Foody Friday - Homemade Chicken Alfredo

I love homemade sauces..and I love them even more now that I'm finally learning how to make them :)

The first time I ever tried to make a cheese sauce it turned into a gigantic pot of lumpy goo. 

But I'm getting better!

 (Here's a great site with tips on how to make a cheese sauce. After reading this, I got it right the very first time!)

This Chicken Alfredo came from Chicken Recipes to Die For. Really, this one wasn't hard at all either. 

Chicken Alfredo

mushrooms, cleaned and sliced

2 large chicken breasts, cut into cubes

fettuccine pasta or egg noodles

3/4 cup cream

1/2 cup milk

5 T butter

1 T olive oil

clove of garlic, chopped

1/2 c. grated Parmesan cheese

1 T flour

parsley, salt and pepper

Add the olive oil and 1T butter to pan on medium heat. When pan is hot add mushrooms and sprinkle with salt, then cook for 3-4 minutes per sides until brown. While the mushrooms are cooking bring a pot of water to boil. 

Set aside mushrooms and add chopped garlic to frying pan. cook gently for about a minute, then add chicken cubes. Stir so chicken cooks on all sides. Sprinkle with salt and pepper. Remove from pan and set with mushrooms. Boil the pasta in the pot. 

Add the rest of the butter to frying pan on medium to low heat and when butter has started to melt, add the cream and milk stirring continuously. Slowly sprinkle in the flour while continuing to stir. The sauce should start to thicken after about 5 minutes at which point add the Parmesan cheese and simmer gently for 2-3 minutes. Sprinkle in some salt and pepper to taste and add the chopped parsley. Stir in the cooked chicken and mushrooms to the sauce, and simmer gently until the chicken and mushrooms are warmed through. Serve on top of pasta.

DR has started requesting that I include his "star rating" on the foods. I didn't get a chance to ask how he liked it before I posted but considering he had two bowls of it for lunch today, I guess he rates it fairly well. 

My kids on the other hand.....in their eyes, sauce of any kind is tainting the pure wonder that is pasta! Eh, they'll grow out of that someday...until then they'll just have to suffer my cooking. 

Have a great weekend! 

Foody Friday - Octopus Dogs and the Condiment Conundrum

I found this idea somewhere online. My problem is I'll see an idea, then it'll sit in my brain for a couple weeks, then I can't remember where I saw it to begin with. Who ever came up with this idea first...thanks for sharing.

Cut up your hot dogs and poke in some spaghetti...

(as if the photos weren't self-explanatory enough.)

Boil..duh.

My kids LOVED this! They thought these looked like octopus legs coming out of the hotdog. HA!

Personally, I can't stand hot dogs and didn't eat these but it was a nice dinner considering none of my kids complained about what we were eating.

But here's the tough part of the meal...what condiments to serve?

Parmesan cheese or ketchup and mustard? Go with Yip's version and just load up on all three. Eeewww....

Slimy Seaweed! AARRRGG

Ahoy thar Landlubber! Welcome to me Galley!

We's fixin' Slimy Seaweed for grub...aaarrrggghh!!

This here recipe kep' me alive while I was marooned on a desert island it did!

Start off by bilin' a big kettle a' water. Get that thar water a good an' bubblin'. Throw in yar seaweed. Keep it hot fur a bit. Throw in a big handful of Gold Dubloons! Keep a' stirrin' thar Matey. Shiver me Timbers! Don't ye be forgettin' them fish eyes. Stir it well fer a few more minutes. Aye!! That be the way. If'n it ain't green enough fer ya toss in some extre slime. Serve it up quick to the Cap'n and the res' a them sea dogs with a bottle of rum r' you'll be feedin' the fishes you will!!

Google Translate  From: Pirate  To: English

Boil a large pot of water. Add a box of dried pasta and cook for about 5 minutes. Add some sliced carrots and cook for about 2 more minutes. Add a bag of frozen peas and finish cooking until pasta and peas are done. Be careful not to overcook the vegetables. Add some green food coloring and stir until the proper color of seaweed. Serve hot!