Broccoli Salad: Broccoli florets, 1 Chopped Purple Onion, Cup Shredded cheddar cheese, Bacon chopped into Bits (more the better), then the sauce Red Wine Vinegar, Mayonnaise, and Splenda. Make sure its creamy.  
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Broccoli Salad:

Broccoli florets, 1 Chopped Purple Onion, Cup Shredded cheddar cheese, Bacon chopped into Bits (more the better), then the sauce Red Wine Vinegar, Mayonnaise, and Splenda. Make sure its creamy.  

Fettuccine Alfredo Ingredients 12 5oz boneless chicken breasts roasted and cut on bias 3 pounds dried fettuccine 2 sticks unsalted butter 3 shallot, minced 3 cups heavy cream 3 cups finely grated Parmigiano-Reggiano 1 tablespoon salt 2 teaspoons freshly ground black pepper or white pepper (color = no black specks) Fresh flatleaf parsley, for garnish, optional Directions Preheat oven to 350 degrees. Drizzle EVOO over and salt & pepper chicken breasts, place on a foil lined sheet pan. Cook until breasts reach 160 degrees on instant read thermometer. Move to cutting board to rest. Slice into pieces 1/2” wide on the bias (cut diagonally across the breasts). Cook the fettuccine in a pot of rapidly boiling salted water until al dente (follow box directions). Drain in a colander, reserving 3/4 cup of the pasta cooking liquid. While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat. Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture, cut chicken breasts and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately. Recipe credit: @Sarge_87 Photo credit: @JemJoven
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Fettuccine Alfredo

Ingredients
12 5oz boneless chicken breasts roasted and cut on bias
3 pounds dried fettuccine
2 sticks unsalted butter
3 shallot, minced
3 cups heavy cream
3 cups finely grated Parmigiano-Reggiano
1 tablespoon salt
2 teaspoons freshly ground black pepper or white pepper (color = no black specks)
Fresh flatleaf parsley, for garnish, optional

Directions

Preheat oven to 350 degrees.

Drizzle EVOO over and salt & pepper chicken breasts, place on a foil lined sheet pan. Cook until breasts reach 160 degrees on instant read thermometer. Move to cutting board to rest. Slice into pieces 1/2” wide on the bias (cut diagonally across the breasts).

Cook the fettuccine in a pot of rapidly boiling salted water until al dente (follow box directions). Drain in a colander, reserving 3/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture, cut chicken breasts and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

Recipe credit: @Sarge_87
Photo credit: @JemJoven

Stuffed Chops, with Mashed Sweet Potatoes, and Apple Slaw
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Stuffed Chops, with Mashed Sweet Potatoes, and Apple Slaw

Bacon and Gouda stuffed Pork Chops, mashed potatos, and garlic clove roasted corn
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Bacon and Gouda stuffed Pork Chops, mashed potatos, and garlic clove roasted corn

Low Carb Spaghetti, Green Beans, and Asparagus
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Low Carb Spaghetti, Green Beans, and Asparagus

flymetothemoonfarbeyondthesea:

Love always finds you!!!! <33

Chuck & Sarah Forever!!!

FOREVER. It’s magical, eternal, and unforgettable.

Source: tumblr4tumbling

sissapassos:

@Y_Strahovski auditioning for #Chuck in early 2007 & wrapping on #Chuck in late 2011.

Source: yogaseal

Nacho’s

Brown 2/3 ground beef 1/3 pork ground pork

in separate pan add onion (I used purple) and garlic wirh a little bacon fat and olive oil and cook it down.]

In pot you browned the meat, add tomato sauce and cook it till it warms. Add a bit of sugar or splenda to avoid heart burn.

add the onions and garlic to the stockpot. add the meat  with cumin, chili powder, and parsley and cook it down.

On a cookie sheet, take tortilla chips, meat, and cheese and cook at 375

Turkey Sausage Gumbo

This simple recipe is great for cold days or after thanksgiving.

First make a roux which is warm olive oil mixed with flour till warm and stirred till is gets to a certain color. Water is slowly added till it fills the bottom of the skillet. Then add a couple of diced onions.

Add Garlic and season all. We use Zaterans creole blend. Then transfer to a large pot.

Once you get it in the pot add more water to accommodate the meat. Once it gets back warm add the meat. In this case some smoked sausage, and leftover meat from a Turkey.

Btw make sure you need a large pot.

Bring it to a boil, and add Corn Starch if its not thick enough and water if its to thin. Finally, cook it at low heat for 4-5 hours.

Serve with rice in a bowl. French bread and potato salad go well with it.

Imitation crab salad spring rolls with curry mayo
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Imitation crab salad spring rolls with curry mayo