Cooking Method: Basting
Chicken Cordon Bleu
Contrary to popular belief, Chicken Cordon Bleu isn't French. It likely originated in Switzerland around the 1940s. The first documented recipe appeared in a Swiss cookbook in 1949. It is based on schnitzel, a thin, breaded cutlet, filled with cheese in this case. Most recipes roll the ham and cheese in the chicken. This recipe puts the ham, cheese and bread crumbs on top and it gets baked in the oven, which makes it way easier. It’s served with this Parmesan-Dijon Cream Sauce sauce, which makes this dish outstanding.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
Crispy Caramelized Sweet Potatoes
These Crispy Caramelized Sweet Potatoes use a mandoline. By thinly slicing the potatoes and standing them upright, the edges become crispy. There is also a brown sugar-ginger glaze which makes them caramelized in the oven.
By - Prep: 25 mins
- Cook: 1 hr 10 mins
- Yields: 8 - 10 Servings
Apricot Honey Mustard Baked Salami
This Apricot Honey Mustard Baked Salami recipe is one of the most popular recipes that I have ever posted. It is so good and easy to make for a great hors d'oeuvres.
- Prep: 5 mins
- Cook: 1 hr
- Yields: 12 - 14 Servings
