Sunday, February 28, 2010

Chicken Cordon Bleu Caserole

Preheat oven to 400 degrees

3 chicken breasts
1 onion
2 cloves garlic
olive oil
2/3C white wine
salt and pepper
1 pkg (5-8oz) prosciutto
3C cooked rice - I used Jasmine
14oz chicken broth
2T butter
1/4C flour
1/4C sour cream
1/4C milk
2T parsley, chopped
1C Swiss cheese, grated
2-3T blue cheese crumbles

1. Chop and saute onion and garlic in olive oil until onions are translucent. Chop and saute chicken breasts in same pan, adding white wine, salt and pepper.

2. While the chicken is cooking, chop prosciutto and place on wax paper. Microwave for 5 minutes, until slightly crisp.

3. When chicken is done, place in a large mixing bowl with rice and prosciutto.

4. Using same saute pan, bring chicken broth and butter to boil. Very slowly add flour while whisking. Continue to whisk until smooth. {This sauce is called a roux.}

5. Add roux to the chicken/rice mixture and stir well. Add sour cream, milk, parsley and cheeses.

6. Bake at 400 for 25-20 minutes, until bubbling.

Friday, February 19, 2010

Mama B's Beef Stew

1 large roast
1 large onion, diced
2 lbs baby red potatoes, quartered
1lb carrots, sliced
1/2 bottle red wine - I used a Cabernet
1T Worcestershire sauce
1/4C soy sauce
4 cloves garlic, minced
salt and pepper to taste
4C beef stock
corn starch, for thickening

1. Place roast, liquids, veggies, salt and pepper in your crock pot. Set it on low heat to cook for 6-8hours, or high heat to cook for 4-5 hours.

2. When roast is done, it will fall apart. Separate meat and veggies from cooking liquids. Place cooking liquids and beef stock in a stock pot and heat to boiling. Remove about 1C of liquid and add corn starch, about 3T. Mix well so there are no lumps, and add back to liquids, stirring well to combine. Add meat and veggies when liquid is at your desired consistency.

3. Cook over med heat to heat through.

I served this with popovers with cinnamon honey butter. Heavenly.