“Nothing is really work unless you would rather be doing something else.” ~ James M. Barrie
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We are wrapping up a string of birthdays and family visits. Last week we enjoyed having Karen here from California… at least the Guthrie’s Amber Box had a warm glow even though she had to stop overnight on the way here because of a snow storm!
RECIPE OF THE WEEK
This week’s recipe from delish was from our daughter-in-law’s birthday dinner a few weeks ago… a great accompaniment to French onion soup.
CHICKEN CORDON BLEU ROLLUPS
- 1 tube crescent rolls
- 1 tablespoon extra-virgin olive oil
- 3/4 pound boneless skinless chicken breast or sliced deli chicken
- 3 tablespoons Dijon mustard
- 1 teaspoon honey
- 1/2 pound thinly sliced deli ham
- 1/4 pound thinly slice Gruyere cheese
Preheat oven to 350 degrees F. On a floured work surface, rool out crescent rolls into one large rectangle, pinching together seams.
In a large skillet over medium-high heat, heat oil. Cook chicken until cooked through and golden 4-6 minutes per side. Transfer to a cutting board and thinly slice. (Or use sliced deli chicken.)
In a small bowl, stir together Dijon and honey. Spread mixture all over crescent rectangle and layer with ham, chicken and Gruyere.
Starting from the narrow end, tightly roll up the rectangle like a cinnamon roll, then slice into rolls. Transfer to a glass baking dish sprayed with cooking spray and bake until puffed and golden, 15-20 minutes.
