Baked Chicken Cordon Bleu with Cheese Sauce or Chicken Parmesan Recipe

Thursday, August 30, 2012

One Traditional recipe for sure on either of my son's Birthday's,  is to make either
 Chicken Cordon Bleu or Chicken Parmesan.  Always with a pasta side dish.
These are two favorites in our home no matter whose birthday it is anytime of the year.
 Maybe you will make one of these your favorites too!

 4 large boneless chicken breast sliced** thin about 1/4 inch  thick, ( should have at least 8 thin pieces depending on breast size, use meat pounder to make thinner)
ham slices for each piece of chicken ( at least 8 pieces)
1 container spreadable cream cheese
Italian flavored bread crumbs
Canola oil for frying
 1 cup seasoned Flour (1/2 teaspoon added to flour each of garlic powder, parsley, salt, pepper)

** Note if chicken is slightly frozen is much easier to cut even and thin...

In a saucepan add:

(This is the Sauce you will pour over the chicken and then bake covered on 350* for 1 hour.)
4 slices of Swiss cheese
1/4 pound of  extra sharp cheddar
4 tablespoons of cream cheese
1 cup of half and half or heavy cream
1/4 cup milk
1/2 stick of butter or margarine
1/4 cup Parmesan cheese
1/4 cup of feta
2 tablespoons bleu cheese
1/4 teaspoons  of each, garlic powder, salt, white pepper, cayenne pepper and parsley.
Heat till melted set aside.
Take each slice of raw chicken, spread with cream cheese and lay a piece of ham on the chicken, roll up. Use tooth picks to hold together ... Roll each piece in  seasoned flour.  Heat oil for frying.
In a fry pan with hot canola oil, lightly brown each piece of chicken seam side down for around 4 minutes on each side. Place in a 13x9 baking pan lightly greased with cooking spray . Pour sauce over chicken and sprinkle with Italian flavored bread crumbs. Bake for 1 hour until bubbly and thickened.... Serving suggestions:  Use part of the cordon bleu sauce and toss with boiled pasta of choice or rice (there is alot of sauce to use with pasta, or you can  also use some of the sauce to dip with garlic knots) . Sprinkle with Parmesan cheese and serve.
Alternative for red sauce lovers... make Chicken Parmesan

Grilled Southwest Tequila Chicken

Wednesday, August 29, 2012

I have been on a Southwest frenzy since coming back and getting the taste from our Arizona vacation, the flavors are just unforgettable, here's another favorite. One of the last grilling recipes before summer ends. Here is a great chicken recipe that holds in those flavors.

2 (1 ounce) packages cilantro leaves
5 garlic cloves, peeled
1 shallot, roughly chopped
1/2 serrano pepper, seeded and chopped
1 tablespoon toasted almonds
dash cayenne pepper
1/4 teaspoon chili powder
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1/4 cup tequila
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
6 chicken legs or 8 thighs
Salt and freshly ground black pepper
Fresh cilantro sprigs, for garnish
Lime wedges, for garnish

Combine the first 10 ingredients in a blender or food processor and puree until smooth, stopping to scrape down the sides as needed. Place the chicken pieces in a baking dish or zip-top plastic bag and pour the marinade over the chicken. Marinate overnight, turning occasionally to coat or at least 4 hours.
Heat the grill on medium-high.
Remove chicken from marinade, discard leftover marinade. Make sure the chicken is dry by using some clean paper towels to blot any moisture. Season the chicken pieces with additional salt and pepper to taste on both sides. Place the chicken on the grill ( bake or fry until juices run clear) and cook for 10 minutes on the first side. Turn and cook an additional 10 minutes or till juices run clear. Turn chicken, (as needed to keep from burning and to get nicely formed grill marks until chicken is cooked through and tender) about 30 minutes total for thighs and legs and 40 minutes for chicken leg quarters. Remove chicken from the grill and let stand for 5 minutes before serving. Garnish chicken with fresh cilantro sprigs and drizzle with squeezed fresh lime wedges before serving. 
Note: I have used this marinade on chicken breasts and added to a slow cooker amazing over rice or pasta!

If you like this recipe try these:

Southwest Soup
Tequilla Lime Grilled Shrimp
Grilled Lemon Lime Pepper Chicken and Vegetables
Southwest Crockpot Corn Pudding
Southwest Salad Potatoes
Southwest Sausage Cheddar Scones
Southwest Arizona Vacation and Pumpkin Bread Pudding
Southwest Tequilla Chicken
Homemade Flour Tortilla
Grilled Filled Avocado's


Chicken Mushroom Parmesan with Linguine

Sunday, August 26, 2012

Here is a simple recipe using chicken and linguine that makes everyone asks for more! It so easy but the ingredients make so memorable!
 Thanks for stopping by Claudia!

This is a keeper !

Chicken Mushroom Parmesan with Linguine 

4 to 6 chicken breasts cut in long slices
1 lb mushrooms
1 lb linguine pasta boiled separate
1/4 cup melted butter
1/4 cup extra virgin olive oil
3 cloves minced garlic
3 tablespoons chopped fresh parsley
1/2 cup or more grating cheese (Romano and Parmesan recommended)
1/4 teaspoon dried basil, oregano, cayenne pepper and garlic powder
1/2 cup chicken broth
1/2 cup white wine
salt and pepper to taste

In a large fry pan, saute chicken in 3 tablespoons olive oil until browned. Season with salt and pepper to taste. Cook chicken until juice run clear around 6 minutes on each side. Add mushrooms, the garlic, cook 4 minutes. Add the wine, butter, olive oil, herbs, spices and chicken broth. Cook on a simmer for around 1/2 hour.
In the meantime boil linguine in salt water till your desired doneness. Drain and set aside.
To serve, place some pasta on a plate, top with chicken and mushroom sauce. Sprinkle generously with grating cheese and garnish with parsley.

Walnut Raisin Zucchini Bread Recipe

Friday, August 24, 2012

Walnut Raisin Zucchini Bread one of my favorite recipe of all time!

Whether you love raisins, nuts or just use chocolate chips this bread recipe is awesome!

Perfect for on the go use
disposable cupcake tins!

Walnut Raisin Zucchini Bread Recipe

3 cups all-purpose flour
2 cups sugar
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1 1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1/2 teaspoon orange zest
1/2 cup chopped walnuts or pecans
1 cup raisins chopped in a food processor

Optional: omit the raisin and walnuts and add 
1- 1/ 2 cups chocolate chips

DIRECTIONS In a large bowl or heavy mixer (such as Kitchen aide), combine the first seven ingredients. In another bowl, beat eggs, add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the raisins and walnuts.

Pour into two heavily greased and floured 9-in. x 5-in. x 3-in. loaf pans or various shaped pans I prefer to use disposable ones, they freeze better and much easier, and lightly spray with oil first.  I also line my pans with parchment  paper on the  bottom of Christmas trees or non disposable cupcake or loaf pans.  Bake at 350 degrees  for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. These freeze nicely!


Grilled Rum Jerk Style Chicken or Pork Recipe and Island Cruise

Monday, August 20, 2012
 Another great grilling marinade and delicious sauce. Get the most use out of your summer grilling with the best flavors! One of the many delicious island foods we had on our recent Eastern Carribean Cruise in the Virgin Islands last week. August 12th we set sail on our seven day anniversary cruise. As soon as we got home I had to make this grilled delight myself! Yah mon! It's a favorite food served on most beach day excursions. The smell alone made your mouth water.

Our 12th Anniversary.

2 pounds of shrimp, boneless chicken or pork tenderloin cut into cubes
2 cans of drained pineapple
1 bottle jerk sauce
Italian seasoning
1 cup white Rum
4 garlic cloves
3 tablespoons brown sugar
1 cup water

Boil 1 cup water, 3 tablespoons each salt and brown sugar, 2 teaspoons  Italian seasoning and 4 garlic cloves. Add 1 cup rum, then cool. Add cubed chicken, shrimp or pork tenderloin and marinate. Skewer with pineapple. Grill, basting with bottled jerk sauce. Cook 10 to 15 minutes on each side until cooked. Serve with a salad and steamed white rice.
Hope you all enjoy the photo's. The cruise was wonderful. We just love how relaxing it is. Something to try at least once.
This is our 10th cruise now. With God's blessing, hopefully won't be the last..


Baked Curry Glazed Chicken Leg Quarters Recipe

Saturday, August 18, 2012

Garlic baked  chicken legs. Plain old juicy baked chicken with lots of flavor... 

8 chicken leg quarters
2 cloves finely minced garlic
1/2 cup honey
1/4 cup butter, melted
1/4 cup yellow mustard
1 teaspoon salt
1 teaspoon curry powder
parchment paper
deep depth cookie sheet

Line parchment paper on a deep style cookie sheet or baking pan. Mix together all ingredients together above in a pie plate and dip each leg on both sides till completely coated with mixture. Place legs on the parchment lined baking pan.  Bake covered for 1 hour at 400 degree preheated hot oven, uncover and bake another hour or till crispy skin and juices run clear when poked with a fork.

Mom's Italian Stuffed Mushrooms Recipe

Tuesday, August 14, 2012

One of those must haves on the table for the Holiday. Stuffed mushrooms are one most asked for in our family. This is mom's recipe. I promise you, they won't last long so make a double batch!


Italian Manicotti Shells Recipe

Sunday, August 12, 2012
Whenever we want a special pasta dish, this one is for me the easiest. Making the shells is a little time consuming but nothing fancy. Stack them between wax paper and you can freeze them for another time. This one is my mom's recipe, we usually have them on a Holiday. With all the special events in the summer you can fill them with anything you like using cheeses and meats. Spinach and Ricotta is a favorite filling, or for the meatlovers just make crushed meatballs and sausage filling, load it with sauce and mozzarella and you have a whole meal!

4 eggs
1/4 teaspoon of salt
1 cup flour
1 cup water

In a large mixing bowl, beat eggs, add salt water and blend together. Add flour mix till smooth. Will be a thin batter.

Cook in a heated sprayed pan, as you would pancake in a non stick 6 to 8 inch pan sprayed each time with non stick spray, in between manicotti pasta. Spread quickly on pan and rotate to coat pan, use spatula to flip, will cook fast and require around a minute on each side.
Remove immediately and stack on wax paper. This make around 30 manicotti's.

For the filling and Stuffed Manicotti click on link below:

Homemade Stuffed Manicotti Shells

Here are some great Italian Sauce Recipes that go great with these homemade manicotti:

Curt's Fresh Plum Tomato Sauce
Traditional Sunday Sauce The Next Generation
Our Family Recipe on Sunday Sauce
History on Pomodoro and Marinara


Bloggers Update

Friday, August 10, 2012
Thank you again for being so supportive. I to date have now been able to get more than 35 posts, video's and family recipes removed from various sites. I have sent in 35 more last night.
Amazing how many are out there. If you haven't kept up with what happening to my particular situation you can click the links below. I also want to say, as I am searching the internet, I will send on the information to you personally should I find any incidents that may have happened to you all. Just to give you an idea on the time it takes to locate, fill out the form and time inbetween to get removed, last night I spent 6 hours on this project. As you can see working full time then coming home to get back the work I have done only to have it stolen is very important to me as all of you are that are reading this.

So my friends. Thank you again for support, patience and understanding. I hope to be back up commenting on your blogs in a week or so and will continue my quest to stop these thieves that have no idea how much time and effort and pride we take in our work only to swipe it as their own, appreciate all of you.  Ciao Claudia

See other related articles:

Blogging, Dedication and Stolen Posts
Dear Readers Thank you

Glazed Fruit Grandma's Poundcake Rum Dessert Recipe

Tuesday, August 7, 2012

Plain or dressed up this is a great tasting old fashioned poundcake... thanks to grandma!

1 1lb poundcake homemade see recipe below or store bought
1 container or strawberries cleaned and sliced
1 cup blueberries
1 container strawberry glaze found in the produce department
1 container of whipped topping
Optional: Drizzle 2 oz shotglass of white rum on the center layer before putting together

Mix cleaned, washed and blotted dry fruits with 1 cup of store bought glaze.
Place cake on a  cutting board, slice in half if using rum drizzle on the bottom (inner layer). Fill cake layer in the middle then place the top half of the poundcake over the fruit, top with more fruit.
Garnish with whipped cream when ready to serve.

 Grandma's Old Fashioned Poundcake Recipe

1 1/2 cups butter
3 cups sugar
2 teaspoon pure vanilla extract
1 tablespoon fresh lemon or orange juice
1 teaspoon freshly grated lemon or orange rind
6 eggs
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup evaporated milk or buttermilk

Heat oven to 325 degrees.
Grease and flour two loaf pans.

Beat butter in large mixing bowl until light and fluffy. Add sugar 1/2 cup at a time, creaming well after each addition. Stir in vanilla,  juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk.
Stir thoroughly after each addition. Pour into prepared pan.
Bake until wooden pick inserted in center comes out clean; about 70 to 80 minutes.
Cool 20 minutes.

Grilled Citrus Scallop and Shrimp Skewers Vegetable Medley

Sunday, August 5, 2012
A perfect tool when grilling things that can fall into the cracks of the  grill. This fine mesh stainless steel tool is the best way to keep everything cooking evenly, juicy and just delicious!

The shrimp had a bit of a lime and cayenne heat, nothing was left over~
 the corn and vegetable medley a lemony butter delight!

2 pounds of extra large cleaned shrimps tail off
2 pounds scallops
2 limes squeezed and 1 tablespoon of lime zest
1/2 teaspoon garlic powder, dried parsley or fresh, cajun seasoning
pinch of cayenne pepper
 dash of seasalt and pepper
wooden skewers soaked in water

2 zucchini cut into wedges
2 yellow squash cut into wedges
2 cups of grape tomatoes
2 ears of corn cut in halves
1 tablespoon olive oil
garlic powder
1 juiced lemon
1/2 teaspoon zest
salt and pepper to taste
2 tablespoon softened butter

Mix olive oil, butter, lemon juice, zest, garlic powder salt and pepper to taste in a  medium size bowl to fit the vegeables in.  Mix the vegetables and herb mixture and stir till well coated.

In a zip lock bag place shrimp, lime and seasoning in the bag. Marinate for 30 minutes and up to one hour no longer.

Heat the grill on high.

Thread the shrimp on a skewer either wooden or metal. Do the same with the scallops.
Place on a heated grill or stainless mess grill tool, cook until shrimps are pink and scallops a golden color around 4 minutes on each side. Grill the vegetables to your desired doneness we like the vegetables crispy, which took around 12 minutes stiring and turning.  Corn is cooked when the grill marks appear.

I recently purchased this stainless steel mess grill cooker. It's a fine mess that allows even cooking for the vegetables and fish.  The results were terrific. The corn, fish and vegetables were perfectly done and the tender juices were absorbed in the grilled flavors.


Grilled Portabello Mushroom Cheese Sandwich Recipe

Saturday, August 4, 2012
I can't brag enough about the taste and flavors that go into this sandwich. The marinade is a must. The end results are as good as this looks.  If you have never tried a portobello mushroom on the grill, your missing out..... honestly, calling all mushroom lovers,  go out and get some today!
You will be shocked on the steak flavored texture and taste of how delicious these are!

4 tablespoon balsamic vinegar
2 cloves minced garlic
3 tablespoon olive oil
Optional: 3 or 4 sliced rings of bell peppers
3 or 4 whole large portobello mushrooms cleaned
Provolone Cheese
French Rolls
Romaine Lettuce

Carefully scrape the insides of the mushroom gills out clean with the back of a spoon. Washing under warm water. In a bowl to fit the marinade and mushrooms, add all ingredients with the addition of sea salt and freshly ground black pepper to taste ( I add a pinch of cayenne too). MARINATE FOR at least 1 HOUR or overnight : DO NOT SKIP THIS STEP.

Heat grill on high heat FOR 10 MINUTES.
Grill mushrooms on both sides for around 5 minutes on each side along with the pepper rings (you can marinate these if you prefer).

Serve in a hamburger bun with provolone cheese, lettuce, tomato, peppers (if using) add some Italian dressing on top.

Italian Zucchini Crustless Baked Omelet Recipe

Wednesday, August 1, 2012
A light low calorie crustless baked omelet that tastes great in a wrap, on Italian bread,
or just by itself,  either way  it bursts with great fresh flavors!

1  cup grape tomatoes cut in halves
1 cup mushroom slices
1 medium size zucchini cleaned and chopped fine
1 large red pepper minced fine
2 cloves minced fresh garlic
salt, pepper to taste
1/4 teaspoon cayenne pepper
4 eggs beaten
cooking oil spray
1 pie plate
1 cup mozzarella cheese
1/3 cup grating cheese

Optional for meat lovers and none dieters: Add 1 cup of sliced cooked Italian Sausage drained or uncooked pepperoni slices

Beat the eggs and set aside.
In a small fry pan saute the peppers, mushrooms and zucchini with the garlic to remove some of the water it will give off. Saute for around 7 minutes. Drain any water it makes.
Spray the pie plate with cooking spray. Place the vegetable mixture in the pie plate. Pour eggs over the top.

Sprinkle with grating cheese and mozzarella. Bake at 400 degrees until the top is slightly browned.
You can eat this like it is or make a sandwich in Italian bread.