Rain, rain and more rain. I guess it is time to get out of town and get a bit of sunshine.
Book Club
We met here at my house on Jan 8th. We had nice chat about the book du jour, A Gentleman in Moscow by Amor Towels. I think it was enjoyed by most of us. The Feb. meeting will be at Carole Remme’s home, 304. The book of the month is The Unredeemed Captive by John Demos. Be sure to let Carole know if your planning on going.
Traveling Neighbors
John and Linda have been in Oregon to celebrate Linda’s birthday.
We are going on a road trip to the SW.
Cheri is going to Bakersfield to visit her parents.
Edy is off to the UK, she is actually going there for work. Right now she is in Chicago.
Recipe Du Jour
Chicken Cordon Bleu
This is a rather elegant meal, it would be a nice meal to make for company.
Serves 4
Ingredients
16 oz Boneless Skinless Chicken Breasts ( I butterfly the chicken and then pound to a uniform thickness)
¼ C Dijon Mustard
1 Tbsp. chives, chopped. ( I didn’t have any chives so I used some finely chopped shallots)
4 slices of Boiled ham
4 slices of Swiss Cheese
2 egg whites
2 C Panko Breadcrumbs
Cooking spray
Instructions
- Preheat oven to 375 Degrees F.
- Combine the Dijon mustard and chives in a small bowl; then spread the mixture on the top of the chicken
- Add one slice of ham and one slice of cheese to each piece of chicken on top of the mustard; then carefully roll up the chicken. Use toothpicks to secure the chicken if need be but remember to remove them prior to serving.
Dip the rolled chicken into the egg whites; then breadcrumbs. Spray the chicken with cooking spray and place them into an oven safe baking dish. Bake for 30 minutes. You might want to turn on the boiler for a couple of minutes if the chicken isn’t brown on the surface.
Recipe by Yummly
Soup Du Jour
Greek Lemon Chicken Soup
Ingredients:
10 cups chicken broth
3 T. olive oil
8 cloves garlic, minced
1 Sweet onion
1 large lemon zested
2 boneless skinless chicken breasts or breasts from a rotisserie chicken
1 cup Israeli ([pearl) couscous, or you can use orzo
½ tsp crushed red pepper
2 oz. crumbled feta cheese
1/3 C chopped chives
Salt and pepper
Directions
- Place the olive oil in a large 6-8 qt. sauce pan over medium-low heat. Peal and quarter the onion then slice into thin strips. Once the oil is hot, sauté the onion and minced garlic for 3-4 minutes.
- Add chicken broth, chicken breasts, (this is if you are using raw chicken) lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover and bring to a boil. Once boiling reduce the heat to medium and simmer for 5 minutes.
- Stir in the couscous, 1 tsp salt and black pepper to taste. Simmer another 5 minutes then turn the heat off.
- Using tongs, remove the chicken breasts from the pot. Use a fork and tongs to shred the chicken. Place the chicken back into the pot. Stir in the crumbled feta cheese and chopped chives. Taste and season with salt and pepperIf using rotisserie chicken simply shred the chicken and add to the pot after the couscous or orzo has been cooked
6-8 servings
Recipe from Yummly
Painting Project
I hope everyone has had a chance to come up to the 3rd floor to see how the painting project is progressing. Today they are moving down to our end of the hall. It is a big project. The young men are doing a great job.