Blackened Tilapia Sliders

These might be my husband and father's favorite thing to eat! Well, at least for the time being anyways. I mean, come on, don't they look awesome?? Just imagine how they taste.  The best part is that they are a little bit smaller than an actual burger size but not quite as small as some sliders out there. You can totally be satisfied with eating one unless you are my husband and my dad who just had to have a second one! They are done in no time at all and there is no need to heat up your kitchen this summer because you can make them on your grill.

Also these are fool proof. I bought a bag of simple sesame asian chopped salad mix. It's basically a coleslaw mix that has a packet of sesame ginger dressing that you dump on it and stir it well. I mixed my bag up before I started on everything so that it allowed the salad to soften up and absorb the dressing just enough. Another little secret is Trader Joe's Tartar Sauce. Guys, if you haven't tried this tartar sauce well, do it! It's amazing. We are huge supporters and won't ever eat any other tarter. Ever! The dill livens it up while the jalapeño gives it just the right amount of kick. You can bet your bottom this bad boy is spread on these sliders.

Blacked Tilapia: 

6 tilapia fillets (cut in half) 

1 egg

lemon to taste

slider buns 

slaw of your choice 

tarter sauce 

Spice Rub: 

1 cup plain bread crumbs

2 tablespoons paprika 

1 tablespoon onion power

1 teaspoon cayenne 

1 teaspoon dried oregano 

1 teaspoon lemon pepper 

Take the pieces of tilapia and dip in egg and then over to your spiced breadcrumbs. Once they are all coated, place them on the grill or you can fry them in oil. Whatever you choose to do. I used the grill so that I didn't have to use any heat in our house. It's hot here!! Once they are cooked until a dark brown (blackened). then you are ready to construct your sliders. Keep your grill on, we're not done with it.

Take a bun and spread some tartar or sauce of your choice. Lay a piece of fish done, next a slice or two of tomato and then another piece of fish.  For some added flavor squeeze a lemon on top! Place them on the grill for a few minutes to warm or toast the bun while heating the sliders up. Once they are to your liking all you need is to scoop some slaw right on top. 

Nothing like that cool crunch of slaw as you bite into the slider with those flavorful tilapia fillets. Oh and the tartar. All those tastes swirling in your mouth all at once! Pure bliss. Yet another fast and easy dinner to make. Great for any dinner with your family or even a big get together. Just grill the tilapia up and let everyone put their own sliders together adding this or that. Fabulous recipe for your next BBQ.

xoxo!

smashed white bean & spinach quesadillas

 I like dinners that you can just throw together in a matter of minutes. Things like these Smashed White Bean and Spinach Quesadillas I made just last night. My favorite way to make any sort of quesadilla is on a cast iron skillet. It's the best way ever! It makes the tortillas light and crispy on the outside while the inside is warm and gooey. When you are loading up quesadillas with lots of ingredients then it's always a worry of mine if everything is getting heated inside. But you don't have to worry about that with a cast iron because it slowly cooks things instead of all of a sudden.   Nothing better than that man! These quesadillas are meatless and fantastic for those ever famous Meatless Mondays that we all love so much. 

Ingredients:  

2  white flour or whole wheat 10 inch tortillas (makes one quesadilla)

1 15oz can white beans

1 green onion, chopped 

1/2 cup sharp white cheddar, shredded (per quesadilla)

tomato, sliced 

fresh spinach 

salt & pepper 

1 tablespoon olive + cooking spray 

Directions: 

1. Place cast iron skillet onto oven and heat it on low to warm it up.  In a separate pan add olive oil, chopped green onion and white beans. Heat bean and stir occasionally until the green onion soften. Place been in a bowl and mash them with a fork or potato masher. Set to the side.

2. Spray down the cast iron skillet to prevent quesadilla from sticking. Lay down one tortilla onto skillet and sprinkle half of the sharp cheddar. Take the spinach and spread it out onto top of the cheese as well as some thinly sliced tomato. Salt and pepper to your liking. Add the remaining amount of cheese to the top of everything. Take the second tortilla and spread a thick layer of the smashed white beans and lay it onto of the one inside of the skillet. Gentle press to secure.

3. You will only need to cook quesadillas for roughly 2-3 minutes on the skillet depending on how crispy you prefer it. We like ours pretty crispy! Also cheese varies from person to person. We like to watch how much cheese we are consuming so we tend to go on the lighter side with cheese and more with the veggies but by all means use a full cup of cheese if you are a cheese mongrel. And lastly, enjoy!

on summertime grilled pizza...

Summer time is upon us! With school and how busy I have been since February and will be until December, quick, easy yet healthy meals are what I focus on. Now that the nice weather is here I utilize the grill outside as much as I can. One of my favorite things to cook on the grill is pizza! So yummy. There's something about the end result that always makes us go back for seconds! 

It's all about the dough. Focaccia pizza dough is the best and is always my number one chose when making pizza at home. It just makes the pizza that much better! I usually prefer to make homemade dough (love this recipe) but I don't always have time (school night blues) so I just use one of Trader Joe's Focaccia doughs that I always keep on hand. I HIGHLY recommend it. 

The next part is really up to your imagination. It's my favorite part! I always play around with my pizza toppings. One of our usual go-to's are spinach, artichoke, mushroom, tomato with mozzarella cheese. My stomach has a hard time handling tomato sauce so usually I just drizzle some balsamic vinaigrette. 
This time I had some asparagus that I needed to use so I sautéed it up with some red onion and added spinach with tomatoes. A little cheese and the balsamic vinaigrette and there you have it. Super simple yet incredible flavor. 

xoxo

on white bean & chicken sausage chili...

It feels like forever since I've posted a recipe on here so when I was cooking away in the kitchen yesterday I got a bit excited thinking this would be a nice thing to share!
I made quick and easy White Bean & Chicken Sausage Chili along with Homemade Honey Cornbread! Try it out this weekend for dinner.

White Bean & Chicken Sausage Chili

Ingredients:
2 tbsp olive oil
1/2 red onion, chopped
2 large clove garlic, minced
2 sticks celery, chopped
2 cups chicken broth
1 (15.5 oz) can great northern beans
1 (15.5 oz) can pinto beans
1/2 pound chicken sausage, casing removed
2 (14 oz) cans diced tomato with green pepper & onion
1 tbsp chili powder
1 tsp paprika
1 tbsp cumin powder
1/4 tsp cayenne pepper
1 tsp dry oregano
salt & pepper to taste

Directions:
1. In a large skillet add olive oil. Remove chicken sausage meat from the casings and add into skillet. Break up meat with potato masher or wooden spoon until meat is in bits.

2. Add onion, garlic and celery. Next, add chili powder, paprika, cumin, cayenne pepper, oregano to the meat and stir.  Cook everything together until the meat has browned and the vegetables are tender.

3. Lastly, add canned beans, diced tomatoes and chicken broth. Simmer chili on low for 30 minutes to allow it to thicken up! I used my potato masher before to mash some of the beans up inside the chili to help thicken it a little.

4. Serve with chopped cilantro, shredded cheese of chose and also some sour cream! Oh and don't forget to make cornbread. I can't eat chili without a slice of it!

Honey Cornbread

Ingredients:
1 cup flour
1 cup cornmeal
1 cup buttermilk (make it like I did!) 
1 tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1/4 cup honey
1/2 stick butter, melted
2 eggs

Directions:
preheat oven to 375

1. Combine both flour, cornmeal, baking powder, sugar and salt.

2. In a separate bowl combine buttermilk, honey, melted butter and egg. Whisk ingredients together well.

3. Add wet ingredients into the dry and stir together so that everything is combined but do not over mix. Pour batter into a 8x8 greased pan and bake for 20-30 minutes or until golden and tested with a toothpick. Or use a muffin tin to make little individual cornbreads!

Enjoy!

on a chickpea burger...

Since the beginning of September I've lost 20 lbs and since then I've thrived to watch everything I eat to keep it off. It's become more a lifestyle then a diet. I don't call myself vegetarian or vegan but I have switched to more of a plant based diet. The past two months I've been able to experiment and open my eyes to so many different things. I've become a lover of unique juices and smoothies and I've made it my mission to be creative in the kitchen in order to enjoy what I eat and know that I'm putting all but good stuff into my body. 

I made this amazing Chickpea Burger the other night that I put over arugula with a simple Cider Vinaigrette. So many flavors, lovely colors and so fulfilling. Enjoy!

Ingredients:

1 can chickpeas, drained

1/2 cup cilantro 

1 egg, lightly beaten 

1/2 red onion, chopped

salt and pepper

2 tbsp olive oil

Direction:

Add chickpeas, cilantro, egg, onion, salt and pepper into a food processor and pulse to combine but still chunky. I just hand mashed everything. 

Heat olive oil on until hot in a skillet and cookie patties until golden brown. Makes about 4 patties. 

Put these babies on wholewheat buns for the family to enjoy with lettuce and tomato. Or simply put it over mixed green with your chose of dressing. Yum!!

xoxo.

on mexican polenta...

I'm not going to lie but there's not much fancy stuff going on in my kitchen lately. There's been a nasty heat wave around here and honestly, I just do not have the will to sit in an already smoldering kitchen to sweat even more to cook extravagant meals. You heard me, sweat! It's bad and since we already have to keep our air conditioning full blast all day long I don't have the heart to heat the house right back up. So lately, it's been simple things like salads. Not to mention that this heat totally makes us not want to eat much either. It's a mess and I hate it. I always wish for Fall to be here right about now. 
Anyways, the other night I made this Mexican Polenta that was very tasty and even the hubby enjoyed it. He took it with him to work that night and called me just to tell me how yummy it was and that it was almost gone. So, that being said it was blog worthy. 

Ingredients:
1 lb. pork loin, pork butt or shoulder (whatever you prefer but I just used the loin)
1 14oz can black beans
1 14 oz can diced tomatoes 
1 cup chicken broth 
2 tablespoons taco seasoning 
1/4 cup chopped cilantro
4 cloves of garlic, minced
1 cup Ortecga taco sauce 
1 cup corn meal/polenta 
4 cups water 
salt & pepper 
1 cup cheddar cheese, shredded 
sour cream & jalapeños for topping

 Directions: 

1. Place pork that's been seasoned with salt and pepper, chicken broth and minced garlic in the crock pot and cook on low for about 6 hours. Or 4 hours on high. I did it on low because I was away at work. Once it's cooked add black beans, diced tomatoes, cilantro, taco seasoning and taco seasoning. Stir everything together with a fork. The pork will just fall apart at this point. Cook everything in the crock pot for another 15 minutes. 

2. Meanwhile, in a sauce pan heat both the water and corn meal on medium heat. Stir it constantly because it will splatter. Be careful! Once it thickens take it off the heat and stir in 1/2 cup of cheddar cheese. Polenta should be soft and not too thick. If it is then just add a little more water. 

3. Preheat the broiler. Dump pork mixture into a baking dish and then pour polenta over told. Sprinkle the remaining cheddar cheese on top and place dish in the heated broiler for about 10-15 minutes. All you're doing is melting the cheese and setting the polenta a little. Serve with with a dollop of sour cream and some jalapeños on top. 

Enjoy! 

xoxo.

on a nacho bake...

Holy cow. This Nacho Bake was totally a spur of the moment thing and yet, I'm so happy that it happened! It was finger licking good! Sometimes dinner just has to be fun and this was one of those nights were we just wanted to sit in front of the television and veg out. However, this could be a great appetizer or would of been perfect for Cinco de Mayo! Of course you can super creative with nachos but here's how I made mine.

Ingredients: 
Tortilla chips
1 pound ground beef
1/4 cup water
Taco Seasoning
1 can black beans 
1 tablespoon olive oil
2 green peppers
1 cup cheddar cheese, shredded 
1/2 cup Ortega Taco Sauce 
Jalapeño slices for garnish 

Directions:
1. Cook ground beef on a skillet until it browns. Add taco seasoning and water and cook for a few minutes. Add blacked beans, cook for 10 minutes and set aside. 
2. Saute green pepper in olive oil until tender and then add them to the ground beef and mix everything together. 
3. Take a oven safe dish and later tortilla chips on the bottom. Add ground beef mixture and then the cheese on the top. Pour taco sauce over it and set into a oven that's been preheat to 350. Bake for 15 minutes until cheese has melted and it bubbly. 
4. Top with jalapeño slices and serve with sour cream & guacamole. 

Enjoy!

on BLT deviled egg sandwiches...

I saw this sandwich on Rachael Ray last week while at work. It sounded so good that when I told Bobby about it we just had to make it as soon as possible. We don't really eat egg salad sandwiches often but making it into a BLT sandwich sounded brilliant. Plus it was quick and easy, perfect for a fast meal during the work week. You must try it!

Ingredients: 
4 slices white of bread
6 slices turkey bacon (or regular bacon)
5 eggs
2 tablespoons grated onion
1 tablespoon Dijon mustard
1 teaspoon picked relish
3 tablespoon Frank's Red Hot Sauce
1 teaspoon Worcestershire sauce 
1 clove garlic, minced
3 tablespoons mayo
salt & pepper to taste
lettuce and tomato slices 

Directions:
1. Cook bacon on skillet or in the oven. I like to do it in the oven which is less of a mess. Then toast the slices of bread. Set bacon and bread slices aside. 
2. Place eggs in a pot and fill it up until eggs are covered. Turn heat on high and bring water to a rapid boil. Once it begins to boil take it off the heat, cover and let the eggs sit in the boiled water for another 10 minutes. Drain the eggs, run cold water over them, crack and peel them. 
3. Cut eggs in half and spoon the yolk out into a mixing bowl. Do this do all the eggs and set the whites aside. 
4. Add onion, Dijon, relish, hot sauce, Worcestershire, garlic, mayo and salt & pepper in with the yolk. Using a fork, mash all the ingredients in with the yolk. Next, add the whites and using a potato masher mash the whites into the yolk mixture. 
5. Spread deviled egg salad on to toasted white bread. Add lettuce, tomato and bacon and serve!

Enjoy!

on jasmine rice topped with tofu & chopped brussels sprouts...

This was a random spur of the moment dish that I made the other night. I had bought some extra-firm tofu last weekend not really knowing what I was going to make with it and so I ended up surveying what I had going on in the fridge and viola! Dinner is served. I love jasmine rice, it's my favorite and brussels sprouts have grown on me so adding them to this dish made me equally excited. It turned out great and even my husband, who actually thought the tofu was chicken for a hot minute, ate his whole plate and even took left overs to work. What? I know! Try it out and let me know what you think. 

Ingredients:

1 1/2 cups Jasmine Rice

8 ounces extra-firm tofu, drained and cut into cubes

1 teaspoon olive oil

2 cups brussels sprouts, chopped

1 tablespoon fresh ginger, grated

2 cloves garlic

1 tablespoon sweet chili sauce

4 scallions, white & green parts, chopped

2 tablespoons soy sauce

1 1/2 tablespoon rice wine vinegar

1 teaspoon sesame oil

Directions:

1. Cook rice as directed on the box and set it aside with lid on the pot. Cook tofu on high for 10 minutes until it browns slightly. Remove tofu and set aside. In the same pan heat olive oil and add chopped brussels sprouts, garlic and grated ginger and sauté until they become tender, about 15 minutes. Add tofu back into pan with the brussels sprouts and add the rest of the ingredients. Cook dish for another 10 minutes. 

2. Spoon some jasmine rice onto a plate and scoop a heap of the tofu with brussels sprouts on top. Serve.

Happy Eating! 

on twice baked tex-mex sweet potatoes...

The title on today's post is a mouth full! Literally. My Twice Baked Tex-Mex Sweet Potatoes are not only a mouth full but also make your tummy full. These sweet potatoes are packed full of yummy goodness with things like black beans and corn. There's no meat but be my guest and add some ground beef or shredded chicken however don't be fooled because even without any meat we were filled to the brim with just one potato. Try them out!

Ingredients:
4 sweet potatoes 
1/2 onion, chopped
4 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1 (15.5 oz) can black beans
1 (8.5 oz) can cream style corn  
1/2 cup Monterey Jack cheese + some a pinch on top of each potato, shredded
1 tablespoon butter 
1 tablespoon Frank's Red Hot Sauce
1/2 of an avocado 
1/4 cup sour cream 
1 teaspoon cayenne pepper 

Directions: 
1. Heat oven to 400°. Wash and clean sweet potatoes. Place potatoes directly on the oven rack. Place a piece of foil underneath sweet potatoes to catch the juices that are released as they cook. Bake potatoes for 45 minutes up to an hour until they are soft. 

2. Take potatoes out and let them cool for 15 minutes or until you are able to handle them with your hands. Cut out a canoe shape into the top of the potatoes skin. Peel the skin off and discard. Use a spoon to scoop out the insides of the sweet potato into a large mixing bowl and keep the potato shell. Add the first nine ingredients right into the mixing bowl. Using a spatula mix everything together. Spoon sweet potato mixture right back into the potato shell and place on a backing sheet. Sprinkle some more Monterey Jack cheese on top of each sweet potato and put them back in the oven to bake for 15-20 minutes.

3. Meanwhile, add 1/2 of an avocado and sour cream into a mixing bow. Mash avocado into the sour cream until it becomes creamy. Sprinkle cayenne pepper and mix well. Once the potatoes are done take them out and garnish with creamy avocado topping. Serve! 

Enjoy!

on baked egg in tomato chutney with raviolis...

I was inspired to create this Baked Egg in Tomato Chutney with Raviolis when I happened to see something similar on FoodGawker a while ago. For some reason I never bookmarked or wrote down the recipe so I just took it upon myself and created my own! It turned out fabulous. I bought a nice crusty baguette to dip with, which made this meal even more enjoyable. It's quick to make and you end up with something that has your taste buds singing and best of all it looks fancy! Don't you think?!

Ingredients: (serves 2)
8 oz package of three cheese raviolis (or any kind you like)
4 eggs
2 tablespoons olive oil
1/2 cup onion, chopped
4 cloves garlic, minced
1 green pepper, chopped into slivers
1- 14.5 ounce can diced tomatoes
1 cup crushed tomatoes
1 tablespoon worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon crushed red pepper 
2 tablespoons grated parmesan reggiano

Directions: preheat oven 400°
1. Follow directions and boil raviolis. Once done drizzle a little olive oil and set them aside. Meanwhile in a sauce pan on medium heat olive oil to sauté onion, garlic and green peppers. Cook until they are tender, about 10 minutes. Add diced tomatoes and crushed tomatoes and turn heat to low. Add salt, pepper, worcestershire sauce and crushed red pepper. Stir everything together for another 10 minutes, just until is starts to bubble.
2// In two 5x5 baking dishes divide raviolis into both and then scoop tomato chutney over the top of raviolis. Crack two eggs on top of each dish and set into the oven. Bake for 20-25 minutes until the whites of the eggs are set and the yellow yolks are runny. Take it out of the oven, sprinkle the grated parmesan reggiano and serve hot with a crusty baguette. 

That's all there is to it! The dippin' is the best part. Yummm. 
Enjoy.

on skillet chicken with honey dill chipotle glaze...

Skillet Chicken with Honey Dill Chipotle Glaze was my first dish made in my lovely new cast iron skillet. It turned out wonderful and I have fallen in love with how this chicken dish turned out in the cast iron. I swear ever since I bought this skillet I've been making all kinds of things in it! 

Ingredient: 
4 chicken breasts
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary
1 teaspoon garlic powder
1 tablespoon paprika
1/2 tablespoon fresh parsley, chopped
1 egg
1/2 cup milk
1 tablespoon lemon juice
1/2 cup of vegetable oil

Honey Dill Chipotle Glaze
1/4 cup buttermilk
1 teaspoons Dijon mustard
2 teaspoons finely chopped chipotle peppers in adobo sauce
2 tablespoons honey 
2 tablespoons fresh dill, chopped

Directions:
1// Combine four, salt, pepper, rosemary, garlic powder, paprika and parsley in a one gallon Ziploc bag. Place chicken breast in the bag and shake to coat chicken. Then in a mixing bowl whisk together egg, milk and lemon juice. Dip flour coated chicken into egg mixture and then place right back into the bag to coat chicken with flour once again. 
2// Heat oil and fry chicken until golden brown. 
3// Meanwhile in a small sauce pan add all the ingredients for glaze. Cook on low heat until glaze thickens and bubbles. Drizzle on top of chicken and serve. 

Enjoy!

on greek turkey meatballs...

I made these zesty Greek Turkey Meatballs the other the night that went great with a lasagna I made. We always have ground turkey in our freezer. It's like a staple in our family. The best part about these meatballs is you can make two meals out of them. Make a batch and have it with a traditional spaghetti or with a lasagna and then another night make some meatball sandwiches. So good! 

Ingredients: 

1 pound ground turkey

2 slices of crusty bread

1/4 cup corn meal

1 egg

1/4 cup feta cheese, crumbled

2 cloves garlic

1/4 onion, chopped

2 tablespoon oregano

1/4 cup fresh parsley, chopped

salt & pepper

1 teaspoon paprika

Directions:

1// Soak bread with water and then squeeze it out. Add bread along with the rest of all the ingredients in a bowl and mash everything together with your hands. 

2// Preheat oven to 350°. Spray a baking sheet down with olive oil and form meatballs. 

3// Bake meatballs for about 20-25 minutes or until they become golden. 

Enjoy! 

xoxo

on crock pot barbecue pork ribs...

Have I ever told you how much I adore my crock pot? Well, I'm telling you now. Who knew Barbecue Pork Ribs can be so juicy and melt in your mouth! These are so easy to make and they were a surefire hit with the hubby, because you know our men, they like their meat. 

Ingredients:
1 pound pork baby back ribs
season with:

• salt 
• pepper
• garlic powder
• onion powder

Sauce:
2 cups of your favorite barbecue sauce (we like Sweet Baby Ray's)
3 tablespoon Worcestershire Sauce
1 tablespoon Djon or brown mustard 
2 cloves garlic, minced 
1 teaspoon hot sauce 

Directions: 
1// Season ribs and cut the ribs into third's or so that they fit nicely into the crock pot. 
2// Mix together all the ingredients for the sauce.
3// Place ribs into the crock pot and pour sauce over them. Cover crock pot and cook ribs on high for 6-7 hours. 
4// Once ribs are done place them in a 400° oven with another coating of barbecue sauce and bake them for 15 minutes to caramelize sauce. 

Enjoy! 

xoxo.

on spinach artichoke melts...

I'm sorry but there's nothing better than spinach or artichoke. I love both and then when they are combined it's like best thing of all. Well, maybe it's just me but these melts are delicious and a must try. This week I've been making quick dinners. It's been a gloomy and tiring week and  so when I have days/weeks like that all I care about is quick and easy meals. Of course quick doesn't need to necessarily mean lousy. Sometimes my quick meals end up turning out to be so yummy. Again if you don't have a panini press well, you must get one. Best thing ever! These melts are the best with sourdough bread which is my all time favorite bread. My first job back when I was still in high school was at bakery. Great Harvest Bread Co. to be exact so I was very spoiled with all my breads. I still don't know how I'm not 300 pounds after that episode of my life. Golly. I still absolutely love bread so whenever I make melts or panini's sourdough is always my number one chose. Highly recommend it for these melts. Brilliant combination! Enjoy.

Ingredients:
1 tablespoon butter + some to spread on slices of bread
1 can artichoke hearts, chopped
1 bundle of fresh spinach or 1 cup of thawed frozen chopped spinach
2 clove garlic, minced
1 tablespoon flour
1/2 cup milk
1 ounce cream cheese
1/2 cup sour cream
1/2 cup mozzarella, shredded 
1/4 cup Parmesan cheese
*sourdough or your choice of bread, sliced

Directions: 
1// In a skillet melt 1 tablespoon butter. Add minced garlic and cook for a minute. Add flour and whisk until it creates a paste. Pour in milk, cream cheese, sour cream & both cheeses. Cook on low heat until it becomes creamy yet not too thick. Just at more milk if it does. 
2//In a separate skillet slightly wilt spinach. 
3// Add artichoke and spinach to creamy cheese mixture and cook for another 5 minutes to allow everything to combine. 
4// Butter the outside of each slice of bread and spoon a heap of spinach artichoke mixture on a slice and sandwich it. Either cook melts on a skillet like you would be making grilled cheese or simply use your panini press. Cook until crispy, golden and ooey gooey on the inside. 

See what I mean?! A picture is worth a...naahh these pictures just make my tummy rumble. 

xoxo.

on chicken cordon bleu au gratin...

I made this yumm-o Chicken Cordon Bleu Au Gratin just the other night. I was looking for something different, delicious and something that I could just pop in the oven. It was all those things and more! It's funny because I was actually planning to make an ordinary Cordon Bleu dish but ended up throwing this together and honestly I'm glad I did. And the best part are the left overs!! Just place it in the oven and go about your to do list. I needs a good hour to bake so I had plenty of time to fold that basket of clean clothes that was sitting for god knows how long in my bedroom. I swear my boys have more clothes than me. Phew. Chores always make an appetite grow. Win win.

Ingredients:
4 whole Russet Potatoes, sliced thin
2 green onions, chopped
3 tablespoon butter
3 tablespoon flour
2 cups milk 
1/2 cup Parmesan Reggiano 
3 chicken breast, sliced thin
2 cups ham, chopped
salt & pepper 
4 slices of provolone cheese or swiss cheese ( I used provolone) 

Directions: 

1// Preheat oven to 400°. In a casserole dish, spread thinly sliced potatoes along the bottom. Light salt & pepper potatoes. Next sprinkle chopped green onion and chopped ham then in a single layer place chicken on top. 
2// In a medium sauce pan melt the butter. Add the flour and milk. Let it thicken on low heat. Add Parmesan Reggiano  and mix everything together well. It should thicken slightly. If it becomes too thick just add a little more milk. 
3// Pour cream mixture over top of the casserole dish. Sprinkle some more salt & pepper on the top. 
4//Cover dish with foil and bake for about 45 minutes. Uncover and lay provolone cheese or swiss all along the top of the dish and bake it for another 15-20 minutes or until the cheese browns and bubbles. 

Bon Appétit! xoxo.