Real Cream Chicken Alfredo

In a world full of food blogs, food vlogs, food magazines, food channels, food feeds on social media it is hard to know where it is best to spend your time. Feeds never show the same channels, magazines are filled with ads, food channels have to many commercials and the show you want to watch is never on anyways. When a new feed or vlog or blog is discovered I become addicted and find myself watching and reading it exclusively. This is how I stumbled upon a video feed by Sam the Cooking Guy making Old School Chicken Alfredo. On his website looking for the recipe to match the video I found Chicken Fettuccine Alfredo. Between the two, I created a Real Cream Chicken Alfredo. Another first for this table as all alfredo meals before came from either a jar or a package.

Modifications Made:
Chicken:
Would have loved to cook this on a grill but as I only have firewood grill, I could not find the energy to start a fire for less than 15 minutes of cook time. When the BBQ pit is used around here it is for things like burgers, brisket, and pork legs. Chicken was marinaded as in the video then cut into chunks and followed the website instruction were then followed. This method allowed for the spicy heat of the video instructions but the ease of the skillet of which the sauce would then be made in on the leftover tidbits.

Alfredo Sauce:
Per the video instructions, everything was doubled as he only made enough sauce for 1/2 pound of pasta and a whole box is needed for this table. In case you don't want to watch the video which I highly recommend for a good laugh and a new twist on bland cooking shows, the ingredient list as stated on the video is 1/2 stick butter, 1/2 cup cream, 1/2 cup shredded Parmesan cheese, 1/2 pound noodles. Per the comments on the website instructions, 1 teaspoon of crushed garlic was added to the sauce while the butter was melting.

Did not have fettuccine noodles so rigatoni was used instead. Its rough tube shape allowed for plenty of sauce both inside and outside the pasta.

Scaled for Likability: Great
I may not be a spaghetti kinda of person for breakfast but homemade chicken alfredo is all together another story. When watching the video, reading the website, and comparing to other recipes I was a little hesitant the sauce was going to be too rich, too milky, too buttery, lacking in flavor. It was none of those things. Like the video says, I would not want to eat this everyday as it highly, highly fattening but oh my word, oh so yummy. Even better was how stupid simple it was to make it. And because there is cream left in fridge, I can foresee this being made next week for lunch. Or breakfast.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

Search This Blog