Cajun Chicken Alfredo 2 Recipe : Guy Fieri Directions Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat. Dredge the chicken breasts in the Blackening Spice Rub. Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes. Remove from the oven and slice the chicken into strips on the bias. In a large skillet over medium heat, heat the olive oil. Meanwhile, cook the fettuccine al dente, according to the package directions. When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta. To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Blackening Spice Rub: Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl.
Crispy Potato Rajas Tacos Recipe : Directions Tacos: For the potato rajas: Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about 6 to 8 minutes, being careful not to overcook. Drain, pat dry, and spread in a single layer on a tray to cool. Heat olive oil in a large skillet over medium heat. Saute onions with salt and pepper until they begin to brown, about 10 minutes. For the tacos: Heat vegetable oil to 350 degrees F in a large, deep pot or deep fryer. To serve, spoon Chipotle Crema onto four serving plates, spreading a bit to create a bed for the tacos. Cook's Note: Fresh chiles can be roasted over a gas flame or under the broiler. Chipotle Crema: Combine ingredients thoroughly in a small mixing bowl. Border Guacamole: Cut the avocados into quarters and place in a mixing bowl. Corn Relish: Heat 1/2 cup of the olive oil in a large skillet over medium heat. Add diced peppers to the sauteed corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil.
Black Bean Tostadas with Slow-Cooker Cheddar-Beer Chicken (or Not) Tostadas, a Mexican dish that consists of a crisp corn tortillas layered with refried beans and all kinds of other good things, lend themselves well to a variety of palates. Diners can assemble their own, adding what they want, leaving off what they don’t. So, naturally, they’re perfect for the mixed veggie/carnie house. In this version, the meat-eater gets a healthy dose of spicy, tender shredded chicken slow-cooked in beer; the vegetarian still gets plenty to eat, including delicious, smoky homemade refried black beans. Win all around. Be sure to bake your tortillas long enough so that they’re nice and crisp, or you might be watching your diners struggle to bite too-chewy tortillas. Tip: If you, like me, hate to see half a beer wasted with recipes like this – and you’re not really loving the idea of drinking the remainder as you’re assembling a Crock Pot recipe at 8 a.m. – add the rest to a freezer bag along with the spices, garlic, and onions. Total time Author: Kare Recipe type: Main
LaSaGnA TiMpAnO I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music?" From there we worked together to come up with this deep, colorful, and multi-flavored lasagna version of a timpano. Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up.
www.youbeauty.com/nutrition/galleries/slow-cooker-recipes Getting a delicious, healthy meal doesn’t have to entail hours in the kitchen. Instead, get yourself some fresh, nutrient-rich ingredients, throw them in a slow cooker and relax until it’s done. Now we’re talking! QUIZ: Did You Eat Pretty Today? BREAKFAST: Maple Pear Walnut Oatmealby Kathy Hester, author of The Vegan Slow Cooker and Healthy Slow Cooking blog Why we love it:Oatmeal can help lower cholesterol, may reduce the risk for type 2 diabetes, and help reduce blood pressure with its soluable fiber. Click to see the recipe. Ingredients:1/2 cup steel-cut oats2 cups unsweetened non-dairy milk (you can use water instead)1 pear, chopped1/2 teaspoon vanilla1/2 teaspoon maple extractsweetener of choice, to taste (1/4 tsp stevia) Toppings:1/4 cup walnuts, choppedfresh grated nutmegdrizzle of maple syrup (optional) Directions:The night before: Spray your cooker with some oil to make clean-up easier. In the morning: Stir oatmeal and add sweetener. MORE: Stress-Free (Healthy!) Directions:1. 2.
tequila lime chicken + green onion slaw If it’s true that the definition of stupidity is to do something over and over again and expect different results, then I am indeed guilty as charged, because I made something for dinner last night that I know I never, ever like. Somehow I believed it would be better this time, and when it wasn’t, I proceeded to take two bites and then returned to the kitchen to make myself a peanut butter and jelly sandwich. It seems unfair to blame the margarita chicken, as Alex ate it without complaint, but he’s always been the kind of boy who knows on which side his bread is buttered. Frankly, not only do I not blame the margarita chicken, I was downright jealous of it for getting to marinate for 24 hours in a freshly-squeeze, potent cocktail while I marinated in front of a flat screen monitor, shivering in an over air-conditioned low-walled cube. But in the end, I just can’t give an objective review of the recipe because guess what? Tequila Lime Chicken Ina Garten, Barefoot Contessa
Cooking Light's Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream [Photograph: Oxmoor House] As always with our Cook the Book feature, we have five (5) copies of Cooking Light The Complete Quick Cook to give away this week. These Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream from Bruce Weinstein's and Mark Scarbrough's Cooking Light The Complete Quick Cook aren't quite as quick as opening up that yellow taco dinner box complete with hard shells and seasoning packet, but they're certainly worth the ten minutes of extra prep time in tastiness alone. Why you should make this: Because you deserve better than tacos from a box and these chicken tacos are nearly as simple to assemble. This recipe adopts two of Scarbrough's and Weinstein's great time savers: There's no shame in buying pre-sliced veggies when you're in a time crunch, and cooking over high heat is not only quicker but imparts great flavor. Adapted from Cooking Light The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough.
French Garlic Soup Home >> Recipes Simple and healthy garlic soup from the Provence. Mop the oil remaining in the dish with the flour. It is infused with delicious garlic flavor and would be a pity to waste. When the flour is thoroughly mixed with the oil, and not before, turn the heat on and fry for a minute. Add 1 liter/ 1 quart hot water or stock. Flavor with a few herbs such as fresh thyme and simmer for 20 minutes or so. Break the thinnest bought noodles you can find into little pieces... ... and add them to the soup. Finally, rectify the seasoning with salt and pepper and add a pinch of freshly cut parsley. Serve with toasted garlic bread. Special thanks for Beatrice Bryan for editing my flowery English!