Chicken Cordon Bleu

I wish that this picture could do this meal justice, but it clearly doesn't. Although it might not look too appetizing in this picture, this recipe is so good! It is one of my favorite quick, go-to meals to make, and Lucas loves it. I have made it a few times for dinner with guests, and everyone else that has tried it loves it also. So this one is a winner!

Chicken Cordon Bleu

You will need:

4 boneless/skinless chicken breasts

4 pieces of swiss american cheese (stay with me here, it is so good!)

8 pieces of lunch meat ham OR 4 thick pieces of ham

bread crumbs/panko /crushed corn flakes or anything else you would like to add to the top

Salt and Pepper

Preheat oven to 350 degrees. Pound chicken pieces out until thin. You can use a meat pounder, or if you are like me and don't have one of those quite yet, you can put your chicken between two pieces of wax paper and pound it with a rolling pin. 

Now lets talk about  the fact that this recipe uses american cheese. Yes, it is the kind that comes in their own wrapper. Yes, I normally hate pasteurized cheese and never use it in any other recipes.  Yes, it makes this recipe so extra delicious and the cheese that melts makes a really yummy sauce! If you are REALLY opposed to using it, I understand. And normal swiss cheese will still work great. But if you want to go out on a limb, I really don't think you will be disappointed!

So layer your cheese and ham on your chicken and roll up. You can keep it together with a toothpick if it doesn't look like it is going to stay.

Sprinkle your bread crumbs or whatever else you want to use for a crunch on top and add any other seasonings you like.  I use some regular old salt and pepper, and if I am feeling fancy I will add some dried herbs. Whatever sounds good!

Put the four pieces of chicken in a 8x8 casserole dish. Bake at 350 degrees for 30-40 minutes, or until the chicken is thoroughly cooked through. 

Enjoy!!

Grilled Pineapple and Chicken Sandwich

Wow, we realized today how much work garage sales are! Lucas and I had our first one today since we have been married, and I am amazed at how much stuff you can accumulate in just 3 years. It does feel good to be rid of some of the things we never use and clear a little more room. 

By the time we got done with the sale, we were starving and in the mood for something good. I walked in to the kitchen and saw the nice fresh pineapple I bought the other day and knew exactly what I wanted to eat. Lucas and I have been making this sandwich since we were first married, and it is one of our favorites. Easy and delicious, and you can top it with whatever you have on hand. It definitely hit the spot, and I hope you like it too!

Grilled Pineapple and Chicken Sandwich

What you need:

1  chicken breast, cut lengthwise in half

1 fresh pineapple, cut into slices

1/4 C of you favorite BBQ sauce

Mozzarella cheese (or whatever cheese you have on hand)

*Optional toppings

avocado

lettuce

tomato

red onion

mayo

or anything else that suits your fancy!

Season your chicken to your liking. I seasoned mine on both sides with salt, pepper and garlic salt. Saute until brown and cooked completely through. While you are cooking your chicken, use a grill pan or outdoor grill and grill your pineapple slices. (You could also cook it on the same pan as your chicken if you do not want to grill.) When chicken is thoroughly cooked, remove from heat and cover in BBQ sauce. Put cheese on top and allow to melt. 

Toast your bun and spread a little mayo on one side. Stack your sandwich with chicken with BBQ sauce and cheese and grilled pineapple. Add any other additional toppings you have around. Enjoy!!

Cayenne Rubbed Chicken with Avocado Salsa

While Lucas while eating this he kept saying things like, "This is perfectly seasoned." "I really love this." "This is one of my new favorite meals." "Jess. This is seriously so good."  I think he liked it. :) And I have to agree! I was worried that it was going to be too spicy for me, but the salsa cooled it right down and all I could taste was great flavor. 

You may also be wondering, "Isn't avocado salsa just guacamole?" I am here to tell you that there is a big difference in taste and texture, and I am now a lover of avocado salsa.  It was so delicious!! 

Cayenne Rubbed Chicken with Avocado Salsa

from Martha Stewart

What you need:

2 chicken breasts (I cut each in half lengthwise so I had 4 pieces of chicken)

1/4 tsp cayenne

1/4 tsp pepper

1 tsp salt

Combine cayenne, salt and pepper in a bowl. Rub on both sides of chicken breasts. Put in pan and cook until cooked completely though. While chicken is cooking, make your salsa.

Avocado Salsa

2 small avocados, chopped

1/2 large mango, chopped

1 Tbsp  red onion, chopped

1 Tbsp lime juice

Mix all ingredients together in a bowl. Spoon over cooked chicken and serve. Enjoy!!

Sesame Chicken

I originally wanted to do this recipe with chicken wings, but when I went to the store and saw that they were ten dollars a pack, and these drumsticks were four dollars a pack, I decided to try these out. They turned out great!

Sesame Chicken

What you need:
4 lbs drumsticks
2 Tbsp oil
1 clove garlic, minced
2 Tbsp. fresh ground ginger
2 Tbsp. soy sauce
1 tsp sesame seed oil
2 tsp brown sugar
1 tsp sesame seeds
chives (optional)

Heat oil in pan and add garlic and ginger. Stir in to oil for a few seconds, then add chicken. Make sure you don't burn your garlic before you add the chicken or it will be bitter. Brown your chicken on all sides. Add soy sauce, sesame seed oil and brown sugar. If the sauce is already a little thick, add some water. Reduce the sauce down while continuing to flip the chicken so it cooks evenly on all sides.  When the chicken is almost done, add your sesame seeds. Continue to cook until chicken is done and sauce has glazed the chicken. Remove from heat and garnish with chives. Enjoy!

Pollo Fundido

We had my sister Kim and her husband Paul over for dinner last week. While we were eating, we were talking about one of our favorite subjects, good restaurants. Paul told us that he had eaten at a restaurant called Pachangas, and that their Pollo Fundido was amazing. Lucas and I had no idea what what Polo Fundido was, but after Paul explained it, I knew we had to try it! After a little researching on the Internet, this is the recipe I decided to go with. We loved it! The chicken was so good and flavorful, and the cream cheese... so good! That and the cheese turned in to oogey-gooey goodness in the oven. mmmm. Although next time I will probably cut down on the garlic salt, because I thought it was a little too salty.

Now all we have to do is go to Pachangas and see how it compares. I wouldn't want to feed it to Paul if it wasn't up to par. :)

Photo courtesy of The Bear Queen

POLLO FUNDIDO

Chicken Filling

1.5 lbs. chicken breasts (I just threw mine in frozen)

16 oz. jar Salsa Verde (I used La Victoria Thick N' Chunky)

2 cubes Chicken bouillon

Throw everything in the Crock Pot and cook on high for 3 - 4 hours or until chicken is cooked. Remove chicken and shred, put chicken back into Crock Pot with remaining sauce and mix thoroughly. Keep warm until ready to use.

Cream Cheese Sauce

8 oz. cream cheese (I used neufchatel- tastes just the same to me!)

1/4 c. milk

2 Tbsp. chopped jalapenos 

1 tsp. chicken base (liquid bouillon)

1 tsp. garlic salt (I will put less in next time!)

Soften cream cheese, and then mix in all the other ingredients. Add more jalapenos if you like things really spicy. Set aside. (I mixed mine in my blender.)

Other Ingredients

4 - 6 burrito size tortillas (I buy the ones you have to cook first)

4 - 6 slices cheddar or American cheese

Canola Oil (about 1/2 cup)

Preheat oven to 350 degrees.

Heat about 1/2 inch of oil in a medium sauce pan until hot. Place about 1/4 to 1/2 cup of chicken filling on each tortilla. Fold one end over filling, then fold in the sides and continue to roll up burrito style until sealed well. Place burritos, one at a time, in hot oil, flipping over after about 30 seconds. Once golden brown, drain on paper towel or cooling rack. Place drained burritos on baking sheet. Spread cream cheese mixture on top, then top with a slice of cheese. Bake for

5 - 10 minutes until cheese melts.

**Note: Lucas and I decided that although this is definitely not a caloric friendly meal by any means, and you might as well go all out if you are going to eat a cheese covered burrito, we want to try it without frying the burritos first. We both agreed that it probably wouldn't change the taste too much, and it would help our cream cheese drenched hearts out a bit! 

Buffalo Chicken Rolls

I saw these on Pinterest and knew I had to try them right away! Lucas and I LOVE Franks Hot Sauce, (there is a gallon of it sitting in our fridge right now. It is necessary for us to buy it in bulk.) so this was right up our ally. 

photo courtesy of Can You Stay for Dinner

Let me tell you, I wasn't disappointed! They were seriously delicious, and pretty easy to make too. Lucas loved them, and so did my brother and sister-in-law. (I forced them to try them when they stopped by tonight, for which they were grateful.) I can't wait to make them again for a big crowd- they will be perfect for any party!

makes 12

12 egg roll wrappers (roughly 4 square inches)

1 cup cooked and shredded chicken (6 ounces)

1/2- 2/3 cup Frank’s Red Hot Sauce

1 cup crumbled blue cheese (4 ounces)

1 cup broccoli slaw or cole slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Nutrition Information for 1 roll: Calories: 103, Fat: 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb: 9.9g, Fiber: 0.5g, Sugars: 0.3g, Protein: 8.1g