Chicken Cordon Bleu

Ingredients:
4 boneless chicken breasts
1/4 cup seasoned bread crumbs
1/4 cup grated parmesan cheese
4 thin slices of ham
4 strips of white cheese (1/2" thick and 1" long - I just use a half slice of provolone)
1/2 cup butter, melted

Directions:
Line 9" x 13" baking pan with foil
2. Place chicken breasts, one at a time, between two sheets of wax paper or in a plastic Ziploc (I used Ziploc). Gently pound with flat side of meat tenderizer until each is about 1/4" thick (I just use a rolling pin and pound away. Works awesome).
3. Combine bread crumbs and parmesan Cheese. Set aside. (I don't like breaded chicken, so I only use the parmesan cheese).
4. On each flattened chicken breast, lay a slice of thin ham.
5. Place a strip of cheese on top of ham. Roll up the chicken breast to enclose the ham and cheese as tightly as possible.
6. Dip each rolled chicken breast in melted butter and roll in bread crumbs/parmesan mixture until evenly coated. (I just place my chicken in the pan and pour the butter over and then sprinkle with parmesan cheese. It's easier and less messy).
7. Place, seam side down, on prepared pan. Drizzle with remaining melted butter. Cover and refrigerate for at least 4 hours or until next day.
Freezes well (increase baking time about 15 minutes if frozen).
8. Preheat oven to 425 degrees
9. Bake uncovered 25 minutes or until chicken is no longer pink when lightly slashed. Serve with Mornay Sauce.

Mornay sauce: (makes 1 1/2 cups - I always double this because we like lots of sauce)
2 tablespoons butter
1 1/2 tablespoons flour
3/4 cup chicken broth
3/4 cup half n half
1/4 cup parmesan cheese, freshly grated

Directions:
1. In small saucepan, melt butter. Stir in flour.
2. Using whisk, stir in chicken broth and half n half milk. Bring to a gentle boil. Cook on medium heat, stirring continuously until thickened, about 2 minutes.
3. Add parmesan cheese. Simmer 2 minutes

This goes great with asparagus and chicken flavored rice. The mornay sauce tastes good on everything!

From the kitchen of Tiffany N.

Read more...

Oreo Balls

Ingredients:
1 package of Oreos
1 package of cream cheese
1 - 2 bags of white chocolate chips
Olive oil

Directions:
1. Crunch up package of Oreos (I use a blender and do about 5-6 Oreos at a time).
2. After the Oreos are finely crushed, blend with the package of cream cheese. Place in large bowl.
3. Refrigerate for an hour or two (this helps make the dipping easier and less sticky).
4. Make little 1/2 - 1 inch balls (I like small ones) and place on foil lined cookie sheet.
5. Melt the white chocolate according to package. I add some olive oil to make the consistency a little more runny - less messy.
6. Dip Oreo balls in the white chocolate.
7. Once everything is dipped, place in the fridge to keep fresh. I like mine really cold because they can get a little mushy.

From the kitchen of Tiffany N.

Read more...

Bacon Potato Soup

I usually double this because I like to save it and eat it for lunch throughout the week. If doubled, it will make a whole big pots worth (my technical cooking jargon). It's that good! haha. I could eat this everyday and it's leftovers taste just as good as the night I made it. Also, it's not super creamy, more brothy so it doesn't weigh you down like a thick soup.

Ingredients:
5-6 pieces of bacon
1 clove of Minced Garlic
3 tbls of flour
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
3 cans chicken broth
3 chopped potatoes (bite size. I like red potatoes and I don't peel them. Works either way)
1 cup half and half

Directions:
Cook bacon in skillet. Once bacon is cooked, take out bacon and leave the grease in the pan (you can turn the heat off). With bacon oil, mix pepper, basil, flour, salt and garlic. Start heating chicken broth in large pot and gradually add the bacon oil mix - then add the potatoes and the chopped-up bacon. Boil for two minutes, add half and half and let simmer until potatoes are soft.

- From the kitchen of Tiffany N.

Read more...