NRW: Fettucine in Alfredo Sauce with Steak

INGREDIENTS
3 tablespoons olive oil
2 thick New York strip steaks (about 2 pounds total)
Salt
Black pepper
4 garlic cloves
1 small onion sliced
1 pound dried fettuccine
1 stick of butter
2 shallots, minced
1.5 cup heavy cream
1/2 cup finely grated Parmigiano-Reggiano
1/2 cup shredded Parmigiano-Reggiano
Spinach (optional)

DIRECTIONS
• Preheat oven to 425
• Heat the oil in a large skillet over medium-high heat until the oil shimmers. Meanwhile, lay the steaks flat on a cutting board; use a sharp smooth knife to cut them in half horizontally to create 4 steaks of equal size. Season with salt and pepper to taste.
• Peel and mince the garlic, then slice the onion. Place the steaks, onion and garlic in the skillet and cook for about 3 minutes on each side, until the meat is deeply browned. Discard the garlic and onion. Place all 4 steaks in a baking pan and bake in the oven for10-20 minutes, depending on your desired doneness.
• While the steak is in the oven, Cook the fettuccine in a pot of rapidly boiling salted water until al dente.
• While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and sauté until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5-10 minutes. Season with salt and pepper to taste. Remove from the heat.
• Drain the pasta then return to pot. Add in the sauce and the grated cheese. Mix thoroughly. Top with shredded cheese and steak.
***If you would like vegetables added to this dish, feel free to sauté some spinach in butter and add it to the pasta, sauce and grated cheese mixture.

~HG

Stewed Oxtails and Butter Beans

INGREDIENTS
Stewed oxtail with butter beans - about this recipe
3 lbs oxtail
1-2 cups Flour
2 tablespoons olive oil
4 slices of bacon
1 large onion, chopped
2 cans of butter beans
salt/black pepper/cayenne pepper to taste

DIRECTIONS

1. Rinse off oxtails and season with salt, black pepper, and cayenne pepper
2. Put flour in a bowl and dredge the oxtail pieces, knocking off any excess flour
3. Heat the oil in a dutch oven and brown the oxtail pieces on both sides, doing a few at a time so the pan stay nice and hot
4. Add the bacon, and onions to the pan and sauté for 3 minutes
5. Add the oxtail
6. Cover the oxtail with water and bring to a boil. Cover the pot and turn the heat down to low, simmering for 3 hours
7. After 3 hours taste your liquid; season to taste with salt and pepper
8. Add the butter beans and simmer for another 15 minutes

*Note* If you would like flavorful rice to go with your stew, add more water than needed to the stew when filling the pot to boil, atleast 2 cups more. When the stew is done cooking and before you add the butter beans, use the liquid from your stew to cook the rice in. This makes for very yummy rice!
~HG

NRW: Chicken Salad

Monday I had the taste for Chicken Salad, but had never made one before. So I thought back to the best chicken salad I had ever had. It was made by my Aunt Elaine. I knew it contained cranberries, mayo, and the obvious, chicken, but figured I would just have to wing the rest. What I came up with was so yummy that hubby had eaten half of it by the next day! Hope you like it.

INGREDIENTS
1 cooked rotisserie chicken, cubed
1 cup mayonnaise
1 teaspoon paprika
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon cayenne pepper
1/2 cups dried cranberries
1/2 cup dried cherries
1 cup chopped celery
1 onion, chopped
ground black pepper to taste

DIRECTIONS

1. In a medium bowl, mix together mayonnaise with paprika, poultry seasoning, garlic powder, cayenne pepper and seasoned salt. 
2. Mix in dried cranberries, cherries, celery, and onion.
3. Add chopped chicken, and mix well. Season with black pepper to taste. 

Enjoy!

~HG

NRW: Limoncello

About 3 years ago I was working a company event when my boss and co-worker got on the subject of something that sounded like lemon jello. As I kept eavesdropping, and they kept being secretive, I learned that it was some kind of drink they enjoyed in the summer time and that my co-workers husband was coming by to bring them some. Umm, I like summer time drinks. Sign me up for that! So he did. I learned it was limoncello that he made, and through learning his recipe, I really appreciated the work that went into it. I hope you enjoy making it this summer as well.

INGREDIENTS
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

DIRECTIONS

1. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith.
2. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
3. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
4. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
5. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

~HG

NRW: Spicy Sausage Dip

INGREDIENTS
1lb jimmy dean sage sausage
3 tomatoes, chopped
2 green chiles, chopped
1 onion, chopped
2 garlic cloves, chopped
2 8oz packages of cream cheese
2tblsp of butter
Black pepper
Cayenne pepper

DIRECTIONS

1. Melt the butter over medium-low heat in a dutch oven; add garlic cloves and onion. Saute for two minutes.
2. Add sausage black pepper and cayenne pepper and cook until browned
3. Add tomatoes, chiles and cream cheese. Turn heat up to medium - high. Stir ingredients and cook until piping hot.

Enjoy!

~HG

NRW: Meatloaf FTW!

INGREDIENTS
1 pound ground beef
salt
ground black pepper
cayenne pepper
1 small chopped onion
1 bell pepper, chopped
1 egg, lightly beaten
1 tomato, chopped
1/2 cup breadcrumbs
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

DIRECTIONS
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a loaf baking pan.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Enjoy!

~HG

NRW: Easy Corned Beef and Cabbage

In Honor of St. Patricks Day and all of my fellow Irishmen, I give you the (non)traditional Corned Beef and Cabbage

INGREDIENTS
4 slices bacon
4 tablespoons butter
1 head green cabbage, coarsely chopped
Salt and freshly ground pepper, to taste
1 can corned beef

DIRECTIONS

1. Cook the bacon in large pot over medium heat until almost crisp. Remove the bacon from the pot and set aside.
2. Melt the butter in the pot with the bacon grease. Add the cabbage, stirring well to coat the cabbage in fat.
3. Add about 1/3 cup water, and salt and pepper, to taste.
4. Cover pot with a lid, and cook over medium heat for about 10-15 minutes. Meanwhile, chop the bacon into small pieces. 
5. Remove the lid from the pot, and scatter chunks of corned beef and chopped bacon over top of the cabbage. Cover and cook until desired doneness.

~HG

NRW: Garlic Butter Wings

INGREDIENTS

• 2-3 lbs chicken wings
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1.5 sticks of butter
• 2 tablespoon crushed red pepper flakes
• 2 tablespoons lemon juice
• Seasoning for chicken wings
• adobo seasoning
• black pepper
• Accent seasoning

DIRECTIONS

1. Wash the chicken wings and lay out on a tin foil covered cookie sheet.
2. Sprikle chicken wings liberally with the Adobe, pepper and accent.
3. Heat up a skillet with 1 stick of butter and cook chicken on both sides until browned.
4. In another small skillet heat up olive oil and remaining butter.
5. Once butter is melted, add the red pepper flakes and garlic.
6. Continue cooking over medium/low heat for about 5 minutes.
7. Just before the garlic starts to brown, turn heat off and add the lemon juice.
8. Once chicken is brown on both sides, pour this sauce over the chicken wings, and bake for 20 minutes at 350°F.

~HG

NRW: Chicken Enchiladas

INGREDIENTS
· 4 boneless, skinless chicken breasts
· 1 (8-ounce) package cream cheese, softened
· 1 medium onion, chopped
· 1 teaspoon salt
· 1 teaspoon black pepper
· 1-1/2 teaspoons garlic powder
· 1 (14-ounce) can chopped tomatoes
· 1 (4-ounce) can chopped green chiles
· 1-1/2 teaspoons ground cumin
· 1 teaspoon ground coriander
· 1/2 teaspoon ground curry powder
· 1/2 teaspoon garlic powder
· Hot pepper sauce
· 1 cup sour cream, plus more for garnish
· Nonstick cooking spray
· 8 large flour tortillas
· 2 cups mozzarella cheese, shredded
· 1 cup Monterey Jack cheese, shredded
· For garnish: chopped lettuce, diced tomatoes

DIRECTIONS
1. Put the chicken in a saucepan and add enough water to cover. Bring a boil and cook for 30 minutes. Remove the chicken from the water and let cool. Preheat the oven to 375 degrees. Dice the chicken and transfer to a medium-size mixing bowl.
2. Add the cream cheese, onion, half the salt, half the pepper, and 1 teaspoon of garlic powder. Stir to mix and set aside. In a blender, combine the tomatoes, chiles, cumin, coriander, curry, and the remaining garlic powder, salt and pepper, and 5 to 6 dashes of hot pepper sauce. Blend until smooth. Add the sour cream and pulse to blend.
3. Spray a 9x13-inch pan with cooking spray. Place the tortillas on work surface and fill each with about 1/4 cup of the chicken mixture and roll into a cylinder. Lay the tortillas evenly in the prepared pan. Pour the tomato sauce over the tortillas. Cover with foil and bake for 45 minutes. Remove the foil. Cover with shredded cheese and return to o ven for 5 to 10 minutes or until the cheese is melted. Serve with lettuce, tomatoes, and additional sour cream.

~HG

NRW: Cheeseburger Pie

INGREDIENTS

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
2 cup shredded Cheddar cheese
1/2 cup Heartsmart Bisquick mix
1 cup milk
2 eggs
1 tomato sliced

DIRECTIONS

1. Heat oven to 400°F. Spray 9-inch pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients, along with 1 cup of cheese, with fork or wire whisk until blended. Pour into pie plate.
4. Place tomato slices over mixture, then add remaining cup of cheese.
5. Bake about 25 minutes or until knife inserted in center comes out clean. 

~HG

NRW: Monkey Bread!

INGREDIENTS
•3 (12 ounce) packages of refrigerated biscuit dough
•1 cup of white sugar
•1 tablespoon of ground cinnamon
•1 cup of butter
•2 cups of packed brown sugar
•1/2 cup of chopped pecans (optional)

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix at a time, then set to the side.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute.
4. Begin to layer the biscuit pieces into your pan. After each single layer drizzle the brown sugar/butter mixture over it and sprinkle with pecans if you are using them.  Make sure the last layer is not filled all the way to the top or you will have spillage! There should be about 2/3 left between the biscuits and the top of the pan.
5. Place a cookie sheet or aluminum foil on the bottom rack and then place pan on middle rack. Bake at 350 degrees F for 35 minutes.
6. Let bread cool in pan for 5 minutes, then flip it out onto a plate and keep the bundt pan in place upside down for another 5 minutes. Remove the pan and enjoy. The bread will just pull apart.

*You may also use cream cheese to dip the bread in if you'd like. The more, the yummier!

~HG

NRW: Slow Cooker Turkey Noodle Soup

INGREDIENTS
1 bag of Light 'N Fluffy Egg Noodles Wide Enriched Pasta
3-4 turkey drumsticks
1 stick of butter
1 onion
salt
butter
cayenne pepper
black pepper
garlic powder
Water

DIRECTIONS
1. Season drumsticks really well (more than you would if you were frying or baking them).
2. Place drumsticks along with onion (leave whole), and butter.
3. Pour water over drumsticks filling almost completely, leaving about 3 inches at the top. Season the water well.
4. Turn slow cooker to 8hrs or the equivalent and let it cook over night.
5. Approximately 1 hour before completion, taste the juice to make sure it is seasoned properly. Add more seasoning if you need to. Pour egg noodles in and stir. Continue to let cook for the last hour.
6. Discard onion and enjoy!

~HG

NRW: Chocky Chunk Chunk

Two years ago I made this for my husband and he has been begging for it ever since. Little does he know, I'm surprising him with a batch for Christmas. I may even add some marshmallows in there.

INGREDIENTS:
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk chocolate chips
2 cups pecans

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 C).
2.In a medium bowl, mix together 2/3 cup butter, 1/4 cup white sugar, and 1 1/4 cup flour until evenly crumbly. Press into 9" square baking pan. Bake for 20 minutes.
3.In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust. Spread pecans on top and then cool until it begins to firm.
4.Melt chocolate and pour over caramel layer. Cover the layer completely.Chill the sheet of bars, but don't let it get too cold.
5.Cut into small squares, and serve.

Advice:

• Poke the cookie mixture with a fork several times before placing it in the oven, and then several times after taking it out of the oven. This helps the caramel adhere to the cookie.
• Get a candy thermometer for the caramel. You want to heat the sugar mixture to 250'. If you don't have a candy thermometer, drop a bit of the sugar mixture into a cup of cold water. If the caramel hardens it is probably the right temperature. If the caramel is still soft to the touch when removed form the water, you need to cook it a bit longer. 
• Do not do not do not let the bars get too cold before cutting or they will be hard as heck to cut. Also, make sure to cut them into little squares. There's a lot of bang in these bars!

Enjoy!

~HG

NRW: Audra "my hair so fly" chanell's Mac N Cheese

***Note from the recipe owner*** I used Cracker Barrel's vermont white, sharp and mild cheddars, cream cheese, and Parmesan for my last batch-use cheeses you like.

The purpose of the cream cheese, and I also use sour cream, is to aid with binding and creaming-sort of what cream cheese does for cheese cake and it also happens to be a cheese so thats a plus. I dont really "measure" so eyeball for the consistency you want before layering.

Makes a large aluminum pan or deep 9 x 12.

INGREDIENTS

• Box of elbow Or ready cut noodles
• Butter
• Philly cream cheese
• 3 tbs sour cream
• 2-3 blocks of cracker barrel cheese-your choice (shred them)
• 1-2 cups Parmesan (grated)
• Milk
• One egg ( pour to cover layers)
• Salt and pepper
• Topping like crumbled bacon if you'd like.

DIRECTIONS

1. Mix 1 egg with about 3 cups of milk (may have you add more if it doesn't cover the last layer of cheese)
2. Boil noodles, drain, add butter, sour cream, and cream cheese to hot noodles and mix til melted
3. Start layering: Buttered cream cheese noodles, Shredded cheese, Pat of butter in corners if a large deep 9x12
4. Sprinkle salt and pepper continue layers til cheese layer and leave 2" at top pour milk over layers,
5. Cover with foil, bake on 350 for 40 mins
6. Remove foil to brown the top then add crumbled bacon

Enjoy!

~HG