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!

I was so excited to make this recipe I found on everydayfoodstorage.net. If you haven’t been to that site you really should. They have great recipes and ideas on what to do with your food storage. Anyhow, I finally made this tonight and I thought it was ok. Jon really liked it. The next time I make this I’m not going to make it as a caserole. I think eating it more of like a taco salad would be better. But you decide! Here’s the recipe. Enjoy!

Chili Bake

1 lb. Ground Beef
¼ cup Chopped Onion
1 can (16 oz.) Kidney Beans, Drained
1 can (15 oz.) Tomato Sauce (I used a can of crushed tomaoes)
1 envelope Taco Seasoning mix

1/4 cup Dehydrated Onions (I used fresh onions)

1 can of Corn, Drained
1 C. (4 oz.) Shredded Cheddar Cheese
3 ½ cup Fritos
1 ¼ cup Sour Cream

Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning, corn, onion and ¾ C. cheese. Sprinkle 2 ½ cups Fritos in bottom of 8×8 baking dish. Cover with Chili. Bake at 350 degree for 20-25 minutes. Spread sour cream of chili. Top with remaining corn chips and cheese. Bake 3-4 minutes longer.

  This is my new favorite breadstick/pizza dough recipe! I found it on my new favorite website. When I was watching the video of how, Crystal (I’m pretty sure that’s her name), made this recipe I was intrigued because it was fast and easy. Since I had just purchased my first piece of food storage, a 25 Lbs bag of flour (not sure why that’s so exciting to me…but it is!), I decided I’d make this recipe. So, I made it with dinner last night and I promise you it was DELICIOUS! The only problem I had was that it made a lot. Jon and I ate less than 1/4 of the pan. I guess that wasn’t really a problem because we love left overs. However, I’ve decided that instead of making a full batch of bread sticks we’ll still make a full batch of dough, but we’ll do half for bread sticks and the other half for PIZZA! OR like I did today…if you want to make a full batch of bread sticks then you can just make pizza with the left over already cooked bread sticks (pictured below). All I did was cut a piece that I wanted from the left overs and added pasta sauce, cheese, pineapples and pepperoni. It’s making me hungry just thinking about how good it was. I’m not going to put the recipe on my blog because I really want you to check out the blog I got the recipe from. So here’s the link! Enjoy!

I was going to make chicken fajita’s for dinner, but when I looked in the fridge I realized I had no cheese and no sour cream. A lot of people don’t like all that in their fajita’s but I do! Long story short…I was in a pickle. It was 5:30 and I still didn’t know what to have for dinner. So, I looked in my freezer and found that I had some breaded chicken that I had cooked in the past and froze. I then decided we were eating Chicken Parmesan. It also helped that I found a killer easy and good breadstick recipe online last night. But I’ll share that recipe tomorrow. I hope you try this! Enjoy!

Chicken Parmesan

4 boneless chicken breasts, pounded to 1/2 inch thickness

1 egg

1/2 cup milk

seasoned bread crumbs

2 to 3 tablespoons olive oil

8 slices mozzarella cheese, or more

1 jar (16 oz) spaghetti sauce

Parmesan cheese

Preparation:

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.

Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.

Sorry this picture is a little on the blurry side. I made this recipe and took this picture before I purchased my new camera. Anyhow, I LOVE this recipe! It wasn’t too hard to make. I found this recipe on one of my favorite food blogs. So, if you get a chance you should add this to your menu!

Sweet & Sour Chicken

3-4 boneless, skinless chicken breasts

salt and pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:

3/4 cup sugar

4 Tbsp ketchup

1/2 cup vinegar

1 Tbsp soy sauce

1 tsp garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes.