Wednesday, January 8, 2014

Chicken Alfredo

Chicken Alredo, Farmers Wife Original Recipe
 There are 2 things I like a lot about winter... Getting to make and eat lots of soups... And an excuse to eat pasta because it's not swimsuit season... hahaha! Ok not exactly, but it made you laugh right? I don't know about you but in our house pasta is always a hit. There are very few ways that my family doesn't go absolutely nuts over pasta, and this is one that they all love... Even the alfredo haters!

I came up with this recipe many years ago when my Husband and I were first married. He requested Chicken Alfredo for his birthday just a few months after we were married and he wanted it homemade! Now I will admit my cooking has come a long way over the last (almost) decade or so, and when we were newlyweds we ate a LOT of sandwiches... lol! But when given a challenge I will on occasion anyway raise to it and this was a success beyond what I expected. My hubby loved it, and it quickly became my most requested dish for family get togethers. I hope you all enjoy it as much as we do!

2 tablespoons butter
1 pint heavy cream
2-3 cups shredded Parmesan cheese
3-4 garlic cloves, diced
1 1/4 teaspoons oregano
1/2 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon fresh ground pepper (eyeball it)
2-3 cooked chicken breasts, sliced into small pieces (or in a pinch I've used the pre-cooked grilled chicken you can buy at the grocery store doesn't really make a difference)
1 (16 ounce) package fettuccine pasta, cooked according to directions on package

In a medium saucepan or a skillet, melt butter at low heat. Add garlic, simmer until brown. Add cream, stir until butter and cream no longer separate. Stir in cheese with a whisk until melted. Add in the spices. Continue to cook at low to medium heat for about 15 minutes, stirring frequently. Do not allow mixture to boil. Combine with chicken and pasta and serve. Can garnish with some chopped parsley, and shredded Parmesan cheese.
For cooking the chicken you might want to marinate it a little before cooking it to give it some more flavor. I usually do mine in a little lemon juice, with salt and pepper, maybe a little garlic… depends on my mood! Stick it all in a gallon sized Ziploc bag, and make sure to coat the chicken well, and let it marinate for at least 30 minutes Can grill, broil, or even pan fry if you want.

This recipe gets RAVE reviews from my friends and family, it's fairly simple to make and is quite yummy. I also use the sauce from this to make a Chicken Alfredo Pizza modeled after Olive Garden's Chicken Alfredo Pizza.
5 Stars

 Happy Cooking!
Print Friendly and PDF

Friday, January 3, 2014

Hamburger Vegetable Barley Soup

Hamburger Vegetable Barley Soup, Family Recipe

Happy 2014 y'all! I hope you all had a fabulous holiday season and that this new year is treating you well! Our holidays were very busy, but for the most part good. We've got a lot coming up in the coming year, most of it incredibly exciting! For those that don't follow me on facebook, my Brother in Law is getting married this March and we're so excited for him!! His Fiance just happens to be one of my closest friends so it's extra awesome for me, but being Matron of Honor has me busier than a bee!!! Plus my dearest and oldest friend in the universe is getting married just 2 months later in May and we're planning a big trip to be there for that! So please forgive me if I'm absent a lot, life is a bit ahead of me at the moment.

But this recipe cannot wait!! It's an oldie but goodie, and I don't know about you but I'm tired of big heavy meals and ready for some lighter eating. Recently I've lost about 20lbs over the last 5 months by trying to eat lighter, and so far it's working! And this soup is not only delicious, but it's not full of fat, since it's mostly veggies. Our family loves this soup, even my kiddos. And it's going to be a huge hit at my future Sis's Bridal Shower next weekend. (I hope anyway... lol!) So if you're tired of heavy meals, and want a delicious soup I hope you'll give this a try!

1 lbs. Ground Beef
6 cups Beef Broth
2 cups Sliced Carrots
1 1/2 cups Coarsely Chopped Celery
1/2 cup Coarsely Chopped Green Pepper
1/3 cup Barley
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Garlic Powder
2 Bay Leaves
1/4 cup Ketchup
2 8 oz. cans (3 cups total) diced tomatoes, undrained
1 8 oz. can Tomato Sauce

In a 5 quart Dutch Oven or stock pot, brown ground beef, drain; stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until Vegetables and barley are tender. Remove bay leaves. Serve hot with a big chunk of french bread or your favorite rolls.

This was one my favorites growing up, always reminded me of Grandma's house. I was surprised this was so well received by my hubby, but he loved it! It's super easy, and totally delicious! It also freezes really great. 4.5 Stars.

 Happy New Year!
Print Friendly and PDF