Cheesy Chicken Alfredo

1-1 1/2 lb pasta (recommended bowties)
2-3 lbs butter
1 tbs flour
1 pint heavy cream
3/4 cup grated Parmesan cheese
1/4 cup asiago cheese
1-2 teaspoons cayanne pepper
black pepper
pinch cinnamon
2 cups cooked chicken breast cut into bite size pieces

Cook pasta according to directions and set aside.
Melt butter and flour in medium saucepan. Add heavy cream and heat until thickened on medium heat (about 5 minutes, stirring with whisk). Turn stove down to low heat and add parm; stir until combined. Add asiago cheese and continue to stir. Add spices to taste. Once to desired texture add to pasta and fold in chicken.

Easy Step: purchase already made grilled chicken by Perdue or Tyson in refrigerated isle. Heat on stove or in microwave.

Creamy Chicken with Vegetables and Pastina Soup

1 package of fresh soup greens (pre-packed in produce isle of supermarket)
2-3 TBS Olive Oil
1 TBS unsalted Butter
4-6 cups of Organic Chicken Stock
1 cup cooked boneless chicken breast (about 1/2 lb uncooked)
1/2 Cup Pastina (or other small pasta or rice)
16oz can of Campbells Cream of Chicken condensed soup
Salt and Pepper

Serves about 4

Prepare vegetables: Chop soup greens in to small pieces (about 1/4" cubes). Heat large saucepan with olive oil and butter until melted. Add vegetables and cook until soft on low-medium heat avoid burning (about 7-10 minutes). Add chicken stock and scrape bottom of pan for any brown stuck pieces. Bring stock to a simmer. Meanwhile, chop or shred cooked chicken into small pieces (about 1/2" bites). Add pasta to stock and simmer for about 10-15 minutes, stirring occasionally. Add chicken. Stir in cream of chicken to pot until combined. Simmer for about 5 minutes to allow thickening. Season with salt and pepper.

*Note: if prepackaged soup greens are not available it is basically carrot, celery, small onion, parsnip, turnip, leeks, parsley and rosemary.
*An easy way to prepare chicken is to poach it in boiling salted water until no longer pink. Dry off and chop!

served with oyster crackers.

recent dishes

i have been going back to basics during this snowy winter. here's what i've made so far in 2011. recipes to follow.

Lasagna

serving suggestion 

chicken pesto panini

special dark brownies

pot roast beef with mashed potatoes, sautee'd spinach, and gravy

brownie sundae

my cat chuey trying to get some!

pork schnitzel with pappardelle, asparagus, and corn bread 

my roommate praying to the 'pork gods'

Red Sangria

Red Wine Sangria
Makes a 2 quart pitcher plus a little leftover

1 cup of brandy
1/4 cup of triple sec
one apple cut into chunks
1 jar of mandarin oranges in syrup
1 large bottle of red wine (rec: Ruffino Chianti)
1/2 cup orange juice

Marinate fruit in brandy and triple sec for at least 30 minutes. Add to pitcher with wine and orange juice. Stir and serve in wine glasses with ice.

Note: When in doubt purchasing wine, ask the clerk. Tell them you are making sangria and they will point you in the right direction. For large quantities, quadruple the recipe and use a gallon bottle of Carlo Rossi Burgundy. Its cheap and gets the job done 0:-)

Blueberry French Toast Casserole

Blueberry French Toast Casserole
Makes 8 servings

1/2 stick unsalted butter
1/4 cup packed brown sugar
2 teaspoons cinnamon
1 pint of fresh blueberries, rinsed
Small container (about 1/2 pint) of marscapone (or substitute with softened cream cheese)
1 loaf stale Challah bread sliced into 2" cubes
6 Eggs beaten with
1 1/2 cups of half and half or whole milk
1 tsp vanilla extract

Real maple syrup
Powdered Sugar (optional)

Melt butter with brown sugar and cinnamon in heavy skillet. Once a syrup is formed add blueberries. Allow to simmer until blueberries are soft and juicy. Lightly mash with a potato masher if preferred less with chunks. Remove from heat, transfer to large mixing bowl and chill for one hour.

Preheat oven to 325 degrees. Grease 9x13x2 baking dish. Beat eggs and half and half and add vanilla. Place cubed Challah in dish and pour egg mixture over top. Mix so the bread absorbs all moisture. Stir in marscapone to the chilled blueberry sauce. Dollop blueberry cheese mix to French toast and lightly fold in. Bake uncovered for 30 minutes. Garnish with sifted confectioner's sugar and serve with maple syrup.

Cafe Dark Mocha

Cafe Dark Mocha
Makes 1

1 cup milk
2 tbs dark chocolate cocoa powder (rec: Hershey's Special Dark)
2 tbs granulated sugar
pinch of salt
1 shot espresso
whipped cream (optional)

Prepare one shot of good espresso. Heat milk in microwave safe measuring cup for one minute. Combine cocoa, sugar, and salt at bottom of large mug. (Recommend Longaberger 12 oz mug) Slowly pour milk into cocoa mixture while stirring. Pour in shot of espresso. Top with whipped cream.

note: microwave times may vary. do not overheat milk. it should be steaming when it comes out. Espresso will make hot chocolate a little more bitter. Add extra sugar if you have a sweet tooth. 

Chicken Roll

Chicken Roll with dipping sauce
Makes 2-3 Rolls

1 store or pizzeria bought pizza dough
1/2 to 3/4 pound thin sliced boneless skinless chicken breast
1 (15oz) can Hunts fire roasted tomatoes
1 (15oz) can Hunts tomato sauce
2 tbs tomato paste
4 cloves of garlic chopped
2 teaspoons red pepper flakes
Italian seasoning
extra virgin olive oil
egg wash
salt and pepper
8 oz mozzarella cheese shredded
2 heaping spoonfuls of grated Parmesan cheese
White corn meal or flour

Preheat oven with pizza stone to 425 degrees. Season chicken breasts with salt and pepper. Coat with olive oil and marinate on a plate or bowl for 10 minutes. Make the sauce: Heat 2 tbs of olive oil in saucepan with chopped garlic. Cook until fragrant but do not burn. Add red pepper flakes cook for another minute. Add fire roasted tomatoes, Italian seasoning, salt and pepper, paste, and sauce to pan. Simmer for at least 10 minutes. Cook chicken in deep skillet until brown and there is no pink in the center of the breasts. Cut into 1/2 thick strips. Add a few ladles of sauce into pan and saute for 5 minutes on low heat. Cut dough into two or three pieces. Roll each one on floured board until it is about 16" long by 8" wide. the center will be with widest and the ends will be a little thinner. Put about a cup of the chicken and tomatoes in the center, widest part of the dough. Add a handful of mozzarella cheese and a spoonful of parmesan on top of the chicken. Brush the inside edges with egg wash and place one end over the toppings (stretch to cover everything), and fold the other end over that. Seal off any openings. Carefully place chicken roll on pizza stone and bake for 15 minutes. Assemble and bake the other chicken roll(s). Cut in half with a cerated knife on a diagonal and serve with a side of sauce.

Note: This will make 2 or 3 rolls depending on the size of the dough and roll you wish to have. For best results allow to rest before cutting open. Reheat on 425 oven for another 10 minutes for a crisper crust.