One of the things I used to love eatting all the time was Chicken Cordon Bleu. I love this dish although I always cheated and bought it premade. But now that is not an option. So with the “you can do it” encouragement from my dear from Jessi over at Ramblings of a Caffeinated Army Wife I thought what the heck. Just knowing the basic of what was in it was all I needed so I didn’t really bother googling it for anything other then cook times. So I found a happy medium for what I did. This could also be made with a regular flour Here is how I made these:
I received this recipe in the Roberts Dairy newsletter. I changed up a few things because well- the amount of meat just did not seem like enough and the kids and I don’t do green chiles. You can find the original recipe here. Below is how I made it
What you need:
- 3-4 chicken breasts, cooked and shredded
- 1 packet of taco seasoning
- 8 oz sour cream
- 8 oz plain yogurt
- 1 batch of my condensed cream of chicken soup (equals 1 can – 10.75oz)
- 5 tortilla shells (I used LaTortilla Factory Smart & Delicious Wraps)
- Shredded cheese (i used colby jack- a taco cheese may be better)
Preheat oven at 350 and grease a 9X13 baking dish
Cook and shred the chicken breast and then mix in one packet of taco seasoning (i used 1/2 cup of water to help mix it with the chicken).
In a bowl mix condensed cream of chicken soup with yogurt and sour cream.
Spoon 3 tbsp of the cream mixture down the center of each tortilla, top with chicken and then with some shredded cheese (I estimate on how much cheese I used).
Roll up and place in baking dish seam side down. Spoon remaining cream mixture on top of the tortillas. Cover with foil and bake for 25-30 minutes. Sprinkle the top of the enchiladas with cheese and bake uncovered for about 5 more minutes (until cheese is melted).
Top with lettuce, diced tomatoes or salsa
This was one of our favorite recipes from kraftfoods.com.. However- it required the use of shake & bake. That obviously is no longer an option for us, so I set out tonight to come up with my own breading mixture It was wonderful!
Here is what you will need:
- 1 cup of flour
- 1 tsp paprika
- 1 tsp garlic salt
- pepper to taste
- 2 tbsp chili powder
- 4 boneless skinless chicken breasts
- 2 eggs
- 3 tbsp melted butter (optional)
- Shredded Mexican Style Cheese (I didn’t have any on hand so I used Colby Jack)
- Salsa or chopped tomatoes (optional)
Preheat oven to 400 and grease a baking dish.
Mix together flour, paprika, garlic salt, pepper and chili powder in a lg bowl and beat 2 eggs in a separate bowl.
Dip chicken in the egg (making sure any excess egg drips off) and then coat in the flour mixture, place in the grease baking dish. Pour melted butter over the chicken (this will give it the crisp brown coloring)
Bake in the oven for 25 minutes.
Top with Cheese and if you want you can pour the salsa or tomatoes over the cheese. Bake for 5-10 minutes until cheese is melted.
I did two with Salsa (one with Pace for my hubby and one using the Aunt Nee’s Salsa for me) and two with just cheese for the kids so have fun with this when it comes to the toppings!
|Salmon w/ Orange glaze, Quinoa, garden salad with Strawberry Vinaigrette|
Tonight I tried a recipe that was printed in one of our local grocery store ads. I changed it up just a bit so I will post it is as with marking what I changed.
I was going to a tomato basil chicken posted by Be Free for Me, but then I thought I would try to be creative and just kind of wing it. I am glad I did!
One of my husband’s favorite meal that has become one of mine is Pierogies (or as his family calls them Cadoval Vareniki). My mother in law grew up learning how to make these and taught me just before I found out I was gluten intolerant. I was able to make them using a GF all purpose flour mix (Gluten Free Pantry brand). The amts I will post made about 20 or so Pierogies.
What you need:
- 5 eggs
- 5 tbsp water
- 2 sticks of butter
- 1/2 an onion
- 5 sm-med potatoes
- flour (sorry I do not measure it out)
- salt and pepper
First start the potatoes by peeling them and boiling them so they can be mashed up. In a pan cut up onions and saute them with the 2 sticks of butter (you will need the butter to pour over the finished Pierogi’s).
Once the potatoes are done mash them and mix some of the sauteed onions in them, along with Salt and Pepper to taste. Add about 3 tbsp of butter to get them to stick together. Set aside to cool.
While the potatoes cool. Mix together 5 eggs and 5 tbsp of water- using a hook on the mixer slowly add in flour until the dough stands on it’s own and is slightly sticky. On a floured surface take the dough and make approx 2 inch balls (walnut size maybe a little larger). Roll each ball out flat. place some potato mixture onto each one and fold over. It works best to do one at a time and work quickly because the dough will dry out quickly (you may need to get a spritzer to keep moist).
Once those are made boil in water for approx 10 minutes. Serve with the butter/onion sauce and some sour cream and enjoy!
I will post step by step pictures next time I make them. Please feel free to message me if you have any questions. This works with regular flour as well- if you do not use a gluten free flour there is a extra step: once you have the dough in balls, press flat a little bit and let sit covered for about an hour, flip over and let sit for another hour, press down or (roll out into the disks) and let sit for 30 more minutes. I would make the dough before the potatoes. That way while they are sitting for a few hours you can do the potatoes and butter/onion mixture.
I love a good Poppy Seed bread. This is another recipe of my Grandmother’s that works well with Gluten Free Flours. I use the Gluten Free Pantry All Purpose Flour Mix on this recipe. It did not change the taste or the texture of the bread.
Here is what you need:
- 3 Cups flour
- 2 1/4 cup sugar
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 3 eggs beaten
- 1/8 cup cooking oil
- 1 1/2 cup milk
- 1 1/2 tsp poppy seeds
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp butter flavor
- 1 1/2 tsp almond flavor
In large bowl combine dry ingredients. Stir in eggs, oil, milk, poppy seeds and the flavorings. Combine well with electric mixer. Place in 2 greased 8 X4 loaf pans and back @ 350 for 1 hour.
While cooking mix together glaze: 1/4 cup orange juice, 3/4 cup sugar, 1/2 tsp butter flavor, 1/2 tsp almond flavor, 1/2 tsp vanilla.
When bread is done and still warm poke holes in the top and pour glaze mixture over it.