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Aug 3, 2018

Chicken Fettuccine Alfredo Recipe.






🍽Ingredients for Chicken Fettuccine Alfredo: ►2 lbs Chicken Breast ►3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta) ►1 lb white mushrooms thickly sliced ►1 small onion finely chopped ►3 cloves garlic minced ►3 1/2 cups half and a half * ►1/4 cup parsley, finely chopped, plus more for garnish ►1 tsp sea salt or to taste, plus more for pasta water ►1/4 tsp black pepper or to taste ►3 Tbsp olive oil divided ►1 Tbsp butter
 
Jan 4, 2021

Hey Y’all! In today’s video, I'm sharing another Healthy Meal Prep for Weight Loss for a full 5-Day work week. You can find the recipes & macros over on my blog (link above). I also created a free PDF download where you can download the grocery list for this meal prep. If you want to see more meal prep videos on my channel.

Kayla



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Mar 29, 2020


Gordon's Quick & Simple Recipes | Gordon Ramsay



While a lot of us are remaining indoors, here are a few quick, simple and cheap recipes to follow to learn.
 
Aug 3, 2018

Chicken Fettuccine Alfredo Recipe.






🍽Ingredients for Chicken Fettuccine Alfredo: ►2 lbs Chicken Breast ►3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta) ►1 lb white mushrooms thickly sliced ►1 small onion finely chopped ►3 cloves garlic minced ►3 1/2 cups half and a half * ►1/4 cup parsley, finely chopped, plus more for garnish ►1 tsp sea salt or to taste, plus more for pasta water ►1/4 tsp black pepper or to taste ►3 Tbsp olive oil divided ►1 Tbsp butter

I have to share a funny story. I had a friend stay with me visiting one time. She knows I don't use recipes. I had my fettuccine recipe out and we ate. She loved it. She said "and you used a recipe. Can I copy your recipe?" She was so excited. I said sure. Then she looked at me with "the look" and said "You didn't follow it did you?" Me Nope! Told her it was there so when it said this, I do that and so forth. We both laughed - she said she knew better. (I use more butter ;) )
 
Husband is always on a screwy diet of some sort. Sometimes it's no carb, sometimes vegan, sometimes vegetarian. I give up trying to second guess him, so I always ask him at breakfast what he's eating for lunch and dinner. Today he printed out a recipe for some vegan concoction. I told him to reduce it down to 5 or 6 ingredients. Honestly, one ingredient listed was a dehdrated, crumbled, avocado leaf.
 
here is a breakfast recipe
boil some 12 eggs
then after peeling, grate the eggs
add 1 raw egg to the 6 grated eggs and make patties
fry the egg patty
you can omit the raw egg, and fry some bacon crispy, add to the grated eggs
then use the grease to hold them together

fry the eggs,
 
I made coleslaw for the first time, and it was pretty easy with the Vitamix. Most things I make in the Vitamix I process until they are maximally smooth, so it’s a bit of a change of pace to make something intentionally chunky. I was concerned about over processing, but it turned out to be a non-issue. I’m not a big fan of mayonnaise, so I made a vinaigrette dressing.
I loosely followed a recipe from Mark Bittman. The Vitamix allows you to first shred the vegetables and then easily make an emulsion of oil/vinegar/other flavors. I used:
2 carrots
2 red jalapeños (deseeded)
1 small sweet onion
½ large head cabbage
2 Tbsp red wine vinegar
2 Tbsp Dijon mustard
4 Tbsp extra virgin olive oil
1 large clove garlic
salt & pepper
To shred the vegetables, process them separately (although I combined the carrots and jalapeños because the jalapeños were so small). I used variable speed 5 for the carrots and onion with the dry-chop method. You put the lid on the empty container, start the machine, and then drop chunks of the vegetables in. I cut the carrots into thirds and the onion into quarters. Once they’re chopped dump them into a bowl.
I wet-chopped the cabbage, which means that I put chunks of cabbage into the container, covered them with water (after quartering and coring the cabbage), and locked the lid on. I pulsed them on high 4 times (left switch on high, on-off switch rapidly turned on and off). The one thing to watch out for is the chunks I used at first were a bit too large to process/circulate evenly. I salvaged them by straining them and re-processing the bigger chunks. I looked back at the Vitamix manual and found that they recommend cutting cabbage into 1.5-inch chunks. They also recommend just running the wet chop at variable speed 5 for 5-10 seconds instead of the pulsing on high that I used, so I’ll try that next time. Once they’re processed you can drain them in a colander.
I had a little extra time, so I soaked the shredded onions and cabbage in salt water for about 30 minutes, which takes the edge off the raw onions and reportedly makes the onion and cabbage more crisp. (I’m curious to try some side-by-side tests, but haven’t gotten around to it yet.) After 30 minutes I rinsed them in a colander.
While those were soaking I blended up the dressing. One thing to watch out for here is that we’re blending the bare minimum volume that the Vitamix can handle–4 oz–, which means that it’s a good idea to chop up the garlic a bit before putting it in. Normally I would just toss the whole clove in, but when I did that in this case it had a little trouble with getting stuck under the blades since there was so little liquid circulating. Bittman recommends gradually adding the oil while mixing the other ingredients; I’m not sure if it’s really necessary with the Vitamix, but I did it anyway to be on the safe side. So I added all dressing ingredients except for oil, started on low, gradually added the oil, then briefly ramped up to high.
Toss everything together in a bowl and enjoy! I was pleased with how this came out.
 
this is a breakfast recipe that looks terrific and can feed a few people. its a loaf of whole bread, cut the top off, pull out some inner bread to make a cavity, pour in some raw eggs, top with ham, or bacon and cheese and bake. you got this crusty loaf with egg, meat and cheese---so easy

sorry you got to click on 'watch on youtube'

 
One of my all time favorite sides is made from okra. My mother made it all the time in the summer when we were getting okra out of the garden. I've never had an actual recipe with measurements and just do it by guess.

Slice the okra into slices about 1/4 inch thick.

Mix flour, water, baking powder, and salt together (use your judgement for the amounts) to make a batter a little thicker than pancake batter.

Stir in the okra slices.

Pour into a hot pan with vegetable shortening an inch deep in about half a cup to one cup at a time. When golden brown, turn over and cook the other side.

These are far superior to the usual fried okra you see.

okra_patties.jpg


I think the okra in the patties above is probably half an inch instead of quarter inch slices.

Okra-Patties.jpg


They are good with just about everything. They are good when hot, not so good cold.

When I was a kid, it was very rare to have any left over after the end of a meal.

I've been thinking of making some from frozen okra.
 
First, Make a Roux

.funny thing is, Among authentic Cajun cooks one of the ingredients is VERY controversial as to what to use.
different oils, different tastes
Bacon grease
butter, NOT margarine
Vegetable oil
Crisco

We use bacon grease,
1 cup oil, i cup flour
In a cast iron dutch oven
get the oil hot, add flour turn heat down and stir CONSTANTLY
There are four types of roux: white, blond, brown and dark.
The only difference is the length of time cooked
2-3 minutes-White
5-10 minutes-blond
15-20=brown
30-40- dark

add to brown roux
2 cups okra
2 cups onion
2 cups celery
2 cups bell pepper

Add smoked sausage
1- de boned boiled chicken and the chicken stock
cook this for an hour. in the mean time, cook a pot of rice
add 1 lb shrimp to your pot, cook for 5 minutes or till shrimp change color
remove from heat serve over the rice
 

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