Sunday, December 30, 2007

Smothered Potatoes

I wanted something different to go along with my (gasp!) Shake-n-Bake pork chops. I haven't made smothered potatoes in long time and I forgot how good they were!

5 medium sized potatoes, washed and sliced very thin
1 medium onion, diced
olive oil
salt and pepper

I sliced the potatoes very thin, then cut them in half. I coated my electric skilled with olive oil and tossed the potatoes with the onion and lots of salt and pepper. Then I just cooked on low, stirring often because they would stick. They cooked up in about 20 minutes and I used the spatchula to chop them up.

Italian Breaded Chicken Over Fettucine Alfredo

Italian Breaded Chicken

4 boneless skinless chicken breasts
1 cup of seasoned Italian bread crumbs
1 packed of dry zesty Italian dressing mix
1/2 cup of grated parmesean cheese
salt and pepper to taste
1/2 stick of melted butter

Mix together all ingredients except for butter. Pound down chicken until thin and coat with butter, then bread crumb mix. I sauteed in olive oil, but you can also bake them on a greased sheet at 375 for about 25-30 minutes.

Fettucine Alfredo (Olive Garden)

This recipe was given to me when I got married in a recipe box, and I've also seen it online. It's tastes exactly like Olive Garden's sauce and is so easy to make.

1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream (I used half and half and added a little cornstarch to thicken it up)
1 teaspoon garlic powder
black pepper
2/3 cup grated parmesan cheese
1 lb fettuccine, prepared as directed
I also threw in a handful of grated romano cheese

In a medium saucepan, melt butter. When butter is melted, add cream cheese. When the cream cheese is softened, add heavy cream. Season with garlic powder, salt, and pepper. Simmer for 15-20 minutes over low heat, stirring constantly. Remove from heat and stir in parmesan. Serve over hot fettucine noodles.