Chicken Alfredo Spaghetti Bake

Baked pasta is surely another one of my favorite dishes to make.  I love my pasta in a rich creamy alfredo sauce and this is a great base recipe of any kind of baked alfredo.  This sauce is wonderful and I use it with different types of pasta.  Another reason why I love baked pasta dishes is because I can clean up the mess while it is baking and have a lot less to do after dinner ツ

I just made this again tonight for dinner.  I like to change it up from time to time for a whole new look and taste.   This time I used chicken and spaghetti.  It was delish because it was so creamy and there was not single dry spaghetti in this dish.  Very saucy and cheesy.

My favorite thing about this baked spaghetti is that is so creamy and unlike a normal pasta dish where the sauce is just on top, this sauce is on every part, of every spaghetti.  This was seriously good! My family loved it too.  I like that it is moist throughout.  Nothing worse than putting a creamy dish together only to have it come out of the oven dry and oily. This one is very creamy and tasteful. Serve with a green salad and garlic bread and it will make a quick and tasty weeknight meal.

Chicken Alfredo Spaghetti Bake

For recipe in Indonesian click HERE 

Ingredients:

·         ½ lb (227 g) spaghetti

·         3 cups of skinless, boneless chicken breast, boiled and shredded

·         2 tbsp olive oil

·         1 onion, finely chopped

·         2 cloves of garlic, minced

·         2 stalks of chives, finely chopped

·         1 tsp Italian seasoning

·         Salt and pepper (I use ground black pepper)

·         ½ cup bread crumbs

·         Alfredo sauce:

ü  ½ cup butter

ü  2 cups heavy cream

ü  2 cloves garlic, crushed

ü  2 cups freshly grated Parmesan cheese

ü  1 cup grated mozzarella cheese

ü  ½ cup chopped parsley

Directions:

1.       Bring a large pot of salted water to a boil, add spaghetti and cook until al dente about 8 minutes. Drain.

2.       Heat 2 tablespoon of olive oil.  Saute the finely chopped onion until it turns translucent.  Throw in garlic and finely chopped chives and let the flavors infuse.

3.       Add the shredded chicken and season with salt and pepper (I also added 1 tsp sugar, I like it a little bit sweet) and Italian seasoning.  Set aside.

4.       For alfredo sauce: Melt butter in a medium saucepan over medium low heat.  Add cream and simmer for 5 minutes, then add garlic and cheese.  Whisk quickly, heating through until the sauce has thickened and become smooth.  Stir in parsley.

5.       Combine chicken with the cooked spaghetti.  Stir in half of the alfredo sauce.  Pour the mixture into a 9 x 13 casserole dish.  Pour the remaining alfredo sauce.  Cover top with the bread crumbs and grated cheese.

6.       Bake in pre-heated oven to 360 degrees F (180 degrees C) for around 20-30 minutes until bubbly and hot.  Let rest 10 minutes before serving.

Bahasa Indonesia

Bahan:

·         ½ lb (227 g) spaghetti

·         3 cups dada ayam tanpa kulit dan tulang, rebus dan suwir-suwir

·         2 sdm minyak zaitun

·         1 bawang bombay, cincang kasar

·         2 siung bawang putih, cincang halus

·         2 ikat bawang daun, cincang halus

·         1sdt bumbu rempah Italia

·         Garam dan merica (saya pakai merica hitam)

·         ½ cup tepung roti kasar (panko)

·         Saus Alfredo:

ü  ½ cup mentega

ü  2 cups krim kental

ü  2 siung bawang putih, cincang halus

ü  2 cups keju Parmesan parut

ü  1 cup keju mozzarella parut

ü  ½ cup daun parsley, cincang halus

Cara:

1.       Didihkan air yang telah diberi garam dalam panci, rebus spaghetti sampai al dente, sekitar 8 menit.  Tiriskan.

2.       Dalam panci kecil atau wajan, panaskan minyak zaitun.  Tumis bawang bombay sampai berubah warna.  Masukkan bawang putih dan irisan daun bawang.  Aduk-aduk sampai wangi.

3.       Masukkan ayam suwir.  Bumbui dengan garam dan merica (saya tambhakna 1 sdt gula pasir) dan bumbu rempah Italia. Aduk-aduk sampai matang.  Sisihkan.

4.       Untuk saus Alfredo: Lelehkan mentega dengan api sedang.  Tambahkan krim kental dan masak selama 5 menit.  Tambahkan bawang putih dan keju parut.  Aduk cepat samapi saus mengental dan halus. Masukkan parsley. Aduk dan sisihkan.

5.       Dalam wadah, campur ayam dengan spaghetti, aduk.  Tuang setengah saus Alfredo, aduk rata. Tuang spaghetti ke dalam pinggan tahan panas ukuran 9x13 inch.  Siram dengan sisa saus Alfredo. Taburi seluruh permukaan dengan tepung roti kasar dan keju parut.

6.       Panggang dalam oven yang telah dipanaskansebelumnya dengan suhu 360 derajat F (180 derajat C) selama 20-30 menit sampai berbuih dan panas.  Biarkan 10 menit sebelum disajikan.

Veggie Egg Muffins

Eggs can be cooked all sorts ways, and everyone loves them.   For breakfast, lunch, dinner.   I wanted something that I could make ahead and have them in the fridge.  I like eggs and they are relatively quick, but sometimes mornings are so rushed that I can’t make fancy dishes.  I’m looking for a healthy-grab-and-go breakfast and these muffins are perfect in rush morning, great before or after a workout, and perfect for a low-carb, gluten free snack.

The only ingredient I had on hand were vegetables, but you could also add in your favorite meat to switch up the flavors.  They are also an easy way to get your daily dose of vegetables and use up the produce you have laying around.  Salt and pepper would be enough, but they could also be dressed up with any herbs you like.  They are perfect eaten plain or you could have it with toast and ketchup or chili sauce.

The egg base is versatile.   There are as many add-ins as there are ingredients you can think of to put in them.  Chopped broccoli, carrot, zucchini, mushroom, onion, bell pepper, bean sprout, tomatoes, shredded cheese, sausage, pepperoni, ham, chicken, turkey, oregano, chives, cilantro…….the list goes on!

The best part of these muffins?  They are super easy, as good as the ingredients you use, and very adaptable.  Use what you like.  You can also make each one different, if you’re making for picky people, or a crowd.  Simply layer the veggies and cheese you’d like to use in muffin pan/tins, then pour your egg mixture in, sprinkle with  shredded cheese,  and bake until nice and golden.

There are as many possibilities as their appetites.  My daughter asked when I could make more.  She wants them daily, lol.  Of course we will have them often. Besides, it’s a great way to use up some veggies! Here’s the trick, change out the ingredients to keep them from seeming like the same old thing.

Trust me, these are a hit, even for the pickiest  eater.  I only use raw vegetables, but I think what is important is to finely chop your veggies to make sure they cook through in this brief cooking time and to make sure the muffin pan are filled almost to the top.  I baked them just till set and not wet looking, about 25 minutes.  I had them with 2 slice of toasts and chili sauce, and I found the portion sizes to be just enough.  I do freeze any extras so that I can reheat them up later in the microwave and have a hearty breakfast on-the-go.

Veggie Egg Muffins

For recipe in Indonesian click HERE

Ingredients:  (makes 6 muffins)

·         6 large eggs

·         ½ cup milk

·         2 tbsp plain greek yogurt (not necessary, but gives them a bit of fluff)

·         1 cup shredded cheese of your choice

·         Diced or chopped raw vegetables of your choice (broccoli, spinach, carrot, bean sprout, bell pepper, onion, tomato, zucchini, whatever you have in the fridge)

·         Diced or shredded meat of your choice (sausages, chicken, turkey, ham, bacon, whatever you have in the fridge)

·         Salt and pepper to taste

·         Herbs of your choice (oregano, basil, chives, cayenne, cilantro, curry powder etc)

Directions:

1.       Preheat oven to 350 degrees F (175 degrees C).  Spray a muffin/cupcake pan with non-stick spray.

2.       In a large mixing bowl, whisk together eggs, milk, yogurt, salt and pepper.

3.       Dice all vegetables and meat of your choice.  (Note: all veggies must be RAW, they will cook to perfection during the baking process).  You can add more or less of any of them, but keep the overall portion of vegetables the same for best result.

4.       Fill each muffin tin ½ - ¾ full with veggies, meat, and herbs of your choice.  Add in 1 tbsp of shredded cheese to each of them.

5.       Pour egg mixture over the veggies already in each tin just below the rim.  The mixture should evenly fill 6 muffin tins.  Top with remaining shredded cheese.

6.       Bake for 20-25 minutes or until risen and slightly golden on top.  Serve and enjoy!  Leftovers can be saved in the fridge throughout the week.  Simply warm in the microwave for a quick breakfast on-the-go.

Bahasa Indonesia

Bahan:  (untuk 6 muffin)

·         6 butir telur ukuran besar

·         ½ cup susu

·         2 sdm plain greek yogurt (tidak harus, tetapi memberikan tekstur lembut)

·         Sayuran mentah sesuai selera, potong kecil (brokoli, bayam, wortel, tauge, paprika, bawang bombay, tomat, zucchini, atau apa saja yang ada di kulkas)

·         Protein hewani sesuai selera  (sosis, ayam, ham, pepperoni, daging giling, atau apa saja yang ada di kulkas)

·         Garam dan merica

·         Bumbu dan rempah daun sesuai selera (oregano, basil, bawang daun, seledri, bubuk cabe dll)

Cara:

1.       Panaskan oven dengan suhu 350 derajat F (175 derajat C).  Olesi loyang muffin/cupcake dengan minyak/mentega.

2.       Dalam mangkuk besar, kocok telur bersama susu dan yogurt.  Bumbui dengan garam dan merica.

3.       Potong kecil/kotak semua sayuran dan daging pilihan Anda. (Catatan: Semua sayuran harus MENTAH karena nantinya akan matang selama proses pemanggangan).  Banyak-sedikitnya jenis sayuran dan daging yang digunakan terserah Anda, tetapi untuk hasil terbaik usahakan jumlah setiap porsinya sama.

4.       Isi setiap loyang muffin dengan potongan sayuran, daging, dan rampah daun sesuai selera Anda sampai ½ - ¾ penuh. Tambahkan 1 sdm makan keju parut di atasnya.

5.       Tuang adonan telur di atas campuran sayuran tadi secara merata (cukup untuk membuat 6 muffin) sampai hamper penuh.  Hiasi dengan sisa parutan keju.

6.       Panggang selama 20-25 menit atau sampai mengembang dan permukaan berwarna keemasan.  Segera sajikan dan santap.  Muffin dapat dibekukan di freezer selama seminggu.  Hangatkan dengan microwave untuk sarapan kilat. 

Buffalo Chicken Mac ‘n’ Cheese

Who doesn’t like Mac ‘n’ Cheese?  Mac ‘n’ Cheese is the only reason we’re okay with the fact that we eat the high calorie and loaded fat (i.e. CHEESE) dish.  Duh, that’s what Mac ‘n’ Cheese is all about!  And we’re happy for an excuse to eat hot, creamy, and melted cheese.

Whether  Mac ‘n’ Cheese is plain, truffled, or  lobstered, it’s hard to get enough.  There are dozens of variations of  Mac ‘n’ Cheese combining people’s favorite flavors…. Crab Mac ‘n’ Cheese, Bacon and Pepper Jack Mac ‘n’ Cheese, Chorizo Mac ‘n’ Cheese, Butternut Squash Mac ‘n’ Cheese, Broccoli Mac ‘n’ Cheese….and many more.  Of course, you need to know how to make it rich and creamy, but once you’ve mastered that, you can dig into dozens recipes without one moment’s hesitation.

I happen to love anything spicy, I like buffalo wings, and homebaked Mac ‘n’ Cheese is one of my favorite comfort food dishes.   This recipe I adapted from Food Network Kitchen combines delicious baked Mac ‘n’ Cheese with buffalo chicken for a creamy and flavorful dish. I have adjusted a few things to make it a little more figure friendly without sacrificing the original taste.  This recipe melted my face with awesome.  From the first bite, I was in orgasmic state that could only be achieved with this succulent blend of cheese, spices, and amazing taste.

If you love buffalo wings and Mac ‘n’ Cheese, it’s a must try.  It isn’t hard to make, just a lot of step, but it’s well worth the effort.  It’s smooth, tasty, and the panko crumbs add a great crunch to the dish.  This is my go-to Mac ‘n’ Cheese recipe. The sauce is good and could easily be adapted if you like your Mac ‘n’ Cheese a little spicier.  About the hot sauce, it’s really is not hot, even though the amount of hot sauce seems like a lot.  This Mac ‘n’ Cheese is perfect for taking to school, a casual meal, or a time when you want to impress people with your vast knowledge of cheeses.  It travels well and is always one of the first dishes empty.  I wish I had leftovers, but it didn’t last that long, gone in 30 minutes L

Buffalo Chicken Mac ‘n’ Cheese

For recipe in Indonesian click HERE

Ingredients:

·         3 cups of skinless boneless chicken breast, boiled and shredded

·         1 lb of elbow macaroni

·         2 tbsp olive oil

·         1 onion, finely chopped

·         2 cloves of garlic, minced

·         2 stalks of celery, finely chopped

·         1 cup of Franks Hot Sauce (or any buffalo wing sauce)

·         ½ stick (4 tbsp) of butter

·         4 tbsp all-purpose flour

·         2 ½ cups of milk

·         1 cup half-and-half

·         2/3 cup sour cream

·         1 tsp mustard powder (optional)

·         2 cups of yellow sharp cheddar cheese, grated

·         1 cup of parmesan cheese, grated

·         Salt and pepper

·         1 cup panko (Japanese bread crumbs)

Directions:

1.       Bring a large pot of salted water to a boil, add the pasta and cook until al dente, about 8 minutes. Drain.

2.       Heat 2 tablespoon of olive oil.  Saute the finely chopped onion until it turns translucent.  Throw in the garlic and finely chopped celery and let the flavors infuse and the celery soften slightly, about 2 minutes.

3.       Add the shredded chicken and season with salt and pepper.  Pour in half a cup of the hot  sauce and stir well to coat all the ingredients.  Simmer until the sauce slightly thickens, about 1 more minute.  Take the chicken out into a dish and keep aside.

4.       For the cheese sauce: Melt 4 tbsp of butter in a saucepan over medium heat.  Stir in the flour and mustard with a wooden spoon until smooth.  Whisk in 2 ½ cups of milk, 1 cup half-and-half, then add ¼ cup hot sauce and stir until thick, about 2 minutes.  Season the white sauce with salt and pepper (I also added 2 tsp of sugar).  Throw in the grated cheddar and parmesan, then whisk in the sour cream until smooth. Turn off the stove.

5.       To assemble the dish: In a baking dish, start by layering half of the chicken, then half the macaroni.  Pour over half the cheesy sauce.  Then repeat the layers again with the rest.  Top with the bread crumbs, a sprinkling of parsley, and a drizzle the remaining of hot sauce over the top if you like.

6.       Bake in a pre-heated oven to 360 degrees F (180 degrees C) for around 20-30 minutes until bubbly and hot.  Let rest 10 minutes before serving.

Resep Bahasa Indonesia

Bahan:

·         3 cups dada ayam tanpa tulang, rebus dan suwir-suwir

·         1 lb (450 g) makaroni elbow

·         2 sdm minyak zaitun

·         1 buah bawang bombay, cincang kasar

·         2 siung bawang putih, cincang halus

·         2 ikat daun seledri, iris halus

·         1 cup Franks Hot Sauce (atau saus buffalo wing apa saja)

·         ½ stick (4 sdm) mentega

·         4 sdm tepung terigu serbaguna

·         2 ½ cups susu cair

·         1 cup half-and-half

·         2/3 cup sour cream

·         1 sdt mustard bubuk (optional)

·         2 cups keju cheddar kuning, parut

·         1 cup keju parmesan, parut

·         Garam dan merica

·         Gula pasir (optional)

·         2 sdm daun parsley segar, iris halus

·         1 cup panko (tepung roti Jepang)

Cara:

1.       Didihkan air yang telah diberi garam dalam panci, rebus makaroni sampai al dente, sekitar 8 menit.  Tiriskan. 

2.       Dalam panci kecil atau wajan, panaskan minyak zaitun.  Tumis bawang bombay sampai berubah warna.  Masukkan bawang putih dan irisan daun seledri.  Aduk-aduk sampai wangi dan seledri sedikit lunak sekitar 2 menit.

3.       Masukkan ayam suwir.  Bumbui dengan garam dan merica.  Tuang ½ cup hot sauce, aduk rata sampai saus mengental sekitar 1 menit.  Sisihkan.

7.       Untuk saus keju:  Lelehkan mentega dengan api sedang.  Masukkan terigu dan bubuk mustard, aduk dengan spatula kayu sampai halus.   Tuang susu cair, half-and-half, dan ¼ hot sauce, lalu aduk sampai mengental, sekitar 2 menit.  Bumbui dengan garam dan merica (saya juga menambahkan 2 sdt gula pasir).  Masukkan keju cheddar dan parmesan, lalu masukkan sour cream dan aduk rata.  Matikan api.

8.       Untuk penysusunan: Dalam pinggan tahan panas, tuang setengah ayam suwir dan ratakan, lalu tutup dengan setengah macaroni.  Siram dengan setengah saus keju.  Ulangi pelapisan dengan setengah adaonan sisanya.  Taburi permukaannya dengan tepung roti kasar, irisan daun parsley, dan ¼ cup hot sauce sisanya jika suka.

4.       Panggang dalam oven yang telah dipanaskan sebelumnya dengan suhu 360 derajat F (180 derajat C) selama 20-30 menit sampai berbuih dan panas.  Biarkan 10 menit sebelum disajikan.