Tonight I made the Chicken Carbone and needless to say it was seriously a nasty mess. It took an hour to long to make and the kitchen was a ridiculous disaster. There was pasta everywhere, water was boiling and believe it or not ice cubes falling all over the floor. Don't ask.
It was a yummy dish but I was a bit upset by the time I started eating. PLUS I seriously made to much. This dish will probably feed a table of 10. HA! So if anyone wants some leftovers come on over. he-he!
Well back to the kitchen to finish the dishes.
Tuesday, May 12, 2009
Fruit Pizza- I made it!
I made Fruit Pizza this last weekend for Mother's Day. It was a fabulous hit. Being so easy to make even I could do it. I would recommend making this recipe that Jenni shared with us was perfect for a quick whip up. I used my favorite berries. Here is my turn out!
Chris was the top designer of the fruit. Didn't he do a great job!
Thursday, May 7, 2009
Chicken Carbonara by yours truly
This recipe is the BOMB! It's probably the only real dinner recipe I can make well.2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
Enjoy in the delight!
Wednesday, May 6, 2009
Cheesy Enchiladas by Abbey
This is a recipe I created because I'm not a huge fan of enchiladas with red sauce. It's creamy, easy & delicious!!
2 chicken breast (cooked)
1 cup of sour cream (we use fat free or light)
1 cup of green tomatilla salsa, we use Pace
1/2 cup of cilantro
1/2 a medium sized lime
1/4 cup of onions
1/2 cup of mozarella cheese
Swiss cheese
5-6 Corn flour tortillas
2 chicken breast (cooked)
1 cup of sour cream (we use fat free or light)
1 cup of green tomatilla salsa, we use Pace
1/2 cup of cilantro
1/2 a medium sized lime
1/4 cup of onions
1/2 cup of mozarella cheese
Swiss cheese
5-6 Corn flour tortillas
Cream sauce: Mix the sour cream, green salsa, cilantro, fresh lime juice, onions, and mozarella cheese in a medium bowl. Add salt if needed. We also add a few drops of green tabasco sauce, but you can add your favorite kind if you want a little extra spice.
Heat the tortillas so they roll easily. Place chicken in the tortilla & some extra mozarella cheese. Roll & place in baking dish. Sometimes we also add black beans & corn. After the baking dish is filled with enchiladas, pour the white sauce over them. Sprinkle a little bit of mozarella & swiss cheese on the top (& cilantro for color). Bake until golden brown/bubbly at 350 degrees (usually about 10-15 minutes).
Italian Shrimp by Jaclyn
Layered cookie cream cake by Jaclyn
1 cup milk
1.5 cups cool whip
1 tsp. cinnamon
1 package jello instant pudding (chocolate)
30 Chips Ahoy cookies
1. Pour milk in a bowl, add pudding and beat with a wire whisk. Stir in the cool whip.
2. spread 2 teaspoons of that mixture on each cookie and stack cookies together on edge to make a log. Frost entire log with remains of the mixture.
3. Refrigerate overnight, cut diagonally to serve.
1.5 cups cool whip
1 tsp. cinnamon
1 package jello instant pudding (chocolate)
30 Chips Ahoy cookies
1. Pour milk in a bowl, add pudding and beat with a wire whisk. Stir in the cool whip.
2. spread 2 teaspoons of that mixture on each cookie and stack cookies together on edge to make a log. Frost entire log with remains of the mixture.
3. Refrigerate overnight, cut diagonally to serve.
Grandpa's Cheeseball by Jenni
1 (8oz) pkg. Philadelphia Cream Cheese, softened
1 pkg. Dried Beef
1/4 teaspoon WorchesterchireSauce
1 Tablespoon Dried Onion Flakes (soak in water to soften)
Light Sprinkle of Garlic Salt
Chop dried beef fine in blender. Keep enough out for rolling ball to cover the outside when mixed. Mix all above well (be sure to taste to satisfy. May need a little more of salt or Worchesterchire). Shape into a round bal and roll into excess dried beef. Wrap in wax paper and place in refrigerate overnight.
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