Big Papi’s Chicken Cordon Bleu

Big Papi’s Chicken Cordon Bleu

4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon Stubbs Chicken Seasoning
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
1/2 cup of white wine


Preheat oven to 400 degrees F .
Coat a 7×11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper and seasoning .
Place 1 cheese slice and 1 ham slice on top of each breast.
Roll up each breast, and secure with a toothpick.
Pour wine in baking disk.
Place Chicken in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 20 to 55 minutes, or until chicken is no longer pink.
Remove from oven, and place 1/2 cheese slice on top of each breast.
Return to oven for 3 to 5 minutes, or until cheese has melted.
Remove toothpicks, and serve immediately.



2 New York strip steaks, 1- to 1 1/4-inch thick (about 1 1/2 pounds)
4 tablespoons crumbled blue cheese, divided
2 tablespoons butter, melted
4 teaspoons Stubbs Steak Seasoning

Cut a 3-inch wide pocket in each steak, being careful not to cut through back or sides of steak. Fill pocket of each steak with 2 tablespoons of the blue cheese. Press steak lightly to seal closed.

Brush steaks with butter. Sprinkle with Seasoning.

Grill steaks over medium-high heat 6 to 8 minutes per side or until desired doneness. Sprinkle steaks with additional blue cheese, if desired.

Turkey Tenderloin with Cranberry-Shallot Sauce

Turkey Tenderloin with Cranberry-Shallot Sauce


2 turkey tenderloins (about 1½ pounds total)
¾ teaspoon salt, divided
¼ teaspoon freshly ground pepper
4 teaspoons canola oil, divided
4 shallots, peeled and quartered
2 teaspoons chopped fresh thyme or ½ teaspoon dried

¾ cup reduced-sodium chicken broth
1½ cups fresh or frozen (not thawed) cranberries
¼ cup dried cranberries
2 tablespoons light brown sugar, or to taste
1 tablespoon fruit-flavored vinegar, such as raspberry or pomegranate

Preheat to 450°F. Sprinkle turkey tenderloins with ¼ teaspoon salt and pepper. Heat 2 teaspoons oil in a large skillet over medium heat. Add the turkey and cook, turning to brown all sides, about 5 minutes total. Transfer to a baking sheet. Roast until an instant-read thermometer registers 165 degrees , 15 to 25 minutes (depending on the sizes). Meanwhile, add the remaining 2 teaspoons oil to the pan. Add shallots and cook, stirring occasionally, until browned, 3 minutes. Add thyme and cook until fragrant, about 10 seconds. Add broth and cook, scraping up any browned bits, for 1 minute. Stir in fresh and dried cranberries and cook until most of the fresh cranberries have broken down, 6 to 7 minutes. Stir brown sugar, vinegar and the remaining ½ teaspoon salt into the sauce; cook for 1 minute. Cover and remove from the heat. Let the turkey rest on a clean cutting board for 5 minutes. Thinly slice; serve with the sauce.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.




2 tbs fresh ground white pepper or cracked peppercorns
2 to 2 1/2 lbs. steak
2 tbs. cooking oil
8 tbs softened butter; divided
2 tbs diced shallots (or finely chopped green onions)
1 (4 ounce) can mushroom stems and pieces, reserve 1/4 cup liquid
1/2 cup beef stock or broth
1/3 cup spiced rum (such as Captain Morgan)

Using paper towels, pat the steaks to remove excess liquid.
Rub both sides of the steak, first with the pepper, and then the olive oil.
Cover with waxed paper and let stand for at least half an hour or up to 2 hours. The longer, the better to allow the flavor of the pepper to penetrate the meat.

Sear the meat in a dry frying pan for 3 1/2 minutes per side or until you are happy with the doneness.
Remove the meat, add the butter and stir until it is melted and starts to turn brown.
Reduce the heat, add the flour, rum, liquid from the mushroom can, and the mushrooms and shallots.
Stir until the sauce thickens.
If the sauce is too thick, add the water or rum.
Adjust taste with the salt.