Oct 3rd, 09
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Adam and I both love Alfredo, but it’s not the best for you so we don’t make it often. Last week I was craving it so bad that I told him we had to try it. He gladly accepted, and even made it for dinner 
He served it with steak, but this sauce was creamy and delicious. Almost all the recipes we have made at home have been grainy this one was not, we did use shredded Parmesan instead of grated but otherwise we kept the recipe, and it was delicious!! This will be my go to recipe and next time I want to try homemade pasta.
Fettuccine Alfredo (Found On: Taste of Home Cooking Originally From: Food Network)
- 18 ounces fresh fettuccine
- 2 1/2 cups heavy cream
- 12 tablespoons unsalted butter
- 2 cups grated Parmesan
- Pinch freshly grated nutmeg
- Salt and freshly ground white pepper
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 2 cups of the cream in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Sep 5th, 09
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My favorite magazine is Food Network, I love the recipes, I love the articles and just find it an all around good magazine, it is only delivered every few months but every time I get it in my mail box I do a little jump for joy and go inside and start reading.
This recipe caught my attention right away, it seemed “different” then anything we had tried, and something healthier is always welcome. Sadly we thought this was a little bland and a little grainy. I think with a little more seasoning and using something other then grated Parmesan it might be better. It was a good recipe to try though.
Three Cheese Macaroni (From: Food Network Magazine)
- 1 large egg
- 1 12-ounce can evaporated whole milk
- Pinch of cayenne pepper
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
- 1/2 cup grated sharp cheddar cheese (2 ounces)
- 1/4 cup grated parmesan cheese (1 ounce)
- 1/2 head cauliflower, cut into small florets (4 cups)
- 4 cups medium pasta shells (9 ounces)
Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.
Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.
Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.
Sep 4th, 09
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Adam and I sat down Sunday to plan our meals for the week and I turned to some cookbooks for new inspiration. This was a recipe that was at the beginning of the pasta section. Adam said “OH yum make that” So I did.
I wasn’t very impressed with this recipe, although it was simple to whip together it reminded me of hamburger helper with the fake cheesy sauce. Adam on the other hand LOVED it! Saying it was one of the best pasta recipes I have made in a long time… I guess it’s all about your taste buds.
I did use my homemade tomato soup instead of canned. And fresh mushrooms instead of canned.
Spaghetti with Beef and Mushroom Sauce (From: Better Homes and Gardens)
- 1 lb ground beef
- 1/2 c. chopped onion
- 1 (10 3/4 oz.) can condensed cream of mushroom soup
- 1 (10 3/4 oz.) can condensed tomato soup
- 1 (4 oz.) can sliced mushrooms
- 1/2 t. dried Italian seasoning, crushed
- 1/2 t. chili powder
- 1/4 t. black pepper
- 12 oz. dried spaghetti
- Grated Parmesan Cheese
In a large saucepan or a dutch oven cook ground beef and onion until meat is brown and onion is tender. Drain. Stir in msuhroom soup, tomato soup, mushrooms, seasonings. Bring sauce to boiling; reduce heat. Simmer covered, for 20 minutes stirring occasionally.
Meanwhile, cooke spaghetti according to package directions. Drain. Serve sauce over hot spaghetti. If desired, sprinkle each serving with Parmesan cheese.
Aug 28th, 09
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I was super excited to try this recipe. The WC Ingredient Challenge this week was Parmesan, once it was picked I went to food network and typed Parmesan, I wanted to do something different.
This was an awesome meal, I served it over some angel hair and made homemade marinara. We will try this again and again, I like to have a no meat option in our rotation.
****I’m sorry for the horrible picture, my tummy was rumbling and I didn’t have the patients to get a good photo.
Mushroom Parmesan (From: Food Network)
- 3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
- 4 to 6 portobello mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup marinara sauce (recipe I use below)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan
- 2 tablespoons butter, cut into small pieces
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Preheat the oven to 400 degrees F.
Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve
Garlic and Basil Marinara (From: Myself)
- 1 lg. can chopped tomatoes
- 1 lg. can crushed tomatoes
- 4 cloves crushed garlic
- 1/2 cup chopped onion
- fresh basil
- 1 t. sugar
- salt and pepper
Warm dutch oven on stove, with a little olive oil. Saute onion and garlic until tender.
Add tomotoes and spices, simmer on low for hour to hour and half.
Jul 12th, 09
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It was my week to bring lunch again for the girls at work, this recipe has been all the rave on the nest board I am on, so I decided to give it a try. I have to say I was disappointed in it. Everyone else LOVED it and raved about it cleaning out the whole batch but I just didn’t love it, and couldn’t pin point it.
Wagon Wheel Taco Pasta Salad (From: Cara’s Cravings)
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1lb wagon wheel pasta
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1 can black beans, drained and rinsed
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1 10oz package frozen corn
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2 medium tomatoes, seeded and diced
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8oz shredded Mexican-blend cheese
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1/2 cups salsa
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1/2 cup olive oil
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3-4 tbsp lime juice
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1 tbsp cumin
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1-2 tsp chili powder
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2 garlic cloves, minced
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freshly ground salt & pepper
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1/2 cup chopped fresh cilantro
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1 avocado, diced (I omitted do to peoples tastebuds)
Cook the pasta al dente according to package directions. Drain and rinse with cold water.
In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.
In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.
Just before serving, stir in the diced avocado.
