Fettuccine Alfredo

Fettuccine Alfredo

fettuccine-alfredo
– from Bon Appétit

Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA’s Best, a collection of our essential recipes.

Ingredients:

12 ounces fettuccine or other long pasta
Kosher salt
¼ cup (½ stick) unsalted butter
¾ cup finely grated Parmesan, plus more for serving
Freshly ground black pepper

Preparation:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

Recipe by Carla Lalli Music
Photograph by Michael Graydon & Nikole Herriott

Tagliatelle

image

Love it!
Just sayin’….

image

image

image

image

From local Italian grocer #DolceVitaItalianGrocer in Mesa Arizona ♡

image

#tagliatelle with a meat sauce and #cheese
#Parmesan #pecorino
#ParmigianoReggiano

image

image

Mushroom Asiago Chicken

image

image

Mushroom Asiago Chicken

– from the midnight baker

Gourmet meal that’s on your table in 30 minutes. This is the original recipe!

UPDATE!!!  THIS RECIPE WON THE GRAND PRIZE IN THE MEREDITH CORPORATION’S (FAMILY CIRCLE, BETTER HOMES & GARDENS, ETC.) “BEST OF FOOD BLOGGER RECIPES 2013”  (**Happy Dance**) WILL BE FEATURED AT A LATER DATE IN ONE OF THEIR PUBLICATIONS.

Ingredients

1 lb boneless skinless chicken breast (about 2 large)
2 cups mushrooms, cut in half
1 clove garlic, minced
3 springs fresh thyme
1½ cups dry white wine
½ cup seasoned flour
2 tbs butter
2 tbs olive oil
½ cup heavy cream
¼-1/2 cup shredded asiago cheese
½ tsp salt (or to taste)
¼ tsp pepper (or to taste)
seasoned flour:
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper

Instructions

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about ¼-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)
Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.
Dredge chicken in seasoned flour.
Add to hot oil/butter in skillet.
Saute until golden on each side, about 5 minutes per side.
Remove from pan.Add remaining olive oil to hot skillet.
Saute mushrooms and garlic until mushrooms begin to brown.
Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called “deglazing”).
Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.Add the chicken back to the pan.
Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
Remove chicken from pan.
Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use ½ cup; not as strongly flavored, use the ¼ cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used ½ cup).
Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about ½.
If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water…however, the reduction will taste better.
Add chicken back to pan and heat through.
Garnish with sprigs of fresh thyme

Update:  This recipe has done so amazingly well and been so highly rated by anyone that tries it that I have entered it in Plated.com‘s Chicken recipe contest! From what I’ve been told by all of you via messages, email and my Facebook page, you’ve loved this and how easy it really is for something so gourmet.  This is why I think this recipe should win!!!
Gourmet meal that’s on your table in 30 minutes. This is the original recipe!

image


(I doubled mine)

image

image

image

image

image

image

image

image

image

Just Sayin’
image

image

Spaghetti al Limone – Spaghetti in Lemon Sauce

image

Spaghetti al Limone – Spaghetti in Lemon Sauce

— Recipe courtesy of Nonna
image

@ Cooking with Nonna

Spaghetti al Limone – Spaghetti in Lemon Sauce: I’ve been wanting to make this classic Neapolitan pasta dish ever since I tasted it on my last trip to Campania. It’s super easy to make, who doesn’t love a sauce you don’t even have to cook? The flavors are so summery and refreshing you’ll feel like you’re back in Napoli! Perfect for a big group, I love serving this in a big bowl and having people help themselves-

Ingredients
1 Lb Spaghetti
1 Cup basil leaves packed
Zest and juice of 2 lemons
2 Cups Parmigiano Cheese (you can also use all or half Pecorino)
4 Tbsp EV olive oil plus extra for drizzling-

image

image

image

image

Meyer Lemon Olive Oil is Delicious!

Chicken Alfredo with Fettuccine

image

Chicken Alfredo with Fettuccine

image

Lily’s all time favorite!
image

That’s my granddaughter ♥

“This classic Italian dish includes fettuccine tossed with butter and Parmesan cheese, and it’s quick and easy to make. U.S. versions of the dish may include chicken or shrimp. Whatever your choice, with three simple steps in our chicken alfredo recipe, you’ll have a hearty dinner on the table in no time!”
— Martha Stewart

EASY!  I have ingredients ready & simply do the same as it shows in video except I substitute shrimp with chicken.
😉
http://www.marthastewart.com/1118588/fettuccini-and-shrimp-alfredo

INGREDIENTS

1 pound chicken■
Coarse salt
Ground white pepper
2 tablespoons unsalted butter
2 cups heavy cream
4 cloves garlic, peeled
3/4 cup grated Parmesan cheese, plus more for serving
1 pound fettucine

DIRECTIONS

Cut chicken in strips. Season with salt and white pepper and saute in butter.■
Meanwhile in a separate pot, simmer garlic cloves in cream for 10 minutes.
Pour cream into pan with chicken, removing garlic cloves. Stir in Parmesan. Cook pasta according to package instructions.
Toss pasta with sauce and serve with extra Parmesan.

■ You can cook the chicken any way you like. Try grilling it, baking, it, or poaching it in chicken stock.
Or even use a rotisserie chicken from Deli 😉
If you prefer to mingle the flavors, leave it in the pan as you cook the sauce.

image

And this ends my “Italian Food” week
❥ ツ

A shout out for Jamie Oliver just because i so like him!
https://instagram.com/p/4PQwM5K2-C/

Spaghetti and Meat Sauce

image

Spaghetti with Meat Sauce – Italian Style

Ingredients
1/4 cup extra virgin olive oil, divided
1 1/2 lbs ground beef (85% or 90%) & other meats are good in addition to beef, like pork/sausage
1 medium carrot, finely grated
1/2 medium onion, finely diced
4 cloves garlic, finely minced
2 (28 oz) cans Cento Crushed tomatoes
1 sm can tomato paste or Cento tube
1/4 cup chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp dried rosemary, crushed
3/4 tsp dried thyme
1/2 tsp dried oregano
2 bay leaves
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
Dash of crushed red pepper
A pinch or 2 of sugar to taste if desired (carrots add sweetness; depends on the tomatoes)

Save pasta water for thinning sauce.
Romano and Parmesan cheese for serving

Directions
Saute carrot and onion in a couple tbsp of olive oil over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Add ground beef, stirring occasionally until browned.
Stir in 2 cans crushed tomatoes, tomato paste, remaining 3 tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, bay leaves, crushed red pepper flakes, salt and pepper.
Cook on low heat and simmer covered, 5 – 8 hours (minimum of 5 hours), stirring occasionally.Add pasta water to thin sauce to desired consistency.
Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.

image

I usually have, of course, blocks of Parmigiano-Reggiano, asiago, Pecorino del Casentino…
image

Roasted garlic, like sweet butter
😀
And I got to use my frozen herbs

image
Eating outdoors…when the sun’s going down 😀
Makes for interesting lighting ay?

Mixed Baby Greens, Strawberries & Parmesan with Balsamic Vinaigrette

image
*Food for Thought

Simple Salad with a Simple Dressing 😉
Add fresh crusty bread and with that alone it’s going to be a winner. Especially if you grill or toast bread & rub a garlic clove on it while hot.

image

image

I know…I went heavy on the balsamic. Well….I got temporarily & insanely addicted; just for a minute. 😀

Mixed baby greens, strawberries and parmesan cheese with balsamic Vinaigrette.
Okay, I didn’t quite leave it at that. I threw on a couple other items because I had them. Dried cranberries and dates. Well…I love those things. Give it your own twist. Good thing about salads… it can be just greens, just fruit, nuts or any mix of your favorites.
image

Simple Balsamic Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons good quality balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper
Mix together all ingredients in a small jar with a lid and shake well to combine. 

image
of course…GOOD bread certainly doesn’t “have to be” toasted! It’s delicious either way #justsayin …

image

image

*Heavenly Banquet ~

Just as physical food nourishes the body, the spiritual food of the Holy Spirit is a banquet given to us by God to nourish and strengthen our souls as we make our way homeward to heaven.

~ Now What?

Christ feeds five thousand with five loaves. He walks upon the sea and discourses of the bread of life.

Pasta with Corn, Ham & Cheese

wpid-img950145

image

RECIPE at link →
http://wp.me/pBGLO-pV

When I don’t have pancetta ; D

Pasta with Corn, Ham & Cheese

image

Would be good with peas, green onions & of course pancetta ♥

.

image

.

image

I did not buy that whole wheel!

image

.

image

.

image

.

image

.

image

.

image

.

.

image

.

image

.

image

.

image

.

image

.

image

.

image

.

image

.

image

.

image

.

image

.

image

.
image

.
image

.

Alright…I will not post this again

LOL LOL
Time to get cookin’ ♥
Secret-
*Okay…btw… I love to add a touch of Cold Stone Creamery™ Sweet Cream | International Delight & butter!

Although…other times I’m more into good evoo
*

 

Doin it up Italian Style Today ♥

image

Flippin from yesterday’s Mexican food…today we wanted Italian. 
I started with the dish I’ve already blogged about a couple times; the one with the Ditalini Pasta,  pancetta, sweet corn (my preference, peas are more popular), sweet roasted garlic, good EVOO & good parmesan cheese. Sea salt…some pasta water, stock or milk (optional & personal preferences).

image

image

I LOVE LOVE LOVE ROASTED GARLIC!

image

image

image

image

http://www.theyummylife.com/Parmesan_cheese_bowls

Accompanied with an asiago Caesar salad and
Flatbread with Asiago and Pecorino
(…would be GREAT with Prosciutto too):

…Assembling and Baking the Flatbreads… 
1 flatbread dough 
about 1/4 cup mixed asiago/pecorino-romano cheeses, finely grated 
a drizzling of olive oil 
Sea salt and fresh ground pepper 
– Preheat oven to 500 degrees,  Roll out each flatbread dough on a well-floured pastry board or cutting board. Use a rolling pin so that the dough becomes 1/4-inch thick. The beauty of flatbread is that it can be any shape, so don’t worry about creating a perfect circle. While you are rolling out one dough, keep the others covered with plastic wrap so they don’t dry out. – Carefully, transfer the flatbread onto baking sheet. Bake for about 2 minutes or until just slightly crisp on the bottom. Remove from oven and sprinkle on the asiago cheese.
Place back in the oven for about 3 minutes, or until crisp on the bottom and just slightly browned on the top. Remove from oven, drizzle lightly with olive oil and sprinkle wiht sea salt and fresh pepper. – Cut into 4-6 slices using a pizza cutter or sharp knife.

Make cuts along edge & back in for a minute for crispier….
I use my kitchen scissors ; D

image

image

😀 lol
I am diving into the pool as soon as I click “publish”.

image

Might not look like much but it sure tastes great!
Aside a Caesar salad with asiago too.

Yumm

😀
image