SWISS CHEESE

Cordon Brie

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I had been thinking of and lusting for chicken cordon bleu the whole day long, so on my way home I stopped at the store to buy the ingredients.
They should have been : Two large, boneless/skinless chicken breasts, a pack of sliced ham and a pack of sliced swiss cheese.
However, when I got home I realized that I had forgotten the swiss cheese. At first I wanted to rush back to the shop to get the swiss cheese, but when I took the eggs for the breading out of the fridge I saw a lovely brie cheese and made an executive decision – “tonight’s chicken cordon bleu shall contain brie instead of swiss”.
During dinner, I decided that from now on, ALL cordon bleu in my house will be made with brie. Brie is so much more tasty and runny than swiss, so it makes the perfect filling.
Long live  ” Cordon Bleu Brie !
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Bon Appétit !   Life is Good !
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P.S.
If you are a light eater, you might want to cut each cordon brie into half  before breading  to yield 4 four portions instead of the two I prepared for Bella and I
– one to be served hot for tonight, the other one to be served cold (room temperature) tomorrow.
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Honey/Yogurt Dressing:
Mix 1/3 cup mayo, 1/3 cup greek yogurt, 1 tblsp honey, kosher salt and cayenne pepper to taste; whisk until smooth, check/adjust seasoning
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Click here for more  Cordon Bleu  on  ChefsOpinion
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Cordon Brie

Cordon Brie

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Cordon Brie

Cordon Brie

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Cordon Brie

Cordon Brie

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Preparation :
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Swiss Melt On Sourdough Bread With Cucumber And Tomato

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While  not every cheese melt deserves its own post, this one certainly does.
It is a bit more labor intensive than the usual culprit of a couple of slices of cheese slapped between two slices of wonderbread, but the extra few minutes it takes to prepare are absolutely worth it 🙂
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Bon Appétit !   Life is Good !
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P.S.
Please scroll to the bottom of this page for detailed recipe and instructions
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Click here for more  Sandwiches  on  ChefsOpinion
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Swiss Melt On Sourdough Bread With Cucumber And Tomato

Swiss Melt On Sourdough Bread With Cucumber And Tomato

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Swiss Melt On Sourdough Bread With Cucumber And Tomato

Swiss Melt On Sourdough Bread With Cucumber And Tomato

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Toast two slices of the bread on one side only.

Spread mayo on the un-toasted sides of the 2 slices bread which were toasted on one side only.

Brush garlic oil on the two toasted sides of the bread which were toasted on one side only.

Toast one slice bread on both sides.

Spread mustard on both sides of the bread with was toasted on both sides.

Slice the cucumber and tomato thinly, season with kosher salt and cayenne pepper.

To assemble, place one slice of the bread with the mayo and garlic with the mayo-side down on the work surface.

Add a generous amount of grated cheese.

Add the cucumber slices, sprinkle with grated cheese.

Add the tomato slices, sprinkle with grated cheese.

Top with the slice of bread with the mustard on both sides.

Add a generous amount of grated cheese.

Top with the second slice of the bread with the mayo and garlic, mayo side up.

Grill or griddle very slowly on one side until golden, turn, cover and cook on the other side until golden and all cheese has melted.
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Salade De Pâtes

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A simple  pasta salad will, more often then not, hit the spot for a simple yet satisfying meal.
And if you add some fruits to it, culinary bliss will be achieved with a minimum of fuss and expense 🙂
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Bon Appetit !   Life is good !
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P.S.
Use any protein or vegetable to replace the bologna and Swiss cheese, such as shrimp, crab meat, chicken, roast beef and/or any vegetable and cheese at hand.
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More Pasta Salad
Even more Pasta Salad
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Pasta Salad. Salade De  Pâtes

Pasta Salad. Salade De Pâtes

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Pasta Salad. Salade De  Pâtes

Pasta Salad. Salade De Pâtes

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Preparation :
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To enlarge pictures and read instructions, click on pictures
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Week One – Tuesday Dinner

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Today’s post on “Hans’ Lighter, Healthier Comfort Food” 

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Week One – Tuesday Dinner
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Chicken Noodle Soup
(Cornish Hen, Whole Grain Pasta, Broccoli)

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Bon Appetit ! Enjoy a Healthy, Happy Life !
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Salad Tessinoise

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Salad Tessinoise

Salad Tessinoise

 

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Preparation : 
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To read instructions, hover over pictures
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Tomaten – Käse Spätzle (South German Tomato/Cheese Pasta)

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Käse Spätzle  is tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of mac and cheese you might say. Typically eaten in the alpine regions of Austria, Switzerland and Germany, as well as in other non-alpine South-German regions. (Especially in Baden Wuertemberg, the original home of spätzle).
In order to prepare Käse Spätzle, make the spätzle as usual but add some tomato paste and oregano for color and taste. After you cook and drain the spätzle, saute diced onions in butter until golden, add spaetzle, kosher salt and black pepper. Then layer the  spätzle in a bowl or platter with grated Emmentaler cheese and schmelze (butter sauted brown bread crumbs). Repeat once or twice, then sprinkle top with sliced chives.

Bon Appetit !   Life is Good !
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Schmelze Recipe
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Spätzle Recipe
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Tomaten - Käse Spätzle

Tomaten – Käse Spätzle

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(You don’t have to watch it, just click once)   Thank you 🙂
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There Is A Monster On My Plate !!!

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My  friend Peter was supposed to be here at 4.00pm for a late end of week lunch.
He had “ordered” (nicely requested) chicken cordon bleu and I was happy to oblige.
As soon as I got home, I took care of Bella, took a shower and started with my food prep.
Ten minutes later Peter cancelled. Rather than being upset about the late cancelation,
I welcomed the chance to make a real monster of a cordon bleu out of the ingredients I had prepared for two regular portions. Of course, I omitted the side dishes (fries and salad) after I had a good look of the size of this baby.  Bella and I finished the whole thing and we were happy for it. Seems to me after all these year’s I finally figured out the proper size of a cordon bleu 🙂

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Bon Appetit !   Life is Good !
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Serve with Lime Or Lemon Wedges

Chicken Cordon Bleu

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