Chicken Parmesan

1 jar; favorite spaghetti sauce
1 large egg
3/4 cup plain dry bread crumbs
1/2 cup grated fresh Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
12 chicken tenders
3 tbl. olive oil
8 ounces fresh mozzarella cheese shredded

Preheat broiler. Spread spaghetti sauce evenly in 13x9 inch pan. Pour egg into a shallow dish. Combine bread crumbs, Parmesan , salt and pepper in another shallow dish. Heat oil in large non-stick skillet over medium heat. Dip chicken tenders into egg, turning to coat. Dip tenders into crumb mixture, turning to coat. I use one hand for the egg mixture and the other for the crumb mixture. Place in skillet. Cook the breaded chicken on each side till golden brown, turning once. Arrange chicken in a single layer on the spaghetti sauce. Top with mozzarella chesse. Broil 6 inches from heat till hot and cheese is melted and beginning to brown.

Note: This dish is good alone or with spaghetti noodles with more spaghetti sauce.

Olive Garden's Chicken Carbonara

This recipe I found on recipezarr.com. It's a real keeper because not only is it good, but Evan ate 4 helpings! Of course they were small but he almost ate an adult portion and that's a lot for the little guy. He doesn't eat much so it was so nice seeing him eat this. He kept saying yummy!
This recipe takes a while to make but it's so worth it! You have to at least try it once. You could always go to Olive Garden and pay $16 for it, or you can spend a little time in the kitchen and maybe spend about $7 for it, give or take. I fell in love with this meal while eating it a few weeks ago at Olive Garden with friends but when you have a husband that doesn't care much for pasta, I have a hard time asking to go to Olive Garden when it's so expensive. This really tastes like the real deal so this makes me very happy! Add shrimp if you love sea food. I'm not a fan so I stick to just chicken.

Ingredients
Chicken Mixture
1 cup extra virgin olive oil
1 cup hot water
1 tablespoon italian seasoning
1 tablespoon garlic, chopped
3 lbs chicken strips or 1 large shrimp
Sauce
1 cup butter
1 1/2 teaspoons garlic, chopped
3 tablespoons bacon bits
3 tablespoons all-purpose flour
1 cup parmesan cheese, grated
4 cups heavy cream
4 cups milk
1/2 teaspoon black pepper
1/4 teaspoon salt
Pasta
2 (14 ounce) boxes pasta (spaghetti, linguine, etc.)
Topping
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 3/4 cups mozzarella cheese, shredded
1/2 cup panko (bread crumbs)
1 1/2 teaspoons garlic, chopped
1 1/2 tablespoons butter, melted
2 tablespoons parsley, chopped
Add to Chicken Mixture
1 1/2 cups roasted red peppers, cut into small strips
1/4 cup bacon bit

Directions
1.Preheat oven to 350ºF.
Chicken Mixture
2.Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes.
Sauce
3.Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently.
4.Add flour, Parmesan cheese, heavy cream, milk bacon base pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.
Topping
5.Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
Chicken Mixture
6.Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp.
7.Add sauce. Stir until well blended.
Assemble
8.Place hot, precooked pasta in a lager baking dish. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in broiler until top is golden brown.
9.Serve immediately and enjoy.

Carbonara - Rachael Ray

Elizabeth (SIL) introduced this recipe to me. It's from Rachael Ray's website at http://www.recipezaar.com/
I made this for dinner today and really enjoyed it. I used regular White Cooking Wine instead of Dry White Wine and I didn't add the red pepper flakes because I'm not a fan and it turned out great!

1 lb Spaghetti or Rigatoni Pasta
1/4 cup Extra Virgin Olive Oil (enough to coat bottom of pan)
1/4 lb Pancetta, chopped (Italian Bacon)
1 tsp. Red Pepper flakes
5-6 Garlic cloves, chopped
1/2 cup Dry White Wine
2 large Egg Yolks
Romano Cheese, freshly grated
Fresh Parsley, for garnish

1. Boil pasta.
2. Heat large skillet. Add olive oil and pancetta. Brown pancetta for 2 mins. Add red pepper flakes and garlic and cook 2-3 mins more. Add wine and stir up all the pan drippings.
3. In a separate bowl beat yolks, then add about 1/2 cup of pasta cooking water. This tempers the egg and keeps them from scrambling when added to the pasta.
4. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour egg mixture over pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper and a little salt to taste. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated romano.

Lasagna

2 lbs Hamburger
1 qt (4 cups) Whole Tomatoes
2 cups Ketchup
2 tsp. Garlic Powder
(12 oz) Ricotta Cheese
2 1/2 cups grated Cheese
1 Onion
1 cup Tomato Juice
1 tbs Oregano
Salt and Pepper to taste

Brown hamburger and drain. Add Onion and cook till tender. Add tomatoes, tomato juice, ketchup, oregano, garlic powder, salt and pepper. Bring to boil. Simmer for 30 mins or until thick. Grease dish. Cover with uncooked lasagna noodles. Spoon one third meat sauce. Cover with half ricotta cheese and one third of cheese. Repeat layers than spoon last of meat sauce over top and cover with cheese. Cover with aluminum foil and pinch sides. Bake at 350 degrees for one hour. Remove foil and bake till ready to serve.

Pasta Salad

Colored Rigitoni Noodles, cooked
1 sm. Red Onion, chopped
Feta Cheese
Olives, sliced
Lil Smokies, sliced
Italian Dressing

Mix all ingredients together. Add as much Italian Dressing as desired and chill. Before serving add more dressing because it will be dry.

Broccoli-Bacon Pasta Salad

4 spears fresh Broccoli, chopped
2 pounds bacon, fried crisp, drained and crumbled
1 red Onion, chopped
2 pounds Pasta of your choice, cooked and drained
1 cup roasted Sunflower seeds (optional)
1 recipe Pasta Dressing

Pasta Dressing
2 cups Mayonnaise
1/2 cup red wine vinegar
1 cup sugar
Combine ingredients. Stir well

Place all ingredients in a large bowl. Pour pasta dressing over top and gently stir. Chill for several hours.

Bacon Carbonara

Spaghetti
2-4 slices Bacon
Sm. Onion chopped
4 tsp. Butter
1/4 tsp Garlic Powder
1/2 cup Parmesan Cheese
1/2 cup Heavy Cream

Fry bacon; sautee chopped onion and garlic in butter till tender. Stir in heavy cream, cheese and toss with bacon and serve with hot spaghetti noodles.

Beef Stoganoff

1 1/2 pounds cubed Steak
4 tbs Flour
1/2 tsp. Black Pepper
6 tbs. Butter
1 1/2 cups chopped Onion
1 clove Garlic, minced
2 tbs. Olive Oil
1 10 1/2 oz can Beef Consomme
1 pound fresh Mushrooms
1 tbs. Worcestershire Sauce
1/2 cup Sour Cream
Egg Noodles

Combine flour and pepper in a plastic bag. Add meat and shake until well coated. In a large frying pan, melt 4 tbs. of butter. Add onion and garlic and cook until lightly brown. Place in bowl and set aside. In frying pan, melt remaining 2 tbs. butter over medium heat. Add olive oil. Place meat in pan and brown on all sides. Add beef consomme, onion and garlic mixture. Cover and simmer over low heat for about 30 minutes. Add mushrooms, worcestershire sauce and sour cream. Serve with cooked noodles.

Fettuccine w/ Ricotta, Tomatoes and Basil

Fettuccine
3 tbs. butter, melted
3/4 cub Ricotta Cheese
1/2 cup grated Parmesan Cheese
1 lg. Tomato, chopped
2 tbs coarsely chopped fresh Basil Leaves

Cook fettuccine and drain; return to pan. Stir melted butter, ricotta cheese and 1/3 of parmesan cheese and toss into hot fettuccine. Top with tomato, basil and remaining parmesan cheese.

Alfredo Pasta

1/2 cup Butter or Margerine
2 cubs Heavy Cream
1/8 tsp. Garlic Powder
1/8 tsp. Ground Black Pepper
1/4 cup Parmesan Cheese
Fettuccine

Melt butter in medium sauce pan. Add heavy cream, garlic powder and pepper and simmer for 10 to 12 mins. Stir in parmesan cheese and pour over cooked fettuccine.