Be Food Safe Recipes


BE FOOD SAFE

Recipes from the Channel 16 video.

Chicken Cordon Bleu

  • 4 double chicken breasts (about 7-ounces each), skinless and boneless
  • Kosher salt and freshly ground black pepper
  • 8 thin slices deli ham
  • 16 thin slices Gruyere or Swiss cheese
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup flour
  • 1 cup panko bread crumbs
  • 1 teaspoon olive oil
  • 2 eggs
  • 2 teaspoons water

Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.

Basil-Chive Redskin Mashed Potatoes

  • 2 pounds red-skinned new potatoes
  • Kosher salt and freshly ground black pepper
  • 1/2 cup heavy cream
  • 8 tablespoons (1 stick) butter
  • A small handful chopped fresh chives (about 3 tablespoons)
  • A small handful roughly chopped basil leaves (about 2 1/2 tablespoons)

Put the potatoes in a medium saucepan and pour in enough cold water to cover them by a couple of inches. Toss in a handful of salt. Bring the water to a boil and cook until the potatoes are tender when poked with a knife, about 25 minutes.

Drain the potatoes and return to the pan. Add the cream and butter and let the whole pot sit over very low heat until warmed through.

Add chives and basil to the pot with the potatoes and mash the potatoes coarsely. Season with salt and pepper.

Balsamic Glazed Vegetables

Picture of glazed veggies in a wok

  • 1 1/2 to 2 pounds of your choice of the following, or any combination of "baby" packaged fresh carrots, brussel sprouts, yellow squash (you can also use broccoli, cauliflower and zucchini)
  • 1/2 cup water
  • 1/2 cup balsamic vinegar
  • 1 tablespoon butter
  • Salt and freshly ground black pepper
  • Chopped parsley leaves, for garnish

Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.

For an optional glaze for the vegetables, substitute ¼ melted butter and ¼ cup honey for ½ cup balsamic vinegar.

Ginger-Peach Ice Cream Sandwich Cookies

  • 2 pints peach ice cream
  • 1 package (17.5 oz) sugar cookie mix
  • 1 stick butter
  • 1 egg
  • 3/4 teaspoon ground ginger
  • 1 teaspoon minced ginger
  • 2 tablespoons finely chopped crystallized ginger

Soften ice cream on the counter for 10 minutes. Scoop large balls of ice cream onto a parchment-lined baking sheet, spacing about 3 inches apart. Top the scoops with another piece of parchment. Gently flatten the scoops into 2-inch disks about 1-inch thick. Put the baking sheet in the freezer to harden while making the cookies.

Picture of aice cream sandwich made with peach ice creamPreheat oven to 375 degrees F. In a mixing bowl, combine rest of the ingredients. Stir to form dough. Drop by rounded tablespoons onto an ungreased cookie sheet. Bake in preheated oven for 10 to 14 minutes. Cool for 1 minute on cookie sheet before transferring to wire rack. Cool cookie completely, and then freeze for a minimum of 1 hour before completing ice cream sandwiches as directed.

Sandwich the ice cream disk between to cookies and wrap in parchment or waxed paper until ready to serve.


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