Posts Tagged With: recipes

What’s Cookin’ Wednesday–Chicken Cordon Bleu


Chicken Cordon Bleu is definitely one of my favorite foods. I always thought it was just something I ordered at restaurants because it would be too complicated and time-consuming to do at home. But this five-star recipe proved me wrong. It’s not too hard and doesn’t take much time at all! You can read all the reviews on the site and see that it really is an amazing recipe. I made just a couple very, very minor changes.

Chicken Cordon Bleu


6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons wheat flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white cooking wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream (Sometimes I just use milk and add one or two tablespoons more of cornstarch and it works fine!)

Pound chicken breasts if they are too thick (I like to get the thinly sliced ones. They save lots of mess and time, I think). Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks (mine never work out this way…ham and cheese usually hang out the edges, and that is fine for us. Ideally not, but perfection is something I don’t focus on too much here, and they’re still delicious!). Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

What’s for dinner at your house this December Wednesday night?

Categories: What's Cookin' Wednesday | Tags: , , , , | 9 Comments

What’s Cookin’ Wednesday–When Life Gives You Snowstorms, Make Potato Soup

It’s been said that a way to a man’s heart is through his stomach.

If that’s true, I’m doomed. At least as of late…

Take last night for instance. Cold  cereal. Cold Cereal. And…hot dogs. Yeah, I totally agree. It does sound like a disgusting combination. It’s embarrassing, really. I don’t even have a good excuse. I’m ashamed to admit that’s what went down last night at our house. As we brushed our teeth after the chores were done and the kids were asleep, my husband said, “I miss your old cooking. You know, like when you used to, I don’t know…cook?” I knew something had to change, and fast, because my love was certainly not getting through to his stomach with Raisin Bran and the amazing Applegate tube stake. For what it’s worth, my kids were in heaven.

So here’s my plan. I’m going to post a recipe on Wednesdays (What’s Cookin’ Wednesdays, clever, yes? Or…ok, just cheesy) from the good old days when I had my wonderful husband’s appetite won over. I’ll cook it beforehand and make sure it really is a winner, take pictures, and give you the recipe so, if you so desire to woo your family with a new recipe, you can do just that. Then I’ll have a bit of extra motivation. I hope I haven’t scared you off with my cereal and hot dog story. I promise, I really do pretty well in the kitchen when I actually try.

My absolute favorite dinner is potato soup. Especially when a snowstorm comes and makes you want to bundle up and stay warm (like it’s done here!). It’s my kids’ absolute favorite too. Can’t beat that, right? And this recipe is spectacular. It’s my mother-in-law’s and it honestly and truly can’t be beat. Even the five-star, rated-by-thousands-of-people Ham and Potato Soup on doesn’t even come near it. This recipe is not only delicious, but it has NEVER failed me. I’m so glad I married into my husband’s family for many, many, many reasons, and this is one of them.


Potato Soup

1 cup onion, peeled and minced
3 TBSP butter or margarine
6 cups potatoes, peeled and diced (I often use red potatoes and don’t peal them)
6 stalks celery, diced
4 ½ cups cold water (or 4 1/2 cups chicken broth, and omit the chicken bouillon)
5 cubes chicken bouillon
1 ½ tsp salt
1 tsp celery salt
1 cup milk
6 TBSP cornstarch
2 cups whipping cream
1 teaspoon pepper

Add cornstarch to mild and stir to dissolve. Set aside.
Melt butter in large pan. Stir-fry onion in butter over moderate heat until limp.
Add potatoes, celery, water, salt, celery salt, and bouillon. Cover and simmer 10-15 minutes, or until potatoes are tender. Gradually stir in cream, milk mixture, and pepper. Continue stirring to prevent lumping. Simmer uncovered, stirring constantly, 3-5 minutes, until soup thickens.

Scaled to serve 6—it’s a great leftover soup!

I hope you can woo some tummies, big and little alike, in your house with this recipe. It’s definitely a blue ribbon winner around here. Stay warm!


If you liked this post, I'd so appreciate your vote. Just click here. That's all you do. Thanks!

If you liked this post, I’d so appreciate your vote. Just click here. That’s all you do. Thanks!

Categories: What's Cookin' Wednesday | Tags: , , , , , , , | 13 Comments

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