Tag: Starches

Daily Thoughts · Starches · Uncategorized

Fettuccine Alfredo With Asparagus

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This has been such a great week. Not only did I find a great new series on Netflix called The Paradise about a turn of the century shopping store, we have had so much rain. Rain always makes me want to live in the kitchen because of the coolness in the air and the black clouds which (apparently I must be half witch because I love dark clouds and rain) always brings out my baking mood. Because we are going to the evening church service instead of our normal “get up and git to church” routine, we were able to make taquitos for breakfast and homemade cinnamon rolls, which just came out of the oven. We have a friend going with us to church and back here for dinner tonight, so of course, there is now a pork roast in the crockpot.

Sundays are the perfect day for baking, before or after going to worship. When I saw this recipe in an old Southern Living magazine, I realized that the only thing that needed to be purchased before making it was the asparagus. So this will be our new recipe for this week. I’m trying to decide if I will post the recipe for the cinnamon rolls and the pork roast. If I can stay out of the kitchen long enough to blog, I will post pictures of the rolls and the roast and will probably post the recipes. In the meantime, as you begin to think and plan this weeks menu, put this recipe on your list. You will be glad you did.

8 oz uncooked fettuccine
1 tsp olive oil
1 lb fresh asparagus spears, trimmed and cut into 2″ pieces
3/4 teas kosher salt, divided
1/2 teas ground black pepper, divided
1 teas lemon zest
2 teas fresh lemon juice
1 tables butter
1 tables vodka or water
4 garlic cloves, minced
2 oz cream cheese
1/4 cup milk (I use half & half)
6 tables grated Parmesan cheese
1 tables chopped fresh chives

Cook pasta according to package directions. Drain in a colander over a large bowl. Reserve 1/4 cup cooking water.
Heat a large skillet over medium high heat. Add oil, swirl to coat. Add asparagus,1/4 teas salt and 1/4 teas of the pepper. Sauce until tender crips, about 6 minutes. Remove from heat. Add lemon zest and juice; toss. Keep warm.

Melt butter in a medium saucepan over medium. Add vodka (or water) and garlic. Cook 1 minute. Add team cheese, stirring until smooth. Stir in milk, Parmesan cheese and remaining 1/2 teas salt and 1/4 teas pepper. Stir in reserved cooking water pasta and asparagus. Toss. Sprinkle with chives

Meats · Starches · Uncategorized

Salisbury Meatballs With Alfredo Pasta

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1 pound ground sirloin
1 large egg, lightly beaten
1 cup chopped yellow onion, divided
3/4 cup panko crumbs
1/4 cup ketchup
1 tables Dijon mustard
1 tables Worcestershire sauce
2 1/2 teas Montreal steak seasoning
3 tables olive oil, divided
1 (15 oz) jar Alfredo sauce
1 cup heavy whipping cream
1/2 (16 oz) package linguine, cooked according to package directions
Garnish: grated Parmesan cheese, chopped fresh parsley

In a large bowl, stir together beef, egg, 1/2 cup onion, bread crumbs (if you don’t have panko, substitute with 1/2 cup Italian seasoned bread crumbs, such as Progresso brand),ketchup, mustard, Worcestershire and steak seasoning. Shape mixture into 1″ balls.
In a large skillet, heat 2 tables oil over medium heat. Add meatballs; cook, turning occasionally, until browned on all sides, about 5 minutes.
Reduce heat to medium-low; cover and cook until meatballs are done, about 10 minutes.
Meanwhile, in another large skillet, heat remaining 1 tables oil over medium heat. Add remaining 1/2 cup onion; cook, stirring occasionally, until tender, about 5 minutes. Stir in Alfredo sauce and cream, and bring to a low boil. Add cooked pasta and gently toss together until heated through about 5 minutes. Serve meatballs over pasta mixture, Garnish with cheese and parsley.

Makes 4-6 servings

Starches

Potato Casserole

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4 cups of thinly sliced red potatoes, cooked

1 stick butter, melted

8 oz of sour cream

1/2 cup chopped chives

1/2 cup whipping cream

salt and pepper to taste

When potatoes are done, drain well. Spray a casserole dish with Pam or grease lightly with butter or oil. Put 2 cups of the potatoes into the bottom of dish.

Mix all the rest of the ingredients together. Pour 1/2 of the butter/sour cream mixture over the potatoes. Put rest of potatoes over this and pour remaining mixture over this. Sprinkle 1 cup of shredded cheese over this and cover. Bake at 350 for about 20 min or until bubbly and hot.