Yesterday’s dinner was something I was pretty excited to try out: chicken cordon bleu! I found a recipe that seemed interesting (here’s the link), and the chicken itself turned out good. The cheese leaked out the sides a bit too much, so next time I have to fold them over and make sure they’re tucked inside better. And I didn’t time the sides very well; they were done too early and got a bit cold.
The sauce (white wine, whipping cream, chicken bouillon, and corn starch) was delicious. The recipe was worth making for the sauce alone, in my opinion.
If only chicken breasts weren’t so expensive… But I guess you get what you pay for.
This morning I made pancakes–some of which had chocolate chips in them–with sides of yogurt and cherries. Not a particularly complicated breakfast, but a classic, and I think all the parts fit together pretty well.
Next time I’m going to make the pancakes a bit smaller. They were pretty dense, and I liked that density, so smaller portion sizes would be more appropriate.
You can do so much with the presentation of a breakfast, especially if you have vanilla yogurt and a selection of fruit on hand. I saw a lot of neat little ways of presenting fruit during our honeymoon, and I credit that with inspiring me to want to try cooking a broader variety of things, and using different side dishes.
I’m hopefully going to have a slightly more complicated meal to write about in the next couple of days. Wish me luck!
When I posted about the stuffed peppers I made, I was really proud of my accomplishment. It was a unique and interesting recipe, it looked nice on the plate, and it tasted delicious.
Sunday’s meal wasn’t nearly so “special,” but I found it interesting for an entirely different reason.
I cooked some chicken with potatoes, yams, carrots, and garlic. Tossed it all up in a bowl with paprika, seasoning salt, and pepper, popped it in the oven at 425⁰ for half an hour, and that was it.
And I made a side salad too, of course. Gotta have green stuff to eat. My mom taught me that.
What I find interesting about this meal is the awesome effort-to-output ratio it has. This was actually my second time doing chicken this way, and both times I’ve been really surprised how little work it takes to make a delicious chicken dinner, and how little mess it makes, especially compared to baking. You even end up with a tiny bit of gravy, which is super awesome.
One thing I’ll do differently in the future is skin the yams. I forgot I had to treat them a little bit differently than the potatoes…
Does anyone have any suggestions for meals I should cook in the future? Leave a comment if you have an idea for me. I’m willing to experiment.