Turkey Spinach Wrap

This is a quick, easy and healthy snack. All you need is deli turkey slices and fresh spinach.  Place fresh spinach leaves on the edge of a thick deli slice of turkey.  (We get ours from Costco...Kirkland brand.)  Roll the spinach up into the turkey, like a taquito.  Wrap a few while you are at it.  Two to four rolls make a nice snack/meal depending on how hungry you are.  YUM!  (You spread a little hummus on the turkey slices before filling/rolling with spinach.)

Chicken Cordon Bleu

Yield: Serves 6
Fancy a French classic that’s easy to make? Easy Chicken Cordon Bleu to the rescue.
"Cordon bleu" means “blue ribbon”. So, this dish was awarded this name for its excellence. Traditionally, the chicken breast is pounded thin, then wrapped around a slice of smoked
ham and a bit of Swiss cheese, and secured with toothpicks creating a pinwheel when sliced
into. This recipe shows an easier way to get the award winning taste. Ironically, the only
thing French about this dish is its name. It most likely originated in Switzerland in the
1940’s and then found its popularity in America in the 1960’s.


Ingredients:

For the Cordon Bleu:
3 large boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)
Salt and pepper
12 slices deli ham
6-8 slices Swiss cheese (6 to 8 ounces)
1 cup bread crumbs (I prefer panko in this recipe)
2 Tbs. butter, melted

For the Parmesan-Dijon Cream Sauce:
2 Tbs. butter
2 Tbs. all-purpose flour
1 c. milk
1 tsp. chicken bouillon granules (or 1 bouillon cube, crushed)
1 Tbs. Dijon mustard
1/2 tsp. Worcestershire sauce
1/2 c. freshly grated Parmesan cheese

Preparation:
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish with cooking
spray set aside.

Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Lightly sprinkle both
sides with salt and pepper.

Layer each chicken breast with two slices of ham and top with 2 slices of Swiss cheese.
Shingling across the chicken breast to make sure the entire piece of chicken is covered
with ham and cheese. Toss the breadcrumbs with the melted butter and sprinkle the
mixture over the top of the chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the
cheese is bubbling, and the breadcrumbs are golden.

For the sauce, while the chicken bakes, in a medium saucepan, melt the 2 tablespoons
butter. Stir in the flour, and cook for 1-2 minutes. Slowly pour in the milk while whisking
quickly to avoid lumps.

Stir in the chicken bouillon granules. Whisk constantly over medium heat until the
mixture begins to simmer and thicken, about 3-5 minutes.

Once the sauce has bubbled and thickened, remove from heat and stir in the mustard,
Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce
warm until the chicken is finished baking. Season to taste with salt and pepper, if needed.

Serve each chicken cordon bleu portion with warm sauce.

NOTES: (Make Ahead Instructions)
Assemble the chicken, ham and cheese according to the recipe. Store the prepared bread
crumb/butter mixture in a re-sealable plastic bag or other container. Cover the casserole with
plastic wrap and store it and the breadcrumb mixture in the refrigerator for 8-12 hours. When
ready to bake, sprinkle the breadcrumbs over the top and bake according to the recipe, adding
anywhere from 5-15 extra minutes since it was refrigerated prior to baking. Make the sauce
while the casserole bakes or make it ahead of time. Let it cool and store it covered in the
refrigerator for 1-2 days, reheating over low heat and whisking to recombine before serving.

French Onion Soup

Yield: 4 cups
Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions. Being placed under a grill in a ramekin with toast or croutons and Gruyere or Swiss to melt the cheese on top finishes it nicely.
 
Ingredients:
1 white onion, sliced
Fresh mushrooms, sliced (optional)
About 2 Tbs. butter for sautéing (optional)
2 (14.5-oz) cans Swanson's beef broth (or bouillon)
Squeeze of fresh lemon juice
Tabasco sauce, several drops to taste
Fresh spinach leaves

Preparation:
Sauté onion and mushrooms in fry pan with a little butter (or use water for a healthier
option). Cook until onions are transparent (or you can be patient and wait for the onions
to caramelize, a bit.)

Add broth, lemon juice, and Tabasco sauce.

Steep a handful of fresh spinach leaves. Add to soup just before serving.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking
sheet in a single layer. Sprinkle the slices with the cheese and broil until bubbly and
golden brown, 3 to 5 minutes.

Ladle the soup into ramekins and float the toast on top.

Alternative method: Ladle the soup into bowls. Top each with bread and grated cheese.
Put the bowls into the oven to toast the bread and melt the cheese into a delicious “lid”.