CHICKEN CORDON BLEU PASTA

CHICKEN CORDON BLEU PASTA

INGREDIENTS
10-12 oz. penne or ziti pasta
2 cups heavy cream
1 (8 oz) block cream cheese
½ tsp. onion powder, more or less to taste
½ tsp. garlic salt, more or less to taste
1½ cup shredded swiss cheese, separated
2 chicken breasts, cooked and cut into strips
¾ cup bacon, cooked and chopped
¾ cup diced ham
bread crumbs

INSTRUCTIONS
Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.
In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with ½ cup cheese and bread crumbs.
Bake at 350 degrees F for 15 minutes or until heated through.

Rosie's Chicken Parmigiana

ROSIE'S CHICKEN PARMIGIANA

1 LARGE JAR MARINARA SAUCE *
4 BONELESS SKINLESS CHICKEN BREASTS - HALVED **
2/3 CUP SHREDDED MOZZARELLA CHEESE - Really good w/regular or fresh Mozzarella***
1 TBS. SHREDDED PARMESAN CHEESE
1/4 CUP ITALIAN STYLE BREAD CRUMBS
2 TBS. OLIVE OIL

1.    HEAT OVEN TO 350.  POUR MARINARA SAUCE EVENLY IN BOTTOM OF AN UNGREASED 12 X 8 INCH BAKING DISH.  PLACE CHICKEN BREAST OVER SAUCE.

2.    IN SMALL BOWL, COMBINE CHEESES (***NOTE:if using fresh mozzarella you may shred and add to this mixture or do not shred nor add to this mixture but instead lay slices on top and return to oven for a few minutes to melt after chicken is cooked), BREAD CRUMBS AND EVOO.  MIX WELL.  SPRINKLE EVENLY OVER CHICKEN.

3.     BAKE AT 350 FOR 30 TO 35 MINUTES OR UNTIL CHICKEN IS FORK TENDER AND THE JUICES RUN CLEAR.

* My two favorites are: 1) Rao's Homemade Marinara Sauce and 2) San Marzano Tomato Basil Sauce
** I like to pound them, too.

SERVE WITH PASTA.  ADD SALAD AND BREAD AND VOILA!  BON APPETIT!!!

Recipe courtesy of Lois Leonhardt Hearn

Slow-baked Atlantic Salmon

SLOW-BAKED AT­LANTIC SALMON

The Boston Globe

May 19, 2013

SERVES 4

This is the absolute best way to cook salmon. It’s a technique that Chef Aniceto Sousa of our Central Square location taught me after his years at a four-star French restaurant.

4 tablespoons extravirgin olive oil 1½ pounds salmon fillet with skin intact, cut into 4 equal pieces 1 teaspoon kosher salt ½ teaspoon pepper ½ lemon

With a rack in the middle position, preheat the oven to 300 degrees. Smear a baking sheet with 1 to 2 teaspoons of oil and place the salmon, skin side down, on the baking sheet. Drizzle about half of the remaining oil over the salmon and sprinkle evenly with the salt and pepper. Bake for 12 to 15 minutes, or until the fish turns opaque and feels firm when you press the thickest part. The baking time will depend on the thickness of the fillet. Keep in mind that even after the fish comes out of the oven, it will continue to cook because of carry-over cooking (retained heat).

Remove the salmon from the oven and baste it with the remaining oil. Squeeze the lemon half over the salmon pieces and let the fish rest on the baking sheet for 5 to 8 minutes before serving.

© 2012 The New York Times Company

Marie Leonhardt's Hot Fudge Sauce and Hot Butterscotch Sauce

GRAM'S HOT FUDGE SAUCE
1/2 cup butter
1/2 cup cocoa powder
1 cup medium cream
3 squares unsweetened chocolate
1 1/2 cups granulated sugar
dash of salt
1 teaspoon vanilla
1.   Melt butter and chocolate.  Add sugar, cocoa powder and salt and mix until smooth.
2.   Add cream and slowly bring just to a bowl, stirring constantly.
3.   Remove from heat immediately and stir in vanilla.


GRAM'S HOT BUTTERSCOTCH SAUCE
1 cup brown sugar
2 Tablespoons corn syrup
4 Tablespoons cream
3 Tablespoons butter
Combine all ingredients in a saucepan and bring to a boil for 1 1/2 minutes. Remove from heat and serve or refrigerate.

Holly's Jordon Marsh Blueberry Muffins or Cake

Ingredients

1/2 cup butter                        2 cups flour
1 cup sugar                           2 tsp. baking powder
2 eggs                                  1/2 tsp. salt
1/2 cup milk                          2 cups blueberries (fresh or frozen)
1 tsp. vanilla                          2 tsp. sugar for top

Cream butter.  Add sugar.  Beat until fluffy.  Add eggs, one at a time.
Mix until blended.  Add mixed dry ingredients alternately with milk and vanilla.
Fold in floured blueberries.  Grease muffin tins (or use papers).  Fill 3/4 full.
Sprinkle with sugar or cinnamon sugar.

BAKE: 375         TIME: 25-30 minutes ('til toothpick comes out clean)

For Cake:  Grease pan and Bake at about 365 for about 40 minutes or 'til toothpick comes out clean.

Chicken Marsala

Ingredients

1/4 cup od all-purpose flour for coating
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried oregano
4 skinless boneless chicken breasts
Pounded 1/4 inch thick
4 tbsp butter
4 tbsp olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Directions:

In a gallon size ziplock bag mix together the flour, salt pepper and
oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in olive oil over medium heat. Place
chicken in the pan and lightly brown. Turn over chicken pieces and add
mushrooms.Add garlic. Pour in wine and sherry. Cover skillet; simmer chicken 10
minutes, turning once, until no longer pink and juices run clear.

From all recipes.com. Chicken Marsala Submitted by:Lisa

Kerri's sesame garlic green beans

Prep: ZERO Total Cook Time: 15 minutes Serves: Not nearly enough 1 bag of ready to steam green beans 2 tsp olive oil 2 tsp minced garlic 1 TBL sesame oil 1-2 TBL soy sauce salt and pepper Steam green beans until bright green. Heat oil in saute pan, add garlic and cook 1 minute. Add grean beans to saute pan. Add sesame oil and toss to combine. Cook 5-8 minutes. Add soy sauce and toss to coat. Cook for an additional 5 minutes until soft, but still crisp.