Chicken Fajita Alfredo

Chicken Fajita Alfredo

Cubed Chicken Breast

Chopped Onion

Chopped Bell Peppers

Half and Half (Dairy product in milk section of grocery store) OR

Heavy Cream

Parmesan Cheese (grated)

Asiago/ Romano cheese (grated)

olive oil

Garlic (minced... substitute powder or granules if necessary)

Cooked pasta (Spaghetti noodles, Amish style egg noodles, fettuccine... whatever you have)

Salt and Pepper to taste

Start your Pasta water to boil!

(The Alfredo sauce doesn't take long, so time the pasta to finish within 15 minutes of starting the sauce.)

In a heavy skillet, cook the chicken in a small amount of olive oil.

Push to the side or remove the chicken, add the onions and peppers to the skillet (Add a bit more olive oil if necessary.)

Add the garlic when the onions and peppers are about half cooked. (Unless you use powder/ granules, then add with the Half and half)

Cook the onions until tender/ clear. (Or caramelize if you prefer)

Drain any remaining fat/ oil from the skillet. (I often just blot it out with a paper towel.)

If you removed the chicken, add it back to the skillet at this point.

Reduce heat to medium low.

Pour in  your Half and Half (or heavy cream). I usually figure about 1/2 to 2/3 cup per person... err on the more side for this recipe!)

As the half and half heats, add your cheeses.  (I add about 2 to 3 cups total to feed 6 people.)

Stir the cheeses in, allowing to melt.

Heat thoroughly

Do not boil the sauce.

If the sauce is too thin... you have 2 options: Add more cheese; OR mix/dissolve a tablespoon of cornstarch in 1/4 cup COLD water. Boil in microwave for 30 seconds to 1 minute, then stir into the sauce, mixing well.

Serve over pasta!

Chicken

Cooking in a heavy skillet

Ready to serve!

Kimber Approved for Tastiness



"Chineasy" Chicken

"Chineasy" Chicken

Thawed boneless, skinless chicken (Use your favorite cuts)
"Better than Bullion" Chicken soup base
Frozen Chinese vegetables
Optional addtions: Drained / sliced water chestnuts, Drained "baby corn"
chopped cabbage (2-5 cups)
chopped onion
garlic ( fresh minced, powdered, or granulated... whatever!)
ginger (fresh grated or dried ground)
Teriyaki sauce
 soy sauce
small amount olive oil
Cayenne or Red Pepper flakes, if desired
Horseradish root, if desired
Cooked Rice

I recently discovered I can buy boneless, skinless chicken thighs! So that is what I generally use in this recipe. However, you can use breasts, but you may want to cut them down to size, so they cook more quickly.

Heat a very small amount of olive oil in a heavy skillet.

Give the raw chicken a sprinkle of soy sauce and teriyaki sauce.

Cook the chicken over medium-high heat until just ALMOST done. Push to the sides of the skillet or remove to a warm place.

In the same skillet, add a tablespoon or so more olive oil, if necessary.

Add onions and cabbage.  Cover.

Stir frequently, until cabbage and onions are tender-crisp.

Add the Chinese vegetables, a spoonful of chicken bullion base, garlic, (and up to 1 cup of water, if the mixture is very dry.)

Stir. 

Add the chicken back to the skillet if you removed it. Turn it if you left it in the skillet.

Cover.

Stir frequently until the Chinese  veggies are cooked.

Add another splash of Teriyaki and Soy sauces, and a light dusting of ginger. (Add the red pepper flakes and horseradish if you want them in it!)

Serve over cooked rice.

Turkey Pie

Turkey Pot Pie

Pie crusts (use pre-made, or make your own!)

Cooked Turkey, Chopped

Onions, Chopped

Celery, Chopped

small amount of olive oil or butter (for sauteeing)

peas (frozen, or canned /drained)

carrots (frozen, or canned /drained, or leftover cooked /sliced)

"Better than Bullion" Chicken soup base

cornstarch

water

bay leaf

sage

turmeric

Sautee celery and onion  in olive oil (or butter) until the onion is cooked clear.

Add 3 cups of water, and 2 tablespoons of  chicken soup base. (If you don't have "Better than Bullion", substitute bullion cubes).

Sprinkle lightly with sage and 1/4 teaspoon of turmeric. (The turmeric adds color and some health benefits, but will not affect the dish if left out.)

If you are using frozen peas and/or carrots, add them now. 

Add one bay leaf. Bring to a boil and let simmer for several minutes. (This is a good time to chop the turkey.)

Remove bay leaf and discard.

In 1/2 cup of COLD water, stir in 3 tablespoons of cornstarch. (If you stir cornstarch into hot liquid, it makes lumps.)

When the cornstarch is dissolved, stir it into the hot broth. Boil for 1 minute.

Turn off heat.

If your pan is large enough, you may mix in the turkey with the thickened broth. If it is not large enough, pour the broth over your turkey in a large bowl.

Add the peas and carrots if you have not already done so.

Place prepared pe crust  into a pie pan, on a cookie sheet.

Pour mixture into prepared pie crust.

Top with pie crust. Crimp edges. Pierce/ slit top crust to vent.

Place in oven, on the cookie sheet.

Bake at 350* until the crust is gloden brown.