Sunday, June 26, 2011

Alfredo Sauce - Cream Cheese Style

I know I have posted a previous Alfredo Sauce, but this is a new one....tastes better, quite easy, and not as healthy (hence the better taste) but this one still avoids the heavy whipping cream often present in alfredo sauce. However, hubby actually said he "loved it" and this was so easy....Looks like I have a definite "keeper" recipe.

This recipe came about when I was trying to decide what to make for dinner...hubby is back home from a family visit and I asked him what he wanted for din-din. He thought Alfredo sounded yummy. I told him I'd have to buy the sauce and he said, "Can you just make it with stuff we already have?" "Well,yeah, guess so," I responded. Onto the web I went. Found this and only tweaked just a tiny bit, I swear!

One bite of this and the hubby stated this was the best alfredo sauce I had ever made. Then, later preceded to make comments such as, "We can't waste this sauce," "I love it," and "Yes, I WILL eat the leftovers tomorrow". Glad he liked it so much!

This recipe re-enforces my belief that everything is better with either cream cheese or sour cream!

Alfredo Sauce:
1 (8 oz) pkg Cream cheese (lowfat)
1 stick of Light butter
1 cup Milk
3/4 Parmesan cheese
2 tsp Garlic powder
1/2 tsp B€asil, dried
Pinch of nutmeg
Pepper, to taste
Juice from one lemon wedge (okay, that was the part I added)

Directions:
In a saucepan on low, combine all of the ingredients (except lemon juice). Stir until melted and combined. Simmer on low until ready to serve. 
***Helpful Hint: If sauce gets too thick, simply add water to loosen (I used my pasta water).







Friday, June 24, 2011

Oooh Ommm Omelet


Check. It. Out. Yep, its my "Oooh Ommm Omelet." I came home from work the other night starving (as usual, 'cause it seems I am always hungry!). I really didn't know what to cook. The hubby was out of town, so, I was cooking just for one. Which means I can cook whatever I like, but also means that I am not as apt to cook a "big" meal.
Well, looked in the fridge and what did I see, fresh, brown farm eggs staring back at me. Like the rhyme, don't ya. Don't lie, you know you do. 
Well, hmmm, what to put IN the omelet? I pulled out some frozen onions and mixed peppers, threw in some fresh spinach that was hanging out in the crisper, a French Onion Laughing Cow Cheese Wedge (so creamy!), and MY very own FRESH GARDEN TOMATO! *Sigh* So proud of my little plants! Might I add that garden tomatoes taste SO much better than store-bought. Love 'em. 
I also added some herbs...Rosemary, Basil, wee bit of Thyme and Garlic Powder, and Salt and Pepper, of course. 

Mmm Mmm Mmm. That was Tasty, Fast, AND Filling! 3 very important traits...quick getting in my belly and my belly is oh so happy and full.
I also toasted an english muffin with strawberry jelly. Oh yeah, Love me some "Brinner" (aka BReakfast for diNNER). 

Here's the Recipe, Yo:
1 Egg Yolk & 2 Egg Whites
1/4 frozen Onions and Peppers (or fresh if you have them)
1 Handful of fresh Spinach Leaves
1 Laughing Cow Cheese Wedge (Your choice of which kind)
Herbs, Salt & Pepper, just a pinch of each

Directions:
1) In a non-stick skillet, saute onions and peppers until soft. Season with salt & pepper
2) Add in spinach leaves. Cook until wilty-looking
3) Scramble the egg yolk & whites, herbs, salt & pepper in a separate cup.
4) Then, in another non-stick greased skillet (or simply remove the veggies from your first one), cook eggs. Flip once.
5) Add in veggies and cheese wedges.
6) Top with tomato. Serve and yum!



Okay, I swear I have been cooking...just not blogging. Been so darn busy! I will try to do better. I have made Tilapia, White Chocolate and Almond Cookies, Oatmeal Pancakes (totally going to blog later 'cause I think I may be in love), Chickpea and Red Pepper Salad, and stuff. See, I have been cooking...Promise! Now...only to blog more...


Tuesday, June 7, 2011

In-Law Broccoli Salad

       
Yep. It's official, I have now been deemed worthy to make my in-laws broccoli salad. Oh, I am so humbled! *Wink*
No, really, this is a recipe that my mother-in-law makes (most of the time - sometimes the dear ol' auntie-in-law makes it, too). I have always enjoyed her broccoli salad, but have never made it myself. Well, now, I am trained. Watch out, y'all!!!

The skillful learnings began this o`ver this past "mega-cake" *ahem* I mean, "mega-party" weekend.
S I D E   N O T E: But to me, now, and to those I hold dear to my heart, Party=Cake (or does Cake=Party? Hmmm...to ponder....).
Well, back to the story. As most parties go, we were in a time crunch. The host was super busy, my mom-in law (maker of the broccoli salad) was enduring a long drive from the upper states to attend the par-tay, AND we were awaiting the arrival of the necessary ingredient-broccoli.  In addition, we also weren't quite sure this dish would be made in time. Well, solution! The mummy-in-law suggested I prep the dressing while we wait for the broccoli. "Well," I paused, "I have never made that before!" She assured me no worries...she would talk me through it.

I did have the help of a couple of taste-testers. I didn't exactly measure....just tasted as I went. It was a success! Even got a compliment. Yipee!!! I will DEFINITELY make this again. Especially since it's an "in-law" recipe. 

Broccoli Salad 
Ingredients (Guesstimate):
2/3 Cup Miracle Whip
1/4 Cup Red Wine Vinegar
1/8 Cup White Sugar
1/4 Diced Red Onion
1/2 Cup Chewy Bacon Bits (i.e. Hormel)
1 1/2 Cups Cheddar Crumbles
2 Heads of Broccoli Florets (aka: No Stems!)

1) Mix first 3 ingredients together
2) Add in Red Onion. Sire
3) Add in Bacon Bits. Stir
4) Set in refridgerator until ready to serve.
5) Right before serving, stir in cheese. Yum!