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

Roast Chicken and Gravy

Ingredients

1 whole chicken
salt
pepper
olive oil
thyme
half an onion
5 cloves of garlic
1 tbsp. flour
1 cup chicken stock

Directions

Preheat the oven to 450ºF and roast the chicken at this high temperature for the first 10 – 15 minutes and the last 10 – 15 minutes.  The rest of the time the chicken should be roasted at 375ºF. As a general rule, calculate a total cooking time of 20 minutes per pound of meat plus an additional 10 – 20 minutes.

Start preparing the chicken by thoroughly cleaning and rinsing it under a cold running tap. Patt dry with a kitchen towel. Place the chicken on a wire rack set in a shallow roasting pan and grease the skin of the chicken with either butter or olive oil. Then season the bird with salt, pepper and thyme. Place half and onion and some garlic into the body cavity and begin cooking.

Every 20 minutes while the chicken is cooking, remove the chicken from the oven and pour or brush the fat and juices that have accumulated in the roasting pan, over the bird. If you find that the chicken is browning too quickly during cooking, then loosely cover the breast of the bird with a large piece of aluminium foil until it is done.

Roast the chicken for the correct amount of time and then use a meat thermometer to ensure the chicken is cooked. The temperature must read 180ºF (83ºC) for the chicken to be cooked all the way through. When properly cooked, remove the chicken from the oven and leave it to rest for 15 – 20 minutes on a carving board to allow the juices to settle.

To make the gravy, pour the juices and grease from the chicken into a small saucepan. Bring to a boil over medium-high heat and whisk in flour until it forms a thick paste. Add chicken stock and mix together. Turn down the heat and simmer on low for a few minutes, whisking continuously, until gravy thickens to desired consistency.

From Help with Cooking

Steak and Ale Pie

Ingredients

3 tbsp. plain flour
1 pinch salt
1 pinch black pepper, freshly ground
675 g braising steak, lean, cut into pieces
3 tbsp. sunflower oil
1 large onion, chopped
1 garlic clove, crushed
4 medium carrots
115 g button mushrooms, halved
3/4 cup beef stock
3/4 cup brown ale
1 bay leaf
1/2 tsp. dried thyme
1 tbsp. Worcestershire sauce
1 tbsp. tomato purée
350 g puff pastry, ready-made
1 egg, beaten

Directions

Season the flour to taste with salt and pepper. Toss the beef in the flour, shaking off any excess. Heat 2 tbsp of the oil in a large non-stick frying pan and fry the steak in batches over a high heat until browned on all sides. Transfer the steak to a large saucepan. Add the remaining oil to the frying pan and fry the onion over a medium heat for 5 minutes. Add the garlic, carrots and mushrooms and cook for 3–4 minutes, or until beginning to brown, stirring frequently.

Transfer the onion and mushrooms to the saucepan along with the stock, ale, bay leaf, thyme, Worcestershire sauce, and tomato purée. Bring to the boil, reduce the heat, cover, and simmer gently for 1 hour 30 minutes, or until the meat is tender. Using a slotted spoon, transfer the meat and vegetables to the pie dish. Reserve 150 ml of the gravy and pour the rest over the meat mixture. Leave to cool.

Preheat the oven to 400°F. Roll out the pastry on a lightly floured surface to a thickness of 1/8″ and 2″ larger all round than the dish. Cut a 3/4″ strip from around the pastry, brush the rim of the dish with water, and place the strip on the rim. Brush with water. Place the pastry over the dish and press the pastry edges together to seal; trim off the excess with a knife. Crimp the pastry edge. Use the pastry trimmings to decorate, if liked. Brush the pastry with beaten egg and make a hole in the middle for steam to escape. Place on a baking tray and bake for 25 minutes, or until the pastry is puffed and dark golden. Serve immediately, with the reserved gravy served separately.

From Ocado Recipes