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 thought we should give it a try. I said “why not”!
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 out, Danny fizzled out.
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’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 right, if she would be the photographer! So here we go.
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 site! Susan volunteered to be the photographer, making this blog significantly easier to put together!
One of Susan’s favorite websites is Pinterest. I have to confess that I spend a lot of time there as well! Given her passion for cooking, Susan spends a lot of time looking at different things to try. One such thing is tonight’s dinner – Chicken Mozzarella Pasta with Sun-Dried Tomatoes.
These tender and flavorful turkey meatballs glazed with a sweet savory sauce will definitely score the winning points at your Super Bowl party!
It’s been a long time since I’ve made Cottage Pie (not Shepherd’s Pie). I thought it would be good for dinner tonight.
For dinner tonight, I decided to try Julia Child’s Suprêmes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream) from Pages 268-270 of Volume 1, Mastering the Art of French Cooking.
It’s been a while since I’ve posted anything on Pudge Factor – we’ve been out of town! Before we left, I had some ground turkey that needed to be used up, and wanted to try something different.