Friday, February 24, 2012

Recipe for Rosemary Chicken and Smoked Ham with Cheese Fondue Topping

My goal for this dish was for something similar to Chicken Cordon Bleu in a skillet.  Although it didn't turn out quite the same, it's still quite good.

The smoked ham helps add a wonderful flavor to this dish, along with the rosemary and cheese fondue.

This entire recipe is flexible enough to alter to your taste preferences and for what you have available to you.

(The quantity of meat in this recipe can easily be reduced.)
3 pounds of chicken breast (cut into pieces)
1 1/2 pounds smoked ham (cut into pieces)
1 - 2 tablespoons of rosemary
1/2 - 1 tablespoon of black pepper
1/2 - 1 tablespoon of red wine vinegar
1 yellow onion (cut)
4 green onions (cut)
1 package of Cheese Fondue (you can make your own too)

You can use leftovers to make this dish.  I had on-hand a 3 pound bag of frozen chicken breasts.  I also had on-hand a 1.65 pound package of smoked ham that was originally purchased for another dish that I never made.  For this recipe you will need a very large skillet to fit it all in!

The ham in this recipe is already cooked, so start off with the chicken.  Thaw the chicken if it is frozen.  Cut the chicken in half two ways for smaller and thinner pieces.

Add the chicken, rosemary and pepper to your skillet.  Brown the chicken on both sides.

Next, add the ham pieces, red wine vinegar and onions.

Cover and simmer until the chicken is cooked all the way through.

Melt the cheese fondue according to the package's directions, or you can make your own from scratch.  I place mine in a small pan on the stove to melt.

I did not add the cheese fondue to the meat in the skillet.  Each person simply topped their own so they got the amount they wanted.  Cheese fondue has somewhat of a strong flavor for some people, so not everyone will want it on their chicken and ham. 

This dish was served with cream and honey biscuits and rice.  It would also be great with a crusty bread and couscous.

Tuesday, February 21, 2012

Recipe for Homemade Dog Treats

Our dogs absolutely love these!

Ingredients - Use organic & whole grain when possible
1 - 15 ounce can of pure pumpkin
3 eggs
2 Tablespoons of honey
6 heaping spoonfuls of peanut butter
1/2 teaspoon of salt
1 teaspoon cinnamon
3 1/2 cups of flour
1 cup of oats

Preheat oven to 350 degrees

Mix the wet ingredients together first (pumpkin, eggs, honey and peanut butter).

Add the salt, cinnamon, flour and oats to your wet mixture.
The dough will be thick and sticky.  At this point, I use my hands to blend and knead the dough.

Place the dough on parchment paper and roll to a approximately 1/4 inch thickness.  I have found that if I let the dough rest for about 5 minutes, it will not be as sticky and is easier to work with.

Use a cookie cutter or knife and cut your dough.  Place dog treats on an ungreased cookie sheet.  I line the cookie sheet with parchment paper.

Bake for 30 - 35 minutes or until hard at 350 degrees.  Turn the dog treats over after the first 15 minutes of baking. 

I have made these several times.  Each time I make them our dogs can smell them and start getting excited while they are still in the oven.  I have given some away to friends and family too.  Everyone is surprise at how much their dog enjoys these treats.  Don't be surprised if your dog lures you to where you keep their treats to get you to give them more!

Friday, February 17, 2012

Recipe for Nacho Cheese Chicken Soup

This nacho cheese chicken soup is fairly quick and easy to make.

1 - 15 ounce can nacho cheese dip
1 - 32 ounce container of chicken broth
2 - 12.5 ounce cans of canned chunk chicken (You can substitute with leftover chicken meat.)

Garnish - 1 green onion and / or cilantro leaves.

Whisk together the nacho cheese dip and chicken broth in a pot on medium heat.  Then, add chicken.  Heat to desired temperature, garnish and enjoy!