Comments on: Chicken Cordon Bleu http://jeffsaddmind.com/chicken-cordon-bleu-655.htm If ADD Is A Gift...Can I Return It For Something Else? Tue, 15 May 2012 11:26:00 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Jeff http://jeffsaddmind.com/chicken-cordon-bleu-655.htm/comment-page-1#comment-23049 Jeff Tue, 09 Feb 2010 02:27:30 +0000 http://jeffsaddmind.com/?p=655#comment-23049 <strong>That's fantastic!</strong> I'm glad it was a hit. They refrigerate - and reheat - quite well so there's no reason why you can't just cook up a whole tray and then reheat a few pieces as needed. I have a bunch more recipes like this where you can cook up a large quantity and then have several meals afterwords. (According to the <em>Upcoming Posts</em> widget I added to the right-hand column of this page...the next recipe is Chicken Rollatini. It's one of my favorites.) That's fantastic! I'm glad it was a hit. They refrigerate – and reheat – quite well so there's no reason why you can't just cook up a whole tray and then reheat a few pieces as needed.

I have a bunch more recipes like this where you can cook up a large quantity and then have several meals afterwords. (According to the Upcoming Posts widget I added to the right-hand column of this page…the next recipe is Chicken Rollatini. It's one of my favorites.)

]]> By: Scott Hutson http://jeffsaddmind.com/chicken-cordon-bleu-655.htm/comment-page-1#comment-23047 Scott Hutson Tue, 09 Feb 2010 02:09:03 +0000 http://jeffsaddmind.com/?p=655#comment-23047 Jeff, I made your recipe last night! And I'm not saying this just to make you feel good, but It was GREAT! I took your advise, and put in a CD,cranked up the speakers,listened to some great blues, and the next thing ya know, I'm cookin' and a rockin'. My wife and stepson said that this will another favorite meal to look foreward to, after they finished eating! I am going to make up a bunch of em, and roll each one in wax paper,put 2 of em at a time in freezer bags, so when one of us want a good easy meal, all ya have to do is take 2 of em out and put in a small pan, put some cream of mushroom on, and there ya go...A great dinner for yourself! We all have different work schedules during the week, so Mon-Thurs. it's fix your own dinner with whatever ya find in the frig. Jeff,

I made your recipe last night! And I’m not saying this just to make you feel good, but It was GREAT! I took your advise, and put in a CD,cranked up the speakers,listened to some great blues, and the next thing ya know, I’m cookin’ and a rockin’. My wife and stepson said that this will another favorite meal to look foreward to, after they finished eating! I am going to make up a bunch of em, and roll each one in wax paper,put 2 of em at a time in freezer bags, so when one of us want a good easy meal, all ya have to do is take 2 of em out and put in a small pan, put some cream of mushroom on, and there ya go…A great dinner for yourself!

We all have different work schedules during the week, so Mon-Thurs. it’s fix your own dinner with whatever ya find in the frig.

]]> By: Jeff http://jeffsaddmind.com/chicken-cordon-bleu-655.htm/comment-page-1#comment-22719 Jeff Mon, 01 Feb 2010 15:12:17 +0000 http://jeffsaddmind.com/?p=655#comment-22719 I think you mean "Stone Soup." I think you mean “Stone Soup.”

]]> By: Scott Hutson http://jeffsaddmind.com/chicken-cordon-bleu-655.htm/comment-page-1#comment-22718 Scott Hutson Mon, 01 Feb 2010 15:04:14 +0000 http://jeffsaddmind.com/?p=655#comment-22718 I may do that Gina! The way I cook, reminds of the "Nail Soup"(I think that's the name) story I read in grade school. Start with this, and then add whatever I have up in the pantry. The only prob. is, I risk hyperfocusing on cleaning out the cluttered mess of the up there, and everybody goes hungry that day. :( Oh well, at least I will do something that needed Attn. I may do that Gina! The way I cook, reminds of the “Nail Soup”(I think that’s the name) story I read in grade school. Start with this, and then add whatever I have up in the pantry. The only prob. is, I risk hyperfocusing on cleaning out the cluttered mess of the up there, and everybody goes hungry that day. :( Oh well, at least I will do something that needed Attn.

]]> By: Gina Pera http://jeffsaddmind.com/chicken-cordon-bleu-655.htm/comment-page-1#comment-22496 Gina Pera Wed, 27 Jan 2010 20:36:52 +0000 http://jeffsaddmind.com/?p=655#comment-22496 Ha! Try it out on your blog, Scott. Ha! Try it out on your blog, Scott.

]]> By: Scott Hutson http://jeffsaddmind.com/chicken-cordon-bleu-655.htm/comment-page-1#comment-22486 Scott Hutson Wed, 27 Jan 2010 19:04:48 +0000 http://jeffsaddmind.com/?p=655#comment-22486 It just dawned on me, Maybe I could write a book; "Out of the Box Thinking meets Out of the Box Cooking" It just dawned on me, Maybe I could write a book; “Out of the Box Thinking meets Out of the Box Cooking”

]]> By: Scott Hutson http://jeffsaddmind.com/chicken-cordon-bleu-655.htm/comment-page-1#comment-22484 Scott Hutson Wed, 27 Jan 2010 18:48:38 +0000 http://jeffsaddmind.com/?p=655#comment-22484 Precise measurements...? hahahahaha. Even if I'm making a store bought cake or something, I mainly just look at the pre-heat and bake time. Add a pinch of this and that or whatever. Thats the secret to success! Precise measurements…? hahahahaha. Even if I’m making a store bought cake or something, I mainly just look at the pre-heat and bake time. Add a pinch of this and that or whatever. Thats the secret to success!

]]> By: Scott Hutson http://jeffsaddmind.com/chicken-cordon-bleu-655.htm/comment-page-1#comment-22088 Scott Hutson Sat, 23 Jan 2010 13:49:05 +0000 http://jeffsaddmind.com/?p=655#comment-22088 Yep Jeff, me too! A good cut of ribeye(or any steak) needs to be room temp. and lightly seasoned before it even goes on the grill, I think. And to let it get cold after grilling.....no way bro! That's one of the reasons I am the cook round here. Gina! As you see, I did'nt forget about the pulled pork we all had fun commenting on, in past posts here. Shows my love of cooking and humor, I rekon. Linda! Very easy to make...All ya need is:(excuse my spelling) Chinese purple peppers(ghost peppers),habinaro,red hot cherry,red and green jalapeno,red and green chili,red and green cayene,bell,hot and sweet banana,..<peppers. Green and red tomatoes. (I think thats everthing I had growing this year). ....Cut em all up,throw em in a pot, add some garlic salt,suger,and vinager, bring em to a boil, and let em "simmer fer a spell." Get some mason jars and pour it in em, while it's hot. I use it in many of my Mexican Food recipes (in moderation, for my families sake), and on the side, to spice up just about anything. The only promblem is, it can't be duplicated, unless you can get to my garden and pick em. The Fed Ex guy gets lost every time he tries to find my house out here "in the stiks" though.:) Yep Jeff, me too! A good cut of ribeye(or any steak) needs to be room temp. and lightly seasoned before it even goes on the grill, I think. And to let it get cold after grilling…..no way bro! That’s one of the reasons I am the cook round here.

Gina! As you see, I did’nt forget about the pulled pork we all had fun commenting on, in past posts here. Shows my love of cooking and humor, I rekon.

Linda! Very easy to make…All ya need is:(excuse my spelling) Chinese purple peppers(ghost peppers),habinaro,red hot cherry,red and green jalapeno,red and green chili,red and green cayene,bell,hot and sweet banana,..<peppers. Green and red tomatoes. (I think thats everthing I had growing this year). ….Cut em all up,throw em in a pot, add some garlic salt,suger,and vinager, bring em to a boil, and let em “simmer fer a spell.” Get some mason jars and pour it in em, while it’s hot. I use it in many of my Mexican Food recipes (in moderation, for my families sake), and on the side, to spice up just about anything. The only promblem is, it can’t be duplicated, unless you can get to my garden and pick em. The Fed Ex guy gets lost every time he tries to find my house out here “in the stiks” though.:)

]]> By: Raksha http://jeffsaddmind.com/chicken-cordon-bleu-655.htm/comment-page-1#comment-22069 Raksha Sat, 23 Jan 2010 01:58:10 +0000 http://jeffsaddmind.com/?p=655#comment-22069 Re >>Hyperfocus is an understatement, when I cook…..and I don’t like to be “helped” when I am preparing and doing it the way I think will work(and taste)the best. I make sure everthing will be hot and ready at the same time.<>I make sure everthing will be hot and ready at the same time.<< I TRY to make sure everything will be hot and ready at the same time...don't often succeed, though. Any chance of you posting your salsa recipe here? I'm something of a wuss when it comes to chile, but I can always adjust it to my liking. --Linda Re >>Hyperfocus is an understatement, when I cook…..and I don’t like to be “helped” when I am preparing and doing it the way I think will work(and taste)the best. I make sure everthing will be hot and ready at the same time.<>I make sure everthing will be hot and ready at the same time.<<

I TRY to make sure everything will be hot and ready at the same time…don’t often succeed, though. Any chance of you posting your salsa recipe here? I’m something of a wuss when it comes to chile, but I can always adjust it to my liking.

–Linda

]]> By: Gina Pera http://jeffsaddmind.com/chicken-cordon-bleu-655.htm/comment-page-1#comment-22058 Gina Pera Fri, 22 Jan 2010 22:50:55 +0000 http://jeffsaddmind.com/?p=655#comment-22058 Scott, I am a sucker for a man who can cook. Pulled pork or anything else. :-) g Scott,
I am a sucker for a man who can cook. Pulled pork or anything else. :-)
g

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