Thursday, December 18, 2008

Chicken Alfredo

This is such an easy, go-to meal that my husband and I both adore. I absolutely despise canned alfredo sauce, as does my sister. Every once in a while I will just put my finger in the canned stuff to see if MAYBE I can just suck it up and eat never, EVER works! I hate, HATE, hate it. No question. So, my sister and I made up this alfredo recipe, and it is to die for!

12 oz pasta (we love wheat pasta)
1 large chicken breast
1 Tbs. EVOO
1/4 tsp oregano
1/4 tsp garlic powder

Cook pasta according to package directions. Cube chicken into small, bite-size pieces. Heat pan to medium-low with EVOO. (The slower you cook your chicken the juicier it will be without burning).  Place chicken in pan and sprinkle with seasonings. Cover pan with additional dish and allow to cook for 7-10 minutes, tossing regularly.
Use THIS recipe for Alfredo Sauce and place chicken and sauce over pre-cooked noodles. Enjoy!

Saturday, December 13, 2008

Bread Pudding

Ahhh. Bread pudding. When I eat this I just feel at home, it is just one of those dishes I guess. Perfectly gooey with a little bit of crunch, nothing but bread and a sweet sugar and cinnamon flavor. I opt out of putting anything such as raisins in my bread pudding, it ruins it! This was the best bread pudding I have ever had...I will now be making it with every extra piece of bread I have! Enjoy...seriousoly...Enjoy...

2 cups milk
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)

 In medium saucepan, over medium heat, heat milk just until film forms over top. Add butter to warm milk, stirring until butter is melted. Cool to lukewarm. Combine sugar, eggs, cinnamon, nutmeg, and vanilla in a separate bowl. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins if desired. Pour batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm with sauce below.


1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

Tuesday, December 9, 2008

Chicken Cordon Bleu with Honey Mustard Sauce

Yummy, yummy, yummy! This meal was delicious...especially with the Honey Mustard Sauce to top it off. Cody doesn't like mustard, so he ate it plain and still loved it. It is a relatively easy meal that has a great presentation. Making this for guests would WOW them without much work from your that's what I call a good meal!

From: The Open Pantry

4 Chicken breasts, butterflied and pounded even
4-8 slices of Ham
4 slices of Swiss Cheese
1/3 cup bread crumbs
Milk or egg

Lay the butterflied chicken breasts flat, lightly salt and pepper. Place a slice or two of ham and then swiss cheese on top of chicken and roll up, secure the rolled chicken with toothpicks and then dredge milk or egg, and then in bread crumbs. 

Cook in a 350 degree preheated oven for 20-30 minutes, or until chicken is cooked thru. Once the chicken is done allow it to rest before cutting to retain the juices and let them set back in the chicken. Serve with honey mustard sauce or your favorite sauce or even plain. Enjoy!

Honey Mustard Sauce

1 can Cream of Chicken soup
1/4 cup Mayonnaise
3 Tbsp Honey
2 Tbsp Brown mustard or Whole Grain Mustard
1/2 tsp paprika (optional)
3 Tbs Milk

Combine all the ingredients in a sauce pan and heat thru, add milk to reach the consistency that you desire. Serve the sauce hot with Chicken Cordon Bleu.