Chicken Cordon Bye Bye Blue


Okay so I made chicken cordon blue today but had to prepare it ahead of time because of our busy schedule and it came out delish. I had made it before but this time I did it a little different just to give it a little zip.

The problem is that we ate it so fast I forgot to take a “pretty” blog pic to post with the recipe. So the pic I posted was of my sons next to last piece before it disappeared.

My whole philosophy on cooking is that it isn’t an exact science. Yes, to some degree you have to follow the amount of ingredients and preparation but there is room for adding a little pizzazz here and there. One mistake I’ve made in the past is don’t over due it on the salt. Use your other salt free spices and be creative!

Here are the ingredients and the prep which took me about 10 to 15 minutes total.

Chicken Cordon Bye Bye Blue

~ 2 lbs. chicken breast (de-fatted, sliced thin and long)

~ Virginia Baked Ham, 1 slice per piece of chicken

~ Swiss cheese, any kind 1 slice per piece of chicken

1/2 cup of seasoned bread crumbs

salt, pepper, onion powder, garlic powder about 4 shakes of each on top of the rolled chicken cordon blue pieces

Cream Sauce

3/4 quarter stick of butter

1/3 cup of flour

1 cup of 2% milk

1/4 parmesan cheese

2 tsp. spicy brown mustard

1/3 cup of Honey Mustard dipping sauce/dressing

salt, pepper, onion powder to taste

Roll pieces of chicken with one slice of ham and one slice of Swiss cheese. Hold each piece with a tooth pick or two if needed. Put a few shakes of salt, pepper, and onion powder on each piece.

Drizzle bread crumbs on top of each piece to coat lightly.

Sauce/Gravy Preparation

Melt butter and then add flour to make a roux. Add milk slowly and stir until you see a smooth consistency.

Add mustard and honey mustard.

Add salt, pepper, onion powder.

Preheat oven to 350

Cover chicken pieces with gravy. Cook 45 minutes on 350. Voila!

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Simple asparagus


This recipe is so simple and taste amazing that even my boyfriend who is an asparagus hater lol asks for this dish from time to time.

All you need is:

  • 1 lb of asparagus
  • 2 to 3 tbsp of olive oil
  • 2 tbsp of bread crumbs
  • 2 tbsp of feta cheese
  • salt and pepper to taste

Remember there is no exact science to some recipes so you can give or take on these ingredients based on your liking.

Lay asparagus in your pan and drizzle olive oil throughout. I live to move the asparagus around to get all the stalks moist. Then top the asparagus with the remaining ingredients.

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Bake in the oven at 400 degrees for approximately 20 mins.

Honestly it’s so good I could eat the whole dish myself. If you don’t like feta cheese then just omit and it’ll taste just as good!

Easy mini cheese cake and pumpkin pies


These were so easy to make and everyone loved how they tasted! I have two little guys ages 8 and 9, I’m in school full-time working on my associates in Human Services, and I work from home and substitute teach at the elementary school! I really have no time for fussing around with timely recipes so things like this work perfect into my schedule!

For the mini cheese cake pies:

Jello brand boxed cheese cake mix(follow instructions)

Pillsbury premade pie crust(2 come in a package in the dairy section of your grocery store)

Roll out and use flour for a light dusting so it won’t stick to the cutting bored

Use a round biscuit cutter to make circles to fit for a mini muffin pan.

Grease the mini muffin pan with butter flavor cooking spray. Line muffin pans with the pastry cutouts. Remove from oven when done and let cool.

Mean while when your baking the mini pie crusts, prepare your cheese cake filling. Pour in pie crust and chill.

You can top with a fruit dressing, caramel or chocolate syrup.

Mini pumpkin pies

I like to use Libby’s  pumpkin pie mix rather than the pure pumpkin. I like the taste better and it’s actually less work.

Follow instructions for pie mix and pour into mini pie shells before cooking them. I also like to top the pumpkin pies with nuts.

These were quick and easy deserts that had a nice presentation as well!

Easy Chicken Divan


If you’re looking for a quick, simple, easy dinner this is it. You can use grilled or breaded chicken. I used my breaded chicken cutlets that I had left over from the night before last.

Ingredients

~ 3 cups of cooked white or brown rice

~ 14 oz of california blend veggies(frozen or fresh)

~ 1 8 oz can of cream of mushroom soup

~ 1 8 oz can of cheddar broccoli soup

~ 1  8 oz bag of sharp shredded cheddar cheese

~ 1 cup of 2% milk

~ 1 lb of cut up cooked chicken breast

salt, pepper, garlic powder to taste.

Combine rice, cream of mushroom,  broccoli cheddar soup, and 1 cup of milk in a medium size bowl and mix.

Mix chicken, veggies, and 4 oz of cheddar cheese in a big bowl.After combine all ingredients together and place in a casserole dish. Cover with the remaining cheese.

  • Bake at 375 for 45 minutes.