That Time I Made Pasta Alfredo...

This recipe was created for the current #20sbcookingchallenge: Homemade Fettucine Alfredo with Italian Breadsticks. It was my first try at alfredo sauce and, damn, if it wasn't a zillion calories, I would make it all the time. I thought I wouldn't care for it because the only time I'd had alfredo sauce was somewhere I used to work and it was just bland and tasteless which is redundant but that's how lacking in flavor it was.

Chicken & Mushroom Pasta Alfredo
(Printable recipe)

Ingredients:

• 8 oz pasta of your choice (I used fettuccine)

Chicken:

• 1 Tbsp olive oil 
• 1/4 cup bread crumbs
• 4 chicken tenders (uncooked)

Sauce:

• 4 Tbsp olive oil
• 1/2 (4 Tbsp) butter
• 1 cup sliced mushrooms
• 1 cup half & half or light cream
• 1/2 cup grated Parmesan cheese
• 1 tsp minced garlic
• pinch salt and pepper

Directions:
1) Cook pasta according to directions on the box, strain, and set aside in a large bowl.

2) While pasta is cooking, set a medium saute pan over medium-high heat and add 1 Tbsp olive oil.
3) Coat chicken strips in bread crumbs.
4) When oil is shimmering, add chicken and cook for 3-4 minutes on each side.

5) Remove from pan and set aside.

6) Using the same pan, combine the butter, oil, and heavy cream and stir until all is melted and mixed well, then lower heat to medium.

7) Stir in the mushrooms, Parmesan cheese, garlic, salt and pepper, and simmer for 10 to 15 minutes stirring occasionally. If sauce starts to stick to bottom of pan, lower heat to medium-low.

9) While sauce is simmering, cut chicken into 1" pieces. 

10) Once sauce is done, mix in the chicken pieces, then pour it over the pasta and chicken.

11) Toss to combine and serve!

Buffalo Chicken Dilla

I threw this together for a "pantry raid" challenge which involved making something using what already exists in my fridge and pantry. It was delicious and I know I will be making many more in my future so I wanted to share the recipe here as well.



Buffalo Chicken 'Dilla
[Printable recipe] 

Ingredients:

• 1 flour tortilla
• 1/3 c grilled chicken cubed or in strips
• 1 1/2 c part-skim mozarella cheese shredded
• 1 Tbsp buffalo sauce
• 1 Tbsp fat free ranch dressing

Directions:
1) Place a large skillet over medium-high heat and spray with cooking spray.

2) Add tortilla and spread cheese over it in an even layer.

3)  Mix buffalo and ranch together in a small bowl.

 4) Drizzle about half of the sauce mixture over half of the tortilla.

 5) Add chicken and let cook until cheese starts to bubble.

 6) Fold tortilla in half and gently push down over the surface to stick the sides together.

7) Cut into 3-4 slices using a pizza cutter and serve remaining sauce for dipping.

 8) Enjoy!


Nutrition information:

Traditional Wonton Soup

I made wonton soup before but it was definitely American-trying-to-be-Chinese tasting. Translation: not good. I managed to find something from an actual Chinese person (novel concept) who worked in her family's Chinese restaurant. And so much better than anything made with unnecessary ingredients and a sh*t ton of ginger. This one is also made with chicken rather than pork but feel free to substitute and see which you like better.

Adapted from Hsiao-Ching Chou's recipe, here is her video of how to fold the wontons efficiently.

Wonton Soup

Printable recipe

Ingredients:

• 10 cups chicken stock
• 1/8 to 1/4 c soy sauce
• 1/4 c white wine
• 1 c shredded cabbage
• 1 tsp kosher salt
• 1/4 cup thinly sliced scallions
• 
  
• 1/2 pound ground chicken
• 1 tablespoon  finely chopped fresh scallion
• 1 Tbsp soy sauce
• 1/2 teaspoon sesame (or vegetable) oil
• 
  
• 1 egg, beaten
• About 30 wonton wrappers, thawed if frozen

Directions:

1) Bring chicken stock, salt, wine, soy sauce, scallions and cabbage to a simmer in a large saucepan and set pan over medium-high heat.

2) Combine pork, ginger, soy sauce, and oil in a small bowl. Mix until well combined.

3) Arrange several wonton wrappers on a flat surface, keeping remaining wonton wrappers covered with a damp towel.

4) Place about a teaspoon of the chicken filling on the corner of a wonton wrapper and roll it up a third of the way.

5) The fold up another third of the way.
6) Use a bit of beaten egg on one side and pull corners together pressing together where the egg is to seal.

6) Cook the wontons in boiling water about 5 minutes, until wontons are tender and translucent and floating.

8) Strain wontons and transfer to broth simmering for a few minutes. *Keep wontons separate until serving if not serving right away.

Buffalos Have Wings?

There are no words for this recipe. I got it from a coworker who posted it on fb so thanks to him because it is amazing.

Buffalo Chicken Baked Ziti
Printable recipe

Ingredients:

• 1 16oz bottle ranch dressing
• 1c Buffalo wing sauce
• 1 box penne pasta
• 2c of shredded cheddar cheese
• 1c mozzarella or additional cheddar cheese
• 2 cans 10-12oz canned chicken
• 16 oz cream cheese

Directions:
1) Fill a large pot with water and cook pasta according to directions on box.

 2) Once cooked to preferred amount of doneness, drain and set aside.

 3) Combine chicken and hot sauce in a large pot and heat until slightly bubbling.

 4) Add cream cheese.

 5) Stir until melted and evenly distributed, then turn off burner and add the 2 cups of cheddar cheese.

 6) Transfer pasta to a large bowl and stir in ranch dressing.

 7) Once evenly coated, add the buffalo chicken mixture.

 8) Stir until evenly combined.

 9) Transfer to a large baking pan or casserole dish.

10) Sprinkle additional cup of shredded cheese over pasta and if not serving right away, cover and refrigerate.

11) When preparing to serve, set oven to 300º and bake for about 15 minutes then set oven to broil for an additional 3-5 minutes.

*12) If making right away, just set oven to broil and then broil your pasta for 3-5 minutes until the cheese has browned slightly.

Lauren's Mexican Kitchen

Easy to make and delicious. Chicken, cheese, and salsa never looked so good!

Salsa Chicken Tostatas 


 Ingredients

• 1 can 10-12oz canned chicken
• 3 Tbsp jalapeno or other hot pepper
• 1 1/2 c picante salsa
•  1/2 c shredded cheddar or Mexican cheese
• 4-6 6" yellow corn tortillas, fried or baked*
• 1-2 hungry friends
• Optional: 1-2 tomatillos

Directions:
1) Slice hot pepper in half.

2) Cut out the pith and seeds out of the pepper.

3) Dice somewhat finely.

4) Put rinsed tomatillos in a medium saucepan and cover them with water. Set the saucepan over medium heat. Once it comes to a simmer, cook for 8 to 10 minutes, or until the tomatoes and tomatillos are soft and mushy but not coming apart. Remove them with a slotted spoon

5) Combine salsa, tomatillos, and diced peppers in a blender and puree.

6) Heat salsa puree in a saucepan over med-high heat until it starts to bubble. *Skip this step for a cold option.*

7) Add chicken to the salsa and use a wooden spoon to break up the chunks of chicken.

8) Heat until chicken is evenly combined with the salsa.

9) Spread a layer of the Salsa Chicken over each fried tortilla and sprinkle with cheese. Enjoy!

*Corn tortillas can be found already fried in supermarkets if you choose not to fry your own.