Teriyaki Chicken Alfredo

Teriyaki Chicken Alfredo is one of my favorite go to dishes. Not only is it quick and easy, it tastes delicious.  Chicken breasts are cut into pieces and then sprinkled with garlic powder, onion powder, ground ginger, salt and pepper.   You mix in 4 cups of your favorite veggies - I like to use red pepper, broccoli, and mushrooms. 

When everything is cooked, you make the Alfredo sauce which consists of butter, heavy cream and Teriyaki Sauce. Everything is tossed together and is ready serve.  You have a wonderful dinner that is loaded with veggies and flavor.  Give it a try, it maybe come one of your favorite dishes.  

Teriyaki Chicken Alfredo

From Our Best Bites

Ingredients:

1/2 pound fettuccini noodles (1/2 standard box)

2 tablespoons oil of choice, divided

4 cups assorted chopped veggies (bell pepper, zucchini, squash, broccoli, mushrooms, etc.)

For the Chicken

1 pound boneless skinless chicken breasts, diced into 1-inch pieces

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dry ginger

1/4 teaspoon black pepper

1/2 teaspoon kosher salt

Additional Ingredients

3 tablespoons butter

1 cup heavy cream

1/4 cup good teriyaki sauce 

kosher salt and pepper to taste

Cook pasta in salted water according to package instructions.

Directions:

Heat a large skillet over medium heat.  Add 1 tablespoon of oil, tilting to cover bottom of pan, and then add vegetables.  Note:  If you have veggies that take longer to cook, bell peppers for example, put them in first and saute for a few minutes to soften before adding the more tender veggies so they are all done at the same time) Sprinkle lightly with salt and pepper and cook until tender-crisp, or however you’d like them (I like mine a little softer!) about 5-10 minutes.  Remove veggies and cover to keep warm.

While veggies are cooking, sprinkle chopped chicken with garlic, onion, ginger, pepper and salt.  Add remaining tablespoon of oil to skillet, tilt to cover bottom of pan, and then add chicken and cook until done.

Push chicken to one side of pan and add butter to open side of pan to melt.  Add cream and teriyaki sauce.  whisk together and then use a rubber spatula to stir it around with the chicken.  Bring it to a low simmer and cook for about 2 minutes.  It thickens slightly as it cooks.

Serves 4-6

Asian ColeSlaw

 

 I love this coleslaw recipe.  Not only does it have a wonderful tasting vinaigrette, it has almonds, mardarin oranges, and raman noodles.  Depending on the crunch you want your coleslaw to have determines when you toss it with dressing.  The longer it sits, the less crunch from the noodles.

This cole slaw is a great side to serve with lunch or dinner.

Asian Cole Slaw

From McCormick

1/2 cup vegetable oil

1/2 cup rice vinegar

2 tablespoons soy sauce

1 tablespoon honey

1/2 teaspoon Garlic Powder

1/2 teaspoon  Ground Ginger

1/2 teaspoon  Coarse Ground Black Pepper

1 package (14 ounces) shredded coleslaw mix

4 ounces (2 bundles)Ramen Noodles, crumbled

1 can (15 ounces) mandarin oranges, drained

1 cup sliced almonds

1/2 cup frozen shelled edamame, thawed

1/4 cup thinly sliced green onions

INSTRUCTIONS

1 WHISK oil, vinegar, soy sauce, honey, garlic powder, ginger and black pepper in large bowl until well blended. Add coleslaw, crumbled noodles, oranges, almonds and edamame; toss to coat well. Garnish with green onions.

2 SERVE immediately, if a crunchy salad is desired. Or, refrigerate 2 to 3 hours or up to overnight, for a softer noodle salad.

Serves 9

Ravioli Bake

 

 

 Ravoli Bake is one of my favorite recipes to make when I am busy or I just need easy dinner to make.   There are four basic ingredients -  frozen ravioli, jarred marinara sauce, mozzarella cheese, and parmesan cheese.  You do not need to prepare any of the ingredients -yeah.  

You start  spraying the bottom of a 9x13 -  inch baking dish.   Pour in some marinara sauce. Be sure it covers the bottom.  Next, add some raviolis, cheese, and repeat.  Pop in the oven, bake, and serve.  A delicious meal prepared in minutes that is sure to please your family.

I found this recipe on the Seasoned Mom Website

 Ravioli Bake

 Ingredients

24 oz. package frozen cheese ravioli

23 oz. (or about 2.5 cups) marinara sauce

2 cups shredded mozzarella cheese

¼ cup grated Parmesan cheese

Instructions

Instructions

1. Preheat oven to 400° F. Spray a 9-inch by 13-inch baking dish (or two 8-inch dishes) with cooking spray.

2. Pour a very thin layer of marinara sauce into the prepared baking dish to cover bottom (about ½ cup).

3. Arrange half of the frozen ravioli in a single layer over the sauce.

4. Top with half of the remaining marinara sauce and half of the mozzarella cheese.

5. Repeat layers once, starting with ravioli. Sprinkle Parmesan cheese on top.

6. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake, uncovered, for 20-25 more minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

Serves 6

Shrimp and Orzo Primavera

 

 

This a fantastic one pan meal to make for your family and/or friends.  I made it the other night for dinner and the family raved about it - even the one who doesn't like shrimp all that much.  Shrimp is served with orzo pasta, zucchini, green peas (I used edamame), Pecorino Romano cheese and spices.  Lemon zest is added which gives the dish a refreshing flavor.  

Shrimp and Orzo Primavera

From Cook's Country Magazine

Ingredients:

1 pound extra-large shrimp (about 21-25 per pound) peeled, deveined, and tails removed

1 1/4 teaspoons table salt, divided

3/4 teaspoon pepper, divided

3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling

1 shallot, minced

3 garlic cloves, minced

1/4 teaspoon red pepper flakes

2 1/2 cups water

1 1/4 cups orzo

1 zucchini (8 ounces), quartered lengthwise and sliced crosswise 1/4 inch thick

1 cup frozen peas, thawed

1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving

1/2 teaspoon grated lemon zest

1/4 cup chopped fresh basil

Directions:

1. Pat shrimp dry with paper towels.  Combine shrimp, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl.  Heat 1 tablespoon oil in  a 12-inch nonstick skillet over medium-high heat until shimmering.  Add shrimp and cook, stirring occasionally, until edges of shrimp are just beginning to turn pink but shrimp are not cooked through, about 2 minutes.   Transfer shrimp to clean bowl; set aside.

2. Heat remaining 2 tablespoon oil in now-empty skillet over medium-high heat until shimmering.  Add shallot, garlic, and pepper flakes and cook until fragrant, about 1 minute. 

3.  Stir in water, orzo, zucchini, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper.  Bring to boil.  Reduce heat to medium; cover; and cook until orzo is al dente and nearly all liquid has been absorbed, 6 to 9 minutes.

4. Off heat, stir in peas, Pecorino, and lemon zest until well combined.  Arrange shrimp in circular pattern on top of orzo mixture.  Lightly push shrimp down to nestle into orzo.  Return skillet to medium heat and cook, uncovered, until orzo begins to bubble, about 1 minute.  Cover and continue to cook until shrimp are cooked through, about 3 minutes longer.

5. Sprinkle with basil and drizzle with extra oil.  Serve, passing extra Pecorino separately.

Serves 4

NM Grilled Cheese Sandwich

 

Who doesn't love a grilled cheese sandwich?  I know I sure do.  Velvety melted cheese between two slices of toasted bread.   This recipe adds a little flair to the classic grilled cheese.   A fried egg and some green chile  is sandwiched between two  slices of white cheddar cheese.  A whole new level of grilled cheese and oh sooo good.  

NM Grilled Cheese Sandwich

Ingredients:

2 slices of sandwich bread

Butter

2 slices of white cheddar cheese

1 fried egg

2 tablespoons chopped green chile

Directions:

1. Butter one side of each slice of bread.  Set aside

2. Heat a skillet on medium heat.  Place one slice of bread in the skillet buttered side down.

3. Place a slice of cheese, egg, green chile, and the remaining slice of cheese on the slice of bread.

4. Place the remaining slice of bread on the sandwich buttered side up.  Grill until golden brown, flip and grill until golden brown on the other side.

5. Place sandwich on a plate a cool for 2 minutes, slice in half and serve.

Makes 1 sandwich

Green Chile Chicken Spaghetti

 I love almost everything that has green chile in it. Coming from New Mexico this is no surprise.   This recipe takes green chili  to a new level. A delicious sauce is made consisting of half and half, chicken broth, cheese, and green chile.  Cooked  spahgetti is coated with the sauce.   Place the dish in the oven and bake for about 30.  Remove from the oven and let it cool about 10 minutes.  A delicious pasta dish that is sure to please any pasta lover.

Green Chile Chicken Spaghetti

From Lets Dish Recipes Adapted by From My Southwest Kitchen

Ingredients

1 cup diced green chile

3 cups cooked, shredded chicken

8 ounces spaghetti

3 tablespoons butter

1/2 cup diced onion

2 cloves garlic, minced

3 tablespoons flour

2 cups half-and-half

1/2 cup chicken broth

2 cups shredded Mexican Cheese

2 cups shredded Pepper Jack cheese

1/2 teaspoon cumin

1/4 teaspoon red pepper flakes

Salt and pepper, to taste

1-2 tablespoons lime juice

Directions

1.  Cook spaghetti according to package directions until just al dente. Preheat oven to 375 degrees.

2. In a large skillet over medium heat, melt butter. Add onion and garlic and cook until soft, about 5 minutes. Stir in flour and cook 1-2 minutes more.

3. Whisk in half-and-half and broth. Cook and stir until sauce is thickened, about 5 minutes. Reduce heat to low. Stir in half of the Mexican cheese and half of the Pepper Jack cheese.

4. Stir in cumin, salt, pepper,  red pepper flakes and lime juice.  Add green chile, along with the chicken and spaghetti.  Stir to coat well.

5. Top with remaining cheese. Bake for 25-30 minutes, until light brown and bubbly. Garnish with fresh cilantro or pico de gallo, if desired.

Serves 6-8

Crispy Hash Brown Bake

 

 I made this recipe the other night for dinner and the family raved about it.  A delicious bake with hash browns mixed with Parmesan cheese, cayenne pepper, salt, and olive oil.  They are baked to crispy perfection.   Cups are then made and lined with ham and cheese topped off with an egg.  Bake an additional 15 minutes and the dish is ready to serve.

Traditionally, this may be a breakfast dish but it is also great for dinner.  

Crispy Hash Brown Bake

From Tasty

Ingredients:

4 lb russet potato

Salt, to taste

Pepper, to taste

1 tablespoon garlic powder

¼ teaspoon cayenne pepper

1 teaspoon onion powder

1 cup shredded Parmesan cheese

¼ cup olive oil

12 slices cheddar cheese, cut into 1x3in (2x7 cm) strips

12 slices deli ham, cut into 1x3in (2x7 cm) strips

6 large eggs

Preparation

Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray

Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they’re completely dry.

Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.

Transfer the potato mixture to the baking dish. Spread evenly.

Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.

Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.

Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.

Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.

Serve and sprinkle with chives, if desired.

Enjoy!

Serves 6