Category: Entres

Entre’s

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Chicken Cordon Bleu

Chicken

  • 8 thin slices ham
  • 8 oz Swiss cheese sliced or shredded
  • 4 boneless skinless chicken breasts , about 2 pounds
  • salt and freshly ground black pepper
  • 3 cups corn flakes cereal , crushed (or substitute breadcrumbs)
  • 6 Tablespoons butter , melted

Parmesan Cream Sauce

  • 2 TBSP butter
  • 2 TBSP all purpose flour
  • 1 cup milk
  • 1 tsp Garlic Powder
  • 1 chicken flavored Bouillon cube, crushed
  • 1 TBSP Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 cup grated Parmesan
  • Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and evenly (be careful not to pound so hard that the meat tears.).4 boneless skinless chicken breasts
  • Top each pieces of chicken with a slice of ham and a ham handful of shredded cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap.8 thin slices ham,8 oz Swiss cheese
  • Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30-minutes or up to one day in advance.
  • Preheat oven to 400 degrees F. Remove chicken from fridge, unwrap and season with salt and pepper. Add cornflakes to a food processor and pulse into fine crumbs. Add crumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish.salt and freshly ground black pepper,3 cups corn flakes cereal,6 Tablespoons butter
  • Dip the chicken bundles in melted butter, and then into the cornflake crumbs, pressing lightly to help the crumbs stick to the chicken. Transfer to a lightly greased baking sheet.
  • Bake on the center oven rack for about 30 minutes, or until chicken is cooked through (160 degrees on a thermometer inserted into the chicken, not the filling.)

Make the sauce-

Melt the butter in a medium saucepan over medium heat. Whisk in the flour, and continue to whisk constantly for about 1 – 2 minutes. Slowly pour in the milk, then stir in the garlic powder and chicken boullion, whisking constantly over medium heat until it begins to simmer and thicken – about 5 minutes. Remove from heat and stir in the mustard, worcestershire sauce, and parmesan until well combined and the cheese has melted. When the chicken is cooked, remove from oven and serve drizzled with the sauce. Enjoy!!!

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Sour Cream & Chicken Enchiladas

Ingredients for the filling:

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon avo oil

** when you get to the point of cooking chicken, feel free to sub your favorite chicken taco meat recipe, or add some taco seasoning to the chicken when you bake. I will sometimes make shredded chicken tacos meat and use that instead- or cook as this recipe outlined.

Ingredients for the sour cream sauce:

  • 2 tablespoons unsalted butter
  • 6 fresh tomatillos, husked and cut in half or 1 (10-ounce) can tomatillos
  • 2 Serrano chiles, seeded and diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • Dash cayenne
  • 2 cups chicken broth
  • 2 cups sour cream
  • 1/4 cup chopped cilantro

Ingredients for the enchiladas:

  • 2 tablespoons avo oil
  • 12 white corn tortillas
  • 1/2 medium-sized onion, diced
  • 3 cups (12 ounces) shredded Monterey Jack cheese
  • 1/2 cup chopped cilantro, for serving

Instructions

  1. Preheat the oven to 350° F and lightly grease a 9×13 baking dish.
  2. Sprinkle the chicken breasts on each side with the salt and black pepper. Heat the oil in a large cast-iron or ovenproof skillet set on medium heat. When it shimmers, add the chicken and cook on each side for 3 minutes.
  3. Place the chicken in the oven and bake uncovered for 25 minutes or until an inserted thermometer is 165°F. When the chicken is done, remove it from the oven, keeping the oven on since you’ll be using it again.
  4. Allow the chicken to cool, and then shred it with 2 forks. Taste the shredded chicken and add more salt and pepper if desired.
  5. Meanwhile, to make the sauce, in a medium pot melt the butter on medium-low. Add the tomatillos and diced Serrano chiles and while occasionally stirring, cook until soft, about 4-5 minutes. Add the minced garlic and cook for 30 seconds.
  6. Whisk in the flour, cumin, salt, and cayenne and cook for 1 more minute or until lightly toasted and fragrant. Pour the chicken broth into the pot, and while whisking, cook until the broth has thickened, about 2-3 minutes. Stir in the sour cream and cilantro, then remove from the heat.
  7. Pour the sour cream sauce into a blender and puree until smooth. Taste and adjust seasonings.
  8. To make the enchiladas, In a skillet, heat up the oil on medium-low heat. One at a time, heat up the tortillas in the oil, and then keep them wrapped in a cloth or tortilla warmer until all the tortillas are heated.
  9. Pour 1 cup of the sour cream sauce into the bottom of a 9z13 baking dish.
  10. To assemble the enchiladas, take each warm corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions, and 1 tablespoon of cheese (I’m not usually this scientific but if you’ve never made them before and desire exact measurements this would be it!).
  11. Roll the tortillas around the filling and place the rolled tortillas seam side down in the baking dish. Cover the enchiladas with the remaining sauce and cheese and bake uncovered for 25 minutes or until the the top is brown and bubbling.
  12. Serve warm topped with chopped cilantro.
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Spaghetti alla Bolognese

  • 1lb ground beef
  • 1lb ground pork
  • large can of tomato sauce
  • 2 Tbls tomato paste
  • 2 tbs of butter
  • 3 whole large carrots, finely diced
  • I leek, or large onion, finely diced
  • 1 tsp of red pepper flakes
  • 1 1/5 cup of chicken stock
  • 1 cup of milk or heavy cream
  • dash of red wine.
  • optional- a couple of cloves.
  • Parmesan

In pot, melt butter, throw in onions and carrots, sauté until softened. add in tomato paste. Brown meet in separate pan, pork and beef until browned. drain, and add meat to the pot with veggies/sauce. glaze the meat pan with wine, coffee off for a minute or two. add wine and drippings into the sauce pot. mix well, add salt, black pepper. (optional add a couple of cloves- changes the flavor quite a bit.) throw in red pepper flakes, stock, and tomato sauce. Cook on low for three hours, stirring occasionally.

Add milk or cream. mix through. cook spaghetti, add as much sauce as you want, cover with parmesan

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Pollo Ala Crema

2 tablespoons butter
4  cups chicken breast pounded, cut in strips
1  onion cut in half lengthwise and sliced
2 cups  mushies, sliced fairly thick
1 tablespoon  paprika (or more if desired)
1 tablespoon + 1tsp chicken base
1 cup  heavy cream (Mexican cream works best)
2⁄3 cup  sour cream

  1. Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
  2. Add cream, mushrooms, paprika & chicken base.
  3. Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
  4. Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
  5. Serve hot with warmed flour tortillas and Spanish Rice.

Optional: I typically add a tablespoon of jarred chipotles in with the chicken, as well as season the chicken with chili powder, cumin, and garlic powder before frying. I will also typically add 1 cup of cheese for the last minute before putting in sour cream, either Monterey or Mexican blend of some sort. Swap out whatever veggies you like.

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Carne Asada Street Tacos

Jade’s family favorite.

Bottom round beef thinly sliced 2-3lbs 

Dried Guajillo chiles x3 California x2

Limes x5

Onion x2 

Cilantro x2

Garlic 

Apple cider vinegar 

White corn tortillas 

Tomatillos x4 

Avocado x2 

Avocado oil 

Jalepeno x2 

Marinade: 

Toast up your chiles (toss in avocado oil and air fry for 2 min) and then soak for 30 min in hot water. Drain the water and add chiles to food processor with a small onion and jalepeno (charred in air fryer), juice of 2 limes, 6 cloves garlic, salt, pepper, cumin, and half a bunch of cilantro. Place into a Tupperware with your steak and marinate in the fridge for 24h.

Steak: 

The right way is seared on a very hot grill. We sear it in the cast iron which works great. I get my pan super hot and toss in some butter and sear very quickly. These cuts are super thin so be careful not to overcook it. I then dice the steak, season with salt, and the throw it right back into the cast iron with tiny bit of butter after the tortillas are done just to warm it up. The air fryer at 400 for 4 minutes also works great. 

Tortillas: 

Do not toast the tortillas. There should be no crunch. Get your cast iron nice and hot (450 is what I use on my induction cook top) and quickly heat up your tortilla 1-2 at a time. Do not use oil otherwise you will get crunch. We’re looking to heat them up and add a tiny bit of color, but absolutely no crunch. They should be nice and pliable and warm, which is all you want.  Immediately place your tortilla on a plate wrapped in a dish towel as soon as you’re done heating each one up. 2 tortillas per taco 2-3 tacos per person. 

Salsa Verde: 

Toss an onion, jalepeno, and your tomatillos in the oven with some avocado oil and broil on high til nice and charred. Toss into the food processor with fresh garlic, a splash of acv, 1 whole bunch of cilantro (just cut some of the stems off don’t pick it all off), juice of 3-4 limes, 1 avocado, and salt/pepper/honey to taste. This should be nice and fresh and acidic.. and super easy. 

Recipe Credit: Jade Family

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Zuppa Tuscana

  • 1lb mild Italian sausage
  • 1 1/2 tsp red pepper flakes
  • 70oz chicken broth (5 14 oz cans)
  • 4 slices of bacon
  • a large onion
  • 1 tbs minced garlic
  • six small potatoes- diced
  • 1 cup heavy cream
  • 1/4 bunch of fresh kale- stems removed

Brown the Italian sausage and red pepper flakes in a pot of medium heat. drain and set aside. Cut up the bacon into 1/2 inch pieces, cook in the same pan until crisp. Drain all but a few tbs. stir in onions, and sauté until translucent, add garlic until fragrant.Pour the chicken broth into pan- add back in the bacon. bring to boil over high heat. add potatoes, boil until fork tender, about 20 min. reduce heat to medium and stir in heavy cream and sausage. heat through. mix kale into soup just before serving.

Recipe credit: Mamma Verdorn

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Pino’s style grinder bread

Grinder bread loafs similar to one of our favorite restaurants, Pino’s.

Ingredients

  • 2 Tablespoons Yeast
  • 1/2 cup Warm Water
  • 2 cups Hot Water
  • 3 Tablespoons Sugar
  • 2 1/2 teaspoons Salt
  • 1/3 cup Oil
  • 6 1/2 cups Flour
  • 1 Egg for brushing on bread

Instructions

  • In a small bowl, dissolve your yeast in ½ cup warm water. Make sure that your water is warm (not too cold, not too hot). Let proof for 10 minutes.
  • In a separate mixing bowl, combine hot water, sugar, salt, oil and 3 cups of the flour and mix together. Add the yeast mixture to a bowl.
  • Add the remaining 3 ½ cups of flour, one cup at a time, mixing after each addition. Watch for it to start pulling away from the bowl to know it’s ready. Once all of the flour is added, let sit for 10 minutes.
  • Separate your dough into 3 pieces. On a floured surface roll each piece into a 9×12 rectangle. Roll it up like a jelly roll. Shape into a french bread loaf and smooth out edges.
  • Place the dough on a greased baking pan or a Silpat, seam side down. Using a knife, make 3-4 diagonal cuts about ¼ inch thick in bread. Brush with your beaten egg.
  • Let dough rise uncovered for 30-40 minutes in a warm place.
  • Bake at 375 for 18-22 minutes or until golden brown.
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Chicago Style Deep Dish Pizza

This recipe makes two deep dish 9-inch pizzas. Make them both if you have a family of 4-5 or are having friends over. If your family is smaller, freeze half of the dough per the make-ahead/freezing instructions in the recipe notes.

Ingredients

PIZZA CRUST (MAKES 2)

  • 3 and 1/4 cups (406g) all-purpose flour (spoon & leveled)
  • 1/2 cup (60g) yellow cornmeal
  • 1 and 1/4 teaspoons salt
  • 1 Tablespoon (12g) granulated sugar
  • 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
  • 1 and 1/4 cups (300ml) slightly warm water
  • 1/2 cup (115g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
  • olive oil for coating

TOMATO SAUCE FOR BOTH PIZZAS

  • 2 Tablespoons (30g) unsalted butter
  • 1 small onion, grated (about 1/3 cup)*
  • 3/4 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional, but recommended)
  • 3 garlic cloves, minced
  • one 28-ounce can (794g) crushed tomatoes*
  • 1/4 teaspoon granulated sugar
    • 1/4 teaspoon brown sugar
    • Pinch of cayenne, some red pepper flakes

    TOPPINGS FOR BOTH PIZZAS

    • 4 cups (about 16 oz) shredded mozzarella cheese*
    • 1/2 cup (45g) grated parmesan cheese
    • optional: 1/2 cup sliced pepperoni, onions, mushies, onions, etc
    • optional: 4 slices bacon, cooked and crumbled, sausage

    Instructions

    1. Please use my step-by-step photos below this written out recipe as a guide to making the pizza. For best results and ease of mind, read through the recipe completely before beginning. You will need two deep dish 9×2 inch round cake pans if you are making both pizzas at the same time. You can also use 9 inch springform pans.
    2. For the crust: Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, use your hand mixer and a very very large bowl. If you do not have any mixer, you will do this all by hand. Again, use a very large bowl. Give those ingredients a quick toss with your mixer on low or with a large wooden spoon. Add the warm water and 1/4 cup of melted butter. The warm water should be around 90°F (32°C). Make sure it is not very, very hot or it will kill the yeast. Likewise, make sure the butter isn’t boiling hot. If you melt it in the microwave, let it sit for 5 minutes before adding. On low speed, beat (or stir) the dough ingredients until everything begins to be moistened. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in 1 teaspoon of warm water. Alternatively, if it feels too soft, beat in 1 Tablespoon of flour.
    3. Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size.
    4. Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl, set the bowl and aluminum foil aside (to use later). Gently punch down the dough to remove any air bubbles and roll the dough into a large 15×12 inch rectangle. Spread 1/4 cup of softened butter on top of the dough. Roll it up lengthwise per the photos below. Cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour until they are puffy as you make the sauce.
    5. For the sauce: Place butter in a medium saucepan over medium heat and allow it to melt. Once melted, add the grated onion, salt, oregano, and red pepper flakes. Once the onion has slightly browned after about 5 minutes, add the garlic, tomatoes, and sugar. Turn the heat down to low-medium and allow it to simmer until it’s hearty, fragrant, and thick- about 30 minutes. You’ll have about 2 and 1/2 cups of sauce at this point. If you have more than that, keep simmering until the amount has reduced. Remove from heat and set aside until ready to be used. You may store the sauce in a tightly covered container in the refrigerator for up to 2 days if planning to make the pizza another day. You may freeze this sauce for up to 2 months as well.
    6. Preheat oven to 425°F (218°C).
    7. Assemble the pizzas: After the dough balls have risen in the refrigerator, they should be puffy. Keep one ball of dough in the refrigerator as you work with the first one. Roll it out on a lightly floured work surface, working it into a 12-inch circle. Using your rolling pin as a guide (see photos below), place over a 9×2 inch deep dish cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight fitting inside the pan. Trim any excess dough off the edges with a small knife. Repeat with 2nd dough. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen. Fill each pizza with 1/2 of the cheese (about 2 cups/8 oz per pizza), then the pepperoni and bacon or your desired toppings. Pour about 1 and 1/4 cups (300ml) of sauce evenly on top of each. If you do not like that much sauce, you can reduce to 3/4 cup (180ml) per pizza and have leftover sauce. Sprinkle each with 1/4 cup (22g) of grated parmesan cheese.
    8. Place the cake pans on top of a large baking sheet, which will catch anything potentially spilling over the sides of the pans. (Nothing usually does.) Bake for 20-28 minutes or until the crust is golden brown. Feel free to loosely cover the pizzas with aluminum foil after the 15 minute mark to prevent any heavy browning and uneven baking. Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes. After 10 minutes, slice, serve, and enjoy. Place any leftover pizza in an airtight container and refrigerate for up to 5 days.  Reheat leftovers in a 300°F (149°C) oven for 15-20 minutes or until hot.

    Notes

    1. Make Ahead & Freezing Instructions: Dough may be prepared through step 4. In the last part of this step, the dough needs to rise in the refrigerator for 1 hour. You may leave it in the refrigerator for up to 1 full day, making sure to punch it down to remove any air bubbles before rolling out as directed in step 7. You may freeze the pizza doughs after preparing them through step 4, and instead of allowing to rise in the refrigerator, simply freeze for up to 2 months. Then, allow the doughs to thaw overnight in the refrigerator and allow to rise at room temperature for 1 hour before continuing with step 7. Make-ahead and freezing instructions for the sauce are written in step 5.
    2. Yeast: Platinum Yeast from Red Star is an instant yeast. You can use any quick rise or instant yeast in this recipe. You can also use active dry yeast in this recipe with zero changes. The rise time may be slightly longer if using active dry yeast.
    3. Onion & Tomatoes: Please see notes below the recipe in the step-by-step photos for details about the grated onion and the can of crushed tomatoes.
    4. Cheese: You can use sliced mozzarella or shredded mozzarella cheese.
    5. Toppings: Feel free to swap the pepperoni and bacon with cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms, etc. Add enough toppings to suit your tastes.
    6. Adapted from: a mix of Food.com and Cooks Illustrated



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    Dill Potato Frittata

    Ingredients

    • 1 lb. russet potatoes, sliced
    • 3 Tbs. cider vinegar
    • 3 Tbs. olive oil, divided
    • 2 Tbs. dried dill weed, divided
    • 4 cloves garlic, minced (4 tsp.), divided
    • 1 Tbs. Dijon mustard
    • 1/2 tsp. ground black pepper
    • 1/2 tsp. fine sea salt
    • 1 small onion, finely diced (1 cup)
    • 1 small tomato, diced (3/4 cup)
    • 2 large eggs, beaten
    • 3/4 cup plain fat-free yogurt
    • 2 Tbs. grated Parmesan cheese, optional

    Preparation

    Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.

    Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.

    Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.

    Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.

    Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.

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    Nashville Hot Chicken

    Best Nashville hot chicken, good by itself as tenders or on a sandwich with coleslaw. Made in an Air Fryer.

    Ingredients

    • 1 lb chicken tenders
    • ¾ cup milk
    • 2 Tablespoon hot sauce
    • ¾ cup panko bread crumbs
    • 1 teaspoon paprika
    • ½ teaspoon Italian seasoning
    • ½ teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ¼ teaspoon black pepper
    • Salt and pepper to taste
    • Oil for spraying Canola, Olive Oil, or any oil with a high smoke point

    Hot Paste

    • ½ cup peanut oil
    • 2 Tablespoon brown sugar
    • 1 ½ Tablespoon cayenne pepper
    • 1 teaspoon paprika
    • 1 teaspoon dry mustard
    • 1 teaspoon garlic powder
    • ½ teaspoon salt

    Instructions

    • Season tenders with a little salt and pepper. Set aside. Create a dredging station by whisking milk and hot sauce in one bowl. In a separate bowl, mix panko bread crumbs, paprika, Italian seasoning, salt, garlic powder, onion powder, and black pepper.
    • Preheat your air fryer to 375 degrees Fahrenheit.
    • Start by coating chicken tenders with milk mixture and drain off excess milk, then coat chicken in panko bread crumbs mixture, ensuring all of the chicken is coated.
    • Place chicken in greased air fryer basket or use a parchment sheet liner. Cook on 375 degrees for 14-16 minutes, flipping and spraying chicken halfway through cooking, until chicken is fully cooked and has reached a temperature of at least 165 degrees Fahrenheit.
    • Meanwhile, when there are about 5 minutes left on the chicken, create the hot paste. Add peanut oil, brown sugar, cayenne pepper, paprika, dry mustard, garlic powder, and salt to a medium-sized saucepan over medium heat and whisk to combine. Once your mixture starts to bubble and simmer, remove from heat.
    • Once chicken tenders are done, remove from air fryer and add them to a large bowl. Pour the hot paste over the chicken and toss to combine, making sure hot sauce covers all of the chicken. Serve and enjoy.

    Notes

    • Be sure to pre heat your air fryer before you add your chicken, so that the tenders cook through evenly.
    • Place the tenders in a single layer in the air fryer basket. Cook them in two batches if you need.
    • This chicken is really really really hot. If you’d like a milder chicken, reduce the cayenne pepper.
    • Keep leftovers in an airtight container in the refrigerator. Reheat them in the air fryer at 400F for 3 to 4 minutes.