Chicken Cordon Bleu

Chicken Cordon Bleu

Yield: 6 Servings

Time: 10 min. prep + 60 minutes baking

Recipe from Jamie Cooks It Up!

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Chicken:

5 chicken breasts

1 C Italian bread crumbs

5  slices deli ham

5 slices Swiss cheese

Sauce:

2 cans cream of chicken soup

3 T sour cream

1 T butter

1. Fillet your chicken breasts. That means stick a sharp knife into the top of the breast and through the middle, cutting it into two pieces. This will give you smaller pieces of chicken to work with.

2. Cut your ham and cheese into 10 pieces as well. I usually purchase both my deli ham and Swiss cheese at Costco.

3. Place a piece of ham and a piece of Swiss cheese in the center of each slice of chicken and roll it up.

4. Place your Italian bread crumbs into a pie plate and dip each chicken wrap into the crumbs.

5. Place the breaded chicken into a sprayed 9×13 pan.

6. Cover with foil and bake at 375 for 45 minutes. Remove the tin foil and bake for another 15 minutes.

7. When the chicken in almost done combine the sauce ingredients in a medium sized sauce pan. Cook over medium heat until all ingredients are warmed through. Serve over the top of the chicken.

Chicken Parmesan

Crispy Parmesan and Garlic Chicken

Crispy Parmesan and Garlic Chicken Time: 10 minutes hands on + 4-12 hours marinating + 30 minutes baking Yield: 7 servings Recipe adapted from Kalyns Kitchen 5 large chicken breasts 1 T minced garlic (I used the bottled variety) 1/3 C olive oil 3/4 t poultry seasoning 3/4 C panko bread crumbs (Italian Bread Crumbs would also be fine) 3/4 C Parmesan cheese (the kind in the green bottle) Spaghetti Noodles Spaghetti Sauce of your choice 1. Pour 1 T garlic, 1/3 C olive oil and 3/4 t poultry seasoning into a small sauce pan. Warm it over medium heat for 1 minute.  2. With a sharp pair of kitchen scissors cut each chicken breast in half. Then, with a sharp knife cut a couple of long slits in the top of each chicken piece. Be careful not to cut all the way through. You just want a few slits here and there to allow the marinade to soak in.  3. Toss your chicken into a ziploc bag and pour the warm marinate over the top of it.  4. Seal your bag up carefully and tip it upside down to allow the marinate to run throughout the bag. Put it in your fridge and let it hang out there for at least 4 hours, and up to 24. Then go wrap some presents or bake something or hit the store for some stocking stuffers, will ya? 5. When you are ready to bake (and eat....:) preheat your oven to 425 and take your chicken out of the fridge.  6. Pour 3/4 C panko bread crumbs and 3/4 C parmesan cheese into a loaf pan. Smash them together with a fork to combine.  7. Dip each piece of chicken into the cheese and bread crumb mixture. Press it into the chicken with your fingers.  8. Spray a large cookie sheet with cooking spray.  9. Bake your chicken for 30 minutes, or until golden brown.  10. Serve with spaghetti sauce and spaghetti noodles. This chicken is also wonderful the next day, heated in the microwave and then tossed with salad greens andOlive Garden Dressing.

Fluffy Dinner Rolls

I LOVE LOVE LOVE these rolls!

 My favorite food blog to follow is Jaimie Cook's it up, she posts practical recipes that are easy to make. These rolls come together pretty quick, they are large soft and moist. I do double this recipe so I can have left overs for the next day:) 

www.jamiecooksitup.blogspot.com 
Time: about 1 hour 10 minutes
Yield: 12 rolls
Recipe from Jamie Cooks It Up!

3/4 C milk
4 T butter
3/4 C hot water
4 T sugar
1 t salt
4 - 4 1/2 C flour
1 heaping T yeast (I use active dry, but instant would work as well)

1. Pour your milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.
2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls will are going to rise at a snails pace, and you'll feel like cursing. We wouldn't want that kind of thing going on....so please add hot water. I put my hand in the water to test it. You want it to be just on the edge of unpleasant. 
3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute.
4. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time.
5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes. 
6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat. 
7. Take a stick of butter and coat the inside of a 9x13 pan.
8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it. 
9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can....perfection is not necessary. What a relief.
10. Gently round them into balls, and put them in your buttered 9x13 pan.
11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan.
12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown.
13. Brush with a little softened butter and serve warm.

Julie's breadsticks

I've been using my friend Julie's breadtwist recipe for years now. These always turn out great and come together really quick. You don't have to wait for dough to rise. It probably takes 30 minutes to make these. I always double this recipe so I can get a full pan of breadsticks.

1 Tablespoon Yeast

2 Tablespoon of Sugar

1 1/2 cups warm water

Let yeast rise

3 cups flour

1 teaspoon salt

I knead mine in a kitchen aid. Dough will be a little sticky, but when it starts to pull away from the sides it has enough flour.

Roll dough into large rectangle. Using a pizza wheel I cut directly down the middle of the rectangle dividing the dough in half, and then I cut it into strips.

Melt some butter and put it in the sheet cake pan.

I then twist each strip and then I take the bread stick and cross it over eachother so it looks braided together. Pictures are below to show how to do it. 

Brush the top of the bread sticks with melted butter. You can then sprinkle with Italian seasoning or Parmesan cheese. They are even great plain. 

Bake at 400 degree for 12-15 minutes until golden on top. 

Dough will be sticky. Just put some flour on the counter and kneed for a minute before rolling it out. 

Divide dough in half

I use a pizza wheel to cut into strips. It's quicker then using a knife. 

Take one breadstick stretch a little and twist with both hands. 

Then you cross each side of the breadstick over eachother to give it a braided look. Continue to twist and overlap the breadstick . 

Make sure the pan is greased with butter.
Lay each breadstick side by side. by side. Brush with butter on the top with Italian Seasoning or Parmesan cheese or plain is good too.  These don't need to rise. They can go right into a 400 degree oven for 12-15 minutes. 

Pumpkin Crisp

I love fall time not just because I'm ready for the season to change but I love fall foods, soups, breads, desserts. I bake A LOT more in the the fall and winter than I do during the summer. I love pumpkin recipes, this pumpkin crisp is a favorite of Rich's. 

Crust

1 yellow cake mix (reserve 1 cup of cake mix for later use)

1/2 cup soft butter

1 egg

Mix together until creamy

 Spread in bottom of 9x13 greased pan

Mix together 

1 15oz can of pumpkin

2 tsp cinnamon

2/3 cup canned milk

3 eggs

1/2 cup brown sugar

Pour over crust

Topping

1 cup cake mix(that you saved from above)

1/4 cup melted butter

1 cup sugar

Sprinkle over pumpkin mixture

Bake at 350 for 1 hour

Top with whipped cream.

We store this dessert in the fridge, I think it's best cold!

Beef and Bean Burrioto's

This isn't really a new inventive recipe, but it's a recipe that I make a lot when I'm short on time. it's one of my family's favorite meals too. I got the recipe from Pioneer Woman but made a few changes.

1. Ground up two pounds of ground turkey or beef. I like ground turkey. (If you like onion throw in some chopped onion with the beef) 

2. Add 1 can of El Pato tomato sauce and two packets of McCormick taco seasoning.  The tomato sauce gives the meat just a little kick, it doesn't make it too spicy though. (You can find this sauce in the mexican isle at Walmart)

3. Heat up two cans of refried beans with 1 or 2 cups of shredded cheese. Stir until cheese is melted .

4. Assemble burrito's by slathering on cheesy beans then follow with meat and sprinkle a little more cheese.

5. Top with 1 can of El Pato sauce and grated cheese.

6. I then like to place them in the oven at 400 degree's just until cheese is melted and the tortilla's are a little crispy. 

ENJOY!

Sweet and Sour Chicken

Made this last night for dinner, it was tasty! If you like sweet and sticky chicken you'll love this. If you like extra sauce double the sauce recipe and simmer the extra sauce on medium heat until it reduces and thickens a bit. Oh, and if you like pinnapple with your chicken you and easily add that in the baking dish too. Enjoy! 

INGREDIENTS

Chicken:
• 3-4 boneless, skinless chicken breasts
• Salt and pepper
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup canola oil
Sauce:
• 3/4 cup granulated sugar
• 4 tablespoons ketchup
• 1/2 cup apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic salt

DIRECTIONS

1. Preheat the oven to 325 degrees F.
2. Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.
3. Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

Recipe Source: Mel’s Kitchen Cafe original recipe