ZINGERMAN'S CHICKEN ALFREDO

Chef Alex enjoying his delicious culinary creation

Chicken Alfredo with Mushrooms and Heirloom Tomatoes

created by Chef Alex Young, Zingerman’s Roadhouse.

1 bag (10-12 oz of pasta)
1 lb. chicken breasts, sliced into strips
4 tbsp olive oil
2 cloves garlic, minced
2 shallots, minced
8 oz mushrooms of choice, sliced
3/4 cup white wine
1 cup heavy cream
½ cup parmigiano, grated
1 tomato, seeded and diced
¼ cup fresh herbs of choice, chopped
Season chicken strips with salt and pepper and sauté in 2
tbsp. olive oil over medium heat until cooked and lightly
browned. Remove chicken but keep warm. Add 2 tbsp.
olive oil, garlic and shallots to pan and sauté for one
minute. Add mushrooms, sautéing for 3 minutes. Add white
wine. Reduce by half. Add heavy cream simmering until
cream has thickened. Cook the pasta in boiling salted
water for 3 minutes. Drain, then toss pasta and chicken with
sauce. Stir in Parmesan cheese, salt and pepper. Garnish
with tomatoes and herbs.

Enjoy!!!!

7-up Scones

these scones are simple quick and light as a feather

1 cup 7-up or other lemon lime soda
1 cup cream
3 cups self rising flour

put all ingredients in mixing bowl... mix gently with a knife until a soft dough is formed ... put onto floured surface and pat into a circle until it is 1/2 inch thick... cut into triangular wedges and put on floured baking sheet bake for 15 minutes at 250 degrees,, till tops are a tan color...remove from oven put on platter to cool..
ENJOY!!!!

6-Week Bran Muffins

6-Week Bran Muffins


If you think you don’t love bran cereal, try making these yummy muffins! My mom made these all the time when we were kids. They are called 6 week muffins, because you can leave the batter in the fridge for several weeks, and just bake a few (or many) at a time as you need them. With my huge family this recipe rarely lasts longer than a week.

Ingredients
6 c. bran cereal
2 c. boiling water
1 c. melted shortening or vegetable oil                       
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 t. baking soda
5 t. salt
Directions
Pour boiling water over two cups bran and let set till water is absorbed. Stir in shortening. Combine remaining cereal, sugar, eggs and buttermilk; set aside. Sift together flour, baking soda and salt. In a large bowl combine all mixtures. Store batter in refrigerator for up to six weeks.
To make muffins; fill greased or paper lined muffin tins 3/4 full. Bake at 400° for 20 minutes. You can add raisins just before you bake them if you like, as well as a sprinkle of sugar over the top of each muffin to coax suspicious kids to take the first bite. (Once they taste ‘em, they’ll probably love them!)

ENJOY!!!!