Don’s Chicken Cordon Bleu

I had this idea of a GOOD chicken cordon bleu. I haven’t made one of these in years (decades?) and I thought maybe I could take a shot with better prep and, of course, my air fryer. My issue with previous cordon bleu’s was that they were flavorless, which is odd given the cheese/ham combo, and they were dry. So, on recent travels, I thought about how I could improve upon it. The first was obvious, better seasoning on the initial prep, and a butter brush before rolling. Then cook through, but crisp at the end. So I combined the two. After flattening the breast (I use a roller, a hammer is too sharp edged and tears the wrap) I brushed the breast with a mix of melted Irish butter, herb de Provence, minced garlic, fresh basil, fresh parsley and onion...

Green Chili Cheeseburgers

While burgers are great, and very easy, I don’t cook a lot of them anymore. But when I do, I want to have some fun. Friday night seemed destined to be a burger night, and a close friend suggested a New Mexican chili pepper. But I live in a place that does not have access to such things, but I did find a Cubanelle Green Pepper. And I had a bag of jalapeno peppers, so I dove in. I coated my peppers with olive oil and grilled them till they were blackened. I then put them on a plate covered with wrap to steam, some people put them in a zip-lock bag. I took my grass fed beef and mixed it with four cloves worth of garlic. I roast my garlic so it is cream-like. I suggest you do the same. Or use jarred minced garlic. But burgers cook quick, so I wouldn’t use...

Greek Yogurt Chicken Skewers

Greek Chicken Kabobs This is one of my favorite meals. The great thing about it is that you can do all the dinner prep hours…or a day before. And then just cook it in about 12 minutes on the grill and look like you are a culinary genius. 1 cup whole milk Greek yogurt 4 garlic cloves, I used jarred minced 1 tsp. paprika 1 tsp. ground cumin 1/2 cup sweet onion, grated with a box-grater Zest from 1 lemon 2 Tbsp. fresh lemon juice 2 Tbsp. olive oil 1/2 cup chopped cilantro 2 tsp. kosher salt 1/2 tsp. black pepper 2 lbs. boneless, skinless, chicken thighs, cut into strips Mix it up, put in the chicken and coat. Let rest a couple hour or overnight. Put on skewers and grill about 5 minutes each side on a medium high heat. As you can see in the photo, I like some...

Pulled Pork Tacos

Memorial Day Pulled Pork Week ends tonight with pulled pork tacos. This is completely leftovers from the week. I had the street taco tortillas, Green Mountain Salsa and my fine Mexican shredded cheese from my taquitos earlier this week, onions and green peppers from my pork egg rolls and my usual box of salad I always keep on hand. I also had some left over saffron rice from my stuffed poblano dinner, so I added a heaping tablespoon of that. I didn’t have any sour cream or yogurt, so I tried something new, a thin line of mayonnaise to be my ‘cool cream’. Not much. It worked great. As I am wont to do, I brushed the tortillas with a butter/garlic powder mix and baked them at 400° for about 6 minutes to get them nice, puffy and crisp. I lay them...

Pork Egg Rolls

While I have written up my egg rolls before (chicken) I didn’t think I did it justice. So tonight I cooked up a batch of pork egg rolls, as I had a HUGE PILE of pulled pork from Memorial Day (9 pounds of pork at 99 cents a pound…less than 10 dollars of pork that I could live a month off of). Chop up a couple cups of cabbage slaw. Fine chop the pork, dice up some green onion. Make some teriyaki. Heat olive oil to medium high, add diced onion, then ginger, then garlic and saute, add Mirin and Soy sauce to taste, cook down. Add a couple tablespoons to the slaw/onion/pork mix and toss. Place down egg roll wrapper, brush edges with water, put in a heaping tablespoon of the mix. Fold. Fold edges. Roll tightly. Melt some butter with some garlic powder, brush...