Friday, May 30, 2014

Chicken Cordon Bleu

4 chicken breast fillets
4 thick or 8 thin slices of ham
4 thick or 8 thin slices of Swiss cheese (provolone can be substituted)
2 eggs, beaten
4 T. butter, melted
2 C. Panko bread crumbs
Dijon mustard
  1. Use a meat hammer to pound chicken breasts to approximately 1/4 to 1/2 inch thick.
  2. Sprinkle with salt/pepper.
  3. Top each breast with ham and cheese.
  4. Roll tightly, secure with toothpick.
  5. Combine eggs and butter.
  6. Dredge chicken roll well then roll in Panko bread crumbs until completely coated.
  7. Bake at 375 degrees F. for 30 to 35 minutes, with seam side down.
  8. Remove toothpicks.
  9. Serve with Dijon mustard.


1 lb. ground beef
1/2 C. uncooked rice
1 t. salt
1 t. cumin
3 cloves of garlic, peeled and crushed
3 qt. chicken broth
4 stalks of celery, chopped
3 white onions, cut into quarters
1 bunch cilantro, leaves only
4 large carrots, peeled and chopped or sliced
2 C. greens (mustard, spinach or other)
2 t. oregano
2 cloves garlic, crushed
1 t. cumin
  1. Mix ground beef with rice, 1 teaspoon of cumin, 1 teaspoon of salt and the crushed garlic.
  2. Form 1 1/2 tablespoons into meatballs, do this until all meat/rice is formed into meatballs.
  3. Bring broth to a boil in a large pot.
  4. Turn down to a slow simmer (where there are hardly any bubbles) and add in meatballs.
  5. Simmer gently for 20 minutes
  6. Add in the carrots, onion, cilantro, remaining spices, garlic and celery.
  7. Simmer for 1 hour and 15 minutes or until rice in the meatballs is cooked trough.
  8. Add in the greens and simmer for an additional 15 minutes.
  9. Serve hot with fresh flour tortillas
Prep Time:  30 minutes
Cook Time:  2 hours

Saturday, May 24, 2014

Oven Baked Chicken

3 lbs. chicken parts
1 T. oil
1 T. onion powder
1 1/2 t. Italian Seasoning
1 t. salt
1/2 t. garlic powder
1/2 t. paprika
  1. Preheat oven to 375 degrees F.
  2. Brush chicken with oil. 
  3. Mix seasoning in a small bowl.
  4. Coat chicken evenly with seasoning mixture.
  5. Place chicken in shallow baking dish.
  6. Bake for 45 to 50 minutes or until chicken is cooked through.
Makes 8 servings
Prep Time:  10 minutes
Cook Time:  45 - 50  minutes

Wednesday, May 7, 2014

Jell-o Popsicles

1 small box Jell-o gelatin (any flavor) 
1 C. boiling water 
1/3 C. sugar
1 1/3 C. cold water 

  1. Add gelatin and sugar to boiling water.
  2. Stir until powder dissolves
  3. Add cold water and stir.
  4. Pour into popsicle molds
  5. Freeze 6-8 hours

Monday, May 5, 2014

Detangling Conditioner

1 T. apple cider vinegar
1 cup water
spray bottle


  1. Add apple cider vinegar a clean spray bottle with water.
  2. Spry damp hair and massage in thoroughly with hands.

Pickled Jalapeno Peppers

1 1/2 lbs. Jalapeno Peppers
2 C. white vinegar
2 C. water
1/2 t. salt per pint

Also needed:
3 pint jars w/rings and lids
gloves (optional)

Sterilize Jars:
  1. Wash 1-pint Mason jars in hot suds and rinse in scalding water.
  2. Put jars in a pot and cover with hot water.
  3. Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges.
  4. Turn off heat and let jars stand in hot water.
  5. Just before they are filled, invert jars onto a kitchen towel to dry (Jars should be filled while they are still hot).
  6. Sterilize jar lids 5 minutes, or according to manufacturer's instructions.
Prepare Jalapeno Peppers:
  1. Combine the white vinegar and water in a medium saucepan.
  2. Bring it to a boil, lower heat and simmer while preparing the jalapeno peppers.
  3. If using gloves, put them on now.
  4. Wash peppers, drain and slice into 1/4 inch rounds, discarding stems.
  5. For milder flavor, remove the seeds.
  6. Pack the peppers in glass jars to within 1/2 inch of the top and cover with the boiling vinegar-water, leaving 1/2-inch headspace.
  7. Add salt to jars.
  8. After filling the glass jars, work the blade of a knife down the side of the jar to remove air bubbles, and add more liquid if needed to cover the peppers.
  9. Wipe the ring and the jar rim clean and screw on the cap.
  10. Place jars in boiling pot of water for 10 minutes.
  11. After 10 minutes remove the jars from the boiling water.
  12. Listen for the pop, indicating that the jars are sealed.
  13. Allow the jalapeno peppers to cure for a minimum of 6 weeks.