Quote:
Originally Posted by Guy
I slow cook the ham hocks, onions, chicken broth, with a can of ginger-ale & coke/pepsi for at least seven (7) hours in a six (6) quart crockpot.
Remove everything, let the liquid cool down and skim the fat off. I don't use much salt since a lot of family members have high blood pressure. Instead of salt, I use vinegar and hot spices.
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When the wife makes collards, she uses chicken stock and and a ham hock; delicious, but I definitely wanna try this...
Chicken cordon bleu tonight.
Pound 'em flat, coat with softened butter, add thyme, swiss and a slice of ham, roll 'em up. Roll 2 strips of bacon around it, secure with toothpick.
Dunk in egg/milk, coat with flour. Dunk again and coat with breadcrumbs/garlic salt/oregano/shredded parm.
Bake until done.
Rosemary potatoes and green beans.