Tuesday, October 27, 2009

Michelle's Chicken Alfredo

****REVISED**** to give you the time of the WCCO airing of the "Chicken Alfredo" Recipe...around 6:20am is the time they gave me..on channel 4 :)  That's Early!

     I'm back...finally!  Well, I thought a Recipe Blog sounded like a really fun and manageable thing to do...but then life happened amongst it and I just couldn't seem to get back here again although my intentions were always there!  Well..I will try to get a post up weekly to keep your interest and continue sharing the love of recipes, cooking and baking!

     For an update on the Pillsbury Bake-Off...they have announced on http://www.pillsbury.com/ the 100 finalists, where they are from, and the name of their recipe.  There are 5 finalists selected from the State of Minnesota...including me!  The name of my finalist recipe is: "Double Chocolate-Orange Scones"... for the "Breakfast & Brunch" category.  The recipes will be released in January on the web site. 

     This recipe was graually developed after customizing many, many times. I've incorporated options to reduce the fat and calories and it really does not compromise the flavor or consistency!

     On a note of EXCITEMENT...I submitted this recipe "Michelle's Chicken Alfredo" a couple of months ago to the WCCO Morning Show "Gold'n Plump" Chicken Recipe Contest.  It won under the Pasta category and will be aired on the WCCO Morning Show this coming Friday, October 30th.  Channel 4 for those of us in the Midwest.  The morning show is quite early...they have not given me a time yet that the segment will run...but if they do before Friday I will update the Blog.  Jamie Miller, a Professional Chef will be making the recipe. 

     Enjoy the recipe and share it with others...always share the love of cooking!  I think it will become a family favorite for you too!

Original By :Michelle Gauer

Serving Size : 12

5 tablespoons flour

4 tablespoons butter

1 1/2 teaspoons chicken bouillon base

1/4 teaspoon white pepper

2 cups milk -- (can use skim)

1 1/2 cups canned chicken broth

8 ounces sour cream -- (can use light version)

1/3 cup parmesan cheese -- (fresh grated best)

2 tablespoons olive oil or canola oil

1 cup fresh mushrooms -- sliced or chopped (can use 8 oz. can)

5 cloves garlic -- crushed

1 small sweet onion -- chopped

4 boneless chicken breast or turkey -- cut into 3/8" strips (or use precooked meat)

1 (16 ounce) bag frozen California-blend vegetables -- (or steamed fresh)

1 (16 ounce) box/bag fettuccine noodles or penne noodles -- prepared

In a large saucepan, combine the flour and butter over low to medium heat until melted. Add the bullion base, white pepper, milk, chicken broth, sour cream, and parmesan cheese. Heat to boiling, stirring continuously until thickened. Sift in more flour while stirring if mixture seems to thin. It will thicken as it cooks and sits.

In a separate fry pan, saute the meat with the mushroom, garlic, and onion in the 2 tablespoons of oil until meat is cooked through and onions are tender. Add to the saucepan mixture, including juices.
Par Boil the veggies whether frozen or fresh...DO NOT OVERCOOK...I like to steam them...drain very well and add to the sauce mixture.

Heat thoroughly on the stove top and serve over noodles or place in a casserole dish and sprinkle top with additional freshly grated parmesan cheese and bake at 350 for approx. 15-20 minutes...until bubbling. A Family Favorite! Great Reheated too!

Start to Finish Time:

1 hour 20 minutes
Serving Ideas : Great with garlic bread or breadsticks and a salad.

NOTES : Wonderful added flavor if you use smoked or peppered turkey for the meat. Also wonderful to grill with a chicken or rib rub chicken tenders, slice and lay on top of dish. You can use left over meat or precooked meat also....recipe is very flexible. You can combine the noodles with the sauce or serve separately. Great for Potlucks!

"A recipe is only a theme, which an intelligent cook can play each time with a variation" ~ Madame Benoit

Monday, October 5, 2009

Amazing "Caramel-Glazed Apple Cake"....

My first recipe to bring to you by popular demand! I found this recipe in the TASTE section of our Tribune Weekend paper. By looking at the ingredients I knew this one would be a keeper! This cake is even wonderful several days after baking it and would be a wonderful dessert for a bake sale or a Fall/Winter Holiday. It is gloriously rich in apple, cinnamon spice and caramel flavors. A friend of mine eliminated the coconut and added raisins...by preference is the coconut...ads a great texture. Try it and see for yourself...let me know what you think.


3 cups all-purpose flour

1 tablespoon ground cinnamon

1/2 teaspoon salt

2 teaspoons baking soda

2 cups sugar

3/4 cup buttermilk

3 large eggs

3/4 cup canola oil

1/4 cup orange juice (if you want stronger flavor, use concentrate)

1 tablespoon pure vanilla extract

3 cups peeled and shredded apples, about 3-4 medium size

1 cup flaked coconut

1 cup chopped pecans (or walnuts...I prefer pecans)


1/2 cup butter (no substitutes :)

1 cup sugar

1 1/2 teaspoons baking soda

1/2 cup buttermilk

1 tablespoon light corn syrup

1 teaspoon pure vanilla extract


  1. Move rack to the middle or lower half of oven and preheat to 350 degrees. Prepare a 12-cup Bundt pan or tub pan with shortening and flour or spray with flour. Tap out any excess flour.
  2. In a large mixing bowl combine the flour, cinnamon, salt, baking soda, and sugar. Stir until combined.
  3. In a seperate medium size bowl whisk together the buttermilk, eggs, oil, orange juice, and vanilla.
  4. Making a "well" in the dry ingredients, gradually add the wet mixture stirring until all ingredients are incorporated.
  5. Stir in the apples, coconut, and pecans until well mixed.
  6. Spoon the rather thick batter into the prepared Bundt/tube pan and spread evenly.
  7. Bake for approximately 45-55 minutes or until a cake tester comes out clean. Cake will be nicely browned and perhaps cracked slightly on top.
  8. During the bake time prepare the Glaze. In a large heavy duty saucepan or Dutch oven and over medium heat bring the butter, sugar, baking soda, buttermilk, and corn syrup to a boil stirring with a whisk constantly. Boil for 4 minutes or until mixture is golden brown being careful not to scorch bottom. (Mixture bubbles up as it boils.)
  9. Remove from heat and add vanilla. Caramel will thicken as it cools.
  10. Remove the cake from oven and cool on rack for about 1o minutes. Invert onto a plate or cooling rack with a tray under it.
  11. Spoon caramel glaze over the hot cake (I use a pastry brush) covering the entire cake, allowing the glaze to soak in. Let cake sit for 10 minutes and repeat glazing. You may not use all the glaze so you can save it for a garnish when you serve it.
  12. Allow cake to cool completely and serve with real whipping cream (perhaps with a dash of cinnamon and vanilla in it :) and drizzle the extra glaze.


...and Moses said..."Be humble about your talent. Otherwise you may say in your heart that you did it all on your own. But you shall remember the Lord your God for it is He who gave you the ability to do what you do."