"Pasta, Salad, Dessert, OH MY!"

Last week, or perhaps it may have been the week before (I'm a little late in posting!) we had yet another very successful dinner night that ended with satisfied bellies.

 

 

 

Cheesy Creamy Chicken Alfredo

prepared by:  Stephanie

(makes 4 servings)

 

4 small handfuls fettuccine

2 boneless, skinless chicken breasts

2 tablespoons cream cheese

1 pint heavy cream

1/2 cup butter

3/4 cup Parmesan cheese

1 teaspoon garlic powder

1/4 cup shredded mozzarella (cause that's how we roll)

1 -2 Roma tomatoes

 

Directions:  Dice chicken into bit size pieces and cook thoroughly.  Dice tomatoes so they will be ready when time. Fill large pot slightly over half-full with water and bring to a boil.  Once boiling, add noodles and keep burner on medium-high.   In separate saucepan, stir together cream, butter, and cream cheese until melted.  Add mozzarella if you choose (or...put it on top of the noodles before pouring the sauce on).  Check noodles (can take about 10 minutes, but best to check stiffness.  Should be very bendy and a little sticky)  Add Parmesan and garlic powder and simmer on low for roughly 10 minutes (won't hurt to go longer).  Add the cooked chicken and diced tomatoes to the mix.  Add parsley flakes for garnish!  Serve up your dish!

 

 

Different Garden Salad

prepared by:  Kala

 

1 head chopped Romain lettuce

banana pepper rings

1/2 cup chopped roasted red pepper

1/2 cup diced cucumber

1 Tablespoon Parmesan per salad

croutons

salad dressing of choice (we used Honey Mustard Chipotle and it was GOOD!)

 

Directions:  Combine ingredients in 4 bowls in and mow!

 

Chocolate Pudding w/ Strawberries

prepared by:  Sabrina

 

1 box instant chocolate pudding

12 medium sized strawberries

2 Cups cold Milk

Cool Whip!

 

Directions:  Easy Peasy.  Whisk together pudding mix and cold milk.  Pour equal amounts into 4 containers and place in fridge to set.  Takes about 10 minutes.  Slice strawberries.  Place berries on top of pudding and top with cool whip!  YUM!

 

Phase 1:

 

Phase 2:

 

 

What are we going to make next week?  We are not even sure yet!  A surprise to us will be our surprise to you!

 

 

 



Fondue-licious!

Last week, we decided to treat ourselves to a feast of fondue!  Dipping all sorts of things....in all sorts of things?! What a glorious idea!

It was a grazing fest, so here are our fondue dishes, in no particular order:

Cheese Fondue

- 1 Cup Dry White Wine

- 1/2 lb Gruyere Cheese (shredded)

- 1/2 lb Swiss Cheese (shredded)

2 Tablespoons Flour

1/4 teaspoon Salt

1/4 teaspoon nutmeg

-Directions:  Simmer wine in fondue pot (or do on stove top and transfer to fondue pot when finished).  Add cheese 1/4 lb at a time and stir constantly until melted.  Very important to keep stirring or it will gradually stick more and more to the bottom.  Once all the cheese is melted, add flour, salt and nutmeg. Stir.

Served with:  French Bread, Broccoli, Cauliflower, Steak

Oil Fondue

- Oil (amount depends on the size of the pot....deep enough to dip!) Broth will also work!

Optional:  Dipping Batter :

Stir together:

-1/2 Cup Milk

-2 Eggs

-1 teaspoon baking powder

1/4 teaspoon salt

1-Cup flour

-Directions:  Get oil to desired temperature.  Best to check with a thermometer.  The oil should not become so hot that it "spits" at you.  Make sure the steak is dried well prior to dipping in the hot oil.  Dip until cooked to your liking!  Dip in the batter first to get a fried breading!

Served with: Steak, Broccoli, Cauliflower

Chocolate Fondue:

-1 Cup Chocolate Chips

-1 14 oz can Condensed Milk

-2 Tablespoons butter

-1 teaspoon vanilla

-Directions:  Still all ingredients together on Medium heat and stir constantly.  Keep on low to medium heat in fondue pot.

Served with:  Strawberries, Bananas, Marshmallows

Beverage:  Wine Spritzers

- Wine of your choice

- Tonic Water

-Lime wedge if you please!

Happy Dipping and Sipping!