I Love Chicken Cordon Bleu and this is one of the best from BigOven.com.  I’ve made it several times and it always is delicious.  Looks as great as it tastes. I wish I could take credit for the recipe but not. I do love it!!  It was submitted by Ellie36.  Over 8,000 people have said they want to make it and over 11,000 have it in their BigOven favorites. I have made it several times and when I made it and took a photo, it looked like this: Baked Chicken Cordon Bleu recipe If you like this recipe from KCinAZ, then give me a likeRead More →

This is a much enjoyed appetizer that can be made a variety of ways.  My friend, Mariette, uses a much sharper cheese and it’s just a delicious.  It just has a different twist.  Many recipes include spinach, but somehow, someway, I’ve not acquired a taste for spinach in large doses.  Another fun addition is sun dried tomatoes but if doing that do so in small doses too.  For a sharper more flavorful taste use Asiago Cheese, Gruyere Cheese or an Italian blend. Artichoke dip is one of my regulars to take to take to a Pot Luck dinner. It’s a warm dish served with crackers, toasted baguette slices or tortillaRead More →

Here’s a new twist on cooking salmon.  Instead of simple grilling or frying, we’ve added some parmesan cheese to the mix for a little sharpened flavor.  The fish was marinated in a lemonade mixture with garlic and Italian seasoning to give it more internal flavor.  The hash brown that are served along as a side also have the extra up-taste of the same parmesan.  There were a few problems getting the cheese to stick to the fish and not the grill so make sure your grill is on the hot side and don’t turn to soon. Fish: 2 – 3 salmon filets 1 – 12Read More →

This is an easy to prepare recipe with lots of chicken and cheese filling.  It’s a not too hot Mexican dish which suits my palette perfectly.  It may appear to be similar to others that you may have seen except that it uses real Hatch Fire-Roasted Diced Green Chiles and Macayo’s Green Chili Enchilada Sauce instead of the creamy chicken soup.  This would be more of an authentic or traditional Mexican dish. Cook the Chicken: 16   ounce Chicken broth, add water if necessary to cover 4    boneless chicken breast halves 1/4 cup Fajita Spice; I’ll provide a recipe sometime in the future for the Fajita Spice 8 ouncesRead More →

Almost without fail, when I have a dinner party or a gathering  for a fun cocktail hour evening, I will serve this appetiser.  It’s a great one to mix up for your friends and to get your friends to mix together.  Sometimes, a Bruschetta is served with the tapanade already on the bread. I like to serve mine with toasted baquette and the Bruschetta on the side so the bread does not get soggy.  Hate soggy bread for some reason. So, if you like to have the tapenade flavor mix into the bread, then feel free to serve the toasties already topped.  The difference though is that your friends mayRead More →