Fergie's Bites

Wednesday, September 14, 2011

Fergie's Mexi Cordon Bleu

I just went grocery shopping and had all these lovely ingredients and made this wonderful dish. I know it will be a hit in your home as it was in mine!

For Chicken:

4 Chicken Breast, Boneless Skinless

2-3 Anaheim Chile's, Roasted and Cut into Strips

1/2 Onion, Thinly Sliced

4-5 Garlic Cloves, Minced

1 Cup Fontina Cheese, Shredded

2 Slices of Ham, Thinly sliced

2 Tablespoons Cooking Oil

Salt and Pepper to Taste

For Rice:

1 Cup Jasmine Rice

2 Cups Water

1 Tablespoon Butter

1/2 Teaspoon Salt

Pepper to taste

For Creamy Cilantro Sauce:

1/4 Cup Milk

1/2 Cup Plain Greek Yogurt

1 Tablespoon Cilantro

1 Garlic Clove

Salt and Pepper to Taste

Optional:

4 Poached Eggs

Char the chile's...

Make sure they are nice and black all the way around...

Place in a zip lock bag to steam.... After about 30 minutes wash off the burn and cut steams and seeds off...

In a saucepan combine all of the rice ingredients, bring to a boil, cover and then reduce heat and simmer until all the water in absorbs... leave covered, remove from heat and set aside.

This is my fav chicken...

Wash your chicken really well...

Cut a Pocket in the chicken breast...

Do not cut all the way through

Fontina is an amazing cheese, melts gooey and delicious!

This is what your rice should look like...

Generously salt and pepper the inside of the chicken breast...

Heat oil and sauté the onions, green chiles, and garlic until the onions are translucent...

Stuff the breast with 1/4 of the mixture...

Add the ham and the cheese...

Use toothpicks to seal the edges of the chicken so the stuffing does not ooze out...

Heat some oil in a heavy pot and place the chicken...

Cook at least 8 minutes on each side to make sure you fully cooked them...

I made the sauce by blending all the ingredients in a cup with a hand blender until smooth...

Slice the chicken breast in half for plating...

Spray a ramekin with Pam...

Pack it with rice...

Flip the rice over on the plate....

You can top with a nice poached egg... Gently pour the cream sauce over rice and chicken...

Monday, September 12, 2011

French Lentil Salad with Green Heirloom Tomatoes

I found some beautiful green heirloom tomatoes and since I was going with an Indian themed dinner I made this lovely light salad. Enjoy.

1 Cup French Lentils

5 Cups Water

Pinch of Salt

1 Cucumber, Seeded & Chopped

1/2 Onion, Sliced Thin

1 Tomato, I used a Green Heirloom

1/2 Cup Cilantro, Chopped

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Curry Powder

1/2 Teaspoon Ground Cumin

Juice of 2-3 lemons

Sort and wash your lentils while you heat the water to boil with a pinch of salt...

Add the lentils and cook for 30 minutes...

Slice your cucumber and remove the seeds with a small spoon...

Throw everything in a bowl and toss...

Refrigerate for at least 30 minutes...

Saturday, September 10, 2011

Rustic Summer Vegetable Ragu Pizza

My CSA Box had some beautiful eggplant, tomatoes, onions, and zucchini. My kids are good veggie eaters but not those vegetables... I made this pizza and they ate it up!!! Very simple dough recipe. Oh... and for my Clean Eats friends... just omit the cheese and you are good to go!!! I hope you enjoy it as much as my family did!

For Vegetable Ragu :

1-2 small Eggplants, Chopped

3 Tomatoes, Chopped

1-2 Zucchini, Chopped

1 Onion, Chopped

1/4 Cup Basil, Finely Chopped or (1 Tablespoon Dry Basil)

1 Tablespoon Dry Oregano

1 Teaspoon Sea Salt

4 Tablespoons Coconut Oil (or whatever oil you use for cooking)

1 14-oz Crushed Tomatoes

1 Tablespoon Agave Nectar

For Dough :

1 3/4 Cups Warm Water

5 Teaspoons Yeast

1 Tablespoon Raw Sugar

2 1/2 Cups White Whole Wheat Flour

2 1/2 Cups Whole Wheat Flour

3/4 Cup Coconut Oil

2 Teaspoons Sea Salt

4-5 Cups of your favorite cheese...

Chop all the veggies... Heat the coconut oil...

I have just started using coconut oil... I really enjoy it although I have learned (the hard way) that Virgin Coconut Oil taste and smells like coconut... eventually the smell and taste goes away... especially after seasoning. So... if you don't care for the taste or smell of coconut DON'T BUY VIRGIN OIL!

Start cook the veggies and add the salt and herbs....

In the meantime... To make to starter... stir the water, sugar and yeast in a glass or ceramic bowl... cover and set aside until in rises and foams (about 5 minutes). In your electric mixer combine all the dough ingredients including the starter and mix on low for about 10-12 minutes.

Continue to cook on med/low and add the agave nectar. This will help caramelize the vegetables...

After you have kneaded the dough in the mixer for 10-12 minutes... place the dough in an oiled glass or ceramic bowl... Cover with a large kitchen cloth and let rise for 15-12 minutes in a warm dark place...

Continue to break down the veggies...

Add the canned tomatoes...

While simmering.... break up the veggies with the back of the spoon...

This is what it looks like after 15 minutes...

Continue to cook down the veggies... you can use a masher to finish breaking down the vegetables.....

Spray the sheet pan with Organic Pam...

Using your fingers... stretch the dough out to cover the whole sheet pan...

Punch holes into the dough with your fingers...

This is what the Ragu should look like...

This is a little trick I use for the last rising... I place the sheet pan on the same bowl I used to rise the dough... I add about 2 cups of boiling water and leave a crack open...