Hawaiian-Style Quesadillas

Hawaiian-Style Quesadillas

Flour tortillas

Ham, sliced

Mozzarella and Cheddar cheese blend, shredded

Pineapple chunks, drained

Sour cream

Salsa

Heat a griddle over medium-high heat

Toast one side of a tortilla, 1 to 2 minutes

Lay 2 to 3 slices of ham on the other side of the griddle to heat through

Flip toasted tortilla over, sprinkle with mozzarella and Cheddar cheese blend

Layer with hot ham, sprinkle with desired amount of pineapple, and fold tortilla in half

Turn quesadilla over and continue to cook until cheese is melted and tortilla has reached desired crispness, 2 to 4 minutes

Cut into wedges with a pizza cutter

Serve with sour cream and salsa

Enjoy!

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Feta and Bacon Stuffed Chicken with a White Sauce

Feta and Bacon Stuffed Chicken with a White Sauce

Serves 4

3/4 pound bacon, cut into 1 inch pieces

1 cup crumbled feta cheese

3 tablespoons sour cream

1/8 tablespoon dried oregano

1/8 teaspoon ground black pepper

4 skinless, boneless chicken breast, pounded flat

1 cup all-purpose flour

2 eggs, beaten

White Sauce

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup milk

Preheat an oven to 350 degrees

Place the bacon in a skillet, and cook over medium, until evenly browned

Cool the bacon slices on a paper towel-lined plate

Reserve the bacon grease in the skillet

Mix the cooled bacon with the feta cheese, sour cream, oregano, and black pepper, set aside

Pour the flour, egg, and bread crumbs into separate, shallow dishes

Gently press the chicken breasts into the flour to coat

Dip each into the beaten egg, then press into bread crumbs

Reheat the bacon grease over medium heat

Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side

Remove chicken breasts to prep area and let cool enough to work with

Spoon the bacon mixture onto each chicken breast

Roll or fold chicken breast over bacon mixture

Place the stuffed breasts on a baking dish

Bake until the chicken is no longer pink and the filling is hot, 20 to 25 minutes

An instant-read thermometer inserted into the center should read at least 165 degrees

While the chicken is baking, this is a great opportunity to make the white sauce

White Sauce Instructions

In a small saucepan, melt butter

Stir in flour, salt and pepper until it’s smooth and bubbly

Slowly whisk in milk

Boil 1 minute

Spoon over chicken

We served ours with a white sauce and mashed potatoes

Chicken Cordon Bleu Crescent Rolls

Chicken Cordon Bleu Crescent Rolls

Makes 8 Rolls

1 can of 8 count Crescent Rolls

8 slices Swiss cheese, thin sliced

8 slices deli ham, thin sliced

8 slices deli chicken breast, thin sliced

Italian seasoning

2 tbsp honey optional

2 tbsp Dijon mustard optional

Preheat oven to 375 degrees

Spray a pie pan or 9-inch baking dish with cooking spray and set aside

Remove crescent rolls from can and lay out in a long rectangle

Pinch the seams together well

Sprinkle with Italian seasoning

Layer first Swiss cheese, then ham and finally the chicken breast on the rolls

Roll up wide end and cut into 8-10 rolls

Place in a pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown

Mix honey and Dijon mustard and serve with rolls if desired

Burger and Fry Seasoning

Burger and Fry Seasoning

1/4 cup salt

2 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon garlic salt

1/2 tablespoon cumin

1/2 tablespoon pepper

1/2 tablespoon dry basil

1/2 tablespoon dry parsley

1 teaspoon chili powder

1/2 teaspoon celery salt

Mix well and store in an airtight or an empty seasoning container.

This seasoning works great on chicken too!