Olive Garden Alfredo Sauce

The first time I had Fettucine Alfredo was at the italian restaurant at Epcot Center.  It was instant love!  Prior to that awesome experience, it was my belief that the only sauce that went on pasta was a tomato sauce that cooked for hours and hours.  From that day on, Alfredo Sauce is my favorite thing to put on pasta and I can never have enough recipes to try and I rarely make it the same way.

On a lazy day, I use any brand of Alfredo Sauce in the jar, preferably roasted red pepper and doctor it up with a sofrito of whatever type of peppers I have on hand, green onion with all the stems or regular onion, parsley and lots of garlic.  I love adding steamed broccoli and fresh mushrooms to the sauce . . . try it sometime!

This copycat recipe that has been all over the internet is based on Olive Garden Restaurant's Alfredo Sauce which is so fast and easy, it probably takes less time than my doctored up sauce in a jar.  It is a basic recipe that can still handle the steamed broccoli and mushrooms. 

I've had the Fettucine Alfredo with Shrimp at Olive Garden and loved it!

Ingredients

• Pasta
• 1 stick of butter
• 1 clove of minced garlic
• 1 pint of heavy cream
• 1 cup of Parmesan cheese
• 2 tablespoons cream cheese
• salt and pepper

Instructions

Make pasta somewhere in this process.  I say this since I am very picky about my pasta being al dente, as are many other people in this world.  I always try to time the making of the pasta as the last thing to finish so it is just the way I want it . . . especially if you love angel hair pasta like I do . . . ready in 2 minutes!

In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes.

Add cream and cream cheese and cook until bubbly, followed by the Parmesan Cheese . . . mix until the cheese melts. 

Add salt and pepper to taste.

Mix some sauce with the pasta to keep it from sticking.

Skillet Chicken Nachos

I  love quick and easy one pot meals, especially when they show promise of versatility like this recipe from Betty Crocker.  It can be made with chicken, beef, pork or no meat at all.

Have you discovered the convenience of frozen chicken tenderloins?  They aren't usually very pricey and often go on sale.  You can take them from freezer to skillet as they thaw out before they are browned.  Perfect for this type of meal!  I have used them for years.  They also have boneless and skinless chicken breasts, but I prefer the tenderloins.  Try it sometime!

Ingredients

• 1 tablespoon olive or vegetable oil 
• 1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces 
• 1 package (1 oz) Old El Paso® taco seasoning mix 
• 1 can (8 oz) tomato sauce 
• 1 medium red bell pepper, chopped (1 cup) 
• 1 can (15 oz) Progresso® black beans, drained, rinsed 
• 1 can (7 oz) Green Giant® Niblets® whole kernel sweet corn, drained 
• 2 cups shredded Mexican cheese blend (8 oz) 
• 6 oz tortilla chips (about 42 chips) 
• 1/4 cup chopped fresh cilantro

Directions

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.

Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted. Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

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  For Skillet Beef Nachos:
• Substitute 1 1/4 lb ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.
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Homemade Corn Dogs

It has been way too long since I've been to the state fair and it has been that long since I've had a corn dog.

Once I saw this recipe at Mika's Pantry, I had to post it so we can enjoy one of my favorite things at home!

Don't corn dogs conjure up childhood memories of the state fair?

Ingredients

1 1/2 cups flour
2/3 cups sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup oil
3 tablespoons butter, melted
1/2 teaspoon Coleman's dry mustard
1/8 tsp. cayenne pepper
Hot Dogs of your choice
Wooden Skinny Sticks (found at Walmart craft section)
1 (48 oz) bottle of Canola Oil (for frying)


Directions

Combine flour, sugar, corn meal, baking powder, salt, dry mustard and cayenne in a medium bowl.

Combine milk, eggs, oil and butter in a small bowl and mix well.

Add milk mixture to the flour mixture and stir just until blended.

Pour bottle of oil in a dutch oven or deep fryer and begin to heat to approximately 370 degrees over medium heat.

Pour some of the cornmeal meal mixture into a tall narrow glass.

Push sticks into one end of the hot dogs leaving enough to grab the end.

Dry off hot dogs with a paper towel and dip into the glass of cornmeal mix.

Put into hot oil and turn over until it is a nice golden color. Take out and let drain on a plate covered in paper towels.

Repeat process until all the corn dogs are made putting no more than two at a time in the oil.

Source:

Granny's Cream Corn

Cream Corn is one of those comfort foods that takes me back to my young adult days when I was first married.  JR's grandmother was one of the best cooks I have ever encountered.  Most of what she served at her dinner table came from her yard.  She is what we fondly refer to as a "Florida Cracker" in Florida . . . awesome southern comfort cooks who never cook anything out of a box!!  

About 5 or 6 ears of fresh corn on the cob . . . scrape the corn with a knife to get all of the corn pulp and corn juice out.  Silver Queen Corn is what I love to use if it is available.  The corn seems to be juicier and sweeter.

Melt a liberal amount of butter in a pan, stir in the corn and juices and about 1 tsp sugar (I don't measure, just taste . . . what I use for about 6 ears of corn). Cook until corn is tender.  Add more butter if necessary to add flour and milk to.

Add about 1 Tbsp flour, salt and pepper and a tiny amount of milk (better to use less and add as you go until you reach desired consistency, like gravy). Gradually add milk or half and half.  I think I'm safe in saying that I usually don't use more than a total of 1 cup of milk or half and half, more like 1/2 to 3/4 cup.  The less flour used, the better.

Cook for a couple of minutes . . . do not bring to a boil.

Sorry if this is confusing . . . it is how I cook unless I am using a recipe!  Please comment if something doesn't make sense to you.