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

Corn Chowder with Bacon

 Recipe Tin Eats

CORN (CHOOSE ONE)

• ▢4 ears of corn
• ▢4 cups / 750g / 1.5 lb frozen or canned corn , drained

SOUP:

• ▢1 tsp butter (or oil)
• ▢250g / 8 oz bacon , chopped
• ▢30g / 2 tbsp butter (use 3 tbsp if bacon is lean)
• ▢1 garlic clove , minced
• ▢1 small onion , diced (or half large onion) (yellow, brown or white)
• ▢5 tbsp flour
• ▢2 cups chicken broth , low sodium
• ▢3 cups milk (I use low fat but full fat will work too)
• ▢600g / 1.2 lb potatoes , cut into 1 cm / 2/5" cubes (about 2 large)
• ▢2 sprigs of thyme OR 1 tsp dried thyme
• ▢3/4 cup cream (Note 1)
• ▢3/4 cup shallots / scallions , green part finely sliced
• ▢Salt and finely ground pepper to taste
• 
  
• • Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
  • Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
  • Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
  • Add flour and mix it in. Cook, stirring, for 1 minute.
  • Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently).
  • Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
  • Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.

  Recipe Notes:

Blueberry Ice cream

 Handle the Heat

Ice Cream base-
2 cups of cream
1 can of sweetened condensed milk
This method is its own recipe. Simply whip 2 cups of cream, by hand or with an electric mixer, until stiff peaks form. Slowly drizzle in a chilled can of sweetened condensed milk. Add your desired flavorings or mix-ins. Remove to an airtight container and freeze. It’s that simple!!

Blueberry swirl
2 cups fresh blueberries (lily added 1/4c frozen cherries)
3 tablespoons sugar 
 2 tablespoons lemon juice 
cooked in a small saucepan over medium-high heat until burst. Chill before swirling into ice cream.

Creamy chicken noodle soup

 Natasha's Kitchen

• 6 cups chicken broth, w used low sodium
• 5 cups water
• Salt to taste
• 3-4 chicken thighs, skinless (bone-in or boneless)
• 2 Tbsp olive oil
• 1 medium onion, finely chopped
• 3 medium carrots, 2 carrots grated, 1 carrot sliced into thin rings or half circles
• 2 medium celery stalks, finely chopped or thinly sliced if you prefer
• 2 cups pasta such as rotini, egg noodles, or your favorite kind or could make dumplings
• 1 cup corn, from 15 oz can, or preferably 1 cooked cob
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1/2 cup heavy cream
• 3 Tbsp fresh or frozen dill
• 1 tsp Mrs. Dash, or your favorite salt-free seasoning

12/5/22 I served this soup with homemade egg noodles

instead of pasts make Dumplings

1. In a large soup pot, combine 6 cups broth, 5 cups water and 1/2 Tbsp salt. Bring to a boil then add chicken thighs (no need to trim fat), and boil uncovered 20 min. Skim off impurities that rise to the top. While chicken is cooking, proceed with step 2.
2. Place a large pan over medium heat and add 2 Tbsp olive oil. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and sauté 5-7 min, stirring often until soft and golden then transfer to soup pot.
3. Remove chicken thighs from the pot and let rest until cool enough to handle, then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot (by the time it's cooled and shredded, this is usually after step 4).
4. Add 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking 15 min at a low boil until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.
5. In a medium sauce pan over medium heat, melt 4 Tbsp butter, whisk in 1/3 cup flour and cook whisking constantly for 1 to 2 min or until just barely turning golden. Ladle 1 cup of hot broth from the soup pot into flour mixture, whisking continually until well blended then whisk in 1/2 cup heavy cream and transfer mixture to the soup pot, stirring until well blended.
6. Season soup with 1 tsp Mrs. Dash (or your favorite salt free seasoning) and more salt to taste if needed. Add 3 Tbsp dill then return to a boil and turn off the heat. Enjoy!

Eleanor Chicken Alfredo

 1/4 c butter
1/4c olive oil
1/4c diced onion
4-5 c cooked diced chicken breasts
3 c whipping cream
2 packages of alfredo seasoning- McCormick brand (she buys is at amazon- substitute italian seasoning)
1 can diced tomatoes
4 T basil
1 t salt and pepper
16 oz fettucine noodles

saute onion and butter in olive oil. 

In separate bowl Add alfredo seasoning to whipping cream, add chicken, and canned tomatoes.

Add salt and pepper, and basil

cook fettucine noodles. Add noodle to big pot

ENJOY!!!

2/25/25- I made

1/4c oil
1 onion chopped
5 garlic minced cloves
4 c cooked seasoned chicken
1 T basil, oregano, 
1/2T rosemary
1/2T smoked salt
3 c whipping cream.
1/2 c parmesan
1 t red pepper

Saute onion and garlic and add everything to the blender to smooth it.

Cook noodles

4 Ingredient Waffles

Creme De La Crumb

1. In a large bowl, combine flour (3 c white and 1 c wheat flour) and salt. In a small bowl, beat egg yolks on low speed. Gradually pour in cream and beat for 1 minute. Add wet ingredients to flour mixture and mix until smooth.
2. In another bowl (make sure your beaters are clean) beat egg whites on high until stiff peaks form. Gently fold into batter.
3. Bake in a preheated waffle iron according to manufacturer's directions. Serve warm with desired toppings.

Notes

*I love to add 1 teaspoon vanilla and 1/2 teaspoon ground cinnamon to the waffle batter for a fun flavor variation. Try it!

Nutrition

Calories: 488 kcal, Carbohydrates: 34 g, Protein: 11 g, Fat: 34 g, Saturated Fat: 20 g, Trans Fat: 1 g, Cholesterol: 272 mg, Sodium: 287 mg, Potassium: 165 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 1404 IU, Vitamin C: 1 mg, Calcium: 83 mg, Iron: 3 mg

1/13/22 Im happy with how they turned out. 

It was time intensive to separate egg yolks, then mix on high the eggs whites(5min) and then to fold into the whipping cream. I had whipped the whipping cream a few days before for a different dessert and didn't use it all, so it was ready. These waffles are very filling and they better be with 12 eggs in them.  My kids all just had 2 triangles (waffles have 4 triangles) each, they were super filling.

I frozen them in a gallon ziplock with parchment or freezer paper between each waffle.

Coconut Cream Fruit Dip

 Together as a Family

Serve with- watermelon, cantaloupe, kiwi, grapes, bananas(cut right before you serve), blueberries, raspberries, strawberries and fresh pineapple

Ingredients

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1¼ cups cream of coconut (Brand "Coco", found it at Smiths grocery right by the liquor and margerita mixers)
• 1 bar (8 oz) cream cheese softened

Instructions

• Add heavy whipping cream and powdered sugar into a mixing bowl. Beat with a handheld mixer, or use a stand mixer with a whisk attachment, until stiff peaks form. This will take about 3-4 minutes.
• In a seperate bowl, add the cream of coconut and softened cream cheese. Blend together until combined, smooth, and mixed well.
• Gently fold the whipped cream, with a wooden spoon or spatula, into the cream cheese and coconut mixture. Stir together until combined.
• You can serve this fruit dip right away OR for best taste and texture refrigerate the fruit dip for 2-3 hours before serving.
• Store leftovers, in a covered container, for up to 3 days.

Notes

Cream of Coconut : Refer to the picture in the post for a picture of what this looks like. You will find it in the drink mix aisle. Sometimes the same aisle as alcoholic beverages and/or flavored water packets. This does NOT contain alcohol. It is just normally used to make mixed drinks. It's not the same thing as a can of coconut milk. Look for it specifically by the brand name of Coco Real. 

Fridge Time : The flavors come together so perfectly and the fruit dip gets this creamy texture once it has refrigerated for at least 2-3 hours. I always make it ahead of time so it can hang out in the fridge before serving. 

Nutrition

Calories: 206kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 63mg | Potassium: 31mg | Fiber: 1g | Sugar: 17g | Vitamin A: 409IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg