Quick and Easy Alfredo Sauce

INGREDIENTS:
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
DIRECTIONS:
1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Easy Weeknight Chicken Parmesan

I made this off of a Pregresso Can and it turned out great. I highly recommend this recipe for a quick weeknight FAMILY dinner!

INGREDIENTS

8 oz uncooked spaghetti

1/3 cup Progresso® Italian style panko crispy bread crumbs

1/3 cup shredded Parmesan cheese

4 boneless skinless chicken breasts, flattened slightly

2 cloves garlic, finely chopped

1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce

1 cup shredded mozzarella cheese (4 oz)

DIRECTIONS

Cook and drain spaghetti as directed on package.

In large resealable food-storage plastic bag, mix bread crumbs and Parmesan cheese. Shake each chicken breast in bread crumb mixture; set aside.

In 12-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Stir in garlic; cook until garlic starts to brown. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned. Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover; reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese is melted. Serve with spaghetti.

Ham and Cheese Crepes

2013-03-18 10.01.40For the crepes:
250 ml whole milk (1 cup + 2 TBS)
125 grams AP flour (1 cup + 2 tsp)
2 large eggs
1 tsp kosher salt
5 grams unsalted butter, melted & reserved

1. Combine eggs & milk in blender and pulse to combine.
2. With motor running slowly add flour and salt, blend till completely combined.
3. Chill for 30 minutes to overnight.
4. Heat an 8″ nonstick (or crepe pan) over medium high heat.
5. Add butter, when melted add to batter and pulse to combine.
6. Add batter to pan, tilting and swirling to cover bottom of pan.
7. Cook until edges are slightly browned, approximately 1 minute.
8. Turn and cook for 15 seconds. Remove to plate till ready to use.

For the filling:
1/2 cup ham (preferably NOT smoked), diced
1 cup gruyere cheese, grated

For the sauce:
1 Pint mushrooms (white, crimini, shitake or blend), sliced
1 shallot, minced
1/2 clove garlic, minced
2 TBS flour, AP
1 cup whole milk
1 cup heavy cream
Butter for pan

1. Heat a large saute pan over medium high heat. Add butter to melt.
2. Add mushrooms and saute until light brown, add shallot and mushroom and saute until just softened.
3. Sprinkle flour over mushrooms and stir to combine.
4. Add milk/cream stirring to combine. Bring to boil and reduce to simmer.
5. Season with salt.

Roasted Pumpkin Seeds

Simple and easy, it’s a Halloween tradition in our house.

Here’s what we do:

Take all the seeds from all the pumpkins, soak them in warm water to remove the guts.

PROTIP: Punch down the guts in the warm water bowl…the seeds will float to the top and you can pick them off with a strainer.

Pull out the clean seeds and place them on foil lined cookie sheet. Liberally drop tablespoons of butter in several strategic spots on the sheet. Sprinkle a tablespoon of salt over the still wet seeds.

Bake in a 400 degree oven for 30 minutes.

Sprinkle 2 tablespoons of sugar over the seeds

Bake in 400 degrees for another 15 minutes.

Cool and enjoy!

Add some summer color to your chicken dish!

Ingredients:

1 cup chopped red, yellow, orange bell peppers
8 oz sliced mushrooms
2 cloves garlic
1 t dried thyme or 1 T fresh thyme
2 T dry white wine or chicken stock
small amount of olive oil to coat pan
Preparation:

Heat the oil in the pan on medium-high, and add the mushrooms. Cook until they begin to brown and add the peppers. Cook for 2-3 minutes,and then add salt and pepper, and the garlic and herbs. Cook for 30 more seconds (don’t burn the garlic!), and add the wine or stock. Cook until the liquid evaporates.

Makes two pretty large servings, each with 7 grams of carb plus 3 grams of fiber.

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Melitzanosalata (Greek Eggplant Dip)

pronounced meh-leed-zah-no-sah-LAH-tah

Ingredients:

1 large eggplant
1/2 cup of extra virgin olive oil
4 teaspoons of wine vinegar
3 cloves of garlic, minced
sea salt
freshly ground pepper
Preparation:

Pierce the eggplant with a fork and char on the grill, or over an open flame (alternatively, broil for 10-15 minutes) until the eggplant turns black and is very soft. Set to cool and drain on a rack with paper towels underneath.

As soon as it can be handled, peel by hand (the skin will come off easily), and transfer to a bowl. Chop the pulp into small pieces with a knife, and mash with a fork. With a wooden spoon, stir in oil and vinegar slowly, alternating between them, until well blended. Stir in garlic, salt, and pepper.

Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley. This goes well with salty cheeses and fish mezethes like anchovies.

Yield: about 1 1/2 cups

Quick and Easy Peach Cobbler

2 tbsp. butter
1 c. Bisquick
1/2 c. sugar
1/2 c. milk
3 c. cut up peaches or other fruit of your choice (can be fresh, frozen
(thawed) or canned)

Turn oven to 375°F.

Melt 2 tablespoons butter in 8 x 8 inch baking dish. Mix Bisquick, sugar, and milk. Pour over melted butter. Spoon fruit over. If using canned peaches, pour on some of the juice also.

Bake at 375°F for 30 minutes. Can double the recipe. Bake in 9 x 13 inch pan.

Coke Ribeye Steaks!

Cola-Marinated Rib Eye Steaks

Serves: 4

Prep time: 10 minutes

Marinating time: 30 minutes

Grilling time: 8 to 12 minutes

Marinade

1 can (12 ounces) cola
1/3 cup canola oil
1/3 cup Weber® Chicago Steak Seasoning
4 rib eye steaks, each about 8 ounces and 1 inch thick, trimmed of excess fat
1 large red onion, cut crosswise into 1/2-inch slices
1. In a medium bowl whisk the marinade ingredients. Reserve 1/4 cup of the marinade for the onion. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and let marinate at room temperature for 30 minutes, turning the bag occasionally. Place the onion slices in a shallow dish and pour in the reserved marinade. Carefully turn to coat. Marinate at room temperature alongside the steaks.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F) on one side of the grill and high heat (450° to 550°F) on the other side.

3. Remove the steaks from the bag and pat them dry with paper towels. Lift the onion slices carefully from the bowl, letting any excess marinade drip back into the bowl. Discard the marinade.

4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). At the same time, grill the onion slices over direct medium heat until lightly charred and tender, 8 to 12 minutes, turning once or twice. Remove the steaks and onion slices from the grill as they are done. Let the steaks rest for 3 to 5 minutes. Serve the steaks warm with the onion slices on top.

© 2011 ACH Food Companies, Inc. Used with permission.

Memorial Day

Today I remember the most dedicated heroes of our country. The ones who gave the ultimate sacrifice. May all who consider themselves citizens of this great republic honor them as well.