Tag Archives: cream cheese

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!

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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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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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Chicken Cordon Bleu Skillet Bake (15)


Baked Spaghetti Casserole


We all have those days… You know the one where you’re sleeping ever so soundly in bed with a magical dream running through your head that your just not ready to give up when your alarm clock goes off? Suddenly you realize that your phone’s alarm is singing the song of its people for the 5th time (being your 5th wake up alarm… yes I am one of those)….

Foooo Real

(Honestly… this is what wakes me up in the morning)

So you have that “oh sh!t” moment and speed through your morning routine. Before you know it, on the ride into work you do a little face palm “Oh sugar snaps, I never took anything out to defrost for dinner”!

Yes, this happens to me more often than I would like to admit, but THAT’S OKAY!

Lo and behold… WE HAVE PASTA!

Its as if the universe knew there would be quite a few people like myself who procrastinate a lot (masta-procrastinater here as someone likes to call me) and so they graced us with these starchy little life savers!

::And the heavens open up as an all holy light shines upon a box of Barilla::


Okay, back to what we came here for…. Baked Spaghetti Casserole!

This hot little number is so easy and minimal hands on time is required, so feel free to do whatever your little heart desires while this little number does its magic in the oven! This is ‘Merica and we just do what we want!



1 Box (8oz) Thin Spaghetti or Angel Hair Pasta

1 13oz Jar Pasta Sauce (or more if you like it saucy any kind will do or you can make your own)

1 Cup Softened Cream Cheese

Parmesan Cheese; grated

Fresh Parsley; chopped


Preheat your oven to 350F


Bring a large pot of salted water to a boil and cook pasta according to directions.


Drain pasta and set aside.


Spread about 1/3 cup of pasta sauce on the bottom of a casserole dish/baking pan.


Toss your hot pasta with the softened cream cheese until its coated evenly in its ooey gooey creamyness…


Look at that magic!


Evenly spread your pasta in the casserole/baking pan and cover evenly with the pasta sauce… now we’re getting somewhere….


Top with shredded parmesan cheese and bake for 30 minutes or until heated through and bubbling… Just be careful that your cheese doesn’t over brown…


… but if you do find you want it a little more browned then by all means… broil that bad boy up a bit! Sprinkle with your chopped parsley to garnish and serve!






Chicken Smothered With Mushrooms Spinach Mozzarella and White Wine


(Source) http://baconbuttercheesegarlic.blogspot.com/2013/02/a-special-meal-for-my-valentine.html

So happy I came across this recipe earlier today! I am in love with it and wouldn’t change a thing… even though I hate mushrooms, these caramelized mushrooms with the creamed spinach really make this dish! Needless to say, this is now going to be a regular dinner in my house!

*Updated 4/2/13*

Unfortunately I received a comment from the person who had posted this recipe (from the above link) and I was unaware that there are such things as copyrighted recipes!  I know, I was very sad as well… Trial and error for a new blogger I suppose…

With that said, I did have to remove the details of this recipe buuuuuut I will leave some of my pictures because, well I slaved over the oven and they still deserve a place on my blog!

You can find the recipe at the above mentioned URL and I hope you enjoy it as much as we did!





































Tomato Basil Bisque

I want to apologize for being very negligent with my blog for the past week but it happens and I plan to more than make up for it tonight! I hope you all enjoy!

I was never big on tomato soup until one day during my lunch hour at the bank I decided to go to the Sturbridge Coffee House when they were still next door to Kaizen. I don’t know if any of you are familiar with SCH but they have the most amazing menu and options that it is often difficult for me to decide! Well to make a long story short I got their soup of the day which was a Tomato Basil Bisque with a Yummy Humus Sandwich. BEST DECISION EVER!

Ever since then I have tried and tried again to duplicate their bisque and never got it right! Well I eventually stopped trying and stumbled upon a couple of recipes that I thought looked very suitable and yummy. Not knowing which one to try first, I decided to combine the best of the two and this is the yumminess I came up with!

As you can see I paired the bisque with a grilled basil tomato and cheese sandwich and I must say this is my comfort food of choice!


4 Tbsp Butter

2 Tbsp Olive Oil

1 Onion; roughly chopped

3 Tbsp Freshly Chopped Basil

1 Tbsp Fresh Thyme Leaves

4 Cloves Minced Garlic

4 Cups Chicken Broth

4 Oz Cream Cheese

1 Cup Flour

2 Tbsp Tomato Paste

1 15 Oz Can Whole Plum Tomatoes; drained

So first you are going to saute your onions in the olive oil over medium heat until they are translucent then add the garlic and continue sauteing until fragrant or 2 minutes.

Once they are nice and happy in your sauce pan, brace yourself with some wine, then stir in the butter until melted. Stir in the basil, thyme, tomato paste, plum tomatoes, 3 1/2 cups of chicken broth (were reserving 1/2 for our roux with the flour).

After you bring everything to a simmer over medium heat, stir in the cream cheese.

Ok so we will simmer for a bit longer and pray hurricane Sandy does not make us lose power!

In the meantime we will use a small pan to start the roux.

Add reserved 1/2 cup of chicken broth then whisk in the flour.

Combine the roux to the saucepan containing your bisque that has been simmering for about 15 minutes.

All that is left is to pulse everything in a food processor but lo and behold we lost power right as I was about to remove the sauce pan from the stove! Talk about luck!

Anyways I made due and just mashed the tomatoes and broke everything up really well which is just as good given the circumstances. Lol.