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 saved for another night, but full steam ahead for Betsy’s potatoes.
Several weeks ago, we had a Mexican dinner consisting of chicken enchiladas, Mexican rice and refried beans. All of the recipes were first-timers from the Allrecipes site, with some adaptations, of course! Everything was absolutely incredible. What stuck in my mind the most were the refried beans, which I decided to make again.
Dinner tonight was chicken schnitzel with mustard cream sauce. A perfect accompaniment is mushroom risotto. My job was taking care of the mise en place, or getting everything ready. Susan took over from there and actually made the risotto.
Hoppin’ John is a traditional dish served in the South on New Year’s Day. It consists of a black-eyed pea mixture served over rice. Hoppin’ John is often accompanied by cornbread and greens. According to at least one source, the black-eyed peas are symbolic of pennies or coins.
Several months ago, Chris decided that we needed to experiment with making sauerkraut because of its nutritional value!
At the beginning of February, Susan sent me a link to “Bada Bing Bada Banged Potatoes” from the All Recipes site. The recipe called for baking par-boiled new potatoes, tossed with Parmesan cheese and lots of dried herbs until they were browned and crispy.
Initially, I had planned on serving either rice or mashed potatoes with the Swiss Steak, but changed my mind to Duchess Potatoes. Ever since I made the Hachis Parmentier, Chris has commented on how long it’s been since we’ve had Duchess Potatoes and how much he enjoys them.