Serve with chicken salad turnovers. No double boiler required!
Easy Hollandaise Sauce
Yield 1 cup
3 oz cream cheese, softened
2 egg yolks
2 Tablespoons lemon juice
dash salt
dash cayenne pepper
1/4 cup butter, melted
Blend ingredients. Refrigerate if desired. Heat over hot water before serving.
Southern Sideboards
Hollandaise
Chicken Salad Turnovers
My aunt recommended this recipe to me. It is delicious and pretty enough to serve to company :)
Chicken Salad Turnovers
Serves 6
1 cup diced cooked chicken breast
1 cup chopped celery
1/2 cup sliced pecans
3 tablespoons lemon juice
1/4 teaspoon salt
Pepper to taste
1/4 cup grated cheese
1/4 cup mayonnaise
1 (10 oz) package frozen puff patty shells, thawed
1 cup hollandaise sauce
Mix first 8 ingredients gently. Roll out patty shells about 1/4 inch thick. Place 2-3 tablespoons chicken mixture in the center of each shell and fold over turnover-style, sealing edges by pressing with a fork. Place on a cookie sheet and bake at 425 degrees for 14 minutes or until golden brown. Serve turnovers topped with hollandaise. Filling can be made a day in advance.
From Southern Sideboards (Jackson, MS Junior League cookbook)
Flat Iron Steak with Blue Cheese Chive Butter
If you haven't tried flat iron steak yet, you are really missing out! It is the second most tender cut of beef next to tenderloin (and much more affordable). It is also very lean. You can grill the steak outside or cook it in heavy skillet.
Try the butter on baguette slices :)
Grilled Flat Iron Steak with Blue Cheese-Chive Butter
Serves 4
INGREDIENTS
· 2 tablespoons red wine vinegar
· 2 cloves garlic, minced
· 1 tablespoon cracked black pepper
· 1 teaspoon dried rosemary leaves, crumbled
· 1 teaspoon dried oregano
· 1/4 teaspoon kosher salt
· 1/4 cup olive oil
· 1 1/2 pounds flat iron steak
· 3 tablespoons softened unsalted butter
· 1 ounce crumbled blue cheese
· 1 tablespoon chopped fresh chives
· 1/8 teaspoon cracked black pepper
DIRECTIONS
1. Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
2. Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
3. Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.
· 2 tablespoons red wine vinegar
· 2 cloves garlic, minced
· 1 tablespoon cracked black pepper
· 1 teaspoon dried rosemary leaves, crumbled
· 1 teaspoon dried oregano
· 1/4 teaspoon kosher salt
· 1/4 cup olive oil
· 1 1/2 pounds flat iron steak
· 3 tablespoons softened unsalted butter
· 1 ounce crumbled blue cheese
· 1 tablespoon chopped fresh chives
· 1/8 teaspoon cracked black pepper
DIRECTIONS
1. Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
2. Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
3. Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.
Oven Roasted Sweet Potatoes and Onions
This dish is low-carb and great for anyone on South Beach. It is also a nice (healthier) alternative to sweet potato casserole.
Oven-Roasted Sweet Potatoes & Onions
Serves 6
4 medium-size sweet potatoes, peeled and cut into 2 inch pieces
2 medium Vidalia onions (or other sweet onions) cut into 1 inch pieces
2 tablespoons exta virgin olive oil
3/4 teaspoon garlic pepper blend (Lawry's)
1/2 teaspoon kosher salt
Combine all ingredients and spoon into a 9 x 13 inch baking dish. Bake at 425 degrees for 35 minutes or until tender, stirring occasionally.
from All Things Good (Cookbook from St. Andrew's Cathedral, Jackson, MS)
Philly Cheesesteak Sliders
These are perfect munchies for watching the games on tv :)
Philly Cheesesteak Sliders
Serves 8, 2 each (But honestly, you're going to eat more than that!)
4 tablespoons olive oil, divided use
1 pound stir fry beef, cut into smaller "bite size" pieces
salt & pepper to taste
2 large bell peppers (any color), cut into thin slices
2 onions, halved and thinly sliced
16 dinner rolls, split (The Sara Lee brand is the best)
4 large slices Provolone cheese, each slice cut into fourths
1. Preheat oven to 375.
2. Heat 2 tablespoons olive oil over medium high heat. Season beef to taste with salt & pepper.
3. Cook beef for about 5-6 minutes, stirring frequently.
4. Heat remaining oil in the same skillet.
5. Season & cook onions and peppers until softened.
6. Combine beef & vegetable mixture.
7. Top bottoms of rolls with mixture and top with a quarter slice of cheese.
8. Bake in oven until cheese is melted.
9. Top sandwiches with roll tops & serve!
Adapted from Everyday with Rachael Ray (June/July 2008 issue)
Chicken Enchiladas Slimmed Down
Chicken Enchiladas
Serves 4
4 cups shredded chicken
2 Tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1-2 tablespoons chipotle powder (depends on how much heat you like)
1/4 teaspoon cinnamon
2 15 oz cans Rotel-style tomatoes, processed in the food processed if you prefer a smoother sauce
Kosher salt, to taste
1/4 cup fresh cilantro, coarsely chopped
Juice of one lime
2 cups Mexican blend cheese or sharp cheddar cheese (whatever you like best)
8 tortillas
4 green onions, chopped (optional)
sour cream (optional)
Preheat oven to 365.
Heat olive oil in a saucepan over medium heat. Add onions and saute until soft. Add garlic, chipotle powder, and cinnamon. Toast 2-3 seconds until fragrant. Add Rotel tomatoes and salt to taste. Cook for 10 minutes. Stir in fresh cilantro and lime juice. Remove from heat. Ladle some sauce into bowl with chicken and combine.
Divide chicken mixture between tortillas and roll up. Spread a small amount of sauce in bottom of oven-proof pan. Add filled tortillas seam-side down. Ladle remaining sauce over tortillas and top with cheese. Garnish with green onions, if desired.
Bake in oven for 15 minutes, or until cheese is melted and bubbly.
Serve with sour cream, if you desire.
Adapted from Rachael Ray recipe: Chipotle Chicken Enchiladas
***I like to freeze half of the recipe without the cheese, for another meal, since it is just the two of us.***
Stuffed Chicken
I LOVE stuffed chicken! It is one of my favorite dishes to prepare. It looks so pretty, and it is easy to take a recipe and make it healthier.
Tip: Buy the thin-sliced chicken breasts at the grocery store. They are easier to stuff and require less pounding to make them thin.
Feta and Bacon-Stuffed Chicken Breasts
Serves 2
1 1/2 teaspoons lemon juice
2 cloves minced fresh garlic
1 1/2 teaspoons dried oregano
salt and pepper to taste
2 boneless skinless chicken breasts, pounded thin
1/3 cup of feta cheese crumbles (any flavor)
2 slices bacon, cooked and drained
olive oil spray
Preheat oven to 350 degrees.
Mix lemon juice, fresh garlic, salt and pepper, and dried oregano in a small bowl. Spray chicken breasts with olive oil spray and brush with lemon juice mixture.
Stuff chicken breasts with feta cheese crumbles and one bacon slice. Bake in oven for 30 to 35 minutes.
Tip: Buy the thin-sliced chicken breasts at the grocery store. They are easier to stuff and require less pounding to make them thin.
Feta and Bacon-Stuffed Chicken Breasts
Serves 2
1 1/2 teaspoons lemon juice
2 cloves minced fresh garlic
1 1/2 teaspoons dried oregano
salt and pepper to taste
2 boneless skinless chicken breasts, pounded thin
1/3 cup of feta cheese crumbles (any flavor)
2 slices bacon, cooked and drained
olive oil spray
Preheat oven to 350 degrees.
Mix lemon juice, fresh garlic, salt and pepper, and dried oregano in a small bowl. Spray chicken breasts with olive oil spray and brush with lemon juice mixture.
Stuff chicken breasts with feta cheese crumbles and one bacon slice. Bake in oven for 30 to 35 minutes.
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