Chicken Cordon Bleu

The other day, I was watching an old black and white movie and a woman in the movie said that she had made ‘Chicken Cordon Bleu’.
I’d heard of cordon bleu entrées several times over the years, but usually in reference to a restaurant menu. I don’t know why it never occurred to me that it could be made at home. I wondered just how hard it would be to make.
I went surfing around and came upon a really good recipe and decided to give it a go. I’m surprised at how easy the ‘Homemade Chicken Cordon Bleu’ recipe is to make.

This is one of the few recipes that I made real close to the published recipe.
I used:
Panko bread crumbs
Deli Black Forest Ham
Swiss Cheese slices
I didn’t use toothpicks, the chicken stayed rolled up quite nicely without them.
I checked the internal temperature of the chicken and made sure it was over 165°. I’m real careful about that.

I served the Chicken Cordon Bleu with baked squash and a baked yukon gold potato.
It was a hearty meal and very tasty. My husband sure enjoyed it too.I condsider my attempt at making Chicken Cordon Bleu a success. I’m always happy to add another tasty recipe to our menu.

Have you tried any recipes that were inspired by a mention on a movie or tv show?
Was it a success?

Wishing you a successful rest of the week.

 

 

recipe can be found at:
Taste of Home – Homemade Chicken Cordon Bleu

 

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1st snow of 2018 , BananaNut Flats

1-4-2018 We got our 1st snow of the year.
Well, it was most of a dusting and only lasted an hour, but I’m counting it.


1-5-2018 This morning, I made a batch of banana-nut flats.
I really like the way they turned out.
I enjoyed a couple of them with strawberry cream.The heat from the oven and the aroma of the flats baking sure made my home warm and snug.

It’s 12° here, that’s been the norm for several days. It’s forecast to warm up to the high 40’s sometime in the next few days, I’m so looking forward to it.

You all bundle up and keep warm.
Stay safe during these cold winter days.

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Did you get the luck?

It was 4° this morning. It’s warmed up to 14° now. Looking out the window I see the sun is shining. The look of a warm day in the winter sunshine truly is deceiving. I hope it gets warmer soon.

Did you partake of any old timey traditions to ensure you get-the-luck for a good year? We did. We had black-eyed peas and cabbage. It’s a tasty simple meal and costs next to nothing, so we see no reason not to partake in it. It’s kind of a fun thing to add a bit more cheer to the 1st day of the New Year.

I hope your year has started off well.
Wishing you all positive things this second day of the year.

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Non-Edible Homemade Scented Bakeable Clay

I made some ‘Non-Edible Homemade Scented Bakeable Clay’ to make a table-setting. It was fun sculpting the pumpkins, acorns and pie. I used cookie cutters for the leaves, hearts & stars. It came together nicely. I use battery operated candles in it just to give it some character.
I made several tiny cookie cut outs of hearts and stars. I put them in a 1/2 pint canning jar with a tea light and made sort of rustic looking candles. For this craft, I used an actual wax tea light candle.Then I thought I should make gingerbread type ornaments just out of tradition. I didn’t do too good of a job on their faces, but they serve the purpose and used up the last of my dough.

I made a short video showing the pieces I made setting together.


A few of my thoughts on making
‘Non-Edible Homemade Scented Bakeable Clay’

One of the most attractive aspects of bakeable homemade clay is that it’s a lot less expensive than commercial clays. I can ‘try to make’ bigger projects and if they don’t work out I can toss them without feeling too-bad for wasting money on clay.

One of the disadvantages to This bakeable homemade clay is that it ‘IS NOT WaterProof nor Moisture Resistant’. It Will Disintegrate if exposed to too much moisture or liquids.
You can paint and/or seal the sculpts with a finsh to help protect them some.
I’ve not painted nor sealed my sculpts, I like smelling them. I think sealing the sculpts with a finish or paint would block their aroma too much.

With all the salt and spices and considering how hard it is when it’s baked thoroughly, I consider this a ‘Non-Edible’ Homemade Bakeable Clay.

As for cleaning finished baked pieces, I suggest dusting with a feather duster or a soft cloth.

I use a basic bakeable recipe and add spices to it. It really makes my home smell like holiday baking. I used ground cinnamon and ground cloves, (but ginger, nutmeg, pumpkin spice or other spices could be used as well.)

I use ‘all purpose flour’ (it’s also referred to as plain flour). I use it to keep the clay from puffing too much and ruining the shape of my project. It seems a simple thing to say, but if you go in search of recipes for bakeable homemade clay many of the recipes will just call for ‘flour’ and not specify ‘plain’ or ‘all purpose’. It makes a huge difference in the outcome of your project.

I find there is some loss of detail in the baking process, so I try to make the details a bit deeper and more defined to allow for that. I don’t always get it right.

Here’s a link to the basic recipe I used:
http://www.ehow.com/how_8536912_make-bakeable-clay.html
I use ‘all purpose’ flour.
To that recipe I added:
3 tablespoons cinnamon
3 tablespoons of cloves.
I kept my dough in the refrigerator between projects.
**Because of all the spices and salt,
I consider this recipe a
‘Non-Edible Homemade Scented Bakeable Clay’

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Wishing you all fun crafting.

 

 

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Updates: cornbread flats, basil, parsley, rose, Shelibean

I made cornbread flats in my whoopie pie pan. We really enjoyed them. I figure I’ll make cornbread flats a lot in the future.I’m adding this photo of my cornbread flats to my ‘Different Kinds of Flats’ post.

My basil that I transplanted and brought in for the winter, is still doing okay. It’s not a deep green, but it’s still green so I’ll settle for that. I keep it in the window, but for this photo I set it where I could get a better focus. Thankfully, it’s growing slow. I’m planning on keeping it pinched back after it grows another few inches tall.

We’ve been having some nice weather during the day, but cold and even freezing weather at night. I’m amazed at how green and healthy my parsley is staying.

Every evening I cover up my little rose cutting. And every day I uncover it when it warms up enough.
I’ll do this until it gets consistantly cold, then I’ll cover it til Spring.
Meanwhile my accidental rose cutting is thriving.

This isn’t really an update, it’s more like a bonus,
Sheli-bean is so cute with our Christmas decor.

I hope all your updates are followed with happy bonuses!

 

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Different kinds of Flats

Recently, I was in search of a pan to make individual small round flat corn bread pones. I thought in might be a nice change from my normal pone of cornbread cut in wedge slices. I shopped through all the cake pans and settle on a whoopie pie pan, it seemed the perfect one for my needs. It took me a month of shopping and watching sales before I finally ordered one.For some reason the name ‘Flats’ was going around in my mind in relation to my recipes I was planning to bake in my new pan.
I was glad to get the pan, but had no need for a batch of cornbread flats, so I made a batch of coconut flats. It’s my recipe. They have a light cakey taste.. (yes, I know they’re not flat-flat, but I still call them coconut flats anyway.)

The next batch that I made I adjusted my recipe and made pumpkin flats. The pumpkin flats have a firm-pie-like texture. They tried to stick to the pan. I got them out quickly. As they cooled, we could easily pick them up and eat them by hand.

My next batch of flats was the muffin ones. I’ve made these a couple of times. They’re a nice change from the norm.

I still haven’t made the cornbread flats, but I plan to someday. I plan to make more different kinds of flats. They’re fun to make and a different way to enjoy regular food stuff.

What do you think, am I an old silly-heart
or do you think flats is a good idea?

update 12-1-2017- Here’s a photo of my cornbread flats. I’ll probably make cornbread flats more than regular cornbread from now on.20171128_180521

related post: Chicken slow cooker pot pie and Muffin Flats

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Chicken slow cooker pot pie and Muffin Flats

Recently I discovered a new soup on the shelf in our local grocery store.
‘Cream of Chicken with Herbs’
Most of my cooking is experimental at best, so I decided to give this new soup a try.

I mixed a the can of soup with a 3/4 can of water and a 1/2 tsp of lite salt and poured it in my slow cooker.
I cut up a couple chicken breasts  in to hearty size pieces and put them in the slow cooker and stirred them around to cover them in the soup.
I cooked them on high for a few hours.
When the chicken was fully cooked, I added fresh carrots and sweet peas.
I let it cook for another hour. Fresh carrots take a long time to cook in the slow cooker. I should have pre-cooked them in the microwave.
After the carrots were finally cooked, I added a cup of minute rice to the slow cooker.
I let it cook for about a half an hour more

I served it in a bowl with a side of muffin flats made with Jiffy muffin mix. Muffin flats is what I call the way I make my muffins now. I cook them in a whoopie pie pan. Muffin flats seem much better for us grown-ups than cupcake shaped muffins.
Yes, I realize that some folks would call them muffin tops instead of muffin flats. However, since it’s my whoopie pie pan and my oven I bake them in, in my kitchen with a batter mixed by my own hand, I can call them anything I want. 😉

The chicken slow cooker pot pie tastes quite a bit like a regular chicken pot pie without the crust.
The sweet muffin flats pair well with it.
This falls into my favorite food group of ‘comfort food’.
It’s pleasantly filling and would be great on a cold winter day.

My journey into experimental cooking with the ‘Cream of Chicken with Herbs’ soup and creating ‘Chicken slow cooker pot pie’ was a mighty tasty success.

Wishing you all success in your cooking and crafting experiments.

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Post inspired by:
2017 WordPress Weekly Photo Challenge – Experimental
“Show us your interpretation of today’s theme, “Experimental.”

 

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