Day 18 - Hillary & Steve

Glorious day 18! I was seriously so stinkin' tired today I did NOT want to cook. And it looked like I wasn't going to have to. You see, on today's schedule was Hillary & Steve. Who is Hillary & Steve you ask? WELL, if you travel back to Day 11 you will read about the Fullmer/Florenzano's. Hillary is Lori Fullmer's oldest daughter, and she is way cool!

See, she exudes cool. Steve's a pretty rad dude himself too!

Back to the story. So I talked to Lori last night to make sure it was still a go for Hillary & Steve tonight and found out that Hillary had NO IDEA her mom signed her up! haha Neither Hillary or Steve were going to be home tonight so I thought I was failing my project today, due to a breech in communication. BUT HAVE NO FEAR! I talked to Lori & she let me know that I could drop the food off at her house and she would get it to Hillary. So I cooked at home tonight and dropped off to Lori. AND IT SMELLED SO GOOD!

Yum Yum it's what's for dinner:

Creamy Chicken Alfredo

Ingredients:

1/4 cup all-purpose flour

6 boneless, skinless chicken breast halves

1/2 tsp salt

2 tbsp + 1 tsp olive oil, divided

3 cloves garlic, minced

1 tbsp minced onion

1 1/2 cups whipping cream

1/3 cup grated Parmesan cheese (I use way more)

1/2 tsp black pepper

1 tbsp fresh ground parsley

Method:

1. Preheat oven to 375 degrees.

2. Place flour in flat dish or pie plate.

3. Sprinkle chicken with salt & coat with flour.

4. Meanwhile, in large skillet heat 2 tbsp olive oil, over medium heat.

5. Add chicken, turning once, until golden brown.

6. Remove from skillet & place in 9x13 baking dish.

7. Heat remaining olive oil & add garlic and onions. Saute until garlic is fragrant & onion is tender.

8. Increase heat to medium-high and add whipping cream, Parmesan & pepper.

9. Cook until sauce is bubbly & slightly thinkened.

10. Spoon sauce over chicken & bake for 8-12 minutes. Sprinkle with parsley.

Parslied Potatoes

Ingredients:

1 1/2 lbs small red skinned potatoes

1 tbsp veggie oil

1 medium onion, chopped

1 small clove garlic, smushed

1 cup chicken broth

1 cup chopped fresh parsley, divided

1/2 tsp pepper

Method:

1. Peel strip of skin from center of potato and place in cold water. Set aside.

2. Heat a large skillet over medium-high heat & add oil

3. Saute onion & garlic for 5 minutes or until tender.

4. Add broth & 3/4 cup parsley.

5. Mix well & bring to a boil.

6. Place potatoes on a single layer in skillet & return to boil.

7. Reduce heat. Simmer, covered for 10 minutes or until potatoes are tender.

8. Remove potatoes with slotted spoon & place in serving bowl.

9. Add pepper to skillet, stir.

10. Pour sauce over potatoes.

11. Sprinkle remaining parsley over potatoes & serve.

(I ended up needing to add a little extra broth because I let mine boil out:( but they turned out great!)