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The most delicious, easy to make, Hassel-Free Chicken Cordon Bleu with Creamy Mashed Potatoes and Sauté Vegetables Mashed Potato Recipe: 1 1/2 lbs Russet or Yukon Gold potatoes, peeled and cut into 1 inch pieces. 1 teaspoon salt 2 tablespoons melted butter 1/4 cup milk 1 teaspoon of powder or granulated garlic Salt and pepper Instructions: 1. In a medium sauce pan add cold water until the potatoes are covered by at least an inch. Add a teaspoon of salt to the water. 2. Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer. Cook for 10 to 12 minutes, or until you can easily poke through the potatoes with a fork. 3. When the potatoes are done, drain the water and place the steaming hot potatoes back into the pan. 4. Pour the melted butter over the potatoes and mix. 5. Mash the potatoes with a potato masher or a fork. Then use a wooden spoon to mix further. 6. Add milk a splash at a time and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or they may end up gummy. Add salt, pepper and garlic to taste. Chicken Cordon Bleu Recipe: 2 boneless, skinless chicken breasts Salt and pepper to taste 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 2 tablespoons of Dijon Mustard 1 tablespoon Italian spices or dried oregano 4 slices swiss cheese 4 slices of thinly sliced ham or choice of meats 1 cup all-purpose flour 1 large egg, beaten ¼ cup of water 2 cups panko breadcrumbs ¼ cup of grated parmesan cheese 2 tablespoons of olive oil 1 tablespoon of butter Instructions: 1. Heat oven safe skillet on low heat on stovetop 2. Heat oven to 350F 3. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about 1/4 inch thick with a meat mallet, rolling pin, heavy pan or thick bottle. 4. Remove the plastic wrap and Sprinkle the chicken breasts with salt and pepper on both sides. 5. Spread one side with Mustard and Place 2 slices of Swiss cheese, then 2 slices of ham. Fold the chicken breast to cover the ham and cheese. 6. Prepare 3 separate, dishes or bowls with the flour, beaten egg with water, and breadcrumbs. 7. Season Flour and Breadcrumbs with Salt, Pepper and Paprika. Add the garlic and onion powder to the egg wash. Add Italian seasoning and parmesan cheese to the breadcrumbs and mix. 8. Dredge the chicken first in the flour, then the egg, and then breadcrumbs. 9. Add oil and butter to the skillet. Place the chicken and cook for 2 minutes on each side or until golden brown. Place them in the 350F oven for 18 – 20 minutes or until the internal temperature reads 165F. 10. Rest of 5 to 8 minutes and serve. Easy Hollandaise Sauce: 3 ½ tablespoons or butter 2 large egg yolks Pinch of salt, pepper and cayenne pepper 2 tablespoons of lemon juice Instructions: 1. Start with a small amount of water in a small pot; about 1/4 inch deep. Once it starts to boil add the butter. 2. Season with salt, pepper, cayenne pepper and lemon juice. 3. Mix it and remove from heat. Let it cool for about a minute and a half, add the egg yolks and stir vigorously incorporating the yolks with the butter. 4. Place the pan on heat for about 30 seconds and continue to mix; remove from heat and continue mixing for another 30 seconds. Continue doing this until the desired consistency is achieved, a smooth velvety sauce. 5. Serve immediately Sauce Recipe Origin: https://youtu.be/FV71d622a8Q

This budget friendly ground beef lasagna was inspired by my son who's living on his own (with roommates) in college and wanted something that he could make in bulk without much hassle. Lasagna is easy to make; the reason why it may take about two hours to make is because it needs to be in the oven for about an hour and should rest out of the oven for at least 30 minutes to really enjoy. INGREDIENTS 2 pounds lean ground beef (93%/7% preferred) 1 onion, chopped 3 cloves garlic, minced 2 tsp Dried Italian spices or oregano ½ cup of Fresh Parsley (optional: 4 tbsp. for garnish) 2 ½ teaspoons salt 1 teaspoon pepper 24oz Spaghetti Sauce 12 noodles dry lasagna noodles 2 large eggs, beaten 1 pint ricotta cheese ½ cup grated Parmesan cheese 1 pound mozzarella cheese, shredded\sliced 2 – 3 tbsp Olive Oil In a skillet over medium heat, cook onions for 5 minutes or until translucent; add 1tbsp of olive oil, add pepper flakes and garlic cook for 1 minute. Cook ground beef until brown; mix in Italian spices, 1 1/2 teaspoons salt, pepper and tomato sauce. Simmer for 25 minutes, stirring occasionally. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Soak them in cold water to prevent sticking In a medium bowl, mix together eggs, ricotta, parsley and 1 teaspoon salt. Layer thin coat of sauce then add 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/3 of the sauce, 1/3 of the mozzarella cheese, 1/3 Parmesan cheese, and Repeat. Top with remaining noodles, sauce and cheeses. Cover with greased foil paper to prevent sticking and bake in the preheated oven 30 minutes Covered; Uncover for another 30 minutes. Let stand for at least 25 minutes before serving. ================================================================================ IMAGE SOURCES: In order of appearance: Son.Exploring.The.World by Ante Hamersmit on Unsplash Artist Page: https://unsplash.com/@ante_kante Auditorium by Mikael Kristenson on Unsplash Artist Page: https://unsplash.com/@mikael_k Berry.Pie by Taryn Elliott from Pexels Artist Page: https://www.pexels.com/@taryn-elliott Meal.Prep by Kate Trifo on Unsplash Artist Page: https://unsplash.com/@katetrifo Frozen by Raychan on Unsplash Artist Page: https://unsplash.com/@wx1993 Array.of.Root.Vegetables by Jennifer Griffin on Unsplash Artist Page: https://unsplash.com/@dotjpg Appetizer by Medina Catering on Unsplash Artist Page: https://unsplash.com/@medinacatering

These are some great snacks for the LVI Super Bowl Party. In this video I cover 7 delicious classic finger food recipes for enjoying during the Super Bowl or any party.

Soft rich delicious meatballs that can be frozen and used in multiple recipes. Thaw them out first before cooking when frozen. INGREDIENTS: 1lbs Ground Beef [80/20] (or .5lb beef and .5lb sausage) 1 Diced Green Bell Pepper 1/2 Medium Diced Onion 1/2 Cup Fresh Parsley (or Cilantro) and 2 tbsp. for garnish 1/4 Cup Breadcrumbs 1/4 Cup of Milk 1/4 Cup Grated Parmesan Cheese 1/2 Cup All Purpose Flour 2 Cloves of Garlic Diced or Pressed 1 tsp of Pepper Flakes (Optional) 24oz Marinara Sauce Salt and Pepper to Taste Olive Oil Vegetable Oil for frying DIRECTIONS: 1. Heat up pan to low medium heat and add 1 tbsp. of Olive Oil 2. Add Onions and Bell Peppers; season with Salt and Pepper to Taste and cook for about 5 minutes or until the onions are translucent. 3. After 5 minutes add pepper flakes and top with a 1tsp of Olive Oil, add garlic, mix and cook for 1 minute; then remove from heat. 4. Soak breadcrumbs in milk 5. Combine: cooked vegetables, parsley, beef, breadcrumbs, parmesan cheese, add salt pepper to taste: about 1/4 tsp of salt and 1/4tsp of pepper. Lightly mix ingredients. 6. Create about 2oz size balls, coat them in the flour, shake off any excess flour. 7. Add vegetable oil to the frying pan up to about 1/8 of an inch and heat to medium heat. 8. Place meatballs clockwise in the frying pan and fry them on both sides for about 3 minutes each or until a crust builds. Be sure to turn them clockwise for even cooking. 7. Remove meatballs and drain pan. Discard excess oil and place pan back on heat. Lower heat to medium low and add tomato sauce to pan 8. Deglaze pan with a wooden spoon and return meatballs with fluids. 9. Cover and cook on low heat for 15 minutes. 9. Serve with sauce and top with Parsley and Parmesan Cheese. Chapters: 0:00 Intro 0:45 Heat Pan and Start Pasta Water 1:07 Cutting Board Size, Type and Proper Setup 2:37 Dice Onion, Bell Pepper and Satuée 5:01 Prepare Meatball with Ingredients 7:14 Assemble and Flour Meatballs 7:38 Brown the Meatballs 8:30 Deglaze the Pan with Sauce 8:58 Cook the Pasta 9:34 Season Pasta 10:10 Plate the Dish