Tuesday, May 31, 2011

Planet Hollywood's Chicken Carbonara - Issue #11

We were at Planet Hollywood in Disney World last week and I had their chicken carbonara!  It was so delicious,  I was inspired to make it when I got home!  This recipe tastes exactly like the restaurant version, I swear:

FAST Chicken Carbonara
3 cups cellentani pasta barillaus.com
3 chicken breasts cooked and chopped
4 strips bacon, cooked
1 cup of peas, cooked
*Infinite cheese sauce (with 1 cup Parmesan cheese instead of cheddar)

*You can see the recipe for the infinite cheese sauce in a post in April 11.  To save time, cook the peas along with the pasta and drain.  I bought microwaveable bacon and it literally took 2 minutes in the microwave with no mess.  Mix everything with the ooey, gooey infinite cheese sauce and serve!

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Apricot Pork - Issue #14

I wasn't sure about this recipe at first, but it turned out to be one of the tastiest ways I have ever had pork chops!  You will need:
5-6 pork chops
1 15 oz. can apricots
1 29 oz. can peaches
1 pkg. dry onion soup mix
2 tbs. soy sauce
1/2 stick of butter
Puree canned fruit in a blender
Mix blended fruit with onion soup mix, soy sauce, and butter
Pour over pork chops in a greased casserole dish and bake for 1 hour in an oven heated to 350 degrees.
Serve with buttery rice and salad.
Go to http://supperweekly.com for all of the Supper Weekly issues.

Friday, May 27, 2011

Potatoes Au Gratin - from issue #13

You will need:

4-5 large potatoes
1 tbs. butter
1/8 cup flour
1 tsp. salt
1 1/2 cups milk
2 cups sharp cheddar cheese (1/2 cup to sprinkle on top)
Preheat oven to 350 degrees.
Peel and slice potatoes, boil in water until tender and drain.  Place in a greased casseroled dish.
Prepare infinite cheese sauce - (scroll down to April's blog)
Pour cheese sauce over sliced potatoes in the casserole dish.  Toss gently so each potato is coated with cheese sauce.  Top with remaining 1/2 cup cheese.

Bake for 30-40 minutes or until cheese is bubbly and golden brown on top.
Go to http://supperweekly.com and see issue #13 for the entire week of recipes!

Thursday, May 26, 2011

Pepperoni Loaf from issue #14

It is kind of like pizza, but more sophisticated.  You will need:
French bread dough
1 bell pepper
1 onion
1/2 cup mushrooms
1 clove garlic crushed
Italian seasoning
1 cup mozzarella cheese

Cut the French dough down the middle and flatten slightly.
Next, chop vegetables and crush garlic.
Saute vegetables in a skillet coated with butter.  Stir in crushed garlic and Italian seasoning.
Place mixture in the middle of the French bread dough, and press down.  Top with cheese and place in an oven preheated to 350 degrees.  Bake for 30 minutes or until cheese is golden brown.

Slice and serve!

Monday, May 23, 2011

Simple comfort

With all of the rain here, and tornadoes there, I needed to cook comfort food.  Plus, my daughter stayed home sick from school, so it was the perfect opportunity to make chicken noodle soup... in the middle of May.  I used to make my noodles from scratch, until I found the most excellent frozen noodles that taste as good as homemade.

1 whole chicken
Grandma's frozen egg noodles
2 tsp. salt
3 cups water

First, boil the chicken until the meat falls off the bone.
Next, remove chicken and leave broth in the soup pot.

De-bone the chicken once chicken is cooled enough to handle.
Thaw noodles.
Add noodles, chicken, salt, and 3 cups water to broth in the soup pot.  Bring to a boil, reduce heat and simmer for 20 or 30 minutes or until noodles are tender.

Serve...and feel better!

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Saturday, May 21, 2011

Flat bread from Issue #12

Grandma Margie taught me how to make this recipe.  In my opinion, flat bread is so much better than a tortilla.  My kids love it right out of the skillet with a drizzle of honey.

3 cups self rising flour
1 tsp. of salt
2 rounded tbs. shortening
1 cup very hot water

mix flour, salt, and shortening together until mixture is like fine crumbs.  Add hot water, and kneed into a dough ball.  Cover dough ball with a dish towel and let rise for 30 minutes.  Tear off pieces and roll each piece flat with a rolling pin.  Cook in a medium-hot skillet coated with butter until golden brown on each side.

I also love these in the morning with eggs and green chili!

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