Fettucine Alfredo

Ingredients

pasta
1-2 chicken breasts, diced
1 tablespoon olive oil
salt and pepper, to taste
3 tablespoons butter
2 cloves garlic, smashed
1 1/2 cups heavy cream
1 1/2 cups Parmesan cheese, freshly grated
salt and pepper, to taste

Directions

Bring a large pot of water to boil for cooking the pasta. While you are waiting, dice and cook the chicken. Heat the oil in a skillet over medium high heat. Season both sides of the chicken with salt and pepper. Add to the skillet and cook until brown on one side, 3-5 minutes. Then flip and cook until browned on the other side and cooked through, an additional 3-5 minutes. Remove to a plate and let rest for a few minutes. Cover with foil to keep warm while you prepare the sauce.

Once the pasta water is boiling, cook the pasta until al dente.

To make the sauce, melt the butter in a medium saucepan over medium heat. Add the garlic and cream, and bring to a simmer. Reduce the heat to medium-low and continue to cook until thickened, about 5 minutes. Mix in the Parmesan cheese and stir until completely melted. Season with salt and pepper to taste.

Serve pasta topped with the alfredo sauce and grilled chicken pieces. Garnish with chopped fresh herbs, if desired.

From Annie’s Eats

Taco Seasoning

Ingredients

2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1 teaspoon paprika
1 tablespoon ground cumin
1 teaspoon salt
2 teaspoons black pepper
1/2 cup water 
1 cube beef boullion
2 teaspoons flour
additional water

Directions

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

To make the meat mixture, brown a pound of ground beef in a skillet. Then add 2 tablespoons of the taco seasoning, 1/2 cup water and a beef boullion cube. Simmer for 5 minutes. Then mix flour into a little cold water and add to meat mixture. Simmer until sauce has reached desired thickness (approximately 1-2 minutes).

From AllRecipes

Breaded Parmesan Chicken Strips

Ingredients

1/4 cup butter, melted
2-3 chicken breasts
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
2 tsp. parsley
1 tsp. salt
1 tsp. pepper
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. garlic salt

Directions

Preheat oven to 350°F. Cut chicken breasts into strips. Melt butter and mix all of the other ingredients together in a separate bowl. Dip chicken strips into melted butter then coat with bread crumb mixture. Bake for 30-45 minutes or until cooked through and crispy.

Yorkshire Pudding

Ingredients

1 cup flour
1/2 cup water
1/2 cup milk
4 eggs
a pinch of salt
oil or meat drippings

Directions

Preheat oven to 425°F. Mix flour, water, and milk thoroughly with a whisk. Add eggs individually, stirring well after each egg has been added. Add salt and stir until the mixture is light and a little bubbly. Prepare a muffin tin by putting half a teaspoon of oil or meat drippings into each of the 12 muffin cups. Fill each cup to halfway with batter and bake for 25-30 minutes or until Yorkshire puddings have risen and are golden brown on top.

Honey and Spice Glazed Pork Chops

Ingredients

cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Directions

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. While pork is cooking, combine the remaining ingredients in a bowl; set aside. Reduce heat to medium-low; add honey mixture to the pork. Cook 10 minutes or until done, turning pork once. Remove pork from the skillet and allow the sauce to boil until thickened and slightly reduced for a glaze, 3-5 minutes. Spoon glaze over the pork before serving.

* To make ahead/freezer meal – Brown the pork as directed above and once browned, remove and allow to cool. Place cooled pork chops into a freezer storage bag. Add the remaining ingredients to the bag, seal and freeze. When ready to prepare, remove from the freezer and defrost, Transfer the contents into a crockpot, cover and cook on low for 4-6 hours or on high for 3-5 hours.

From What’s Cooking, Chicago?


Mushroom Rice Pilaf

3 tablespoons unsalted butter
2 tablespoons olive oil
1 onion, finely minced
1-2 cloves minced garlic
1 1/2 teaspoons kosher salt
Freshly ground black pepper
8 oz cremini mushrooms, sliced
2 cups long grain rice
3 cups low-sodium chicken broth
1 bay leaf
1 sprig fresh rosemary
1-2 tablespoons minced fresh parsley

Melt the butter and olive oil in a hot skillet over medium low heat. Add the onion and garlic and season with the salt and pepper; cook until the onions are soft, about 5 minutes. Add the sliced mushrooms and cook until caramelized.

Add the rice and stir until coated with the butter and olive oil. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.

Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, Stir in the parsley and fluff the rice with a fork and serve.

From What’s Cooking, Chicago?

Fluffy Pancakes

Ingredients

1 1/2 cups buttermilk*
2 cups all-purpose flour
1/4 cup white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
1/4 cup butter, melted
cooking spray

*To make your own buttermilk, place 1 1/2 tbsp. white vinegar in a glass measuring jar and fill with milk up to the 1 1/2 cup mark.

Directions

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into buttermilk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cup of batter onto the skillet at a time, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Makes about 16 medium-sized, fluffy pancakes.

From All Recipes