A Zesty-Sweet Summer Feast

Summer is finally here. After the craziness of these last few months, I have been so excited for warm weather. With hot weather I always try to cook without having to turn on my oven. So today I am bringing you two no-fuss recipes that come together quickly and taste delicious. 

At our house we love chicken cordon bleu but it’s one of those time-consuming recipes, so I decided to create a tin foil dinner we could have any time that incorporates all my favorite parts of the signature dish. And for dessert we have a lemon blackberry ice box cake. This dessert is creamy, tart and sweet all at once and completely screams summer. 

Chicken Cordon Bleu Tin Foil Dinner           

1 lb. chicken breasts, cut into bite size chunks

¾ c. ham, diced

2c. fresh broccoli, chopped

4 red potatoes, diced

¼ c. flour

¼ c. butter

1c. heavy cream

2 ½ c. milk

1c. swiss cheese

1tbsp. garlic, minced

1tsp. onion powder

¼ tsp. black pepper

¼ tsp. salt

Tinfoil

Crumbled up Ritz crackers

Instructions

1. Make tinfoil pockets. 
2. Place chicken, ham, broccoli and potatoes into packets. 
3. In a medium saucepan over medium heat, elt the butter, then add flour and whisk for 2-3 minutes. Pour in the heavy cream and whisk until it boils. Stir in the milk and let boil again. Now add the cheese and seasonings. 
4. Ladle in roughly 1c. of sauce into each packet. 
5. Seal packets closed.
6. In a grill heated to 400 degrees or in the coals of a campfire, place each packet. Cook for 25 minutes then flip and cook for another 20-25 minutes.
7. Carefully open the packets and top with crumbled crackers.

Notes:

You can substitute any vegetables for the broccoli

If you choose not to make your sauce, you can use a jar of bottled alfredo sauce and add swiss cheese slices.

I like to salt and pepper my chicken, potatoes and vegetables before adding to the packet.

You could also place the whole mixture in the crockpot and cook on low for 4 to6 hours.

Lemon Blackberry Icebox Cake

For the blackberry freezer jam:

7c. blackberries, washed and patted dry

5c. sugar

2 (3oz) boxes raspberry Jello

Whipped cream layer

2c. heavy cream

1 large lemon, zested and juiced

¼ tsp. lemon extract

1/3 c. powdered sugar

For the cake:

1-2 sleeves of honey graham crackers

9x5 inch loaf pan with 

Instructions

1. To make the jam, in a large saucepan combine blackberries and sugar. Bring to a boil and cook for 5 minutes stirring constantly. Add one full box and half of the second box of jello and boil for 1 minute more. Remove one cup of jam and place into a bowl then place the bowl in the fridge. Divide the remaining jam into plastic containers and freeze. Keeps for 4-6 months.
2. While the jam is cooling: With a stand mixer or hand mixer whip the heavy cream until soft peaks form. Add in the powdered sugar and whip until stiff peaks form. Add the zest, juice and extract. Whip for 1 minute. 
3. Line your loaf pan with parchment paper so the paper sticks out over both edges. You want to be able to lift the cake out of the pan once it is frozen.
4. Place a small scoop of the whipped cream on the bottom and spread it thin. Line the bottom with graham crackers. Break up the crackers as needed to mostly cover the bottom.
5. Now place a layer of whipped cream over the crackers, using about one cup of the mixture. Then place 1/2c. of the jam over the whipped cream. Repeat two more times. Place in the freezer for 6 hours overnight. Remove from the freezer and let sit at room temperature for 10 minutes before serving. Slice into 1-inch thick slices and serve.

Notes 

1. If you don’t want to make the jam you could use your favorite store brand. 
2. I use one and half boxes of jello because I like the runnier consistency it gives. If you like thick jam use the full second box.
3. You could substitute raspberries if you prefer.

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