1/4 cup unsalted butter
2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
12 ounces fettuccine
2 cups shredded rotisserie chicken or cooked chicken
1 cup grated parmesan cheese
1 cup reserved pasta water
Fresh parsley, garnish
Boil a pot of water: Put a large pot of water on the stove and bring to a boil. Salt liberally.
Add the butter, cream, salt, black pepper, and nutmeg to small or medium-sized sauce pan. Heat over medium-low heat until the butter melts and the mixture comes to a slight simmer. Then turn heat down to low and simmer the sauce, stirring regularly to prevent scalding, until the sauce thickens slightly, enough to coat the back of a spoon easily.
Cook the pasta: Add the pasta to the boiling water and cook until it’s al dente, according to package. When pasta is cooked, reserve 1 cup of pasta water and then drain pasta.
Finish the alfredo: Return the cooked pasta to the pot and add the alfredo sauce and shredded chicken. Continue to cook over low heat, stirring constantly to combine ingredients. Add cheese and continue to stir.
Sauce will thicken as you stir it with the pasta. If sauce seems too thick or gloopy, add reserved pasta water by the 1/4 cup to thin out the sauce slightly. You might not need any pasta water or you might need a good amount of it.
LEFTOVERS! Leftover chicken alfredo will keep in the fridge for 3-4 days. Reheat the alfredo gently in a pot over low heat with a splash of water. Do not microwave.
Source: Rotisserie Chicken Alfredo Recipe | SimplyRecipes.com
1 pound boneless skinless chicken breast, cut into slices 1/2-inch thick and 2-3 inches long
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 cups long-grain white rice, rinsed well
3-4 cups chicken stock
1 cup frozen sweet peas
Cook the chicken: Season your sliced chicken with salt and pepper. Heat the olive oil in a large (at least 12-inch) skillet over medium-high heat. Add the chicken and cook for 3 minutes per side, getting a decent sear on both sides. It’s okay at this point if your chicken isn’t cooked all the way through.
Cook the onions: Remove chicken from the skillet and add onions and garlic. Cook for 2-3 minutes, softening veggies. Add dried oregano and basil to the skillet and stir together.
Assemble the skillet and simmer: Stir in the rinsed white rice and nestle chicken pieces back in the skillet. Then add 3 cups of the chicken stock and stir gently to make sure chicken stock is evenly distributed. Bring to a simmer, turn heat down to low, cover, and cook for 15 minutes.
Check the rice: After 15 minutes, check the skillet. If the rice is tender and the skillet is dry, then the dish is ready to serve. If the rice isn’t quite done and the skillet is dry, add another 1/2 cup of broth, re-cover the skillet, and continue to simmer for a few minutes. If the rice is cooked but there is still some stock in the skillet, uncover the pan and let the extra stock cook off for a few minutes.
When the rice seems just about done, add the frozen peas to the skillet. They will thaw quickly!
Source: Skillet Chicken and Rice Recipe | SimplyRecipes.com
3 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
3 sticks (12 ounces) butter, at room temperature
1 1/2 cups sugar
1 1/2 cups packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flaked coconut
2 cups chopped pecans
Position oven racks in the upper and lower thirds and preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
Using a stand mixer on medium speed, beat butter until smooth and creamy, about 1 minute. Gradually add sugars and beat to combine, about 2 minutes. Add eggs, one at a time, beating after each one, and the vanilla extract. Reduce speed to low and add flour mixture gradually until just combined. Add the chocolate chips, oats, coconut and pecans, mixing until just combined.
For large cookies, drop a hefty 1/4 cup of dough onto the baking sheets for each cookie, spacing 3 inches apart. Bake for 8 to 9 minutes, then rotate sheets top to bottom and front to back. Bake for an additional 8 to 9 minutes or until edges are lightly browned. Let cookies cool on baking sheet for about 5 minutes, then transfer to rack to cool completely. For smaller cookies, use 2 tablespoons dough per cookie and bake for 15 to 18 minutes total, rotating the baking sheets midway through. Store in airtight containers at room temperature for several days. May be frozen.
Source: Laura Bush’s Cowboy Cookies – The Washington Post
1 pound of your favorite, flavorful breakfast sausage meat (not links or patties)
1/3 cup flour
2 1/2-3 cups of whole milk
Brown your sausage in a large pan over medium-high heat. Once all the pink is gone and you’ve got a little bit of color on there, slowly sprinkle on the flour, stirring constantly so the sausage gets evenly coated. Cook another minute, then slowly pour in your milk while stirring until you have a thick and luscious gravy. Give it a taste, doctor it with salt and pepper if needed, and serve with your favorite piping hot biscuits.
Source: This Three-Ingredient Sausage Gravy Will Improve Your Christmas Morning
6 slices bacon, chopped into 1″ pieces
3 tbsp. butter
3 garlic cloves, minced
3 tbsp. all-purpose flour
2 c. heavy cream
1 c. low-sodium chicken broth
2 lb. russet potatoes, rinsed and scrubbed clean
2 c. shredded cheddar
1/4 c. finely chopped chives
Freshly ground black pepper
Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels.
In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in cream and chicken broth and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat.
Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.)
Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole dish is mostly full.
Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let rest for at least 15 minutes before serving.
Credit: Cheesy Scalloped Potatoes Recipe