Creamy Chicken Alfredo

Making a white-sauce pasta dish from scratch is one of my favorite things...it's simple and delish. There are several variations to this meal – with or without pesto, veggies, wine, etc – but this is its most basic form, and a great starting point.

Although most people associate alfredo sauce with fettuccine, mixing up the pasta shapes can really add some variety to the dish as well.

Recipe:
3 Tablespoons of Unsalted Butter
2 Tablespoons of Flour
1 cup of Chicken Broth
1 cup of Half & Half or Heavy Cream
1/2 teaspoon of Italian Seasoning
1 cup of Grated Parmesan Cheese
Pinch of Red Pepper Flakes
Salt & Pepper to Taste
Chicken Breast
Asparagus

Directions:

Before cooking the sauce, sprinkle salt, pepper and olive oil on chicken breast and grill. Allow to rest before slicing.


In a saucepan over medium heat, slowly melt butter, then add  flour to make a roux. Cook flour until light golden in color, 2-3 minutes. Slowly wisk in chicken broth until smooth, mixture will be thickened. Stir in heavy cream (or half-n-half). Lower heat to medium-low and stir in 1 cup Parmesan cheese. Mixture will begin to thicken and bubble. Do not allow to boil. Add herbs, and Salt and Pepper to taste. Give a taste and adjust seasonings and consistency. Add more Heavy Cream/half-n-half and Parmesan cheese as needed. For extra richness, stir in 1 tablespoon butter just before serving.

Cook your fettuccine, by following directions on package. Drain.

To assemble, toss fettuccine and sauce until coated, add the chicken and asparagus. Serve immediately.

Fabulous Fajitas!

It seems a bit presumptuous to call something “the best,” doesn’t it? But I couldn’t resist, because these really are the best fajitas in the world. The entire world. No, wait, the entire galaxy.

I have an obsession with trying new recipes; I am always on the lookout for different versions of the same thing.  

But when it comes to these fajitas, I will not try another recipe. Them are some strong words…(forgive my improper English lol) but that is just how much we love this one. This is in the top three of my husband’s favorite meals and although I hesitate to nail down my own favorite meals, this is definitely up there in the ranks.

Amid all the new recipes I try each month, this recipe still makes a regular appearance and nearly bowls me over with its phenomenal flavors each time.

Delish Caramelized Onions & Peppers

Theeee Juiciest Chicken!!

Yummy, Tender Steak!!

Now for the recipe...this is the tastiest and easiest recipe:

Ingredients:

2 Boneless Skinless Chicken Breast (Sliced into 1/4 inch pieces)
1 1/2  pound of Flank Steak

Flour tortillas (8 inch/20 cm)
1 -2 onion, we usually use approx. 1-2 depending on size ( or your preference)

3 sweet peppers, of your choice (Red, Orange, or Yellow)

For the Marinade

2 tablespoons olive oil
 1 garlic clove, finely minced
1/2 teaspoon Chili Powder
1/2 teaspoon Cumin
1/4 teaspoon Hot Pepper Flakes

1/4 teaspoon of Ancho Chili Powder 

1/4 teaspoon of Paprika

1 teaspoon of Fresh Chopped Cilantro
1/2 teaspoon black pepper
1/2 teaspoon salt 

Juice of 1 Lime

Toppings (Optional):

Salsa (s)

Sour cream
Shredded cheese
Chopped tomato

Sliced Lime
Guacamole

Recipe:

Mix all marinade ingredients. In two plastic baggies pour the marinade over the steak and chicken marinade and let it sit at room temperature for an hour, or longer in the fridge. If you refrigerate, allow your meat to sit out 30 minutes before cooking.

Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. Add the steak, frying on each side for 3-4 minutes, or to desired doneness. 4 minutes per side will yield approximately medium doneness for an average cut of flank steak. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned. Put the steak on a plate and cover with foil.

Add two more tablespoons of oil to the pan to cook the chicken breast. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side. Once done, put on a plate, and cover to keep warm. 

Start the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the onions and bell peppers. Let them sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies tenderize. Cook for about 5-10 minutes.

Slice the steak against the grain into thin slices. If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat.

Serve immediately with toppings and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat. 

Enjoy! 

Happy Eating!