Baked Chicken Ruben

I made the following for my Oktoberfest event. You can read and get other recipes from the event HERE.

Joelen’s Baked Chicken Ruben
recipe HERE


6 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (16 ounce) can sauerkraut, drained and pressed
4 slices Swiss cheese
1 1/4 cups thousand island salad dressing
1 tablespoon chopped fresh parsley

Preheat oven to 325 degrees F (165 degrees C).
Place chicken in a lightly greased 9×13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.

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Bacon, Spinach & Cheese Quiche

The following recipe was made and shared at my Chef Spotlight dinner, highlighting Julia Child. You can read and view links to the other recipes HERE.

Betsy’s Bacon, Spinach & Cheese Quiche
recipe from Julia Child

2-3 c. sliced onions cooked to very tender in 2 tbsps. olive oil and seasoned with salt, pepper, and a little sage.

prebaked 9-inch pie shell in its ring or tin
1/4 c. lightly pressed down, coarsely grated Swiss cheese
1 1/2 c. of the preceding all-purpose custard
10-oz. pkg. of fine fresh spinach

2 tbsps. of shallots or scallions
2 tbsps. butter
1/4 cup cooked bacon

Stem, wash, blanch, squeeze dry, then chop spinach. Saute’ 2 tbsps. of shallots or scallions briefly in 2 tbsps. butter, add spinach, and stir over moderate heat for several minutes until very tender. Season carefully with salt, pepper, and a speck of nutmeg.

Preheat the oven to 375 degrees and place the rack in the upper-third level. Spread half the cheese in the bottom of the pie shell, spread on the onions, spread the spinach and top with the remaining cheese and cooked bacon. Beat up the custard briefly and pour it over the onions, filling the shell to within 1/8 inch of its rim if it’s straight-sided, not much more than halfway if the shell is slant-sided and the sides seem at all fragile. Bake 25 to 30 minutes, until filling is lightly puffed and nicely browned. For serving, slip the warm quiche out of its ring or pan and onto a serving board or platter, or serve from the pan cut into wedges.

Ham & Swiss Croissant Puffs

We made these appetizers during the holiday appetizer cooking class I hosted. You can view pictures, the entire appetizer menu and get links to the other recipes from the class HERE.

Ham & Swiss Croissant Puffs

1 can croissant dough
¼ cup flour
1 cup sliced ham
1 bottle Dijon mustard
1 cup shredded swiss cheese
Cooking spray

Preheat oven to 350 degrees.
Prepare muffin pan by spraying the inside of each well with cooking spray.
Open can of croissant dough and layout into one large rectangle.
Seal perforations in the dough.
Carefully cut out 24 equal squares of croissant dough.
Place a croissant square in each well.
Dip the tart shaper in the flour to prevent sticking.
Using the tart shaper, gently push the croissant square inside the well to form a cup.
Repeat until all wells are filled with a croissant square.
Fill each well with ham.
Squeeze a small dollop of Dijon mustard over ham.
Top each well with shredded swiss cheese.
Bake in preheated oven for 7-10 minutes or until golden brown.

Fall Fondue Party!

Fondue has made its comeback as a hip and fun way to eat! Tonight we had folks come on over to dip and dunk their way through dinner & drinks. It was a great event and so much fun fondue-ing!Here is the garlic cheese fondue recipe a friend prepared for the event:

1 pound Swiss cheese, grated
1/2 Gruyère cheese, grated
2 tablespoons cornstarch
1 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1 2/3 cups (about) dry white wine
1/3 c Cognac
3 large garlic cloves, minced

Combine both cheeses, starch, nutmeg, and pepper in large bowl; toss to coat. Bring 1 1/2 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in cognac & more wine (if needed) by tablespoonfuls to reach desired consistency. Note: If mixture begins to separate, add 1 – 3 tsp cornstarch mixed with equal vol. cold wine to simmering mixture. Transfer to fondue pot.

Set fondue over hot plate on med-low heat.
Serve fondue with bread & veggies.
Servings: About 8 – 10
*modified by S. Kramer


Here are some pictures from the event:

Meats!
Chicken Sausage, Chicken Breast, Sirloin & Ham


Veggies!
Par Boiled Potatoes, Broccoli, Cauliflower (& Carrots)Breads!
Whole Wheat Beer Bread, Walnut Artisan Bread
Fondues!
Garlic Cheese, Chicken Broth, Beef Broth, (and hot oil)
Desserts!
Pound Cake, Strawberries, Bananas,
Marshmallows & Graham Crackers
to dip into Semi Sweet Chocolate,
White Chocolate & Caramel
Table Shots: