Chicken Cordon Bleu Casserole

Casserole. There I said it. I've always had a hard time with casseroles which is why I rarely make them. We've all had our fair share of bad casseroles, I know you know what I'm talking about. The kind where it seems like someone just threw whatever random leftovers they had sitting in the back of their refrigerator into one dish to create who knows what. I think those bad casseroles have given a bad rap to all casseroles. I wanted to call this Chicken Cordon Bleu Bake but that just sounds silly so I just need to overcome my fear of casseroles and call it what it is. My mom did make one casserole I often crave, it's a Chicken Broccoli Rice casserole, I will have to post it in the future. 
This Chicken Cordon Bleu Casserole is a casserole to remember. I love the combination of flavors in chicken cordon bleu, but really who wants to spend all that time pounding, layering and rolling chicken? That's why I decided to create this dish. You simply layer everything in one baking dash toss it in the oven and BAM! =) This dish gives a new meaning to the word casserole. Try it and you'll know what I mean. This isn't your great aunt Sally's modge podge, miss match, what in the word is that casserole. This is a flavorful, well blended, fancy casserole (because you know how I like to keep things fancy =).  I hope this becomes a favorite in your home as I know it's going to be in mine. Enjoy!

Cheesy, perfectly golden breadcrumb goodness...

Chicken Cordon Bleu Casserole
Yields about 6 servings


Ingredients:
1 3/4 lb boneless, skinless chicken breast halves, cooked and diced
8 oz ham, finely chopped*
3 oz freshly, finely grated Swiss cheese (3/4 cup)
1 oz freshly, finely grated Parmesan cheese (1/4 cup)
3/4 cup Panko bread crumbs
1/2 tsp dried parsley
1/8 tsp freshly ground black pepper
2 Tbsp Extra Virgin Olive Oil
Sauce:
1 3/4 cup milk
1 1/2 Tbsp lemon juice, preferably freshly squeezed
1 tsp prepared yellow mustard (if you like Dijon mustard you can use that instead)
3/4 tsp onion powder
1/2 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp salt, and then to taste
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
3 Tbsp butter
3 Tbsp all-purpose flour
1/2 cup sour cream

Directions:
Preheat oven to 375 degrees. Place diced chicken in an even layer in a buttered 11x7 baking dish, set aside. To prepare sauce: in a mixing bowl (I just mixed it all in the liquid measuring cup after measuring the milk out), whisk together milk, lemon juice, prepared yellow mustard, onion powder, 1/2 tsp dried parsley, dried thyme, salt, 1/4 tsp pepper and garlic powder. Melt butter in a saucepan over medium heat, once melted whisk in flour and cook stirring constantly for 1 minute. While whisking, pour in milk mixture, then cook stirring constantly until mixture just begins to gently boil and has thickened. Remove from heat, stir in sour cream. Pour mixture evenly over chicken and use a spatula to spread into an even layer. Sprinkle ham over sauce then sprinkle grated Swiss and Parmesan cheese evenly over ham layer. In a small mixing bowl, whisk together Panko bread crumbs, 1/2 tsp dried parsley, 1/8 tsp pepper then pour in Extra Virgin Olive Oil and toss bread crumb mixture to evenly coat. Sprinkle bread crumb mixture evenly over cheese layer. Bake casserole in preheated oven for 30 minutes until golden brown on top. Serve warm. 


*I used left over spiral sliced ham and I diced it into chunks then tossed them in the food processor and chopped them for about 10 seconds to get really small pieces. Basically any good quality ham would work as long as it's honey or smoked ham.


Recipe Source: Cooking Classy

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Apple Pie Bars

Any day is a good day for apple pie, right? To me apple pie isn't just a Fall and Thanksgiving dessert, I want apple pie all through out the year. Why have such a good thing only once a year? Also, why stick with an ordinary pie? I love turning things into bar form. These are everything you get in an apple pie but in perfect, hand hold-able, individual bars. These are one of my favorite things I've blogged yet. I'm so excited with how well they turned out. Sometimes the things I make for this blog can only be titled as an experiment (an obviously I don't post them, in case you were wondering) because they end result doesn't turn out how I want it to. These however, are something to brag about =). Just like a regular apple pie these do require a bit a work but I'm telling you it is so worth it! You can serve these warm with vanilla ice cream or allow them to cool almost entirely and drizzle them with the creamy vanilla glaze (it will remind you of a toaster struedle only a thousand times better. Got a craving for apple pie? You're going to want to try these delicious Apple Pie Bars! Sweet, deliciously spiced, gooey apple filling is surrounded by a flavorful, flaky buttermilk crust then it's finished with a delectable, silky vanilla glaze, do things get much better =)? Enjoy and share!

Apple Pie Bars
Yields 12 generous bars or 24 mini bars


Ingredients:
2 cups all-purpose flour
1/2 tsp salt
12 Tbsp salted butter, cold and diced into cubes
1/4 cup +2 Tbsp buttermilk, chilled
1 egg yolk


2 1/4 lbs granny smith apples (about 6 medium apples)
2 1/2 Tbsp orange juice
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1 1/4 tsp cinnamon
1/4 tsp nutmeg


1 egg white
1 1/2 Tbsp Raw Turbinado sugar
1/4 tsp cinnamon
1 recipe Vanilla Glaze (optional), recipe follows


Directions:
Preheat oven to 350 degrees.
To prepare pie crust:
In a large mixing bowl, whisk together 2 cups flour and salt. Cut butter into flour mixture with a pastry cutter or fork until mixture resembles coarse crumbs. Add buttermilk and egg yolk to mixture and stir until mixture comes together and you are able to form a ball. Cover bowl with plastic wrap and refrigerate dough while preparing apple filling.
To prepare apple filling:
Peel, core and dice apples into thin and small pieces. Place diced apples in a large mixing bowl. Add orange juice and 1 tsp vanilla and toss apples to evenly coat. In a separate mixing bowl, whisk together 1/2 cup flour, granulated sugar, light-brown sugar, 1 1/4 tsp cinnamon and nutmeg. Pour flour mixture over apple mixture and toss to evenly coat, set aside.
To assemble pie:
Divide pie dough into 2 equal portions. Roll one portion into a 13x9 inch rectangle on a lightly floured surface. Lift rolled dough into an ungreased 13x9 inch baking dish (the easiest way to do this is to fold the dough in half and then fold in half again, then transfer folded dough to one corner of the dish and unfold to it's original shape to cover entire baking dish). Toss apple mixture once more and pour into baking dish over pie crust. Roll remaining dough into a 13 1/2 x 9 1/2 inch rectangle and place rolled dough over apples (folding and unfolding as previously noted). In a small mixing bowl whisk egg white until foamy, brush egg white over top pie crust (you will only need about half of the egg white). In a separate small mixing bowl whisk together 1 1/2 tbsp Raw Turbinado sugar with 1/4 tsp cinnamon. Sprinkle cinnamon sugar mixture evenly over top pie crust. Bake in preheated oven 50 - 60 minutes until golden brown and apples are tender when pierced with a toothpick. Remove from oven and allow to cool at least 30 minutes before cutting into squares. Drizzle with optional glaze or serve with vanilla ice cream. Store bars in refrigerator in an airtight container, rewarm in microwave if desired.


Vanilla Glaze


Ingredients:
1 cup powdered sugar
2 Tbsp half and half (milk could be substituted)
1/2 tsp vanilla extract


Directions:
Combine all ingredients in a small mixing bowl, whisk until smooth. Add an additional 1/2 Tbsp half and half if you'd prefer a thinner consistency.


Recipe Source: Cooking Classy

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White Chocolate Coconut Rice Krispie Treats

Alas, Cookies and Cream Rice Krispie Treats have met their match. I didn't know if I could ever have a Rice Krispie Treat I liked as much as those... that is until these came along. I've been wanting to make a coconut Rice Krispie Treat for some time now, who knows why I waited this long to try it. Basically, I love coconut anything. It's like an instant upgrade to whatever it's added to. It turns ordinary Rice Krispie Treats into gourmet, extraordinary Rice Krispie Treats. Once you try these you will likely agree that marshmallows and coconut were made to go together. Try these soon because I'm nearly certain you're going to fall in love with these irresistibly delicious and incredibly quick and easy White Chocolate Coconut Rice Krispie Treats! 

White Chocolate Coconut Rice Krispie Treats
Yields about 15 squares


Ingredients:
3 Tbsp butter
1 (10 oz) bag marshmallows - about 40 large marshmallows or 4 cups miniature
1/2 tsp coconut extract
5 1/2 cups Rice Krispies Cereal
1/2 cup chopped macadamia nuts (optional)
3/4 cup white chocolate chips
2/3 cup shredded sweetened coconut, toasted (I crumbled mine up a little after toasting)


Directions:
Grease an 11x7 baking dish, set aside. Melt butter in a large non-stick saucepan over medium heat. Add marshmallows and cook, stirring constantly until marshmallows have completely melted. Remove from heat and whisk in coconut extract. Add Rice Krisipies cereal and optional macadamia nuts and toss mixture until evenly coated. Pour mixture into prepared baking dish and using a buttered spatula, spread and gently press mixture into an even layer. 
Melt white chocolate chips in a microwave safe bowl on 50% power, in 30 second intervals, stirring after each interval until melted and smooth. Spread melted white chocolate evenly over Rice Krispie Treats. Sprinkle with toasted coconut and gently press coconut into melted white chocolate. Cover baking dish with plastic wrap and allow chocolate to set and harden at room temperature before cutting into squares (alternately you could speed up the process by placing them in the refrigerator for about 10 minutes to set) or cut and serve immediately for ooey gooey marshmallow, melty white chocolate Rice Krispie Treats (my favorite, but I love melted candy bars so maybe don't go with my judgement =).


Recipe Source: Cooking Classy

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Cheesecake Swirled Lemon Butter Cake

Cheesecake collides with lemon butter cake and creates this rich, creamy, lemony, dense and irresistible cake that won't easily be forgotten. This cake is full of that fresh, zesty lemon flavor and with its cheesecake combination its sure to satisfy that decadent dessert craving. There are several ways to serve this cake which I listed below. You could even come up with your own variation, maybe something blueberry or coconut. Anyway you serve this cake, at room temperature or chilled, with or without sweetened whipped cream or simply with a generous dusting of powdered sugar, I think you are really going to enjoy this recipe!

Cheesecake Swirled Lemon Butter Cake
Yields about 10 servings


Ingredients:
8 oz cream cheese, softened
1/3 cup granulated sugar
1/4 cup sour cream
2 Tbsp heavy cream
1 egg yolk
1 Tbsp lemon juice
1 tsp lemon zest


1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2/3 cup granulated sugar
1/2 cup butter, softened
1 large egg
1/4 cup sour cream
3 Tbsp lemon juice
1 1/2 tsp lemon zest
1 tsp vanilla extract


Directions:
Preheat oven to 325 degrees. In a mixing bowl, using an electric hand mixer on medium speed, whip together cream cheese and 1/3 cup granulated sugar until fluffy and smooth, about 2 minutes. Stir in sour cream and heavy cream. Add in egg yolk, 1 Tbsp lemon juice and 1 tsp lemon zest and mix until combine, set aside. 
In a separate mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In another mixing bowl, using an electric mixer, whip together butter and 2/3 cup granulated sugar until pale and fluffy. Stir in egg. Mix in sour cream, lemon juice, lemon zest and vanilla extract. Add in dry ingredients and mix just until combine. Pour cake batter into a buttered 9 inch springform pan and spread mixture into an even layer. Pour cream cheese mixture over cake batter layer and spread cream cheese mixture into an even layer (you don't need to swirl the cake, it did it on it's own while baking). Bake in preheated oven for 35 - 40 minutes until edges are golden and toothpick inserted into center comes out clean. Allow to cool before cutting into slices.
I tried serving and eating this a few different ways:
1. Serve warm garnished with lots of powdered sugar
2. Allow to cool at room temperature 30 minutes, then cover and chill 1 hour. Slice and serve with sweetened whipped cream and optional fresh raspberries.
3. Allow to cool at room temperature 30 minutes, then cover and chill 1 hour. Slice and serve with raspberry sauce and sweetened whipped cream.

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