Category Archives: Pasta

Chicken Cordon Bleu Skillet Bake

Chicken Cordon Bleu Skillet Bake (11)

Please allow me to introduce you to Magic… Magic, this is the people of the United States, Australia, England, France, Brazil, Russia, Spain, Poland, the Ukraine, etc. Sorry for those followers I didn’t list but I really dont know your all of your names so hopefully this introduction will suffice! This is a honestly one of the quickest week night dinners I have made in quite some time, and I have all the faith in the world that if your a fan of Chicken Cordon Bleu, you will love this majestical little gent!

Chicken Cordon Bleu Skillet Bake (10)

I have to say that I think aside from dilly-dallying around my kitchen, sipping wine (surprisingly yes wine and not craft beer) it only took me about 35 minutes from skillet to plate! Who in their right mind do not like easy weeknight skillet bakes?! The devil, that’s who!

Chicken Cordon Bleu Skillet Bake (83)

Ingredients

1 Pkg Cooked Penne

2 Cups Cream

1 Cup Cream Cheese

2 Cups Swiss Cheese; shredded

2 Cups Chicken; cooked + chopped

1 Cup Ham Cold Cuts; Chopped

3/4 Cups Bacon Crumbles

1 Tsp Garlic Powder

1 Tsp Onion Powder

1/2 Tsp Black Pepper

1 Cup Pepperidge Farms Stuffing

4 Tbsp Salted Butter

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For this recipe as well as any other pasta dishes that include bacon, I use thick sliced bacon. I do this because I feel that it adds to the crispness and well as flavor.

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What we need to do is cook the bacon nice and crisp so that we can crumble and add it in due time to our skillet bake!

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I tend to cook my bacon using the water method but tomato-tomato, so feel free to cook your bacon however you want!

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Personally, I have never over cooked bacon this way and it is always perfectly crispy and beautifully crunchy so until she proves me wrong, I will continue with this controversial cooking method! Pfffft you know I like to live life on the edge every now and then!

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[Insert honey badger narrative voice here]

Would you look at that?!

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Cook your pasta as directed on the packages instructions for al dente, then add your cream and cream cheese in a large oven safe skillet over medium heat all the while whisking to fully incorporate. Once it is all happy and combined, reduce the heat to medium-low.

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Would you look at that! Also note that those are bubbles from whisking, NOT BOILING!

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Toss in your Garlic + Onion Powder as well as black pepper… (Okay, now those are bubbles from simmering)

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Once again, whisk well to combine!

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Toss in 1 1/2 cup of your Swiss Cheese (reserving 1/2 cup for the topping) and you guessed it…. whisk well to combine… See? This is so easy, a monkey could do it!

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Continue whisking until fully melted and at this point we want to reduce the heat to low.

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Toss in your chicken and ham…

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Stir well to fully combine all the magical goodness!

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GAAAH MY GAWD THERE IS SO MUCH MAGIC HAPPENING RIGHT NOW THAT MY FEELING CAN NOT TAKE IT!!!!!

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Finally drain your pasta and add to your skillet!

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Toss well to fully combine and coat your pasta evenly, then remove from heat and set aside.

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In a small sauce pan, make Paula Dean proud and melt your butter.

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Add your Peppridge Farms Stuffing cubes and toss well to coat in the devils goodness AKA butter!

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Scatter the stuffing cubes about the skillet…

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Then sprinkle with remaining Swiss Cheese and your bacon crumbles!

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Bake at 350 F for about 10 minutes or until the cheese is melted and the cubes are slightly browned.

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[Insert honey badger voice once again]

Would you look at that! Just look at it!

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Plate and serve with fresh chopped parsley or scallions tossed about the plate!

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And most importantly, enjoy the fruits of your labor!

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After all, its been a long week and you work hard- so why not dabble a bit in the dark side?!

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CIAO!

Chicken Cordon Bleu Skillet Bake (15)

Creamy BLT + Wilted Spinach Pasta

Creamy BLT + Wilted Spinach Pasta (74)

This is something that I started to type up the other day but my WiFi was in and out at the house on top of having a rough day.. so forgive me for giving up and building a fort out of blankets. Yes, you heard right… a fort out of blankets.

DTBBF (Down To Build Blanket Forts)

I have learned that when things get a bit out of whack and you need to take a step back, just remember you are queen of your own domain and no one can judge you for being DTBBF [down to build blanket forts]. Blanket forts are a no fail way for making even your darkest of days that much brighter- so long as you have a string of Christmas lights hanging around at least.

Creamy BLT + Wilted Spinach Pasta (65)

Anyways, when I was making this dish I honestly had not gone grocery shopping in 2 weeks due to a crazy business/personal schedule so it was made up of what I had hanging around in my pantry which is pretty majestical in itself! It was inspired from multiple different Pins on Pinterest but I took some from this recipe and took some from that recipe, so needless to say it was my own Frankenstein of sorts.

Creamy BLT + Wilted Spinach Pasta (5)

Ingredients

1 Pkg Fettuccine; cooked al dente

1/2 Cup Heavy Cream

1/2 Cup Parmesan Cheese; shredded

1/2 Lb Bacon; cut into 1″ pieces and cooked

3/4 Cup Fresh Spinach; chopped

1/2 Cup Cherry/Grape Tomatoes; quareterd

4 Garlic Cloves; smashed and minced

1 Tbsp Lemon Juice

1 Tsp Kosher Salt

1/2 Tsp Black Pepper

Creamy BLT + Wilted Spinach Pasta (9)

Firstly, cook your bacon… I do mine the water method because I am weird but hey, cant argue with perfection!

Creamy BLT + Wilted Spinach Pasta (8)

Next drink a beer because your feeling are showing and you need to make them go away! Just kidding, its yummy- so drink!

Creamy BLT + Wilted Spinach Pasta (16)

Look at that crispy perfection! This is exactly why I love the water method! Transfer your cooked bacon to a paper towel lined plate and reserve 1 Tbsp of the bacon fat for the next step.

Creamy BLT + Wilted Spinach Pasta (20)

Using the same skillet and the reserved bacon fat, saute your garlic over medium heat for 1 minute or until tender.

Creamy BLT + Wilted Spinach Pasta (23)

Add tomatoes and lemon juice, cooking for 1 minute longer.

Creamy BLT + Wilted Spinach Pasta (31)

Reduce heat to low and slowly whisk in your cream, carefully though so that it does not curdle.

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Then whisk in your parmesan cheese…

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And then add your spinach. Cook for 2 minutes stirring occasionally.

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Look at that happiness!

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Lastly, add bacon and stir to combine.

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Look at that skillet full of magic! Admit it, you want to just eat it like that… Well at least wait until you combine it with the cooked pasta!

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Toss your cooked pasta with your skillet sauce well to combine.

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Sprinkle with fresh chopped parsley because you are fancy as fuck and dont let anyone tell you differently!

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Finally, plate and serve.

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Brown Butter Garlic + Sage Gnocchi

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Sorry I have been a bit MIA lately! We all fall prey to the hustle and bustle that the holiday season brings, and I am no exception! But for as much as I have been slacking from posting, I have still been cooking away in my kitchen! I have a good 8 different recipes from all the shenanigans that myself along with my sister Amy have been cooking up. So with that being said, I present to you Brown Butter Garlic and Sage Gnocchi!

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And I apologize for my lack of prep shots! They mistakenly got deleted but that’s okay, you will still get the jist and it also gives me a reason to make this dish again pronto!

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Ingredients

1 Pkg Gnocchi cooked according to its package

8 Tbsp (1 stick) Salted Butter

2 Tbsp Fresh Sage; finely minced

4 Cloves Garlic; finely minced

Salt + Pepper to taste

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Melt your butter in a large sautee pan over medium heat.

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Bring it to a nice bubble and whisk until its nice and foamy… this with when the real magic happens…

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Once it gets all happy and foamy, toss in your garlic and sage then combine well!

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Keep whisking for a few minutes and let it turn a nice golden color rendering your garlic nice and tender and releasing the butters  nutty aroma and flavor.

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Look at that perfection!

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Now toss in your cooked gnocchi and let them get all sorts of happy in its nutty buttery goodness over low heat for 2-3 minutes!

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This is magical… Would you look at that happiness!

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Once the little gnocchi is all coated in its buttery yumminess, plate and serve with parmesan shavings on top.

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And most importantly, enjoy the gluttonous buttery goodness in this dish!

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Brown Butter Garlic + Sage Fettuccine

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I am not ashamed to say that I have a slight obsession with brown butter sauces lately. When you melt your butter over the stove and it starts to turn golden in color and forms a nutty aroma and flavor… that’s exactly what I dream about! Its like buttered pasta on steroids! It turns even your most boring pasta dishes into a perfect and impressive fall/winter comfort food. Hey, you can even add some minced fresh sage to kick it up a notch! Brown butter and sage goes hand in hand! Oh and dont get me started about adding fresh minced garlic into the mix… that’s when all bets are off and I morph into my spirit animal (Paula Dean) and shit gets real!

But really, I have such an obsession with it that I even make brown butter and garlic popcorn. I know, I know… it sounds so weird and I know you dont want to admit this part… but intriguing as well. Don’t be ashamed… Embrace your inner brown butter she-rah voodoo princess… I wont judge you so long as you dont judge me…

This is a little gem that I came across on [you guessed it] Le Pinterest Machine. All credit is due to this majestical little site called Fork Knife Swoon, and swoon I did! As you will see, I did change a few things here and there but that is due to me not having exactly what was in the original recipe. It still came out beautifully rich and nutty so feel free to try this version or the original by clicking the link to check them out. I promise you will not be disappointed!

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Ingredients

1 Lb Fettuccine; cooked al dente

11 Tbsp Salted Butter

2 Tbsp Fresh Garlic, minced

2 Tbsp Fresh Sage; minced

1 Tbsp Fresh Thyme

1 Tbsp Fresh Parsley; minced

3/4 Cup Italian Bread Crumbs

1/8 Tsp Ground Nutmeg

1/2 Tsp Salt

1/2 Tsp Ground Black Pepper

1/2 Cup Parmesan Cheese; freshly grated

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Cook pasta according to directions on the package for al dente.

Melt 3 Tbsp butter in a saute pan over medium heat.

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Once the butter is all happy and melted, add your bread crumbs, thyme, parsley, and nutmeg. Combine well and toast about 3-4 minutes stirring occasionally until they are all nice and golden.

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Pffft, magic. Once they are done, transfer your toasted bread crumbs to into a small bowl and set aside. Wipe your pan (carefully) with a paper towel and return to the stove top.

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Add remaining 8 tablespoons of butter to the saute pan and melt over medium high heat.

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When your butter begins to foam, start whisking away!

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Keep whisking!!!!

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Then when the butter starts to turn slightly golden, toss in your garlic and sage and continue to whisk constantly.

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When the butter is a nice deep golden in color, remove the skillet from the burner and continue to whisk for another minute or so.

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Now you can officially rest your arm! YAY!

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Add your cooked fettuccine to the pan then sprinkle with salt and pepper and toss well to coat evenly.

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Doesn’t it look magical? Well brace yourself, it gets even better!

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Sprinkle your toasted bread crumbs over the pasta and serve with a generous dusting of parmesan cheese.

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I have to say, I am a glutton for brown butter and after making this dish, it is now a regular in my rotation!

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So here’s to being gluttonous brown butter addicts and relishing in our nutty-buttery goodness together!

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Cheers!

Pasta Carbonara

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Can we have a moment…

I never had Pasta Carbonara before I made this dish. O.o

Is that weird?

Please tell me I am not alone in this! Either way, the fact that I had made it and loved it will hopefully redeem me in your hearts. Until then, I think I am kind of hooked on this recipe and it just might be my downfall. All these carbs can not possibly be good for you but the fact that I have an undying love for all things bacon, garlic, cheese, and pasta makes it just that much harder to resist!

Some day I will learn to just say no, but something tells me that it will play out a little like this….

“No pasta, I will not eat you… Goooooosh pasta, stop… I’m not going to do it! Pasta, stop being the devils food and maybe I will think about it…  Okay, okay… I’m sorry for all the hateful things I said to you, I love you pasta” …

Yes… apparently I talk to my food. O.o (kidding)

Enough rambling thoughts from meeeeee… on with goods…

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Ingredients

1 Lb Pasta

6-8 Slices of Bacon

4 Cloves Garlic; minced

2 Eggs

1 Cup Fresh Grated Parmesan Cheese

1/3 Cup Sliced Green Onions

Wine; to drink

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Now that we are all prepped, take a nice long sip of your wine and brace yourself for what is quite possibly one of the easiest pasta dishes known to (wo)man.

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Dice your bacon, mince your garlic, slice your green onions, grate your parmesan cheese, and crack them eggs open… we are going in…

::Dun dun dun::

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Bam…

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In a medium bowl, combine your parmesan cheese with your eggs and whisk well.

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It looks gross but lets just put those feelings on the back burner for now… your taste buds will greatly appreciate this.

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Cook your pasta according to the package for al dente. (6-8 minutes in salted boiling water).

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Reserve about a cup of the pasta water for later… you may need it if your pasta is a little dry.

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Cook bacon over medium-low heat until nice and crisp. This should only take 5-6 minutes but be careful not to over cook otherwise it will give the whole dish a burnt taste O.o No bueno.

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And things are coming together…

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Its like a skillet full of greasy magic! Scoop out the cooked bacon with a slotted spoon but leave the fat in the skillet… were not done with it just yet!

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Add garlic to the skillet with the reserved drippings and saute over low heat for 1-2 minutes, or until soft and fragrant (but be careful not to brown)

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Next we are going to toss the cooked pasta with the egg and parmesan mixture.

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Add your garlic and cooked bacon then toss well. This is the time when if you notice your pasta is a bit dry, add a bit of the reserved pasta water a little at a time to your liking.

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Top with green onions and some more fresh grated parmesan cheese then serve with a fresh crusty loaf of bread…

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Don’t judge our love for carbs…

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Enjoy!