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Quick Italian: Chicken Fettuccine Allegri

Chris Mower — Tue, 20 Oct 2009 11:00:17 +0000

The other day I came home from work a little early and brought with me an appetite worthy of Joey Chestnut. I usually eat dinner around 6:30 or 7:00, but I couldn’t wait this time around. Right around 5:00 p.m. I had the frying pans out and ready to sizzle, but had no idea what to cook. Do they have an equivalent of writer’s block for cooks? The chopping block, maybe? (Lame…) Anyway, after scavenging around in the pantry and refrigerator, I found some chicken and fettuccine noodles. “That’s a good start,” I thought. Now how do I combine the two? I looked in the fridge for some cream to see if alfredo sauce was an option…nope. But I found some butter instead and that’s when it hit me to create a chicken garlic butter sauce. My grumbling stomach would soon be satisfied.

A few minutes and spices later I’d created a refreshingly delicious Italian dish. I have no idea if there’s some sort of fine line between what classifies something as Italian or not, but hey, since this uses fettuccine noodles I decided to name it “Chicken Fettuccine Allegri” and I’m calling it Italian…so…there.

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Post tags: Chicken, Garlic, Italian, Shrimp

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Easy Crispy Baked Chicken Recipe

Chris Mower — Wed, 18 Mar 2009 14:42:17 +0000

I love cooking and eating chicken, especially when it’s moist. I usually, however, stay away from eating chicken skin. I’m just not a fan of it, except under one condition: when it’s nice and crispy. The following crispy baked chicken recipe is an excellent choice for a nice crispy chicken skin and tender, juicy chicken meat. This is the chicken recipe my mom cooks at home and it never makes it to the leftover stages.

I’ll apologize beforehand for not having any pictures. I’m working on it. I’ve cooked it a few times, but always forget to have the camera handy. NEXT time I’ll remember. Next time… there I go procrastinating again.

I grabbed this recipe word-for-word from a family cookbook where there’s a lot of ‘assuming you know what to do’ steps. Well, if you’re having a hard time figuring it out, let me know. You can ask your questions in the comments or just shoot me an email. When I add pictures, I’ll also update the directions a little bit.

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Post tags: Baking, Chicken, Poultry

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Tasty German Pancakes Recipe for Breakfast

Chris Mower — Mon, 02 Mar 2009 02:14:00 +0000

German pancakes are a fun and easy way to mix up the typical breakfast routine. Kids love them because of the wavy shapes it creates when baking. Who knows why they’re called pancakes because they don’t resemble the pancakes you’re used to.

Prep time: 3-5 minutes
Bake time: 15-20 minutes
Serves: 4-6 depending on how hungry you are

Materials needed
1 9 x 11 baking pan
1 9 x 9 baking pan
Whisk
Mixing bowl
Measuring cups and spoons

Ingredients Used
6 eggs
1 cup milk
1 cup flour
¼ tsp salt
2 tbsp butter*

Recommended Toppings
Lime juice and powdered sugar (personal favorite)
Maple syrup

Instructions

Preheat your oven to 450 F.
In the 9 x 11 baking pan, add 1¼ tbsp butter. In the 9 x 9 baking pan add the remaining ¾ tbsp butter.
Place the two pans on the oven’s middle rack and melt the butter while the oven preheats. Be sure not to burn the butter.
Mix all other ingredients (not the butter) until frothy and smooth in a mixing bowl.
Remove the pans from the oven when the butter is melted and slosh the butter around until the entire bottom of the baking pan is coated.
Pour the egg mixture into both pans. There should be about ¼” of liquid in both pans.
Place the baking pans back in the oven and set the timer to 15 minutes. The mixture will rise up to 4 inches out of the baking pan, so don’t be alarmed.
Cooking is complete when the tips of the German pancakes are golden to medium brown.
Serve hot with any of the recommended toppings.

*If you prefer a slightly more buttery taste use 2 ½ tbsp butter: Add 1½ tbsp butter to the 9 x 9 pan and 1 tbsp butter to the 9 x 9 pan.

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