Creating memories in the kitchen...One meal at a time.

Monday, July 16, 2012

Chicken Cordon Bleu Pasta

I have to confess. This summer I have been L-A-Z-Y in the kitchen.  My excuse is the heat. I mean really, it has been 111+ here! Turning the oven on isn't appealing in the least. Instead we've been doing a lot of grilling and stove top cooking. But after reading through this recipe and discovering that it  required only 15 minutes of baking time, I decided to go for it.

Boy am I glad. I. All the flavors of chicken cordon bleu, with the addition of tender penne pasta. It's hands down my favorite meal I've made in a long time.

First, tender penne noodles are nestled in a divine, creamy, cheesy, alfredo like sauce. Next comes bite sized nuggets of tender chicken, a sprinkling of bacon, and delicious ham. The addition of bread crumbs on the top  finishes the dish beautifully.

The whole family loved it. In fact, it was such a hit that my oldest daughter has already requested it for her birthday dinner in January.

Served with a side salad and some nice steamed veggies, this is comfort food at it's best.

Chicken Cordon Bleu Pasta


  • 10-12 oz. penne or ziti pasta (I used 12)
  • 2 cups heavy cream
  • 1 (8 oz) block cream cheese
  • 1/2 tsp. onion powder more or less to taste
  • 1/2 tsp. garlic salt more or less to taste
  • 1 1/2 cups shredded Swiss cheese, separated
  • 2 chicken breasts, cooked and cut into strips or bite sized pieces
  • 3/4 cup bacon, cooked and chopped
  • 3/4 cup diced ham
  • bread crumbs (I used the Italian flavored ones)


  1. Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
  2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir in cheese until smooth consistency.
  3. In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.
  4. Bake at 350 degrees F for 15 minutes or until heated through.
Recipe Source: Chef in Training
Posted by: Sallie
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Tuesday, July 10, 2012

No Bake Energy Bites

I enrolled my toddler in a little cooking class called Snack Attack.  It is a fun little 30 minute class that includes a story and preparing a corresponding snack.  She came home with the recipe for these yummy little energy bites one day and I knew they had to be good because she had eaten all of them in class!  They are easy to make and very delicious.  Perfect for a snack on the go.

No Bake Energy Bites

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips (you can also substitute raisins or dried cranberries for a healthier version)
1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.  Makes 18-20 bites.

Posted by:  Julia
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Monday, July 2, 2012

Restaurant Style Salsa

Picture From The Pioneer Woman

We love Mexican food and can never seem to get enough. I LOVE this salsa recipe. It's quick, easy, and delicious. The only problem is, the recipe calls for a can of diced tomatoes with jalapenos which only certain stores carry and that can be a pain. Not wanting to make a special trip for one ingredient, I decided to give this recipe a try. It's fantastic! It reminds me a lot of Chili's salsa which is the best! 

Restaurant Style Salsa                                                                                                               Printable Recipe


  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • 1/4 cup Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno, Quartered And Sliced Thin
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Cumin
  • 1/2 cup Cilantro (more To Taste!)
  • 1/2 whole Lime Juice
  • Preparation Instructions

    Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
    Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
    Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
    Recipe Source: Pioneer Woman
    Posted by: Sallie
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