Chicken alfredo lasagne roll ups

 https://pin.it/7LKuf9tRg

Ingredients 

▢8 Lasagne noodles

▢2 cups chicken cooked and shredded, I used rotisserie

▢1 pound bacon cooked and crumbled

▢2 cups mozzarella cheese shredded

Garlic Alfredo Sauce:

▢1/2 cup butter

▢1 pint heavy whipping cream 2 cups

▢4 ounces cream cheese

▢1/2 teaspoon garlic minced

▢1 teaspoon garlic powder

▢1 teaspoon italian seasoning

▢1/4 teaspoon salt

▢1/4 teaspoon pepper

▢1 cup parmesan cheese grated

Stromboli

 1 loaf of frozen bread loaf

2 egg yolks, save the white

1 tsp oregano 

1 tsp basil

1/2 tsp garlic powder

1/4 tsp pepper

1 tbsp parm cheese

2 tbsp oil

Filling options: pepperoni, Canadian bacon, sausage, veggies, etc

2 c mozzeralla,  shredded

1 jar of pizza sauce

Spread the dough out on a buttered cookie sheet, like a pizza crust. Mix the other ingredients (minus the fillings) and spread like butter on crust. Layer the toppings and cheese.

Roll it up, starting with the long edge. So u end up with a log shape. Place seam down on cookie sheet. Brush with reserved egg whites. Bake at 350 degrees for 30 - 40 minutes.

Serve with pizza sauce.

Lonnie's Spaghetti Sauce

 *recipe from Eve

1/2 c olive oil

1 1/2 c grated carrots

1 large onion, diced

2 lbs fround beef

2 tbs dried oregano

2 tbs dried basil

1 can tomatoe paste

5 gloves garlis, minced

1 -2 c red wine

1 tbs worcestershire sauce

2 cans (28 oz) whole tomatoes

1 c milk (add right before you serve)

s&p

fresh parmesan cheese

simmer sauce and right before you serve add the milk, stir and serve

Pasta Salad

 https://www.cucinabyelena.com/italian-style-pasta-salad-mozzarella-tomato-and-arugula/

 

Ingredients

• 1 pint (275g/ 10oz) cherry tomatoes, cut in half
• 2 cups (150g/ 5oz) pre washed arugula salad
• 12 oz (340g) fresh mozzarella balls such as bucconcini, pearls, or ciliegine
• ½ cup good quality olive oil, such as COLAVITA
• 2 tablespoons balsamic vinegar (optional- it great with and without!)
• ¾ lb (a little less than one full 454 grams Barilla box) pasta of your choice
• 6 basil leaves torn by hand
• Salt and Pepper to taste

Instructions

1.  In a large serving bowl toss the tomatoes, olive oil, vinegar (if using), basil, salt and pepper. Let sit on counter for 5-10 minutes.
2. Meanwhile, boil 6 quarts water and add 3 tablespoons of salt to season the pasta water. Cook pasta according to package directions for 'al dente' texture.
3. While pasta is cooking add the arugula to the bowl of tomatoes and let sit until the pasta is done cooking.
4. When pasta is done cooking, strain, and add to the bowl of prepared ingredients. Toss to coat evenly. Let cool for 5 minutes.
5. Add the mozzarella balls on top and drizzle liberally with more olive oil and a little salt and pepper. If you add the mozzarella when the pasta is too hot is will melt and not taste or look the same.
6. Serve warm, room temperature, or cold!

 

Busy day casserole

 https://ohsweetbasil.com/quick-and-easy-dinner-idea-rice-casserole/#recipe

She has changed the recipe on the blog, so i'm just putting the old recipe here.

 

1 c rice

2 c water

1 can cream of mushroom or cream of chicken soup

1 c carrots (sliced)

1 lb hamburger (or chicken), cooked and shredded

Cheese

1 heat oven to 350  degrees 

2 stir the water, rice, meat, soup and carrots together. Place in a 9x9 inch baking dish and back for 1 1/2 hours. (she usually stirred hers in the middle)

3 remove from oven and place cheese over the top and place back into the oven until melted.

Chicken Marsala

 https://www.foodnetwork.com/recipes/chicken-marsala-3644736

Chicken Marsala by Emeril Lagasse 2003

1/2 cup all-purpose flour

1 tablespoon Essence, recipe follows

2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin

1 tablespoon olive oil

4 tablespoons butter

3 cups sliced mushrooms (cremini, oyster, shiitake)

3/4 cup Marsala

1 cup chicken stock

Salt and freshly ground black pepper

Chopped chives, for garnish

 

Directions

1. In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

 

 

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

 

Essence (Emeril's Creole Seasoning):

Yield: about 2/3 cup

1. Combine all ingredients thoroughly and store in an airtight jar or container.
2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

 

Baked Sweet and Sour chicken

 https://life-in-the-lofthouse.com/baked-sweet-and-sour-chicken-with-fried-rice/

 

Ingredients

• 3 to 4 chicken breasts
• salt and pepper
• 1 cup cornstarch
• 2 eggs beaten
• 1/4 cup canola oil

Sweet and sour sauce ingredients

• 3/4 cup sugar
• 4 Tablespoons ketchup
• 1/2 cup distilled white vinegar
• 1 Tablespoon soy sauce
• 1 teaspoon garlic salt

Instructions

• Start by preheating your oven to 325° degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat, then dip into the eggs.
• Heat 1/4 cup oil in a large skillet and pan-fry chicken pieces just until slightly browned but not cooked through. Place chicken in a 9×13-inch greased baking dish.
• Mix all of your sweet and sour sauce ingredients in a bowl with a whisk. Pour evenly over the chicken. Bake chicken for one hour, uncovered. During the baking process you will need to turn the chicken every 15 minutes.
• Serve immediately.

Asian Chicken salad

 small bowl mix together:

2 c mayo

1 c sugar

1/2 c white vinegar

large bowl combine:

2 bags of coleslaw

1/2 red onion

1 can la choy chow mein noodles

1 bag breaded chicken strips

1 bottle of real bacon pieces

1 bag Colby/Monterrey jack cheese (shredded)

mix together, stir well, serve

(from Alicia Sainbury)

 

IP chicken enchilada soup

 https://www.favfamilyrecipes.com/instant-pot-chicken-enchilada-soup/

 

• Put into the Instant Pot
• 2 tablespoons olive oil
• 1 onion diced
• 1 red bell pepper diced
• and saute; then add:
  
• 10 ounces red enchilada sauce
• 10 ounces green enchilada sauce
•  16 ounces chicken broth
• 15 ounces diced tomatoes
• 15 ounces black beans drained
•  15 ounces chili beans NOT drained
• 15 ounces corn drained
•  4 ounces diced green chiles
•  8 ounces cream cheese (cut into chunks)
  
• 3 chicken breasts
• 2 tablespoons taco seasoning
• After cooking:
  
•  2 cups cheese shredded
• cilantro (optional)
  
 tortilla chips (optional)
Pressure cook for 10 min; natural pressure realease for 10 min; shred the chicken

 

 

Sheet pan fajitas

 https://ourbestbites.com/sheet-pan-fajitas/

 

Ingredients

1.5 – 2 pounds boneless, skinless chicken thighs, trimmed and sliced (see note)
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
3–4 tablespoons olive oil (or other oil of your choice) I prefer our Lime Olive Oil
2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2–3 teaspoons True Lime, optional
handful of cilantro

1 lime
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc.

Slow Cooker Brisket

 https://www.lifeisbutadish.com/slow-cooker-brisket/

 Brisket

Ingredients:

• 3 1/2 pound beef brisket (not corned beef)
• 1 tablespoon salt
• 1 teaspoon pepper 
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 4 garlic cloves (minced)
• 1 onion (sliced)
• 2 cups low sodium beef broth
• 3 tablespoons soy sauce (or coconut aminos) 
• 1/4 cup ketchup
• 1 tablespoon arrowroot powder (or cornstarch)
• 3 tablespoons cold water
 
Slow Cooker Instructions
1. In a small bowl mix together the salt, pepper, garlic powder, onion powder, and oregano. Rub the spice mixture all over the brisket on both sides, then place the brisket in a slow cooker, fat side up. Sprinkle the minced garlic over the brisket and top with the sliced onions, on and around it.
2. In a medium bowl whisk together the broth, soy sauce, and ketchup. Pour into slow cooker until the brisket is just covered.
3. Cook on LOW for 8 hours. Once done cooking, either keep in the slow cooker on WARM, or transfer to a wood board and cover with foil and let rest for 20 minutes.
4. Meanwhile, whisk together the arrowroot powder and water in a small bowl to create a slurry. Pour the slurry into the liquid in the slow cooker and stir. The liquid will begin to thicken after 2-3 minutes.
5. Slice the meat against the grain and serve with sauce on top. 


Traeger:
Let meat marinate overnight or as long as possible.
Smoke @225 until interenal temp of 160 (5-6 hours)
wrap with liquid and smoke until the internal temp of 204 (3 hours)
 
Time really just depends on the size of the meat

Crescent Chicken Pockets

 Crescent Chicken Pockets 

Ingredients 

6 oz cream cheese, softened 

4 tbsp melted butter 

2 cups cooked chicken breasts, diced 

1/2 tsp salt 

1/4 tsp pepper 

4 tbsp milk 

2 tbsp onion, chopped (optional)

1 tbsp parsley (optional) 

2 packs crescent dinner rolls  

 

Mix all ingredients together (except dough). Divide and roll out biscut dough into 8 sections or separate scresent rolls. Spoon chicken filling onto center of sections and oull up the ornerss to seal edges. Brush tops w/ 2 tbsp of melted butter. Bake on greased cookie sheet at 350° for 20-25 min or until browned. 

Guiltless Alfredo Sauce

 

Guiltless Alfredo Sauce

 https://ourbestbites.com/guiltless-alfredo-sauce/

Ingredients:
2 cups low-fat milk
1/3 cup (3 oz) low fat cream cheese
2-3 tablespoons flour
1 teaspoon salt
1 tablespoon butter
3 garlic cloves
1 cup grated Parmesan cheese

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Spaghetti Sauce from Carmen

Spaghetti Sauce From Carmen Davis
4 cups water 
1 lb mild italian sausage 
1 lb ground beef 
2 6oz cans tomato paste with spices 
1 14.5 oz can diced tomatoes with spices 
small can sliced olives 
small can mushroom pieces and stems 
2-4 cloves garlic, minced 
1/2 tsp pepper 
1 tsp salt 
2 Tb italian spices 

Brown meat in large sauce pan then add all other ingredients and simmer at least 1/2 hour (we usually try for at least a couple hours)

Chicken & Mushrooms in Garlic Sauce

http://www.skinnytaste.com/2011/03/chicken-and-mushrooms-in-garlic-white.html

Ingredients:

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup all purpose flour* (use rice flour if gluten free)
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup fat free chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley

Chicken Cordon Bleu

Chicken Cordon Bleu

 

http://www.chef-in-training.com/2012/05/chicken-cordon-bleu/

Ingredients

• 8 boneless, skinless chicken breasts
• 8 slices Swiss Cheese
• 8 thin slices ham
• 8 (1/2 inch) slices cream cheese
• 8 slices bacon

Instructions

1. Pound both sides of chicken to about ½ inch thick. This helps tenderize the chicken and helps to make rolling it up easier.
2. Layer 1 slice Swiss cheese, 1 thin slice of ham and ½ inch slice of cream cheese onto each piece of chicken.
3. Roll up each piece of chicken and wrap each chicken roll with a slice of bacon.
4. Bake at 350 degrees F for approximately 1 hour. (until chicken and bacon are both cooked through)

I love to serve this with mashed potatoes that have garlic and cheese in them.

Cheesey Chicken and Rice

CHEESEY CHICKEN AND RICE (SLOW COOKER)

from: www.southernplate.com

4 boneless skinless chicken breasts
1 large onion, chopped
1 - 8 oz box Zatarain's Yellow rice mix, cooked according to directions
1 cup cheddar cheese
1 - 10 oz cream of chicken soup
1 cup sour cream
1 - 15 oz can whole kernel corn, drained

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that.
Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, sour cream and cheese.
Stir to combine and serve hot.

alfredo @our best bites

http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/

Guiltless Alfredo Sauce Ingredients:

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Pizza Dough

This is the pizza dough that I got from a friend in NYC.

2 1/4 tsp dry, active yeast
1 1/2 c warm water (110-115 degrees)
4 cups flour (I use all purpose) (may need more)
1 1/2 tsp salt
2 tbsp olive oil plus enough to coat bowl
1 tbsp sugar

Pour the water, sugar and yeast into mixing bowl. Stir until dissolved. Let rest for 10 minutes and the mixture will begin to react by becoming a little foamy head.
Add the salt and olive oil and stir to combine. Add 1 cup of flour of flour separately until the 4 cups are mixed in. Will be thick. Sometimes I use more flour (up to two cups) to get it to the right consistency. You don't want it to be sticky. I just mix everything in my kitchenaid for about 8-10 min until it looks like a smooth textured ball. Coat a bowl with plenty of room for the dough to rise with olive oil. Place dough in bowl and let rise for at least an hour, more time if you have it.
If you want to freeze the dough, put it in a sprayed freezer bag and do not let rise until you are thawing.
I like to sprinkle corn meal on my pizza stone to get the crust a little more crunch.
Cook at 425 for about 10 minutes without toppings, then add toppings and cook for another 10 min or so depending on how you like your crust.

Macaroni and Cheese

Macaroni and Cheese (Betty Crocker)
2 c. uncooked elbow Macaroni
1/4 c. butter or stick margarine
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. Worcestershire sauce
2 c. milk
2 c. cheddar cheese

1. Heat oven to 350 degrees.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3 quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2 quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

My Tips:
-I've used several types of past with this. The best are the types that have ridges on the noddles. My favorite is Pipette, which is similar to elbow but has the ridges.
-I've also tried several types of cheese and even mixed them. Our favorite is still Cheddar because that what my family likes the most.