I LOVE watching cooking shows! Every now and then there is a menu I want to duplicate in its entirety. Joanna Gaines had an episode in July that fits that bill EXACTLY!
CHICKEN CORDON BLEU serves 4
Adapted from Joanna Gaines
4 skinless, boneless chicken breasts (5-6 ounces each)
FRESH ground sea salt and black pepper
4 thin slices of ham, cut in half (8 slices)
6 thin slices of baby Swiss cheese, cut in half (12 small slices)
1 cup dry panko breadcrumbs
1 teaspoon garlic salt
1 LARGE egg
1 tablespoon water
½ cup AP flour
½+ teaspoon FRESH ground nutmeg
5 cups NEUTRAL oil
Garlic salt, for garnish
Flaky salt, for garnish
Hollandaise Sauce
- Place a rack in the middle of the oven and preheat to 375°.
- Trim off any fat around the edges of the chicken.
- Working with one breast at a time, place the chicken between two sheets of parchment paper and pound with a mallet, or rolling pin, until about ¼-inch thick.
- Season the chicken on all sides with FRESH ground sea salt and black pepper.
- Arrange the chicken smooth side down on a work surface.
- Layer one half of each breast with one slice of cheese, one slice of ham, another slice of cheese, another slice of ham and a final slice of cheese leaving space around the edges.
- Fold breast in half over the ham and cheese and press edges together to firmly seal.
- In a shallow bowl, combine the breadcrumbs, garlic salt, and FRESH ground pepper until completely combined.
- In a separate shallow bowl, whisk the egg and water together.
- On a plate combine the flour and nutmeg.
- Once again working with one chicken breast at a time, press both sides into the flour, shaking off any excess, dip both sides into the egg mixture and then completely coat with the breadcrumb mixture, pressing with clean fingers to adhere.
- Transfer to a separate plate and continue with the remaining chicken breasts until all are completely covered.
- Heat the oil in a large heavy skillet (4½ quart) over medium-high until simmering.
- Cook the chicken 2-3 minutes per side, turning occasionally, until browned on all sides.
- Transfer to a wire rack set in a rimmed baking sheet and season as desired with garlic salt.
- Bake the chicken 15 minutes until an instant-read thermometer inserted into the thickest part of the breast registers 165°.
- Carefully remove the chicken from the oven and garnish with flaky salt, let sit for 5 minutes.
- Plate chicken breasts and top with the Hollandaise sauce.
BLENDER HOLLANDAISE SAUCE
Adapted from Downshiftology
3 egg yolks
2+ tablespoons FRESH lemon juice
1/4 teaspoon creamy horseradish
3/4 teaspoon DUKE’s mayonnaise
FRESH ground sea salt and black pepper
1/2 cup QUALITY unsalted butter, melted and hot
- Melt the butter in a microwave.
- Add the egg yolks, lemon juice, horseradish, mayonnaise, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
- With the blender running on medium high, slowly stream in the hot butter into the mixture until it’s emulsified.
- Pour the hollandaise sauce into a small bowl and serve while warm.
GRUYERE POTATO CASSEROLE serves 6-8
Adapted from Joanna Gaines
4 tablespoons unsalted butter
6 medium russet potatoes, scrubbed, peeled and cut into medium chunks
3-4 garlic cloves, FINELY minced
2 tablespoons WONDRA flour
1 cup heavy cream
1½ cup milk
2 cups Gruyère cheese, grated and divided in half
FRESH ground sea salt and black pepper
2 teaspoons QUALITY paprika
1 teaspoon onion powder
Paprika and black pepper, for garnish
- Preheat the oven to 350°F.
- Butter a 8 x 11.5-inch baking dish.
- Bring a large pot of generously salted water to a rolling boil.
- Add the potatoes and simmer until just tender but not falling apart, about 13 minutes. Drain thoroughly and set aside.
- In a medium saucepan, melt the butter over medium heat.
- Add in the garlic and sauté over medium-low until softened and fragrant, about 30 seconds. Increase the heat to medium, whisk in the flour and cook, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes.
- While whisking constantly, slowly pour in the heavy cream and milk until the sauce is smooth.
- Add in 1 cup of the Gruyère, the salt, pepper, paprika, and onion powder, then cook, whisking gently, until the cheese is melted.
- Arrange the potatoes to cover the bottom of the prepared baking dish and pour the sauce over them and top with the remaining Gruyère.
- Place the baking dish in the oven and cook for 15 minutes. Turn the broiler to high and broil for 5 minutes more, until fully golden brown.
- Top with black pepper and paprika to serve.
DRIED CHERRY SALAD serves 4-5
Adapted from Joanna Gaines
“This salad strikes that sweet spot between simple and elevated. It’s all the more enjoyable because it surprises people with unexpected flavors. Arugula is a peppery green, so combining it with cherries gives this recipe a nice blend of sweet and spice. Since the prep work for the cherries can happen the night before, this side is a favorite of mine whenever I’m hosting. I like to pair it with whitefish or grilled chicken, but really, it’s delicious on the side of anything.” – Joanna Gaines, Magnolia Table, Volume 3
Joanna makes this with arugula, but I find arugula too peppery and bitter so I substitute micro greens, small chopped romaine or butter lettuce.
½ cup apple cider vinegar
½ cup water
4 ounces dried tart cherries
5 ounces micro greens, small chopped romaine or butter lettuce
½ cup small chopped toasted almonds
4 ounces crumbled Gorgonzola or goat cheese (about 1 cup)
¼ cup avocado oil
½ teaspoon crushed red pepper flakes
1 small garlic clove, FINELY grated
FRESH ground sea salt and black pepper
- Add the apple cider vinegar and ½ cup of water to a large mason jar with a lid and stir in the cherries.
- Cover and let sit at room temperature for 6 hours or overnight. The cherries will plump slightly and soak up some of the vinegar mixture.
- When ready to make the salad, add the micro greens, almonds, and Gorgonzola to a large bowl.
- Drain the vinegar mixture from the cherries into a mason jar with a lid, reserving the cherries.
- To the mason jar, add the avocado oil, 1 tablespoon of water, pepper flakes, garlic, salt, and pepper.
- Shake well.
- Add half the dressing to the salad, toss well, and taste. Add more dressing if desired.
- Top with the cherries and serve.
NOTE: Alternatively, microwave the mixture for 1 minute and let stand at room temperature for 30 minutes.
PEANUT BUTTER PIE with OREO CRUST
Adapted from Joanna Gaines
CRUST
24 Oreo cookies
⅓ cup sugar
7 tablespoons unsalted butter, melted
- Preheat the oven to 350°.
- In a food processor, pulse the wafers until they are the consistency of sand.
- Add the sugar and melted butter and pulse a few more times, until combined.
- Using your hands, press the wafer mixture into the bottom and up the sides of a 9-inch pie pan.
- Bake for 12 minutes.
- Let cool for 20 minutes.
FILLING
1 cup JIF creamy peanut butter
1 cup powdered sugar
4 ounces cream cheese, at room temperature
¼ teaspoon kosher salt
¾ cup heavy cream
1 tablespoon unsalted butter, melted
2 teaspoons PURE vanilla extract
- Cream together the peanut butter, powdered sugar, cream cheese, and salt on medium speed. With the mixer on low, add the cream, melted butter, and vanilla and whip until the mixture is smooth and fluffy.
Pour the mixture into the baked crust.
ASSEMBLY
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon PURE vanilla extract
Crushed toffee bits, for garnish (optional)
- Combine the cream, powdered sugar, and vanilla. Start on low speed, then slowly turn the mixer up to high speed and mix about 2 minutes until the cream holds a soft peak.
- Spoon the whipped cream on top of the peanut butter filling.
- Refrigerate for at least 2 hours.
- Sprinkle with crushed toffee bits, cookie crumble, or nuts if desired.
- Serve chilled.
- Store in the refrigerator covered with plastic wrap for up to 3 days.
