Chicken Cordon Bleu Chowder-AND Bonus Parm Garlic Toast Recipe

This soup is good! So good my family horked it down like they were human hoovers! Most had 2 bowls and some ate 3. Its REALLY good! 

Chicken Cordon Bleu Chowder

1/2 C Butter
1/2 C Flour
2 1/2 C Half and half
2 1.2 C milk
2 chicken bouillon cubes broken
8 oz cream cheese
3 lb boneless chicken cooked and chopped
1 pkg pre cooked bacon cut to bite size 
1 C diced ham
8 oz swiss cheese grated 

In a large pan melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the bouillon. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon. and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.

BONUS RECIPE

This is a super quick alternative to garlic bread. Just broil and wah-la!!

PARM GARLIC TOAST
(All of the ingredients are to taste)

Bread
butter softened
garlic powder
Parmesan cheese

Preheat oven to broil. Line a pan (We used 10x15 jelly roll pan) with parchment if desired. Butter each piece of bread and cover the pan with it. Sprinkle the buttered bread with garlic powder and then sprinkle with Parmesan cheese. Broil until browned and bubbly. YUMMY!!

NOTE!! Dont forget to enter our give away for a $50 amazon card! HERE!!

Mock Abalone-A family traditional Recipe

Do you know what Abalone is?? Let me tell you...:) it is the meat inside the shell that mother of pearl comes from. 

It looks like this...

after meat is removed

the meat 

the whole complete abalone

My husband Jason's grandparents (who lived near the ocean) would eat abalone occasionally but the price was and is still daunting! $70 to $105 a pound approx. A delicacy worth the price from what I understand although I have

 never had the privilege of eating it myself. 

(it may as well cost a million dollars at that price. I could afford it as easily LOL!)

Enter the invention of Mock Abalone...

Thank you Grandma Hill!

It is delish!

Do give it a try! 

You will love it and it tastes a lot like abalone with the price of good ol' chicken! YAY!

MOCK ABALONE

2 jars of clam juice

3lbs boneless skinless chicken (cut into strips or nuggets)

1 Cup masa herina

Oil for deep frying

Seasonings to your tastes and desires...We like to use seasoned salt, creole seasoning, garlic powder, onion powder, old bay, black pepper, etc etc. Whatever suits your fancy.

Instructions

Soak the chicken pieces in the clam juice for as long as you can preferably over night. When you are ready to cook, put the masa herina and the seasonings in a gallon size zip lock bag. Drain the juice away from the chicken and add the chicken to the masa mix.  Shake to coat. Let the chicken rest for a few minutes. Meanwhile heat your oil to 375. Place a few pieces in the oil and cook for about 3.5 minutes or until the internal temp reaches 160 degrees. Placed the cooked chicken on a plate or tray lined with paper towels to drain. Repeat the cooking until all the chicken is cooked. 

Enjoy!

Loves 

Emily

Pantry Bag Meal-Round 2

 

So here is another idea for our pantry bag meals. If you don't remember, these are the meals for those who don't have a freezer or freezer space but still want some ready to go dinners set aside for times when time is tight. 

You can check out the first post here... 

Let me introduce you to 

Mexican chicken Soup. 

(I found it on pinterest of course)

It is SO good and guess what? It took ONLY 8 minutes to get it hot and ready to eat!! 

That is awesome!

 PLUS...only 160 cals per 1 cup measure serving!! 

Holy COW! 

Is this real life?? :)

Gather these ingredients in your bag for the pantry

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can garbonzo beans, drained and rinsed

1 (14.5 oz) can diced tomatoes, drained

1 (15 oz) can sweet corn, drained

1 (12.5 oz) can chicken breast, drained

1 (10.75 oz) can cream of chicken soup

1 (10 oz) can mild enchilada sauce

1 (14 oz) can chicken broth

1 (1 oz) packet taco seasoning

Write or attach these instructions to your pantry bag

Instruction Open and pour all ingredients into a large soup pot. Heat through. Serve with tortilla chips and cheese if desired.  

ENJOY!

Emily

Fancy Puff Pastry Deconstructed Chicken Pot Pie-Great for Entertaining!!

This is really a cool concept! The first time I saw this idea was at the Lion House Pantry. Unfortunately I have no idea what their recipe is but I really love how mine turns out! This is just my recipe for chicken pot pie filling and a great puff pastry square! It is great for serving at a party too! So much less complicated! 

Fancy Puff Pastry Deconstructed 

Chicken Pot Pie

Makes enough for 12 squares

2 sheets of puff pastry thawed

2lbs of chicken breast cooked and diced

1 Cup of sliced carrots

1 C peas

1 C sliced celery

2 potatoes peeled and diced

1 onion diced

1/3 C butter

1/3 C flour

1/2 tsp salt

1/2 tsp pepper

1 tsp thyme

2 C chicken broth

1 C milk

Preheat oven to 400 degrees and line a pan with parchment paper. Cut your puff pastry sheets into 12 squares and place on the parchment. Place the carrots celery and potato in a sauce pan and cover just barely with water. Bring to a boil and let simmer for approx 15 min or until the veggies are fork tender.Drain. Meanwhile, melt the butter in another sauce pan and onion and saute until the onion is translucent.  Stir in flour, salt, pepper, and thyme. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat. Mix milk mixture and veggies together.  Add the peas and the chicken. Allow to heat through. Place the puff pastry in the preheated oven and cook until the pastries are golden and puffed. 15-20 min approx. 

 Once the pastry squares have rested about 5 min. place one in an individual serving dish and ladle the chicken pot pie mix over the top with the desired amount of "gravy". Enjoy!! 

PS wouldn't it be cool if we cut the pastries out in fun shapes too!

Loves,

Emily

Crock Pot Chicken and Dumplings

My Mom always made the very best Chicken and dumplings! It was one of those recipes that is sentimental recipes that makes you feel good and reminds you of home. While this recipe is not exactly my mamas it is close and we love it at my house. 

Crock Pot Chicken and Dumplings

1 diced onion

2 TBS butter

3lbs cubed chicken breast

2 cans cream of chicken soup

water enough to cover the ingredients in the pot

 2 cups all-purpose flour

 1 tablespoon baking powder

 1 teaspoon salt

 1 tablespoon white sugar

 1/3 cup buter

 1 cup milk

Place onion, butter chicken soup in the crock and stir. Cover with water.  Cook on high for 3-4 hours. About 45 minutes before eating, In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Drop by spoonfuls into the chicken gravy. Cover and cook for another 30 minutes or until the top looks dry.

ENJOY!!

Emily

Homemade DIY breakfast chicken sausage. No nitrates or fillers and quick and easy!

My hubby isn't able to eat beef and will only eat pork once or twice a month and my son gets sick when he eats nitrates. Needless to say sausage could have very well have been a thing of the past. Which kinda sucked because I LOVE sausage!! Luckily I found a wonderful quick easy recipe to make my own chicken sausage (we even grind our own chicken) and it is rather tasty! You won't regret whipping up some of your own! Plus there are no fillers and we know exactly what is in our sausage, AND its much lower in fat AND No mystery meat here!!

HOMEMADE CHICKEN SAUSAGE

2lbs boneless skinless chicken thighs(ground in a food processor)

2 tsp sage

2 tsp salt

1 tsp pepper

1 TBS brown sugar

1/8 tsp crushed red pepper flakes

Mix together and cook as desired as patties or crumbles etc

Pretty easy eh? :)

Loves

Emily

Yummy Sour Cream Enchilada Bake

This recipe is a lazy person looking to have the yummy tastes of A good sour cream enchilada with out having to roll individual enchiladas. HAHA! It is just as yummy and My family loves it! And it is my own. Yep this my friends is my own original recipe and I am sharing with you today. WOW! We must be great friends...I don't share recipes with just anyone. :)

Seriously.

Emily's Sour Cream Enchilada Bake

INGREDIENTS:

3 lbs cooked and cubed Boneless skinless chicken breasts

1 bag 9-10oz of tortilla chips crushed (kids love to crush the chips) 

I 16oz tub of sour cream

1 family size cream of mushroom soup

1 7oz green chili can undrained

1/2 C of milk

1 lb grated med to sharp cheddar cheese

Preheat oven to 375 degrees Reserve about 1 cup of cheese. Mix the remaining ingredients together and place in a greased 9x13 pan. Top with reserved cheese. Bake for approx 30 mins or until cheese is melted and the bake is bubbly. 

LOVES!!

Emily