Tasty memories
Hmmmm….both are delicious in their own ways…so which one would you choose? I do share the recipe for the Chicken Cordon Bleu however I will let you determine your own version of the Chicken strips, be it with fries, rice or salad….or something else!😋
For me, both of these dishes have meaning. Today I want to share my how I got these food‑related memories — the dishes that became “signature dishes” in our home.💛
The first one is a dish I feel like I’ve cooked hundreds of times — obviously not quite, but it sure feels like it! Let’s just say it became very popular.
I’m talking about CHICKEN CORDON BLEU.
Ever since the very first time I made it, my oldest son has absolutely LOVED it. I’m not kidding… he cannot get enough of it!
It was always his birthday meal — that special dish you prepare for them on their big day. Whatever they want, right? And for him, it was always the same… Chicken Cordon Bleu.
Now, I’ll admit, it’s probably one of the biggest pain‑in‑the‑ass dishes to prepare. But when his special day came around, nothing was too difficult for my boy. It was a pleasure — and we all know why. Being a Mom just does that right?!
Seeing the joy it brought him, watching his face light up when he took that first bite… that’s every mother’s joy. It’s why I could never imagine not making it for him.
My youngest, on the other hand, didn’t care for it at all. He has much simpler tastes — he does not like his food combined or mixed together. If I make him Chicken Breast, Rice, and Corn, he needs nothing else… well, except a good dessert! Talk about an easy “special” dinner to prepare.
Sometimes I’d almost feel bad because it was so simple, so I’d try to make it feel a little more special by pounding out the chicken first — just like I would for Chicken Cordon Bleu — and then breading it before cooking. It was guaranteed to be extra tender that way. Still easy, but with that little extra touch!
Anyone who knows him will tell you the same thing. Take him to a restaurant and we already know what he’ll order. It’s a running joke because we can all predict it before he even opens the menu. It’s amazing the joy and laughter that fills my heart , watching his face light up when his favorite dish arrives. Or better yet, when it gets prepared by Mom…ahhhh, my heart is truly full.💙
Two sons with completely different tastes, creating two very different — and very loved — memories. Both chicken lovers, just in their own unique styles
Either way, such special memories. Both so memorable, and yet both so different… and each one holds its own little piece of my heart.💛
Chicken Cordon Bleu
Ingredients:
4 skinless, boneless chicken breast halves
¼ teaspoon salt
⅛ teaspoon ground black pepper
6 slices cheese
4 slices ham
4Tbsp melted butter
½ cup seasoned bread crumbs or cracker crumbs
Directions:
Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper and any other preferred spice. Place 1 slice cheese ( I usually use sharp cheddar) - and 1 slice of ham on top of each breast.
Roll up each breast tucking ends inside of the roll (this will help keep the cheese inside of the roll)
Dip the rolled up chicken into melted butter then roll it into bowl of cracker crumbs
Place in the prepared baking dish and sprinkle chicken evenly with bread crumbs.
Bake in the preheated oven until chicken is no longer pink, 30 to 35 minutes.
Now I’m curious… what’s your family’s “signature dish” — the one that always shows up on birthdays or special days?
These are the kinds of stories that always make me smile.🧡
Let’s see how many recipes we can come up with!
ps If you would like to join me and the ladies in my Group - From Shadows to Shine Circle - where we talk all things but for sure the joys of aging and how to navigate this truly beautiful yet often challenging phase of our lives, you are more than welcome.🧡
Here is the link: From Shadows to Shine Circle | Facebook
Until next time,
Darlene
