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Happy
Birthday to me!
Yes folks, it's my birthday, August 5
to be exact. I will be 27. Damn, that's old! I really debated about doing a
column this week, but decided to just go ahead and do it anyway.
This week's recipes will be some of
my favorites. I hope that you all try and enjoy them. They are easy to
prepare and have very few ingredients.
Fettuccine Alfredo With Broccoli
In this recipe Parmesan cheese is
used. Do not attempt to make this with that canned cheese product that
claims to be Parmesan cheese. The end result will be terrible. Believe me I
have tried it. It is best to just buy a small amount of Parmesan cheese and
grate it yourself. This recipe also calls for butter, not margarine. As with
the cheese, you will get a more superior dish if you use actual butter. I
always add a little onion and garlic when I melt the butter. It just adds
flavor, but you can leave it out and still have a good product.
1 pound fettuccine noodles
½ cup butter ( 1 stick)
½ cup onion; small dice (optional)
3 cloves garlic minced (optional)
1 pint heavy cream
1 cup fresh grated Parmesan cheese
3 cups broccoli (fresh or frozen)
1. Prepare noodles according to
package directions.
2. Prepare broccoli according to package directions.
3. In a large pan melt the butter and add the onion and garlic and allow to
sweat until tender over a low heat.
4. Pour in the heavy cream and bring to a simmer over medium heat.
5. Stir in the Parmesan cheese until all the cheese is melted. Be careful
not to boil the sauce because the cheese may separate.
6. Stir in the broccoli and the noodles.
7. Season to taste with salt and pepper.
Sautéed Chicken Breast Cutlets
To prepare the chicken you will need
to slice it in half horizontally so that you have two pieces that are
relatively thin. You may need to cook the chicken in two batches, if so use
the other 3 tablespoons of oil and allow to heat after the first batch is
done.
3 or 4 chicken boneless, skinless
chicken breasts; sliced to make 6 or 8 pieces
3 cups all purpose flour
6 tablespoons oil
salt and pepper
1. Season the chicken cutlets on both
sides generously with salt and pepper.
2. Heat a skillet and add 3 tablespoons of oil and allow to get hot.
3. Dredge the chicken in the flour and shake off excess flour.
4. Cook the chicken in a large skillet for 2 minutes on each side or until
no longer pink on the inside and golden brown on the outside.
Coconut Macaroons
These cookies are deliciously chewy
and sweet. I enjoy them refrigerated, but they are also good at room
temperature. I always use parchment paper to line my sheet pans before
baking. You do not have to, but the cookies may stick to the pan a little if
you do not.
1 bag 14 ounce bag of shredded
coconut (5 1/3 cups)
1 14 ounce can of sweetened condensed milk
2 teaspoons vanilla
Maraschino cherry halves or chopped pecans for garnish
1. Preheat oven to 350F.
2. Stir the coconut, sweetened condensed milk, and vanilla together until
well blended.
3. Drop by rounded tablespoonfuls (approximately one inch) on to the sheet
pan one inch apart.
4. If using a garnish add it on top.
5. Bake for 9-15 minutes or until golden brown.
6. Allow to cool slightly in pan then remove to a wire rack to continue
cooling. |
