Wednesday, May 11, 2016

Chicken Fettuccine Alfredo w/ Homemade Noodles / #UltimateRecipeChallenge

If you are a pasta lover, you will love this Chicken Fettuccine Alfredo w/ Homemade Noodles! It is one of my favorites, one I have been making for many years, and it makes a regular appearance at my son's birthday dinner every year! This time however, I tried something I have been wanting to do for quite some time~I made my own noodles! What fun it is, and so incredibly tasty! I never knew fresh noodles were so awesome! If you give them a try, I know you will never go back to the boxed noodles!
My recipe is part of a fun and creative group called the Ultimate Recipe Challenge. At the end of this post, stick around and check out all the wonderful recipes members of the group creative. They look gorgeous! I am glad you are here and I hope you enjoy this recipe!  

 Chicken Fettuccine Alfredo w/ Homemade Noodles
(printable recipe)
Serves 2
1 cup All Purpose Flour
1 cup Semolina Flour
Pinch Salt
3 large Eggs
1 tablespoon Olive Oil
1 tablespoon Butter
1 large Chicken Breast
1 tablespoon Butter
1 cup Heavy Whipping Cream
1/4 teaspoon Lemon Juice
1 cup shredded Parmesan Cheese
sprinkle of Garlic Powder
sprinkle of Parsley

Sift both flours, and salt in to a pile in the center of a table. Make a well, and place the eggs and olive oil inside. 
Begin to mix together with a fork. The dough will soon become stiff as you knead it.

 Knead for 12 minutes, then wrap in plastic for 30 minutes. 
Take a small piece of the dough and run it though the pasta maker (from World Market) to flatten it.
Run flat piece through the fettuccine side of the pasta maker. Set aside for a moment.
In a small skillet, melt the butter and cook large chicken breast. Filet chicken breast after cooking. In a medium skillet, on medium heat, melt butter and add heavy whipping cream and lemon juice. Turn sauce to medium high heat and bring to a boil.
Add cheese. While it is boiling, stir constantly. Add garlic as you are stirring. Stir until sauce thickens, then remove from heat.
Plate your dish with the pasta, then some sauce, sliced chicken, and a few sprinkles of sauce on top. Add a sprinkle of chopped parsley.
Thanks for joining me today!

Saturday, May 7, 2016

Gooey Fresh Cinnamon Rolls / #SundaySupper

This week for Sunday Supper our theme is "Spice is Nice and Some Like it Hot". So, are you the heat lover or the sweet lover? I decided to go the "spice is nice" route and baked up some of my favorite Gooey Fresh Cinnamon Rolls! I don't always like it hot! This recipe is not a quick one, but these rolls are so wonderful, they are worth the work and perfect for any occasion!    

cinnamon rolls, frosting, sugar, cinnamon, milk, breakfast rolls
Gooey Fresh Cinnamon Rolls
 printable recipe
 makes 15-17 rolls

1 1/4 ounce package Active Dry Yeast 
1 cup warm Milk (102-110 degrees F)
1/2 cup Sugar
1/3 cup Butter, melted
1 teaspoon Salt
2 Eggs
4 cups Flour

1 cup packed Brown Sugar
2 1/2 tablespoons Cinnamon
1/2 cup Butter, softened

8 ounces Butter, softened
1 1/2 cups Powdered Sugar
2 ounces Cream Cheese
1/2 teaspoon Vanilla Extract

Begin the rolls by dissolving the yeast in a large bowl of warm milk. In a separate bowl add together the sugar, butter, salt, and eggs. Add flour to mix, and then add in the bowl of milk. Use your hands to form the dough. Sprinkle some flour on the counter and place the dough on it. Knead together until all the flour is incorporated. 
Place the dough in a large bowl and cover with plastic. Find a warm place so the dough can rise to double the size. I usually use my laundry room, because it is a warm room, and if it isn't, you can run the dryer. I have also used a space heater to warm up a small area, like a laundry room or closet. It really helps the dough rise.
Roll out the dough onto a floured surface.  The dough should be rolled out to 16" across and 21" down. It should also be 1/4" thickness. 
 Preheat the oven to 400 degrees. To make the filling, mix together the brown sugar and cinnamon in a small bowl.  Evenly spread the softened butter over the dough with an offset knife or a pastry brush. Sprinkle the cinnamon and sugar mix evenly over the butter.
Start rolling the dough from the right to the left. Continue rolling to the other edge. One it is rolled, start measuring on top of the roll,    marking every 1 1/4". Start at one end and cut the roll at the marks.
As you cut, place rolls on to a baking sheet. Evenly space the rolls as you place them. Put them in a warm place to rise until they double in size. This should take about 30 minutes. Bake for 8-10 minutes, or until golden brown.
While the rolls are baking, make the cream cheese frosting by mixing together the butter, powdered sugar, cream cheese and vanilla. Beat well until creamy.
Spread frosting generously, on to each roll, or spread on to the rolls you want to eat right now, and refrigerate the frosting until you are ready to eat them. 
Enjoy these heavenly rolls of cinnamon goodness!

A couple additional notes: 
*Once the rolls are baked and cooled they can be frozen.
*You can make these rolls bigger by cutting them into 1 3/4" pieces.
*To keep the ends of the cut rolls from sticking out from the rolls, make them stick them to the rolls by putting a dab of butter on the inside edge and it will adhere to the roll while baking.

Check below to see all the amazing recipes from the Sunday Supper Family! 
A special thank you to our hostess for today's event, Sarah, who blogs at The Chef Next Door!

Aromatic Appetizers
Distinctive Drinks
Daring Desserts
Masterful Mains
Seasoned Sides
Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board

Thursday, May 5, 2016

Wednesday, May 4, 2016

French Toast Biscuits / #FoodieExtravaganza

Today is Foodie Extravaganza day, and we are showcasing buttermilk biscuits today. I made these French Toast Biscuits after my husband told me about a television show he saw where the chef at a cafe made french toast using cake instead of bread. He said it looked incredible and all the customers raved about the taste, so I thought it would be a great idea to see if biscuits would look and taste just as amazing. I was surprised at how great they were. There was a little trial and error because the biscuits don't soak up the egg mix as quickly as bread, but after a little adjustment from the traditional method of french toast preparation, they were awesome! They tasted a little less sweet, they were full of flavor and looked incredible! I hope you think so too!

French Toast Biscuits

Monday, May 2, 2016

Tres Leches Cake

Welcome to the Cinco de Mayo Progressive Dinner Party!

I am glad you stopped by! To follow this Progressive Dinner Party, read my post about the Tres Leches Cake, and then scroll down to find all of the other dinner recipes, and click on their links! It's easy and fun!

I made individual Tres Leches Cakes as the dessert for this fun party! Tres Leches means "three milks" in spanish. The three milks are mixed together and poured over the baked cakes to create an incredible taste that you will love!
Tres Leches Personal Cake

Saturday, April 30, 2016

Chicken and Egg Salad Sandwich / #SundaySupper

Today for Sunday Supper we are sharing Mom's Favorite Recipes, and just in time for Mother's Day! So, I made a recipe that was a favorite of my husbands mom, her famous Chicken and Egg Salad Sandwich. This recipe is a lot like my mother in law, unassuming and fantastic! It is loaded with hard boiled eggs, shredded chicken, crispy bacon, and topped with creamy avocado. There is nothing fancy about this sandwich, except that it is full of flavor, freshness and lots of wonderful memories!

chicken, egg salad, avocado,
Chicken and Egg Salad Sandwich

Thursday, April 28, 2016

Wednesday, April 27, 2016

How to Cook Your Favorite Restaurant Meal at Home~A New Series

I have an exciting new series starting today, "How to Cook Your Favorite Restaurant Meals at Home"! In this monthly series, I will be using a meal from the menu of a different restaurant each month. I will show you how I cooked it, and how much I spent, comparing it to the price on the menu.
As much as I enjoy dining out, I don't always feel that the price I pay is justified. And when I feel like that, it takes all the fun out of it! Throughout my restaurant career, I worked in several restaurants, and owned a couple, so I am more than familiar with the daily stresses and expenses of making it run. It is very expensive! But as a consumer, my money only goes so far, making it important to carefully choose how I spend.
The menu item I chose is from Outback Steakhouse. I made the Outback Sirloin, 12 ounce cut, with a side of Fresh Steamed Broccoli, and a Hot Baked Potato. The cost of this meal at Outback is $18.99.

$18.99 meal
    3.49 soda
    1.81 8% tax
    4.00 tip
$ 28.29  Total per meal cost

I bought a 2.5 pound Certified Angus Beef from the grocery. It was on sale for $4.99 a pound. It gave me 40 ounces of meat. That's a little more than I needed for 3-12ounce steaks, so I had a little extra and some gets lost in the cooking. I also bought 3 potatoes, and broccoli.

$3.73  Beef
    .43  1/4# broccoli
    .25  potatoes
    .25  soda
  4.66  Total per meal cost

Of course, I know that there are advantages to eating out. You don't have to clean up and do dishes, you get to get away, enjoy yourself, and have someone wait on you. You also get certain things extra. At Outback, it's that special, yummy bread they serve you. The purpose of this new series is not to talk you out of eating out, but to show you how you can eat at home like you can eat out, but for a lot less!

Sunday, April 24, 2016

North Carolina BBQ with Cole Slaw and Hush Puppies / #SundaySupper

This North Carolina BBQ with Cole Slaw and Hush Puppies is one of my favorite meals, and I am excited to share it with you! Today for #SundaySupper we are making our favorite regional specialties, and I hope you will try this. This BBQ and sauce is a favorite of many people in the eastern part of the state! There is a huge rivalry between which BBQ is better, eastern or western. But, I have to tell you, they are both amazing!
This is not a quick meal, but it is a meal worth taking the time to prepare. You can smoke the pork if you have a smoker, or you can cook it in the oven. Either way, it is wonderful! The cole slaw is best if made ahead of time so the dressing has time to permeate the cabbage, and the hush puppies, with the minced onions are just amazing! There are few tastes that compare to the yumminess of fresh fried hush puppies!
This meal is perfect anytime, for lunch or dinner, family meals or parties. You and your guests will not be disappointed!

North Carolina BBQ w/ Cole Slaw and Hushpuppies

Thursday, April 21, 2016