Chicken Cordon Bleu Casserole

I am a huge fan of casseroles.  Not only are they a simple way to stretch your food budget but they are tasty, easy to prepare, and most store wonderfully in the freezer for future meals.  Last weekend I made a ham for dinner knowing that it would provide at least three to four meals for my family.  Typically I make a scalloped potato type of dish with bits of ham scattered through out, but this time I wanted something a little different.  I found this casserole recipe and knew it would be great.  Some of my favorite ingredients are matched up, baked together and served as a warm, cheesy, flavorful casserole.

Because casseroles are so versatile, you can take this recipe and mix things up a bit.  Use a different cheese, use turkey instead of chicken, or add some steamed veggies.  Anyway you do it, I think everyone in your house will love it. 

Chicken Cordon Bleu Casserole
Recipe Source: Modified slightly from My Kitchen Cafe


printable version

Topping:
4 slices white bread, torn into quarters (I used some leftover french bread about 1/3 of a loaf)
2 tablespoons butter, melted

Filling:
3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
1 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 teaspoon dried thyme
3 medium garlic cloves, finely minced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth or water
3/4 cup heavy cream or milk
8 ounces Swiss cheese, shredded, about 2 cups
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
1 pound cooked chicken diced
9 ounces ham, diced
2 tablespoons minced fresh parsley leaves

For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.

For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.

Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth or water and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.

Toss the potatoes, chicken and ham with the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Sprinkle with the bread crumb topping. Bake until the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Cool for 10 minutes before serving.

As a family of five, we got two full dinners, and three lunch portions for me! 

Total Cost $5.99
Potatoes-$.30
Ham-$1.50
Chicken-$1.39
Cheese-$2.24
Milk-$.16
Onion-$.25
Thyme, Mustard, Seasonings-approx $.15

Guatemala Story in Her Voice

Quote of the Day:  There are those who have little and give it all.  These are the believers in life and the bounty of life and their coffers are never empty. - Kahlil Gibron, A Lebanese born American

I am a regular contributor to our local women's magazine, Her Voice.  It's my best gig.  Meg Douglas, the editor, is kind, supportive, encouraging, and says yes to nearly every story pitch I've made to her.  I have written stories from personal essays to interviews with other women who do interesting things.

In the current issue, my article is about a group of women who took their vacation time and money and spent them in Guatemala where they worked in schools, the community, and helped build a home.  They said it was the greatest gift they could give themselves, each other, and the people they met.  

In this issue, you will meet a lefse queen.  If you don't know what lefse is, read the article, and try out her recipe.  Like many issues, this one has stories of loss, struggles, and humor.  It is published locally, but has a global feel.  Click here to read my article on pages 34 & 35, and flip the pages to learn about interesting women with connections to central Minnesota.  The web designers have changed the format, thus messing up the original link which was her-voice.com, but I've heard that they're working on it.  The new format is much improved and you can easily click pages to zoom in.

My next article is titled, Real Men Read Her Voice.  If any of you readers want to weigh in on that article, leave a comment here, or on my facebook page.

Thank you for reading my work.  I have found through my stories in Her Voice that this is where I come alive.  I think of a topic, chat around about it, maybe even have an official interview, write the story, and set up a photo shoot. I'm soaring, happy, above the clouds, feeling all those connections, sharing stories, and inspiring others.

Go. Create. Inspire!

Journaling Prompt:  Tell me what stories grab your interest, get you to read out of your normal TBR pile, and what makes you feel connected.

Once Upon a Time in Michigan, there was Tapawingo . . . (Ginger-Pear Cake with Cognac-Spiked Pear Sauce)

 Once upon a time, there was a charming cottage nestled in the lush woods of northern Michigan. One day, a brilliant and inspired chef named Pete Peterson cast a spell, transforming it into an enchanted restaurant, which he named Tapawingo. It thrived for over 25 years, and the legend of its magical food spread far and wide. By and by things changed in Michigan, and fewer travelers were able to visit and enjoy the culinary treasures that Tapawingo offered. The devoted chef saw no alternative but to close his beloved eatery, though he did so with a heavy heart. All of the people who loved Tapawingo, and all of the people who wished they could have gone there but never had a chance to do so, were sad.     The End.

Fairy tale or true story? It's true, and though I wish I could say I had been one of the lucky diners, I never made it to Tapawingo. Described by the New York Times in 2003 as being of "international stature," the place was a culinary gem unique to the Midwest right up to its closure in 2009. The stuff that used to come out of that kitchen--famous for using the finest and freshest locally-sourced ingredients before doing so was all the rage--sounded so sublime. I am holding out hope, though, that some enlightened literary agent gets on the stick and convinces Peterson to write a cookbook one of these days. It will be such a pity if this never happens. Heck, I'd start a letter writing campaign if only I knew who to write to.

About this recipe . . . 

So if there's no cookbook, how did I come upon this particular recipe, credited to that singular chef, Harlan "Pete" Peterson? It's from a homey compilation called Heartland Baking from the Midwest's Best Cooks, a slim cookbook from the collection of my late mom. Paging through it, when I realized where this particular recipe came from, I knew I had to try it. Thus I offer up this pear and ginger cake in homage to the enchanted Michigan restaurant that is no more.


Very gingery and ultra-moist, with an understated sweetness, this charming little cake is meant to be served with a casual drizzle of warm, cognac-spiked pear sauce. This is one autumn dessert that will help take the chill off.

In adapting this, I made only tiny alterations to the formula, adjusting the proportion of spices a wee bit here and there, as I didn't want to tamper too cavalierly with perfection.

Pear and Ginger Cake  . . . with Cognac-Pear Sauce

(For a printable version of this recipe, click here!)

Ingredients for the cake:
1/2 cup unsalted butter
1/2 cup packed brown sugar (I used light brown sugar)
2 eggs, large
1/4 cup molasses (I used the brand called Grandma's--the Robust variety)
1 Tbsp. fresh grated ginger root (no need to even peel the root before grating)
1 and 1/2 cups All Purpose flour (I used unbleached)
1 tsp. baking soda
1/2 tsp. salt (actually, I substituted 3/4 tsp. kosher salt)
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1/2 tsp. ground nutmeg
2/3 cup buttermilk or sour milk (I used the best buttermilk I could find)
1 ripe medium-sized pear, peeled, cored, and sliced thinly (I used an Anjou pear; these tough-skinned pears work really well for baking/stewing, etc.)

Ingredients for the pear-cognac sauce: 
1 lemon
1 cup water
1/4 cup granulated sugar
Four ripe 8 oz. pears (again, I used just Anjou pears)
2 to 4 Tbsp. cognac (I used Courvoisier, but if you're lucky enough to have Poire William liqueur on hand, you can use that. If you prefer, leave the liqueur out entirely; perhaps substitute apple juice if you feel more liquid is required.) 

To make the cake: 

Butter and flour lightly an 8" x 8" baking dish (I used a glass baking dish; it's a very moist cake and somehow I didn't think a metal pan would be the best choice.)


In the large bowl of your mixer, using the paddle attachment, beat the butter just until it's softened, on medium-low speed. Into this add the brown sugar, and beat until fluffy. Add in the eggs one at a time, beating well after each, then add in the molasses and the ginger root.

In a separate bowl, whisk together the flour, baking soda, salt, allspice, cloves, and nutmeg. Add this, alternately with the buttermilk, into the mixing bowl on low speed. Beat just until combined.

Gently fold the thinly-sliced pear into the batter. Spread the batter into the prepared pan and bake at 350 for about 35 minutes, or until a toothpick inserted into the middle comes out clean (well, more or less clean!). Cool the cake in its pan on a cooling rack.

To make the sauce:

With a peeler, remove the zest from half of the lemon (just the thin yellow upper skin, be sure to include none of the bitter white pith). In a medium size heavy-bottomed saucepan, combine the zest, 2 Tbsp of juice from the lemon, 1 cup of water, and the 1/4 cup sugar. Heat over a medium-low flame until the sugar dissolves, stirring periodically.

Peel, core, and quarter the four pears. Add them into the sugar mixture. Cook this uncovered until the pears become tender, perhaps 10 minutes or more.

With a slotted spoon, remove the pears from the pan and put them in the bowl of a food processor.

Continue cooking the liquid in the saucepan until it has reduced by half, then remove and throw away the lemon peel. Pour the liquid into the food processor bowl.

Pulse the mixture until it is completely smooth. Put it in a small bowl, and stir in the cognac.

Serve the sauce warm, draped over individual pieces of cake. Sprinkle confectioner's sugar on the pieces first, if you like.

 (If you'd like to comment on this post, or to read any existing comments, please click on the purple COMMENTS below!)

Taking Risks

Quote of the Day:  It's a very excruciating life facing that blank piece of paper every day and having to reach up somewhere into the clouds and bring something down out of them. - Truman Capote

What if the caterpillar said, "Nope, I don't want to change.  This is good enough for me.  I've got the ground and this nice, dry leaf.  I know what to expect every day.  I mean, yes, I do look up at the sky sometimes and wonder what it's like to soar above the ground.  I admire those butterflies with their beautiful wings.  But, well, I'd rather stick to what I know than go through a metamorphosis.  That sounds a little scary."

Kind of like taking risks, isn't it?  What if your intuition is telling you to make a change, but your logical mind gets scared?  What if you dared?

Are you holding back and avoiding facing a challenge? 

I find myself blocked sometimes.  I haven't written one word on my novel since I returned from the Highlights workshop.  I've been assessing what my story is.  I have thought about my play, but need to take the time to reread it and write the final scene.  Then what?  Well, then it's time to release it to the world.  Let it fly out into the sky and see where it lands. 

I have written two short pieces.  One that I plan to submit to the Highlights for Children fiction contest, and a rebus story for regular submissions.  When we were on our tour, the editors mentioned that was a need, so I came home and wrote one.

Hey, you out there, sitting on your dried up leaf, maybe it's time for you to take a risk and make a change.  I'll be here for you, and maybe we can fly away together.

Come back and let me know what happens!

Journaling Prompt:  Write about the times when you come alive.  Where are you?  Who is with you?  What are you doing?  Did you take a risk?

Cider Vinegar Chicken

In the early days of this blog I shared with readers how much I enjoy vinegar and what it can add to a recipe.  This recipe is defintely one that I will make again and this time uses apple cider vinegar.  This vinegar is used for everything from home remedies, weight loss cures, cleaning, and cooking.  I much prefer it in the later, but I will tell you it does great things for cutting through grease, and mopping floors.

This chicken recipe reminds me a little bit of the Onion Chicken in Balsamic Sauce that I made moths ago.  The vinegar, juice and honey pair together creating a sauce that is perfect with the chicken, and even more tasty with mashed potatoes. This is one of those recipes where the family stops talking as they eat, and where I hide the leftovers so ensure I get to eat them for lunch. 

Cider Vinegar Chicken
Recipe Source: Modified sligthly from Cooking During Stolen Moments

printable version

3 T. Extra virgin olive oil
1 lb. chicken breasts, cut into bite sized peices
1 large onion, sliced
2 T. honey
salt & pepper to taste
1/4 c. apple cider vinegar
1/2 c. apple cider or juice
1/2 c. chicken stock
1 1/2 tsp Rosemary

Heat olive oil in a large skillet. Season the cut chicken breasts with a little salt and pepper. Place in skillet and brown on all sides, but don't cook all the way through. Remove chicken to a plate and set aside.

Add onions, honey and more salt and pepper to the skillet. Cook over medium-low heat for about 10 minutes, until the onions are nicely caramelized. Add the chicken back to the skillet.

 Add cider vinegar, cider or juice, stock and rosemary to the pan. Increase heat and bring to a slow boil. Let simmer until sauce is reduced by half, about 10 minutes.  If you want a thicker sauce like I did, feel free to thicken it with a little cornstarch and cold water.

Total Cost $2.04 (with the mashed potatoes about $2.50-$3.00 depending on what you add to it.  Mine was close to $3.00 because I use a lot of butter and it hasn't been on sale lately) 
Olive Oil-$.15
Chicken-$1.39 (Red Apple had a great sale!)
Onion-$.25
Honey-$.15
Vinegar-$.05
Cider-$.05
Chicken Stock-Free

Angst

Quote of the Day:  I have cultivated my hysteria with joy and terror. - Charles Baudelaire

How fitting this quote is as I continue my search for a captivating story and an elusive mouse.  I found it in a book called Writers on Writing, or W.O.W. in the section titled "Angst." 

I am now driving around in a van that smells like a peppermint patty on wheels.  My pant legs are tucked securely into my socks as protection from a mouse suddenly appearing at the pedals of my car and crawling up my leg.

My eyes may or may not be burning from the strong dosage of peppermint extract splashed in the van.  My boys may or may not have covered their faces and asked, "What is that smell?"  They did their best to convince me that if they couldn't stand to be in the van more than five minutes, neither could a mouse.  And, a guest passenger might have been screwing up his face in wonder and finally asking, "Why does it smell so much like peppermint in here?"

I got to thinking, what if that little devil is hiding somewhere in the van.  So, I asked my friend JeMA's husband, Jon, if he'd look under my hood.  (It's okay, JeMA approved.) He checked everywhere!  It wasn't in the battery or tucked up under the hood.  He shined his little light under each seat.  He held up something by the tail...no wait...that's not a tail, it's a tea bag.  (Remember, the mint tea bags I threw in there before I got the mint extract.)  He also noticed several dryer sheets stuffed in there...and a few mouse turds on top of a piece of chocolate under the seat that he's leaning on.

Thanks for checking things out, Jon!

 I was in desperate need of a new look and place to relax, so I got my hair done this morning.  JeMA's daughter saw me and exclaimed, "Ooo, I like the raspberry stripes in your hair!"  She's so sweet.  My boys, of course, barely noticed.

But, it put a smile on my face.  And, look! here I am outside in November in Minnesota with just a t-shirt.  It was a glorious day!

One of the characters in my play is based on my hair stylist, Aubrey.  Whenever I'm with her, I'm motivated to finish the play and get a read-through set up.

Thanks, Aubrey, for lifting my spirits, calming my nerves, and giving me inspiration for my play Coffee Shop Confessions.  I think we could collaborate on a sequel, Salon Chair Confessions.  I'm sure you've heard it all!

Journaling Prompt:  Where are you experiencing angst, and how is it coming out in your art?



It's time for a Reader's Recipe! Pumpkin Chocolate Chip Cake

This recipe comes from my sister in law Cindy.  It seems to be one of her staple recipes, gracing the table at many of the gatherings she hosts at her home.  After eating more slices than I should have, I asked her for the recipe to feature in Reader Recipes.

What I love about this cake is that is very easy to chage.  Maybe you want a thick cake, bake it in a 9x13.  Maybe you want a round cake, bake it in an 8 inch round pan.  Maybe you want cupcakes...well you get the idea.  It can be made into any size pan, you can frost it, eat it plain or top it with whipped cream.  Every time it turns out moist and full of flavor.  A perfect addition to any holiday meal!

Pumpkin Chocolate Chip Cake
Recipe Source: Cindy's Kitchen

printable version

2 c flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
¼ tsp salt
1 2/3 c sugar
1 15 oz can pumpkin
4 eggs
1 cup oil
1 cup Chocolate chips

other options-stir in toasted nuts, candied ginger pieces, white chocolate, dried cranberries or anything else you can think of

Pre-heat oven to 350 F

Combine the flour, baking powder, cinnamon, baking soda and salt in a small bowl.  In a seperate bowl, combine sugar, pumpkin, eggs and oil.  When combined, add the dry ingredient until just moistened.  Add chocolate chips and pour into your prepared pan.

Bake for 20-55 minutes depending on your pan.  When a toothpick comes out clean you will know it is done.

Total Cost $2.16 with free pumpkin (probably around $3.50-$4.00 depending on the pumpkin you buy)

Flour $.16
Baking Powder $.01
Cinnamon $.10
Baking Soda $.01
Salt $.01
Sugar $.23
Pumpkin-Free (Thanks Dad)
Eggs $.32
Oil $.32
Chocolate Chips $1.00