Easy Chicken Cordon Bleu

Whenever I hear about the recipe "Chicken Cordon Bleu," I always think of the class high school prom dinner with this as the main course. Maybe I'm crazy, but it seems like it's one of those fancy, but not overly-priced meals that works great for something like a high school dance. Anyway, the main reason I rarely, if ever, make these is simply because of the time it takes to butterfly the breasts, stuff them with ham and cheese, attempt to roll them up and stick them together with toothpicks, roll them in breadcrumbs.. You get the picture. It's just way too many steps. Enter Chicken Cordon Bleu without the endless steps and mess. Chicken breasts are cut in half length-wise and then topped with slices of ham, Swiss cheese and bread crumbs and baked until golden brown and crispy. Then there's the sauce.. the creamy Parmesan Dijon sauce that tops it all. De-licious. Granted, it's definitely not as pretty as regular chicken cordon bleu, but when you're short on time and you're just feeding your family, then pretty isn't exactly the main thought that crosses your mind.

Ingredients:
Chicken Cordon Bleu:

• 2 large boneless, skinless chicken breasts, cut in half length-wise to form two thinner chicken breast cutlets


• 4 slices deli ham


• 4 thin slices Swiss cheese


• 1 cup bread crumbs


• 2 Tbsp. butter, melted

Parmesan-Dijon Sauce

• 2 Tbsp. butter


• 2 Tbsp. all-purpose flour


• 1 cup milk


• 1 chicken bouillon cube (or 1 tsp. chicken bouillon granules)


• 1/2 tsp. salt


• 1 Tbsp. Dijon mustard


• 1/2 tsp. Worcestershire sauce


• 1/2 cup finely grated Parmesan cheese

Lightly grease an 8x8-inch baking dish and preheat oven to 350 degrees. Layer each chicken breast with 2 slices of ham and two slices of cheese. In a small bowl mix together the bread crumbs and the melted butter and sprinkle over the top of the chicken. Bake the chicken for 30 -35 minutes or until chicken is cooked through and bread crumbs are golden.

While the chicken bakes, in a medium sauce pan melt the butter. Add in the flour, stirring constantly, for about 1-2 minutes until it forms a roux. Slowly pour in the milk while stirring. Add in the salt and chicken bouillon cube. Stir constantly over medium heat until the mixture begins to simmer and thicken, about 3 - 5 minutes. Once the sauce has bubbled and thickened, remove from heat and add in the Dijon mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep warm until chicken is finished baking. Serve over warm chicken immediately.

Note: If sauce is too thick, stir in more milk until it is at your desired consistency.

Homemade Buffalo Macaroni and Cheese

About a year ago I was determined to make a classic macaroni and cheese recipe from scratch. I found a recipe online, bought all of the ingredients and set off to make that kind of macaroni and cheese that you crave - you know, the homemade kind? Well, unfortunately, it didn't turn out so good. It was very thick, had an odd texture and not much flavor. My husband was sweet enough to eat some of it, but most of the pot went into the garbage that evening. One year later I was finally brave enough to try again, this time with different ingredients and spices. What started out as a regular macaroni and cheese dish turned into more of a southwest buffalo-flavored meal and with ham and broccoli. It's creamy and extra cheesy with a bit of a kick that makes for a great flavor. It's also less fattening and more nutritious than regular mac and cheese recipes because the base mainly consists of milk instead of heavy cream, and it includes broccoli, which, surprisingly, adds a great flavor to the dish. (Picture courtesy of Real Simple)

Ingredients:

• 8 oz. shell pasta, uncooked



• 2 cloves garlic, finely minced



• 3 Tbsp. butter



• 3 Tbsp. flour



• 1 cup milk



• 1 cup sharp cheddar cheese, grated



• 1/8 tsp. pepper



• 1/8 tsp. nutmeg



• 1/2 tsp. garlic salt



• 1 tsp. cajun seasoning



• 1/2 cup half-and-half



• 1 cup chopped broccoli



• 1 cup diced ham



• 4-5 Tbsp. Frank's Buffalo sauce

Cook the pasta according to package directions and drain. While the past is cooking, steam the broccoli for 4-5 minutes or until tender-crisp. Set aside. In a medium saucepan, melt the butter and saute the garlic over medium heat until light brown, about 2-3 minutes. Add in the flour and stir until a thick roux (dough-like texture) forms. Slowly add in the milk and stir over medium heat for 4-5 minutes or until it thickens and begins to bubble, and the roux is dissolved. Add in the cheese and stir until melted and thoroughly combined. Stir in the pepper, nutmeg, garlic salt and cajun seasoning. Turn heat to low and add in the cooked pasta, broccoli, ham and half-and-half. Mix together until all ingredients are coated in the cheese sauce. Stir in the hot sauce, one tablespoon at a time, until completely incorporated. Serve warm with extra cheese sprinkled on top.