Anna's Special Request: Hot Brown Copycat from Chik-Fil-A (Dwarf House)

This is a VERY special request.  I have been educated in so many ways with this recipe and the person who requested it!

There are so many of you that I have had the pleasure of "meeting" through messages, and a couple of you in person at Trader Joes!  You are all special, you all rock my socks off and without you, Chefwannabe would be pretty stinkin' boring.

So, last week-ish, I get a request.  "Can you make the Chik-Fil-A (Dwarf House) version of the Hot Brown"?  She continues to explain why she can't get one, "I am unable to leave my home due to cancer treatment and it is the one recipe I can NOT find online".  We discuss the dish, what is in it, how it tastes, how it looks, etc.  I ask her to describe every detail of it that she can remember.  Then we go on to discuss life, and her treatment, what kind of cancer she has, family, meeting our husbands, etc.  We became fast friends and learned we had a few things in common!  She said I could share her photo and so I want you to meet my new friend, Anna!  Gorgeous, inside and out! 

Here we are chatting it up and I am thinking, she is the one going through these trials, treatments and icky stuff, and she is making ME laugh!  In the short time we have known each other, it is clear she is a fireball, and her such a good heart, and sense of humor!

So, off I went to attempt to make this lady the dish she desperately misses!  Boy was I livin' on a prayer, I had NO idea other than what she said, and the photo of the dish what I was doing!  The good news is, I think I got it, she hasn't had it yet,  but my husband loved it as well!  Obviously unless you go grab nuggets from Chik-Fil-A, you aren't going to have the EXACT same taste but one thing I HIGHLY recommend is that you deep fry your nuggets or make homemade batter dipped ones.  I just used frozen, I wanted to get this knocked out as soon as possible for her.  But if you don't deep fry they will get a bit soggy and, in my opinion, not good.

Here we go!  This is not a traditional hot brown like the Kentucky Hot Brown, it is just a version from the Dwarf House she loves!  This recipe will serve 4 regular servings or 2 of the restaurant size servings! HA!

4 T butter
3 T flour
2 cups chicken stock
1/2 cup grated Parmesan cheese
PINCH of salt
16-20 chicken nuggets
1 cup shredded cheddar cheese
8 slices of bacon
buttered toast for the garnish

Prepare your nuggets and set aside.  The rest won't take long so they will be fine and the sauce will heat them back up!

For the sauce, melt the butter in a small pot.  When it is melted add the flour, and let it cook while you stir it for 30-45 seconds.  Add in your chicken stock and whisk until smooth and it begins to thicken.  When it is thickened add in Parmesan cheese and a pinch of salt and whisk until smooth and creamy.

The plating is where this all comes together.
1.  Place chicken nuggets on your plate.
2.  Ladle over the top some of your sauce.
3.  Sprinkle cheese down the center.
4.  You can microwave for about 20 seconds if you want the cheese to be completely melted on top.
5. Place bacon strips in the center.
6.  Add butter toast points all around.

This was awesome!  I made one large plate that my husband and I shared.  I hope it is exactly what you are wanting Anna, but if nothing else, it is an awesome treat of a dinner!

I hope you give this a try.  Let me know what you think and if you have had it from the Dwarf House, if it is even close to the real thing!

ENJOY and please keep Anna in your thoughts, your prayers!  Please send her love, light and healing vibes!

I think taking time to make my Batter Dipped Chicken Nuggets would take this OVER the moon!

Cheesy Chicken Gnocchi

 So....as my husband and I sit in a popular Italian chain restaurant, eating soup and bread sticks like tomorrow may never come, he says to me, "OMG, you need to make this soup into a casserole or a real "dish".  And that my friends is how this happy accident began.

.....Fast forward 2 days, he keeps asking me to make this.  Admittedly I have 2 packages of gnocchi in the cupboard.  I have everything else I need to create his own personal heaven.  I decide that today is THE day.  I turned on my fave music, put on some lipstick and off I went.  End result? Complete FAIL!   However, that is now how this story ends.  While it was a complete fail as far as a copycat, sort of, not really version of the soup, it turned out to be a pan of cheesy, chickeny, gnocchi-ee goodness and I do not for one second feel bad that it "didn't turn out".  I feel so "unbad" I am sharing it with you!

This will feed a crowd, and I can't imagine anyone not liking it.  If you groove on making your own gnocchi, get on with your bad self, I purchased mine.  If you make it, make sure to tag me on Instagram or Twitter!!  Snapchat me!!


2 pkg. gnocchi (mine were 17.5 oz. each)
4 T. butter
2 large chicken breasts, cut into small cubes or pieces
1 cup shredded carrots
1/3 cup flour
2 cups chicken stock
3/4 cup heavy cream (or half and half)
1 T. dried parsley
1/2 cup grated mozzarella cheese
1/2 cup grated Swiss cheese
1/4 cup grated Parmesan cheese

In a large pot, melt your butter.  and add your chicken and carrots.  Cook over medium-high heat until chicken is cooked all the way through.  Add in flour and stir well, let it cook for about 1 minute.  Add in chicken stock, while still on medium high heat, bring to a boil, stirring constantly, when it has begun to thicken add in heavy cream, parsley, and all of your grated cheeses.

Stir to combine,remove from heat and let sit.

Bring another large pot of water to boil.  Follow the direction on your package of gnocchi.  If you are making them homemade, you are a better person than me, so you will know how to cook them!  When the water boils, chuck them in and the second they float they are done.  Make sure to get these out right away.  They will be going in the oven for a very short time and you don't need them overcooking.

So as I was saying, when they are done, use a slotted spoon or spider and scoop them out, let them drain and toss them in the pot with the sauce!  Get them all in, gently stir to combine and pour into a greased 9x13 casserole dish or pan.  Bake at 400 degrees for 10 minutes, then turn to broil and let it get golden brown on top!  That cheese and butter get a little crusty and it is heaven!!

Enjoy friends!

Caprese Garden Salad

I am sitting here listening to old songs my husband and I used to jam to in the truck while driving down the Atlantic City Expressway, heading to the beach.  Life living near the shore.  Loved it.  I miss the beach, not much compares to the peaceful crashing of waves on the back bay, or sitting on the beach at night, watching boats roll in and out.  Good memories...

Anyway, back to food, and this salad.  My husband wanted a salad, emailed me what he wanted in it, and as any good, obedient (oh that word is gonna get to some of you) and loving wife would do, I did it.  Holy salad shooter Batman we have a winner!  This will serve 6 as a starter or side salad, and 4 for a meal.  Toss on some grilled chicken and BAM, lunch!  BAM, deliciousness.  BAM, everyone will ask you to make it again and again!

Seriously though, caprese salad is like my number 4 favorite food of life, and making into a garden salad with some other additions, is just the bomb.  Make this, make this now.  I admittedly love salad, and admittedly, I could eat salad everyday.  THIS salad, I don't want, I NEED.

Thank you to my darling hubby for that beautiful email that changed our salad lives forever!  Academy award contender?  I love you babe, thanks for all you do to support me in my general misadventures of life.  I bet all those years ago when we had the windows down in your truck, listening to Phil Vassar, wind blowing, sand in our butts.........you never knew I would be such a pain, eh?

2 heads of romaine lettuce
1 pint cherry or grape tomatoes
4-5 large basil leaves, fresh (if using dried, 1 tbsp) torn or chopped small
1 8oz ball of fresh mozzarella diced or use smaller mozzarella "pearls"
1/2 cup grated Parmesan cheese
1/4 tsp salt
fresh black pepper
1 T dried Italian seasoning
3-4 T olive oil
3-4 T red wine vinegar

Chop or tear romaine and place into a large bowl.  Add in tomatoes, basil, mozz, parm, salt, pepper and Italian seasoning.  Give it a good toss and then drizzle in your olive oil and red wine vinegar.  Though I give a measurement it is really just on a "to taste" basis.  Give another toss and serve.  Oh man, this is a fabulous salad.  Props to the hubby.  My man genius!

ENJOY!

One Pot Chicken Florentine

One pot.  That got your attention didn't it?  One pot equals, easy, less dishes and we all know we LOATHE doing dishes.  Don't we?

Really, one pot just means easy to me.  And as I mentioned, not tons of dishes.  There is a little prep work, but it is so worth it.  A cutting board, a knife, a measuring spoon, the usual suspects but that is nothing.  You could even serve this in paper/plastic bowls or plates.  Sad isn't it?  Sad that a person (me) who encourages meals at the table, together, families, talking, communicating, laughing, is encouraging hurrying up dinner, with throw away dishes so you can get to your favorite drama of the night.  Oh well, that's me.

This is kind of an all in one, veggie, lean protein, and definitely the heavy cream food group!  I hope you enjoy this quickie! (teehee)  Sorry, that was completely inappropriate, but, hey..........*shrugs*

Make this in a large pot, something with a lid.  TIP: IF you have a ginormous pot that you have no lid for, whether you lost it, broke it, used it as a weapon in a murder case, etc.......use a pizza pan upside down for a lid!

You will need:
1 T. butter
2 lg chicken breasts cut into bite sized chunks, uncooked
1/4 tsp (heaping) minced garlic
3 cups chicken stock
12 oz. bow tie pasta
1 cup heavy cream
1/2 cup good grated Parmesan cheese
2-3 cups fresh spinach (NOT frozen)
1 pint cherry or grape tomatoes, halved
salt and pepper to taste

In a large pot melt your butter.  Add in cut up chicken and stir often, until the chicken is nearly cooked through. Add in garlic and pepper and stir for 1 minute.

 

Pour in the chicken stock, bring a boil and add in pasta.

Cover, and reduce heat to simmer for the time that is suggested on your pasta package.  Now, TWO minutes before the timer goes off, uncover, stir, add in heavy cream and Parmesan cheese and stir to combine.

 

Stir in spinach.  Keep stirring to wilt the spinach, and when it is wilted shut off the heat.

Add the halved tomatoes and toss.  Let sit for 2-3 minutes before serving.  Serve this with some toasty, roasty, crunch bread!

ENJOY!!

Parmesan Baked Egg Loaf

Good morning, or, I mean evening!  I get confused on these egg recipes ya know.  (wasn't that funny)  We eat them at our house morning, noon and night.  No time is a wrong time for an egg recipe or breakfast recipe at our house! 

So how many of you make egg in a nest?  Toad in a hole?  Bird in a nest?  Frog on the pond?  You know what I am talking about, don't you?  I think we have even had the discussion on social media, on what you call it!  If you call it something different you will have to let me know in the comments!  Regardless of what you call it, I call it perfect for any meal!  This recipe is just a bit of a "grown up" version, which I only say because some would consider this fancy enough for serving guests where they might not serve a plain ol' frog on the pond!

I was inspired by a photo my husband sent me.  It was similar to this, but I could find no recipe, only a photo.  After a couple of tried both of which were fantastic, I found the way I wanted to share with you all.  I know eggs are skyrocketing in price especially here in the Midwest, but when you find a good deal, stock up and make this! 

Here we go, on this fah-nsah nan-sah version of whatever you call it!

1 loaf of French bread or baguette
4 eggs
3 T grated parmesan cheese
2 T melted butter
dried parsley to taste
salt and pepper to taste

Preheat your oven to 375.  Using about a 2 inch cookie or biscuit cutter, cut through the top layer of your bread.  Using a serrated knife cut out the circle and dig out the bread halfway down to the bottom.  Be careful not to pierce the bottom of the loaf we don't need leaky eggs! 

Now, brush this loaf with melted butter.  Use every last drop of that butter, don't let me catch you leaving a little behind.  Just don't!  Drop an egg into each hole, then sprinkle with parmesan cheese, salt and pepper and parsley. 

Now, pop this bad girl into the oven, for 18-23 minutes.  You want the yolks to still jiggle, and the whites to ALMOST be firm.  They will carryover cook, so take them out shy of the whites being completely firm. 

Let it cool for a few minutes and cut into 4 pieces or 2 pieces if you are serving 2 to each person.  If you are serving more than 2 or 4 people, well, get another loaf out kids!

I love these and one was so filling!!!

ENJOY!

Chicken Parmesan Bake

This is one of my favorite dishes  I think it is a popular dish, that lots of people love, but don't always feel like dealing with the whole process.  Well, I am happy to tell you I took the process out of it. 

Ok, I can't take ALL of the credit, my sister has a friend who has a friend who told her about this recipe.  I, as usual made some of my own modifications but, it will taste very much the same no matter how you do it   Originally I think the breasts were left whole, which just seemed like so much work.  If this was going to be an easy version, then it should already be cut up.  Right?  Wow, that sounded so very lazy of me.  The breasts I was working with (teehee) were huge (teehee again) and while I would use as many breasts as you have people, I used only 3 of these monsters.  Sorry, my maturity level is at an all time low lately.  Blame it on the grand littles.  HA!

You can use store bought sauce, or use your own.  We aren't having that battle tonight, I have been to busy, and don't have the strength.  I actually just laughed at that comment.  I used store bought jarred sauce for this recipe.  I could have made homemade croutons but, duh, this is supposed to be the easy version of chicken parmesan. 

Serve this over any pasta you like, I served it with rotini, and loved it.  In fact, I loved this so much, I might make it every week all summer because, I just like it that much.   Alright, that might have been a bit dramatic but I will be making this often. 

Oh wait did I mention the oven decided to stop working about 15 min after I put this in?  Yea, well, it will be fixed up soon, and I don't think 3 hours to wait was THAT long.  Do you?  HA!  Hopefully your oven isn't moody, and it will take the real amount of time!

You will need
3-4 chicken breasts, boneless skinless, cut into cubes
2 T. olive oil
1 T. onion powder
1 tsp. salt
2 tsp. dried Italian seasoning
1 jar of marinara (omg I can't remember the ounces)
1 can of tomato soup
1 T. sugar
2 cups shredded mozzarella cheese
1 cup parmesan cheese
1, 5oz bag of seasoned (garlic) croutons
Extra dried Italian seasoning

Preheat your oven to 350 degrees F.  Place chicken cubes into the bottom of a 9x13 baking dish.  Add olive oil, onion powder, salt, and Italian seasoning.  Toss the chicken to get everything seasoned up! In a bowl mix together marinara, tomato soup and sugar.  Pour over your chicken!

Now sprinkle liberally with your mozzarella cheese  Make sure to get the corners!  Don't let the corner people out!  Now top with your croutons  You could use the double the amount but trust me when I tell you this is enough even thought it may seem like it isn't.

I think this pic is upside down  Oh well, let's go with it, to change things up!


Now cover the top with parmesan cheese!  Then sprinkle on more Italian seasoning, a lot or a little the choice is yours, I did a LOT!

Now, bake this bad baby for 35-50 minutes  I know that is a large range of time but it just depends on how big your chunks of chicken are.  As soon as you are certain they are done, this is ready to eat!  If the top gets a bit, or starts to get a bit brown cover with foil for the duration of baking.  I personally am all about those really brown cheese bits.  Oh yea!

Serve with pasta of your choice or eat it alone!

ENJOY

Baked Ricotta Pasta

Are you a fan of the ricotta?  I find it much like cilantro, you either are, or you are not, few are in between.  I am, however, the exception.  Sometimes I love it, something I don't, just depends on the dish I suppose.

I needed a quick side dish the other night.  I had a few leftovers from manicotti in my fridge and went to work in my science lab.  Actually, let's be honest, it is more like a sofa and a notebook but, none the less I came up with this pasta dish that my husband thought rocked, and I thought was pretty darn tasty too.  It is easy and quick, definitely a recipe to have in your arsenal of "OMG, they will be here for dinner WHEN?" recipes. 

Like that old retro casserole?  Rocks my world.

Anyway, you will need:

8 oz. short cut pasta
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
4 T. butter
1/2 tsp. salt
1/2 tsp. black pepper
2 egg yolks

Preheat your oven to 350 degrees F.  While that is happening, cook your pasta in well salted water according to package directions.  Cook it on the low end of the recommended time.  When it is done, drain, and put back in the pot.  Add in all of your other ingredients.  Let butter melt, and mix gently until smooth.  Pour into a casserole dish and top with some breadcrumbs if you like!  Bake for 20 minutes.  This should serve 4 adults, easily.  I LOVE having a new side dish!  I hope you do as well!

ENJOY!

Meat Manicotti

I can't get enough Italian food.  I mean seriously, I can't.  Since living in New Jersey, close to my Italian relatives, friends, and coworkers, it has gotten worse.  Now that I live back in Nebraska, and have had long discussions with my dad about holidays, I finally found out that his family in fact, used to have Italian food for Thanksgiving and Christmas and a turkey, just because it was required, I guess!  My mother in law extraordinaire hosted the same kind of holidays.  All the fixins and an almost entirely different Italian meal as well!  My GOD, it was my dream come true.  The point is, when I returned to Nebraska, I made it a tradition for my family to always serve an Italian dish along with the traditional holiday spread.  This is one I serve often because I love it.  I usually do 2 separate kinds, one with meat and one with just cheese.  I am sharing my favorite with you today. 

I am a cheater with mine, I do not cook the noodles first.  Ain't NOBODY got time for all that shell ripping, slip sliding, filling of a wet noodle stuff.  Oh no.  Mine works out perfectly.  This is a large batch, it will fill 28 shells.  Feel free to halve the recipe.  Otherwise just divide everything between the two pans it will take!

Preheat your oven to 400 degrees F.  Get out 2, 9x13 pans and let's get ready to rumble!

For the meat mixture you will need:
2lbs ground beef
1/2 lb. ground pork
3 T dried Italian seasoning
1 T onion powder
1 tsp. salt
1/2 tsp. black pepper
1/4 cup grated parmesan cheese
3/4 cup ricotta cheese

In addition you will need:
28 Manicotti Shells
2, 23.9 oz. (approx.) of your favorite pasta sauce or homemade
1 14.5 (ish) can of petite diced tomatoes
1-2 cups water
2 cups shredded mozzarella cheese
extra parmesan for the top

Combine all ingredients for your meat mixture.   You can do it in a stand mixer or by hand, the choice is yours.  Set aside and add about 1 cup of pasta sauce to the bottom of each pan.  Spread it around so the shells don't stick.  In a large bowl combine the rest of the pasta sauce, diced tomatoes, and rinse those pasta sauce jars out with about 1 cup of water each and swish and add to the bowl.  Mix to combine and set aside. 

You can fill the shells with a small spoon but I prefer a pastry bag, so that is what I did.  You should have exactly enough to fill all the shells.  Don't over fill but make sure they are full end to end.  Fill a shell, place in pan, flip it to cover with some sauce and continue until all shells are filled.  Now take the sauce in the bowl and pour half over each pan. Sprinkle on cup of mozz over each pan, and grate or sprinkle a bit more parmesan on top for good measure. 

Now cover TIGHTLY with foil.  Place in the oven for 45-50 minutes and they will be done perfectly!  Remove foil and let cool for a minutes before serving!

ENJOY!!

Turkey Tetrazzini Bake

Another leftover remix for dinner tonight!  This week we had chicken Parm with short pasta, we had a mini Thanksgiving dinner, we had mushrooms left from the farmers market, and by the end of the week, the sauce was gone, the chicken was gone,  so were the fixings for my T-giving dinner and I am cooking up the carcass of my turkey now for stock.  Here is what was I had left.  I had a bit less than a pound of pasta, mushrooms, chicken stock, and turkey.  Isn't it obvious?  There is only one problem.  My pasta wasn't spaghetti or angel hair like traditional tetrazzini calls for, and it was already cooked, how would I be able to tell you how MUCH pasta to use?!

 

Well friends, I did as I am often advised to do in moments of questions, I "googled" it.  My niece Jessica's famous last words to me.  I found that pasta usually double in weight, so I am going to go with that.  Know, that you might need a wee bit more, or a wee bit less, but do as I do, throw some butter, salt and pepper on those leftovers and call it the cooks treat!

This really turned out fabulous, like, really fabulous.  With a couple of extra ingredients, we fed 2, and had 2 portions left for my hubby's lunch bag!

I imagine this would freeze beautifully.  Seriously, make 2, and bank one in the freezer!

For the sauce you will need:
3 T butter
4 T flour
12 oz. can of evaporated milk
2 1/2 cups chicken stock
2 T grated Parmesan cheese
salt and pepper to taste

Preheat your oven to 375 degrees F.  Spray with nonstick cooking spray, or butter a casserole dish large enough for your mixture, I used a 10 inch round, with 2-3 inch sides. 

In a medium pot, melt your butter and sprinkle in your flour.  Whisk together for 1 minute, until the raw flour taste cooks off.  Add in  your chicken stock and whisk until smooth.  When smooth add in evaporated milk and Parmesan cheese.  Let simmer until thickened.  Ok, back up, not TO thick.  Let it remain a little "loosey goosey" since the pasta will absorb some while in the oven. 

Now for the rest of the dish you will need:
12-16 ounces short cut pasta, cooked
1/2 cup frozen peas and carrots mix
1 cup mushrooms, sliced  (use a can or fresh)
2 cups cubed or shredded turkey (use chicken if you like!)
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese

Into your already prepared sauce, add in pasta, peas and carrots, and turkey.  Mix until combined.  Pour into casserole dish and sprinkle the top evenly with breadcrumbs and Parmesan cheese.   Bake for 25-30 minutes. 

Let sit for about 5 minutes before serving, or don't.

One of my favorite dishes.  This came together like a beaut!

Enjoy!

Pepperoni Bread

Oh man.  It has been one of THOSE days.  I got out of bed just to take some Excedrin migraine and go back to bed.  At 11am I still hadn't knocked this baby out, but life goes on, right?  I had bread to make!  And making bread is what I did!

This is an age old recipe, but......  I just never shared it.  I got this recipe so long ago from someone I taught with.  I can't believe I can't remember her name.  I will think of it, you know, in the middle of the night.  Anyway it is just an easy recipe to throw together.  I used frozen bread dough, if you have a great recipe for a white bread dough, feel free to make your own.  Headache people, it means convenience!  So enjoy this as an appetizer, a picky, serve it with a meal, whatever you want.  Just enjoy it!

If you like, you can serve with marinara for dipping!  Use as much pepperoni as you want.  There are no boundaries on the love of pepperoni!

2 loaves of frozen bread
1 pkg sliced pepperoni
1/2 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup olive oil, divided
2 tbsp. Italian or Pizza seasoning
2 tsp. garlic powder

Combine 2 loaves of your frozen bread.  Roll out until desired thickness is achieved and a rectangular shape and drizzle half of the olive oil over the top.  Sprinkle with Italian seasoning, garlic powder and grated Parmesan cheese.  Lay the pepperoni to cover the dough, as much as you like and then top with grated mozzarella cheese.  Carefully roll the bread up, starting at one side (long side) moving up and down the side to roll it evenly.  Pinch the edge to the rolled dough when you get to the end, flip the sides up and lay seem and tucked end side down on a parchment lined cookie sheet.  Rub the top with your remaining olive oil and sprinkle with some extra seasoning!

Cover with a lint free towel and let raise for approximately 1 hour.  Bake at 350 for 20-25 minutes

ENJOY!

Couscous Almondine

O. M. GOSH.  It is SO cold, I swear I will never get warm.  I always confess, while I must have snow and cold at Christmas, I could leave the snow and just take the cold any day.  But folks, this is taking it a bit to far. -20 wind-chill?  No, this isn't going to work for me.   I just keep thinking to myself, "in 4 months things will be getting green again and spring will be near". (my favorite season)

Now with that whining out of the way, lets talk couscous.  I seriously only ate it for the first time about a month ago.  When my father in law passed away a lovely friend of my mother in laws brought dinner one night and it included couscous.  I dove lips first into the bowl and never looked back.  I picked a bag of couscous up at the Amish Market (funny right?) and almost forgot I had it in the cupboard.  I came across it yesterday as I opened the cupboard and it tumbled out on to my head.   So now that we are home and things have settled down, and holidays are over,  I had to write something up. 

I wasn't sure of the liquid to couscous ratio.  I read all over the place everything from 1 1/2 cup liquid to 1 cup pasta, to an equal ration of 1:1.  Since I had never made it I just picked one.  I mean, why not, right?  I picked the 1 to 1 ratio and it was perfect.  It came out awesome, first time, and that my friends, is what I call "luck".  It was delish!  Perfect for an easy side dish, I mean, what's not to like?!

NOTE: My husband doesn't like almonds in this.  When I explained that, while I appreciated his opinion, I WAS out to make an "almondine" style couscous.  He asked me to put the word, "optional" behind almonds, on my ingredient list.  I told him I would, and technically they ARE, but I am not putting optional behind ALMONDS on a recipe that includes the word ALMONDINE.  If you do it, just don't tell me, I can't take that kind of pressure. 

2 cups good chicken stock (if you think yours is weak toss in a bouillon cube or 2 to amp it up)
2 cups couscous
1/4 tsp. pepper
2 tbsp. butter
1 tsp. dried parsley
1/4 tsp. salt (if needed)
1/4 cup sliced or thin sliced almonds (toasted)
1/4 cup finely grated parmesan cheese

Using a medium to large bowl, place your couscous in it.  Get some saran wrap, or press and seal ready too!

In a small pot, add in chicken stock, pepper, butter, parsley, and salt.  Bring this liquid to a boil and pour it over the couscous and give it a quick stir.  Cover as soon as possible with saran wrap or press and seal.  Let sit for 10 minutes.  Remove cover and add in almonds and grated cheese.  Using a fork and fluff it!! Serve!  This will easily feed 4-6 people.

I hope you enjoy this quick and easy side dish!  Get brave and do your own experimenting too!

Your "cuckoo for couscous" Chefwannabe

Garlic Monkey Bread

OK, admit it.  You have had an occasional moment of feeling like you were sick of the same old way you made something and after a bit of thought, decided to try something new.  In the end it was either amazing, or it sucked so bad, you had to throw it away.  Right?  You remember it well, don't you? 

I had one of those moments the other day.  It involved bread for a huge pot of spaghetti.  I just, I just....couldn't do regular garlic bread.  My sister does this thing with mayo on garlic bread and the thought of heating up mayo and then consuming it almost makes me erp, so that was NOT an option.  I had to come up with something new.  So I did it. Oh yes, I did, I did it, I dared mess with monkey bread.  And trust me on this one, you are going to be so glad I did.  It turned out so perfect, that even I, still can't quite believe its delight.   Have I verbally patted myself on the back enough?  HA! 

So to my "Monkey Bread Queen" sister, Patty, instead me saluting you sista........it is time you get up and salute ME!  I took your monkey bread, I MONKEYED with it.  (hardy har har, I know).  So take that one, Martha Monkey Bread Stewart!

When you make this bread, use the cheapest, little biscuits you can find.  That is what I used.  I mean you could use the big ol' Grandes but, why?  Trust me when I tell you this in Unhealthy enough, it doesn't need help.  Serve this alone with dinner, or serve it with a bowl of marinara for dipping for a party! 

Garlic Monkey Bread:
3 cans small refrigerator biscuits
1 cup grated Parmesan cheese
1 cup butter, melted  (zip it)
2-3 cloves of garlic, grated (I used 4, because I don't believe in to much garlic)
1 tbsp. olive oil
1/4 tsp salt

Preheat your oven to 375 degrees F.  Make sure you biscuits are cold when you start, or you get to spend time pulling apart, warmish globbed together dough and it isn't fun.   So let's start with something else.  In a medium bowl combine, parm cheese, garlic, olive oil, and salt.  Use a fork and just combine all ingredients.  Set aside.  Using a pastry brush or paper towel, brush your bundt pan with some melted butter.  Not all of it, just dip in and butter it well.  You could also spray with some nonstick spray, or both, I mean, let's pull out all the stops here! 

Now take your biscuits and cut each biscuit into 4 pieces and throw it in the Parmesan cheese mixture.   Continue until half the biscuits are cut up.  Toss biscuits in the Parmesan cheese mixture and then spread evenly in the buttered/sprayed bundt pan.  Drizzle over HALF of the melted butter.  Repeat with the second container and a half of biscuits, and then drizzle over the second half of melted butter. 

 

Bake for 25-35 minutes.  It will be golden and beautiful and the smell will make you need a bib.  Seriously!  Let cool for 5 minutes in the pan, and then you can turn it out on to a plate or platter!

 

Enjoy my friends!

 

Your "garlic is my blood supply" Chefwannabe

 

 



Garlic Parmesan Croutons

Salad, glorious salad!  Regardless of if you prefer, iceberg, bib, romaine, dandelion, spinach, or wild greens, it is the season for a refreshing, crispy salad!  And every great salad deserves a great crouton as its crowning glory!

How many of you buy croutons?  Are you the same ones who throw out stale old bread?  Well, your day has arrived.  You paid for that bread, now USE it!  Why buy store bought croutons when you have all the making for the best croutons you have ever eaten at home?  Personally I am a fan of the crouton, some people are not.  I think it is like eating the best piece of garlic bread, crusty and crunchy  with your salad, only you don't have to put one down to eat the other, you can do it at once! I love little else better than a salad full of fresh veggies, and some boiled eggs.  Add a little grilled chicken and I am over the moon!

These croutons are easy and delicious.  DO NOT feel like you have to go buy french bread.  I used plain bread kids, stale bread that would have otherwise become breadcrumbs in the freezer.  French bread gives you a fabulous result but, heck, so do hamburger buns.  Use whatever bread you have on hand!  They will go rather quickly, so make sure to keep on eye on them and even give them a flip or toss if you like halfway through cooking. 

3-4 slices of french bread, 1 inch thick and cut into cubes

5 tbsp butter

1 ½ tsp garlic powder

1 tsp dried Italian seasoning

½ tsp onion powder

2 tbsp finely grated Parmesan cheese

Preheat oven to 375. Get out a cookie sheet and set aside. Put cubed bread into a large bowl. In a microwave safe bowl, melt your butter, add seasonings, garlic powder, Italian seasoning, and onion powder. Stir to combine. Pour over the bread cubes and toss until all the cubes are coated well. Spread onto a cookie sheet in a single layer and sprinkle over your Parmesan cheese.  Bake for 15-20 minutes. Check often to make sure they aren't burning!! Let cool completely and serve!

 

Your "no green rings around my hardboiled eggs yolks please"chefwannabe

 

 

 

 

 

 

 

Cheesy Chicken Alfredo Lasagna

When will I learn?  Huh?  Seriously.  When will I learn that when my husband has a request or "idea" that it will turn out amazing and I should have made it weeks ago after the initial sharing of the idea?  This is another one of his ideas, requests, "let's try its". 

He wanted me to try and make a chicken alfredo lasagna, plain and simple.  Then he wanted spinach and now he wishes we had added mushrooms.  This is how we do, folks.   When he has an idea, he emotionally exhausts me about it until I make it.  Well, maybe that is a LITTLE exaggeration but he always knows it is gonna be great and boy was it ever!  I adore my husband, in case you hadn't noticed, we have a fantastic time together.  We tease, and harp, and laugh and enjoy every moment we can, so it was no different when it came to cooking this together.  No matter what you love doing together, (keep it clean holmes) do it often and enjoy it.  We love cooking together and we sing and we dance and we do obscene motions with kitchen utensils, it is a blast!   Some of these photos I can't even post because we started photographing obscene gestures with kitchen utensils and folks, he has some blackmail material on there.  I HAVE to find that memory card!

Ok, let us get started, this seems like a process, but, eh, it isn't really.  Just keep on truckin', it seems wordy and long but it is easy. I won't make a master ingredient list because it will be to confusing so just know that everything in ORANGE are ingredients.   Just follow the directions in the order they are written.  K?  K.

Grilled Chicken
2 lbs boneless skinless chicken breasts or thighs cut into strips or small pieces
1 tbsp Italian seasoning
1 tsp salt
1 tsp garlic powder
2 tsp onion powder
1/4 tsp black pepper
1 tbsp olive oil
1 tbsp butter

Mix all ingredients together and let sit and marinate as long as possible.  If you have no time that is fine too.  In a large skillet, add in olive oil and butter.  Let the butter melt and add in chicken, saute until completely cooked through and set aside to use later.

Alfredo Sauce
6 tbsp butter
5 tbsp flour
5 cups milk
1 1/2 cup grated parmesan cheese

In a medium saucepan, melt your butter most of the way then sprinkle in your flour.  Using a whisk, keep it moving around the pan for 2 minutes, add in milk and continue to whisk.  As it heats it will begin to thicken.  When it starts to thicken you can add in the cheese, keep whisking so the cheese doesn't stick.  When it has simmered until it is as thick as you want it, turn the flame off, and set aside.

1 box Lasagna Noodles

Cook per the package direction.  Drain and run cold water over the top, let drain.

Ricotta Layer
1 15oz container, whole milk ricotta cheese
1 egg
1 tsp salt
1 tsp dried Italian seasoning

Mix all ingredient together until smooth and completely combined. 

4 cups grated mozzarella
6 slices provolone cheese
1/2 cup grated parmesan cheese
1-2 cups fresh spinach (plain or baby, but has to be FRESH)
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Now, preheat your oven to 375.  Spray the bottom of your 9x13 pan with nonstick cooking spray. 

Now to layer..........

 

Alfredo

Lasagna noodles

Ricotta (use all)

2 cups shredded mozz

Lasagna noodles

Alfredo

Provolone

Chicken

Spinach

Lasagna

Alfredo

2 cups mozz cheese

Parmesan cheese

 

Ok, did I do that right?  Yea, I think I did. HA!! You can do it how you want really.  But the funny thing is my husband told me I would forget, and I did! LOL  Bake for approximately 1 hour to 1 1/2 hours.  It is a just a matter of everything getting hot, and gooey and delish!

And here is the glorious result!!!















 Enjoy this most delicious, rich, and luxurious dish.  My husband has a foodie brain that usually translates into the real deal pretty well!!  Don't you think?

Your "lasagna dreams" chefwannabe

 

Angel Hair Marifredo Pie

Yes, you read it right, "Marifredo".  New word for you?  Yea, new for me too.  There is a story about this.  I mean, isn't there ALWAYS a story?

We attended one of my nieces college grad parties in December.  The restaurant we went to was called Ragazzi's.  A pizza place, that we have become addicted too.  When they served our food and we SAW the pizza, we looked at each other and squelched in unison "BOARDWALK PIZZA"!!  No I am not kidding, we made a complete spectacle of ourselves.  Then my niece says, you have to try this "little slice of heaven".  What?  So she brings me a piece.  It appears. at first to like a lasagna form.  Nope, not lasagna.  You cut it and you can see it is spaghetti.  But it comes out in a piece.  I dunno, sue me but I hadn't seen anything like this really.  I mean,  I make Baked Spaghetti with Stuffed Meatballs, but this was so different.  It was so good, VERY rich but so good!  I made a plan and knew I had to try and recreate this!  You know some places won't give out a secret recipe, so we kept taking small bites, trying to figure out the ingredients.  Finally, I decided to go ask the manager.  I was ready to play the "I have horrible food allergies so can you tell me what is in it so I know if I can eat it or not" thing.  However, I decided that wasn't very good karma, so I just walked up to him and said, like a pathetic whiner, "is there any way you can tell me what is in this".  The gentleman kind of laughed and said, "what do you think is in it"?  I told him I thought it was alfredo sauce.  He grinned. and said, "yes, and eggs, and smoked provolone"  I couldn't believe the smoked provolone, I couldn't taste the smoked part at all and normally, I loathe smoked cheeses.  I told him my original plan, to play a poor allergy ridden person and he just laughed and said it was actually a good idea!  HA!

Though I have changed up the cheese, and had no exact recipe, I think I did the best with this that I could.  Would I call it an exact dupe of the real thing, eh, probably not, but would I called it an amazing crowd pleasing, soul warming, great for a crowd and best thing you have tasted in awhile?  Definitely.  Let's get to it. Thanks to Ragazzi's here in Omaha for the inspiration!

Btw...the name "marifredo", came from my husband.  We took days to think of a name for this dish!  Seriously!  We married "marinara" and "alfredo" and he blurted it out.  I loved it!  So enjoy your "marifredo"!!!

This recipe is a bit time consuming but not at all difficult.  Just make the alfredo sauce ahead of time so it can cool to room temp or near room temp before you start!

For the ALFREDO sauce you will need:
4 tbsp butter
4 tbsp flour
3 cups milk (any kind, use half and half if you like)
1 cup grated Parmesan cheese

In a medium saucepan, over medium heat, melt butter and add in flour.  Whisk for a couple of minutes to cook out the raw flour taste and begin (while still whisking) adding your milk.  Continue whisking and bring to a boil.  At this time shut off the heat and add parm cheese, stir until melted and creamy.  Set aside and let come to room temperature or refrigerate until cooled.

For the rest of the recipe you will need:
1 lb angel hair pasta
1 cup shredded mozzarella + 1 cup for the top
5 eggs (lightly beaten)
3 cups of marinara sauce (homemade or jarred, just your favorite)
1/2 grated Parmesan cheese

Preheat oven to 350 degrees.  Spray a 9x13 with nonstick cooking spray and set aside.  Boil pasta in a large pot of salted water.  Whatever the cooking time is, reduce it by 2 minutes.  When it is done, drain, and against everything you know is right, RINSE it in cold water until it has cooled down. 

In a bowl large enough to hold your mixture, add in cooked pasta, eggs, COOLED alfredo sauce, 1 cup of shredded mozzarella cheese and using tongs or your clean hand, mix until completely combined. 

When you have it mixed, pour into 9x13 pan.  Put into the oven for 30 minutes.  After 30 minutes remove and top with marinara, spreading it to cover.  Remember you only want a thin layer!  Top with 1/2 cup shredded mozzarella cheese and parm.  Put back in the oven for another 30-40 minutes until the center feels pretty firm when you touch it. 

Now, you MUST let this sit 15-20 minutes BEFORE serving.  I know, killer, but you just have to!

I hope you enjoy this recreation.  We sure did.  It is really rich so you will be able to feed an army with this pan!  It freezes AMAZINGLY and we did so by the slice.  Take it to work, or school for lunch!

Your "inventor the word Marifredo" Chefwannabe

PS.  Ok so maybe Geo helped me think of this word.  We spent days trying to name this dish!

Orecchiette and Sausage (A one pot wonder)

Ok I might have lied.  No, actually I didn't.  Wait.....I think I did.

Well, it isn't technically a ONE pot oh wait, yes it is, it is ONE pot.  And ONE skillet! :)

Ok now that, that inner battle has been won, by me of course, let me tell you a little something interesting.  Do you know what orechhiette means?  It means a small ear.  I thought you might enjoy knowing that.  It is a pasta typical of a region in southern Italy (where my dads mother comes from)  Anyway the only real reason I told you was become some people just "couldn't bring themselves to eat witch finger cookies", wonder how those peeps are gonna like eating little ears.  Cause they DO look like little ears and that color just drives home the fact you COULD be consuming, small Italian troll ears.  Just pointing that out.  Maybe I should be flattered, maybe my witch finger cookies really DID look that much like a real finger, you know being green and all.

Anyway, I love this pasta.  I have a real thing for shapes of pasta.  I know it is all the same basically, I just have certain kinds I think taste better or "eat" better than others.  Bucatini, and cavatappi, and ditalini rounding out my top 3.  I think this has to be number 4.  Yea, for sure.

Now that we have covered the important issues, human appendages and pasta shapes I think we can get on with this easy, delicious crowd (even kid) pleasing, QUICK dish!  This is a spicy dish, you can remove the red pepper and use sweet sausage (mild), but unless you just can't do it or hate it, I would consider it a sin.  This is creamy, without having a heavy sauce, it has a fresh bite from the tomatoes and it is so yummy!

You will need:
16 ounces orecchiette pasta (now lets be serious, any short pasta WILL work)
1 lb ground HOT Italian Sausage
3/4 cup chicken stock
1-2 crushed cloves of garlic
1/2 tsp red pepper flakes
1 cup grated parmesan
1 1/2 cups cherry tomatoes, halved
2 T butter
salt and pepper to taste

In a skillet brown your sausage.  When it is halfway done, add in the stock, garlic and pepper flakes.  Make sure not to let your garlic burn! Stir often and let your chicken stock reduce by half.  Set aside.  In a large pot, boil your pasta per the package directions.  Make sure you salt your pasta water and use a lot of water!  Pasta needs room to groove!  When it is done, drain and add back into your pot.  Now take the contents of the skillet and add it to the pasta, add in grated cheese and butter, mix until combined.  Dump in your halved cherry tomatoes, toss and serve!  It should be beautiful creamy without any heavy sauce.  If you find it a bit dry, just add some more stock and mix!

Make sure to grate some extra cheese over the top, like my husband did. 

Enjoy this ONE pot ONE skillet dinner!

Your "loves winning inner battles with myself" chefwannabe