Chicken and Fettucini Alfredo

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I love pasta. It is the ultimate comfort food. It’s “curl up on the couch in your sweat pants and watch a good movie” food. It’s “invite the people you love, and serve a big pot of happiness” food. True fact: nothing says, “I love you,” like pasta and cheese.

20140319_191711Homemade Chicken and Fettucini Alfredo

Serves 3-4

You’ll need:

  • Half a box fettucini pasta
  • 2 chicken breasts
  • 1/4 cup butter
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • 1 1/2 cups grated Parmesan cheese
  • Dried parsley

1. Get your chicken cooking. We did ours on our George Foreman grill, and it worked pretty well. You could also bake it in the oven or pan fry it in a skillet.

2. Prepare the pasta according to the directions on the box.

3. To make the sauce, melt butter in a sauce pan over medium heat. Add cream, and simmer for 5 minutes. Add garlic powder, stir. Mix in Parmesan cheese–keep mixing until there are no more lumps. Keep pan on low heat until ready to serve. Sauce is based on this recipe.

4. When pasta is done, plate each serving. Slice the chicken breasts, and layer over pasta. Drizzle with sauce, and sprinkle parsley on top.

Double or triple as needed. Enjoy!

Saturday Small Talk

Happy Saturday afternoon, dear reader!

IMG_20131119_201051I’m spending my day in beautiful Manistee, on the coast of Lake Michigan. I’m accompanying 10 talented high school students who advanced past districts to State Solo and Ensemble. Unfortunately, it’s much too cold and windy out to enjoy the lake on my lunch break, so I’m here at a cafe, enjoying a lovely bowl of soup.

Some exciting news in my world: I am a selected blogger for Dave Ramsey and Rachel Cruze’s new book, Smart Money Smart Kids, which will be released in a month. If you’re interested in raising money-wise children, this is the book for you! Pre-order it, and you’ll get over $50 in bonuses! Not sure you want to hit the order button? Read a sample two chapters here.

Creating Your Life Plan. Two of my favorite authors are teaming up for an online course on prioritizing your life; about living purposefully and creating meaning. I can’t wait for it to begin.

Speaking of Shauna Niequist–the importance of gathering and community.

On a much lighter note, have you ever thought about keeping chickens in your backyard? One of these days, I’ll get there. The Nourished Kitchen shares 6 reasons why you should consider it.

What are you up to today? Is it spring-like where you are?

Peanut Butter Cookies–Gluten Free and Dairy Free

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I have a piano student who has both a gluten and a dairy intolerance. When I mentioned there would be snacks at a studio party I was hosting, this student nonchalantly asked, “They’ll be gluten free and dairy free, right?” Umm……Of course! And so, they were.

20140314_095027This peanut butter cookie recipe is quick to whip up. I won’t promise they taste exactly like traditional peanut butter cookies, but they’re pretty good!

Peanut Butter Cookies (GF/DF)

Recipe based on Gluten Free Girl

You’ll need:

  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking powder

1. Preheat oven to 350 degrees, and cover two baking sheets with parchment paper.

2. Cream together the peanut butter and the sugar. Add the egg and vanilla and mix in. Add the baking powder, and combine.

3. Roll into small balls, an inch in diameter. Much bigger than that, and the cookies won’t hold together. Roll each ball in sugar, and place on parchment covered cookie sheet. Using a small fork, press lightly on the top of the cookie.

20140313_1932054. Bake for 10 minutes. Let cool on the cookie sheet for 5 minutes, and then transfer to a cooling rack.

A note: this dough will be gooier than your average cookie dough, due to not having any flour in it. It’s ok! It’s supposed to be like that–follow the directions, and you’re on your way to gluten and dairy free happiness. Happy baking!

20140314_095027

 

 

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