Chicken Cordon Bleu Skillet

INGREDIENTS

• 1 lb. penne
• 4 tbsp. unsalted butter
• 2 cloves garlic, minced
• 3 tbsp. flour
• 4 c. chicken broth
• 1 c. heavy cream
• kosher salt
• Freshly ground black pepper
• 1 tsp. mustard powder
• 2 c. shredded rotisserie chicken
• 1 c. thick-cut ham, chopped
• 2 c. shredded Gruyere
• 1/2 c. grated Parmesan
• 1 tbsp. fresh parsley, chopped

DIRECTIONS

1. Preheat oven to 400°.
2. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
3. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 2 minutes. Sprinkle in flour and cook until slightly golden, 2 minutes more. Pour in chicken broth and heavy cream and bring to a boil. Season with salt and pepper, then add mustard powder. Reduce heat to medium-low and simmer until liquid coats the back of a spoon, 10-12 minutes.
4. Remove skillet from heat and stir in cooked pasta, chicken, ham, and Gruyere. Sprinkle top with Parmesan.
5. Bake until warmed through, 13-15 minutes. For a golden top, broil for an extra 2-3 minutes. Garnish with parsley.

http://www.delish.com/cooking/recipe-ideas/recipes/a50951/chicken-cordon-bleu-skillet-recipe/

Meatballs for Spaghetti

2 lbs lean ground beef
2 eggs
3⁄4 cup dry breadcrumbs
1⁄4 cup fresh parsley, chopped (or 1.3T dried parsley)
1 garlic clove, minced
1⁄2 teaspoon salt
1⁄4 cup parmesan cheese

Put all ingredients together, roll into 1" to 1 /2" meatballs . Bake at 375 for 20min (check for done-ness by cutting one in half); or simmer in spaghetti sauce for 30min.

Potatoes Au Gratin

Ingredients

• 1 tablespoons butter
• 1 tablespoons all-purpose flour
• 1/2 teaspoons salt
• 1/12 teaspoon pepper
• 2/3 cups 2% milk
• 1/3 cup shredded cheddar cheese
• 1 large potato
• 1/6 cup chopped onion

Directions

1. Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.
2. Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender.

Based on: https://www.tasteofhome.com/recipes/simple-au-gratin-potatoes/print

Croutons

Ingredients

• 5 slices bread
• 1/8 cup butter, melted (olive oil?)
• Seasons: garlic powder, salt, seasoned salt, etc

Directions

1. Preheat oven to 350 degrees F
2. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. 
3. Sprinkle with seasoning.
4. Arrange cubes on an ungreased cookie sheet.
5. Bake at 350 degrees F for 10 minutes or until browned. 
6. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

Savory Cous Cous

SERVES: 8

INGREDIENTS

• 2 T butter
• 1 onion, finely sliced
• 1 t garlic clove, crushed
• 1 C couscous
• 2 C chicken or vegetable stock
• 2 T fresh cilantro or parsley, chopped
• salt and pepper

DIRECTIONS

1. Heat butter in sauce pan (which has a lid).
2. Add chopped onions, stir and allow to cook until soft.
3. Stir in crushed garlic.
4. Add couscous, stir.
5. Add chicken stock, stir and bring to boil.
6. Remove off heat, cover and allow to stand for 5 minutes.
7. Stir in coriander or parsley.
8. Add salt and pepper to taste.
9. Serve as a side dish.

From: http://www.geniuskitchen.com/recipe/savoury-couscous-221217

KALE, QUINOA & BERRY SALAD

SERVES 8

INGREDIENTS

• 1 1/2 C vegetable stock
• 3/4C quinoa
• 1 tablespoon safflower oil
• 4 tablespoons flaked almonds
• 2 tablespoons sunflower seeds
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 4cm (1 1/2 inch) piece root ginger, peeled, coarsely grated
• 2 teaspoons maple syrup
• Freshly ground black pepper

TO FINISH: Spinach leaves, Shredded kale, raspberries, blueberries


METHOD

1. Add the vegetable stock to a saucepan and bring to the boil, add the quinoa and cook for 10-12 minutes or until the grains are just beginning to separate. Drain off most of the stock to leave just enough to keep the grains moist.
2. Meanwhile, heat the sunflower or rice bran oil in a frying pan, add the almonds and sunflower seeds and fry over a medium heat until just beginning to brown. Take off the heat and stir in the soy sauce, sesame oil, syrup, and ginger. Leave to cool.
3. When cool. Add the nuts and seeds and quinoa to the spinach, kale and berries. 

Based on: http://www.houseandgarden.co.uk/recipes/salads/kale-quinoa-and-berry-salad

Pistachio-Lime Butter

2 tablespoons chopped salted pistachios
1 tablespoon chopped fresh chives
1 tablespoon fresh lime juice
4 tablespoons (½ stick) unsalted butter, room temperature
Kosher salt and freshly ground black pepper

For topping on baked/grilled fish

Based on: https://www.bonappetit.com/recipe/seared-cod-with-potato-and-chorizo-hobo-packs