Fettuccine Alfredo

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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

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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

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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

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Teriyaki is a cooking technique in Japanese cuisine. It consists of broiling or grilling food, usually meat, in a sweet, thick soy sauce marinade called tare. The sauce itself is often called teriyaki in English. In Japan, teriyaki is most often used to cook fish. Teriyaki literally means “luster-grill,” because of the shiny appearance of food cooked in the sweet tare sauce.

Since I don’t have or use a recipe. 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, orange juice, etc. Also I used Ginger Garlic Paste. As long as you’ve got soy sauce, garlic, ginger & brown sugar flavors balanced (by taste), it’ll be delicious!
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.

Endless sides go good with these. My daughter is making brussel sprouts & sweet potatoes this time. I usually make baked potato or rice & a fresh salad.

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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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