Friday, November 4, 2011
A Second Look at Fettucine Alfredo
Back in June, I posted about fettucine alfredo. That dish was made with butter, parmesan and pasta. The one I'm posting about now is made with butter, parmesan, CREAM and pasta. Wow. This is a serious treat. Either recipe is delicious, but if you really want something that's comforting go for the second recipe with cream. You'll only need a small bowl with something this yummy!
Wednesday, November 2, 2011
Pasta with Whiskey, Wine & Mushrooms + Garlic Bread
Mike and I had a long week a while back so we came home on Friday and made a really indulgent meal... grilled steak with pasta and garlic bread.
The steak was just typical... t-bone or rib eye... I can't even remember at this point. Grilled to medium and seasoned with salt and pepper.
I cooked up this pasta (half of it anyway) from Pioneer Woman - pasta with whiskey, wine & mushrooms. It sounds odd but trust me, this pasta has really good flavor (plus it has cream so you can't really go wrong there). My only complaint is that our mushrooms really shrunk while they roasted in the oven so next time I would actually add more. (Sidenote, the pasta can really be served without the steak, Mike just was extra hungry and pasta alone wouldn't do.)
I also made garlic bread using a mash-up of a few recipes I saw on pinterest. Basically, I took a baguette, halved it and then split it. I took 4 tablespoons of room temperature butter and "zested" a glove of garlic into the butter using a microplane. I then buttered the bread and sprinkled it a little bit of salt and pepper. I closed up the half, wrapped it in foil and let the bread warm through in a 300 degree oven while I made the pasta.
The steak was just typical... t-bone or rib eye... I can't even remember at this point. Grilled to medium and seasoned with salt and pepper.
I cooked up this pasta (half of it anyway) from Pioneer Woman - pasta with whiskey, wine & mushrooms. It sounds odd but trust me, this pasta has really good flavor (plus it has cream so you can't really go wrong there). My only complaint is that our mushrooms really shrunk while they roasted in the oven so next time I would actually add more. (Sidenote, the pasta can really be served without the steak, Mike just was extra hungry and pasta alone wouldn't do.)
I also made garlic bread using a mash-up of a few recipes I saw on pinterest. Basically, I took a baguette, halved it and then split it. I took 4 tablespoons of room temperature butter and "zested" a glove of garlic into the butter using a microplane. I then buttered the bread and sprinkled it a little bit of salt and pepper. I closed up the half, wrapped it in foil and let the bread warm through in a 300 degree oven while I made the pasta.
Monday, October 31, 2011
Baked Vanilla/Vanilla Donuts
I have been fighting buying a donut pan for some time... I couldn't hold out and picked one up the last time I was at Hobby Lobby. (The recipe for blueberry baked donuts with orange glaze pushed me over the edge... thanks Pinterest!)
My first try was a really simple recipe for vanilla donuts (with a hint of cinnamon) and vanilla glaze with sprinkles. Everything from the dough to the piping to the glaze was simple. The pan works really well. The donuts are a bit softer and less dense than a real cake donut which I think I might prefer... still deciding. In any event, baking donuts at home will be a great substitute for picking up fried donuts on the weekends!
Donut recipes I have been pinning and will need to be made:
My first try was a really simple recipe for vanilla donuts (with a hint of cinnamon) and vanilla glaze with sprinkles. Everything from the dough to the piping to the glaze was simple. The pan works really well. The donuts are a bit softer and less dense than a real cake donut which I think I might prefer... still deciding. In any event, baking donuts at home will be a great substitute for picking up fried donuts on the weekends!
(On a random note - the colored sprinkles melted into the glaze but the gold ones didn't.)
Donut recipes I have been pinning and will need to be made:
- chocolate donuts with buttermilk glaze
- blueberry donuts with orange glaze or lemon glaze
- buttermilk pumpkin donuts
- maple bacon donuts
- cinnamon-sugar donuts
- cake batter donuts
- vanilla donuts with strawberry glaze
Perhaps I need to host a coffee/donuts brunch?
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