Chicken Cordon Bleu and Sautéed Asparagus

I have been craving this meal for a while now. So instead of spending money to have some one else make it, I went to my favorite grocer and decided to make it myself.

CHICKEN CORDON BLEU

WHAT YOU'LL NEED:

3 chicken breasts
Italian bread crumbs
Thin Sliced Ham (6 slices)
Swiss Cheese slices (9 slices)
Parsley
Grated Parmesan
Black Pepper
Extra Virgin Olive Oil
April's Multi-seasoning
*(garlic powder,pepper,seasoned salt,onion powder)
Parsley Flakes

DIRECTIONS:

First you want to put your chicken breasts in between plastic wrap or in a ziploc bag and pound it thin. Be careful not to cause tearing in the meat.
Season chicken with a little pepper.

Preheat oven to 355 degrees.

Mix grated parm, bread crumbs, multi-seasoning,and parsley in a bowl.

Lay pounded chicken on sanitary surface. Lay 2 slices of cheese on each breast.
Then 2 slices of ham. Then one more slice of cheese. Repeat these steps on each chicken breast.

Once done. Roll chicken breasts.

Next take seasoned bread and coat all sides of the chicken breasts. Drizzle a little olive oil on the top of each chicken breast. Place in cooking pan

Bake for 25 minutes or until crust is browned and chicken is coiked thoroughly.





SAUTÉED ASPARAGUS:

Butter
Asparagus, cleaned and chopped
pepper
garlic


Simple directions.

DIRECTIONS:
Melt butter in skillet. Once melted, sauté chopped garlic.
Add in asparagus. Sauté until tender. I like my vegetables crisp.

All together with prep and cooking. This took me about an hour or so to make. I hope you guys try it. Its sooooooo good.

CROCKPOT BANGERS: BEEF STEW

BEEF STEW

I was on the fence about what I'd want to eat on my day off. After getting to the grocers, I decided on a hearty beef stew. I knew I wanted a no fuss meal and this is definitely it. So let's get into it.

WHAT YOU'LL NEED:

4 pounds bottom round, well trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
1 large onions, diced
1 cup dry red wine
3-4 cloves of garlic, chopped
1 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 pound carrots (about 2 cups)
3 celery stalks, diced
2 cups beef broth
1 tablespoon kosher salt
2 sprigs of thyme
1 bay leaf
2 packets of Sazon Goya
1 tablespoon of Paprika
2 tablespoons of All-purpose Seasoning
1 tablespoon of dried parsley

DIRECTIONS:

1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
2. Add the onions and garlic to the skillet and cook over medium heat until tender, about 10 minutes.
Transfer to the cooker.
3. Pour the wine into the skillet and scrape up any browned bits; add to the cooker.
4. Make a slurry with warm water and flour. Set to the side.
5. Stir in all other ingredients. After 3 hrs stir in slurry.
Cover and cook on low heat for 6 more hours, or on high for 2 more hours.

Before

AFTER

This meal is so simple yet so flavorful and delicious. Let me know if you try it. 

Until next time, best dishes!!!!!

Muah

The Southern Belle

Jalepeno Big Mouth Burgers with Parmesan Parsley baked fries

BIG MOUTH BURGERS AND BAKED FRIES

It's Sunday and I was the mood for something delicious and messy so why not BURGERS!!!!!


TO BEGIN:
I'll start with the Parmesan Parsley Baked Fries because you want to get these cooking before you even get into the burgers

WHAT YOU'LL NEED:

3 to 4 Idaho potatoes cut in wedges (skin on)
1 bundle of fresh parsley, chopped
Extra Virgin Olive Oil
1/2 packet of Italian Dressing Seasoning
2 handfuls of grated parmesan cheese
Pam or some other butter cooking spray.

DIRECTIONS:

You want to begin by spraying you pan with the butter cooking spray
After that mix all ingredients in plastic dish.
Drizzle enough oil over to coat all potatoes and mix.
Then assemble potatoes in baking pan.
Cook on 365 degrees for 45 minutes to 1 1/2 hours. Depending on how crunchy or soft you like your potatoes. (I like mine less crisp).

Now on to the BURGERS. I call them big mouth burgers because they are massive.

WHAT YOU'LL NEED:
Ground Beef
1/2 packet of Italian Seasoning
2 tablespoons of bbq sauce
4 tablespoons of Worschtishire sauce
5 scallion cut
1 cup of fresh parsley, chopped
2 teaspoons of minced garlic
seasoned salt and pepper to taste
handful of parmesan cheese
Cheddar cheese slices
Sliced pickled jalepeno


DIRECTIONS:
HEAT YOUR GRILL. I USED A GEORGE FOREMAN GRILL.

Mix all ingredients except jalepeno and cheese slices.

Make patties about an inch thick.

Put cheese slice on one patty and jalapeño on top.

place another patty on top and seal corner so that cheese and peppers are encased in both patties. Grill for about 15 minutes for well done burgers. They stay juicy...

 Serve with whatever toppings you desire. I put bacon, lettuce, tomato, pickle, mustard and extra jalapeño on mine.

Below is the END Result!! SO GOOD!!!! THESE BURGERS ARE MESSY SO KEEP LOTS OF NAPKINS HANDY.