Chocolate Chip Cookies

This is the most basic recipe, but I think it's a recipe every girl should know by heart. It is my favorite chocolate chip cookie recipe I have found thus far.

What you'll need:

1 1/4 cups flour

3/4 cup unsweetened cocoa

3/4 teaspoon baking soda

1 1/4 tsp salt

2 sticks unsalted butter

1 cup tightly packed brown sugar

1/2 cup sugar

2 large eggs

1 1/2 tsp pure vanilla extract

1 12-oz package semisweet chocolate chips

Directions:

1. Preheat oven to 375 degrees F

2. In a mixing bowl, whisk together flour, cocoa, baking soda and salt

3. In another bowl, beat butter and sugars with a mixer until light and fluffy

4. Beat eggs in one at a time. Mix in vanilla

5. Combine both bowls together. Stire in chocolate chips

6. Drop rounded tablespooons of the mixture onto ungreased baking sheet.

7. Bake for about 8 minutes or until golden brown.

Makes about 48 cookies 

My Better Tasting and Easier Making Fettucini Alfredo

Ashley, sorry I've been AWOL lately. I have been so busy, I have just been repeating recipes and not searching for any new ones. When I saw you found a new fettucini recipe, I was offended! I think mine is by far the BEST and thus, had to post it!

What you'll need:
1 tsp garlic powder or fresh garlic (I think the powder works just fine)
1/2 cup butter
1 pint heaving whipping cream (you can use half and half instead, to be healthier)
2/3 cup parmesan cheese, freshly grated
salt and pepper to taste
dash of cayenne pepper
1 lb fettucini noodles (I like using the Al Dente ones, found at HEB)
fresh parsley, chopped

You can add chicken or shrimp to it. I like to use shrimp. I use about 1 lb and just put them on a skillet with butter and salt

Directions:
1. Prepare noodles as directed. Drain and stir in several drops of olive oil to keep from sticking
2. Meanwhile, in a saucepan, melt the butter. Add cream, garlic, and cayenne
3. Simmer for about 20 minutes over low-medium heat.
4. Season with salt
5. Remove from the stove and stir in cheese
6. Serve over hot pasta and sprinkle pepper
7. Garnish with parsley

Cajun Chicken Pasta

Erin: Have you ever eaten Cajun Chicken Pasta at Chilis?? It's amazing and I found a copy cat recipe online! I thought a dish like this would take a long time but actually, it only takes 10-15 to make! Yay! That's my kind of meal :) It was easy and super delicious. Sam could not stop raving about it. You have to make this, it's delicious!

Ingredients:

2 boneless, skinless chicken breasts
4 tsp. cajun seasoning (We used Tony Chachere's)
4 tbsp. butter, divided
3 cups heavy whipping cream
1/2 tsp. lemon pepper seasoning
1 tsp. salt
1 tsp. black pepper
1/4 tsp. garlic powder
1 pkg. penne pasta
Roma tomatoes, chopped (optional, I decided to opt out of tomatoes because I really don't like them)
Shredded parmesan cheese, to top

What to do:
1. Cook pasta according to directions
2. Wash chicken breasts, but do not pat dry. Put the chicken in a plastic tupperware or ziploc back along with the cajun seasoning and shake to coat.
3. Heat 2 tbs, butter in a medium saucepan, add chicken and saute 10-15 minutes, or until cooked through
4. While the chicken is cooking, combine cream, 2 tbs butter, salt, pepper, lemon pepper and garlic powder in another saucepan.
5. When the cream mixture begins to bubble, turn off and pour over pasta
6. Top pasta with several strips of chicken and parmesan cheese

King Ranch

Erin: How have you been?? All is good over here. It's been a busy few weeks now that Congress is back in session but I'm enjoying every minute of it. I've been working super long hours and I never seem to find the time to blog! So I decided to take the time today, (Saturday morning), to catch up. Sam & I slept in this morning and then took a jog along the National Mall, which was really lovely. It hasn't been too cold lately, around the 40's, so it has been nice. This week I made King Ranch, I know we used to eat it when we were little, but I couldn't remember the recipe so I just used this one instead. It was really good and super easy to make.

Ingredients:

3-4 chicken breasts, cooked & cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
2 cups cheddar cheese
1 small pkg flour tortillas (I used between 5-6)

What to do:
1. Preheat oven to 350
2. Tear tortillas and line the bottom of a 9x13 casserole dish
3. Mix together soups, chicken, and rotel and then pour on top of the tortillas
4. Top with cheddar cheese and bake for 30 minutes

Enjoy!

The Best Chicken Fettuccine Alfredo Recipe EVER

Erin: I know you already have a "go-to" fettuccine alfredo recipe but I'm telling you -- you must try this recipe. It calls for a lot of ingredients (but an avid cook such as yourself should have a majority of the ingredients already lying around!). I cooked this on Sunday night and it was the perfect way to end the weekend. The recipe has directions on how to cook the chicken as well, and I must say that the chicken is so good I would make it on its own.
 
Let me know how you like it  ;)

Ingredients:
1 lb skinless, boneless chicken breasts (about 3 chicken breasts)
1 egg, beaten
1 cup milk
1 tbsp lemon juice
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1/3 cup seasoned bread crumbs (I used Italian)
1 teaspoon kosher salt
1 teaspoon baking powder
1 tbsp steak seasoning
2 tbsp butter
2 tbsp olive oil
1 lb linguine noodles
1 tbsp salt
1  cup chicken broth
2 cups heavy whipping cream
1 cup grated parmesan cheese
3 cloves minced garlic
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
1 tbsp fresh parsley, chopped

What to do:
For the chicken:
1. In a small bowl, mix the egg, milk, lemon juice and garlic powder. Pour mixture into ziploc bag with chicken. Seal and refrigerate 2 to 4 hours. (You don't have to marinate it for that long if you are pressed for time, or if you are like me and totally did not read the recipe until it was time to start making dinner!)
2. After marinating, whisk together flour, bread crumbs, salt, baking powder, and steak seasoning in a medium bowl.
3. Remove chicken from milk mixture, shake off excess, and coat in flour mixture.
4. Let it sit for a few minutes and then heat butter and olive oil in a large skillet over medium heat.
5. When butter just starts to turn brown, arrange chicken in skillet. Cook 4-5 mins each side until juices run clear and chicken is cooked through

Meanwhile, make the pasta

For the sauce:
1. In a saucepan, heat chicken broth over medium high heat, bringing to a boil.
2. Reduce heat to medium, and stir in heavy cream, cornstarch, and garlic.
3. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper.
4. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors.
5. Serve the chicken over pasta and then top with sauce.

Enjoy! :)

Chicken Tortilla Soup

Erin: Remember when we were in college, living at the dorms and we used to go to the dining hall and get tortilla soup in a bread bowl?? I don't think I've had tortilla soup since then but I found a quick and easy recipe for it and eating it brought back those lovely college memories. The soup was really easy (since you basically use everything from a can) and it was really good! It was really filling & it made for a lovely lunch the next day. Try this recipe and you won't regret it ;)

Ingridients:
1 can chicken broth
1 can cream of chicken soup
2 tbs. taco seasoning
1 can diced tomatoes
1 can black beans
1 can whole kernel corn 
1 can diced green chiles (Just in case you don't know where these are, you can find them on the Hispanic aisle of the grocery store. I looked forever to try to find these and I was having a mini-break down in the store because I couldn't find them! I had to call mom, who calmed me down and told me where to look!) 
3-4 chicken breasts cooked & shredded (or you can use a rotisserie chicken, like I did. It was easy and the chicken was flavorful and moist)


What to do:
1. Combine the chicken broth, cream of chicken and taco seasoning in a pot on medium heat & whisk together until blended
2. Add the shredded chicken & stir
3. Add the beans, corn, tomatoes and green chiles.
4. Mix well and stir over medium heat for 20-25 minutes.

Top with cheddar or monterey cheese and tortilla chips! Yum!

Tomato-Basil Parmesan Soup

Erin: Sorry it's been so long since I have posted. I have definitely been cooking up a storm lately, but it has mostly been just repeating recipes. I haven't ventured out much but I did find this recipe for slow-cooker soup. (By the way, the blog 365 days of slow cooking is amazing, you need to check it out!) It takes about 5-7 hours, perfect for a Saturday afternoon. And it was really yummy!

FYI: The soup makes A TON! I didn't realize that it serves like 8 until after I made the soup and now I am left with a ton of leftovers. So looks like Sam and I will be eating soup for the next month :)

Ingredients:
2 (14oz.) can diced tomatoes, undrained
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 tsp dried oregano
1 tablespoon dried basil
4 cups chicken broth
1/2 bay leaf
1/2 cup flour
1 cup Parmesan cheese
1/2 cup butter
2 cups half and half, warmed
1 tsp. salt
1/4 tsp. black pepper

What to do:
1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to your crock pot.
2.  Cover and cook on low for 5-7 hours, (I cooked it around 6 hours and it was fine)
3.  About 30 minutes before serving, prepare a roux by metling butter over low heat in a skillet and adding flour. Stir constantly with a whisk for 5-7 minutes.
4. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. (Just the liquid but its okay if some veggies get in there)
5. Add all back into the slow cooker.
6. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.
7. Cover and cook on low for another 30 minutes or so until ready to serve.

Baked Ziti with Sausage and Ricotta

Ashley, sorry I have been MIA lately. I have been an absolute slave to my job the past few weeks. This is a recipe from the Tony's cookbook. It is extremely difficult and time consuming, but definitely worth it (especially for a special occasion). It is, hands down, my favorite pasta dish.

What you'll need:
1 lb ziti pasta
1 lb Italian sausage
1 lb ricotta
1 egg
1/4 cup minced fresh parsley
6 cups Spicy Marinara Sauce (recipe below)
1 lb fresh mozzarella, grated
1 1/2 cups freshly grated Romano or Parmesan cheese (I prefer parmesan)

Directions
1. Prick the sausage with a fork several times and put it in a pan. Bake in oven at 400 degrees F for 30 minutes
2. Prepare the marinara
3. When sausage is done, discard the fat and transfer to cutting board. Let cool for 15 minutes and then slice into 1/4 inch slices
4. Cook ziti al dente. Meanwhile, combine the ricotta, egg and parsley in a bowl and mix well. Drain the ziti thoroughly.
5. Coat the bottom of a 15x10x2.1/2 inch pan (big pan, aimed at serving several people) with two cups of the marinara sauce. On sauce, layer half the ziti, half the ricotta mixture, half the sausage, half the mozzarella and half the parmesan. Cover the mixture with two more cups of marinara.
6. Layer the remaining ziti, ricotta, sausage and mozzarella
7. Cover the mixture with the remianing suace and sprinkle it with the remaining parmesan.
8. Bake at 375 for 45 minutes to 1 hour.

Serves 6-8

Spicy Marinara Recipe
1/3 cup Italian extra virgin olive oil
4 garlic cloves, finely chopped
1/2 cup dry white or red wine (I usually use an already opened bottle of wine that is past drinking quality)
1/2 tsp crushed red pepper
20 ounces ripe tomatoes, peeled, seeded and chopped OR 1 28 oz can of imported Italian tomatoes (I use the can because it's easier but these must be top-quality!)
pinch of seasoned salt
pinch of sugar
2 tbs chopped fresh basil

In a heavy saucepan, heat the olive oil over medium heat. Saute garlic until it begins to color slightly. Pour in wine and cook until liquor evaporates. Add crushed pepper, tomatoes, salt and sugar and cook over low heat for 20 minutes. Add basil and cook 5 minutes more.
Note: Skip red pepper for a milder marinara (I HIGHLY SUGGEST THIS)