Welcome to At Random! I post book reviews and book related things but you may find random posts thrown in the mix as well. I mostly read young adult, urban fantasy, paranormal and/or contemporary romance, post-apocalyptic, dystopian, horror, and thrillers. I'd love to hear your thoughts so please feel free to comment on any posts!
Photo Sources: The first photo is from the above link and the others are mine.
Prep: 15 min
Cook: 45 min
skinless, boneless chicken breast halves
slices swiss cheese 6
slices ham 3
tablespoons all-purpose flour 1
teaspoon paprika 6
tablespoons butter ½ cup
dry white wine 1
teaspoon chicken bouillon granules 1
tablespoon cornstarch 1
cup heavy whipping cream
1. Pound chicken breasts if they are
too thick. Place a cheese and ham slice on each breast within 1/2 inch of the
edges. Fold the edges of the chicken over the filing, and secure with
toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken
2. Heat the butter in a large
skillet over medium-high heat, and cook the chicken until browned on all sides.
Add wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes,
until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and
transfer the breasts to a warm platter. Blend the cornstarch with the cream in
a small bowl, and whisk slowly into the skillet. Cook, stirring until
thickened, and pour over the chicken. Serve warm.
of the first things I noticed, after the mouthwatering photo, was the video
instructions. I’ve never seen that before on Allrecipes but having that extra
resource was a nice addition.
the video and the above written directions I had no problems making a
successful Cordon Bleu. Hubby and I both really enjoyed it and it will be
another recipe I revisit every so often.
had actually considered making a breaded, baked version but I’m very glad I
didn’t because the sauce really made the dish! I’m actually kicking myself for
not saving the extra sauce. It would have been so good over…well just about
anything. Maybe some saucy broccoli or a baked potato. Next time for sure!
Is smoked paprika the new ‘it’ spice? I wanted to buy a fresh container of
paprika to make this dish but all my local grocery store carries is ‘smoked’. I
bought it and then ended up chickening out and using my older, regular paprika
anyway. Now that I think about it, it probably wouldn’t have made much
difference since it was being cooked in. Right? Does anyone know if there is a
huge difference in flavor between the two?
To All the
Boys I’ve Loved Before is the story of Lara Jean, who has never openly admitted
her crushes, but instead wrote each boy a letter about how she felt, sealed it,
and hid it in a box under her bed. But one day Lara Jean discovers that somehow
her secret box of letters has been mailed, causing all her crushes from her
past to confront her about the letters: her first kiss, the boy from summer
camp, even her sister’s ex-boyfriend, Josh. As she learns to deal with her past
loves face to face, Lara Jean discovers that something good may come out of
these letters afterall.
would have been beyond mortified if I were Lara Jean. She was mortified but
overall I think she handled it so much better than I ever could have at that
age. Granted, she may have made a rash decision but it’s still better than
whatever my teen self would have done. Heck at any age having very personal
letters mailed out would be so insanely embarrassing! Kudos to Lara Jean for
Han makes you grow to love these characters so much so that it was hard to
leave them at the end. And what an ending it was! Ack! I wanted needed
more…just one more chapter…an epilogue…a novella…SOMETHING!! I’m very glad this
will be a duology…April cannot come soon enough!
I made eggs in a basket for the first time last weekend. I had never tried them before but let me just tell you that I will absolutely be making them again! They are buttery, eggy goodness and I'm in love. I also came to the realization that if anyone ever asked what style eggs I like most I would be clueless as to what to say. I love so many different cooking methods and really I don't think I've met an egg I didn't love. Ok, that's not entirely true, I don't like when the whites aren't fully cooked. Runny egg whites just skeeve me out.
Aaaanyway, before making Eggs in a Basket, I read a few different versions on how to cook them. In the end I just decided to wing it. I figured I couldn't mess them up and if I did then I would just try again. Here's what I did...
2 slices of white bread with holes in the middle. I didn't have any fancy cookie cutters handy so I just used a shot glass.
Melt butter in the pan and place two slices of bread in the pan to soak up the butter. Pick up the pieces of bread, add more butter to the pan, then place the opposite side of the bread slices in the pan. Both sides should have butter on them.
Crack eggs into the center of the bread. Cook until the underside is nicely browned and the egg whites are mostly cooked.
Flip slices over and cook just long enough to brown the bread a little and finish cooking the egg whites. Add butter to the pan if necessary before flipping.
I've already professed my love for these so I will only add a couple quick thoughts.
I think I may try directly buttering the bread instead of adding the butter to the pan. That would simplify the process and hopefully not change the flavor too much.
I also broke one of the yolks so I'll be more careful next time...although it tastes good with or without runny yolks so you can't loose either way.
some additional authors who have new releases in October but to save some time
I’m just going to list them.
C. Parker, Martina Boone, Garth Nix, Christina Lauren, Daisy Whitney, Danielle Ellison,
Kelsey Macke, Jay Crownover, Jamie McGuire, Jennifer Probst, Jessica Sorensen, Alethea
Kontis, Nalini Singh, Maggie Stiefvater, Ilona Andrews, Michelle Madow, CC
Hunter, Jocelynn Drake, Lisa Renee Jones, Ann Rice, Christina Henry, Jay
Crownover, Liliana Hart, Sophie Kinsella, Jill Shalvis, Lara Adrian, Neil
Shusterman, Lauren Kate, Kristin Cast, Terry Spear, Faith Hunter, John
Sandford, Erin McCarthy, J.R. Ward, Maya Banks, Rick Riordan, MaryJanice
Davidson, Alyxandra Harvey, and Emma Chase
Lightly coat 4 muffin cups with nonstick cooking spray. Fit
1 slice of ham into each muffin cup (ham will hang over the edges of cups).
Crack 1 egg into each cup. Bake in middle of the oven until whites are cooked
but yolks are still runny, about 13 minutes. Season eggs with salt and
pepperand remove cups carefully.
Sprinkle with chopped basin, scallions or parsley.
My ham/egg cups didn’t turn out quite the way they should
have. I used thicker ham slices and it messed up the cooking time and then I somehow
ended up overcooking it a little. It still tasted good but the yolks weren’t really runny so
it was more like a hard boiled egg wrapped in ham, lol.
This is a quick and simple recipe and I look forward to
trying it again…just with thinner ham slices.