This may seem like a pretty hearty meal for the end of April. But as I said in one of my last posts, it’s been fall/winter here still (with the exception of last weekend). So when you see something coming from the kitchen that would normally be made in fall or winter, well we’re still sort of stuck in that season here in MN!!
When I find new things to make and it looks good, I am willing to give it a try. Within my picky people pallet eaters here in the house! This didn’t have anything that was green or orange or too spicy, so it was a go. But I do love hearing the question: ”Is this something new you’re trying here? And what’s the back up plan if it doesn’t turn out?” Which really means, what if I don’t like it!!!
Well I don’t usually have a back up plan. Not that I haven’t messed up a meal or two, but I just don’t usually have a back up plan. And this was a meal the picky people eaters happened to like.
I loved the way the chicken turned out with the panko crust. One of my favorite ways to bread chicken!!! I get nervous frying chicken in a pan because I always feel like I’m going to under cook it, but it turned out great!!! This was easy to make and had tons of great flavor!!!
Enjoy the rest of your week.
Two Girls Cooking – Patricia
Chef in Training
Chicken Cordon Bleu Pasta
- 10-12 oz. penne or ziti pasta
- 2 cups heavy cream
- 1 (8 oz) block cream cheese
- ½ tsp. onion powder more or less to taste
- ½ tsp. garlic salt more or less to taste
- 1½ cup shredded swiss cheese separated
- 2 chicken breasts cooked and cut into strips
- ¾ cup bacon cooked and chopped
- ¾ cup diced ham
- bread crumbs
- Cook pasta according to its package’s directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don’t stick together or the pot.
- Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.
- In a 9×13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with ½ cup cheese and bread crumbs.
- Bake at 350 degrees F for 15 minutes or until heated through.
I work from home! I am very grateful that I get to work from home. One reason is that I get to make my lunch fresh each day! It also means that I tend to eat the same things over and over. I love salads. And I usually will have a lettuce salad about 4 times per week. And it gets really old. I’ve tried making my own dressing to just so that I’m using something on a more healthy side, but still. It gets to be boring.
I’m a follower of the Chef in Training on Facebook, so when I saw her post, I thought, huh, I have to try this. I know my family may not eat it, but I will. And I can have this instead of salad every day this week! Well a regular salad.
In a large bowl add the sunflower seeds, coleslaw, chopped green onions and chicken.
Break apart Ramon packets until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and mix together well.
This next part required me to get out the blender!!!
In blender, combine almond oil, sugar, vinegar and beef packets. Blend until evenly mixed.
The original recipe calls for Peanut Oil. I shop at Target Super Store and they don’t always carry things that I need. They had the peanut oil but in a huge gallon jug that I didn’t need. I looked through the different types of oils and came across the Almond Oil. It says it gives a sweet flavor for salad dressings so that’s what I went with. Great flavor. I have a new favorite lunch (besides Zantigo!!).
Chinese Chicken Salad
Recipe type: Salad
- 1 cup sunflower seeds
- 1 (16 oz) bag coleslaw mix
- 2 packages Beef Top Ramon dry, save the packets
- 1 bunch green onions chopped
- 2 cups cooked and diced/shredded chicken
- SAUCE . .
- 1 cup almond oil
- ½ cup sugar
- ⅓ cup white vinegar
- 2 packets beef seasoning from Top Ramon packages listed above
- In a large bowl, add sunflower seeds, coleslaw, chopped green onions and chicken.
- Break apart Ramon packets with until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and toss to evenly distribute.
- In blender, add almond oil, sugar, vinegar and beef packets. Blend until evenly mixed.
We have had not much of a Spring here in MN. This past weekend it got into the 70s and we got to use our grill!!!!! It’s supposed to drop back into winter again but I’m holding firm on the no socks with shoes from here on out!!!
Two Girls Cooking – Patricia
Chef in Training