This one is a recipe I’ve making for years, that is an easy version of the classic chicken cordon bleu. I got the original recipe I slightly modified from AllRecipes.com here, and I typically double the sauce, cooking it separately, and serve over egg noodles.
- 1/2 cup milk
- 1/2 cup breadcrumbs
- 2 boneless, skinless, chicken breasts
- salt and pepper
- 2 slices deli ham
- 2 slices deli Swiss cheese
- 1 tbsp oil
- 1 (10.5 oz) can condensed cream of chicken soup
- 1/2 cup heavy cream
- a healthy handful or two of egg noodles (I like the non-wide, medium sized)
Continue reading Weeknight chicken cordon bleu
I posted before about the sausage eggs Benedict I had the Circle Diner. Now, I shall write about and compare the eggs Benedict at other diners.
Continue reading Eggs Benedict at the Latham 76 Diner
Up here in upstate New York spring can come anytime from early March to late May, the latter being more of the norm.
We’re in mid to late April now, and we are just starting to see the signs of life emerging. I have no idea what kinds of plants these are, but here are a few signs of green, in an otherwise very brown forest: the Albany Pine Bush Preserve.
Continue reading First signs of spring