In Uncategorized on March 4, 2011 at 6:07 am
Roasted Garlic Ghetto Alfredo
I have had an exhausting couple of weeks. First my 14-year-old dachshund, Stewart, hurt his back and had to have emergency spine surgery. His vet was out of town so I had to go out of network (from his “wellness plan”) so he wouldn’t be paralyzed. Three days later there is a Yeti turd clogging up the plumbing somewhere that can’t be found anywhere. I’ve really been ready to lose my mind. I haven’t prepared a real meal in a week! I haven’t been much on appetite either.
How long will this last?
Then just a few minutes after my friend Kool Kris left I was smacked by the munchies…hard. I recently cleaned my walk-in pantry. I tossed, organized and cleaned for hours. It also helped me take mental inventory. I thought, pasta, butter, pecorino, roasted garlic and 1/2 & 1/2! This is a literal scoop, dump and stir recipe! I didn’t measure. I simply found my ingredients and stirred! You can mix it up if you don’t have this exactly. I just used enough cream to make it creamy. Trust me soggy pasta is no good.
Ingredients (more or less)
Pasta of your choosing-(I used wide egg noodles about a cup)
Pecorino or Parmesean (about 1/3 cup give or take)
1 tbs unsalted butter
2-3 tbs 1/2 & 1/2, milk or cream
Fresh ground pepper
Boil pasta according to type.
Place butter in pasta pot
put pasta on top of butter
toss in cheese and stir while on low heat
add cream slowly just until it smooths out
Crack pepper over and serve!
In Snacks on March 1, 2011 at 11:46 pm
Delicious. Try not to eat every last piece
I just learned it it National Peanut Butter Lover’s Day. I freaking LOVE peanut butter. Here is one of my favorite ways to eat it.
Peanut Butter Popcorn!!
4 cups popped popcorn
1 cup sugar
1 cup light corn syrup
1/4 cup peanuts
cup smooth peanut butter
Heat oven to 310 *.Heat sugar and syrup on medium until boiling. Boil for about 4 minutes then add peanut butterand peanuts. Stir until smooth. Spread popcorn on cookie sheet and pour sauce over corn. Stir and bake on 310 for ten minutes. Stir with a rubber spatula half way through.
In Sides on February 28, 2011 at 2:25 am
Loaded Baked Fried Potatoes
Oh so good.
I don’t know what else to call these. I was feeling lazy and hungry and went foraging into my big ass pantry. I got some Yukon Gold potatoes, dried onions, dried chives and some bacon from the refrigerator. I sliced everybody up and into the hot oven they went.
4 Medium Yukon Gold Potatoes
4 slices bacon chopped
1 tbs dried onions
2 tbs dried chives
Line square cake pan with foil layer a bout 1/4 of the bacon, onions and chives on bottom, layer a single layer of potatoes and season lightly with Lawrey’s. Repeat until you run out.
Bake for about 25 minutes until bacon is crisp and potatoes are done.
BONUS: For breakfast make recipe above and after 25 minutes crack an egg per person on top of cooked potatoes and sprinkle cheddar over. Bake another 8 minutes or until eggs are set but yolk is still runny. Enjoy!