ANYONE CAN MAKE THIS, EVEN TEENS!
I hope that everyone’s New Year has started out well. It’s time to get back into the swing of things and I’m starting out with a bang! Jim Jax
Fettucine Alfredo is thought to have been invented by Alfredo di Lelio I in 1914 at his restaurant, Alfredo, in Rome. It was made famous when newly wed A list movie star couple Mary Pickford and Douglas Fairbanks fell in love with the dish on their honeymoon in 1920. It’s been a huge favorite world wide ever since.
This is actually the original recipe from Chef Alfredo. It is so simple, easy, fast and amazingly delicious. Wow your date or special someone or create a great family dinner treat. Use variations. It’s not for every night but everything in moderation! People will never forget you after you serve this one!
SUPER Fast & Easy Amazing Authentic Fettuccine Alfredo:
-2 heaping tbsp of whipped sweet butter (land of lakes is one; its found where the butter section is; you can use regular butter but whipped tastes best)
-box of fettuccine, cooked.
-1/2 cup cream
-pepper to taste (lots of it for most)
-3 tbsp parmigiano-reggiano or parmesan cheese (or any other hard cheese)
-broccoli florets or roasted veggies
-chopped up cooked Bacon or Pancetta
Put the butter and the cream on medium heat in a large pan and begin to melt the butter. Don’t brown it and be patient. When the butter is near melted add in the COOKED fettuccine. Then add 3 tbsp of cheese. Add optional items such as chicken, peas, broccoli or roasted veggies. I love it with broccoli and chicken.
*cook very quickly. After the fettuccine is in the pan, cooking should only take a couple of minutes and then you are done.
Put it on a plate and top with freshly ground pepper and optional cheese. Serve with crusty French bread and wine. Wow!
Gordon Ramsey’s simple and elegant recipe for broccoli soup shows what’s good about cooking. Fast, easy, simple and so tasty. Enjoy on a cold winter night!!
to taste Water
to taste Salt
to taste Black pepper
2 heads Broccoli very fresh
to taste Olive oil optional, for garnish
Cut the florets off the heads of broccoli. Cut the stems into similarly sized pieces. Add all of the broccoli — florets and stems — into a pot of rapidly-boiling, salted water (2 tablespoons salt in 5 quarts of water). Cover. Cook 3.5 to 4 minutes.
Using a slotted spoon, put the cooked broccoli pieces into a blender. Fill blender about halfway with cooking liquid. Blend carefully since it’s hot. Add more cooking liquid as necessary to achieve the desired consistency. Check seasonings.
If desired, add cheese (goat cheese or cheddar cheese) to the bottom of the bowl before pouring the soup in. Serve, drizzled with olive oil or a bit of cream if desired. Add croutons for a crunch and some love a ton of black pepper in it. Use your imagination!! Enjoy!!
“Easy & Fast Decadent Shortbread”
This is the fastest and easiest way I know to make amazing short bread cookies. I used unsalted sweet butter and it is so tasty. Eat it with my nutella hot chocolate, a cup of great coffee, or with a great brandy, cognac or glass of wine. With a cold glass of milk, you are in heaven.
You can’t stop eating these amazing favorites! I always try to make a double batch because they are so addicting! Enjoy and save one for me!!
- 1 cup butter
- 1 cup granulated sugar
- 3 cups all-purpose flour
Cream sugar and butter. Add 2 1/2 cups of the flour and mix thoroughly. Turn out onto a surface floured with remaining 1/2 cup of flour. Knead dough until it cracks on surface. Roll out 1/4-inch thick and cut out with cutters. Prick cookies with fork tines and place on ungreased cookie sheets. Bake at 275° for about 45 to 55 minutes, or until lightly browned.
Makes about 2 dozen shortbread cookies.
-I sprinkle a little sugar on the top of mine before baking. I’ve even used colored sugar for a unique look. This is not an overly sweet cookie; the key to the taste is the butter.
-Dont use margarine!
-If you dont eat them right away, let them cool and store in an air tight container and they will stay good for days. I’m sure they wont last hours though.
Lightning Fast Roasted Red Pepper Hummus:
I’ve been making hummus for years. It is very easy and inexpensive to make a large batch. I use the roasted red bell peppers in a jar that you find in the olives section in the grocery store as a cheat. Once you eat this you will never buy it in a store ever again. Use your imagination and create your own recipe. This recipe takes 2 minutes.
- 1 can of chick peas/garbanzo beans (15 oz) (drained and rinsed but it’s optional)
- 1/3 cup tahini
- 1/4 cup lemon juice (lime juice can be used too)
- 2 tablespoon olive oil
- 1-2 garlic cloves, crushed to taste
- 1/2 cup -3/4 cup roasted red peppers (to taste)
- Pinch of Paprika
I like to drain and rinse the beans because I don’t like the liquid in the can. In a food processor, put the garlic in and mince it or crush it by hand and add into the food processor. Then add the bell peppers and give 2-4 pulses. Now combine the rinsed beans, tahini, lemon juice, and olive oil. Process it to the desired consistency. After putting it into a bowl for serving, dust with a pinch of paprika, and/or top with a good olive oil. If you’d like, top with thinly sliced green onions as well. For a kick, put a pinch of cayenne pepper before processing.
Put it in a bowl on a plate, and surround it with vegetables and pita or flat bread. You will impress your friends and family with this fast and classic staple that will be the talk of any gathering. After eating this you will never buy store bought again! Enjoy!!!
Tips and Variations:
For garlic hummus, use 3-5 cloves of crushed garlic to taste and knock the socks of your guests.
Use the Hummus instead of mayonnaise for a tangy treat in your sandwiches.
You can also go non traditional. Slice up a baguette or use any type of French bread if you don’t have pita bread. Slice it and crisp it in the oven to create a texture difference.
Use with any type of cracker. The hummus is an amazing addition do sandwich roll ups.
I’ve heard of some people using it on their eggs, and I have two friends who are addicted to using it on their hamburgers and even dip their French fries in it! I’m not going to judge. Enjoy it the way you like it. Remember, use your imagination!
Two Minute Decadent Nutella Hot Chocolate
My love for Nutella is of legend and this is a great treat during a crisp fall evening or a rainy or snowy winters night. Make naughty editions for the adults, or add tasty treats for kids of all ages. Make big batches or treat yourself!
- 1 cup milk (Any type of milk; from nonfat to whole)
- 1 ½ tablespoons Nutella
Optional: shaved chocolate or caramel sauce and/or whip cream to top it. Candy canes and peppermint sticks, cognac and brandy.
Heat milk to steaming in a microwave or a stove top pan. Mix the Nutella immediately into the milk until it melts. Top with whip cream, shaved chocolate and drizzle with caramel or chocolate sauce. Warms up ANY cold night.
Put candy canes or peppermint sticks in the mugs for stirrers. For adults add a splash of cognac or brandy for a warm kick that will heat up the coldest of nights.