Goat Cheese Quiche in a Hash-Brown Crust

Goat Cheese Quiche in a Hash-Brown Crust

(6-servings)

Ingredients:

2 tbsp. Butter, softened (additional for pan)

1 lb. Frozen Shredded Hash Browns, thawed

12 Fresh Eggs, divided

2 ½ tsp. Salt, divided

½ tsp. Black Pepper, divided

1 ½ cups Reduced-Fat Sour Cream

5 oz. Soft Goat Cheese, room temperature

4 Green Onions (green & white parts), thinly sliced

Directions:

Using the extra butter (melted), brush inside of a 9 X 2 ½ inch springform pan.  Line the inside of the pan with wax paper to the top and then brush the wax paper with the butter.  Squeeze any excess moisture from hash browns and mix with the 2 tbsp. butter, 1 egg, 1 tsp. salt and ¼ tsp. pepper.  Pat into bottom and up sides of the pan using a moistened dry measuring cup.  Place on a rimmed baking sheet and place in a pre-heated 375 degree oven for 15 to 20 minutes or until set.  In a large bowl, whisk the sour cream, goat cheese, 1 ½ tsp. salt and ¼ tsp. pepper until well combined.  Now whisk in the remaining eggs and pour into the hash-brown crust.  Sprinkle evenly with the green onions and bake for 45 to 50 minutes.  Remove sides of springformed pan and peel off the waxed paper before serving.

Note:               Try using other Quiche fillings with the hash-brown crust.

Ideas for Future Efforts

_________________________________________________________

_________________________________________________________

_________________________________________________________

_________________________________________________________

_________________________________________________________

More thoughts on Breakfast

I am writing this blog early because my wife and I are heading out to see our new granddaughter (if she would hurry up and pop into this world).  We are expecting her to be born by the time we get to Rochester, MN or shortly after.  I will update the blog when she comes, which should be before you read this paragraph as we're back the day this comes out.  Enough for now about the prettiest and smartest girl in the world (I'm sure), let's get back to breakfast.

Last week I talked about breakfast as a time of day.  That first meal after you have awakened for a new day.  Today I want to talk about breakfast as a meal.  The actual food you eat and refer to as breakfast food.

We're talking pancakes, French toast, waffles (regular & Belgium), crepes, hot and cold cereal, grits, breakfast breads and rolls, English muffins, biscuits, bagels, breakfast casseroles, bacon, sausage (banger), ham, hash browns and other breakfast potatoes.  And we haven't even mentioned all the things you can do with eggs.

Everyone loves these foods even if they don't eat them in the morning.  In my cookbook, I talked about how establishments like Perkins, IHOP, Denny's and even Waffle House do so much breakfast food business in hours that are not breakfast time.  People love to eat this type of food for lunch but even more for dinner or late night meals.

 Breakfast food for the most part is inexpensive compared to other meal foods.  Maybe not so much in restaurants, but when making them at home-you save money.  I recommended, in the cookbook, that you plan a breakfast meal for dinner at least once a week to help your food budget.  Besides, for some people that is the only time they might get a breakfast meal because they don't get up in time to make one in the morning.

Think about that for a bit.  You like this type of food.  So why not make it when it is convenient for you and your family or friends?

Remember that I'm only doing two (2) blogs a week for a few weeks.  On Thursday there will be a another Quiche recipe.  This one is made with a hash-brown crust instead of a pie/pastry type crust.  Be sure to check it out.

Also for those who receive KQ2 TV from St. Joseph, MO, they have someone who will fill in my time slots.  His first show will be Monday, June 4th between 6:45 and 7:00 AM.  His name is Ray Gilbert and he has a business called "Guys in the Kitchen" where he teaches man to cook some special meals.  Please give him a watch on Monday.

Mushroom Quiche

Mushroom Quiche

(6-8 servings)

Ingredients:

4 Fresh Eggs

1 Pie Shell, 9 inch (refrigerated or frozen)

1 tbsp. Butter

½ lb. Fresh Mushrooms, sliced (your choice)

2 Green Onions (white & green parts), sliced

1 cup Half & Half

¼ cup Grated Parmesan Cheese

½ tsp. Salt

¼ tsp. Black Pepper

1 cup (4 oz.) Shredded Swiss Cheese

Directions:

In a medium bowl, whisk eggs together.  Brush some of the beaten eggs on the inside of the pie shell and using a fork, prick all over the shell.  Place the pie shell in a 425 degree (if glass) or 450 degree (if metal) pre-heated oven.  Baked for 5 minutes or until tell lightly browned.  Remove and set aside.  In a medium to large sauté pan, melt the butter over medium heat.  Next add the mushrooms and onion to the pan and cook for 6 to 8 minutes.  While the mushrooms are cooking, add the half & half, Parmesan cheese, salt and pepper to the beaten eggs and combine well.  Now add the mushroom mixture to the pie shell and spread over the bottom.  Top the mushrooms with the Swiss cheese before pouring the egg mixture over all.  Place the Quiche in a 350 (glass) or 375 (metal) pre-heated oven.  Bake the Quiche for 35 to 40 minutes or until a knife inserted near the center comes out clean.  Let it stand for 5 minutes before slicing into 6 or 8 pieces and serve.

Note:               You could do a mixture of different mushrooms if you like but the white button mushrooms will be your most economical ones.

Note:               If you wish, you could change out the flavor of cheese to better meet your taste profile.

Ideas for Future Efforts

_________________________________________________________

_________________________________________________________

_________________________________________________________

_________________________________________________________

_________________________________________________________

Ham & Asparagus Frittata

Ham & Asparagus Frittata

(6 servings)

Ingredients:

9 Whole Fresh Eggs

1 tbsp. Butter

½ bunch Fresh Asparagus, sliced in 1 inch pieces

½ lb. Honey Ham, sliced thin

1 cup Swiss Cheese, shredded

Directions:

In a medium size bowl, crack eggs and beat until well mixed.  Next using a 10 to 12 inch non-stick ovenproof sauté pan, melt the butter over medium heat.  Once melted, add asparagus and sauté for 3 to 4 minutes until asparagus is bright green and slightly tender.  Add the ham and continue to cook another 2 to 3 minutes.  Slowly add the beaten eggs to the pan and spread the ham and asparagus evenly throughout pan.  Cook the eggs until they start to set on the sides of the pan, about 5 minutes.  Sprinkle cheese evenly over the mixture and place pan in a pre-heated 350 degree oven for 15 to 20 minutes or until fully set and lightly browning.  Remove from oven and either serve in pan or place a platter on top of pan and flip to release frittata onto the platter.  Slice in 6 pieces and serve.

Note:               You can use leftover asparagus for this dish and just shorten the time for the asparagus.

Note:               You can also change out the meat, vegetable and cheese for other types to meet your tastes or to use leftover food.

Ideas for Future Efforts

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

Breakfast is the Most Important Meal of the Day

I have one chapter in my cookbook that talks about breakfast and then offers 16 recipes for the meal.  So far in doing this food blog, I have not mentioned breakfast or given any recipes.  I'll change that this week and offer two recipes, one tomorrow and another on Friday.

If you don't have a copy of my cookbook this alone would be a very good reason to get one.  Remember that besides being in print, the cookbook is offered in e-book format too.  Just click on the appropriate link in the left column of any page of this blog.

Back to breakfast and let's talk about how it is the most important meal of the day.  Here I'm referring to breakfast as a time of day and not the actual food.  When we rise and shine in the morning (your morning depending on your schedule) the first meal of the day is referred to as breakfast.  The reason that meal is important - it gets our day started.  It gives us energy, starts and supports our minds and keeps the rumbles from the stomach in check.  A meal to begin the day really does fuel the body and mind, not to mention the soul.

Everyone loves to eat breakfast items or recipes but most don't take the time to do it.  At least not when they get up to start their day.  I won't harp that you need to eat these breakfast items but I do want you to put something in your mouth to kick-start your day.  Cold pizza is better than nothing.  Please take the time to more than just a latte or espresso.  Even a smoothie would be good.

The time between the last thing you eat (hopefully a meal) before bed and when you first item of the new day is the longest one usually goes without some food.  If you skip that chance for something, it makes for a much longer time to food.  It means you don't function to your capabilities for that first part of your day (job).  So get with it, plan a little and enjoy whatever turns you on nourishment wise.

Here is yesterday's KQ2 segment for Bleu Bacon Burgers.  This was my last show for KQ2 because of our move to another town.  I'm hoping to connect with another TV station and continue with my cooking segments.  They will be put on my video page of the blog when I start again.

Next week I will talk more about breakfast food.  Have a good week and no grand-baby yet.

Our Future is Changing

Our world (my wife's & mine) is changing as our daughter delivers our first grandchild.  We are also moving to her town as my wife has a new employment opportunity.  I will continue to write this blog but over the next month or so it may go to only twice a week.

Between finding new housing, moving, getting settled, my wife starting a new job and of course finding lots of time to spoil our new granddaughter, there's not much time to write a 4 day blog.  I will write one day a week on some food topic and/or how amazing my granddaughter is doing everything well ahead of all other children.

I will be sure to have at least 1 recipe each week too.

One of the things I'm looking forward to is being in a different environment for food.  It will be interesting to see how much different the people and their palates are compared to where I've been for the last 23 plus years.

As for all of you Minnesota people, please send me your thoughts on regional foods or questions you may have for me.

This week we're talking "Breakfast" and how important a meal it should be in your life.  Thursday will be a recipe for a "Frittata" and a "Quiche" on Friday.  I hope you enjoy.

And don't worry, I'll be sure to let you know when our granddaughter arrives

Brine for Whole Turkeys (Chickens)

Brine for Whole Turkeys (Chickens)

(1 turkey or 2-3 chickens)

Ingredients:

2 gal. Water

¼ cup Worcestershire Sauce

1 ½ cups Canning Salt

1/3 cup Brown Sugar

3 tablespoons Fresh Garlic, minced

1 tbsp. Black Pepper

Directions:

In a large bucket or container that will hold the turkey and brine, mix all the ingredients together.  Carefully place turkey in the brine, cover and refrigerate for 2 days.  Remove turkey, drain and dry before deep frying, smoking or roasting.  If smoking or roasting, remember to season the inside and outside of turkey before starting.  The turkey can still be stuffed before roasting too.

Note:               This brine works great with chickens too.  They don’t have to be whole, go ahead and use it for cut-up chicken as well.  It helps no matter how you cook your chicken.

Ideas for Future Efforts

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

Crusted Sesame Seed Tuna

Crusted Sesame Seed Tuna

(2 servings)

Ingredients:

2 (4-6 oz.) Tuna Steaks (1 inch thick)

1 tsp. Extra Virgin Olive Oil

4 drops Sesame Oil

½ tsp. Black Pepper

¾ cup Sesame Seeds (see note)

Sauce:

3 tsp. Hoisin Sauce

2 tsp. Soy Sauce

1 tsp. Hot Sauce (Thai is best)

Directions:

Rub olive oil over both sides of tuna.  Use one drop of sesame oil on each side of tuna and then sprinkle pepper on all sides.  Place sesame seeds in a flat dish and coat the tuna pieces on all sides.  Place tuna on a hot grill (high heat) and cook for 1 to 1 ½ minutes per side.  Tuna should be rare (bright pink).  Cooking time may vary because of weather conditions and the grill you are using.  Remove to a cutting board and let rest for 10 to 15 minutes before slicing in thin strips.  While tuna is resting mix the 3 ingredients for the sauce together.  Plate the strips and drizzle sauce over them and serve.  Sauce can be served on the side so individuals can control amount they use.

Note:               If you can find both white and black sesame seeds, mix them

                        for a nice contrast.

Note:               The tuna can be cooked indoors in a hot sauté pan (high heat) with a little canola oil.  Cooking is basically the same.

Ideas for Future Efforts

_________________________________________________________

_________________________________________________________

_________________________________________________________

_________________________________________________________

_________________________________________________________

Summertime Smoking and Outdoor Deep Frying

I had a book signing over the weekend at the Hy-Vee Store on Sergeant Road in Sioux City, Iowa.  It was a good time and there was a lot of interest.  I need to remember to bring a bottle of water with me for these events.  The throat gets pretty dry with all that talking.

My May article in the Nodaway News Leader came out last Friday (11th) and is the first of a two part series on "Summer Grilling."  The second part will come in June.  If you can get a hold of it there are some great pointers.

Besides grilling in the summer, a lot of people like to try their hand at "Smoking" food.  It mostly means meat but they do smoke other items too.  Smoking is a slow cooking process that uses indirect heat and a chamber to hold the product(s) being smoked and the smoke.  People use different types of  wood to impart flavor in that item(s) in the smoking chamber.  Hickory, Mesquite and Cherry are some of the popular woods being used for smoking.

I'm not going to try and tell you everything there is to know about "Smoking" foods.  I've two reasons for that.  First, I am just learning myself how to be good at smoking food.  Second, there is way too much to know.  I'd recommend you get on the internet and do some research if you think it is something you'd like to pursue.  Here is a link to get you started. http://amazingribs.com/.  To be good at smoking it takes knowledge, equipment, lots of time and patience.  But the result (ribs, brisket, pulled pork) is simply amazing food.

Another way to cook outdoors is with an "Outdoor Deep Fryer."  Most people associate this type of fryer with frying whole turkeys and that would be correct.  But you can deep fry a lot of different foods and outside makes a lot of sense.  You don't heat up the house or get grease all over the kitchen while you are frying.  Chicken, French Fries, Onion Rings and Donuts are just a few regular foods you might try outdoors.  But how about Homemade Corn Dogs or Deep Fried Snickers?  Use your imagination and I'm sure you can come up with a lot more items to try.

A couple of points that need to be mentioned are the right equipment and safety when operating the fryer.  You can get several different sizes of pots to fry in so make sure you use the one that is appropriate for what you are frying.  Turkeys will take a tall one.  But it might be easier to use a short one for items that don't take a long time to cook.  The pot takes less frying oil (save some money) and it's easier to put items in and take them out with low sides.  Remember that Peanut Oil is the best one to use when deep frying.

I'd say the biggest concern when using an outdoor deep fryer is "Safety."  Be smart about where you locate it as every year there are houses and garages that are burnt down.  That's because someone didn't think it through and/or didn't watch what they were doing.  You need to know how much oil is needed for what you are doing.  Too much oil or too small a pot could cause overflow and a fire.  Besides the house and garage, people burn too.  So be careful and think before you act.  If you do, it can be a great time and great food.

Tomorrow is a "Brine" recipe for turkey or chicken and improves the flavor no matter how you cook it.  On Friday I have a recipe for fresh "Tuna" that can be grilled.  Please check them out and spread the word.

Russian Following Growing on Blog

I seem to have picked up a large following to my blog in Russia.  First, "Thank You" to everyone in Russia that have been checking out "Cabana Boy Cooks."  I hope you have found it interesting and helpful.  Please let me know if there are areas that I need to explain better so that you understand completely.  Also, if you have a subject that you would like me to cover, just use the comment area on the blog.  I would be happy to assist in helping you understand American cooking.  And remember to spread the link to other friends and family for this blog.

Since I re-designed the blog in early April, a little over 30% of my hits have been from Russia.  Getting hits from other countries is not uncommon.  I've been having people from all around the world following the blog since week one.  But never this high percentage.  There have been over 30 countries that have checked out "Cabana Boy Cooks" since the start.  Until this Russian phenomenon happened this month.  No country outside of the United States had gone over 5% of the hits for a month period.

I don't know how or why individuals from Russia found and followed my blog.  But I'm very grateful that they did and hope they will continue.  If any of you from Russia, or any other country outside the USA, are interested in getting a copy of my cookbook here is a link that will help.  www.barrybeacom.tateauthor.com

You can buy a printed form of the cookbook for $27.99 US dollars plus shipping.  A quicker and less expensive way is to get it in an E-book format for only $9.99 US dollars.  You get the download link right away and it will work on any computer, tablet, kindle or i-phone.  Unfortunately, I believe you can only get it in English.

Now for the coming week on the blog.  Tomorrow I'll talk about smoking food and outdoor deep frying.  Two recipes this week with the first being a brine to soak turkey or chicken in before cooking.  Friday's recipe is "Crusted Sesame Seed Tuna" for the grill.

Have a great week and be sure to leave comments if you have any.

Al Pastor Pork Tacos

Al Pastor Pork Tacos

(8 to 12 servings)

Ingredients:

1 recipe Al Pastor (Pork) Marinade

2 ½ lb. Boneless Pork Shoulder, ½ inch slices

1 Fresh Pineapple, peeled & cored, cut in ½ inch slices

½ cup Fresh Cilantro, chopped

Directions:

Place slices of pork shoulder in a 1 or 2 gallon zip-lock freezer bag and add the marinade.  Remove most of the air as you seal the bag.  Place in a 9x13 baking dish and refrigerate overnight.  When ready to grill, remove pork from bag and dispose of marinade.  Pat the pork slices dry with paper towels before placing on the grill.  Cook for 4 to 5 minutes per side until lightly charred.  Remove to a cutting board and cover with foil.  Let the meat rest for 10 minutes.  Grill the pineapple slices for 5 to 6 minutes per side until they have good grill marks.  Once the meat has rested, chop both the meat and half of the pineapple into cubes between ¼ and ½ inches.  Toss the meat, pineapple and Cilantro in a large serving bowl.  Serve with warm tortillas, diced red onion, salsa and Guacamole.  Lime wedges are optional.  Enjoy the remaining grilled pineapple as a side.

Note:               You could use a boneless pork loin for this recipe but it is a little more costly.  It is also less fatty.

Ideas for Future Efforts

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

Al Pastor (Pork) Marinade

Al Pastor (Pork) Marinade

(about 2 cups)

Ingredients:

3 Dried Ancho Chilies

3 Dried Guajilla Chilies

½ tbsp. Cumin

2 Fresh Oranges, juiced

1 Fresh Lime, juiced

½ tbsp. Dry Oregano (Mexican if possible)

½ Medium White Onion, chopped

3 cloves Fresh Garlic

½ tbsp. Black Pepper

1 cup White Vinegar

Directions:

Soak dried chilies in hot water (with a splash of white vinegar) for half an hour.  When softened, remove stems, seeds and veins.  This can be tricky and use gloves.  Place chilies in a blender or food processor and add all remaining ingredients.  Blend until you have a fine puree.

Note:               If you can find Annatto seeds or Achiote paste, add a little to help with a darker color for the marinade.

Note:               This marinade is used for making Al Pastor Pork Tacos.  See recipe on my blog.

Ideas for Future Efforts

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

Chicken Marinade

Chicken Marinade

(3 ½ to 4 cups)

Ingredients:

1 ½ cups Canola Oil

¾ cup Low Sodium Soy Sauce

½ cup Worcestershire Sauce

½ Red Wine Vinegar

1/3 cup Fresh Lemon Juice

2 tbsp. Dry Mustard

1 tsp. Salt

1 tbsp. Black Pepper

1 ½ tsp. Fresh Parsley, fine chop

Directions:

In a medium bowl, whisk all the ingredients together.  Place desired chicken in a 1 or 2 gallon zip-lock freezer bag and pour in the marinade.  Seal removing most of the air and place in a 9x13 baking dish and refrigerate a minimum of 30 minutes to overnight.  Remember to turn the bag over several times while it marinades.

Note:               The chicken can be whole, bone-in or boneless pieces that you use with this marinade.  It is great for grilling, baking or other cooking methods you would like to try.

Note:               Dispose of any used marinade when you are done.

Ideas for Future Efforts

_________________________________________________________

_________________________________________________________

_________________________________________________________

_________________________________________________________

_________________________________________________________

Meat (Beef) Marinade

Meat (Beef) Marinade

(just over 2 cups)

Ingredients:

¾ cup Red Wine (your choice)

1 cup Chile Sauce

1 clove Garlic, pressed

1 tsp. Chili Powder

1 tsp. Yellow Mustard

2 tsp. Salt

1 tbsp. Dry Minced Onion

¼ cup Canola Oil

Directions:

Whisk all the ingredients together in a medium size bowl.  Place the meat in a 1 or 2 gallon zip-lock baggie and pour marinade over meat and seal removing most of the air.  Place filled baggie and a 9x13 baking dish and refrigerate a minimum of 2 hours, although overnight works best.  Remove meat from baggie, pat dry and grill to your desired doneness.  See note.

Note:               This marinade works with steaks, roasts and brisket.  The meat should be between 1 and 1 ½ inches thick.  It doesn’t hurt to use a fork to poke the meat in the marinade.  If you do this make sure not to do it while meat is in the baggie.  You could develop holes in the baggie.

Note:               Your choice of wine will have an effect on the taste.  So use a wine that you like to drink.  Dry or sweet wine can be used.  It will just give you a different finished taste.  The little 4-packs of wine available in many stores work great.  One little bottle is about the ¾ cup you need for the marinade.

Note:               This recipe can easily be doubled or more depending on how much meat you need to marinade.  Remember to throw out any used marinade after you finish with it.

Ideas for Future Efforts

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

Marinades & Happenings

Yesterday I was on KQ2 television and made "Italian Baked Chicken" from the cookbook.  It went well and as soon as they have the video on their website, I'll put it on my video page of the blog.  Be sure to check on it.

I believe my next column for the Nodaway News Leader comes out this Friday.  I'm doing a two-part series on "Grilling" and some of it comes from the cookbook, some from last year's blog and a little new.  It's a good refresher course if you haven't been grilling since last fall.

I will be in Sioux City, Iowa this Saturday doing a book signing.  I'm at the Hy-Vee store at 4500 Sergeant Rd. (Morningside) by the mall.  The hours of the book signing are 4:00 to 7:00 PM.  If you know anyone in the Sioux City area, please let them know about the event.  Lots of graduations, wedding showers and weddings happening in May and June.

I'm working on some more book signings and other events.  When I have some confirmed, I'll let everyone know.  You can always go to my website www.barrybeacom.tateauthor.com.  Just click on the "Events" page to see what is coming up.

Since grilling season is here, I'll put 4 recipes on the blog this week  Wednesday, Thursday and Friday will be marinades to use for beef, chicken and pork.  I'm going to have the 4th recipe come out on Saturday.  It uses the  marinade recipe from Friday to make "Al Pastor Pork Tacos."  They are very tasty so please try them.

Before I sign off today, "Happy Mother's Day" to all the mothers following my blog.  I hope you have a wonderful day.  Also, a special "Happy Mother's Day" to my mother, my wife and daughter (soon to deliver her first this month).

Have a great week and cook a little something new.

Steak Wheels

Steak Wheels

(4 servings)

Ingredients:

1 to 1 ½ lb. Flank Steak

1 tsp. Lawry’s Seasoned Salt

1 tsp. Garlic Powder

1 tsp. Onion Powder

½ tsp. Black Pepper

2 tbsp. Fresh Parsley, chopped

½ lb. Smoked Bacon, thin sliced and cooked (see note)

1 envelope Knorr Béarnaise Sauce (follow package directions)

Directions:

You want to pound out the steak to an even thickness of about 3/8 inch.  You want to have around a 9x15 inch piece when you are done.  It may be a little bigger or smaller depending on the size of steak you started with before pounding.  Use the flat side of the meat mallet and place the meat so the long side runs away from you.  Once you have finished, score the meat slightly and diagonally to make a diamond pattern on the meat.  Season the top side of meat with the salt, garlic onion and pepper.  Lay the bacon strips on the steak, starting on your left and working to the right, next to each other running away from you.  Now roll the meat up in a jelly roll fashion.  Start with the end closest to you and roll away from you.  When rolled up, secure with toothpicks at one inch intervals.  Slice between the toothpicks to make one inch thick pinwheels.  Grill pinwheels over medium-high heat, turning just once.  It will take about 5 to 7 minutes per side for medium-rare.  A little longer if you want it medium.  Place the pinwheels on a platter and serve with Béarnaise sauce.

Note:               Layout bacon slices on a parchment sheet in a sheet pan side by side.  Place in a pre-heated oven at 375 degrees for about 15 minutes.  You want the bacon mostly cooked but not crisping.  Remove to paper towels to absorb any grease before placing on the steak.

Note:               You could use a boneless round steak for a more economical

                        price.

Note:               This steak is best cooked on a gas, charcoal or electric outdoor grill.  It can be cooked indoors on a grill plate, George Foreman or a Panini grill.

Ideas for Future Efforts

___________________________________________________________

___________________________________________________________

___________________________________________________________

___________________________________________________________

___________________________________________________________

Chicken Cordon Bleu

Chicken Cordon Bleu

(4 servings)

Ingredients:

4 – 4 to 6 oz. Boneless Skinless Chicken Breast

As needed - Salt & Black Pepper

4 oz. (4 slices) Ham, each cut in half

3 oz. (4 slices) Swiss Cheese

3 tbsp. Butter, melted

½ cup Bread Plain Crumbs

½ cup Panko Bread Crumbs

Directions:

Take each breast and pound it out to ¼ inch thickness.  Sprinkle both sides of each breast with salt and pepper.  Center the chicken breast in front on you with the longest side closest to you.  The short sides will be to your left and right.  Take one half of ham slice and center on chicken breast.  Top the ham with a cheese slice and another half of ham slice.  Starting with the short side on the left of the chicken breast, pull and fold over the ham and cheese at the point where they meet.  Repeat the process with the right side.  Now take the long side closest to you and fold it over the ham and cheese.  Bring the long side away from you towards you and over the ham and cheese.  This should lap over the other 3 sides and cover all of the ham and cheese.  Using toothpicks secure the bundle and repeat with remaining chicken breast.  Place melted butter in a low sided bowl or pan.  Combine the two types of bread crumbs in another similar type bowl or pan.  Take the chicken bundle and dip in the butter coating completely and then into the bread crumbs.  Be sure to press the bread crumbs all around the bundle and place in a 9x13 sprayed baking dish.  Repeat with remaining chicken bundles.  Place baking dish in a pre-heated 350 degree oven for 30 to 40 minutes or until juices run clear and it has browned nicely.  Remove and let set for 5 to 10 minutes before serving.

Note:               You can use expensive or inexpensive ham and cheese for this dish.  It depends on your budget and tastes.  Shredded cheese works well too.

Ideas for Future Efforts

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

Coming Events and a Reminder

This coming Monday I'll be on KQ2 television's "Hometown This Morning" show between 6:45 and 7:00 AM.  I'll be making "Italian Baked Chicken" which is an easy dish.  In fact, all you men out there can make this dish  for a Mother's Day special meal to impress the women in your life.  The recipe for this dish is in my cookbook and will be on the KQ2 website sometime on Friday.

I'll actually bread the chicken in this easy to make coating and lay them out on a cookie sheet and freeze.  This way I can put the frozen pieces in a freezer bag and just pull out the amount I need for a meal.  You can thaw them first or even bake them from a frozen state.  You just need to add a little more time to the baking.

Italian Chicken goes well with pasta and your favorite marinara sauce, a twice baked potato and fresh green beans or any of your favorite starch and vegetable.  You don't have to make it all from scratch.  I know the Hy-Vee grocery stores in the Midwest make a great twice baked potato they sell at their meat counter.  All you have to do is heat it up.  The object is not to kill yourself trying to impress but for everyone to have a good meal, good time and a great memory.  Give it a try.

For anyone in the Sioux City, Iowa area, I'm going to be doing a book signing at the Hy-Vee in Morningside by the mall.  I'll there on Saturday, May 12, from 4:00 to 7:00 PM.  Please tell family and friends in the area.

Now for the reminder.  It's "Grilling Season" coming up.  I always consider Memorial Day Weekend as the beginning of the season for cooking out.  So let's get ready.  Last year on this blog I wrote a 2-part piece on "Grilling" and you can always go back and read it again if you need.  The blogs were on May 18 and 19.  On the right side of any of the blog pages, just go down to 2011 and click on it.  Then click on the month of May and start with the 18th.  That was the first part of the series.

There are several recipes on the "Recipe Index" page for outdoor cooking.  Look for more grilling recipes to come too.  Have fun grilling and eating.

Chicken Cordon Bleu is the recipe tomorrow.  Enjoy!

Graduation & Wedding Seasons Coming

As we start the month of May, the "Graduation" and "Wedding" seasons start to come into bloom just like the May flowers.  In fact, graduation at Northwest Missouri State University in Maryville, Missouri (my home town) was this past Saturday.  It is a huge number of young people that graduate each spring from high schools, colleges and universities.

May marks the start of the normal five heaviest months of weddings in a calendar year.

I know that I sound like a commercial today and I guess it really is.  These individuals (graduates) and couples (weddings) are starting on a new adventure and I believe my cookbook could be a great help for many.  I've already given 4 out myself and signed about a half dozen more already this season.

On the left side of any of the blog pages are the many different ways/places of purchasing a cookbook.  One of the new ways is through my website or my publisher website get the cookbook in an "E-book" format.  The price for the e-book format is only $9.99 and there is no shipping charges.  This current generation is totally tuned into this technology with their cell phones, pads, tablets and laptops.

Enough said for the gifts ideas for graduations, wedding showers and weddings.

I'll have more to talk about tomorrow with upcoming events and a reminder of something I blogged last year.  Thursday and Friday will have a couple of recipes.  The first is for "Chicken Cordon Bleu" and the other for "Steak Wheels."  Remember last week I talked about stuffing and rolling cutlets.  Well, the first recipe is doing a stuffing cutlet.  The second recipe is for the rolling technique.

Have a great week and please spread the word about my blog.  Thanks.