Oh Alfredo....

I'm baaaacccckkk! Sorry for the delay in posting. I went off the phenergan because I've not been having morning sickness. Yay! The bad thing about it is that I'm actually sleepier when I don't take it (meds that knock you out but don't make you groggy, I can deal with that). Yuck. Anyway, something else that's been fun about being preganant at the start of a new trimester is that I'm finally having cravings. Not for any one food in particular, oh no. That would be too easy. Instead, I crave breakfast food. I loath breakfast but force myself to eat something every morning because it's the most important meal of the day. Blah blah blah. I've been having cereal as an after dinner snack, craving pancakes with butter and waffles with cream cheese (don't knock it til you try it), and even considered eating an egg for a second or two (my mortal enemy).

Anyway, this post is not about breakfast. I just wanted to share something that was fun about being pregnant for me since I feel like all I did for the first three months was complain. Probably this weekend though, I'll give you the recipe for the pancakes we eat. So light and fluffy. Made froms cratch. What was I here to talk to you about again? Oh yeah, alfredo. I found a fun new recipe for an alfredo sauce on All Recipes that I desperately wanted to try the other night. Of course, me being me, I had to play with it.

I added broccoli and chicken (finally can deal with chicken again) and really wish I had thought about garlic before it was eaten, cause that would have been good. I was a bit worried when I added my cheese to the hot cream though. Since the recipe calls for mozzarella and provolone, cheese not really meant for cheese sauces, it kind of seized and looked like melted string cheese. Thankfully, I didn't just toss it in the garbage and start over, because as I continued to stir it wondering how to fix it, it came together. And boy did it come together! My taste buds may be off and making things taste a little different, but even I could tell through the mixed signals that it was good. Please try it. You won't be disappointed.

Four Cheese Alfredo Sauce
Recipe from All Recipes, adapted by me

2 cups heavy whipping cream

1/2 cup butter (I used 2 Tbl here; I honestly would not use that much unless you've had success with a prior alfredo recipe calling for that much butter)
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
1/2 cup grated Romano cheese (I cheated and used Sargento's 6 Italian Cheese Blend)
1 tsp ground nutmeg

1. In a medium saucepan combine whipping cream, butter, and nutmeg. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
2. Serve immediately, sauce will thicken upon standing.

MMM Beef

Oh dear! I'm posting again already! What has happened to me? Oh right, the new layout. I just love it! Anyway, I was dreadfully divided about what to cook for dinner. You see, I was craving spaghetti with beefy tomato sauce, something that has no recipe whatsoever because the sauce comes from a jar. But I also have a super fantastic recipe for a hearty, beefy ragu that I've been wanting to try for a few weeks now. What's a pregant girl to do?

No, I didn't make both! Are you crazy?!? I haven't been able to eat leftovers lately so the last thing I need is an overabundance of spaghetti meals in my fridge. Gross. I went with the recipe, obviously, so that I could have something to share with you. Oh man, am I glad I did! It was exactly what I've been wanting today. Beef and tomatoes and pasta. Pretty sure the only thing that could make it better would have been some alfredo sauce (mmm, pink sauce). I also added some spicy Italian suasage because I wanted to.

And can I just say that I'm addicted to bread at the mo? I seriously need to get my lust checked out or learn how to make it myself before I go broke buying it from the store. It is seriously that good right now with some butter. I might actually need to go break off another piece before I finish this post up. Gotta keep my energy up to give you the recipe now don't I?

Penne with Hearty Beef Ragu
Recipe by Confections of a Foodie Bride, adapted by me

2 Tbsp olive oil
1 small yellow onion, finely chopped
3 large garlic cloves, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
1 tsp minced fresh rosemary
12 oz ground beef, extra lean
2/3 cup red wine (I used beef stock cause the mell of wine does things to my insides that is not fun)
3 Tbsp tomato paste
2 1/2 cups canned crushed tomatoes
1 tsp salt
1/2 tsp freshly ground pepper
1 2-3 inch section of Parmesan rind (optional; I did not use this because I didn't remember to buy fresh Parm)
1 lb whole wheat penne (I actually debated on just using spaghetti but then I thought about and decided to do the whole wheat penne; I was good)

1. Add the olive oil to a dutch oven over medium-low heat. Add the onion, garlic, carrot, celery and rosemary and cook until the vegetables are softened, 8-10 minutes. Add 1 to 2 Tbsp water, if needed, to keep the pan from drying out and the vegetables from browning.
2. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 10 minutes. Add the wine and tomato paste. Cook, stirring occasionally, until most of the alcohol has evaporated, about 4 minutes.
3. Reduce the heat to low and add the tomatoes, salt and pepper. Cover partially and cook, stirring occasionally, until the sauce is thick and aromatic, about 40 minutes. Add the Parmesan rind and cook an additional 20 minutes, stirring occasionally.
4. Before the sauce is finished, cook the pasta according to the package instructions. Drain the pasta. Remove the rind and add the pasta to the sauce, stirring to combine. Season with salt and pepper and serve immediately.

Sausage is My Friend

I meant to post this a lot sooner, especially since I made this last Saturday and it is now already Wednesday. I've got to be completely honest with you though, you know, cause we're friends. Being in the first trimester sucks. I mean really sucks. I'm either battling nausea or heartburn. I'm exhausted no matter how many hours of sleep I get. I pass out on the couch at 6 and wake up again at 11 just to turn right around and crash into my bed at midnight. I have to use the bathroom every couple of hours (but it feels like evry 30 minutes), and my back is starting to hurt really badly.

So when I made this meal, I had one thing on my mind: comfort. You'd think that that would mean potatoes and cheese, lots of cheese, and normally you'd be right. But apparently, Aloysius likes sausage. In case you were wondering, that's pronounced al-oo-WISH-us, and I'm calling the baby that until we know the gender since I hate calling him/her an it. Plus, I really like that name and would never be able to get away with naming any of my children that without someone saying that I'm a horrible parent for it (it'll happen anyway I'm sure so let's not instigate it).

Anyway, I made this up as I went along and got rave reviews from the hubby and his friend. It's just italian sausage, tomatoes, red pepper, garlic, onion, and spaghetti. It's pretty quick to make too. Just some chopping to get it prepped and cooking the sausage before everything else so you can slice it up. Next time, I'll serve it with penne instead as I'm not really digging spaghtti lately. Enjoy!

Sauage and Tomato Pasta
Recipe by me

5 spicy sausage links (I use the Johnsonville spicy italian)
10 oz cherry tomatoes (this is really just based on taste, you can use more or less depending on how much of a sauce you want)
1 small onion, diced
3 cloves of garlic, minced
1 red pepper, deseeded and chopped
1 cup beef broth (or you can use warm water)
1 lb dried spaghetti

1. In a large pan, brown sausage on all sides, until cooked most of the way through. Remove from pan and allow to cool before slicing into small pieces.
2. Meanwhile, get some salted water started so that it will begin to boil when you start cooking the vegetables.
3. In the same pan that you cooked the sausage, add the onion and garlic. Cook until slightly translucent. Add tomatoes and red peppers. Cook until soft. Add the sausage back into the pan and the beef broth. Bring to a boil, reduce heat, and simmer until the tomatoes have broken down a little and begun to make a sauce (I smooshed mine with the back of my spoon).
4. Drain the spaghetti when it's done cooking and add the sausage and vegetable mixture. Toss to completely mix and serve with some parmesan cheese on top.

Food Revolution: Pasta

I know it's been a little while since my last post. I've actually got a really great excuse this time. Are you ready for it? Deep breath... I'm tired. And my stomach hurts. And I'm pretty sure that my mattress has gone on strike because it's left me with this horrible pain in my back. And I've lost my will to do anything because it's so hot here. What? Were my excuses not good enough for you? Ok, those aren't my real excuses. My real excuse will come tomorrow. Why tomorrow? Because I have to do something very important tomorrow afternoon, then I can share with you.

For now, I bring you another Jamie recipe. This one comes from his 20 Minute Meals app for the iPhone (yes, again). Orecchiette with Broccoli, Chile, and Pecorino was easy to make and super tasty (although I had to use shells because I couldn't find orecchiette and next time I'll use parmesan because I didn't like the pecorino). I added chicken to the mix because I like meat and could really use the protein.

Honestly, I don't know what else there is to say about this meal. You lready know that it cooks quickly (hello, 20 minute meal). You know that it's got some great ingredients in it that are super good for you (broccoli anyone). You know that if hubby had two helpings and was ready for a third that it was worth it (ok, he does that with most meals, but I like to think that it's because I'm a good cook and not because he just loves to eat). What I'm trying to say is try it, you'll like it. Would I ever lie to you???

Orecchiette with Broccoli, Chile, and Pecorino
Recipe by Jamie Oliver, adapted by me

1 lb dried orecciette (or shells like I used)
2 heads of broccoli
3 garlic cloves
1 dried red chile (next time, I'm using 2)
4 oz pecorino cheese, freshly shredded (parmesan for us next time too)
Olive oil
Salt and pepper

1. Fill a deep pot with water, add a pinch of salt, and place on high heat to bring to a boil. Put a large saucepan on a medium heat. Chop the florets off your broccoli stalks, trying to keep them an even size. Trimt he base off of the stalks and discard, then finely chop the remaining stalks.
2. Peel and finely slice the garlic. Add the chopped broccoli stalks to the hot saucepan along with the garlic and a splash of olive oil. Crumble in your dried chile. Cover with a lid and cook slowly for 8 to 10 minutes, stirring occassionally (this is the step where I cook my chicken; I just added it to all of these fun ingredients and cooked them all together).
3. Add the pasta and broccoli florets to your pot of boiling water and cook until the pasta is done the broccoli is tender (they should cook in about the same amount of time).
4. When the pasta and broccoli are cooked, scoop out a cupful of water and reserve, then drain the rest in a colander. Add the pasta and broccoli to your pan, toss everything together and remove from heat.
5. Season the pasta to taste with the salt and pepper, add most of the grated pecorino and mix well. If the sauce is a bit thick, add a splash or two of the reserved cooking water to think out.

Pesto Party in My Mouth

First off, I'd like to thank everyone for their wonderful comments on the last few posts. It's amazing to get such great feedback. I'd also like to welcome the two new Eaters I've gained over the past couple of days. Bienvenue, wilkommen, and mi casa es su casa! Now on to the fun!

 

Just this past week, my college roommate, A, was having a pretty rough go at life. She and I have been through a lot together, which tends to happen when you live together for 4 years. We've always been there for each other no matter what (me for her when she had some problems come up during our senior year and her for me when I'd cry myself to sleep waiting for the hubby to come home).

 

Anyway, I decided as a nice little surprise to have her over for dinner the other night. She had to work so I told her to just swing on by after she got off, and I'd have dinner ready for her. There's this Italian restaurant that we like to go to across the Arkansas River on the Riverwalk called Gina & Guiseppe's that has some amazing food. It never fails, when we get there A always gets the mostaccioli with pesto cream sauce. It's her favorite. I wanted to surprise her by recreating it for her. Since I knew the hubby had to be able to eat it too, I added some grilled chicken into the mix.

 

I watched as she took her first bite, her eyes closing and a long "MMMMMMM" escaped her mouth. "You know what this could use less of?" she asked me. I gave her a quizzical look and waited for her answer, worrying that I didn't do a very good job. "It could use less AWESOME!" Of course I grinned and had to make sure she wasn't kidding. The hubby agreed with her! Considering he's not a big fan of pesto (weird, right?), that was pretty amazing in itself. What made it even better was this was solely my own recipe! I hope you all enjoy as much as we did.

 

Mostaccioli with Pesto Cream Sauce
Recipe by me

Pesto
2 cups fresh basil, chopped
3/4 cup extra virgin olive oil
1/2 cup pine nuts
2/3 cup freshly grated parmesan cheese
3 cloves garlic, peeled

Cream Sauce
2 cups heavy whipping cream
2 Tbl butter
1 chicken bouillion cube
1 cup freshly shredded parmesan
1/2 tsp ground nutmeg

16 oz mostaccioli (or desired pasta)
1 lb grilled chicken, cubed (optional)

1. For the pesto: Place all ingredients in the bowl of a food processor and process until all the ingredients are incorporated. Set aside.
2. For the cream sauce:  In a medium-sized pot, heat the cream and butter to a gentle boil. Add the bouillion cube and a bit of the cheese, whisking until completely melted. Add the rest of the cheese a little at a time until all of it has been incorporated. Cook until thickened, remove from heat, and add the pesto sauce.
3. In a large pot, boil slightly salted water. Add your pasta and cook until just done. Drain and return to pan. Add the pesto cream sauce and toss to coat. Serve with a basil leaf and some freshly shredded parmesan cheese.

Definitely Not Healthy

But oh so tasty! My hubby's friend, D, the one who used to come over and hang out with me, is moving to Canada. I didn't find out about this until yesterday afternoon when my hubby called to ask if his friend could coem to dinner (I've never felt more like a mom than right in that moment which is crazy since I'm not a mom at all).

Of course that meant that instead of going to the gym like I was supposed to, I needed to go to the grocery store so I could actually cook something that wasn't Hamburger Helper (yeah, we were going the processed food route last night, but at least I had good intentions of going to the gym). What I ended up making is truly worthy of being in a restaurant. It's the first meal the hubby and I ever made together. In fact, that was before he even was my hubby, and we were housesitting for his dad. That was an adventure.

Asiago Sun-Dried Tomato Alfredo with Bow-tie Pasta is seriously one of my most favorite meals. It's got a rich, creamy alfredo, red onion, chicken, and bacon. I was good and lightened it up a little by doing half cream and half milk for the alfredo. Still, I had a very light dessert that I threw together to try to cut back on the richness that was dinner (and I served it with a salad so it was still have least a fairly balanced meal). This is one of those recipes that has a lot of ingredients and a bit of prep work but comes together super fast. You do have to keep your eye on multiple pots, and I tend to make a huge mess when I make this, but it's always worth it when two grown men groan in contentment and have to undo the buttons on their jeans after eating.

Asiago Sun-Dried Tomato Alfredo with Bow-tie Pasta
Recipe from All Recipes, adapted by me

2 cups heavy cream (I did half cream, half skim milk here)
1 cube chicken bouillon
1 cup Asiago Cheese (I didn't really measure this)
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon (go for the whole package, it's worth it)
1 cup diced red onion
4 cloves garlic, chopped
1/4 cup chopped chives
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream (again, half cream, half milk)
1/2 tsp each red pepper flakes, cayenne pepper, and basil
2 tablespoons chopped fresh parsley

1. In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. With some crumpled up paper towels, clean most of the grease from the pan and discard.
3. In same saucepan, saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in chives, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.

Dinner and a Movie!

Dinner and a movie got off to a horrible start tonight. I was cooking away in my kitchen, water almost boiling, my hands full of pasta ready to be thrown into said boiling water. Then...the power blows. The lights shut off, the TV is off, air condition has stopped blowing cold air. But the worst part? I have an electric stove...

So there I am, dinner almost ready to be served, and I can't cook my frickin pasta. I sit down int he living room with my sister and start reading a book sure the power is going to come back on. An hour goes by and nothing. By almost 7:30 we gave up and went to TGIFriday's for dinner. Then we ended up at a friend's house for an hour or two. When we finally came home, the power was back. Granted, it had only been back for an hour and a half, but it was back. I finished making dinner and put it away in the fridge for lunch tomorrow (and by lunch, I mean breakfast because I don't think I'll be able to avoid the temptation past then).

For dinner I made a Cajun chicken pasta. It's the only thing I'll eat at Red Lobster (no seafood, remember?). I had been craving this as I wandered the aisles at the grocery store and even splurged on some bakery-fresh garlic bread. This would be great with a nice salad and a glass of wine (perhaps a fruity rose to offset the spice or even a nice red to add to it). As for the movie, I never got around to watching anything (I barely got this finished before needing to go to sleep). I promise, next week I'll try to not have a power outage. Enjoy!

Cajun Chicken Pasta

recipe by me

1 lb chicken tenders

3 Tbl Cajun seasoning, divided

2 cups heavy cream

2 Tbl butter

2 cups shredded Parmesan cheese (I used a blend of parm, romano, and asiago)

1/2 tomato, diced

3 scallions, sliced

1 lb pasta (the amount depends on if you like a lot of sauce or a little; also, I used spaghetti because I forgot to pick up some fettuccine, but feel free to use some farfalle or even some penne)

1. Rinse the chicken and pat dry. Use 2 Tbl of the Cajun seasoning to coat the chicken strips (you may use more or less depending on how spicy you'd like it). In a medium-sized pan, saute the chicken until cooked through.
2. In a large pot, boil water. Add pasta and cook until al dente. Drain and place back in pot. Add chicken.
3. In a medium pot, place heavy cream and butter. Heat to a boil and lower temperature to medium. Add the Cajun seasoning and the shredded cheese a little at a time, stirring constantly until completely melted. After all of the cheese has been added, add tomatoes and scallions and cook until completely heated through. Add sauce to the pasta and chicken and stir until evenly coated.

P.S. Aunt Laura, thank you so much for the funny present (best "I Love You Day" present ever!). He sure is one fat bast...er...man. I have no idea why you would see that and think of me and Uncle Robert. Surely it had nothing to do with us watching that movie every day that summer I stayed with you. He's got a special place on my desk at work (I actually can't wait for Monday now). I love you!!!