Chicken Cordon Bleu Salad

Although they don't rank quite as highly on my list of favorite sandwiches as a reuben or cubano, I'm always happy to dig into a chicken cordon bleu sandwich. With a combination of moist chicken, smoky ham, and rich Swiss cheese under a blanket of honey mustard, what's not to love? And as it turns out, this fantastic combination coexists just as happily on top of salad greens as it does on bread. With some bread crumbs (or croutons) for a bit of crunch, you won't miss the bun and you can feel a little bit better about indulging in a big pile of meat, cheese, and caramelized onions.While grilled chicken is the easiest and healthiest option, I doubt anyone would turn down this salad prepared with breaded and fried chicken. That being said, this is a salad for the meat enthusiast, not the health nut, and a good way to sneak a little nutrition into the diets of your favorite carnivores.

Chicken Cordon Bleu Salad
serves 2

8 ounces boneless, skinless chicken breast
1/2 tablespoon butter or canola oil
1 small white or yellow onion, thinly sliced
8 ounces mixed salad greens
4 ounces sliced ham steak, cubed
4 ounces shredded or cubed Swiss or cheddar cheese
1/4 cup whole wheat panko (or 1/2 cup whole grain croutons)
Salad dressing, for serving (I suggest honey mustard dressing)

1. Preheat a grill or grill pan over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook chicken breast until internal temperature reaches 170 degrees F, remove from heat, and allow to rest for 5 minutes. Shred or slice into small pieces.

2. While the chicken is cooking, preheat a pan over medium heat and add the butter or oil. Once the butter is melted and foaming has subsided or oil begins to shimmer, add the thinly sliced onions and cook, stirring frequently, for 5 minutes or until the onions get just a bit of color. Reduce the heat to medium and continue cooking until onions are soft and browned, but not falling apart, about 10 to 15 minutes total.

3. Meanwhile, wash and dry greens and chop, if necessary. Distribute greens evenly between two large plates, topping each with half of the onions, ham, and Swiss cheese. Add the sliced chicken to the top, sprinkle with bread crumbs, drizzle with dressing, and enjoy!

Salsa de Tomatillo en Molcajete

In my opinion, these are really the glory days of the farmers' market. Summer delicacies like sweet corn and watermelon are still plentiful, but a bumper crop of apples and pears have started to appear and the first winter squash are making their appearance. As the seasons change, my diet will move toward heartier fare, but I'm not quite ready to let go of tastes of summer just yet, and couldn't resist another salsa with one of my favorite, but fleeting, ingredients, tomatillos. This is a fairly typical roasted tomatillo salsa recipe, with the exception of one ingredient-extra-virgin olive oil. Just one tablespoon of olive oil makes the salsa smooth and rich, a perfect contrast to the spice from the serranos and acidic punch of the lime juice. It's a great salsa to transition from summer to fall, with its roasted and luxurious flavor bridging the light and bright quality of summer fare with the smoky, hearty flavors of fall. While irresistible piled high on a tortilla chip, this salsa also makes a fantastic sauce for enchiladas (or topping for any other Mexican-inspired dish) and accompaniment to collegiate or NFL football.


Salsa de Tomatillo en Molcajete*
from Saveur
makes about 1 cup

1 lb. tomatillos, husked and rinsed

4 serrano chiles, stemmed

3 cloves garlic, peeled

1 tsp. kosher salt

1/4 cup finely chopped cilantro

2 tbsp. minced white onion

2 1/2 tsp. fresh lime juice

1 tbsp. olive oil

(*A molcajete is a Mexican mortar and pestle, typically made from basalt, traditionally used to grind spices, make guacamoles and salsa, and could be used here, if desired)

1. Position an oven rack 4" from broiler; heat to high. Place tomatillos, chiles, and garlic on a foil-lined baking sheet and broil, turning often, until blackened in spots and cooked through, about 10 minutes for the garlic and chiles, and 15 minutes for the tomatillos; remove each ingredient as it finishes cooking.

2. Place roasted chiles, garlic, and salt in a food processor and puree until smooth; add tomatillos, cilantro, onion, and lime juice. Pulse until roughly chopped. Transfer to a bowl and stir in oil.

Creamy Shrimp and Rice Stuffed Peppers

Are you ready for some football? With the NFL season premiering tonight, it is prime season for consuming mass quantities of delicious snacks. Although I usually use Packer games as an excuse to indulge in junk food (and Wisconsin microbrews), sometimes it's nice to have something a bit healthier(though never at the price of flavor) and these stuffed peppers fit the bill. They're creamy, cheesy, and satisfying, but filled with seafood, whole grains, and vegetables, and easy to prepare in large quantities if you're having friends and family over for the game. And what's more appropriate than something smothered in cheese with the game if you're a Packer fan (like me)? Serve these alongside some chips and salsa for a game day snack you can indulge in without feeling guilty. Already have big plans for some deep-fried deliciousness with the game? Make up a batch of these with a side of veggies for a quick and tasty dinner another night.

Creamy Shrimp and Rice Stuffed Peppers
serves 4

4 small bell peppers or large poblano peppers
1/2 cup sour cream
1/2 cup roasted tomatillo (or other) salsa
1 cup cooked brown rice
8 ounces cooked salad shrimp, thawed, rinsed, and patted dry
1/2 cup chopped scallions
1/3 cup chopped fresh cilantro
Salt and freshly ground black pepper
1 cup shredded Monterey Jack or mozzarella cheese

1. Preheat oven to 450 degrees F. Cover a baking sheet with aluminum foil and spray with cooking spray. Place peppers, cut side down, on prepared baking sheet and spray top side lightly with cooking spray. Roast peppers, rotating baking sheet halfway through, until peppers are tender but not falling apart, about 10 minutes.

2. Meanwhile, mix sour cream and salsa together in a large bowl. Add rice, shrimp, scallions, and cilantro and stir well to combine. Season to taste with salt and black pepper.

3. Divide rice mixture evenly among the four pepper halves, top with shredded cheese, return to the oven, and cook until cheese is melted and just starting to brown, about 4 to 6 minutes. Remove from the oven and serve hot.

Blueberry Pecan Chicken Salad

Although psychologically summer has ended for most us with the passing of Labor Day, we're still not far enough into the depths of fall and winter for main-course salads not to still be a staple of my diet, although their composition definitely evolves with the seasons. This recipe follows my oft-used formula of greens, dried/fresh fruit, nuts, cheese, and protein, and although it's not going to end up on the cover of Food and Wine, it's a delicious combination well-worth sharing. Healthy and satisfying grilled chicken happily coexists with sweet-tart blueberries, creamy, tangy goat cheese, and rich and crunchy walnuts, with just the right hint of sharpness from the raw red onion. Although this salad was even better earlier in the summer when I could get fresh Wisconsin blueberries at the farmer's market, I'll treat myself and splurge for an out-of-season ingredient every once in a while, particularly when I'm eager to culinarily reminisce about a season past. A warm, crusty roll with a healthy slathering of butter is the perfect companion to this salad, leaving you full, but not stuffed, with all your tastebuds satisfied by the diverse palate of flavors.

Blueberry Chicken Salad
serves 2

8 ounces boneless, skinless chicken breast
8 ounces mixed salad greens
1 small red onion, thinly sliced
1 cup blueberries
2 ounces crumbled goat cheese
1/4 cup chopped toasted pecans
Salad dressing, for serving (I like balsamic vinaigrette or honey mustard dressing)

1. Preheat a grill or grill pan over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook chicken breast until internal temperature reaches 170 degrees F, remove from heat, and allow to rest for 5 minutes. Slice evenly into thin slices.

2. Meanwhile, wash and dry greens and chop, if necessary. Distribute greens evenly between two large plates, topping each with half of the red onion, blueberries, cheese, and pecans. Add the sliced chicken to the top, drizzle with dressing, and enjoy!

Roasted Tomatillo Salsa

One of my coworkers and I have somewhat of an obsession with tomatillos. Probably like most people who enjoy tomatillos, we both mainly use them for salsa, but I've been searching for new recipes with a lot more fervor lately. But as great as it is to get creative, it's always good to start with the basics, and where better to start for Mexican recipes than the incomparable Rick Bayless.

Contrary to what their name may lead you to believe, tomatillos are members of the nightshade family and closely related to gooseberries, not tomatoes. Tomatillos are a staple in Mexican cuisine and used in many of the same applications as tomatoes, both raw and roasted. While raw tomatillos are bright and fresh, roasted tomatillos are smoky and smooth with just an acidic bite. Both forms are delicious and you can't beat the ease of fresh tomatillo salsa (blend tomatillos, garlic, and hot chiles in a food processor, add chopped onion, cilantro, and salt to taste), most of the time I think it's worth it to roast the ingredients. You'll definitely get hungry and impatient as the aroma of the roasting tomatillos, garlic, and peppers wafts through the house, but it'll all be worth it when you can load up some tortilla chips and dig in. (For what it's worth, my favorite tortilla chips are Frontera brand, Rick Bayless' company). The roasted salsa also holds up longer in the fridge than the fresh version if you have enough self-control not to eat an entire batch in a day or two. And if you're generous enough not to want to keep it all for yourself, take this simple but scrumptious salsa to your Labor Day cookout or football game and please your friends and family with this likely unfamiliar ingredient.

Roasted Tomatillo Salsa
from Rick Bayless
makes about 1 cup

8 ounces (3 to 4 medium) tomatillos, husked and rinsed
Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeños), stemmed
2 large garlic cloves, peeled
6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
1/2 small white onion, finely chopped
Salt

1. Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes.  Flip them over and roast the other side.  Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture.  Stir into the salsa and season with salt, usually 1/2 teaspoon.

Chicken, Pear, and Gorgonzola Salad

While I've always been happy to dig into a big salad for dinner, I've had a real obsession with main-course salads recently and have been coming up with at least one new salad recipe every week. For whatever reason, nothing makes me happier right now than chowing down on a big, hearty salad with a crusty, buttered roll on the side and to my delight, my husband has been really enjoying my recent spate new of salad recipes as well. Although I was initially sad about the impending close of summer, I'm now really excited to embrace the crisp, cool weather and flavors and ingredients of fall, finding myself craving heartier salads, as opposed to the veggie-packed plates that so often find their way onto my dinner table in the summer. This hearty fall salad combines pungent blue cheese with sweet, crisp pears and toasty, crunchy walnuts, the rich nuts and cheese balanced perfectly by the freshness and crunchiness of the greens and pears. Although blue cheese is a flavor all its own, if you're not a fan (and I realize many people are not), goat cheese, feta, or even a sharp cheddar could be substituted, and apples could stand in for the pears (and would pair particularly well with sharp cheddar). Instead of being disheartened by the end of summer, welcome the beginning of fall and celebrate the bounty of the new season with delicious recipes like this one.

Chicken, Pear, and Gorgonzola Salad
serves 2

8 ounces boneless, skinless chicken breast
8 ounces mixed salad greens
1 pear, cored and thinly sliced
2 ounces crumbled gorgonzola
1/4 cup chopped toasted walnuts
Salad dressing, for serving (I like raspberry vinaigrette)

1. Preheat a grill or grill pan over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook chicken breast until internal temperature reaches 170 degrees F, remove from heat, and allow to rest for 5 minutes. Slice evenly into thin slices.

2. Meanwhile, wash and dry greens and chop, if necessary. Distribute greens evenly between two large plates, topping each with half of the red onion, blueberries, cheese, and pecans. Add the sliced chicken to the top, drizzle with dressing, and enjoy!

Cuban Burgers

Sadly, the end of summer is rapidly approaching. While there is little difference between the couple weeks before and after Labor Day, the holiday weekend is an important psychological benchmark that symbolizes the transition into fall, my favorite season. As at the end of every summer, no matter how much I did, I look back and wish I would have done more things and gone more places, but looking back at my culinary adventures this summer, I would say my greatest success is my multitude of burger creations. Although I definitely won't stop grilling just because it's past Labor Day, I think it's appropriate to send summer out on high note with another decadent burger recipe and offer up this recipe for the coming holiday weekend.


Cuban sandwiches are one of my favorite sandwiches (the Reuben being the other), and something I have a hard time passing up when I'm out to eat. The traditional Cuban sandwich is a sumptuous combination of roast pork, ham, Swiss cheese, mustard, and pickles, pressed together into melty nirvana between two slices of Cuban bread. Although you can't go wrong with the traditional sandwich form, I couldn't resist adapting it into a decadent burger, my favorite creative culinary palette as of late. This flavorful burger makes no apologies for its layers of richness from the ground pork, ham, and cheese, but has just the right amount of acidity and sharpness from the mustard and pickles to cut through to fatty pork goodness. A delicious indulgence like this burger is a great way to send off the summer but also happily served with a cold beer during the football season.

Cuban Burgers
serves 2

8 ounces ground pork
Kosher salt and freshly ground black pepper
4 slices ham
2 slices Swiss cheese
2 hamburger buns, split and toasted
2 tablespoons yellow mustard
Sliced dill pickles

1. Preheat a grill pan or gas grill over medium to medium-high heat or prepare a charcoal grill (my personal preference). Divide ground pork into two even patties and season each side with salt and freshly ground black pepper. Cook burgers until internal temperature reach 160 degrees F.

2. While the burgers are cooking, spread half the mustard on one half of each hamburger bun and top with pickles. Once the burgers are cooked through, top each burger with two slices of ham and one slice of Swiss cheese and cook until the the cheese is melted and the ham is warmed through. Transfer to the bottom halves of the hamburger buns, top with the other half, and serve hot.