Risotto, Cordon Bleu, and Other Yummies

Let me be straight on this: I am not some majestic cook. 80% of the time, I am just reading a recipe and adapting it (Or just executing it exactly). Truth is, for me, the heart of the home has ALWAYS been in the kitchen. As a kid, my mom cooked most nights. She worked, as did my dad, and most of the time, the meals were simple and not complex, but they instilled the importance of family dinners to me.

This week, I have posted a few dinners that people requested recipes for, so here they are!  (And a few nights, I painted until well into dinner time and we got take out. Chipotle, your app may be one of my top 3 things about living here.)

Chicken Cordon Bleu
I had a recipe for this somewhere years ago, and couldn't find it when I went to cook it, so here's what I did:

Ingredients:
chicken breasts
salt
pepper
deli ham (not flavored)
swiss cheese
butter, melted
seasoned bread crumbs

1. pound the chicken breasts thin, but not torn (I put them between plastic wrap or plastic cutting boards.)
2. salt and pepper both sides (A must for ALL chicken dishes)
3. Put 2 slices of deli ham and two slices of swiss cheese on each chicken breast (I spread them out, instead of stacking)
4. Tightly roll each chicken  breast
5. Holding the roll closed, dip the roll in melted butter, being sure to coat it all
6. Roll in bread crumbs

7. Place in a baking dish, seam side down. 

8. Pour the remaining melted butter in the dish (but not over the chicken)
Bake at 350 for 40 minutes

Risotto:
We typically use this as a side dish. Feel free to double it for a main course

Ingredients:
2 T butter, divided
diced onion, about 1/4 c.
3/4 c. arborio rice
2 1/2 c. of chicken broth
1/2 c. parmesan

1. Warm chicken broth to warm, not hot.
2. Melt 1 T butter in a saucepan and sauté onion until soft.
3. Pour in the rice and coat and stir frequently to let it soak up the flavors
4. Gradually add in the chicken broth, stirring often (I normally do 1 cup'ish at at time) until liquid is absorbed.
5. Add 1T of butter until melted
6. Add Parmesan until melted

Feel free to use other cheeses, too. A buffalo chicken and cheddar risotto is amazing. But this is the base.

My Favorite Broccoli
Broccoli (My favorite is the baby florets from the frozen section in the blue bag)
Chicken broth
Italian seasoning
parmesan cheese

1. Put broccoli and a small amount of chicken broth in a skillet. (Let the broth cover the bottom, but not swimming) Cover
2. Steam for 8-10'ish minutes
3. Using the lid as a strainer, drain the chicken broth off.
4. On a different burner, sprinkle on the Italian seasoning and a light sprinkle of parmesan. Cover for 1-2 minutes.

Smothered Pork chops
This is a Pioneer Woman recipe and one of our favorite comfort foods. We used regular sized pork chops and just adjusted accordingly. Also, when making the rue, I used the seasoned flour from dredging. (One of my greatest decisions)

http://thepioneerwoman.com/cooking/smothered-pork-chops/

Smashed potatoes
Ingredients:
Red potatoes
Salt
garlic powder
lots of butter
milk

1. Wash your potatoes
2. Put them in a pot of very salted water. Boil until fork tender
3. Using a potato masher, mash (skin and all) using more salt, garlic powder, milk and butter. Adjust seasonings accordingly

Oven Roasted Cauliflower
Ingredients:
Head of cauliflower
olive oil
salt
pepper
garlic powder

1. cut cauliflower into small florets
2. drizzle a healthy coating of olive oil
3. sprinkle on the seasonings
4. Roast at 400 for 20'ish minutes

Summer Capri's Pasta
I typically use whatever pasta I can find in the whole wheat variety (Which normally means penne). I've also used turkey Italian sausage to cut some of the fats before.

(This is recipe #5 on the page)
http://kellyminter.com/the-living-room/recipes/

This gal writes Bible studies that are aimed at having small group discussions with food. So, she includes awesome recipes with each week of study. Her studies are as awesome as her food. Love her!

Here are a few of our favorites! Message me with any questions!! Have fun and give your littles jobs; they'll be more likely to eat the veggies if they helped! Happy cooking!