Chicken Cordon Blue Casserole

 I love a good casserole.

They are easy to prepare, can be frozen for future meals and most importantly they are always satisfying, comfort food. I can honestly say that most of the meals I make now are some sort of spin of a casserole. I am always on the go working so a good meal in the refrigerator is usually on hand. The most recent casserole winner is definitely this version of my childhood favorite: Chicken Cordon Blue.

• 1 whole Cooked Chicken, Meat Diced Or Shredded (Should Be 5-6 Cups of Chicken)
• ½ pounds Very Thinly Sliced Deli-style Honey Ham, Chopped
• ¼ pounds Thin Sliced Baby Swiss Cheese

FOR THE SAUCE:

• 4 Tablespoons Butter
• 4 Tablespoons Flour
• 3-¼ cups Milk (I Used Whole Milk)
• 1/2 cup White Wine
• 2 Tablespoons Fresh Squeezed Lemon Juice
• 1 Tablespoon Dijon Mustard
• 1-½ teaspoon Salt
• ½ teaspoons Smoked Paprika
• ¼ teaspoons Pepper

FOR THE TOPPING:

• 6 Tablespoons Butter
• 1-½ cup Panko Bread Crumbs
• ¾ teaspoons Seasoning Salt

 Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside

For the sauce:

• Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, wine, salt, smoked paprika and pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

For the topping:

• Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Rubio's - Oxnard, CA

                                         

 Hey have you ever been to Rubio's? I had not ever been and while my Mom and I were running errands in Oxnard, we decided it was worth a try. It is that in between restaurant that is a step up from typical fast food and just under your common dine in restaurant. Think Baja Fresh type menu, order at the counter and take a number.

   
                                               

I knew right off the bat I wanted to try the Crispy Fish Tacos. The best version I have ever had are the Snapper Jack's version. These unfortunately did not surpass the quality of Snapper Jack's due to the quality of the fish. It was fried nicely but the actual white meat was not as big and flaky.                                         

                                        

Kathy ordered the Shrimp Taco and she said it was totally tasty. She also tried the chicken version and it failed to impress after consuming the shrimp. 

I liked that the restaurant was totally clean, had a salsa bar and prices were totally reasonable. For two people to get a lunch for under $20 these days is pretty amazing. I would return.

           After our errand running, we went back to my house to work on our Beef Jerky production. We went to the butcher inside our local grocery to slice a London Broil steak into 3/8 in slabs. It made less work for us as we sliced the meat into strips.

 After a quick soak in soy sauce we laid out the strips on oven racks. We then seasoned up the batches, experimenting half way to see which would come out the best. My version which included garlic powder, onion powder, pepper and a generic Barbeque seasoning seemed to really do the trick. What I learned from this experience is over season the meat, to the point you really thought you over did it.

 With your oven set a 170 degrees, place the jerky racks in and set your timer of 6 hours (all depending on the size and width of the jerky). I placed a spoon in the oven door, to keep the air flow going during the cooking process.

My brother taught me this recipe and I think he just may be the master. Although my version was good, it was not great like his. He should package, label and put his jerky in stores!

A day in the life...

A day in the life of Melissa Good Taste has been full steam ahead with short bursts of horses, work, researching American War history (my new favorite subject since watching American Sniper) and squeezing in family and friend time. This is what I have been up to lately...

I was fortunate enough to be able to make it to my girlfriend, Nichole's Birthday celebration last week at the Old Creek Winery in Ojai. Our usual group, plus a few new gals joined in for the fun and it was a blast getting caught up on all the details in everyone's lives.

We made it a kind of potluck setting, with each of us contributing a little something to the group. I of course made the Broccoli Salad. I love my version so much mostly because it contains mayonnaise, bacon, cheese and sunflower seeds. It really should not even called a salad with all those fun ingredients!

I mostly love this location because of the tree I shot in this photo. I hope it stands there forever. 

 Back at the ranch...

 Meanwhile at the ranch, Scott and I have been preparing the horses for a quick show this Friday in Paso Robles. We will bring a full load for Cowboy Ron, Scott and I to show. We just recently got magnets for the doors of our big truck proudly wearing the colors of Performance Equine, a company we are endorsing for our equine supplement needs. Scott will be packing the rig up again this Sunday and headed to Texas to the Bonanza NCHA Cutting in Glen Rose, Texas.

If not on a horse, Scott has been on a tractor - discing, planting and covering up seed. He has dreams of our pastures knee deep in green grass for our horses and cattle to enjoy. I give him a lot of props because it has been a time consuming task.

Last night I had the opportunity to try something I had never done before, I made Blackened Ahi. The Ahi Tuna was screaming at me from the seafood counter and I decided to give it a try. I usually am not a "blackened" anything fan, because my past experience with it always left me with just a "burnt" taste in my mouth. I decided to roll the dice and created my own blackening seasoning with a combination of paprika, garlic salt, onion powder, cayenne and sugar. I pressed the mixture into the flesh until it coated the filet completely. With a thin layer of oil in a pan, I quickly seared the fish, maybe a minute if that. It doesn't require much. I was amazed at the ease and most importantly the taste! It was perfect. This will be a go to option for warm summer nights when you dread any heat from the kitchen. 

I hope all of you out there are doing well and just as busy as I am. Days roll into weeks, and weeks rolled into a month that just blew by without the blink of an eye. Hello February!

Have you had pâté today? - Ojai, CA

I don't know when my obsession with all things pâté started but I have been on a liver eating kick as of late and wanted to share a couple versions I am currently crushing on. I started to do some back research with my Mom to see if I ate it while I was young or even force fed it when I was in the womb. She replied that my Papa loved it and it was served as an appetizer at family parties. Maybe I inherited food tastes from him. He and I both share a love for oysters, sand dabs, liver and Mexican food. Who knows, but lets get to the good stuff...

 

The Ojai Ranch House serves a delicatable Chicken Liver Pate. The recipe that is used is direct from Alan Hooker, original owner and chef of the Ranch House. Do you want the recipe? Do want to know why it is so creamy and delicious? The recipe is available to you my liver loving friends...

Ranch House Pâté

6 tablespoons butter
2 scallions -- trimmed and finely chopped
3/4 pound chicken livers
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon freshly ground nutmeg
1 pinch ground cloves
4 ounces cream cheese
2 tablespoons cognac

Melt 2 tablespoons butter in a saute pan over medium heat. Add scallions and cook until softened but not browned, about 5 minutes.

Add chicken livers and cook, covered, over medium heat until just cooked through, 5-7 minutes.

Remove pan from heat and stir in salt, mustard, nutmeg, and cloves. Transfer to a blender or food processor and puree until smooth, about 2 minutes.

Continue to process, blending in remaining 4 tablespoons butter, cream cheese, and cognac, then transfer to small bowls or well-oiled molds, cover with plastic wrap, and refrigerate until firm, about 24 hours.

I serve up bites of this pâté on crunchy crostini and top with sliced red onion. Simple, classic and delicious! The RH serves their version with caperberries, pickles, watermelon radish, red onion and crostini. The pate is topped with crumbled bacon and it is just heavenly.

--------------------------   

The next pâté that I have been indulging in has been the one served at Suzanne's Cuisine, also in Ojai. Her version is made with duck liver rather than the chicken version by The RH. Hers is equally creamy which tells me copious amounts of cream or butter is mixed in. No matter, it is delicious with bites of salad and sliced pickle.

-------------------------- 

For a more rustic approach to pâté go to Osteria Monte Grappa. The pâté is made in house and local poultry offal is used. If i was a betting gal I would assume there is less cream and or fats added to this version based on the chunkier texture. Not smooth like the versions above that use more fat. I did not mind this version though. The grilled bread, sauteed onions and balsamic drizzle made it quite an enjoyable bite.

--------------------------  

I have started researching all things pâté because of my new love for the spreadable goodness and I have found a few interesting things to be true. Liver is high in iron, low in calories and full of vitamins A, D, E, , B12 and minerals copper and iron. I know adding lots of butter, cream and cream cheese does not make pâté a health dish but when consumed in moderation I will enjoy it one bite at a time.

Have you had your pâté today?

Not So Healthy Blog Post...

 All my exercising has given me quite an appetite and I have acted on a few of my favorite Pinterest pins. I have had my eye on Tater Tot Casserole and Saltine Toffee for quite sometime now so over the weekend I whipped up them both...

Tater Tot Casserole

• 1 lb lean ground beef
• 1/2 medium onion, chopped
• Cream of Chicken Soup 
• 1/2 cup sour cream
• 1 16oz package frozen tater tots
• 1 cup shredded cheddar cheese
• salt and pepper

1. Preheat oven to 375 degrees.
2. Brown ground beef. season with salt pepper.
3. Add chopped onion, cook until tender.
4. In a casserole dish, combine ground beef mixture, sour cream and  cream soup.
5. Top mixture with tater tots.
6. Bake, uncovered, for 30-40 minutes till bubbly and Tots are golden brown.
7. Remove from oven; top with cheese, return to oven until melted.
8. Enjoy!

Saltine Toffee

• 48 saltine crackers
• 1 cup granulated sugar
• 1/2 pound unsalted butter
• 3 cups semisweet chocolate chips.

1. Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil.
2. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. 
3. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
4. Bake immediately. 
5. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. 
6.  Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. 
7. The next day, peel off the foil and break the toffee into pieces. Keep frozen or refrigerated.

Your mouth will thank me for all the deliciousness but your jeans may be fitting you a little extra snug. Eat this in moderation and everything will be all right! 

Hello Fall! - Ojai, CA

Last Saturday was the most beautiful introduction we have had to Fall in many years. The morning air was crisp and the warm, fuzzy it gave me inspired me to get cooking! I love cooking when the seasons change. Goodbye Summer. Hello Fall! Upper Ojai was just stunning, I had to snap a photo from my porch...

I set the table with candles, flowers and cloth napkins. It was just too pretty of a day not to go all out.

 Scott put on music and sweet tunes blasted through our outdoor speakers. 

Hi Scott!

My grandmother's wicker furniture makes for a lovely outdoor living space. We have used this sitting area so much this year. I see many more evenings of front porch sitting in our future! 

What I love most about cooking all day is the ability to have your meal ready and waiting with a fully clean kitchen to work in! Always clean as I cook, I hate dirty dishes. So with my kitchen spotless I decided to start cocktail hour...

 Cheers!

Scott requested his favorite, Deviled Eggs, to start. I like making them because it is such a labor of love. You must kindly handle the eggs to boil, crack and peel them without injury to the precious whites. Then whip up the yolks to your creamy desire. It is just such a personal recipe. A little of this, a little of that - add what makes you feel right. This time it was mayonnaise, mustard, sweet pickle relish, cherry pepper juice, salt pepper and a sprinkle (or in my case an accidental downpour) of paprika.

Our sweet friends Dana, Brandon and Ryan came over to enjoy eating with us. It is so nice to have local friends who appreciate good eats like we do! When I called them last minute to come up the hill and dine with us they were good enough to jump in their cars and join in. 

I love this shot of everyone digging in! Scott was in charge of cooking the steaks and salmon on the barbecue and he knocked it out of the park! Scott loves barbecuing so I knew he would love his job. He does get nervous about cooking up my seafood selections but every time he does it comes out perfectly. I love a little surf and turf with my meal.

My plate was complete with a piece of salmon, a big scoop of Melissa's Broccoli Salad, a twice baked potato (made with copious amounts of butter, sour cream, cheese and love...) and a slice of garlic bread. 

What is in Melissa's Broccoli Salad you wonder?

• Broccoli - 5 heads - finely chopped
• Red Onion - Only 1/2 - very finely chopped
• Cheddar Cheese - shaved, 1/2 cup
• Sunflower Seeds - 1 cup+, I used extra...
• Dried Apricots - 1 cup, also chopped finely
• The dressing - Mayonaise, sugar and vinegar - make a paste and adjust to your liking! I overly dress mine because I like my food saucy. But do remember as the vegetables "sit" the will sweat some of their liquids out and make the salad extra wet.

Mix it all up in a bowl and let it rest in the fridge for a couple hours!

Our party was a success. It was low key and last minute just like the best parties are. No fuss, no muss and just enjoying quality time with the people you love. 

Happy Fall everyone! Now get in your kitchen and start cooking!

At Home - Chicken Francese

 Last night I had the kitchen to myself while Scott was sailing so I definitely was inspired to experiment with a new recipe. The days and evenings have been warm so I was drawn to recipes with citrus flavors. I came across Chicken Francese with a Grapefruit and Tarragon sauce so I decided to make a play on that.

Too get pumped up for my evening in the kitchen I decided to bust out a Lyft Stick to my beverage of choice. Lyft can be stirred into any cool beverage and will kick up your energy a few notches when you need to get stuff done. They are easy! 

I had the perfect beverage on hand to get "Lyfted"! Cascade Ice sent me the cutest package in the mail containing Cocunut, Mango Coconut and Pineapple Coconut Sparkling Waters. They even included little adult beverage recipes that can be used as no calorie mixers for fun summer drinks! I loved it. But this evening all I wanted was a cold Coconut sparkling water and it delivered. My favorite is the straight Coconut so think of me and grab one off the shelf when you see one in your local grocery.

 Chicken Francese is what I decided to make and it was totally easy. The hardest part is dredging the chicken with flour and egg - I hate having messy hands. But other than that lets go...

Chicken Francese 

 Melissa Good Taste

4 Chicken breast filets - pounded thin

1/2 cup flour

3 eggs

2 T Olive Oil

2 T butter

1 C Chicken Stock

1/2 C a fruity white wine

2 T chopped Tarragon

Juice from one lemon

Salt and Pepper

1. Create your dredge station for the chicken. Flour first and then the 3 eggs mixed up in a shallow container. The thin, pounded chicken breasts should be seasoned with salt &pepper and then go in flour first and eggs second.

2. Two Tablespoons of olive oil will be enough to coat your frying pan to cook the chicken, make sure oil is hot before putting in dredged chicken. Three minutes on each side or, obviously until cooked all the way through. If you are a Nervous Nelly, use a meat thermometer or something.

3. Once chicken is cooked set aside on a platter.

4. Pour in chicken stock and scrap up the browned bits from pan, two minutes of cooking is perfect. Then mix in wine and let it play in the sauce for at least a minute. 

5.The recipe I was following asked for segments of grapefruit at this stage and I was not feeling it so I just used the juice of one lemon. Squeeze it in the lemon as well as your tarragon. Your butter will be added at this point and let it melt in smoothly rounding out your sauce.

6. Plate up your chicken and pour desired amount of sauce over the plate.

You could easily serve this up with any noodle, rice or potato but we just ate it protein style last night. It was enjoyed with a nice glass of Joel Gott Sauvignon Blanc, I highly recommend!

Fleur by Hubert Keller - Las Vegas, NV

My group of girls had shopping on the brain Friday morning so we loaded up and went to the Mandalay Bay to experience their Cowboy Christmas vendors. I broke from the pack and wandered the aisles and aisles of fine Western items before I declared myself famished. I hiked into the main casino floor of Mandalay and sat myself down at Fleur.

Everything on the menu sounded exquisite but it was the White Onion Veloute with truffle oil that really got me excited. 

I googled this dish to try to find his "secret" recipe and this is all I came up with...

The soup starts with a hot butter, frothing in a pan - a great start! Thinly sliced white onions (2) and then leek (1) slowly cook for 20-30 minutes creating a soft, sweet base. A poatoe meanwhile is cooking in 2 cups of chicken broth in another pot until it falls apart. The onion pot dives in with the potato pot and a hand blender blends until smooth. Garnish with drops of truffle oil and chive.

I cannot believe the recipe did not contain cream?! It was velvety smooth, totally rich and fantastic! I will try the recipe tonight to see if it was anything like I had at the restaurant. I am craving it now!

Thanksgiving 2013 - San Juan Bautista, CA

My mom and I started prepping our small Thanksgiving meal the day before the actual holiday. She always wanted to try making her own cranberry sauce so we worked on that. The color was beautiful!

The taste was not so much! The canned stuff is just the best!

We cleaned and prepped the acorn squash for stuffing...

Set the table for 6 and called it a day!

Thanksgiving Day...

We stuffed the squash with spinach, rice, cheese and various spices... check!

Put the bird the in the oven to sun bathe...check!

Took a well earned sip of soda to get my energy going... check!

Chopped onions for a fabulous Corn Souffle... check!

My Mom made one of my Dad's old school favorites... Antipasto with tuna. My Grandma made it at various parties and it brought a lot of great memories back for my Dad. That was a sweet thing of my Mom to do!

Our pies were made the day before by my Mom...

And a few extra for stranglers.

Now this was the best part of the day, I got to watch my Mom teach Kate how to make her famous Lemon Meringue Pie. Kate was so excited! She learned how to make a perfect, flaky pie crust...

Put together the wonderful lemon curd...

Whip the egg whites for a mile high meringue...

And win Grand Champion with her very own Lemon Meringue Pie!

Great job Kate!

I made the mashed potatoes,a personal favorite. Cream cheese, sour cream, butter, chives, salt and pepper all made their way to the bowl. Delicious!

James helped with the gravy...

...and sliced up the turkey.

It was perfectly moist and juicy.

 I would have to say one of the best years of cooking a turkey.

Our buddy, Frank's plate. It looked so good, I took a picture!

Frank and my Dad, happily waiting to be served!

The serving line... Starting from the top: Kate's Sweet Poatoes, Stuffing (we did not cook it in the bird this year, it could be why the turkey was so moist! We just filled him with fruit), the corn souffle, and stuffed squash.

My plate, complete with a glass of Martinelli's sparkling cider!

Mickey was already in a turkey coma...

I cleaned my plate!

My mom brought out dessert way too quickly after finishing dinner. I was stuffed!

And then we started on a Lobster Bisque for tomorrow's feast... 

WE LOVE GOOD FOOD!

I was so thankful for this Thanksgiving visit. I was home sick, missed my family and really was appreciative of the short vacation. It was a great time and I cannot wait for Christmas!