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.
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.
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.
Finally, add sauce to noodles and toss to coat. Add remaining 1/4 cup of Parmesan cheese on toss again.
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.
- 1lb Fettuccine Noodles
- 3 Cloves Garlic Minced
- 8TB Butter (1 stick)
- 1C Heavy Cream
- 2C Parmesan Cheese shredded
- Salt and Pepper to taste
- Cook Noodles according to package and set aside
- Melt butter in pan and add minced garlic. Cook garlic until fragrant.
- Stir in cream and simmer for 5 minutes until heated through.
- Add salt and pepper to taste
- Add 1 3/4c Parmesan Cheese and stir continuously until cheese melts and sauce is smooth.
- Simmer 7-8 minutes or until sauce thickens.
- Pour sauce of noodles and toss to coat.
- Sprinkle 1/4c of Parmesan Cheese on top and toss lightly.
Do you ever have one of those days when you ask yourself “how did my life get to this point?” That was me, at 5:30 this morning, when I realized I was out of coffee. What is this life?
Anyways, I don’t know if its the beautiful weather or what but I have been craving Key Lime everything. My first thought was to make key lime ice cream sandwiches. I had this epiphany approximately 48 hours after I donated our ice cream maker because we never used it. When I told my wife about my plan, she gave me side eye so strong it would have made weaker men cry. Thankfully, I have become immune to it and I just pretend I don’t see it. I did realize that it would probably be a bad idea to buy another small appliance when we are in the middle of packing. Of course, by the middle, I mean we donated some stuff in preparation for packing.
We are prepping to move. We have not moved in 12 years and we have accumulated a lot of crap in that time. Also I remembered how much I hate packing.
Moving on, I decided to go with key lime pie. This actually worked out since the only things I needed to buy for it are the sweetened condensed milk and graham crackers. In complete honesty I did not use key limes. Those little buggers are expensive. Plus I already had regular limes in my refrigerator.
The fastest way to make the crust is throw it in the food processor but because Peanut was sleeping, I just smashed the crackers with a meat tenderizer. Both ways work, just make sure it crush them up finely. I will say this recipe is supposed to chill for several hours, preferably overnight. I will also say, ours only chilled for about 3 hours because priorities. It was delicious anyways.
- 10 Graham Crackers - crushed
- 2 Tablespoons granulated sugar
- 7 Tablespoons Unsalted Butter
- 1 1/2 Tablespoons Grated Lime Zest
- 2/3 Cup Lime Juice
- 3 Large Egg Yolks
- 1 14oz Can Sweetened Condensed Milk
- 1 Cup Heavy Whipping Cream
- 2 Tables Powdered Sugar
- Heat Oven to 375 Degrees
- Combine all ingredients in a bowl and mix to evenly combine
- Press the mixture in to a 9in lightly greased pie dish
- Place in oven for 10 minutes
- Leave the oven on
- Combine Lime Zest and egg yolks in bowl
- Mix with an electric beater until thick
- Add sweetened condensed milk and beat until thick again
- Add lime juice and mix with spoon until just combined
- Pour mixture in pie crust
- Bake for 10 minutes - you want it to set but not brown
- Place on wire rack to cool.
- In mixer combine heavy whipping cream and sugar
- Mix until thickened and soft peaks form
- When the pie has completely cooled, pipe or spread the topping on top
- Refrigerate several hours or overnight.
I know, I know it’s not Tuesday. But Taco Tuesday sounds so much better than taco Thursday, plus we ate these on Tuesday. I love tacos for dinner. They are so simple, delicious and most importantly easy. This is a go-to dinner in our household when we are short on time. For years we used the little taco season packets that you buy at the grocery store. Have you ever looked at the ingredients though? It’s kind of weird considering it should just be spices. One packet we looked at even have caramel color, whomp whomp. Why do you need to change the color of spices?
Taco seasoning is so easy to make and its all spices you probably have already in your pantry. You can make it as spicy or not spicy as you want. I make a large batch at one time and which makes taco night even faster.
On side note, I love that picture of the taco at the top of the post. It looks so lovely and dainty. As soon as I was done taking pictures I piled on about 10lbs of cheese and salsa. I got no shame in my taco game.
This mix is enough for 3lbs of meat. Only 2T per 1lb of meat is required.
- Mix all ingredients in small bowl
- Brown ground beef
- Add 2T of mix per 1lb of meat
- Add 1/4c of water
- Stir for a few minutes to allow sauce to thicken