Category: Food and Cooking

Posted in Food and Cooking

Some bright morning…

Posted on by Jacquie

I just had to re-blog this article from “Hello Healthy.”  These breakfasts look so yummy and I thought you, dear readers, would enjoy them!

Summer breakfasts should be healthy, convenient,and — most importantly — refreshing! Sneak fresh, crisp fruits and veggies into your A.M. meals with these fast and filling recipes — all under 350 calories. 1. Mango-Pineapple Yogurt Bowl | MyFitnessPal’s Original Recipes Enjoy this easy, breezy mango-pineapple yogurt bowl for a tropical breakfast treat. Plain yogurt is naturally […]

via 10 Breakfasts Under 350 Calories To Try This Summer — Hello Healthy

Posted in Food and Cooking, Monday Matters, Uncategorized

Getting Real!

Posted on by Jacquie

A special thanks goes out to Josh Wrenn for his unintended reminder that I haven’t added any recipes to my blog for quite awhile!  So, here is one that I most definitely cannot take credit for, but that my hubby and I love.

It all started on our honeymoon at Walt Disney World, Orlando.  We were having dinner in EPCOT at Alfredo’s, in Italy.  We ordered a pasta sampler, and were blown away by the wonderful sauces.  I asked the waiter about the one sauce.  He said it was their signature Alfredo sauce.  Well, I had never had one so yummy, and asked what they did – he wouldn’t or couldn’t say, but did tell us that Americans make it wrong by adding milk or cream.  Well, I searched for this sauce for years.  And 2 years ago, while planning an Italian dinner party for hubby’s birthday, I found it.  On the internet.  Alfredo’s di Roma, from the original restaurant in Rome.  So here it is.

fettuccine

Alfredo’s Original Alfredo Sauce:

  • 1 pound very thin fettuccine
  • 6 ounces unsalted butter
  • 6 ounces parmigiano-reggiano, grated

First, let the butter soften to room temperature.  Cook the pasta according to the directions if dried, 3 minutes if using fresh.  Meanwhile, place the soft butter in a bowl, and begin mixing the grated cheese into the butter, until it is smooth and creamy.  Reserve 1/2 cup of the pasta water.  Drain the pasta and place in a large bowl.  Toss with the butter and cheese.  (IF the pasta seems too dry, add small amounts of the reserved water, but only if needed.)  Plate and serve!

Buon appetito!

Posted in Food and Cooking, Thoughts & Musings

Plan B

Posted on by Jacquie

So. What are you supposed to do when you have half dozen bell peppers, a pound of green beans, a Cauliflower, ingredients ror a chopped salad,  and have cooked ahead the ground beef for empañadas, in preparation for a party for 12 people, and instead you get a blizzard?  20.5 inches worth.

Well, first you bake a tray of empañadas and make the chopped salad for dinner for 2 instead of 12 the night of the party.

Then you take some of the bell peppers, ciput in half, and stuff with the ground beef filling, and serve with the chopped salad fir dinner the next day.

Then you figure out what to do with the green beans, the Cauliflower, and the 4 other red peppers!

I saud it before and I’ll say it again. I despise winter. And blizzards. And snow.