Pigs in a blanket, No. Sandwiches in a Sleeping Bag

Chicken, Jalapeño and Cashew Wraps

Here's a fun recipe that's easy to make in around 5 minutes and will keep all week if you want to pull some out and have it for a snack or a quick meal.

Here's the written version.

Chicken, Jalapeno and Cashew wraps

3 boneless chicken thighs

cut in small pieces

1 small handful chopped onions

2 garlic cloves chopped

1 inch jalapeno chopped

1 handful cashews, preferrably raw

italian dressing

lettuce leaves or tortillas

in  small bowl combine chicken, onion, garlic, jalapeno with a little bit of salt, pepper and 1/2 spoonful sugar. add 2 or 3 spoonfuls italian dressing. Stir and set aside for around 30 minutes.

Heat frying pan and add cashews, stirring until they are just browned, about 2 minutes, then add chicken mixture. Cook over high heat until chicken is cooked through, stirring often. Turn off heat and add just enough italian dressing to make the mixture wet, around 3 or 4 spoonfuls. Continue to stir as dressing cooks off.

Place in tortilla, fold together and eat or put in lettuce leaf for a lo carb treat. Enjoy.

© 2013 Cooking for Dads

Cook well,

Rob Barrett, Jr.

Grilled Chicken Cordon Bleu with White Wine and Lemon Cream Sauce

Grilled Chicken Cordon Bleu with White Wine and lemon Cream Sauce

for chicken:
2-4 thawed Chicken Breasts
honey
Dijon Mustard
salt and pepper
thinly sliced honey ham
sliced Swiss Cheese

Butterfly chicken breasts by slicing longways but not completely through (see video). Open up chicken breasts and sprinkle with salt and pepper. Place a small dollop of honey on each side of the breasts and spread with a knife. Do the same with the Dijon mustard. Place a small slice of Swiss cheese and a small slice of ham on each side of the breast and close breast by folding over. Place a toothpick to hold breast closed while cooking.

Grill over high heat (400 degrees) for 3-4 minutes a side or until completely cooked.

for white wine and lemon Cream Sauce
3 spoonfuls of white wine
1 inch of butter
the juice of one lemon
1 spoonful grated lemon peel (lemon zest)
1 spoonful finely chopped onion

Combine in pan and cook for 3-4 minutes over medium low heat until butter is melted, onions are softened and the combination starts to thicken slightly.

Add 1 cup heavy cream while stirring to combine. Continue to simmer for 3-4 minutes. don't let it boil.

Pour over chicken.

© 2011 Cooking for Dads

Cook well, it's worth it.

Rob Barrett
Cooking for Dads

How to cook an Easter Ham with Cheesy Scalloped Potatoes

It couldn't be easier, have a great Easter everybody.

Cook well,
Rob Barrett
Cooking for Dads

How to Make Bread Bowls, Bread Sticks and a Buttery Loaf

for the written version click here

Fast and Easy Christmas Appetizer recipes

I was recently asked to come up with some fast and easy Christmas appetizers for a TV appearance. These are really delicious and couldn’t be easier. Best of all they can be made ahead and don’t need to be served hot. Give them a try and let me know what you think.

Cucumber, Pomegranate and Bacon Canape

Thinly sliced Cucumber

thin spread of low fat Philadelphia Cream Cheese

cover with Pomegranate seeds

Sprinkle with bacon bits.

serve chilled.

Raspberry Pecan Canape

Rice Cracker

thin spread of low fat Philadelphia Cream Cheese

a dab of Raspberry Jelly

one pecan.

Serve and enjoy

Kiwi and Raspberry Canape

Thinly sliced Kiwi

a dab of sour cream

one raspberry

serve and enjoy.

Whatever you make, have a great Christmas and a wonderful New Years.

Rob Barrett

www.cookingfordads.net