Sean's famous alfredo sauce

Here's the recipe you've been waiting for. :) We googled for it...I don't remember where it came from

1 pint of Heavy Cream
2 Tbs Cream Cheese
1 tsp Garlic powder
1 stick of butter
½ - ¾ Cup Parmesan cheese

In a saucepan melt butter. When butter is melted add cream cheese. When the cream cheese is softened add heavy cream. Simmer this for 15-20 minutes on low. You may wish to season with a little salt and pepper.

Teriyaki Chicken Alfredo

I know teriyaki and alfredo NEVER go in the same title together, but that is just what this is called and having tasted it, I can't think of another name for it. It's one of my all time favorite dishes!! It may sound a little strange, but it is SOooo yummy!

Ingredients:
1 T butter
1 T olive oil
2 chicken breast halves cut in 3/4" strips
1/2 c chopped green onion
2 cloves garlic, minced
1 c milk (you can use cream to make the sauce thicker, but it may make you thicker too. ;)
1 pkg alfredo sauce mix
3/4 cup Very Very Teriyaki sauce (Yes, you need this brand. It is amazing!)
1 cup sliced mushrooms
2 cup broccoli
1 sliced green pepper
1 sliced orange pepper
1/2 sliced red pepper
1/4 c chopped parsley
2 T chopped basil
1/2 c parmesean cheese
1 lb fettucini, cooked

Directions:
Melt butter and oil in a skillet and add chicken, onions, and garlic - stir fry until the chicken browns - it takes a little while. Add milk, alfredo mix, any veggies you may be adding, and teriyaki sauce. Add salt and pepper to taste. Bring to a boil, then reduce heat to medium for 3-5 minutes, or until thickened (I always let it thicken longer). Add parmesean, parsley and basil and remove from heat once cheese is melted. Toss with fettucini and serve.

I got this from my step mom. It's seriously my favorite dish, I think. And I also really love it because it's really an all-in-one dinner: veggies-check, protien-check, grain-check, milk-check. Today I served some fruit with it because that's really all it's lacking. I hope you like it as much as I do!

Chicken Marsala

This is our "special dinner". Brent made it for me on Valentine's Day, I made it for him on Father's Day...you get the idea.

We love the Marsala sauce at Carrabba's and have been trying to find a recipe that comes close. I was flipping channels and saw Giada cooking this on "Everyday Italian" and grabbed a pen because it looked close. It's not nearly as good as Carrabba's, but we still really like it.

1 1/2 lb. cut chicken breasts

3/4 cup chopped onion

1 lb cremini mushrooms (the brown ones)

1 cup dry marsala wine

8 oz mascarpone cheese (I find this by the hummas and fancy cheeses)
2 tbsp chopped parsley

2 tbsp extra virgin olive oil

5 tbsp butter

2 tbsp minced garlic

2 tbsp dijon mustard

12 oz fettucini (I didn't serve it over pasta this time)

salt and pepper

Cook fettucini, drain, and toss with 3 tbsp of butter and salt and pepper. Set aside. Sprinkle chicken with salt and pepper. Heat oil in a large skillet over high heat. Add chicken and brown 4 minutes per side, searing the chicken and locking in moisture. Transfer to a plate and cool slightly. I put the plate in the microwave (turned off) so it will keep warm while I do the rest. Melt 2 tbsp butter in the same pan over medium high heat. Add onion and saute 2 min. Slice mushrooms and add them to the onions along with the garlic. Saute 12 minutes. Add wine and simmer 4 minutes, or until it no longer smells like alcohol. Stir in mascarpone and mustard. Cut chicken into 1/3" thick slices and return it to the skillet. Simmer over medium low heat until cooked through and the sauce thickens - about 2 minutes. Stir in parsley and season with salt and pepper. Serve over fettucini or just by itself.