Easy Chicken Alfredo

 I saw someone on FB make this the other day and it was all done in one baking dish!  Easy and less clean up!  Do you need a quick meal for the holidays that feeds plenty and is quick?  This is for you!  It is a little spicy so if that's a problem for you, simply switch the sauce to an Alfredo sauce.

Easy Chicken Alfredo

1 12 oz. box Rotini pasta

1 bottle Wild Wings Garlic Parmesan sauce*

1 cup milk

2 cups chicken both

1 block of cream cheese

3 cups shredded chicken

1  12 oz bag of frozen broccoli

½ tsp Italian seasoning

1 cup shredded parmesan cheese

 

In a 9x13 baking dish, layer:

Rotini Pasta

Wild Wing Sauce

Milk

Chicken Broth

Cream cheese in the center

Broccoli sprinkled around cream cheese

Sprinkle Italian seasoning on top

 

Cover with foil and bake at 425 degrees for 35 min.  Remove foil and stir until well mixed.  Top with Parmesan cheese and return to oven uncovered for 5 minutes.

*This dish is a little spicy so you could use an Alfredo sauce instead of the Wild Wings sauce if you don’t like a little kick.

B-B-Q in a Cup

 When my kids were little, it was sometimes hard to find foods they would eat.  This recipe is something they would always eat!  The funny thing is now it's my granddaughter's favorite food!  She turned 12 last month and asked her mom to make them for her party.  I was thrilled to know that this recipe has now been enjoyed by 3 generations!  Wait a minute.  That really makes me sound old.  Oh well, it is what it is.  The grands will be coming for a few days next month and I'll be making these for them.

Bar-B-Cups

1 lb. ground beef

Barbecue sauce to taste

1 Tb. minced onion

2 Tb. brown sugar

1 10oz. flaky biscuits

Shredded cheddar cheese

Preheat the oven to 400 degrees.  Spray 10 muffin cups in a cupcake pan with cooking spray.  Brown the ground beef, drain, and chop up.  Return the meat to the pan.  Stir in the barbecue sauce until everything is coated well.  Stir in the onion and brown sugar. If the mixture looks a little dry, add a little more sauce.  Cook for another minute or two until everything is well mixed.  Place one biscuit in each muffin tin and firmly press the biscuit into the bottom and up the sides.  Spoon in about ¼ cup of the meat mixture into each biscuit-lined cup.  Top with shredded cheese.  Bake at 400 degrees for 10-12 minutes until the biscuits are golden brown.  Cool for a minute and remove from the pan.

*To make ahead, prepare as directed, cover, and refrigerate for up to 2 hours.  Bake as directed.

**Make these in mini muffin tins and use them as an appetizer.

Not My Brother's Chicken Picatta!

 Every time I eat Chicken Picatta I think of my brother.  We went to lunch one day and that was what he ordered.  I didn't know what it was until that day.  When the order arrived, he let me taste it.  When he saw my eyes light up, he even offered to let me have his lunch.  I have the best brother!!!  I let him have his lunch, but soon after I got home, I was trying to locate a good Chicken Picatta recipe.  I narrowed it down to two and combined them to come up with the recipe below.  I love Chicken Picatta, but I love my brother more!

*I took the picture after  I removed a piece of chicken. Chicken Picatta 2 large boneless, skinless chicken breasts - sliced  Salt and pepper to taste ½ cup all-purpose flour or gluten free flour 3 Tb. extra-virgin olive oil, divided 1 Tb minced garlic ⅓ cup chicken bouillon  1 Tb drained capers 4 Tb butter, cut into pieces 2 Tb fresh lemon juice Zest of 1 lemon   Slice chicken breasts in half crosswise into 4 cutlets. Season lightly with salt and pepper. Place flour in a gallon Ziploc bag. Put chicken in bag of flour and toss to coat. Shake off excess flour and transfer to a plate.  Heat 2 Tb oil in a large skillet over medium-high. Cook in batches (if needed) to avoid overcrowding the pan, cook chicken without moving them, until browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 2 more minutes. Move chicken to a clean plate.  Add garlic and remaining 1 Tb oil to the skillet and cook, stirring often and reducing heat to keep garlic from burning, until golden brown, about 1- 2 minutes. Add bouillon and capers and cook, swirling the pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add the butter. Swirl pan for about a minute while butter melts to help it form an emulsion with water. Stir lemon juice and zest into the sauce until blended.  Return chicken to the skillet and turn over to coat in sauce.  Simmer until chicken is cooked thoroughly and sauce is thickened, about 2 minutes. Move chicken to a plate from heat. Pour the sauce over the chicken and serve.  You can also serve it over a bed of spaghetti or egg noodles.   Makes 4 servings

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