Travel and Good Eats

Chicken Cordon Bye Bye Blue

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Okay so I made chicken cordon blue today but had to prepare it ahead of time because of our busy schedule and it came out delish. I had made it before but this time I did it a little different just to give it a little zip.

The problem is that we ate it so fast I forgot to take a “pretty” blog pic to post with the recipe. So the pic I posted was of my sons next to last piece before it disappeared.

My whole philosophy on cooking is that it isn’t an exact science. Yes, to some degree you have to follow the amount of ingredients and preparation but there is room for adding a little pizzazz here and there. One mistake I’ve made in the past is don’t over due it on the salt. Use your other salt free spices and be creative!

Here are the ingredients and the prep which took me about 10 to 15 minutes total.

Chicken Cordon Bye Bye Blue

~ 2 lbs. chicken breast (de-fatted, sliced thin and long)

~ Virginia Baked Ham, 1 slice per piece of chicken

~ Swiss cheese, any kind 1 slice per piece of chicken

1/2 cup of seasoned bread crumbs

salt, pepper, onion powder, garlic powder about 4 shakes of each on top of the rolled chicken cordon blue pieces

Cream Sauce

3/4 quarter stick of butter

1/3 cup of flour

1 cup of 2% milk

1/4 parmesan cheese

2 tsp. spicy brown mustard

1/3 cup of Honey Mustard dipping sauce/dressing

salt, pepper, onion powder to taste

Roll pieces of chicken with one slice of ham and one slice of Swiss cheese. Hold each piece with a tooth pick or two if needed. Put a few shakes of salt, pepper, and onion powder on each piece.

Drizzle bread crumbs on top of each piece to coat lightly.

Sauce/Gravy Preparation

Melt butter and then add flour to make a roux. Add milk slowly and stir until you see a smooth consistency.

Add mustard and honey mustard.

Add salt, pepper, onion powder.

Preheat oven to 350

Cover chicken pieces with gravy. Cook 45 minutes on 350. Voila!

Stuffed chili peppers

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Over the past couple of years I have been finding ways to use leftovers to make new recipes. I came up with so many ideas and I wish I had jotted them down or started this blog earlier to keep track of them but I didn’t so here I am now.

Yesterday was a lazy Sunday for us. I was pretty bored and considering the space the men were occupying in the house, I certainly could not do any cleaning, so to fill my boredom I decided to make stuffed chili peppers with some leftovers from dinner two days ago.

~ Grilled chicken and vegetables, and a rice and broccoli casserole mix. I used my little nifty chopper to do the obvious(chop).

After preparing the stuffing mixture for the peppers. I gutted the peppers of the all seeds. Whoa let me tell you they had such a strong aroma I had a coughing fit and my eyes watered. My little guy Matthew who likes to watch me cook geared up when he watched me go through my coughing ordeal.

After cleaning the peppers, place on a cookie sheet and coat with a light layer of olive oil. Bake in the over for approximately 10 to 15 minutes. While these are roasting that is when I chopped my mix up. After the peppers are done, stuff with mixture and top with cheddar cheese. Actually, you can use any type of cheese you prefer.

Bake in the oven at 375º for about 20 minutes. The last 5 minutes I like to broil to give it a little crisp on top.

 They really came out delicious. I was pretty impressed and after cleaning the seeds out and baking them, they weren’t that spicy hot at all.

Homemade broccoli and grilled chicken with alfredo sauce

Grilled chicken and broccoli with alfredo sauce

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Okay, so here it is but not back by popular demand haha. Here is my broccoli and grilled chicken with homemade alfredo sauce. Following the recipe for the alfredo sauce listed in Sauces and Gravies, and just add broccoli and grilled chicken. Sometimes I like to change it up with California blend vegetables also.

Another special added touch I love to do in the fall and winter months is make the recipe as is and bake in the oven at 375° for about 30 to 35 minutes with a 1 1/2 cups of shredded mozzarella cheese on top. It turns it into a great baked casserole dish.

Homemade broccoli and grilled chicken with alfredo sauce