Applebee’s Inspired Quesadilla Burgers with Mexi Ranch

Yooo!! Hot New Video Alert!! lol Hey, Cookies!! So, I love challenging myself by attempting to recreate my favorite dishes at restaurants. B. Coop vs Your Favorite Menu Items! Set up the battle! I’m ready!! lol

Today, I filmed my Applebee’s inspired Quesadilla Burgers recipe for you! Check it out!

And of course, the recipe is below! I love these burgers. The seasoning in the meat works well. Serve with fries or chips and salsa! I hope your try these and enjoy!

Love,

B. Coop

 

Quesadilla Burgers with Mexi-Ranch
Serves 5
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Burgers
  1. 1 1/2 lbs ground chuck
  2. 2 tsp cajun seasoning
  3. 1 tsp onion powder
  4. 1 tsp garlic powder
  5. 1 tsp accent
  6. 1 tsp chili powder
  7. 1 tsp ground cumin
  8. 1/4 cup Worcestershire Sauce
  9. 1 egg
  10. 1/3 cup of breadcrumbs
  11. 3 tsp water
  12. Unsalted butter
  13. 10 taco sized flour tortillas
  14. pico de gallo
  15. lettuce
  16. Kraft Southwest Mexi Ranch
  17. Monterrey Jack and Sharp Cheddar cheeses (shredded)
  18. Bacon
Mexi-Ranch
  1. 1/2 cup mayo
  2. 1/4 cup sour cream
  3. 1 teaspoon white vinegar
  4. Garlic & onion powder (about a teaspoon each)
  5. 2 tablespoons of milk
  6. 1/2 teaspoon of dill weed, cumin, paprika, dried parsley, and chili powder
  7. Couple splashes of sriracha or hot sauce
  8. Salt and pepper to taste if needed
Instructions
  1. Season meat with the onion & garlic powders, Tony's, Accent, chili powder, cumin, and Worcestershire sauce.
  2. Add an egg and 1/3 cup of bread crumbs.
  3. Add the water. (Don't skip this! It makes the burgers super moist.)
  4. Mix well
  5. Cook the burgers to your desired level of doneness. (Is that a word? Looks funny. I think it's right tho.)
  6. Butter one side of a tortilla and place that side down into a skillet.
  7. Sprinkle on cheese. (Heat on low to give the cheese time to melt without burning the tortilla.)
  8. Sprinkle on bacon and add pico de gallo.
  9. Remove from the skillet. (Use a spatula! I wasn't that smart the first time. lol)
  10. Now, repeat all of that with the other tortilla.
  11. Add the meat, and spread on some mexi ranch (I'll share that recipe if you need it, but Kraft is fine.)
  12. Top it with lettuce
  13. Then the other tortilla
  14. Slice in half
  15. Enjoy!
Notes
  1. Guacamole is amazing with these burgers as well! Serve with fries or chips and salsa!
Coop Can Cook https://coopcancook.com/

Garlic and Herb Shrimp Fettuccine

Cookies!! I love you so much that I’m giving you another recipe today! You can thank your fellow Cookie, Marla. She requested a shrimp fettuccine recipe and I remembered that I owed my Facebook friends this one. This is the ultimate “Cooking for Bae” dinner lol I also included my shrimp brine instructions. Works amazingly for frozen shrimp! Try it out! Thank you so much for your support, Cookies! I adore you guys. Keep those requests coming!! Happy cooking!

Love,

B. Coop

Garlic and Herb Shrimp Fettuccine
Serves 4
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Sauce
  1. 2 tsp unsalted butter
  2. 2 crushed garlic cloves
  3. 1 tsp of flour
  4. 1 tsp onion powder
  5. Kosher salt and cracked black pepper to taste
  6. 2 cups whole milk
  7. 4 oz cream cheese
  8. 1/2 cup grated Parmesan
  9. 1/2 cup shredded Romano cheese
Shrimp
  1. 1 tsp olive oil
  2. 2 tsp cajun seasoning (I use Tony's)
  3. 1 tsp minced garlic
  4. 1 tsp onion powder
  5. 1/2 tsp of smoked paprika
  6. juice from 1/2 of a fresh lemon
  7. fresh basil and parsley
Sauce
  1. Melt butter and sauté garlic in it for 1 min. Don't burn that dang garlic!
  2. Whisk in flour and season the roux with kosher salt, cracked pepper, & onion powder. (Seasoning the roux helps lock in flavor better than waiting to season after adding in liquids.)
  3. Then pour in 2 cups of milk. (Whisk while you pour cause that stuff will clump up on you and that ain't my business.)
  4. Bring that to a simmer and after it thickens a little pour about a cup of it into a bowl
  5. Mix the sauce with half a block of cream cheese until it's smooth.
  6. Pour that back into the saucepan. (Don't be lazy and drop that cream cheese in the pot and try to stir it until it dissolves. The sauce won't be smooth and I'm sensitive about my recipes being ruined. Don't play me like that. Lol)
  7. Stir in the grated Parmesan and shredded Romano cheeses.
  8. Taste and adjust seasoning if need be. This makes enough for 1 lb of pasta.
Shrimp
  1. Toss the shrimp in olive oil and season with Tony's, minced garlic, onion powder, smoked paprika, lemon juice, fresh basil, and parsley.
  2. Heat a skillet and sear shrimp until the turn pink. (Please don't overcook your shrimp. As soon as they fully turn pink they're done.)
  3. Enjoy!
Notes
  1. If you're using frozen shrimp that are not wild caught they tend to have a weird texture in comparison to fresh and wild caught frozen shrimp. So, brining them helps a lot and makes them extra juicy. To brine, thaw in cold water then mix equal parts of salt and sugar (1/4 cup of each per lb of shrimp) and add enough water to cover them. Let them soak for 30 mins then drain, pat them dry w/paper towels (important), and season as usual.
  2. As for the pasta, do not rinse your pasta after cooking! The sauce sticks better that way.
Coop Can Cook https://coopcancook.com/

 

Blackened Chicken Alfredo

 

Cookies! Happy Sunday! Hope you’ve had a great weekend. Wanted to share a simple, yet delicious chicken pasta recipe! Stop buying that Alfredo sauce in the jar! lol This is easy and sooo much better! Try it out.

Love,

B. Coop

 

Blackened Chicken Alfredo
Serves 4
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Prep Time
2 hr
Cook Time
20 min
Prep Time
2 hr
Cook Time
20 min
Ingredients
  1. 4 thinly sliced Chicken breast (1 per serving)
  2. Olive oil (for pan)
  3. 1/2 packet of ranch dressing mix
  4. 1/4 cup Italian dressing
  5. Cajun seasoning (thyme, basil, and parsley too)
  6. 1 pint heavy whipping cream
  7. Minced garlic
  8. 1 1/2 cup Grated Parmesan
  9. 3 tablespoons of butter
  10. 1 lb pasta of your choice
  11. Diced Tomatoes (optional)
Instructions
  1. Marinade the chicken using a 1/2 a packet of ranch dressing mix and a little Italian salad dressing for at least 2 hrs.(If you don't have time, make time! Lol nah it's ok. Proceed)
  2. Preheat oven to 375.
  3. Break out that beloved cast iron skillet
  4. Coat the skillet with olive oil and get it good and hot.
  5. Meanwhile, season the chicken. Watch the salt. Italian dressing has plenty.
  6. Add dried thyme and basil too, just a little.
  7. Then add the chicken into the heat. 2-3 mins per side.
  8. Put em in the oven for 8-10 mins. Be careful not to over cook.
SAUCE
  1. Melt butter and sauté garlic for a min. (You know my rule: don't burn my garlic!!)
  2. Now add the heavy cream and cheese.
  3. Simmer until it starts to thicken for about 6 mins
  4. Toss in the tomatoes and some parsley.
  5. Chicken should be ready by then.
  6. Let it rest for a few mins before slicing it.
  7. Oh, don't forget to boil the pasta! Use whatever pasta you prefer.
  8. Make it cute on your plate.
  9. Enjoy!
Coop Can Cook https://coopcancook.com/

Shrimp, Peppers, And Sausage Over Grits

Ok, Cookies. I know I post a lot of calorie packed recipes, but I do cook a lot of lighter meals. All of the time! I just thought they were too boring to post lol Shrimp & Grits are comfort food heaven. I make many variations of it. This one is as light as I can make it! Lol the flavors of the peppers, onions, and sausage together are just unreal! If you’re not a fan of cheese (Bless ya heart) this one’s for you! I served them over grits this time. But it pairs well with quinoa and yellow rice too. Hope you try it and Enjoy!

Love,

B. Coop

Shrimp, Peppers, and Sausage Over Grits
Serves 3
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 lb sliced sausage (I used Manda's chicken & green onion sausage. Amazing!!)
  2. 1 lb shrimp (31-40 count preferably)
  3. 1 of each -Yellow, red, and orange bell peppers (sliced)
  4. 1 yellow or white onion (sliced)
  5. 2 tsp Olive or Coconut Oil
  6. 1/4 cup of dry white wine
  7. 1 cup of stone ground grits
  8. Low sodium chicken broth (measure according to package instructions on the grits)
  9. Himalayan Pink Salt or Garlic & Herb Mrs. Dash to taste
Instructions
  1. Cook grits in chicken broth instead of water (follow the package instructions for measurements) in a saucepan.
  2. Meanwhile, sauté the onions, sweet red, yellow, and orange peppers in olive oil in a cast iron skillet. (man I love that thing!)
  3. Add in the sausage and swirl them around the skillet for about 4 mins.
  4. Pour in the white wine
  5. Season the shrimp with Garlic & Herb Mrs. Dash.
  6. Toss them into the skillet
  7. Let that simmer until the shrimp blush.
  8. Taste and adjust seasoning if need be.
  9. Serve it over the grits.
  10. Enjoy!
Notes
  1. Grits can be substituted with quinoa or rice. And this won't make you tipsy! The alcohol content of the white wine will cook out after 20-30 seconds of cooking.
Coop Can Cook https://coopcancook.com/

Cheeseburger Macaroni (Homemade Hamburger Helper)

I received a request from a Cookie for an easy, kid-friendly meal. This is it! Cheeseburger Macaroni. It’s also a guilty pleasure of mine. I love this stuff! Brings me back to my High School days. I used to reeeeally think I was doing something by cooking Hamburger Helper! Chile, you could not tell me I wasn’t a chef! lol But, what really makes this recipe so great is that it calls for ingredients you probably already have at home! And what kid doesn’t love Mac & Cheese?! Just serve it with some corn or a salad and you have a bomb dinner in less than 30 mins! You’re welcome, my darlings! Keep those requests coming!!

Oh, I also filmed a recipe tutorial for this, so check it out! 

 Love,

B. Coop

Cheeseburger Macaroni (Homemade Hamburger Helper)
Serves 5
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 lb ground meat
  2. 1/2 onion (diced)
  3. 3 tsp cajun seasoning
  4. 1 tsp onion powder
  5. 1 tsp garlic powder
  6. 1 tsp Accent
  7. 2 1/2 cup of milk
  8. 1 cup water
  9. 2 tablespoons chili powder
  10. 2 cups elbow macaroni
  11. 1 package of Velveeta Jalapeno Cheese Sauce
  12. 2 cups of shredded American cheese
  13. parsley to garnish
Instructions
  1. Season and brown meat
  2. Drain fat
  3. Add onions
  4. Pour in milk and water
  5. Bring to a boil
  6. Stir in pasta
  7. Reduce heat to low: cover and simmer for 10 mins or until pasta is tender (Stir occasionally)
  8. Add in cheese sauce and shredded cheese
  9. Turn off heat
  10. Allow to stand and thicken for 5 mins
  11. Enjoy!!
Notes
  1. Feel free to use any pasta and cheese of your choice!
Coop Can Cook https://coopcancook.com/

Crawfish and Shrimp Bread

Cookies! I have a treat for you. My Crawfish and Shrimp Bread! Baby, this stuff is goooooood! And it’s super easy! Crawfish Bread is popular at the Jazz Fest in New Orleans. Of course, I had to be extra and add shrimp. Check out my recipe tutorial on Youtube…

This bread is super rich and cheesy. If you’re on a diet, come back on your cheat day! lol Fresh french bread works best. You can serve it open faced or fold it over and make a stuffed sammich (sandwich)! Try it out! 

Love, 

B. Coop

Crawfish and Shrimp Bread
Serves 8
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Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Ingredigents
  1. 1 Onion
  2. 1 Bellpepper
  3. 1 Shallot
  4. 2 Celery Stalks
  5. 3 garlic cloves
  6. 1 loaf of fresh French Bread
  7. 2 lbs of crawfish
  8. 1 lb of shrimp
  9. 4 oz of cream cheese
  10. 1/2 cup of mayo
  11. 1 stick of butter
  12. 2 tablespoons of Cajun seasoning
  13. 1 teaspoon each of onion & garlic powder
  14. 1 teaspoon of Accent
  15. 1 capful of Liquid Crab Boil
  16. 1/2 lb of sliced Mozzarella
  17. 1 cup of shredded sharp cheddar
  18. 1/2 cup of grated Parmesan
  19. fresh parsley to garnish
Instructions
  1. Drain crawfish
  2. Season crawfish and shrimp
  3. Saute veggies
  4. Add crawfish and shrimp and cook until shrimp are pink
  5. Mix cream cheese and mayo until smooth
  6. Add cream mixture to the seafood
  7. Melt butter and drizzle onto the french bread
  8. Add the seafood mix to the bread
  9. Layer on the cheeses
  10. Garnish with parsley
  11. Bake on 350 degrees F for 10-12 minutes
  12. Enjoy!
Coop Can Cook https://coopcancook.com/

Chicken Cordon Bleu (Cajun Style)

 

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Chicken Cordon Bleu is perfect as it is. Elegant and delicious! But, in true Coop fashion, I added a slight Cajun twist. Incorporating a few Cajun spices woke that chicken up! This is my take on a wonderful, French classic! Check out my YouTube video for this recipe. Here, you’ll see step by step instructions. Don’t be intimidated by the fancy title. This entree was a breeze! It was also a lot of fun to make.


You MUST have thin chicken breast, so break out the mallet, Cover the bird with plastic wrap, and beat it like it back talked you or owes you $$ whatever works. Wait, preheat your oven to like 350.. Whatever feels safe. Ok now back to the ? season it.Here’s where my Cajun twist comes in. Add those Cajun spices! Yum

Now grab a slice of ham. Any kind except honey! No sweet meat today! Now a slice of cheese. I used Gruyere because it made me feel special that day, but Swiss works! Roll the chicken and let him chill in the fridge for awhile.

Take him out after 15-20 mins. Throw way that plastic wrap. We can’t eat that, boo! Now, secure him with toothpicks if it’s being a jerk and unrolling.

Plate some breadcrumbs and season it with salt, pepper, onion & garlic powder. Then put an egg and some milk in a bowl (egg wash!) Now, roll that guy in some flour, dip in egg, then breadcrumbs.

Take him over to the stove that should have a hot skillet with a lil oil in it waiting for him, because I mentioned that earlier right? ? Brown ALL four sides of this guy. Then, place him in a greased dish (or leave it in the skillet if it’s an oven safe one) and bake for 15-20 mins or however long it takes until he’s no longer pink inside. But don’t over cook!

Now, I’ll be honest. This sauce was an accident that ended up making sense (story of my life??) But, it’s honestly soooo yummy! So, don’t skip it!

Hope you try this!!!

Love,

B. Coop

Print Recipe
Chicken Cordon Bleu (Cajun Style)
Course Main Dish
Cuisine Cajun, French
Prep Time 20 mins
Cook Time 20-30 mins
Passive Time 15-20 mins
Servings
people
Ingredients
For the Chicken
For the Breading
For Frying
Course Main Dish
Cuisine Cajun, French
Prep Time 20 mins
Cook Time 20-30 mins
Passive Time 15-20 mins
Servings
people
Ingredients
For the Chicken
For the Breading
For Frying
Instructions
Chicken
  1. Pound out chicken using a mallet or meat tenderizer between two sheets of plastic wrap.
  2. Season both sides with Cajun spices.
  3. Spread on the Dijon mustard and layer 1 slice of ham and 1 slice of cheese.
  4. Roll tightly with the plastic wrap.
  5. Continue with each breast then refrigerate for 15-20 mins.
Breading
  1. Set up a breading station with 3 different bowls. One for the flour, egg mixture(whisk milk and eggs together), and breadcrumbs.
  2. Remove chicken from the refrigerator and discard plastic wrap, Secure each roll with toothpicks to prevent unrolling.
  3. Dredge each roll in the flour, then egg mixture, and lastly the breadcrumbs,
  4. Allow the chicken to rest while you heat the oil in an oven safe skillet.
Frying
  1. Heat the oil until it sizzles when a small amount of flour is sprinkled into the skillet
  2. Preheat your oven to 350 degrees F.
  3. Fry each chicken cordon bleu for 3-4 mins per side.
  4. Transfer skillet to the oven for 12-15 mins or until chicken reaches 165 degrees internal temp.
  5. Allow to rest for 5-10 mins before slicing.
Sauce
  1. Melt butter and saute garlic for 1 min.
  2. Pour in the heavy cream and bring to a simmer.
  3. Add cheeses.
  4. Simmer until cheese melts completely.
  5. Taste and adjust seasoning. Add salt and pepper as needed.
  6. Toss in some fresh chopped basil and parsley.
  7. Enjoy!!
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Vegetarian Spaghetti Sauce

spaghettiTo all of my babies working on their Summer ’16 bodies, I promise to look out for you guys as well. ??Lol I know I post a lot of indulgent things, but, believe it or not I only use whole wheat pasta in all of my pasta dishes. No one can ever tell the difference! Take this Spaghetti for instance. I made this “meat” sauce out of Morning Star’s veggie crumbles. My family thought it was real meat! Lol

Recipe:
Olive or coconut oil
12oz bag of veggie crumbles or 1 lb of ground turkey
2-3 cans crushed tomatoes
1 can tomato paste
Fresh basil
2 teaspoons of oregano
Red pepper flakes
Fresh parsley
Minced garlic
1/2 cup of red wine
Salt and pepper
1/4 cup of brown sugar

Add 1 tablespoon of coconut oil or olive oil to a saucepan. (Coconut oil is a solid when stored in cooler temps. It liquefies with the slightest exposure to heat.) Now, sauté onions till translucent and add EVERYTHING else to the pot. Bring it to a boil, stir, turn it down to low, cover w/a lid then leave a crack and let it simmer for 30 mins – 1 hr stirring occasionally. Now taste it, adjust seasoning (add more sugar if you need to) then let it simmer for at least another 30 mins!
You can serve this over wheat, thin spaghetti like I did this time or spaghetti squash!

For spaghetti squash, all you have to do is cut it in half, scrap out the seeds, then place it cut side down into a roasting pan. Pour about 1/3 cup of water into the roasting pan to make the squash more tender. Cover pan with foil and bake on 400 for 35-45 mins or until it’s tender enough to be easily pierced with a fork. Now, using that same fork, scrap out the contents horizontally, toss in a little olive or coconut oil and serve!

May look like a lot of cheese, but it’s only about 2 tablespoons of shredded sharp cheddar. Dieting or not, I can’t let go of my cheese!!? lol however, if it’s not apart of your meal planning, just omit it! All of my recipes can be tweaked to fit your lifestyle. Look for **in future posts on subtle changes that will make my recipes a little lighter. Oh, and let’s just pretend that bread in the picture doesn’t exist. It’s a mirage!!! ?

Hope you like it!

Print Recipe
Vegetarian Spaghetti Sauce
Cuisine Italian
Prep Time 15 mins
Cook Time 1 hour
Servings
people
Ingredients
Cuisine Italian
Prep Time 15 mins
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Add 1 tablespoon of coconut oil or olive oil to a saucepan. (Coconut oil is a solid when stored in cooler temps. It liquefies with the slightest exposure to heat.)
  2. Now, sauté onions till translucent and add EVERYTHING else to the pot.
  3. Bring it to a boil, stir, turn it down to low, cover w/a lid then leave a crack and let it simmer for 30 mins - 1 hr stirring occasionally.
  4. Now taste it, adjust seasoning (add more sugar if you need to)
  5. Let sauce simmer for at least another 30 mins!
  6. You can serve this over wheat, thin spaghetti like I did this time or spaghetti squash!
  7. Enjoy!
Recipe Notes

For spaghetti squash, all you have to do is cut it in half, scrap out the seeds, then place it cut side down into a roasting pan. Pour about 1/3 cup of water into the roasting pan to make the squash more tender. Cover pan with foil and bake on 400 for 35-45 mins or until it's tender enough to be easily pierced with a fork. Now, using that same fork, scrap out the contents horizontally, toss in a little olive or coconut oil and serve!

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Seafood Salad with Remoulade Dressing

seafoodsaladSalads!!! If I gotta eat some greens, it better be good! Haha! See, everything I make isn’t fried, dyed, and laid to the side! 

I love this Seafood Salad. It’s fresh and flavorful! I don’t even eat it with dressing. But, you can, of course! I recommend a remoulade dressing. I’ll give ya that recipe too??

Salad:
First, season a nice sized pound of shrimp with Tony’s, onion powder, garlic pepper, and smoked paprika. Then sauté them in some garlic infused olive oil. For the crawfish, lightly season them with Tony’s. And the lump crab, a little Accent. Pile all of that goodness on top of your choice of greens adding the crab meat on top. A sprinkle of Parmesan and feta cheese crumbles takes it over the top as well! ? And feel free to add any other veggies you desire!

Dressing:
1 cup of mayo
1 tablespoon of creole mustard
Chopped green onions and parsley
2 tablespoons of Worcestershire sauce
1 tablespoons of chili powder
1 tablespoon of olive oil
1 tablespoon of Louisiana hot sauce (optional)
Squeeze of half of a fresh lemon
Salt & pepper to taste

All of those ingredients into a bowl and whisk together, Be sure to taste and adjust seasoning is necessary!

Love,

B. Coop

Print Recipe
Seafood Salad with Remoulade Dressing
Course Salads
Cuisine Cajun
Prep Time 10 mins
Cook Time 10 mins
Servings
people
Ingredients
Seafood
Remoulade Dressing
Course Salads
Cuisine Cajun
Prep Time 10 mins
Cook Time 10 mins
Servings
people
Ingredients
Seafood
Remoulade Dressing
Instructions
  1. First, season a nice sized pound of shrimp with Tony's, onion powder, garlic pepper, and smoked paprika.
  2. Then sauté them in some garlic infused olive oil.
  3. For the crawfish, lightly season them with Tony's. And the lump crab, a little Accent.
  4. Pile all of that goodness on top of your choice of greens adding the crab meat on top.
  5. And feel free to add any other veggies you desire
Dressing
  1. All of those ingredients into a bowl and whisk together, Be sure to taste and adjust seasoning is necessary.
  2. Enjoy!
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Chicken Cordon Bleu (Cajun Style)

13101178_10100122457746324_1784178152_n

Chicken Cordon Bleu is perfect as it is. Elegant and delicious! But, in true Coop fashion, I added a slight Cajun twist. Incorporating a few Cajun spices woke that chicken up! This is my take on a wonderful, French classic! Check out my YouTube video for this recipe. Here, you’ll see step by step instructions. Don’t be intimidated by the fancy title. This entree was a breeze! It was also a lot of fun to make.


You MUST have thin chicken breast, so break out the mallet, Cover the bird with plastic wrap, and beat it like it back talked you or owes you $$ whatever works. Wait, preheat your oven to like 350.. Whatever feels safe. Ok now back to the ? season it.Here’s where my Cajun twist comes in. Add those Cajun spices! Yum

Now grab a slice of ham. Any kind except honey! No sweet meat today! Now a slice of cheese. I used Gruyere because it made me feel special that day, but Swiss works! Roll the chicken and let him chill in the fridge for awhile.

Take him out after 15-20 mins. Throw way that plastic wrap. We can’t eat that, boo! Now, secure him with toothpicks if it’s being a jerk and unrolling.

Plate some breadcrumbs and season it with salt, pepper, onion & garlic powder. Then put an egg and some milk in a bowl (egg wash!) Now, roll that guy in some flour, dip in egg, then breadcrumbs.

Take him over to the stove that should have a hot skillet with a lil oil in it waiting for him, because I mentioned that earlier right? ? Brown ALL four sides of this guy. Then, place him in a greased dish (or leave it in the skillet if it’s an oven safe one) and bake for 15-20 mins or however long it takes until he’s no longer pink inside. But don’t over cook!

Now, I’ll be honest. This sauce was an accident that ended up making sense (story of my life??) But, it’s honestly soooo yummy! So, don’t skip it!

Hope you try this!!!

Love,

B. Coop

Print Recipe
Chicken Cordon Bleu (Cajun Style)
Course Main Dish
Cuisine Cajun, French
Prep Time 20 mins
Cook Time 20-30 mins
Passive Time 15-20 mins
Servings
people
Ingredients
For the Chicken
For the Breading
For Frying
Course Main Dish
Cuisine Cajun, French
Prep Time 20 mins
Cook Time 20-30 mins
Passive Time 15-20 mins
Servings
people
Ingredients
For the Chicken
For the Breading
For Frying
Instructions
Chicken
  1. Pound out chicken using a mallet or meat tenderizer between two sheets of plastic wrap.
  2. Season both sides with Cajun spices.
  3. Spread on the Dijon mustard and layer 1 slice of ham and 1 slice of cheese.
  4. Roll tightly with the plastic wrap.
  5. Continue with each breast then refrigerate for 15-20 mins.
Breading
  1. Set up a breading station with 3 different bowls. One for the flour, egg mixture(whisk milk and eggs together), and breadcrumbs.
  2. Remove chicken from the refrigerator and discard plastic wrap, Secure each roll with toothpicks to prevent unrolling.
  3. Dredge each roll in the flour, then egg mixture, and lastly the breadcrumbs,
  4. Allow the chicken to rest while you heat the oil in an oven safe skillet.
Frying
  1. Heat the oil until it sizzles when a small amount of flour is sprinkled into the skillet
  2. Preheat your oven to 350 degrees F.
  3. Fry each chicken cordon bleu for 3-4 mins per side.
  4. Transfer skillet to the oven for 12-15 mins or until chicken reaches 165 degrees internal temp.
  5. Allow to rest for 5-10 mins before slicing.
Sauce
  1. Melt butter and saute garlic for 1 min.
  2. Pour in the heavy cream and bring to a simmer.
  3. Add cheeses.
  4. Simmer until cheese melts completely.
  5. Taste and adjust seasoning. Add salt and pepper as needed.
  6. Toss in some fresh chopped basil and parsley.
  7. Enjoy!!
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