Tag Archives: Bacon

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!

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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!

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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.

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

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

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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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Venison Bacon + Pineapple Bites

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This is a little something for all you hunters and ladies with hunter spouses… Its something quite majestic and something that is very easily executed. That alone is a game winner… Not only that, but I love how this can be an appetizer for the big game or easily a dinner served along side steamed rice with crispy fried scallions on top! Either way, it is not only impressive, but this method also takes away any gaminess that the venison may have! Most people who dont eat it say its because of the gamey taste the meat has… This is no longer an excuse. I dont know if its because the recipe compliments it, or just hide it so well but let me tell you, it is something magical…

Take it from me, I could never bring myself to eat venison… I dont know what happened but something either my father or one of my uncles must have said when I was a little girl at my Pepere’s house warned me off from it. And honestly it was probably something along the lines of “Surprise, your eating Bambie!” or maybe when they tricked my sister and I into eating bear stew [I still dont know if that was a joke or was really what we were eating]… All I know is that I was a very impressionable kid and the rest was history.

And this is why I had to brace myself with this little gem…

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Le Pepe Nero helps me with my case of the feels…

I will say though, once I finished making these sweet sweet little gifts from the angels above, it was as if the heavens opened up and the choir started singing me the songs of which angles weep in pure joy to. It was an epiphany of sorts really. On one hand, these little guys were the most juicy, clean, lean, fresh, and delicious form of steak that I have ever consumed! I mean, it seriously MELTED! IT FREAKING MELTED IN MY MOUTH! I couldn’t believe that I once thought Filet Mignon to be the creme de la creme of all things steak… No…. venison now hold that title for me.

But then on the other hand… I could believe that I had thought these sinful thoughts and betrayed my little deer friends from my woods here in the sticks! I mean, how dare I! They are so quiet, and majestic, and graceful… I love them with all of my being! Why must nature be so cruel! Needless to say, I am crazy for 1… and I love venison for 2… AND I am a traitor to my little majestic critters in the woods for 3!

Oh and I cried because of the pure mental anguish this has brought upon me. (Sadly I am not kidding)

[Sorry for the therapy session]

Thanks dad!

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Venison Marinade

6 Oz Pineapple Juice

1 1/2 Cup Extra Version Olive Oil

1/8 Tsp Cider Vinegar

1/8 Tsp Water

1 Tbsp Worcestershire Sauce

2 Tbsp Soy Sauce

1/4 Cup Brown Sugar

1 Tsp Garlic Powder

1 Tbsp Season Salt

1/2 Tsp Kosher Salt

Venison Bites

4 Venison Steaks; cut into 1″ cubes and marinated in the above for 3-5 hours.

1 Lb Bacon; cut in half

1/4 Cup Pineapple Juice

1 Can Pineapple Chunks

1/4 Brown Sugar

4 Scallions (green onions); sliced thinly

1/2 Cup Canola Oil

Toothpicks

 

In the case that you get the feels…. keep a nice strong drink within reach… dont judge me…

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After you have had your venison cubes marinating in its happy juice… discard the marinade and lay them out on some paper towels to absorb the excess juices. Combine 1/4 cup pineapple juice and 1/4 cup brown sugar and set aside.

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Create an assembly line of bacon, pineapple, pineapple-brown sugar glaze, venison, toothpicks, and drink!

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Next using your tried + true rusty BBQ brush, coat one side of the bacon strips before wrapping to ensure their happiness. Once that is settled, place a piece of venison and pineapple in the center of the bacon strip and wrap it up securing with a toothpick.

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Lay your little soldiers out on a greased broiling pan. Scatter any remaining pineapple chunks about the pan because, waste not – want not!

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Broil them on the top rack at high for 4 minutes then flip. Broil another 4-5 minutes or until rare to medium-rare and the bacon is nice and crispy. Whichever is more to your liking. Just be careful not to over cook these little guys.. they were once majestic creatures of the forest and should not die in vain! [that should have been read with the voice of Braveheart]

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Next, heat up the canola oil in a skillet and toss in your sliced scallions. Cook for 1-2 minutes over high heat until nice and crispy. Remove from oil IMMEDIATELY to stop it from cooking and allow to drain the excess oil over some paper towels.

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[side note, if you have yet to have crispy scallions… you will now want them on just about anything]

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Plate your majestic Venison Bacon + Pineapple Bites and scatter the extra pineapples about the plate. Top with crispy scallions and enjoy!

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I want to thank Sweet Baby Jesus for allowing this deer a lovely and peaceful life filled with frolicking and majestic-ness and hopefully she went down easy… [clearly I am still struggling with this]

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CIAO!

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Homemade Loaded Shepherds Pie

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This plate of amazingness came from a craving for comfort food… Not just any comfort food though. I.Needed.Shepherds.Pie.

Yes… The childhood favorite that my mother used to make. Only I didn’t quite want just a regular ol’ shepherds pie… No…

I wanted it loaded, cheesy, with bacon, chives, more cheese, green onions, a hamburger gravy, more cheese, well you get the point…

Let the greasy-ness commence!

PS… this is for all of you out there with inner fat kids screaming to come out.

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Ingredients

1 1/2-2 Lbs Ground Hamburger *Or feel free to use Lamb, Bison, or Turkey

1 Large Onion; diced

1/2 Cup Cream or Milk

3 Tbsp Four

8 Large Potatoes

1 1/2 Cups Sour Cream

2 Tbsp Butter

2 Cans Corn; drained

1 Can Creamed Corn

8 Slices Bacon; cooked and crumbled

1 Green Onion

2 Tbsp Fresh Chopped Chives

1- 1 1/2 Cup Shredded Cheddar Cheese

Paprika

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First off, sorry for the lack of prep and action shots… I truly didn’t think I would be posting this recipe but it was demanded… not asked that I do so! I guess I am not the only glutton out there so I hope you all enjoy!

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First we work on our hamburger and gravy.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onions and saute 5-7 minutes until soft and translucent.

Add ground hamburger (lamb, bison, or turkey) to the skillet and cook until browned.

Once the hamburger is nice and happy, transfer it to your casserole dish leaving all the meat drippings in the skillet (i know i know… but we need it for the gravy!)

Next, whisk in 3 tablespoons of flour breaking up all the lumps. Once it is smooth, slowly whisk in the cream or milk.

Simmer over medium-low heat whisking until it is nice and thick.

Pour gravy from skillet over the ground hamburger in the casserole dish and stir them well.

Pour the whole and creamed corn over the ground meat and move onto making the mashed potatoes….

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Now for the mashed potatoes… scrub, peel, and dice them bad boys into 1″ cubes.

Transfer the potatoes into a large pot and fill with salted water so that it covers the potatoes by about an inch of water.

Bring to a boil and cook until fork tender.

Once the potatoes are nice and soft, strain the water and in the same pot mash them little gems with a potato masher.

Add sour cream and butter and continue mashing until nice and smooth. Unless you like lumpy potatoes, in that case leave them lumpy… who am I to judge!

Spread mashed potatoes evenly over the ground hamburger and corn making it the 3rd layer in this majestical dish filled with wonder!

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Next cook your bacon so that they are nice and crispy over medium-low heat. This should take about 8-10 minutes… Slow and steady wins the race after all!

Once cool, crumble bacon and set aside.

Dust the paprika over your mashed potatoes and top with 1/2 of the cheese.

Next sprinkle 1/2 of the bacon over the cheese followed with 1/2 of your green onions and 1/2 of your chives.

Bake at 375F for 25-30 minutes or until bubbling and heated thoroughly.

Top with remaining bacon, green onions, and chives then finally the remaining cheese.

Bake another 5-7 minutes or until cheese is melted thoroughly.

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Enjoy my gluttonous friends!

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!