23.01.2018 Views

Westheimer Lakes February 2018

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

• Residential • Commercial<br />

• Air Conditioning • Heating<br />

• Refrigeration<br />

Heat Safety Check Up $75<br />

00<br />

281-578-7245<br />

www.dependablecomfort.com<br />

TACLB022471E<br />

and egg mixture back into the saucepan with the remaining cream mixture.<br />

Cook over medium-low heat, whisking constantly, until the mixture almost<br />

comes to a simmer and thickens, about 5 minutes. Season with salt and<br />

black pepper to taste.<br />

Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling<br />

water, stirring occasionally, until nearly cooked through, about 7 minutes.<br />

Drain.<br />

Stir parsley, 1 cup of Parmigiano-Reggiano and cream mixture into the<br />

pasta. Remove from heat, cover and let sit for a few minutes until thick.<br />

LIGHTER CHICKEN FETTUCCINE ALFREDO<br />

You could make this on National Fettuccine Alfredo Day <strong>February</strong> 7 th !<br />

INGREDIENTS:<br />

2 large boneless skinless chicken breasts<br />

2 cups low-sodium chicken broth<br />

4 cloves garlic, minced<br />

ground black pepper to taste<br />

2 cups heavy cream<br />

2 egg yolks<br />

salt to taste<br />

1 pound fettuccine<br />

1 sprig chopped fresh parsley<br />

2 cups freshly grated Parmigiano-Reggiano cheese, divided<br />

DIRECTIONS:<br />

Combine chicken breasts and chicken broth in a saucepan over medium-high<br />

heat. Bring to a boil, cover and reduce heat to low; simmer for 5<br />

minutes. Turn breasts, cover and simmer another 5 minutes. Remove from<br />

heat and let sit with the cover on for 15 minutes.<br />

Remove chicken breasts from the broth and set aside to cool, reserving<br />

the broth in the saucepan. Once the chicken is cool enough to handle, cut<br />

into bite-size slices. Return the chicken broth to medium heat and cook<br />

until reduced to 1 cup. Stir garlic, black pepper and heavy cream into the<br />

reduced broth; bring to a simmer and remove from heat.<br />

Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm<br />

cream mixture into the eggs until thoroughly incorporated; repeat until<br />

about 1/2 cup of the warm cream mixture is used. Whisk the warm cream<br />

Community Newsletter | <strong>February</strong> <strong>2018</strong><br />

Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to<br />

serve. Source: allrecipes.com<br />

CREAM CHEESE BROWNIES<br />

You could make this on National Cream Cheese Brownies Day Feb. 10 th !<br />

INGREDIENTS:<br />

1/2 cup all-purpose flour<br />

1/2 teaspoon baking powder<br />

1/4 teaspoon salt<br />

1/3 cup semisweet chocolate chips<br />

5 tablespoons shortening<br />

1 cup white sugar<br />

3 eggs<br />

3 tablespoons cream cheese<br />

2 teaspoons vanilla extract<br />

1/2 teaspoon almond extract<br />

1/2 cup chopped almonds<br />

Cream Cheese frosting - optional<br />

DIRECTIONS:<br />

Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square<br />

baking pan.<br />

In top of a double boiler, melt chocolate chips and shortening, stirring<br />

frequently until smooth. Pour into a large bowl and mix in sugar, cream<br />

cheese and eggs. Stir in vanilla and almond extracts. Gradually mix in flour,<br />

baking powder and salt. Fold in almonds and pour the batter into pan.<br />

Bake for 35 to 40 minutes in the preheated oven, until toothpick inserted<br />

near the center comes out clean. Let cool in pan before cutting into bars.<br />

Add Cream Cheese frosting if desired. Source: allrecipes.com<br />

29

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!