Orange Almond Salad

I love this salad and end up making it alot around Christmas because 1. it's pretty cheap. 2. oranges just seem really christmasy to me.

Ingredients:

2 heads red leaf lettuce, cut into bite size pieces

1/2 c. sugared almonds (I'll explain in a minute.)

3 oranges, peeled, sliced, and quartered

Sugared Almonds:

Put almonds along with 1 T. sugar into a frying pan. Heat on medium stirring quite often until the sugar melts and begins to stick to almonds. Once almonds are brown and sugar is mostly melted and sticking to almonds, spread out the almonds on a plate to cool.

Dressing:
1/2 t. orange peel (zest the oranges your using in your salad before you cut them up)
1/3 c. orange juice concentrate (regular OJ works ok too if you absolutely have to)
2 T. vinegar
1/2 c. oil
2 T. sugar
1 T. Italian Dry Dressing Mix (one packet has about 2 T. in it.)
Mix all ingredients together with a whisk. Put into a tupperware to store until ready to serve salad.

Put lettuce into a big bowl. If you are serving within a few hours you can just put everything on top of it the except the dressing, which you'll put on right before serving. If you're making a day or two a head of time, put your almonds and oranges into a plastic bag or tupperware so it doesn't make the lettuce wilt. Add all ingredients and dressing right before serving, mix together and enjoy!

DID YOU KNOW...

Did you know that there is a cream of mushroom soup made by Campbell's that has roasted garlic in it.  I just discovered it for a chicken soup recipe that I just made.  It is delicious and a great addition to all the casserole's that call for boring old cream of mushroom.

WONTONS (Beef and Cream Cheese)

Every year I try to figure out what to take as "finger foods" to parties we are invited to.  This year I was reminded about my mom's famous wontons.  They are always a hit and really easy to make.  My only thing I would recommend is making them before you get ready.  Unless you want to smell like a greasy piece of fried dough at your party, then by all means get ready and then cook them.  

 Beef Wonton Ingredients:

1 lb of hamburger

1 packet of onion soup mix

Wonton wrappers

Mix the hamburger with the onion soup mix and stuff the wonton wrappers.  You can look online for different types of folds, but we have always just gone with the envelope which is all four corners tightly secured in the middle.  

I use shortening to fry in, but feel free to use vegetable oil.  I like the flavor of the shortening better.  Melt it down until clear.  I test it by putting in a small piece of wonton wrapper.  If it sizzles and pops it is ready to go.  You want it fairly hot because if the oil is too cool it will be absorbed a lot easier into the wonton and you will have an even greasier product.  

I fry 10-20 at the same time and then pull them out and put them in a baking dish that is lined with paper towels.  I leave them in an oven set to 225 degrees until I need them.  They freeze and refrigerate well.  Just reheat in the oven not the microwave for crispy wrappers.

Note:  I couldn't find the normal square wonton wrappers (always found by the weird organic vegetables in the grocery store...by the tofu) so I took the egg roll wrappers and quartered them.  I actually thought it was a better deal on the pocketbook.

Cream Cheese Wonton Ingredients:

Wonton wrappers

1 - 8oz package of plain cream cheese

  

I always put the cream cheese in the freezer for about an hour before preparation.  It makes it easier to cut.

I always fold these different than the beef wontons so people can tell the difference between the two.  I fold corner to corner then the other corners into the middle to form a "coin purse" type of look.  They look beautiful when fried.

 

 Follow the same instructions as above to fry, store and reheat.

Super Easy & Delicious Dinner with many variations!

As I was struggling the other day trying to think of something to make for dinner my friend recommended I try this and after trying I am now a HUGE fan! It is delicious and super simple. Not to mention you can make many different variations of it.
Sorry no pictures..I'm always a slacker on that one. Next time I make this if I remember I will take a picture and post it.

Chicken with Scalloped Potatoes Casserole

Wash and peel your potatoes (I used 4)
Slice your potatoes as thin as you can (the thinner they are the quicker they cook)
Place them in your pyrex baking dish (grease the dish first, of course!)
I then cut up 2 whole chicken breasts into smaller pieces (we like it bite-size rather than a big chunk of breast)
Place on top of the potatoes then season with salt and pepper.
In a separate dish mix whatever cream of soups you like/want. I used 1 can cream of mushroom and 1 can cream of chicken.
Add a cup of milk and mix well then pour over top of the chicken and potatoes in the baking dish.
Bake at 350 degrees for approx 1 hour.

Hope you enjoy this dish as much as we did!

The variations you can make are the types of soup you use or instead of chicken you can use pork chops or instead of potatoes you can use rice! I have to admit this is my new favorite home cooked meal!

EASY STIR FRY

I always grew up with different variations of the same stir fry recipe, I will give some the ingredient substitutions below.

Makes enough for 4-6 depending on portion size.

Basic ingredients:

• 6 packages of ramen noodles (beef, pork, or oriental flavored)
• 2 lbs Meat of your choice (pork, beef, or chicken) 
• 1 family sized bag of frozen stir fry veggies or Fresh veggies (if you participate in Bountiful baskets or a food co-op or have garden this meal is great because you can put anything in it.)
• A pan with a lid

Directions:

• Start boiling your water for your noodles.  Cook according to instructions.
• Cut your type of meat into strips.
• If you are using frozen veggies make sure you keep them in the freezer until you are ready to use.  
• Add 1-2 tablespoons of oil to a hot pan. 
• Add your meat as well as 2 of the flavor packets from the ramen noodles. This will form a paste that should coat the meat.  It is ok if it clumps a little.
• Once the meat is cooked through you will add the vegetables and cover with your lid.   If you are using the frozen veggies the ice crystals will provide enough moisture to steam themselves.  If you are using fresh veggies you have to add about a 1/2 cup of water so the veggies will steam.
• Add 2 more of the flavor packets. Mix well.
• Let the vegetables and meat cook.  When the veggies are done to your liking you are finished.  I take the drained noodles and add them to the pan and mix the veggie and meat mixture in with the noodles.
• ENJOY!!

Honestly I have made this with so many combinations.  Veggies only, steak, chicken, pan fried noodles, etc.  The trick is the ramen for your noodles and those handy already made flavor packets for your spices.

Honey Mustard Chicken

My hubby and I both LOVE this recipe. It's delish!
1 lb. chicken breast cut up into pieces
3 eggs
1 c. flour
1/3 c. oil

Sauce:
1/3 c. butter, melted
1/3 c. honey
2 T. mustard

Instead of breading and frying the chicken, you may also just make the sauce, pour over chicken pieces, and cook for 20-30. You can obviously tell which probably tastes better and is healthier for you...

Put oil into a pan on medium heat. Put eggs into small bowl and beat. Put flour into a different small bowl. Dip chicken pieces into eggs and then flour. Put pieces into oil. Let cook, flipping until both sides are brown. Put chicken into small baking dish and put into oven at 350 for 10-15 minutes.

Combine all ingredients for sauce. I generally go easy on the mustard and heavy on the honey just cause I like it that way. Pour over chicken and let bake for another 10-15 minutes.

Serve over rice. Enjoy!

Crispy Coconut Chicken

ohmygosh  This is SO good! Restaurant quality good.



Ingredients:
12 chicken tenders or 1 lb boneless, skinless chicken breasts
2 eggs, beaten
1/2 cup flour
1 cup shredded coconut
1 cup panko bread crumbs
1 1/2 teaspoons garlic powder
3/4 teaspoon salt
3/4 teaspoon curry powder
1/4 teaspoon onion powder
A pinch of cajun seasoning
Cooking spray
Oil
Dipping sauce (Ranch, BBQ, Sweet N Sour, etc)

Directions:
1. Preheat your oven to 450*F.
2. Chop the shredded coconut so that it is about the same size as the panko crumbs.
3. Mix the coconut, panko crumbs, garlic powder, salt, curry powder, onion powder, and cajun seasoning together in a shallow dish.
4. Put flour in a separate shallow dish.
5. Put the beaten eggs in a third shallow dish.
6. Line a baking sheet with tin foil.  Spray the tin foil with cooking spray.
7. Cover each piece of chicken with flour, then egg, then coconut crumb mixture.   Use your fingers to coat each piece of chicken as much as possible.  Lay each piece of chicken on the foil.
8.  Use a spoon to drip a small amount of oil on top of each piece of chicken.
9. Bake for 15-20 minutes.
10. Serve with dipping sauce.
* Based on a recipe from ourbestbites.com

Playdough

I know this is technically not edible, but I know a lot of you have kids and kids + playdough = awesome fun. I make playdough at least once a month for my class at school and I really like this recipe. Very similar texture to real "playdough". A tad bit more salty though. One recipe makes 1 of the bowls seen below.
Ingredients:
1 c. flour
1 c. water
1/2 c. salt
1 T. cream of tarter
Food Coloring

Mix all ingredients in a pot. Cook on medium heat, stirring until the dough starts to pull apart from sides and form a ball. Let cool, then put in an air tight container.

*This dough will last for a very long time if put away in a sealed container right after it is used. I once had some that lasted for 6 months.

Pumpkin Pie Milkshake!

Mmmmm...



Ingredients:
2/3 cup canned pumpkin
1/2 cup milk
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/8 teaspoon cloves (just a pinch really)
1/8 teaspoon nutmeg (just a pinch really)
4 Tablespoons brown sugar
4 cups vanilla ice cream
graham cracker crumbs to sprinkle on top

Directions:
Combine everything (except the graham cracker crumbs) in a blender and liquify to your desired consistency! If you like really thick milkshakes, I combine everything but the ice cream together in a bowl first and leave the ice cream out for a few minutes to soften. Then, instead of blending it, I just use a spoon to mix it all together.

Carmelized Butternut Squash

Yummy way to eat some of that leftover/really cheap squash. (I got an entire squash for 80 cents this week.)
Ingredients:
2 tablespoons butter
1 butternut squash (about 1 3/4 pounds), peeled (veggie peeler worked great), seeded, and cut into 3/4-inch cubes
1/2 cup low-sodium canned chicken broth
1/4 cup water
1 tablespoon dark brown-sugar (I added 2 T)

Directions:
Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.

Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.

Spaghetti Squash

My husbands favorite Fall meal is spaghetti squash. He could seriously eat it every night and be completely satisfied. The first time I bought one... I was completely intimidated/terrified. But it is SO good and really easy.







Ingredients:
One spaghetti squash
Butter
Parmesan cheese

Directions:
Cut your spaghetti squash in half lengthwise. (These babies are really hard to cut... You have been warned.) Scoop out all the seeds/stringy stuff. Place the two squash halves, cut side down, on a cookie sheet. Use a fork to pound holes all over the outside of the squash so that it cooks evenly. Bake in a 350* oven for about 30 minutes. Take out of the oven and use a fork to scrape out the squash. It will literally come out looking like spaghetti noodles. I always wear an oven mitt when I'm holding the squash to scrape it out because it gets really hot. Once you have all your "noodles", top them with butter and parmesan cheese.

Creamy Chicken Noodle Soup

I totally LOVE this chicken noodle soup. It is creamy and thick. Probably not like any chicken noodle soup you've ever had before. (The picture looks kind of weird...but it seriously tastes really good.)

Ingredients:
1/2 c. butter
1/2 c. flour
4 c. chicken broth
1 c. cooked chopped chicken I don't have chicken in mine
1 1/2 c. dry egg noodles, cooked I didn't have a lot of egg noodles, so I
also added in some shells.
Carrots (Optional)

I also added some chopped potatoes today.

Melt butter in large pot. Whisk in flour. Add milk and broth. Whisk until mixture comes to a boil and thickens. Stir in cooked noodles and veggies. I just added the veggies to the noodles while it cooked. Enjoy! Serves 4-6.

Hamburger Casserole

Okay, I totally made the name up for this recipe.

I got the recipe from a recipe swap with our relief society.

And let me tell ya--its become our favorite meal.

Super easy, super tasty and makes great left overs.

I wanted to take a picture of it every time I have made it, but it gets devoured before the camera even comes out. Its so good.

~1 Lb Hamburger

~1 Can Cream Of Chicken

~1 Can Of Tomato Soup

~1/4 Cup Brown Sugar

~Salt and Pepper to taste

~2 Cups Elbow Macaroni

~Shredded Cheese

Cook the elbow mac according to package.

Drain. Then add the cream of chicken. (do not add water). Mix the noodles to coat them in the soup.

In another pan, cook the hamburger until no longer pink.

Drain. Add salt 'n pepper, brown sugar and tomato soup.

Mix together.

In a casserole dish-

Layer the bottom with half the noodles.

Next layer with all of the meat mixture.

Then the top layer with the rest of the noodles.

Top with shredded cheese.

Bake at 350 degrees untill heated through.

Approx 15 minutes.

DELISH! ENJOY!

Sweet and Sour Chicken

Ingredients:
1 lb. chicken breast cut into bite size pieces
3 eggs
1 c. cornstarch

Sauce:
1 c. sugar
1/2 c vinegar
4 T. ketchup
1 T. soy sauce
1/4 c. pineapple juice (or water)
1/2 t. salt
1 T. cornstarch

While chopping up chicken mix the eggs and cornstarch into a small bowl. Also put a pan with oil on the stove to heat up (medium heat). After done cutting, pour chicken pieces into the egg mixture. Take out pieces one atba time and fry in the oil. Flipping until both sides are golden brown.
Put pieces of fried chicken into a pan and put in the oven at 350 to cook for 20 minutes. While chicken is cooking, mix the sweet and sour sauce ingredients together in a saucepan. Whisk together on medium heat until it starts to bubble. Let simmer for 10-15 minutes.

After chicken has cooked for 20 minutes, take out pan and pour sweet and sour sauce over the top. You may also add almonds if you would like. Put back into the oven and cook for 10 more minutes.

Serve over rice. Yum!

Easy Crock Pot Chili

Chili in the Fall?  Yes please!  Nothing says Halloween is coming like a big pot of homemade chili...

Ingredients:
1 1/2 lb. hamburger
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) light red kidney beans, drained and rinsed
1 1/2 cups salsa
1 can (16 oz) tomato sauce
2 Tablespoons chili powder
1 onion, chopped
1 cup corn
shredded cheddar cheese
ritz crackers

Steps:
1.  Cook your hamburger and drain the excess grease. Put in your crock pot.
2. Add all of the remaining ingredients except for the cheese and ritz crackers.
3. Stir together.
4. Cover with lid.
5. Cook on LOW for 5 to 6 hours.
6. Stir just before serving.
7. Serve with shredded cheddar cheese on top and crushed ritz crackers.

Cinnamon Rolls

(Lion House Cookbook)

Ingredients:
2 1/2 c. water
1/2 c. vegetable oil
3 eggs
1 t. vanilla
1/2 c. nonfat dry milk
2 T. active dry yeast
1 c. sugar
1 T. salt
7 c. flour
1/2 c. sugar
2 t. cinnamon
1/2 c. butter, melted


I made half a recipe and got 13 rolls out of it.

Place water, oil, eggs, vanilla, and dry milk powder in the large bowl of an electric stand mixer (I just used a hand mixer) and stir vigorously until milk is dissolved. Sprinkle yeast over liquid mixture, then add the 1 c. sugar, salt, and flour.

Put dough hook on mixer (I just used a hand mixer again) and mix for 10-15 minutes at low speed. The dough will be very sticky. Cover bowl with plastic wrap and let rise until doubled in size, 30-60 minutes. Turn dough out onto a well-floured surface and roll out into a rectangle shape. Brush with melted butter. Sprinkle with sugar and cinnamon.

Roll up rectangle lengthwise and cut into 1 inch strips. Using floss to cut them makes for an easy clean cut. Thanks Mom. :)

Grease a cookie sheet and place rolls on cookie sheet. Cover and let rise until doubled in size, 1-1 1/2 hours. Bake at 375 for 12-14 minutes.

Cream Cheese Frosting:

2 packages cream cheese, softened

1/2 c. butter, softened

5 c. powdered sugar

2 t. vanilla

Mix together and spread over rolls while still hot. Enjoy!

Potato Corn Chowder

Pretty sure this is my new favorite soup. Yum, yum, yummy!

Ingredients:
1-2 T. olive oil
1 red pepper chopped (I, surprisingly, LOVED this ingredient)
1 med onion chopped
3 cloves minced garlic
4 c. chicken broth
3 T. flour
1 can corn
3 potatoes peeled, chopped, and boiled
4 oz. cream cheese, softened
1 c. milk
1/2 t. salt
1 c. shredded cheddar cheese

Saute onions and peppers in oil until tender (5 minutes). Stir in garlic and cook for 3 minutes more. Whisk in flour then pour in broth. Bring to a low boil, stirring often, then reduce heat to low. Add corn and potatoes. In a separate bowl whisk milk and cream cheese together until smooth. Add to soup along with salt and shredded cheese. Heat on low until cheese is melted. Enjoy!

Southwest Chicken Wraps

I'm not sure where I found this recipe, but I added to it a little and it was delicious.  It would probably be an easy one to freeze and store for later too.  Best of all it was super easy and I had most things on hand.

3 cups chopped chicken (about 4 breasts)
1 cup salsa
1 1/2 tsp chili powder
1/4 tsp garlic powder
1 cup shredded cheddar cheese
1 can black beans

Combine all ingredients and heat through.  Serve in tortillas and top with tomatoes, cheese, lettuce, and onion.

*I added salt and pepper, canned corn, green chilis, and extra cheese to the recipe and it seriously was fabulous.  I also served it in whole grain tortillas and before dessert I felt very healthy.  :)

Sloppy Joes

I used to hate sloppy joes.. but I have since matured and now I really love and even crave them.  :)  I have this really great recipe... Enjoy!

1 lb hamburger
1/4 onion, chopped
1/2 cup brown sugar (this is why it's so good...)
1 8 oz can tomato sauce
1 T prepared mustard
1/4 tsp celery salt
1 tsp worcestershire sauce

Brown hamburger and onion together in a pan and season with salt and pepper.  Mix together the remaining ingredients and then add to the meat and onion.  Serve in hamburger buns and enjoy!

Fresh Pico De Gallo/Salsa

Ingredients:
5 c. chopped tomatoes
3 c. chopped peppers (I used around 3 c. of bell peppers + 3 jalapeno peppers)
2 c. onions chopped
1/2 c. vinegar
1 1/2 t. salt
1/4 t. pepper
1/2 bunch cilantro
1/2 T. cumin
2 cloves minced garlic

Combine all ingredients. Mix thoroughly. Enjoy!

Creamy Mashed Potatoes

Ingredients:

4 medium potatoes, peeled and cubed

2 tablespoons of butter, softened

1 tablespoon of milk

3 ounces of cream cheese, softened

salt

garlic powder

Steps:

1. Place potatoes in a sauce pan and cover with water.

2. Add 1 teaspoon of salt and boil gently until the potatoes are tender.

3. Drain the potatoes and return to the sauce pan.

4. Add butter, milk and cream cheese to the potatoes.

5. Mash until fluffy.

6. Flavor with salt and garlic powder to taste.

These will keep well in the fridge for a few days or can be frozen. I will usually double or triple the recipe and then freeze them so we can have homemade mashed potatoes whenever!

BBQ Meatloaf

This is one of the hubsy's favorite meals...

Ingredients:

2 eggs

2 lbs ground beef

1 package of Stove Top (I usually use the cornbread flavor, but any flavor works)

1 cup of water

BBQ sauce

Steps:

1. Preheat your oven to 375*.

2. In a small bowl, beat your eggs so they'll be easy to incorporate into the meat.

3. Combine your ground beef, stuffing mix, water, beaten eggs, and 1/4 cup BBQ sauce in a large bowl.

4. Mix all of the ingredients until well blended.

5. Shape your meat into a large loaf in a 13x9 inch pan. (This lets you pour out the grease...)

6. Top your meatloaf with BBQ sauce until it is completely covered with a thin layer.

7. Bake for 1 hour.

Cherry Pie Cake

Ingredients:

1 white cake mix (I used vanilla)

eggs, oil, and water (whatever your cake mix calls for)

1 can of cherry pie filling

1 tub of cherry frosting

1 tub of cool whip

Steps:

1. Make your cake mix according to the box directions.

2. Spoon the pie filling over the batter.

3. Bake according to box directions.

4. Cool your cake.

5. Mix the tub of frosting with the tub of cool whip until it is the consistency you want for your "frosting".

6. Frost your cake.

7. Partake of this yummy goodness!

*This recipe can be done with any flavor of cake mix/pie filling/frosting. My friend loves to do it with lemon pie filling and lemon frosting. My other friend does a chocolate cake, raspberry pie filling, and chocolate frosting. Seriously, the combo possibilities are endless!

Brownie Goody Bars

All I can say is yum! Brownies, combined with frosting, combined with chocolate and peanut butter. Could it get any better??

Ingredients:
1 brownie mix (And mix ingredients)
1-2 c. vanilla frosting
1/2 c. peanuts chopped
2 c. rice krispies
2/3 c. peanut butter
1 1/3 c. chocolate chips

Make brownie mix according to directions and bake in a 9x13 pan. Cool completely. Frost top of brownies. Sprinkle chopped peanuts on top. Put in refrigerator. While in the refrigerator melt peanut butter and chocolate over low heat on the stove. Once melted pour on top of rice krispies. Spread rice krispie mixture over top of frosting. Refrigerate until cool before cutting.

Chicken Fajitas

These are so yummy and so easy.

Ingredients:
Yosida's Gourmet Sauce
3-4 Bell Peppers
2-3 Onions
1 lb chicken breasts, cut up into strips
Tortillas
Sour Cream
Put chicken and some Yosida Gourmet Sauce (about 1/2 c.) into a skillet on medium heat. Cook until outsides of chicken turn white. While cooking chicken cut up onions and peppers into long strips. Veggies will be about half of their original size once cooked. After chicken has turned white, add peppers and onions and some more sauce (1/2-1 c. depending on how many veggies you added.) Keep heat on medium and let simmer until veggies are cooked to your desired tenderness.
Place inside a tortilla with sour cream and enjoy!

Slow Cooked Chili

This is the first chili recipe I have used.

Homemade chili seems to intimidate me.

But this is SO easy and so tasty!

INGREDIENTS:

*1 LB Browned Hamburger

*2 Cans Drained Pinto Beans (14.5oz)

*2 Cans Diced Tomatoes (15oz), Undrained

*1 (8oz) Can Tomato Sauce

*2 Med. Onions, Chopped

*1 Green Pepper, Chopped

*2 Cloves Garlic, Minced

*2 T. Chili Powder

*1 T. Cumin

*2 t. Salt

*1 t. pepper

Combine all ingredients in slow cooker.

Cover and Cook.

Low: 8-10 hrs   High: 4 hrs.

Chicken Fried Rice

Delicious, fast, easy, and a big hit with the little kids I've made it for. They ALL loved it.

Ingredients:
2 c. cooked rice
2 eggs
1 lb. chicken breast
1-2 T. oil
1/2 small bag frozen peas & carrots
Soy sauce to taste


First, put your rice on to cook if you haven't. Next put the oil in a frying pan to heat up at medium low-medium heat. Cut up chicken into whatever size desired. Add to oil and let cook until no longer pink (5-10 minutes). Drain off any extra oil. In a separate bowl, scamble the eggs. Push chicken to one side of the pan, and pour eggs in on the other side. Cook eggs until mostly done. Add the cooked rice and frozen peas and carrots and mix together. Mix in soy sauce to taste. I don't like soy sauce very much, so I probably only added 1/2-1 t. Turn stove to low and let warm all the way through.

Enjoy!

Grilled Chicken Pasta In Creamy Tomato Sauce

This is an AMAZING pasta dish.

It's pretty much identical to my cajun chicken pasta (haven't tried it yet? What are you waiting for?? Go here and make it asap! It's delicious!!! You won't be disappointed)

Don't be intimidated by the list of ingredients, it really isn't hard to make at all.

Just takes a bit of multitasking, which I know you all are.. right? :)

Ingredients:

*1 LB Boneless Chicken Breasts

*Montreal Steak Seasoning

*1/2 LB Penne Pasta

*2 Tbs Butter

*2 Tbs Olive Oil

*1 Tbs Fresh Chopped Parsley (I used parsley from my spice rack)

*6-8 Basil leaves, chopped (again I used mine from my spice rack)

*Minced garlic, to taste

*1/2 Cup Chicken Broth

*1 (8oz) Tomato sauce

*1 Cup heave whipping cream

*Salt & pepper to taste

Cook pasta according to package (make sure to add a bit of olive oil or salt to prevent noodles from sticking)

Meanwhile, season both sides of your chicken with steak seasoning.

Heat butter and oil in pan.

When hot, add chicken. Cook both sides for 5 minutes each, or until no longer pink.

In another large pot- heat 2 Tbs of butter and 2 Tbs oil on medium heat.

When butter is melted add garlic (I eye it) and cook until tender.

Do not let the garlic turn brown. Stir frequently.

When garlic is tender add in chicken broth.

Turn heat to medium high. Let broth reduce by half.

Then pour in tomato sauce and heavy whipping cream.

Add salt and pepper to taste and mix together.

Reduce to low.

Add chopped basil and parsley and stir together. Mix well.

Let it warm.

Drain noodles and add to sauce. Top with chicken.

Top with parmesan cheese-optional.

*Side note: I doubled the sauce recipe because when you make a single recipe it seemed a bit dry to me and I love my pasta saucyer (a word? it is now!) especially for left overs. And this dish makes LOTS of left overs!

ENJOY!!!