Tuesday, December 20, 2011
School is out for two weeks (yippee!!), my cute bag is still full of ungraded exams (stashed in my bedroom so I don't have to look at it except when I am hopping into bed) along with the orange pen I will use to grade them (yes, I am definitely learning to love that color), and Mildred the Mixer and the oven have been getting quite a workout. Son #2, College Boy, is home for a month of sleeping late and hanging out with his friends, so I have one more to cook for. That is a good thing for me. Not a chore. And, thanks to Son #2, I have found a new blog and virtual cooking friend (she probably isn't aware of our friendship yet, but that's okay)-- Plain Chicken.
Son's girlfriend sent him a link for a recipe that she knew he would love. It involves, pasta, chicken, and Alfredo sauce. The 9 x 13-inch pan of this deliciousness didn't last long (the Ex-Ex is fond of the above ingredients, also).
I "cheated" when I made this recipe. Well, it isn't exactly cheating, but I didn't roast the chicken (Harris Teeter did- they are on sale on Sundays), nor did I make my own Alfredo sauce this time...
I also found a recipe for Red Velvet brownies at Plain Chicken. Southern girls cannot resist the thought of making chocolate turn red. Do they think this way up north? I've always figured it was in our South-of-the-Mason-Dixon-line blood, but what do I know? I've never lived up there. And I very rarely go north of Washington, DC except to an airport to connect for a flight to France occasionally.
Three Cheese Chicken Alfredo Bake
1 (16 oz) package penne or elbow pasta
2 (10 oz) containers refrigerated Alfredo sauce
1 (8 oz) container sour cream
1 (15 0z) container ricotta or cottage cheese
2 garlic cloves, minced
3 c. chopped chicken
2 large eggs, lightly beaten
1/4 c. Parmesan cheese, grated
1/4 c. chopped fresh parsley
2 c. mozzarella cheese, grated
Prepare pasta according to package directions (al dente is best); drain and return to pot. Stir together all ingredients but mozzarella. Spread into lightly greased 13 x 9- inch baking pan. Sprinkle with mozzarella. Bake at 350˚F for 30 minutes or until bubbly.
Red Velvet Brownies with Cream Cheese Frosting
4 (1 oz each) squares of bittersweet baking chocolate, chopped
3/4 c. butter
2 c. sugar
4 large eggs
1 1/2 c. all-purpose flour
1 (1 oz) bottle red liquid food coloring
1 1/2 tsp. baking powder
1 tsp. vanilla
1/8 tsp. salt
Preheat oven to 350˚F. Line bottom and sides of a 9-inch square baking pan with aluminum foil, allowing 2-3 inches over hang. Lightly grease foil.
Melt chocolate and butter in microwave or on stove top. Whisk in sugar. Add eggs, one at a time, whisking just until blended. Gently stir in flour and next 4 ingredients. Pour into prepared pan. Bake 44-48 minutes or until toothpick stuck in middle comes out with a few moist crumbs on it. Cool 2 hours before frosting.
Cream Cheese Frosting
1 (8 oz) package cream cheese, softened
3 Tbsp. butter, softened
1 1/2 c. powdered sugar
1/8 tsp. salt
1 tsp. vanilla extract
Beat cream cheese and butter at medium speed until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla. Add more sugar or half and half until desired spreading consistency.
Bon appétit, Plain Chicken!