Air Fryer Chicken Cordon Bleu

This ingredient list may look long, but this really is a simple recipe to make.  I found another chicken cordon blue recipe that topped the chicken with a Swiss cheese sauce.  I thought that sounded delicious.  However, if you are running short on time, the chicken would be delicious without the sauce.  Cooking the chicken in the air fryer ensures a crispy coating.

2 boneless skinless chicken breasts

salt and pepper

1 TBS Dijon mustard

4 slices deli Swiss cheese

4 slices deli ham

1/4 cup flour

1 egg, beaten

1 cup panko breadcrumbs

1/3 cup grated Parmesan cheese

1 tsp dried basil (my addition)

1/2 tsp garlic powder (my addition)

cooking oil spray (I used avocado oil spray)

Cheese Sauce:

2 TBS butter

2 TBS flour

1 cup milk

1/4 tsp salt

1/2 cup shredded Swiss cheese

2 TBS white wine or chicken broth

Place chicken breast on a cutting board.  Butterfly each chicken breast by slicing horizontally through the middle, being careful not to cut all the way through to the other side.  Open the two sides and spread them out like an open book.  Place a piece of Saran (plastic) wrap over the top of the chicken breast on the cutting board and lightly pound the chicken to 1/4-inch thickness using a rolling pin or the smooth side of a meat mallet. Repeat with remaining chicken breast.

Season each chicken breast with salt and pepper.  Spread Dijon mustard on the top of each chicken breast.  Place one slice of cheese on each breast.  Top the cheese with two slices of ham and another piece of cheese.  Roll each breast up and secure with a several toothpicks. (I found it easier to use wooden skewers that were about 4 inches long.) 

Place flour in a shallow bowl.  Place beaten egg in a second bowl.  Mix panko breadcrumbs, grated Parmesan cheese, dried basil and garlic powder in a third bowl.  Preheat air fryer to 350 F.

Dredge chicken breasts in flour; shake of excess.  Dip into beaten egg, allowing excess egg to drip back into the bowl.  Press chicken breasts into bread crumb mixture to coat both sides; place breaded chicken breasts onto a plate and spray with cooking oil spray.  Let sit for 5 minutes while the air fryer preheats, then arrange breaded chicken in a single layer in the air fryer basket.  

Cook in the preheated air fryer for 10 minutes; flip the chicken breasts and spray any dry spots with cooking oil spray.  Cook until the chicken is no longer pink in the center, about 8-10 additional minutes.  An instant-read thermometer inserted into the center should read at least 165 F.

Sauce Instructions:  While the chicken is cooking, melt the butter over medium-low heat; stir in flour and cook for about 3-4 minutes. Add milk and salt, stir and cook about 3-4 minutes or until the sauce has thickened.  Stir in cheese until smooth.  Stir in wine or broth.  Serve over chicken.

Serves:  2-4 (depending on the size of the chicken breasts)

Source:  Chicken: allrecipes.com / Sauce: Quick Cooking - Taste of Home

Kimberly

Lemon Dream Salad

Is it a salad or a dessert? I have been making this recipe for many years.  It is great for Easter, a spring dinner or a summer picnic. This salad is pretty served in a clear glass bowl.  As a dessert, you can serve it in individual glass dishes topped with a few raspberries, strawberries, blueberries or a twist of lemon. This is a family favorite!

1 pint (2 cups) Heavy Whipping Cream, whipped to stiff peaks. (see Note below)

2 TBS powdered sugar (only if you are using the Heavy Whipping Cream)

1 can (22 oz) Lemon Pie Filling

2 cups miniature marshmallows

1 can (15 oz) Mandarin Oranges, well drained

Place the Heavy Whipping Cream with the powdered sugar in a mixing bowl.  Whip until you reach stiff peaks.  Set aside.

In your serving bowl, combine the pie filling and marshmallows. Gently stir in the oranges making sure you don't break them up too much. 

Gently fold in the Whipped Cream.  Continue to fold the ingredients until you no longer see streaks of pie filling and cream.  Again, make sure you don't break up the oranges too much.

Refrigerate 1-2 hours before serving.  

 

Note:

You may add 2 TBS of powdered sugar to stabilize and sweeten the whipped cream, if you wish. Or you can use an 8 oz tub of Cool Whip instead of the heavy whipping cream. No need to use the powdered sugar if you are using the Cool Whip.

You may refrigerate the salad overnight; however, the marshmallows will absorb the moisture from the salad and they will become soft and fluffy. Refrigerate to your preference.

Optional Ingredients:

You may also add a 20 oz can of crushed pineapple (very well-drained) and/or a 1/2 cup of flaked coconut.

Serves: 6 - 8

Eileen

Pimento Cheese

Pimento Cheese has always been a favorite of mine, especially since I’ve never met a cheese I didn’t love. I like to mix up a batch of this for the holidays, but honestly, it’s just as perfect on an ordinary afternoon when I want a little treat. It’s simple, satisfying, and always hits the spot.

One 3-ounce package cream cheese, softened

1 cup grated sharp Cheddar cheese

1 cup grated Monterey Jack cheese

1/2 cup mayonnaise

1/4 tsp salt

1/4 tsp black pepper 

1/4 tsp garlic powder 

1/4 to 1/2 tsp chili powder (optional, this is my addition)

1 tsp grated onion (optional)

2 to 3 TBS mashed pimentos

With an electric mixer, beat cream cheese until fluffy.  

Add remaining ingredients and beat until well blended.

Taste and add more black pepper or garlic powder if you wish.

Note:  Cheese is always best if you grate it yourself from a block instead of using pre-shredded cheese from a bag. The pre-shredded cheese has anti-caking powder added to it.

Makes approximately 2 1/2 to 3 cups

Source:  The Lady & Sons Savannah Country Cookbook, Paula H. Dean

Kimberly

Blueberry Sour Cream Coffee Cake

This easy Blueberry Sour Cream Coffee is perfect for breakfast, an afternoon snack or a dessert after dinner.  The sour cream keeps the cake moist and the blueberries add a delicious burst of sweetness.  A sweet frosting piped or drizzled over the top adds another layer of deliciousness. 

1/2 cup butter

3/4 cup granulated sugar

1/4 cup light brown sugar

1 tsp vanilla

2 eggs

1 cup sour cream

3 cups flour

1 tsp baking soda

1 tsp baking powder

1 1/2 cups fresh blueberries, divided

Read directions below very carefully before adding the blueberries as they do not get mixed into the batter. Also, if you are using frozen blueberries, do not thaw them to avoid turning your cake batter blue.

Streusel filling:

5 TBS salted butter, melted

3/4 cup brown sugar

1 1/2 tsp cinnamon

Preheat oven to 350F degrees.

Cream butter and sugars.  Add in vanilla, eggs and sour cream and mix well until completely smooth. Mix in flour, baking soda and baking powder.  Set aside.

In another small bowl, combine the streusel filling and set aside.

Prepare bundt pan by spraying with non-stick cooking spray.  Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.

Spread the streusel filling out into the indented batter.  Top with half of the blueberries (3/4 cup).

Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter.  Top with the last remaining 3/4 cup of the blueberries.

Bake in a 350F degree oven for 45-55 minutes.  Let the cake cool in the pan for about 10-15 minutes (not any longer than that).  Remove cake to a wire rack so it can cool completely before adding any topping.  

Top with a vanilla or cream cheese frosting or glaze or you can sift powdered sugar over the cake, whichever you prefer.

Serves 10

Source: 3boysandadog.com

Janice

Creamy Salmon Piccata

This Creamy Salmon Piccata is a quick and easy dish to make for a busy weeknight dinner and yet impressive enough for weekend dinner guests. The sauce is rich, smooth, and with capers and dill, it pairs perfectly with something simple like angel hair or orzo — just spoon a little extra sauce over the pasta to bring it all together. It’s easy to round out the meal with a side salad or roasted or steamed vegetables such as asparagus, broccoli, or green beans. And if capers or dill aren’t your thing, this recipe is flexible enough to adjust to your taste. I did not have capers on hand so I left those out this time. You can even make this sauce and serve over the top of a chicken breast.

4 (6 oz) skinless salmon fillets

1 TBS olive oil

salt and freshly ground pepper

Sauce:

1 TBS minced garlic (3 cloves) 

1 1/4 cups low-sodium chicken broth

2 tsp cornstarch

1 TBS low-sodium chicken broth 

1/3 cup heavy cream

1 TBS butter

2 TBS fresh lemon juice

1 TBS minced fresh dill

Garnish:

2 TBS capers, rinsed

1 TBS minced fresh parsley

Let the salmon rest at room temperature for 10 minutes.

Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat.  Add olive oil.

Pat salmon dry with paper towels.  Season both sides lightly with salt and pepper.

Place in skillet and sear until bottom is golden brown, about 4 minutes.  Carefully flip then continue to cook until salmon is cooked through, about 2 to 3 minutes longer.

Transfer salmon to a plate and cover with foil to keep warm, leave about 1 tsp oil in skillet.  Add garlic and sauté just until golden brown, about 20 seconds.

Pour in 1 1/4 cup chicken broth and let simmer until broth is reduced by half about 4 minutes.  Meanwhile, in a small bowl whisk together 1 TBS chicken broth with cornstarch.

While whisking, pour cornstarch mixture into reduced broth mixture.  Cook and stir until thickened, about 1 minute.

Stir in cream, butter, lemon and dill.  

Remove from heat, return salmon to skillet. Spoon sauce over salmon.  Sprinkle with capers and parsley.  Serve immediately.  

(Instead of returning the salmon to the skillet, you may also plate the salmon on individual plates and spoon the sauce and garnish each individually)

Serves 4

Source:  cookingclassy.com

Susan

Barbecued Ribs (Slow Cooker)

I have been making this recipe for many years. When I asked my kids what they would like for dinner, my daughter would request this recipe.  I was happy to make it since it was so easy.  Perfect for a weeknight dinner. This is still one of her favorite meals.

5 lbs boneless beef short ribs or pork spareribs (If using bone-in ribs, you may want to use 6-7 lbs)

1/2 cup ketchup

2 TBS brown sugar

1 TBS Worcestershire sauce

1 tsp hot sauce

2 TBS vinegar 

1/4 tsp salt

1 tsp dried minced onion

Place ribs on a rack in a baking pan.  Brown at 400 degrees F for 15 minutes; turn and brown on the other side for 10-15 minutes.  Drain fat and place ribs in a slow cooker.  Combine remaining ingredients; pour over ribs.  Cover and cook on low for 5-6 hours or until tender.

You can brown the meat and pour the sauce over the ribs and refrigerate overnight.  In the morning, add the meat and sauce to the slow cooker.

Serves 6

Eileen

Nutty French Toast

This breakfast dish is so easy to make.  I like that you prep this dish the night before and refrigerate it to bake in the morning.  I made the butter and brown sugar mixture the night before and left it on the counter, so it stayed soft. 

12 slices French bread (sliced 1" thick)

8 eggs

2 cups milk

2 tsp vanilla

1/2 tsp ground cinnamon

Topping:

3/4 cup butter, softened

1 1/3 cups packed brown sugar

3 TBS dark corn syrup (I used 2 TBS light corn syrup and 1 TBS Molasses)

1 tsp cinnamon (my addition)

1 cup chopped walnuts (I used pecans)

Place bread into a greased 9" x 13" baking dish.  In a large bowl, beat eggs, milk, vanilla and cinnamon; pour over the bread.  Cover and refrigerate overnight.  Remove from the refrigerator 30 minutes before baking.  Meanwhile, in a bowl, cream together the butter, brown sugar, syrup (molasses if using) and cinnamon until smooth; spread over the bread.  Sprinkle with nuts.  Bake, uncovered at 350 degrees F for 1 hour or until golden brown.

Serves 6-8

Source:  Quick Cooking (Taste of Home)

Kimberly

Corn Bread Casserole

I was looking for a side dish to serve with tacos using ingredients that I had on hand and found this recipe.  This would also be delicious served with chili.

1 can (15.25 oz) whole kernel corn, drained

1 can (14.75 oz) cream-style corn

1 pkg (8.25 oz) corn bread/muffin mix

1 egg

2 TBS butter, melted

1/4 tsp garlic powder

1/4 tsp paprika

In a large bowl, combine all ingredients.  Pour into a greased 11" x 7" baking dish.  Bake, uncovered, at 400 degrees F for 25-30 minutes or until the top and edges are golden brown.

Makes 6-8 servings

Source:  Quick Cooking (Taste of Home)

Kimberly

Speedy Salmon Patties

I was looking for a quick summer meal that didn't require me to use the oven.  This recipe was so quick and delicious.  I topped these salmon patties with a remoulade sauce. 

1 can (12 or 14.75 oz) salmon*, drained

1/3 cup finely chopped onion

1 egg

5 saltine crackers, crushed

1/2 tsp Worcestershire sauce

1/4 tsp salt (use 1/8 tsp if using Old Bay Seasoning)

1/8 tsp pepper

1/4 tsp Old Bay Seasoning (my addition)

2 tsp butter (used to fry patties, do not mix in with salmon)

In a bowl, combine the first eight ingredients; mix well.  Shape into six patties.  In a skillet, fry patties in butter over medium heat for 3-4 minutes on each side or until heated through. 

* Salmon in the 12 oz cans has already been boned and skinned.  If using a 14.75 oz can, remove the bones and skin after draining.

Makes 3 servings

Source:  Quick Cooking (Taste of Home)

Kimberly

Remoulade Sauce

This sauce was delicious served over salmon patties and tuna steaks.  You could also serve this sauce with crab cakes, French fries, veggie burgers or hamburgers.

1/2 cup mayonnaise

1 TBS Dijon mustard

1 tsp hot sauce

1/2 tsp paprika

2 cloves garlic, grated

1 green onion, finely chopped

1 tsp lemon juice

1 tsp horseradish

1/8 tsp onion powder

Pinch of cayenne pepper

Whisk all ingredients in a bowl.  Refrigerate for at least one hour. 

Janice

Eileen's Rhubarb Pie

When it is rhubarb season, I always make a rhubarb pie.  I love the sweet and tangy flavor of the rhubarb. My family looks forward to this pie every year.  

Prepare pie dough for a double crust pie.  See "Eileen's Pie Crust" recipe for a delicious flaky pie crust.

6 cups rhubarb, chopped

1 3/4 cups sugar

1/4 tsp salt

1/2 tsp cinnamon

2 TBS quick tapioca

1/3 cup flour

2 TBS butter, add to top of pie filling

Preheat oven to 450 F.

Mix all ingredients, except butter, together; let stand 15 minutes.

Pour rhubarb filling into pie pan lined with the bottom pie crust.  Dot the 2 TBS butter on top of the rhubarb filling.  Cover with top pie crust and crimp edges.  Cut slits in the top pie crust so the steam can escape.  Cover the edge of the crust with foil for the first 30 minutes of baking.  

Bake at 450 F for 15 minutes.  Reduce oven temperature to 350 F and bake for an additional 30 minutes.

Let the pie cool before eating.  Enjoy!

Eileen

Sausage and Root Vegetable Sheet Pan Supper

This is a quick and easy recipe, perfect for a weekday meal.  Use your favorite sausage and root vegetables when making this recipe. I used Polish sausage and it was delicious. 

1/2-pound Brussels sprouts, trimmed and halved

2 parsnips, peeled and cut into wedges

2 sweet potatoes, peeled and cut into wedges

2 medium red onions, quartered

3 TBS olive oil

1/2 tsp dried sage (I used 1 tsp of Italian Seasoning instead)

2 TBS kosher salt

1 tsp black pepper

8 Italian sausages

Preheat oven to 375 F.

Scatter the vegetables on to a sheet pan.  Drizzle with the olive oil and sprinkle with the sage (or Italian Seasoning), salt and pepper.  Toss everything together.

Lay the sausages on top of the vegetables.  Roast until the sausages are cooked through and the vegetables are tender, about 40-45 minutes.

Serve a couple of sausages on a plate along with the delicious vegetables.

Makes 4 generous servings

Source:  The Pioneer Woman Cooks Come and Get It!

Kimberly

Lemon and Garlic Chicken - Sheet Pan Supper

I was looking through some of my many cookbooks trying to find some quick meals to make.  When I saw this recipe with 40 cloves of garlic, I knew that I had to make this for dinner.  It is so easy and so delicious!  Make sure you serve this with the crusty bread spread with some of the roasted garlic.

12 chicken legs or thighs (bone in and skin on)

40 garlic cloves*

Kosher salt

black pepper

olive oil for drizzling

2 lemons

Crusty Bread for serving

Preheat oven to 400 F.  

Arrange the chicken and garlic on a sheet pan.  Sprinkle with salt and pepper and drizzle with olive oil.  

Squeeze the juice of one lemon over the chicken.  Cut the other lemon in wedges and place them around the pan.

Roast the chicken until cooked through, about 40-45 minutes.  Move the garlic around once or twice during roasting to prevent the garlic from burning.  After this was done cooking, I put it under the broiler for a few minutes to get the chicken and garlic a little more brown.

Spread the roasted garlic on the crusty bread.

*Tip:  I bought a bag of pre-peeled garlic cloves to make this recipe, and it worked just fine.  Make sure you use at least 40 (or more) cloves of garlic.  It isn't too much!

Makes 6 servings

Source:  The Pioneer Woman Cooks Come and Get It!

Kimberly