Hard Rock Cafe's Alfredo Sauce

Yield: 18 cups

1 gallon heavy cream
2 Tbs dry basil
2 Tbs dry oregano
1 1/2 tsp freshly-ground white pepper
1 tsp salt
2 Tbs chicken base
3 tsp ground nutmeg
2 cups Parmesan cheese
6 oz roux, at room temperature


Place heavy cream, spices and chicken base in the steam kettle. Mix with a wire whip to blend well. Bring to a boil. Stir in the Parmesan cheese. Continue stirring until the cheese is completely melted. Add the roux and continue stirring until it is totally incorporated. Continue to heat the Alfredo sauce until it thickens, approximately 10 minutes. Remove from heat.

Tips & Tricks:
Freeze leftovers for later use.

Suggested Serving:
Serve with Hard Rock Cafe' Chicken Penne Pasta, or over noodles, cannelonni, or in your favorite Alfredo dish.

Hard Rock Cafe's Blackened Chicken Penne Pasta

Yield: 5 servings

5 oz chicken breast, marinated
1 Tbs Cajun chicken seasoning
10 oz penne pasta
6 oz Hard Rock Cafe's Alfredo Sauce,
2 oz fresh spinach leaves
2 oz tomatoes, diced
1 Tbs Parmesan parsley
5 slices garlic toast

Season both sides of marinated chicken breast with Cajun chicken seasoning. Grill chicken to an internal temperature of 165 degrees. Slice chicken on the bias to yield 5 or 6 pieces.Place penne pasta and Alfredo sauce in 2-quart Cambro (The sauce should be added cold). Place lid on top and microwave for 1 minute. Swirl pasta and sauce to coat mixture evenly. Microwave for 1 minute or to an internal temperature of 140 degrees.Remove lid and add fresh spinach leaves and diced tomatoes. Replace lid and swirl mixture to achieve even consistency. Remove top and unload Cambro into large bowl. Top pasta with chicken. Sprinkle Parmesan parsley over chicken and pasta. Cut toast on the bias and place on rims of bowl.

Skillet Sausage and Rosemary Potatoes

Prep: 20 minutes
Yield: 6 servings

1 tbs extra virgin olive oil
3 cups diced red potatoes
1 small onion, diced
1 lb pork sausage
1/2 tsp dried rosemary
1/2 tsp rubbed sage
2 tbs chopped parsley (fresh)
salt & pepper to taste

Heat oil in a large skillet over medium high heat. Add potatoes and cook until slightly brown, about 7 minutes, stirring occasionally. Add onion, cook until tender. Add crumbled sausage; cook until browned. Add spices, salt & pepper, cook and stir until well blended.

How kids can help:
Kids can help measure & dump ingredients.

Suggested Sides:
Fresh fruit & cottage cheese.

Chicken & Corn Chili (with vegetarian alternative)

This recipe is courtesy of Rapunzel from Rapunzel's Castle.

Makes: 6 servings
Prep: 10 minutes
Cook: Slow-cook for 4 hours on HIGH, 6 hours on LOW

Ingredients

* 1 large onion, chopped
* 1 pound boneless, skinless chicken breasts
* 2 cups low-sodium chicken broth
* 1 green pepper, seeded and chopped
* 1 jalapeno chile, seeded and chopped
* 1-3/4 teaspoons ground cumin
* 1/2 teaspoon cayenne pepper
* 3/4 teaspoon salt
* 1 can (14.5 ounces) diced tomatoes with jalapenos, drained
* 1-1/2 cups frozen corn, thawed
* 2 cans (15 ounces each) cannellini beans, drained and rinsed
* 2 tablespoons stone-ground cornmeal
* Shredded Monterey Jack cheese

Directions

1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

2. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

Tips & Tricks:
I substituted vegetable broth for the chicken, Morningstar Farms Chick'n Strips for the real thing so that the vegetarians will enjoy it as well as the carnivores.

Salsa Chicken

Yield: 4 servings
Prep: 15 minutes

4 Chicken Breasts, grilled
1 cup salsa
3/4 cup grated cheddar cheese

Place chicken in a baking dish and top each with 1/4 cup salsa. Sprinkle with grated cheese & bake until cheese is bubbly.

Tips & Tricks:
Make extra chicken & reserve 4 breasts to make this recipe later in the week. This is super easy & delicious! Experiment with different types of cheese. Bagged salad & boughten or leftover rolls make this a meal that is ready with minimal prep.

Suggested Sides:
Green Salad & Rolls.

Holiday Wassail

Prep: 30 minutes
Yield: About 20 cups

1 gallon apple cider
27 whole cloves
8 cinnamon sticks
1 quart pineapple juice
1 can (6 ounce) frozen orange juice concentrate

Put all ingredients in a crock pot & simmer for 30 minutes. Serve hot.

Tips & Tricks:
Garnish each mug with a slice of orange. You can even toss quartered citrus fruits into the crock pot, peels & all.

Pumpkin Penne Pasta

Prep/Total Time: 30 minutes

Yield: 6 servings

Salt
1 pound whole wheat penne rigate
2 tablespoons olive oil
3 shallots, finely chopped
3 cloves garlic, grated
2 cups chicken broth
One 15-ounce can pure pumpkin puree
1/2 cup heavy cream
1 teaspoon hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmeg
Pepper
7 leaves fresh sage, thinly sliced
Grated parmigiano-reggiano cheese

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, in a medium skillet, cook the shallots and garlic in oil until softened, about 5 minutes. Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.

Toss the pasta with the sauce and top with the cheese.

Tips and Tricks

This makes a LOT of pasta, so split the recipe if you're cooking for a smaller crowd. I omitted the sage and used regular Parmesan cheese. I thought the sauce was bland at first, but when topped with cheese, it becomes something special! Next time I will add more cinnamon. I used Ronzini whole grain pasta as well, so this is a high fiber meal.

Make It Healthier

Omit salt. Serve with whole wheat or whole grain pasta.

How Kids Can Help

Measure ingredients. Stir sauce. Older kids can grate cheese.

Tandoori Chicken

Prep: 5 minutes + marinating

Cook: 20 minutes

Yield: 4 servings

4 boneless, skinless chicken breasts

1/2 tsp curry powder

1/2 teaspoon red pepper flakes

1/2 tsp kosher salt

1/4 tsp ground ginger

1/4 tsp paprika

1/4 tsp ground cinnamon

1/4 tsp turmeric

2 Tbsp water

Mix the last seven ingredients together to make a paste. Rub paste into chicken and let sit 20 minutes. Grill over medium heat until cooked through.

Tips and Tricks

The paste turned out to be more watery, so I just poured it over the chicken and let it sit in a bowl. I also cooked the chicken in a skillet, but if you do this, I'd add a little oil too, because I didn't at first and I set off the smoke detector.

Make It Healthier

Reduce or omit salt.

How Kids Can Help

Measure spices. Pour over chicken.

Chocolate Candy Cane Cookies

Prep: 30 minutes
Bake: 10-15 minutes per batch
Yield: 52 cookies


1 pkg. (8 oz.) cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2-1/2 cups flour
1/2 tsp. baking soda
4 squares semi-sweet baking chocolate, melted
1 pkg. (6 oz.) white baking chocolate
12 hard peppermint candies, crushed


Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate.


Shape tablespoonfuls of dough into 52 balls. Roll each ball into 3-inch-long rope. Place, 2 inches apart, on baking sheet, bending top of each slightly to resemble a candy cane.

Bake at 350 for 10 to 12 min. or until lightly browned; cool 5 min. on baking sheet. Transfer to wire racks; cool completely. Microwave white chocolate as directed on package; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.

Tips and Tricks
The dough is easier to shape if you refrigerate it briefly. Crush the candies in a resealable plastic bag to avoid messes. To make these cookies more chocolatey, drizzle additional melted chocolate over the top.
Make It Healthier
Use unsalted butter or trans-fat free spread. Use reduced-fat cream cheese.
To lighten it up, use reduced-fat cream cheese and trans-fat free spread in place of butter.
How Kids Can Help
Older kids can use the mixer. Younger kids can dump ingredients into a bowl, press buttons on microwave and crush candies.

Fajita Quesadillas

These delicious stuffed tortillas can serve as an appetizer, a snack or a main course. Serve them with salsa & sour cream or guacamole, and garnish with fresh cilantro.

Prep: 20 minutes
Yield: 4 Servings

2 tablespoons vegetable oil, divided
1 cup quartered, sliced onion
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 package Taco Seasoning Mix
10 (6-inch) flour tortillas,
2 1/2 cups monterey jack cheese
1/3 cup water
1 cup green or red bell pepper strips
1 medium tomato, peeled & chopped


Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender. Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink. Stir in seasoning mix and water. Bring to a boil. Reduce heat to low; Add tomatoes and cook for 3 to 4 minutes or until mixture thickens. Spread 1/2 cup fajita mixture on one tortilla; sprinkle with 1/2 cup cheese. Place second tortilla evenly over mixture. Heat remaining oil in large skillet over medium-high heat. Place quesadilla in skillet; cook for 2 to 3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining ingredients.

Cranberry Cesear Salad

Prep: 10 minutes

Romaine Hearts
Craisins
Ken's Steakhouse Creamy Cesear Salad Dressing
Fresh Grated Parmesean Cheese
Croutons
Grilled Chicken (optional for a main dish salad)

Tear lettuce & toss with salad dressing. Add craisins, chicken, grated cheese & croûtons & toss well.

How Kids Can Help:
Kids can add ingredients to salad & older kids can help toss.

Italian Sausage and Pasta Bake

Prep: 30-40 minutes
Yield: 6 Servings

8 oz ziti or mostaccioli pasta, cooked & drained
1 lb Italian sausage, casings removed, cut into 1/2 inch pieces
2 cloves garlic, minced
1 small onion, chopped
2 bell peppers, cut into 1 inch pieces
1 14 oz can diced tomatoes
1 6 oz can tomato paste
2 tsp dried basil
2 cups shredded Italian Blend cheese

In a skillet, cook sausage over medium heat until browned on all sides. Drain, add onion garlic and peppers. Cook for 5 minutes or until sausage is cooked through and vegetables are crisp-tender, stirring occasionally. Add tomatoes and tomato paste, mix well. Stir in pasta & basil, transfer to a 9x13 baking dish, cover & bake for 20 minutes at 375 degrees. Uncover, top with cheese and bake an additional 5 minutes or until cheese is melted.

Tips & Tricks:
For a colorful dish, use a combination of red, yellow, and/or green bell peppers. Italian blend cheese is a mix of mozzarella, provolone, Parmesan, Romano, fontina and Asiago cheese. You can substitute with a combination of any of these cheeses or just use mozzarella. (I usually just use mozzarella & Parmesan, because that is what I have on hand.)

Make And Freeze: Three Cheese Potatoes

These easy and yummy potatoes are great alongside beef dishes, and leftovers go great with eggs for breakfast!

Prep To Freeze: 15 minutes
Prep/Total Time To Cook: 40 minutes
Yield: 6 servings

5 large potatoes, peeled
1/2-1 cup shredded cheddar cheese
1/2-1 cup shredded Parmesan cheese
1/2-1 cup shredded mozzarella cheese
pepper
1/2 cup milk (Please Note! The milk is only needed when you are ready to cook the dish!)

Using a box grater, grate the potatoes. Place on paper towels and pat until dry. Mix with shredded cheeses and season with pepper to taste.

Place into a gallon size freezer bag and seal, squeezing extra air out. Label bag, then place inside a second gallon size freezer bag and seal. Freeze flat for easier storage.

To Cook: Thaw overnight in the refrigerator. Add 1/2 cup milk to bag and mix contents. Pour contents into a greased baking pan and bake uncovered at 400 for 20 minutes. Stir potatoes, then bake an additional 20 minutes or until golden brown.

Tips and Tricks
Buy preshredded cheese if time is a factor. Block cheese that you shred yourself is cheaper.
Make It Healthier
Use skim or lowfat milk. Use reduced-fat cheddar and part-skim mozzarella.
How Kids Can Help
Older kids can grate the potatoes. Younger kids can stir in the cheeses.

Chocolate Soup and Caramel Cinnamon Toasts

My daughter asked for chocolate soup for dinner tonight. Eris provided this recipe for your enjoyment. It is from Global Gourmet.com.

2 servings, 4 toasts

My version of a dessert soup, this isn't thick, but it's very rich and creamy and absolutely delightful for a Valentine's Day dessert--or if you just want something indulgent in cold weather. Because there are so few ingredients, everything you use must be fresh and of the highest quality. Use the best chocolate you can find, as that is the chief flavoring here. This soup should be made just before serving; you can chop the chocolate in advance, however, and the rest of the preparation is so quick and easy (it's done in the microwave) that you'll have no trouble. If you want to serve this with the optional caramel-cinnamon toasts, make the toasts first, then let them stand at room temperature while the soup is prepared. If you don't want to make the toasts, that's fine, too; serve the soup with a dollop of lightly sweetened whipped cream, with perhaps a plate of fresh raspberries, strawberries, or orange sections on the side.

I like to use bittersweet or semisweet chocolate for this dessert. I have made it successfully with milk chocolate, but the color tends to be rather light, and there's not enough of a real chocolate "hit" for my taste. A nice touch here is to add a couple of spoonfuls of chocolate-hazelnut spread to the chopped chocolate before you add the hot cream, a trick that lends a distinct mellowness. Alternatively, you can add a tablespoon of a compatible liqueur to the soup, just before you divide it among the bowls. Incidentally, you'll need a 12 ounce bowl for each serving, and it's best if your bowls are white or light-colored.

Soup:
4 ounces best-quality bittersweet OR
semisweet chocolate, finely chopped
Few grains salt
1/2 cup whole milk
1/2 cup heavy cream

In small microwaveable bowl, combine finely chopped chocolate and salt. In microwave oven on high power, heat milk and cream in two-cup heatproof liquid measure just until simmering. Pour about one-third of this hot liquid (reserve remainder) over the chocolate. Allow to stand for a minute or two, then stir or whisk gently until smooth. Gradually stir or whisk in remaining milk/cream mixture, blending well. Scrape bottom and sides of bowl with rubber spatula. Reheat soup in microwave at medium (50%) power just until very hot. Divide among bowls. Garnish as desired; serve immediately.

To make without a microwave oven, place chopped chocolate and salt in small heatproof bowl. Heat milk and cream in small saucepan over low heat, stirring occasionally, until very hot. Proceed as directed above. To heat soup until very hot, place bowl over simmering water on low heat (water should not touch bottom of bowl), and stir often until hot. Proceed with hot soup as directed above.

Caramel-Cinnamon Toasts

4 slices firm-textured challah
or other white bread, each about
1/2 inch thick, trimmed of crusts
1-1/2 Tbsp. unsalted butter, softened
1-1/2 Tbsp. firmly packed light brown sugar
A large pinch or two of ground cinnamon

For Frying:
An additional teaspoon of unsalted butter

If you want to get fancy here, you can cut the trimmed bread slices with a cookie cutter; I use a circle that measures 3-1/2 inches in diameter. If you don't want to use a cutter, that's fine, but your trimmed bread slices shouldn't be larger than about 3-3/4 inches on a side.

In small cup, combine softened butter, brown sugar, and cinnamon. with spoon, cream until well-mixed. Divide evenly among bread slices; spread butter mixture on one side of each slice just to the edges.

I recommend a nonstick griddle or frying pan to cook these; it should be large enough to hold all the slices in a single layer. Melt the teaspoon of butter in your griddle/pan over medium heat. Place bread slices, buttered side up, in the pan. Fry 2 to 3 minutes, or until a light golden brown on the underside (check the slices frequently, and move around in the pan if necessary to promote even browning). During this time, the cinnamon mixture on top of the slices will melt--OK. When slices are browned on bottom, flip each over so that the slices are cinnamon mixture side down. Once in contact with the hot griddle/pan, the cinnamon mixture will soon start to bubble and caramelize. Check the slices often, frying only until they are a light golden brown on the cinnamon mixture side (watch carefully--this can take less than a minute!). As you remove the slices to a cooling rack, turn them over so that the side with the cinnamon mixture is now the top again. Let stand while you prepare the soup.

Note:
You can put these on a plate when you remove them from the pan, but if you do the bottoms will become slightly soggy as they stand.

Make And Freeze: Beef Roulade

Prep To Freeze: 15 minutes
Prep/Total Time To Cook: 60 minutes
Yield: 6 servings

1 1/2 pounds flank steak, pounded 1/2 inch thin
3 Tbsp garlic cream cheese
1/2 cup panko (Japanese bread crumbs)
1/2-1 cup frozen spinach, thawed and squeezed dry
1/2 cup sundried tomatoes
1/4 teaspoon black pepper
1/2 teaspoon garlic powder

Spread the flank steak out flat. Spread the cream cheese over the meat, then sprinkle the spinach, sundried tomatoes, panko, garlic powder and pepper over the cream cheese. Starting with a long side, roll the meat up and secure with cooking string.

Place into an aluminum baking pan and cover. Label and freeze. Use within 2 months.

To Cook: Thaw in refrigerator overnight. Roast at 400 for one hour. Let rest for ten minutes. Cut cooking string with kitchen shears, slice and serve.

Tips and Tricks
To minimize contamination with the raw meat, spread out plastic wrap underneath your meat. Position the cooking string on top of the plastic wrap, then place the steak on top. I use my potato ricer to easily squeeze the spinach dry.
Make It Healthier
Use low-fat cream cheese.
How Kids Can Help
Sprinkle spinach, panko and sundried tomatoes over meat.