Thursday, July 10, 2014

Grilled Chicken Cordon Bleu with Homemade Fettuccine Alfredo Recipe


I made this recipe a few weeks ago when we got back from our vacation in Ocean City, MD.  We were gone for about 8 days and I didn't cook once... I was having withdrawals so I wanted to come home and cook something amazing, and this definitely was.  This is a lot easier than it looks, and you will surely want to make it again!




INGREDIENTS:

Chicken Cordon Bleu
1-2 lbs. chicken breasts (about 4 good sized ones)
1/2 lb. thin sliced deli ham
4 slices deli swiss cheese
1/2 cup Italian bread crumbs

Fettuccine Alfredo
1/2 lb. (8 oz.) fettuccine pasta, cooked as directed
3 tbsp. butter
2 tbsp. olive oil
2 garlic cloves, minced
1 cups heavy cream
1/4 tsp. black pepper 
1/2 cup grated parmesan cheese
3/4 cup shredded mozzarella cheese
fresh parsley, chopped for garnish

DIRECTIONS:

-Preheat grill to medium-low heat.
-Pound the chicken breasts to make them as thin as possible, about 1/4 inch thick.  Season each piece with salt and pepper.
-Place 2-3 slices of the ham and 1 slice swiss cheese on half of each chicken breast.  Fold chicken breast in half, tucking in any loose pieces of ham and cheese.  Secure edges with toothpicks.  Repeat with rest of chicken.
-Place bread crumbs in a shallow dish or on a plate.  Coat the outside of each assembled chicken breast with the bread crumbs.
-Grill chicken breasts for 10-15 minutes or until chicken is cooked thoroughly, turning about every 5 minutes.
-Meanwhile while chicken is grilling, prepare the alfredo sauce;
-Melt butter with olive oil in medium saucepan over medium heat.  Add garlic, cream, and black pepper and bring to a simmer.  Stir often.
-Add parmesan cheese and simmer 8-10 minutes until thickened and smooth.  Add mozzarella cheese and stir until smooth and creamy. 
-Top each serving of pasta and Cordon Bleu with the alfredo sauce and sprinkle the fresh parsley on top.  Add more parmesan cheese over top if desired.

ENJOY!!

Sunday, July 6, 2014

Braised Brats & Onions Recipe


First off, let me start by saying HAPPY FOURTH OF JULY!!  Hope you all had a marvelous, safe, drunken weekend packed full of friends, family, and delicious food!  I know I did ;)

This recipe is one I tried a few weeks ago, and let me just say... I've never had more tender, juicy brats.  I grabbed brats from our local meat market, THESE ARE NOT THE STORE BOUGHT, PACKAGED, PRE-COOKED BRATS!!  
I don't even like onions and I smothered my brats with these.  They were soooo soft, there was literally no crunch to them whatsoever, and they were so flavorful!  I even started experimenting with this a little bit.  The last batch I made, I added some Hungarian wax peppers from our garden and it definitely added a nice kick.

INGREDIENTS:

3 cups beef broth
2 onions, thinly sliced and separated into rings
3 garlic cloves, minced
1 tbsp. hot sauce
1 1/2 tsp. celery salt
1 1/2 tsp. black pepper
1/2 tsp. chili powder
4 fresh bratwursts from your local meat market
4 hotdog or brat buns

DIRECTIONS:

-In a dutch oven, combine all the ingredients except the brats.  Bring to a boil, then add the brats.
-Reduce heat and simmer uncovered for 25-30 minutes or until brats are firm and cooked thoroughly.  Remove brats, and set dutch oven aside with the onions still in it.
-Preheat broiler.  Once brats are done, remove from dutch oven and broil in the oven for about 4 minutes to brown, turning brats after 2 minutes. 
-Serve brats on the buns with the onions from the dutch oven.

ENJOY!!



Wednesday, July 2, 2014

Candied Bacon Wrapped Lil' Smokies Recipe


This recipe was inspired by one I found on Pinterest... These little frickin things are soooo good and really hit the spot after a long night of beer pong ;)

INGREDIENTS:

1 pkg. Lil' Smokies
1 lb. bacon
2 cups brown sugar
1/2 stick butter
sprinkle of cayenne pepper

DIRECTIONS:

-Preheat oven to 350.
-Cut the bacon strips into thirds and wrap each smokie with a third of the bacon.  Place seam side down on a baking sheet.
-Melt the butter and mix in 1 cup of the brown sugar; pour over smokies.
-Sprinkle remaining brown sugar on top, along with a dash of cayenne pepper.
-Bake about 25 minute or until bacon is crisp and the brown sugar starts to caramelize.
-To crisp up bacon a bit more, put under broiler for a few minutes.

ENJOY!!