Tag Archives: Cream

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)


Creamy Parmesan and Garlic Pasta


This beaut of a dish comes from Just A Pinch and is honest to God a life saving “One Pot Wonder”. I basically had no plan what-so-ever for dinner and it was just one of those weeks where I was a tad burnt out so I planned on winging it. Thankfully I was browsing my Pinterest Machine and saw the recipe for Creamy Parmesan & Garlic Pasta and all my problems were immediately solved! To check out the original recipe click here. And for my run down making this little gem, keep on scrolling down!





1/2 Lb Spaghetti, Angel Hair, or Fettuccine, etc.

2 Tsp Extra Virgin Olive Oil (such as Terra Delyssa)

2 Tbsp Butter

4 Garlic Cloves; minced

1/4 Tsp Salt

1/2 Tsp Ground Black Pepper

1 Cup Fresh Grated Parmesan Cheese

3 Cups Chicken Stock

3/4 Cups Heavy Cream

2 Tbsp Fresh Parsley; chopped


Prep all your ingredients for smooth sailing throughout this recipe!


Melt butter and olive oil over medium heat.


Toss in the minced garlic.


Allow to cook for 1-2 minutes.


Stir in chicken stock, raise the heat to high and bring it to a full boil.




Stir in the pasta and reduce heat to medium-high, cooking until aldente (or according to however long the boxes instructions say to, typically 7-8 minutes).


Stir occasionally throughout the cooking process to prevent the pasta to clump and stick together.


Looking & smelling good!


Chop up your parsley if you haven’t already….


Most if not all of the cooking liquid in the pot should be absorbed by now!


Reduce the stove to medium heat and toss pasta with parmesan cheese in the same pot until melted and combined well… Turn off the heat.


Stir in the cream, parsley, salt & pepper.


Toss well to evenly distribute all the deliciousness evenly.


Just look at that majestical one pot wonder! I wasn’t kidding!


I served mine topped with additional parsley sprinkled on top. This is a great recipe to add chicken, shrimp, broccoli, etc. to so feel free to add in whatever your little foodie hearts desire!

Also if you tried this recipe, please sound off in the comments below and tell me what you think! I also want to know what you added in or changed around, dont be shy now!


Bon Appetit!

Chicken Bacon and Wild Rice Soup


This beauty is a pin for a soup that I came across on Pinterest.  I must admit that I have a big habit of pinning recipes and not making them until weeks later. I can help it! There is so much to explore in that can of worms we love and know as Pinterest and it makes it hard to settle on one recipe to make for dinner that night! I dont know about you guys but when I log into my Majestical Pinterest Machine, it goes a little something like this:

Oooo I didnt take anything out of the freezer to thaw this morning before work…. what am I going to do??? Duuuuuh I will just go on the good and trusty Pinterest Machine and see what my friends are pinning! There always finding quick and easy recipes made up on pantry staples!

Awwww look at all the cats!!!!! CAT CAT CAT CAT CAT CAT CAT

OOooooooo “No effort” shower head cleaning tips… Ya I am pretty tired after work, and aint nobody got time so for that…. pfffft I dont even have time to read this “no effort tip” so I will pin this for later…. ::PIN::

LEMON CHICKEN! ::PIIIIIIIN:: (although this does me no good because mine is frozen)

Lemon sound like a good idea… let me put that in the search bar!

Creamy lemony pasta ::PIN:: Chicken France ::PIN:: Lemon and Brussel Sprout Pasta ::PIN:: ::PIN:: ::PIN:: ::PIN:: ::PIN ::PIIIIIIN:: ::PIIN:: ::PIN:: ::PIN::

Well you all get the point…. I go on a mad hunt for an idea for dinner and end up pinning about 2o different recipes among all the cats and tips and tricks along the way. Its a worm hole I tell you!!!!! I get sucked in ALL THE TIME!

Tell me I am am not alone in this! Lord please I must not be the only one!


This majestical beast was made by my newest favorite food blogger at Pinch of Yum. The original recipe can be found here.

I was so impressed with this soup and I have to confess that I made this back in November and have made it at least four times since then! It is very worth the work (which isn’t much at all) and I highly suggest everyone take a moment to click the links above and see what else Pinch of Yum has to offer!



4 Cups Condensed Chicken Broth

2 Cups Water

1/2 Cup Uncooked Wild Rice

1/2 Cup Green Onions; Chopped finely

1/2 Cup Butter

3/4 Cup All-Purpose Flour

1/2 Tsp Kosher Salt

1/4 Tsp Poultry Seasoning

1/8 Tsp Ground Black Pepper

2 Cups Half & Half

1 1/2 Cup Cubed or Shredded Cooked Chicken or Turkey

8 Bacon Slices; Cooked & crumbled

1 Tbsp Pimiento (jarred red pimiento peppers); Chopped **

3 Tbsp Dry Sherry


Thinly slice your green onions….


And chop the pimientos. *I added 3 Tbsp because I love the flavor they add but the recipe only calls for 1 tbsp FYI*


Measure out your wild rice and rinse under cool water.


Cook and crumble up your bacon…. and try to refrain from eating it unless you cooked up extra (I will admit, I made myself and extra slice to munch on… come on…. its BACON)


In a large sauce pan, combine chicken broth, water, wild rice, and green onions then bring to a boil.


Once the pot is boiling reduce the heat to medium-low and cover, simmering for 30-45 minutes or until the rice is tender.


Now the magic is starting to happen….


When the rice good and done, there will be excess broth… DO NOT DRAIN….


In a medium sauce pan, melt your butter over medium heat.


Now we get to have fun making a seasoning/roux!


Add the flour, salt, pepper, and poultry seasoning…


Cook 1 minute stirring constantly for 1 minute…


(Okay I had to switch from a wooden spoon to a whisk to help the roux be distributed and cook evenly) Slowly stir in the half & half with the butter/flour roux and cook until slightly thickened, stirring constantly.


Add the creamy mixture to the wild rice/broth stirring well.


Add the remaining chicken, bacon, pimiento, and sherry.


Heat on low stirring occasionally for at least a half hour.


I busted my majestical pup Sadie licking her chomps from the living room….


She apparently had chicken on her mind… no worries, I am a sucker and gave her the extra chicken breast I didn’t need (don’t tell my roommate)


Just turn the other way….


To made the croutons, you will need;

1 Loaf of French Bread

Olive Oil (I use Terra Delyssa Extra Virgin)

Kosher Salt


Slice your bread about a 1/2″ thick at an angle.


Lay them out on a baking sheet.


Lightly drizzle with olive oil.


Then sprinkle with salt. You can add other seasonings if you would like.

Look at those little beauties….


Broil on the top rack of your oven for a few minutes on each side until lightly toasted.



By now our soup should be nice and flavorful! If you would like it thicker or more flavorful, you can heat it longer. Remember the longer the soup heats, the more the flavors meld and the more the base thickens, so dont be afraid to let it go a little longer of you would like!


I served mine up with a pinch of thinly sliced green onions sprinkled on top and….


A large crouton floating on top…


And let me just say, it was even better than it looks!


And this dish is “Sadie Approved”… (she really really liked the chicken)

If you tried this dish, please sound off in the comments below! Also, there are a ton of other great recipes from the blog that this originally came from at Pinch of Yum!



Creamy Mushroom Bisque


I have said this time and time again. I have a love/hate relationship with mushrooms. ::GASP:: I know, if I hate mushrooms then why make a bisque out of them? Its just the texture that puts me off really, but other than that I love the nutty taste they give my dishes! See, love/hate.

This is a recipe I snagged from LoveToKnow and if you click on the link, it will bring you to their recipe. If you want to see my experience making this dish, then scroll away my friends!



1/4 Cup + 3 Tbsp Butter

2 Lbs Assorted Mushrooms; shitake, crimini, chanterelles, portabella, button, or morels are good for this.

1 Large Onion; chopped

2 Leeks; chopped

2 1/2 Cups Chicken Stock

1/2 Cup Heavy Cream

1 Tbsp Flour

Salt & Pepper

1 Tbsp Cognac

Truffle Oil; optional


Chop up you onion…




And mushrooms… (I used 3 different types for various “layers” of flavor)


Now that that’s settled take a big sip of your wine and have fun with this!



Next melt 1/4 cup butter in a large soup pot.


Then slowly cook your onions, leeks, and mushrooms in the butter until they are translucent making sure to stir often as not to let them brown.






Next we are going to add the flour and toss well cooking until tan.



Next, slowly stir in your chicken stock stirring constantly, and bring it to a boil.










Would you look at that! Its like magic!



Reduce heat and simmer for one hour.IMG_4888

Puree everything with a hand blender or a food processor or a regular blender in small batches… whatever is convenient for you.


Whisk in cream, remaining 3 tbsp butter, and cognac.


Do a taste test and add salt & pepper if needed.


Serve warm and drizzle with truffle oil if that’s your thing, I just drizzled a bit of whipped sweet cream over mine.


Simple Yet Amazing Alfredo Sauce



This Alfredo is so simple but still very impressive on the taste buds. Its almost sinful how it is so easily prepared and jarred! It is my pantry staple and I will never be found without a jar or two on hand in my pantry! If you and looking for a sauce that it sweet, cheesy, and savory… look no further because this little number rivals not only the Olive Garden but also Micheal’s Pasta In A Pan.



2 Cups Heavy Cream

3 Large Garlic Cloves; minced

3 Tbsp Butter

3 Tbsp Flour

1 Cup Shredded Parmesan Cheese

1/2 Cup Shredded Mozzarella Cheese

1/4 Tsp Black Pepper

1/4 Tsp Nutmeg


*This can also be made with whole milk, 1% milk, or skim. Possibilities are endless!

Melt butter in a large sauce pan over medium heat and add garlic.


Cook until fragrant about 2-3 minutes siring frequently as not to brown.


Whisk in flour…


Stir constantly for about 3 minutes to create a “roux” which will prevent the cream from curdling later on while cooking.


Would you look at that… Perfection….


Slowly whisk in the cream and stir constantly over medium heat for a few minutes.


Once it has thickened up a bit and is bubbling reduce heat to medium low.


Stir in the parmesan cheese a bit at a time to endure it melts evenly.


Then stir in the mozzarella as well.


Once the cheeses are all melted, stir in the pepper and nutmeg.


Remove from heat and toss with cooked pasta, or allow to cool and jar!