Tag: dinner

Chicken Cordon Boyd

Chicken Cordon Boyd

Chicken Cordon Boyd

 

It’s ‘Date Night Dinner’ time again. I wanted to make something nice, but easy. I think I have achieved my goal. Chicken! Chicken is what you fix for dinner when you don’t know what to fix for dinner. Everybody likes chicken!

Making something special doesn’t always have to take a lot of time. This dish was easy to prepare and easy to cook. You can make it ahead of time and pop it in the oven whenever you and your date are ready for dinner. Just add something green………..it’s the beginning of asparagus season, so what a perfect match for my Chicken Cordon Boyd.

The really nice thing about writing your own recipes, and having a food blog, is you can name stuff after yourself using a little rhyme, or play on words. Chicken Cordon Bleu is now Chicken Cordon Boyd. A very different recipe than what is in my Betty Crocker Cookbook, from the mid 70’s, but every bit as good.

So for your next Date Night try our Chicken Cordon Boyd.

Chicken Cordon Boyd Collage

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Chicken Cordon Boyd

Chicken Cordon Boyd

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  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: bake
  • Cuisine: American
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Ingredients

Scale
  • 4 thick boneless, skinless chicken breasts
  • 4–6 oz. deli-sliced ham, cut into strips about 1″ by 2″
  • 4 slices swiss cheese, cut into strips about 1″ by 2″
  • salt and freshly ground black pepper to taste
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon dijon mustard
  • 1 teaspoon parsley

Instructions

  1. Preheat oven to 375*
  2. Slice slits about 1″ apart in chicken breasts almost all the way
  3. through,careful not to cut completely through. Slide strips of ham and
  4. cheese into each slit.
  5. Sprinkle chicken with salt and pepper to taste. Place on a baking sheet lined
  6. with aluminum foil sprayed with cooking spray.
  7. Mix dijon mustard, parsley and panko breadcrumbs until mixed.
  8. Sprinkle evenly over prepared chicken.
  9. Bake in preheated oven for 30 minutes, or until chicken is cooked through.

Keywords: chicken breast, swiss cheese, ham, dinner, bake, easy

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Simple Roast Chicken

Simple Roast Chicken

Roast Chicken

 

Roasted Chicken………just saying it sound delicious! So, for Date Night Dinner this week it’s a two-fer. You can easily get two meals out of this bird. Tim and I had the roast chicken with a wedge salad, it was wonderful. Then with the left overs I made a easy Chicken Risotto ( recipe to come in the near future).

I have been making my chicken this way for years. The first time I thought,WOW thats a lot of salt. I had it originally at a friends house and when I ask her to share the recipe she said it really wasn’t a recipe, but more of a method. Well I have returned it into a recipe……… otherwise how could I share it with you.

When you are making the chicken, the key things to remember are 1. Use the full tablespoon of salt. Kinda let it rain down over the bird covering it with the salt. 2.DO NOT add any liquid. It will not be the same if you do. 3. Save the juice from the pan. You can use it to dip the bird in or save it to use in any kind of chicken dish with the left over chicken……..assuming there is any!

When my nephew was small he was at my house a lot………… and whenever I said I was making chicken for dinner he wanted to know if it was the chicken with the sauce. Also in my family the crispier the skin the better. And this skin is crispy, crispy, crispy……..

So enjoy a dinner for two ……..twice!!!

Roast Chicken Collage

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Roast Chicken

Simple Roast Chicken

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American
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Ingredients

Scale
  • One 2– to 3-pound chicken
  • 1 tablespoon Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons minced thyme

Instructions

  1. Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out.
  2. Salt and pepper the cavity, then tie the legs of the bird together. Tying the chicken helps it cook evenly, and it also makes for a more beautiful roasted bird.
  3. Now, salt the chicken— (1 tablespoon). I know it seems like a lot but it makes a nice uniform coating that will result in a crisp, salty, flavorful skin. Season to taste with pepper.
  4. Place the chicken in a roasting pan and roast for 50 -60 minutes or until internal temperature is 165*. While the chicken is roasting, leave it alone,don’t baste it, and do not add any liquid.Remove it from the oven and add the thyme to the pan. After it is out of the oven,baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Reserve the juices that are in the bottom of the pan. You can use some to dip the chicken in ( the juices are beyond delicious) or you can save it to flavor a dish using any left over chicken.
  5. The preparation is meant to be rustic Serve with a simple green salad.

Keywords: chicken, salt, pepper, dinner, bake

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Lobster Mac and Cheese

Lobster Mac and CheeseLobster Mac & Cheese

So, another Valentines Day has come and gone………We had a very lovely dinner of Lobster Mac and Cheese. I had been wanting to make this dish ever since I saw Ina Garten make it on the Barefoot Contessa on the Food Network several years back.

Confession time………..1. I am a total Food Network Junkie. I have been hooked on it from day one……2. I want to be the Barefoot Contessa.There is something about Ina Garten and her show that inspires me each and every time I watch it.

I wanted to make something special for Tim for Valentines dinner. Our local supermarket had lobster on sale, and we both love mac & cheese……..sooooo an idea was born! Lobster Mac and Cheese!

Now, when I say we love mac & cheese you must realize that what I am really speaking of is, of course………the boxed velveta & shells…………I know, I know, processed, out of the box……..but even us recipe creating, chefy, food bloggers sometimes just need a day off. Nothing fancy, easy, and lets be honest it really tastes good!!!!!!

But this was not the time for that, and I could not mix real lobster into boxed mac & cheese. So it had to be made from scratch.I tweaked the recipe I found on Food Network and I must say, the result almost put the velveta to shame…….OK it did!!! Continue reading “Lobster Mac and Cheese”