CORDON BLEU SANDWICH

Chicken Cordon Bleu Sandwich

"If you love chicken cordon bleu because of its winning flavor combination of chicken, ham, and Gruyere cheese, you'll love this sandwich. It has all the satisfying flavors of chicken cordon bleu with half the work!"

2 tablespoons dry bread crumbs
1 teaspoon butter, melted
2 tablespoons butter
1/2 cup diced smoked ham
1/2 cup diced onion
1/4 teaspoon dried thyme
2 tablespoons all-purpose flour
1/2 cup milk
1 tablespoon milk
1/2 cup shredded Gruyere cheese
1 1/2 teaspoons Dijon mustard
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
1 pinch ground nutmeg
1 cup diced cooked chicken breast
1/4 cup diced dill pickles
4 (1/2 inch thick) slices toasted French bread
1/4 cup shredded Gruyere cheese
1 tablespoon melted butter, divided


Directions
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with heavy-duty aluminum foil.
Combine bread crumbs and 1 teaspoon melted butter in a small bowl.
Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir ham and onion in melted butter until onion turns translucent, about 5 minutes. Stir in thyme and cook for 1 minute. Add flour and cook, stirring constantly, until flour has lost its raw smell, about 3 minutes. Remove from heat and pour in 1/2 cup plus 1 tablespoon milk. Place saucepan back over medium heat and cook, stirring constantly, until sauce is thick, 1 to 2 minutes.
Remove saucepan from heat and add 1/2 cup shredded Gruyere cheese, Dijon mustard, salt, black pepper, cayenne pepper, and nutmeg. Stir to combine.
Stir chicken and diced pickle into cheese sauce.
Place toasted bread slices on the prepared baking sheet. Brush one side of each bread slice with 3/4 teaspoon melted butter. Turn slices over and top each with 1/4 of the cheese sauce. Sprinkle 1 tablespoon shredded Gruyere cheese over the top of each sandwich. Top with bread crumb mixture.
Bake sandwiches in the preheated oven until cheese is bubbling and chicken mixture is hot, 15 to 20 minutes.

MOONSHINE CAKE

i love whiskey i love shine but i damn sure love my grand ma’s old fashioned home made southern moonshine cakes

MOONSHINE CAKE recipe 1
Day 1 (The day you get your starter):*
Pour starter into a gallon glass container.
Add to starter:
1 (16-oz) can of sliced peaches and the juice from the peaches
1 1/2 cups sugar
(Keep covered lightly and at room temperature.) Stir daily for 9 days.
Day 10:
Add:
2 cups sugar
1 (16-oz) can chunk pineapple and juice
Stir daily for 9 days.
Day 20:
Add:
2 cups sugar
1 (16-oz) can fruit cocktail and its juice
1 (10 oz) jar maraschino cherries and its juice
Stir daily for 9 days.
Day 30:
Strain fruit; divide into 3 equal parts (each part will make 3 cakes).
Divide starter liquid into 5 parts, give to 4 friends, keeping one part for yourself to start a new batch.
FOR EACH CAKE:
2/3 cup oil
4 eggs
1 box (2-layer size) yellow cake mix
1 box vanilla instant pudding
1/3 of the strained fruit mixture
1 cup chopped nuts
Preheat oven to 350 degrees F. Grease and flour a (10-inch) Bundt pan, or 2 (9x5x2-inch) loaf pans.
In large bowl, mix together the oil and the eggs with electric mixer, on high speed. Add the (dry) cake mix and the (dry) pudding mix. Beat well. Fold in 1/3 of the strained fruit, and the nuts. Pour into the prepared pan.
Bake for 1 hour, or until toothpick inserted in center comes out clean. Cakes may be frozen for up to 1 year.
*If you don't have a friend to give you the starter, you can use this recipe, beginning with the ingredients used on the first day, and add 1 (6 oz) can apricot nectar, and 1/4 cup of any good liquor.
southern MOONSHINE CAKE recipe 2
This cake starter and cake recipe takes 44 days from start to finish.
MOONSHINE CAKE STARTER:
3/4 cup drained canned peaches
3/4 cup drained canned pineapple chunks
6 marachino cherries, cut up
1 pkg. dry yeast
Put all ingredients in a glass jar and leave at room temperature for 2 weeks. Store mixture in a covered plastic container (NOT METAL) at room temperature. Fruit may bubble and lid may pop off. Do NOT refrigerate the mixture. Use only a wooden spoon when mixing.
AFTER 2 WEEKS ADD:
2 1/2 cups sugar
1 (16 oz.) can sliced peaches with juice
STIR THE MIXTURE EVERY DAY
10 DAYS LATER ADD:
2 1/2 cups sugar
1 (20 oz.) can chunk pineapple with juice
STIR THE MIXTURE EVERY DAY
10 DAYS LATER ADD:
2 1/2 cups sugar
1 (16-oz) can fruit cocktail with juice
1 (10 oz.) jar maraschino cherries with juice
STIR THE MIXTURE EVERY DAY
10 DAYS LATER:
Drain the liquid from the fruit. (DO NOT discard). Let the fruit stand overnight and drain again in the morning.
THIS IS VERY IMPORTANT:
Divide the fruit into thirds for 3 cakes. You will get about 2 cups of fruit per cake.
Divide the remaining juice (starter) and place in glass jars with tight fitting lids. You should have 6 starters (1 1/2 cups each). Give to friends with a copy of the recipe ASAP.
TO MAKE THE CAKE:
1 pkg (2 layer size) yellow cake mix* (NOT the pudding kind)
1/2 cup oil
4 eggs
approximately 2 cups moonshine starter
1 (4 serving size) box instant vanilla pudding mix
1 cup chopped nuts (your choice)
Mix all the ingredients and bake in a greased Bundt or tube pan at 350 degrees F for 50-60 minutes. Cool on a rack for 10 minutes and then remove cake from pan and cool completely.
*Other cake flavors may be used.
NOTE: Cakes freeze well, but wrap them carefully so they don't dry out.
southern MOONSHINE CAKE recipe 3(30 DAY CAKE)
1. Never refrigerate mixture.
2. Use a gallon or larger container.
3. Mixture will foam and bubble.
4. Cakes may be frozen after baking.
Day 1 - to container Add:
Starter
2 1/2 cups sugar
1 (29 oz.) can peaches, chopped with juices
Stir.
Days 2-9:
Stir mixture daily.
Day 10 Add:
2 1/2 cups sugar
1 (20 oz.) can chopped pineapple with juices
Stir.
Days 11-19:
Stir mixture daily.
Day 20 Add:
2 1/2 cups sugar
1 (16 oz) can fruit cocktail with juices
1 (10 oz.) jar maraschino cherries with juices
Stir.
Days 21-29:
Stir mixture daily.
Day 30:
Drain fruit and save liquid. Divide juice into 6 equal parts for future cakes. Let fruit stand overnight.
Day 31:
Divide fruit into thirds (about 2 cups per cake) and bake.
CAKE RECIPE:
1 pkg. (2 layer size) yellow cake mix (without pudding in the mix)
2/3 cup oil
4 eggs
2 cups fruit mixture
1 (4-serving size) box vanilla instant pudding
1 cup chopped nuts (optional)
Mix all ingredients together.
Bake in a greased Bundt or tube pan at 350 degrees F for approximately 1 hour

SLOW COOKER PARTY POTATOES

SLOW COOKER PARTY POTATOES

Serves 6-8

Ingredients

• 2 pounds small red potatoes
• 1/2 cup low-sodium chicken broth
• 4 large cloves garlic, crushed
• 3 sprigs rosemary, plus extra for garnish (tied together, optional)
• 1 teaspoon onion powder
• kosher salt and freshly ground pepper, to taste
• sour cream, garnish, optional

Directions

1. Lightly grease your slow cooker insert with butter or non-stick spray.
2. In a small bowl, whisk the rosemary, onion powder, salt and pepper together, and set aside.
3. Place chicken broth in a glass or bowl and stir spices and herbs into it.
4. Place potatoes in slow cooker and pour chicken broth (with spices and herbs) on top of them. Stir to combine and make sure everything is evenly coated.
5. Cover the slow cooker and cook on LOW for 6-7 hours, or until potatoes are fork tender.Note: alternately, you could cook on HIGH for 3-3 1/2 hours.
6. Remove potatoes (discarding cooked rosemary) from slow cooker and serve hot, garnished with more salt and pepper, and sour cream, if desired.

RICE AND PEAS

Rice and Peas

Makes about 6 servings
1/2 cup chopped yellow onions
1/2 cup chopped red bell peppers
3 tablespoons olive oil
4 cups cooked long-grain white rice or cooked saffron rice
1 cup frozen young green peas, defrosted
1/3 cup toasted slivered almonds
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped green onions
In a large, heavy saucepan, cook the onions and bell peppers in the olive oil over medium heat for 3 to 4 minutes, or until slightly soft. Add the rice, peas and almonds and stir to mix. Remove from the heat and season with salt and black pepper. Add the parsley and green onions. Serve warm.

SPICY TARRAGON YOGURT CHICKEN with HARISSA

Spicy Tarragon Yogurt Chicken

Tarragon is one of the most aromatic and sweetest herbs that there is. It's good with chicken and really nice in a marinade like this. A good way to mix up the same old grilled chicken recipes."

Ingredients

• 1 bunch fresh tarragon sprigs, leaves only
• 1/2 cup plain Greek-style yogurt
• 1/4 cup harissa sauce (see footnote for recipe link)
• 2 garlic cloves, peeled
• 2 tablespoons vinegar or citrus juice

• 1 tablespoon ground cumin
• 2 teaspoons kosher salt
• 4 large chicken breast halves
• 1/4 cup harissa sauce, for garnish
• 4 sprigs tarragon, for garnish

Directions

1. Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side.
4. Garnish with harissa sauce and a sprig of tarragon.

Harissa

• 2 red bell peppers, halved and seeded
• 6 Fresno chile peppers
• 1 habanero pepper
• 2 tablespoons vegetable oil
• 1/4 teaspoon caraway seeds, or more to taste
• 1/4 teaspoon coriander seeds, or more to taste

 

• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried mint
• 1 teaspoon kosher salt, or to taste
• 4 garlic cloves, peeled
• 1 lemon, juiced
• 1 tablespoon extra-virgin olive oil

Directions

1. Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
2. Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
3. Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.

DEEP FRIED CHICKEN GRAVY

Deep Fried Chicken Gravy

• 1/2 cup unsalted butter
• 1/2 yellow onion, finely chopped
• 1/2 cup all-purpose flour
• 1/4 teaspoon freshly ground black pepper
• 1 pinch freshly grated nutmeg
• 1 pinch cayenne pepper
• 2 1/2 cups whole milk
• 1 teaspoon salt, plus more to taste 

• 2 cups finely chopped, cooked chicken meat
• 1/2 cup finely chopped ham
• 2 tablespoons freshly chopped Italian parsley
• Breading:
• 1 cup all-purpose flour, or as needed for dredging
• 2 eggs, beaten
• 2 cups bread crumbs
• 2 cups vegetable oil for frying

Directions

1. Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat.
2. Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.
3. Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.
4. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
5. Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.
6. Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs.
7. Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.

CHICKEN UNDER A BRICK

Chicken Under a Brick

You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there's really no way to screw it up, unless you under or overcook it, which won't happen, since you're going to check it with the thermometer.



1 (3 1/2) pound whole chicken, wings removed
salt and ground black pepper to taste
1 pinch herbes de Provence, or to taste
1 tablespoon vegetable oil, or as needed
2 heavy clay bricks, wrapped tightly in aluminum foil

Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken.
Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.