Tag Archives: dinner

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.

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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

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

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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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Crispy Honey + Sriracha Wings

 

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Its no secret I love wings… the messier the better! While I have posted many different recipes such as Homemade Honey Mustard Barbecue Wings, Homemade Teriyaki Chicken Wings and Chinese Coca-Cola Wings, this is one I have been dying to try! While I dont like many spicy things, I am starting to see the light… and maybe with a little encouragement and some small baby steps I will be able to dabble in the land of Sriracha and Jalapenos more often!

Crispy Honey + Sriracha Wings

First order of business though is to crack open a nice and refreshing craft beer. You might need it to extinguish the flames if your anything like me. Honestly, one time I went to Buffalo Wild Wings with my sister and I got their Garlic Parmesan Wings… let me tell you I was burning up! That is the only thing on the menu that is not spicy, but here I am sitting at the table nearly reduced to tears while my sister has the time of her life laughing it up at me.

No big deal.

But with that being said, I am starting to ween my way into the land of fiery sriracha spiciness. Baby steps my friends, baby steps. Mind you this recipe is not as spicy as it sounds when I talk about it. I am not a normal person though, clearly, so the littlest spice is a lot for me.

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Ingredients

3 Lbs Chicken Wings

1/2 Cup Coconut Oil (or any frying oil of your preference)

1/2 Cup Flour

Salt + Pepper

1/3 Cup Sriracha

1/2 Cup Katchup

1/3 Cup Soy Sauce

3 Tbsp Honey

1 Tbsp Sesame Oil

8 Garlic Cloves; minced

Cilantro; minced

Sesame Seeds

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Combine sriracha, ketchup, soy sauce, honey, sesame oil, and garlic then set aside.

Rinse and pat your wings dry.

In a small bowl combine four, salt, and pepper then pour over wings tossing well to coat.

Heat oil in a large skillet over medium heat until a pinch of flour sizzles when dropped in the pan.

Add wings in batches to avoid over crowding.

Cook 3-5 minutes each side until nice, crispy, and golden in color.

Set aside on paper towels or a cooling rack over a baking sheet so that they oil can drip away.

Continue working in batches until all the wings are nice and crispy.

Using the same skillet, combine the sriracha mixture to the hot oil and whisk well.

Add all the chicken back to the pan with the sauce, then cover and reduce to a simmer.

Allow to cook about 10 minutes then remove cover and and stir.

Cook another 10-15 minutes uncovered cooked thoroughly.

Then finally plate and sprinkled with chopped cilantro and sesame seeds!

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Sorry for lack of pictures but I didn’t intend to put this on the good ole’ blog… but with that being said, I hope you all try it and embrace the fiery goodness!

Cheers!

Brown Sugar + Garlic Chicken Thighs

Brown Sugar + Garlic Smothered Chicken Thighs (46)

I am a glutton. There. I said it.

I love anything with garlic, butter, brown sugar, honey, more garlic, more butter… well you get the point.

Whenever I came across this recipe on [you guessed it] Le Ole’ Pinterest, it was as if I made a deal with the devil. Not only was my chicken so juicy, tender, sweet, and tangy… it was also pumped up with enough butter to make Paula Dean blush and the little fat cherubs in heaven blare their trumpets and rejoice!

Clearly I did not follow the recipe to the “T” because if I did, it would have been a bit healthier… actually a lot healthier… but that’s besides the point! There are two types of people in this world, I tell ya! Those of us who follow the rules… And the rest of us who were born to break every last one…. What can I say, I am a rebel at heart </3

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The original recipe came from Damn Delicious and I am not sorry I happened upon this majestical website of delectable little goodies. I think that you should all take some time to click on the link and check them out! I will tell you, they are my new go-to when looking for something new and exciting to try.

Brown Sugar + Garlic Smothered Chicken Thighs (3)

Ingredients

8 Boneless Skinless Chicken Thighs

5 Cloves Garlic; smashed + minced

1/3 Cup Brown Sugar

2 Tbsp Honey

1/2 Tsp Dried Oregano

1/4 Tsp Dried Thyme

1/4 Tsp Dried Basil

5 Tbsp Butter; divided

Fresh Chopped Parsley

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Rinse and pat your chicken dry with paper towels then smash and mince your garlic…

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Then chop up your parsley and set aside.

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Look at all your little soldiers in a row! Season both sides of your chicken well with salt and pepper and preheat your oven to 400F

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Heat half of your butter in a skillet over medium high heat. Brown both sides of the chicken thighs for 2-3 minutes each. Transfer chicken thighs to a baking pan and set aside.

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Melt remaining butter in the same skillet you were working with and toss in your garlic cooking over medium heat for 1-2 minutes or until tender and fragrant and remove from heat.

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It looks like a party!

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Add your remaining ingredients (brown sugar, honey, oregano, basil, and thyme) and combine well with a whisk.

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Its really coming together now!

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Add a nice spoonful of the glaze on top of each thigh until there is non left. Bake at 400F 15-20 minutes or until the internal temperature registers 175F.

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I served this along with roasted garlic mashed potatoes but you can imagine the opportunities are endless!

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On top of that, this glaze works well with pork so get crafty with it!

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I definitely foresee a nice pork roast in my immediate future using this little gem as a base!

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Enjoy!

Meatloaf Cups

Meatloaf Cups

Some nights when you get out of work, the last thing you really want to do is cook. With that being said, I try to find easy and hassle free ways to make this happen with out risking taste and quality… which is how I found out about this different method for meat loaf! Not only does it satisfy the pickiest of eaters, but it is also bursting with our favorite flavors while staying as simple to execute as possible!

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Basically, the gist of this is to make your meatloaf as you normally would then divide it among a muffin pan. I cant argue with that, everyone fights over the end pieces and this is a great way to ensure that EVERY PIECE is an end piece!

You can cue the weeping angels and heavenly choir now!

But really, most recipes for a regular meatloaf calls for baking your dish for at least an 1 hour – 1 1/2 hours! Well not with this little gem… It is practically cut in half at a respectable 35-40 minutes at 350F. YAY for earlier dinners!

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But this is crucial… before you even start to prep, you must arm yourselves with a glass of wine or a wine glass filled with good beer, because we are fancy like that! (Just kidding…)

Preheat your oven to 350F.

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Ingredients

1 Lb Ground Hamburger

1 Cup Plain Breadcrumbs

1 Egg

1/2 Onion; finely chopped

2 Garlic Cloves; smashed and minced

1 Tbsp Parsley; finely chopped

1/2 Tbsp Garlic Powder

1/2 Tbsp Onion Powder

1 Tsp Kosher Salt

1/2 Tsp Ground Black Pepper

For the glaze

3 Tbsp Ketchup

3 Tbsp Dijon Mustard

3 Tbsp Brown Sugar

1 Tbsp Worcestershire Sauce

**Or whatever method for the glaze you like best, this is where everyone really differs**

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Initially you want to soften your onion and garlic in 1 Tbsp olive oil over medium heat until tender (about 3-5 minutes).

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Once they are nice and tender, allow them to cool for a few minutes so you dont burn yourself while combining the ingredients.

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In the same bowl as your ground hamburger, add your breadcrumbs, egg, onion and garlic, both onion and garlic powders, salt, pepper, and chopped parsley.

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Roll your sleeves up and put on your big girl panties because that meatloaf is not going to mix itself! Just kidding, but really, making a meatloaf you must have expected you were going to get dirty…

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Once your meat is nice and combined, divide them into balls about the size of a cue ball (pool or billiards ball if you will).

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Next, smush them into the muffin tins and set aside.

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I got about 10 out of the pound of beef I used, you can make them bigger or smaller depending on your own likes. Also just in case you were wondering, no you didn’t need to grease the pan either… the hamburger will do that on its own. 😀

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Next we make our glaze by combining the remaining ingredients (ketchup, mustard, brown sugar, and worcestershire sauce) in a small bowl until nice and smooth.

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As always, feel free to make any adjustments based on your and your families taste… everyone has their own favorites for this part!

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Spoon glaze evenly amongst your mini meat loafs and bake at 350F for 35-40 minutes or until cooked thoroughly.

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Finally top with extra chopped parsley and serve!

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This method is really universal for any of your favorite meatloaf recipes, either the traditional Italian seasoned, Cajun, Mexican, etc.. they all taste amazing and every piece once again is an end piece! Also if you want, feel free to share your favorite meatloaf recipe… I am always looking for new and exciting ways to shake it up!

(Its the little things in life)

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Happy – happy!