Chicken Cordon Bleu


My mom made this for us all the time when I was growing up. It was always one of my favorites. Taylor and Megan have different tastes apparently. You would have thought I served them a plate of snails. It took me forever just to get them to taste it. Megan finally admitted that “it was okay”. Taylor (being the more stubborn one) would never admitted that she liked it even if she did. She picked out the ham and swiss and just ate one bite of plain chicken. She sure was awfully hungry at breakfast the next morning.





4 Boneless Chicken Breasts, split (skinned)
4 Thin Slices Lean Cooked Ham
4 Thin Slices Swiss Cheese
Parsley/Garlic Powder Seasoning
1/3 cup Fine Dry Bread Crumbs
2 teaspoons Vegetable Oil

Flatten chicken breasts slightly with a mallet. Place a ham and a cheese slice on each chicken piece. Sprinkle with the parsley/garlic powder. Roll up chicken to enclose ham and cheese. Blend bread crumbs with oil and place on a flat plate. Press each chicken roll into the mixture to coat lightly. Place on a non-stick baking sheet. Bake 35 minutes at 350 degrees or until chicken is tender.

From my Mama.

Today’s Leopard Print Find:¬†Yellow Box Women’s Acedia Flip Flop

New Year’s Day Black-Eyed Peas with Ham


Southern tradition is that the more beans and cabbage you eat on New Year’s Day, the more luck and money you will have in the coming year. Beans for luck and cabbage for money. There are a few other traditions, but these are the two we follow. Some people stick with the old tradition that you are supposed to cook a coin in your peas and the person who finds it gets extra luck. Personally, I don’t want a dime floating around in my food.

Here’s a quick New Year’s Eve recap….we had some family over and the girls each got to invite a friend (Emma and Torye). We did the New Year’s Eve jars. I’ll have to post more about that later.


We did a little Gangnam Style that was so intense it caused Cinderella to lose her slipper…


We had an overflowing bowl of poppers…


As usual, they worked on the video star app. This video featured a dropping ball and mustaches…


and a lot of Just Dance and Karaoke…


2 Tbs Olive Oil
1 cup Chopped Onions
2 Tbs Garlic, minced
2 Bay Leaves
1 sprig Fresh Thyme
1 Ham Hock
1 cup Ham, cut into small pieces
1 lb Dried Black-Eyed Peas, soaked in cold water overnight and rinsed well
4-1/4 quarts Chicken Stock
1 cup Cold Water
1/2 tsp Salt
1/2 tsp Black Pepper

In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme and ham. Add the black-eyed peas, chicken stock and water. Bring to a boil, partially cover and reduce to a simmer. Simmer for about 20 minutes, uncover and cook an additional 20 minutes, or until the peas are tender.

Adapted from Emeril Lagasse

Servings: 6
Calories 173
Total Fat 8.8g
Total Carbohydrates 15.8g
Dietary Fiber 3.2g
Protein 9.8g
Nutrition Grade B

Today’s Leopard Print Find: Isotoner Women’s Faux Fur Hat

Crock Pot Spiral Ham


This was a very memorable Christmas. We had snow on Christmas a couple of years ago, but it was leftover from the day before. This year it actually snowed on Christmas! In Texas that’s a big deal! It hasn’t snowed on Christmas Day in about 83 years. I think the dogs enjoyed it even more than the girls did. We have a doggy door, so they keep going out and coming back in covered in snowballs.


I decided to save money and not buy a honey baked ham. Putting it in the crock pot made it so moist and flavorful. It literally fell off the bone when we pulled it out.

1 Spiral Ham (I used a 10 lb ham)
1 Honey Glaze Packet
1 cup Coke

First make sure that the ham will fit into your slow cooker.

Place ham in the slow cooker. Mix the glaze ingredients and the coke. Pour over ham.

Cover and cook on low for 4 hours.

Today’s Leopard Print Find: TOMS Classics Silver Snow Leopard

Italian Sausage and Pasta

I realized today that we are apparently way behind on the Christmas decorating. There is already an inflatable snowman at the end of the street. The girls are ready for their elves to come back too. They ask about them daily. So now my only issue…how in the heck am I going to get 2 trees and a million boxes down from the attic when I have a hubby that has thrown out his back??? I have a feeling that by the end of the day there will be 2 of us with bad backs.

Megan’s usual meal request…pasta, broccoli and chicken. I decided to switch it up and give her 2 out of 3. She’s learning to branch out a little.

16 oz Mini Farfelle Pasta
18 oz Italian Sausage Links, casings removed
12 oz Frozen Broccoli Florets
1/4 cup + 1 Tablespoon Olive Oil
2 Cloves Garlic, minced
1/8 tsp Pepper
1/8 tsp Garlic Salt
8 tsp Parmesan Cheese

Cook pasta according to package directions, adding the broccoli florets after the first 2 minutes.

While pasta is cooking, add 1 tablespoon of olive oil to a large skillet and heat over medium-high heat. Crumble the sausage and drop it into the skillet. Cook sausage until browned. Remove from heat and drain.

Add pasta and broccoli to the pot.

Mix 1/4 cup olive oil and garlic together in a small bowl. Salt and pepper to taste. Toss into pasta mixture. Sprinkle with Parmesan cheese.

8 servings
Calories 525
Total Fat 29.98g
Total Carbs 44.83g
Dietary Fiber 2.5g
Protein 18.07g

Today’s Leopard Print Find:¬†20″ Plush Wild Red Christmas Stocking with Leopard Print Trim