Hot Cordon Bleu Sandwiches

Chicken Cordon Bleu......

I love this stuff.  My husband makes the best, which is a recipe here on the website. (I will link at the end).  I was at the grocery store a couple of days ago and found a huge mega section of fresh bakery items on clearance.  You know what I did, right?  You guessed it, swooped up a bunch of rolls and buns and tossed them in the freezer.

I have been on a bit of a sandwich kick lately.  I just would be happy with a sandwich for every meal.  Perhaps it is the fresh tomatoes I can top each one with, or maybe it is the unfortunate carb addiction I have.  Either way, if my husband has to eat another sandwich he will probably fall over!  In order to disguise said sandwiches, and being hungry for the cordon and the bleu, I decided to make one of my favorite dishes into a a hot sandwich.  Ask me how soon you should make these.  Go ahead, ask me.

You can't get to the kitchen fast enough!  These are SO very good.  In fact, they turned out 100 times better than my best expectations  I can't wait for you to try them, all cheesy, and toasty and resting right next to a bowl of soup!

Fall, it's the most wonderful timmmeeeeee of the yeeeaaaarrrr!

3 large chicken breasts cut into bite size pieces (or strips)
1 T. Italian seasoning
3 T. butter
2 heaping T. flour
2 cups milk
6 oz. Swiss cheese
pinch of salt
1 lb thin sliced deli ham
6 rolls of your choice

In a large skillet, add in chicken and Italian seasoning, stir and cook until the chicken is completely cooked through.  Set aside.

Preheat oven to 400 degrees F.

In a small saucepan melt the butter, add flour and let it cook for about 1 minute, stirring often.  Add in milk, salt and whisk.  Let the mixture begin to simmer and thicken, then add in your cheese.  Mix until completely melted and remove from heat.

Line a baking sheet with foil.  Lay the rolls out and drizzle lightly with olive oil.  Place in the preheated oven for 3-5 minutes until toasted.  Remove.

Place a spoonful of chicken on the roll, top with 2-3 pieces of ham, cover the top with a ladle of swiss cheese sauce.  Do this with all of the sandwiches.  Place back in the oven for 5-10 minutes.

Serve with a delicious Garden Caprese Salad!

ENJOY!

If you like this recipe, you may also enjoy:
Chicken Cordon Bleu

Cheesy Chicken Gnocchi

 So....as my husband and I sit in a popular Italian chain restaurant, eating soup and bread sticks like tomorrow may never come, he says to me, "OMG, you need to make this soup into a casserole or a real "dish".  And that my friends is how this happy accident began.

.....Fast forward 2 days, he keeps asking me to make this.  Admittedly I have 2 packages of gnocchi in the cupboard.  I have everything else I need to create his own personal heaven.  I decide that today is THE day.  I turned on my fave music, put on some lipstick and off I went.  End result? Complete FAIL!   However, that is now how this story ends.  While it was a complete fail as far as a copycat, sort of, not really version of the soup, it turned out to be a pan of cheesy, chickeny, gnocchi-ee goodness and I do not for one second feel bad that it "didn't turn out".  I feel so "unbad" I am sharing it with you!

This will feed a crowd, and I can't imagine anyone not liking it.  If you groove on making your own gnocchi, get on with your bad self, I purchased mine.  If you make it, make sure to tag me on Instagram or Twitter!!  Snapchat me!!


2 pkg. gnocchi (mine were 17.5 oz. each)
4 T. butter
2 large chicken breasts, cut into small cubes or pieces
1 cup shredded carrots
1/3 cup flour
2 cups chicken stock
3/4 cup heavy cream (or half and half)
1 T. dried parsley
1/2 cup grated mozzarella cheese
1/2 cup grated Swiss cheese
1/4 cup grated Parmesan cheese

In a large pot, melt your butter.  and add your chicken and carrots.  Cook over medium-high heat until chicken is cooked all the way through.  Add in flour and stir well, let it cook for about 1 minute.  Add in chicken stock, while still on medium high heat, bring to a boil, stirring constantly, when it has begun to thicken add in heavy cream, parsley, and all of your grated cheeses.

Stir to combine,remove from heat and let sit.

Bring another large pot of water to boil.  Follow the direction on your package of gnocchi.  If you are making them homemade, you are a better person than me, so you will know how to cook them!  When the water boils, chuck them in and the second they float they are done.  Make sure to get these out right away.  They will be going in the oven for a very short time and you don't need them overcooking.

So as I was saying, when they are done, use a slotted spoon or spider and scoop them out, let them drain and toss them in the pot with the sauce!  Get them all in, gently stir to combine and pour into a greased 9x13 casserole dish or pan.  Bake at 400 degrees for 10 minutes, then turn to broil and let it get golden brown on top!  That cheese and butter get a little crusty and it is heaven!!

Enjoy friends!

Swiss Mushroom Burger Mac

 Hellllllooooooo!!!  I haven't given you a new recipe for over a week I don't think.  I have a few ready for you, I just got busy as my oldest "little" (granddaughter) got here from Jersey last weekend.  We have been busy in magical forests and fairy wonderlands, swimming, playing, having sleepovers,  and eating spaghetti and meatballs.  I mean, come on, this is the life for a 7 year old!  It is so good to have her back for the summer.  So that is what I have been doing and while family and life always come first, I consider you all part of my life as well, so I hope this one potter, gets you all jittery in the joints around your knees!

My husband has been asking for a recipe like this for awhile and I obliged him.  ALTHOUGH, it is pretty different than how he presented it to me, I needed to turn it into a one pot meal.  It is summer, nobody needs hours of work, and busy moms and dads and grandmoms and grandpops we just need easy and delish!  This is going to be a hit.  Use fresh mushrooms if you like, I just used canned.  And certainly feel free to trade out the ground beef for a ground meat of your choice!  Don't skimp on the cheese, and make sure to let it sit a few minutes to thicken even more before serving! 

1 lb ground beef (turkey or chicken would work fine)
2 T butter
8 ounces mushrooms (2 cans or 8 ounces fresh, sliced)

3 cups milk
2 cups water (or beef stock)
2 tsp salt
1 tsp pepper
16 ounces rotini or other short cut pasta
12 ounces shredded Swiss cheese (don't skimp, and if you like it a lot, add more)

In a large pot, brown your ground beef until fully cooked through.  Drain if needed and return to pot.  Add in butter and let melt.  Add in mushrooms and saute until softened.

I used canned mushrooms for this, you do you.  Turning your heat to medium-high-ish, add in milk and water, salt and pepper.  Stir and bring to a boil.  When the mixture is boiling add in pasta, give it a quick stir, turn the heat to medium and simmer for the amount of time listed on the pasta box.

Stir once or twice during cooking, but do it quickly and replace the lid.

When your pasta is cooked, turn off heat, add in cheese, give it a good stir, and replace lid for 2-3 minutes.

Stir again and let sit about 3 or 4 minutes with the lid off.  Stir one last time, and wa-la, dinner!

Enjoy another one pot dinner.  Oh make sure to serve this with sliced tomatoes and corn on the cob!  I mean...ya know, if you feel like it.

Lasagna Cordon Bleu

 Happy Spring!  It finally feels like spring!  I shouldn't speak up so fast, it could be snowing tomorrow, but right now....awesome!

This is a recipe my husband has been wanting me to work up for awhile now.  This is the first recipe I have made since losing my mom.  I think she brought me good luck, it was amazing.  He told me what he was thinking, I wrote down a tentative recipe, and nailed it.  I am going to make it again this week, because, well, it was THAT awesome.  Have you ever put food in your mouth that made you close your eyes and just soak it in?  This is that food.  I swear.

This seems like a bit of a hassle but it really isn't, I just wanted to be as thorough as possible for any new cooks wanting to try it.

Did I mention it felt awesome to be back in the kitchen?  Thank you ALL for your private messages, emails, tweets, etc, they made my heart joyful, and thankful.  I am so blessed to call you all my friends.  Enjoy this lasagna, and if you make it, tweet me, post it on Facebook, tag me in your Instagram photos, all of it!

Did I mention to NOT skip the topping?  The crunchy, delicious, almost just want to eat it off the whole thing, crunchy top.  YES!!!!


2 large chicken breasts
1 lb thin sliced deli ham
1/2 box of lasagna noodles
16 ounces grated Swiss cheese
4 tbsp. butter
4 tbsp. flour
4 cups half and half
salt and pepper to taste
1 cup bread crumbs
4 tbsp. melted butter

Preheat your oven to 350 degrees F.  Spray 9x13 pan with nonstick spray or butter it and set aside.  In a medium pot, poach chicken breasts.  If you have leftover chicken or want to roast it, go for it, but I poached mine.  When they are done, remove from water and set aside to cool.  Take your deli meat and give it a slice, into strips.  No science here, I just cut mine all at the same time into smaller pieces, 3 or 4 cuts top to bottom and it was perfect.   When the chicken cools at some point during this process, just shred it. 

Cook your lasagna noodles.  Just follow package directions, you will only need about 9 noodles.  Make them all, and let your husband use the rest for buttered noodles.  (yes, I am a fabulous wife) Drain and rinse in cold water to stop the cooking and to be able to handle them without visiting a burn unit.

Time for that cheese sauce!  In a large-ish pot, melt your butter, add flour and stir to let the flour cook for a minute or two.  Slowly whisk in your half and half.  When it begins to boil, add in HALF of your grated cheese.  Stir until melted and thickened.  Now, set that aside so we can assemble this bad boy.

Lay down 3 noodles to cover the bottom, now add 1/3 of your cheese sauce, half of your chicken and half of your ham.  Just cover it evenly.  Now take 1/3 of your remaining shredded Swiss and sprinkle that over it all, then back to the noodles.  Rinse and repeat.  When you put your next layer of noodles on (the last layer)  you should have a bit of your cheese sauce and shredded cheese left.  Now STOP.

In a small bowl melt your 4 tbsp. butter.  When it is melted and slightly cooled, add in bread crumbs and remaining shredded cheese.

To finish the top, pour and spread over the remaining cheese sauce, and then sprinkle buttered breadcrumb/cheese mixture on top.  Trust me on this one.

Bake for 30 minutes at 350 degrees, then 15 more minutes at 375.  Perfection.  Just, perfect perfection.  If you love Chicken Cordon Bleu, and you love pasta, this might be your most perfect culinary dream!

PS. Excuse these photos.  I used my phone, it is a long story but, back to regular photos next time!

ENJOY!

Chicken Cordon Bleu Biscuits

Tis the season for quick recipes, am I right?  Christmas parties, school programs, office parties, shopping, baking, ack!  Who is done shopping?  I am NOT.  I am usually done before Thanksgiving, but this year has been far to full of "life" surprises to get done yet so I am still working on it.  I am doing craft shows up until the weekend before Christmas and frankly, I am to exhausted for huge meals this month!

These little biscuits were suggested to me by my husband.  I think he anticipated them to be for a snack or appetizer, and while they can certainly fulfill those titles, they could also be a great lunch or dinner.  They turned out a bit bigger than I anticipated which was NOT a bad thing.  These are easy to do, with easy ingredients and I bet the kids would enjoy helping.

You are welcome to use canned chicken, or chunks of chicken, I poached and shredded mine.  Ham, you can use the packaged thin sliced variety or have the deli counter slice it thin, just above shredded.  I used a block of Swiss but if you want to use shredded, it will work perfectly.  Make sure to use the BIG OL' biscuits, with the bits of butter and flaky.  This recipe is for 16 of these bundles of love!   Now, on with the show!

2 containers of large biscuits (16)
8 ounce block of Swiss cheese cut into small squares to fit inside
1 lb thin sliced ham (16 pieces)
2 lg chicken breasts poached and shredded
3 T. melted butter
1/4 cup grated Parmesan cheese
salt

Preheat your oven to the temperature on the biscuit container.  Prep all ingredients.  Take one biscuit and using a rolling pin or your hand make it thinner, and bigger.  We need to make these big enough!  Now wrap a piece of chicken and cheese in a piece of ham and lay it on one half of the biscuit.

Now grab the center and seal it over the ham to the other side. Then seal all the way around using a fork to ensure a good seal!

Repeat with all of your biscuits.  Here is what they will look like or should look like before baking.

Bake for the time recommended on the biscuit containers.  When they are done, immediately brush with melted butter, Parmesan cheese and sprinkle with a pinch of salt!

ENJOY!

Creamy Swiss Mushroom Soup

Evening friends!  By the time you see this, you will be in a panic over Thanksgiving preparations.  Is my turkey going to be dry?  How am I supposed to deal with my annoying in-laws?  I make the worst pies ever, I should have bought them!  I hope my nephew is over his conjunctivitis!  Oh great, here comes my sister who picks in everything!  WHY, WHY, WHY did I offer to host Thanksgiving......AGAIN?

The good news is, everyone will eat, everyone will drink and everyone will fall into a food coma for so long, you have time to pack their bags packed and have their cars warmed up!  "Oh your up? Nice to have, you, toodles"!  Maybe if you are lucky, they will be nice enough to bring you a fabulous unique gift!

In fact, remember to take your host or hostess something nice for having you!  Some think it is an old fashioned practice, I say, "bring me presents"!  Heh, did I say that out loud?

I mention gifts, because well, I want to share a great gift idea with you.   How about that adorable bowl and plate in my cover photo?  I received it from Uncommon Goods!   
I love this company.  How can you not love a company that not only provides a platform for artists, and designers, but gives back as well!  As an independently run company, they have the ability to support causes they believe in and support the world!  If you place an order, $1.00 will be donated to a non-profit that they support, there are several to choose from and YOU get to choose!

The truth is, yes, I was gifted these items, including those "Pinch and Dash" salt and pepper shakers, LOVE!  But there is nothing "unique" you can't find here.  Even kids will enjoy the gifts available to them!  You not only give a gift, you, in a way, give a lesson in giving.  I think it is a great idea and knowing that my purchase will also support a good cause, just is the coolest thing.  I wish I lived in Brooklyn, where Uncommon Goods is headquartered.  I would creep on that place daily, they would give me things, just to get rid of me.  (pats myself on the back) Good idea.  Anyway, when I found out I could choose what I wanted, of course being the soup obsessed human I am, I needed soup bowls of some sort.  These ROCK!  I love to serve food on crisp, clean, white dishes.  Just my preference, and these were perfect for feeding my OCD tendencies.  I wanted a nice, comforting soup, one that you needed a stack of crackers for, or a big ol' grilled cheese, (OMG WHY didn't I dunk a grilled cheese in this?!?!).

Oh, WAIT!!!!  I forgot!!

Uncommon Goods has been so kind as to offer to send one of you, a duplicate of what they sent me! ACCKK!  I know right?!?  A set of 2, plates with bowls and an adorable set of "Pinch and Dash" salt and pepper shakers!  What do you have to do to win?  OK, here it is.......ready?
Leave a comment on this post!  NOT on Facebook, NOT on Twitter or Instagram.  Here.  If you haven't registered please do.  You will need to leave your email address along with your comment as I will have to contact you to provide your address to Uncommon Goods so they can ship your prizes. 

I will pick the winner on December 3rd, at noon CST!

Now on to the recipe!

2- 8oz cans of mushrooms, drained
4 T. Butter
5 T. Flour
1 T. Chives
4 cups half and half
8 ounces Swiss Cheese
1 bouillon cube (2 if your cubes make only 1 cup of broth, if you use the softer cubes ex. Knorr that makes 2 cups, use just one)

Yes, the answer is yes, I used canned mushrooms for this, you can use fresh but use about 18-20 ounces, and cook them down in your butter straight away! Even if you use canned, chop them up if you like small unidentifiable pieces or keep them just sliced as is.

In a medium pot on medium heat, melt your butter.  Add in your drained/cleaned mushrooms and saute for about 3-4 minutes.  Add a pinch of salt and a dash of pepper!

Now add in your flour.  Let's face it, it is going to look like vomit.  Flour added into veggies, in this amount always looks like vomit.  I can't help my honesty, the facts are the facts. My mother's voice is going off in my head right now, "Christine Ellen why in God's name would you use the word VOMIT, can't you think of a more adult word"?

On medium/medium high heat, stir in the flour and continue to stir for about 1 minute, constantly.  Add in 1 cup of half and half, Stir until smooth.  Add in the rest of your half and half, your bouillon cube, and your chives and stir until combined.  Let simmer while stirring for 2-3 minutes, add in cheese and guess what......?  Stir some more!  When your cheese is melted and your soup is creamy and delicious it is time to serve it up!

This will easily serve 4 as a meal, in my opinion.  Especially if you don't forget the "big ol'" grilled cheese!!

I can't believe I used the word "vomit" in a food blog post.  Just goes to show you, some of us never grow up!  Make sure to get registered and leave your comment including your email address below!

ENJOY!  And thanks to Uncommon Goods for partnering with FoodThoughtsOfaChefwannabe!!!

Thin Crust Reuben Pizza

Ohhh Ohhhh OH, Oh those summmmmerrr nights! Wella, wella, wella, UH.... 
Yes, I am watching Grease in the background.  I guess that means I am listening to Grease.  Anyway, I hope that song is now stuck in YOUR head for awhile like I have!

This is a bit of a "semi-homemade" pizza.  Let me be honest, I do this from time to time and I go through spurts of it.  In the summer I tend to do it more, simply because of being busy and not wanting to heat up the kitchen.  But I have my own opinions, I think even though you purchase some ingredients, it is homemade, it is assembled by your hands in your kitchen with your love, and dang it, that is homemade.  Am I right here?  This is probably the first time in maybe 5 or 6 years, (dead serious) that I BOUGHT a pizza crust thingy.  I have to much going on and my sister requested that I made a pizza like this for her last winter.  WHAT?  So she had to be put on my waiting list, I think 6 months out isn't bad at all!  Let me just tell you friend O' mine who want to make your own sauerkraut, pizza dough, and Russian dressing on a 100 degree day......GO FOR IT.  Isn't happening for me.  Also if I had real corned beef on hand, I would have gone that route.  But this is a quick and easy pizza, so just do it!

This will beyond satisfy any Reuben lover in your life.  It far exceeded my expectation but I don't know why, it is just like I made a regular Reuben sandwich just in thin crust pizza form!  Some of the toppings, are kind of "to taste" but I will just tell you what I used. 

Oh yea, ask me why there is only 1 photo of my prep.  Because I forgot to take more.  And frankly, it's a pizza, you will figure it out!



You will need

1 Pillsbury (or whatever brand) pizza crust
1/4-1/2 cup Thousand Island Dressing
1/4 lb. deli corned beef sliced thin by the deli and in strips by you
1 cup drained and packed sauerkraut
2 cups grated Swiss cheese

Press dough out unto a pizza pan.  Mine is pretty large. Use a cookie sheet if you need to, just get it pressed out.  Follow package directions, I needed to pre bake mine for 5 minutes.  I let it cool a couple of minutes and then started the masterpiece!

Thousand Island dressing, leave a little border. 

And that is where your pictorial stops!  Next comes half of the cheese!  THEN the sauerkraut, corned beef on top of that, then the rest of the cheese.  Make sure that sauerkraut is drained REALLY well.  Bake for an additional 7-10 minutes.  Your crust will be golden and the cheese will be melty goodness.



This is fantastic and if you aren't sure, just ask me.  I will tell you to just make it, and see for yourself!  That thin crispy crust and those Reuben toppings, good Lord above, it is amazing!
ENJOY!

Gougeres

My husband is more hooked on cooking shows than I have ever been.  I have just not ever been a HUGE fan of them, accept Anne Burrell.  She is the epitome of passion in the kitchen to me!   Anyway, Geo was watching some Internet cooking show and these "gougeres"  were prepared.  He thought they looked amazing, found the recipe that was used and I adapted mine from that (Food and Wine).  I took out the nutmeg, I suppose that is a HUGE no-no in the French cuisine world but I did it.  I make the rules in my kitchen after all, right?  I also think nutmeg is completely overrated and if I see it go into one more cream sauce I am going to turn inside out!

These are easiest to describe as little savory cream puffs with cheese.  How can that be bad?  I envision these cracked open and filled with a little chicken salad, or caramelized onions or something of that sort as an appetizer. 

I hope you enjoy, these are easy, but so impressive and delish!

1/2 cup water
1/2 cup milk
1/2 cup butter
large pinch of salt
1 cup all purpose flour
4 eggs
1 cup Gruyere cheese, grated ( you can definitely substitute just plain Swiss here)
black pepper

Preheat your oven to 400 degrees. F.  Lay 2 baking sheets with parchment paper and set aside.

In a medium saucepan, combine the water, milk, butter and salt and bring to a boil.  Add the flour and stir it in with a spoon until a smooth dough forms and the dough starts pulling away from the sides.  It should take a minute or so. 

Transfer your dough into a bowl.  Let cool for 2 minutes.  (I put mine into my stand mixer bowl).  Beat your eggs in, one at a time.  Make sure each egg is COMPLETELY incorporated before adding the next egg.  Add cheese, a good pinch or grind of pepper and mix again until it is incorporated. 

Place your dough into a pastry bag.  Cut the tip of the bag so you have about a 1/2 inch diameter opening.  This isn't like, written in stone, so just eyeball it.  Pipe about a tablespoon size amount of dough,  Make sure they are about 2 inches apart.  Bake for approx. 22-25 minutes.  Let cool a couple of minutes before serving!

Swiss Cheese Dip!

So, I was in the grocery store the other day.  Sometimes I shop that store as if it holds a single golden coin somewhere in the aisles of product.   I am obsessed with finding new things to try or to incorporate into a recipe.  I like new and exciting stuff, even if it is stuff I don't care to eat myself.

We are "picky" eaters.  I don't mean we are choosey about food, we call chips, dip, finger foods, "picky's".  My hubs is a chip and dip lovin' fool, and along with his love for all stinky feet cheese I knew it would be a hit.....

 

I was eyeballin' the specialty cheese case when I saw some cheese with a clearance sticker.  I was having a hard time getting to it as some managers were discussing rearranging right in the middle of the aisle. Why in billy heck they do this I have no idea.  It was annoying and each of the 3 times I tried to shoot for that piece of cheese I got, "Oh we are in the way aren't we?".  Hell yes you are, and you were in the way that last 2 times I tried as well.  Bleh.  Anyway, as I finally made my descent into the cheese case to grab that hunk of cheese a very nice woman named Fran asked me if I had ever tried the dip they make with that cheese at the holidays.  I told her I had not, and asked if she could give me the recipe.  She of course makes it with 5lb hunks of cheese so she sweetly gave me her approximated amounts for a small batch. I thanked her and went on my way, ready to make a delicious dip I would never even taste!

Now this being said, I feel like I prepared the dip wrong but I am going to share it anyway.  I feel like I should have put this entire mixture in my food processor.  My husband chimed in with, "maybe you should heat it and serve it hot".  Why do our husbands need to chime in?  HA!   In retrospect I would like to see this in the processor, but I imagine the taste is great either way, just maybe easier to get "all up on" a cracker if it was processed.

Admittedly I feel a little guilty, because this is so easy. I added to much onion for the hubs so now it is up to my sister to demolish the entire bowl.  I think it would be a nice touch to add green onion instead of chopped onion, for some color.  Here we go!

2 cups Jarlsberg Swiss Cheese
1/2 cup Hellman's (no miracle whip people)
1 tsp grated onion or 2 tsps minced onion
Pepper to taste

Shred cheese.  Add Hellman's and onion.  Mix thoroughly.  You can put this in your food processor and process until it is at your desired consistency or you can serve just as it is with crackers!


So here you go, easy, peasy, quick and cheesy!  I hope you enjoy it.  Might make a great 4th of July get together dip.  Something easy and different.  It will surely tempt the taste buds of everyone in your life who loves cheese that smells like......

Wishing you happy dipping!!  Let me know if you try it and put it in the processor or heat it!

Your "stinky feet and cheese loathing" chefwannabe

Chris