kasper

All the rave during the 1960,s Chicken Cordon Bleu was the bomb. And over the last couple decades it seems to have gotten archived in those plastic recipe card holders. Advise to students out there. Don’t discard your stale bread, make bread crumbs. One chicken breast can serve two people, and deli ham and some meltable cheese gets you there. Bring back the past and enjoy this one.

This post is more about the sauce than anything. A butter, sage and lemon sauce that’s just a basic pan sauce but so versatile. You could start this with a roux and cream it up. You could replace the juice with some zest and add some cream. Or just use it with something basic proteins like pork chops. Give it a try with some shrimp. I really don’t think you could go wrong. I had some ricotta & Spinach filling left frozen in the freezer, so I just wiped up 2 dozen ravioli. I have a mould and pasta machine so it really wasn’t any trouble. Cheers

Jessica has a secret, and it’s really tasty. A really simple dish with some basic pantry items. Ms Dash might be a stretch but a quick search on the google box will find you a homemade version. All I had was some Italian sausage in the freezer so I had to add a dash of liquid smoke. This is a great weeknight meal, especially if you have a rice cooker/steamer.

I found Chef Mielle one day surfing websites, and personally I hope you check out his website. Mustard Chicken sounds a bit dull but don’t judge this book by its cover. The Paprika goes really well with the Dijon and you could serve this with anything from new potatoes to Pasta or rice.
Anyway, this is super fast and easy.
Cheers