Lemon Garlic White Sauce

1 TBSP Olive Oil
2 cloves garlic, minced
1/2 pint cream (heavy or whipping)
Salt and Pepper to taste
Roux*
1 TBSP lemon juice

Heat in sauce pan, over medium high, olive oil. Add garlic and stir until tender, it doesn't take long (or light, light brown. You don't want to burn the garlic or else the whole dish will taste like burnt garlic). Reduce heat to medium low. Add cream and salt and pepper. Make your Roux*. Whisk in. You may need to adjust amount of Roux: less for thinner sauce, more for thicker sauce. Add lemon juice. Serve over ORZO (any pasta noodle will do) and top with Baked Chicken.

ROUX*: is a thickening agent. It is made from equal portion/ration of Flour and Butter. For example:
1 TBSP melted butter. Stir in 1 TBSP flour until well blended.

Buttermilk Syrup

1/2 c buttermilk

1 cube butter

1 c sugar

1/2 tsp soda

1 tsp vanilla

Melt butter, buttermilk, and sugar in medium sauce pan. Stir to prevent burning and sticking. Add soda, then vanilla. Serve warm.

Salsa

1 can of tomatoes 14.5 oz
1/2 bunch cilantro
1 jalapeno
2 green onions
lime juice to taste

Wash cilantro, jalapeno, and green onions. Cut most of stems off of cilantro. Cut and seed jalapeno for milder salsa. Cut roots off of green onions. Place veggies in blender with tomatoes (juice included) and lime juice. Blend ingredients until to preferred texture. Enjoy!

Chocolate Sauce

Recipe courtesy of Megan Owens!

So, so easy and so, so delicious!

1 TBSP butter
1 TBSP vanilla
1 square baking semisweet chocolate
1 can sweetened condensed milk

Melt butter in a small sauce pan over medium heat. Add vanilla, chocolate and milk. Stirring constantly so not to burn. Serve warm or cool over brownies, ice cream and strawberries.

Waffles

Like most of my pictures-it doesn't do the waffles any justice.

Batter
4 eggs
1/2 c sour cream
3/4 tsp salt
1/2 c oil
2 c milk
2 tsp baking powder
1/2 tsp baking soda
2 c flour
1/4 c ground flax seed (optional)

Separate eggs. Whip egg whites and set aside. Combine all other ingredients in large bowl. Fold egg whites into batter. Use waffle iron to bake.

Syrup
2 c water
4 c sugar
1/2 tsp maple extract
1/2 tsp almond extract

Boil water in a large sauce pan over high heat. Add sugar and turn to medium high. Stir occasionally until bubbles for on bottom of pan. Add extracts. Serve warm.

Spaghetti with a Creamy Italian Red Sauce with Grilled Asparagus

I've been taking a cooking class at the Blue Lemon and incorporated what I learned with my own twist. It turned out pretty good! Enjoy!

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Sauce:

Olive Oil, 2 turns around pan

1-2 cloves of garlic

1/2 can Prego Spaghetti Sauce

Heavy Cream, enough to cover noodles

Salt to taste, about 1/2 tsp

Parsley to taste, about 1 tsp

Roux

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Heat olive oil in a big sauce pan. Add garlic. Roast garlic. Add spaghetti sauce and cream. Whisk together. Add seasonings and roux, to thicken. Whisk until smooth. Add cooked spaghetti. Use tongs to stir/fold noodles into sauce. Heat.

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Lemon Grilled Asparagus:

olive oil

lemon juice

parmesan cheese

pepper

salt

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Heat olive oil in a sauce pan. Add asparagus and squirt lemon juice over asparagus. Sprinkle cheese, pepper and salt over veggies. Grill veggie one side at a time.

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Breadsticks:

rhodes rolls, thawed and risen (6 for given amounts)

butter, melted

parmesan cheese

garlic salt

parsley

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Melt 1/4 cube butter. Pour into a cookie sheet. Roll out the rolls into snakes. Roll in butter and line them up in cookie sheet. Sprinkle spices over it. Bake at 350 degrees for about 15 minutes or until golden brown.

Parmesan Breaded Chicken with White Sauce Pasta

Breaded Chicken

chicken breasts or tenders

1/2 cup floursalt and pepper

paprika (optional)

basil (optional)

Stove Top Stuffing crushed in plastic bag

fresh grated parmesan cheese

For breaded chicken the key is to season every step of the process. First you'll need 3 pans for breading process. 1 pan for flour, seasoned with desired seasoning. 1 pan for egg splash-beaten egg with splash of milk, add salt and pepper. 1 pan for bread pan. This pan is equal parts of bread crumbs (stove top stuffing) and cheese. So for first timers here is a crash course. Place chicken in flour, shake excess off. Then dip it in the egg splash. Final step is bread crumbs. Place chicken in baking casserole dish. Bake chicken at 350 until digital thermometer says 165.

White Sauce

1 pint heavy cream

1/2 cube butter

dash of kosher salt

dash of garlic

dash of basil

Basic Roux

Heat cream and butter in large frying pan with kosher salt, garlic, and basil. (I sprinkle garlic powder in it when I don't have garlic on hand; and sprinkle basil in to add dimension to its taste). Whisk over medium low heat. Add rue in to thicken it up. Add cooked pasta to the pan and heat until pasta is hot. Serve with breaded chicken.

Basic Roux

1 TBSP melted butter

1 TBSP flour

Mix together.

Chicken Enchiladas

Uncooked tortillas (Costco kind)

4 chicken breasts

1/2 cup salsa

1 pint sour cream

1 1/2 cup mexican blend cheese or more if you want them cheesy

1 4 oz can green chilies

extra mexican blend cheese

Sauce

1 can green enchilada sauce (I use 3/4 can because I don't like mine too spicy)

1 can cream of chicken soup

Cook tortillas and set aside. Cook chicken and salsa in a crock pot until done. Cool and then shred chicken into a big bowl. Add sour cream, cheese, and chilies. Mix together. Roll into tortillas and place in 9x13 pan. In separate bowl make sauce. Pour over enchiladas. Top with cheese. Bake 30-40 minutes uncovered at 350. Serve with Green Rice.

*I like to make extra and freeze some for later.