Chicken corden blu bake

Hi Everyone:

This is a post of a video I  saw on Facebook. The video posted the recipe while it played so it was pretty hard to copy it down. So this is what I did catch and it really turned out quite good.  The only thing I would do next time when I make it and I will is I'll cook some penne pasta separately and add it to the casserole.  I think it would complete this casserole perfectly.  Yummy it was. Enjoy! 

Delightful, Delicious and darn right Yummy!  That how I'd explain this casserole.

2 cups cooked chicken shredded

1/2 cup chopped ham diced

4 or 5 slices Swiss cheese

Butter Casserole, Add chicken and then ham. Top with Swiss cheese

In a microwave safe dish melt butter, add milk, flour, salt, pepper, paprika and Dijon mustard. Whisk all  and place in microwave and Microwave for 3 to 5 minutes.  Whisk  again.   The recipe said lemon juice and I forgot but it sure tasted fine without it.  You decide. Pour Sauce over swiss cheese. Sprinkle topping on top of casserole and bake 350 degrees for approximately 45 minutes and bubbly on sides.  Serve with a salad and your meal is complete.

Note:  For an added touch a good idea would be to cook approximately 1 cup penne and add to casserole before baking. Enjoy!

Sauce:

4 T melted butter

4 T flour 

3 cups whole milk

3/4 tsp salt

1/4 tsp pepper

1/4 tsp paprika

1 tsp. Dijon mustard 

1tsp. Lemon juice(optional)

Topping:
In a small pot on top of the stove melt butter.  After butter is melted add parsley and breadcrumbs stirring with fork until mixed.

4 T melted butter

1 cup Panko breadcrumbs

1 tsp dried parsley

Artichoke Salad

Tonight with some Rotisserie chicken we're having some cold Artichoke Salad. Quick and easy this is another nice side for an add on to chicken, fish or beef!  Enjoy!

1 can Artichoke hearts , drained

1 onion sliced thin

1 cucumber cut in small pieces (I removed seeds)

Greek pitted olives

Green pitted olives

1 tomato seeds removed (cherry tomatoes would be nice)

Pinch dried oregano

Feta cheese

Olive Oil and Red Vinegar to taste

Salt and pepper to taste

Happy Summer Salad Time,

4/3/13

Classic Chopped Salad

I seem to forget basic salad photos but thought maybe you'd like to give this a whirl.

Since this photo was taken I have bought a pair of scissors that I used for a fine chopped salad.

The ingredients below make a great chopped salad. Try it and personally I like sour cream added for it's creamy texture and taste.

Classic Chopped Salad

Ingredients

2

cloves garlic, peeled

1/2

teaspoon kosher salt

1/2

lemon

1

7 oz. sour cream

2

hearts romaine lettuce

2

ears fresh corn, kernels cut from cob

4

ounces green beans, trimmed and cut in 2-inch lengths

1

cup cherry tomatoes, halved

1

cucumber, seeded and chopped

1/4

cup finely chopped fresh chives

 

Salt to taste

 

Freshly ground black pepper

1

avocado, halved, seeded, peeled, and cut into chunks(optional)

6

slices bacon, crisp-cooked and chopped

1. For dressing, peel garlic,
2. 
   
3. . Finely chop the garlic and mix with a generous sprinkling of kosher salt. 
4. 
   
5. Hold knife with blade facing away from you; repeatedly rub garlic and salt together with flat of the blade to work it into a fine paste. Transfer mashed garlic to a small bowl.
6. 
   
7.  Squeeze lemon over garlic, catching seeds with your fingers. Stir in an additional sprinkling of salt. Allow to stand 10 to 15 minutes so lemon can tame the garlic. Whisk in sour cream and season with salt and a few grinds of black pepper. 
8. 
   
9. To give flavors time to develop, refrigerate for 1 hour. The dressing keeps in the refrigerator up to 3 days.

1. Cut lettuce into bite-size pieces or use special chopping shears. lol Cook corn and green beans in a 
2. 
   
3. large amount of rapidly boiling, lightly salted water for 1 to 3 minutes.

1. In a very large salad bowl combine corn, beans, cherry tomatoes, and cucumber. Sprinkle with salt, pepper and half the chives. Add two or three spoonfuls of dressing and toss gently.

Add lettuce to bowl. Sprinkle with salt, pepper, and most of the remaining chives. Add an additional drizzle of dressing. Gather vegetables from bottom of the bowl and lift up and over the lettuce. Repeat until ingredients are just mixed, adding additional dressing as necessary to coat. 

Just before serving, add the avocado and bacon. Top servings with additional chives. Makes 8 servings. 

5/29/14

Mexican Fried Ice Cream Dessert

Ready to serve

1. 
   

I had this delicious dessert for Thanksgiving and it was so delicious I had to share the recipe with you.  Of course it's going to be on our dessert table this Christmas.  

I just made it and it's in the freezer. Doing it ahead of time is a plus.  Less to worry about and it freezes perfectly.
Enjoy!

Note:  I made this in a larger pan than was suggested so if you do it too, make sure you increase the amounts.  Mine looks a little skimpy.  I would have liked it fuller. 

Ingredients

1. 3 cups crushed Corn Flakes cereal
2. 3/4 cup sugar
3. 1/2 cup (1 stick) butter
4. 1 (1.75 quart) container Vanilla ice cream
5. 1 (8 ounce) container Cool Whip
6. 1/2 teaspoon ground cinnamon
7. 1/4 cup honey
8. Chocolate syrup
9. Caramel sauce

Instructions

1. Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
2. 
   
3. Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes and sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes*
4. 
   
5. Take a 9×13 baking dish and spread 1/3 of the corn flakes mixture into the bottom of pan. Set aside.
6. 
   
7. In a large bowl, add the softened vanilla ice cream and cool whip. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.
8. Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.
9. 
   
10. Cut into squares and serve with drizzles of chocolate syrup and caramel sauce (and if you’re feelin’ frisky add some whipped cream and a cherry on top) Enjoy! ♥
11. 
    
12. Serves 12

12/23/15

Mediterranean Chicken Salad from my kitchen to yours,

1/3 cup lemon juice

2 T. Fresh mint (I used dried)

2 T. fresh basil (dried)

2 T. olive oil

1 T. honey

1/4  tsp. black pepper

5 cups shredded romaine lettuce or mixed

2 cups cut up cooked chicken breast

2 Roma tomatoes, cut into wedges

1- 15 oz. can garbanzo beans, chick peas, rinsed and drained

Several kalamata olives pitted and quartered

2 T. crumbled reduced fat feta cheese

Dressing:  Place first 6 ingredients in a bowl and whisk well. Set aside

Place lettuce on a platter .  Top with chicken, tomatoes, beans, olives and cheese.

Drizzle dressing over above lettuce .  Garnish with additional  olives, if desired.

adapted from Better Homes and Gardens 2013

11/14/13

4/20/15

1/15/16