Easy Baked Oysters in their shucked shell

Tonight I wanted an oyster fix- and tried to get it from our local super rather than a reputable fish market= fail! After shucking the first one and tasting its' suspicious murky brine I decided the best thing was to cook the four. They ended up being so easy to make and delicious, far beyond my expectations!
Easily make the filling in a saucepan over medium-low: a pat of butter, a clove of garlic chopped or pressed, a 1/4 cup or rather sprinkle of panko bread crumbs, some ripped up parsley.
Shuck oysters and eat raw. If they are "questionable", eat them this way! Pour some inexpensive coarse salt in said baking pan (oven at 400 degrees).
The salt is a bed for the shells to sit in so their liquid stays inside.

Top with filling.

Zest in some fresh lemon peel.

Using the same grater, put parmesan on top. Bake at 400 for 12-15 minutes. Let cool and enjoy!

Sort of Chicken Cordon Bleu

This is the least fussy way I have prepared "chicken cordon bleu". My recipe went astray in that I used what cheese I had on hand, delicious smoked cheddar. Feel free to improvise with whatever cheese and ham lunch meat that needs to be used up!
Sautee sliced mushrooms (in butter + a dash of Hidden Valley Ranch powdered dressing) and boiled asparagus (4 minutes, drained, butter & sprinkle of marjoram) rounded it out.



Russo's has g reat house-made ham and their cheeses are generally less expensive and better tasting than the regular supermarkets. It's more of a hassle and a wait to go on the weekend. Alex went in with us and decided it was too much and retired to the car. Chaotic shopping bothers him and I respect that ;D
Ingredients ready to be stuffed up! Cut those big breasts through the side width, right in half.
Saute thin sliced mushrooms in spot of butter and once browned, a sprinkle of powdered Hidden Valley Ranch mix. This mix does contain (much to my dismay, after the fact) some msg so I hope to find an alternative.
Prep your breasts. Stuff with ham and cheese to your liking and pin with toothpicks, minimally. I use to try and keep ingredients contained but have found oozing cheese and crisp ham around the edges to be particularly delicious. The goal is to use a minimal amount of toothpicks.
Cook in preheated olive oil (and covered) on medium high for 4 minutes. If breast doesn't want to budge when turning, give it a minute longer. Cooking with a cover causes the top to cook and turn white as well!
Turned, the final cook time (after first 5 min.) was 4 more minutes. Remove to a platter and cover with foil.

The trusty cooking devices.

Tester ate through the ham & chicken foremost and veggies next. A definite fan and plate clearer!