Chicken Cordon Bleu

2 cups cooked cubed chicken
2 cups ham
2 cups instant rice
2 cups sour cream
2 cups grated cheese
2 cans cream of chicken soup
Croutons or stove top stuffing mixed with melted butter.
Onion salt

Mix altogether and put on a 9x13 baking dish. Crush croutons and sprinkle on top, then add onion salt. Cover and cook on 350 for about 45 minutes to an hour.

California Pizza Kitchen BBQ Chicken Pizza

This is quick and super yummy!

What you need:
Pizza Dough: I have a great quick recipe on this blog
1 lb Chicken
1 TB olive oil
2 TB Bulls-eye Original BBQ sauce (my favorite)
Cornmeal (to put on pan or pizza stone before dough)
2 cups shredded mozzarella cheese, cheddar and Parmesan. Or buy a pre made pizza mix.
1/4th small red onion
1/2 a red and green pepper (2 colors are nice for look but not necessary. 1 full pepper is fine)
2 TB chopped fresh cilantro (can use dry seasonings but make sure you cook them)

Preheat your oven 500 degrees and if using a pizza stone place it in the oven to heat up.

In large frying pan with olive oil or on a George Foreman cook the chicken just until cooked. Do not overcook. Cut cooked chicken into pieces and coat with 2 TB of BBQ sauce. Set aside in the refrigerator (for best flavor) Or put right on top of the prepared pizza to save time.

Prepare Pizza dough and then spread 1/4th cup BBQ sauce evenly over the surface of the dough leaving a small crust. Sprinkle half of the cheese over the sauce. Next add 1/2 of the onion, all the peppers and chicken. Then top off with the rest of the onion, and cheese.

Bake 400 degrees for 8-10 minutes until the pizza is hot and bubbly. Once cooked sprinkle cilantro on top, slice and serve.

WARNING: THIS IS SUPER YUMMY YOU MAY NEED TO MAKE 1 pizza per person! Ü

Japanese-Style Cabbage Salad

Rated: Prep Time: 25 Minutes Ready In: 25 Minutes Servings: 12

"This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw."

Ingredients:

3 tablespoons sesame oil 3 tablespoons rice vinegar 1 clove garlic, minced (optional) 1 teaspoon grated fresh ginger root (optional) Or 1 tsp powder 1 tablespoon white sugar (optional) 1 teaspoon salt

1 teaspoon black pepper 1/2 large head cabbage, cored and shredded 1 bunch green onions, thinly sliced 1 cup almond slivers 1/4 cup toasted sesame seeds 1/2 cup shredded carrots Sunflower seeds (optional)

Directions:

1.	Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated. Add dressing just before serving.

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Printed from Allrecipes.com 5/27/

CHRISTINA NOTE: I used 1/2 of green cabbage and 1/2 red cabbage. I did not have fresh ginger but a tsp of powder ginger tasted great. I also added some apple cider vinegar. You could also crumble some dried ramen noodles on top. This is a yummy crunchy salad. See my add ins italicized in ingredients above.

Avrie and Halle even liked it. PS pic above is by me

Arroz con Leche

Arroz Con Leche
Adapted from Ingrid Hoffmann

Do you like Cozy Shack rice pudding? Has the rice pudding you fell in love with at New Jersey diners and New York delis been elusive to you at home? Well, step right up! (Can you see me in my cape and top hat, waving you into the circus tent? No? Sigh.) Look no further! All of your rice pudding dreams will come true right before your very eyes!

Ahem, more soberly: I made a few changes to the original ingredients, adding salt and swapping large peels for finely grated zest. Some fun ideas for next time: Swapping out some of the milk for an equivalent amount of coconut milk. Swapping a jar of store-bought dulce de leche for the sweetened condensed milk.

Original recipe says it serves 4, I say 8, easily

1 cup long-grain white rice
2 cinnamon sticks (I had very large canela sticks — see bottom for more info — so I only used one)
2 strips of lemon or orange zest (can use a peeler to get a larger piece)
3 whole cloves or a tiny pinch of ground cloves
4 cups water
1 egg
3 cups whole milk (updated to note that many people, including my mother, successfully made this with lower fat milks)
1 (12-ounce) can sweetened condensed milk (I realized after the fact that my can had been 14 ounces, had no averse effect)
1/4 teaspoon salt
1 tablespoon vanilla
1/2 cup raisins (optional)

Soak the rice, cinnamon sticks, lemon or orange zest and whole or powdered cloves in the water in a heavy saucepan for 1 hour.

After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.

While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, condensed milk, salt, vanilla extract and raisins, if using, to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency about 25 to 35 minutes (see notes that follow).

(About cooking time: Many reviewers said 25 to 35 minutes was way too much cooking time for them, and that 15 to 20 minutes would have been better. I was all ready to pull my pot off early, but actually needed almost 30 minutes. Still, want to give you a heads up that yours might be done sooner.)

(About “desired consistency”: I cooked mine until all but 10 percent of the liquid had been absorbed, which yielded a creamy, not-too-thick pudding. If you like your arroz con leche thinner, pull it off the stove when more liquid is left. This pudding does most of its thickening as it cools, but the end result should still be thinner than traditional rice pudding.)

Remove citrus zest and cinnamon sticks. Let cool uncovered, then chill the rest of the way in the fridge.

Mexican cinnamon: A long time ago, I bought a jar of canela (Mexican "soft cinnamon") sticks from Rancho Gordo and this was the perfect time to bust it out. The cinnamon flavor is just a little different than we’re used to, a little less loud and one note, a little dynamic. It smells exactly like a cross between a cinnamon stick and apple cider. Seriously! When simmered with the pudding for almost an hour, the pudding had an almost spicy edge to it and an unmistakable flavor I associate only with arroz con leche.