I got this from Kelly Vestal when we were in dinner group. We love eating this and it is so easy. Sometime I will cook mushrooms with it or put some grape tomatoes in it. I always think of Kelly when we make this dish.
1 Cup prepared ranch (bottle or homemade)
4 Chicken breasts pounded thin
½ cube butter
1/3 Cup white cooking wine
10 oz. angel hair or fettuccine noodles
Freshly grated parmesan cheese
-I typically double the sauce recipe-
Sauté chicken in butter until brown and cooked through. Transfer to dish and cut chicken into strips and set aside. Pour wine in skillet; cook over med/high heat, scraping up any bits from chicken. Cook 3-5 minutes. Whisk ranch in and add chicken. Pour sauce over cooked noodles and add desired amount of cheese.
Friday, December 19, 2008
Sunday, December 7, 2008
Food Network
I love the food Network. I love learning new things. I don't try a hole lot but I am trying more. So to night Brian and I wanted to try some new things. We looked on the food network website. (On Sundays we have breakfast for dinner.) Being Sunday we had to have all the stuff in the house to make it. So we found crepes and some hot chocolate that was so good. Both recipes just happen to be from Paula Dean who I like.
CREPES
Recipe courtesy Paula Deen, 2007
Ingredients
• 3 eggs, large
• 1 1/3 cups milk
• 3/4 cup all-purpose flour
• 6 tablespoons butter, melted, plus more for pan
• 2 tablespoons cocoa powder
• Pinch salt
Directions
Various toppings: whipped cream, chocolate sauce, jams, powdered sugar, etc.
In a medium mixing bowl, whisk the eggs. Add remaining ingredients and whisk vigorously until combined, small lumps are ok. Set batter aside to rest for 20 minutes.
Heat an 8-inch nonstick saute pan over medium heat. Lightly brush the pan with melted butter. Pour 1/4 cup batter into the hot pan, twirling the pan so the batter spreads out evenly into a very thin layer. Cook about 30 seconds until the crepe comes away from the sides of the pan. Gently flip the crepe over with your fingers or the help of a rubber spatula and continue cooking another few seconds. Transfer to a plate and repeat cooking crepes until all the batter is used.
Now the crepes can be filled and topped to your liking. Try whipped cream, chocolate sauce, hazelnut spread, butter, jam, caramel sauce, powdered sugar, peanut butter, fresh fruit etc.
DREAMY CREAMY HOT CHOCOLATE
Recipe courtesy Paula Deen
Ingredients
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 6 1/2 cups hot water
• Mini Marshmallows (optional)
Directions
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.
Tip: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.
We put real whipped cream on it. It was so rich and good. With the crepes we didn't put the cocoa in. It's good with ham lunch meat and cheese. Enjoy!
CREPES
Recipe courtesy Paula Deen, 2007
Ingredients
• 3 eggs, large
• 1 1/3 cups milk
• 3/4 cup all-purpose flour
• 6 tablespoons butter, melted, plus more for pan
• 2 tablespoons cocoa powder
• Pinch salt
Directions
Various toppings: whipped cream, chocolate sauce, jams, powdered sugar, etc.
In a medium mixing bowl, whisk the eggs. Add remaining ingredients and whisk vigorously until combined, small lumps are ok. Set batter aside to rest for 20 minutes.
Heat an 8-inch nonstick saute pan over medium heat. Lightly brush the pan with melted butter. Pour 1/4 cup batter into the hot pan, twirling the pan so the batter spreads out evenly into a very thin layer. Cook about 30 seconds until the crepe comes away from the sides of the pan. Gently flip the crepe over with your fingers or the help of a rubber spatula and continue cooking another few seconds. Transfer to a plate and repeat cooking crepes until all the batter is used.
Now the crepes can be filled and topped to your liking. Try whipped cream, chocolate sauce, hazelnut spread, butter, jam, caramel sauce, powdered sugar, peanut butter, fresh fruit etc.
DREAMY CREAMY HOT CHOCOLATE
Recipe courtesy Paula Deen
Ingredients
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 6 1/2 cups hot water
• Mini Marshmallows (optional)
Directions
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.
Tip: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.
We put real whipped cream on it. It was so rich and good. With the crepes we didn't put the cocoa in. It's good with ham lunch meat and cheese. Enjoy!
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