Next Meeting:
Thursday, October 15th
4:45pm @ Kimmi's
Brenda:
*Lasagna
*Tomato Chix
*Turkey Bacon Chix
Nakole:
*Garlic Marinated Pork Chop
*Crispy Chix & Rice
*Turkey Meatloaf
Kimmi:
*Taco Soup
*Beefy 3-Cheese Enchiladas
*Breakfast Burritos
Saturday, September 19, 2009
Monday, September 14, 2009
Laker Chicks Expectations
PHILOSOPHY
Being a part of this group is more than just making & exchanging meals. As mothers, we feel it extremely important to put healthy food on the table. Because of this belief, this group stands as a very high priority to all of us. It is important that all members of this group feel the same way.
Because of this philosophy, we feel it necessary to have strict expectations for all members of the group. These following expectations are aside from the "Cooking Among Friends" guidelines agreed upon at the first meeting.
1. Commitment to cooking quality meals. When cooking meals, be sure to stick to the CAF guidelines. All recipes are to be pre-approved at each meeting. We all work very hard on our meals and expect the same in return.
2. Have meals ready on time. You have an entire month to prepare your meals. Plan accordingly. All meals MUST be ready & frozen on the date of the meeting.
3. Be on time. We are all busy mothers. If the meeting starts at 5:30, be there ready to exchange food at 5:30.
4. Be honest & flexible. One reason this group is successful is because we are honest about our opinions. We all must be willing to share how our family feels about the meals that we've eaten.
5. Do your homework. It is important that each of us eat at least one of each meal per month. Ask your family if they would like to have it again. OR what can be done to make that meal better? Grading the meals is a crucial part of this group.
Thanks!
~Kimberly
Being a part of this group is more than just making & exchanging meals. As mothers, we feel it extremely important to put healthy food on the table. Because of this belief, this group stands as a very high priority to all of us. It is important that all members of this group feel the same way.
Because of this philosophy, we feel it necessary to have strict expectations for all members of the group. These following expectations are aside from the "Cooking Among Friends" guidelines agreed upon at the first meeting.
1. Commitment to cooking quality meals. When cooking meals, be sure to stick to the CAF guidelines. All recipes are to be pre-approved at each meeting. We all work very hard on our meals and expect the same in return.
2. Have meals ready on time. You have an entire month to prepare your meals. Plan accordingly. All meals MUST be ready & frozen on the date of the meeting.
3. Be on time. We are all busy mothers. If the meeting starts at 5:30, be there ready to exchange food at 5:30.
4. Be honest & flexible. One reason this group is successful is because we are honest about our opinions. We all must be willing to share how our family feels about the meals that we've eaten.
5. Do your homework. It is important that each of us eat at least one of each meal per month. Ask your family if they would like to have it again. OR what can be done to make that meal better? Grading the meals is a crucial part of this group.
Thanks!
~Kimberly
September Exchange
Next Meeting
When: Sept. 17th, 5pm
Where: Kimmi's House
Nakole:
*Chx Noodle Soup
*Pesto Chix
*Farmer's Casserole
Brenda:
*Veg. Beef Soup
*Urban Chix
*Manicotti
Kimmi:
*Sante Fe Chix
*SW Beef Stew
*Teriyaki Beef Kabobs
When: Sept. 17th, 5pm
Where: Kimmi's House
Nakole:
*Chx Noodle Soup
*Pesto Chix
*Farmer's Casserole
Brenda:
*Veg. Beef Soup
*Urban Chix
*Manicotti
Kimmi:
*Sante Fe Chix
*SW Beef Stew
*Teriyaki Beef Kabobs
Wednesday, July 22, 2009
Burgundy Slow Roast Beef
Serves 36
16 lbs chuck roast
4 T. oil
4 C. chopped onion
4 cloves garlic
8 chopped carrots
4 T. peppercorns
4 C. Burgundy wine
4 T. maple syrup
4 cans beef broth (14 oz)
4 cans tomato paste (6 oz)
4 t. bay leaf, crumbled
salt & pepper to taste
PROCEDURE
Brown meat in Dutch oven in oil. Add onions & garlic and cook about 3 minutes longer. Add all other ingredients, cool completely, & place in freezer bag. Freeze.
REHEATING INSTRUCTIONS
Place contents of freezer bag in crockpot. Cook slowly for 6 hours. Reserve juice for serving as gravy over meat.
16 lbs chuck roast
4 T. oil
4 C. chopped onion
4 cloves garlic
8 chopped carrots
4 T. peppercorns
4 C. Burgundy wine
4 T. maple syrup
4 cans beef broth (14 oz)
4 cans tomato paste (6 oz)
4 t. bay leaf, crumbled
salt & pepper to taste
PROCEDURE
Brown meat in Dutch oven in oil. Add onions & garlic and cook about 3 minutes longer. Add all other ingredients, cool completely, & place in freezer bag. Freeze.
REHEATING INSTRUCTIONS
Place contents of freezer bag in crockpot. Cook slowly for 6 hours. Reserve juice for serving as gravy over meat.
Steak Soft Tacos
Serves 24
4.5 lbs. flank steak
1/2 c + 1 T. olive oil
3 T. chili powder
3 T. ground cumin
2 T. pepper
1.5 t. garlic powder
1 T. dried oregano
PROCEDURE
In a small bowl, mix together olive oil, chili powder, cumin, pepper, garlic powder, & oregano to form a paste. Coat both sides of steak with olive oil paste. Wrap steak in plastic wrap and then place in freezer bag.
REHEATING INSTRUCTIONS
Thaw completely. Let sit at room temp for 20-30 minutes before grilling. Grill over direct medium heat until steak is at desired temperature. Slice steak across the grain into thin strips. Assemble into tacos with desired toppings.
4.5 lbs. flank steak
1/2 c + 1 T. olive oil
3 T. chili powder
3 T. ground cumin
2 T. pepper
1.5 t. garlic powder
1 T. dried oregano
PROCEDURE
In a small bowl, mix together olive oil, chili powder, cumin, pepper, garlic powder, & oregano to form a paste. Coat both sides of steak with olive oil paste. Wrap steak in plastic wrap and then place in freezer bag.
REHEATING INSTRUCTIONS
Thaw completely. Let sit at room temp for 20-30 minutes before grilling. Grill over direct medium heat until steak is at desired temperature. Slice steak across the grain into thin strips. Assemble into tacos with desired toppings.
Chicken Marsala
Serves 36
24 chicken breast
4 C butter, melted
2 C flour
6 C mushrooms, sliced
5 C Marsala wine
4 C chicken broth
3 t. salt
1 t. pepper
PROCEDURE
Pound chicken in 1/4 in thickness. Dredge chicken in flour and then saute in 1/2 cup melted butter, 2-4 minutes per side. Place chicken in a lined 9x13 baking dish, overlapping edges. In separate saucepan, saute mushrooms in remaining 1/2 cup butter until tender, then spoon over chicken. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper. Spoon sauce over chicken. Cool completely, then freeze.
REHEATING INSTRUCTIONS
Thaw. Bake at 450 degrees for 12-15 minutes. Sprinkle with parmesan & mozzarella cheese.
24 chicken breast
4 C butter, melted
2 C flour
6 C mushrooms, sliced
5 C Marsala wine
4 C chicken broth
3 t. salt
1 t. pepper
PROCEDURE
Pound chicken in 1/4 in thickness. Dredge chicken in flour and then saute in 1/2 cup melted butter, 2-4 minutes per side. Place chicken in a lined 9x13 baking dish, overlapping edges. In separate saucepan, saute mushrooms in remaining 1/2 cup butter until tender, then spoon over chicken. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper. Spoon sauce over chicken. Cool completely, then freeze.
REHEATING INSTRUCTIONS
Thaw. Bake at 450 degrees for 12-15 minutes. Sprinkle with parmesan & mozzarella cheese.
August Exchange
Next Meeting
When: Aug. 13th, 9am
Where: Kimmi's House
Nakole:
*Chix Chablis
*Jambalaya
*Beef Pot Pie
Brenda:
*Herb Pork Chop
*Chix Bundles
*Chix Noodle Casserole
Kimmi:
*Chix Marsala
*Steak Fajitas
*Burgundy Roast Beef
When: Aug. 13th, 9am
Where: Kimmi's House
Nakole:
*Chix Chablis
*Jambalaya
*Beef Pot Pie
Brenda:
*Herb Pork Chop
*Chix Bundles
*Chix Noodle Casserole
Kimmi:
*Chix Marsala
*Steak Fajitas
*Burgundy Roast Beef
July Exchange
Next Meeting
When: July 16th, 11am
Where: Kimmi's House
Brenda:
*Chix Macaroni Bake
*Tator Tot Casserole
*French Steak
Nakole:
*Pork Burritos
*Teriyaki Chix
*BBQ Ribs
Kimmi:
*Spaghetti Pie
*Poppyseed Chix
*Zesty Pork Steak
When: July 16th, 11am
Where: Kimmi's House
Brenda:
*Chix Macaroni Bake
*Tator Tot Casserole
*French Steak
Nakole:
*Pork Burritos
*Teriyaki Chix
*BBQ Ribs
Kimmi:
*Spaghetti Pie
*Poppyseed Chix
*Zesty Pork Steak
June Exchange
Next Meeting
When: June 18th, 10am
Where: Brenda's House
Brenda
*Italian Stuffed Chix Breast
*Garlic Pork Loin
*Beef Enchiladas
Nakole
*Chix Divan
*Apple Butter Chix
*Beef Chimichangas
Kimmi
*HA Chix
*Lasagna Roll-up
*Breakfast Burritos
When: June 18th, 10am
Where: Brenda's House
Brenda
*Italian Stuffed Chix Breast
*Garlic Pork Loin
*Beef Enchiladas
Nakole
*Chix Divan
*Apple Butter Chix
*Beef Chimichangas
Kimmi
*HA Chix
*Lasagna Roll-up
*Breakfast Burritos
Saturday, March 21, 2009
May Exchange
Here's what's coming up in May:
Kimmi--Mexi-Stuffed Peppers & Sirloin Strips in Wine Sauce
Brenda--Southwest Pasta Bake & Calzones
Nakole--Biscuits and Gravy & Sassy Sloppy Joes
Remember--at this point, we have decided on making 8 of each instead of 8 of one recipe and 12 of another.
Happy cooking! :-)
When: Friday, May 8th
Where: Huntington Street
Time: 5:30 pm
Kimmi--Mexi-Stuffed Peppers & Sirloin Strips in Wine Sauce
Brenda--Southwest Pasta Bake & Calzones
Nakole--Biscuits and Gravy & Sassy Sloppy Joes
Remember--at this point, we have decided on making 8 of each instead of 8 of one recipe and 12 of another.
Happy cooking! :-)
When: Friday, May 8th
Where: Huntington Street
Time: 5:30 pm
Italian Stuffed Chicken Breasts
Serves 32
20 chicken breasts
salt & pepper
thyme
marjoram
40 oz mozzarella cheese, cut into 1 oz sticks
40 thin slices prosciutto ham
oil packed, sun-dried tomatoes, drained
tomato cream sauce:
2 T butter
1/2-1 T tomato paste
2 T flour
1/4 t garlic powder
basil--1-2 T fresh, chopped, or 1/2 t dried
1/4 t salt
dash of pepper
1 c light cream or milk
Flatten chicken breasts to 1/8 in thickness. Sprinkle chicken with salt, pepper, thyme, and marjoram. Wrap each mozzarella stick with one slice prosciutto ham. place 2 sun dried tomatoes and 1 wrapped mozz. stick in the center of each chicken breast. Roll chicken breasts around filling. Place in tray, cover with plastic wrap and board.
Cooking day instructions:
Thaw completely. Bake at 350 for 35-40 minutes, basting every 15-20 minutes. Do not overbake, just until chicken is white and juices run clear. Warm up sauce in a saucepan and top chicken breasts after they have cooked. If need be, add some flour to thicken it up.
20 chicken breasts
salt & pepper
thyme
marjoram
40 oz mozzarella cheese, cut into 1 oz sticks
40 thin slices prosciutto ham
oil packed, sun-dried tomatoes, drained
tomato cream sauce:
2 T butter
1/2-1 T tomato paste
2 T flour
1/4 t garlic powder
basil--1-2 T fresh, chopped, or 1/2 t dried
1/4 t salt
dash of pepper
1 c light cream or milk
Flatten chicken breasts to 1/8 in thickness. Sprinkle chicken with salt, pepper, thyme, and marjoram. Wrap each mozzarella stick with one slice prosciutto ham. place 2 sun dried tomatoes and 1 wrapped mozz. stick in the center of each chicken breast. Roll chicken breasts around filling. Place in tray, cover with plastic wrap and board.
Cooking day instructions:
Thaw completely. Bake at 350 for 35-40 minutes, basting every 15-20 minutes. Do not overbake, just until chicken is white and juices run clear. Warm up sauce in a saucepan and top chicken breasts after they have cooked. If need be, add some flour to thicken it up.
Hawaiian Chicken
Cook time 1.5 Hrs
Servings 6
3-4 lbs boneless skinless chicken breasts
1/4 C melted butter
1 (20 oz) can pineapple chunks
1 can mandarin oranges
1/4 c packed brown sugar
1 tbsp cornstarch
1 tsp salt
1 tsp ground ginger
1/3 c ketchup
1/4 c cider vinegar
1 tsp chili powder
1 tsp worcestershire sauce
1 tsp soy sauce
Place chicken in 13 X 9 baking dish, add pineapple & oranges, pour sauce over the top & cook for an hour at 350 degrees or until chicken juice runs clear.
Servings 6
3-4 lbs boneless skinless chicken breasts
1/4 C melted butter
1 (20 oz) can pineapple chunks
1 can mandarin oranges
1/4 c packed brown sugar
1 tbsp cornstarch
1 tsp salt
1 tsp ground ginger
1/3 c ketchup
1/4 c cider vinegar
1 tsp chili powder
1 tsp worcestershire sauce
1 tsp soy sauce
Place chicken in 13 X 9 baking dish, add pineapple & oranges, pour sauce over the top & cook for an hour at 350 degrees or until chicken juice runs clear.
Sirloin Strips in Wine Sauce
Serves 32
6 small chopped onions
6 cloves garlic, minced
12 T butter
salt & pepper to taste
18 lbs sirloin, cut into strips
90 fresh mushrooms (Kimmi--don't go too overboard here. prob. don't need that many!)
1 T basil
1 T marjoram
6 10.5oz cans regular strength beef broth
1 1/2 c cooking sherry
6 c red wine (i'm salivating)
Brown onion and garlic in butter in skillet. Salt and pepper steak. Add steak to onion mixture and brown. Add mushrooms, basil, marjoram, and beef broth. Cook slowly for an hour. Add sherry and cook for 1/2 hour more. Cool completely. Freeze, using freezer bags.
To serve:
Thaw completely and reheat in saucepan. Serve over rice with cashews on top! YUM!
6 small chopped onions
6 cloves garlic, minced
12 T butter
salt & pepper to taste
18 lbs sirloin, cut into strips
90 fresh mushrooms (Kimmi--don't go too overboard here. prob. don't need that many!)
1 T basil
1 T marjoram
6 10.5oz cans regular strength beef broth
1 1/2 c cooking sherry
6 c red wine (i'm salivating)
Brown onion and garlic in butter in skillet. Salt and pepper steak. Add steak to onion mixture and brown. Add mushrooms, basil, marjoram, and beef broth. Cook slowly for an hour. Add sherry and cook for 1/2 hour more. Cool completely. Freeze, using freezer bags.
To serve:
Thaw completely and reheat in saucepan. Serve over rice with cashews on top! YUM!
Mexi-Stuffed Peppers
Serves 32
15 lbs lean ground beef
5 c. diced onions
1/2 c minced garlic
10 c frozen corn
10 c cooked rice cooled
150 oz. tomato sauce
2 1/2 c taco seasoning
6 bell peppers per entree--the recipe calls for red bell, but it doesn't matter.
Brown beef, onion, and garlic in a large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Cool beef. Stir in corn, rice, tomato sauce, and taco seasoning.
To prepare:
Completely thaw one entree in fridge.
preheat oven to 350.
Wash, cut off tops, and remove the seeds from the peppers. Fill each with meat mixture. Sprinkle with cheese. Place on a greased rimmed baking sheet. Bake for 35 minutes or until filling is hot.
Serve with salad and rolls.
15 lbs lean ground beef
5 c. diced onions
1/2 c minced garlic
10 c frozen corn
10 c cooked rice cooled
150 oz. tomato sauce
2 1/2 c taco seasoning
6 bell peppers per entree--the recipe calls for red bell, but it doesn't matter.
Brown beef, onion, and garlic in a large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Cool beef. Stir in corn, rice, tomato sauce, and taco seasoning.
To prepare:
Completely thaw one entree in fridge.
preheat oven to 350.
Wash, cut off tops, and remove the seeds from the peppers. Fill each with meat mixture. Sprinkle with cheese. Place on a greased rimmed baking sheet. Bake for 35 minutes or until filling is hot.
Serve with salad and rolls.
Sassy Sloppy Joes
Serves 32
4 1/2 c chopped onion
9T butter
18 lbs ground beef
63 oz ketchup
4 1/2 c water
2 1/4 c chopped celery
1/3 c lemon juice
1/2 c + 1 T brown sugar
1/4 c + 1 t worcestershire sauce
1/4 c + 1 t salt
3 T vinegar
1/4 t dry mustard
Cooking day instructions:
Saute onions in butter. Add ground beef; brown lightly. Drain off excess fat. Add remaining ingredients and simmer covered for 30 minutes. Cool mixture and freeze, using freezer bags.
To serve:
Heat mixture slowly in skillet or saucepan until ready to serve.
4 1/2 c chopped onion
9T butter
18 lbs ground beef
63 oz ketchup
4 1/2 c water
2 1/4 c chopped celery
1/3 c lemon juice
1/2 c + 1 T brown sugar
1/4 c + 1 t worcestershire sauce
1/4 c + 1 t salt
3 T vinegar
1/4 t dry mustard
Cooking day instructions:
Saute onions in butter. Add ground beef; brown lightly. Drain off excess fat. Add remaining ingredients and simmer covered for 30 minutes. Cool mixture and freeze, using freezer bags.
To serve:
Heat mixture slowly in skillet or saucepan until ready to serve.
Monday, March 2, 2009
Potato Casserole
Serves 8
INGREDIENTS
2# frozen hash browns
1# cubed ham
½ cup melted butter
1 tsp. salt
½ tsp. pepper
2 Tbs. dry onions
1 can cream of chicken soup
16 oz. sour cream
2 cups cheddar cheese, grated
Topping
¼ cup melted butter
2 cups crushed corn flakes
PROCEDURE
Mix first 8 ingredients & put in buttered tin. Cover & Freeze.
REHEATING INSTRUCTIONS
Thaw. Top with buttered corn flakes. Bake in 350 oven 45-60 minutes.
INGREDIENTS
2# frozen hash browns
1# cubed ham
½ cup melted butter
1 tsp. salt
½ tsp. pepper
2 Tbs. dry onions
1 can cream of chicken soup
16 oz. sour cream
2 cups cheddar cheese, grated
Topping
¼ cup melted butter
2 cups crushed corn flakes
PROCEDURE
Mix first 8 ingredients & put in buttered tin. Cover & Freeze.
REHEATING INSTRUCTIONS
Thaw. Top with buttered corn flakes. Bake in 350 oven 45-60 minutes.
Friday, February 27, 2009
Baked Ziti
Serves 8
INGREDIENTS
INGREDIENTS
*1 lb. hamburger
*1 clove garlic
*1/2 lb ziti pasta
*16 oz. ricotta chz
*2 cups mozzarella chz
*1 cup Romano chz, grated
*3 cups spaghetti sauce
*1/2 cup Parmesan chz, grated
*1 tsp. parsley
*1 tsp. basil
*1/2 tsp. crushed red peppers
DIRECTIONS
1. Brown hamburger in garlic. Drain. Add to spaghetti sauce.
2. Cook ziti according to the package. Drain. Place in large bowl.
3. Mix cheeses & seasonings with the ziti.
4. Spray tins & cover bottom half of tins with sauce.
5. Put ziti mixture on top of sauce.
6. Pour remaining sauce on top of ziti.
7. Sprinkle with Mozzarella. & Romano cheeses.
8. Cover with plastic wrap, apply board, freeze.
REHEATING INSTRUCTIONS
Bake at 350 for 20-30 min until cheese is melted. Sprinkle with mozzarella cheese, if desired.
*1 clove garlic
*1/2 lb ziti pasta
*16 oz. ricotta chz
*2 cups mozzarella chz
*1 cup Romano chz, grated
*3 cups spaghetti sauce
*1/2 cup Parmesan chz, grated
*1 tsp. parsley
*1 tsp. basil
*1/2 tsp. crushed red peppers
DIRECTIONS
1. Brown hamburger in garlic. Drain. Add to spaghetti sauce.
2. Cook ziti according to the package. Drain. Place in large bowl.
3. Mix cheeses & seasonings with the ziti.
4. Spray tins & cover bottom half of tins with sauce.
5. Put ziti mixture on top of sauce.
6. Pour remaining sauce on top of ziti.
7. Sprinkle with Mozzarella. & Romano cheeses.
8. Cover with plastic wrap, apply board, freeze.
REHEATING INSTRUCTIONS
Bake at 350 for 20-30 min until cheese is melted. Sprinkle with mozzarella cheese, if desired.
Teriyaki Beef
2 lbs. top sirloin
Cube: top sirloin, red peppers, whole mushrooms, green peppers, whole onions
Cube: top sirloin, red peppers, whole mushrooms, green peppers, whole onions
Marinade:
1 C brown sugar
2/3 C ketchup
2/3 C vinegar
½ C soy sauce
½ C vegetable oil
½ t minced garlic
2 t ginger
Combine ingredients for marinade. Add meat and vegetables and marinate overnight. On skewers, alternate vegetables and meat and grill about 10 minutes on each side.
Wednesday, February 11, 2009
March Exchange
Alright...we'll each make 2 of 3 different dishes.
March Menu
Kimmi - *Sante Fe Chix *Hash Brown Cass. * Baked Ziti
Brenda - *Shish-Ka-Bobs *Cinnamon Rolls *Chix Spag. Casserole
Christie - *Chix Parm *H.M. Chix *Mom's Chili
Meeting Details
Friday, March 6th
5:30 pm
Huntington Street
March Menu
Kimmi - *Sante Fe Chix *Hash Brown Cass. * Baked Ziti
Brenda - *Shish-Ka-Bobs *Cinnamon Rolls *Chix Spag. Casserole
Christie - *Chix Parm *H.M. Chix *Mom's Chili
Meeting Details
Friday, March 6th
5:30 pm
Huntington Street
Friday, January 30, 2009
Rio Ranchero Casserole
9 medium onions , diced
15 ibs ground beef
9 c mild or medium salsa
2 1/4 c taco seasoning
1 c brown sugar
4 T minced garlic
36 oz diced green chiles
4 1/2 tsp salt
2 1/4 tsp pepper
2 1/4 tsp red pepper
6 3/4 c water
15 ibs ground beef
9 c mild or medium salsa
2 1/4 c taco seasoning
1 c brown sugar
4 T minced garlic
36 oz diced green chiles
4 1/2 tsp salt
2 1/4 tsp pepper
2 1/4 tsp red pepper
6 3/4 c water
Thursday, January 15, 2009
February Exchange
Remember we decided to make 12 meals of our first dish listed here & 8 meals of the 2nd dish that is listed for you.
February Menu
Kimmi: Bourbon Chicken & Chicken Carbonara
Brenda: Chicken Noodle Soup & Lasagna
Nakole: BBQ Pork & Tator Tot Casserole
Christie: Rio Taco Casserole & Chicken Broccoli Quiche
Meeting Details
Friday, February 6th
5:30 pm
Huntington Street
Park in the same parking lot. Let's try to go in that back room. We might have more space and privacy. That door was pretty cold!! Remember?
February Menu
Kimmi: Bourbon Chicken & Chicken Carbonara
Brenda: Chicken Noodle Soup & Lasagna
Nakole: BBQ Pork & Tator Tot Casserole
Christie: Rio Taco Casserole & Chicken Broccoli Quiche
Meeting Details
Friday, February 6th
5:30 pm
Huntington Street
Park in the same parking lot. Let's try to go in that back room. We might have more space and privacy. That door was pretty cold!! Remember?
Chicken Carbonara
Serves: 8
Ingredients:
7 slices pancetta (or bacon)
1 lbs chicken strips
5 c. whipping cream
8 egg yolks
2 c. grated Parmesan cheese
2 t. parsley
2 t. basil
2 t. garlic
Procedure:
1. Heat E.V.O.O. Fry pancetta in garlic. Drain & Crumble.
2. Saute chicken in butter & garlic.
3. In a large bowl, whisk cream, cheese, yolks. Stir in basil & parsley to blend.
4. Heat meat in large pot. Add cream mixture. Toss over med-low until chx is heated thru.
Reheating Instructions.
Thaw. Cook pasta (rigatoni). Drain. Toss pasta with chix over medium heat until chx is heated thru & sauce coats the pasta thickly (~4 min). DO NOT BOIL! Sprinkle with walnuts & lemon zest, if desired. Some ppl also like to add peas. Serve with salad and garlic bread.
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