Chicken and Mushroom Fettucine Alfredo

Ingredients:

3 TBSP olive oil
1 TBSP butter
3 cloves garlic, minced
2 chicken breasts (Too make this quick, I used a rotisserie chicken. However, you can cut the raw chicken into chunks and cook them in the process).
1 carton mushrooms, sliced
1 pint heavy cream
Grated pecorino romano cheese
Grated, sliced, or shaved parmesan cheese
1 box fettucine noodles

Instructions:

For noodles, boil water in a large pot. Add a good amount of salt (like a tablespoon or so) to flavor the water. Cook to al dente (I usually do this at the same time as the sauce mixture.

In a large, deep skillet, add the olive oil and butter. Heat over medium high until butter is melted. Add the garlic and stir while it becomes fragrant. Before the garlic burns, add the mushrooms. Saute until mushrooms are golden and tender. At this point you have two options:

1- Remove the mushrooms and add the uncooked chicken. Stir, cook until chicken is done, and then add the mushrooms back in.

or my favorite option:

2- Add the breast meat that has been shredded/chunked from a rotisserie chicken. Stir to incoporate the garlic flavor.

Then pour in the heavy cream. Stir.

Then you'll start adding your cheese in small amounts so it can melt into the cream. Use only the pecorino romano for the sauce. I usually use about 4 oz of the cheese. You can use more or less, taste as you go. You'll also be able to smell it.

Transfer the noodles into the skillet. Toss until well coated by the alfredo sauce and chicken/mushrooms.

Serve hot with parmesan cheese on top.

Cheeseburger Muffins

If you think these are just for kids, you would be wrong... The adults in our household loved them.

1 lb ground beef
1/2 cup ketchup
2 T brown sugar
1 T mustard
1 1/2 tsp Worcestershire sauce
1 tube (12 oz) refregerated buttermilk biscuits (10 count)
1/2 cup cubed process cheese (Velveeta)

In a large skillet, cook beef over medium heat until no longer pink. Drain. Stir in the ketchup, brown sugar, mustard, and Worcestershire sauce. Remove from heat and set aside.

Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400 degrees for 14-16 minutes or until golden brown.

Asian Chicken Lettuce Wraps

Ingredients:

2 tsp canola oil
4 garlic cloves, minced
1 TBSP fresh ginger, minced
1 lb ground chicken (I'm sure turkey would work great too!)
3 oz mushrooms, chopped
1/2 cup chopped green onions
4 cups sliced cabbage (I used the pre-made sliced coleslaw bag)
4 TBSP soy sauce
1 TBSP sesame oil
1/2 - 1 tsp siracha (hot) sauce
Zest and juice of 1 lemon
Lettuce leaves for the wrap (traditionally calls for iceberg, but I personally like butter lettuce because it is easier to wrap and greener).

Instructions:

Heat a large skillet to medium-high on stovetop. Add oil once the pan is hot. Stir in garlic and ginger for about 30 seconds until fragrant. Add ground chicken, cook for about 3 minutes before adding in the mushrooms. When mushrooms have cooked, stir in green onions and cabbage and stir until cabbage has wilted. Stir in soy sauce, sesame oil, zest and juice of lemon. Add hot sauce to taste.

Serve with lettuce leaves to make wraps.

Black Bean Veggie Burgers

*In my attempt to get more vegetables, I've been seeking out vegetarian recipes. I thought this one sounded delicious. I'd never had a veggie burger before, but if they all taste like this, I may just eat them more! I found this recipe on NieNie Dialogues blog, but adjusted it a little.*

Black Bean Veggie Burgers

Ingredients:

1/2 - 1 cup Panko breadcrumbs
3 TBSP olive oil
1/2 large red onion, chopped fine
2 cloves garlic, minced
1 hot pepper, such as jalapeno or serrano, chopped. (I had a frozen red hot pepper from the garden left over from the summer, so I used that).
1 tsp ground cumin
1 can (15 oz) black beans, drained and rinsed
1 1/4 cups cooked, brown rice
1 lime
1/2 tsp salt
1/4 tsp pepper
1 small bunch of cilantro

In a mixing bowl, place 1/2 cup of the Panko breadcrumbs, set aside.

Heat 1 TBSP olive oil in skillet over medium heat. Add onion, sprinkle with a pinch of salt. Saute until soft. Add in garlic and minced pepper. Saute until soft and fragrant. Add the 1 tsp of cumin, stir over heat for about 2 minutes.

Place onion mixture in food processor. Add in beans, rice, juice from 1/2 lime, salt, pepper, and about 1/4 cup of cilantro. Pulse until combined, but not pureed.
Add black bean mixture to breadcrumbs that were set aside. If mixture is too wet, add more breadcrumbs so that you can form patties.

Line baking sheet with plastic wrap. Form patties and place on sheet. I was able to make 7 patties. Place more plastic wrap over patties and chill for at least 30 minutes.

Heat 2 TBSP of olive oil in skillet. Cut burger patties over medium heat for 5 minutes on each side to form a nice crust on the outside and heat through.

Serve with bun, cilantro lime mayo, salsa, and avocado.

I even used a wheat tortilla and made it a wrap. Delish. See below for cilantro lime mayo recipe.

Cilantro Lime Mayo
1/2 cup light mayo
juice from 1/2 lime
1/2 tsp cumin
1/4 tsp black pepper
At least 2 TBSP of chopped cilantro, more to taste if you desire.

Pork Milanese

4 pork chop cutlets, works best when they're thin
2 eggs, beaten
1/2 cup parmesan cheese
1 cup panko bread crumbs
salt and pepper to taste
olive oil
lemon, juiced

Begin by seasoning both sides of the pork with salt and pepper.

Make a breading station. One bowl with the cheese, one with the eggs, and one with the bread crumbs.

Press parmesan cheese on each side of the pork. Dip in the egg, and coat with the bread crumbs.

Heat 3 TBSP of olive oil in a skillet. Cook about 5 minutes on each side of the pork. Repeat.

Serve over a bed of salad greens with a drizzle of olive oil and fresh squeezed lemon juice.

Potato and Bacon Torte

***This is my take on Melissa D'Arabian's recipe from Food Network, I made it for a work party the other night and it was a hit!***

Crust:

2 1/4 cups flour
2 sticks butter, frozen or very cold, cut into cubes
1 tsp salt
8-10 TBSP ice water

Pulse flour, butter, and salt in food processor, when the consistency of wet sand, start adding water one tablespoon at a time. Until dough is formed. Divide into 2 halves, and wrap in plastic. Let refrigerate for at least 30 minutes.

Filling:

3/4 cup half & half
3 sprigs fresh thyme
1 clove garlic, slightly crushed to release flavor, but still whole to be able to scoop out
About 3 new red potatoes, sliced thin
1 zucchini, sliced thin
1/4 red onion, sliced thin
3 strips bacon, cut small and cooked until crisp
1/2 Gruyere cheese, shredded

Put half and half, thyme, and garlic in a saucepan, simmer while prepping the rest of the ingredients to allow time for the flavors to seep.

Roll out one of the discs of dough to fit a pie pan. 1 layer of potatoes, salt and pepper to taste, use some bacon, then a layer of zucchini and a few onion slices. Repeat until pie is full. Remove thyme and garlic from half and half. Pour over the veggies in the pie. Top with the shredded cheese.

Roll out second half of dough, top the pie, crimp the edges. Brush with egg wash. Make three slits for steam release.

Bake at 375 for 50-60 minutes.

Gas Station Stuffed Pork Chops

Crab stuffing:
1/4 of each, red, yellow and green bell peppers, chopped
1/4 red onion, chopped
2 tablespoons garlic butter
1 pound fresh crabmeat
2 tablespoons freshly chopped parsley leaves
1 tablespoon fresh chopped basil leaves
1/4 cup bread crumbs
1 fresh egg
Salt and freshly ground black pepper
Pepper jack cheese

Dice the bell peppers and onions. Saute the bell peppers and onions in garlic butter. Set aside to cool. Combine crab meat, bell pepper and the rest of the ingredients, mix very well, set aside.

Asiago Sauce:
About 1/2 pound shredded asiago
2/3 cup half and half
2/3 cup heavy whipping cream

For the sauce:
Bring whipping cream and half and half to a boil. Add the asiago cheese, remove from heat. Pour over cooked capellini pasta.

Blackened seasoning:
1/2 cup Spanish paprika
1/2 cup cayenne pepper
1/2 cup Black pepper
1/2 cup salt
1 cup chili powder
1 cup granulated garlic
1 cup granulated onions

For the seasoning:
Combine all ingredients in a container with a tight fitting lid.
Cut a pocket into the pork chop and stuff it with the crab mix. Season with the blackening seasoning. Grill pork chop.

Place grilled pork chop over noodles and sauce, serve.

Dutch Oven 7-Up Chicken

1/2 lb bacon, cut in chunks
6-7 boneless chicken breasts
salt and pepper
garlic powder
1 onion, chopped
2 cups baby carrots
8-10 small red potatoes, cut in half
2 chicken boullion cubes
1 cube butter
1 can cream of chicken soup
1 can sprite, 7-up, or cream soda

Brown bacon in dutch oven. Take out and set aside. Drain most of grease out of oven. Cut chicken breasts into half or thirds. Brown chicken with salt, pepper, and garlic powder to taste. Add chopped onion, bacon, carrots, and potatoes. Then add boullion cubes, butter, soup and soda. I usually don't use quite all of the soda. Put lid on oven. Cook approx 45 minutes. Stir one or twice while cooking to check moisture. Add more liquid if needed. Can either use 14 coals on top and 12 coals on bottom, or use a camp chef burner on low heat with with 14 coals on top or a tent to circulate the heat.

Crispy Coconut Chicken Fingers

YUM! Loved these! I put them on top of some baby greens with an avocado and some Papaya Poppyseed dressing to make it taste like a tropical salad.

12 chicken tenders
1-2 eggs
1/2 cup flour
1 cup sweetened coconut flakes
1 cup Panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper

Preheat oven to 450 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces. Combine it with the panko and spices in a shallow dish. Mix well to distribute the spices. Place the flour in another shallow dish, and the egg in another. Give the eggs a quick beating. Working with one chicken tender at a time, dredge in flour, then dip in egg. Then entirely coat in the coconut panko mixture. Press in with your fingers to make sure the entire thing is well coated. Place chicken tenders on a foil lined baking sheet that has been sprayed with non-stick cooking spray. (I used my silpat and it was perfect!) Drizzle a teeny bit of olive oil over tenders to help them crisp nicely. Bake for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcook really quickly!

Creamy Pasta with Spring Vegetables

This is a Pampered Chef recipe. I really enjoyed it. I didn't take a picture this time, but I will probably be making it again soon since I have leftover vegetables.

8 oz thin fresh asparagus spears
8 oz mushrooms
red bell pepper
2 T olive oil
3 garlic cloves
1/4 tsp salt
1/4 tsp pepper
2 T fresh basil, snipped (or 1 tsp dried basil)
8 oz uncooked rigatoni pasts (about 3 cups)
3/4 cup whipping cream
2 oz Parmesan cheese (about 1/2 cup)

Preheat oven to 425. Snap off and discard tough ends of asparagus. Cut into 1 1/2 inch pieces. Cut mushrooms in half (or quarters if large). Cut bell pepper into 1 inch spares. Combine vegetables in bowl. Add olive oil, garlic, salt, and pepper. Mix well. Pour onto cookie sheet and bake 10 minutes.

Meanwhile, prepare pasta according to package directions. In sauce pan, simmer whipping cream 6-8 minutes over medium-low heat to thicken slightly, stirring constantly. If using dried basil, add basil at this time.

Drain pasta. Transfer to large bowl. Add vegetables, heated cream, and basil (if using fresh). Mix lightly. Add half of the Parmesan cheese. Mix. Spoon onto serving plates. Sprinkle with additional black pepper and remaining cheese.

Pecan-crusted Chicken with Sweet Mustard Dressing

This is a great recipe. Easy enough to prepare on week-nights, but elegant enough for the week-end. Makes 4 servings

Chicken:
1 egg white
1 1/2 cups pecans
1/2 tsp salt
1/4 tsp cayenne pepper
1 lb chicken tenders or chicken breasts
1/4 cup vegetable oil

Dressing and greens:
1/4 cup peach preserves
2 T stone-ground mustard
1 tsp cider vinegar
1/4 tsp salt
1/4 tsp blsck pepper
1 garlic clove, pressed
2 T vegetable oil
4 cups mixed baby greens

For chicken, lightly beat egg white in bowl. Finely chop pecans and place in second bowl. Combine salt and cayenne pepper in small bowl. Slice chicken into 10-12 pieces. Sprinkle cayenne pepper mixture over chicken. Dip chicken into egg white, then into pecans, pressing pecans into chicken.

Add oil to skillet. Heat over medium heat 1-3 minutes. Cook chicken 2-3 minutes or until deep golden brown. Turn chicken over. Cook an additional 2-3 minutes or until centers of chicken are no longer pink.

For dressing, whisk together preserves, mustard, vinegar, salt, black pepper, garlic, and oil in small bowl. To serve, toss greens with some of the dressing. Drizzle remaining dressing on cooked chicken strips.

Giada's Breakfast Tart

Butter, for greasing the pan
Flour, for dusting the pan
1 9 inch pie crust
1 egg white, lightly beaten
2 teaspoons vegetable oil
3 ounces pancetta, cut into pieces
5 eggs, lightly beaten
1/2 cup mascarpone cheese
2 cups shredded Grugere cheese
3 green onions, sliced
1/2 tsp salt
1/2 tsp pepper

(The store was out of mascarpone, so I just used low fat cream cheese. The pancetta didn't look that great, so I just used bacon).

Preheat oven to 400. Butter and flour the bottom and sides of the tart/pie pain. With tines of fort, prick the pastry. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow to cool for about 10 minutes.

In a medium skillet, heat the oil over medium high heat. Add the pancetta and cook, stirring frequently, until brown and crispy. Drain on paper towel.

In a medium bowl, combine the beaten eggs, mascarpone, Gruyere, green onions, salt, pepper, and pancetta. Mix until smooth. Pour the mixture into the crust and bake until the mixtrue has set and the top is golden, about 18-20 minutes. Cool and serve.

Turkey Cranberry Wreath

2 packages refrigerated crescent rolls

1/2 cup mayo

2 T Dijon mustard

1/2 tsp black pepper

2 cups cooked turkey, chopped

1/2 cup celery, sliced

3 T fresh parsley, snipped

1/2 cup dried cranberries

4 oz Swiss cheese, shredded (1 cup)

1/4 walnuts, chopped

1 egg white

Preheat oven to 375. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on large baking stone. Corners of wide ends will touch. Arrange remaining 8 trianges in center, matching wide ends to outer triangles. Seal seams.

Combine mayo, mustard, turkey, black pepper, celery, parsley, cranberries, and cheese in large bowl. Mix and scoop filling over seams of dough, forming a circle.

Sprinkle walnuts over filling. Beginning in center, lift one triangle across mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.

Beat egg white lightly and brush over dough. Bake 25-30 minutes or until golden brown.

Giada's Fusilli with Spicy Pesto

For the pesto:

1 cup toasted walnuts
2 cloves garlic
1 (2 inch) jalapeno pepper, stemmed and seeds removed
2 cups grated Asiago cheese
2 tsp salt
1 tsp black pepper
3 oz baby spinach
3 oz arugula
1/4 cup extra virgin olive oil

In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.

Bring a large pot of salted water to boil over high heat. Add 1 pound of fusilli pasta and cook until al dente. Drain and reserve about 1 cup of pasta water. Toss pasta, water, and pesto. Garnish with extra Asiago cheese.

Coconut Shrimp

Coconut Shrimp

• 18 uncooked jumbo shrimp
• 1/2 c cornstarch
• 1 tsp salt
• 3/4 tsp Cayenne pepper
• 3 egg whites
• 2 cups flaked coconut

Peel & devin shrimp, leaving tails intact. In gallon baggie combine cornstarch, salt & cayenne. Set aside. In mixing bowl, beat egg whites until stiff peaks form. Place coconut in a shallow dish. Coat shrimp with cornstarch mixture, dip in egg whites and coat with coconut.

Heat oil to 375

Fry shrimp 1 - 1 1/2 min. each side

Drain on paper towels.