I made it to Friday and yes, my friends, it is Labor Day weekend. Of course this weekend will fly by so quickly, but I hope to take full advantage of the relaxation!
Before I share a few recipes with you, I thought I would catch my friends up on my life.
It is grape/muscadine season in South Georgia and luckily, at Tim’s family farm, there are plenty to pick from! Cotton decided to help me pick some out. If this pic was a scratch & sniff, you would just love that candy-sweet smell this fruit gives off.
There are two varieties: dark ones and green ones. The green ones seem to be the sweetest. Tim’s mom makes jams out of the dark ones.
There are also tons of pear trees all over their property. They are super sweet and there are several varieties.
This is the extent of my awesome conferences I get to attend. Yep. Zooming it from the Roosevelt Board Room at the Windsor Hotel.
My dear friend and tourism associate, Karla Scarsafava, came for a visit from Henry County (south suburb of Atlanta.) We grabbed a delicious lunch at Gyro City Mediterranean Grill.
I’ve actually cut my TV time down, but I have to tell you – Frozen II did not hold my attention.
Been making time to take a lunch with friends. We socially distance at the Visitor Center and either I bring my lunch or I pick something up.
We had our friends/neighbors over for dinner.
That’s my baby boyfriend – Atlas.
Little man goes from being a doll to being an asshole.
Typical 6 1/2 month old German Shepherd.
My parents came for a visit a few weekends ago. It was so nice to see them. We ate, watched tv, talked, and played trivia. It was the first time that I have ever beat them!
Chicken Cordon Bleu – Low Carb!
Brown Butter Sauce
- 1/2 c butter
- 1/2 c beef broth
- 2 tbsp cream cheese
- 10 oz swiss cheese, shredded
- sea salt
- Boneless skinless chicken thighs
- 1/2 tsp black pepper
- 8 slices of Swiss cheese
- 8 slices of cooked ham
- 1 c powdered Parm
- 2 tsp Italian seasoning
- 1 tbsp coconut oil
- chopped parsley for garnish
Heat butter in a large saucepan on high heat. Whisk for 5 minutes. Watch for brown spots.
Remove from heat and whisk vigorously. While whisking, slowly add broth, cream cheese and shredded cheese. Heat lightly (melt cheese) and add a little salt to taste. Remove from heat, place in a blender and smooth. Cool sauce before serving.
350 F and use a 13 x 9 baking dish.
Place chicken between 2 pieces of parchment paper and pound. Sprinkle each piece on both sides with pepper. Place 1 slice of swiss and 1 slice of ham on top of each thigh. Roll and secure with a tooth pick. Place in a bowl and sprinkle with Parm & Italian seasoning & coat.
Heat 1 tbsp coconut oil over medium heat. Place chicken rolls in a hot skillet and cook until brown on each side. (Takes about 4 minutes.)
Turn chicken and cook 2 minutes until golden. Transfer to a greased baking dish. Bake until cheese melt and chicken is done. (About 5 minutes.)
All to rest for 5 minutes (and remove toothpicks.) Slice crosswise. Drizzle with sauce.