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

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.

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

Everyday Cinnamon Rolls

Dough

1 cup milk
4 tablespoons butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 egg

Filling

1 cup brown sugar, packed
1 1/2 tablespoons ground cinnamon
1/2 cup butter, softened

Icing

1 1/2 cups powdered sugar
2 tablespoons melted butter
1/2 teaspoons vanilla
1-2 tablespoons milk

Directions

To make dough, place milk and butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl, whisk together 2 cups flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture in the mixing bowl of an electric mixer along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. Switch to the dough hook or a wooden spoon and add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

To make the filling, make sure the butter is softened well (place in the microwave for a short time if necessary). Mix butter with brown sugar and cinnamon.

To make the rolls, roll out dough in the shape of a rectangle about 12 x 14 inches. Spread brown sugar mixture over the surface (it will be slightly thick so you might have to “crumble” it) and use your fingers or the back of a spoon to gently spread it around. Roll up  the dough rectangle from the longer side of the rectangle and pinch the edges closed. Score the roll into 12 equal pieces with a knife and then cut into rolls using a piece of dental floss.

Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the meantime, preheat oven to 350 degrees F. When the rolls have finished rising, bake for 15-20 minutes or until light golden brown. The centres of the roll should be set and no longer doughy. If desired, spread with icing while still warm. Makes 12 rolls.

From Our Best Bites

Basic Baked Scones

Ingredients

1/3 cup real butter
1 3/4 cup flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoons salt
1 egg, beaten
4-6 tablespoons milk

Directions

Heat oven to 400 degrees F. Mix flour, sugar, baking powder, and salt. Cut in butter with pastry blender until it resembles fine crumbs. Combine egg and 4 tablespoons milk. Slowly pour milk and egg mixture into dry mixture, using a fork to combine. If you need the additional 2 tablespoons milk to bring the dough together, add it. Pat the dough into a small circle and cut into 6 or 8 triangles. Brush the top of the scones with a little milk and sprinkle with sugar before baking. Bake for 10-12 minutes or until the scones start to brown slightly on top.

From Our Best Bites