Riley Stewart

Chicken Fettuccini Alfredo

12 oz. fettuccini

Olive oil for tossing

12 oz. chicken breast (about 2)

1/2 cup butter

2 cups heavy cream

dash nutmeg

1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Cook pasta as directed on package. Drain and toss with olive oil.

Slice chicken into strips.  Season with salt and pepper.  Cook in half the butter in a frying pan until browned on both sides.  Remove chicken from pan and place on plate.  Return pan to heat and add the remaining butter along with cream and nutmeg.  Simmer two minutes, then whisk in the cheese.  Add the chicken and pasta and toss well.  

Caesar Salad

For the dressing:

6 anchovy fillets packed in oil, drained

1 garlic clove

2 egg yolks

2 Tbsp. lemon juice

3/4 tsp. Dijon mustard

2 Tbsp. olive oil

1/2 cup vegetable oil

Salt and pepper

For the croutons:

3 cups bread torn into 1” pieces (with crusts)

3 Tbsp. olive oil

Chop together anchovy fillets, garlic and a pinch of salt.  Use the side of a knife blade to mash into a paste then scrape into a bowl.  Whisk in egg yolks, lemon juice and mustard.  Gradually add olive oil drop by drop while beating or whisking, then continue in the same manner with the vegetable oil.  Dressing should be thick and glossy.  Whisk in Parmesan.  Season with salt and pepper.

Toss with:

3 Romaine hearts, leaves separated.

3 Tbsp. finely grated Parmesan

Cheesy Garlic Texas Toast

1 loaf French bread

3-4 garlic cloves, pureed

4 Tbsp. butter

1 tsp. chopped parsley leaves

1 cup shredded 3-cheese blend (mozzarella, Monterey Jack and cheddar)

Preheat oven to 400.  Slice the bread into 1”thick slices.  Lay them on a baking sheet lined with parchment paper.  Place in oven until done.