CHICKEN ALFREDO PASTA

 

When you want a bowl of creamy, wonderful pasta, simply make chicken Alfredo. This pan-fried chicken is tender and delicious with homemade alfredo sauce and fettuccine.

 

For the chicken

2 tbsp olive oil

500 g (1lb) chicken breasts

1 tbsp Italian herbs

1 tsp garlic powder

1 tsp salt

½ tsp pepper

 

For the Alfredo sauce

3 tbsp butter

2 garlic cloves minced

2 cups heavy cream

1 tsp dried Italian herbs

1½ cups Parmesan cheese finely grated

salt and pepper to taste

For the pasta

 

(1lb) Fettuccine

Parmesan to serve

Parsley to serve

 

To begin, bring a big pot of salted water to a boil. Add the spaghetti or noodles of your choosing then cook until al dente. Strain and set aside half a cup of pasta water.

Place the two boneless, skinless chicken breasts on a cutting board and gently cut them in half horizontally to make two thinner cutlets.

 

Spread olive oil over each piece of chicken, then season generously on both halves with 2 tablespoons Italian seasoning, garlic powder, salt, and pepper.

Cook the chicken in a large frying pan or skillet over medium-high heat for 2-3 minutes per side, or until golden brown and cooked throughout. Cast aside after removing from the pan.

In the same pan, melt the butter until frothy. Cook until the garlic is aromatic.

 

Allow coming to a simmer after adding the cream and herbs. Simmer for 2-3 minutes, or until the cream has somewhat decreased.

Let the Parmesan cheese melt for a further 2-3 minutes, or until the sauce covers the back of a spoon.

Sprinkle with salt and pepper to taste, then mix in the cut chicken, cooked pasta, and a few tablespoons of the pasta boiling water.

Garnish with fresh parsley and Parmesan cheese.

Blackberry Stuffed French Toast

 

If you have time to boil berries into a simple compote, consider filling them inside robust French toasts and coating them with confectioners' sugar. They'll definitely taste like jelly doughnuts, especially if you choose brioche hamburger buns as your bread of preference. You may modify the sugar in the berries to taste, and if you want a smoother compote, strain the cooked fruit through a mesh screen once cooled to eliminate any seeds.

 

1 pint fresh or frozen blackberries, raspberries or blueberries about 2 cups

⅓ cup plus 3 tablespoons granulated sugar

1 tablespoon lemon juice

salt a pinch

3 large eggs

¼ cup whole milk

1 to 2 tablespoons dark rum, bourbon, or brandy

2 teaspoons vanilla extract

8 slices brioche or white sandwich bread each about 1/2inch thick

Unsalted butter, for frying

Confectioners’ sugar for dusting

 

In a small saucepan, combine the berries, 1/3 cup grams granulated sugar, lemon juice, and 1/4 teaspoon salt. To assist release some of the berries' juices, lightly smash them with the back of a fork.

Bring to a simmer over high heat, then lower to medium-low, top with a lid, and cook at a vigorous simmer, stirring regularly to ensure the berries don't cling to the bottom and scorch, for approximately 20 minutes, or until the sauce has thickened and decreased by half. Take from the heat and set aside for 10 minutes to cool and thicken.

 

Whisk together the eggs, milk, rum, vanilla, a sprinkle of salt, and the remaining 3 tablespoons grams granulated sugar in a large bowl; leave aside.

Place 4 slices of bread on a platter or tray, and evenly distribute the chilled fruit approximately 2 to 3 tablespoons each, allowing about 3/4-inch of space around the edges of the bread. Cover with the remaining 4 pieces of bread and softly push down to attach.

 

Melt enough butter in a big frying pan or griddle over medium-high heat to coat the bottom. Lay a sandwich on top of the egg batter for 3 seconds, then turn to soak the other side for 3 more seconds, even as the butter starts to bubble. Hold the bread over the bowl for 10 seconds to let any extra batter drop off before transferring it to the heated pan. Continue with as many sandwiches as your pan will allow; you may need to do this in stages. 1 to 2 minutes per side, until deep golden brown, applying butter to the pan as required. Place on plates and liberally sprinkle with confectioners' sugar.

Coconut Macaroon Pie

 

Coconut macaroons are delicious, and you'll enjoy this pie. It tastes just like a perfectly made coconut macaroon.

 

Ingredients

1 sheet refrigerated pie crust

2 large eggs

1 can sweeten condensed milk

1/4 cup butter, melted

1 teaspoon almond extract

1/4 teaspoon salt

1/4 cup all-purpose flour

1 package sweetened shredded coconut

 

Heat the oven to 350oF. Roll out the pie dough into a 9-inch pie pan; flute the edge. Put it in the fridge while you make the filling.

In a large bowl, combine the eggs, milk, melted butter, extract, and salt. Mix in the flour. Set aside 1/2 cup of the coconut; whisk the leftover coconut into the egg mixture. Place in pie crust. Finish with the reserved coconut.

35-45 minutes, bake on a lower oven rack until golden brown and filling isare set. Allow cooling on a wire rack. Put it in the fridge anything leftover.

Parmesan Vegetable

 

Baked till soft and crisp with a creamy Parmesan topping of layered potatoes, zucchini, tomatoes, and squash. On the side of roasted meats, this dish is nutritious, colorful, and tasty!

 

Ingredients

Nonstick cooking spray

1 tablespoon olive oil

1 large yellow onion, small diced

2 garlic cloves, minced

1 medium zucchini, thinly sliced

1 medium yellow squash, thinly sliced

1 medium baking potato, thinly sliced

2 medium Roma tomatoes, thinly sliced

Heaping 1/4 teaspoon Italian seasoning

Salt and freshly cracked pepper, to taste

1/4 cup shredded mozzarella cheese

2 Tablespoons freshly grated Parmesan

 

Directions

Heat the oven to 400°F. Coat a circular pie tin lightly with nonstick cooking spray. Place aside. Warm the olive oil in a medium saucepan. Sauté onion and garlic until tender and aromatic, about 5-7 minutes. Cover the bottom of the pan with the onion and garlic mixture. Distribute the cut veggies evenly on top, alternate as you go. When you've gone all the way around, keep layering to fill up the centrecenter until there is no more vacant area. Drizzle 1 tablespoon olive oil over the top and sprinkle with Italian seasoning, salt, and pepper. Cook for 30 minutes, covered with tinfoil. Discard the aluminum foil and top with the mozzarella and Parmesan.

 

Bring to the oven and bake for another 15 minutes, or until the cheese is golden brown.