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- Chicken Fettuccine Alfredo
Ingredients:
1/4 c. butter
1/4 c. olive oil
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 cloves garlic, minced
1 c. whipping cream
1 pkg. McCormick Pasta Prima Alfredo Sauce
12 oz. fresh mushrooms, thinly sliced
15 oz. can tomatoes, drained and diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettuccine
1/2 c. freshly grated Parmesan cheese
1/4 c. olive oil
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 cloves garlic, minced
1 c. whipping cream
1 pkg. McCormick Pasta Prima Alfredo Sauce
12 oz. fresh mushrooms, thinly sliced
15 oz. can tomatoes, drained and diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettuccine
1/2 c. freshly grated Parmesan cheese
Directions:
Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; saute until chicken is lightly browned. Stir in cream, sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese. Serves 6 to 8.
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- Asian Style Meatloaf
My husband found this recipe a few years ago, I am not a meatloaf fan but this is amazing and so easy to put together! The combination of all these ingredients go perfect together. We have not made this in a while so this may be on the menu for this week.
Ingredients:
1 1/2 pounds ground beef
1/2 pound ground pork
3 slices bread, broken up into small pieces (any bread will do)
2 eggs, lightly beaten
1 small onion, finely chopped
2 stalks celery, finely chopped
3 tablespoons soy sauce
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
Sauce:
1/2 cup hoisin sauce
2 tablespoons ketchup
Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the beef, pork, bread crumbs, eggs, onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan.
- Bake in preheated oven for 40 minutes.
- Drain grease from pan. In a small bowl, mix 1/2 cup hoisin, with the 2 tablespoons of ketchup. Spread over top of meatloaf. Continue baking for 20 minutes or so. Remove from oven, and let cool down for 5 minutes.
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- Butter and Garlic Shrimp Penne
from My Kitchen Cafe
*Serves 4-6
*Note: this meal comes together quickly, especially if you marinate the shrimp as you prepare the other ingredients.
Ingredients:
5 garlic cloves, minced (about 5 teaspoons)
4 garlic cloves, smashed
1 1/2 pounds large shrimp (21 to 25 count), peeled, deveined and each shrimp cut into 3 pieces
3 tablespoons olive oil
1 tablespoon salt
1 pound penne pasta
1/4 teaspoon red pepper flakes
1 tablespoon all-purpose flour
1/2 cup chicken broth
3/4 cup clam juice (you can find this by the tuna, usually)
1/2 cup chopped fresh parsley or 1 tablespoon dried
3 tablespoons butter
1 teaspoon fresh lemon juice
Directions:
In a medium bowl, toss the shrimp with 2 teaspoons of the minced garlic, 1 tablespoon of the olive oil, and 1/4 teaspoon salt. Let the shrimp stand in this mixture for 20 minutes at room temperature while you prepare the other ingredients.
In a large nonstick skillet, heat the rest of the oil (2 tablespoons) over medium-low heat and add the smashed garlic cloves. Stir the mixture now and then to prevent the garlic burning and cook until the garlic is light and golden, about 5 minutes. Remove the skillet from the heat and use a slotted spoon to take out the garlic, leaving as much oil as you can in the skillet. Throw the garlic away and set the skillet aside.
In a large pot, bring at least 4 quarts of water to a boil. Add 1 tablespoon of salt once the water comes to a boil and add the pasta. Cook until the pasta is tender (look at the package directions as each brand of pasta can differ). Drain the pasta, reserving 1/4 cup of the cooking water in a small bowl. Once drained, throw the pasta back into the pot.
While the pasta is boiling, return the skillet with the oil to medium heat and add the shrimp with the marinade to the skillet, making sure the shrimp is in a single layer. Cook the shrimp, without stirring or moving them, until the oil starts to gently bubble, about 1 to 2 minutes. Now you can start stirring the shrimp and continuing to cook until the shrimp is just cooked through, about 1-2 minutes. It will cook fast so be careful not to overcook or the shrimp will turn tough.
Using a slotted spoon, transfer the shrimp to a medium bowl. Add the remaining 3 teaspoon minced garlic and the red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the flour and stirring constantly, cook the mixture for 1 minute. Whisk in the chicken broth and cook, whisking constantly, for 1-2 minutes, until the clumps of flour incorporate and become smooth. Whisk in the clam juice and parsley and cook until the mixture begins to thicken 2-3 minutes. Take the skillet off the heat and whisk in the butter and lemon juice. Add the shrimp and sauce to the pasta, adjusting the consistency with the pasta water if it is too dry (I didn't need to add any pasta water to mine). Serve immediately.
The hub's and I loved this recipe you should definitely put this on your list to try!
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- PecanButtercrunch
My Kitchen Cafe is always filled with amazing recipes and ideas! She is such an inspiration! Here is a great neighborhood gift idea and the packaging which is a bonus. Go to My Kitchen Cafe to see all details and instructions!
Don"t these look delicious!
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I have to say this recipe from My Kitchen Cafe is her best find yet! She has some amazing
recipes herself, but this was a great one from a friend of hers! Save this for a nice cold day, it will warm you up instantly! I will definitely be featuring her more!
- Creamy White Chilifrom Tori M.
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.
Enjoy your weekend and have some of this delicious Chili!
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- How fun are these! Such a cute idea for a Halloween party, or maybe an activity for you and the kids! I remember when I was little, we would come home to Rice Krispie treats! This is the best treat for all seasons! Check out the directions for this great treat, and more fun ideas @ A Little Tipsy!
