The Loosle Chronicles

I don’t know about any of you, but I LOVE chicken cordon bleu. I’ve never made it myself until about a month ago. I didn’t have a recipe because I figure there’s not much to it…right? heehee. So, I made it up and I’m sure Jon was nervous, but he loves me so he ate it. AND he loved it! So here’s what I did. BTW, I’m not very specific. I really think every recipe has room for doing whatever you want with it. This will definitely be one of them. I’ll give you the ingredients, but I’m not going to say how much I used because I have no clue. Enjoy!

Chicken Cordon Bleu

Chicken Breasts

Deli Ham

Swiss Cheese

Italian Bread Crumbs

Parmesan Cheese

Egg

Salt & Pepper to taste

Pound the chicken breasts out (I did this by placing the chicken between plastic wrap and then used a mason jar to pound it). Season with salt and pepper. Then place a few slices of ham and swiss cheese toward the end. Roll it all up and use toothpicks to secure the ends. You want to try to get all the cheese and ham wrapped in the chicken. Then beat an egg or two (depending on how many pieces of chicken you’re making) in a dish that will allow you to coat your chicken. And in another dish add some bread crumbs and the parmesan cheese. Now, you’re going to dip the prepared chicken in the egg mixture. Then coat it with the bread crumb mixture. Then place it on a sheet pan. Bake it in 350 degree oven for 20-30 min or until chicken is cooked thru. I’m sure there’s a sauce you can make with it, but Jon doesn’t usually like the sauce. Have fun!

These rolls are delicious! I wanted sloppy joes for dinner, but didn’t want to go to the store to buy hamburger buns. So I decided to make these rolls. I’ve had the recipe for awhile now, but never got around to making them. Well, now that I’ve made them I’m definitely going to make them again and again. You can find the recipe here. I LOVE the recipes I’ve found off this website. She ROCKS!! Enjoy!

FRENCH ONION BUNS
(Adapted from the King Arthur Flour website)

Dough:
3/4 cup to 1 cup (6 to 8 ounces) lukewarm water*
2 tablespoons (1 ounce) butter
1 large egg
3 ½ cups (14 ¾ ounces) Unbleached All-Purpose Flour
¼ cup (1 ¾ ounces) sugar
1 ¼ teaspoons salt
1 package onion soup mix (if you want less onion, just use half a package)
1 tablespoon instant yeast

*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Topping:
1/2 cup shredded cheese of your choice (I used about a cup of cheddar because Jon LOVES cheese)
1 egg white beaten with 1 tablespoon water
topping seeds: sesame, poppy, etc., optional

1) To make the dough: Combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—to make a soft, somewhat tacky dough.

2) Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it’s just about doubled.

3) Transfer the dough to a lightly greased work surface, and pat/roll it into a 12″ x 17″ rectangle.

4) Sprinkle the dough with the shredded cheese and pat/press it into the surface gently.

5) Starting with a short (12″) end, roll the dough into a log, sealing the ends and side seam.

6) Cut the log into eight slices.

7) Place the buns on a lightly greased or parchment-lined baking sheet.

Flatten the buns till they’re about 3″ wide. Cover them, and allow them to rise till they’re very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.

9) Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.

10) Bake the buns for 20 to 25 minutes, until they’re golden brown and feel set when you poke them.

11) Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.

I was craving english muffins, but I didn’t want to go to the grocery store (because I spend way too much when I go shopping…I know, it’s bad). So, I decided to make them. And oh boy am I glad I made them. Jon and I are always on the look out for really good english muffins. Well, we definitely don’t have to look any longer. These were easy to make and so good to eat. You can find the recipe here.