brit's CPK chicken tequila fettuccine

...also known as THE YUMMIEST DINNER TO EVER COME OUT OF MY KITCHEN. seriously, my new favorite dish, i've made it twice in the past week. it is amazingly delicious. i will forever be indebted to brit's cooking skills and my sister ellen's persuasion to try it. let's get started.

you'll need a package of fettuccine, cilantro, one red and one yellow pepper (i used green here because it's all i had but it really is better with the red and yellow), chicken stock, 1-2 jalapenos, red onion, soy sauce, lime juice, tequila (or extra lime juice like me if you don't cook with alcohol) and chicken breasts.
start by chopping your cilantro--you need about 1/2 cup of it. pour it into a sauce pan with 2 tbsp. butter,
then add your jalapenos. if you leave the seeds, beware, it WILL be spicy.
cook and stir together for about 5 minutes or until wilty.
saute your peppers and onions with 2 tbsp. butter
and cook until soft.
once your greens are cooked and wilted,
pour in 1/2 cup of chicken stock,
and 6 tablespoons of lime juice (or 4 tablespoons lime juice and 2 tbsp. tequila, if you're so inclined).bring to a boil, and cook until it has a paste-like consistency.
pour your soy sauce over the diced chicken and set aside for 5 minutes.when your paste is ready, it should look like this:
now pour in your chicken and soy sauce,
pour in your cup and a half of cream,
stir, and bring to a boil.
boil for 5 minutes or until chicken is no longer pink.
camera battery died, so no pictures of this, but next add in your peppers and onions, then toss with your cooked fettuccine.
serve with freshly-grated parmesan cheese, red pepper flakes, and a lime wedge.
make it tonight. you'll thank me (and brit) later.


CPK's Chicken Tequila Fettuccine

Ingredients:

• 1 pound dry spinach fettuccine(i just use regular fettuccine)
  
• 1/2 cup chopped fresh cilantro
• 2 cloves minced fresh garlic (i use bottled)
  
• 1-2 jalapenos, minced (remove seeds and veins for less heat if desired)
• 4 tablespoons unsalted butter
• 1/2 cup chicken stock
• 2 tbsp gold tequila (I don't cook with alcohol, so I just add 2 more tbsp of lime juice)
• 4 tablespoons freshly-squeezed lime juice (I've also used bottled and it tastes just fine)
• 1/4 cup soy sauce
• 1 1/2 pound chicken breast, diced
• 1/2 medium red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper thinly sliced
• 1 1/2 cup heavy cream
• lime wedges, Parmesan cheese, and red pepper flakes for garnish

Directions:
1. In large saucepan, cook cilantro, garlic and jalapeno in 2 tbsp butter over medium heat for 4 to 5 minutes, until wilted. In a second pot, boil water for spinach fettuccine.
2. In a saute pan, begin sauteing the peppers and onion in 2 tbsp of butter over medium heat until soft.
3. To large saucepan with cilantro/jalapenos/garlic, add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
4. Pour soy sauce over diced chicken; set aside for 5 minutes. Add to saucepan, along with cream and bring to a boil. Cook until chicken is no longer pink and sauce is thick (about 5 minutes). Add sauteed veggies to sauce mixture and toss with cooked spinach fettuccine. Serve with lime wedge and Parmesan cheese.


(yeah that's right, the last 2 recipes are from brit. you should really check out her blog and try some of her recipes. they're ALL good. really.)

brit's benihana hibachi chicken

my blend brit posted this a while ago, but i thought it sounded like too much work. then my sister ellen asked me if i had tried it, and said it was amazing, so i gave it a go tonight. ellen was right. it's worth the effort (and it's not even that bad). i get nervous doing a new recipe on here, and especially nervous that whoever i got the recipe from will watch me make it and go "that's not how i do it, you moron" but i followed the recipe to the best of my ability...sorry if it's wrong.

let's get started. you'll need 4 chicken breast halves, 1 onion, 2 zucchini, mushrooms, soy sauce, lemon juice, salt and pepper, vegetable oil, butter, sesame seeds, and bean sprouts. i actually like bean sprouts but skipped them tonight because i was feeling lazy.
start by cutting everything up--your chicken, onion, and zucchini.

i put them in separate bowls, along with my measured soy sauce and lemon juice. this recipe moves quickly and it's easiest to have everything done ahead of time so you're not waiting for the soy sauce to drip out of that stupid lid while your chicken burns.

get out 2 frying pans, and put a tablespoon of oil in each over medium-high heat.in one pan add your chicken. pour over 1 tbsp. soy sauce, 1 tbsp. butter, and salt and pepper. i like to leave it for a minute (not stir-fry) and let it cook all the way on one side, then flip it with a spatula. that way i know it's all the way done, at least on one side.

yum. (make sure you don't re-use your spatula, now that the chicken is cooked. get out a different stirring device).

while your chicken is cooking, in the other pan add your onion and zucchini to the tablespoon of heated oil, then add 2 tbsp. soy sauce, 1 tbsp. butter, and salt and pepper. stir fry for a minute, then turn heat off and cover.
when your chicken is done, slide it over to the side of your pan. pour over 2 tbsp. lemon juice.

then add your mushrooms,
1 tbsp. butter, and another tbsp. soy sauce.

when they're stir-fried, mix together with the chicken, then add the vegetables.


serve with mom's fried rice, and enjoy!

Brit's Benihana Hibachi Chicken
(you'll notice that there are some differences in this recipe from what i showed you above. feel free to do whichever version you want).

Ingredients:

• 4 boneless, skinless chicken breast halves, diced
• 1 large onion, cut into large slices and quartered
• 2 medium zucchini, cut lengthwise, then in half and into bite-sized pieces
• 2 cups sliced mushrooms
• 2 Tbsp vegetable oil
• 6 Tbsp soy sauce
• 4 Tbsp butter
• salt & pepper
• 2 tsp lemon juice
• 3 tsp sesame seeds (optional)
• 6 cups bean sprouts (I don't like these so I leave them out)

Directions:

1. Spread 1 Tbsp of oil into a large frying pan over medium/high heat. Spread another Tbsp of oil in another pan over medium/high heat.

2. Add chicken to one of the pans. Add 1 Tbsp of soy sauce, 1 Tbsp of butter, and a dash of salt & pepper to the chicken. cook until done.

3. To the other pan, add the onion and zucchini. Add 2 Tbsp soy sauce, 1 Tbsp of butter, and a dash of salt & pepper. Saute the vegetables as until tender. Turn off heat and cover until chicken and mushrooms are done.

4. When chicken is done, slide the meat to one side of the pan, pour the lemon juice over the chicken and add the mushrooms to the other side of the pan. Pour 1 Tbsp of the soy sauce over the mushrooms and add 1 Tbsp of butter plus a dash of salt & pepper. when the chicken and mushrooms are done, sprinkle 1 tsp of sesame seeds over the chicken, then mix the chicken with the mushrooms. combine the chicken and mushroom mixture with the zucchini and onions.

(optional: 5. Pour the bean sprouts into the same pan in which you cooked the vegetables, and cook over high heat. Add 2 Tbsp soy sauce, 1 Tbsp butter, and a dash of salt & pepper. Cook the sprouts for only a minute or two, or until they have tenderized. Just before you serve the sprouts, sprinkle 2 tsp of sesame seeds on them. Serve the sprouts next to the chicken and vegetables with mustard sauce and ginger sauce on the side.)

serve with steamed rice or fried rice and edamame for a complete meal

jenn's cheesecake parfaits

for my party tonight, i'm making these cheesecake parfaits that my friend jenn brought to my twilight party. they were so delish, and they seem surprisingly easy. i'm using strawberries, raspberries, and blackberries.

jenn's cheesecake parfaits

1 pkg. cream cheese, softened
1 1/2 cups cold milk
1 pkg (3.4 oz) vanilla or cheesecake flavor instant pudding
1 1/2 cups thawed cool whip, divided
24 'nilla waferes, coarsely chopped
1 1/2 cups seasonal berries (jenn used strawberries & blueberries)
1-2 tbsp. sugar

sprinkle sugar over berries and stir to coat; refrigerate.

beat cream cheese with mixer until creamy. gradually beat in milk. add dry pudding mix; mix well. whisk in 1 cup cool whip. do not overmix!

layer half each of wafers, berries, and pudding mixture in 8 parfait cups (i'm just using clear plastic cups). repeat layers. serve with a dollop of cool whip on top.

chicken enchilada casserole, version 1

i love making chicken enchilada casserole because it tastes pretty much like a chicken enchilada but it's half the work. here is one version, i'll post the other another time. so let's get started. you'll need a package of chicken strips (or 2 chicken breasts), 1 can cream of chicken soup, 8 oz. sour cream, small can of diced green chiles, 6 or 7 corn tortillas, and a cup of grated cheese.
start by boiling your chicken for 30 minutes or until no longer pink. then in a medium saucepan, add your sour cream,

cream of chicken soup,
1/3 can of water,
and green chiles.
turn heat to medium-high, and stir until well-combined and bubbly.
spray a square pan with pam, then pour in 2/3 of your sauce.
about that much.
next, tear your tortillas into bite-size pieces.
like this:
next comes the chicken. this is where strips are easier, but it doesn't really matter. just tear up the chicken and layer on top of the tortillas.
like so.

now pour on your grated cheddar cheese.
and last, add the remaining sauce on top.
spread out evenly, and bake in a 350* oven for 30 minutes or until bubbly. make sure it's bubbly though, because this meal is NOT good cold in the center (which has actually happened before).
and...how anticlimactic. i forgot to take a picture of it finished. ah well. it's still good.

this is a quick and easy chicken enchilada. yum!

sharon's chicken enchilada casserole

a package of chicken strips (or 2 chicken breasts)
1 can cream of chicken soup
8 oz. sour cream
small can of diced green chiles
6 or 7 corn tortillas
1 cup of grated cheese

boil the chicken until no longer pink (about 30 minutes). in a medium saucepan, combine the cream of chicken soup, sour cream, green chiles, and 1/3 of a can of water. mix well and heat until slightly bubble. pour 2/3 of the sauce on the bottom of a square pan. layer the tortillas on top (torn into bite size pieces). then add the chicken (shredded). next comes the cheese, and the rest of the sauce. cook at 350* for 30 minutes or until hot and bubbly