Just your typical Monday night...

I think I should have started this blog with a disclaimer. I am a very sarcastic person and yes, I like to swear. If these things offend you...well, you are in for a treat as you read posts!

Well, from the second we got home from work last night, we were off to the races. John decided he was going to bottle beer that he has been brewing, I decided now was as good as time as any to infuse some vodka for some Christmas gifts, and I wanted to try a new recipe for dinner--which was a success!

I had this idea a few weeks ago that I should be more thoughtful with my gift giving this Christmas. I wanted to try and make some things for people--you know, from scratch. Well, if you ever have that idea--don't do it! Man it is a lot of work. OK, OK I am sure it will be worth it in the long run...But if any of you know me well, being crafty is not my strong suit :)

One of the gifts I am working on right now is some infused vodka. I plan to bottle these in really cool looking bottles then make a super cute gift basket with all the fixings for your favorite vodka cocktail. I am trying three different flavors. First, is a citrus vodka with lemon. orange, and red grapefruit. Second, is a basil vodka with fresh basil leaves. AND last, but not least, is a bacon and jalapeno infused vodka (don't throw up--John really wanted to try this and you never know, it might be great in a bloody mary). These are very simple to make. Just put the ingredients in an air tight jar and cover with vodka. Shake them up five or six times a day. Leave the ingredients in for about five days, then filter out. Ta da...infused vodka! Here is a picture of the starting phases:

After the infusing of the vodka and the bottling of the beer, I decided to try a new recipe. Now, keep in mind when you see the picture I am NOT a food stylist--this may come as a shock to some of you ;) Instead of your traditional Chicken Cordon Bleu I wanted to give it an Italian flair. Here is what I did:

Italian Chicken Cordon Bleu with Garlic Cream Sauce

Ingredients
For the Chicken...

• Chicken Breasts (one for every person)
• Prosciutto (3 slices per chicken breast)
• Mozzarella cheese (three thick slices per chicken breast)
• Italian seasoning (just enough to lightly season the inside of the chicken)
• Salt and pepper (to taste)
• Olive (just enough to coat the bottom of a pan - small amount)

For the Sauce...

• Garlic (about one heaping teaspoon minced - I just use the pre-minced jarred stuff)
• Chicken stock or white wine (probably about 1/2 to 3/4 cup)
• Butter (1 tablespoon) 
• Heavy cream (1 cup)
• Cornstarch (1 teaspoon)

Directions
For the chicken...
Pound out your chicken breast until about 1/4 inch thick. This is easier if you butterfly your chicken breast first. Season the inside with a little bit of Italian seasoning, salt and pepper. Place three pieces of prosciutto side by side on the breast. Place three pieces of cheese side by side on the prosciutto. Tuck in the sides and roll. When you are done rolling, the cheese and prosciutto should be tucked safely inside and you should only see chicken breast. It doesn't have to look pretty, but everything should be tucked in nicely. Seal the edges with toothpicks and salt and pepper the outside to taste.


Coat a pan with a small amount of olive oil. Brown all sides of the chicken. Transfer to a casserole dish and bake at 400 degrees for 35-45 minutes (depending upon how big your chicken breasts are). It is ok if some cheese spills out. Take out of the oven and let rest for 5-10 minutes before cutting.

For the sauce...
When you transfer your chicken into the oven, take the same pan you used for browning and add butter, garlic, and chicken stock or white wine. Bring to a boil then let simmer until your chicken comes out of the oven. If your pan dries up in the process, just add a little bit more stock. Once your chicken is out of the oven, stir in the cream and cornstarch over medium heat. Your sauce is done when it is thick and creamy - but not too thick. if your sauce does get too thick, it's ok just add a little bit more cream. Add salt and pepper to taste.

Cut your chicken in about one inch slices and spoon sauce over top. Serve with your favorite sides. I made cous cous with toasted pine nuts and some roasted veggies. It was a super yummy dinner!

Well, I think that's it for now. You stay classy San Diego!