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Hello dearie!!

This is just a little recipe book that I wanted to make/share with you! Its full of a lot of yummy recipes
that Ive made and really liked! Most of them will end up being dinner recipes, since thats what I cook
the most, so I hope you dont mind that! ^^ Youll find that some of the recipes might not have exact
measurements. Those are the ones that Ive learned from my family and/or friends ^^;; But hopefully
they wont be too hard to figure out!
I just wanted to make you a little something thats cute and personalized! Im so glad I met you and Im
happy that weve became friends ^^ I love talking with you and just being uber silly together! You allow
me to be my crazy self, and dont judge me =P Thank you for being an amazing friend and wife!

<3
Crystel

Chicken Milano

Ingredients
1 Tablespoon Butter
2 Cloves Garlic, Minced
1 Cup Chicken Broth, Divided
1 Cup Heavy Cream

1 Pound Skinless, Boneless, Chicken Breasts


2 Tablespoons Vegetable Oil
2 Tablespoons Chopped Fresh Basil
8 Ounces Dry Fettuccini Pasta
Directions

1.

Start bringing a large pot of lightly salted water to a boil. You can start on the other step while waiting. Once the water is boiling add
the fettuccine and cook for 8 to 10 minutes, or until al dente. Drain the noodles and transfer to a bowl, cover to keep warm while
finishing the other steps.
2.

In a large sauce pan over low heat, melt the butter. Add in the garlic and cook for 30 seconds.
3.

Add cup of the chicken broth, increase the medium heat and bring to a boil.
4.

5.

Reduce heat and add the cream. Bring to a boil, stirring occasionally.

Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

6.

Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saut the chicken. Press on
chicken occasionally with a slotted spatula.

7.

Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer the chicken to a cutting board
and cover to keep warm.

8.

Discard the fatty parts that might have come off of the chicken from the skillet. In the same skillet you cooked the chicken in, bring
the remaining cup of chicken broth to a boil, over medium heat.

9.

Stir occasionally so that the chicken broth can mix with the juices left over from the chicken. Reduce heat slightly and add the cream
sauce.
10. Stir in the basil and adjust seasonings to taste.

11. Cut each chicken breast into 2 or 3 diagonal slices. Transfer the pasta to serving plates, top with chicken and coat with cream sauce.

Tex Mex Calzones

Ingredients
1 Pound Ground Turkey or Hamburger
2 Garlic Cloves, Minced
1 Teaspoons Chili Powder
3/4 Cup Salsa Verde
1 Cup Mexican Blend Cheese, Shredded

1/2 Cup Onion, Chopped Fine


3/4 Teaspoon Ground Cumin
1/2 Cup Red Bell Pepper, Chopped Fine (optional)
1 (11 Ounce) Can Pizza Dough, Thin Crust
1 Egg White, Beaten
Directions

1.
2.

Heat a large skillet over medium high heat. Add ground turkey and cook for 5 minutes, stirring to crumble.
3.

4.

Preheat oven to 425 degrees. Adjust oven rack to upper third part of the oven.

Add onion and garlic. Continue to cook for an additional 4 to 5 minutes or until onions are translucent.

Add spices and cook for 1 minute to bring out the flavors. Add chopped pepper, continue to cook for another minute.
5.

Remove mixture from heat and stir in the salsa.

6.

Unroll the dough and divide into four equal portions. Working with one rectangle at a time, place 1/2 cup of turkey
mixture on half of the dough, then top with 2 tablespoons of cheese.
7. Using a pastry brush or fingers, brush the egg white mixture on the border of the dough. Fold dough over turkey
mixture and press with fork to seal edges. If you prefer a crispier crust, brush
some additional egg wash over the top of the calzone.
8.

Repeat process until all four rectangles are filled. Bake for 10 to 12 minutes, or until golden brown.

Paprika Chicken

Ingredients
1 Pound Boneless, Skinless Chicken Breast
1 or 2 Tablespoons of Olive Oil
Pepper

Paprika
Salt
Honey Mustard Sauce

Directions
1.
2.

Preheat oven for 350 degrees.

Place salt and pepper to taste and a heavy amount of paprika in a bowl or zip lock bag. Stir/shake to combine the
seasonings. You want enough Paprika to basically make the chicken pieces really red.
3.

Place chicken in the bag/bowl and coat both sides. Continue the process until all the chicken is covered with
seasonings.
4.

Heat oil in a large skillet on medium heat. How much oil you need depends on how big your skillet is!

5.

Place chicken in skillet and sear until the outside is nice and cooked. Continue until all the chicken is cooked on the
outside.

6.

Pour a little olive oil in a baking dish, just enough to coat the bottom. Place chicken inside the dish and cover with
aluminum foil.

7.

Bake for 30 minutes. Remove aluminum foil and cut into a chicken breast to make sure that theyre fully cooked. If
not, place it back in the oven for 10 minute intervals until they are cooked.

8.

Place a good amount of the honey mustard sauce on top of each chicken breast and cook, uncovered, for about 5
more minutes. Remove from oven and serve!

9.

This dish is really good with some flavored rice (like chicken), mashed potatoes, a salad, or potato salad! You can also
shred it up and add honey mustard for a yummy Honey Mustard Chicken sandwich!

Chicken Noodle Soup

Ingredients
1 Pound of Boneless, Skinless Chicken Breast
Parsley
Pepper

Chicken Bullion
Salt
A package of Fettuccine Noodles
Directions

1.

In a large skillet, heat a little bit of vegetable oil (just enough to coat the pan) over medium heat. Sear the
chicken so that both sides are a little bit cooked. This is so the juices wont run everywhere when you
place it in the water!

2.

In a large pot, place the water and bullion (you want enough of the waterbullion mixture to completely
cover the chicken breasts), parsley, salt and pepper. All of this is to taste! If youre not sure, add less
seasonings, you can always add more later. Bring to a boil. Once boiling, add the chicken and cook for
about 20 minutes, until the chicken centers are no longer pink.

3.

Take the chicken out of the pot (remove the pot from the burner) and let the chicken cool completely.
Once cooled, tear/shred in to pieces.

4.

Bring the broth that you cooked the chicken in back up to a boil. Break noodles in to thirds and place in
pot, use a little less if you want it to be really brothy soup. The noodles will absorb the broth as they cook.
5.

Add the chicken in to the pot, stir well, and let cook for a few minutes to reheat the chicken.
6.

Spoon in to bowls and serve!

Bacon Carbonara

Ingredients
1 Pound Bacon
3 Eggs
Butter
Parmesan Cheese
Onion

About 3/4 Cup Heavy Cream


Any Noodles Youd Like (I use Fettuccine or Linguine)
Black Pepper
Salt
Garlic

Directions
1.
2.

Bring a large pot of water to a boil. Add in your noodles and cook according to package instructions.

Chop up the onion and garlic. If you want you can chop up the bacon as well, though I find it easier to just
crumble it once its cooked and cooled.
3.

Saut onion and garlic in a frying pan until onions are translucent.
4.

In a separate frying pan, cook the bacon.

5.

In a large bowl, whisk the eggs and cream together. Add in however much parmesan cheese youd like,
the bacon, and the onion.

6.

Drain the pasta and quickly add to the egg and cream sauce mixture and whisk well. You want to do this
quickly so that the heat from the bacon, onion, and noodles will cook the egg!
7.

Season to taste with pepper and salt and serve!

Potato Salad

Ingredients
3 Pounds (9-10 Medium) Red Potatoes
1/4 Cup Vinegar (Cider, Red Wine, or Plain)
Mayo

1/2 Cup Vegetable Oil


1 Chopped Onion
Salt and Pepper
Directions

1.
2.

3.

Peel and cook the potatoes.

Let the potatoes cool for a little while, you want them to still be warm but not hot enough to burn you,
and cut them in to pieces. Add to a large bowl.
While the potatoes are still warm, add the oil, vinegar, and onion. Mix gently just until the ingredients are
combined. Cover the bowl and refrigerate overnight.
4.

Mix in mayo as desired (usually 1/4 to 1/2 cup) and season with salt and pepper to taste.

Chicken Pot Pie

Ingredients
1 Pound Boneless, Skinless Chicken Breast
Any Other Veggies Youd Like to Add
2 Prepackaged Pie Crusts (Found near pizza dough)
Flour

Carrots
French Onion Dip (I use Helluva)
Milk
Onion

Directions
1.

Cut up the chicken and any veggies you want to use. Cook chicken in a frying pan over medium heat. Once
you notice the chicken is starting to cook, add the onion and the veggies. Cook until chicken is no longer
pink and the veggies are soft.
2.

3.

4.

In a sauce pan over medium low heat, add 1/4 cup of butter and 1/4 cup of flour. Cook until combined
and heated. Add a little bit of milk and add a lot of the dip. Let it cook for 5 or 10 minutes. (This recipe is
really all to taste, so there isnt exact instructions)
If the mixture is too thick, add a little more milk. If its not flavored enough, add some more dip! Combine
the chicken and vegetables with the sauce.
Unroll the dough. Place on pie crust on the bottom of a pie or cake tin. Add the filling and top with the
second pie crust. Press lightly just to make sure that the crust isnt going to slide off.
5.

Brush a little bit of butter on top of the crust and bake according to the pie crusts instructions.