Wednesday, January 18, 2012

Lemon-Pepper Fettuccine Alfredo

Has any else noticed that Kroger is popping up everywhere? There was one down the road near us to the left. Now there's an even bigger one on the right. But I'm not complaining because this new, closer Kroger isn't only bigger, but they have a Murray's cheese shop! You know I love cheese. While browsing their cheese selection, I came across Sartoi's Signature Bellavitano cheese. It's a well-aged parmesan, with the nuttiness of sharp cheddar, soaked in merlot. Sounded interesting and smelt great. I thought I would try it in this lemon-pepper fettuccine alfredo. Feel free to use whatever parmesan cheese you can get though.

If you've never tried a lemon-pepper fettuccine, you should. It's creamy and peppery. Adds a touch more flavor to a regular fettuccine alfredo.

Lemon-Pepper Fettuccine Alfredo

2 tbsp butter
1 clove garlic, minced
1 shallot, minced
1 pint cream
1/2 lemon, juiced
1 egg
1/2 c Sartoi's Signature Bellavitano cheese, shredded
1/4 c Formaggio Trio Parmesan, Asiago, Romano, shredded
1 tsp pepper
1/2 tsp salt
1 tbsp chopped parsley
1/2 lb Fresh Fettuccine, cooked

In a deep skillet over medium-high heat, melt the butter. Add the garlic and shallot and cook till translucent. In a small bowl, mix the cream, lemon juice and egg together. Then slowly stir the liquid mixture into the skillet. Let it come to a boil, then reduce to a simmer. Stir in both cheeses, a little at a time to make sure it's incorporated. Let the sauce simmer for about 5 mins so it can thicken up. Season with salt and pepper. Add the cooked fettuccine noodles and parsley and toss to coat. You can cook on low for a couple more mins to thicken up the sauce more, or you can add some of the pasta water to loosen up, completely optional. to your liking Serve with more cheese on top.

Sunday, January 15, 2012

Easy Hashbrown Casserole

1 c bisquick mix
1 c buttermilk
4 eggs
1 c shredded cheddar cheese, plus more for topping
1 tsp salt
1/2 tsp pepper
4 oz cream cheese, cubed
6 c frozen hash brown

Preheat the oven to 400 degrees F. In a large bowl whisk the bisquick mix and buttermilk together. Then whisk in the eggs. Next the cheese, salt and pepper. Then add the cream cheese and hash brown. Mix well. Pour into a buttered 9x13 baking dish. Sprinkle the top with more cheese. Cover with aluminum foil. Bake for 30 mins. Then uncover and bake another 10 mins or until cheese is golden brown.

This morning, I just threw together a bunch of leftover ingredients we had. The end result was a very simple, easy, and tasty breakfast dish!

Saturday, January 14, 2012

Homemade Fettuccine with a Truffle-Dill Sauce

Remember that lamb sandwich Matt loved so much? Well I used the left over truffle cheese and dill to make this dish tossing it with my homemade fettuccine noodles. Yes, I know this blog post is long over-due. For that I am sorry. But I will make it up to you with a pasta dish that seems really fancy, but was actually inexpensive to make.

At first glance, you'd think it was a fettuccine alfredo. But when you bite into it, you are surprised at how much flavor this dish has. The earthy truffle and fresh dill really comes out in this creamy, rich pasta dish. I am loving this truffle cheese, and loving Sam's Club more for carrying it.

Homemade Fettuccine with a Truffle-Dill Sauce


2 tbsp butter
2 tbsp flour
1 pint cream
1 1/2 c truffle cheese, shredded
1 tbsp dill, chopped
salt and pepper
1/2 lb fettuccine, cooked

In a deep skillet over medium-high heat, melt the butter. Then add in the flour, cooking for about a min to cook out the raw flour taste. Slowly whisk in the cream. Let it come to a boil, then reduce to a simmer. Whisk in the truffle cheese, a little at a time so it can incorporate. Add the dill, and salt and pepper to taste. Simmer for about 5 mins so the sauce can thicken up. Toss in the cooked fettuccine noodles and serve warm.