Company is Coming for Dinner!

Is there a dinner party in your plans?  Do you ever wonder what to make to "wow" your guests?  If so, I have the easiest, yummiest recipe for you to try.  This is one of Curt's all time faves, he just loves it, and I love to make it because (1) it's SUPER easy, (2) it never fails to get rave reviews and (3) you can make it ahead of time!  What's not to love?  Trust me on this, try  my Chicken Cordon Bleu tonight and you'll be the star chef at your house :)

Another recipe that I fall back on quite often, especially in the summer months, is Grilled Greek Potatoes.  This another fantastic, easy and CHEAP recipe that has never failed to get rave reviews.  I love to slice up the potatoes and onions earlier in the day, store them in a large bowl of water, then throw it all together when dinner time comes.  If you don't use your grill during the colder weather, these are excellent baked in the oven too.  Serve both recipes to your guest and they will think you're a rock star :) 

And for your table setting convenience, take a look at the diagram above.  It amazes me how many people don't know how to set a proper place setting.  I know the days of being taught things like this in ancient classes like Home-Ec are long gone, so print it out and keep it on hand if you ever wonder where a fancy schmancy butter spreader goes or where the white wine glass goes versus the red wine glass...LOL!

Chicken Cordon Bleu

4-5 boneless, skinless chicken breasts, sliced in half horizontally
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 lb. of thinly sliced deli ham
1 package sliced Havarti or Swiss cheese


Place chicken breasts in a 9X13 baking dish.  Lay ham slices on top of chicken, then top with cheese.  In a bowl, mix up soups and pour over chicken.  Bake at 350 for approx. 1 hour, or until bubbly and lightly browned on top.  *Note....the ham slices may make the chicken breasts turn pink while cooking...do not be alarmed...the chicken is done :)

Grilled Greek Potatoes

1-2 lbs. red potatoes, skin on
1 large sweet onion
1/2 stick of butter
Cavender's Greek Seasoning (I found mine at Wal-Mart in the spice aisle)

Thinly slice the potatoes and onion.  Place a layer of potatoes in the bottom of a foil pan, top with a layer of onions.  Cut butter into small pats, and place randomly on top of potato/onion layer.  Sprinkle with Greek Seasoning, repeat layers until dish is full.  Cover with foil and grill on medium-low for approximately 35-45 minutes, or until potatoes are tender.  Check often to prevent burning.  If baking, place ingredients in a 9X13 dish in layers, cover with foil and bake at 400 for approx. 1 hour.