I finally got my Pioneer Woman book on my kindle so I was super excited to start making recipes. I love pasta so when I came across this recipe I had to try it. It was super easy and it tasted like something you would order at an Italian restaurant. Just a few ingredients but it is tasty and fills you up quick. I cut the recipe in half and it made enough for 4 people so I'm guessing the real recipe is for 6-8 people. I also skipped the basil and added broccoli and chicken.
Ingredients:
12 ounces fettuccine or other pasta
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely diced
4 garlic cloves, minced
Two 15-ounce cans tomato sauce or marinara sauce
Salt and black pepper to taste
Dash of sugar, or more to taste
1 cup heavy cream
1/2 cup grated fresh parmesan or Romano cheese, or more to taste
Chopped fresh basil
Instructions:
Cook the fettuccine according to package directions.
Heat olive oil and butter in a large skillet over medium heat. Add the onion and garlic and saute until the onion is translucent.
Pour in the tomato sauce. Add the salt, pepper, and sugar, then stir it around and cook until warm. Then stir in the heavy cream.
Drain the pasta and add the parmesan cheese into sauce and dump to hot pasta into the sauce and toss the pasta.
Before serving toss the pasta again and add parmesan and basil.
Tres Leche Cake
I've made this a few times before but I'm posting this because I think I've actually perfected the recipe (not to brag). This is by far the best recipe out there for Tres Leche. My family grew up on this stuff so when I learned how to make this it was requested for every family gathering. Of course Easter was not the exception, I was requested to make this dessert again. I was actually excited because I had the house to myself and I cranked up the music and tore my kitchen apart making this, I took all the time I wanted and played with the ingredients a bit. It was fun. I added an extra can of condensed milk, I don't think I need to explain my reasoning for doing that. Anyway if you're a fan of spongy wet cake this is for you, my husband requests a private moment to eat this because it's "heavenly".
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
5 whole eggs, seperated
1 cup sugar, divided
1 teaspoon vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
Icing:
1 pint (2 cups) heavy cream, for whipping
3 tablespoons sugar
Instructions:
Preaheat oven to 350 degrees. Spray a 9x13 in pan.
Combine flour, baking powder, and salt in a large bowl. Seperate eggs.
Beat eggs yolks with 3/4 cup sugar on high speed until yolks are light yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stif very gentyl until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaning 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until combined. Pour into prepared pan and spread evenly.
Bake for 35 - 45 minutes or until toothpick comes out clean. Let cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture. Allow cake to absorb milk for about 30 minutes.
To ice teh cake, whip 1 pint of heavy cream with 3 tablespoons of sugar until thick. Spread over the cake.
Chicken with Lemon Sauce Penne
Ok when I saw this recipe, I had to try it. It had lemon in the pasta!! That sounds like an amazing combination. I was so excited to try this recipe because of course I love lemons and when it comes to pasta (especially Penne) I can't get enough. I did make one mistake, as I was making this the sauce was super creamy, it was ready, but I let it sit on low for about half hour, waiting for the husband to get home, by that time the sauce and become clumpy and had a weird texture. So I suggest you eat it right away don't let it sit. I also ran out of propane for the grill so I cooked the chicken on the stove, but I think grilled would have been better. There's always next time right!?
Chicken Marinade:
Olive oil
Juice of four lemons
A tiny bit of honey
A dash of salt
Grill them and set aside but keep warm.
Ingredients:
4 whole chicken breasts, sliced
1 pound Penne Pasta, cooked al dente
1/2 stick butter
3 whole lemons, juiced
3/4 cups heavy cream
1/4 cup half-and-half
1 1/2 cup grated Parmesan Cheese
Salt and Frehsly ground black pepper
Instructions:
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 or 4 lemons. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Then add sliced chicken breasts. Serve immediately!
