Chicken Cordon Bleu

So I haven't been doing such a great job taking pics lately. But here's what I did. I took chicken breasts, sliced in half so they were thinner, then I pounded them out.

I salt and peppered them. Laid sliced swiss and ham on them and rolled them up.

I then wrapped them in plastic wrap and put them in fridge for 30 min. I pulled them out rolled them in flour, egg then bread crumbs. I lightly browned them in oil. Transferred them to a baking dish and baked them for 30 minutes.

While the chicken is baking, I made the cheese sauce. I started with a half a brick of cream cheese and a half cup of milk. Heat on medium heat and whisk until cream cheese is melted and no lumps. I added a half cup of parmesan and a quarter cup of mozzarella. I added some pepper and a little garlic, don't overwhelm with garlic. I Sliced the chicken on my plate and poured the cheese sauce on top. It was fabulous!!

Comments

Jellied Cranberry Sauce

I grew up having cranberry sauce from a can on Thanksgiving day. I loved it! I've tried whole cranberry sauce and wasn't a fan. Then I realized I can make my own cranberry sauce! So I few years ago, I tried to make my own. I discovered it's ridiculously easy to make and wow! so much better then the canned stuff I had been eating my entire life. Now, I won't ever eat it from the can again! I make of lot of cranberry sauce. I don't think I have to make this much, I give some away. You don't have to make as much as I do. I started with 44 oz. of cranberrys. I put 3 1/2 cups of water in a large pot added 3 1/2 cups of sugar and brought to a boil. I turned it down to a simmer and listen to the cranberrys pop! I love this part. I stir it up until they stop popping. I used my hand blender to make sure I all the cranberry's were ground up. I then used the juice of one orange, a very ripe, juicy orange. I squeezed it right into the pot. I decided to add som...

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Cajun Shrimp Alfredo

This is super yummy and can have as much or as little kick as you choose. You can also use chicken in addition or instead of. I put the water on for the pasta as I started the Alfredo sauce. For the alfredo, I used a saucepan 3/4 brick of cream cheese and milk about a cup. I use a whisk until the cream cheese is melted in the milk. The milk thickens and I add milk until I get the correct consistency. I added about 1/4 cup of heavy cream as well. I stirred in 3/4 cup of parmesan cheese a quarter cup at a time. In the meantime, in a separate pan, I sauteed the shrimp in butter. Added garlic, a couple cloves, and cajun seasoning, again to taste, while cooking. I also added a can of diced tomatoes, well drained and also a teaspoon of pesto. Add the shrimp to the drained cooked pasta and then pour on the alfredo, stir and serve!

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