Wednesday, January 28, 2015

Chicken Cordon Bleu

This recipe comes from my bridal shower box-o-recipes.  I don't know who it came from, so if it's you take some credit cause it was damn good.

Chicken Cordon Bleu

4 thinly sliced chicken cutlets
seasoned breadcrumbs
1 egg, beaten
2 slices deli ham
2 slices Swiss cheese
a squirt of lemon juice
1/4 cup white wine
1/4 cup chicken broth

1. To assemble the chicken: place 1/2 slices of cheese and ham on each cutlet. Roll and secure with toothpicks.
2. Dip in egg and then breadcrumbs. Let rest for 10 minutes.
3. Heat a frying pan with oil and butter.  Fry chicken, turning often, until brown.
4. When chicken is cooked through, add chicken broth, wine, and lemon to pan. Heat and saute chicken in sauce.
5. Voila, le dinner est pret!

I had a little trouble knowing when the chicken was cooked through because some of my cutlets weren't cut thin enough.  I recommend you purchase already thin sliced chicken or pound your chicken thin.

Bon appetit!

Sunday, January 25, 2015

Buffalo Chicken Burgers

Anything prefaced with "buffalo chicken" is pretty much amazing.  These burgers are no exception.

And now for some pictures of raw chicken! You're welcome!

Buffalo Chicken Burgers

1 package ground chicken
1/2 cup diced carrots
1/2 cup diced celery
1 cup bread crumbs
salt and pepper
1 tbsp garlic powder
hot sauce, I used about a 1/4 cup, but you might want more or less depending on desired heat
1 tbsp butter
blue cheese dressing

1. Place carrots and celery in a microwave safe bowl with a tablespoon of water and cook until vegetables are softened.
2. In a large bowl mix chicken, vegetables, bread crumbs, salt, pepper, and garlic powder. Portion into 4 burgers.
3. Heat a greased nonstick pan on medium heat. Cook burgers 3-4 minutes on each side.  When chicken is cooked add hot sauce and butter to pan.  Toss burgers in the heated sauce, coating each side.
4. Serve on toasted buns topped with blue cheese dressing.

I made some oven baked fries to go along with my totally healthy dinner.  There was a salad too, I promise!

I would like to dive face first into this picture. These were so good you guys!

Sunday, January 18, 2015

Spiral Action

Hey guys, I'm not sure how active you all are in the blog-o-sphere and Pinterest world, but the spiralizer is the next big thing.  Bloggers everywhere are pretending they will eat bowls of zucchini in tomato sauce instead of pasta.  C'mon, let's be real, that ain't happenin' here.

Buuuut I was really excited to use my spiralizer to make my dinners this week look pretty.

I used it to on a cucumber to make a Greek salad meal, see above.  Note about using a cucumber: use the hot house or English cucumber because they have less seeds and moisture.  I learned my lesson this time around.

I also spiraled a zucchini and added it to a pot of spaghetti and tomato sauce. Awesome!

Now my eyes are darting all around the house, what else can I shove in there!? Can you spiral a brownie!?

Obviously not, but I am excited to try a potato in here.  Perhaps a sweet potato to make some sweet potato curly fries?

Yea, you're excited now and so am I!

Anyone have any other spiralizer ideas?

Sunday, January 11, 2015

Pesto Raviolini Soup with Zucchini and Mushrooms

Ok, so I may have made up the term raviolini.  But I didn't want you to think giant ravioli were being cooked in a broth and eating by the spoonful.

I have purchased the baby ravioli at Trader Joe's.  I am not sure if they are sold anywhere else in the world.

Pesto Raviolini Soup

8 cups vegetable broth
2 cups mini ravioli
1 cup sliced zucchini, I used frozen
1 cup diced mushrooms
2 tbsp pesto
salt and pepper to taste
Parmesan cheese

1. Bring broth to a boil.  Add mini ravioli and mushrooms, cook 15 minutes.  Add zucchini and cook 5 minutes more. Season with salt and pepper.
2. Remove from heat, stir in pesto. Serve with plenty of Parmesan cheese on top.

It doesn't really get much easier than this guys.

Stay warm. It's frickin' freezing out there!

Sunday, January 4, 2015

Slow Cooker Chicken and Stuffing

This is just the kind of recipe you need now that the holidays are over.  It's time to put your feet up and relax, and this is the perfect dinner for such an occasion.

Slow Cooker Chicken and Stuffing

boneless skinless chicken breasts
1 can of cream of chicken soup
1/2 cup sour cream
1 box of stuffing crumbs
frozen vegetables of your choice

1. Place chicken breasts in slow cooker, top with stuffing crumbs, then chicken soup and sour cream.  Let cook on low for 6 hours.
2. When chicken is just about finished, pour vegetables on top and cook until tender.

Perfectly simple winter dinner, eat up!

Monday, December 29, 2014

Gingerbread Bundt Cake

It is not often I take on a recipe like this.  From scratch, more than 10 ingredients, definitely not a KTC recipe.

I promise you there is nothing difficult about this recipe and it truly is delicious with all the flavors of Christmas mixed in there.

Gingerbread Bundt Cake
Adapted From Smitten Kitchen

1 cup stout beer, I used Left Hand Nitro Stout
1 cup molasses
1/2 tsp baking soda
2 cups flour
1 1/2 tsp baking powder
2 tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
3 eggs
1 cup brown sugar, packed
1 cup sugar
3/4 cup vegetable oil
powdered sugar for dusting

1. Preheat oven to 350. Generously butter and flour a bundt pan, knock out the excess flour.
2. Bring stout and molasses to a boil in a saucepan. Remove from heat and stir in baking soda. Cool to room temperature.
3. Mix flour, baking powder, and spices in a large mixing bowl.  In a separate bowl mix oil and sugars. Then whisk in oil and molasses mixture. Combine wet and dry ingredients.
4. Pour batter into prepared pan, bang on the counter a few times to release air bubbles. Bake 50 minutes, until toothpick comes out with just a few crumbs. Cool cake 5 minutes before removing from pan.
5. Dust cooled cake with powdered sugar. Enjoy!

This cake goes perfectly with a cup of tea.  You can also eat it for breakfast like I have been doing for the passed few days!

I wish you all a happy new year! I'll be back here in 2015.

Monday, December 22, 2014

Christmas Cookie Party

It cookie time folks! This is my second year hosting a cookie swap party.  The first was back in 2012 and can be seen here.

I decided to make treasure cookies.  They have all the ingredients of a magic square in cookie form.

Treasure Cookies

1/2 cup butter, melted
1 1/2 cups graham crackers, crushed
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
14 oz can sweetened condensed milk
1 1/4 cup flaked coconut
2 cups chocolate chips

1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Toss it all into a big bowl and mix it up.  Sorry, I just can be bothered with that whole separate bowl for dry and wet ingredients.
3. Scoop tablespoons of dough onto prepared pan leaving and inch or two for the cookies to spread. Bake 9-11 minutes, until edges are golden brown.
4.  Allow cookies to cool 3-4 minutes on the pan before removing them to a cooling rack.
5. Eat them all!!

So excited to use some new bake-ware!

Treasure cookies stay soft and chewy even days later.

Those are gingersnaps covered with marshmallow fluff, caramel, and pecans!

These are snowball cookies made with ground peanuts and filled with chocolate chips and peanut butter cups!

These are chocolate cookies filled with crushed peppermint and chocolate ganache!

Another successful evening of nonstop eating. I hope to do it all over again next year!