Thursday, January 20, 2011

Soft Italian Breadsticks

I know I already have one recipe on this blog for breadsticks, but these are different and really good too!! They are more like the Olive Garden ones...

Soft Italian Breadsticks
1 cup Warm Water
1 1/2 tsp. Salt
2 Tbsp. Sugar
1 tsp. Garlic Powder
3 Tbsp. Butter
3 cups Flour
1 tsp. Italian Seasoning
2 1/4 tsp. Yeast
Mix all ingredients together in the order listed. Let rise for 1 hour or until double in size. Divide dough into 20 pieces. Roll into breadsticks and let rise until double. Bake at 350 for 15-18 minutes. Immediately brush with butter and sprinkle with garlic salt. SOOO YUMMY!!

Alfredo Sauce

Here's the alfredo sauce...

Alfredo Sauce

2 Tbsp. Butter
2 tsp. Flour
1/2 tsp. Salt
1/2 tsp. Garlic Powder
1/8 tsp. Pepper
10 oz. Chicken Broth (or 2 Tbsp. Chicken Soup Base & water)
1 cup Whipping Cream
 
Fry butter in pot and add flour. Add rest of ingredients and cook until thick. You may want to add more flour if you like your sauce thicker.

Parmesan Chicken

Yesterday for supper I attempted an "Olive Garden" style supper. I made Fettucini Alfredo, Parmesan Chicken and Breadsticks. I think it was pretty close!! ;) I will post these recipes all seperately... First, the Parmesan Chicken...

Parmesan Chicken

¼ cup Flour
Pepper, pinch
1 Egg, beaten
1 Tbsp. Water
½ cup Bread Crumbs
¼ cup Parmesan Cheese
½ tsp. Oregano
4 Chicken Breast, flattened
2 Tbsp. Oil
1 cup Mozzarella Cheese, shredded or sliced
1 cup Spaghetti Sauce, or more

Mix flour & pepper in a bowl. Mix egg and water in another bowl. Mix bread crumbs, Parmesan and oregano in another bowl. Dip chicken into flour mixture, then egg mixture, then crumb mixture. Fry in oil until brown. Bake chicken on a cookie sheet at 350 until cooked through (about 45 minutes). Once done, spread some spaghetti sauce over each piece of chicken and top with cheese. (I left 2 pieces of chicken without the spaghetti sauce and just topped with cheese, and that was really good too!) Bake until cheese is melted. Serve with noodles and alfredo sauce.

Wednesday, January 19, 2011

Vegetable Roll-ups

I brought these to a get-together with my elementary school friends last week and we had a great time visiting and talking about "old-times". Thanks for a fun time, girls :)

Vegetable Roll-ups

6 or 8 Large Flour Tortillas
8 oz. pkg. Cream Cheese
½ cup Ranch Dressing
½ cup Carrots, finely chopped
2/3 cup Broccoli, finely chopped
½ Red Pepper
½ Green Pepper
½ Onion

Mix and spread on shells a little more than 1/8" thick. Roll up and let sit ½ hour before slicing. Slice about 1 – 1 ½ inch thick.

Corn Chip Salad

I made this salad for a gathering on Sunday. I made the salad (minus the chips) on Saturday and took a picture. So I just needed to add the chips and a little more dressing once I got to the gathering.
Corn Chip Salad
1 can Corn, drained and heated slightly
1 – 540 g Black Beans, drained and rinsed
1 can Beans in Tomato Sauce
1 Green Pepper, chopped
½ Red Onion, chopped
Cheddar Cheese, cut in small cubes
BBQ Flavor Hoops Corn Chips
Catalina Dressing
In a bowl, mix all the ingredients, except Chips, and refrigerate for a few hours or overnight. Just before serving, add corn chips and some more dressing. Stir and serve.

Tuesday, January 18, 2011

Corn Bread

Corn Bread

1 ½ cups Cornmeal
2 ½ cups Milk
2 cups Flour
1 Tbsp. Baking Powder
1 tsp. Salt
2/3 cup Sugar
2 Eggs
½ cup Oil

In a small bowl, combine cornmeal and milk. Let stand for 5 minutes (or longer). In a large bowl: whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into greased 9 x 13 pan. Bake at 400oF for 30 to 35 minutes (next time I'm going to try baking it at 325, because the edges got a little too dark before the centre was done), or until a knife inserted into the center of the cornbread comes out clean.

Corn Chowder

This is a quick and easy soup recipe, and very tasty too! :)

Corn Chowder

3 cups Potatoes
1 cup Celery, chopped
1 cup Carrots, grated
1 cup Onions, chopped
2 cups Water
4 slices Bacon, diced and fried
¼ cup Flour
2 ¼ cups Milk
1 tin Evaporated Skim Milk
1 tin Cream Style Corn
1 tsp. Salt
½ tsp. Pepper

Cook first 5 ingredients until tender. Fry bacon (drain some of the fat) and add flour, milk and evaporate skim milk. Cook until thick. Add vegetables to bacon mixture. Add corn, salt and pepper. Heat through.