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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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Chicken Cordon Bleu

One of my favorite foods - sort of a go-to if it is on the menu at a restaurant. It is always a little different.  This one has a nice white wine sauce that I really like.

 

Ingredients

6 skinless, boneless chicken breast halves
Dijon Mustard (optional)
6 slices Swiss cheese
6 slices ham
2 eggs
2 cups of breadcrumbs
2 tablespoons parmesan cheese
3 tablespoons all-purpose flour
1 teaspoon paprika 
3 tablespoons butter
3 tablespoons of olive oil
1/2 cup dry white wine
1 teaspoon chicken bouillon granules (or 1/2 cup chicken stock) 
1 tablespoon cornstarch
1 cup heavy whipping cream

 

Cooking Directions

Pound chicken breasts if they are too thick. Spread dijon mustard on one side of the chicken. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Brush on the beaten egg. Coat with breadcrumbs (mixed with parmesan cheese).
 
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon (or chicken stock). Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
 
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken.

 

Beat chicken thin

Beat chicken thin

 

Spread Dijon mustard thinly across underside of chicken

Spread Dijon mustard thinly across underside of chicken

 

Layer ham on mustard (I use a thin ham - it is easier to cut later)

Layer ham on mustard (I use a thin ham - it is easier to cut later)

 

Layer cheese next (base number of slices on preference and size of chicken)

Layer cheese next (base number of slices on preference and size of chicken)

 

Use toothpicks to fold chicken together.
Use toothpicks to fold chicken together.

Remember the number of toothpicks per slice - you have to pull them out later (I have left one or two in before).
 

Mix flour and paprika

Mix flour and paprika

 

Coat chicken with flour

Coat chicken with flour

 

Beat eggs in bowl with fork (1 egg for every 3 pieces)

Beat eggs in bowl with fork (1 egg for every 3 pieces)

 

Brush eggwash on chicken

Brush eggwash on chicken

 

Mix breadcrumbs and cheese

Mix breadcrumbs and cheese

 

Coat both sides of chicken

Coat both sides of chicken

 

Set chicken aside while butter / oil is heating

Set chicken aside while butter / oil is heating

 

Melt butter - add oil - heat on medium heat

Melt butter - add oil - heat on medium heat

 

Add chicken to the skillet

Add chicken to the skillet

 

Turn after 7-8 minutes

Turn after 7-8 minutes

 

Turn again after 7-8 minutes.  Add wine and chicken broth.

Turn again after 7-8 minutes. Add wine and chicken broth.

 

Cover.  Reduce heat and simmer for 30 minutes.

Cover. Reduce heat and simmer for 30 minutes.

 

Add corn starch

Add corn starch


 

And whisk together with heavy cream.

And whisk together with heavy cream.


 

Remove chicken - set aside to keep warm.  Add cream/starch to the liquid in the skillet

Remove chicken - set aside to keep warm. Add cream/starch to the liquid in the skillet

 

Bring to a boil.

Bring to a boil.

 

Serve warm (hot)

Serve warm (hot)

 

Top with wine sauce.

Top with wine sauce.

 

Chicken Cordon Bleu - The melted cheese (center) and wine sauce are amazing!

Chicken Cordon Bleu - The melted cheese (center) and wine sauce are amazing!

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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