Fried Chicken Jalapeno Bacon Fettuccine Alfredo
Fried chicken jalapeno bacon fettuccine alfredo recipe is below but first a little story. Yesterday we went to see the final edition to the Twilight Saga Breaking Dawn Part II. I was not so sure how well it would match the book prior to watching the movie. The movie literally hit the nail on the head in comparison to the book. There was plenty rumors that movie is not as good as it’s predecessors. To be honest, it was one of my two favorites, the other being New Moon. If your a vampire or wolf fan let me know what you thought of the movie in the comments. No spoilers! No whining about sparkling vampires either 
On to the food! Below the food is the giveaway for Devo’s Jalapeno Fettuccine!
Big thank you to Devo Olive Oil for sending out a package of jalapeno fettuccine. It was absolutely delicious! The fettuccine is a perfect pair with my bacon alfredo sauce. I still cannot wait to try the pumpkin fettuccine and chocolate fettuccine. These are perfect for customized culinary gift baskets.
The jalapeno fettuccine has just enough kick to add the right spice to this meal. There is no burn for me although I can eat pretty spicy food. It was more like a tickle and I think that is just perfect for a pasta dish. The pasta would pair well with Cajun dishes featuring shrimp, crab, or crawfish.
Ingredients
Instructions
In large frying pan, heat oil to medium-high heat. Preheat oven to 200 degrees F.
In a small bowl, add eggs and beat. In a medium bowl add breadcrumbs. Dip chicken filet in egg and then toss in breadcrumbs covering the entire filet. Set aside on dish. Repeat with the remainder of the chicken.
Fry chicken for 2 to 3 minutes each side until cooked. Set cooked chicken in a casserole dish in the oven when done frying to keep warm. While chicken is frying you may start the sauce.
In a sauce pan or deep saute pan, add in bacon and cook on medium heat until it is crisp but not fully cooked. Add in onions and garlic and cook until onions are caramelized. Melt butter over bacon, onions, and garlic. Add in heavy whipping cream and cook on medium low heat for about 15 minutes until heavy whipping cream begins to thicken and coats the back of a spoon; stirring frequently. Salt and pepper the sauce.
Meanwhile, in a large pot, bring water with one tablespoon olive oil to a boil. Salt the water.
The chicken should be finished frying and the pasta should be boiling. Go back to the sauce and add in Parmesan cheese little by little, stirring frequently, until all cheese is added. Turn sauce down to low.
Remove the noodles and drain. Plate noodles with one piece of fried chicken and top with alfredo sauce.
http://mooshujenne.com/fried-chicken-jalapeno-bacon-fettuccine-alfredo/Devo Olive Oil was please to offer one of my readers a chance to win and test out the jalapeno fettuccine I used in this recipe!
To enter the giveaway fill out the rafflecopter below.
*Disclosure: Devo Olive Oil is providing one package of jalapeno fettuccine. I was not reimbursed for writing this post and all opinions expressed are my own.
Frito Pie & Chili Con Carne
After months of searching and preparing to make a decent Chili Con Carne (sauce/chili) I finally decided to give it a shot. I wanted the taste to be similar to what Taco Cabana uses on their enchiladas and what Sonic uses on their frito pie. Well folks, I have to admit my family said it tastes just like Sonic’s frito pie which is a plus; however, they never eat the enchiladas at Taco Cabana so that was up to my taste buds and it is pretty close.
On another note, who’s planning on seeing Ice Age this weekend? My daughter and I are thinking of going Friday morning. I love Diego! Who’s your favorite character? My daughter says I’m five. Oh well! She’s twelve and still wants to see it, so I will be five and take her 
If you like it with more heat then just add more cayenne and chili powder; just reverse it for less heat.
Ingredients
Instructions
In a medium stockpot (8qt), add in ground beef and onion. Bring to a medium heat and fry for about 8 minutes. Add in the cumin, cayenne pepper, chili powder, salt, and black pepper. Stir well and fry for another 2 to 3 minutes. Add one cup of tomato sauce and one cup of beef broth; stir well. Lower heat to a medium-low heat and simmer for about 20 minutes until you reach the thickness you prefer. Serve over frito pie, hot dogs, or enchiladas.
Line a basket with paper or use a dish. Add a hand full of fritos and top with cheese. Ladle the chili con carne over the top and serve.
http://mooshujenne.com/frito-pie-chili-con-carne/Sun Dried Tomato Pesto
When the Summer season is upon us it is just too hot to cook indoors. Though when your grill tank is out that perceives to be a problem. The quickest meals to make with less effort and money is pesto. Very few ingredients, hardly no heat, and super quick to throw together. The only thing I suggest is owning a food processor. If you don’t have one your so missing out! These guys can whip up a quick pesto to a delicious dressing to a super spicy salsa in seconds! Buy yourself one, you won’t regret it. Either that or ask for one as a gift for your birthday; that’s what I did!
When searching your local market for Sun dried Tomatoes you might find it difficult to get them whole. I hope in the near future I will figure out the drying process of these, but in the meantime, try to find them whole and make sure to drain the oil from them as it adds to much oil to the pesto. I love a Romano or a Parmesan Reggiano but the cheese is completely up to you on which of the stinky cheeses you like. The strongest of all the suggestions with this recipe is to definitely buy a basil plant and use the basil straight from it. It seriously gives the best flavor when fresh. I never suggest using dried basil in pesto as it offsets the texture completely. Besides, fresh basil smells so good and you can plant the roots to regrow the plant!
Ingredients
Instructions
In a large pot, boil water with olive oil and salt. When water is boiling add in pasta and cook for 8 to 10 minutes depending on pasta. Follow pasta package for detailed instructions.
In a food processor, add in basil, garlic, and sun-dried tomatoes. Process for 1 minute until the tomatoes are in small bits. While processing add in olive oil slowly till you get a paste. Be careful not to add to much oil.
In a large bowl, add drained pasta, reserving a 1/2 cup of pasta water into bowl with pasta. Add pesto and cheese to pasta and toss. Salt and pepper to taste and serve while hot.
http://mooshujenne.com/sun-dried-tomato-pesto/
Basil Pesto Chicken
My daughter made the biggest exclamation in the store when I picked up the basil to make this dish. Daughter: “Mom why are you buying a plant?” Me: “Because we are eating it for dinner.” Daughter: “WHAT?” Me: “It’s an herb. You know the dried leaves in the pantry I use for roasts?” Daughter:”Yes, but that’s different.” Me: “No, actually that is the dried leaf and generally not as healthy and tasty as the natural leaf off of the plant. Smell it.” Daughter: “OMG! That smells so good.” I definitely had her attention with the plant but then I told her about the pine nuts. She doesn’t like peanuts much but she was willing to try the pine nuts and she fell in love with them. We had a fun time with all the different ingredients and she actually enjoyed helping me in the kitchen. I am now on the hunt for some recipes that involve mint. She loves mint!
Ingredients
Instructions
Preheat oven to 350 F. In a small baking glass dish add in your chicken and cover with foil. You can add chicken broth if you would like to keep the chicken from sticking. Cook covered in oven for an hour to an hour and a half till chicken is done in the center. Meanwhile, cook your penne or pasta of your choice till done, strain, and set aside. Pull out chicken from oven and shred into small pieces. Set aside.
In a food processor, add the garlic, basil leaves, pine nuts, lemon juice, salt, and pepper. Pulse until finely chopped. With the processor still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Add in cheese and pulse for about 15 seconds.
In a large bowl, add in chicken, pasta, and pesto. Toss till pasta is covered. Serve.
http://mooshujenne.com/basil-pesto-chicken/Pick Your Heat Salsa
Salsa is just not something that stays very long in my house. It seems that a jar of good salsa at $5 a jar is just not worth the cost when you can make triple that amount with this simple recipe. Of course the guys (Chance & V) in the house were not sure if this salsa would be as good as the jarred variations. Of course I told them it won’t be as good, it will be even better because the salsa is fresh, all except the canned tomatoes of which you can eliminate, and just use fresh tomatoes in the place of them. However, I love the taste of the fire roasted tomatoes the best. So, if you are going to use some fresh tomatoes do not forget to throw them on the grill or roast them in the oven.
As far as picking your heat! If you want a spicy burn use more jalapenos. If you want a soft heat add more serranos. When I make this for people who can’t handle the heat I use one jalapeno and two serranos. If you want a bunch of heat then leave your seeds in the jalapenos. Now off to make some yummy cold desserts to beat this 100 degree month of heat in Texas!
Ingredients
Instructions
In a food processor drop in your garlic, cilantro, and peppers. Pulse till garlic is minced and cilantro is fine. Add your onion and pulse. Squeeze the juice of the lime and add in the two cans of fire roasted tomatoes. Pulse for a few second and then add in the large can of tomato sauce. Salt and pepper and pulse till well mixed. If you would like this to stay longer then a week just add a half of a cup of vinegar to your salsa. Vinegar will act as your preservative. Store in large container in fridge.
http://mooshujenne.com/pick-your-heat-salsa/
