Tag Archives: paprika

My nemesis – the hard boiled egg white chocolate chip craisin cookies

Who would ever think that they would be taken down a few pegs by a hard boiled egg?

My eggs are not pretty so I thought I would share a picture of one of my Orchids

My eggs are not pretty so I thought I would share a picture of one of my Orchids

If I were ever on Iron Chef or Chopped and the secret ingredient was an egg that you had to have at least one be hardboiled in some form or fashion per dish. I would be chopped first round and it would be the biggest Iron Chef upset bar none. It’s not that I can’t cook them so they come out perfect which I can; they come out yellow, no brown rings (overcooked) or still semi raw but they are golden yellow as they should be. I for some strange bizarre reason cannot peel the damn things without making a complete and utter mess of the kitchen, the sink and worst of all the poor little egg. I have tried adding vinegar, salt separately and together.  I have tried peeling the cold, warm, hot. under water without water and even with a spoon.  Nothing works for me.

I have seen many deviled eggs in my days, not a huge fan of eating them but when I see them at parties and cookouts; trust me I look to see if the whites are a beaten up as mine when I am done with them. I have a couple of theories on this. Either everyone else has mastered the process and I am destined to never be included in that crowd OR they make twice as many as they need and only show off the pretty ones. Earlier this week I made 5 hardboiled eggs; my guys love deviled eggs which is the only reason I keep making them. I only had two that were worthy of going out in public, thankfully the guys just throw them in their mouths and don’t bat an eye at them. One was SO pathetic that there was no way that it could even be turned into a devil, that one I ended up cutting up and threw it on my salad that I made for my lunch.  I usually post a picture or two but I am embarrassed to show off my ineptitude with hardboild eggs.

My deviled eggs are traditional – a little bit of white vinegar, some dry mustard and some mayo, a little salt and white pepper Mix well and I put that into a zip loc bagie, clip a corner and fill the eggs.  Sprinkle a little paprika et voila.

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Since I didn’t take pictures of the eggs I thought I would share something that I know is yummy and looks good to boot.

1 Cup softened unsalted butter (not melted)

1 Cup packed brown sugar

1/2 Cup Sugar

Cream the above –  Beat in

2 Eggs

1 tsp Vanilla

Combine the below

1 1/2 Cup Flour

1 Tsp Baking Powder

1/4 tsp Salt

Stir in

3 Cups old fashioned oats

Add a bag of white chocolate

and a 10 oz bag of craisins

either spray a sheet pan or cookie sheet or use a silpat – drop by spoonfuls onto sheet and bake at 350′ for 10-12 minutes – do not over cook, let set on the sheet for a minute or two ENJOY!

Chicken Cordon Bleu

A few months ago my son requested chicken cordon bleu.  I have mentioned that sometimes I get myself in trouble when I ask what the fam wants for meals.  However I have made it a few times now; and it is not hard at all.  Last week while at work; I was cleaning out some old emails and came across the recipe ( I sent it to a friend and told her to try it).  While at lunch I picked up a few of the things that I knew I didn’t have on hand and I made it for dinner that night. My mother has been staying with us for a few weeks now, she kind of chuckled when I told her what I was making; apparently not everyone whips up such a dish on a school night.  It was awesome; the white wine sauce is just insanely delicious though I did make it slightly less fattening than the recipe called for that I found online, you wouldn’t know it from how quickly the plates were cleared though.

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I almost always have boneless skinless chicken breast in the freezer, but it being a weeknight I bought thin cut breast at the store.  Sometimes I don’t want to deal with defrosting meat quickly.  I also rarely have Swiss cheese on hand so I grabbed some of that as well.  Everything else I had on hand.

6 skinless, boneless chicken breast halves

6 slices of Swiss cheese

6 slices of Ham

3 TBS flour

1 Tsp Paprika

3 Tbs butter (it wanted only butter; but that is a little too much love)

3 Tbs Olive Oil

¾ Cup white wine

1 Tbs chicken base (or 1 tsp chicken bouillon/granules)

1 Tbs corn starch

1 Cup milk (I used 1%)

If you need to make sure to pound the breast so they are not too thick (you need to be able to roll them) place a piece of ham and cheese on each breast, they should not overhang the breast.  Fold the chicken over the filling and secure with a toothpick or two (I used skewers that I clipped shorter but still longer than a regular toothpick) Mix the flour and paprika in a pie plate or similar, coat the chicken and put aside until all pieces are coated.

Heat butter and oil in a large skillet over medium-high heat; cook the chicken until browned on all sides; add the wine and chicken base, reduce heat to low, cover, and simmer for 30 minutes or so until the chicken is done.

Remove the toothpicks; transfer the chicken to a platter.  Mix the cornstarch with the milk in a small bowl (I used my 2 cup measuring cup), whisk slowly into the skillet. Cook, stirring until thickened, pour the liquid gold over the chicken and serve.

I loved the sauce so much I have actually used it on pork chops – it works try it!!!  If you are looking for something a little special to make for dinner – give this a try you will look like a rock star with minimal effort!