Now, sometimes you want to be good and eat something healthy for dinner. If this is one of those times, go look at a different recipe. This recipe for Alfredo sauce makes no apologies, it cuts no corners, taste and rich creamy texture are its only considerations; dieters beware.
Consider serving this with some pan-seared chicken and steamed broccoli. Although I do not recommend adding this recipe to your weekly rotation, it is a treat to indulge in once-in-a-while.
Fettuccine Alfredo Total Time: 45 minutes Serves: 4
1 stick Butter
1 pint Cream
1-2 cloves Garlic, minced
Pepper, to taste
2 1/2 cups grated Parmesan Cheese
1 pound Fettuccine, cooked and drained
In medium sauce pan melt butter and heat until a foam forms on top.
Add cream and heat until frothy, do not allow to boil.
Add garlic and pepper, stir to combine.
Add cheese and stir until melted.
Allow sauce to reduce on low for about 10 minutes.
When I hear cookies I immediately think of chocolate chip cookies. They are my favorite cookie by far. My favorite recipe for chocolate chip cookies is on the bag of chocolate chips. However, if you are looking for something distinctive, but with all the comfort of traditional chocolate chip cookies these are perfect.
The honey in these cookies gives them just a little something different. It also helps them to maintain there moisture better than standard chocolate chip cookies. Their ability to stay moist makes them perfect for baking up ahead of time. These cookies also freeze better than most cookies. They keep well but my favorite way to eat them is fresh from the oven while they are still warm.
Honey Chip Cookies Total Time: 1 hour Makes: 36
3/4 cup Shortening
2/3 cup Brown Sugar
1/2 cup Honey
1/2 teaspoon Vanilla Extract
1 Egg
1 2/3 cups Flour
1/4 teaspoon Salt
2 teaspoons Baking Soda
1 cup Chocolate Chips
In mixing bowl cream together shortening, brown sugar and honey.
Add vanilla and egg and mix until combined.
Add flour, salt and baking soda and mix until combined.
There are almost as many recipes for fried rice as there are people for whom the words "rice" and "food" are one word (that is a lot.) This recipe came to my mom when she was serving in Korea.
I really like to eat fried rice with beef tips, but you can also add a little ham, bacon, or extra egg to make this a full meal. I have also tried this recipe with brown rice, I do not like it quite as well, but, it works. If you are trying to limit your carbs, consider adding more protein and veggies. You can also reduce the butter if you are looking to save some calories. Any way you make this Korean style fried rice, it is quite delicious.
Fried Rice Total Time: 1 Hour Serves: 4
5 Eggs, lightly beaten
1 stick of Butter
3 cups of uncooked Rice, cooked
1 cup Corn
1 cup Peas
2 Green Onions,thinly sliced
In large pan, scramble eggs and then remove from pan and set aside.
Melt butter in pan.
Add cooked rice and stir to coat rice with butter.
Add peas and corn and cook on low until vegetables are heated through.
Add the eggs back in, along with the green onions and stir to combine.
These potatoes go well with any hunk of meat you are serving - roast beef, pork tenderloin, BBQ tri tip, chicken breast, the list goes on. I have provided the recipe for one generous portion; of course, if you want to make this for more than one person, you can make as many packets as you like. You can even make this in a casserole in your oven, but, the foil packets make it possible to take this dish anywhere there is fire - camping, BBQ, or at home.
Enjoy!
Foil Packet Potatoes Total Time: 1 Hour Serves: 1
2 small Potatoes, cut into 1/2 inch cubes 1 Tablespoon Butter Salt and Pepper Sprinkle of Onion Powder Sprinkle of Garlic Powder Sprinkle of Herbs de Provence (or any other herbs) 1 Tablespoon Cream Salt and Pepper
On a piece of aluminium foil place potatoes, butter, salt, pepper, onion powder, garlic powder and herbs.
Pour cream on top.
Form a packet around potatoes with foil, by bringing two opposite sides together and rolling down, then rolling the other two sides in.
Place packets on baking sheet in case the packets leak.
Bake at 375 for 45 minutes or until potatoes are tender.
