Skip to main content

Featured

Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
Post a Comment
Read More...

Chicken Cordon Bleu with Armenian Rice with Noodles and Yogurt

Chicken Cordon Bleu and Armenian Rice? You're right, it doesn't make sense but that's what I felt like making at the time so here it is!


Chicken Cordon Bleu with Armenian Rice with Noodles and Yogurt
Makes 3 servings

Ingredients
For Chicken Cordon Bleu
  • 3 chicken breast halves, butterflied and pounded
  • 3 slices deli ham or turkey
  • 3 slices Emmental cheese
  • 1 egg, beaten
  • 1/2 cup Italian seasoned bread crumbs
  • 1 tablespoon each olive oil and butter
  • 1 cup mushrooms, sliced
  • 1 cup milk
  • salt
  • pepper
 For Yogurt
  • 1 cup Balkan style yogurt
  • 1/2 cup grated cucumber
  • 2 cloves garlic, chopped
  • 1/2 teaspoon each dry mint & dill
For Armenian Style Rice with Noodles
  • 1/2 cup broken spaghetti pieces
  • 3 tablespoons butter
  • 1 cup basmati rice
  • 1 small chicken bouillon cube
  • 3 cups chicken broth
  • Pinch of saffron threads, crushed
  • salt
  • pepper
Directions
  1. Preheat oven to 375F.
  2. Butterfly the chicken breast halves by slicing through the centre but not all the way through. Pound the chicken pieces between pieces of plastic wrap until they're flat.
  3. Place  the ham and cheese on top of the pounded chicken and roll it up.
  4. Dip each roll in the egg then coat with breadcrumbs.
  5. Heat the olive oil and butter over medium high in a skillet that is ovenproof, then add chicken. Cook until one side is brown then flip. Try to brown all sides. The chicken doesn't need to be cooked through at this point, just browned. 
  6. Place the pan in the oven at 375F about 20 minutes or until chicken is cooked through.
  7. Remove the pan from the oven (carefully with an oven mitt, the handle will be hot). Set chicken on a platter and cover with foil.
  8. Put the pan back on the stove over medium high heat and add the mushrooms. Saute until they start to brown.
  9. Add milk, salt and pepper to taste. Simmer on medium until the sauce reduces and thickens. Pour over chicken before serving.
  10. For the Yogurt, simply mix all ingredients store in the refrigerator until ready to use.
  11. For the rice, heat a nonstick pot over medium heat and fry the uncooked spaghetti pieces in butter just until they start to brown.
  12. Add the rice and give it a good stir.
  13. Add the other ingredients, bring to a boil and cover. Reduce to medium low and simmer about 20 minutes until the liquid has reduced and rice is tender.
Email Post

Comments

Post a Comment

Popular Posts