lobster tail and cordon bleu chicken

2021-06-07

Two full meals side-by side is enough for 4 meals.

A. Lobster tail with parsley butter & bacon

This could have been a meal for 2 all by itself, as we usually do. Today, there were extras.

INGREDIENTS

This is what you need for 2 servings:

2 large lobster tails, (1/2 - 3/4 lb. each)
1 stick of butter
dried parsley
thick-sliced bacon

Pic1: lobster tail with parsley butter

Directions

2021-06-07

Pic2: lobster tail, butter, parsley
Pic3: bacon
Pic4: baked

Crack the lobster shell lengthwise. Remove the lobster tails from the shell.
Place the lobster tail on top of the shell.
Add butter, parsley
Add a layer of bacon on top for extra flavor.
Bake 30-40 minutes @ 350 ºF until fully cooked through = meat opaque, not glassy, but not dry.

Pic5-7: served

Serve and enjoy.
The bacon is for flavor only, no obligation to eat it if you don't want it.

B. cordon blue chicken

Made from scratch.

INGREDIENTS

This is what you need for 2-4 servings:

2 chicken breasts
sliced ham
melting cheese, sliced or grated
sliced bacon
S&P, seasoning
parsley (dry or fresh)
cheesy béchamel sauce

Pic8: chicken cordon blue

Directions

2021-06-07

Pic9: chicken breast, ham, cheese
Pic10: top chicken breast, bacon
Pic11: more cheese, butter

Butterfly the chicken breast. Fold open.
Add sliced ham, cheese.
Optionally add some béchamel sauce.
Close the butterfly. Add bacon, butter, cheese.

Pic12: cheesy white sauce
Pic13: baked
Pic14: served

Arrange in an oven-proof dish.
Add layer of béchamel sauce.
Bake 45-60 minutes in oven @ 350 ºF. If cooking together with lobster tails, the tails will need to be added 15 minutes later, or removed 15 minutes earlier.
Remove from the oven. Rest 5-10 minutes.
Serve and enjoy.

C. scalloped potatoes with veggies

These were prepared separately, stovetop, while the lobster and chicken were in the oven.

Not a true béchamel sauce, insofar as flour and cheese were added towards the end, when the potatoes were fully cooked. You could cook potatoes first, then drain & reserve cooking liquid to prepare a béchamel / velouté sauce with it.

INGREDIENTS

This is what you need for 2-4 servings:

dehydrated or sliced fresh potatoes
cheesy béchamel sauce
vegetables of choice
(here: Normandy mix)
S&P

Pic15: scalloped potatoes

Directions

2021-06-07

Pic16: dehydrated sliced potatoes, milk, water, butter
Pic17: vegetables
Pic18: flour, cheese

Cook sliced potatoes in 50-50 milk-water mix until soft.
Add vegetables, simmer 5 minutes.
2 options:
- Add flour/cheese until sauce thickens.
  OR
- Drain and reserve the cooking liquid. Make béchamel / velouté sauce. Add to vegetables.
Optionally add crisply-fried bacon pieces to the sauce for extra flavor.
Serve and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org