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

LONGBOY CHEESEBURGER

LONGBOY CHEESEBURGER


My dad use to make these regularly when I was growing up; but I thought he made it up 😀

Ingredients

  • 1 pound lean ground beef
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup ketchup
  • 1/4 cup chopped onion
  • 1/2 cup crushed cornflakes
  • 1/2 cup heavy whipping cream
  • 2 loaves brown ‘n’ serve French bread
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  1. In a 2-quart bowl, mix together first eight ingredients. Cut each loaf of bread in half lengthwise; spread one-fourth of meat mixture over each half, covering all the way to edges. Place on baking sheet.
  2. Bake at 350° for about 25 minutes or until meat is cooked, sprinkling with cheese during the last 5 minutes of baking. Cut into slices to serve. Yield: 8 servings.



I found the recipe via an old cookbook…still available on Amazon. 

Huevos Rancheros

Huevos Rancheros

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💝   ➸ 
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➽  Thanks to my “friend” Mingo 👫 (Domingo)…this has become a regular part of my life…in food.   😂  🍅  🍗 🍴 🐔
Also just by living near the Mexican border has sewn it into the fabric of the food scene here. Actually, i believe more diverse foods have become a part of everyone’s lives.
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I did have to find a recipe in order to properly share it though. You know
..it’s once again that story of my not measuring and/or writing anything down; so i went with this version from⤵
Closet Cooking /Kevin Lynch

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HUEVOS RANCHEROS ~

*Huevos rancheros, or ranch style eggs

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A quick and easy breakfast with layers of refried beans and salsa on top of crispy fried tortillas all topped with fried eggs with runny yolks!

ingredients
2 small corn tortillas
1/4 cup refried beans
1/4 cup salsa ranchera
2 eggs
salt and pepper to taste
directions
Fry the tortillas in a small amount of oil until crispy and lightly golden brown.
Spread the refried beans on the tortillas followed by the salsa.
Cook the eggs as desired and place on top of the tortillas seasoning with salt and pepper to taste.

Option: Top with your favourite taco style toppings like sour cream, cheese, avocado, etc.

💝   ➸  ➽ In need of food 🍳🍤🍖🍗🍟🍔🌮🌯🍕🌭🍜🍲🍥🍝🍙🍛🍱🍣🍘🍢🍡

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Mushroom Asiago Chicken

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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!

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(I doubled mine)

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Just Sayin’
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Teriyaki Chicken Wings

I have posted teriyaki chicken wings before BUT…that one didn’t use my typical method . SO… I’m reposting with improved recipe & directions. ..since I don’t have or use one. I go by memory & taste.
I had to search for one closest to mine as possible for others to go by; which is actually a simple straight forward basic recipe. Although,  it is good with variations,  such as pineapple,  balsamic vinegar. ..worcestershire, etc…
Adapted from Mama’s Southern Cooking

3 to 4 pounds of chicken wings
1 cup of soy sauce
1 cup of brown sugar
1/3 cup of evoo
1 teaspoon of ginger
1 teaspoon of garlic

Here’s what you need To do:

Mix together all ingredients into a bowl until well combined.

Arrange chicken wings in a 9 x 13 glass baking dish and pour marinade over the top of wings turning to coat the wings. Cover and refrigerate overnight OR you can also put the wings in to a gallon freezer bag and pour themarinade over them, seal up the bag and refrigerate overnight.
Choices for cooking methods:
High oven temperature like,  475°
Or broiler.
Or both…which is what I do.
First I put in hot oven for about 30 minutes.  Then switch to broiler, browning to desired golden brown color that’s desired, flip & do same on other side.
Or..
GRILL! over low heat turning frequently until wings are done, about 30 to 45 minutes depending upon the size of your wings.

This with a great salad & baked potatoes….dinner was great!

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SWEET AND DELICATE TOMATO SAUCE

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SWEET AND DELICATE TOMATO SAUCE

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INGREDIENTS

 1/3 cup Queen Creek Olive Mill Delicate EVOO
1 medium carrot, diced small
1 medium sweet onion, diced small
1 small tender celery rib, diced small
6 cloves garlic, minced
4-5 fresh basil leaves, chopped
2-3 sprigs of Italian parsley chopped
1/4 teaspoon fresh rosemary, chopped
1/2 cup Zinfandel or Cabernet
1 28 ounce can of crushed tomatoes (preferably San Marzano or comparable)

Kosher salt and fresh ground black pepper to taste
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INSTRUCTIONS:

This simple, delicate and aromatic tomato sauce is a family favorite. Use it as a basic sauce to toss with pasta, fold into a risotto, when layering lasagna or anywhere a meatless sauce is required. Carrots provide the right amount of sweetness to this incredible tomato sauce.
Heat Delicate EVOO in a saucepan, add diced vegetables and season with a pinch of salt and pepper and sauté over medium heat until caramelized, about 10 minutes.  
Add garlic and herbs and cook for 2 minutes.
Add wine and crushed tomatoes and let simmer uncovered for 30 minutes. Use a stick blender if you prefer a smooth sauce.
Season with salt and pepper.

Wine Pairing: Chianti

Product Used: Delicate EVOO

RELATED PRODUCTS ~

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Ingredients: Extra Virgin Olive Oil
Our Delicate Extra Virgin Olive Oil is milled then cold pressed from sound, fresh, late harvest, ripe olives and has a light mellow taste with floral overtones.
Buttery, fruity, smooth and sweet are often used when describing its sensory attributes.

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Uses:
Delicate dishes, seafood, shellfish, fresh vegetables, salads and mild cheeses.
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Arizona Grown, Pesticide Free Farm, Non-GMO, Gluten Free, Vegan, Zero Carbon Footprint

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Oh! & by the way…
THIS WEEKEND IS THEIR GARLIC FESTIVAL!

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 Our 2nd Annual Garlic Fest is here! 

Join us for a weekend full of garlic eats (garlic flatbread, garlic fries, garlic burgers, garlic pizza!) and treats (garlic gelato!), purchase organically grown garlic from our own garden,cooking demos, live music, food trucks, nutritionists, and so much more!  
WHEN: September 19 & 20; 11am-3pm both days 
WHERE: Queen Creek Olive Mill25062 S. Meridian Road, Queen Creek, Az, 85142 480-888-9290 

FREE ADMISSION  

LOVE!
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Lily’s Penne Alfredo

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I (& my son…her daddy) have to whip this up regularly for my granddaughter Lily; it’s her favorite!
I know….I’ve posted about Lily and her Alfredo obsession. But to be honest…for brunch, lunch or after school, I go whatever’s easiest route 😉
So I spotted something new in the store. “Pronto” pasta? Made for the ease of one pot meals. Start with pasta right in the pot of cold water. No straining/draining of pasta water and make/add your other ingredients to same pot.
The conclusion?  It didn’t make any difference to me. Maybe with a different recipe? Or getting use to it? Like teaching an old dog new tricks?

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I prefer fettuccine, linguine, bucatini or HOMEMADE pasta with Alfredo myself;  but Lily LOVES penne.

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LILY’S PENNE ALFREDO

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I’m hearing “The Lazy Song” by Bruno Mars in my head. Not just because of the Pronto Pasta but also I had already typed & printed out the recipe once, I didn’t feel like typing it again….
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Bwahahahahahahahaha…that’s bad.
I left it for using regular pasta, in general (cook pasta according to directions) …that’s what I still use.

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I did use a little sprinkle of garlic/parm seasoning.

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Watch “Easy and Moist Lemon Chicken Recipe – How to Make Lemon Chicken” on YouTube

🐔 Easy Lemon Chicken Recipe  🍴 by Adam @ this AWESOME site →
http://www.inspiredtaste.net/

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(Me → ✴The best thing here? MISE EN PLACE! Then watch video!  EASY! )

https://youtu.be/o35YXK-XA-w

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We can not even begin to tell you how much we love this easy lemon chicken recipe. It’s far from boring. Instead the chicken is juicy, flavorful and easy to make. It bursts with lemon flavor along with herbs, such as oregano and thyme, as well as toasted garlic and tangy mustard.
It all starts with chicken thighs that we’ve rubbed with mustard, lemon zest and dried herbs. Then, we sear it in a hot pan, creating a golden brown crust. After that, we add lots of tart lemon juice and savory chicken stock then slide it into a hot oven until juicy and cooked through.

(My RECIPE SAVE… & SHARE 😉 )
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Garlic Lime Chicken Kabobs

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Garlic Lime Chicken Kabobs
& a Freezer Friendly Meal too 😉 courtesy of happymoneysaver.com

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Talk about an easy meal idea!
Add veggies, wrap in pita for gyros or flour tortillas for fajitas. Done.

You are going to love these Garlic Lime Chicken Kabobs! You can make them ahead of time and pull them out of the freezer whenever you need a quick and easy (and delicious) dinner. These kabobs are great for grilling indoors or outdoors, perfect for any time of year!

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First, you will want to cut up your boneless, skinless chicken breasts into 1 1/2″ pieces. Place the chicken pieces into a ziplock bag and set aside.

Next, whisk together the olive oil, lime juice, minced garlic, salt, pepper and Sriracha sauce (you can leave out the hot sauce if it will be too spicy for you, but I love the zing it gives the chicken) in a medium sized bowl. If you’ve never tried Sriracha, you don’t know what you’re missing…it’s delicious!
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Pour the mixture into the ziplock bag with the chicken pieces. Try to get as much air out as you can and seal the bag shut. It’s always a good idea to put the bag inside an empty bowl in the fridge, just in case the bag leaks (it might save you from having a big mess later). Let the chicken marinate for 2-8 hours.

Remove the chicken from the fridge and thread onto skewers (wooden or metal skewers will work just fine). If you are using wooden skewers and you plan on cooking the kabobs right away, it would be a good idea to soak the skewers for about 30 minutes before adding the chicken. If you are going to freeze this recipe, there is no need to soak the skewers.

Freezer Meal Directions:

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These Garlic Lime Chicken Kabobs are great for entertaining, so feel free to double or triple the recipe.
To freeze, place the skewered chicken in a labeled, freezer safe, ziplock bag or freezer safe container. Be careful not to poke a hole in the bag with the sharp end of the skewer.
Place the frozen chicken in the refrigerator the night before to thaw. Once thawed, preheat your grill to medium-high heat and cook the kabobs for 10-15 minutes, turning occasionally.
Yum! Don’t they look delicious?

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YUMMY

Reuben Sandwich

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Classic Reuben Sandwich made in oven. I’ve always made them this way bcuz I had a big family and always extras around on the farm. And making them in the oven is easier to make many at once…no flipping,  etc. However, it appears by searching web, that I’m the only one who heats saurkraut in small saucepan on stove. Then adding it to sandwich AFTER grilled. Im sticking with this method for a couple reasons.  It seems like it could cause a soggy sammy and harder/more ingredients to heat thru. Other reason…if it ain’t broke don’t fix it.
So I preheat oven to aprox 450º, with oven rack in center. Normally I lay out a sheet pan full but yesterday…I just made one for myself. Easy to make as many or as few as you want.
Ingredients:
Rye bread
Thousand Island (or Russian dressing, your preference. I use mustard actually) 😀
Thinly sliced Corned Beef
Sliced Swiss Cheese
Butter

I put butter on one slice & thousand island dressing/my mustard ; D on other slice. Stack preferred amount of corned beef on the buttered side. Add slice of swiss cheese on top of meat (i double cheese!). Leave open and put in oven until cheese is melted & bread toasted, about 10 minutes.
Add warm saurkraut on top of meat & cheese , place other slice of bread in top of that. Slice in half. Enjoy!

 

Just me this time….1 lonely sandwich. Not for long!  ♡

 

 

 

And when its the whole family, just line up on baking sheet.

Also,; when my kids were little I made a lot of a mini version of Reubens, , using English Muffins.  They’re actually good.

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Many really like their corned beef stacked high, I’m just not one of them. But that’s why I said”preferred amount of thinly sliced corned beef”.

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To each their own. Hey , if you can handle it or that’s how you like it….knock yourself out.
Rock that Reuben! Its all good.

whipped up another today (don’t leave grandma home alone).
Just more pics ♥
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TAA DAA!
GOOD EATS ♥
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