Well, not only do I love food, but I reallly do feel blessed to be able to have such a variety of food options here in the United States. And, I'm perfectly happy to not have the variety of foods that some other countries offer their citizens. (Did you happen to see, during the Olympics coverage the other night, that one of the delicacies in China is a scorpion on a stick??)
Anyways, I love when I am able to bless my family or friends by making them a meal. It blesses me to be able to do it because cooking and baking are sorta passions of mine. I am already excited about making a meal for Leatrice when she has her baby and she isn't due until November!
When I make a really good new recipe and it wins a rave review from my hubby and/or son, that totally blesses my heart. I love to share with others the recipes that I find outstanding, too! It is too bad I'm only making baked potatoes for dinner tonight. :)
Earlier this week, though, I made a meal for a friend (she had a baby on the 1st and her husband had to leave three days later for almost two years of military training). The meal I made consisted of a new recipe: chicken cordon bleu... IN THE CROCK POT!!! I am going to post the recipe below because it was so good! I made a double batch of it, so we could have the same thing for dinner. And boy was it good! I actually would recommend doubling the recipe if you have more than a couple people eating. I also made mocha fudge pie! One for my friend and one for us. :) My hubby was quite pleased, too.
Chicken Cordon Bleu
2 whole chicken breasts (boneless skinless)
4 small ham slices
4 small Swiss cheese slices
1/4 cup flour
1/4 cup grated Swiss cheese
1/2 teaspoon fresh or dried sage
1/4 teaspoon ground black pepper
1 (10 3/4 ounce) can condensed cream of chicken soup.
Cut chicken breasts in half and pound with a kitchen mallet until about 1/4 inch thick. Place a ham slice, then a Swiss cheese slice on each piece of chicken. Roll up and secure with toothpicks.
Combine the flour, grated cheese, sage and black pepper in a small bowl. Dip the chicken rolls into the mixture. Place in the bottom of the slow cooker. Pour condensed soup over chicken rolls. Cook covered on low heat 4-6 hours.
4 small ham slices
4 small Swiss cheese slices
1/4 cup flour
1/4 cup grated Swiss cheese
1/2 teaspoon fresh or dried sage
1/4 teaspoon ground black pepper
1 (10 3/4 ounce) can condensed cream of chicken soup.
Cut chicken breasts in half and pound with a kitchen mallet until about 1/4 inch thick. Place a ham slice, then a Swiss cheese slice on each piece of chicken. Roll up and secure with toothpicks.
Combine the flour, grated cheese, sage and black pepper in a small bowl. Dip the chicken rolls into the mixture. Place in the bottom of the slow cooker. Pour condensed soup over chicken rolls. Cook covered on low heat 4-6 hours.
2 comments:
Thanks for sharing the recipe. Sometimes I have a hard time thinking of something new to cook for dinner. I'm going to try it! :)
The recipe sounds good, although my husband does not enjoy swiss cheese, therefore I think I shall substitute provolone or mozzarella. Also, I can't wait for that Mocha pie you've been talking about, sounds delic, and I'm sure baby Embry will enjoy it in the form of breast milk too :)
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