Tag: easy meals

Broccoli Cheddar Soup with Frozen Broccoli

Broccoli Cheddar Soup with Frozen Broccoli

Broccoli cheddar soup uses frozen broccoli as the perfect shortcut to a comforting, cozy weeknight dinner.

Sheet Pan Steamed Salmon

Sheet Pan Steamed Salmon

This simple, elegant salmon dinner comes together in 40 minutes!

Making Chicken Alfredo At Home Is Easier Than You Think.

Making Chicken Alfredo At Home Is Easier Than You Think.

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Do you go to Italian restaurants very often? I don’t. It’s hard for me to pay for pasta dishes since they’re so easy and cheap to make at home. Also, if you go to a chain, they’re probably not making sauce from scratch in the back, you know what I’m saying? Now, if a place is making their own sauce and using fresh ingredients, sign me up! There’s a place downtown called Valter’s Osteria that makes their own ravioli and gnocchi and is consistently rated the #1 restaurant in Salt Lake City. I want to go there. It’s just $$$ so I haven’t yet, but I digress.

Where Does Chicken Alfredo Come From, Anyway?

I would wager that Chicken Alfredo is one of the most popular pasta dishes in America. It’s gotta be, and for good reason! Who doesn’t love a creamy, cheesy sauce with pasta and chicken? I’ve heard various people say that fettuccini Alfredo is an American dish, not Italian. That is both true and false. Wikipedia says the following:

“Serving fettuccine with butter and cheese was first mentioned in a 15th-century recipe for maccaroni romaneschi (“Roman pasta”) by Martino da Como, a northern Italian cook active in Rome; the recipe cooks the pasta in broth or water and adds butter, “good cheese” (the variety is not specified) and “sweet spices”.

Modern fettuccine Alfredo was invented by Alfredo di Lelio in Rome. According to family accounts, in 1892 Alfredo di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. Di Lelio invented “fettuccine al triplo burro” (later named “fettuccine all’Alfredo” or “fettuccine Alfredo”) in 1907 or 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or “triplo burro” to the fettuccine when mixing it together for her.”

So there you go. Fettuccini Alfredo does come from Italy, but without the cream. The Italians just used the magic of pasta water and cheese. America contributed the cream and the chicken. This will not be the last time I say this, but American food is so awesome because we’re like the culinary wild west. Our country as we know it is not that old, and so we’re not bound by culinary tradition as much. We take older, more developed cuisines and then break all the rules. Sometimes it’s a hot mess, but usually it’s pretty great.

On that note, clearly Native American cuisine has been around for thousands of years, and I’m ashamed to say I know almost nothing about it. If you have a great Native American cookbook or food blog to recommend, would you please enlighten me in the comments?

Making the Sauce

Now, onto the pasta! Start your sauce as soon as you put your pasta in the pot. It will be done by the time you are ready to drain your pasta. I told you it was fast. Fettuccini is the traditional pasta shape for this dish, but noodles are hard for my kids to get on their forks, so I usually do a smaller shape that’s easier to spear.

Step one: Melt your butter in a pan.

Step two: grate your garlic and cook until fragrant. When I say grate your garlic, I mean grate it on one of these bad boys:

You’ll never mince garlic again. You can thank me later. Just watch your fingers.

Step three: Add your cream, and then immediately your egg yolk on top of the cream. Have the egg separated before you start. Whisk as soon as you drop that yolk in. The cold cream will protect the yolk from the heat and prevent scrambling.

Step four: Bring the sauce to a simmer (not a full on boil), and then reduce the heat to low. This will prevent the cheese from separating and curdling. Add the parmesan cheese and stir. Add salt and pepper to taste.

Step five: squeeze a little bit of lemon juice in the sauce at the very end. This adds brightness and depth.

Add your pasta and your chicken, toss to coat, and there you go! You’re a dinner genius.

For the chicken in this Chicken Alfredo, use leftover chicken! I love leftover grilled chicken in this. I had some Mediterranean chicken from dinner the night before. If you don’t have leftover chicken, either make some fresh of leave it out! Also, I toss some peas in the pasta water at the very end and then drain them with the pasta.

Speaking of Pasta Water…

Did you know that pasta water has magical properties? As the pasta cooks, it releases some of its starch into the water, so you’re left with starchy, salty water at near the end of cooking (always salt your pasta water. It’s the only seasoning the noodles themselves get). This can do two things. Pasta water can thin out an overly thick sauce, but it won’t thin it out too much unless you go crazy. Just add a couple of tablespoons at a time. The starch also adds body to a sauce. Adding a little pasta water and then stirring a pasta dish for a couple of minutes will yield richer, silkier sauce. Not to mention it’s salty so it can enhance seasoning. Every time you cook pasta, scoop out some of that magic water before you throw the rest down the drain.

Making Your Own Sauces Is the Best

When I started cooking, I never even thought that people could make their own sauces. Once you start though, you won’t go back to the jar. Homemade Alfredo sauce is so, so good. It’s also fast and much cheaper than buying Alfredo sauce from the store. You’re going to love it.

Please let me know when you make this, would you? It surprises and delights me when people make my recipes.

Until next time, fellow test cooks!

Chicken Alfredo

Gracious Cooking
Creamy, comforting Chicken Alfredo is surprisingly fast and simple to make.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 1 pound pasta of choice I use a small shape like rotini, but feel free to use fettuccini. I would avoid tiny shapes, or very thin shapes, such as spaghetti.
  • 3 or 4 Tablespoons Kosher salt for the pasta cooking water
  • 4 Tablespoons unsalted butter
  • 2 cloves garlic, grated or minced
  • 1 and 1/2 cups heavy cream cold
  • 1 egg yolk
  • 1 cup freshly grated parmesan cheese plus more for sprinkling on top
  • 3/4 teaspoon salt to taste
  • 1/4 teaspoon ground black pepper
  • 1 squeeze fresh lemon juice start with 1/4 teaspoon if measuring makes you feel good.
  • 1 cup reserved pasta water Save a cup of the pasta water before you drain the pasta.
  • 1 cup frozen peas optional
  • 1 pound leftover grilled chicken, cubed you could also definitely grill some chicken before you started the pasta if you didn't have leftovers.
  • 2 Tablespoons fresh chopped Italian parsley optional

Instructions
 

  • Bring a large pot of water up to a boil.
  • Once the water is boiling, add about 3 or 4 tablespoons of kosher salt. The water should taste salty. Add your pasta and cook according to the package directions.
  • As soon as you put the pasta on to cook, start your sauce.
  • Preheat a large skillet (preferably with high sides) over medium heat.
  • Melt 4 tablespoons of unsalted butter in the pan. Add your garlic and cook for just a few seconds, until fragrant.
  • Add the cream and then immediately the egg yolk, whisking as soon as the yolk hits the cream. This will prevent the yolk from scrambling. You want the cold cream to shield the yolk from the hot butter and the pan.
  • Bring the sauce to a simmer over medium heat, and then reduce the heat to low, whisking every minute or so.
  • Add the parmesan cheese and whisk together.
  • Taste the sauce and add salt and pepper to taste. You want to add salt after the cheese, because parmesan is salty and it's easy to get carried away with the salt.
  • Right before your pasta is done, add a little squeeze of lemon juice. This really brightens the sauce and adds depth to the dish.
  • Take a liquid measure and scoop out about 1 cup of pasta cooking water.
  • Add the frozen peas directly to your pasta water just before the pasta is done. The peas only need about 30 seconds to warm through.
  • Drain your pasta and add it to the sauce, tossing to coat. Add chicken and stir. Let it cook for a couple of minutes to warm the chicken through.
  • If the sauce gets too thick, add about 1/4 cup of pasta water, then stir.
  • Sprinkle more parmesan over the top of the dish, if you wish.
  • Garnish with chopped parsley, if you're feeling fancy.
  • Enjoy!

Notes

Before storing leftovers in the fridge, add another 1/4 cup of pasta water to the dish. This will help it not dry out when you re-heat it.
Keyword Chicken, Creamy, Pasta
Greek Spinach Salad with Simple Greek Vinaigrette

Greek Spinach Salad with Simple Greek Vinaigrette

This Greek Salad with Greek Dressing is fresh and bight. Plus, it uses leftover chicken! Win!

Chicken Dip

Chicken Dip

An easy chicken dinner that comes together in the Instant Pot.

Use-Up-Your-Leftovers Stir-Fry Noodles

Use-Up-Your-Leftovers Stir-Fry Noodles

This is one of those meals that is both greater than the sum of its parts and totally customizable. Don’t have chicken? Great, use any leftover protein you want, or leave the protein out completely! Don’t like broccoli? No problemo, use literally any veggie. The combination of stir-fry noodles, homemade teriyaki-ish sauce, veggies and a protein are a sure-fire win.

This is the ultimate leftover user-upper. I fed my family of four tonight with 1 1/2 leftover teriyaki chicken thighs, the random veggies I found in our fridge and freezer, and some noodles I had picked up last time I was at the store (thanks, past me!). Everyone was happy, and that awkward amount of chicken didn’t go to waste. Here’s how you do it:


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First, make the sauce. Just combine the ingredients and whisk. Easy peasy.

Next, preheat your pan over medium heat, medium-high if your stove runs cool.

Chop your onion, mince the garlic, and prepare your broccoli. I used frozen broccoli florets from Costco, because they are easy. I just heat the broccoli in the microwave for about 2 minutes, then squeeze any excess water out with a paper towel. You could also use leftover blanched broccoli, blanch some for this recipe, steam some broccoli, or use another green, substantial vegetable. Asparagus would be great, for instance. You can stir fry raw broccoli too, but it will still be quite crunchy when you’re done, due to the short cook time of this dish.

When your pan is warm, add 3 tablespoons of a neutral oil. I used grapeseed oil, but canola or vegetable oil would work just as well. When that is hot and moves around the pan easily, add your onions and peanuts. Sauté for about 3 minutes. Then add your garlic and broccoli. Cook until the vegetables are browned to your liking.


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When the veggies are very close to being done, add your leftover chicken and the noodles. The noodles that I bought had me puncture the pouch they came in and microwave them for 1 minute to loosen them. I did that, and then added them to the pan. It’s critical that you have enough oil in the pan so that the noodles can stir-fry and not stick to the pan. If your pan looks dry, add a little more oil before adding the noodles. Stir the noodles and cook for about 3-5 minutes, until everything is heated through and you get yummy toasty bits on the noodles. You may have to turn up the heat a little to get some browning on the noodles, if you desire.


These are the noodles I used.These are the noodles I used.

These are the noodles I used.


Add that chicken! Or, you know, whatever protein.Add that chicken! Or, you know, whatever protein.

Add that chicken! Or, you know, whatever protein.

The last step is to whisk the sauce a final time to redistribute the corn starch, and then pour it in the pan. When you hear it boiling, use tongs to evenly coat the noodles. Then serve and enjoy!


Ta-da!Ta-da!

Ta-da!

Use-Up-Your-Leftovers Stir-Fry

You will need:

For the sauce:
1/4 cup soy sauce

1 Tbsp granulated sugar

1 tsp sesame oil

1 tsp rice vinegar

1 tsp cornstarch

For the stir-fry:

3 Tbsp neutral oil, such as grapeseed or canola

1/2 cup peanuts

1 medium onion

2 cloves garlic

1 1/2 cups broccoli florets, prepared (see note)*

about 1 1/2 cups leftover chicken, cubed**

14-16 oz stir-fry (yakisoba) noodles

Procedure:

  1. For the sauce, whisk all ingredients in a small bowl, being sure to add the cornstarch last and whisking until you don’t see any lumps.

  2. Prepare noodles according to package directions (I had to microwave mine for 1 minute to loosen them).

  3. Preheat your pan over medium heat. I used stainless steel, but nonstick would be just fine.

  4. Dice the onion into approximately 1/2 inch pieces, and mince the garlic.

  5. Prepare your broccoli. (defrost in microwave if frozen)

  6. Sauté onions and peanuts over medium heat for about 3 minutes, or until you begin to see a tiny bit of browning.

  7. Add broccoli and garlic to pan, and sauté about another 3 minutes.

  8. Add chicken and noodles to pan and sauté, stirring constantly, until chicken is warmed through and noodles are slightly browned. You may have to increase the heat a little to achieve this.

  9. Give the sauce a final whisk, and add to pan. When you hear it boil, which could be immediately, use tongs to coat everything in the sauce.

  10. Serve immediately.

Notes:

*As stated above, you will need to defrost frozen broccoli, or prepare blanched or steamed broccoli. Or use raw broccoli, knowing that it will be quite al dente.

**Seriously, use any protein. Use any amount you have that looks good to you.


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