Fat Frog Diary

I'm saving this recipe because I haven't found another quite as tasty, yet so easy. I often just use all the bulk pork sausage. 

https://tasty.co/recipe/chicken-cordon-bleu-bake   Chicken Cordon Bleu Bake featured in  9 Mind-Blowing Party Food Rolls A baked casserole dish that combines chicken, ham, and cheese in a creamy sauce. Alix Traeger Tasty Team Updated on May 14, 2023 95% WOULD MAKE AGAIN Share via facebook Share via pinterest Share via email Print View recipe tips 200 Tips Total Time 1 hr 40 min Prep Time 1 hr Cook Time 40 minutes Ingredients for 5 servings 4 boneless, skinless chicken breasts 1 salt, to taste 1 pepper, to taste 1 tablespoon garlic powder 1 tablespoon onion powder 16 slices swiss cheese ½ lb ham, sliced 2 sheets puff pastry, thawed if frozen ¼ cup english mustard 1 egg, beaten Nutrition Info View Info Shop Ingredients ? Build your cart with Tasty, then choose how you want to get your order from Walmart. Add items to My Cart Powered by Preparation Sprinkle the chicken breasts with...

Hoppin' John   A classic American dish from the Deep South, this was commonly served at my family home on New Year's Day. It's a superstition (or a way for Mom to get us to eat black-eyed peas) that the more black-eyed peas you eat on New Year's Day, the more money you'll get in the coming year. Serve with a side of cornbread because it's gold and also brings wealth. Besides, it soaks up the juice from the beans.  Notes: 1. This is a crock pot recipe but starts in a skillet. It's worth the extra trouble to collect those lovely brown bits. If Mama celebrated a bit too much the night before, this recipe won't strain her brain too much.  2. I don't add the crab meat because I'm allergic. I'd love to hear from someone else how they felt it tasted.  3. For the dirty rice mix, I used Zatarain's, but Tony Chachere's or any other brand would work.  Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'...

  Bowl Full of Cherry Ham Glaze Let's make this clear. I believe my readers are smart enough to look on the internet or the package directions, do the basic math on how many minutes per pound, and can turn on an oven all by themselves. The trick is knowing how to elevate the ham beyond a brown sugar glaze and some whole cloves stuck in the skin. That's why this is just a glaze.  Sources: allrecipes.com ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an affiliate, nor do I earn commissions on products. The links provided are examples of what's available online.  Lena Austin www.f...

  Holiday Stuffed Pork Roast By now, you're probably sick of turkey and leftovers. Here's an alternative worthy of the holidays. Take the time to make the brown rice at least one hour before you need it. I use the rice function of my Instant Pot. Make sure to toast those slivered almonds and all those delicious stuffing ingredients. I even make my own whole berry cranberry sauce, and it is far superior to the canned. However, if you prefer the jellied cranberry sauce, that's up to you.  Use the best orange juice you can get. I use the one with pulp, and fresh-squeezed if I'm really into the details. Since you need grated orange peel, you may as well take advantage of the oranges for sale at this time of year. I squeeze them, grate the skins, and then enjoy "cook's privilege" of eating the flesh. Well, except for the sectioned one required for the recipe of course.  If you're nervous about the stuffing being cooked while rolled in the pork roast, it...

  Slow Cooked Pork and Beans You are not going to believe how good this is. While it makes a fine side dish, adding a package of Little Smokies made it a meal. I keep several varieties of dried beans in the pantry in clear jars recycled from other meals. I try to buy a certain brand of tasty spaghetti sauce just because of the large square jars that not only are mason jars, but the square shape makes them more efficient for storage. Notes: 1. I used dried beans. I measured out 1/2 cup dried beans for each type, added 1 cup of water for each type (yes, 4 cups plus a little) and used the Instant Pot pressure cooker feature to cook them for 25 minutes with an NPR (Natural Pressure Release). Once done, I proceeded to make the recipe as suggested, using the Instant Pot Slow cooker feature.  Sources: Taste of Home Halloween ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and lov...

Pork Chop Skillet Dinner Another Campell's to the rescue meal for the busy cook. Because this recipe uses one skillet, it's an energy saver too. This is important when you don't want to heat up the kitchen too much.  Notes:  1. If you have an electric skillet, this is the time to drag it out and use it. You can brown the chops, remove them, cook the onions and rice, add in the broth, juice, parsley and chops, cover and cook, all in one pan.  2. I personally just buy individual serving boxes or cans of orange juice and keep them handy. They're shelf stable and easy to grab and go.  Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. Lena Aus...

Sauerkraut Soup with Sausage This is one of the oldest recipes in my collection, dating from somewhere around 1975. Since it's been torn, I'll fill in the blanks on the ingredient list.  RECIPE INGREDIENTS  2 strips bacon, chopped 1 medium onion, minced 1/2 tsp paprika 1 can (I lb) of sauerkraut, drained and rinsed 6 cups bouillon (see notes)  2 cups diced red or yellow potatoes 1 bay leaf 1 1-lb ready to eat Kielbasa, cut into bite-sized pieces Salt and pepper, to taste Chopped parsley for garnish, if desired Notes 1. Better than Bouillon has a ham flavor, which would work well to give more of a pork flavor. If you can't find Better than Bouillon at your supermarket, use chicken broth. I've provided a link below so you can purchase online if desired.  2. I don't bother peeling my potatoes. If you don't mind the peel, leave it on and just dice the potatoes into bite-sized bits. I recommend using red or yellow potatoes because they are slightly firmer t...

  Pork Chops with Mushroom Sauce This recipe is an easy one. I prefer the slow cooked version of pork chops because they come out so tender. However, don't get lazy and skip browning the chops first. You need that crusty brown layer to keep the chops from falling apart.  Notes: 1. I don't ever cook my chops longer than 8 hours if I can help it. They get too soft and mushy. And I personally add the mushrooms about 30 minutes before serving, not with everything else. Again, for the same reason.  2. The tapioca is there to thicken the sauce. If you don't have any tapioca, you can make a simple 1:1 cornstarch and water slurry and stir it in with the mushrooms 30 minutes before serving. It will accomplish the same result and thicken the sauce.  ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but ...

Garlic Pork Intro: If you can find this soup mix, you're ahead of the game. I couldn't. I have provided a substitute in the Notes below. Add in some chicken broth or chicken bouillon if you need more moisture.  RECIPE INGREDIENTS 4-6 pork chops 1 envelope of Lipton Savory Herb with Garlic soup mix 2 Tablespoons of vegetable oil 1/2 cup chicken broth, bouillon, or water Rice or noodles, cooked (optional)   METHOD 1. Brown the pork chops in the oil in an electric skillet. Remove pork chops and set aside.  2. Pour in broth and scrape up the brown bits. Add more liquid if needed.  3. Whisk in the soup mix (or seasonings below) until dissolved.  4. Add the pork chops back into the skillet and cook to desired doneness.  5. Serve over rice or noodles if desired. In any case, serve it up hot.  Notes: 1.  Garlic & Herb Seasoning Mix | 2 tablespoons marjoram 2 tablespoons oregano 2 tablespoons rosemary 2 tablespoons basil 2 tablespoons pa...

 Cherries are coming available at this time of year, so this is seasonal. However, there's no shame in cheating and using the Cherry Glaze I posted on 04/10/2018.  This is the easy way to cherry glaze a ham. If you want to serve the previously-posted sauce to pour over the ham when you serve, that works too. 

Saucy Pork Chops Note: Please read all the recipe first.  I've made this recipe since the early 80's. Any recipe that survives that long in my recipe box is delicious, cheap, and easy to make. While the recipe calls for boneless pork chops, use what you have in the pork family! I've made this with slices of pork loin, bone-in pork chops, and even slices of a pork roast too big to serve as one meal when we were poor as church mice. (I have joked I could serve this sauce over a brick and my husband would have eaten it.) If you have a mandolin, use it for the onion to get the thinnest slices possible. If you use a food processor or a knife, you'll just get thicker slices. It won't ruin anything. Splurge a little and use a good brand of cream of chicken soup. The off-price brands are often gray-ish in color, and we do eat with our eyes first. Equipment: Mandolin, food processor with slicing attachment, or chef's knife Electric skillet or stove top skillet...

Cheesy Sausage Skillet A few years ago, my roomie David talked me into buying an electric skillet. I'm addicted to it now! This recipe is perfect for an electric skillet, where you can monitor the temperature more accurately, and even bring it to the table to serve directly. When times were especially lean, I substituted Spam for the sausage. It doesn't require pre-cooking. Just cut it up into bite-sized chunks and toss it in with the vegetables at the end to warm up. Spam now comes in a variety of flavors like bacon, chorizo, and jalapeno. So give it a try. It's better for you than Ramen!

Apple Orchard Bean Bake My daughters asked for this recipe for years. It was a family classic that could be served to fill bellies even when times were hard. Please note the handwritten notations. When serving the hearty appetites of two men and three women, doubling the recipe and serving over rice helped it stretch that bit more so that no one walked away hungry. Be aware that if you do double, a normal casserole will not hold it all. Upgrade to a deep roaster.  For the apple, you can core it and use a mandolin, or just simply chop the apple and sprinkle it on top to give everyone a taste of apple. Save the mandolin for guests. 

https://peasandcrayons.com/2015/03/bacon-sriracha-potato-salad.html Ingredients 3 lbs red potatoes 3-4 slices of bacon 2.5 TBSP white vinegar 1/4 tsp salt 3/4 cup quality mayo [ homemade or store-bought ] 1/4 cup sour cream 1.5 TBSP sriracha chili sauce [ extra to taste ] 1/4 cup chopped green onion paprika, to taste Instructions 1.      Peel potatoes and chop into 3/4-inch cubes. 2.      Place potatoes in a large pot and cover with cold water, about 1 inch above the potatoes. 3.     Set burner to high and bring water to a boil. 4.      While you wait, line a rimmed baking sheet with parchment paper and top with 3-4 slices of bacon. Set oven to 400 degrees F and place the baking sheet inside [no need to pre-heat] on the center rack. Bake for 20 minutes until crispy and golden. Alternatively you can fry the bacon if you prefer. * 5.      Once a rolling boil is reached, reduce ...

Cherry Ham Glaze 2 cups cherry preserves 1/2 cup red wine (I used a cabernet sauvignon) 2 Tbsp brown sugar 2 tap ground allspice Stir all ingredients together in a medium saucepan. Place over medium heat and bring to a simmer. Reduce to low, stirring often until glaze thickens, about 10 minutes. Slather ham in last 30 minutes of ham cooking time. Reserve most of the glaze to drizzle over the ham when you serve. Lee Plumb, NCICS

Ham Breakfast Braid Rated: Submitted By: MHFAB1 Photo By: Kelly Krocker Prep Time: 30 Minutes Cook Time: 30 Minutes Ready In: 1 Hour Servings: 6 "Crescent roll dough is covered with ham, eggs and cheese and then the ends are brought together to form a braid shape." Ingredients: 1/2 cup milk 4 ounces cream cheese, softened 8 eggs salt and pepper to taste 2 (8 ounce) packages refrigerated crescent roll dough 4 ounces cooked ham, thinly sliced 1 cup shredded Cheddar cheese Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost s...

1/2 lb fully cooked bratwurst (about 3), cut into 3/4-inch pieces 1 1/3 cups drained sauerkraut (from 14-oz can) 1 cup shredded Swiss cheese (4 oz) 3/4 cup Original Bisquick® mix 1/2 cup milk 1/2 cup regular or nonalcoholic beer 2 eggs Print these coupons... About Concordance™ Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle bratwurst, sauerkraut and cheese in pie plate. In small bowl, stir remaining ingredients until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Success Pie plates vary in size from manufacturer to manufacturer. Using too small a pie plate will cause the pie to run over while baking. Pie plate sizes are usually marked on the backs of the plates; if not marked, measure from inside rim to inside rim. Serve With Make a quick salad of sliced beets and red onion rings on a bed of greens drizzled with vinaigrette dressing. Serv...

Breakfast Migas Crock Pot Ingredients     Plastic slow cooker liner 1   pound  bulk breakfast sausage, browned and drained 1   4.5-ounce package  tostada shells, coarsely broken 3/4   cup  chopped red sweet pepper (1 medium) 1/2   cup  chopped onion (1 medium) 1   4-ounce can  diced green chiles 12     eggs, or 3-1/2 cups refrigerated or frozen egg product 1   10.75-ounce can  conde...

Country Sausage and Bean Soup The original version of this recipe was published by Favorite Name Brand Recipes in 2006. I have made certain changes and recommendations. 4 cans (14 oz ea) chicken broth or the equivalent in ounces of homemade chicken broth. 2 cans black beans, drained (Be careful! Don't get refried beans) 2 cups yellow onion, chopped 4 bay leaves 2 tsp sugar substitute (Splenda) 1/8 t cayenne pepper 12 oz bulk pork sausage 2 c chopped tomato 2 T chili powder 2 T Worcestershire sauce 4 tsp olive oil (opt) 3 t ground cumin 1 t salt Fry sausage until no longer pink. Drain, pour into lined crock. Combine broth, beans, onion, bay leaves, sugar substitute, and cayenne. Pour on top of sausage. Add the rest of the ingredients. Stir to combine. Cover and cook on low 8 hours. You may serve with cornbread if desired. We dieters didn't need it, but the guys expressed a wistful request that cornbread would be a great accompaniment. (sigh)