Fettuccine to the Rescue

This is a favorite dish around my house, actually it is the most loved meal of all. I came up with this dish while experimenting in my kitchen while I was in college. I wanted my own Alfredo sauce that I came up with myself. After many meals of fettuccine, I finally have the ultimate perfect sauce.

This sauce is rich- but is totally worth it. If you on a diet, don't even try to count the calories and fat in this meal. But, to me food is meant to be enjoyed not ignored.

Salmon Fettuccine

4 tbs. butter
2 ½ c. heavy cream (the best your can find)
½ c. grated Parmesanan cheese, plus extra for garnish (the best you can find)
Salt and pepper
½ tsp Oregano
1 tb Parsley, plus extra to garnish
1/2 tsp basil
1 package of the best fettuccine you have available
2 -3 salmon filets
½ c. dry white wine

Salmon:
In a skillet run 1 tsp. of olive oil around pan. Place salmon in skillet and pour wine over it and add salt and pepper to preference. Cook salmon thoroughly (till fish turns white all the way through and wine has cooked down.) Flake off the salmon pieces and place in separate bowl away from heat.

Noodles:
Cook fettuccine to recommended directions. Be sure to add ½ tsp olive oil and ½ tsp salt in water before adding the noodles.

Alfredo Sauce:
In a medium saucepan melt butter, add cream and cheese. Bring sauce to a boil, constantly stirring. Add all seasoning, tasting to see if there needs to be more salt added. When the mixture thickens to your liking add flaked salmon and toss lightly.

Drain noodles and place in a large casserole dish. Pour sauce mixture over noodles and toss lightly together. Place in a 350 degree oven for 10 minutes. Take out and garnish top of dish with Parmesan cheese and parsley. Serve immediately.

When Life Gives you Taters...Make a Casserole

Loaded Mashed Potato Casserole
5 ½ c. mashed potatoes
½ c. milk
1 package (8 oz.) cream cheese
1 c. sour cream
2 tsp. parsley
1 tsp. garlic salt
¼ tsp. ground nutmeg
¾ c. shredded cheddar cheese
½ c. cooked and crumbled bacon (about 12 slices)

Place first seven ingredients in a large mixing bowl. Beat on medium-high until potatoes are smooth and creamy. Spoon mixture into a lightly greased 13 x 9 inch baking dish. Sprinkle with cheese and bacon.

Cover and bake at 350 degrees for 35 minutes. For faster preparation start with instant or refrigerated mashed potatoes.

Life is Like a Bowl of Cherries

Cherry Cobbler

10 oz water
1 1/2 tbsp corn starch
1lb fresh sweet cherries, seeds removed
1/4 cup sugar or to taste

Topping
4 oz plain flour
1/4 cup sugar
1 tsp baking powder
3 1/2 oz whipping cream

In large saucepan, stir together water and corn starch. Add cherries and sugar and bring to the boil over medium heat. Cook for 5 minutes, stirring, until mixture thickens and become clear. Transfer fruit mixture to a shallow 1–1 1/2 quart baking dish.

To make topping
Combine flour, sugar and baking powder in medium bowl. In a separate bowl, beat the cream until soft peaks form. Add cream to the dry ingredients and mix with a fork until the mixture begins to hold together. Transfer to a lightly floured surface and knead about 10 times or until a smooth dough forms (avoid over-kneading). Roll or pat out to a 1/2 inch thick circle. Place on top of fruit mixture. If preferred, topping can be cut with a biscuit cutter into 6 biscuits. Brush topping with milk or cream and sprinkle very lightly with sugar.

Bake at 350f for 15 to 20 minutes, or until the topping is browned and fruit is bubbling. Cool slightly before serving

Mystery of the Meatloaf

Meatloaf. As a kid I couldn't stand the stuff. Everyone would rave about my mother's meatloaf, family, friends and neighbors. Me, not so much. It always reminded me of canned meat, you know like Spam. I guess it was the shape of it.

Mom would always place a slice of it on my brothers and my plates, I was always the last to finish my food. Yes, I had to finish my plate, or there was no leaving the table at our house.

I'm married and older now, but I will admit I'm still not a huge meatloaf fan and nor is my husband (thank goodness). But I do make this recipe once in awhile...

Home Sweet Meatloaf

1 can (8 oz.) tomato sauce
2 tbs. dark brown sugar
1 lb. ground beef
1 can (14.5 oz) Diced tomato with sweet onions
1 c. plain bread crumbs
1 tsp. salt
1 tsp. pepper
½ tsp. ground sage
¼ tsp. nutmeg
½ tsp. Italian seasonings
1 tsp. parsley, plus extra to garnish with
2 eggs lightly beaten

Preheat oven to 400°F. Line shallow baking pan with aluminum foil; spray foil with cooking spray. Set aside. Mix tomato sauce and sugar in small bowl; set aside.

Combine meat, diced tomatoes, bread crumbs, seasonings, and eggs; shape into a loaf in prepared pan.

Bake 30 minutes. Remove from oven; pour tomato sauce mixture over meat loaf. Reduce oven temperature to 350°F. Bake an additional 25 to 30 minutes, or until meat loaf is no longer pink in center (160°F). Let stand 10 minutes before cutting into 6 slices to serve, garnish with parsley.

Pancetta with Penne

I enjoy any type of pasta that is quick and easy to throw together for a dinner and this dish is perfect for those times that you want to make a home cooked meal, but don't have much time to spare. There is a little preparation before hand, but it can be cooked in no time if everything is diced and ready-to-go.

This taste-bud tingling recipes has a special kick to it by using one of my favorite seasonings, Pancetta. If you haven't used this seasonings before I have included a description of it below the recipe.

Serve this for dinner with a house salad and toasted french bread and you've got a complete meal.

Parmesan Chicken Penne
serves 4

8 oz. boneless chicken breast sliced in strips
4 tbs. medium Diced Onion
10-15 oz. Diced Tomatoes or 1/2 c. medium diced tomatoes
2 tbs. Butter
4 Cloves Roasted Garlic
1/2 tsp. Italian seasonings
3 tbs. Diced Bacon or *Pancetta (See below)
1/2 cup Heavy Cream
7 tbs. Grated Parmesan Cheese
3 leaves Chopped Basil
Salt and Pepper to taste
Flour for dredging Chicken
16 oz. penne pasta dry
2 oz. butter for frying

Dredge chicken strips in flour and fry in drawn butter in a medium skillet until fully cooked. Add onions, tomatoes, bacon, garlic and basil. Simmer using medium heat for approximately 2 minutes. Add heavy cream, butter, cheese and salt and pepper to taste. Add cooked pasta to blend together and serve.


*(Pancetta is pork belly that has been salted, spiced and dried for about 3 months; it is often rolled up like a large sausage. It is usually used as a flavoring for dishes, added to sauces, stuffings, etc. In Italy, there are numerous recipes called "all'amatriciana," meaning "with pancetta." It is often found as an ingredient in pastas, on pizzas, etc. I love the flavor of pancetta. Store Pancetta well wrapped, and it can be kept for more than 3 weeks in the refrigerator and up to 6 months in the freezer. )

Chicken Cacciatore for Everyone

This is a easy slow cooked meal that your families will love. It's made easy by sticking it in your slow cooker before you leave for work and when you arrive home your meal is ready to go.



Slow Cooked Chicken Cacciatore
serves 4-6
1/2 lb fresh mushrooms, sliced
2 med Onions peeled sliced
3 lb chicken cut up and boned
2 cloves Garlic minced
1 can crushed tomatoes 16 oz
1 can tomato sauce 8 oz
1 tsp salt
2 green peppers chopped
1 lb spaghetti dry cooked to your preference
1/4 ts pepper
1 1/2 ts dried oregano, crushed
1/2 ts dried basil crushed
1 bay leaf
1/4 c dry white wine

Place onions in slow cooker. On top of onions place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover pot. Cook on low 6 to 8 hours. Remove bay leaf. Serve chicken with its sauce over spaghetti.

A Good-bye Pie for Josh

This pie was made for a dear co-worker that is moving on to greener pastures to Illinois. I made it for him yesterday for his last day at work. Josh goodluck and stay in touch with us.

Baked Cherry Pie

2 cans of the best prepared cherry pie filling
1 whole nutmeg grated or 2 tsp. of nutmeg spice
1 stick of butter, cut up
2 tlbs. of sugar in the raw

Make a double crust pie, along with a few cut out leaves.

Place first crust in a 9 inch pie plate, pour cherry pie filling on top. Sprinkle the filling with the nutmeg and the sugar (add more sugar if you like really sweet cherry pie. Cut up the stick of butter and place slices randomly on top of the filling.

Place second crust over the filling and pinch the edges of both crust all around the pie. Make four slits on top of the crust and makes whatever fancy edges you wish around the crust. Cut out two-three leaves out of the crust and place on top of the crust.

Baste an egg wash (1 egg and 1 tlbs of water beaten) on top of the crust. Coat very well and then sprinkle top crust with raw sugar.

Bake in a 350 degree oven for about 45 minutes or until top is nicely golden brown and juices are bubbling out the top slits.