Chicken Alfredo Rolls

As promised here is the very good recipe with the Alfredo sauce I was talking about last night! 

I made these just last night and Jay could barely stop eating to leave me enough for lunch. Although I have to admit these weren't bad for lunch but they were definitely better fresh. 

Ingredients

2 cups cooked chicken (you can do whatever, I had some precooked chicken in the freezer so that's what I used)

2 cups Alfredo sauce (if you use the recipe from yesterday, one recipe will do)

9 lasagna noodles

oregano

Mozzarella cheese

1. Cook the lasagna noodles, you can make the recipe for the Alfredo sauce at this point or just use a bought one too. 

2. Cover the bottom of your buttered oven-proof dish (I used my 9x9 pyrex) with Alfredo sauce.

3. Once the pasta are cooked rinse them under cold water and pat them dry. 

4. Spoon about 2 tablespoons of Alfredo sauce on one lasagna noodle, sprinkle with Oregano (if you don't use my recipe for the sauce, you can add garlic powder or salt at this point). 

5. Put chicken on the lasagna noodles and roll (it's more like fold).

6. Place seem down, squeeze them in the dish. 

7. Pour the sauce over the rolls and put the grated mozzarella cheese on top. 

8. Put in the oven to melt the cheese. I usually start by putting it at 400 while I do the dishes and then once I am done I put it on broil until the cheese is started to brown a little bit*

* Funny story I actually burnt mine because I left them on broil too long while I was on facebook...haha..I will update the picture when I make them again. 

*This recipe was adapted from http://mmmcafe.blogspot.ca/2012/01/chicken-alfredo-roll-ups.html

Alfredo sauce

So for my second post of the day, I thought I would give you the best recipe for Alfredo sauce. Seriously! Everyone I have made this sauce for wants the recipe. This is not a healthy recipe, but oh my is it ever worth it for your taste buds. I found this recipe years ago one the internet and it was called Better than Olive Garden Alfredo Sauce and I have to agree with it. It's the best. Unfortunately over the years I have made it mine and I don't even follow a recipe anymore so I won't be able to give you that link.

Here it goes, I am sharing my secret alfredo sauce recipe, the only downfall, it doesn't make great leftovers because the ingredients separate.

Ingredients
1/2 cup butter
garlic (I usually use about three cloves, but if you want more add more, or less)
a pinch of pepper
2 cups of heavy cream (Milk will do but you'll have to thicken it)
1/4 cup of shaved or grated parmesan
1/2 cup of mozzarella

1. Start your noodles.
2. Melt butter and cook garlic for 10-15 seconds
3. Add the cream and the pepper.
4.Let it simmer for about 4 minutes, then add the parmesan and keep simmering on medium for 5 minutes.
5. Add the mozzarella and let it melt and simmer. It is pretty important to keep stirring the sauce otherwise your mozzarella might melt and stick or cook and your sauce won't be smooth.

Serve over hot noodles. I usually add chicken pieces to it if I'm making it as a meal.

Enjoy!

Come back tomorrow where I will give you a recipe with this sauce that I just made tonight and that my husband would have had a third serving if I hadn't stopped him!

Baked Penne Bolognese

My husband loves going to East Side Mario's, free bread and salad, yay! Recently he discovered a new dish, Baked Penne Bolognese! I looked at the ingredients and I thought, hey I could do that, it sounds easy. So last night I decided to try it, and it was a success, my husband even said that it was better than the one's at East Side's!

So when I plan my menu for the week, I try to not have too many things go to waste, and I knew that I wouldn't use my whole can of spaghetti sauce that I had bought to make the lasagna in a cup.

You will need:

pasta of your choice (I would use small tubular pasta, like penne or macaroni or rotini like I did)
spaghetti sauce
alfredo sauce
mozzarella
ground beef (optional)
spices of your choice

So I started by boiling water for my pasta (I thought I had pennes, but I didn't, so I made Rotinis instead), I always add salt to my water, not to make it boil faster, as I think that's a myth but to add a little bit of taste to the pasta.

In the meantime I started cooking my ground beef in very small bits, I don't like chunks (to make bolognese you need meat, but I suppose you could make it vegetarian and forgo the meat). I then added the leftover of my spaghetti sauce, a bit of italian seasonings and then the jar of alfredo sauce (I usually make my own when I want to eat chicken alfredo, but for this I thought the texture of bought would be better and it would be faster). I let it warm up a little.

I then drained my pasta (I like to make my pasta al dente, so a little bit hard still, not too much, just a tad resistant).
I served them in onion soup bowls to make it unique and one serving a bowl. So I put the pasta in the bowls, a little bit of sauce, mixed it, and then a tiny little bit more sauce and then mozzarella cheese on top (to make it baked, but it could be done without). I put it in the oven for maybe 5 minutes at 400 F and then a couple minutes on broil to make it brown a little (this step should be done to your liking).

I served it with cheesy garlic bread (I didn't want to make ceasar salad two nights in a row). I always make my own garlic butter, I find it a waste of money to buy, for 4 slices of bread, I took about 2 Tbsp of butter and two normal size garlic cloves minced (I have a contraption from pampered chef to mince garlic).

And voilà, once again dinner in under 30 minutes! And the bonus is that it made so much sauce that I have enough for two more meals of that, I put them in the freezer!