Chicken breast stuffed with crab and served on pasta with Alfredo

 Homemade Alfredo Sauce

 

Homemade Alfredo Sauce is rich, creamy, and packed with garlic parmesan flavor!  This Alfredo Sauce is easy to make and perfect with your favorite pasta!

Prep Time 5 minutes Cook Time 5 minutes Total Time 10 minutes

Servings 2 Cups Calories 535kcal

 

Ingredients

• 1/2 Cup Butter                                 1/4 C
• 1 1/2 Cups Heavy Whipping Cream 3/4 C
• 2 teaspoons Garlic Minced             1tsp
• 1/2 teaspoon Italian Seasoning      1/4 tsp
• 1/2 teaspoon Salt                           1/4tsp
• 1/4 teaspoon Pepper                      1/4tsp
• 2 Cups Freshly Grated Parmesan Cheese 1C

Instructions

• Add the butter and cream to a large skillet.
• Simmer over low heat for 2 minutes.
• Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
• Whisk in the parmesan cheese until melted.
• Serve immediately.

Note, I added onions, celery and mushrooms to the sauce.  It didn't thicken until I added the pasta.

chicken breasts were pounded thin, salted and peppered, crab meat added, lemon juice was splashed over it then it was rolled up, rolled in cornstarch and cooked in butter and oil until done.

Italian Breaded Pork Chops

I was thinking pasta and Alfredo sauce but gave Charlie the option of Pasta, potato, or rice. He chose rice and Southern milk gravy... the kind with a lot of black pepper.

Italian Style Pork Chops

3 eggs, lightly beaten  

• 3 tablespoons milk 
  
• 1 ½ cups Italian seasoned bread crumbs 
  
• ½ cup grated Parmesan cheese 
  
• 2 tablespoons dried parsley 
  
• 2 tablespoons olive oil 
  
• 4 cloves garlic, peeled and chopped 
  
• 4 pork chops
  
• Directions
• Preheat oven to 325 degrees F (160 degrees C).
• In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
  

• Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

• Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side

  
  Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

  
  

  Green Beans, simmered in chicken stock for an hour,  drained and mixed in some onion and bacon that had been cooked separately + Salt and Pepper.

Buffalo Wings

I used Alton Browns recipe for the wings.  I got yesterday I got some potatoes to use today but ended up using them yesterday so I made some rice instead and Charlie wanted kimchi. 
 

Easter dinner

Ham was cooked according to package directions with a glaze of one part Boar's Head brown sugar and spice ham glaze and two parts apricot jam. Deviled eggs were made with mayo, mustard, sweet pickle relish and a pinch of Ranch dressing powder mix. Green beans are Shelly's recipe with Swiss cheese instead of Feta.  Everything else is leftover from yesterday.

Smoker got a work out.

 

Brisket took about 12 hours in the smoker.  I used apple wood.

Potato Salad

How To Make The Best Potato Salad Recipe. My mom's potato salad recipe is hands-down the best potato salad I, or anyone else who's tried it, has ever eaten!

Prep Time 20 mins  Cook Tim e20 mins  Total Time40 mins

 Author: Sommer Collier

Ingredients

• 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
• 2 cups mayonnaise (your favorite brand)
• 1 cup refrigerated sweet pickle relish
• 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika
• 4-5 hard boiled eggs, peeled and chopped
• 3 celery stalks, diced
• 1/2 cup sweet onion, diced
• 1 tablespoon fresh chopped dill
• Salt and pepper

Instructions

• Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
  
• Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
  
• Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
  
• Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.
  

Notes

1. If you can't find golden potatoes, use Russets.
2. For best flavor, make your potato salad a day ahead.

Nutrition

Serving: 1cup | Calories: 317kcal | Carbohydrates: 24g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 360mg | Potassium: 643mg | Fiber: 4g | Sugar: 5g | Vitamin A: 335IU | Vitamin C: 16.8mg | Calcium: 63mg | Iron: 5.2mg

Crab legs for dinner tonight.

I went to Costco and they had crab legs for a few dollars less than any one else so I got some for dinner.  
 

Honey Lacquered Game Hens

 

I have been making this recipe for around 40 years but now I don't marinate it any more.  I roast the chickens according to package instruction, thicken the sauce and pour it on after the chicken is cooked.

Strawberries is on Angel food cake.  The potato salad was store bought.

HONEY LACQUERED GAME HENS II

2 game hens

1/4 C. triple sec

1 C. orange juice

1/3 C. soy sauce

3 inch strip orange zest

1/3 C. honey

1/2 tsp salt

1/4 C. dry vermouth

1/8 tsp red pepper flakes

1/4 C. sesame oil

1/2 inch thin slice of ginger

1/4 tsp. sesame salt

1 garlic clove, split and peeled

2 tsp. cornstarch dissolved in water to make a paste

3 green onions  

Mix all ingredients except cornstarch and hens and bring to a boil. Simmer 5-10 minutes, cool. Reserve some marinade for sauce. Place in plastic bag with birds and marinate overnight. Remove wing tips and cover drumstick ends with foil to prevent burning.  

Preheat oven to 350 degrees.  Place birds in shallow baking pan and pour marinade over. Bake 1 hour or according to package directions, basting hens every 10 to 15 minutes. Tent with foil if browning too much.  Thicken reserved marinate with cornstarch.  Serve with birds, garnish with orange peel.