Cordon Bleu is a French dish of some type of meat (in this case chicken) wrapped around ham or prosciutto and cheese.  It is then breaded and pan fried or deep fried.

I’ve had both Chicken and Veal Cordon Bleu in restaurants but always thought it was too complicated to cook....that is until I saw Nagi’s post a few days ago for Easy Chicken Cordon Bleu over at RecipeTin Eats.  Her recipe sounded so good that I bookmarked it on my computer to give it a try.  

Yesterday, I was looking through my bookmarked files looking for something else, and saw Nagi’s recipe again.  I had already defrosted a package of organic chicken breasts and I new I had gluten free panko in my pantry.

I checked the list of ingredients and I had pretty much everything except her recipe calls for mayonnaise.  I just ran out of mayo the other day and forgot to pick up some when I went to the grocery store over the weekend.

I opened my refrigerator and looked ... hoping to find inspiration for a substitute.  Then I spied Greek yogurt.  I use plain yogurt as a substitute for mayo and sour cream in other dishes, so I thought “why not”.

Also, her recipe uses fresh thyme, but I decided to use a dried French Thyme from Penzey’s that I have.  It smells absolutely amazing.  If you have a Pensey’s near you, I highly recommend going there and buying some of their spices.  If you don’t have one near your, they’re also on-line.

The classic version calls for you to flatten the chicken breasts, layer the ham and cheese and then roll it up and secure with toothpicks.  But Nagi’s version (and now mine) asks you to cut (carefully, mind you) a pocket in the chicken breasts and then tuck the ham and cheese inside (you may still need to secure with toothpicks depending on how big of a pocket you were able to cut and how much cheese and ham you stuffed into it).

They are topped with a mustard-yogurt mixture and gluten free panko crumbs and baked to golden perfection.  It is served with  a creamy Parmesan-Dijon sauce.

Well, all I can say is I am so HAPPY that I tried it.  This easier chicken cordon bleu is just as satisfying and healthier (because it is baked instead of fried and don’t forget the yogurt instead of mayo) as the original without all the fuss of pounding, rolling and tooth-picking. 

The chicken was super moist (even with substituting yogurt for the may) and the taste with the ham and melty gooeyness of the cheese was out of this world.

Honestly, the hardest part of this recipe is whisking the sauce together while the chicken bakes.  I had a problem getting my sauce to thicken so I had to had a bit more butter and flour.

One last note before I tell you the recipe.  It takes about 30 minutes to bake, but this dish could easily be a weeknight meal with some preparation ahead of time (see Notes for all the details.)

NOTES; Make Ahead Instructions:  Assemble the chicken, ham and cheese according to the recipe. Place prepared chicken in covered baking dish or storage container.  Store the prepared yogurt-mustard mixture and gluten free panko bread crumbs in separate covered containers 

When ready to bake, slather chicken with yogurt-mustard mixture and  panko and bake according to the recipe.  You may need to bake an extra 5-15 minutes since it was refrigerated prior to baking. 

You can make the sauce while the casserole bakes or make it ahead of time and store covered in the refrigerator.  Reheat sauce over low heat whisking to recombine before serving.

​Baked Chicken Cordon Bleu
Lightly adapted from Easy Chicken Cordon Bleu from Recipe Tin Eats
Yields:  2-4 servings

Ingredients:
2 chicken breasts
4 slices swiss cheese 
2 to 4 slices of ham, depending on size of ham slice (I used uncured ham)
3 Tablespoons 2% plain Greek Yogurt (I used Fage brand)
1 Tablespoon Dijon mustard
1/2 Kosher teaspoon salt 
1/4 teaspoon fresh ground pepper
1/2 cup gluten free panko breadcrumbs
1 teaspoon dried thyme (or 1 Tablespoon fresh thyme)
1 clove garlic, peeled and finely minced
2 Tablespoons unsalted butter, melted
Oil spray
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Parmesan-Dijon Cream Sauce (makes about 1 cup)
3 Tablespoons butter
3 Tablespoons gluten free flour
1 cup whole milk
2 Tablespoons Dijon mustard
1/3 cup parmesan cheese, finely grated
2-3 cloves garlic, minced
1 teaspoon fresh thyme
Salt and pepper, to taste

I served it with stacked potatoes.

​The former residence of António Medeiros e Almeida houses a priceless fine art collection from 17th to 20th-century.  An outstanding but little-known museum in Lisbon.  A definite must-see whether visiting or local.

A couple of weeks ago, I had the opportunity to visit the House Museum of Medeiros e Almeida.  I finished my annual ophthalmology exam on Avenida da Liberdade early afternoon.  I decided I had some energy so I thought I would Google museums near me and this one popped up and it was just a block and a half away.

António Medeiros e Almeida (1895-1986) was a business man as well as a collector. He reached the height of his professional career after the war, which allowed him to get in the most famous European auction houses.    

Medeiros e Almeida devoted himself with passion, to gather an enviable (and valuable) art collection. 

In 1972, he created the Medeiros e Almeida Foundation, turning his home of 30 years in a House Museum, allowing the public the enjoyment of his collection.

I enjoyed this museum.  Its 25 rooms are well laid out ranges from porcelain to furniture, to silverware, paintings by artists such as George Romney and Thomas Gainsborough, and sculptures. 

Walls are lined with French painted paneling.  Mid-19th century furniture and the golden shell baby carriage of the son of the Duke of Wellington vie for you attention. 

He has an impressive watches and clocks collection, from rock crystal extravaganzas to pocket watches.  In fact, not only are they spread out throughout the different rooms, there is also an entire room devoted to watches and clocks. ​

There was also a temporary exhibition - "Personal and Precious: Chinese Mugs from the Sapientia Collection" (from November 28, 2022 - March 25, 2023).  It was fascinating!

Mugs/Tankards are handled cups for drinking.  They are used by virtually every human on a daily basis.  The first coffee mugs were used during the Neolithic period (3900 BC – 1700 BC). These cups were crafted from wood or animal skulls

Between the 17th and 19th centuries, porcelain mugs were made in China for European clients.  

​Enjoy this slideshow of some of the mugs on display.

Important Information:
Located at Rua Rosa Araújo, 41, 1250-194 Lisbon, Portugal
Admission was €8 with the temporary exhibition.
​For more information, check their official website.

Check out my other Lisbon museum posts!

Built in the early 1500s to commerate Vasco de Gama's journey to India, the Jerónimos Monastery is just incredible and is an absolute “must-see” in Lisbon.

​A UNESCO site, this monastery was built in 1502 to commemorate Vasco de Gama’s first journey to India. It's one of the most prominent examples of the late Portuguese Gothic Manueline style of architecture in Lisbon. 

I hope you enjoy the slide shows of my photos from my visit.

The cloisters have incredible detail, each column differently carved with coils of rope, sea monsters, coral, and other sea motifs. It symbolizes a time of world exploration at sea. 

Chapter House where you can find the tomb of Alexandre Herculano. 

Refectory

You can also find the tomb of Fernando Pessoa, Portuguese poet, writer, literary critic, translator, publisher and philosopher.  He's described as one of the most significant literary figures of the 20th century.

In 1880 the remains of Vasco da Gama and the poet, Luís de Camões, were transferred to the Jerónimos Monastery church. 

The Lisbon Zoo (Jardim Zoológico) is set in a pleasant environment and the largest zoological gardens in Portugal located in the  Sete Rios.  It's a fun day out for both kids and adults. There's an aquarium and children's farm as well as an enjoyable ride on a cable car to enjoy the animals from above.

I've always enjoyed going to the zoo.  When I lived in Virginia, I used to visit the National Zoo quite often.  I've also try to go to zoos when I visit other destinations like Miami, San Diego, Seattle, and Tampa.

It's like going on a trip around the world, seeing exotic animals that had only previously graced my TV with shows like Animal Planet. I love all kinds of animals and it's fun seeing them up close and personal.  I've been learning Portuguese so it was a real learning experience seeing the animal names in something other than English.

Lisbon Zoo was founded in 1884 and was the first zoological garden with both fauna and flora on the Iberian Peninsula. First located in Parque São Sebastião da Pedreira, the zoo moved several times before settling at its present location in Sete Rios in 1905.

Some of the first animals at the zoo were donated by the Portuguese royal family.

The zoo holds a variety of animals from all over the world.  I hope you enjoy the slide shows of my photos taken at the zoo.

Larger mammals from Africa include elephants (elefante/a), giraffes (girafa), hippos (hipopótamo), pygmy hippopotamus (hipopotamo-pigmeu), rhinoceros (rinoceronte) and zebras. ​

Gorillas, orangutan (orangotango), Mantled guereza (Colobo guereza kikuyu) and other primates.

Big cats include lions (leão/leoa), cheetahs (chitas), Sumatran tigers (tigre-de-sumatra), White Tiger (tigre-branco) and a pair of Iberian lynx.

There are also African antelope (addax), bears, and bison.

Animals on the smaller side included meerkats, pygmy kangaroo and javelina.

Animals with feathers - white pelicans, Greater Rhea (Nandu), Japanese crane (Grou-do-japao)

There is also an impressive selection of flowers which I totally loved!  I saw some of the best Birds of Paradise I've ever seen and that's saying something from someone who lived in SW Florida for about 10 years.

Lisbon Zoo
Praça Marechal Humberto Delgado
1549-004 Lisboa
Tel: 217 232 900

The zoo is open 365 days a year; in summer hours are from 10 am to 8 pm; in winter from 10 am to 6 pm.

Discounts on entry fee with the Lisboa Card.

The nearest station on the Lisbon metro to the Lisbon Zoo is Jardim Zoológico on the Linha Azul (Blue Line).

Need more info?  Check out their official website.

Nothing says comfort food like Bangers & Mash, a traditional Irish and British dish of sausages served with mashed potatoes and onion gravy.  Perfect for St. Patrick's Day, Sunday Family Dinners or anytime you need a warm food hug.

Bangers and Mash
Yields 4 servings

​Ingredients:
For the Bangers & Gravy
1/2 tbsp oil
8 sausages of choice
1 large onion, halved and finely sliced (yellow, white or brown) 
2 garlic cloves, minced
3 Tbsp gluten free flour
2 cups beef stock/broth, low sodium, store bought or homemade 
1/4 tsp salt
1/2 tsp black pepper

For the Mashed Potatoes
3 lb. Russet potatoes, peeled and cut into 1” cubes 
1 Tbsp salt, for cooking
4 Tbsp unsalted butter, chopped
1/2 cup milk, warmed
1/2 tsp salt
melted butter, for garnish (optional)
Chives or parsley, chopped, for garnish (optional)

Check out these designs in my RedBubble store.  Designs are available on a variety of products.  Click on the photo or title of the item to be taken to the page to purchase.

Directions:
For the Bangers & Gravy
Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size.

Remove sausages onto a plate. Turn heat down to medium.

You need around 2 Tbsp oil left in the skillet. If you have less, add a bit of butter or oil.

Add onion and garlic, cook until golden brown, around 4 minutes.

Add flour and mix through. Cook for 2 minutes, stirring constantly.

Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.

Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want as it will thicken as cools.
​
​Add salt and pepper to taste.

For the Mashed Potatoes
Place in a large pot with 1 Tbsp salt. Add enough water so it’s 4” above the potatoes.

Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (poke with fork to test, they should fall apart).

Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to allow water to completely evaporate.

​Add butter, milk, and salt and mash well with masher.

Note:  DO NOT use a beater, stick blender, food processor or blender as potatoes will quickly go from perfect to hard and gluey.

Top with melted butter. Sprinkle with chives or parsley.

Serve sausages with side of peas on the side.

Low carb option – replace mashed potatoes with Creamy Cauliflower Mash.
​