Cheater’s Chicken Cordon Bleu

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On Saturday, during the hurricane, we still had power at lunchtime so I decided I would make our big meal and we would have one good meal.  Mr. Meat Eater thought I was nuts but was very happy with the results.

This is a really easy recipe that takes all the great flavor of chicken cordon bleu without all the work.  Time was of the essence since I had no idea when the power would go.  With the chicken we had mashed potatoes, corn on the cob, and garlic bread.

I put the leftovers in the fridge until the power went out and then I put them in the cooler.  The next day I heated one side of the grill and put the chicken (wrapped in foil) on the unlit side and let it warm up.  Very good leftovers!

Cheater’s Chicken Cordon Bleu

salt and pepper to taste
6 skinless, boneless chicken breast halves
1 (5.5 oz) box or bag of seasoned croutons, crushed
1/3 cup shredded Parmesan cheese
2 eggs, lightly beaten and mixed with 2 tbsps water
6 thinly sliced ham slices (I used Virgina Ham)
6 Swiss cheese slices

Sprinkle chicken with salt and pepper on both sides and set aside.

Mix crushed croutons and Parmesan cheese in a large ziplock bag.

Dip chicken in egg mixture and then place chicken in the ziplock and shake to coat. Remove to a lightly greased aluminum foil lined baking sheet. Repeat with remaining chicken.

Bake at 450º for 20 minutes or until chicken is no longer pink. Top each breast half with a slice of cheese and a slice of ham. Bake for 5 more minutes or until cheese is melted.

Makes 6 servings.

Happy Cooking!

Cheese Grits

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Make sure you check out out the Recipe Index up in the top bar ~ it makes it much easier to find what you are looking for.  If I have missed anything, let me know!

Awhile back we went to brunch at Hanover Tavern where our soon to be son-in-law is the assistant director.  Mr. Meat Eater went crazy for the cheese grits.  Not being from the south, I have never been a fan of grits but after he asked me a million times, I finally found a recipe and made them.  He LOVED them.  I used the wrong kind of grits ~ old-fashioned instead of quick and I have no idea if that made any difference at all.

I would suggest that you eat them the same day they are made ~ DH said the texture was like cake when I reheated them the next day.

Cheese Grits

4 cups milk
1/4 cup butter
1 cup uncooked quick grits
1 egg, lightly beaten
2 cups shredded sharp cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 cup Parmesan cheese

Preheat oven to 350º.

Bring milk just to a boil in a large pan over medium-high heat and gradually whisk in the butter and grits. Reduce the heat and simmer, whisking constantly, 5-7 minutes until the grits are done. Remove the pan from heat.

Stir in the egg and the next 3 ingredients.

Pour into a lightly greased 11×7 baking pan. Sprinkle the Parmesan over the top.

Bake, covered, for 35-40 minutes or until set.

Serve immediately.

Makes 6-8 servings

Happy Cooking!

Here Comes Peter Cottontail…Ham!

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We always have ham for Easter and I always wonder if it’s the baked ham we love or the ham salad sandwiches the day after (that recipe is included), LOL!

Here a few that I’ve made and loved.

The Barefoot Contessa’s Baked Ham and My Mom’s Ham Salad

Glazed Ham

Bourbon Ham

Glazed Spiral Ham

I don’t know what recipe I’m going to be using but I think I’ll be trying a new one!  What about you?

Happy Cooking!

Sausage with Peppers and Onions

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First, thank you to everyone who has written and asked about Minnie.  She is doing wonderfully.  She is starting to play a little bit and exploring the house more.  She is still afraid of people but is becoming used to us and has stopped shaking when she is with us.  She is walking great on a leash although stairs and door jams are still hard for her.  She will be having surgery in May to fix her eye and to spay her so that is our next big hurdle.  Zippy is being a great  brother and helping her along.  Here she is (she’s afraid of the camera):

Baseball season finally started on the 1st and even though I root for a perennial loser and a perennial winner, I always get excited when the season starts.  So, in honor of baseball season, I made some baseball park food ~ sausage and peppers and hot dogs.

The sausage recipe came from Food.com and I have made it a few times for get-togethers.   It always goes over big and everyone wants the recipe.  It was originally posted by yooper and it’s a winner.  I add the onion and leave off the cheese ~ just personal preference.

Sausage with Peppers and Onions

3 green bell peppers
3 medium onions, sliced into rings
3 tablespoons olive oil
salt and pepper
1 lb hot Italian sausage, I cut them to make 2 or 3 inch pieces
1/3 cup red wine

Preheat your oven to 350º.

Remove stems and seeds from the green peppers and cut into large chunks and slice onions into rings.

In an ovenproof baking dish that can also be used on top of the stove, saute green peppers and onions in the olive oil until they are soft then sprinkle with salt and pepper.

Remove vegetables from the pan and set aside.

Brown sausage in the same dish.

When sausage is browned, add the red wine.

Cover with lid or foil and bake about 40 minutes.

Uncover baking dish and add cooked green peppers and onions.

Bake an additional 30 minutes.

Place sausage and peppers and onions in a hoagie roll and if you like cheese on it, add cheese and stick under the broiler for a few minutes until melted.

Makes 4 sandwiches.

Happy Cooking!

Honey Roasted Potatoes

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I had a great Pi Day post in the works with a pie from my friend, Ann, but I am having a terrible time downloading the pictures so I am putting it off for another day.

You all know I am seriously addicted to potatoes but I try not to eat them too often.  Sometimes I just can’t help myself.  This recipe is easy and delicious and would go with just about anything.  I used a bag of small, yellow potatoes, but you can use any potato that you want.

Honey Roasted Potatoes

1 lb small potatoes, halved or quartered
2 tbsps diced onion
2 tbsps butter, melted
1 tbsp honey
1 tsp dry mustard
1 pinch salt
1 pinch freshly ground black pepper

Preheat oven to 375º. Lightly grease a 9×13 baking dish.

Place potatoes in prepared pan and sprinkle onion over the top.

Combine the butter, honey, mustard, salt and pepper in a small bowl and pour over the potatoes and onion.

Bake for 35 minutes or until the potatoes are tender, stirring halfway through the cooking time.

Makes 4 servings.

Happy Cooking!

Breaded Pork Chops, Italian Style

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Rainy and dreary here today which always makes me think of food.  I have to fast for a blood test this morning so it’s a doubly difficult morning.

I’ll be the first to admit that I am not the biggest fan of pork ~ except for bacon, of course ~ but I really like this recipe.  The chops turn out very tender and really go with any side.  Mr. Meat Eater ate 3 of them I think so that should tell you something.

It’s a very easy recipe but it does use an oven-proof skillet so watch out for that.

Breaded Pork Chops, Italian Style

3 eggs, lightly beaten
3 tbsps milk
1 1/2 cup Italian-style bread crumbs
1/2 cup grated Parmesan cheese
2 tbsps dried parsley
2 tbsps olive oil
4 cloves garlic, chopped
4 bone-in, center-cut pork chops

Preheat oven to 325º.

Combine the beaten eggs and milk in a small bowl. Mix the bread crumbs, Parmesan and parsley on a plate.

In an oven-proof skillet over medium heat, heat the olive oil. Once heated, stir in the chopped garlic and saute for a minute or two and then remove from the skillet leaving the olive oil. You can toss the garlic or save for another use if desired.

Dip each pork chop into the wet mixture then into the dry mixture, coating evenly. Place coated chops in the pan and brown for about 5 minutes on each side.

Place the skillet with the chops in the oven and bake for 25 minutes.

Makes 4 servings.

Happy Cooking!

Brown Rice Casserole

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A fabulous recipe I found on Allrecipes!  I served it with salsa chicken (recipe will be coming) so I left out the chicken the recipe calls for but I did put in the leftover salsa chicken and reheated the next day and it was great.  I imagine the casserole with the chicken added would be a great one-dish meal.

Brown Rice Casserole

1/3 cup brown rice
1 cup water, chicken broth, vegetable broth
1 tbsp olive oil
1/3 cup diced onion
1 medium zucchini, thinly sliced
2 cooked boneless chicken breasts, chopped, (optional)
1/2 cup sliced mushrooms
1/2 tsp cumin
salt and cayenne pepper to taste
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chilie peppers, drained ~ use fire roasted if you can find them
1/3 cup shredded carrots
2 cups shredded taco or Mexican cheese

Cook rice using the water or broth according to package directions.

Preheat oven to 350º and grease a casserole dish.

Heat olive oil in a large skillet over medium heat and saute onion until tender and translucent. Mix in the zucchini, chicken (if using), and mushrooms. Season with the cumin, salt and cayenne. Saute until chicken in heated through and zucchini is browned.

In a large mixing bowl, mix the cooked rice, mixture in skillet, beans, chilis, carrots, and 1/2 of the cheese. Transfer to casserole dish and sprinkle with the remaining cheese.

Cover with foil and bake 30 minutes. Uncover, and continue baking for 10 more minutes or until lightly browned and bubbly around the edges.

Makes 6-8 servings.

Happy Cooking!

Cauliflower Casserole

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I love veggies and cauliflower is one of my favorites.  I don’t think many people like it because of the smell but it doesn’t bother me.  I’ll eat it cooked or raw ~ doesn’t matter.

I found this recipe on Allrecipes and tweaked it just a bit to make it less fattening.  I wouldn’t call it low fat but it’s yummy and lower in fat than it was.  Feel free to change it up to make it your own ~ which I hope everyone is doing to all of the recipes here 🙂

Cauliflower Casserole

1 head of cauliflower, cut into florets
1/4 cup butter, melted
1/4 cup Parmesan cheese
2/3 cup Italian seasoned bread crumbs, store bought or make your own
1 tsp crushed red pepper flakes, leave off if you don’t want the heat

Preheat oven to 350º.

Steam cauliflower for about 10 minutes, drain, and put into a casserole dish.

In a small bowl, mix the rest of the ingredients together and sprinkle over the cauliflower in the casserole dish.

Bake for 20 minutes.

Makes 4-6 servings.

Happy Cooking!

Easy Baked Fish

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This is one of those recipes that is so easy, it’s embarrassing.  There really is no recipe ~ just a method that you can use on any white fish.  In this picture, I used flounder.  Feel free to change up the ingredients to suit you.

Easy Baked Fish

1 lb white fish ~ use your favorite
4 tbsps butter, melted
3/4 cup Italian-style bread crumbs
1/4 cup grated Parmesan cheese
1/2 tsp or more garlic powder

Preheat oven to 350º. Combine the bread crumbs, Parmesan, and garlic powder. Dip the filets in the butter and then in the crumb mixture, coating the entire fish.

Place in a greased baking dish. Sprinkle any remaining crumbs and butter over the top.

Bake until fish flakes easily, about 25 minutes.

Makes 4 servings.

Happy Cooking!

Creme Brulee French Toast

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I have seen this recipe all over the internet and it’s in many, many cookbooks and for good reason I think.  While it may not taste taste exactly like creme brulee,  it has enough of the flavor to make a very special breakfast.

I like this recipe because it’s put together the night before and baked in the morning ~ which is perfect for us non-morning people!  The recipe called for French bread but I use a loaf of challah and it worked perfectly.  I did not remove the crusts since they were soft.  Oh and please use the Grand Marnier brand of orange liqueur ~ it’s worth it!   There is no need for syrup since the brown sugar mixture will be your syrup.

This is how it looks coming out of the oven:

This is how it looks when you take a piece out and flip it over:

Creme Brulee French Toast

1/2 cup butter
1 cup packed brown sugar
2 tbsps light corn syrup
6 slices French, crusts removed
5 eggs
1 1/2 cups half and half (I used fat free)
1 tsp vanilla
1 tsp Grand Marnier
1/4 tsp salt

Melt butter in a small saucepan over medium heat. Mix in the brown sugar and corn syrup and stir until sugar is dissolved. Pour this mixture into a 9×13 baking dish.

Arrange bread in the baking dish on top of the sugar mixture in a single layer. In another bowl, whisk together eggs, half and half, vanilla, Grand Marnier, and salt. Pour over the bread in the pan. Cover and put in the refrigerator for at least 8 hours or overnight.

In the morning, preheat the oven to 350º. I put the dish on the counter while the oven is heating to take off the chill.

Bake, uncovered, 35-40 minutes until puffed and lightly browned. Mine gets very puffy but settles down as it cools.

Makes 6 servings.

Happy Cooking!