Katie Dinners

 French Bread Pizza

Burned or Burnt pot

 I made steel cut oats in the pressure cooker.

They cooked within 20 min it was great!!

AND they also burned a immense amount too.

The bottom of the pan had probably about an inch of burned oats. But the rest (the top 4 inches) of the batch tasted fantastic.

I left the pot overnight to soak in water and soap. It did nothing

The next day, I put baking soda and kitchen soap in the pot and let it sit. I used a strong metal spatula to scrape off the bottom of the pan it worked great with alot of effort. It was surprising how water and soap didnt seem to penetrate the thick burned-ness.

Chloe's Chicken Alfredo

Homemade Alfredo Sauce

1/2 Cup Butter
 1/2 Cups Heavy Whipping Cream
2 Teaspoons Garlic Minced (2garlic cloves)
1/2 Teaspoon Italian Seasoning
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Cups  Parmesan Cheese

Instructions 

• Add the butter and cream to a large skillet.
• Simmer over low heat for 2 minutes.
• Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
• Whisk in the parmesan cheese until melted.
• Serve immediately.

Creamy Chicken Casserole- chloe chose to serve the sauce and pasta separate

1 (6 oz.) package fresh baby spinach, chopped

⅓ cup refrigerated pesto sauce

1 (15 oz.) jar Alfredo sauce (the homemade recipe above)

¼ cup chicken broth

16 ounces uncooked penne pasta, cooked according to package directions

2 ½ cups chopped rotisserie chicken

4 ounces pre-shredded low-moisture part-skim mozzarella cheese (about 1 cup)

2 tablespoons thinly sliced fresh basil

¼ teaspoon paprika

Directions

Preheat oven to 375°F. Toss together spinach and pesto in a medium bowl.
Stir together Alfredo sauce and chicken broth in another bowl. Spread one-third of Alfredo mixture (about ½ cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture.
Stir together cooked pasta, chicken, and remaining Alfredo mixture; spoon half of chicken mixture over spinach mixture. Repeat layers once with remaining spinach mixture and chicken mixture.
Bake in preheated oven 30 minutes. Remove from oven, and sprinkle with cheese. Return to oven, and bake until hot and bubbly, about 5 minutes. Top with basil and paprika.

Served with Brussel Sprouts

2 lb Bag of brussel sprouts (cut each in half)

salt, pepper, olive oil, garlic powder or minced garlic

450 degrees 20 min

Creamy Enchiladas

 Taste of Home

1/2-1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature

1/2 stick butter with 1/2c flour add broth or milk or (2 cans of cream of condensed soup)
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

1 can of green chile sauce to pout on top of enchiladas

1. Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
2. Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in 2 greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas.
3. Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.