This week my son called me from college asking for a recipe for Chicken and Broccoli Alfredo. It is one of his favorites and he wanted to prepare it for someone special. I sent it to him and, because it is so quick, easy and good, maybe you would like a couple of the recipes that are our favorites. Easy is key and delicious is required. I hope you enjoy them as much as we do.
Chicken and Broccoli Alfredo
(Feeds 4 well)
1 breast of boneless, skinless chicken approx 2 lbs cut into bite-sized
pieces
1 1lb bag of frozen broccoli
1 med onion, chopped
3 or 4 cloves garlic, chopped
4 Tbl butter
4 cups of heavy cream, half and half or milk-I’ve had excellent results
with any or a combination of any of these
1 / 2 cup of parmesan cheese
2 Tbl Corn starch
1-1 lb box of pasta-fettuccini, linguini or spaghetti
Directions: Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken, garlic, onion, salt and pepper to taste and sauté until cooked through, add frozen broccoli and let steam with chicken and juices until tender.
Add milk or half and half and parmesan cheese and stir all together. Mix the corn starch with just enough cold water to make a paste (approx 2-3 tablespoons) Taste as you go-seasoning to taste as you go-may need more garlic and salt. Cook pasta using instructions on box- Serve hot with a loaf of your favorite crusty bread.
Pork Roast
1- 2 or 3 lb pork roast (boneless or not)
1 /2 cup of flour
1 Tbl garlic powder
1 tsp onion powder
1 Tbl chicken boullion powder
1 tsp salt
1 tsp pepper
1 cup water
Directions: Combine flour, garlic powder, onion powder, chicken boullion, salt, and
pepper. Unwrap and rinse pork roast. Roll in flour mixture until coated well. Put into roaster and broil for 10 – 15 minutes or until browned.
Mix remaining flour mixture with water and pour into roaster with the roast. Bake at 350 degrees for about 1 1/ 2 hours or until fork tender. We like this with garlic mashed potatoes or twice baked potatoes.
Twice Baked Potatoes
4 large baking potatoes
1 /2 cup sour cream
1 /2 cup shredded cheddar cheese
4 Tbl butter
1 /4 cup milk
1 Tbl garlic powder (to taste)
1 tsp onion powder (to taste)
Salt and pepper to taste
Directions: Bake potatoes at 350 degrees for about 1 hour-check doneness by piercing with a fork-should be tender. Allow to cool slightly.
Slice in half lengthwise, scoop out potato into medium-sized bowl, saving the skins on a cookie sheet. Add milk and butter to potato, mash until lumps are removed. Stir in sour cream, cheese, garlic, onion powder, salt and pepper, tasting as you go.
Fill the skins-until you run out of potato-the skins should be heaping. Reheat in 350 degree oven until lightly browned-Serve hot.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years ? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
