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

Ingredients
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!

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

Ingredients

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

buns

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!

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?

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

Ingredients
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!

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

Ingredients
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!