure.. measure away and oh… also go with white or brown rice to not lose the flavor of the sauce against the rice.

Many of you love the traditional English Beer Battered Fish n Chips but it’s just too much breading for my taste. I know, I don’t want to offend those English cooks out there but sorry… I want to taste the fish more than the breading. A light coating for breading cooked up crunchy is more to my liking. In this recipe I used regular Italian spiced bread crumbs and a light coating of unbleached all purpose flour. Since I just learned about Panko Japanese style bread crumbs, maybe I’ll experiment with that this time. This recipe is so simple and I do love fish n chips. Bite by bite, squirt a little lemon on a piece of the fish, add some tarter sauce to my fork and then pick up the bite and pop it into my mouth. Can’t wait until this evening to cook it up!

This recipe was inspired by one of my favorite Big Oven contributors, Sgrishka’s Chicken Milanese.  Fish fillets can be boring sometimes and I wanted to add a little flavor and variety to a typical fish dinner.

Ingredients

2 Salmon fillets 2  medium Eggs
Salt and pepper to taste 1  cup Dry bread crumbs Italian spiced
1  cup All purpose flour; for dredging 1  tablespoon Extra virgin olive oil

Preparation

Spread flour on paper towel or plate. Beat eggs with 1 tablespoon oil in second shallow dish to form a layer for dredging. Spread Italian bread crumbs on paper towel or shallow dish for the last dredging.

Prepare salmon fillets by patting dry any moisture that may be present.  Season each fillet on both sides with salt and pepper.   Bread fillets one a time. Dredge in flour, coating both sides and shaking off the excess. If fillets are firm enough use tongs to dip both sides in egg mixture, letting excess drip back into baking dish to ensure very thin coating.  If fillets are not firm enough you may need to hand dip each dredge.  Dip both sides of fillets in bread crumbs to form the final coating. Place on wire rack set over baking sheet, allow coating to dry for about 5 minutes. If preparing ahead, then refridgerate until ready to cook; around 1 hour max.

Preheat  large nonstick saute pans over high heat, add 2-3 tablespoons olive oil to form an even layer of oil on bottom of pan. Heat until a sprinkle of water sizzles  in pan. Place fillets in pan allowing enough room to form only one layer.  Cook 2-3 minutes until golden brown and crisp.. Flip over and reduce heat to medium.  Cook an addititonal 2-3 minutes until golden brown and fish appears slightly flaky. Drain on rack set over a baking sheet.  Warm plats in microwave for 3-4 minutes and then plate fish on warm plates.  Serve with lemon and tarter if desired.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.

Here is a delightful Sweet n Spicy Oriental dish in a rich sauce that can be served along with white or brown.  This is an recipe that is similar to Bourbon Chicken or Orange Chicken that is lightly breaded with a rich thick sauce.

1 large boneless chicken breasts; cut into bite size pieces
1/2  cup Unbleached flour
1/4 cup Bread crumbs; Panko Japanese Style
2 tablespoons Vegetable oil

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SAUCE
1/2 cup water
1 clove Fresh garlic, peeled and minced
1/2 teaspoon Red pepper flakes; or more to taste
1/4 teaspoon Ginger; ground
1/4 cup Brown sugar
2 tablespoons Ketchup
1 tablespoon White wine vinegar
1/3 cup Dark soy sauce
2 tablespoons Corn starch; or more for desired thickness

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Preparation

Cut large chicken breast into 1/2 as though  were going to butterfly.  Especially if they are thick in size.  If not you will not need to cut in half.  Then cut into bite size pieces.

Place flour and Panko in medium size bowl large enough to hold chicken, Panko and flour.  Add pieces of chicken and using two forks flip slowly until all pieces are dredged in a light coating of flour and Panko Bread Crumbs.  Let rest while you prepare the skillet and heat the oil to a hot temperature.

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In a large non-stick skillet, add vegetable oil.  Allow oil to come to a medium high temperature that is hot enough for a drop of water to sizzle the oil.  Using kitchen tongs, add the chicken bits one piece at a time allowing room to turn the chicken.

Meanwhile, heat oven to 300 degrees so that you can place the chicken in the oven to continue cooking while you later prepare the sauce.

Let the chicken pieces cook 3-5 minutes per side or until the first side is lightly browned.  Turn over and brown second side another 3-5 minutes.  As pieces brown, remove from oil and place in 12x8x2 (or larger) clay or non-stick baking dish.  Add additional pieces to the skillet as room allows and continue to brown as before.  After the last chicken is browned, remove from skillet and place remaining pieces one layer deep in the baking dish.  Place baking dish in oven while sauce is prepared and until it has simmered at least 10 minutes.

SAUCE:

Using a paper towel, remove excess oil from the skillet.  Mix together all sauce ingredients except corn starch in the skillet and bring to a boil.  Turn down and simmer for 10 minutes stirring occasionally.  Add corn starch a little at a time until the sauce begins to thicken.

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Make sure sauce has thickened before adding the first chicken.  Add chicken pieces to sauce and stir gently to coat.  Continue cooking for an additional 10 minutes at a slow simmer.  Add more corn starch if necessary to ensure sauce coats chicken and is of a gravy like nature.

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May 2013: More delicate version that I preferred.
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October 2013: Had more soy sauce or brown sugar. Too robust for oriental fried rice.

 

Serve along side or over white rice or brown rice.

For the love of Lamb this is one of the best ways to introduce someone to a Lamb dish. I served this lamb for a Holiday Dinner party; doubled the recipe and it was perfect for 8 people.

Some of my best friends, Scott & Pam, Barry & Gina along with my hubby Gus, of course, enjoyed and savored the meal.  Scott made his famous Port Mushroom Gravy Sauce that complimented the lamb wonderfully.  I’ve tried to get the recipe from him but he only has it in his head and says it always turn out different each time.  The dinner was also served with roasted potatoes along with sauteed fresh green beans with almond slivers.

If serving for 4 people, just stay with the recipe as is. There should be 4 individual chops per person.

Ingredients

2 racks of lamb; about 3 lb. total, Frenched 2  Tbs. Parsley chopped
1  teaspoon Kosher Salt; plus to taste 1  Tbs. fresh thyme chopped
1/2 teaspoon Fresh Ground Pepper; ground pepper 2  Tbs. Dijon mustard Optional
1  cup Croutons; garlic & olive oil seasoned , crushed

Preparation

Place a roasting rack in a large roasting pan and set the lamb racks on top. Let stand at room temperature for 1 hour.

Preheat an oven to 400 degrees F.

1.  Using a sharp paring knife, remove as much of the coating from the individual bones so that they do not discolor during cooking.  This step is not necessary for the ultimate taste, but only for the ultimate look of the lamb.

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2.  Remove as much excess fat as your desire. I cut off all the fat that I can because I think it helps to keep the lamb final flavor a little more on the milder side and less greasy. Make sure to remove as much fat as possible to take the edge off the taste of the lamb.

3.  Season the lamb generously with salt and pepper. If the time of year permits or if you have an indoor grill, sear lamb over high heat to add heat scoring and to seal the juices in the meat.

4.  Place the racks, fat side up, on a roasting rack, with the bones facing outward and the loins towards the center of the pan.  See the pictures for clarification.  Cover the lamb bones with foil to keep them from browning to much.  If you like dijon mustard, then you can evenly spread 1 Tbs. Dijon mustard over each lamb loin prior to adding the crouton crumbs.

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5.  In a small bowl, stir together the crushed croutons, parsley, thyme, the 1 tsp. salt and the 1/2 tsp. pepper. Spread the mixture evenly over the loins of each rack, pressing gently to form a loose crust.  (I use Fresh Gourmet Roasted Garlic Croutons — one of my favorites and there is enough garlic and olive oil in the crumbs at the bottom of the bag to do 1/2 a recipe.  If I don’t have these croutons on hand then I would substitute plain croutons or a coarse bread crumb then add 2 minced garlic cloves and 3 tablespoons olive oil to the crouton mixture.)

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6.  Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125 Degrees F for rare, 35 to 40 minutes.  They will continue to cook a little more as they rest.  (When planning for a dinner party, place lamb in oven as the last guest arrives to ensure that it doesn”t over cook.

7.  Transfer the lamb racks to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes. Cut the racks into chops, transfer to individual plates.   Serve immediately.

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Cuisine:French    Main Ingredient: Lamb