Filed under: italian food | Tags: broccoli, carrots, cauliflower, chicken, cooking, family, fettucine, Food, italian food, pasta, primavera, Recipes, zucchini
This is really two recipes in one, chicken fettuccine and pasta primavera. Lots of chicken and garden vegetables in a creamy alfredo sauce. A great Italian style dish.
Ingredients: alfredo sauce
3/4 cube margarine
3/8 cup flour
5 1/4 cup 1/2 and 1/2
2 cups chicken stock
1 1/2 teas. salt
1 teas pepper
3/4 teas. onion powder
1/2 teas. garlic powder
3/4 teas. oregano ( dry )
3/4 teas. parsley ( dry )
5 oz. romano cheese ( freshly grated )
3 oz. parmesan cheese ( freshly grated )
Method: alfredo sauce
Melt your margarine in a 5 quart sauce pan then add your flour and cook for about 5 minutes over medium low heat to make a roux ( stir almost constantly ). Add the chicken stock a little at a time. Adding it a little at a time will ensure that your roux will not get lumpy ( adding a cold liquid to a hot roux is the best way to avoid lumps, or, a hot liquid to a cold roux ). Stir in the 1/2 and 1/2 ( you can substitute whole milk or a mix of lowfat milk and heavy cream ). Add all seasonings and bring to a boil over medium heat. Reduce heat and simmer for about 10-15 minutes. Add your cheeses and simmer just long enough to melt the cheese and remove from heat.
Note: A traditional alfredo sauce is made with roux, whole milk and/or cream, with cheese. I just like to add a little more flavor to mine.
Ingredients: chicken
1 1/2 to 2 pounds boneless skinless chicken breast ( 3-4 breasts )
1 teas salt
3/4 teas. pepper
1 teas. oregano ( dry )
1 teas. basil ( dry )
1/2 teas. garlic powder
1 teas. onion powder
1/2 teas. paprika
2 tbsp. olive oil
Method: chicken
Thoroughly wash and dry your chicken first. Place all ingredients into a large ziplock bag and “smoosh” it around to evenly distribute seasonings onto your chicken. Marinate at room temperature for about 30 minutes. Remove chicken from bag and place in a casserole dish or on a cookie sheet and bake in a preheated 350 degree oven for 20 to 25 minutes. Remove and let cool. After cooling, cut into bite size pieces.
At this point you have the makings for chicken fettuccini, all you would need is cooked fettuccini noodles.
Vegetables for primavera: ( really, you can use anything you like ):-)
1 onion ( sliced )
2 cups broccoli florets ( steamed )
2 cups cauliflower florets ( steamed )
2 carrots ( cut in 1/2 and sliced on the bias )
1/2 green pepper ( sliced )
1/2 red pepper ( sliced )
2 zucchini ( cut in 1/2 and sliced on the bias )
4-6 cloves fresh garlic crushed
olive oil
salt and pepper
1 lb. fettuccine noodles ( use package instructions to cook )
Note: An easy way to steam the florets is to place them in separate bowls, add about 1/4 cup of water to each bowl and microwave covered for about 1 1/2 minutes and drain. This will give you the right texture when you saute.
You are now ready to set up and cook the dish. I like to cook in batches to let everyone pick and choose what they want in their individual dish. If you have a really big skillet you can cook about four plates at one time.
Place chicken, garlic, noodles, sauce, olive oil, salt, pepper and all prepped vegetables in containers near your stove for easy access. The next step is to saute and is very important, here’s how it works.
Start by heating a skillet ( nonstick is best ) to medium heat. Add about a teaspoon of olive oil and garlic ( to taste ) saute for about 30 seconds. Add desired amounts of vegetables for ONE plate in this order onions red and green peppers ( cook until they start to sweat, about 1to 2 minutes ), add carrots and zucchini and saute until soft ( another 4 to 7 minutes ), add broccoli and cauliflower and saute for about 1 to 2 minutes and add salt and pepper to taste. Stir in chicken and sauce. When sauce starts to bubble add cooked fettuccine noodles and cook for about one minute ( until noodles are heated ). Remove to a plate and serve.
Wipe out skillet and repeat procedure for the next dish. Makes 6 to 8 plates.
This is a great idea for entertaining as well. You will big hit with all of your friends and family and look like a real pro in the kitchen. You can do a whole “pasta bar”. I did something called “display cooking” while catering events. We used multiple types of pasta, multiple types of sauces , multiple types of meats ( including seafood ) fresh vegetables and herbs. There are single burners with little propane canisters on the market you can pick up for about $40.00 and set right on your table. These are great for bringing your cooking right to your guests, they can watch you cook and get involved in the process. Once you get the hang of the saute you can create your own “Olive Garden”.
I hope this recipe contains some good information that you can use not only for this recipe but for others as well:-) Until next time… HAPPY COOKING!!
Filed under: Dessert/Candy | Tags: caramel, chocolate, cooking, Dessert/Candy, family, Food, pecans
If you like chocolate, caramel and pecans you’ll love this. Definitely for the person with a major sweet tooth. There are two ways to make this, super easy and pretty easy, both ways are great.
Ingredients:
1lb. semi sweet chocolate chips
2oz. chopped pecans
6 to 8oz. caramel ( homemade or store bought )
Ingredients: homemade caramel ( pretty easy )
1 1/2 cups sugar ( white granulated )
3/4 cup corn syrup
1 cup half and half
1/4 teas. pure vanilla extract
tiny pinch salt
Method: homemade caramel
Add sugar, corn syrup, salt and 1/2 cup 1/2 and 1/2 to a heavy bottom 5 quart sauce pan. Insert a candy thermometer to the side of your pan ( very important ). On a medium low to medium heat, heat mixture to between 235F-240F degrees ( DO NOT STIR ). This is where mistakes can happen. If the mixture is stirred while the sugar is in the process of liquefying it will be ruined. Just let the chemical process do it’s thing. The reason for having the extra room in the pan is because the mixture will bubble up but please do not stir it, just let it go. It will take about 45 minutes to reach temperature.
After the mixture has reached between 235F-240F degrees the sugar will be completely melted. Add remaining 1/2 and 1/2 and vanilla slowly ( it will bubble ). Now it is safe to stir and remove from heat.
Pour mixture into a small buttered dish, big enough to when poured is about 1/2 to 3/4 inch thick with the caramel. Let it cool and set. This will give you a soft caramel.
Of course this step can be skipped by buying a package of soft caramels from your local store. This is the super easy way 
Method: Cocolate
In a double boiler add chocolate and melt over a medium to medium low heat or place a metal or glass bowl over a pan of water making sure the water does not touch the bottom of your bowl and heat that way.
Assembly:
Pour about a tablespoon of the melted chocolate into the bottom of a foil or paper baking cup ( the kind you use for muffins ). Place on a baking sheet and repeat until half of the chocolate has been used, about 8 to 10 cups. Place cookie sheet into the refrigerator until chocolate has set, about 15 minutes. Remove from the refrigerator and place about 1 teaspoon of caramel in the center of each cup and cover with another tablespoon of chocolate. Sprinkle chopped pecans over the top and let set.
After the candies have set remove them from the muffin cup and enjoy. Makes about ten pieces.
Great for parties or just when you want to indulge yourself.
Thank you for stopping by and taking a look and if you have any questions or comments let me know, I’m always happy to hear what you have to say. Until next time, HAPPY COOKING!
Filed under: Mexican | Tags: chicken, chicken tacos, cooking, family, Food, mexican food, Recipes, tacos
Here is a great chicken taco recipe with a slight twist from the normal shredded chicken taco. These have grilled chicken that is done on the barbecue. Crunchy, delicious and full of flavor.
Ingredients:
3 to 4 boneless skinless chicken breasts ( about 1 1/2 to 2lbs. )
1 poblano chili
1 red pepper
1/2 head lettuce ( shredded )
2 tomatoes ( small dice )
1tbsp. salt
1teas. pepper
1 teas. chili powder
1/2 teas cumin
1 teas. onion powder
1/2 teas. garlic powder
2tbsp. olive oil
2 to 4oz. queso fresco, crumbled ( an authentic Mexican cheese )
12 to 16 corn tortillas ( 6in.)
2 to 3 cups vegetable oil
hot sauce
Method: Chicken mixture
Always thoroughly wash and dry your chicken before using. In a large ziplock bag add chicken, olive oil, salt, pepper, chili powder, onion powder, cumin and garlic powder. Close bag and mix well by “squishing” it around in the bag. I like this method because it’s less messy and there is virtually no clean up. Marinate for at least 30 minutes. You can marinate overnight but you want the chicken to be at room temperature before grilling. If you are using the 30 minute method just leave your bag of chicken out at room temperature. Don’t worry, you will be cooking it before anything bad can happen to it.
While your chicken is marinating roast the poblano chili and red pepper. This can be done in different ways.
Placing them on a high heat grill turning them until the skin turns black is recommended. This takes a few minutes and will give you the best flavor. The hotter the grill the better since what you are trying to do is blister the skin to make it easy to peel off. Place the roasted peppers into a bowl and cover with plastic wrap, let stand for about 15 minutes. This will “sweat” the peppers making it easier to peel off the charred skin . Peel and remove the seeds then dice into about 1/4 inch pieces and reserve.
You can use a gas burner as well following the same steps or place them on a cookie sheet and roast in a 450 to 500 degree oven for about 20 minutes ( until the skins have blackened ).
Grill chicken on medium heat for 20 to 25 minutes ( 10 to 12 minutes a side ) until juices run clear ( 165 degrees internal temp. ). Remove to a plate and let cool. Dice into 1/4 to 1/2 inch cubes or tear into pieces about the same size.
Add chicken and peppers to a bowl and mix well. Your filling is now ready for assembly.
Method: (tortillas)
Heat oil in an 8in. cast iron skillet for more even cooking. You can use any 8in. skillet, I just like the performance of cast iron for frying. Or use a deep fryer. Never fill pan more than 1/2 full of oil, it may bubble over during cooking.Heat to 350 degrees. It is very important to reach 350 degrees or the tortillas will not cook right. With a pair of tongs place 1 tortilla into the oil and fry for about 3-5 seconds, just long enough to make the tortillas pliable and easy to work with. Repeat process until all tortillas are cooked, stack them on a plate, flip the entire stack over and get ready for assembly.
Note: Always be careful when using hot oil it can be very dangerous if not handled properly.
Assembly: (tacos)
Take about 2 to 3oz. of chicken mixture and place on upper half of the tortilla. Fold the tortilla in half and insert 2 toothpicks. Kind of like sewing. Repeat until all of the tacos are done. You might want to turn the heat down on the oil while doing this.
The method is the same as my shredded beef tacos, here is a link to some helpful pictures 1 and 2.
Cooking:
Take 2 to 3 tacos at a time and place into 350 degree oil and cook for about 1 to 3 minutes a side, or until crispy. You might notice after a batch or two that the oil will lower in temperature. There is something called “recovery time” when using hot oil. This is caused by putting a cool product into something hot.
Remove tacos and let stand for 1 minute. Remove toothpicks, open and add shredded lettuce, cheese and diced tomatoes. You’re ready to eat!
This is a good time to add your favorite toppings such as: hot sauce, sour cream, guacamole, pico de gallo or anything else you like.
Note: It is best to cook your tacos just before you eat for best results. Any uncooked tacos can be refrigerated for a few days but do not freeze them, the tortillas will fall apart when frying after being frozen.
If you have any questions about this recipe or any other I would be more than happy to answer your questions. Thank you for stopping by and have a great day
Filed under: .NEED HELP WITH A RECIPE? | Tags: cooking, family, Food, Recipes
Do you have questions about food or cookware? I would be more that happy to help you. Send me your questions on “anything food”. I’ve been cooking professionally for over 20 years and would love to help you. Questions like, “How do I make that?” “What kind of pan should I use?” ” How do I use this ingredient?” These are very important questions to ask when trying to make a new recipe. My knowledge and experience can be very beneficial to you. I will share secrets and tips that the restaurants use everyday and you can use in your home. Just use the link provided below to ask your questions and I will answer them, I’m here for you
P.S. If the link doesn’t work for you then e-mail your questions to: gourmetwizard@yahoo.com
Filed under: Slow Cook Recipes | Tags: barbeque, carrots, cauliflower, chicken, family, Food, mesquite, potatoes, Recipes, smoked
This recipe was done completely on the bbq. Great for a summertime dinner. The chicken is so succulent it falls off the bone and the vegetables are simply delicious. A refreshing and healthy change from the normal chicken and vegetable dinner. Give it a try, you won’t be disappointed.
Ingredients: Chicken
1 whole chicken ( approx. 4lbs. )
2 tbsp. margarine
1 teas. salt
3/4 teas. pepper
1 teas. onion powder
1/2 teas. garlic powder
3/4 teas. dry oregano
1 teas. dry parsley
1/2 teas. dry sage
1/4 teas. paprika
1 mesquite wood smoke pouch
Method: Chicken
Thoroughly wash and dry your chicken. Smear the margarine over the entire chicken to coat evenly. Add all seasonings to a small bowl and mix well. Sprinkle seasoning over chicken and rub it into the skin. With breast meat facing up, fold the wings under and tie legs together with butchers twine. Cover and leave out to come to room temperature.
Mesquite pouch: Soak 2 to 3 big handfuls of mesquite wood chips in water for about 15 minutes, drain excess water. Lay out a big piece of foil ( about 2 1/2 to 3 feet long ) and place wet chips into the middle. Sprinkle 1 big handful of dry chips on top of the wet ones. You want a ratio of 2 parts wet and 1 part dry.
Fold up the foil to make a pouch and poke some holes in it on both sides with a fork or small knife. More holes means more smoke ( 6 to 8 holes per side is good ).
To cook: I’m using a gas grill for this because it gives you a more consistent heat but charcoal can be used, just make sure to keep an eye on the temperature. No need for a smoke pouch if using wood ( mesquite ).
Only light one side of your grill since we will be cooking on indirect heat ( heat on one side, no heat on the other ). You want 325 degrees when the lid is closed. Place the smoke pouch directly on the burner plates on the hot side ( or on coals ).
Place chicken on opposite side of heat and roast for 3 1/2 hours making sure your temperature is a consistent 325 degrees. Place vegetables around your chicken ( on the indirect heat side of grill ).
Method/Ingredients: Vegetables
Potatoes:
Wash and dry 6 to 8 red potatoes and wrap in foil. Add butter or margarine, salt and pepper after cooking.
Carrots:
Peel 4 to 6 carrots, spread about 1 teaspoon of margarine evenly over the top, sprinkle with salt and pepper to taste and tightly wrap them in foil.
Cauliflower:
Wash and cut 1/2 head of cauliflower into floret’s. Place in the middle of a piece of foil ( about 1 1/2 to 2 feet long ) and add 1 tablespoon of margarine to coat pieces, sprinkle with salt and pepper to taste. Bring corners of foil up as if you were making a little basket and crimp together to seal the pouch.
Vegetable cook times:
Red potatoes 40 minutes before chicken is done.
Carrots 45 minutes before chicken is done.
Cauliflower 35 minutes before chicken is done.
Here is a finished plate:
I hope you will give this a try, it’s pretty easy to make and your family and friends will think you’re a bbq pro! Until neXt time, HAPPY COOKING!
I always look forward to hearing your questions and comments so please let me know what you think and for great deals on cookware and accessories go here.
Filed under: Mexican | Tags: cheese, chicken, cooking, enchiladas, family, Food, mexican food, Recipes
A great chicken enchilada with a slight twist using grilled chicken instead of the traditional shredded chicken. Full of authentic Mexican flavors. A fabulous dish for Mexican night in your home.
Ingredients:
3 to 4 boneless skinless chicken breasts ( about 1 1/2 to 2lbs. )
1 poblano chili
1 red pepper
1tbsp. salt
1teas. pepper
1 teas. chili powder
1/2 teas cumin
1 teas. onion powder
1/2 teas. garlic powder
2tbsp. olive oil
15oz. red enchilada sauce
2 to 4oz. queso fresco, crumbled ( an authentic Mexican cheese )
12 to 16 corn tortillas ( 6in.)
1 cup vegetable oil
Method:
Always thoroughly wash and dry your chicken before using. In a large ziplock bag add chicken, olive oil, salt, pepper, chili powder, onion powder, cumin and garlic powder. Close bag and mix well by “squishing” it around in the bag. I like this method because it’s less messy and there is virtually no clean up. Marinate for at least 30 minutes. You can marinate overnight but you want the chicken to be at room temperature before grilling. If you are using the 30 minute method just leave your bag of chicken out at room temperature. Don’t worry, you will be cooking it before anything bad can happen to it.
While your chicken is marinating roast the poblano chili and red pepper. This can be done in different ways.
Placing them on a high heat grill turning them until the skin turns black is recommended. This takes a few minutes and will give you the best flavor. The hotter the grill the better since what you are trying to do is blister the skin to make it easy to peel off. Place the roasted peppers into a bowl and cover with plastic wrap, let stand for about 15 minutes. This will “sweat” the peppers making it easier to peel off the charred skin . Peel and remove the seeds then dice into about 1/4 inch pieces and reserve.
You can use a gas burner as well following the same steps or place them on a cookie sheet and roast in a 450 to 500 degree oven for about 20 minutes ( until the skins have blackened ).
Grill chicken on medium heat for 20 to 25 minutes ( 10 to 12 minutes a side ) until juices run clear ( 165 degrees internal temp. ). Remove to a plate and let cool. Dice into 1/4 to 1/2 inch cubes or tear into pieces about the same size.
Add chicken and peppers to a bowl and mix well. Your filling is now ready for assembly.
Add vegetable oil to a small 8 inch skillet ( big enough to fit 1 tortilla ) and heat to 350 degrees. Lightly fry tortillas one at a time ( just enough to be pliable ) and remove to a plate.
Assembly:
Spread a thin layer of enchilada sauce onto the bottom of a medium size casserole dish. This will keep your enchiladas from sticking.
Sprinkle a little bit of the cheese in a line across a tortilla just below the center, add a few spoon fulls of the chicken mix over the cheese. How much you put in is really up to you. I like to pack mine:-) Roll up your tortilla and place into the casserole dish. Continue the process until your casserole dish is full.
Note: Place enchiladas in your casserole dish to make 2 rows.
Ladle enchilada sauce over the top of the enchiladas and sprinkle with more cheese.
Place into a preheated 350 degree oven and bake for 15 to 20 minutes ( until cheese has melted ).
Remove and serve with rice and beans or whatever you like.
Topping suggestions you can add can be sour cream, guacamole, pico de gallo, lettuce, tomato, olives etc.
These are wonderful enchiladas, I hope you will give them a try.
If you have any questions or comments I’m always happy to hear from you.
Until next time… HAPPY COOKING !!
For cooking supplies and accessories go here.
Filed under: Recipes, Slow Cook Recipes | Tags: beans, chile, chili, chili with beans, cooking, family, Food, Recipes
Here is a great chile recipe for you to try. Full of bold flavors that will remind you of the south west. This is one of those recipes that is good any time of the year. It’s a winner! Cheese and onion were added for this picture.
Ingredients: Beans
1 cup dry pinto beans
1 cup dry kidney beans
8 cups ( 2qts. ) water
1tbsp. salt
Method: beans
Slow method ( recommended )
Check beans for little rocks ( this is recommended by most producers ) and then combine all ingredients into a 5 quart stock pot or sauce pan and bring to a boil. Reduce heat to medium low and simmer for 4 hours covered stirring about once every hour. Stirring to much will mash your beans and you will end up with the texture of refried beans so go easy. It is usually recommended that you soak the beans overnight in cold water but I’ve found that this is not necessary for this recipe. Soaking the beans helps to release some of the gas but this recipe will cook for 7 hours releasing most of the gas during cooking.
Quick method:
Buy 1 24 ounce can each of cooked pinto and cooked kidney beans. Follow steps below.
Ingredients: Sauce
2lbs. hamburger 15%
2 big stalks celery ( thick sliced )
1 onion bite size pieces ( 1 inch dice )
1 green pepper bite size pieces ( 1 inch dice )
1 tbsp. salt
1 tbsp. pepper
2 tbsp. chili powder
1 teas. cumin powder
1 teas. oregano ( mexican if you can find it )
8 oz. water
28 oz. can diced tomatoes
15 oz. can tomato sauce
6 oz. can tomato paste
Method: Sauce/Chile
Add hamburger, salt, pepper, chili powder, cumin and oregano to a 8 to 10 quart stock pot and cook on medium high heat for 10 to 15 minutes ( until meat has browned ). Add diced tomatoes, tomato sauce, tomato paste and water. Cook for another 5 minutes stirring often. Add celery, onion and green pepper and stir to mix well. Reduce heat to medium low and cook for 30 minutes covered stirring occasionally. Add beans ( do not drain ) and stir to mix well. Reduce heat to low and simmer for 3 hours covered, stirring about once an hour. You should notice a change in the sauce after about 2 1/2 hours. It will loosen slightly which is the sign it is ready. Makes about 8 quarts of chili and can be frozen for at least 4 months.
Note: Since there is little need to stir while cooking this recipe, when you do stir make sure your are scraping the bottom of your pot to ensure that nothing is sticking. Nonstick cookware works best.
TRY THIS WITH YOUR CHILE!
Serve it in an edible bowl! All you have to do is slice off the top of a roll and hollow it out ( I’m using a cheddar cheese covered roll ). Fill it with warm chile and bake on a cookie sheet at 350 degrees for about 15 minutes and sprinkle with cheese. Be careful when hollowing out your rolls you don’t want any holes or they will leak. Just use your fingers and gently pull out little pieces of bread at a time until you have a bowl about 1/4 to 1/3 inch thick. If you do make a hole, press a piece of bread into it, that should fix the problem. What to do with the leftover bread? Wrap it in a piece of foil and leave it on the counter for a few days until it dries out, crumble it up and you have instant breadcrumbs for another recipe.
If you have any questions about this or any other recipe let me know, I’d be happy to hear from you.
If you have any questions about cooking in general I’d be happy to help you
Need kitchen supplies? Check out www.onestopcook.com
