Linguine Alfredo

Chauncey loves pasta, especially Linguine Alfredo. I’ve bought jars of Alfredo sauce and dry mixes but the other night we decided to make it ourselves. This is the recipe we came up with and it is super easy and tastes great!

Linguine Alfredo

1/4 teaspoon minced garlic

2 tablespoons butter

1/2 cup heavy cream

1 1/2 teaspoons minced parsley

1 teaspoon cornstarch

1 teaspoon cold water

1/4 cup Parmesan cheese

2 cups cooked linguine or spaghetti

In a large saucepan, sauté garlic in butter. Stir in the cream and parsley. Combine the cornstarch and water and whisk into the cream mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat and stir in Parmesan cheese. Toss with the linguine and serve. You can sprinkle it with a little more parsley too.

Chile Relleno’s

 

I made these the other night for a girls night out party with my daughter’s friends. We had so much fun enjoying Mexican food and visiting. I’ve been making Chile Relleno’s for years and they are a big favorite with my family.

Chile Relleno’s

6 eggs

3 tablespoons flour

1/2 cup oil

4 (4.25 oz) can chili’s

1/2 lb Monterey Jack cheese

On a counter spread a layer of paper towels. Open and drain the chili's in a colander, then lay them out on the paper towels. Cover with two more layers of paper towels and pat them down to dry the chili’s. Slice the cheese into strips and fill the chili’s with the cheese.

In a mixer beat the egg whites until stiff peaks form. Transfer to a large bowl. In the mixer bowl beat the egg yolks until thick and creamy, add them to the whipped egg whites, but don’t mix yet. Sprinkle the flour over the egg white, egg yolk mixture and carefully fold to just mix.

Heat a frying pan with 1/4 cup of the oil. Lay a chili in your hand and cover the top with the egg mixture, place the chili in the pan batter side down. Cover the chili with some more batter. Repeat with more chili’s until the pan is full. Let brown, then flip and brown the other side. Remove from pan and place on a paper towel covered platter and keep warm in the oven. Repeat with the rest of the chili’s and batter. If you have extra batter you can make a little puddle of batter in the pan and add a slice of cheese, then cover the cheese with a little batter. My kids always liked the fried cheese better than a chili rellenos.

Quick Pasta Bake

 

This tastes like a veggie lasagna but without all the fuss! My family loved this, although my sweet hubby did ask where the meat was. I think this would be really good with some chicken in it or some Italian sausage.

Quick Pasta Bake

15 oz Ricotta Cheese

6 eggs

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon pepper

2 teaspoons basil

2 cups penne pasta

3 cups veggies~I used a 24 oz bag of frozen broccoli, carrots and cauliflower

1 cup grated cheese

Cook penne pasta in salted water until almost done. Drain. Steam veggies and mix with the pasta in a large bowl.

In another bowl beat the eggs. Add the seasonings and the ricotta cheese. Mix with the penne and veggies. Pour into a 9x13 pan and sprinkle with cheese. Bake at 350 degrees for 45 minutes.