Tuesday, August 5, 2014

Grilled Chicken Cordon Bleu Sandwich

Summer is the season for grilling. This sammy is delicious, easy, and can be made without turning your oven on! I love pretty much everything made on a  grill and I especially love chicken cordon bleu. This is a match made in heaven.

  • Bread
  • Deli sliced ham
  • Swiss cheese
  • Grilled Chicken breast, sliced
  • Mustard sauce
Mustard Sauce:
  • 1 T. Yellow Mustard
  • 1 T. Hot Dijon Mustard
  • 1/4 c. Honey
  • 1/2 T. Lemon Juice
  • 1/8 t. Onion Powder
  • 1/3 Mayonnaise
Start by grilling chicken breasts.  While chicken is grilling mix sauce ingredients together until smooth. Then build sandwich: spread mustard sauce on bread, then place deli ham, sliced chicken breast, swiss cheese.   Butter outer sides of sandwich and place on grill. Grill on each side for a few minutes until cheese is melted and bread is golden brown.

Tuesday, June 3, 2014

Billy Goat Grilled Cheese

This little sammy was created by my husband. I'm a huge fan of grilled cheese but he was getting tired of plain boring grilled cheese sandwiches so he jazzed it up a little.
  • Bread
  • Sliced Colby Jack cheese
  • Sliced Pepper Jack Cheese
  • Polish dog or Cheddar Brat, sliced
Start by warming polish dog slices in a pan until lightly browned. Transfer to plate. Build sandwich as so: on bottom piece of bread layer colby jack cheese, then warmed polish dog, pepper jack cheese, top with bread.  Lightly butter bread and grill until golden brown and until cheese is melted. 

Monday, April 28, 2014

Chicken Avocado Burritos

Fast, easy, AND healthy burritos! A new family favorite!


  • 2 c. Shredded Cooked Chicken
  • 1 c. Shredded Mexican Blend Cheese
  • 1 Avocado, diced
  • 2 T. Chopped Fresh Cilantro
  • 4 Large Tortillas
Mix chicken, cheese, avocado, and cilantro in a medium sized bowl. 
Add 1/4 c. mix to center of tortilla and form into a roll. Place on an oiled pan or griddle and let cook 2 minutes on each side,or until golden brown. 
Serve with sour cream or plain greek yogurt and some yummy pico!

Thursday, April 24, 2014

Pumpkin Pie French Toast

I'm aware its the wrong season for pumpkin pie but this recipe was a forgotten gem that can't wait until fall to be posted! 

  • 2 Eggs
  • 1/4 c. Milk
  • 1/4 c. Pumpkin puree
  • 1/4 t. Vanilla
  • 1/2 . Cinnamon
  • 1/4 t. Ginger
  • 1/8 t. Cloves
  • 1/8 t. Nutmeg
  • 2 T. Brown Sugar
  • Bread
    Mix the ingredients in a flat bowl for easy dipping. Heat pan over medium heat. Dip the bread into the mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minutes per side.

Thursday, April 3, 2014

Orange Pork Chops and Rice

  • 4 T. Butter
  •  6 Pork Chops, with or without bone
  • 1 c. uncooked Instant Rice
  • 2 c. Orange Juice
  • 2 cans Cream of Chicken Soup
  • 1 t. Salt
  • 1/4 t. Pepper
In a large skillet, melt butter and brown pork chops on both sides, about 5 minutes.  Remove meat and add uncooked rice to skillet. Stir to coat rice well, then remove from heat.  Combine all ingredients in a crock pot and lay browned pork chops on top. Cover with lid and cook on high for 3-4 hours.  

Wednesday, March 26, 2014

Mexican Haystacks

This was a fun, quick and simple spin off of Hawaiian Haystacks which are a favorite in this house. While it was tasty, there are a few things I will do differently next time. Read on to find what that is...
  • 1/2 Onion, diced
  • 1 T Butter
  • 1(29 oz) can Refried Beans
  • 1/2 c. Water
  • 2 T Taco Seasoning
  • 1 (6 oz) can Tomato Sauce
  • 6 c. Cooked Rice, any kind
  • Shredded cheese (I had shredded Mozzarella on hand and took the easy way out)
  • Sour Cream (we use plain greek yogurt instead)
Saute onion in butter in a skillet over medium heat until translucent.
In a saucepan, warm the refried beans over medium heat for 8-10 minutes.  Add water and taco seasoning.  Add tomato sauce and stir until mixed until thoroughly
To serve, place 1 cup rice in center of plate.  Layer 1/2 cup bean mixture and layer onions on top. Top with shredded cheese and sour cream. 
Here's where I think needs changed. The bean mixture is delicious but I felt like this needed more toppings. I think next time we will do slices olives, shredded lettuce, tomatoes, and Fritos. These leave lots of room for creativity!

Tuesday, March 25, 2014


To start, lets all learn how to properly say the word in the above title. It is commonly pronounced  as cr-ay-p. The french will laugh. The more correct way of saying it (its still Americanized) is cr-eh-p. My dad lived in France for 2 years so I grew up calling saying cr-eh-p so when I heard it pronounced cr-ay-p for the first time I honestly didn't know what they were talking about. With that, here is the recipe!

  • 1 c. Flour
  • 1 T. Sugar
  • 1/4 t. Salt
  • 1 1/3 c. Milk
  • 1T. Vanilla
  • 3 Eggs
  • 3 T. Melted Butter
Combine flour, sugar, and salt in a large bowl.  In a large measuring cup, combine the milk, vanilla, eggs and melted butter. Break up the eggs with a fork.
Slowly pour the milk and egg mixture into the dry ingredients, whisking rapidly.  Whisk until very well blended.
Heat a 8"inch non stick skillet or crepe pan to medium heat.  Coat skillet lightly with butter using a paper towel. Using a 1/4 cup measuring cup, scoop batter not filling to the top of measuring cup.  Pour batter into center of pan tilting the pan in a circular motion covering pan in a very thin layer.  Cook until the edges start to lightly brown and the crepe starts to sweat (30 seconds-1 minute).  Flip over and cook for a few more seconds until done.
I love that crepes are so versitile and options are endless. These can be for breakfast, lunch, dinner or dessert. This particular batch of crepes were dessert filled with fresh strawberries and whipped cream topped with more whipped cream and a drizzle of chocolate.