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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Hawaiian Chicken Salad Sandwiches

I'm loving the Hawaiian flavors lately. I made Hawaiian BBQ Pulled Chicken Sandwiches a few days ago (which were amazing if I do say so myself =) and I had some left over fresh pineapple so I thought, why not make another Hawaiian inspired dish. These sandwiches are packed with the flavors of the Islands. I tried to think of all foods that remind me of Hawaii when making this recipe (even though sadly I've never been there, what is up with that??). Of course I thought of Hawaiian Pizza, one of my favorites with it's ham and pineapple combo. Then I'd say the first type of nut I think of when I think of Hawaii is Macadamia, and can you have a chicken salad sandwich without some kind of nut? Also, I wanted to add a bit of sweetness to the dressing (but don't worry it's not overly sweet) so I added in the honey and pineapple juice. I don't like a really thick dressing over my chicken salad but if you do you could omit the pineapple juice and add a few more tablespoons of the mayo or some Greek yogurt. I hope you love these delicious Island inspired sandwiches! May they make you feel as though you are vacationing in Hawaii. Enjoy!

Hawaiian Chicken Salad Sandwiches
Yields about 5-6 servings


Ingredients:
1 1/2 lbs cooked chicken breast, chilled and shredded
8 oz cooked ham, chilled and diced
1 1/2 cups diced fresh pineapple (canned would work too, but drain well)
1 cup diced celery (about 3 stalks)
2/3 cup chopped Macadamia nuts or Cashews
2 Tbsp chopped green onions


Dressing:
2/3 cup mayonnaise
1/4 cup pineapple juice
3 Tbsp honey
2 tsp apple cider vinegar
1/2 tsp onion powder
Salt and Pepper to taste


Directions:
In a large mixing bowl, toss together shredded chicken, diced ham, pineapple, celery, nuts and green onions. In a separate mixing bowl, whisk together mayonnaise, pineapple juice, honey, apple cider vinegar, onion powder and season with salt and pepper to taste. Pour dressing over chicken mixture. Toss to evenly coat. Serve on Crusty Rustic Bread, Hawaiian Sweet Bread or whatever bread, roll or croissant you'd like.


Recipe Source: Cooking Classy

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Broccoli Ham Grilled Cheese Sandwich

I'm almost at a loss for words to describe this Broccoli Ham Grilled Cheese Sandwich, it is just that good! I guess I will say, let the pictures tell you everything you need to know about this sandwich.  
Several months ago I had, I guess the word is, "pinspiration" when I saw this utterly incredible photo of a Broccoli Grilled Cheese sandwich over at BS in the Kitchen.  It left me salivating and I never did forget about it.  I was purely inspired to make my own rendition.  
If you have tried my Healthy Grilled Cheese Sandwich recipe then this recipe and cooking method will be familiar to you (though this version isn't quite as healthy =). Some may say if you are going to have a grilled cheese sandwich you may as well load on the butter, use white bread and just go all out. I say otherwise, not only because it's better for you to fry with olive oil and use whole grain bread but I think it tastes better. I hope you adapt this cooking method for all your grilled cheese sandwiches, it's a small and simple step to a healthier grilled cheese.  Enjoy!

ahh, that first bite...

Broccoli Ham Grilled Cheese Sandwich
Yields 1 Sandwich


Ingredients:
2 slices Double Fiber Bread or Whole Wheat Bread
1.5 oz Medium Cheddar Cheese, grated (about 1/3 cup packed)
1/2 oz Parmesan Cheese, finely grated (about 2 Tbsp)
1/4 cup finely chopped quality ham*
6 small broccoli florets, steamed then diced into small pieces**
1/8 tsp onion powder
1/8 tsp garlic powder
Salt, to taste
Freshly ground black pepper, to taste
1 Tbsp Extra Virgin Olive Oil, divided


Directions:
In a bowl, combine grated Cheddar Cheese, Parmesan Cheese, ham, steamed broccoli, onion powder, garlic powder, salt and black pepper.  Layer mixture over one slice of bread then top with additional slice of bread gently pressing down.  Heat a non-stick fry pan over medium low heat then drizzle 1/2 Tbsp olive oil into pan and tilt pan back and forth to evenly coat, immediately place sandwich in pan (I don't preheat the oil because the outside would darken before the inside cooks through), cover pan with lid and cook 2 - 3 minutes until bottom becomes golden brown.  Carefully lift sandwich out of pan with a spatula then add remaining 1/2 Tbsp olive oil to pan and tilt to coat.  Carefully flip sandwich returning to pan, cover pan with lid, and cook opposite side until bottom is golden brown and cheese has melted about 2 - 3 minutes.  Serve warm.


*I put quality ham because I used leftover spiral sliced ham that I had placed in the food processor then processed several seconds until chopped into very small pieces (I always do this with leftover ham and freeze it.  It's great for salads, sandwiches, eggs and many other entrees. This recipe is a great use for that leftover spiral sliced ham this upcoming Easter).  If you don't happen to have left over ham you could also use deli ham, diced into pieces.


**I use a simple steaming method, I place 1/4 cup water in a microwave safe bowl then add broccoli florets.  Microwave on HIGH power 1 minute 30 seconds to 2 minutes until tender, then drain water and dice into smaller pieces.


Recipe Source: inspired by BS in the Kitchen, recipe Cooking Classy

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Toasted Turkey and Ham Sandwich

Build your own fancy deli sandwich at home!  This sandwich is incredible, simple but incredible!  It's loaded with turkey and ham, don't you hate the sandwiches that are so skimpy with the meats?  It's the centerpiece of the sandwich.  With that said, please use quality meats if you don't you'll get a low quality sandwich.  I had two friends tell me this was one of the the best sandwiches they've ever had so there's two reviews for you =).  

My favorite thing about this sandwich is that it gives me the perfect use for my left over spiral sliced ham.  I often dice any ham we have left and freeze it.  If I'm really lazy about it I will even do it in the food processor, although I do prefer it diced by hand because you can determine the size of the dice.  It just takes a bit longer.  I also used my left over ham for ham and cheese salads, ham eggs, or ham pizza.  So don't through that left over ham out, there's hundreds of uses for it and it freezes so well.

Toasted Turkey and Ham Sandwich

Yields one huge sandwich 

Ingredients:

2 1" slices french bread, sliced on a bias

Mayonnaise, whipped cream cheese or mustard, for spreading

3 oz. thinly sliced, peppered deli turkey (best is Board Head, Columbus brand or Jennie O)

1/4 cup finely diced ham (I used leftover spiral sliced Honey Baked ham)

1/4 cup shredded Mozzarella cheese

2 slices ripe avocado

3 slices Roma tomatoes

1/8 tsp Italian seasoning

1 leaf Green Leaf lettuce or Iceberg lettuce

Directions:

Heat a large non-stick saucepan over medium low heat.  Butter pan and toast one (or both side if preferred) of each slice of bread until toasted and golden.  Remove bread from heat and dress bread with mayonnaise, whipped cream cheese or mustard as desired, top one slice with lettuce and set aside.  

Return pan to heat, butter pan again and layer turkey slices into pan.  Cook turkey until lightly golden on bottom (only takes about 1 minute), then flip turkey using a spatula.  Remove from heat and top turkey with shredded Mozzarella cheese, sprinkle with ham, then layer with avocado slices, followed by tomato slices, then sprinkle with with Italian seasoning.  Return to heat and cook until cheese has melted and bottom of turkey is lightly golden.  Using the spatula, carefully lift out layered sandwich filling and lay on top of sliced bread containing lettuce.  Top with remaining slice.  Serve immediately (you may want to cut it in half to be able to eat this one =).

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