Scalloped Cheese Potatoes

I didn't get a picture of the Scalloped Cheese Potatoes I made the other night for dinner but I did try them and they turned out OK. It was a basic recipe for side of easy potatoes. I needed something fairly easy with the ingredients I had on hand, and this did the trick nicely.

Scalloped Cheese Potatoes:

Ingredients:

• 4 pounds potatoes, peeled and thinly sliced
• 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
• 1/4 cup butter or margarine, divided
• 2 cups shredded sharp Cheddar cheese, divided

Directions:

1. In a large bowl, combine potatoes and soup. Layer half of the mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Dot with half of the butter and sprinkle with half of the cheese. Repeat layers. Bake, uncovered, at 350 degrees F for 60-70 minutes or until the potatoes are tender.

The Best Barbequed Chicken Ever

Growing up, we basically had one recipe for chicken on the BBQ, but it was a good one. Everybody always asked us for the recipe! Don't be turned off by the lemon-lime carbonated beverage (Sprite or 7-up do nicely). Carbonation tenderizes the meat and makes it so good! We used the Marinade Master for twenty minutes, but without one, simple marinade in the fridge for at least an hour, or even overnight.

The Best Barbequed Chicken Ever
Ingredients:

• 12 skinless, boneless chicken breast halves
• 1 cup vegetable oil (I REDUCE THIS TO 1/2 CUP)
  
• 2 cups lemon-lime flavored carbonated beverage
• 1 cup soy sauce
• 1 1/2 teaspoons garlic powder

Directions:

1. To Make Marinade: In a medium bowl combine the oil, lemon-lime beverage, soy sauce and garlic powder. Stir thoroughly until you have a good mixture.
2. Put chicken and marinate together in a plastic container and marinate in the refrigerator for 12 to 18 hours (6 to 9 hours if using skinless, boneless chicken breasts) before barbequing.
3. Barbeque slowly - don't overcook. Turn frequently, basting with marinade with each turn. Cook until meat is no longer pink in the center and juices run clear. Discard any remaining marinade after use.

Here are the delicious results:

Olive Garden Fettuccine Alfredo

My DH always get Fettuccine Alfredo when we go out to Olive Garden. It's his all-time favorite. Which is why I was really excited when I found this recipe for Fettuccine Alfredo. My husband said he really liked it but I wasn't a big fan. Here's the recipe I used.

Olive Garden Fettuccine Alfredo
8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook -- drain

In large saucepan combine cream cheese Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.

Here's a pic:
Now that I've cleared that up..... My favorite recipe I've tried so far for Fettuccine Alfredo has to be this one. Here's the recipe:
Homemade Chicken Fettuccine :
Ingredients:

• 8 ounces fettuccine pasta
• 2 tablespoons butter
• 3 skinless, boneless chicken breast halves - cut into chunks
• 8 ounces mushrooms, sliced
• 1 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 1 1/2 cups heavy cream
• 1/4 cup grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add Parmesan cheese when at desired consistency. Serve over noodles.

Super Simple Salmon

Boy, I have a lot of recipes to catch up on. I was in the mood for something quick and healthy yesterday and stumbled across this recipe for Super Simple Salmon. I followed the recipe exactly and it so so delicious! DH even said he would make it for himself when I'm away. I served the Salmon with brown rice and carrots I steamed above the rice. If you've never tried a rice cooker before, you are totally missing out. I could never get rice right and finally broke down and asked my DH for one for Christmas one year. My rice has turned out perfect ever since. Here's the rice cooker I use. It also has a steaming basket that you can steam vegetables in while cooking rice. I love it. Anyways, here the recipe I used for the salmon.

Super Simple Salmon

Ingredients:

1 tablespoon garlic powder 1 tablespoon dried basil 1/2 teaspoon salt

4 (6 ounce) salmon 2 tablespoons butter 4 lemon wedges

Directions:

1.	Stir together the garlic powder, basil, and salt in a small bowl; rub in equal amounts onto the salmon fillets.
2.	Melt the butter in a skillet over medium heat; cook the salmon in the butter until browned and flaky, about 5 minutes per side. Serve each piece of salmon with a lemon wedge.

Here are the results:

4th of July Steaks

My husband got the Marinade Master as a bonus from his employer this year and we've really liked the results so far. You basically put the marinade and the meat together in the container, vacuum out all the air, the Marinade Master spins the container for less than twenty minutes, and you're ready to grill. All the meats have turned out flavorful and tender. Yummy!

We decided to try out the Steak Marinade at www.recipezaar.com because it had such high reviews. It turned out pretty good. My husband said it was not a five star recipe, but overall it was tasty.

Steak Marinade

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar or white vinegar
• 1 teaspoon yellow mustard
• 1 tablespoon soy sauce
• pepper

1. Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
2. The original recipe used balsamic vinegar.Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.

Here are the results: