I'm back with some White Chicken Lasagna

So, it's been awhile I know, but I'm finally back in the cooking game. Actually, I made some pulled pork sandwiches and mashed potatoes last week, but I was feeling a little lazy, and not particularly pleased with the way the pork turned out, so I didn't post about it. Today, however, was quite different.

When I went to Rome almost two years ago I had the most amazing meals one evening sitting on a balcony on a beautiful evening of a quaint restaurant with the Colosseum lit up across the street. Definitely my favorite moment of the entire trip. The evening would have been amazing even if the food was rubbish, but lucky for me, it was also the best meals I had in Italy (and for anyone who has been to Italy they know the food is the best part). My meal was a lasagna with a white sauce and chicken instead of the traditional read sauce and sausage. It was amazing and I've wanted to try my hand at recreating the dish.

Today I finally tried my hand and did quite well. I prepared the dish this morning in about 30 minutes which included cooking the chicken and putting the layers together. I just popped it into the oven after I got home from church per the instructions. I didn't let it sit long enough after like it says so the layers will stick together and they kindof fell apart when I scooped everyone's first serving so be sure to let it set up well. Here's the link tot he recipe I used:

http://www.food.com/recipe/white-sauce-chicken-lasagna-110659

Give it a try and let me know what you think!

P.S. - I forgot to take a pic before we dug into it so you'll have to do with the mostly eaten after shot. :)

Malibu Chicken

One of the easiest chicken dishes to make. Malibu Chicken is the easy version of Chicken Cordon Bleu. Instead of spending almost an hour to pound flat the chicken in order to get the ham and cheese on the inside, one simply places the ham and cheese on the top. All of the same taste without all the extra time and effort.

Ingredients:

• 1 1/2 Cups Bread Crumbs
• 1 1/2 Tbs. Seasoning Salt
• 2 Tbs. Italian Herbs
• 2 Large Eggs
• 6 Slices of Ham
• 6 Slices of Swiss Cheese
• 6 Boneless Chicken Breasts

Preheat over to 350 degrees.

Put Bread Crumbs, Seasoning Salt, and Italian Herbs into a large flat pan (to allow ample room to roll the chicken breasts) and combine into an even consistency. Break eggs into a bowl and whip with fork until smooth. Dip Chicken Breasts into egg and then roll in the bread crumb mixture. Place into a 9x13 inch pan. Bake in over for 45 minutes.

Place slices of ham on breaded chicken and bake for an additional 10 minutes. Place slices of Swiss cheese on chicken and ham and bake until melted.

Instead of three "Not Bads" like last week I received an improved three "Goods" this week and an average of 8 out of 10 jumping one whole point! I leave Thursday for 2 1/2 weeks to California and Utah and may not have the time to cook something on Sunday, but I'm still going to try. Look for midweek posts!

Mac and Cheese

My first attempt at getting back in the cooking game was a Gourmet Mac and Cheese. I originally found this recipe for Double Dutch Mac and Cheese (using two Dutch cheeses Gouda and Edam) but after being unsuccessful at finding the cheeses for less than $15/lb I went to Extra Sharp Cheddar, Tillamook of course. the recipe is:

Ingredients:

• 6 tablespoons (3/4 stick) butter, divided
• 2 garlic cloves, minced
• 1/4 cup unbleached all purpose flour
• 3 cups reduced-fat (2%) milk
• 4 cups (packed) coarsely grated aged extra sharp Cheddar cheese plus 1/2 cup finely grated (about 10 ounces total)
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• 12 ounces elbow macaroni
• 1 cup fresh breadcrumbs
• 6 Slices thick bacon
  

Preparation

• Cook bacon until crisp. Lay to the side to cool.
  
• Melt 3 tablespoons butter in large pot over medium heat. Stir in garlic, then flour; stir constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add 3 cups coarsely grated Cheddar. Stir until cheese melts, about 2 minutes. Crumble bacon into cheese sauce. Stir in cayenne and nutmeg. Season sauce with salt and pepper.
• Preheat oven to 350°F. Butter 13x9x2-inch baking dish.
  
• Bring water in pot to boil. Add macaroni; cook until tender but still firm to bite, stirring occasionally. Drain. Stir macaroni into warm cheese sauce. Place half of macaroni in dish; smooth top. Top with 1 cup Cheddar cheese. Top with remaining macaroni mixture; spread evenly.
• Melt 3 tablespoons butter. Place breadcrumbs in medium bowl. Drizzle butter over; toss. Add 1/2 cup finely grated Cheddar and sprinkle with salt and pepper; toss. Sprinkle breadcrumb mixture over mac and cheese.
• Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes. Let stand 10 minutes.

I think overall it was "not bad". It was certainly good enough for 2 out of 3 diners to get 2nds and the overall consensus was a 7 out of 10. "Not bad" for my first foray into cooking. For a side I coated some asparagus in butter (not too much), sprinkled a little salt on top, and baked it with the mac and cheese for the last 15-20 minutes. And I'm not sure why the picture is tilted clockwise 90 degrees, but I have no idea how to change it. If any of you more experienced bloggers out there have a suggestion, let me know!

Sunday Cooking Project

So, after months of eating out of a can and a microwave I've decided the time has come to start cooking again. Under the guise of "working too much" I'm starting slow and making it my goal to cook at least everyone Sunday starting tomorrow. Hopefully knowing that people might be looking in on this blog will keep me motivated so look in every week to see what new (and hopefully delicious) meal I'll be cooking!