Cheesy…
Whenever I cook I always love to add cheese even if the recipe doesn’t call for it. I just love to experiment and I’m glad that my family appreciates my cooking. Entertaining is not always a planned affair.We don’t usually entertain guests at home because our condo is just small. But at certain times of year, guests can just turn up on our doorstep. Even now and then though Philbert’s family is will visit unexpectedly. That’s why I do have different cheese recipes that are easy to prepare f0r those kinds of emergency.
I was so excited to find out about Sarap Nang Buhay. They really wanted to showcase our Filipino food culture in 5,000 dishes as a unique, 
wonderful and utterly tasty experience. On December 14, they will gather cooking enthusiasts, culinary students, kusineros, chefs and foodies for one battle royale featuring cheese, with Kraft Eden products demonstrating their versatility in various dishes, from the savory to the sweet..
I highly encourage everyone to join and together we could make that world record happen.
I even submitted a recipe of my favorite dish which is also tried and tested in my family as well.
Chicken Cordon Bleu -
6 slices Kraft Eden Cheddar cheese
6 slices sweet ham
3 tablespoons all-purpose flour
1 teaspoon paprika
3 tablespoons butter
3 tablespoons olive oil
1/2 cup chicken broth
1 tablespoon cornstarch
1 cup heavy whipping cream
chopped basil, for garnish (optional)1. Pound chicken breasts to 1/2 inch thickness. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter and olive oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the broth. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
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