Chicken Cordon Bleu

Sorry I know this picture isn't the best but I forgot to take one before we started eating and then had to hurry and grab one before Kevin and the kids devoured the chicken. My SIL Tara told me about this recipe, She had made it for family home evening and everybody loved it! Well I made it for Sunday dinner and Kevin said it was a keeper. So here it is! So yummy! I love Chicken Cordon Bleu!



Ingredients

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Grandmas Chicken Chardon

These recipe came from All recipes and I have made it quite a bit. It is one of my top ten chicken dishes. I love the flavor! The kids won't touch the mushrooms but like the chicken. I like to serve it with steamed new potato's and carrots.


Ingredients

8 skinless, boneless chicken breast halves
1 egg
salt and pepper to taste
2 teaspoons garlic powder, divided
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 pound sliced fresh mushrooms
1/4 cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh parsley
Directions

Preheat the oven to 375 degrees F (190 degrees C).
In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.
Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.
Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

Authentic Chicken Enchiladas Verde

I made these tonight and loved them! I even have leftover salsa to eat with some tortilla chips. It makes me wish that I was eating Eric's moms Chile Relleno. I think thats what they will serve in heaven. I loved that this recipe was authentic Mexican food. So yummy!

Ingredients

2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
Directions

In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Chicken Parmesan

So easy and delicious! One of my favorites!



Ingredients

4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil
Directions

Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.

I bake in the oven for twenty minutes at 400 degrees instead of frying.

Slow cooker Chicken and dumplings

So yummy on a cold day! This recipe is easy and such good comfort food. Kevin especially likes this one!


Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Slow Cooker Salisbury Steak

This recipe is fantastic and really easy to make. It makes a great Sunday dinner and one my whole family enjoy's!!


Ingredients

2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water
Directions

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Cajun Chicken Pasta

This is a yummy recipe! I like it a little hot so I put some extra cayenne on it. It makes great leftovers!

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste


Preparation Instructions
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Enjoy!

Penne a la Betsy

This is one of my favorite pasta dishes. I love tomato cream based pasta sauce. I have made this a few times and can't get enough. Kevin loves anything with seafood and especially likes this! This is lick your plate yummy sauce! One of my favorite recipe blogs I follow is the Pioneer women blog. She has some fantastic recipes.

3/4 pounds penne pasta
1 pound shrimp
3 Tbs. butter
3 Tbs. olive oil
1 whole onion (small)
2 cloves garlic
1/2 cups white wine
1 can tomato sauce (8oz.)
1 cup heavy cream
fresh parsley, to taste
fresh basil, to taste
salt to taste
pepper to taste


Cook the penne pasta until firm, also know as al dente.
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 Tbs. butter and olive oil in a skillet. add the shrimp and cook for a couple of minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull of the tails. Chop the shrimp in to bite-sized pieces and set aside. Finely dice one small onion. Dice two cloves of garlic. In a large skillet heat 2 tablespoons olive oil. Add the garlic and onion and saute, stirring occasionally. After the garlic and onion have cooked a bit add your white wine, you can use low-sodium chicken broth instead (about 1/2 cup)
Now add an 8-ounce can of plan in tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil. Now add your chopped shrimp back in to the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir. Enjoy!

This would also be good with chicken if your not a seafood fan.

Also I use whole wheat pasta.

Braised Pork Chops in Sweet Apple Mustard

I found this on Zestycook.com and fell in love with pork chops. I have never been one to love pork chops well unless you count my mothers pork chops baked until moist over a layer of scalloped potatoes. They have never been my favorite but they were on sale one day when I was at the grocery store. Kevin said he would love some braised pork chops so I found this recipe and loved it!



- 4 Pork Chops
- 1 Tbsp. Olive oil
- 1 Tsp. dried Rosemary
- 1 Tbsp. Dijon Mustard
- 2 Tbsp. brown sugar
- 1 Tbsp. soy sauce
- 1/4 cup Apple Juice
- 3 dashes of hot sauce
- Salt and Pepper


1. Preheat to 400 degrees

2. Warm pan to medium high heat and add olive oil.

3. Season Pork Chops with Salt and Pepper.

4. Add them to pan and saute until they begin to caramelize, then flip.

5. After about five minutes remove them from pan and set on plate.

6.De glaze the pan with Apple Juice while still on high heat.

7.Combine all the remaining ingredients in a bowl and whisk together.

8.Once Apple Juice begin to boil, all remaining ingredients.

9.Cook for about 2 minutes, then add pork chops to pan.

10. Place pan in oven for 15 minutes. The sauce will reduce and thicken in texture and flavor.

11. Remove from oven and let stand for 5 minutes. Enjoy!

I served them with mashed potatoes and sweet corn.