Tag Archives: Cooking

Healthier Kinda Sorta Alfredo Sauce

21 Jun

One day my friend Sara and I decided to make dinner instead of going out because it would be cheaper. Being the genius in the kitchen I am (okay genius might be the wrong word), I was able to whip up an alfredo-esque sauce that was amazing!

Here’s how I did it:
Start by putting a couple tablespoons, or a quick drizzle, of olive oil in a large sauce pan. Add a lot of minced garlic. Probably about 3 tablespoons. (I was always told that you can never have too much garlic). Let the garlic brown just a tiny bit and then lay a few pieces of chicken over the garlic. (I usually do one piece for every person). Make sure to move the garlic around while the chicken is cooking to prevent burning. Once the chicken is cooked through, pour milk over it, enough to nearly fill the pan. I use skim milk, but you can use whatever is in your fridge. I just wouldn’t suggest soy milk since it has a sweet taste to it. Then add in about a cup of parmesan cheese and stir. Add since Italian seasoning (about a tablespoon I suppose) and some crushed red pepper (I usually do 3 or 4 shakes so it doesn’t get too spicy). Mix it all up and add in about 2 tablespoons of corn starch to thicken. For the final touch chop up a handful od sun-dried tomatoes and throw them in. Stir and let it simmer for about 5 minutes and set for another 5 minutes then pour over your favorite pasta. Top with a piece of chicken and a sprinkle of parmesan and you’re ready to enjoy.

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Strawberry Season

17 Jun

Ever since I was little, when late May/early June came around, mom and I headed up to Bishops Orchard and go strawberry picking. Naturally, as a little kid, I tended to go overboard on the picking and we would come home with many more strawberries than 2 people ever needed. So what is one to do with too many strawberries? Make the recipes you picked up at the orchard of course!

The two we always made were strawberry pie and strawberry bread. However, since now I just go to the orchard store and buy fresh picked strawberries, I don’t usually have the “too many berries” issue I had as a kid, so some things have to get cut. This year, similar to last year, I opted just to make strawberry bread. Like cookies and cake, strawberry bread is better in the raw/mix form, but, for everyone else’s sake, I do end up baking as directed. 

Last night I had an epiphany. Why not use the strawberry bread to make strawberry shortcake? I had all the necessary ingredients (ice cream, strawberries, etc) so why not give it a try? It was like heaven in a bowl!! (I do apologize for the lack of picture… I devoured it too

quickly).

Strawberry Bread Recipe (Thank you Lisa Lepone for your amazing recipe)
“Mix 3 cups flour, 1 tsp. salt, 1 tsp. baking soda, 1 tsp. cinnamon, and 2 cups sugar. Make well in center.
Beat 3 eggs, add 1 1/4 cup oil. Add to dry ingredients. Mix well.
Fold in 3-4 cups fresh sliced strawberries or 20 oz. frozen berries. Add 1/2 tsp. lemon extract if desired.
Pour into 2 greased and floured loaf pans, 8″ x 4″.
Bake 1 hour at 350 degrees until toothpick comes out clean.”

Everything but the Refrigerator Door

15 Jun

Something I missed dearly when I was at school was being able to cook in my own kitchen. Yes, I did live off campus for two years so technically I did have a kitchen, but it wasn’t quite the same. You see, I am the kind of cook that doesn’t follow a recipe. I just kind of throw things in the pan, bowl, etc and hope for the best. My Italian grandmother, a woman I consider to be one of the best cooks in the world, told me when I was little that “baking is a science because you need the right chemicals to react together, but cooking is one of the greatest art forms there is.” I like to think I live by that rule, although the final product of mine doesn’t usually look like a work of art.

Being home and getting back to my way of cooking (aka mom buys the groceries so I have more to play with) has inspired me to add this aspect to my blog. So from now on, I’m going to try to share my recipes (if you can call them that) with you. Don’t worry, it’ll only be the successful ones. I’ll try to get the measurements close-ish.

Today’s Recipe: Summer Pan Fun
(Warning: Recipe names will not be good)

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