Chicken Alfredo Bake

Well it may come as a surprise to some, but this recipe did not, I repeat, did NOT come from Pinterest. At least that’s not how I got ahold of this recipe. My coworker mentioned that her roommate made this and absolutely loved it, so I texted her and asked for the recipe. The original recipe came from The Plaid & Paisley Kitchen, what a cute sounding kitchen. Anyways, as I was looking to upload and edit the pictures I took on my ‘big’ camera I noticed that the pictures didn’t come out! Super sad, I’m going to have to go and get it fixed, so I must apologize for the state of the picture before hand, this was just one I snapped mid meal with my iPhone.

Chicken Alfredo Bake  The actual dish is to the top right hand corner. If you were wondering what wine I had it was Millanova’s Brandon’s Blend. Millanova is a local Kentucky winery and to be honest it’s my favorite winery, I’ve tried several different wines from them and none has been a disappointment.

Alright now on the the actual recipe:


Chicken Alfredo Bake


1 rotisserie chicken, pull and shred the chicken
3/4 box of your favorite pasta shape
1 jar alfredo sauce
2 cups mozzarella cheese
salt, pepper and garlic, to taste


1. Cook the pasta until al dente. Preheat oven to 350 degrees
2. Shred the chicken and place in a medium size mixing bowl. Sprinkle the chicken with salt, pepper and garlic powder, add 1 cup of mozzarella cheese.
3. Once the pasta is cooked, drain it, and I like to run it under some cool water. Add the pasta to the bowl with the chicken, now pour the jar of alfredo sauce over everything, and toss to coat. When everything is coated place in an 8×8 cooking dish, sprayed with some Pam. Add the second cup of mozzarella cheese on top.
4. Last but not least place in the oven and bake for 30 minutes at 350 degrees. Take out and ENJOY!!

*You can substitute 3 chicken breasts in place of the rotisserie chicken if desired. Make sure to cook the chicken prior to placing in the bowl to mix with the other ingredients.



Beef and Bok Choy

First let me tell you two things; one, you need to be 21 to get cooking sherry in my state and two, I was nervous about eating bok choy. The reason I was so nervous stems from an incident a couple of years ago when I tried sushi for the first time. You have no idea how pumped I was to eat sea weed, you don’t even have to tell me how strange that is, trust me, I know. Needless to say when I didn’t like sea weed it kind of ruined the entire sushi experience, and I haven’t been able to eat it again. I like to try foods that I’ve never eaten before so I decided to throw caution to the wind and hope bok choy didn’t disappoint me like the sea weed did. If you are wondering, which I’m sure you are, I loved bok choy. The recipe came from a book I bought years ago when I worked at a book store, it’s called; The complete cookbook: Stir Fry. It is still apparently available on amazon!

Beef with Bok Choy


1 bunch of bok choy
oil for cooking
2 gloves garlic, crushed
8 oz rump steak thinly sliced (I found of beef stir fry meat that I used)
2 tbsp soy sauce
1 tbsp sweet sherry
2 tbsp chopped fresh basil
2 tsp sesame oil

1. Was bok choy and drain. Cut leaves into wide strips and stems into thin strips. Heat wok until very hot, add 1 tbsp oil and swirl to coat. Add garlic, stir fry for 30 seconds
2. Add another tbsp of oil and then in batches the meat. Stir fry 3 minutes over high heat where meat has browned but not cooked through. Remove from wok.
3. Add bok choy to the wok and stir fry for 30 seconds or until just wilted.

20130808-162044.jpg Add the meat, soy sauce and sherry. Stir fry 2-3 minutes until meat is tender.

20130808-162955.jpg Look at all that steam!
4. Add the basil and sesame oil, toss well and serve immediately.

**I served this over rice, and also had it the next day for leftovers and it was very good!