Easy Chicken Alfredo

Anyone who knows me, will know that fettuccine alfredo is my favorite all time meal.  There isn't anything better than a good alfredo.  I got this one from our grad school cookbook as well, and it's an easy one, but doesn't go easy on the calories, so beware.  But if you are gonna splurge, go for this one, it's great!!

3 cloves minced garlic
8oz of cream cheese
1/2 tsp onion powder
1/2 cup butter
1/2-1 cup milk
3/4 C Parmesan
2 chicken breasts
1 pkg fettuccine

Cook fettuccine as directed on package.  Slice chicken breasts into thin strips.  Add a small amount of olive oil, onion powder and garlic to a skillet, heat until garlic starts to brown and is aromatic.  Then add chicken to skillet and brown.  Once chicken is brown add butter and cream cheese.  Once they are melted and mixed together, add milk and heat through.  Once the sauce is creamy add the Parmesan cheese, adding more milk if sauce becomes too thick.    Serve over pasta, adding broccoli or other vegetables if desired.

Skillet Chicken Parmigiana

This recipe comes from a dear friend of mine Erica.  It is in a cookbook that I got while we were going to Grad School.  It is a super easy recipe, and it's really yummy!  It's a fast one for those nights you aren't sure what to cook.  Give it a try, and the clean up is pretty quick from this as well.  Enjoy!

1/4 C. olive oil
1 C chopped onions
2 cloves of garlic minced
1 28 oz can of crushed tomatoes
2 tsp of sugar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1/2 tsp basil
4 Boneless skinless chicken breasts
1/2  C. Italian bread crumbs
1/3 C. Parmesan cheese
1 egg, beaten
1/2 C. shredded mozzarella cheese

in a 3 qt sauce pan, heat 2 Tbsp of olive oil over medium heat.  Saute onions and garlic in oil stirring occasionally.  Stir in tomatoes, sugar, salt and pepper.  Heat to boiling, stirring occasionally.  Reduce heat and simmer covered.  Between sheets of waxed paper pound chicken breasts to 1/4" thickness.  In a shallow dish mix bred crumbs and Parmesan cheese. Dip chicken into egg, then oat with bread crumb mixture.  In a 12 inch skillet, heat remaining oil over medium heat.  Cook chicken in oil 10-15 minutes, turning once, until no longer pink in the center.  Pour tomatoes sauce around the chicken in skillet.  Sprinkle mozzarella cheese over chicken, cover and heat until melted.  Serve over pasta.

Honey Lime Tilapia

We had this recipe at my mom's last week.  We usually aren't huge fish eaters, but my kids couldn't help but ask for seconds and even thirds.  This was amazing!!! Definitely a staple recipe now!  Hope you enjoy it.

Marinade:
Zest and juice from 1 lime
1 1/2 Tbsp. Honey
1/2 tsp. Pepper
1 Tbsp. Olive Oil
1/2 tsp. Salt
1/2 tsp. Garlic Powder

Dredge
1/2 C. flour
1/4 tsp. pepper
1/4 tsp. salt
2 Tbsp. Olive Oil

Combine marinade ingredients in a zip lock back or shallow container and place desired number of pieces of tilapia in with marinade.  Leave in marinade anywhere from 1-24 hours

When ready to cook, combine flour with salt and pepper on a plate, remove each fish fillet from the marinade and dredge lightly with the flour on both sides, just a light coating.

Heat 2 Tbsp. olive oil in a medium skillet o0ver medium high heat until shimmering.  Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned.  Try not to disturb the fish so that you get a nice browned layer.  Serve with lime wedges.

You can freeze the fish with the marinade in zip lock bags, and then thaw and cook as well.

Raspberry Cheesecake Trifle

This comes from one of my all time favorite people, Julie.  Anything she makes is amazing, and always a crowd pleaser.  This is so good, it makes a great dessert for a large group, or for a special occasion, or simply just because.  

2 8oz packages of Cream Cheese
2 Cups Powdered Sugar
1 Cup Sour Cream
2 tsp. Vanilla
1 Cup Heavy Cream
1 tsp Vanilla
1 Tbsp. Sugar
1 Family size Pound Cake (cut into 1" cubes)
2 Pkg. Raspberry Danish Dessert
3 Cups Water
1 Large pkg. Frozen Raspberries
1/2 pint Whipping Cream
1 Symphony Candy Bar

Mix cream cheese, powdered sugar, sour cream and 2 tsp. vanilla together.  Whip heavy cream, add 1 tsp vanilla, sugar and then fold into cream cheese mixture.  Mix cubed pound cake into cream cheese mixture and set aside.  Mix 2 packages of danish dessert with 3 cups water in a large sauce pan.  Bring to a boil, stirring constantly, then remove from heat.  Add frozen raspberries to the danish dessert.  In a trifle bowl, staring with the danish dessert, alternate layers between the danish dessert and cream cheese mixture.  Using a total of 3 layers of the danish dessert and 2 layers of the cream cheese mixture.  Garnish the top with whipping cream and chocolate curls, or fresh raspberries.

To make the chocolate curls use a potato peeler on a slightly softened symphony candy bar.

Curry Cashew Chicken Salad

I have always loved chicken salad sandwiches, but one day I tried this variety at a party and I fell in love with the recipe.  I had to have the recipe.  So my dear friend Becca gave it to me so I could share it with you.  This is yummy, if you like curry you will never go back, I promise!! these are great as sandwiches, but you can also just stick it on a bed of lettuce and eat it that way.  Both way's are amazing!

3 c. chicken breast, cooked and diced (I just used canned chicken)
2 c. celery, chopped
1 bunch green onions, chopped
1 can water chestnuts, drained and sliced (if desired)
1 c. cashews
2 tomatoes, diced (if desired)
1 head lettuce, sliced
Grapes, sliced (red or green)

Dressing

1 sm. (8 oz) ctn plain yogurt (I used greek yogurt)
1 c. salad dressing
1 Tbs curry
Salt & pepper, to taste

Mix salad w/ dressing. 

either arrange on sliced lettuce, or place on bread for sandwiches

*If you're putting it on sandwiches, it makes 8-12 servings

Mint Brownies

1 cups (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
Shaved Creme de Menthe thins (recommended: Andes)
Chocolate frosting

Frosting:

1/2 cup (1 stick) butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.
In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.
While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.
Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

Crepes

For fathers day I decided to try a new crepe recipe when I couldn't find my go to recipe.  This one from Alton Brown was yummy.  Though I only got 12 crepes out of a single batch, if your family is like mine this necessitates at least a double batch.  Hope you enjoy this one.  

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in seal-able plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Waffle Cookies

Another recipe by..... you guessed it, my mother.  These were a fun cookie to make growing up, though I think I like them more when made with the thinner waffle iron, instead of the Belgium waffle irons.  they still taste good either way.  You can frost these with icing, or a glaze or ganache, or just dust them with powdered sugar.  Either way they are a fun treat.

3/4 C. Sugar
2 eggs
6 Tbsp. Cocoa

Mix well, then add
1 C. Flour
1 tsp. vanilla

Drop by spoonfuls onto waffle iron. Cook for 25-35 seconds each. Frost with favorite recipe.

Hot Caramel Sauce

Another one of my mother's recipes.  My Sister and I have been trying to save some of our families classic recipes that our mom made while growing up.  This is the perfect recipe to eat over Ice Cream.  It's also fabulous for a fondue party as well.

1 Tbsp flour
1/2 c. brown sugar
1/2 c. white sugar
1 Tbsp. corn syrup
3/4 c. water
2 Tbsp butter
dash of salt

Combine ingredients, cook over low heat till sugar is dissolved and mixture has come to a rolling boil and started to thicken. Makes 1 cup.

Chicken Posole

Kevin's dad always makes Posole when we are up  at their house, and I love it.  It is spicy and filling and yummy.  If you have never tried it, you need to!  You won't be sorry you did.  I always love to eat it with raw cabbage and radish, it helps to mellow the spices well.  

Serves 8
1 tablespoon olive oil
2 medium onions, chopped
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cans (14.5 ounces each) reduced-sodium chicken broth
4 cans (15 ounces each) white hominy, drained
6 3/4 cups shredded cooked chicken or turkey meat (2 pounds)
Coarse salt and ground pepper
Assorted garnishes: lime juice, oregano, onions, radishes, avocado, cilantro and cabbage.

DIRECTIONS

1. Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
2. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
3. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. 
4. To serve, divide among bowls, and garnish as desired. 

This can be frozen, which makes it easy to make a big batch like this and freeze 1/2 of it and use it on a night when i'm feeling lazy and don't want to cook.