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If we’re going to be celebrating the greenest day of the year, let’s kick it up a notch with this fabulously rich and fulfilling menu. Treat yourself right

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If we’re going to be celebrating the greenest day of the year, let’s kick it up a notch with this fabulously rich and fulfilling menu. Treat yourself right . . . after all, 420 is a special occasion . . . and only comes once a year.

MENU: Chicken Cordon Bleu w/Mushroom Sauce, Garlic Mashed Potatoes, Green Bean Bundles & Chocolate Chip Cookies.

Chicken Cordon Bleu

Serves eight

8 chicken breast halves, skinned and boned

1/4 teaspoon salt

1/4 teaspoon white pepper

2 eggs, beaten

1 cup milk

4 (1-ounce) slices cooked deli ham, cut in half

4 (1-ounce) slices Swiss cheese, cut in half

1/3 cup all-purpose flour

1 1/3 cups fine dry breadcrumbs

4 teaspoon Dijon mustard

4 teaspoon softened Canna Butter*

Vegetable oil

Place each piece of chicken between two sheets of wax paper. Flatten each breast to quarter-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Combine eggs, salt, pepper and milk mixture. Spread 1/2 teaspoon of Dijon mustard and 1/2 teaspoon softened Canna Butter over each breast. Place a ham slice and cheese slice in center of each piece. Fold short ends of chicken over ham and cheese and roll up, beginning with the unfolded side. Secure with wooden picks. Dredge chicken in flour, dip in milk-egg mixture and coat well with breadcrumbs. Cover and chill for 1 hour. Fill a heavy skillet with about a half-inch of vegetable oil and heat. Add rolled-up chicken and pan fry over medium heat. Drain well and place in a baking dish in a 350-degree oven for 20 minutes or until golden brown. Serve with Mushroom Sauce if desired.

Mushroom Sauce

1 (10 3/4-ounce) can mushroom sauce

1 (8-ounce) carton sour cream

1/2 cup Canna Butter*

1 cup sliced mushrooms

1/3 cup dry sherry

Combine all ingredients, cook over medium heat, stirring occasionally until thoroughly heated. Serve with Chicken Cordon Bleu.

Garlic Mashed Potatoes

Serves eight

5 lbs. potatoes, peeled and cubed

1 head of garlic

1/2 cup Canna Butter*

1 tablespoon Cannabis Infused Oil**

8-ounce package of cream cheese, softened

Salt to taste

Place potatoes in a pot and cover with water and bring to a boil. Cook until potatoes are tender. Drain and set aside. Cut garlic horizontally and place in a baking pan. Drizzle with Cannabis Infused Oil and bake at 350 degrees for 30 minutes or until tender. Using a fork, remove skin and mash garlic. Mash potatoes. Add garlic, Canna Butter, cream cheese, sour cream and salt, blending well. Spoon into a 13-inch by 9-inch baking dish. When ready to serve, heat oven to 350 degrees and bake for 45 minutes.

Green Bean Bundles

Serves eight

3 14 1/2-oz. cans of whole green beans, drained

8 slices bacon

6 tablespoon Canna Butter*, melted

1/2 cup brown sugar

3 cloves garlic, minced

Gather beans in bundles of 10 and wrap each bundle with a half slice of bacon. Arrange bundles in a lightly greased 13-inch by 9-inch baking pan. Mix melted Canna Butter, brown sugar and garlic in a small bowl and spoon over bundles. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 20 more minutes.

Chocolate Chip Cookies

Makes two to three dozen depending on the size. If you want to make an extra special treat, use these cookies and a few scoops of vanilla ice cream to make ice cream sandwiches!

1 cup Canna Butter*, softened

1/4 cup sugar

3/4 cup brown sugar, packed

2 eggs

1 teaspoon vanilla extract

2 1/3 cups all-purpose flour

5 1-ounce packages instant vanilla pudding mix

1 teaspoon baking soda

1 12-oz. package semi sweet chocolate chip

Beat Canna Butter and sugars until light and fluffy, blend in eggs and vanilla. Combine flour, pudding mix and baking soda. Add to butter mixture, blending well. Stir in chocolate chips. Drop dough by teaspoonfuls on to ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes or until golden. Place on wire racks to cool.

Canna Butter*

 1 cup unsalted butter

1 ounce low to average quality dried leaf cannabis or 1/2 ounce average dried bud

4 cups water

Bring water and butter to boil in a small pot, lower heat to simmer. Simmer gently for about 1 1/2 hours. Mash and stir frequently to extract all THC from the plant material. After cooking, use cheesecloth to strain the butter/water mixture. Pour about 2 cups clean boiling water over the leaves in the strainer to extract every last drop of butter. Squeeze plant material well to remove as much liquid as possible. Chill the butter/water mixture in the refrigerator until the butter has solidified (1 to 2 hours). Separate butter from water and keep butter in the refrigerator (or freezer for longer storage) until needed.

Cannabis Infused Oil**

1 cup cooking oil

1 1/4 ounces low to average quality dried leaf cannabis or 3/4 ounce average dried bud

Place cannabis in a slow cooker. Add oil. If necessary, add a little extra oil in order to just cover the cannabis. Cook on low for six to eight hours, stirring often. Strain through cheesecloth to remove plant material. For further purity, strain through a coffee filter. Store in the refrigerator for up to three months.

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