November Recipes

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These are a few of our favorite recipes, and they also happen to be on our menu this month.  Give one a try and let me know what you think!

Taco Soup

1 pound ground beef, cooked, crumbled

2 cups frozen corn

1 14.5-ounce can diced tomatoes

1/2 – 1 can Rotel

1 can black beans, drained and rinsed

Water

1 can tomato paste (optional)

Combine all ingredients in large pot or slow cooker.  Add enough water to cover all ingredients; stir in tomato paste if you like thicker broth.  Bring to a boil; reduce heat to low and simmer at least 30 minutes.  You could also cook this in a slow cooker on low for several hours, adding more water.  


Chicken Cordon Bleu

1 pound boneless, skinless chicken breasts

4-6 slices of Swiss cheese

4-6 slices of thinly-sliced ham lunch meat

1-2 cups seasoned croutons

Preheat oven to 375 degrees.  Trim chicken breasts and cut into 4-6 similarly-sized pieces.  Use the flat side of a meat mallet to pound the chicken to about 1/4″ thickness. Place the croutons in a plastic bag and pound with the meat mallet until breadcrumbs remain.  (You can use store-bought breadcrumbs instead, but I can’t find any without a couple of ingredients I avoid.)  Pour crumbs onto a plate or other shallow dish.  Top each piece of chicken with one slice of Swiss cheese and then one slice of ham.  Roll up each piece of chicken and then roll in breadcrumbs.  Place in a greased baking dish and put in oven for about 20 minutes or until center of chicken is done.  


Pecan-crusted Chicken Breasts

1 pound boneless, skinless chicken breasts, cut into four pieces

3 ounces cream cheese

1 Tbsp butter

1/2 cup seasoned croutons

1 1/4 cup pecans, divided

1/4 tsp salt

seasonings to taste:  onion, garlic, basil, cinnamon

Preheat oven to 400 degrees.  Mix softened cream cheese and butter with about one cup of finely chopped pecans, salt, and seasonings.  Use the flat side of a meat mallet to flatten chicken pieces to about 1/2″ thickness.  Spoon about 1/4 of the cream cheese mixture onto each piece of chicken. Crush croutons in a bag using the meat mallet.  Mix crouton crumbs and about 1/4 cup finely chopped pecans; pour crumb mixture onto a plate or shallow dish.  Roll up chicken pieces to enclose cream cheese.  Use toothpicks, if needed, to keep chicken rolled up. Press chicken in crumb mixture on each side, coating with a layer of crumbs.  Place chicken on a baking sheet and bake for about 25 minutes or until chicken is no longer pink in the middle.  

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4 responses »

  1. Pingback: November Menu | Chronicling Chaos

  2. Pingback: August Menu | Chronicling Chaos

  3. Pingback: September Menu | Chronicling Chaos

  4. Pingback: October Menu & a Recipe | Chronicling Chaos

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