Posts tagged 2012
Posts tagged 2012
Adapted from Love from the Oven
As September nears to an end and we get closer to the holidays I thought it would be good for me to pick five goals I want to achieve before the end of the year.
You can expect to see some posts about these topics and sharing my progress with each of these goals over the next 4 months.
I have been noshing on this delicious recipe for the past couple days and it tastes better every day. This recipe would also taste great with chicken.
I am happy to say that I am still striving to eat healthier and live better. I am getting back into yoga and pilates.
1-2 cups fresh chopped broccoli, cooked and hot
fettuccine, cooked according to package directions. (I used whole grain)
1/2 cup (1 stick) butter
2 cups heavy cream
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
1/2 teaspoon (1 clove) minced garlic
1/4 cup freshly grated Parmesan cheese
Wash and cut broccoli to desired size. Boil in a pot of water until soft and drain. Add broccoli to Alfredo sauce and heat through. Serve over hot, cooked fettuccine.
Melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. When sauce has reached desired consistency, stir in Parmesan cheese. Add salt if needed. Serves 4-6.
This is another delicious and quick meal to make. I am really trying to change my focus to healthy meals with the occasional cheat. The string beans could easily be substituted for asparagus or broccoli.
I am hoping to share some delicious fall recipes with you in the near future. I am excited to have this blog back up and running after my surgery. I hope to be more consistent in the future.
I have been working on perfecting homemade mozzarella sticks for awhile now and this is the best tasting, simplest recipe I have come up with. It is nice and quick for when you had a busy day or when you want a mozzarella stick fix. Most importantly, the majority of the ingredients are things you always have in your home. Try it out and let me know what you think.
First cut each stick of cheese in half. Place the flour in a bowl and roll each stick into the flour. Whisk the eggs and the milk together. Then dip each piece of cheese into it.
In another bowl combine: salt, pepper, paprika, panko bread crumbs, Parmesan cheese, garlic powder, and onion powder. Roll each stick of cheese into the mixture then place the coated cheese sticks onto a cookie tray. Place the cookie tray into the freezer for 20 minutes.
After 20 minutes heat up about an inch of oil in a large skillet. Add the mozzarella sticks and cook for about 40 seconds on each side. Remove and place on a paper towel to absorb some of the oil. Serve with marinara sauce and enjoy!
A couple of days ago I tried to tackle something new, which is to make homemade bread stuffing. It was so good I don’t think I will ever go back to box stuffing.
Classic Bread Stuffing with Sausage
Serves: 8 people.
Preheat the oven to 325 F. Grease a 9inch by 13 inch baking dish. Spread the bread cubes on a cookie sheet and bake until lightly toasted, 20 minutes. Transfer the bread to a large bowl.
Meanwhile, in a large skillet, cook the sausage over medium high heat, breaking up with meat with a spoon until browned. Transfer the sausage to the bread.
Melt the butter in the reserved drippings in the skillet. Add the celery and onions and cook over medium-low heat stirring occasionally, until softened, about 10 minutes. Scrape into the bowl with the bread. Add the chicken broth, egg, parsley, sage, salt, and pepper. Mix well and transfer to the prepared baking dish. Cover with foil and bake about 45 minutes. Uncover and bake until browned and crispy about 15 minutes.
New Year, new motivation. My crazy schedule makes it really hard to post here as much as I would love to, but I am trying really hard to change that. Expect more recipes, more often. I still have Christmas cookie recipes to post, my first try at homemade stuffing, and more!
I saw 2 pounds of squash at the farmers market for $1 and I knew I’d find something to do with it so I picked it up. I don’t eat squash but my family does so I made it for them.
Parmesan-Roasted Butternut Squash
Adapted from Gourmet 2008
Preheat oven to 400°F.
Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
Verdict: I don’t really like squash but I still tried this. It was pretty good. My family members loved it. It is very creamy and def not what I normally think of when I hear we are eating squash. I wouldn’t make this again only because I wouldn’t eat it.