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!

Just as good as it looks!

I saw fruit tarts at the farmers market and wanted one sooooo bad! So I decided to look it up and make it. This was pretty easy and so delicious! I got the recipe from cooks.com but I will post it all here! Enjoy!!

FRESH FRUIT TART WITH SHORTBREAD COOKIE PASTRY

TART SHELL: 1 stick butter, room temperature 1 1/2 tbsp. shortening 5 tbsp. confectioners' sugar 1 c. flour Dash salt 1 egg yolk TART FILLING: 1 c. granulated sugar 1/2 tsp. lemon juice Dash nutmeg Fresh fruit 1 oz. brandy (optional) 8 oz. cream cheese, room temperature 1 tbsp. confectioners' sugar Preheat oven to 300 degrees. Cream together butter, shortening, confectioners' sugar. Add egg yolk. Beat in flour and salt - a stiff dough will result. Pat dough into 10 inch springform pan - bake at 300 degrees for 40 minutes in the meantime. Soften cream cheese and then beat in 1 tablespoon confectioners' sugar. Set aside. Bring granulated sugar, lemon juice and nutmeg to a boil in a medium saucepan. Add brandy - add fresh fruit - poach for 5 minutes. Drain fruit and reserve sugar sauce. Allow tart shell to cool completely. Spread cream cheese mixture in tart shell - arrange fruit - brush with reserve sugar sauce - MMM!!!

I didn't use the brandy and I didn't have any nutmeg. But it was still delish! It made a litle more than 4- 4" tarts. Or one 9" . Love love love it!

Crescent Rolls!

This is my picture...even I couldn't mess it up!

This is from my Mother in Laws blog. You should check it out..the recipes she has made and has collected are amazing!! Suesfood.blogspot.com

Here is what she says:

I have been searching for years to have the perfect roll recipe and this seems to be it. It is from Wendy Hodgkinson and it really does seem fool-proof.

3 1/4 Cup very warm water
2 TBS yeast
1/2 Cup oil
3/4 Cup sugar
3 Eggs
1 TBS salt
8-10 Cups flour
melted Butter
In mixer sprinkle yeast over water and dissolve. Add four cups flour and mix. Combine oil, sugar, eggs and salt in another bowl. Add to flour mixture and mix 2 minutes. Add remaining flour until dough pulls away from sides. Knead 8 minutes. Pour 1 TBS oil in bottom of large bowl and add dough, turning in oil. Cover with plastic and rise 1 1/2 to 2 hours. Divide into 4 pieces. Roll in circle and cut into 12 wedges. Roll each triangle into crescent shape. Let these rise 1 1/2 hours covered with towel. Bake at 350 for 12 minutes and brush with butter when they are golden brown. Can half or quarter this recipe.

Chicken Pot Pie!

So this is one of my favorites. I got it from Amy Openshaw....she is an amazing cook!!

Chicken Pot Pie

Thanks Amy

3 TBSP BUTTER

1 onion 1/2 tsp. salt

3 Tbsp Flour 1/8 tsp. pepper

¾ c. chicken broth 2 pie crusts

¾ c. cream

1 cup corn

1 pkg. carrots and peas

2 cups diced chicken

Cook chicken...either fry it right then or I usually put it in the crock pot for a bit while I do other things. Set aside. Brown onions, using the butter, in a frying pan, once browned to your liking add flour. Mix in. Add all other ingredients, stirring and heating. Place in bottom pie crust. Add the top and punch a few holes in the top with a fork. Cook at 400 degrees for 40 minutes or until cooked to your liking! Enjoy! We love this one!

Andes Mint Cookies

I think it's about time a recipe that involves chocolate is posted on this blog! I actually found this recipe randomly online. I found it on this blog: www.beckyhiggins.com. She actually had other fun ideas on her site as well. The cookies looked so delicious, I knew I had to try them!



How to make them:
3/4 c. butter (or margarine)
1 1/2 c. brown sugar
2 T. water

Melt in a saucepan over medium heat until melted and then add:

2 c. chocolate chips, stirring until completely melted.

Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs.

Add:
2 1/2 c. four
1 1/4 tsp. baking soda
1/2 tsp. salt

Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), and place on cookie sheet. Bake at 350 for 10 minutes.

When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool. I actually put mine in the fridge to help them cool faster. They turned out super yummy!

Beef Enchiladas

I am finally posting my first recipe! I decided to share this recipe because it has always been a family favorite. I got the recipe from my mom. When my siblings and I were younger, my mom would ask us what we wanted for dinner and we always told her "beef enchiladas!" They are easy and yummy!

What you'll need:
1 lb. ground beef
1 1/2 cups shredded cheddar cheese (i usually don't measure, i just throw on what looks good)
1/2 cup chopped onion
1 can cream of mushroom soup
1 can tomato soup
1 (10 oz.) can red enchilada sauce (Old El Paso is my favorite brand)
1 pkg. flour tortillas
1 can olives (these are optional, i usually don't use them, but this time i had them so i threw them on)
sour cream (also optional)

1. Brown the beef and drain the grease. Then add the chopped onion to the meat. Set aside.
2. In a separate bowl, combine soups and enchilada sauce.
3. Pour enough sauce into the bottom of a 9x13 baking dish to create a thin layer- this will help the enchiladas to not stick to the pan.
4. Spoon 2 to 3 tbs. of meat into each flour tortilla. Also put some cheese into each tortilla. Roll up.
5. Place seam side down into pan.
6. Pour remaining sauce on top of rolled tortillas.
7. Sprinkle with cheese and olives.
8. Cover with foil and bake at 350 for 25-30 min.
9. Serve with sour cream. Enjoy!
(I usually get about 8-10 enchiladas out of this recipe)

ps- just had to say that everyone so far has posted great recipes, i am excited to try them!

Orange Chicken and Ham Fried Rice

This is one of those meals I try to make too much of just so I can have leftovers the next day...It's that good. I got it from a cook book I bought for a cooking class at BYU called "A Family Affair" or something...one of the teachers wrote it, but she's gone, so I don't think they sell it anymore. Anyway, it's really good. And pretty easy - again a meal that you can usually make with things on hand, so no rushing to the store. I love that!

4 chicken breast halves
1 beaten egg
1 Tbsp water
1/4 cup cornstarch (once I used flour and it was just as good)
2 Tbsp butter
1/2 cup brown sugar
1/4 cup soy sauce
1/2 cup orange juice
1/4 cup vinegar
1 Tbsp cornstarch mixed in 2 Tbsp water

Preheat oven to 350*. Cut chicken into bite sized pieces. Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Heat butter in frying pan and brown chicken in butter until golden brown. Place in baking dish. Combine remaining ingredients except cornstarch mix in a sauce pan and bring to a boil. Add cornstarch slurry as needed to make a thin sauce. Pour over chicken pieces and bake, covered with foil, for 20 minutes, then remove foil and bake another 15 minutes. Serve with ham fried rice or regular rice.Yeild: 4 servings

Ham Fried Rice
It's really easy for me to make this while the chicken bakes. Once the chicken starts baking, the rice starts cooking - they both take 20 minutes. It's perfect.

2 cups hot cooked rice
1 tsp vegetable oil
1 Tbsp finely chopped onion
2 Tbsp finely chopped celery (I once didn't have this and it was still good)
1/2 cup finely chopped carrot
1/2 cup finely chopped ham
2 eggs, slightly beaten
2 tsp soy sauce
salt and pepper to taste

Heat oil in a wok or frying pan over medium high heat. Add onion, celery, carrot, and ham. Stir fry until veggies are limp. Add rice and stir until mixture begins to brown. Push rice mixture to the side of the pan and add beaten egg, stirring until almost set, then combining with other ingredients. Stir in soy sauce and season to taste.Yeild: 4 servings