"Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss - Chicken Cordon Bleu"

Ingredients

-6 skinless, boneless chicken breast halves
-6 slices Swiss cheese
-6 slices ham
-3 tablespoons all-purpose flour
-1 teaspoon paprika
-6 tablespoons butter
-1/2 cup dry white wine
-1 teaspoon chicken bouillon granules
-1 tablespoon cornstarch
-1 cup heavy whipping cream

Directions

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Ingredients

-3 cucumbers, seeded and sliced
-1 1/2 cups crumbled feta cheese
-1 cup black olives, pitted and sliced
-3 cups diced roma tomatoes
-1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
-1/2 red onion, sliced

Directions

In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

Ingredients

-1/2 cup freshly squeezed lemon juice
-1/4 cup extra-virgin olive oil
-2 teaspoons Dijon mustard
-salt and ground black pepper to taste
-5 cups water
-2 cups uncooked wild rice
-1 teaspoon butter
-4 cups finely sliced red cabbage
-2 large red bell peppers - seeded, cored, and chopped
-2 bulbs fennel, trimmed and chopped
-2 bunches kale, leaves stripped from stems and torn into pieces
-1/4 lemon, juiced, or to taste

Directions

Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.
Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.

Ingredients

-1 cup packed light brown sugar
-3/4 cup dark corn syrup
-3 tablespoons all-purpose flour
-2 tablespoons bourbon
-2 tablespoons molasses
-1 tablespoon butter, melted
-1/2 teaspoon vanilla extract
-1/4 teaspoon salt
-2 large eggs
-1 large egg white
-2/3 cup pecan halves
-1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
-Cooking spray
-1/2 ounce bittersweet chocolate, chopped

Directions

Preheat oven to 350°.

Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.

Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

The fact that consumption of pork is prohibited in Islam is already known , but the following points explain the reasons and aspects of this prohibition :

1 ) A pig is a real garbage bin . Omnivorous , including excrement , decomposing meat and vegetables or rotten . They also eat animal carcinogen measures .

2 ) meat and fat of pork as a sponge absorbs toxins . Their flesh can be 30 times more toxins than beef or reindeer meat .

3 ) When eating beef or venison , it takes 8 to 9 hours to be digested in our body , so that toxins have all the time possible to be filtered by the liver . But eating pork when he only 4 hours to digest . We can thus obtain a much higher level of toxins within a short time .

4 ) Unlike other mammals , a sweating pig . Sweat is a product with which remove toxins from the body . Because a pig is not sweating , toxins remain within his body and flesh .

5 ) pigs and piglets are so poisonous that it is very difficult that can kill with strychnine or other poisons .

6 ) Farmers use snakes to hunt pigs , as pigs eat snakes and , if bitten by the reptile they are not harmed by his poison .

7 ) When they kill a pig worms and insects of his flesh run faster than other animal meat . In some pork filled day full of worms .

8 ) pigs have parasites in their dozens . There is no security in which temperature should strive pork . This to ensure the death of the parasites .

9 ) Pork has twice as much fat than beef . Chop a piece of beef contains 8.5 grams of fat , while pork steak contains 18 grams of fat . A beef ribs ribs 11.1 grams of fat , while a rib pork ribs has 23.2 grams of fat .

10 ) Cows have a complex digestive system of food with four stomachs . It thus takes more than 24 hours to digest their vegetarian diet and so long as the food is cleaned of toxins . In contrast , the stomach flu only takes about 4 hours to digest his diet in diverse turning food toxins in meat .

11 ) Pork carries about 30 diseases that can pass easily among people . This is why God commanded the integrity of their bodies .

12 ) worms of pig are microscopic , and a touch of their time can pose problems in our intestines , muscles , spinal cord or brain . This results in disease Trichinosis . Symptoms sometimes lacking , but they cause other diseases , such as typhoid , arthritis , rheumatism , gastritis , MS , meningitis , problems in gallbladder , or acute alcoholism .

13 ) Pork is so dirty , as the Creator has prepared him a sewer line down each leg with an outlet at the bottom of the foot . From this dirt hole can not pass quickly enough . A part of this impurity takes and pork .

14 ) According to Jewish law , a pig is one of forbidden foods ( non- CART ) . In order for meat to be " CART " must first come from ruminant animals and have divided hooves such as cattle, sheep , goats , or deer . While camels and pigs are not " CART " .

15 ) The Quran , the sacred book of Muslims also prohibits the consumption of pork , for 14 or more of the above reasons .

These are verified by science .

PULSES
Fibre contained in pulses and wholemeal foods helps us excrete oestrogens from our bodies. Too many oestrogens from our own hormones and hormone-like substances found in plastics and chemicals can trigger cell division in our breast tissue.

Evidence shows that too much cell division can lead to breast cancer.

Fibre can help keep breast cancer at bay because it helps eliminate excess oestrogens from our body and prevents reabsorption of oestrogens in our intenstines, thus lowering cell division.

Linseeds are a particularly good source of fibre. This is because they contain a high content of lignans which have been found to be protective against breast cancer by regulating oestrogens and reducing tumour growth in later stages.

A high fibre diet also helps maintain a healthy gut. This is because soluble fibres create 'friendly bacteria' needed to fight off bad bacteria - meaning that your body is less exposed to harmful toxins that could cause cancer.

OILY FISH
Oily fish such as mackerel, sardines, trout and salmon have all been linked to a lower incidence of breast cancer. Evidence shows that eskimos who have a high intake of oily fish have a low incidence of breast cancer. This is thanks to the presence of omega-3 fats in these fish. However, expert opinion is divided over the rates of cancer among the Eskimos. It appears that breast cancer levels may be low among eskimos, but stomach cancer is high.

Recent findings have revealed that omega-3 oils prevent or slow down the growth of cancerous tumours and also boost our immune system. This is because omega-3 oils compete with omega-6 fats (found in cooking oils which can encourage cell division) and keep cell growth under control.

Omega-3s appear to have the ability to switch off growth mechanism of cells and prevent them from dividing, and, in turn, leading to cancerous tumours.

DAIRY
Conjugated Linoleic Acid (CLA) is found in milk, dairy foods and meat. A study in the journal Nutrition and Cancer, compared the dietary intake and blood levels of CLA in a group of women with breast cancer, to a group of similar women without the disease.

This research found that a low risk of breast cancer was associated with higher blood levels and intakes of CLA.

This doesn't prove that it reduces breast cancer risk. But when viewed alongside another study that linked lower breast cancer risk with higher lifelong milk intakes, it seems it may play a part.

CURRY
Colon (large bowel) cancer is much less common in India than in the UK and the high intake of curcumin - found in the spice turmeric - is thought to help explain this. Curcumin blocks colon cancer in rats, and studies suggest it suppresses development of colon cancer cells in humans.

Extensive research into curcumin is being carried out in Leicester after researchers noticed that while 20 per cent of the city's population is Asian, only two out of 500 colon-cancer patients were from that ethnic background. Turmeric also has strong anti-inflammatory properties.

FIBRE
Eating high-fibre foods such as fruit, vegetables, rice and wholewheat grains can cut the risk of developing bowel cancer by as much as 40 per cent, say scientists. In recent months, there had been doubt cast on the medical benefits of fibre in food, but the biggest-ever study into diet and cancer has firmly contradicted those theories.

The data comes from the European Prospective Investigation into Cancer and Nutrition (EPIC) which tested a total of 400,000 people in nine countries.

Volunteers were split into sets according to their consumption of natural fibre in fruit, vegetables, cereals and wholegrain foods. Of the 400,000 tested, 470 developed colorectal cancer.

Ingredients

-8 tbsp (1 stick) unsalted butter
-4 ounces white chocolate
-1 cup confectioners' sugar
-2 large eggs
-2 large egg yolks
-1 tbsp red liquid food coloring
-2 tbsp natural unsweetened cocoa powder
-6 tbsp all-purpose flour
-confectioner's sugar, for dusting
-melted dark or semi-sweet chocolate, to decorate (optional)
-raspberries or sliced strawberries, for serving

Directions

Set a rack in the center position and preheat the oven to 450 degrees. Spray 4 6-ounce ramekins with nonstick cooking spray.

Melt the butter and white chocolate in the top of a double boiler, stirring until smooth. When completely melted, stir in the confectioners' sugar. (I melted my white chocolate and butter in the microwave in bursts of 15 seconds.)

Lightly whisk the eggs and egg yolks in a large bowl. Stir in the red food coloring and melted chocolate mixture.

Whisk the cocoa and flour in a small bowl to combine. Add to the batter and stir until just combined.

Divide the batter evenly among the ramekins. Place the ramekins on a baking sheet and bake until the sides of the cake are set but the centers are still soft , 14 to 15 minutes. Let the cakes rest for 2 minutes, then invert them onto dessert plates.

Serve the cakes immediately, dusted with confectioners's sugar and with berries on the side. (I dusted mine with the sugar, then drizzled with melted dark chocolate, and served with fresh raspberries.)