EASY CHICKEN CORDON BLEU

We tried this tonight and loved it!  The sauce is especially delicious.

https://www.melskitchencafe.com/chicken-cordon-bleu-the-easy-way/

EASY CHICKEN CORDON BLEU

FOR THE CORDON BLEU:

·         3 large boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)

·         Salt and pepper

·         12 slices deli ham

·         6-8 slices Swiss cheese (6 to 8 ounces)

·         1 cup bread crumbs (I prefer panko in this recipe)

·         2 tablespoons butter, melted

FOR THE PARMESAN-DIJON CREAM SAUCE:

·         2 tablespoons butter

·         2 tablespoons all-purpose flour

·         1 cup milk

·         1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)

·         1 tablespoon Dijon mustard

·         1/2 teaspoon Worcestershire sauce

·         1/2 cup freshly grated Parmesan cheese

DIRECTIONS:

1.       Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish with cooking spray set aside.

2.      Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Lightly sprinkle both sides with salt and pepper.

3.      Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire piece of chicken is covered with ham and cheese. Toss the bread crumbs with the melted butter and sprinkle the mixture over the top of the chicken.

4.      Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.

5.       For the sauce, while the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, and cook for 1-2 minutes. Slowly pour in the milk while whisking quickly to avoid lumps.

6.      Stir in the chicken bouillon granules. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.

7.       Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. Season to taste with salt and pepper, if needed.

8.      Serve each chicken cordon bleu portion with warm sauce.

NOTES:

Make Ahead Instructions: Assemble the chicken, ham and cheese according to the recipe. Store the prepared bread crumb/butter mixture in a resealable plastic bag or other container. Cover the casserole with plastic wrap and store it and the bread crumb mixture in the refrigerator for 8-12 hours. When ready to bake, sprinkle the bread crumbs over the top and bake according to the recipe, adding anywhere from 5-15 extra minutes since it was refrigerated prior to baking. Make the sauce while the casserole bakes or make it ahead of time, let it cool, and store it covered in the refrigerator for 1-2 days, reheating over low heat and whisking to recombine before serving.

Perfect Steel-Cut Oats

I have been wanting to try steel-cut oats for YEARS and I finally put it on my menu this week.  They were delish!  I just served them with brown sugar, apples and walnuts - our usual oatmeal toppings.

Perfect Steel-Cut Oats

INGREDIENTS

• 3 cups water
• 1 cup milk of choice: almond milk, cow’s milk, coconut milk, etc.
• 1 tablespoon coconut oil or unsalted butter
• 1 cup steel-cut oats
• 1/4 teaspoon salt
• Optional mix-ins: ground spices like cinnamon, dried fruit like cranberries or chopped dates, toasted chopped nuts like walnuts, diced apples, etc.

INSTRUCTIONS

1. In a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the coconut oil (or butter) in a 12-inch skillet over medium heat. Once shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. This toasting step greatly enhances the flavor of the oats.
2. Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 minutes, stirring occasionally, until the mixture is very thick.
3. Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you have doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it’s done.
4. Remove from heat and stir in any mix-ins that you’d like. Let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature.
5. Portion oatmeal into bowls and add any toppings you’d like to portions that you intend to serve immediately. Let any extra oatmeal cool completely before covering and refrigerating for future breakfasts.

https://cookieandkate.com/2016/perfect-steel-cut-oats-recipe/

Keow Neow Ma Muang

Becky asked me to post the sticky rice with mango recipe and I had a little panic attack when I couldn't find it in my cookbook... how did I not save the recipe?  Honestly.  Then I remembered that it's really quite easy to make.

Instead of an actual "recipe", I'll just give you instructions:

Soak sticky rice (glutinous, long grain rice) in water several hours (I usually do this overnight).  Steam the rice until tender and sticky (if you take it off the steam too soon it won't be sticky, even if it's tender enough to eat).
Now you have two options - you can just pour coconut milk and sugar over individual bowls of sticky rice (this shouldn't be soupy, but it also shouldn't be dry... and just add the sugar to taste), or you can make the following:

3/4 C coconut milk
1/3 C sugar (or more, to taste)
pinch of salt

Cook over medium heat until sugar dissolves and pour over rice (again, since I didn't give you a specific measurement of sticky rice to use, just separate into individual serving bowls and pour on enough that it's wet, but not soupy).  Let this sit for about 30 minutes to soak up the flavor.
Top with additional coconut milk and sugar and sliced fresh mango.

I actually haven't tried the cooking method, but I think I will next time because I think it will give it a better texture and a stronger flavor.

Creamy Mac & Cheese

I love Noodles & Co's mac 'n cheese.  I haven't been able to find an exact recipe, but this is the closest that I've come.  It's definitely a lot creamier than most other homemade mac & cheese recipes.  It's also really quick and easy.

SKILLET CREAMY MACARONI AND CHEESE

PREP TIME: 10 MINS

 

COOK TIME: 9-12 MINS

INGREDIENTS:

• 3 1/2 cups water, plus extra if needed
• 1 (12-ounce) can evaporated milk
• 12 ounces (about 3 cups) elbow macaroni
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1/2 teaspoon dry mustard
• 1/4 teaspoon hot sauce
• 6 ounces cheddar cheese, shredded (1 1/2 cups)
• 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
• 2 tablespoons butter, cut into small chunks
• Ground black pepper to taste

DIRECTIONS:

1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

NOTES:

Ham and Pea Variation: Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

All images and text ©Mel's Kitchen Cafe.

Recipe Permalink: https://www.melskitchencafe.com/skillet-creamy-macaroni-and-cheese/

Banana Bran Muffins

HEALTHY BANANA BRAN MUFFINS

PREP TIME: 15 MINS

 

COOK TIME: 16-18 MINS

INGREDIENTS:

• 2 tablespoons butter, softened
• 1/3 cup applesauce
• 1/2 cup granulated sugar
• 2 large eggs
• 3 medium ripe bananas, mashed
• 1/2 cup buttermilk
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 cups bran flakes
• 1 cup miniature semisweet chocolate chips

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl, cream together the butter, applesauce and sugar. Add the eggs, bananas and buttermilk and mix well. Add the flour, baking soda, salt, bran flakes and chocolate chips. Mix just until evenly moistened. The batter will be lumpy with a few dry streaks.
3. Fill greased or paper-lined muffin cups 2/3 full. Bake for 16-18 minutes until a toothpick comes out clean. Remove to a wire rack to cool completely. Store the muffins in an airtight container for 1-3 days or freeze in a resealable freezer bag or airtight container for up to a month.

All images and text ©Mel's Kitchen Cafe.

Recipe Permalink: https://www.melskitchencafe.com/healthy-banana-oat-bran-muffins/

Lentil Chili

Jeremy doesn't like chili, but he did like this.  We all liked it, actually!  I did the stove top version.  You could easily leave out the meat in this too...

LENTIL CHILI

PREP TIME: 15 MINS

COOK TIME: 10 MINS

INGREDIENTS:

·         1 pound lean ground beef or turkey (optional)

·         1/2 cup chopped yellow or white onion

·         2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)

·         28-ounce can crushed tomatoes

·         4 cups low-sodium chicken broth

·         1 1/2 cups (about 12-14 ounces) brown lentils, rinsed, picked through and drained

·         1 medium green bell pepper, cored, seeded and small diced

·         1 1/2 tablespoons chili powder

·         1 tablespoon brown sugar

·         1 teaspoon dried oregano

·         1 teaspoon cumin

·         1 teaspoon salt

·         1/4 teaspoon black pepper

·         All the chili toppings your heart desires

DIRECTIONS:

1.        INSTANT POT: Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.

2.       Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes (if you are impatient, you can quick release right away, but liquid may sputter through the valve). After 10 minutes, quick release the remaining pressure.

3.       Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

4.      STOVETOP: In a 5- or 6-quart pot over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.

5.       Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Bring the mixture to a boil and then reduce to a simmer. Cook for 30-40 minutes until the lentils are tender, stirring occasionally and moderating heat so the chili doesn’t burn on the bottom.

6.      Add additional broth, if desired, to thin out the chili. Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

7.        SLOW COOKER: In a 10- or 12-inch skillet over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.

8.       Add the ground meat to the insert of a 6-quart or larger slow cooker. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper.

9.       Cover the slow cooker and cook on low for 6-8 hours. Stir the chili, and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

 All images and text ©Mel's Kitchen Cafe.

https://www.melskitchencafe.com/vegetarian-lentil-chili-instant-pot/

Pan Fried Cinnamon Bananas

Mmmm....these are delicious!  Especially served warm over vanilla ice cream!  

Pan Fried Cinnamon Bananas

Serves:2-4 servings

Prep time:2 mins

Cook time:8 mins

Total time:10 mins

Ingredients

·         2 Bananas, cut into ½" pieces

·         ½ teaspoon Cinnamon

·         1 Tablespoon butter

·         2 Tablespoons raw honey (or regular honey)

Instructions

1.    Combine the cinnamon, butter and honey in a frying pan over medium-high heat until melted and combined.

2.    Add the banana slices and cook for 4 minutes until the bottoms start to caramelize and turn golden brown. Adjust the temperature and cooking time as needed so that they don't burn.

3.    Flip all the banana pieces and cook for another 4 minutes until the other side is golden brown.

4.    Serve immediately over ice cream, yogurt, pancakes or french toast.

Recipe from onelittleproject.com

Creamy Parmesan Garlic Mushroom Chicken

This received the elusive 5-star rating from Jeff!  It's delicious and very easy.  Enjoy!

Creamy Parmesan Garlic Mushroom Chicken

Serves: 4

INGREDIENTS

·         4 boneless, skinless chicken breasts, thinly sliced

·         2 Tablespoons Olive oil

·         Salt Pepper

·         8 ounces sliced mushrooms

·         Creamy Parmesan Garlic Sauce:

·         ¼ cup butter

·         2 garlic cloves, minced

·         1 tablespoon flour

·         ½ cup chicken broth

·         1 cup heavy cream or half and half

·         ½ cup grated parmesan cheese

·         ½ teaspoon garlic powder

·         ¼ teaspoon pepper

·         ½ teaspoon salt

·         2 large handfuls of fresh baby spinach

INSTRUCTIONS

1.     In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

2.     To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until fully incorporated. Whisk in chicken broth and stir until it thickens.  Add the heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta is desired.

Recipe slightly altered from: https://therecipecritic.com/2016/06/creamy-parmesan-garlic-mushroom-chicken/

Bits 'n' Pieces Granola

Cameron checked out a kid's cookbook at the library and picked this granola to make. We even had all of the dried fruit it suggested, which is unusual! It's yummy! I subbed part of the honey with maple syrup.

Bits 'n' Pieces Granola
2 3/4 c. regular oats
1/2 c. sliced or slivered almonds
1/3 c. coarsely chopped walnuts
1/2 c. honey (can sub part with maple syrup)
1/3 c. butter, melted
Dried fruit - cherries, golden raisins, chopped apricots

Heat oven to 350.
Combine the oats and nuts in a bowl.
In a separate bowl, combine the honey and butter. Drizzle over the dry ingredients; stir until well coated.
Spread the mixture in an ungreased jelly roll pan and bake for 15 minutes, then stir. Bake an additional 10 minutes or until browned, watching closely to make sure it doesn't burn.
Cool completely in the pan. Break into pieces and add the dried fruit.

Easy, easy way to slice bell peppers

I'm just going to put this video here because I love this way of cutting peppers and you all need to try it! No seeds in the way! Hooray!

CPK's Caramelized Pear and Gorgonzola Pizza

This is my favorite pizza at California Pizza Kitchen so I was super excited when I found this recipe.  I made a 12-inch pizza so of course I used more oil on the crust and more cheese, etc. so just eyeball it and use what looks good when you make this.  I used less then 1/4 cup of the onion, for Jeff's sake and it was good.  I also used a whole pear instead of a 1/4 cup.  And I also left the nuts off and I didn't put the salad greens on it either.  It took longer than 10 minutes to bake.  I used Mandy's recipe for Awesome Pizza Dough  which truly is the best homemade pizza dough I've ever had. 

CPK's Caramelized Pear and Gorgonzola Pizza

Prepared dough for 8-inch pizza

1 teaspoon extra-virgin olive oil

1 ounce Fontina cheese, grated (or Provolone)

1/2 cup plus 1/3 cup grated mozzarella cheese

1/4 cup Caramelized Onion (recipe follows)

1/4 cup Caramelized Pear (recipe follows)

2 tablespoons Gorgonzola cheese, divided

1 tablespoon chopped hazelnuts (optional)

4 cups mixed greens (optional) 

1 ounce ranch dressing (optional) 

Preheat oven to 500 degrees. Brush oil over entire top surface of dough, including rim. Sprinkle Fontina cheese over the dough to within 1/2 inch of the outer edge. Layer 1/2 cup mozzarella over the Fontina. Layer Caramelized Onion over mozzarella. Layer Caramelized Pear over onions in the shape of a pinwheel with the skins facing the same direction. Add remaining 1/3 cup mozzarella over pears. Top with 1 tablespoon crumbled Gorgonzola and hazelnuts. Bake 8 to 10 minutes on pizza stone or pan.

In a large bowl, combine greens, remaining 1 tablespoon Gorgonzola and dressing, and toss to coat. Put salad on top of pizza and serve. Makes 1 serving.

Caramelized Onion

Melt 2 tablespoons butter in a nonstick sauté pan over high heat. Add 1 yellow onion, sliced, and 1 teaspoon salt. Cook about 15 minutes, tossing as needed to prevent scorching. Onion should be limp and slightly browned. Transfer to a paper-lined plate to drain and cool.

Caramelized Pear

Remove stems and bruises from 1 pear. Cut pear in half lengthwise and then in 1/8-inch-thick slices. Separate pieces and gently remove seeds. Melt 2 tablespoons butter in nonstick sauté pan over medium heat. Add pear slices, tossing and stirring to completely coat with butter. Cook about 6 minutes until pear becomes limp and translucent. Do not brown. Transfer to a plate in a single layer and chill.

Recipe found here: http://www.chron.com/news/article/Recipe-CPK-Gorgonzola-pear-pizza-2014493.php