Chicken Cordon Bleu with Dijon Parmesan Cream Sauce
Prep Time: 15-20 minutes
Cook Time: 30-35 minutes
Other Time: 5 minutes

4 Ea skinless, boneless chicken breast
Salt and Pepper to taste
4 Ea slices of Swiss cheese
4 Ea slices of thinly sliced cooked ham
1/2 Cup seasoned breadcrumbs

Dijon Parmesan Cream Sauce

2 TBSP butter
2 TBSP all purpose flour
1 Cup milk
1 tsp chicken bouillon granules
1/2 tsp salt
1 TBSP Dijon mustard
1/2 tsp Worcestershire Sauce
1/2 Cup grated Parmesan cheese

PREHEAT OVEN TO 350 DEGREES

Spray a 9x13 baking dish with non-stick cooking spray

On a cutting board, place chicken breast, cover with plastic wrap and pound to a 1/4 inch thickness using a meat mallet or rolling pin. This will help ensure the chicken will cook evenly.

Lightly dust each side of chicken with salt and pepper. Place 1 slice of ham and 1 slice Swiss cheese on top of each breast. Roll each breast and secure with toothpicks to hold together while baking. Place toothpick side down in baking dish, and sprinkle chicken evenly with breadcrumbs.

Bake for 30-35 minutes or until chicken is no longer pink. Remove toothpicks before serving and let rest 5 minutes before serving. Top with the Dijon Parmesan Cream Sauce.

While chicken is baking, now is the time to make your cream sauce. Melt butter in a small saucepan over medium heat and slowly add flour, stirring until well combined. Slowly whisk in milk, until smooth, then add chicken granules and salt. Continue to stir until mixture thickens. About 3-5 minutes. Turn heat to low, stir in mustard, Worcestershire sauce and cheese, whisking until cheese has melted. Keep warm until ready to serve. Sauce can either be placed directly on the plate, or drizzled over the top of chicken. Wine Pairings: Chardonnay, Riesling, Pinot Grigio or Pinot Noir. Beer Pairings: Pilsner or Amber..

Hard Boiled Eggs
Cook Time: 15 minutes

Other Time: 15 minutes


As basic as this recipe seems, I get lots of calls and text from family and friends on how to properly boil an egg so I decided to add this recipe for all those of you who have this issue. I hope it helps.

Add eggs in a single layer on the bottom of a saucepan. Cover eggs completely with a couple inches of cold water. Starting with cold water and gently bringing the eggs to a boil will help prevent them from cracking. You can also add a teaspoon of salt if you desire. Some people thinks this helps to peel the eggs easier after cooking. I will let you decide that for yourself.

Turn the burner to high and bring the eggs to a boil. Once eggs have come to a boil remove from heat and cover. Let sit covered for 15 minutes.

At the end of 15 minutes strain the hot water out of the pan and flush eggs with cold water. Repeat this process as many times as needed to cool the eggs enough to handle. At this point you can either peel and enjoy them, or store them covered in your refrigerator until ready to use. For best flavor they should be used within 5 days of cooking.

Parmesan Crusted Tilapia
Prep Time: 10 minutes
Cook Time: 15-20 minutes

4 EA Tilapia fillets(thaw if using frozen fillets)
1 Cup Italian breadcrumbs
2 TBSP grated Parmesan cheese
1/2 tsp garlic powder
1/2 Cup Dijon mustard

PREHEAT OVEN TO 375 DEGREES

Combine breadcrumbs, Parmesan cheese, and garlic powder in a zip lock bag.

Coat both sides of Tilapia fillet with Dijon mustard, then drop into bag with breadcrumb mixture and shake to coat. Repeat with all fillets, making sure all fillets are well coated. Use any leftover breading on top of each  fillet if desired.

Bake in 375 degree oven on foil lined baking sheet , coated with non stick spray for 15-20 minutes, or until fish is cooked through and topping is browned.

If you prefer your fish plain, then just top each fillet with a little dollop of butter, salt and pepper and a fresh lemon wheel and bake for 10-12 minutes. This is such a mild white fish that my usual wine pairings don't apply here because pretty much any wine you like will pair well with this fish.

Green Chile Mac and Cheese
Prep Time: 20 minutes
Cook Time: 45 minutes
Other Time: 5 minutes

1 LB Elbow Macaroni noodles(follow cooking instructions on box)
1 EA fresh jalapeno seeded and minced
1 EA small white onion, minced
4 oz Can diced green chile's, rinsed
2 1/4 Cups shredded cheddar cheese(reserve 1/4 cup for topping)
2 Cups shredded pepper jack cheese
1/4 Cup grated Parmesan cheese
1 LB Velveeta cheese, cubed
3 TBSP melted butter
3 TBSP all-purpose flour
3 Cups of milk
2-3 Dashes of your favorite hot pepper sauce
Salt and Pepper to taste

Crumb Topping

1/4 Cup crushed Goldfish or Cheez-it crackers
1/4 Cup shredded cheddar cheese
1 TBSP fresh chopped or dried cilantro
1 TBSP melted butter

PREHEAT OVEN TO 375 DEGREES

In a large stock pot, bring one gallon of water, and 1 TBSP salt to a boil. Follow cooking instructions on package to cook pasta Al Dente. Drain and rinse under cold water, set aside.

In a large saucepan melt butter over medium-low heat. Add minced onion and jalapeno, saute until soft. About 10 minutes. Sprinkle with flour, stirring constantly until well mixed.

Raise heat to medium, slowly whisk in milk until entire mixture is smooth and creamy looking, being sure to dissolve all lumps of flour. Stir in diced green chile's.

Add cheddar (reserving 1/4 for topping) pepper jack, Parmesan, and Velveeta cheeses to saucepan. Remember to add cheese a little at a time, stirring constantly to make sure cheese has completely melted and sauce is smooth and creamy. Season to taste with salt and pepper and a couple dashes hot pepper sauce.

Grease a 9x13 baking dish with either butter or non stick spray and pour a little of the cheese sauce into the bottom of the dish to coat. Add pasta, pour remaining cheese sauce over the top and stir together until well blended. Bake uncovered for about 35 minutes.

In the meantime, melt 1 TBSP butter in a skillet. Combine 1/4 cup crushed crackers, 1/4 cup cheddar cheese and 1 TBSP fresh chopped or dried cilantro together in skillet until well coated with the melted butter. Set aside. After the first 35 minutes, remove from oven and sprinkle crumb topping over top of mac and cheese. Return to the oven for another 10 minutes until pasta is bubbling and topping is golden brown. Remove from oven and let rest for 5 minutes before serving.

History for me.......

The following recipe is my official 100th recipe since I first began my blog back in March. I really wanted to make it something special, and since it is Christmas time my son Dalton suggested I post my recipe for prime rib. I realize that many of you make this dish this time of year and as always I am not implying mine is any better or worse than the traditions you follow. If you do decide to try my recipe I hope you enjoy it and maybe even decide to make it your tradition going forward.

Thank you to all my followers for your support this past year, and looking forward to 2012 I hope you will continue to follow the blog as it improves and continues to grow world wide. I am very humbled how all of you have allowed my career and passion for food into your homes.

So from my family to yours, have a safe and happy holiday season.

Tim, Alyssa, and Dalton

Prime Rib with Au Jus
Prep Time: 1 hour total
Cook Time: 2 1/2 hours
Other Time: 20 minutes

1 8-10LB boneless prime rib roast

Dry Rub-
1 TBSP onion salt
1 TBSP paprika
1/2 TBSP cracked black pepper
1/2 TBSP dried thyme
4 tsp minced garlic
2 TBSP olive oil(EVOO)

PREHEAT OVEN TO 500 DEGREES. PLACE RACK ON LOWEST SETTING IN OVEN

Combine all dry ingredients well and set aside. Place prime rib in roasting pan fat side up and score with a knife in a diamond pattern about 1/8 inch in depth. Rub minced garlic all over the top of the roast and let it settle into the cuts. Rub EVOO over the entire top of roast, and cover with the dry rub mixture. Set roast aside and let it come to room temperature at least 30 minutes, and no longer than 1 hour.

Place prime rib in oven uncovered at 500 degrees for 20 minutes. After that time reduce heat to 325 and allow to cook another 60-70 minutes. For a medium-rare roast allow 15-17 minutes per pound.

To make sure you are getting the correct temperature on your roast you should start checking the internal temperature after 2 hours of total cooking time, by inserting a meat thermometer into the thickest part of the roast. Once your roast has reached the desired internal temperature remove from the oven and let it rest for 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while resting. This is the time to make your Au Jus, following the recipe below.

Au Jus- 
2 TBSP meat drippings
2 TBSP flour
2 1/2 Cans beef broth
Salt and Pepper to taste

Place the pan you cooked the roast in on the stove over medium-high heat, removing all but 2 TBSP of meat drippings from the pan. Add flour and cook for 5 minutes until it forms a nice roux (almost like a paste).

Pour beef broth into pan and with a whisk combine with roux, until it is smooth, making sure to include the cooked off beef bits from the roasting pan.

Turn heat to high, cooking for 10 minutes until sauce reduces and thickens slightly. Strain, season to taste and serve on the side of prime rib. Wine Pairings: Chardonnay, Sauvignon Blanc, Merlot, Cabernet Sauvignon, Zinfandel or Shiraz. Beer Pairings: Ales, IPA, or Porter.

Finally time for some soups......

It's finally chilly enough here in Arizona for me to sit down in front of the computer and actually post some of my favorite soup recipes, without it being in the high 70's outside. I just couldn't bring myself to do it until it was consistently in the 40's-50's at night.

These are some of my heartier, filling, stick to your ribs type of soups that are great for those chilly nights, that keep you inside sitting by the fire. Your family will enjoy these for sure and best of all they don't take all day to make.