A cross between Malibu Chicken and Cordon Bleu

A cross between Malibu Chicken and Cordon Bleu
By: A copycat from the menu at “Sizzler”, which was a copycat of “Monterey Chicken”, which was a copycat of “Chicken Cordon Bleu”….so copy away, by Kana Kahuna

2 boneless skinless chicken breasts
8 slices of deli Virginia ham, divided
4 slices Swiss cheese, divided

1 egg
1 Tablespoon water

¼ cup flour
¼ teaspoon salt
1/8 teaspoon pepper

¼ cup fine dry breadcrumbs

1 Tablespoon vegetable oil
1 Tablespoon butter

Dipping sauce:
1 teaspoon mustard
¼ cup mayonnaise

Pound chicken breasts between 2 pieces of Syran wrap until ¼” thick ***don’t pound so hard that you tear or create holes***

Place a 2 slices of ham and then one slice of Swiss cheese on top of the chicken breast. Roll the chicken breast.

Stir egg and 1 Tablespoon water together with a whisk.

Combine the flour, salt and pepper. 1. Coat each rolled up chicken breast in flour mixture 2. Dip into egg mixture 3. Coat with breadcrumbs, making sure to press crumbs firmly.

Heat oil and butter in large skillet over medium heat. Brown chicken 4-5 minutes each side.

Place browned chicken on cookies sheet lined with non-stick foil. Top each piece with a slice of ham and cheese.

Bake at 350 degrees for 30 minutes. (Not convection). Ham will crisp on edges, but beautiful presentation and gorgeous cut open. Great for entertaining!

Serves 2

For the dipping sauce combine the mustard and mayonnaise.

Italian Cream Cake

Italian Cream Cake
By: Rosanna adapted from Phyllis Thomson

½ cup “Crisco” shortening
½ cup butter (1 stick)
1 2/3 cups granulated sugar
6 eggs, separated
1 cup buttermilk
¾ teaspoon baking soda
½ teaspoon salt
2 cups flour
1 teaspoon vanilla extract
2 cups sweetened shredded coconut
½ cup quartered maraschino cherries (approx 15 cherries)
¼ teaspoon cream of tarter

Cream shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time and beat well after each addition. Add buttermilk alternating with dry ingredients, ending with flour. Stir in vanilla, coconut, and cherries. Beat egg whites with cream of tarter until stiff. Fold into cake mixture. Bake in 3 greased 9 inch layer pans at 350 degrees for 30 minutes or until done. Cool 10 minutes, remove from pan.

Frosting:
1 cup butter (2 sticks), at room temperature
2 (8oz) packages of cream cheese, softened
6 cups powdered sugar
1 teaspoon vanilla

Cream butter and cream cheese. Gradually add sugar and vanilla. Beat until smooth and creamy. Frost cooled cake.

To Layer Cake:
Place on layer of cake on serving platter. Frost with 1/3 frosting. Layer again with another 1/3 frosting. Place last layer on top and frost top and sides with remaining frosting. Press additional coconut into frosting is you desire. Top each individual slice with a maraschino cherry! Store, covered, in refrigerator until ready to slice and serve. Yummy!

Lemon Ricotta Cookies with Lemon Glaze

Lemon Ricotta Cookies with Lemon Glaze
By: Giada De Laurentiis

Cookies:
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon salt

½ cup (1 stick) unsalted butter, softened
2 cups sugar
2 eggs
1 (15oz) container whole milk ricotta cheese
3 Tablespoon lemon juice (from 1 lemon)
1 lemon, zested

Glaze:
3 cups powdered sugar
2 lemons, zested and squeezed for juice

Preheat oven convection 375 degrees

Cookies:
In a medium bowl combine the flour, baking powder and salt. Set aside.

In a large bowl combine the butter and the sugar with an electric mixer. Beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in dry ingredients.

Line baking sheets with parchment paper. Spoon the dough (about 2 Tablespoons for each cookie) onto the baking sheets. Bake for 13-15 minutes, until slightly golden at the edges (cookies are not meant to be crispy; these are soft). Remove from oven and allow the cookies to rest on baking sheets for 20 minutes before transferring to a wire rack to cool. Place wax paper under wire racks to catch glaze drippings!

Glaze:
Combine the powdered sugar, juice from 2 lemons, and zest from 2 lemons. Place in Ziploc bag. Cut tip and drizzle over cookies. With the back of a spoon, smooth the glaze over the top of the cookies. Let the glaze harden on the cookies for about 2 hours. Pack the cookies into a decorative container. Best served the day of, but if you need to keep leftovers place loosely in a container and loosely cover (don’t refrigerate); leave at room temperature.

Makes 32 cookies

Rosanna’s Savory Sausage and Rice Skillet

Rosanna’s Savory Sausage and Rice Skillet
By: Rosanna adapted from Campbell’s Kitchen

½ lb “New Seasons Market” sweet ground mild chicken sausage, create mini balls in hand (bite size)
1 stalk celery, sliced (about ½ cup)
½ small yellow onion, chopped (about ½ cup)
½ orange bell pepper, small diced (about ½ cup)
½ yellow bell pepper, small diced (about ½ cup)
2 cloves garlic, chopped
½ teaspoon dried thyme leaves
½ cup uncooked Texmati rice
½ cup uncooked Wild rice
2 cups chicken broth

Cook the sausage in a 12-inch nonstick skillet over medium-high heat until it’s well browned, stirring often. Stir in the celery, onion, peppers, garlic and thyme and cook until the vegetables are tender, about 5 minutes.

Stir in the rice and stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes. Stir occasionally, but cooks down so slowly that you don’t have to worry about burning.

“The aroma is incredible. The flavor is superb; not too spicy but with a bite and some flavor. Cliff loved. I was pleasantly surprised. Great leftover as a side dish.”

Serves 2