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Chicken Alfredo Roll-ups

Aahhh, Pinterest. How can I possibly accomplish all the things you present for me to do? You tell me what to wear, where to go, crafts to make, rooms to decorate, and oh so often, what foods to eat. For last night’s dinner, the bf and I, we thank you.

A couple of my friends, Chasidy and Danielle, posted this picture/recipe yesterday afternoon. Something new is always getting experimented with around this kitchen and yesterday was no exception.

Source: via Olivia on Pinterest

From there, I dove right in. Knowing it was going to be rich and loaded full of fat and other yummy things, I decided to add a pinch of healthy into it. Since I was going to be rolling it up, zucchini ribbons seemed to be a good choice. So, I used a peeler and made thin ribbons. (A good substitute since I don’t have a mandoline). I will apologize now for the poor picture quality. I took these with my phone in the terrible lighting I have in my kitchen. I’m just lucky that I didn’t drop it in the Alfredo sauce.


In her recipe, the author mentions that it will be messy. She’s right. Making this in a tiny kitchen didn’t help much either. However, we managed. It took some wiggling around and switching up, and after feeling like we were candidates for a kitchen makeover show, we got in a rhythm. Here’s the process halfway. Spreading everything out on the noodles, layering, then rolling up. Also, I would like to mention that I used fresh mozzarella.  I just bought a small (fist size) ball and sliced a little in each roll.

The person that made it originally managed to get it neatly situated in an 8×8 dish. That did not happen for us. I just had to move it over to a bigger dish to start with. Once I make this again, maybe it will be with more finesse and it will fit. Here is the dish as it came out of the oven. The smell was incredible. Of course, what’s not good about butter, cream, cheese, pasta and garlic aromas filling a house???


Here’s a roll after I served it up. I loved seeing the zucchini peeking out. Accompanying this was a salad and glass of Merlot.

Looking forward to trying this again and getting the hang of the process and the mess under control.

Let me know if you try it. (Recipe below.)

Cheers, O

Link to the original post here. 

Chicken Alfredo Roll-ups

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8×8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Serves 3, 3 roll-ups each
Recipe highly adapted from

The Best Garlic Alfredo Sauce
Printable Version

½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½  tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Makes 2 ½ cups
Recipe from Momma!

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Posted by on April 6, 2012 in Food, What's For Dinner?


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Five Knives Every Kitchen Should Have

From the culinary wizards to the folks that can’t boil water, we all own knives. Of kitchen essentials, knives are near the top of the list. We use them every day for an endless list of preparations and needs.  These are tools that a person really can’t have too many of.  Even if a person can’t have too many, there are five basic ones that each kitchen should have.  These are the basics that should keep a kitchen in good cutting order.

  1.  Chef’s knife 
  2. Paring knife
  3. Serrated knife
  4. Utility knife
  5. Kitchen shears

A chef’s knife has an 8-10-inch blade which is elongated and somewhat wedge-shaped. It is used chopping, dicing, and mincing food. The shape and weight of this knife take much of the work out of the task at hand.  The primary amount of use is on the rear two thirds of the blade.  The curved tip allows for stability on the cutting surface while the rear of the blade does most of the cutting.  This is a perfect knife for getting uniform pieces and cuts (i.e. julienne, cubes, diced).  This kitchen workhorse makes easier time of cleaving though bones, cutting butternut squash or watermelon.

Paring knives have a blade between 3.5-5”.  These are best for small work and cutting in hand and make for good precision.  Cutting caps off strawberries, coring an apple, mincing shallots, slicing mushrooms, and precision work on deboning meats can be done with these knives. They are good to have in multiples. 

A serrated knife is ideal for cutting items that have a soft inside that is easily damaged i.e. bread, tomatoes, citrus fruits. It is also great for slicing meats. Typically, the blade is about 8” long. The scalloped edge on the blade allows the surface of the item to be scored then easily run back and forth through for slicing.

Utility knives are wonderful multi-purpose tools. They have blades between 5 and 8 inches.  They work well for medium sized items that are too big for a paring knife, but too small for a chef’s knife.  This is a good knife to use for non-food cutting needs in the kitchen such as cutting twine or into a box. 

The fifth item is not a knife, but is a fantastic tool to have- kitchen shears.  These strong scissors can cut through chicken bones, open bags, cut twine, trim pie pastry or snip herbs.  They are joined in such a way that they can come apart for cleaning.  Many include bottle openers and lid grips.  There’s even a pair for lefties. 

I have all of these in my kitchen and multiples of each.  The right tool makes the job much easier and more enjoyable, not to mention a nice presentation.

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Posted by on February 17, 2011 in Kitchen


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