A Dinner that will make everyone want more.
These are special dinners that I have developed in the past few years that are easy and anyone can do!
Lewis's Chicken & Portobello Mushroom Fettuccini.
I-2 bags fettuccini noodles
2-3 Sliced Chicken Breasts (DE-BONED) & diced into bite size. (you can dice before or after you cook the chicken)
2 Portobello Mushrooms Diced into bite size chunks
4-6 cloves of garlic MINCED (I prefer fresh garlic cloves as you get a better end product)
2 Jars Alfredo Sauce (don't matter the brand you can make it better)
Now in a big pan follow the directions to cook the noodles (I usually add a cap of olive oil to the water as well as a pinch of salt then bring it to a boil)...
In a separate pan add about 1-2 TBLS of butter with a cap of olive oil, when melted add the Minced Garlic cook for 2 minutes, then add Portobello mushrooms cook till tender.
In another separate pan heat 2 TBLS olive oil, then add the Chicken start adding your spices... the key is to over spice the chicken!!!! Add: 2 TSP Salt, 1 TBLS PEPPER, 2 TSP Garlic Pepper, 1 TBLS Oregano.. Once the chicken is cooked on both sides (as long as its white all the way through and no pink its done) Now if you didn't chop the chicken into chunks before you cooked the chicken now is the time to do it!!!
DRAIN THE NOODLES!!! while draining use this pan to mix everything together KEEP THE HEAT ON... :)
Add the 2 jars of Alfredo sauce... Put a little of hot water in the jar to get the extra out and pour it into the pan. Then heat to a light boil KEEP STIRING AS IT WILL BURN EASY.... ADD the Portobello mushrooms & garlic, and the chicken chunks.. mix-it!!! see all the extra spices going into the sauce... MMMmmm :) see that's the main key... Now Add the DRAINED FETTACHINI NOODLES, MIX & Serve....
Goes well with Brussel Sprouts!!!
(don't forget to turn the heat off on the stove now!)
Spicy Marinara Sause
I'm just now working on this new marinara sauce.
What you need: BIG PAN & A Wooden spoon!!
10-20 FRESH Tomato’s & 1 BIG Green one Cut into chuncks.
1 Onion - Cut into slivers
5-8 Cloves of Garlic whole, but crush it so it breaks the garlic oils up.
(I like lots of garlic so I used 8)
1 whole Jalapeno - Don’t cut it up, it will add its spiciness to the marinara slowly
Now for the spices Add about 3 tsp of each.
Basil, Thyme, Oregano, Cayenne, Pepper (if you don’t have these add Italian spice)
Now put all this into a BIG pot, add everything and bring to boil & STIR, reduce heat to simmer Stir occasionally.. Let simmer for at least 4-6 hours... (you can also do this in a crock pot if your going to work!!) This will go well over Meatloaf, in Spaghetti, and anything else you use marinara in!
(In my picture you see the Jalapeno, Garlic Clove, and a Green Tomato in the sause.)
Stuffed Bell Peppers - My way!!
I grew up cooking for a big family of 7 soo it is easier for me to cook 12 at a time, and LEFTOVERS ARE THE BEST...
1 TBLS OLIVE OIL
6-12 Bell Peppers
(DO NOT COOK, just cut the top off and wash inside & out, should look like an empty glass)
2 LBS of Hamburger
1 LBS of Sausage
(any kind, but we used Bacon and Sausage mix)
1 Onion DICED & chopped.
1 TBLS GARLIC diced and chopped
1 - 2 cans of Sweet corn
2 LBS of SHREDDED Cheese.
(You can use any kind your want, I switched it up to white chedder to get rid of the extra grease)
*1 pan of cooked rice Follow the directions on the bag or boxed rice
(you want serving for 6-8 people)
**Salt & Pepper
**You can SUBSITUTE 2 PKG'S of TACO SPICE in place of the salt & Pepper.
Now to get started, Start your rice - This will give you time to prep everything else...
In a BIG saute pan on medium heat, put the 1 TBLS olive oil in the pan, then Saute the Diced onions, 1 TBLS Garlic cook until the onlions are almost CLEAR. Then ADD the Hamburger & Sausage in the pan together with the onions and garlic cook until browned ADD SALT AND PEPPER to your liking... DO NOT DRAIN THE GREASE, you will use this to cook the flavor into your STUFFED BELL PEPPERS.. NOW your rice should be ready, IF DONE mix with the sausage & hamburger mixture..
GREASED 13x9 inch pan place as many bell peppers cleaned, and tops off (should look like an empty glass) in the pan... NOW, its up to you but I recommend letting your Rice, hamburger & Sausage cool before stuffing the bell peppers.. This way you dont burn yourself :)
Now to Stuff... Open the can of corn, fill each Bell pepper 1/4 FULL. Now ADD the Rice & Sausage Mixture on top of that till the BELL PEPPERS ARE FULL now Sprinkle the Cheese on top of that (If you have extra rice mixture place in the pan UNDER THE BELL PEPPERS!!
Place in PRE-HEATED OVEN @ 375 Degrees for 25-35 minutes COVERED, or until Cheese is GOLDEN BROWN.. Then to serve, slice in half... If have extra Cheese sprinkle on top of the finished Stuffed bell peppers..
(For an extra touch you can serve with guacamole & sour cream if you wish)
The peppers are ment to be a little crunchy just so you know!!
I dont prefer to add sause on top of my stuffed bell peppers because it takes the flavor away from an excelent meal with all natural flavors!!