Best Alfredo Sauce

When I say best, I mean it. This sauce is SO delish you could drink it, you know if you were into that sort of thing, drinking sauces and all…

The recipe is enough sauce to feed approx 8 people. You can always make more or less depending on how much you and your family love it. We usually make extra and store it in fridge since we eat it on other things like too like steamed veggies or cooked cubed potatoes or talapia, etc. We mainly serve this with fettuccine or egg noodles. Want to try it on angel hair pasta but haven’t yet. We also add shredded chicken or tiny shrimp to our bowl as well along with some steamed veggies and garlic bread on the side. Makes a great meal!

Best Alfredo Sauce

1/4 cup butter
1/2 block of cream cheese
1 quart of heavy whipping cream (NO not the sweetened cream!) (You can use just regular whipping cream but the whisk process will take longer so we prefer heavy)
2 cloves or 2 tbsp garlic, crushed (add more of less depending on how garlic-y you like it)
2 cups freshly grated Parmesan cheese
1/2 cup chopped fresh parsley (if desired)
Salt & Pepper (we like lots of pepper in ours)

Note: I have used “lowfat” versions of all ingredients and it has come out just as yummy, maybe a lil thinner but still good 🙂

Melt your butter, mix in garlic, then add the cream cheese. Stir till melted together. Add your heavy whipping cream, parsley if desired (you can at this step or top your finished dish with it), salt and pepper and begin whisking. This is a tedious process, not going to lie. It takes a good 20-30 minutes to whisk this stuff to thicken it. If you want a “thinner” sauce then of course you can whisk for a few and stop but we like a thicker sauce so we whisk, at times we take turns whisking (especially if we are making more for extra people) Turn off heat and add the Parmesan, you can add all 2 cups or you can add hlaf and use the other half to top your dish, the choice is yours. Allow to cool a bit as this will help it thicken as well. Serve and enjoy! You really don’t need a lot of sauce on your pasta or dish. A little sauce goes a long way!

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P.S. I use a silicone whisk so I don’t scratch the crap outta my good pans, just an FYI 🙂

Here is 1 that I love and for a great price!

Mama Bear Plus 6

 

 

 

Casear Salad Recipe

My kids love to play this what if game, do yours!? “Mom what if you had to eat 1 meal for a month, what would you eat?” Hmmm my answer, caesar salad. Why? It is SO good! I love it, I order it anytime I have to option at a restaurant and occasionally at Costco too (when the tug to buy a slice of their pizza or a polish dog doesn’t win) (if you love caesar salad and have a Costco membership you gotta try theirs!)

Then 1 day I decided to make it at home as we don’t go out to eat nearly enough to satisfy my cravings for it. So like many of you I started internet searching for recipes on how to make it… Umm ANCHOVY PASTE & RAW EGG! What in heck have I been eating, ewwww. Now some of you may like it and I mean no disrespect towards you at all but personally I would rather not consume it. Am I the only person that had no idea caesar salad dressing was made with anchovy paste & raw egg!?

My search for a good recipe for the dressing lead to a good anchovy paste substitute so I can make my own version without opening a jar or can or however that stuff comes packaged. And what I found was that mayo was a great alternate so I went with it. Trusty ole Costco real mayo 🙂 Now that I can do! And so my recipe for amazing caesar salad dressing was born and now it is hard to eat it when I am out for 2 reasons, the thought of anchovy paste and the 1 I make is sooo good that I have spoiled myself! Now I am here to share it with all you!

Heads up, I suck at measurements for this, I just throw it all together, mix and add what I need to to make it exactly how we all love it so i will do my best to give you proper measurements but I suggest you play with it and create it the way you and your family like it.

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Caesar Salad List

Romaine lettuce/hearts
Fresh grated parmesan cheese
Croutons
Small serving of shredded chicken breast or shrimp if desired

Dressing Ingredients

1/2-1 tsp minced garlic
1/2 c regular mayonnaise
1/4 c olive oil (I have used canola oil before when I don’t have olive on hand)

1 tbsp Worcestershire sauce
1-2 tsp spicy brown or Dijon mustard
1/2-1 tsp salt
1-2 tsp lemon juice
1/4 tsp ground pepper

 Directions

Add all ingredients into bowl and whisk well. If it is too thick you can add more Worcestershire sauce and/or oil. If it is too thin then you can add more mayo. Play with it and taste it till it is exactly how you like it. Some people prefer to add fresh grated Parmesan to it but I make a batch and keep it in the fridge so I wait and add it to the salad as I prepare it. Pour desired amount over salad. I am going to venture a guess and say this makes about enough for 4-6 servings, but don’t hold me to that!

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I buy the bags of romaine lettuce/hearts at Costco, it is 4 hearts for less than $4! I have bought them at other stores too and they are always very affordable. I wash them and chop them and store the chopped lettuce in gallon size bags to make it easier to get to with a busy schedule. Grab out a bag, throw some in a bowl, throw some Parmesan and croutons on and a lil dressing and lunch, snack or dinner is served. I keep small bags of seasoned shredded chicken breast in the freezer too in case we want to quickly add some protein to a salad. Tiny salad shrimp works well with this too!

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Enjoy!

You know what else is so awesome!? When you are done chopping the romaine hearts you can set them in soil and grow more! LOVE this about this veggie! Just an FYI 🙂

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Why yes I have been known to eat a huge bowl of this stuff for a meal! Don’t judge me hehe

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P.S. This recipe is healthy and yummy! If you try it please let me know if you like it! If you have a yummy recipe you want to share please do so 🙂

P.S.S. I LOVE this holder!

Mama Bear Plus 6

 

Lasagna Roll Ups

Lasagna Roll Ups

Serves: 8-12

Prep time: 20 min

Cook time: 40 min

Ingredients

1lb ground beef or turkey

28-32oz jar of spaghetti sauce, divided

12 lasagna noodles, cooked

1/2 cup grated parmesan

1 egg

8oz ricotta

16oz mozzarella, divided

1/2 tsp of Italian seasoning

1/2 tsp garlic powder

a pinch of salt

a pinch of pepper

Directions

Preheat oven to 350F

In a skillet, brown ground meat. Drain. Add spaghetti sauce (all but about 1 cup), salt and pepper. Turn off heat. At same time, boil water on stove in large pot. Add lasagna noodles and cook until just flexible but not fully cooked.

Combine ricotta, Parmesan cheese, egg, garlic, Italian seasoning, and salt and pepper in a medium bowl.

Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle, I add the mixtures to each noodle before I start to roll to make sure I have enough & so I can always add or take from the ones I need to, then do the same with the meat sauce mixture.

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Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles. Ladle remaining sauce over the noodles in the baking dish and top with the mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts.

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After all roll ups are done, you now have a choice, you can either bake them right away or you can put them in the fridge for later use or you can freeze them for later. These will last in freezer for several months. If you freeze them, make sure they are fully thawed before putting in oven.

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Eat and enjoy!

Mama Bear Plus 6