Follower Friday: Chicken Cordon Bleu Pasta

Remember how I love comfort food?  Well this dish that Candice makes is right down my alley of comfort food :) 
Candice is my cousin.  She's a year and a half younger than me but we might as well be twins.  We think a lot alike and everyone at college got us confused.  We loved that.  We got married within a few months of each other and our life goal would be to live next door to each other.  But I doubt I'm ever moving to Lund. :)  She's an amazing woman and mother.  And I wish we had more than Facetime.  Enjoy her recipe!

Chicken Cordon Bleu Pasta

What you need:
16 oz. Penne Rigate Noodles
4 boneless, skinless chicken breasts
2 15 oz. bottles of Alfredo Sauce
1/2 c. apple juice
2/3 c. milk
4 tsp. olive oil
2 tsp. butter
1 1/3 cups shredded mozzarella cheese
1 cup crumbled cooked bacon
3 chopped green onions (optional)
Heat to sizzling:
olive oil and butter 
4 boneless chick breasts, sliced and patted dry, sauté in oil & butter until tender season lightly with salt & pepper
Heat in saucepan:
Alfredo sauce
apple juice
Add pasta and cooked chicken to sauce.  Pour into greased 9 x 13 pan. 

Top with:
mozzarella cheese
crumbled cooked bacon
green onions
Bake at 450 until heated through.  (Bake 10-15 minutes if sauce and chicken were hot before baking.)


beef stroganoff

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 Stroganoff is a food that I have one of those love/hate relationships with.  I know it's bad for me.  I know it is.  But it's also one of my comfort foods.  A big pile of warm, creamy, TASTY food.  So I make it sometimes.  I know I shouldn't.  But I do.  And I'm sure many of you are thinking, "Tiff, those ingredients are bad for you."  I know they are.  But like I said.  It's a love/hate relationship.

And this recipe, I'm telling you, is FREAKING delicious.  So don't try it unless you want to have a guilty conscience each time you make it ;)

Oh wait...and one more reason why it's on my love list - it's one more recipe that uses leftover Sunday Roast.

Beef Stroganoff
(I know that's really vague but you can use what you like - ground beef, leftover pot roast, stew meat, steak, whatever, you choose!)
1 cup of sour cream
1 block of cream cheese
1 can of cream of mushroom soup
1 packet of onion soup mix
2 cups of water
salt and pepper to taste
(I told you it was bad)
Mix it all together in a crock pot.  Simmer on low for 6-8 hours.

My kids LOVE it!  And they are picky eaters.  So that's ONE MORE reason why I love it.

(terrible pictures - I'm no photographer, but I am a baker and an eater...haha, I'm so funny)


ginger chicken kabobs

(I am in need of followers who would like to do a guest post for Follower Friday.  If you're interested, please comment with your email so I can get you onto the schedule.)
I found this recipe inside a magazine years ago.  Pretty vague, huh?
But it's foolproof and delicious.  And perfect for end of summer barbeques!
Ginger Chicken Kabobs:
1/2 c. honey
2 T. minced garlic
2 T. grated, peeled ginger root
4 T. soy sauce
2 chicken breast (cut into chunks)
(When you buy the ginger root, I just break a chunk off of the large pieces they have in produce!  They're huge and you only need a little.)
Cut defrosted chicken into small pieces.  Put them in a shallow pan.  Combine honey, garlic, ginger root, and soy sauce in a saucepan.  Stir over low heat until honey melts. 
Pour honey mixture over it, mix well and refrigerate overnight. (I never do this part - I'm lucky if it marinates for 30 minutes.)  .
Place chicken on skewers and cook over the grill turning every few minutes
Now this is where I changed the recipe.  I've never had skewers.  The first time I made this I bought wooden skewers.  Which works just fine, just be sure to soak them in water first.  But I have since lost the entire package of skewers and never bought any again.
SO...I do this:
Put a large piece of aluminum foil onto the grill.  Spray with cooking spray.  Pour the contents of the pan onto the aluminum foil.  And then grill the chicken, stirring/flipping the chicken every few minutes.
I've put this with rice or salad.  Last week we had it with fresh salsa and peaches.