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

Bourbon Chicken(without the bourbon)

I made this tonight for dinner tonight, its was really good, quick and easy to make too. The kids ate more then I thought they would which means there is no leftovers for my lunch tomorrow:(

I didn't have time to take my own picture of my meal because everyone was hungry, but here's  a picture from Jaimie's blog. 

www.jamiecooksitup.blogspot.com
Time: 15 min. prep + 30-40 min. cooking time
Yield: 5 servings
Recipe from Big Oven via Pinterest

5 chicken breasts
2 T oil
1 t garlic
1/4 C apple or pineapple juice
1/3 C brown sugar
2 T ketchup
1 T apple cider vinegar
1/2 C water
1/3 C soy sauce
pinch red pepper flakes
1 T cornstarch 

1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors. 

2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it. 
3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally. 
4. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat. 
5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined. 
6. When your chicken has a nice brown sear on some of the pieces...
pour the sauce into the pan. Stir it around to cover all the chicken pieces. 
7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period. 
8. Serve over white or brown rice. 

Enjoy!

Comfort Meatballs and Creamy Mashed Potatoes

 A neighbor brought me these comfort meatballs and potatoes when I got home from the hospital with Hallee.  I would't say I'm a huge meatball fan, but I am now! These little meatballs are delicious  My family can eat the whole pan in one night!

After you roll out the little meatballs, coat them with flour and brown them ,I poured the sauce over and threw them in the oven. 

45 minutes later you get some pretty tasty meatballs, and you're house will smell fantastic.

I like to put my meatballs right on top of the creamy mashed potatoes.

Here's the recipe....

BBQ Meatballs

Ree Drummond

Prep Time 15 Minutes Cook Time 45 Minutes

Servings 6

Difficulty Easy

Ingredients

• FOR MEATBALLS
• 1-½ pound Ground Beef
• ¾ cups Oats
• 1 cup Milk
• 3 Tablespoons Very Finely Minced Onion
• 1-½ teaspoon Salt
• Plenty Of Ground Black Pepper, to taste
• _____
• FOR COOKING MEATBALLS
• 1 cup All-Purpose Flour (coating For Frozen Meatballs)
• Canola Oil
• _____
• FOR SAUCE
• 1 cup Ketchup
• 2 Tablespoons Sugar
• 3 Tablespoons Vinegar
• 2 Tablespoons Worcestershire
• 4 Tablespoons (to 6 Tablespoons) Onion
• 1 dash Tabasco

Preparation Instructions

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.

Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

Creamy Mashed Potatoes

Ree Drumond

Prep Time Cook Time

Servings 10

Difficulty Easy

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• ¾ cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• ½ cups (to 3/4 Cups) Half-and-Half
• ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
• ½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Prep Time
Cook Time 

Servings 10

Difficulty Easy

These potatoes were really good. I cut this recipe in half, we don't eat potatoes very often and when we do we eat small portions with all the carbs they have. 

Prep Time 15 Minutes
Cook Time 45 Minutes

Servings 6

Difficulty Easy

Prep Time
Cook Time 

Servings 10

Difficulty Easy

Turkey in a Crockpot

My kids were a little confused when I bought a turkey last week. Who said we can only eat turkey in November? I love turkey and I saw this recipe where you cook the turkey in a crockpot! Even better! It was so easy, and the turkey just falls off the bone, so you don't have to spend the time carving and cutting it up. This turkey you can shred up and put on a salad or a sandwich or eat it the traditional thanksgiving way. I couldn't find a 6 pd turkey, or one small enough for my crockpot so I cut off the drumsticks and wings of a 12 pd bird before I put it in my crockpot .

Time: 5 min. prep + 8-9 hours cooking
Yield: 12 servings
Recipe from Jaimie Cooks It up

***NOTE: Make sure you buy a turkey breast small enough to fit in your crock pot.***  

1 (5-6 pound) turkey breast
1/2 C orange juice
1 (14 ounce) can whole cranberry sauce
1 (1 ounce) package Lipton Onion Soup Mix
salt and pepper

1. Make sure your turkey is completely thawed. I let mine hang out in the fridge for a couple of days after I purchase it frozen. Set it on a pan, so you don't have juices running all over when you open up the bag. Cut a hole in the top of the bag and remove the packaging. Some turkey breasts come with a gravy pouch inside, be sure to remove it if yours happens to come with one. 
2. Place the old bird in the crock pot. 
3. Pour yourself 1/2 cup of orange juice. Add one can whole berry Cranberry sauce and one package Lipton Onion Soup mix. 
4. Mix the ingredients together and pour them over the top of the bird. 
5. Sprinkle a bit of salt and pepper over the top. Cover the crock pot and cook on low for 8-9 hours,
or until a meat thermometer stuck into the center of the bird reads 180 degrees. You can see I got mine a bit past 180. Don't like, turn me into the poultry police or anything, ok? It still turned out wonderful, juicy and moist. 
6. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.


GRAVY:1. Pour the juices from the crock pot through a strainer and into a medium sized sauce pan. 2. Mix 4 T of cornstarch into 1/2 cup of water. 3. Bring the juices to a boil and add the cornstarch/water mixture a little bit at a time, stirring constantly until you reach the consistency you want. You may not need all of the cornstarch/water. 4. Add about half of a can of cream of mushroom soup. Stir it well and let the soup heat through.