Wednesday, December 15, 2010

Chicken Cordon Bleu rollups

I have new recipes to update on! I will be adding them gradually over the next few days so stay tuned. The first one is from just last night and it is one of B's new favorites. I saw a similar recipe on TLC's Home Made Simple recently but with spinach and feta cheese. Unfortunately B is not a fan of spinach OR feta cheese (I know, crazy) but he does like chicken cordon bleu so I adapted it into that. It turned out delicious and moist and went great with the smashed potatoes. The honey mustard adds great flavor as well so that you don't even need a sauce.


chicken cutlets

sliced deli ham

sliced swiss

honey mustard

black pepper

Heat oven to 350 degrees. Pound chicken cutlets thin, then top with one slice of ham and one slice of cheese. Roll chicken and place on greased baking sheet with seam side down. Baste with honey mustard and top with pepper. Bake for appx 30 minutes or until chicken is cooked through.

Saturday, July 3, 2010

Summer Treat - Sorbet Pie

Someone at work recently made this delicious sorbet pie. They found the recipe in a Cooking Light magazine but when I searched online, I couldn't find it on their website.
Here are some reasons I love this treat -
It's only 3 ingredients
You can make it ahead of time and freeze it
It's easy
It's relatively healthy

This dessert is great for summer because it's so refreshing and fruity. You can also vary it with different flavors of sorbet or even add fresh fruit to the top. I could not even get a picture of this full made because it was half gone immediately when I put it out at a recent get together!

Sorbet Pie
from Cooking Light Magazine

Oreo pre-made pie crust (you can make your own but if you are short on time like me, the pre-made crust is the way to go!)
Your choice of sorbet (I used strawberry for one layer and mango for another)
Cool whip

Let sorbet sit out on the counter for about 10-20 minutes or until it's softened
Spread sorbet into pie crust - you can do one flavor or layers of different flavors
Cover with tin foil and freeze until ready to serve
Just before serving, add top layer of cool whip - or if some people don't like cool whip, allow the ones who do to add it to their own slice

Smashed Potatoes.. easiest side dish ever!

My favorite vegetable is potatoes. I love any and all types. I know there are healthier veggies out there but I don't care, I love me some potatoes.
For my dinner party I needed something kind of easy that I could make at the same time as the marbella chicken. I chose smashed potatoes. I basically just googled this name and found a variety of websites giving directions for making these, and I adapted it into my own.

Smashed Potatoes


1 bag of red potatoes
1/4 cup milk
A few slices of butter
salt and pepper

Wash potatoes and put in pot filled with water
Boil potatoes on a low boil for about 30 minutes or until potatoes are soft when poked with fork
Drain potatoes from bowl and put into a large bowl
Add 1/4 cup of milk and a few spoonfulls or slices of butter
Using a potato masher (I didn't have one so I used an egg beater... no joke), smush potatoes in bowl, making sure to leave some small lumps.
Add salt and pepper and serve.

Chicken Marbella

We got a new dining set recently from Rooms to Go, and I absolutely love it. It seats 6 and it's very modern and contemporary. I was very excited to host a dinner party with my new table, so we invited a few friends over and I decided to cook a dinner from my friend Lani's blog because she is an amazing cook and I had this meal at her house recently and loved it.

It was easy to make and everyone liked it. I used chicken quarters but you can basically use any type of bone-in chicken I think. The dried fruit gives the chicken a sweetness in every bite. I served this with smashed potatoes (see my next post).

Chicken Marbella

from Lani's blog

Several pieces of chicken, I used 1/4 chickens (this dish really needs skin-on chicken to keep the meat moist)
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup Italian seasoning
6 cloves garlic, minced
1 cup dried apricots
1 cup dried apples
1/2 cup craisins
1 cup brown sugar
1 cup white wine
1 bag carrots, peeled and julienned (I used pre-cut carrots)

Combine the olive oil, red wine vinegar, Italian seasoning, garlic and dried fruit in a bowl. Place the chicken in a large bowl with lid. Pour olive oil mixture on top of the chicken, and let marinate in fridge overnight.

When ready to cook, preheat oven to 375. Arrange carrots on the bottom of a large roasting pan. Place chicken and marinade with fruit on top. Sprinkle with brown sugar, and pour wine around chicken. Cover with foil. Bake for 50 minutes, occasionally basting with juices. Remove foil and cook for 10 more minutes, or until chicken is cooked through.

Cheesecake Stuffed Strawberries

It has been SO long since I've posted a new recipe. I've made quite a few new things lately so I'm going to do a few posts in a row.
First up, cheesecake stuffed strawberries!

I first saw these on the Novice Chef's blog and new that I had to make them someday. I love cheesecake, I love strawberries, I love chocolate. I knew it was the recipe for me. So I made this recipe when I was headed to a get together at a friend's home. They went over SO well, everyone raved about this treat. I felt a little guilty taking so much credit for them because it seriously is one of the easiest recipes ever.
One tip, I suggest making them a few hours before you serve them and refridgerating them. After you first assemble them, the cheesecake filling is a little soft and tends to ooze out, so it's best to cool them in the fridge and let it harden a bit.

Cheesecake Stuffed Strawberries


2 large crates of fresh strawberries
1 box of Jello no-bake cheesecake
1 potato peeler

Wash strawberries and cut tops off. Using potato peeler (this was Novice Chef's recommendation and it worked so well!) carve out inside of strawberry from top.
Mix Jello no bake ingredients according to package instructions. This usually is just the powder and milk.
Put cheesecake mixture into a plastic ziploc bag and cut corner to create a squirter. Squirt cheesecake into hollow strawberries, overfilling strawberry slightly.
Dip tops of strawberries with overflowing cheesecake mixture into graham cracker crumbs.
Refridgerate for appx. one hour so cheesecake slightly harden.
*optional* Melt chocolate chips and drizzle over tops of strawberries

Tuesday, March 2, 2010

Oreo Cheesecake Bars

I'm very behind on blogging but I've been so busy lately. I was also sick for about 3 weeks so no cooking or baking for me! But right before I was laid up, I had a little ladies night at my home for some of my coworkers and friends to come eat, drink, and hang out. We had such a nice time and everyone brought delicious treats or wine. I made my pulled bbq chicken sliders and for the first time, I made oreo cheesecake bars. I am obsessed with cheesecake but I've only tried making it a few times and each of those times it just came out "ok". This time, I wanted to do something different. I found the recipe by just googling cheesecake bars, and I came across this one from Not only was it delicious, but it was also very easy to make. And I was really excited because I got to use my magicbullet food processor to grind up the oreos for the crust. I will definitely make this again for any future get togethers. I hope you enjoy it, too!

Oreo Cheesecake Bars .. from

What You Need!

1 pkg. (1 lb. 2 oz.) OREO Cookies, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs

Make It!

HEAT oven to 325ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of pan.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Tuesday, January 5, 2010

Mexican Chicken

This meal came together completely on a whim, and it rocked! I saw some yummy looking avocados at the grocery store so I thought I would make a salad or something with them. Brett had wanted to grill up some chicken so he spiced it up with his favorite chicken rubs -- Emmeril's Chicken Rub and Everglades Seasoning.
I decided to use the avocado to make something Mexican-inspired, because Mexican food is definitely my favorite ethnic food. My mom says I love it because when I was a little baby in her belly, she used to eat nachos at T.G.I.Friday's literally every day because she worked there. And this dish kind of ended up being like Friday's chicken nachos, without the chips! :)

Mexican Chicken

Boneless Chicken Breasts
Your favorite seasonings
1 avocado
Cherry tomatoes
Chopped fresh cilantro (I only use 2 leaves because it is a strong herb)
Mexican shredded cheese
Reduced Fat Sour Cream

Chop up avocado and tomatoes into small pieces. Chop up cilantro and add to mixture. Toss mixture in bowl so they slightly combine.
Grill chicken (or bake) with your favorite spices. While chicken is still hot, immediately sprinkle Mexican cheese on top, then add salsa mixture. Top with 1 dollop of sour cream.