Wednesday, May 30, 2012

Chicken Cordon Bleu and Caprese Salad Kabobs

Caprese Salad Kabobs
Chicken Cordon Bleu Kabobs

Hello everyone, I hope you all had a wonderful Memorial Day weekend.  I know I mention a lot of the time how my youngest daughter is very picky. I am not kidding when I say this, I have to be so creative every meal time.  Otherwise she wont eat anything and this includes, meats, cheeses, vegetables, fruits and the list goes on and on.  She does drink milk though and years ago when she first was getting started on solid foods, my dr told me that if she drinks milk at meal time but eats nothing else its ok because milk is a whole food.  At the time I didn't think there was going to be cause for worry, because she would eat anything I put in front of her, except jarred baby food.  I thought wow I think we are going to be lucky and have a little health nut on our hands.  Oh boy I could have never been more wrong.  It wasn't until she started coming out of the toddler ages that she started not to like things.  The things she loved when she was younger, she hated as she got older, example eggs, cheese, meats, vegetables and so on.  I have tried to be inventive with food for her over the years and tried to drive home the fact that a person cannot live on peanut butter and jelly alone.  Although I am sure that there are some that would argue that fact, I want to encourage her to other food groups because sweets and peanut butter and jelly.  Now we are coming up on the reason why I wrote this post, the recipes are caprese salad kabobs and chicken cordon bleu kabobs.  Both recipes are very easy to make and doesn't require much skill culinary wise but to our daughter Bailey these are the bees knees.  I thought I would share this idea with some of you out there that are currently pulling your hair out by the roots as we speak, in the hopes that maybe this will help you too.  I will even post the video showing you how I threw all this together if you need to save the reading time for when the kids go to bed.  

Ingredients for the Caprese Salad Kabobs:

1 pint of cherry tomatoes ( you may not use the whole thing count on 1 kabob per person)
1 handful of basil leaves (cut them in half if they are too large)
4 oz of fresh mozzarella cheese 
4 tablespoons of balsamic vinegar 
4 tablespoons of extra virgin olive oil
salt and pepper to taste

Instructions for the Caprese Salad Kabobs:

In cold water go ahead and wash your tomatoes  and set them on a paper towel.  Grab your kabob skewers, I used bamboo skewers.  After you cut up your basil, cheese and tomatoes (if some are larger than others), you can go ahead and start putting them on the skewers.  I alternate a tomato, basil and cheese until I have a good amount.  Once you have all your kabobs ready, it is now time to make the sauce for them.  In a small bowl mix the balsamic vinegar, extra virgin olive oil and salt and pepper.  Now you can dip your kabobs and you didnt even have to turn on the stove.

Ingredients for Chicken Cordon Bleu Kabobs:

4 pre cooked chicken breats ( I baked mine in the oven with salt and pepper for an hour at 350)
4 slices of swiss cheese cut into quarters ( use more if you need more count on one kabob per person.)
4 slices of ham ( you can use any kind, I used small ham steaks) cut into quarters
4 tablespoons of mustard ( I used Raye's mustard sweet and spicy)
4 tablespoons of honey


Because we are using pre cooked chicken you dont have to cook this any more, unless you want to.  If you are using bamboo skewers then I would suggest soaking the skewers in water before grilling them.  Now you will want to cut the chicken into bite sized pieces about the same size as the ham and cheese.  Then just like the caprese salad you alternate all the ingredients until your skewer is full or as full as you want it.  Again count on one skewer per person.  Mix your mustard and honey together, on the video I made up half of what I said in the recipe but I had to make up more when it was time to eat.  So its a good thing to have a little extra for dipping.  Then you just take a brush or a spoon and put the honey mustard sauce all over the kabob until its all coated.

Here is the video:

When I served these to my youngest daughter she ate both kabobs.  Her father and I were shocked because she always said she didn't like tomatoes, chicken or the cheeses I used.  However she loved them that day.  I hope you get a chance to try these and enjoy them too.  Take care all Live, laugh and love.

Sunday, May 27, 2012

Potato Salad (Bailey approved)

Hello all, I hope this wonderful weather is treating you all well.  Everyone is getting into the spirit of planting their gardens and having barbecues its hard not to follow suit.  With all the smells and looks of Summer just getting closer and closer, everyone is ready to complain again about how hot it is.  Granted we have it pretty easy here in Maine compared to the south in the Summer.  However we are used to 30 below temps not 110 in the shade.   So this brings me to my recipe today.  My husband loves potatoes and it has caused me to open my imagination to different tator recipes.  This one isn't one of those imaginative I should of thought of that myself moments.  Its just potato salad very basic and very fuss free.  I know everyone from their grandmother's grandmother has a recipe they all consider fabulous.  I however would not feel like I have accomplished anything in the kitchen if I haven't made a tator salad too.
My husband loved it but more importantly my youngest daughter ate 3 servings of it.  For her this is good, she could make Gordon Ramsey cry and reconsider his career of choice. So I m not going to so much talk about it as I will just list the ingredients for it and you can do with it as you wish.


4-8 Russet potatoes peeled and diced, depending on how much tator salad you want
3 diced green onions
2 eggs 
2 stalks of celery diced
2 carrots diced 
1 tablespoon of onion powder
1 tablespoon of garlic powder
salt and pepper to taste
1 tablespoon of celery seed
handful of minced parsley
1/4 cup of mustard of your choice I used sweet and spicy Raye's mustard
1/2 -1 cup of mayo of your choice 
5 diced dill pickles


After you peel and dice your potatoes put them in a pot of cold  salted water, I usually add a palmful to the water .  If you use hot water it will start to cook the potatoes and it will leave them mushy.  The salt will flavor the tators as they cook and it will add another layer of flavor to your salad.  When the potatoes come up to a boil lower the heat and add your eggs so you can cook them with the potatoes.  After about 10 minutes the eggs and potatoes should be done.  You want the potatoes firm but cooked and the eggs to be hard boiled.  Drain the potatoes and cool them in the fridge. While your potatoes are cooling, its a good time to prep all your veggies and mix up the dressing.  Add your cooled potatoes to the dressing, eggs, and veggies and mix them all up.  I like to mash my potatoes a little bit to add a little bit of texture through out.  From here you want to chill the salad until your ready to serve it.  Go ahead and give it a taste before you serve it just to make sure all the seasonings are right if it needs a little bit more of something add it in.  When you have your seasonings just where you want them, add a little paprika for color and serve it up.  

Here is the Video:

This is my Bailey approved Potato Salad, when Bailey likes it I know its got to be good!

Live laugh and love all.