This alfredo sauce was very good and easy! And, I am sure, so bad for you! Make it, you will not regret it (although you may have to make salads the rest of the week to make up for it)! We made half a batch and stuffed ourselves on it - way more than enough for the two of us (plus a toddler).
By the way, who knew that freshly grated parmesan cheese is so good? This week is the first time in my life I've actually bought REAL parmesan cheese and grated it on a grater, and we've all been munching on it before it made its way into the alfredo sauce. It's SO GOOD! No more parmesan powder in this household! And none of that nasty pre-packaged parmesan either!
Recipe courtesy of my current favorite: Pioneer Woman
Ingredients
1 pound Fettuccine Noodles
1 stick Butter
1 cup Heavy Cream
Salt and Pepper, to taste
2 cups Freshly Grated Parmesan Cheese
Preparation Instructions
Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.
Delicious!
Showing posts with label Pioneer Woman. Show all posts
Showing posts with label Pioneer Woman. Show all posts
Thursday, November 4, 2010
Tuesday, November 2, 2010
Pioneer Woman Potatoes Au Grautin
These were so tasty! And, like every other Pioneer Woman recipe I have tried, simple to make.
Here is the recipe:
Ingredients
4 whole Russet Potatoes, Scrubbed Clean (I used 6 rather small potatoes)
2 Tablespoons Butter, Softened (I really only needed about 1 TBSP)
1-½ cup Heavy Cream
½ cups Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced (I love garlic, however my husband would probably have liked less!)
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated
Preparation Instructions
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving by the spoonful. Delicious!
Sunday, October 17, 2010
Pioneer Woman Steak Bites
I can't believe I've never written about Pioneer Woman's Steak Bites! We have eaten these quite a few times. It's a great way to prepare sirloin steak. The steak is perfectly cooked, and the butter sauce is fantastic!
Here is the recipe:
Ingredients
1 pound Sirloin Steak (without Much Gristle) OR Pre-cut Beef Tips
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste
2 Tablespoons Butter
Preparation Instructions
Trim off the large obvious piece of fat that runs along the side of the meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.
Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.
Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds—just long enough to sear the outside of the meat but NOT cook the inside.
Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!
Here is the recipe:
Ingredients
1 pound Sirloin Steak (without Much Gristle) OR Pre-cut Beef Tips
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste
2 Tablespoons Butter
Preparation Instructions
Trim off the large obvious piece of fat that runs along the side of the meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.
Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.
Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds—just long enough to sear the outside of the meat but NOT cook the inside.
Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!
Saturday, October 16, 2010
Marlboro Man's Favorite Sandwich
I was perusing the website of Diary of a Recipe Addict this morning... and I ran into this recipe from Pioneer Woman! Since we have a freezer half full of beef that still needs to be used... including cube steak which I have a hard time figuring out how to cook.... I thought this seemed worth a try!
My measurements were a little lighter - 1 pound of cube steak (I think - 4 patties), 3 hoagie rolls that I browned in the oven, 1 1/2 small onions and no tabasco (we don't like heat). I did add a light sprinkling of paprika.
Here is the recipe:
Marlboro Man's Favorite Sandwich
1 whole large (or 2 small) onions
1 stick butter (I used 3 tbsp)
2-3 lbs. cube steak (tenderized round steak that's been extra tenderized)
Seasoned Salt
1/2 c. Worcestershire sauce
Tabasco Sauce, to taste
4 whole French/deli rolls (like Earthgrains)
Slice the onions & cook in 1 Tbsp. butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain. Season with seasoned salt.
Heat 1 Tbsp. butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add 1/2 c. (at least) Worcestershire sauce, 5-6 shakes Tabasco, and 1 Tbsp. butter. Add cooked onions. Stir to combine.
Butter halved French rolls and brown in skillet or under broiler in oven.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with the other half of roll, cut in half, and devour!
My measurements were a little lighter - 1 pound of cube steak (I think - 4 patties), 3 hoagie rolls that I browned in the oven, 1 1/2 small onions and no tabasco (we don't like heat). I did add a light sprinkling of paprika.
Here is the recipe:
Marlboro Man's Favorite Sandwich
1 whole large (or 2 small) onions
1 stick butter (I used 3 tbsp)
2-3 lbs. cube steak (tenderized round steak that's been extra tenderized)
Seasoned Salt
1/2 c. Worcestershire sauce
Tabasco Sauce, to taste
4 whole French/deli rolls (like Earthgrains)
Slice the onions & cook in 1 Tbsp. butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain. Season with seasoned salt.
Heat 1 Tbsp. butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add 1/2 c. (at least) Worcestershire sauce, 5-6 shakes Tabasco, and 1 Tbsp. butter. Add cooked onions. Stir to combine.
Butter halved French rolls and brown in skillet or under broiler in oven.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with the other half of roll, cut in half, and devour!
Wednesday, July 14, 2010
Hot Crash Potatoes
From Pioneer Woman! Here they are -
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
Thursday, June 24, 2010
Penne a la Betsy
Penne a la Betsy
From the Pioneer Woman
It is delicious - even though my husband is not a shrimp and tomato sauce fan, I made it and LOVED it. He didn't even try it - what a punk;-)
Ingredients
¾ pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
½ cups White Wine (or To Taste)
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil - To Taste
Salt To Taste
Pepper To Taste
Preparation Instructions
Cook the penne pasta until tender-firm, also known as al dente.
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.
Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.
From the Pioneer Woman
It is delicious - even though my husband is not a shrimp and tomato sauce fan, I made it and LOVED it. He didn't even try it - what a punk;-)
Ingredients
¾ pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
½ cups White Wine (or To Taste)
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil - To Taste
Salt To Taste
Pepper To Taste
Preparation Instructions
Cook the penne pasta until tender-firm, also known as al dente.
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.
Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.
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