Irish Soda Bread

This is the best recipe I have found for Irish Soda Bread! It isn't as dry as some others I have found. I also have been known to add orange zest and dried cranberries instead of currants. I found this recipe at Kraftrecipes.com. Click on the heading below to go to their site for the recipe.

Irish Soda Bread

HEAT oven to 350°. MIX flour, 1/3 cup sugar, baking powder, baking soda and salt in large bowl.
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

Add buttermilk and currants; stir just until moistened. PLACE dough on lightly floured surface; knead 10 times. Shape into 2½” thick round.

Place on baking sheet sprayed with cooking spray. Cut deep ½” "X" in top of dough; sprinkle with remaining sugar. BAKE 1 hour or until golden brown. Remove from baking sheet to wire rack; cool completely before cutting into wedges. It was a huge hit at work AND at home when I made it.

Chicken Cordon Bleu

OK...we are going to try eating healthier in our household so I have been on the search for tasty recipes. I just refuse to give up taste to save calories. So I am making a lower-calorie Chicken Cordon Bleu, Sesame Green Beans and Parmesan Sage Potato Wedges. We are also having a nice green salad made with red leaf lettuce, cucumbers, celery, carrots, radishes and green onions. I made the homemade Herbed Ranch Dressing (see prior entries for recipe) but we'll be sparing with it - and I used 1% buttermilk instead of the wonderful, full-fat stuff! I found all 3 recipes through the 3fatchicks.com website.



Chicken Cordon Bleu

4 boneless, skinless chicken breast halves
2 oz smoked ham, thinly sliced and divided into 4 portions
2 oz Swiss cheese, thinly sliced and divided into 4 portions
2 large egg whites
1/4 cup buttermilk
1 TBSP Dijon mustard
2/3 cup unseasoned dry bread crumbs
1/4 cup grated parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
4 lemon wedges

Preheat oven to 400°. Coat a baking rack with cooking spray, then place the rack on a baking sheet and set aside. Butterfly each piece of chicken by slicing into the breast horizontally so you can open it like a book. Lay one quarter of the ham and cheese on one side of each breast, leaving 1/2" at the edge uncovered, then close each piece. (Here's what I do next: I tightly wrap each breast in cling wrap, twisting the edges and then refrigerate for 30 minutes...this should help keep the cheese from melting out). In a medium bowl combine bread crumbs, parmesan cheese, salt and pepper. Gently dip each piece of chicken in the crumb mixture, then into the egg white mixture, then again in the crumb mixture. Set on a baking rack. Bake 30 to 35 minutes (or longer if the breast are quite thick) or until crisp and lightly browned, and the chicken is no longer pink inside. Serve with lemon wedges.

This was actually very tasty and everyone enjoyed it very much.