Friday, November 6, 2009

Best-ever Chicken Fettuccine Alfredo

Ok, so we came across this recipe that claimed to be the "best ever" Fettuccine Alfredo. My sister was the first one to try it out, she said it was incredible, so I thought I'd give it a shot myself. Let me tell you - this is in fact the absolute best chicken fettuccine alfredo I've EVER had. Try it for yourself.

First you'll need to make your marinade for your chicken breasts. Mix the following ingredients in a plastic bag and put your chicken in for a while and stick in the fridge.
  • 1 egg beaten

  • cup milk + 1 tbsp lemon juice

  • 1 1/2 teaspoons garlic powder

I did this about an hour or so before I started cooking.

Now, make your bread mix to coat the chicken. Mix the following ingredients together:

  • 1 cup flour

  • 1/3 cup seasoned bread crumbs

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1 tbsp Montreal Steak Seasoning

Now remove your chicken from the marinade and coat both sides in the mixture you just stirred up.

Before you start cooking the chicken, you'll want to get your pasta going. I cook about half a box for my husband and I. Boil your water, throw in some salt, and then cook your noodles according to the package instructions.

Now on to the's what you'll need:

  • 1 cup chicken broth (or white wine...that's what I used)

  • 2 cups heavy whipping cream

  • 1 cup grated parmesan cheese

  • 2-3 cloves minced garlic

  • 2 tbsp cornstarch

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 8 basil leaves, chopped (if you don't have fresh, just do a couple tbsp of dry)

  • 1 tbsp fresh parsley, chopped

In a medium saucepan, heat chicken broth (or wine) over medium high heat, bringing to a boil. Reduce heat to medium and whisk in heavy cream, cornstarch, and garlic. Bring to a soft boil and whisk for one minute. Reduce heat to low, whisk in parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese and thicken.

Now, on a different burner, heat 2 tbsp butter and 2 tbsp olive oil in a large skillet on med-high heat. After it gets pretty hot and starts to sizzle, add your chicken breasts. The cook time is going to vary depending on how big/thick your chicken breasts are...anywhere from 5-8 minutes on each side should do it. You want them to be nice and golden brown.

While the chicken is cooking, stir in your herbs (basil & parsley) to the alfredo sauce.

You're all done! Just need to assemble your delicious dinner. Here's how I do it...pasta, sauce, chicken, and more sauce on top! YUM!

Thursday, November 5, 2009

Mac & Cheese

Ok so Mac & Cheese is probably my all time favorite food to eat. I'll try a new recipe for this any day. This recipe takes no time to prepare and is deee-lish! I loved it...hubby loved'll love it too!

Ok so boil about 2 cups of pasta...I typically use penne, but use whatever you have on hand. 2 cups makes about 2-3 servings. Now spay a baking dish with Pam and put in half your cooked pasta, about 2 tablespoons of butter cut up, and a generous sprinkle of salt. Top with 1 cup of shredded cheese. Now, do the exact same thing - your remaining pasta, 2 tbsp butter, salt, and then top with 1 cup cheese.

Last step before baking - pour in 3/4 cup of milk until your baking dish is about 1/3 or so full of milk.
Bake for about 30 minutes at 350 degrees. Enjoy!

Espresso-licious Ice Cream

If you're a coffee lover like myself, you will LOVE this Ice Cream. Another Food Network recipe I saw and knew I had to try it for myself.
3 cups half-and-half
6 egg yolks
2/3 cup sugar
Pinch salt
2 1/2 tablespoons ground espresso coffee beans
1 tablespoon coffee liqueur (Kahlua)
1 teaspoon pure vanilla extract
4 ounces (1/2 cup) chocolate-covered espresso beans, chopped

Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.
Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.
Pour the espresso cream into an ice-cream maker and freeze according to the manufacturer's directions. Mix in the chopped espresso beans and grab a bowl!


These are the cutest cupcakes ever to make for Halloween! They're super easy; here's all it is:
Bake and ice the cupcakes of your choice. I'm a fan of vanilla, so that's what I chose. Ohh great tip to make any cake batter 10x better....add a cap or two of Almond Extract. Trust Me. You'll love it. Ok now back to the witches. Get the Fudge Striped cookies and place one on each cupcake. Now, add some icing to the bottom of a Hersheys Kiss and place on top of the cookie.

Happy Halloween!