A good basic Alfredo sauce has long been a staple in my kitchen. Not only is it delicious, creamy and cheesy, the sauce is simple to prepare, and it uses the ingredients that can be easily found in any pantry. This ridiculously easy Fettuccine Alfredo dish can be served plain as-is, or alongside some add-ins, such as leftover roasted chicken, grilled vegetables, bacon. It’s one of those great weeknight dinners that will take you at most 30 minutes to make, and what you get in return is a restaurant quality dish.
So, if you’re looking for a simple, straight-forward, not overly complicated recipe, without too many steps, a recipe that is practical for a weeknight after a long busy day, this recipe from Emeril fits the bill.
In addition to grilled chicken and roasted vegetables, this Fettuccine Alfredo also goes great with seafood: grilled or sauteed shrimp, scallops, or lobster. Definitely a keeper! Continue reading
Two very ripe bananas and one package of blueberries were sitting on my counter, so naturally I had to make a banana bread with blueberries. I wanted something different from the banana bread recipe I used a couple of weeks ago, so in addition to blueberries, I also added Greek yogurt. Well, adding the Greek yogurt was sort of a necessity (as opposed to creativity), since I only had 2 bananas while the recipe called for 3, so I measured that 1 mashed banana equaled 1/3 cup in volume, and that’s how much Greek yogurt I added to replace the missing banana.
Blueberries add so much to banana bread! In addition to the berry flavor, they almost make the banana bread even more moist, without letting it lose the texture. Biting a slice of banana bread with blueberries is very much like having a slice of a berry cake: juicy and fruity, but without all the butter. I still can’t believe that this moist loaf of bread has only 1/3 cup butter, the rest of butter replaced by Greek yogurt and bananas. I need to make recipes like this more often!
I also realized something while making this banana bread and that one: the key to a moist and flavorful banana bread is to use very ripe bananas. Before I even consider using the bananas in baking, I wait until they turn black on the outside and get really soft to the touch. When peeled, such bananas are still white inside but very soft and mushy, not really holding their banana shape. Mashing such bananas with a fork is very much like stirring the smoothie: effortless! That’s when bananas are at their sweetest! Continue reading
I make a lot of “adult” mac and cheeses (with strong cheeses and funky add-in’s) to accompany steaks in our house. For once, however, I decided I wanted to make a “real” mac and cheese: very traditional, using regular cheese (such as cheddar), and using white sauce.
As I was looking for an easy homemade macaroni and cheese recipe, a lot of sources seemed to be pointing to Martha Stewart macaroni and cheese, so that seemed like a good place to start.
Martha’s recipe calls for 1 pound of elbow macaroni, which produces a huge amount of pasta, so I halved the recipe, using 1/2 pound of elbow macaroni instead of 1 pound, and halving the rest of ingredients. Even after I halved the recipe, it still produced quite a lot of pasta – enough to make 6 or 8 very rich servings. I also reduced the amount of cheese to sprinkle over top as the original amount called for in the recipe seemed excessive. Also, the recipe calls for Kosher salt, which is less salty than table salt, so because I used regular table salt, I reduced the salt amount accordingly. A reminder to myself: always pay attention to what salt the recipe calls for: Kosher or table salt. Continue reading
This week turned out to be quite busy again, and it’s during the weeks like this one that I love simple weeknight dinners, such as this Asian salmon and noodles. You might have noticed that this pasta dish is strikingly similar to my recent recipe for spicy Asian noodles with mushrooms and snow peas, including the trivia that I manually counted 60 snow peas. In fact, the only difference between these two recipes is the presence of salmon in our today’s dish. The fact that I am this non-creative with the today’s recipe underscores how tired and short on time I am this week.
The salmon and noodles cooked Asian style that you see on the photos are so flavorful, that this dish quickly became a favorite in and outside of our home! And, it take such a short time to make this that I’ve been feeding this dish to my family LOTS of times. I am surprised they are still not tired of it. So, I know your family will love this recipe if you like good Asian food! And, like it should be on a busy weeknight, the recipe is quick, easy and requires no mental power! Continue reading
Pasta carbonara is one of my favorite dishes to cook on weeknights, because it’s very easy to prepare and usually takes me only 25 minutes. I also like to make pasta carbonara when I am short on ingredients, since it requires such basic ones: bacon (or prosciutto for less fat), eggs, stock, pasta, and Parmesan cheese.
The other night I was looking for an easy pasta carbonara recipe that was a bit different from my usual way of preparing it, and I found an interesting recipe on Pioneer Woman that uses 3 additional ingredients: lots of garlic, onion, and quite a lot of fresh parsley. I happened to have several bunches (!) of fresh parsley (due to my recent obsession with the Chimichurri sauce), so I was especially excited to use up the parsley instead of throwing it away.
This recipe takes a little bit more time to prepare than the 25 minutes I usually spend on pasta carbonara – but still under an hour – due to all the chopping and incorporating of additional ingredients. I also halved the recipe because I do not like to reheat the egg-based pasta sauces the next day – the texture can really suffer. So I just cooked what I needed – half a pound of pasta, which makes perfect 4 servings. Continue reading
The main reason I wanted to make this baked French dessert was that I liked how it sounded – clafoutis. Doesn’t it sound very French and sophisticated and refined? Plus, as you can judge from the name, the berry clafoutis is filled with berries (and I love sweets with berries), and it is different from your usual berry desserts because it has a flan-like texture. So I was excited to give it a try!
Keep in mind that this dessert is not for everybody. Here is an example. My husband loved it because he loves everything “French” and he doesn’t like overly sweet desserts. My mother-in-law, who prefers more traditional desserts, was not very crazy about it. She thought it was too bland and asked for a scoop of a very sweet ice cream on top. So, judge for yourself and your audience. If you don’t like overly sweet desserts but love desserts with a lot of berries – go for it! This recipe has only 1/3 cup of flour, compared to 1 cup of half-and-half and 3 eggs, which results in a flan-like texture instead of a cake-like texture. As a result, these dessert bars are very light in terms of the density of the cake batter, which makes berries the star ingredient (as opposed to the cake batter). And that’s why I loved this recipe. If that’s what you’re looking for – you’ll love it too! Continue reading
Who knew that sweet potatoes could make a great breakfast? My husband was skeptical. Well, after trying these stuffed sweet potatoes for breakfast, he is skeptical no more. I was myself surprised how well all flavors mixed in here: scrambled eggs and sausage mixed in with a little bit of cheese sauce and pureed sweet potatoes.
To me, this is the perfect breakfast with favorite breakfast ingredients: sausage, eggs, and potatoes. Fat, protein, and carbs – all together. And, I like how it looks: little boats of potato halves filled with a delicious breakfast mixture. I won’t be very verbose in this post and will get down right to the recipe. Continue reading