Wednesday, January 21, 2015

Garlic Creamy Parmesan Pasta

I found this recipe on pinterest and couldn't believe it could be cooked in one pot or be very tasty but the photos were mouth watering so I had to try it. It was amazingly easy and tasted like a cross between Lipton noodles (I used to make when I was a teen) and fettuccine Alfredo. 

I was in disbelief that only using milk and chicken broth could get thick and creamy but because the pasta is cooked in it the starch thickens it up perfectly. The best part is that it is one pot. I used linguine but the recipe calls for fettuccine. You can also use spaghetti. I personally love linguine when it comes to creamy pasta recipes. I also changed this recipe by adding 2 cups of milk. In the original it is 1 cup. I made it twice and both times had to add lots of milk so now I make it with 2 cups. Try it and let me know what you think. 


1 tablespoon olive oil
4 cloves of garlic minced
2 cups chicken broth
2 cups milk (add more if needed)
2 tablespoons of butter
salt and pepper
8 ounces of uncooked linguine
1/4 cup of Parmesan
2 tablespoons chopped parsley


Heat olive oil in a large skillet on medium heat for 1-2 minutes just until garlic is cooked but not brown.

Stir in chicken broth, milk, salt and pepper and linguine.

Bring to a boil, reduce heat and simmer for 18-20 minutes. I use tongs to move the the pasta around and will slowly thicken. You can add milk if it gets to thick. Once pasta is almost done add parmesan. Garnish with parsley and serve. 

Sunday, January 4, 2015

Prime Rib

I cooked my first Prime Rib this New Years day. I was terrified I was going to over cook or under cook it because I have heard stories of both. My mom and I went to Costco and saw these pre seasoned and were worried we wouldn't like them and that they would be over seasoned but it was a perfect combination of peppercorn and garlic all done for you. They sliced it off the bone but kept the bone attached with string and layed a massive amount of garlic inside. All I had to do was place it on a pan and follow the instructions. This is what I did and it turned out perfect. I will no longer be afraid. I hope you to try it. 

I will have to remember all of this for next year because it was worth all the stress and much easier than I every thought. The price was high but when I see that I feed 12 people and fed 8 the next day I think it wasn't that much after all. I hope my story inspires you to make one also. 


11 lb prime rib roast (which fed 12 adults and plenty left over for the next day)
3 carrots sliced
1 onion chopped to large pieces
3 celery stalks chopped into large pieces
1 package of au jus for pasting and gravy


I had the roast sit out for at least an hour before cooking. 

Pre heat oven to 500 degrees. Cook Au jus according to package directions.

I bought it pre seasoned so if you didn't I would just season with your favorites. I placed roast in roasting pan on a rack with chopped up onion, carrots chopped, and celery chopped. 

I cooked it at 500 for 25 minutes then turned it down to 200 degrees. I basted it and cooked slowly for 3-4 hours until thermometer read 140 degrees. The directions said to cook for 20-30 minutes per pound. That gave those people who like it rare slices in the middle those who like it medium it was perfect for them on the end. I had a thermometer in at all times and made it very easy to watch without to much opening the oven. 

Once the temperature was just right I took it out and let it rest for 20-30 minutes. In the mean time I made a gravy with the drippings and added left over au jus that I basted with. It was perfection and I can't wait to make another one. I was also surprised that we had enough left over to make french dips for 8 people the next day. 

Monday, December 29, 2014

Butterscotch Bark

I found this recipe in Martha Stewart's Everyday food magazine. I used to love that magazine because it was full of wonderful simple recipes that have become staples in my home and I have passed on to many friends of mine. I am sad to say they don't offer this magazine anymore but thank goodness I saved all of my favorites. I hope that one day they will bring it back. 

This recipe is very easy and reminds me of the magic cookie bar meets brittle. The graham cracker with butter/sugar baked in is what makes it taste like butterscotch. My son just loves it and I have to say it lasts for many days after and still taste as good as the first day. However they don't last very long. This is good to make for friends or teacher gifts. Try them and let me know what you think. 
Once they are toasted and cooling

graham crackers must fill the entire cookie sheet
It's important to add chocolate chips after nut mixture cooled or they will melt
After it has baked for 10 minutes and bubbling
All done and ready to cool


1 cup chopped pecans
1 cup shredded sweetened coconut
1 cup semi sweet Chocolate chips
12 graham crackers
12 tablespoons unsalted butter
1/2 cup light brown sugar


Preheat oven to 350 degrees.  On a baking sheet spread chopped pecans and coconut and bake for about 5 minutes or until golden brown. Cool and then toss with Chocolate chips.

Line a 10 by 15inch backing sheet with foil. Break 12 graham crackers in half and fit them all on the sheet in a single layer.

In a medium sauce pan whisk butter and brown sugar over medium heat until melted and smooth. Spread over crackers.

Bake until bubbly, 10 minutes. sprinkle nut topping over the top and gently press down. Cool and then break into pieces.

Wednesday, December 17, 2014

Scratch Margarita

I went on a road trip with my sister and niece recently and found this lovely margarita at a Mexican restaurant in a tiny little town called Moscow, Idaho. They called it a scratch Margarita and it was made with fresh squeezed lime and Orange juice. I instantly fell in love and have recreated it the best I could. Its a perfect combination of sweet, tart and salt. Try it and let me know what you think. 


Juice of 1 lime
Juice of 1 orange
1 1/2 ounce tequila
1 ounce triple sec
salt to rim the glass
Ice for shaker and for glass


Pour all ingredients into shaker with some ice. Shake well and pour over ice. It makes enough for one drink. 

Saturday, November 8, 2014

Iceberg Wedge with Blue Cheese Dressing

My uncle took us to Outback Steak house for dinner and my husband ordered an iceberg wedge salad with blue cheese dressing with his dinner. It was so good that I had to try to make my own. I found the dressing recipe on Food Network. Alton Brown's seem like the best one I could find. I liked his ingredients but I added hot sauce and squeeze of lemon. We all really loved it and now I will have a hard time eating the store bought dressing. Next time I will try it with buffalo chicken wings.

Ingredients for dressing

1/2 cup blue cheese crumbles
1/3 cup sour cream
1/3 cup buttermilk
1/4 cup mayonnaise
1 Tablespoon white wine vinegar
1/4 teaspoon Worcestershire sauce
few dashes of hot sauce
salt and pepper to taste
Squeeze of a quarter of a lemon

Ingredients for salad

1 Iceberg lettuce
6 pieces of bacon
1 large tomato
1/4 cup red onion sliced thin
3 Tablespoons blue cheese crumbles

Directions for dressing

In a medium bowl add blue cheese, sour cream and buttermilk. Mix it together mashing the blue cheese in with other milk. Add the rest of the ingredients and mix well with fork. Store in refrigerator for 1 week. 

Directions for Salad

I made 3 salads but you could make 4 depending on how big your wedge is and how much dressing you like on each salad. This recipe makes about 1 and 1/4 cup dressing so you might want to double it. 

Clean lettuce and cut into 4 pieces. Fry bacon in a large non stick pan and then set aside. slice red onion and tomatoes. I place each wedge on a plate and drizzle desired amount of dressing on each and then add bacon crumbles, diced tomato, red onion slices and top with more blue cheese crumbles. 

Tuesday, September 16, 2014

Grilled potatoes with garlic mustard aioli

My friend made these for a picnic and I fell in love. She since made them for me a few times after and I swear my mouth waters when I just think of them. I moved away recently and decided I needed to get the recipe from her so I can have them whenever I want. Petra told me that she got the recipe from Bobby Flay. Not at all surprised because he is amazing at just about anything he makes. 

I grilled these on my bbq but if you don't have access to one or it is too cold to be outside you can use the broiler. I have to say grilling them was great because it leaves those beautiful grill marks and I love the way it caramelized them. I didn't use the exact same mustard that Bobby used so if you want it just like his click on the link above. I personally don't like the beads you get from whole grain mustard so I used stone ground. I also didn't have any chives or tarragon so I only used flat leaf parsley. I would use what you have and it is still good if you don't have any herbs. 


1/2 cup mayo
1 heaping tablespoon Dijon mustard
1 heaping tablespoon Stone ground mustard
1 teaspoon honey
2 cloves garlic smashed to a paste
salt and pepper to taste


1-2 pounds Yukon gold potatoes
1 teaspoon for kosher salt
1-2 tablespoons flat leaf parsley


For the mustard in a medium bowl whisk together mayo, both mustards, garlic, honey and salt and pepper. Cover and refrigerate for at least 30 min or for up to one day. 

In a large pot add potatoes and cover with with water about 2 inches above potatoes. Boil for 12-15 minutes until a skewer inserted has some resistance in the middle. Drain  and cool slightly. 

Preheat grill on medium for direct heat. Cut potatoes in half and toss with some of the aioli and salt and pepper. Place potatoes cut side down on grill flip once they start to brown and grill bottom side, about 3 minutes on both sides. transfer to platter and sprinkle with parsley. Serve with aioli on the side. 

Let me know if you make them and what you think. 

Friday, September 5, 2014


My girl Cindy makes the best cocktails. Last year she made me a mojito and I'm so grateful because I had made the same drink a few times and didn't think they were very tasty but after she showed me how to do it I am now successful every time. She is also the creator of Towelocs. You should check them out. Not only are they brilliant at making sure your towel stays on the bar, they also make your towels look pretty. 


1 1/2 limes
1 1/2 shot of white rum
2-3 tablespoons of simple syrup
1 tablespoon fresh mint leaves
2 shots of of club soda
1 cup of ice


Add mint leaves (tear the leaves to release the flavor), lime juice, and left over rine in a 10 ounce glass. 

 Muddle in the glass.

 Fill glass with ice. Add rum and simple syrup.

 Fill the rest of the glass with Seltzer water. Then mix all together.

 I added a video to help you see it in action.

This makes recipe is for one cocktail. Let me know what you think.