My next recipe for tonight is Jumbalaya!  Not only is this my first time making this recipe it is also the first cajun recipe that I’m making that I experienced on my trip to New Oreans!  I have been using Tony Cachere’s seasoning for a long time now and never realized how popular it was down south!  So I found the jambalaya recipe on the tony cachere website.  To season the chicken I poured gratuitous amounts of seasoning (def more than 4 tablespoons) in a large size freezer bag and shook the chicken in it. This helped make for an easy clean up!  Also to chop the 4 onions I used my pampered chef food chopper to save the tears!

today’s recipe is chicken cordon bleu, a brand new attempt for me.  It’s baking right now.  you can see the recipe i used by clicking on the allrecipes.com link.  a few changes to the recipe I made:  I used italian seasoned bread crumbs instead of plain, added a bit of crushed red pepper, cracked black pepper, original mrs. dash, a sprinkling of parsley, and a few squirts of lemon and garlic juice and olive oil. I also poured the left over melted butter into the baking dish because Im afraid the thin chicken pieces will get dry.  My other fear is that the cheese will ooze too much out of the chicken blanket.  It smells delicious and I will post a picture of the finished product.