Curtis' Crumbed Chicken Breasts

Okay these are a fabulous take on the standard Chicken Cordon Bleu.  They are from "Relaxed Cooking with Curtis Stone" and the recipe is called Crumbed Chicken Breasts. We used prosciutto & sliced swiss from the deli, didn't fry (just baked) and it was awesome. Served with Israeli couscous and wilted spinach.

Lemon Slice Bars

Incredible. Thanks for the Donna Hay book oh, so many years ago Todd!

Recipe by Donna Hay

1/2 cup caster sugar
1 1/4 cups plain flour
120g butter
1 tablespoon milk
topping
1 1/2 tablespoons cornflour
2/3 cup cream
6 eggs
1 3/4 cups caster sugar
1 1/2 tablespoons finely grated lemon rind
3/4 cup lemon juice

Preheat the oven to 330 degrees. Process the sugar, flour, butter and milk in a food processor until the mixer comes together. Press into a 9x12 (I used 8x8 since I like them thick) tin lined with non-stick baking paper. Bake for 25 mins or until golden brown.

To make the topping, whisk together the cornflour and 2 tablespoons of the cream until a smooth paste forms. Whisk in the remaining cream, then the eggs, sugar, lemon rind and lemon juice. Place in a saucepan over low heat and cook, whisking for 6 mins or until mixture thickens slightly. Pour over the base and bake for 5 mins or until the topping is just set. Cool in the tin. Cut into slices. Makes 24 slices.

After it's all set, sprinkle with powdered sugar!

Pan-Glazed Fish with Citrus and Soy

I've been missing fish in my diet and I needed an opportunity to check out Santa Monica Seafood in the new location. I headed out to gape in awe at the selection of fresh fish, bread, and *oysters* at the oyster bar at this unique so-cal fish store. I chose a nice oily black cod for the dish tonight. The recipe was initially given to me by my family but I also found it online at epicurious.com

It turned out fantastic and was really easy to make. I did sides of amaranth (our favorite grainy side dish that has forever replaced rice) and steamed green beans from a frozen Trader Joe's bag. For those of you who haven't tried amaranth, I highly recommend it. It tastes nutty and has a consistency similar to cream of wheat. It is prepared similarly to rice - start with cold water and bring it to a boil with the grain in the pot, simmer for 20 minutes. It's so yummy! I also discovered you can pop it just like popcorn. You can add it to salad dressing or have it for breakfast. The Aztecs used it to make beer. You can add it to bread or cookies. It's really healthy too - high in iron and protein, it has three times the calcium of milk.

Oatmeal Cranberry Chocolate Chip Cookies

Needed to bake tonight. I had this recipe and hadn't tested it yet. Its okay, nothing special. The cookies are moist and bake out flat to a substantial, textured cookie.  I didn't use reduced-fat sour cream either. I probably wouldn't make it again but the reviews on the Cooking Light website are pretty mixed.

Recipe from Cooking Light Magazine

Ingredients

• 1  cup  whole wheat flour (about 4 3/4 ounces)
• 1/4  cup  all-purpose flour (about 1 ounce)
• 3/4  cup  regular oats
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1 1/2  cups  packed brown sugar
• 1/4  cup  butter, softened
• 1/4  cup  reduced-fat sour cream
• 1  teaspoon  vanilla extract
• 2  large egg whites
• 3/4  cup  sweetened dried cranberries, coarsely chopped
• 1/2  cup  semisweet chocolate chips

Preparation

Preheat oven to 350°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, baking soda, and salt in a medium bowl. Place sugar, butter, and sour cream in a large bowl; beat with a mixer at high speed until smooth. Add vanilla and egg whites; beat well. Gradually add flour mixture, stirring until blended. Fold in cranberries and chocolate chips.

Drop dough by rounded teaspoonfuls 2 inches apart onto 2 baking sheets lined with parchment paper. Bake at 350° for 15 minutes or until edges of cookies are browned. Cool on pan 5 minutes. Remove cookies from pan; cool on wire racks.