Homemade Whipped Cream

I had no idea how easy this was or what a difference that it made. Now I know I will never go back.

2 pints of heavy cream
4 Tablespoons of granulated sugar

Add the sugar to the cream and beat until the cream forms stiff peaks.

lick the beaters :)

Carmelized Onions

2 Yellow onions
1 red onion
1 Tablespoon brown sugar
2 teaspoons of balsamic vinegar

Combine vinegar and sugar in pan. Add onions. Add in more brown sugar and balsamic as needed.

Easy Crockpot Chicken

I got this recipe from Sarah...maker of the delicious Oreo Truffle balls in a previous post. This chicken is so easy and definitely comfort food. We have it with a lipton side of broccoli cheese rice with a steam fresh pack of extra broccoli added in.

In your crock pot combined :

• 1 lb chicken breast
• 1 can of cheddar cheese soup
• 2 cans of cream of chicken soup
• salt,pepper, and garlic powder

I know its pretty gourmet haha. One thing for sure though its its so easy!!

Italian Chicken

Chicken breasts or tenders

1 large sour cream (You could use the low-fat or no-fat kind, I'm sure.)
2 packages italian dressing mix
1 Tbsp. chopped parsley
1 box Ritz crackers
1 stick of butter, melted

Wash the chicken breasts. Mix sour cream and italian dressing mix. Dip each breast into the sour cream mix and then roll into crushed Ritz crackers. Pour or gently brush the melted butter over the chicken breasts. Bake in a buttered baking dish at 350° over for the first half hour. Then, uncover and continue to bake for another half hour. Enjoy!

The Kid's Hearty Shrimp Chowder

This recipe is Kevin's. Kevin is Dan's niece's husband. Dad of brand new baby Dominic. He busted out with this recipe at a family gathering and it was a family favorite instantly! I was aprehensice at first as I am a lover of only Campbells Tomato and Chicken Noodle soups. I dont like things mixed together too much. I just added in Broccoli and Cheese soup as well as French onion a couple years ago. And there it is. There is only four soups I will eat. Let me tell you though trying this soup was so worth biting the bullet. It is fantastic!!! The best part about it is that it really is a meal. I LOVE this soup and I know you will too! So now I am up to five soups. I can count on my one hand..

• 3 tablespoons Butter
• 2/3 cup Heavy Cream
• 2lbs Raw Shrimp
• 2 cups Corn
• 1 can (14.5oz) Chicken Broth
• The same can above filled with Chardonnay
• 1/2 cup Flour
• 1 Garlic Head (10-14)cloves
• 1 4oz can Sliced Jalapeno Chiles (mild 0-1 oz, med 1-2 oz, hot 2-3 oz, havent tried 3-4)
• 2 Large  Onions
• 1 Large Potato
• 1 Large Sweet Potato/ Yam
• 2 Celery Stalks or leave the celery out and add 1 chopped red sweet pepper
  

Prep

Shell shrimp and cut. (26-30 cnt cut into 4 pieces. 31-40 cnt cut into 3 pieces). Dice garlic, jalapeno chiles, onions, and celery. Cube potatoes.

    Heat                                      Step

    Low                                       Melt butter in pot.

    Med                                       Saute Onion (3 min)

    Med                                       Add jalapenos (2 min)

    Med                                       Add garlic (2 min)

    Med/High                            Add shrimp. Keep moving them until all turn pink.

    Med/Low                             Add flour. (2 min)

    High                                      Add chicken broth and chardonnay.

    High                                      Add potatoes, celery, corn. (Until boiling)

                                                   Hint: At this point it may appear there's not enough liquid. Give                                                                  it 10 minutes, especially if the corn is frozen.

    Low/Low                              Even on low it usually still boils slightly. (25-35 mins)

                                                   Done when potatoes are cooked.

   Low/Low                              Add heavy cream and serve.

Substitutions: Instead of chicken broth and chardonnay, try same amount of beer. A nice Pale                                Ale works well.

                                                   

Peter's Favorite Pasta

I found stole this recipe from a blog of a friend of a friend. I have heard that she is a fantasic cook, so I thought I couldn't go wrong.  Sure enough this turned out delicious. I have to admit it was the first time I was working three burners but I think I am getting the hang of it now. Three burners turned into three thumbs up from the people I have made it for. 

Penne Pasta (1/2 to 3/4 box)

Chicken Breast Tenderloins

1 Pack Sliced Mushrooms

1 Jar Sun Dried Tomatoes

1 Packet Knorr Alfredo Mix (per directions)

Parmesan Cheese...i use the fresh shredded Wegmans cheese shop brand

Butter

Olive Oil

Salt and Pepper

• Saute chicken seasoned with salt and pepper in olive oil (set aside)
• In same pan, melt 2 Tablespoons of butter and saute mushrooms until cooked, add sun dried tomatoes and drizzle with olive oil.
• Cook pasta al dente drain/ don't rinse.
• In the pan pasta was cooked, prepare Alfredo mix per directions, then add the pasta until coated with sauce. (I just made the sauce in a sauce pan) hence burner #3.
• Mix in mushrooms, tomatoes and chicken (sliced thin), and lots of parmesan cheese!
• Season with salt and pepper and drizzle with more olive oil.   

Cant think of anyway to tweak this recipe. Its perfect as is.

Chicken Wing Pizza

So Dan thinks I should have titled this blog "What's burning at the Carroll's?" Funny huh? The funny part is that the next day when I was cooking whatever it was- I did burn it. I have thought about changing the name. We will see. Dan's roomate in college was from Rochester and also burned everything. So Dan thinks that if you are from the Roc you can't cook you just burn stuff. Anyway I got this recipe from my boss at work. I haven't tried it yet but what is not to love?

Buffalo Chicken Wing Pizza

• 1 jar of Nancy's Chicken wing sauce (found at Tops -not avalible at Wegmans)
• 2-3 Tbsp of Butter
• 2 boiled chicken breasts
• 1 4oz can of tomato sauce
• Blue Cheese dressing
• mozzerela cheese
• Franks hot sauce 
• optional chopped celery --(yuk)  

After the chicken is boiled, cube it small or shred it. Combine wing sauce, butter, tomato sauce, and enough Franks Hot to taste. Add chicken and let simmer while you roll out the pizza dough. On your pizza crust cover with blue cheese dressing to personal preference. Ladle chicken on to pizza crust (sauce will come with it) add additional sauce if needed and celery  if desired (yuk). Cover with Mozzerela and bake according to the directions on the dough.