Chicken Cordon Blue

There is only one word I can think of to describe this entree, WOW!!! I found this recipe on Cooking Light this week and I will admit it is amazing and isn't that hard to make as you might initially think.

Ingredients:  

1/4 cup chicken broth  
5 teaspoons butter, melted  
2 large garlic cloves, minced  
1/2 - 1 cup panko bread crumbs 
1 -2 T grated Parmesan Cheese 
1 teaspoon paprika 
1 teaspoon Italian Seasoning  
4 (6-ounce) skinless, boneless chicken breast halves  
1/4 teaspoon salt 
1/4 teaspoon dried oregano 
1/4 teaspoon freshly ground black pepper  
Baby spinach leaves (optional) 
4 thin slices Rosemary Ham from Deli (I used Boar's Head Sundried Tomato and Rosemary Ham - it's really good)  
1/2 cup shredded part-skim mozzarella cheese  

Directions:   
Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine Panko breadcrumbs, Parmesan, Italian Seasoning and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with spinach leaves, 1 slice of ham and 1-2 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

I served this chicken entree with baked sweet potatoes and steamed broccoli.

DeSha's Cornbread

We have a restaurant in Lexington called DeSha's and they make THE BEST cornbread!  When I was a kid and went there for the first time they served the cornbread complimentary with honey butter, seriously good!  Now I think you have to order the cornbread and pay for it individually but it's still worth doing.  There's a reason why this is a great recipe, lots of oil, butter and sour cream but I promise if you try it you won't be disappointed!  This makes a great side dish for chili, soup or just about anything.  Serving with honey butter is optional, but of course it makes it that much better.

Recipe:  

3 cups self rising cornmeal
1/3 cup sugar
6 eggs
1 1/2 cups vegetable oil
3 cups sour cream
2 cans cream corn

Directions: 

Combine all ingredients in order listed; mix well. Pour into a greased 9-inch-x-13-inch pan.

Bake at 350 degrees for approximately 30 minutes. This cornbread bakes up very thick and makes a lot because you want to cut it into small squares.  I often half the recipe and only use an 8x8 pan.  I hope you haven't had a heart attack after seeing the ingredients - I told you there was a reason why it's delicious!

Spiced Pork Chops with Apple Chutney

This recipe is FANTASTIC...I mean really, really GOOD!  The flavors just say Fall and of course the apples and cranberries go so good with the pork.  Try it!

Ingredients:

Chutney:

• 1 tablespoon butter 
• 5 cups (1/4-inch) cubed peeled apple (about 3 apples - I like Granny Smith)
• 1/4 cup dried cranberries 
• 3 tablespoons brown sugar 
• 3 tablespoons cider vinegar
• 2 teaspoons minced peeled fresh ginger
• 1/4 teaspoon salt 
• 1/4 teaspoon dry mustard
• 1/8 teaspoon ground allspice  

Pork:

• 3/4 teaspoon ground chipotle chile pepper
• 1/2 teaspoon salt 
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper 
• 4 (4-ounce) boneless center-cut pork loin chops
• Cooking spray $\

Directions:

• To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.
• 2. To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.

This is restaurant quality...I mean NICE restaurant quality!  Hope you like it! 

Chicken Tamale Casserole

This recipe I have been making for a few years now and it is a family favorite.  Better yet, it's really easy and inexpensive too.  I found this recipe on Cooking Light's website - which is one of my favorite places to visit for new meal ideas.  

Ingredients:

• 2 cups (8 ounces) shredded Mexican blend cheese or cheddar. - divided
• 1/3 cup fat-free milk 
• 1 egg
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8.5-ounce) box corn muffin mix (such as Jiffy)
• 1 (4-ounce) can chopped green chiles, drained
• Cooking spray 
• 1 (10-ounce) can red enchilada sauce 
• 2 cups shredded cooked chicken breast 
• Sour Cream for serving. 

Preheat oven to 400 degrees.  Combine corn bread mix, milk, 1/2 cup cheese, egg, cream corn, chilies, cumin and red pepper until well combined.  Pour into 9x13 pan that has been sprayed with cooking spray and bake until set, about 15 minutes.  

Remove cornbread from oven and poke holes all over using a fork.  Now open the can of enchilada sauce and pour all over the cornbread. 

Now spread your cooked, shredded chicken on top.  Then layer with remaining cheese and bake for another 15 minutes or until cheese melts. 

 Here is the finished product - SO EASY!

Serve with sour cream on the side - DELICIOUS!

Lemon Garlic Chicken Breasts

I LOVE Barefoot Contessa - I think she is the best chef that I have ever seen on Food Network...or at least she's my favorite - I have made a lot of her dishes and they are all superb!  This week bone in, skin on chicken breasts were on sale at Kroger - originally I planned on grilling them (which is always good) but decided to make this recipe instead since I had all the ingredients on hand.

Ingredients:
1/4 cup extra virgin olive oil
9 cloves minced garlic
1/3 cup white wine
1 T grated lemon zest
2 T fresh lemon juice
1 1/2 t. dried oregano
1 t. fresh minced thyme
salt and pepper
4-6 bone in chicken breast with skin
1 lemon

Directions:
Preheat the oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

I decided to serve this chicken with my favorite green vegetable:  Roasted Asparagus

This is a great Sunday dinner!

Copyright, 2010 Barefoot Contessa, How Easy is That?

Homemade Meatballs stuffed with Fresh Mozzarella

I enjoy looking online, specifically on other blogs, for meal inspiration.  I recently found a recipe for Homemade Meatballs stuffed with fresh mozzarella on the Picky Palate .  It was fabulous and everyone really enjoyed them.  Here's the recipe:

Ingredients:

2 tablespoons extra virgin olive oil
2 pound lean ground beef
1 large eggs
1 medium chopped onion
1 cup Panko bread crumbs
1/2 -3/4 cup fresh grated Parmesan cheese
1/4 cup milk
2 tablespoons minced garlic
2 tablespoon Worcestershire sauce
2 tablespoon yellow mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 container of mini Mozzarella balls (bite size)

Directions:

Preheat oven to 350 degrees and spray a 9x13 inch pan with cooking spray.

Combine beef, egg, onion, bread crumbs, Parmesan, milk, garlic, Worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl and mix until combined.

Take 1/4 cup meat mixture and form into a ball and make an indention in the middle where the 

cheese ball will go.

Place a little cheese ball in the center.

Now mold the meat around the little ball of cheese and place in the baking dish.

Bake about 35 minutes, pour off excess beef juices as necessary until the meatballs are done.

Serve anyway you enjoy meatballs...we had Spaghetti and Meatballs - it was GREAT!