Monday, March 29, 2010

Fettuccine Alfredo with Chicken and Broccoli

Most all of my recipes I can't take credit for, this one included. I often add something or change up an ingredient, but that does not make it MINE. This one is Giada's (also check out her new Target line!). Her recipes, like Ina's (my other fave), are simple and to the point, and ones you will go back to time and time again. Her basic recipe for alfredo is one not to miss---it's so simple. Never, never, never use the jarred stuff. It's okay not good- this is the real thang and totally worth the effort! I added chicken and broccoli, but make it your own! Next time I might add shrimp. Yummy to my tummy.

Fettuccine Alfredo (basic recipe)

1-1/2 cups heavy cream
1/4 cup fresh lemon juice
6 tablespoons unsalted butter
1-2 teaspoons grated lemon zest
pinch of nutmeg
9 ounces fettuccine
1 cup freshly grated parmesan cheese
1/4 teaspoon white pepper (i used black. i'm a rebel.)

In a large heavy skillet, stir 1 cup of the cream and the lemon juice to blend. Add the butter and cook over medium heat, stirring occasionally, until the butter melts...about 3 minutes. Stir in the lemon zest and nutmeg. Remove from the heat.

Meanwhile, bring a large pot of boiling water to a boil. Add the fettuccine and cook until al dente. Drain. Add the pasta, remaining cream, parmesan, and the salt and pepper to taste.

Toss over low heat until the sauce thickens slightly , about 1 minute. Serve immediately!

Note: Cook the chicken (I sauteed in a grill pan with salt and pepper) and steam broccoli beforehand if using. Toss in last.

P.S. I am renaming my blog KARYNBACONFOOD.

Sunday, March 21, 2010

Curried Chicken Salad

I have never eaten much chicken salad because of the globs of mayo (yuk!) so when I came accross this recipe by Ellie Krieger, I had to try it. It is delicious (and *bonus* healthy!), and I make it a lot. It's great to take to work, or keep in the fridge for sandwiches or even on a bed of mixed greens with a simple dressing like Ellie's recipe. This is my quick spin of her recipe using a shortcut: buying a rotisserie chicken instead of cooking it. I hope you enjoy...and happy Spring!

Curried Chicken Salad

1 rotisserie chicken
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tbsp mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
salt and freshly ground pepper

Remove the light and dark meat from the rotisserie chicken, and cube.

Toast the almonds in a dry skillet over medium-high heat until golden brown and fragrant. In a large bowl, stir together the yogurt, mayonnaise, and curry powder.

Fold in the chicken, grapes and cilantro, and season, to taste, with salt and pepper. Store in the fridge in an air tight container.

How easy is that?!

Wednesday, March 10, 2010

For the Love of...

Charlotte! She is my youngest daughter (ok, dog) and I can NOT believe she is 6 today. Nor can I believe my eldest, Annie, is 9. I have said it before and I will say it again...why can't dogs live as long as humans?! I will never understand the short life span that dogs are given. I am forced to think that maybe it's because there are so many animals out there to love that God needs us to be parents to so many in a lifetime, and in return we get the unconditional love of more than one, or two, or three (or knowing me it might be 30 before I die!). Anyway.......I know once I have kids they will be outside more, be petted less, and second fiddle to actual blood human beings, but I don't see how I will ever love them any less. They are growling at each other as I write (Annie on the left, Charlotte on the right) over me, and I love every minute of it!!!!!!

Happy Birthday Charlotte Bear!!

P.S. I have about 5 recipes saved up to blog about, but have been pre-occupied lately with work and "Couch Potato to 5K", so we will talk soon! ;)