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Archive for January, 2018

Buttery Finger Cocktail

Make this amazing cocktail to get your night started right! The Buttery Finger Cocktail is made with Vodka, Buttershots, Irish Cream, Coffee Liqueur!

+ 1 oz. (30ml) Vodka
+ 1 oz. (30ml) Buttershots
+ 1 oz. (30ml) Irish Cream
+ 1 oz. (30ml) Coffee Liqueur

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Lemon Garlic Cream Fettuccine

Ingredients
3 teaspoons grated lemon peel
2 teaspoons minced fresh parsley
2 garlic cloves, minced
8 ounces uncooked fettuccine

SAUCE:
1/4 cup butter
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon grated lemon peel
1/2 cup heavy whipping cream

Directions
In a small bowl, mix lemon peel, parsley and garlic. Cook fettuccine according to package directions; drain.

For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice.

Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and, if desired, Parmesan cheese. Yield: 4 servings.

Recipe found here: Lemon Garlic Cream Fettuccine

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Stuffed Chicken Rolls

Ingredients
6 boneless skinless chicken breast halves (8 ounces each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley, optional

Directions
Flatten chicken to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.

Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired.

Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°. Yield: 6 servings.

Recipe found here: Stuffed Chicken Rolls>

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