Sunday, October 31, 2010

Crouton Chicken with Orange BBQ Dipping Sauce

Happy Halloween! We didn't do any celebrating this year. I worked on a photo shoot all day doing makeup and hair for a beautiful young actress/dancer. Because we changed her look about seven times, it felt like Halloween. I had so much fun!

I am always looking for new ways to cook chicken. This was on Sandra Lee's Semi-Homemade cooking show. Jeffrey loves to dip his food in sauce. It is funny because his cousin Tim also loves sauce. I had never paid attention to how much Jeffrey liked sauce until Tim's wife, Melissa, was telling me that she always has to have a sauce for Tim to dip his food in. 

Crouton Chicken
1 bag cheese and garlic croutons (or whatever flavor you like)
1/2 cup flour
1 teaspoon poultrry seasoning
salt and pepper
1 egg
1/2 cup buttermilk
1/3 cup plain bread crumbs (I only had Italian, so I used it)
8 chicken tenders
·  

Put croutons in a gallon bag and use a rolling pin to crush croutons into bread crumb consistency.
Set up three bowls. Flour, poultry seasoning, salt and pepper in the first bowl, egg and buttermilk in second bowl and croutons and bread crumbs in the third bowl.
Dip each tender in flour first, then egg mix, then crumb mix and set into a baking dish.
Bake on 375 for 20 mins or until done.
While chicken is baking, make dipping sauce.

Orange BBQ Dipping Sauce
1/3 cup BBQ sauce
2 Tb orange marmalade
1 1/2 Tb Apple Cider Vinegar
1 1/2 tsp Franks Red Hot
dash salt and pepper
Put orange marmalade into a bowl and microwave for 15 seconds so that it will stir into the other ingredients better. Stir in all the other ingredients into marmalade.

Serve chicken with dipping sauce. Protein boy loves sauce of any kind!

Thursday, October 28, 2010

Chili Corn Chowder

Yea for girl's nights! It has been a while since Meg and I had a fun girl's night and tonight we are inviting a new girlie into our duo, our BSF leader this year, Emily! So excited! We are making cheese and chocolate fondues and watching Troop Beverly Hills. I am so blessed to have made such good friends here. It is always so neat to see how the Lord works things out in your life. He knows how important friends are in a girls life!!

I loved this corn chowder! It is from the Pioneer Woman. Just a warning, it is very spicy!!

Chili Corn Chowder
2 Slices Bacon
1 Tb butter
1/2 onion diced
2 Cups frozen corn
1 whole Chipotle Pepper in Adobo Sauce, diced
2 Tb diced green chilis
16 oz Chicken Broth
3/4 cup Heavy Cream
1/4 tsp Salt
1 1/2 Tb corn meal
2 Tb water
Diced bacon and cook in stock pot.
Add onions and cook until tender
Add butter and melt.
Add Corn and Stir.
Dice chilis
Add to corn and stir.
Add chicken broth
Stir in cream.
Stir water and corn meal in a bowl. 
Pour into soup. Season with salt and pepper.
Cover with a lid and cook for 15 mins over low heat.

Serve with cheese and a sprinkle of chili powder.

Sunday, October 24, 2010

Chicken Cordon Bleu

I went to the most amazing baby shower today for my friend Megan. Her mom, Nancy, hosted it at her house and it was spectacular! I can't even begin to explain all the details. I told Meg to send me pictures so that I can share them on the blog! I was so happy to have been able to be there for this joyous day. Now we are awaiting the arrival of sweet baby Sarah! (Click here to see Megan's blog with pictures from the shower. She also posted the beautiful poem she recited to her mom during the shower.)

This recipe came from Gina's Weight Watcher blog. She went the extra mile and used low fat swiss and ham. Also by making her own bread crumbs with a special cereal (I can't remember which one...) Therefore mine isn't quite weight watchers, but it is lower in fat than regular Cordon Bleu. 

Chicken Cordon Bleu
6 Chicken Tenders
3 Tb Honey Mustard (I mixed equal parts of mustard and honey together)
2 Tb white wine
3 individual portions of Laughing Cow Blue Cheese
3 slices black forest ham
3 slices swiss cheese
1 cup panko bread crumbs
2 Tb regular fine bread crumbs
1/4 tsp granulated garlic
1/4 tsp powdered onion
1/8 tsp paprika
1 tsp parsley flakes

Stir together honey, mustard and wine. Set aside. Mix together bread crumbs, garlic, onion, parsley and paprika.
Use your meat hammer and pound the chicken to about 1/2 inch thick.
Cut the cheese and ham in half.
Spread half of blue cheese portion on each chicken tender. Layer with ham and swiss, then roll up.
Dip in honey mustard mix then roll in bread crumb mix.
Bake on 375 for 25 mins.


It looks pretty!

Thursday, October 21, 2010

Creamed Spinach Royale

I love each month when my Food Network magazine comes in! It came today and has many holiday recipes that I am dying to try. I am sooo ready for Christmas, I can't stand it. I have already bought about 60% of my gifts and have a list of what I am getting everyone else. Also, I'm ready to get back to Texas and take a break from Cali for a little bit. Although I have fallen in love with this city, everyone needs a break from here every once in a while. 
Here is a picture of "the kids" from Christmas last year!

One day it came up in a conversation that Jeffrey likes creamed spinach. I found this recipe in one of my cookbooks. It was soooo rich, but sooo good!

Creamed Spinach Royale
1 package of frozen spinach thawed and drained
1/2 diced onion
3 Tb butter
2 Tb of flour
1/4 tsp nutmeg
1/2 cup heavy cream
1/3 cup shaved parmesan cheese
Salt and Pepper

Cook onion in butter until soft.

Stir flour and nutmeg into onion mix until smooth.

Stir while cooking for 2-3 mins.
Mix together cream and parmesan and stir until smooth. I think I added too much cheese....

Add spinach and stir until combined.
I added a few red pepper flakes, it was yummy!
I will be making this again very soon!

Tuesday, October 19, 2010

Pumpkin Chocolate Chip Cookies

Some things get better with age! I made these cookies the other day and after I ate one I thought, "Oh no, another baking disaster...". They were spongy dry and more like a muffin than a cookie. I decided to put them in a ziploc and take them to work the next day (I didn't want them to go to waste!) Then I ate one while I was a work and they were really good! I guess being in the bag helped them regain moisture and the flavors had time to "marry." I have been warming up these cookies and eating them for breakfast the past few mornings... (they are now more like a scone than a cookie, oh well at least the taste good!)

Pumpkin Chocolate Chip Cookies
1 stick butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup pumpkin
1 egg
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp vanilla
1 1/2 cups flour
1/2 cup quick oats
1/2 cup chocolate chips  
Mix together softened butter with white and brown sugar.
Stir in pumpkin, egg, vanilla and cinnamon.
Slowly mix in flour and baking soda.

Stir oats and chocolate chips into batter.

Drop 1 Tb of batter onto greased cookie sheets.
Bake on 325 for 12 mins.
Cool on cookie sheets.
You can try one now if you would like, but don't be disappointed if they don't taste wonderful. Put them in a ziploc bag and let them sit over night, trust me!