Coming soon:

Quail With Rice

Asparagus with Sliced Almonds and Parmesan Cheese 

Florida Pie

REVIEW: Herb Potaotes

 The herb potatoes are a HIT and I wish I had thought of making these before...  SO GOOD.  Easy to make also.

Rating: 5 out of 5

REVIEW:Chicken Cordon Bleu

The Chicken Cordon Bleu was a little more time consuming than the recipes I have already tried.  I thought it was a little salty.  It was okay for me..  however I had a few other tasters..  The overall thought...it was good!

Rating: 4 out of 5

Herb Potatoes

Scrub about 6 small red potatoes. Cut into bite-sized chunks. Boil on the stovetop for about 20 minutes. Drain and place in medium-sized serving dish. Melt 4 tablespoons of butter. Sprinkle a mixture of 1 teaspoon each dried basil, oregano and spinach over the potatoes and spoon the melted butter over the top. Toss gently and serve.

Chicken Cordon Bleu for Two

 Chicken Cordon Bleu for Two

• 2 Chicken Breasts
• 4 slices Deli Ham (thinly sliced)
• 3 slices Swiss cheese
• ½ cup Bread Crumbs, unseasoned
• 1 tsp. each:
  • Dried Cilantro
  • Dried Basil
  • Dried Oregano
  • Dried Garlic powder
  • Dried Onion powder
  • Salt
  • Pepper
  • Parmesan cheese
• 1 egg, beaten
• 2 Tbsp Olive Oil
• 2 Tbsp + 4 Tbsp Butter
• 4 Tbsp Flour
• 1 ½ cup Chicken Stock
• 3 Tbsp Dry Sherry
• ¼ cup Heavy Cream

Pound chicken breasts to about ¼” thickness (almost see-through). Place 2 slices of ham and 1 ½ slices cheese on each pounded breast. Roll up tightly and use toothpicks to secure.

Combine breadcrumbs with spices and Parmesan cheese. Roll chicken in egg and then breadcrumb mixture.

Heat 2 tablespoons olive oil and 2 tablespoons butter in medium-high skillet. Brown chicken on each side until they are a nice golden brown (about 30-seconds to 1 minute). Remove to small casserole dish.

Wipe out pan and add 4 tablespoons butter to medium heat skillet. Melt the butter and add 4 tablespoons of flour. Whisk until smooth. Cook for about 1-3 minutes and add the chicken stock. Whisk until all clumps have vanished. Incorporate the sherry and stir until smooth. Turn off the heat and add the cream, stirring until smooth.

Pour over chicken (already in small casserole dish). Cover with lid. Cook in preheated 400-degree oven for 35 minutes.

REVIEW: Cheesburger Pie

Mixed reviews on this dish.

If I'm honest I would rate it a 1 out of 5....  

I also made this dish for my parents.  They rated it a 3 out of 5.

The man rated it a 2 out of 5...:)

So... I think it's a common dish and most have had it..... new to us.

It was very easy to make and I think the hamburger meat tasted better just by browning it with onions.

Rating: 2 out of 5

Cheeseburger Pie

   

      

Ingredients:

1 lb lean ground meat

1 large onion, chopped 

1/2 teaspoon salt

1 cup shredded Cheddar Cheese

1/2 cup Original Bisquick mix

1 cup milk

2 eggs

	Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
	In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
	In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
	Bake about 25 minutes or until knife inserted in center comes out clean.

Coming soon:

Cheeseburger Pie

Chicken Cordon Bleu

REVIEW: Mexican Cornbread

I am a HUGE corn bread fan and I don't think there is a way to mess it up.  I love the corn in the mix.  It makes the cornbread very moist and very sweet.

Rating: 5 out of 5

REVIEW: Hamburger Stew

Okay.....  I thought this was pretty good considering I am not a hamburger meat fan.  So other than a couple bites that I wish I would have not taken it was good.  Great for a cold, winter day.  Easy to make...not hard at all.  The man really liked it!

Rating: 3 out of 5

Mexican Cornbread

Mexican Cornbread

1 box Jiffy cornbread mix

1/4 cup of chopped jalapenos

1/2 can of corn

I just make corn bread according to package and add in corn and jalapenos. 

Hamburger Stew

Hamburger Stew

1 lb. hamburger meat
Salt and pepper
1 can stewed tomatoes
1 can Ranch style beans
3 med. potatoes, chopped
2 carrots, chopped
Onion and celery
2 c. water
1 tsp. chili powder

Put 1 pound hamburger meat in pot, salt and pepper and brown. Add 1 can tomatoes, 3 cups water. When it comes to a boil, add onion, celery, carrots, and potatoes, cook slowly until all vegetables are done. Then add one can ranch style beans.

 

* NOTES

I sauteed onion and celery for a better taste.  Used diced tomatoes. Added more chili powder garlic powder. Top with cheddar cheese

REVIEW to come

REVIEW: Chicken Fricassee

Okay... first let me start by saying I am a PICKY eater.  I do eat chicken and turkey...not a huge fan of beef, even though I do eat it from time to time.

So...  the man (Gary) picked out the recipe. He liked the name...LOL  So.. it was actually easy to prepare.. not hard at all.  The smell as it cooked reminded me of cooking dressing (stuffing).  To  me the gravy tasted almost like a gumbo rue.  Overall, very good.  I was pleasantly surprised.

Rating...4 out of 5

Hamburger Meat Tip

A tip that maybe all of you know, maybe not.

I buy hamburger meat, brown it all at once, let it cool and bag up for freezer.  This makes cooking during the week so much easier.  Just defrost and warm or add to recipe.

Old-Fashioned Chicken Fricassee

Old-Fashioned Chicken Fricassee



3 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
4 (6-ounce) skinned chicken breast halves
2 teaspoons butter or stick margarine
1 1/2 cups chopped onion
 

1/2 cup chopped celery
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
2 cups (3-inch) julienne-cut carrot
1/4 cup chopped fresh parsley

Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat. Remove chicken from bag; reserve flour mixture. Melt butter in a large nonstick skillet over medium heat. Add chicken, breast sides down; sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.
Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally. Stir in reserved flour mixture; cook 1 minute. Add broth; bring to a boil. Add carrot. Return chicken to pan, breast sides up. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Sprinkle with the chopped parsley.

Yield:  4 servings (serving size: 1 chicken breast half and 3/4 cup sauce)

Inspired

So I decided to start a blog on my attempts to cook really good tasting food.  I am tired of over processed foods and eating the same thing over and over.  Was I inspired by Julie & Julia?  Yes, is the answer.  I will not be trying a recipe everyday.  However, I do intend on trying a few a month!