I googled homemade Alfredo sauce this past week and this was the recipe that I used.
I put it over spaghetti noodles, because I didn't have fettuccine noodles on hand.
Then I sautéed scallops and shrimp for a wonderful meal!
2large garlic cloves
2cupsheavy whipping cream
1/2cupfreshly grated Parmesan cheeseplus extra for serving
1/2cupfreshly grated Romano cheese
Melt your butter in a 2-quart sauce pan over medium-high heat. Press your garlic and add it to the melted butter, stirring a bit. Let it cook for 30 seconds, being careful not to let the garlic burn.
Lower the heat to medium and stir the cream into your garlic mixture. Add your salt and pepper and stir to combine.
Let the cream come to a low boil, while stirring frequently.
Then lower the heat and let the pot simmer, stirring frequently, for 8-10 minutes, or until the cream thickens. It should be thick enough to coat the back of a spoon.
Turn off the heat and move your Alfredo pot to a cool burner. Gradually stir in your fresh Parmesan and Romano.
Place the pot over low heat and stir until the sauce is thickened further. It is done when you push your spoon along the bottom of the pan and can see the bottom of the pan. It will take a few minutes.
The sauce will thicken even more as it sits.
Store leftovers in the refrigerator for up to four days.
It's important to use freshly grated Parmesan and Romano, so the cheese will melt smoothly. (Don't use the cheese sold in a can, or the sauce will be grainy.)
This sauce makes enough for one pound of pasta. You can easily cut the sauce recipe in half for 8 ounces of pasta. Note that your sauce will take less time to come to a boil and thicken.
To reheat leftover Alfredo pasta, drizzle on a little olive oil before microwaving it, so the pasta isn't dry.
Perfect for the weekend. I'm getting hungry as I make my grocery list.
Cod is on sale this week (Jan 1 - 7, 2020)
Grilled Fish Tacos
Makes 4 servings
Freshly frozen, farm-raised fish is often a very economical option for those of us who don't live with a seaport nearby. Check with your neighborhood Harter House Supermarket fish department to find the best varieties.
1/2 cup Sour Cream
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon blackening or Cajun seasoning
3/4 pound firm white fish fillets (such as red snapper, halibut or cod)
4 flour tortillas
2 ounces Cheddar, grated (about 1/2 cup)
Optional toppings: fresh lime wedges, diced tomato, finely shredded red cabbage, sliced green onion, chopped fresh jalapeno salsa
1. Prepare and preheat grill.
2. Combine sour cream, cilantro and lime juice in a small bowl; set aside.
3. Sprinkle seasoning over fish. Cook fish on grill over medium-high heat just until opaque in center (about 2 to 5 minutes per side depending on thickness of fillets.) Transfer fish to bowl and flake into bite-size pieces with fork.
4. Place tortillas on grill and cook until lightly charred on both sides, about 20 seconds per side.
5. Divide fish among tortillas; top evenly with sour cream mixture and cheese. Serve with toppings, as desired.
Note: To prepare fish in the oven, place on a baking sheet coated with cooking spray and bake at 350 degrees for 12 minutes or until fish flakes with a fork.
Make it a Meal:
Serve with an avocado, mango and Bibb lettuce salad tossed in a light Poppyseed dressing
**************************************** Stuffed Portobello Mushrooms
Makes 4 servings
4 portobello mushroom caps, stems removed
1 large garlic clove, cut in half
1 tablespoon canola oil
1 tablespoon red wine vinegar
1 cup seeded, chopped tomato
1/2 cup seeded, chopped yellow bell pepper
1/2 cup fresh whole wheat breadcrumbs
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 ounces - 50% Reduced Fat Cheddar, grated (about 1/2 cup)
1. Preheat grill.
2. Scrape brown gills from mushrooms using small spoon; rub mushroom caps with sliced garlic. Brush oil and vinegar over both sides of caps.
3. Combine tomato, peppers, breadcrumbs, thyme, salt and pepper in bowl; set aside. Coat grill rack with cooking spray and place mushroom caps, top-side-up, on rack. Grill for 3 minutes and turn over.
4. Divide vegetable mixture evenly among caps and sprinkle with cheese. Grill for 3 minutes longer, or until heated through.
This is my pork shoulder recipe from bringing home a pork shoulder, to preparing it with a rub, to smoking it up delicious. Of course, I always start with the very best meat I purchase from Harter House Supermarket.
The actual pork shoulder is very big and most of us usually only smoke a pork butt or a pork picnic roast which is the two parts of an actual pork shoulder.
I Prefer the bone in pork butt which normally runs about 8 pounds or so. They say the meat is sweeter when it cooks with the bone in and I happen to agree.
Apply the Rub with Mustard
I always rub the pork shoulder down with a light layer of French's yellow mustard to help the rub to stick better throughout the smoke and apply about 1/2 to 3/4 cups of my favorite rub to the outside of the meat being careful to massage it into every nick and cranny.
Note: the mustard will lose its flavor during the smoking and will only leave a nice brown crust so you need not worry that your pork will taste like mustard.. it won't.
Smoke the Pork Shoulder
Prepare the smoker as you normally would to maintain a 225 degree temperature and lay the pork shoulder right on the grate for the long smoke.
How Long Does it Take?
Pork shoulder cook time can be figured at approximately 1.5 hours per pound so a 8 pound shoulder will require at least 12 hours in the smoker.
The pork is probably cooked in a few hours, but it takes much more time to reach fall-apart tender. If you end up hovering around 225 or less, shoot for 20 to 24 hours.
I have a friend who only leaves the shoulder in the smoker until it reaches the 140 degree mark and then wraps it in heavy duty foil and finishes it off in the oven for convenience. And that is fine if you need the convenience.
In either case, for the final two hours, wrap the pork butt in aluminum foil. This will give the meat a last minute steam that'll make it a little more succulent.
Some options include injecting the pork with apple cider, but definitely I keep a pan of water and apple juice underneath the shoulder to keep the exterior of the meat as moist as possible during the long cook time. That might sound like a lot, but it really isn't. The hardest part of smoking could be getting up in the middle of the night to stoke the coals and add a little more wood (which you could do every three to five hours) or I will tend to the smoker just before bed and restart the coals in the morning. The Smoker should stay around 100 degrees overnight.
200 Degrees.. Not a Moment Sooner
When the pork shoulder reaches about 200 degrees, pull it from the smoker and bring it into the house for a resting period. I like to let it rest for 45 minutes or better before I pull it to allow the juices to redistribute throughout the meat.
Pull the Pork
I then use two forks to pull the meat apart into chunks.. be sure and add in the brown bark for added flavor and it makes the finished product look really good.. I have to say that because I have seen folks discard the outside bark thinking it is burnt or something. It is the best part.
Check out this vibrant pink smoke ring!
The simple Recipe Ingredients
• 1 (5-pound) or larger bone-in pork butt
• 1/4 cup BBQ dry rub, homemade or store-bought
• 1 cup apple juice in spray bottle
• Special equipment: Charcoal and hickory and apple wood chips soaked in water 1/2 hour prior to cooking
Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
Pork will be done when the internal temperature reaches 185 to 200 degrees F. Pull or chop meat as desired and top with your favorite sauce!
I’ve been craving lemon bars and once I read this description of a perfect lemon bar, I knew I would have to give this recipe a try. But this recipe did more than satisfy a craving – these are the best lemon bars I’ve ever tasted!
I followed the recipe exactly. The recipe worked perfectly and for once, I wouldn’t change a thing!
I do have one little trick I’d like to share with you. When I lined the pan with parchment paper I left two long sides to hang over the edge of the pan. This made it simple to pull out the whole thing once it was cooled, which in turn made for easier slicing.
Although I did sprinkle them with powdered sugar for decoration, I found that the bars were best with only a light dusting. They are pretty much perfect on their own.
If you’ve been looking for a fantastic lemon bar recipe, I highly recommend you give this recipe a try!
(makes one 8-inch square pan)
1 cup all purpose flour
1/2 cup confectioners' sugar
1/8 tsp salt
4 ounces (1 stick) unsalted butter, cold and cut into 1/2 inch pieces
2 large eggs
1 cup superfine or bakers' sugar
2 tbsp all purpose flour
1/8 tsp salt
2 tsp finely grated lemon zest
1/4 cup freshly squeezed lemon juice
Preheat oven to 350F. Butter and line an 8-inch square pan with parchment paper.
To make crust:
Combine flour, confectioners' sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust.
To make filling:
In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and juice until well combined. Pour over crust (it's okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Cool completely before serving. Dust with confectioners' sugar if desired.
Give a small box of these as a host or holiday gift and you will be very popular.
10ouncesdark chocolate, I used a bag of Nestle Dark Chocolate Morsels
11ouncebag of Kraft Caramels, unwrapped (the soft kind)
Line 2 baking sheets with silicone mats or parchment paper.
Preheat oven to 350F
Put the pecans on an unlined baking sheet and roast for 10 minutes. Remove and let cool.
Heat 1/2 the chocolate in a microwave safe bowl in the microwave on high for 1 minute. Remove and stir. Microwave a further 15-30 seconds and stir again until melted and smooth.
Drop small amounts of chocolate onto the prepared baking sheets and spread with your spoon to the size of quarters. Top with 4 pecan halves to form the turtle legs. (See photos)
You can proceed to the next step immediately or put the tray in the freezer to firm up for 5 minutes.
Melt the caramels, butter, and milk in the microwave. Start at one minute, stir, and if necessary heat in 15 seconds increments until smooth. I like to let the caramel cool a little to thicken up before proceeding.
Add a small (about 1/2 tsp) dollop of caramel to the top of each turtle.
Again, put the tray in the freezer for 5 minutes.
Melt the remaining chocolate and add a small amount to the top of each turtle, spreading it around to cover the caramel. I like to give the chocolate a little swirl flourish as I lift up my spoon. Put the tray in the freezer for 5 minutes.
The turtles can be stored at room temperature or in the refrigerator. These will freeze well for longer storage (put them in a heavy duty zip lock freezer bag.)
Variations on these turtle candies ~
Use any chocolate you like, including milk or white.
Garnish with crushed pecans or sea salt while the final chocolate topping is still wet.
Use your favorite spiced pecans for a unique touch.
Super easy, no bake, cream cheese truffles are rich, decadent and bite sized.
Truffles make the perfect gift or dessert to bring to a party. Also the perfec t snack when you're craving something sweet. This recipe makes 8 truffles and can easily be doubled or tripled.
1cupsemi-sweet chocolate chocolate
1/8cupunsweetened cocoa powder
unsweetened cocoa powder
chopped pecans or walnuts
Crushed Oreo Cookies
dipped in melted chocolate and peanut butter
Dipped in melted chocolate + coconut oil. This creates a candy shell and is so good!
How to make Easy Cream Cheese Truffles
Melt chocolate chips in a microwave safe bowl in 30 seconds increments until fully melted.
Add melted chocolate and cream cheese to a stand mixer with the paddle attachment. Mix until combined and smooth.
Slowly mix in powdered sugar and cocoa powder. Place the mixture in the refrigerator for 1 hour to chill.
Roll into 8 truffles and top with your favorite toppings.
For powdered sugar, cocoa powder and shredded coconut. Simply place them each in small bowls and roll one truffle at a time in the mixture to coat.
For chocolate covered with pecans, melt chocolate in the microwave (you may have to thin it out with cream or milk). Roll the truffles in the melted chocolate and then roll in the pecans.
Store the truffles in the refrigerator until ready to serve.
1/4 teas cayenne pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup Panko bread crumbs
1/2 cup flour
1/2 cup peanut oil for frying
4 Kaiser rolls, split
4 teaspoons mayonnaise, or as needed (optional)
4 teaspoons ketchup, or as needed (optional)
4 teaspoons prepared yellow mustard, or as needed (optional)
4 leaves lettuce (optional)
4 slices tomato (optional)
4 slices onion (optional)
4 slices pickle, for garnish (optional)
Start with 4 Harter House, tenderized, Pork Cutlets.
Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the flour in a shallow bowl. Place the panko in another shallow bowl.
Dip each flattened cutlet into the seasoned milk-egg mixture and then into the flour, back to the egg mixture then into the panko crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.
YouTube - Fried Pork Tenderloin Sandwich
This recipe uses saltines and flour.
It also recommends to let the cutlet marinate in the egg and milk mixture about 4 hours.
Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender and flavorful pork chops with little fuss.
PREP COOK TOTAL
While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.
Make an onion-apple pan sauce: After removing the cooked pork chops from the skillet, add sliced onions, apples and a bit of fresh thyme. Cook until sweet and softened then pour in the stock, vinegar, and honey.
Another great recipe to use up those Turkey Leftovers.
Here is what you need:
1/2 cup butter
1 small yellow onion, diced
1 8oz container of white mushrooms, cleaned and sliced
2 cups peas
1/2 cup parsley
1 1/2 cups of milk
1 1/2 cups vegetable or chicken stock
1 cup Parmesan cheese
1/2 cup Pecorino Romano
Salt & Pepper to taste
4 cups cooked turkey meat or 1 1/4 lb
1/2 cup seasoned bread crumb
1 TBSP Olive oil
Step 1: Cook pasta according to package directions, once cooked drain and set aside.
Step 2: Clean and slice mushrooms, then chop onion and parsley and set aside.
Step 3: Melt butter in pan, then saute mushrooms, onion, peas and parsley, add pepper and salt to taste. Then remove mushroom and pea mixture from pan and let cool in a bowl.
Step 4: Next make your roux by mixing 1/4 cup butter with 3 tablespoons flour. Cook roux until light tan.
Step 5: Then add milk and stir until smooth then add cheeses and stock until all the cheese is melted. Then add mushroom mixture and turkey meat to cheese sauce and stir until combined.
Step 6: In a small bowl; mix Olive oil, bread crumb and grated cheese together.
Step 7: Next butter your baking dish, then add cooked pasta, top with cheese sauce mixture, then top with bread crumb mixture.
Step 8: Bake for 15 minutes at 400. Then enjoy!
What to do with all of your leftovers from holiday meals?
Make a Thanksgiving leftover pie of course! So easy to make and everyone will love leftovers packed into a savory pie!
The key to Best Thanksgiving Leftover Pie is to layer correctly and make sure to have enough moisture (gravy) to keep the pie from being dry. I start with putting the dressing on the bottom, potatoes next and then the gravy and meat together. If you want to throw in some corn or peas or green beans, they will only add to the goodness! Just remember to not fill the pie too full or overload with stuffing and potatoes or you’ll end up with a dry pie. You can also double the gravy and serve it along side the pie after it’s baked which I highly recommend!
Add a green salad and you’re set. It’s a main dish loaded with everything savory we love. Pair it with Fresh Cranberry Sauce for the perfect accompaniment to this dinner!
2 cups mashed potatoes
2 1/2 cupsturkey or chicken, boneless, skinless
1/3cupall purpose flour
1 teaspoonsea salt
2cupschicken broth (no MSG)
2cupsall purpose flour, plus another 1/2 cup for rolling out and adding to pastry
1 teaspoonsea salt
1/2cup + 2-3 tablespoonscold water
1/2cupshorteningI use half butter flavor and half regular Crisco
Remove leftover stuffing and mashed potatoes from refrigerator.
Preheat oven to 425 degrees (or 400 convection), place rack on lower third of oven.
Melt butter, add flour, whisk until smooth over medium heat. Slowly add chicken broth half cup at a time, whisk until gravy is smooth and thickened, about 4-5 minutes. Season with salt and pepper. Turn off heat and set aside.
Place 2 1/2-3 cups chopped chicken or turkey in gravy. Love sitting on stove top with heat off.
Make pie crust:
Place 2 cups flour in a medium size bowl. Add salt. Cut shortening into flour mixture until the shortening is pea sized, using a pastry cutter.
Add 1/2 cup of the water and fold the water into the flour/shortening mixture with a fork. This should take a few seconds. When the dough begins to come together, if it is still a little dry to form a ball, add a couple more tablespoons of water. You should be able to press the dough together into a ball.
Split the dough in half. Roll out half of the dough a floured surface, into a circle about 3 inches larger than the pie plate. Place the rolled out dough into a 9 inch by 2 inch deep pie plate.
Place 3 cups of leftover stuffing on top of the bottom crust. Top with 2 cups of mashed potatoes (it's okay if the mashed potatoes are crumbly!).
Add gravy and meat mixture on top of the mashed potatoes.
Roll out remaining dough and top the pie. Cut slits for steam to escape. Crimp edges, folding under to keep gravy inside of pie.
Bake for 40 minutes or until crust is golden and gravy is bubbly. Let sit for 10 minutes before cutting.
If you don't have enough leftover turkey, you may cook chicken or use chicken previously cooked.
Don't increase the amount of stuffing or mashed potatoes by too much or your filling will be dry. The gravy to filling ratio in this recipe is just right!
You may use a store bought crust if you don't want to make your own.
If you want to make this in a 9x13, roll out the pie dough to a rectangle and just fit the crust on top, no need to make a bottom crust!