Monday, February 6, 2012

Chicken Fettuccine Bake

the menu:Chicken Fettuccine

the instructions:
Place chicken pieces in a 9x13 baking dish. Melt butter and drizzle over the chicken. Pour whipping cream over chicken. Cover entire dish with Parmesan cheese. Bake chicken as directed below and cook noodles.

the recipe: (courtesy of Janet Cherrington)
boneless/skinless chicken breasts
flour to coat
minced onion/salt/pepper
1 cube butter
1 pint whipping cream
Parmesan cheese

Coat each piece of chicken in flour and place in 9x13 baking dish. Drizzle melted butter over the chicken (1 cube). Sprinkle with 1 Tablespoon dried minced onion and salt and pepper. Pour pint of unwhipped whipping cream over the top. Cover with Parmesan cheese (cover completely!). Bake uncovered for 15 minutes at 400 degrees then turn down to 325 degrees for about 20 to 25 minutes. Serve over fettuccine noodles or rice.

Monday, November 7, 2011

Pasta with Creamy Bacon and Pea Sauce

Here’s what you’ll need:
- 1 pound small shaped pasta
- 1 to 2 tbsp olive oil
- 1 to 2 tbsp butter
- 10 slices bacon or pancetta, cut into short, thin slices
- 2 cups frozen peas
- 2 heaping tbsp creme fraiche
-- salt and pepper
- juice of 1 lemon
- 6 oz. Parmesan cheese
- Fried (no oil just heat in frying pan) or boiled (10 min) sausage on the side

This is another recipe with a really simple sauce, so before you start any really cooking you want to bring a large pot of salted water to a boil and drop your pasta. Make sure to reserve a cup or so of the cooking water.

In a large, high-sided pan, melt the butter and olive oil together over medium heat. Toss the pancetta into the pan with some pepper and cook until crispy and golden brown, about five minutes. Add the peas to the pan, stirring to combine. Give the peas a minute or two to defrost, then add the creme friache. Stir until the creme friache has coated everything nicely. Season with salt and pepper.

Drain the pasta and add it directly to the sauce pan. Pour the lemon juice over the pasta and stir everything to combine well, making sure the sauce coats each piece of pasta nicely. Finally, mix in the Parmesan cheese. Add some of the cooking liquid to thin out the sauce if desired (this is based totally on personal preference).
This is really a great recipe — something different, yet familiar. The combination of the creme friache and Parmesan made for an extra creamy sauce that wasn’t too heavy. This is a great creamy pasta dish for those who fine traditional cream sauces too heavy, and a great dish for spring and summer months. It goes great with fried or boiled sausage.


2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese {I used colby & monterrey jack}
1 cup sour cream
Penne pasta

Optional toppings
Black Olives
Sour Cream
Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies.

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.
Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.
Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through.
Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Monday, October 31, 2011

Honey Sauced Chicken

3/4 pound chicken (of your choice)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Cut Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice.

To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

- Posted using BlogPress from my iPad

Swiss Cheese Chicken

4-5 chicken breasts
4-5 slices Swiss cheese
1 can cream of chicken soup
1 can chicken broth
1 box stuffing mix
1/2 cup butter, melted

Arrange chicken breasts in a shallow baking dish and place one slice of cheese over each piece.  In a separate bowl, melt butter and add to stuffing mix.  Spoon cooked stuffing over the chicken.  Stir can of soup and broth together and pour over the stuffing.  Bake uncovered at 350 degrees for 1 hour, or until done.

Monday, October 24, 2011

Pork Tacos with Chili Verde

Recipe from Our Best Bites

2-3 Tbsp EVOO
2 lbs pork sirloin roast, rinsed, and cut into cubes
21/2 tsp kosher salt divided
1/2 tsp pepper divided
1 onion
5-6 cloves of garlic
11/2 lbs tomatillos, husked and halved
1 green pepper
1-2 jalapenos
1/2 bunch cilantro
4 cups chicken broth
1 1/2 tsp cumin
2 tbsp sugar

In Large saucepan or stockpot, heat EVOO over med. heat Add pork cubes and season with half salt and pepper. Add onion and garlic. Cook, stirring frequently, until everything is tender.

While onions are sauteing, combine tomatillos, green peppers, jalapenos, and cilantro in blender. Process until smooth. (DONE)

Pour tomatillo mixture over pork and add broth, salt, pepper, cumin, and sugar. Simmer for 30 min to 1 hour, depending on the consistency you want.

Combine pork, onions, garlic, tomatillo mixture, and chicken broth in slow cooker and cook on low all day until desired consistency is reached.

Monday, September 26, 2011

Chicken with Mango and Ginger


  • 1 large mango, peeled, pitted, and cut into 1/4-inch wedges
  • 8 chicken cutlets (about 1 3/4 pounds total)
  • 1 piece fresh ginger (1 inch), peeled and cut into matchsticks
  • 1/3 cup fresh cilantro leaves
  • 1 medium jalapeno, thinly sliced
  • Coarse salt and ground pepper
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Lime wedges, for serving


  1. Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.
  2. Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.