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Recipes
"Chicken Cordon Bleu with Parmesan Pepper Sauce"
By RoketJSquerl
Pre-heat your oven to 400 degrees and lightly grease a baking sheet
- FOR THE CHICKEN:
- 6 pieces of thin sliced chicken breast about 1/4″ thick
- Salt, pepper, and garlic powder for seasoning
- 6 thin slices of deli ham
- 6 thin slices of deli cheese (I used provolone- swiss would be another good choice)
- 1 egg
- 1/2 cup flour
- 1 cup fresh bread crumbs (I took 2 slices of whole wheat bread and used my food processor to crumble them).
- Handful of panko bread crumbs – optional
- PARMESAN PEPPER SAUCE:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 teaspoon coarse black pepper
- 1/4 teaspoon salt
- 1 teaspoon dijon mustard
- 1 tablespoon cream cheese
- 1/3 cup fresh parmesan cheese – grated
Tortilla Chips
By RoketJSquerl
Pour oil into a medium skillet to a depth of 1/8 to 1/4 of an inch
- 3/4 to 1 About 3/4 to 1 cup canola, grapeseed, or corn oil (a high smoke point oil), more or less depending on how many chips you are making
- Corn tortillas, each tortilla will make 6 chips, 12 tortillas will yield 72 chips, a good snack for 2 to 3 people
- Kosher salt
Blueberry Pancakes from KA Flour
By RoketJSquerl
1) Heat a griddle to 350°F
- 1 1 1 large eggs
- 2/3 2/3 2/3 cups milk
- 1 1 1 teaspoons vanilla extract, optional
- 1 1/2 1 1/2 1/2 tablespoons melted butter or vegetable oil
- 3/4 3/4 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 1/3 1/3 teaspoon salt
- 1 1 1 teaspoons baking powder
- 1 1 1 tablespoons sugar
- 1/3 1/3 1/3 cup blueberries, fresh or frozen
Pressure Cooker French Onion Soup
By RoketJSquerl
1. Melt butter in an electric or stovetop pressure cooker over medium heat
- 6 tablespoons unsalted butter, plus more for toasts (3 ounces; about 90g)
- 3 pounds yellow or mixed onions, sliced 1/8 inch thick (1.4kg; about 4 to 5 large onions) (see note above)
- 1/2 teaspoon (2g) baking soda
- Kosher salt and freshly ground black pepper
- 1/2 cup (120ml) dry sherry, such as Amontillado
- 2 quarts (about 2L) homemade or store-bought low-sodium chicken stock
- 2 sprigs thyme
- 1 bay leaf
- 1 teaspoon (5ml) Asian fish sauce (optional)
- 1 teaspoon (5ml) cider vinegar
- 8 bowl-size slices rustic bread, toasted until crisp
- 1 medium clove garlic
- 1 pound (450g) Gruyère cheese, grated
- Freshly minced chives, for garnish
Cooking A Whole Chicken In An Instant Pot -
By RoketJSquerl
Have you heard of an Instant Pot? This pot has become my favorite appliance in the kitchen
- 1 whole chicken
- Seasonings of choice
- 1 cup water
- 1 tbsp coconut oil
"The Best Chocolate Cake You Ever Ate"
By RoketJSquerl
Preheat oven to 375. In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup butter
- 1/2 cup applesauce
- 1/3 cup cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- 1 Recipe Chocolate Fudge Frosting, recipe follows
jalapeño cranberry jelly
By RoketJSquerl
Instructions In an instant pot, combine the cinnamon stick, 1 cup water and the cranberries
- 1 1 lb bag fresh or frozen cranberries
- 1 cup water
- 1 stick cinnamon
- 2 cups white sugar
- 1/4 cup brown sugar
- 1 pinch salt
- 2 TBSP finely chopped yellow onion
- 1/4 tsp garlic salt
- 1/2 tsp ginger
- 1/4 cup finely chopped SWEET pickled jalapenos
- 1 package gelatine (this is just slightly over 2 tsp's)
- 10 tsp water
Stovetop Macaroni and Cheese
By RoketJSquerl
1. In a large skillet, cook bacon until crisp
- 6 Slices Bacon, chopped
- 1 Shallot, minced
- 2 Garlic Cloves, minced
- Kosher Salt
- 1/2 Pound Elbow Macaroni
- 4 Tablespoons Butter
- 2 Tablespoons Flour
- 1 1/2 Cups Milk
- 4 Oz. Fontina Cheese, shredded (I used a Gruyere; you can really use any cheese you like)
- 4 Oz. Extra-sharp Cheddar Cheese, shredded
- 1 Dash Cayenne Pepper
Garlicky Pot Roast with Roasted Potatoes & Root Vegetables
By RoketJSquerl
I prefer to roast the vegetables separately from the meat adding them to the same pot at the end of the cooking
- •2 turnips or rutabages, peeled and cut into 1-inch chunks
- •3 large carrots, cut into 1-inch chunks
- •1 lb red potatoes, cut into 1-inch chunks
- •3 T olive oil
- •10 sprigs thyme
- •12 clv garlic, peeled and halved or quartered lengthwise
- •salt and pepper
- •2 T vegetable oil
- •1⁄2 c red wine vinegar
- •3 c chicken stock, plus more if necessary
- •2 T unsalted butter
- •1 (3 to 3 1/2-pound) boneless beef chuck roast, or beef brisket
- •12 pearl onions, peeled (optional)
Deviled Ham Salad
By RoketJSquerl
Old School Deviled Ham Salad, made with ground ham, sweet pickles, pimentos and mayonnaise
- 2-1/2 cups of smoked or boiled ham, ground (about 2 large thick slices or 1/2 pound)
- 4 sweet gherkin pickles
- 1/4 cup of minced onion
- 1/8 cup of minced celery
- 1 (3 ounce) jar of chopped pimentos, drained
- 1/4 cup of real mayonnaise, more or less
- 2 teaspoons of horseradish
- 2 teaspoons of spicy mustard
- 1 tablespoon of fresh, chopped parsley
- Dash of hot sauce
- Salt and pepper, to taste
- 1/4 teaspoon of Cajun seasoning, or to taste, optional