Quick and Easy Chicken Cordon Blue

This is a quick and fast dish that you can have done in about an hour. This dish gives a feeling of gourmet dining without too much trouble. It is also easy to make this dish for a large number of people because you can simply add 1 breast for each two people. Make side dishes of red rice and broccoli florets and you have a complete meal. The amount pictured here feeds 4 hungry people with left-overs. River likes to slice the left-over chicken and take sandwiches to work.

INGREDIENTS

• 2-3 boneless and skinless chicken breast
  
• 1 tsp of minced garlic
  
• 1 tsp of paprika
  
• salt and pepper
  
• olive oil
  
• 1-2 slices of thinly sliced smoked or Virginia ham per chicken breast
  
• sharp Swiss cheese
  
• tooth picks
  
  
  

INSTRUCTIONS

1. Place each chicken breast between plastic wrap and using a meat pounder, pound the chicken until thin, about 1/4 inch thick.
   
2. Salt and pepper and season the chicken with the garlic and paprika.
   
3. Drizzle enough olive oil to give the chicken a nice sheen. Set aside to marinade for about 30 minutes.
   
4. Preheat oven to 375F.
   
5. Take one of the chicken and lay it flat on a plate.
   
   
   
6. Cover the chicken with either shredded Swiss cheese or cheese that has been thinly sliced with a cheese slicer.
   
7. Next, cover the cheese with the ham. It may take 1-2 slices of the ham.
   
8. Cover with another thin layer of the cheese.
   
9. Careful take one of the edges and start to roll the layers. You can use your fingers or a fork to help the process along.
   
10. Once you have a roll, carefully place 1-2 toothpicks through all the layers so that the chicken will stay rolled. It doesn't have to be a tight or perfect roll.
    
11. Brush the bottom of the oven proof dish with a little olive oil and place the rolls in it.
    
    
    
12. Bake for about 20 minutes. The chicken will look opaque and you should see some clear juices flowing.
    
13. Remove from the oven and add a layer of cheese to the top.
    
14. Return to the oven and set the oven for broil. Don't put the container too close to the heating element because the cheese will splatter some. Broil for about 3 minutes or until the cheese is a golden brown.
    
15. Turn the oven off and set the chicken on a platter to rest for about 10 minutes. This will help all the flavors to get mingled together.
    
16. Serve with rice and veggies.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick Country Omelet

Quick Country Omelet

This is a favorite of my kids. It is a quick and easy fare to make and can be served any time of the day. The onion is a very important ingredient. It adds a lot of flavor to the omelet. Serve it with a slice of country bread and fruit. Big kids love it too.

INGREDIENTS ( serves 2)

• 2-3 eggs
  
• 1 medium size Yukon gold potato
  
• 1 small yellow onion
  
• salt and pepper
  
• 1/4 c of canola oil

INSTRUCTIONS

1. Scramble the eggs and set aside.
   
2. Wash the potato and coarsely chop it into small bite size pieces.
   
3. Coarsely chop the onion.
   
4. Heat the oil in a medium size skillet over medium/high heat. When the oil is hot, careful add the potato.
   
5. Cook the potato until all the sides are a golden brown. Stir frequently to ensure the potato doesn't burn.
   
6. Add the chopped onion and cook until the edges start to brown. The onion will be very fragrant.
   
   
7. Pour off the excess oil. Turn the heat down to medium/low.
   
8. Carefully fold the scrambled eggs, making sure they cover the potatoes and onions.
   
9. Once the eggs set, turn the omelet over and finish cooking

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

The Last Minute Sweetheart Cake

So its the night before Valentine's Day and you need to come up with a scrumptious dessert. Don't panic, you can make this cake from start to finish in less than 2 hours. It really only takes about 45 minutes of work, but we have to take into account the time for the cake to cool enough so that it can be decorated.

INGREDIENTS

• 1 box of chocolate cake mix or any flavor you enjoy
• 1 large container of white fluff frosting
• 1 container of chocolate frosting
• red gel food tint
• a few fresh strawberries cut in half
• white chocolate block (optional)

INSTRUCTIONS

1. Line the bottom of two 9 inch pans with parchment paper. This will ensure that the cakes will slip out of the pans easily.
2. Mix and bake cakes according to package instructions. Cool and remove the cakes from the pan.
3. Peel the parchment paper and place one of the cakes on a platter.
4. Stir the chocolate frosting and frost the top of the first cake. Don't frost all the way to the edge of the cake. Leave about a 1/2 gap.
5. Taking a vegetable peeler or cheese slicer, peel enough off the white chocolate to sprinkle over the chocolate frosting.
6. Place the second cake on top of the first, making sure the edges are fairly even.
7. Stir the white fluff frosting and take about 1/2 of the container and tint it with red gel to a bright pink color. You can use the red food coloring, if you don't have the food gel. Be careful when adding the coloring, start with a little and add a bit more until you get a tone you like.
8. Frost the sides with the bright pink frosting. Make sure you don't frost over to the top. Using a spatula, create pretty swirls with the flat part of the spatula.
9. Frost the top with the white frosting.
10. With the left over pink and white frosting, combine them to create a soft pink color.
11. If you have a piping tip, use it to decorate the edge of the cake and add a few decorations to the bottom of the cake. This will soften the look of the cake and make it really eye appealing.
12. If you don't have a tip, just cut a small hole in a zip-lock bag and put the soft pink frosting in it. Zip it and squeeze the frosting toward the hole. Pipe the frosting out and decorate the cake.
13. Add the strawberry halves to the center of the cake. Enjoy. Seems like a lot of steps, but it really is very easy and the finished work is scrumptious.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved