Whoops! Somehow, last week’s column was a repeat from last year, I’m not sure how that happened, but, I apologize. Here is the new one I promised. Have a great week.
This week my son called me from college asking for a recipe for Chicken and Broccoli Alfredo. It is one of his favorites and he wanted to prepare it for someone special. I sent it to him and, because it is so quick, easy and good, maybe you would like a couple of the recipes that are our favorites. Easy is key and delicious is required. I hope you enjoy them as much as we do. Trivia: Did you know that Easter this year was the earliest it has been in 95 yrs? It is determined that Easter Sunday is the 1st Sunday following the first full moon following the first day of spring. Got all that? Cool.
Feeds 4 well.
1 breast of boneless, skinless chicken approximately 2 lbs. cut into bite-sized pieces
1 – 1 lb bag of frozen broccoli
1 med onion, chopped
3 or 4 cloves garlic, chopped
4 Tbl. butter
4 cups of heavy cream, half and half or milk
(I’ve had excellent results with any or a combination of any of these)
1/2 cup of parmesan cheese
2 Tbl. Corn starch
1-1 lb. box of pasta (fettuccini, linguini or spaghetti)
Directions: Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken, garlic, onion, salt and pepper to taste and sauté until cooked through, add frozen broccoli and let steam with chicken and juices until tender. Add milk or half and half and parmesan cheese and stir all together. Mix the corn starch with just enough cold water to make a paste (approx 2-3 tablespoons) Taste as you go, seasoning to taste as you go. You may need more garlic and salt. Cook pasta using instructions on box. Serve hot with a loaf of your favorite crusty bread.
1- 2 or 3 lb pork roast (boneless or not)
1/2 cup of flour
1 Tbl. garlic powder
1 tsp. onion powder
1 Tbl. chicken bouillon powder
1 tsp. salt
1 tsp. pepper
1 cup water
Directions: Combine flour, garlic powder, onion powder, chicken bouillon, salt, and pepper. Unwrap and rinse pork roast. Roll in flour mixture until coated well. Put into roaster and broil for 10 – 15 minutes or until browned. Mix remaining flour mixture with water and pour into roaster with the roast. Bake at 350 degrees for about 1 1/2 hours or until fork tender. We like this with garlic mashed potatoes or twice baked potatoes.
4 large baking potatoes
1/2 cup sour cream
1/2 cup shredded cheddar cheese
4 Tbl. butter
1/4 cup milk
1 Tbl. garlic powder (to taste)
1 tsp. onion powder (to taste)
Salt and pepper to taste
Directions: Bake potatoes at 350 degrees for about 1 hour. Check doneness by piercing with a fork; it should be tender. Allow to cool slightly. Slice in half lengthwise, scoop out potato into medium-sized bowl, saving the skins on a cookie sheet. Add milk and butter to potato, mash until lumps are removed. Stir in sour cream, cheese, garlic, onion powder, salt and pepper, tasting as you go. Fill the skins until you run out of potato; the skins should be heaping. Reheat in 350 degree oven until lightly browned. Serve hot.
Thank you for your letters. I love getting them and get excited when every time I receive one.
I’m looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730
See you next week! Susie Q
