Chicken Cordon Bleu!

I don't know about you but we love CHICKEN at this house...but sometimes get bored of the same ol' thing! We served chicken cordon bleu at our wedding reception as one of the entrees and we loved it! Try this recipe...its pretty simple! Also I apologize in advance, I did not take nearly enough pictures!

Shopping List:

6 chicken breast cutlets ( I like chicken breast cutlets because they are cut very thin ) if you already have chicken breast slice it in half to make 2 thin cutlets
3 thin slices of deli ham, or if small 6 slices
3 slices swiss cheese
1 egg
1 cup milk
flour
cornmeal
salt
pepper
toothpicks
1/2 stick butter
cornstarch
white wine
dijon mustard

This can be served alone or with whatever side items you would like! I made roasted asparagus and roasted butternut squash and sweet potatoes!

Shopping list for side items:
1 # asparagus
1 tbs olive oil
cajun seasoning

2 sweet potatoes peeled
1 butternut squash peeled
2 tbs olive oil
salt
cinnamon
agave or honey


Step 1:
Make this meal easy on yourself and go ahead and line a casserole dish and cookie sheet with parchment paper and spray with cooking spray
At this time also take a bowl out and mix milk and egg, and a plate to mix cornmeal and flour

Step 2:
I actually started with my side dishes as they took longer to bake.  Peel and dice squash and sweet potatoes, toss in olive oil, spread out over cookie sheet with parchment paper and bake at 375 for 1 hour, turning every 20 minutes

Step 3:
Snap off bottoms of asparagus and lay lengthwise over cookie sheet, drizzle with olive oil and cajun seasoning or spices of your choice, set aside ( you will cook these the last 15 minutes )

Step 4:
If you have not already done so, butterfly your chicken breasts so that they are 1/2 inch thick or less...next place between 2 sheets of wax paper and use the meat pounder to make even thinner

Step 5:
Take one slice or 1/2 slice of ham depending on size of slice. Next take 1/2 slice of swiss cheese.  You will then fold the cheese into a small cube and wrap the ham around it so it is a little pocket. 

Step 6:
Next take that pocket and lay it on the chicken breast and roll chicken until it meets together....at this point you want to keep it this way so place several toothpicks through the wrap...note colored toothpicks will make your chicken have funny colors...

Step 7:

Lay chicken wrap-ups in egg/milk bath to soak for a few seconds, next coat them in the flour cornmeal recipe, set in baking dish ( lined with parchment paper and sprayed with non stick spray ) and bake at 375 for 35-45 minutes or until chicken is fully cooked ( note this will depend on how thick the chicken is cut, also I noticed mine had a pink tint but i think its because of the ham, for best practice use a meat thermometer and make sure chicken is heated to 165 degrees )

Step 8:

At this time you can start making your sauce, feel free to experiment! I heated 1/2 stick butter and stirred in about 1/4 c flour on the skillet, next added a splash of white wine and milk, then added 1/2 teaspoon dijon mustard and pinch of cornstarch and let thicken!

Step 9:

Enjoy glass of wine while food cooks, when 15 minutes remain throw in asparagus and crank up the oven to 425 to crisp chicken and potatoes

Step 10;

Lastly sprinkle potatoes and squash with cinnamon, salt and agave!

recently

before I share my next creation I wanted to show you all what I have been up to! Here are some of my latest creations...

I love to bake and cook and tis the season! Cant wait to bake for Thanksgiving!

veggie stir fry!

Alright folks, it doesn't get much healthier or easier than this! This dish will take all of 20 minutes and its awesome to reheat for leftovers! This is a meatless recipe, of course you can add meat if you choose! I love it without!

Ingredients:
3c brown rice
2 eggs
2 zucchini
1 carrot
1/2 onion
fresh garlic
1 container mushrooms
2 tbs olive oil
salt and pepper
lemon juice

Step 1:
If you have a rice cooker, you know it is an awesome investment! Throw the rice in there and 20 min and its done and perfect, everytime! If you don't, no problem! Cook rice according to package instructions and set aside!

Step 2:
Over medium high heat, saute olive oil with fresh garlic ( i use 1 to 2 cloves minced ) and onion
I like to heat these separately first to get the strong raw onion taste cooked out ( 2-3 min )

Step 3:
Use vegetable peeler to "peel" carrots directly into pan, next add zucchini

Step 4:

Lastly add the mushrooms because if you add them at the beginning they get too soft in my opinion

Once ingredients are fully cooked to your liking add a splash of lemon juice to deglaze pan and add salt and pepper

Step 5:
 Next you will cook 2 eggs in a skillet over medium heat, once fully cooked mix in rice.

You can eat the stir fry plain, with soy sauce, or any sauce of your choice!

Enjoy!

Stay tuned....chicken cordon blue coming soon! Made tonight and is delish :) 

Roasted "Pepper Pasta"

Sorry it has taken me awhile to post a new recipe! This weekend by request, my father-in-law said he sure would like some pepper pasta this week! Ask and you shall receive.  This recipe is easy to make for a crowd and a great way to incorporate several veggies in without scaring the children away!

This recipe serves 12-14 people, feel free to modify to fit your needs or freeze for leftovers!

Shopping List:

4-8 bell peppers (any color will work) (i usually make this recipe when they are on sale)
1 large yellow onion
2 packages of pasta ( i use smart taste because it is loaded with fiber ) (also you can use penne, angel hair, spaghetti, anything really )
2 cans of fire roasted tomatoes with garlic
1/2 c olive oil
minced or fresh garlic
Tabasco
hot sauce ( Louisiana or wing sauce )
1 1/2 c Parmesan grated
fresh Parmesan to taste
salt
pepper
garlic powder
garlic salt

Optional ingredients
mushrooms
spinach

Step 1:

To begin preheat oven to 450, drizzle peppers with olive oil and bake for 10-15 minutes, checking frequently to make sure they are not burning

(note my small orange bell pepper, we grew it this summer, i am so proud of it even though its tiny)

the peppers should have some darkness to them

Step 2:

In skillet caramelize ( heat until sweet ) the onions, garlic and olive oil by heating over medium heat for 5-10 minutes

Step 3: Slice peppers---they will be HOT! they hold on to the heat in the pepper and there will be hot liquid on them! Add to skillet

Step 4:
Boil pasta until tender but firm

Step 5: Add remaining ingredients to skillet EXCEPT for fresh Parmesan but DO add grated now
I have left the amounts off because i feel everyone has different taste likings and you should add small amounts at a time.  I used approx: 1 tsp Tabasco and hot sauce, 1/2 tsp salt, 1/2 tsp garlic powder and 1/2 tsp garlic salt

Step 6:

Drain pasta and drizzle with olive oil so it doesn't stick together

Step 7:

I always go ahead and mix the noodles and sauce together but you can load them on your plates separately! Sprinkle with fresh Parmesan! Enjoy!

Mini Chicken Pot Pies

Okay, so one of my all time guilty pleasures...no not pizza...or ice cream...old school, 50 cent, banquet pot pies....I'm not sure what it is i love about them so much...i think its the pastry crust...or the pure guilt of having probably a days worth of sodium in one little pie....and how are you supposed to get full on one of those...i know it has like 3 peas and carrots but really, get real!

I'm not going to sit here and tell you this is a low calorie dinner...but I am going to tell you that it is healthier than the frozen alternative, and you can rest assured of that unless you add a lot of salt to your mixture.

Now I promised you that we would get good use out of that rotisserie chicken....so we are going to finish it up!

Shopping List:

1/3 of your rotisserie chicken

1 package of Pillsbury pre- rolled pie crust unless you want to make your own crust...its not too hard but time is of the essence

mixed vegetable ( frozen or canned )

1 cup milk
2 TBSP butter
1 TBSP cornstarch
1 bullion cube
dash of salt
dash of garlic salt

pepper to taste

Step 1
In stockpot melt butter along with milk, bullion, salt and garlic salt, pepper and cornstarch
Once melted bring to boil and stir until thickened ( 1 to 2 minutes )

Step 2

Mix in 1 cup chicken and 1 cup mixed vegetables

Step 3
In muffin tin/cupcake maker/pan for oven ( any method will work )
Spray with non-stick spray
DO NOT PREHEAT

Step 4
Cut out dough to desired size and press in botton of tin/pan

Step 5
Fill with pot pie filling being careful not to overfill

...if you do, dont worry but your mini pie may run over in the oven or end up like this... ( the filling all fell through )

( as promised I will always share the good, bad and the ugly...nobody is perfect so DONT get discouraged )

Step 6
Cut out tops to pies and place over

 

Step 7
Trim edges and bake...
Depending on which method you use in over I would say 15 minutes at 425 or if you do one large pan 25 minutes at 400...but that is simply a guess

Before Cooking

After Cooking

Step 8

Sprinkle leftover pie crust with cinnamon, sugar and agave for a sweet dessert...bake for 5-8 minutes at 425!!! YUMMY!!!

Note: If you are wanting to lighten up this recipe you can double the vegetables and our ingredients directly in a pan and cover with crust so it only has one layer of starch!!! Happy Cooking!

Mini Pot Pies

Roasted Banana Pudding...Yes thats correct, Roasted :)

Alright y'all....so I promised you in the first post that I would share EVERYTHING  good and not so good that happens in my little pink kitchen...so stay tuned for some entertainment.

This is a recipe I found in "Cooking Light" magazine, it really caught my eye and I have been wanting to make it for awhile.  I didn't make any major changes to this but did make a few... here is a link to the original recipe Roasted Banana Pudding.

This recipe is decadent...no fakey banana taste...  YUMMY!!!
Shopping List:

• 5 ripe unpeeled medium bananas (about 2 pounds)
• 2 cups 2% reduced-fat milk
• 2/3 cup sugar, divided
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large eggs
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 (12-ounce) container frozen fat-free whipped topping, thawed and divided

 Step 1

This is the only exception I made to this pudding....  like I said earlier I have been wanting to make this for quite some time, therefore I had a lot of "old" bananas....I used 3 very over ripe bananas and 2 fresh bananas...the whole point of  "roasting the bananas" is to bring out the sweetness

So, back to step one...put bananas into pan in oven at 350 degrees...I honestly am really terrible at timing so I think I cooked the first ones maybe 15 minutes and the other 2 an additional 10? sorry I am not a timer nor am I one to measure...I cooked the over ripe ones for the lesser of the two... Once I put the other 2 bananas back in the oven I let them cook a bit and then turned the oven off and left them in.

Step 2
In a pot mix milk and 1/3 cup of sugar ( note not all of the sugar, half ) Heat over medium heat stirring so it doesn't scorch...do NOT boil!

Step 3
Mix other 1/3 cup of sugar, cornstarch, salt and eggs in separate bowl with whisk

Step 4

Mix the heated ( not boiling milk ) in to the bowl with the egg mixture...whisk until fully incorporated....sorry no picture I needed both hands :)  

This is where I got a good laugh...after whisking the egg mixture my whisk fell on the floor...I began by just using a fork in place of it because I didn't want to stop and clean it...then I changed my mind...but not before my sweet, very hyper dog, Tucker had taken off with the whisk...he was now outside ( probably with the whisk ) so back to using the fork

For those of you who do not know him...meet Tucker...my 6 year old...70+ lb "puppy of a lap dog" my pride, joy and patience tester

Step 5

Back to cooking....

Now you will pour that mixture back onto the stove....at this time I washed my bowl so I could re use it once my pudding was cooked

*note, wash because of raw eggs that were originally in there

At this time you want to be heating your mixture for about 3 minutes but DO NOT BOIL...

This is also a good time to take first batch of bananas out of the oven

Step 6

Mash first batch of bananas, mix with butter and vanilla

Step 7

Incorporate banana mixture into custard until butter melts

Step 8

Make ice bath out of 2 bowls or however you choose (ice bath = one large bowl with ice and water with smaller bowl inside, used to cool in quicker time)

Step 9

Pour custard in bowl and refrigerator for 40 min to 1 hour (until cool)

Step 10
Take out last 2 bananas and slice

At my house step 10 also included finding my whisk...it went out the dog door and was in the grass....oh sweet tucker love

 Step 11
Fold 1/2 of whipped topping or whipped cream into custard ( once cool )

Step 12

Layer vanilla wafers, sliced banana and  custard in whatever pattern you choose

Step 13

Add additional 1/2 of whipped topping on top of pudding and garnish with crumbled cookies

enjoy!!!

Chicken Tortilla Soup

Well I figured there is no better way than to start this blog off right with one of my all time FAVORITE recipes..Tortilla Soup! I'm a little bit under the weather so I can use any kind of feel good potion available. For each recipe posted I will post: Shopping List, Step by Step instructions ( with pictures ) and the final product :) ENJOY!!!

Before we begin a quick tip for ANY meal includes:
1 oz courage
2 tbsp determination
5 oz flexibility
1 # LOVE

Happy Cooking!


Chicken Tortilla Soup

2/3 shredded rotisserie chicken ( keep the other third for another recipe I will be posting Wednesday--stay tuned)
1/2 onion ( yellow or white )
1/4 bunch of cilantro
2 bell peppers ( any color )
a few garlic cloves or minced garlic
3 TBSP light olive oil
1 TBSP taco seasoning
1 box of chicken broth ( you can use the low sodium if you would like )
1/2 cup of milk ( i recommend 1% or 2% for cooking and baking )
1 can rotel or store brand tomatoes and chilies
a few corn tortillas
2 generous TBSP of reduced fat sour cream

OPTIONAL INGREDIENTS:
avocado
jalapeno
cheese ( you can choose the reduced fat variety if you choose ) i normally do but my sweet husband bought the groceries this week and i forgot to specify!
black beans
corn or mexi corn



                             CHICKEN TORTILLA SOUP

Step 1:

Gather all ingredients and wipe off counters

Step 2:

Rinse off produce if you will be using the skin

Step 3

Heat Stockpot over medium low heat with 3 TBSP light flavored olive oil

Step 4

Dice onion and add to oil, turn up to medium heat

Step 5

chop garlic and add to oil

Step 6

Chop bell peppers and add to pot, be sure to stir as needed, also at this time add jalapeno...use as little of as much as you would like....advise, wear gloves so your hands don't burn....and remove seeds!

Step 7

Add  taco seasoning and can of rotel to pot

yours should look something like this....

NOTE: if you are adding corn, beans or any other vegetables add them now!

Step 10

Shred the chicken, you can do this with 2 forks, i used my hands they are the best tool in the kitchen!



Step 9

Add shredded chicken and give it a good stir

Step 10

Add box of broth, 2 generous TBSP of sour cream, and 1/3 cup of milk

Step 11

While letting the soup cook slice up a few tortillas, add most to soup and keep the rest to make crispy strips of!

Step 12

Take a small amount of light olive oil and heat to medium high and add tortilla strips

Step 13

They will end up looking like this :) add a dash of salt if desired!

Step 14

Slice avocado and garnishing as desired

Step 14

GARNISH AND LAST BUT NOT LEAST...ENJOYYY!!!