Chicken Cordon Bleu with Mustard Cream Sauce

This gallery contains 14 photos.

I had planned on making Chicken Cordon Bleu the other day, but plans changed.  Tonight, however, is the night for Chicken Cordon Bleu with Mustard Cream Sauce.  I can’t remember the last time I made Chicken Cordon Bleu, but Susan … Continue reading

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Chicken Pot without the Pie

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Last week, I was concerned about the potential of the tropical system named Danny, so I started making meals that would be easy to reheat should the storm come our way and cause a loss of power.  As it turned … Continue reading

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Betsy’s Potatoes

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The plan for dinner was to have Chicken Cordon Bleu with mustard cream sauce, steamed broccoli and Betsy’s potatoes.  Well, the plan changed, but not before I had done the prep for Betsy’s potatoes!  The Chicken Cordon Bleu has been … Continue reading

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Turkey Chili

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It’s that time of year when attention turns to the tropics, and we start anticipating how we’ll get by with no electricity.  It’s been 11 years since Ivan, but the memories of being without power for two weeks in is … Continue reading

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Chicken Schnitzel with Mustard Cream Sauce

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A couple of weeks ago, I blogged about Mushroom Risotto which I typically have with chicken schnitzel.  Susan and I thought, why not blog about chicken schnitzel?  What a good idea, especially since it meant having it for dinner! I don’t … Continue reading

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Chicken Scallopini with Mushrooms

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I’ve been making chicken scallopini for some time now.  It’s not only easy to make, but also incredibly delicious!  Interestingly, I’ve not blogged about it in the past. Susan suggested that I really should blog about it.  I said all … Continue reading

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Creamy Chicken and Mushrooms

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Some time back, I made Angel Chicken Pasta from the Allrecipes site.  It was really good!  Through the years, I’ve modified the recipe somewhat – thus this Creamy Chicken and Mushrooms.  It’s even better than the recipe from the Allrecipes … Continue reading

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French Macarons

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While we were in Paris, we tried macarons from Ladurée, Pierre Hermé, and of all places – McDonalds.  Susan brought some macarons back from Paris, which are long gone.  Since then, she has been going through macaron withdrawal symptoms, so … Continue reading

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How to Pasteurize Eggs

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One of the cooking techniques that I was introduced to in my Harvard Science and Cooking MOOC (Massive Open Online Course) was sous vide.  This is a method of cooking whereby vacuum sealed food is cooked in a temperature controlled … Continue reading

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Cinnamon Snowflake Bread

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After making the Nutella Snowflake Bread, Susan and I thought that it would be fun to do a variation, using a cinnamon and sugar filling instead of Nutella.  The result was amazing! For the dough, we used the same recipe … Continue reading

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