Saturday, March 29, 2008

Crock Pot Chicken with Wild Rice

1 box Uncle Ben's original recipe wild rice
1 pkg boneless skinless chicken breasts (about 4 pieces)
salt and pepper
1 tbsp butter
2 cups water

Put rice, butter and water in the bottom of the crock pot. Salt and pepper one side of chicken. Put it on top of the rice. Pour the seasoning packet (that came with the rice) on top of the chicken. Cook on low for 6 hours or for 3 hours on high. (shorten cooking time if meat is thawed).

EASY Cheesy Garlic Chicken

1 pkg boneless skinless chicken breast (about 4 pieces)
2 cans Campbell's cheddar cheese soup
3 tbsp roasted garlic seasoning
1/2 cup milk

Add all ingreidients into crock pot and cook on low for 6 hours or on high for 3 hours (shorten cooking time if chicken is thawed). Serve over rice with broccoli and dinner rolls... YUM!!!

Friday, March 14, 2008

Pasta Carbonara

This is really yummy and quite easy!

1 pound spaghetti
1/2 pound pancetta or bacon diced
1 medium onion, finely diced
5 large egg yolks
1/4 cup heavy cream
1 cup grated Parmigiano-Reggiano
Freshly ground black pepper
Cook the spaghetti al dente (firm but not hard), in a large pot of boiling salted water according to package directions.
Meanwhile, fry the pancetta and onion over medium-low heat in a large, straight sided skillet until the pancetta is crispy and the onion has softened. Turn the heat off.
In a medium mixing bowl, whisk together the yolks, cream and grated cheese. When the spaghetti is ready drain and toss it into the skillet with the pancetta and onion. Quickly pour the egg mixture over the spaghetti and toss everything together well to combine. The residual heat from the skillet, onions and spaghetti will be enough to cook the eggs and make a creamy sauce. Direct heat from the stovetop will make an overcooked, scrambled egg, lumpy mess. Season the spaghetti with salt and pepper and serve immediately.
Cook's Note: You can also make this dish using any pasta shape you like. Try penne, fusilli, shells or cavatappi for a twist on the classic.