Tag Archives: I do what I want

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!

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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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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)

Baked Frico (Crispy Cheese)

 

 

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Everyone has those days where you just want to eat the most unhealthiest thing you can. I dont care who you are. I know it happens, and I am not the only one. That is not to say that everyone caves like I do, but we all still salivate over just the mere thought of the most magical gooey or crispy, cheesy, salty, magical snack possible. Were not all perfect, we feel things (namely we all feel cravings).

Well with that being said, I caved…

Well I more than caved…

I fell straight into the bottomless pit and somehow landed right into the river Styx. For what felt like and eternity I was wagering a war with the devil over weather or not I should make this salty, crispy, magical creation and after forcing my hand, I somehow landed back into the realm of the living and set on the path of doing the devils work….

And by the devils work, I mean introducing those of you who dont already know about this sinful yet delectable little morsel, to the seed of Satan. There I said it… proceed with caution…

Just kidding, I am sorry if I offended anyone but honestly this snack is truly a sin….

And it only needs 2 ingredients…

Your cheese and your spice!

Think of all of the possibilities! I am talking garlic and parmesan, cumin and montry jack, cheddar and [dare I say it] bacon bits, etc! The cheese world is your oyster! Just be sure that the cheese is FINELY shredded or grated otherwise it will not work so well.

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Ingredients

3 Cups of Finely Shredded or Grated Hard Cheese; Montry Jack, Cheddar, Parmesan, etc.

1 Tsp Ground Cumin; or any other spice you like in its place

 

Preheat the oven to 375F.

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Combine the shredded cheese and spice of choice in a large bowl and mix to combine evenly.

Line a baking sheet with parchment paper and set aside. (you can see I did not do this step, if you skip it like I did, its going to be pretty interesting getting them off the baking sheet so… DO AS I SAY AND NOT AS I DO)

Form 1 inch balls (much like a golf ball) and place them on the baking sheet 3 inches apart from one another.

Carefully spread each ball on the baking sheet into a nice 2-3 inch circle. This will give each cheese crisp a beautiful lacy look.

Bake in the oven 5-6 minutes then promptly remove from the oven and pop off the parchment paper.

You can drape them over a rolling pin like I did to get the curve or just lay them flat on a cooling rack.

And now for the best part…

Enjoy your gluttonous journey!

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Enjoy!