Fettuccine Alfredo

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And I’m back. My family came to town last weekend and I lost track of time. I made a pork shoulder I was planning on writing about here but I never got the chance. So that will be coming up later.

I was happy to have my mom and family come stay with me not just because they were finally able to see the new house but it was the first time in 13 years that my mom was able to actually come in to the house. In the past we always had dogs and my mom was allergic.

My nieces are still with me and they are serious carb lovers, so I have been diving into all sorts of noodle recipes here. This week the big hit was fettuccine Alfredo. True story, until this summer, I didn’t eat alfredo. I loved it growing up but I went to a certain chain restaurant with Kris from The Nerdy Chick like 12 years ago and got food poising. I haven’t touched it since. Fast forward to two weeks ago, I made it for everyone in the house and I ate it because I am too lazy to make separate meals. It was so. damn. delicious. I don’t know that I am ready to order it at a restaurant again but I will eat more than one helping of this recipe at home. It was a little sharp for Bee last week so I tweaked it some this week and its even better.

Start to finish this recipe takes about 15 minutes to make so its a great go to when you are short on time.

To begin, cook your noodles according the package instructions. Then set aside in medium sized bowl.

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Over medium-low heat melt one stick of butter in a large pan  and add minced garlic. You only need to cook the garlic until you can start to smell it. Then mix in heavy cream. Stir until sauce is warm. Season with salt and pepper.

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Now, add in 1 3/4 cups of shredded Parmesan cheese. Stir and allow cheese to melt and sauce to thicken. It will take about 7-8 minutes.

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 Finally, add sauce to noodles and toss to coat. Add remaining 1/4 cup of Parmesan cheese on toss again.

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Hint: if you want your sauce even thicker you can add small amount of cornstarch before you add the 1 3/4 cup of cheese.

Fettuccine Alfredo

Ingredients

  • 1lb Fettuccine Noodles
  • 3 Cloves Garlic Minced
  • 8TB Butter (1 stick)
  • 1C Heavy Cream
  • 2C Parmesan Cheese shredded
  • Salt and Pepper to taste

Instructions

  1. Cook Noodles according to package and set aside
  2. Melt butter in pan and add minced garlic. Cook garlic until fragrant.
  3. Stir in cream and simmer for 5 minutes until heated through.
  4. Add salt and pepper to taste
  5. Add 1 3/4c Parmesan Cheese and stir continuously until cheese melts and sauce is smooth.
  6. Simmer 7-8 minutes or until sauce thickens.
  7. Pour sauce of noodles and toss to coat.
  8. Sprinkle 1/4c of Parmesan Cheese on top and toss lightly.
http://runningonlaughter.com/2015/07/17/fettuccine-alfredo/

Beauty Smackdown: Dry Shampoo

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Hello, lovelies! It’s that time again. Are you ready for another “Beauty Smackdown?” Up this week is one of my favorite products: dry shampoo. I try to limit shampoos to a couple of times a week because it seems to help cut down on frizz and fly-aways, but that doesn’t mean that I want to go out with oily roots. If you have very dry, fine hair like me, you probably already know that this product is a lifesaver. So which one reigns supreme?

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1. Herbal Essences Naked Dry Shampoo

Price: ~$6.29 for 4.9oz

Fragrance: This dry shampoo has a unique scent. It’s part floral, part herbal, and very fresh. It makes me think of something minty and green.

Effectiveness: This shampoo is great. It is different than most dry shampoos because it goes on a bit damp and then dries to an invisible powder finish. The spray bottle makes it easy to use, and it doesn’t leave any white residue that is common with other dry shampoos.

Other Factors: 0% Paraben, 0% Colorant

Overall Rating: 4.5 out of 5.0

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2. Zabana Essentials Shimmery Dry Glow Shampoo

Price: $9.95 for 2oz

Fragrance: This clay-based dry shampoo brings to mind a box of Crayola crayons. It isn’t upleasant…just very, very strange.

Effectiveness: I’d describe the effectiveness of this product as “average.” It is perfectly fine for second-day hair, but it might not be strong enough if you plan to go longer without a real shampoo. One benefit is that the squirt top bottle makes application extremely easy. The bottle is also perfectly sized for travel, and the fact that it isn’t a liquid makes it airplane friendly.

Other Factors: Non-toxic, Does not contain palm oil, sulfates, parabens, triclosan, phthalates, or propylene glycol

Overall Rating: 3.0 out of 5.0

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3. Lulu Organics Hair Powder

Price: $30.00 for 4oz

Fragrance: I love, love, love the herbal scent of this powder. For the purposes of this post I tried the lavendar and clary sage fragrance, but Lulu Organics has additional fragrances.

Effectiveness: This hair powder works pretty well. Again, I’d limit this one to second-day hair. It is a little difficult to apply, but the white residue is minimal. The fact that it is a powder also means that this container lasts FOREVER.

Other Factors: Not tested on animals, organic

Overall Rating: 3.5 out of 5.0

So there you have it. 3 options to keep you smelling and looking fresh when you’re too lazy to wash your hair. I’d love to hear any of your recommendations. Leave me a comment with your favorite products.

 

 

Test Kitchen Takedown: S’mores Icebox Cake

This cake has inspired me to try a whole new series. The test kitchen takedown! Where I will try recipes completely unaltered and tell you how it turns out. Its sort of like a first impressions but with food.

My nieces are staying with me this summer and my younger niece likes to bake. So far she has made muffins (which were not awesome…) and cookies, which were pretty good.  While I was perusing online for more things for her to try I came across a recipe for an icebox cake. Say what! I honestly have never even heard of such thing, I asked my wife if she has ever tried one and she had never heard of it either.

Perhaps you are like me and are wondering what the hell is an icebox cake. Its a cake made out of cookies or crackers with layers of filling, usually whip cream, that you put in the fridge over night. The cookies absorb the liquid from the filling and soften creating a cake like texture. After a quick google search I decided to try the S’Mores Icebox Cake from Completely Delicious.

So now to the rules of the Test Kitchen Takedown. I made this recipe with no alterations. I linked to the recipe above and I will review how it went making it and changes I would make in the future.

Let me start this by saying this cake is delicious without any changes. Also, I apologize for the crappy pics. I made this at 10PM, under bad lighting.

To start you have to make chocolate pudding. I have never made pudding that didn’t come from a box. It supers easy and I will be making it from scratch from now on.  This needs to chill for one hour be sure to plan that in to your cook time. I completely forgot to take a picture of just the pudding but you can see it below.

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Next, you make the filling which is a marshmallow/whip cream combination. Then comes the fun part of assembling the cake. Basically its like make a chocolate-marshmallow lasagna. This is the only part of the recipe I would make changes. I would leave out the mini marshmallows and increase the marshmallow cream to about 2 cups. Everyone in my house agreed that mini mallows created sort of weird texture. Also be generous in your pudding application. I wasn’t and I was sad there wasn’t more the chocolatey flavor in the final product. That is probably completely a user error and not a recipe error. I had leftover pudding and I ate it on leftover graham crackers… don’t judge me.

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Finally after refrigerating all night, the cake is ready to my iced. All that needs to be done is a whip cream frosting. Let me just say that I love whip cream frosting. It’s so easy to make and so delicious that we never buy the store kind anymore.

DSC_0289 Overall, I loved this cake. It’s great for the summer since you don’t need to turn on the oven. I will definitely be making this again with a few changes.

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