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Welcome to my collection of recipes and cooking related ramblings. Please don't expect culinary perfection during your time here... for I am a frustrated foodie with very little patience and more than a tendency for often unnecessary creativity in the kitchen. I have a hard time following instructions (Never fear, I can read, I just don't like being told what to do), so cooking is a good exercise in discipline for me. Luckily I have a willing husband to taste test these creations, good and bad, so I don't have to suffer alone in my experimentations.  

If you dare - learn along with me as I try out recipes, tweak them to my liking, learn what NOT to do and share all the mundane details with you! Let's do this... 

Entries in Chicken (3)


We call it Superskilletsupper, but you can call it what you want.


Okay, I've said it before and I'll say it again - I'm a lousy food photographer. I tried to take a lot of pictures of this meal and never really got a good shot... I think I was trying to capture how delicious it smelled (and ultimately tasted) in the photo and that was just impossible. Lucky for you - you don't have to eat this picture so you're not really missing anything. 

I make this all the time when I don't really feel like cooking - it's a one pot meal... goes from stove to oven and can be served with a variety of accoutrements. (I just wanted to see if I could type accoutrement without needing spellcheck, lol) In other words, serve it with crusty bread, on top of asparagus, with some sturdy tortilla chips or straight out of the skillet with a spoon. I won't judge you.

You can scale this if you need to - as written this serves about 3 people as a main course. Don't be afraid to adjust the amount of any of the ingredients - this is a "throw it together" kind of dish. Go with your gut, literally.

Cheese Super Skillet Supper


  • 6-8 oz. Fontina cheese, cubed
  • 2 Tbsp. Boursin cheese spread (I use Allouette cheese spread - you could substitute 2 Tbsp. cream cheese)
  • 1 pkg prosciutto, shredded (abt 3 oz.)
  • 2  cups frozen chicken fajita strips, cubed
  • 1 medium onion, chopped
  • 2 Tbsp. butter


Preheat oven to 450ºF. In a cast iron skillet (or any oven-proof skillet) melt butter and sauté onion until it begins to soften. Add frozen chicken to skillet and cook until onions are translucent and chicken is warmed through. Toss in shredded prosciutto and cook for an additional minute - prosciutto will crisp up a bit. Remove skillet from heat. Mix in the boursin cheese spread and stir until completely melted. Top mixture with cubed cheese and put in the oven for about 6-10 minutes until cheese is bubbly and irresistable.

Serve straight out of the skillet with crusty bread or veggies. Then sit back and behold the power of cheese.


Creamy Artichoke Chicken - nice enough for company, easy enough for Tuesday night.

Yes, yes, I know it's not Tuesday...

Before we get started talking about my yummy dinner idea, I'd like to nominate my picture of said dinner to the "amateur dinner blogger hall of fame for bad food styling". I forgot to take a picture of the food until I was sitting at the table, and then I sadly realized I made all the wrong visual choices to accurately capture the creamy sexiness of this dish. It's kinda hard to tell where one things ends and another begins - I promise, there is a piece of chicken under all that stuff! Oh well, you'll just have to trust me.  

Although it's quick and easy enough to make after work on a weeknight it tastes fancy enough for Sunday dinner. Offset all richy richness with a green salad and serve on top of some noodles or rice... whatever floats your boat. Okie dokie artichokie? Sorry, I couldn't resist. Anyhoo... on with the recipe! This isn't really one of those recipes where you have to measure precisely. You can vary the amounts of the sour cream, mayonnaise and parmesan cheese to your particular liking. I prefer it to be about 1/2 mayo and 1/2 cream - using lowfat options for both. 

Creamy Artichoke Chicken Bake


  • 4 boneless, skinless chicken breasts
  • 1/2 cup light sour cream
  • 1/2 cup mayonnaise
  • 1 cup parmesan cheese, divided
  • 1 14-15 oz. can artichoke hearts, drained and coarsely chopped
  • 1 medium onion, chopped (I used purple for color - because It's my perogative : )
  • 2 cloves garlic, minced
  • 2 Tbsp. butter or olive oil
  • 1/4 cup Italian bread crumbs
  • salt and pepper to taste


Preheat the oven to 375ºF. Generously salt and pepper your chicken breasts and lay them in a baking dish, then set aside. Saute in melted butter, or olive oil, your minced garlic for about one minute until it becomes fragrant. Add in the onions and continue to cook until onions are tender, remove from heat and set aside. Meanwhile, drain artichokes and roughly chop, then combine with onions. 

Mix the sour cream, mayonnaise and 3/4 cup of parmesan cheese together in a bowl. Stir in artichokes and onions before evenly spreading the mixture over the chicken breasts, letting it settle down in between the breasts in the dish. In a separate small bowl, combine the bread crumbs and remaining parmesan cheese. Sprinkle evenly over the chicken and bake for 35-40 minutes until top turns golden brown and chicken is cooked completely. If you have really thick breasts - this may go for another 10 minutes.... use a thermometer if you're not sure. Mine usually takes right about 35. Let cool for about 5 minutes and serve. 


Barbecue Chicken Pizza

I've said it before and I'll say it again - I take terrible food pictures! It tasted delicious, I promise.

Happy Memorial Day folks! If you are celebrating like approximately 98% of Americans - there is most likely some barbecued meat somewhere in your weekend plans. If you're lucky, you may have some leftovers. If you're even luckier, it'll be chicken and you can whip up this delicious barbecue chicken pizza for Monday night dinner and help close out three days of fun in the sun.

If you're a 2 percenter, like me, then you will be grabbing a bag of fully-cooked frozen chicken strips (fajita-size and shape) and preserving your precious skin inside in the dark watching a Turner Classic Movie war-flick-a-thon. Either way, you and I can both enjoy this delicious pizza pie and toast to our fallen heroes. You can shred up and use your leftover chicken... I'll heat mine up in a futuristic manner and we'll both end up satisfied. Potato, po-tah-to.

Note - as a picky eater - I have a hard time finding bbq sauces that aren't super sweet and overpowering. In this recipe, I usually use Sweet Baby Ray's Hickory & Brown Sugar barbecue sauce. I like the brown sugar flavor with the chicken... makes it the right kind of sweet to compliment the savory onions. I'm starting to drool, so I'll get on with it.

Barbecue Chicken Pizza


  • ~3/4 cup barbecue sauce
  • 1 onion, sliced in moon shapes
  • 2 cups chicken, cubbed or shredded
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 refrigerated pizza crust (in tube, I use Pillsbury's)
  • Salt and pepper to taste


Preheat oven to 400ºF. Unroll refrigerated pizza crust onto baking sheet and prebake for 5 minutes. Remove from the oven and set aside.

Meanwhile, sauté your sliced onions in 2 Tbsp of olive oil until translucent. if you are using frozen chicken, throw chopped chicken in with onions after the first five minutes. Continue to sauté together for an additional 8 minutes or until chicken is warmed through and beginning to brown. If you are using shredded (not frozen) chicken, then toss it in for just a minute or two with the onions to warm it through. Remove from heat and set aside.

Assemble your pizza by spreading the sauce evenly over the prebaked crust. Next, spread the onions and chicken over the entire pizza andtop with two types of cheese. Salt and pepper to your taste. Bake pizza for approximately 10 minutes until cheese is bubbly. Slice and serve. Bring a fork to help you fight your way in for a slice - this pizza goes fast!