Fernando Recipes
KELLY'S CHICKEN FETTUCCINI FERNANDO
I LOVED this dished that a local Mexican restaurant called the "Hacienda" used to serve, until they changed chefs, and it was AWFUL! So, I went home and came up with my own, (better!), version! At least in MHO!! It's like a Mexican-Style Fettucini Alfredo. REALLY good!!
Provided by Wildflour
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Lightly season the chicken with salt, pepper and garlic powder. And very lightly with cumin.
- Then very lightly brown chicken in butter and oil on all sides, reduce heat, add onion, green pepper, and ¼ cup water.
- Cover and simmer til chicken and vegetables are done, about 12-15 minutes.
- Add mushrooms during last 5 minutes.
- Drain, then add rest of ingredients, (except fettuccini), adding just 1 cup of the cheese.
- Simmer this on LOW just til heated through, *do not boil or it might separate.
- Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired.
- Cover and let set 5 minutes til cheese has melted, or pop into the oven for a few minutes.
- Serves 4-6.
Nutrition Facts : Calories 671.2, Fat 50, SaturatedFat 21, Cholesterol 167.6, Sodium 1948.9, Carbohydrate 15.7, Fiber 5.1, Sugar 6.4, Protein 42.8
FERNANDO
This original EO aperitif pays tribute to Italian gastronomy. Its main ingredient, Fernet Branca-made of overly bitter barks, herbs, and spices-is traditionally served as a digestive, but it is rarely used in cocktails because it tends to overpower all other ingredients. Fernet is purported to be a cure-all for many ailments-upset stomachs, menstrual cramps, baby colic, even cholera. It is an acquired taste, which makes it the favorite shot of bartenders who gravitate toward flavors rejected by the general public. The Fernando is rich and chocolaty, slightly sweet, with a bitter finish. To complete the cocktail, the bartender smacks a fresh mint sprig in the palm of the hand to release the essential mint oils. This cocktail is ideal for Negroni drinkers and diehard fans of Fernet alike.
Yield makes 1 drink
Number Of Ingredients 4
Steps:
- Pour all the liquid ingredients into a mixing glass. Add large cold ice cubes and stir for 40 revolutions. Strain into a chilled cocktail glass. Place the fresh mint sprig in the palm of your hand and smack it with your other hand to release the aroma. Gently place the mint on the surface of the cocktail and serve.
- Dominant Flavors: chocolate overtones and well-balanced botanicals
- Body: silky, rich
- Dryness: medium
- Complexity: high
- Accentuating or Contrasting Flavors: vanilla and mint
- Finish: long, bitter, minty
- Glass: cocktail
HACIENDA-STYLE CHICKEN FETTUCCINI FERNANDO
I LOVED this dish that a local Mexican restaurant back in Indiana called the "Hacienda" used to serve, until they changed chefs, and it was AWFUL! So, I went home and came up with my own, (better!), version! At least in MHO!! It's like a Mexican-Style Fettucini Alfredo. REALLY good!! Photo by Caroline Cooks
Provided by Kelly Williams
Categories Pasta
Time 50m
Number Of Ingredients 15
Steps:
- 1. Lightly season the chicken with salt, pepper,garlic powder and cumin. Then very lightly brown chicken in butter and oil on all sides, reduce heat, add onion, green pepper, and ¼ cup water. Cover and simmer til chicken and vegetables are done, about 12-15 minutes, adding mushrooms during last 5 minutes. Drain, then add rest of ingredients, (except fettuccini), *adding just 1 cup of the cheese. Simmer this on LOW just til heated through, *do not boil or it might separate because of the sour cream. Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired. Cover and let set 3-5 minutes til cheese has melted, or pop into the oven for a few minutes. Serves 4-6.
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