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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 Fontina Cheese (1)


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.