Lemon-Herb Zucchini Fettuccine (Our Best Bites)

Lemon-Herb Zucchini Fettuccine 

2 large boneless, skinless chicken breasts
2 lemons
2 T Red Wine Vinegar
Olive Oil
1/2 lb Fettuccine
2 medium zucchini
1 C shredded parmesan cheese
5-6 cloves garlic
Fresh Basil (about 1/2 C)
Fresh Oregano (about 1/4 C)
Olive oil
Salt and Pepper

Prepare grill. You could also do this on the stove top in a skillet, or a grill pan.

Place chicken in a zip-lock bag with the juice of one lemon, a couple tablespoons of olive oil, and a couple tablespoons of red wine vinegar. Smoosh around and set bag aside while you get your other things ready. (If you’ve got time to spare, let the chicken marinade for 30 minutes, if you don’t, just take what you can get. I did mine for 15 min and it was great.)

Put the pot on the stove to boil water for the pasta. While you’re waiting for the water to boil, slice the zucchini in half length-wise. Drizzle with olive oil and sprinkle with salt and pepper.

Press, or finely mince garlic cloves. In a small sauce pan on the stove, place 1/4 C olive oil and add garlic. Turn burner onto low-med heat. It shouldn’t be popping and frying, it should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has.

When water boils, add pasta and a spoonfull of salt

Remove chicken from bag and salt and pepper both sides. Place chicken, and zucchini on grill.

While chicky and zuchs are grilling and pasta is boiling, chop herbs and get out cheese. Zest both lemons and juice the one that hasn’t been juiced.

See, now you’re all ready. When everything is done cookin’ you can throw it together! Keep an eye on that garlic. You DON’T want it to get brown and crispy. It should still look nice and white. Give it a stir. If it starts really cooking, just take it off the heat and set aside.

When zuch and chicken are done take them off the grill and chop ‘em up.

Reserve about 1/2 C pasta water. Drain pasta and immediately place in a big bowl. Place chopped zuch and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and garlic-olive oil mixture. Just pile it all in there.

Garnish with a little more Parmesan on top and another squeeze of lemon! Enjoy!

Alfredo Sauce

Quick and Easy Alfredo Sauce

1/2 c butter

1 (8oz) package cream cheese

2 tsp garlic powder

2 c milk

6 oz grated parmesan cheese

1/8 tsp pepper

garlic salt

Melt butter in saucepan over medium heat.  Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking until smooth. Add milk , a little at a time, whisking to smooth out lumps. Stir in parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Sugar Cookies

SUGAR COOKIES

1 cup butter

2 cups sugar

2 eggs

1 cup sour cream

1 tsp. vanilla

4 ½ cups flour (if too sticky – add more flour so that you can roll it out easier)

½ tsp. baking soda

4 tsp. baking powder

½ tsp Salt

Mix together softened butter, sugar, and eggs. Add sour cream and vanilla –

beat well. Add flour, baking soda, baking powder, and salt – mix well. (I add

about 3 cups of flour to start and then add the rest gradually after it’s well mixed) Sprinkle

flour on the counter (or cooking spray) and on the rolling pin and roll out dough. Cut out cookies

and place on cookie sheet. Bake at 350 for 15 – 18 minutes.

FROSTING

Powdered Sugar

Milk (add for the consistency you want)

Vanilla (1 tsp.)

Softened Butter (a little less than 1 cube for every bag used of powdered sugar)

Food Coloring

Banana Sour Cream Bread

Ingredients

• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups white sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup chopped walnuts (optional)
• 
  
• Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean

Cream Cheese Chicken Soup

Cream Cheese Chicken Soup

1 small onion, chopped

1 Tbsp butter

3 cups chicken broth

3 med carrots, cut into strips

2 med potatoes, peeled and cubed

1 cup sweet corn

2 cubed, cooked chicken

2 Tbsp fresh parsley

Salt and Pepper

¼ cup flour

1 cup milk

8 oz cream cheese, cubed

In large saucepan, sauté onion and butter. Add broth, carrots, and potatoes. Bring to a

boil. Reduce heat; cover and simmer 15 minutes or until tender. Add chicken, parsley,

salt & pepper. Heat through. Combine flour and milk until smooth; add to vegetable

mixture. Bring to boil; cook and stir about two minutes, or until thickened. Add corn, heat through.  Reduce heat. Add cream cheese, stir till melted.

Chicken Chimichangas

Ingredients:
1 ½ cups chicken broth
1 cup uncooked long grain white rice
½ cup red enchilada sauce
1 ½ onion (diced, divided)
6 (12 inch) flour tortillas
4 cups shredded cooked chicken breast
1 pound Monterey jack cheese (shredded)
4 cups refried beans or black beans
¼ cup vegetable oil
Avocado topping-
3 avocados (peeled and pitted)
½ cup cilantro (finely chopped)
2 tablespoons lemon juice
3 green onions (diced)
¼ cup jalapeno chile peppers
1 tomato (diced)
2 cups shredded lettuce
1 cup sour cream
2 cups shredded cheddar cheese

Step 1: In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.
Step 2: Heat refried beans in a saucepan over low heat until they stir easily. Heat tortillas in a large skillet or in the microwave so that they fold easily.
Step 3: Spoon equal amounts of refried beans onto each tortillas followed by equal amounts of the chicken/rice mixture, Monterey jack cheese, and black olives. Roll up the tortillas¸while tucking in the sides. Secure the wrapped tortillas with a toothpick.

Step 4: Spray entire wrapped tortilla with cooking spray.  Heat on griddle, or pan.  Brown all sides.
Step 5: To make guacamole- in a medium bowl mash together avocados and lemon juice. Stir in cilantro, green onions, jalapeño peppers, and tomatoes. Top chimichangas with cheddar cheese, guacamole and sour cream.
(Makes 6 Servings)

Cheddar Biscuits

1 pack buttermilk biscuit mix (I used Bisquick, about 1 1/2cups)
1 1/2cups shredded cheddar cheese
1/2 cup milk
2 tbsp butter
1 tbsp oregano (you can omit or use less)
3/4 tsp garlic salt

1. Preheat oven to 400F. Spray cooking sheet with non-stick spray.
2. Put biscuit mix, cheese and milk in a bowl and mix well to form a sticky dough.
3. Using spoon, drop lumps of dough onto cookie sheets 1.5in apart. Bake for 10min.
4. In a bowl, melt butter and mix with oregano and garlic salt.
5. When the timer goes off, take them out and brush with butter mixture and bake 5min at 400F and another 5-6min at 350F.
6. Transfer into a plate and serves immediately.