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Chicken and mushrooms in
cream sauce over fettuccine pasta
Recipe below
Chicken and mushroom fettuccine

Recipe for Chicken and mushrooms
in cream sauce over fettuccine pasta

Ingredients
1 1/2 lb chicken,
2 cups mushrooms sliced or whole, your choice.
If I'm in the mood to slice, I slice.
3 large cloves of garlic, grated
1/4 cup green onion, sliced (optional)
14 oz chicken or beef broth, depending
on which protein you are using
1 cup whole milk
One 13.5 oz can of coconut milk
One 12oz can of evaporated milk
4 tablespoons butter
1 tablespoon virgin coconut oil
1/2 tsp corn starch
1/2 tsp ginger (optional)
1/2 lb fettuccine
Locatelli cheese
salt and pepper to taste
red pepper flakes to taste

In a large pan, melt 2 tbls butter with coconut oil, add chicken,
mushrooms and garlic, red pepper flakes, salt and pepper.
Cook slowly until chicken is no longer pink and mushrooms are cooked the way you like them.
Remove chicken and mushrooms from pan with slotted spoon (sometimes I use a large fork),
do not drain the pan. Add 2 tbls butter, when melted add the broth
and simmer for 8-10 minutes to reduce.
Add the the whole milk, simmer 8-10 minutes to reduce.
Add the evaporated milk, simmer 8-10 minutes.
Finally, add the coconut milk, and ginger (if using),
and simmer 8-10 minutes to reduce.
Whisk in cornstarch, taste for seasoning, add if needed,
and simmer another 2-3 minutes.
Add the chicken and mushrooms back to the pan with the green
onion and simmer lightly while you cook the fettuccine.

**The pasta should never wait for the sauce,
the sauce should always wait for the pasta
**

When the fettuccine is al dente, add it to the pan with the chicken.
Turn off the heat and allow it to stand for about 5 minutes
for the sauce to thicken and the
pasta to start absorbing the flavor.
Sprinkle with Locatelli.

Chicken and mushroom fettuccine
Chicken and mushroom fettuccine


Chicken and mushrooms in
cream sauce over fettuccine pasta
Chicken and mushroom fettuccine

Tempura fried chicken
Tempura fried chicken


Turkey meatballs
sunday sauce

Sunday chicken
Sunday Chicken

1lb chicken strips
1 can Healthy Request Cream of Chicken soup
1 cup sour cream (I always use Breakstone's sour cream)
Lower sodium bacon
freshly ground black pepper to taste


Pre-heat oven to 225F
Whisk together the soup and sour cream. Dip chicken,
wrap in bacon, pour remaining
soup/sour cream mix over the top, cover with
foil and bake at 225F for 4 hours. During the last
15 minutes, remove the foil and bake 350F.


Soup and sour cream

Whisk together the soup and sour cream
Soup and sour cream, whisked together

1 package of Oscar Mayer lower sodium bacon
Lower sodium bacon

Raw
chicken strips

Raw chicken strips

I forgot the black pepper!
Raw chicken strips with sour cream soup mixture
Raw chicken wrapped in bacon

Ready to bake for
the next 4 hours at 225F!

Sunday chicken ready for the oven

Chicken and roasted avocado
Sunday Chicken and roasted avocado

Raised in a stress-free
environment
(according to this package.)
Stress-free turkey

Cooked chicken for
buffalo chicken blue cheese dip

Cooked chicken for buffalo chicken blue cheese dip

Softened cream cheese
Cream cheese for buffalo chicken blue cheese dip


One container of blue cheese crumbles
for buffalo chicken blue cheese dip

Blue cheese crumbles for buffalo chicken blue cheese dip

1 cup each buffalo wing sauce and blue cheese salad dressing
Hot buffalo wings sauce and chunky blue cheese dressing for buffalo chicken blue cheese dip

Buffalo chicken blue cheese dip
Bake at 350 for 20-30 minutes.
Can be enjoyed hot out of the oven or chilled.

Buffalo chicken blue cheese dip


Turkey Chili over spaghetti
Chili over spaghetti

My Turkey Chili recipe

1 lb ground turkey
1 large white onion (diced)
1 large green bell pepper (diced)
3 ribs celery (diced)

5-10 dried red peppers (including seeds)
16 oz can Bush's Chili Beans
2 10 oz can Rotel Diced tomatoes with habaneros
1.25 oz Lacey's Special (dry) Chili Seasoning- HOT
[Substitute: 1 package McCormick's Hot chili seasoning]
splash of water (if needed)
4 cups shredded Sharp Cheddar

Brown and drain meat. Add vegetables, stir and cook on
low heat for a few minutes. Add seasoning and mix until well combined.
Add beans and tomatoes, mix well. Using kitchen scissors, slice
up dried peppers, add peppers and stir until well combined.
Bring to a boil, stir and simmer on high for 30 minutes.
Lower heat and simmer for another 30- 45 minutes.
Stir at regular intervals.


Topping for chicken, pork or fish

Olive oil, red wine vinegar, salt & pepper to taste, dried basil, dried mint,
dried parsley, green onions, green olives, fresh tomatoes, cloves of garlic.
Pour over chicken, fish or pork and bake.

Green olives
Green olives

Fresh tomatoes
Tomatoes on the vine
Tomatoes on the vine
Topping for chicken, pork or fish


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