CHICKEN CORDON BLEU

 

INGREDIENTS: 

4 whole boneless skinless chicken breasts, halved

8 thin slices cooked ham

8 slices swiss cheese

Salt & Pepper

Poultry seasoning

Rosemary

1 cup cornflake crumbs or bread crumbs ( I use progresso garlic & herb)

1/2 cube butter

Sauce: 

1 can cream of chicken soup

1/2 cup sour cresm

1 tsp. lemon juice

INSTRUCTIONS: 

Place chicken breasts in a gallon zip log bag one at a time and pound out any thick areas with a meat mallet to about 1/8" thickness. Season chicken with salt, pepper, poultry seasoning, and rosemary.  Layer each chicken breast with a slice of ham and swiss cheese.  Roll the chicken with ham and cheese inside. Secure with a toothpick. Dip each roll in melted butter and roll in crumbs until coated.  Place in a baking dish and cook at 400 degrees for 40 minutes. 

Sauce: combine all ingredients in a saucepan and cook over medium heat until warm.

WHITE CHICKEN CHILI

INGREDIENTS

• 1lb boneless skinless chicken breast, cut into 1/2 inch cubes
• 1medium onion
• 1 1⁄2teaspoons garlic powder
• 1tablespoon vegetable oil
• 2(15 1/2 ounce) cans great northern beans, rinsed and drained
• 1(14 1/2 ounce) can chicken broth
• 1teaspoon salt
• 1teaspoon oregano
• 1⁄2teaspoon pepper
• 1⁄4teaspoon cayenne pepper
• 1cup sour cream
• 1⁄2cup whipping cream
• 2(4 ounce) cans diced green chilies

DIRECTIONS

1. In large saucepan, saute chicken, onion and garlic poweder in oil til chicken is no longer pink.
2. Add beans, chilies and seasonings and chicken broth.
3. Bring to a boil.
4. Reduce heat and simmer (uncovered) for 30 minutes.
5. Remove from heat, stir in sour cream and whipping cream.
6. Serve immediately.
7. Instant Pot: Sautee onion in olive oil until soft, add garlic and sautee for additional 30 seconds.  Add remaining ingredients except sour cream & cream.  Pressure cook for 20 min. Add cream and sour cream just before serving.  Garnish with cheese, tortilla chips and cilantro.

PERFECT PANCAKES

PERFECT PANCAKES

Ingredients:
2 cups flour
2 Tbs. sugar
4 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
2 cups milk
4 Tbs. cooking oil

Directions:
In a mixing bowl stir together flour, sugar, baking powder, and salt.  In another mixing bowl combine egg, milk and cooking oil.  Add to flour mixture all at once.  Stir mixture just till blended but still slightly lumpy.  Pour about 1/4 cup batter onto a hot griddle.  Cook till pancakes are golden brown, turning to cook second side when pancakes have bubbly surfaces and slightly dry edges. 

Recipe adapted from Better Homes & Gardens New Cook Book.  Photo from America's Test Kitchen website.

Best Tomato Soup Ever

Ingredients

• 1 medium white or yellow onion
• 6 tablespoons (3/4 stick) butter
• Two 14.5-ounce cans diced tomatoes 
• One 46-ounce bottle or can tomato juice 
• 3 to 6 tablespoons sugar 
• 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes 
• Freshly ground black pepper 
• 1 cup sherry, optional 
• 1 1/2 cups heavy cream 
• 1/4 cup chopped fresh basil
• 1/4 cup chopped flat-leaf parsley

Directions

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)

Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.

Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

Serve the soup warm!

Recipe from foodnetwork.com.

BBQ Chicken Salad

Ingredients

• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chopped romaine lettuce
• 1 Roma tomato, diced
• 3/4 cup canned corn kernels, drained
• 3/4 cup canned black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup Ranch dressing
• 1/4 cup BBQ sauce
• 1/4 cup tortilla strips

Instructions

• Heat olive oil in a medium skillet over medium high heat.
• Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
• To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
• Serve immediately, topped with tortilla strips.

Chicken Lime Tortilla Soup

3 quarts water
4 cubes chicken bullion
1 onion, diced
2 stalks celery, diced
2-3 chicken breasts
3 cloves garlic
3/4 cup uncooked rice
1/3 bunch fresh cilantro
4 roma tomatoes
1 small can green chilies
salt & pepper to taste
fresh lime

Combine all ingredients except rice, tomato and lime.  Bring to a boil and simmer for 30 minutes.  Shred cooked chicken.  Add rice and tomato.  Simmer until rice is cooked.  Garnish with tortilla chips, grated cheese and fresh lime.

Meatloaf

2 lbs. ground beef
2 slices bread
1 egg
1 small onion, finely chopped
1 tsp. salt
1/4 tsp. black pepper
4 Tbs. ketchup
2/3 cup whole milk or 1/2 &1/2
1-2 tsp. kitchen bouquet (optional)

Sauce:
4 Tbs. apple cider vinegar
4 Tbs. brown sugar
1/2 cup ketchup

Combine meatloaf ingredients and place in a glass loaf pan or baking dish.  Smooth out top.  Combine sauce ingredients and pour on top and sides of meatloaf.  Bake at 350 degrees for 1 1/2 hours or until done.  Enjoy!

Parmesan Chicken

Chicken Parmesan:
1 1/2 lbs chicken breasts
1 cup flour
1 tsp salt
1/2 tsp black pepper
2 extra large eggs
1 cup seasoned bread crumbs (I like garlic & herb)
1/2 cup grated parmesan cheese
butter
olive oil

Cut chicken breasts into large strips.  Combine flour, salt and pepper in a shallow bowl.  Beat the eggs with 1 TBS water and pour into another shallow bowl.  Combine the breadcrumbs and parmesan in another bowl.  Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the breadcrumb mixture, pressing lightly to coat.

Heat 1 TBS butter and 1 TBS olive oil in large saute pan and cook the ckicken strips on medium low heat for about 3 minutes on each side, until cooked through.  Serve topped with marinara sauce and white sauce. 

White Sauce:
2 TBS butter
2 TBS flour
1 1/2 cups heavy whipping cream
1/3 cup parmesan cheese
Dash garlic powder
Dash nutmeg

Melt butter, stir in flour then gradually stir in cream.  Cook until slightly thickened.  Stir in  parmesan cheese, garlc and nutmeg.  Serve over Chicken Parmesan.

Macaroni & Cheese

Topping:
4 slices bread, torn into pieces
2 tbs. butter
salt to taste

Macaroni & Cheese:
1 lb. elbow macaroni
6 TBS butter
1 garlic clove
1 tsp dry mustard
1/4 tsp. cayanne
6 TBS flour
1 3/4 cups chicken broth
3 1/2 cups whole milk
16 oz. colby cheese
8 oz. extra sharp cheddar cheese

Boil the macaroni according to package directions. Melt butter in a large pan.  Add garlic, mustard & cayanne.  Simmer 30 seconds.  Add flour and cook until golden while stirring (under 1 minute).  Slowly whisk in broth & milk and cook for 8 minutes.  Remove from heat and whisk in cheese.  Add cooked pasta and put in a 9 x 13 pan.

To make topping: place bread pieces on a baking sheet.  Baste with melted butter and sprinkle with salt.  Place under the broiler until golden brown (watch carefully).

Top macaroni & cheese with bread crumbs and bake at 400 degrees for 25-30 minutes.  Rest 10 minutes before serving.  Enjoy!

Chicken Bacon Kabobs

Ingredients:
1/4 cup soy sauce
1/4 cup cider vinegar
2 TB honey
2 TB canola oil
1 pkg. large mushrooms
2 green onions
3 skinless chicken breasts cut into chunks
1 lb. sliced bacon cut in thirds
1 can pineapple chunks

In large bowl mix soy sauce, vinegar, honey. oil, and green onions.  Place mushrooms and chicken in a gallon ziploc bag and marinate for 1 hour.  Remove mushrooms & chicken from marinade and pour sauce into a small sauce pan over high  heat for 10 minutes.Wrap chicken chunks with bacon and thread on scewer alternating pineapple and mushrooms.  Cook on grill 15-29 minutes while basting with remaining sauce.

Kneader's Chunky Cinnamon French Toast

1 loaf Kneader's Chunky Cinnamon Bread cut in 6 slices
4 eggs
1 1/2 cups milk
1 Tbs. brown sugar
3/4 tsp. salt
1 Tbs. vanilla
2 Tbs. butter

Butter a 9 x 13 glass baking dish generously.  Place the bread flat in the baking dish.  Mix all remaining ingredients, reserving the butter and pour over the bread.  C
ut butter into pieces and dot over the top.  Refrigerate over night or at least 1 hour. Bake at 350 degrees for 45-50 minutes.  Serves 6.  Delicious topped with whipped cream, raspberries and Carmel Syrup.

Carmel Syrup

1 cup brown sugar
1 cup heavy cream
1 cup light corn syrup

Blend together and heat on stovetop until sugar is smooth.  Serve warm.

Crescent Chicken Pillows

4 oz. cream cheese, softened
2 Tbs. melted butter
2 cups cooked, cubed chicken or canned chicken
1/4 tsp. salt
1/8 tsp. pepper
2 Tbs. milk
1 Tbs. chopped onion
2 packages Pillsbury Crescent Rolls
Garlic & Herb seasoned bread crumbs or crushed croutons

Preheat oven to 350 degrees.  Mix cream cheese and melted butter until smooth.  Add chicken, salt, pepper, milk and onion.  Mix well. Seperate dinner rolls into 8 rectangles (2 triangles together).  Seal perforations by pinching together.  Spoon 1/2 cup of the chicken mixture into center of each rectangle.  Pull four corners of dough to the center over the mixture making the "pillow". Brush tops with melted butter and sprinkle with seasoned bread crumbs.  Bake for 25 minutes or until golden brown.  Great served with wild rice and steamed vegetables.

Corned Beef and Cabbage

• 1 onion
• 1 package Corned Beef Brisket (3-4 Pounds)
• 3 Tablespoons Ground Black Pepper
• 1 bag baby carrotts
• 1 head green cabbage
•  olive oil, for searing
• 1 cup balsamic vinegar (optional)
• 2 Tbs. sugar (optional)

Preheat the oven to 325 degrees.
Slice onion into wedges and place in bottom of baking dish.  Unwrap the brisket and place it fat side up on top of the onions. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Bake covered in the oven for 2 1/2 hours, then add carrotts and uncover and continue baking for 1/2 hour to 45 minutes.

Check the brisket by inserting a fork in the meat. If it goes in easily, it’s ready; if it meets with resistance, bake for another 30 minutes. Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil.

While the brisket is resting, make the balsamic reduction for the cabbage (optional): Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is reduced by half and thick. Set it aside.

Cut the cabbage into wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a steaming basket and sprinkle with salt and pepper.  Place steaming basket over the baking dish in the oven. .  Bake the cabbage for 20 minutes, or until tender and deeper brown.

Slice (or shred) the rested beef on a cutting board (it should be very, very tender and almost falling apart.) Then place it on a large platter alongside the cabbage wedges. Take generous spoons of the balsamic reduction and drizzle it all over the cabbage slices.

 

Cheesy Potato Bacon Soup

1/4 cup butter
3 Tbs. flour
1/2 cup milk
1 large onion, chopped
6 cups water
5 chicken bullion cubes
3-4 cans diced new potatoes
1 1/2 cups shredded chedar cheese or small jar of queso
1/4 tsp. paprika
1 pkg. cooked, crumbled bacon
Salt & Pepper to taste

Melt butter in pot.  Add chopped onion and saute until softened.  Add flour and milk.  Whisk to make a thick paste.  Add water, chicken bullion, and potatoes.  Bring to a simmer, stirring frequently.  Add cheese or queso, paprika, bacon, & salt/pepper.  Continue to simmer over medium heat until soup thickens.  Excellent served with bread bowls.  Enjoy!

Balsamic and Onion Pot Roast

3-4 pound boneless chuck roast
Seasoning Salt

Onion Powder

Garlic Powder
black pepper to taste
1-2 T olive oil
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup
1/2 cup balsamic vinegar
1/2 cup tomato sauce

Rub meat well with seasoning salt, onion powder, garlic powder and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.

While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices.  

When the meat is brown on all sides, remove the meat and then deglaze pan with 1/4 cup water. Add the pan drippings to sauce mixture.

Place onions in bottom of slow cooker. Put meat on top of onions and pour beef stock mixture over. Cook on low for 6-8 hours, until beef is tender. 

Pour drippings into a large measuring cup.  Pour 1/2 cup of liquid into a sauce pan. Add 4Tbs. flour.  Whisk flour and 1/2 cup liquid over medium heat until smooth.  Add the remaining liquid and cook until thickened. 

Recipe from acooksquest.blogspot.com