Monday, August 10, 2009

Recipes of the Week: Raspberry Pecan Brie, Chicken Cordon Bleu & Chocolate PB Crispies

YUMMY YUMMY YUMMY! This meal was AMAZING, if I do say so myself! Three courses, none of which I had ever made before, but all turned out delicious. Here are the details...

Appetizer: Raspberry Pecan Brie

1 sheet frozen puff pastry (Pepperidge Farm package comes with two sheets)
1 Tbsp butter
1/2 cup chopped pecans
1 small (8-ounce) wheel Brie
1/2 cup raspberry jam
2 eggs, beaten

Preheat oven to 375 degrees F.

Defrost 1 sheet of puff pastry for approximately 15-20 minutes and unfold (place remaining sheet in freezer fo later use). Be sure that the puff pastry is thawed enough to not break apart when unfolded. Melt butter in a saucepan over medium heat. Saute pecans in butter until golden brown, approximately 5 minutes. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sized of the sheet with the beaten egg. Center the wheel of Brie on top of the pastry sheet. Place sauteed pecans on top of Brie and spread jam on top of pecans. Bring all four corners of the puff pastry together above Brie and twist slightly to form a "bundle". Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with crackers of choice.

Chicken Cordon Bleu:

4 thinly sliced boneless, skinless chicken breasts
2 Tbsp vegetable oil
6 oz thinly sliced ham
8 oz shredded swiss cheese, or thinly sliced swiss cheese
4 Tbsp seasoned bread crumbs
2 Tpsp parmesan cheese

Preheat oven to 325 degrees.
Heat oil in large skillet over medium heat. Brown chicken on all sides. Place chicken in greased glass cooking dish. Arrange ham slices and swiss cheese over chicken. **I would use no more than three slices of ham and one slice of cheese**

Sprinkle top with bread crumbs and shredded parmesan cheese.

Bake 25-35 minutes, serve immediately.

Serves 4

Chocolate Peant Butter Crispies:

1 (18 ounce) jar of peanut butter
2 cups Rice Krispies cereal
1 1/2 cups powdered sugar
1/4 tsp vanilla extract
1 cup chocolate chips
In a microwaveable bowl, melt chocolate starting with 1 minute, stirring and in 15 second increments, continue melting until smooth. Set melted chocolate chips aside. In a medium sized bowl, combine all other ingredients. Blend well until mixture forms a dough. Roll into 1-inch balls. Using your hands (toothpicks just slip out of them), dip the balls into the chocolate until well coated. Place on to cookie sheet lined with wax paper. Place in freezer fo 30 minutes.


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