Crock Pot Chicken Alfredo

 

This is such an easy recipe for lots of comfort in cooler weather.  And tastes so much better than an Alfredo sauce coming from a jar.

Crock Pot Chicken Alfredo

1# chicken breasts, cut into 1" strips

1 clove garlic, minced

2 cups chicken stock

1 1/2 cups heavy cream

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/4 tsp paprika

4 oz cream cheese

Place the chicken at the bottom of your crock pot.  Add seasonings and garlic on top.  Add in chicken stock and heavy cream.  Add in small pieces of the cream cheese dotted over the chicken.  Cook for 4 hours on medium heat.  Shred or break down chicken into smaller pieces.

Add in -

1/3 cup Parmesan cheese

8 oz of your favorite pasta - I used Rotini

Cook for another half hour and enjoy!

Hamburger Hash Brown Hotdish

 

Fall is comfort food season.  I decided to try a new hotdish with ingredients I had on hand in an attempt to create some space in my freezer.

Hamburger Hash Brown Hotdish

1 pound ground beef, seasoned and cooked

1/2 cup onions, diced

1 tbsp flour

1/2 cup milk

1/2 cup chicken stock

8 oz sour cream

1/2 cup corn

1/2 cup carrots, diced

Salt & pepper

1/4 tsp garlic powder

1/2 package hash browns (I used Simply Potatoes)

1/2 cup cheddar cheese, shredded

Brown seasonsed ground beef and onions.  Stir in the flour and milk and chicken stock and cook until it thickens.  Add in sour cream and vegetables of your choice.  Pour into a greased 8 x 8 baking pan.  Spread hash browns evenly on top.  Season with salt, pepper and paprika.   Bake for a half hour at 350°.  Remove from oven and top with shredded cheddar cheese and allow to melt before serving.

Blueberry Lemon Ricotta Crepes

 

A beautiful day here so I had extra energy to make something special for dinner.  What better than a fresh blueberry sauce with a hint of lemon and some lemon ricotta crepes.

Crepes ~  make ahead and let sit for at least a half hour.  Perfect for getting the rest of your ingredients together

1 cup flour
1 cup milk - I used 2%
2/3 cup Perrier
2 tbsp butter, melted
2 large eggs
1 dash salt

Whisk all the ingredients in a medium bowl and let sit until you are ready to cook.  Heat a 10" non-stick frying pan.  I sprayed a coating of cooking spray as it was heating.  Add in 1/4 cup of crepe mixture and tilt the pan until the batter is evenly spread.  Cook of medium heat until the edges start to turn brown.  Use a spatula to gently flip the crepe over.  Cook for another minute or two until the 2nd side is done.  Place on a plate.  Insert a piece of wax paper between all the crepes so they do not stick.

Ricotta stuffing ~

15 oz ricotta

2 tbsp. honey

1 dash of cinnamon

zest of 1/2 lemon

Mix together in a small bowl and use to fill the crepes.  

Assemble crepes by spreading some ricotta mix down the center and rolling up burrito style.  Top with blueberry sauce.

Blueberry Lemon Sauce ~

1/3 cup sugar
1/3 cup water
10 oz blueberries, fresh or frozen
1/2 tsp lemon zest
1 tbsp. lemon juice