Blackened Chicken Alfredo

Chicken Alfredo

The Best Chicken Alfredo

I love Chicken Alfredo and this particular recipe is a favorite of mine because it holds everything that I love and hold dear to my heart, when it comes to Italian food.  I’m talking about pasta tossed in Alfredo, topped with marinated and grilled Chicken(Blackened), and fresh chopped Tomato and Parsley.  So it’s a hearty dish with plenty of Carbs, Fat and protein.  What more could you possible want on your plate?

Chicken Alfredo

Chicken Alfredo in Restaurants

There’s no doubt that Chicken Alfredo is very common and popular, these days, among most Italian restaurants.  You can even order it on a pie from your favorite pizza delivery service.  But every where I go it’s always made a little different.  Seems like everyone has got their own way to of making white sauce.  And there are some really good recipes out there, however, there are some that are just plain awful.  So you really have to be careful with who you trust to make your sauce.  This particular recipe is a copy cat of local restaurant here in town called, “Wingers” and it’s fashioned around the idea of an old “50’s” style diner.  They serve popcorn, wings and the best Vanilla Coke in town.  They also have a recipe called Blackened Chicken Alfredo on their menu and I order every time I’m there.

Blackened Chicken Alfredo Ingredients:

2 to 4 boneless Chicken Thighs (one for each plate)
1 pkg Lemon & Herb Marinade (or your favorite marinade)

Pasta
2 cups Penne Rigate Pasta (or your favorite)
1 tsp Salt (for boiling water)
4 tbsp Olive oil (2 for Boiling water and 2 after pasta is cooked)

Alfredo Sauce
1 tbsp Unsalted Butter
1 chopped Garlic Clove
1 chopped Green Onion
3 tbsp chopped Red/Green Bell Pepper
1 cup Whipping Cream
1/3 cup Parmesan Cheese
1 tbsp Creme cheese

Topping
1 chopped Roma Tomato
2 tbsp fresh chopped Parsley
Salt and Pepper to Taste

Marinate the Chicken and start Grilling First, then start boiling the water and season with salt and olive oil.  Cut all the veggies.  In a hot skillet on High, add butter, Garlic, Scallions and Bell Pepper.  Saute for 1 minute then add creme 1/4 cup at a time.  Stir, boil then add until it’s gone.  Add Parmesan Cheese and Cream Cheese, then take off the heat.  Be sure to watch the chicken and turn once after chicken has Blackened with Grill marks (not Burned).  Strain Pasta, add remaining olive oil, then stir into Alfredo Sauce.  Lay each serving of pasta down first, on a plate, then cut each Grilled Chicken Thigh into 1/4 inch slices and lay over the pasta, and garnish the Chicken Alfredo with some chopped Tomato and Parsley, then serve.

Shrimp Dumplings and Dipping Sauce

Shrimp Dumpling

Amazing Shrimp DumplingsShrimp Dumplings

If you love Shrimp, you’re going to love these Shrimp Dumplings.  They’re a lot like Gyoza, or what most people call Pot Stickers, only better.  Just imagine biting into one of the largest seasoned Prawns you can think of.  Now picture it wrapped in a Steamed Wonton Wrapper and pan fried to perfection.  I don’t know about you but that’s my idea of great recipe.  The only thing missing is something to dip them in but don’t worry I’ve got you covered.  As a bonus, I’ve included a Potsticker/Shrimp Dumpling Sauce recipe down below, with a video tutorial to go along with it, so there’s no room for error.  After you try that you’ll never eat Pot Stickers or Shrimp Dumplings again without it!

Shrimp Dumplings Ingredients:

2 lbs Ground or Minced Shrimp
1 pkg Wanton Wraps (Nasoya)
1 chopped Green Onion
1 tbsp fresh Cilantro
2 tsp fresh chopped Ginger
1/4 cup chopped julienne Bell Pepper
1/4 cup chopped Carrot
2 chopped Garlic Cloves
1 tbsp Soy Sauce
2 tsp Sesame Oil
1 tsp White or Black Pepper (Which ever you have)

Potsticker and Shrimp Dumplings
Dipping Sauce Ingredients:

1 part Sugar
1 part Warm Water
1 part Soy Sauce
1/2 part Rice Wine Vinegar
1 chopped Garlic Clove
1/2 fresh chopped Cilantro
1/8 tsp Chili Flakes or Chili Oil

Follow the video tutorials and enjoy your Shrimp Dumplings and Dipping Sauce.

Grilling Ribeye Steak

Ribeye SteakCalling all Ribeye Steak Lovers!

One of my absolute favorite steaks, to eat, is the Ribeye Steak. But I can’t tell you how many times I have found myself at a barbecue with the host or “chef” that didn’t know how to grill as much as he was boasting.  It’s always a shame too, because usually there are so many people on the side lines just salivating, waiting for the food that has been filling the air with that marinated smokey smell.  Mmm, I can almost smell it now!
Grillin Time Chart

Grilling Ribeye Steak Time and Temp

A few months back I posted about cooking time and temperatures for a Ribeye Steak.  Okay, not just Ribeye’s, Steaks in general.  As you may or may not know, it all comes down to the size and thickness of your steak.  Of coarse that sounds like common sense but sometimes, like anything, it’s often ignored.  Anyway, I’ve got a chart that demonstrates the cooking time and temperatures you should by referencing the next time you’re throwing down on the grill.

Ribeye Steak Ingredients:

1 Ribeye
1 tbsp Butter
Salt and Pepper to taste (generously on both sides)

Most Cooking times are based on using High heat to bring your steak to your desired inner temperature; rare, medium rare, medium and well done.  For this Ribeye Steak recipe, or any steak, just follow the chart for thickness, time and temperatures.