Crockpot Cordon Bleu

When I was attending BYU, Cordon Blue day in the cafeteria was beyond exciting. I'm sure they used frozen stuff but it was AMAZING. When I came across this recipe awhile back, I WAS THRILLED and had to try it. It was delicious, plus its a crockpot meal so you really can't get any easier.

What you'll need:
Large crockpot
1 can of cream of chicken soup
1 C milk
1/2 ranch packet
3-4 large chicken breasts (or the equivalent in breat halves or tenderloin)
8-10 slices of ham
6-8 slices of swiss cheese
1 box of herbed stuffing

Again, I always use a liner in my crockpot and I highly recommend it.
Mix the cream of chicken soup, milk, and 1/2 the ranch packet together in a small bowl. It doesn't need to be mixed well or smooth. Pour enough of the mixture onto the bottom of the crockpot to cover it will a thin layer.
Add your chicken breasts. I used about 2 1/2 HUGE chicken breasts in my 5 qt. crockpot this morning. They covered the bottom of the crockpot really well.
Pour another thin layer of the soup mixture in.
Lay down a layer of ham, and then a layer of swiss cheese. I just used lunch meat and packaged pre-sliced swiss, but you can get as fancy as you want. The first time I made this I went to the deli and asked for thicker slice nice ham and fancy swiss. You also can't really put too much ham and swiss in your crockpot... they are kind of the best part. If you want it a little cheesier, go for it. If you like more ham, throw it in!
Pour the rest of the soup mixture on top of your layers and then top everything with the dry stuffing mix. For some reason my store doesn't carry "herbed" stuffing so I just used chicken flavor.
The nice thing about this recipe is that if you set your crock pot to high it can be done in just about 3 hours. You should ALWAYS check your chicken to make sure it is done through.
I like this recipe because I threw it together and set it on low and it will be fine sitting there while I'm at work, and be ready to go when Steve and I get home.
Make sure you serve ALL of the layers together. I just cut down with a knife and take a serving, kind of like a casserole. A veggie side and some rolls make a quick and delicious meal. Just think, you could have spend all that time flattening chicken and rolling it up with ham and cheese.... instead, this classic was a CINCH!

ENJOY

I believe this recipe came from allrecipes.com, but in the past I would just write down the recipes I found on a note card (since I didn't have a printer). All I can guarantee is this is NOT one of my own concoctions... because really, how often does that happen?

Homemade Meatballs

Its my week again and I decided to be brave and try something new. I searched around Pinterest for awhile until I found something new and different. I really liked this one, and so did Steve, which makes a recipe so much better. Tonight we put these on hoagie rolls and had meatball sandwiches but they would be great on pasta, or delicious as appetizers.

What you'll need
1 lb lean ground beef
2 eggs beaten w/ 1/2 C of milk
1/2 C grated Parmesan
1 C bread crumbs (I used Italian, but you can use any flavor or Panko)
1 small onion minced
2 cloves of garlic - grated
1/2 tsp dried oregano
1 tsp salt
1/4 c mined FRESH basil OR 1 1/2 Tbsp of DRIED basil
ground pepper - to taste
baking sheet
foil or parchment paper
large mixing bowl

 Mix all ingredients by hand in a large bowl. Form into golf ball sized meatballs and place on lined baking sheet. I got about 20 meatballs out of this recipe. Bake at 350 for 30 minutes.

Tips: make sure you mince up your ingredients really well. I "chopped" my onion and the larger pieces got in the way when rolling the meatballs. In the future I also may back off the onion and only use 1/2 of a small onion.

The original recipe calls for FRESH minced basil, but that can get expensive unless you have your own plant. As a general rule you use about 1/3 the amount of dried if you're substituting in a recipe. I put the conversion in the ingredients list. I used fresh basil so I'm not sure how using dried will affect the bulk of your recipe. If you go this route, let me know how it goes.

This recipe was so easy, just mix it up and throw it in the oven. Since we made sandwiches all I had to do was pull the meatballs out of the oven, and throw them onto some rolls. I topped mine with some marinara sauce and provolone cheese. Steve isn't a fan of red sauce, but loved his with some provolone, cream cheese, and olives.

ENJOY!

I found this recipe on Pinterest here. There is no link to an original source but whoever came up with this is AMAZING.

Easy Fish and Lemon Rice

Just a little random fact about me... I LOVE seafood. Maybe it's because I grew up in a port city and when we had seafood there it was always delicious and fresh. Maybe it is because that port city was Houston, TX and seafood included delicious Cajun flavors. For sure one of the reasons is that fish is healthy, and the "recipe" I'm going to share makes is EASY.

One of my favorite types of fish is Talapia. I get a big bag of frozen fillets at Costco and it usually keeps me satisfied. Whenever I feel like splurging I'll grab a bag of Mahi Mahi. I've always been VERY happy with Costco seafood, so if you don't buy seafood and are looking to try it, you're safe with Costco. Today is a two for one because one of my cheap quick staple meals is fish, rice and a steamed veggie. When Steve and I first starting dating I made this for him and he was impressed. He didn't eat seafood much before, but this has become a favorite for him. 

Quick Flaky Talapia

What you'll need

Talapia fillets (fresh or COMPLETELY thawed)

Extra virgin olive oil

Kosher or Sea salt

Pepper

NON STICK skillet

To make the fish, preheat your non-stick skillet DRY over medium high heat. I have yet to try this method on my nice stainless steel skillets... I keep to my non-stick. If I brave the stainless steel, I'll let you know.

Rinse your fish fillets and pat completely dry.

Brush or rub on some extra virgin olive oil on both sides and sprinkle with kosher salt and black pepper. I know this seems simple but trust me... this is my absolutely favorite way of preparing Talapia.

 I would recommend picking up some kosher or sea salt if you don't have any. The grains are much more course and pack more flavor.
Your skillet should be nice and hot now. Don't worry about oiling your pan, you've got nicely covered fillets to work with. Put your fillets on the hot skillet. Don't cover them and DO NOT MOVE THEM for 4 minutes. 

 This is what they'll look like at 4 minutes before you flip them. Its hard to see in the picture but the edges are starting to become an opaque white instead of the raw pink.

Flip them over and DON'T MOVE THEM for another 4-5 minutes.

 The fish is done when it is completely opaque and flakes easily all the way through. There have been times when my fish takes a little longer to cook, but you want to make sure it is done through. Every stove top and skillet is different so if you need to adjust the heat settings or time, it doesn't mean you are doing it wrong. This method creates a yummy browned fish that is a little crispy on the outside and deliciously flaky on the inside. Serve immediately with rice and veggies.

Lemon Rice

What you'll need 
(makes 2 LARGE or 4 small servings)

1 C Rice - I prefer Jasmine or Batsmati rice but white rice will work

1 C Water

1 C Chicken broth (I just use bullion) 

2 Tbsp Lemon Juice

2 tsp butter (or margarine)

1/4 tsp dried basil (if you're using fresh herbs you'll need about 1/4 Tbsp)

1/4-1/3 tsp lemon zest (optional)

 Lemon pepper seasoning

Add all ingredients EXCEPT lemonpepper seasoning to a small sauce pan. Bring to a boil, reduce heat and cover. The rice should simmer for about 20 minutes or until all the moisture has been absorbed. Fluff with a fork and sprinkle with lemonpepper. This goes PERFECTLY with fish!

Let me know how these turned out for you or if you have any questions.

ENJOY! 

The fish technique came from my mom's genius mind, and the lemon rice is from food.com

Cafe Rio Tomatillo Ranch

Have I mentioned that I love the way that Steve and I have worked out our dinner prep schedule. It is once again Steve's week for dinner and the only thing he asked me to do is make some "Cafe Rio" Tomatillo Ranch dressing for our shrimp tacos tonight. This is one of my favorite dip recipes... so I must share

What you'll need:
1 ranch dressing packet
Mayo/Milk/Sour cream as called for on the ranch packet
1 jalapeno
1/2 bunch cilantro
1 clove garlic
2-3 Tomatillos
Juice of 1 lime (optional)

Put all of the ingredients into the blender and blend until mixed well.
TIPS:
If you want less of a kick to your dressing, seed your jalapeno. I ALWAYS do this! Cut your jalapeno in half length wise and use a spoon to scrape out all of the seeds AND the vein that runs down the middle. This is where are the heat comes from in the pepper.
Cut the stems off of the cilantro. It blends and tastes better
For a healthy twist, substitute greek yogurt for the mayo/milk/sour cream. Trust me, I've tried it and you can't even tell a difference!
(UPDATE: My greek yogurt version did not last as long as the original usually does. It began to separate after about 2-3 days. This isn't unusual for greek yogurt, but if you are planning on storing the "healthy" version, just keep this in mind.")

And many of you are probably wondering what the heck a tomatillo is. That's okay because I was too the first time I made this recipe.

This is a tomatillo. 

You find them in the produce section of the grocery store. I have always bought mine at Smith's and they are usually right by the jalapenos on the top shelf of the cooler. I look for a healthy looking husk and a green tomatillo, not yellow. Look for an even color and no scars or bruises. If you find larger tomatillos you will only need 2, I usually end up using 3. To prep, peel off the husk and wash off the sticky coating on the tomatillo, and cut off the stem. I chop them into fourths and throw them in the blender. If they are larger, cut out the core and the seeds. I usually don't bother because I rarely find large ones that look healthy. I also have a nice blender that chops up the core and seeds rather nicely so that I don't end up with chunks or seeds. It is all down to what works for you.

I almost ALWAYS forget to add lime juice to my blender and while it does add a nice flavor, I can live without the lime.

The longer this sets in the fridge before you serve it, the better the flavors mix and marinate together. Do NOT expect this dressing to thicken up. It will stay pretty runny, just like at Cafe Rio.

This goes great on salad, and tacos and is great with tortilla chips.

ENJOY.

I've had this recipe for a few years now and have no idea where I originally found it. It is NOT my creation so credit goes entirely somewhere else.

Buffalo Chicken Braid

This one is for all (three) of you that were waiting for the Crockpot Buffalo Chicken follow up...

The Buffalo Chicken Braid

Looks fancy huh? Best thing about this recipe is that it looks like you're a hardcore fancy cook but it couldn't be easier. 

What you'll need:

2 cans of crescent rolls (I use the "dough sheets" whenever I can find them)

1 C mozzerella cheese

Blue cheese crumbles

1 purple onion (I didn't have a purple on hand this time and used white... get purple if you can)

Buffalo chicken leftovers 

One egg yolk

Baking sheet

parchment paper

Lay out your dough sheets next to each other and pinch seams closed. If you're using cans crescent roll instead of the sheet make sure you pinch the seams together really well.

Lay down a layer of cheese and onions right down the middle of the dough sheet. I found one dough sheet and one can of crescents. That's why they look different but it works just fine. I like the dough sheets much better for this because I feel like it is a little stretchier and a little puffier when baked... either way it will turn out delicious.

(see, I used white onions and I didn't have as much as I'd like... live and learn)

Lay your shredded chicken on top of your cheese. Make sure you keep everything pretty well in the middle.

Steve likes blue cheese, I don't. You can add whatever else you like before you wrap things up. You can add ranch, extra buffalo sauce, or whatever your heart desires.

Cut one inch strips down the side of your dough. I use clean scissors. I've found that it is much easier than trying to cut the dough with a knife. They don't have to be perfect, just make sure you cut right up to your center pile.

To start your braid, fold the end up over your filling and tuck each fringe to the opposite side. Alternate sides as you pull the strips across at a slight angle and tuck/pinch them to the dough on the other side of the filling. 

I didn't take a great picture of finishing the end put when you get about 3/4 of the way through, tuck the other then and then continue the braid from where you left off. If you don't tuck the other end first you'll get a big messy blob of dough on one end.

You'll end with something like this.

If you don't, don't worry, it took some practice before I figured out how to get everything tucked in nicely.

Scramble your egg yolk with a fork to make and egg wash. Use a pastry brush to lightly brush the egg wash over the top of your braid. This helps the braid get a pretty golden brown, and helps it get a nice crisp top. After the wash I sprinkled the braid with a little bit of garlic powder. You can leave it plain or sprinkle more cheese or seasoning.

Bake your braid at 375 for 20-25 minutes until it is nice and browned and the dough feels firm. Don't be scared when you see the egg wash start to brown early, it isn't burning. The first time I made this I also worried that the dough wasn't done. Even tonight it looks a tinsy bit doughy on the inside, but I think it is just the moisture from the chicken. The crust was nice and flaky and didn't feel doughy to eat. When in doubt, keep it in the oven a few extra minutes, just be careful not to burn your bottom crust!

Steve really likes when I make dough braids. The buffalo chicken isn't my favorite but this is another VERY versatile recipe. You can try all kinds of different fillings! My favorite has been a cheddar, broccoli, chicken. For that filling I used two chicken breasts cooked and cubed (You can even use rotisserie chicken meat to save some time), about 1 cup of broccoli, about 2 cups of cheddar cheese (I used sharp Tillamook cheddar), diced onion, and 1/2 C mayo (you can use sour cream as well... just enough to get everything covered and provide a little moisture). You really can play with the fillings and find what works for you. I think next I'm going to try a Pot Pie Braid!

Let me know how things turn out for you, leave any questions in comments, and don't forget to share your experiments with fillings! 

ENJOY!

I found this idea on Pinterest and twisted it to my liking. The link in my pin in now broken so now I just work off of memory and creativity.

Crockpot Buffalo Chicken

Steve and I planned on going to the Color Festival again in Spanish Fork this weekend so I decided to do a crock pot meal that would be ready for us when we got home. Buffalo chicken is NOT my favorite thing, but Steve loves it. I decided to be a good sport and make this recipe again for him, and even though it isn't my favorite... this recipe was pretty good. I'm not a fan of spicy so I used the original wing sauce but feel free to use whatever your favorite sauce is. Steve is determined to get some WingCoop sauce for me to use next time.

What you'll need
3-4 large chicken breasts
1/2 package (1oz) Ranch Dressing mix
12 oz bottle of buffalo wing sauce (I used Frank's Original)
2 tbsp butter
Large crockpot
Toppings: ranch dressing, blue cheese crumbles, mozzarella, cream cheese

I always use a liner when I use my crock pot, it just makes things so much easier when it comes to clean up. It also helps keep things from sticking. If you don't use a liner you may want to spray the inside of your crockpot. This recipe is super easy. Pour a little sauce into the bottom of the crock pot, throw in your chicken breasts (mine were mostly frozen even), sprinkle your dressing mix over the chicken and pour the rest of the sauce over top. Cover and set your crock pot to low for 6-8 hours. At about 6 hours I used tongs to pull the chicken apart, and let the shredded meat sit in the crock pot for another hour or so. Add the butter just before you serve and stir it around so it will melt. I'm not sure what this step does for the chicken but it was delicious.

I served the chicken on hard rolls. Steve put cream cheese and blue cheese crumbles on his. I put ranch on mine. We just had chips and veggies as a side, but coleslaw would be a great summer side as well.

We had plenty of left overs so stay tuned for how I plan to use them later in the week!

ENJOY!

I found this recipe on All recipies