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Sunday, June 17, 2012

How to Make Shrimp and Avocado Appetizers

This Shrimp and Avocado Appetizer is made using tiny canned shrimp.  It can probably be made with cooked fresh shrimp, that has been chopped but I have never tried that.  It's just too easy to open one of those little cans and the shrimp is delicious.  

Shrimp and Avocado recipe

Tuesday, June 12, 2012

Chicken Cordon Bleu


This gorgeous dish is really not that hard to prepare, it's so worth the effort not only because it's so beautiful and it is out of this world delicious!! 
So grab your meat mallet and let's turn those chicken breasts into this beautiful swirl of totally awesome flavors!  


Cordon Bleu
Ingredients
  • 2-skinless, boneless Chicken breasts
  • 2 Tablespoons Pesto
  • 4 slices Swiss cheese
  • 4 slices of deli ham
  • 1/4 cup flour
  • 4 sprigs of fresh thyme
  • 1 cup panko crumbs
  • 1 clove garlic
  • 2 tablespoons butter
  • salt and pepper
  • 1 egg
Instructions
1. Place each chicken breast between two pieces of clear wrap.
2. Pound each breast to about 1/4 inch thick.
3. After the breasts are about 1/4 inch thick, peel back the top piece of clear wrap and spread about 1 tablespoon of pesto on the chicken breast.
4. Lay one slice of cheese over the pesto, add two slices of ham and cover with another slice of cheese.
5. Using the bottom piece of clear wrap, roll up the chicken breast up tight tucking in the ends very securely to keep the cheese from pouring out when cooking. Wrap up and place in fridge for an hour.
6. Preheat oven to 350 degrees F.
7. Set out three plates or pie tins.
8. Season flour with salt and pepper and place in first plate (or pie tin)
9. Beat egg and pour into second plate or pie tin.
10. Combine panko crumbs with thyme, garlic, salt and pepper and place in third plate or pie tin, add melted butter to panko mixture and stir to combine. 
11. Remove chicken from the fridge and unwrap.
12. Carefully dredge the chicken cordon bleu in flour mixture, then roll in beaten egg and finally roll in the panko mixture until well coated.
13. Place on greased baking sheet.
14. Bake for in preheated oven for 25-30 minutes until chicken is cooked and browned.
15. Cut each Chicken Breast into pinwheels prior to serving
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Monday, June 4, 2012

Slam Dunk Chicken Salad





    My family loves my chicken salad.  It's simple and easy  
When I first started making it, I would boil a whole chicken with celery, carrots and onions for seasoning and then shred the meat  for the salad. Now I have learned ever so much more about flavoring chicken especially that roasting the chicken breasts brings out more flavor, loads more flavor. 
No more boiled chicken meat for salad for us, Oh no!  


                  
Chicken Salad
Ingredients
  • 3 split chicken breasts (bone in)
  • 3/4 cup celery, chopped
  • 1/2 cup red onion, chopped
  • Mayonnaise
  • season salt to taste
Instructions
1. Heat oven to 350 degrees F.
2. Wash and dry chicken breasts. Rub chicken breasts with olive oil and place on cookie sheet. Liberally salt and pepper chicken.
2. Bake for 30 to 40 minutes until chicken is done (160 degrees F). Set aside and allow to cool.
3. When the chicken is cool enough to handle remove the meat and dice, discarding skin and bones.
4. Add celery, red onion and mix in enough mayonnaise to taste. Sprinkle in season salt to taste.
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  Cover and refrigerate at least a couple of hours allowing flavors to marry.  This makes the best sandwiches  and I love it in pita bread.  Sometimes  I use an ice cream scoop to serve it over a salad.  Enjoy eating something cool on a hot summer day:)






Other suggestions: