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Dine In: Parmesan-Crusted Bacon Chicken


Parmesan-Crusted Bacon ChickenI have been putting in some really long hours at work, as I prepare to leave one career and start a new one, but that still gives me time for my favorite hobby: cooking.

Friday nights are the perfect time for trying new recipes. I don’t want to fight the crowds at a restaurant on a Friday night, but I do want to unwind with my kids, my sweetie, a glass of wine and delicious smells coming from my kitchen.

When it’s just me and my boyfriend at home, we tend to grill. When my boys are home, anything I’ve come across that looks delicious is fair game.

I don’t usually fry foods, but putting a golden sear on this chicken adds to the flavor. It’s more of a quick pan-sear than it is a deep-fry. However, it does give the chicken a yummy crust.

We made this not too long ago, and it was devoured before I could make a second batch.

Parmesan-Crusted Bacon Chicken

Ingredients:
3/4 cup vegetable oil, for frying
4 (4 to 5 oz) boneless, skinless chicken breasts
1 cup parmesan cheese, grated
1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt
1 to 1 1/2 cups Asiago cheese, shredded
3 to 4 slices bacon, cooked and crumbled
1 egg, beaten
1 Tbs water

Directions:
Preheat oven to 350° F.

In a small shallow bowl, mix egg and water.

In another shallow bowl, mix parmesan cheese, pepper, salt and garlic.

Heat oil over high heat.

Dip each chicken breast first in egg mixture then in cheese.

Fry in hot oil until crust is golden-brown. *Note: If oil isn’t hot enough, your crust may stick to the bottom of the pan.

Prepare a baking pan by covering with foil and placing wire rack on top.

Place chicken on rack and bake about 20 minutes, or until juices run clear. (Cook time will depend on thickness of chicken.)

Remove from oven and turn oven to broil setting.

Top each piece of chicken with Asiago cheese and bacon; place under broiler to melt cheese.

Nutritional Information: Calories Per Serving: 959, Calories from Fat: 685, Fat: 76 g, Trans Fat: 0 g (21 g Saturated Fat), Cholesterol: 198 mg, Sodium: 1258 mg, Potassium: 374 mg, Carbohydrates: 3 g, Protein: 67 g

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Dine In: Chicken Cordon Bleu Casserole


Chicken Cordon Bleu CasseroleWhen I was growing up, we always got to choose our birthday dinners. My mom would make us anything our little hearts desired.

I distinctly remember being the complicated kid. Maybe I just had refined tastes. Yep, that’s my story and I’m sticking to it.

On more than one occasion, I wanted chicken cordon bleu. I’m not even sure where I had it for the first time, but I know I loved it.

This casserole is a much easier version of the classic French dish. I introduced chicken cordon bleu to my boys this way one recent Friday night, and they loved it. They don’t even know there’s a much more complicated way to make it, but it’s the taste that counts, right? This dish captures the taste perfectly.

 

Chicken Cordon Bleu Casserole

Ingredients:
5-6 cups cooked chicken, shredded or diced (rotisserie-style is super easy to use)
1/2 lb deli ham, thinly sliced and roughly chopped
1/4 lb baby Swiss cheese, thinly sliced

For the sauce:
4 Tbs butter
4 Tbs flour
3 1/4 cups whole milk
2 Tbs lemon juice
1 Tbs Dijon mustard
1 1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp white pepper

For the topping:
6 Tbs butter
1 1/2 cup panko breadcrumbs
3/4 tsp seasoned salt
1 1/2 tsp dried parsley, crushed

Directions:
Preheat oven to 350° F. Butter a 9 x 13 baking dish. Set aside.

Put cooked, shredded or diced chicken on the bottom of the baking dish. Scatter the ham over the top of the chicken. Lay the Swiss cheese on top of the ham.

For the sauce:
Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

For the topping:
Melt the butter in the microwave in a medium-sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread-crumbs, seasoning salt and crushed parsley. Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden-brown. Remove from oven and let cool for 5-10 minutes prior to serving.

Nutritional Information: Calories Per Serving: 690, Calories from Fat: 342, Fat: 38 g (21.1 g Saturated Fat), Cholesterol: 192 mg, Sodium: 1847 mg, Potassium: 597 mg, Carbohydrates: 32 g, Fiber: 2 g, Sugar: 9 g, Protein: 54 g

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Dine In: Cherry-Pineapple Dump Cake


Cherry-Pineapple Dump CakeOne of my most vivid memories of growing up is the night my dad made dinner.

Now, before you think it was a singular night, it wasn’t. There were many nights later on when I remember my dad grilling or helping with dinner, but it didn’t happen very often in the early years.

We lived in Baton Rouge, Louisiana, and there were four of us kids at that point. Four kids under the age of 8. My mom was a stay-at-home mom, and my dad was the breadwinner as a physical therapist at a local hospital. My dad worked HARD. My mom probably worked harder.

At some point, they came to an agreement that my dad would help out with dinner on Sunday nights. I don’t remember those details, but I do remember that first time he cooked dinner. It was a big deal with a capital “B” and “D.” (My mom probably played it up to give him incentive to keep doing it!). We had burgers on the grill, french fries and cherry-pineapple dump cake for dessert.

I don’t think we’d ever had a dump cake before, or it wouldn’t stand out so significantly in my mind.

I just remember it being so delicious.

I think I’ll make it for my family tonight.

Cherry-Pineapple Dump Cake

Ingredients:
1 can cherry pie filling
1 can crushed pineapple
1 box yellow or white cake mix (gluten-free works)
1/2 cup butter (1 stick)
1 cup walnuts, chopped

Directions:
Lightly spray a bundt pan or pan of choice.

First, layer the bottom with cherry pie filling then crushed pineapple. Sprinkle cake mix evenly on top. Using a stick of butter, cut into thin slices and lay the butter slices on top of the cake mix layer. Top with chopped walnuts.

Bake at 350° F for 40 to 50 minutes or until the top is golden-brown.

Nutritional Information: Calories Per Serving: 382, Calories from Fat: 168, Fat: 19 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 20 mg, Sodium: 354 mg, Potassium: 175 mg, Carbohydrates: 51 g, Fiber: 2 g, Sugar: 25 g, Protein: 5 g

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Dine In: Hot Chocolate Shots


Hot Chocolate Shots‘Twas the night before Valentine’s Day…and all through the house, I was prepping for a romantic Saturday night meal.

It doesn’t matter if you have a special someone or not, Valentine’s Day is all about the people you love. All of them.

This year, I’ll be spending Valentine’s Day with my sweetie and my first loves – my two boys. We’ll have a special meal, and it will celebrate our love for each other. It will also be kid-friendly.

I did a trial run on these hot chocolate shots (no alcohol involved!) around Christmastime, and they were so popular that I decided to bring them back for Valentine’s Day.

The only problem with them is that you want several! I’m going to dip the chocolate rims of the glasses into red sprinkles before serving to add a Valentine’s flair.

Hot Chocolate Shots

Ingredients:
2 Tbs butter
1/4 cup brown sugar
1 cup chocolate ice cream
1 square unsweetened baking chocolate
2 1/2 cups water
1/2 tsp orange extract
1/4 cup semisweet chocolate chips
whipped cream, orange zest and grated chocolate, for garnish

Directions:
In a saucepan, melt together the butter, sugar, ice cream and baking chocolate until smooth. Whisk in the water and orange flavoring. Heat over medium-high heat, just until steaming. Serve with whipped cream, a sprinkling of orange zest and grated chocolate in chocolate-dipped shot glasses.

To chocolate-coat the edges of your shot glasses, microwave 1/4 cup semisweet chocolate chips in a small, microwave-safe bowl just until melted. (The chocolate should be smooth and melty but not hot. Overheating it will cause the chocolate to mottle as it cools and hardens, so be careful that you only just microwave it until it’s barely melted.) Dip the edges of each shot glass into the melted chocolate. Allow the chocolate to cool and harden before pouring hot cocoa into the glasses.

Nutritional Information: Calories Per Serving: 194, Calories from Fat: 120, Fat: 13 g (8 g Saturated Fat), Cholesterol: 31 mg, Sodium: 78 mg, Potassium: 146 mg, Carbohydrates: 20 g, Fiber: 1.4 g, Sugar: 17 g, Protein: 2 g

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Dine In: Steak Rolls


Steak RollsDinner last night was transcendent.

Even before I tasted it, I told my boyfriend, the chef de cuisine for the evening, that I was going to blog about it.

After I tasted it, I wanted to lick the cast iron skillet.

This dish sounded weird to me. I mean, pickles and beef? In theory, it shouldn’t sound odd. I eat pickles on my hamburgers all the time, but I was still curious about how it was going to turn out.

Turns out, it’s amazing with an incredible umami (you know, those elusive flavors which combine to create sheer heaven in a dish). The acid from the pickles works with the sugar in the sauce, and the thickening flour and savory beef bring it all together.

Even my younger son who is an extremely picky eater cleaned his plate.

This was a special-occasion meal for my boyfriend when he was growing up. His face glowed with fond memories when he told me about it. Trust me, it made our evening special, too.

Steak Rolls
Serves 6

Ingredients:
3 lb round steak, pounded to tenderize and cut into (12) 2-inch wide strips about 8 inches long each
12 slices bacon
12 Vlasic Kosher Dill Stackers
4 Tbs Lawry’s Seasoned Salt
6 Tbs all purpose flour
1/2 cup vegetable oil, for frying
2 cups ketchup
3/4 cup, approximately, Worcestershire sauce
toothpicks

Directions:
Place steak strips on a flat surface; sprinkle liberally with seasoned salt. Place a strip of bacon on top of each steak strip and top that with a pickle, trimmed to fit if necessary. Carefully roll into a bundle, securing with a toothpick. Gently dredge steak rolls in flour. Heat vegetable oil in a cast iron skillet until oil sizzles when a drop of water is added. Place steak rolls in the skillet and fry until lightly browned. Turn over and fry the other side until lightly browned. Drain fat from the cast iron skillet or remove steak rolls to another baking dish.

Preheat oven to 350° F.

Mix ketchup and Worcestershire sauce until mixture is almost brown. Pour over steak rolls. Bake in the oven for 45 minutes. Turn heat off. Let stand in the oven for 10 more minutes. Serve immediately. This dish is great with a side of rice to help soak up the extra sauce.

Nutritional Information: Calories Per Serving: 940, Calories from Fat: 469, Fat: 52 g, Trans Fat: 0 g (16 g Saturated Fat), Cholesterol: 224 mg, Sodium: 2412 mg, Potassium: 1424 mg, Carbohydrates: 34 g, Sugar: 24 g, Protein: 81 g

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Dine In: Chicken Breasts Lombardy


Chicken Breasts LombardyFor my eleventh birthday, my parents took me to a French restaurant in downtown Richmond, Virginia. La Petite France was an iconic restaurant that opened in 1971, and it stayed in business until 2008.

I can’t even tell you how huge this dinner was for me and how it’s stuck in my head for 30 years.

First of all, we just didn’t eat out. If we did, it was McDonald’s, certainly not a fancy restaurant all the way downtown with valet parking and candles on the tables.

I’m really not sure what prompted my parents to pull out all the stops for my eleventh birthday, but they did.

I got all dressed up. At age 11, that meant a church dress (I can still see it…dove gray with magenta color-blocking on the shoulders), white tights and black patent leather shoes. My fancy clothes. My parents hired a babysitter for the rest of my siblings, and we drove downtown for dinner, just the three of us.

The restaurant was dim and hushed with candles and small lamps on heavy, white tablecloths. My dad wore a suit and tie, and my mom also had on a dress with heels. My dad pulled out the chair for me and my mom.

They ordered for me, I think. I wasn’t a picky eater so I’m sure anything would have been good. I had a chicken breast smothered in mushrooms and a wine sauce (I probably didn’t know that at the time), a fluffy roll served on a separate plate, and asparagus. There was a chocolate confection for dessert, which came with a candle blazing on it.

I felt so grown up.

This recipe is pretty close to what I had at dinner that night, and it takes me back to those memories every time I think of a “fancy” dinner.

Chicken Breasts Lombardy

Ingredients:
1 (8 oz) pkg fresh mushrooms, sliced
2 Tbs butter, melted
6 chicken breasts, skinned and boned
1/2 cup all purpose flour
1/3 cup butter
3/4 cup marsala wine
1/2 cup chicken broth
1/2 tsp salt
1/8 tsp pepper
1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese
2 green onions, chopped

Directions:
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, for about 3 to 5 minutes or just until tender. Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour. Cook chicken in batches in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat, about 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9-inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
Add wine and broth to skillet. Bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake uncovered at 450° F for 12 to 14 minutes or until cheese melts.

Nutritional Information: Calories Per Serving: 586, Calories from Fat: 291, Fat: 32 g, Cholesterol: 193 mg, Sodium: 780 mg, Carbohydrates: 12 g, Fiber: 1 g, Sugar: 1 g, Protein: 56 g

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Dine In: Gouda Grits with Brown Butter Shrimp


Gouda Grits with Brown Butter ShrimpI go through phases with Friday nights. Sometimes I love to whip up a great meal on Friday nights; sometimes I like to order pizza.

Lately, I’ve been in a cooking mood, or maybe it’s an eating mood. Are the two mutually exclusive? I don’t think so.

Anyway, I made this Southern delight one Friday night, and it was a huge hit. The smoky, creamy grits beautifully complemented the savory shrimp.

I made this with stone-ground grits and just followed the directions on the package for cooking them with the chicken stock. However, you can really use any kind you want.

I had visions of a restaurant in historic New Orleans when I made these shrimp and grits. I’d love to eat these at an outdoor café with moss hanging from the cypress trees.

Gouda Grits with Brown Butter Shrimp

Ingredients:

Gouda Grits:
4 cups low-sodium chicken stock
1 cup quick-cooking grits
8 oz Gouda cheese, freshly grated
2 Tbs unsalted butter
1/4 tsp salt
1/4 tsp pepper
2 ears grilled sweet corn, cut from the cob
2 Tbs chives, freshly snipped

Shrimp:
1 lb raw shrimp, peeled and deveined
1/2 tsp salt
1/2 tsp pepper
1/2 tsp smoked paprika
1/4 tsp chipotle chili powder
1/4 tsp ground cumin
4 Tbs unsalted butter
2 garlic cloves, finely minced or pressed

Directions:

Gouda Grits:
Bring the stock to a boil in a medium saucepan. Once boiling, add the grits and whisk constantly until they are fully mixed into the stock, about 1 or 2 minutes. Reduce the heat to low and cover, stirring once or twice more, until the grits are thicker and creamy, about 5 minutes. Stir in the grated cheese, salt and pepper. Taste and season more if desired. This will depend on the salt in your stock and cheese.

Shrimp:
Pat the shrimp completely dry with paper towels. Once it’s dry, season it with the salt, pepper, paprika, chili powder and cumin. Heat a large skillet over medium-high heat and add the butter. Once it’s melted and begins to sizzle, add the shrimp in batches and cook on both sides until pink. The butter will brown as the shrimp cooks, and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic and cook for a few seconds. Then, place the shrimp on a plate.

To serve the grits, spoon them into a bowl and add the shrimp on top. Drizzle leftover butter from the pan on top. Cover with spoonfuls of grilled corn and a sprinkling of chives. Eat immediately.

Nutritional Information: Calories Per Serving: 566, Calories from Fat: 319, Fat: 35 g, Cholesterol: 291 mg, Sodium: 2010 mg, Potassium: 309 mg, Carbohydrates: 25 g, Fiber: 3 g, Sugar: 5 g, Protein: 41 g

 

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DINE IN: David Wade’s Old English Prime Rib Roasted in Rock Salt


David Wade’s Old English Prime Rib Roasted in Rock SaltOne of the first things I learned about my boyfriend Paul is that he makes the most incredible steaks known to man.

One of the second things I learned was his secret: David Wade’s Worcestershire Powder. I wrote about the powder earlier this week, so I thought I’d follow up with the most incredible, easiest, most delicious recipe for prime rib I’ve ever tasted.

But, back to David Wade and the powder, just for a minute. Worcestershire powder was invented by David Wade, one of the original TV chefs, cookbook author, award-winning radio and TV personality, and newspaper columnist. I may have missed a few of his accolades there – oh yes – he was recognized for preparing an entire gourmet meal…while flying in a hot air balloon over Dallas. Originally from Dallas, Wade retired to Tyler, Texas, where his kitchen was custom-fitted so he could film his television show there.

In addition to using David Wade’s Worcestershire Powder as a seasoning, Paul was a friend of David’s, having met him through their work in radio. Paul had the privilege of dining with David and his wife Becky on many occasions.

Paul confirms that the David Wade you saw on TV, wearing a formal ascot and a blazer with his personal crest, was the David you got in real life. He sounds like an amazing man to have known; he passed away in 2001 in Tyler.

His prime rib recipe is the best I’ve ever had and the easiest I’ve ever seen prepared. (Paul made it on Christmas Eve, and I promise you it’ll be a new tradition in my house!) I’m sometimes hesitant to cook such a fine cut of meat because I don’t want to ruin it. This is impossible to ruin.

It’s also impressive to cook, as it comes out encrusted completely with rock salt. No, it’s not salty, at all. However, you DO have to break it open with a hammer. (Is there really a better party trick than that?)

David Wade’s Old English Prime Rib Roasted in Rock Salt

Ingredients:
prime rib or standing rib (1/2 lb per serving)
1 tsp MSG powder (I did skip this ingredient)
rock salt (ice cream salt)
2 Tbs Worcestershire powder
1 tsp paprika
salt and pepper, to taste

Directions:
Select choice of prime rib or standing rib. Season meat with seasonings and rub into the meat. In a large heavy pan, such as the bottom section of a roaster, pour a layer of rock salt until the bottom section of the container is completely covered. Dampen the rock salt with water until the salt is JUST LIGHTLY moistened. Place the prime rib onto the salt in a standing rib position. Then, cover the prime rib completely with rock salt, pouring from the top and allowing the rock salt to avalanche off the prime rib and build itself back up to cover the meat. Dampen all of the salt very lightly with water. Be certain none of the prime rib is showing. It must be completely covered. Without a cover for the roaster, place the meat, covered with salt, into a preheated oven at 500° F. Allow the prime rib to roast for 12 minutes per pound. When cooking time is completed, remove the roast from the oven. The rock salt will be extremely hard and must be broken with a wooden mallet (or ordinary hammer) by striking the surface of the salt. Pull the salt sections away from the meat and brush away any remaining salt particles from the roast. This process, which does not impart a salt flavor to the meat, traps all the vital flavor juices and ensures the very minimum shrinkage. Recipe from davidwadegourmet.com.

Nutritional Information: Calories Per Serving: 642, Calories from Fat: 497, Fat: 55 g (23 g Saturated Fat), Cholesterol: 134 mg, Sodium: 218 mg, Potassium: 8 mg, Carbohydrates: 1 g, Sugar: 1 g, Protein: 30 g

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DINE IN: Baked Buffalo Chicken Taquitos


Buffalo Chicken TaquitosIt’s been a long time.

A really long time.

And I couldn’t resist any longer.

I had to have something buffalo chicken and I had to have it now! No. I had to have it yesterday, I wanted it that badly.

Buffalo chicken is one of my all-time favorite things. I’ve made wings, chili, lasagna, empanadas, dips, casseroles and now, taquitos.

Taquitos are so much fun for a snack or for a meal. You could serve these as an appetizer or use them for a party or tailgate. This version is baked, not fried, so they’re a little healthier than a traditionally fried taquito.

Baked Buffalo Chicken Taquitos
Makes 8

Ingredients:
4 oz cream cheese, softened
1/8 cup buffalo sauce
1 cup shredded Monterey Jack Cheese
1/8 cup blue cheese crumbles
1 cup diced or shredded chicken breast, cooked
8 (8-inch) flour tortillas
coarse Kosher salt

Directions:
Preheat the oven to 350°F.

In a bowl, combine the cream cheese and buffalo sauce. Mix well. Stir in the Monterey Jack Cheese, blue cheese crumbles and chicken; mix well.

Place 2-3 tablespoons of the mixture down the center of each tortilla and roll up. If needed, microwave the tortillas for about 30 seconds to make them soft and pliable enough to roll. Place on a baking sheet. Spray the taquitos with cooking spray, then sprinkle with coarse salt.

Bake in the preheated oven for 17-20 minutes, or until golden brown. Serve with blue cheese dressing for dipping, if desired.

Nutritional Information: Calories Per Serving: 206, Calories from Fat: 141, Fat: 16 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 64 mg, Carbohydrates: 2 g, Protein: 15 g, Sodium: 388 mg.

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Dine In: Egg Roulade


Egg RouladeI don’t know about you, but I’ve pretty much had my fill of rich foods, creamy dips, cheesy appetizers and food laden with calories and fat this holiday season. I’m ready for some simple fare that’s filling and delicious, without breaking the belt!

This recipe for egg roulade, like a big, rolled up omelet, fits the bill perfectly. I tried it not too long ago for a brunch and knew I wanted to make it again for a simple Friday supper. Serve it with a salad and a glass of sauvignon blanc.

You can swap out the filling ingredients in this dish; just be sure to keep your choices light. If you don’t have prosciutto on hand, use thinly sliced ham.

My kids LOVED this, and it easily serves a crowd.

Egg Roulade Stuffed with Prosciutto, Spinach and Roasted Red Peppers
Serves 8

Ingredients:
5 Tbs unsalted butter, plus extra
6 Tbs all purpose flour, plus extra
1 1/4 cups whole milk, warmed
4 large egg yolks, room temperature
1/2 tsp kosher salt
1/4 tsp ground black pepper
6 large egg whites, room temperature
pinch of cream of tartar
2 Tbs olive oil
10 oz baby spinach
1 tsp garlic, minced
8 oz fontina or Gruyere cheese, coarsely grated (about 2 cups)
3 oz prosciutto, thinly sliced
3/4 cup roasted red peppers, cut into thin strips

Directions:
Heat oven to 350° F. Use a bit of butter to lightly coat a 15 x 10-inch rimmed baking sheet. Line the baking sheet with kitchen parchment paper, leaving about an inch hanging over each of the pan’s shorter sides. Lightly butter the parchment. Sprinkle the parchment paper with a bit of flour, then tilt the pan and tap gently to spread the flour. Discard any excess.

In a small saucepan over medium heat, melt the 5 tablespoons of butter. Add the 6 tablespoons of flour and cook, stirring frequently, for 3 minutes. Add the milk in a stream while whisking, and bring the mixture to a boil, whisking the entire time. Turn down to a simmer and cook for 5 minutes. Transfer the mixture to a large bowl and whisk in the egg yolks one at a time. Stir in the salt and pepper.

In a separate large bowl, use an electric mixer to beat the egg whites with the cream of tartar and a pinch of salt until they form soft peaks. Stir a quarter of the whites into the yolk mixture, then fold in the rest, gently but thoroughly. Pour the batter into the prepared sheet pan and carefully smooth with a metal spatula.

Bake on the oven’s middle shelf, rotating the pan after 7 minutes. Bake for another 7 to 8 minutes, or until golden and firm to the touch. Set the pan on a rack to cool slightly. Increase the oven to 375° F.

While the roulade is baking, in a large skillet over high heat, heat the oil. Add half of the spinach and cook, stirring occasionally, until it starts to wilt. Add the remaining spinach and cook until all the spinach has wilted. Add the garlic and cook, stirring frequently, for 1 minute. Transfer the mixture to a colander to drain, pressing lightly on the spinach to drain any excess liquid. Season with salt and pepper.

Use a bit of butter to lightly coat one side of a sheet of kitchen parchment paper that’s cut to the same size as the egg sponge. Place the parchment, buttered-side down, onto the top of the sponge. Cover with a damp kitchen towel, then carefully invert the sponge onto a work surface. Peel off the parchment from the top of the sponge.

Sprinkle the cheese evenly over the sponge, leaving a 1/2-inch border on all sides. Top the cheese with the prosciutto in an even layer, followed by the spinach. Arrange the red pepper strips in one line down the center (starting and ending at the short sides).

Starting with one of the longer sides, use the towel to help roll up the sponge, enclosing the filling in jelly roll-fashion. Carefully pick up the roulade and place it seam-side down on the baking sheet. Bake it in the middle of the oven until the cheese has melted, about 8 to 10 minutes. Use a serrated knife to cut crosswise into 1/2-inch thick slices.

Nutritional Information: Calories Per Serving: 340, Calories from Fat: 230, Fat: 26 g, Trans Fat: 0 g (13 g Saturated Fat), Cholesterol: 160 mg, Carbohydrates: 11 g, Fiber: 2 g, Sugar: 3 g, Protein: 17 g, Sodium: 770 mg.

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