Easy Chicken Cordon Blue


I’ve been messing with different camera lenses lately. I really do like how close up I can get to the food pictures I take using my macro lens, but then I also like my 55 mm lens. You can pretty much do anything with your picture if you have a 55 mm lens. That is if you have the largest file size setting your camera can go pixel wise. The part I like most about using my 55mm lens is being able to zoom in really close to something, almost as if I was taking pictures with my macro lens and just crop the picture how ever I like it.

I made some chicken in the crock pot the other day ago, and the 2 main ingredients were apricot preserves and Catalina dressing. The recipe also called for a package of onion soup mix, which I didn’t have. The recipe was so so, makes me wonder how much of a difference the chicken would have been if I used onion soup mix? I hate it when that happens.

I do like this chicken recipe that I tried today a lot better. Who isn’t a fan of chicken cordon blue? I was nice to my husband and left off the Swiss cheese. Loved the cream sauce that went over this as well. Someone at work made a chicken cordon blue lasagna and it was FANTASTIC. I felt like I was part of a really exclusive supper club at work.

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Recipe from Life as a Lofthouse


3 large boneless skinless Chicken Breasts, cut in half lengthwise, to form 2 thinner cutlets. (In total you will have 6 thin chicken breast cutlets)
12 slices deli Ham
12 slices thinly sliced Swiss Cheese
1 cup fresh Bread Crumbs
2 Tablespoons Butter, melted

2 Tablespoons Butter
2 Tablespoons All-Purpose Flour
1 cup Milk
1 teaspoon Chicken Bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon Salt
1 Tablespoon Dijon Mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan Cheese

DIRECTIONS: Lightly grease a 9×13 baking dish with cooking spray. Preheat oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.

Lay the cut chicken breasts in a single layer in the baking dish. Layer each chicken breast with two slices of ham, overlapping so they cover entire breast. Then over the ham layer two slices of swiss cheese overlapping to cover ham. Repeat over all chicken breasts. Sprinkle the bread crumbs over the tops of the chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through and cheese is bubbling, and bread crumbs are golden brown.

While the chicken bakes, in a medium saucepan on medium heat, melt the 2 tablespoons of butter. Stir in the flour, whisking constantly. Cook for about a minute. Slowly pour in the milk, still whisking constantly. Stir in the chicken bouillon granules, and salt. Continue to whisk constantly until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has thickened, turn the heat down to low and stir in the mustard, worcestershire sauce and Parmesan cheese. Stir until the cheese has melted. Keep the sauce warm until chicken is finished cooking.

Mustard Spanked Chiken + a giveaway (contest closed)

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Oh, Chicken, did you just cluck at me?”


“No, ” I squawk hoarsely.

“I believe you did. Yes, you did. You remember what I said I’d do to you if you clucked?”

If you make this chicken for your loved one, he will cluck because it is good, but don’t kiss him because the chicken is coated in garlic. The skin was very crispy and flavorful and the chicken turned out so juicy and moist.  You can mess with the different types of mustards and herbs used in the recipe. I used rosemary, sage, and thyme instead of fresh basil. It came in this poultry seasoning packet.  I’ve never roasted a whole entire chicken in the oven before and this cook book inspired me to try something new. I want to make the Chicken with a Lardon next. It’s a whole entire chicken wrapped in bacon. :) The titles are also really funny. My favorite was Chicken under the covers which was a clever title for chicken pot pie.

To win this cook book, leave a comment and tell me what your favorite chicken recipe is. Also, please like my facebook page. Good luck!

Contest ends on March 1st.
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Mustard-Spanked Chicken


  • 3-4 pound chicken
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons dijon mustard
  • 2 teaspoons minced fresh basil
  • 2 cloves garlic
  • 3 tablespoons extra virgin olive oil.


Step 1
Rub the chicken all over, including the cavity, with salt and pepper
Step 2
In a small bowl, stir together the mustard, basil, and garlic and slap it hard onto the bird everywhere you just rubbed the salt and pepper. Refrigerate overnight or for at least 1 hr so it can cover.
Step 3
Preheat the oven to 400 degrees F. Place a rack i a roasting pan.
Step 4
Carefully lay the bird on the rack, breast side down. Drizzel with 1 tablespoon of the oil. Roast for 30 minutes. Thrust a wooden spoon into the chicken cavity and flip the bird over so the breasts are up; the bird is golden brown and quite done, about 30 to 40 minutes longer. Enjoy.

Chicken Baked in Cornflake Crumbs

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What can I say about this recipe? It tasted like corn flakes on top of chicken and that was it. The cornflakes on the bottom of the chicken were soggy and not crispy at all. Ben suggested to cook it on a wire rack. Not really sure if I’d make this again. I really wanted to like this recipe because usually  I’ve liked most of Trisha Yearwood’s recipes of hers that I’ve tried so far. They’re such easy recipes. I like the idea of this though. I want to try it using different flavored potato chips.  If anyone is interested in trying this recipe it can be found here. It’s also supposed to be healthier fried chicken, but the nutrition info on the link is kind of high in points.

There was some pretty frost covering the trees on Friday morning so I took some pictures.

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Buffalo Chicken Mac and Cheese

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I took the two things my husband hates the most: Mac and cheese and Buffalo Chicken, and combined them together to make Buffalo Chicken Mac and Cheese. The only reason I did that was because he was gone for the weekend. We also had some bad weather so I thought, this would be something warm and comforting to make when there’s a blizzard outside.

This was good. I halved the recipe because if I didn’t, I’d be eating Buffalo Chicken Mac and Cheese for at least two weeks. Awhile ago, I posted a recipe for Buffalo Chicken Casserole and I think I like that better then this mac and cheese. The cream cheese in the casserole made it more creamy.  I find mac and cheese to be kind of bland depending on what kind of cheese is used most of the time, and this is a good way to spice it up. I just wish I had added more buffalo sauce. What I really want to do is take this mac and cheese, wrap in some bacon, and then dredge it in some bread crumbs and deep fry it. It’s a good thing I joined a gym huh? ;)

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recipe adapated from Pearls, Handcuffs, and Happy Hour

Buffalo Chicken Mac and Cheese


  • 1 pound pasta
  • 3 boneless skinless chicken breasts
  • 1 tablespoon flour
  • 4-6 tablespoos butter
  • 1 1/2 cups milk
  • 4 ounces grated monterrey jack cheese
  • 1/3 cup sharp cheddar cheese
  • 1/3 cup buffalo sauce
  • 1/3 panko bread crumbs


Step 1
Cook pasta according to package directions.
Step 2
In a skillet, melt the butter and whisk in the flour. Let the flour cook out for a little bit. Add in the milk.
Step 3
Add the cheeses and buffalo sauce into the milk mixture.
Step 4
Stir in the noodles and add the mac and cheese to a greased 9X13 in pan. Layer some more cheese and bread crumbs. Bake at 350 until the cheese is melted and the bread crumbs have browned. 30 minutes.