Last Night’s Dinner: Broccoli Alfredo

I sorta followed this recipe I found on Pinterest: Fettuccine alfredo.
By sorta you can probably guess that I kinda fudged some measurements.

alfredo sauce with broccoli

Here’s my version–Mostly eyeballed

Cut 6 tablespoons butter into a soup pot on medium low heat. Saute a diced onion and 3-4 tablespoons of minced garlic in the butter. I added salt and pepper periodically through the cooking stages–To the onion stage and after the cream had thickened a bit. Grate 1 1/2 or 2 cups parmesan and set aside. 

While you’re waiting for the onions to go translucent, start boiling a large pot of water with an eyeballed amount of salt in it. Once the water began to warm I threw in a bag of frozen, chopped broccoli pieces. When the water comes to a boil add a whole box of fettuccine or whatever pasta your darn well feel like eating! Screw the rules of a specific pasta to a specific sauce. I almost made it with bow ties. Set a timer for al dente recommended on the box. Otherwise you’ll forget about it and overcook it….Not that I would ever do that.

Once the onions are ready, add 2 cups of heavy whipping cream. Bring to a super soft boil. Make sure you get tiny bubbles but that can be calmed by stirring, which I did almost constantly. I was terrified that I would burn it. All the recipes and cooks will tell you that the cream will reduce.  Folks, unless I had dumped it back into a measuring cup, I would not have been able to tell at all. And who dumps cream into a measuring cup to check? I  had my on a soft boil for about five minutes and the cream did seem thicker.

pasta in bowl

I turned the heat off but left the pot on the electric stove top–It was getting some residual heat. Slowly stir in the grated parmesan little handfuls at a time. When each little handful melts down, add another until your 1 1/2 cups are in the sauce. If you don’t think it will be too thick go ahead and add the extra half cup. I reserved mine as a topping for when I served my pasta.

Next, I used a smallish sieve to scoop the broccoli out of the pasta pot. Mostly the broccoli floated to the top and the pasta to the bottom so it worked out nicely. You may want to test a piece of broccoli for tenderness. Mine was done about four minutes before my pasta timer went off. I threw the broccoli straight into the sauce because it was ready just a couple minutes before my broccoli.

When the pasta timer buzzes, drain it and add it to the alfredo. Stir it around and serve as you like. I didn’t even notice any troubles reheating this on the stove later. There are so many fats in the sauce that I didn’t need to add anything extra. Heat on low with a lid to keep from scorching the pasta.

A quick tip on the parm. I bought a block and grated it myself. Typically store bought pre-grated cheese has added flour (or probably some evil chemicals) to keep it from sticking back together. This also means it can be harder to melt into a sauce. Use pre-grated at your own risk. I’m sure it would work in a pinch. Don’t use the foot-cheese AKA powdered parm tho. For real, just don’t.Pasta close

Okay, I realize how irritating it is to read a recipe in the middle of shitty narrative. So, for those who are simply skimming for a recipe:

Broccoli alfredo

6 tablespoons butter
1 diced onion
3-4 tablespoons of minced garlic
2 cups heavy whipping cream
2 cups parmesan, grated (Grate it yourself!)
bag of chopped, frozen broccoli
1 box of fettuccine/pasta 

-Saute onions and garlic in butter.
-Cook broccoli and pasta (al dente) in a pasta pot together.
-Soft boil and keep stirring cream until slightly thickened approx 5 min.
-Turn off heat and add 1 1/2 cups parm at a time. Stir in until melted.
-When tender, add broccoli to sauce.
-Drain al dente pasta and add to sauce.
-Scarf it down!

It is ridonkulous that that is all it takes to make this amazing pasta.

Spicy Thai Noodles with Chicken {Recipe Revealed!!}

spicythaiprogressMy SiL made this for me when I went to visit her down in Illinoise and I finally got brave enough to try it myself. I will link to my pin of the original recipe and below is my version of the recipe.

Spicy Thai Noodles with Chicken


2-4 chicken breasts (depending on size)
Salt, garlic powder and curry powder to taste
1/2 box of angel hair or linguine
1/4 cup + 2 Tablespoons of olive oil
1 Tablespoon of dried red pepper flakes
1 Tablespoon of sesame seeds
1 whole sweet onion, diced
1 medium sized green pepper, diced
4 carrots peeled and grated
6 Tablespoons honey
6 Tablespoons soy sauce


Grill or cook chicken with desired spices (I sprinkled mine with salt, garlic and curry powder). Allow to cool and chop up the chicken. Add to pot last along with the noodles.
Start boiling pasta, follow box directions for cooking and drain to prevent overcooking.
In a medium sized pot, cook oil, red pepper, sesame seeds. Once you chop up the onion and peppers throw those in as well. Continue to cook on medium heat ntil desired tenderness is reached.
Peel and grate carrots and add to pot once veggies are cooked.
Whisk together honey and soy sauce then add to pot and allow to simmer together for a few minutes.
Add drained pasta & cooked chicken to pot of sauce and veggies. Combine well until all the noodles are covered in sauce. thaispicenoodlesThe best thing you can do is let it sit overnight. You might even consider making a whole box of pasta just so you have the delectable leftovers the next day. spicy thai noodlesThis is the darling recipe card that the original blogger made for her readers. You will notice that I omitted several things. I didn’t feel a need for the toppings so I left them out. I also reduced the amount of oil and added sesame seeds to olive oil because I didn’t have any sesame oil. You might even consider playing with this recipe some more and add even more veggies or add tofu instead of chicken if you fancy that.

I love, love, love this recipe.
Hubbster got one bite of the leftovers, because I refused to share more.


Spain Series: Food pt. 2

After our first long day of hiking we enjoyed a big Pilgrim’s meal at one of the two cafes in Roncesvalles. The pasta, wine and bread was gobbled quickly, but Jess and I both had to pause before digging into our fish. Neither of us were experienced with eating too many fish bone-in. Luckily, we had awesome dinner mates at our table. They were patient and encouraging while we fiddled with forks and fingers. After our first few bites we needed very little encouragement to continue.
Like I mentioned, the pasta was typical part of the pilgrim’s menu. Some were better than others. After hiking all day, we ate every bit and slept well with full bellies.
We had several different types of pre-packaged desserts. The cup of flan was on a quality on par with the snack pack pudding cups. A Spanish couple at our table taught us how to flip the cup and hit it against the heel of our palms before opening. This knocked the sugary caramel syrup down so it blended better.
image Museo del Jam on was a chain fast food joint. It was a novelty to us in that everyone stood at the bar or around the shop-there were no seats. During busy times, you couldn’t stir them with a stick. It was a mingle, eat and drink type place. The most popular menu choices were dirt cheap. We bought bocadillos (boe-kah-dee-ohs) and glasses of beer. The bocadillos were thick, crusty sandwhiches with a thin slice of Spanish style ham in the middle.
I wish I had gone back to this cafe when I wasn’t jetlaggin’, but it was still good. We had fresh churros, coffee and hot chocolate.
We could see the cook pulling the dough, twisting it and dropping it into the fryer.
The hot chocolate was a bit of a surprise. It was perfect for dipping churros, but was almost took much of a pudding conaistancy for drinking.
The fun Spanish and English menu for the Churros y Chocolate that we went to in Spain. After looking at the menu, I pretty much wanted everything.
This part of the meal was a surprise to us. We ordered it, I loved it. Then we looked it up on my phone back at the hostel.
“Sepia plancha” is grilled cuttlefish. Cuttlefish are boss at camouflage so I felt a little bad, but it tasted so darn good. The consistancy was similar to scallops or squid.
image We also split an empanada for our first meal in Spain. It was yummy too. Perhaps I could make empanadas here at home. Anyone know an easy version of this?
image At the same meal were some veggies in a light vinegar. They had a good flavor and a nice crunch. Much like a salad served before the meal and along with the bread.
Along the Way, we stopped at a cafe that had an outdoor oven where they baked pizza, tortillas, and other good things. A tortilla in Spain is an omelet. Believe it or not, even the Fanta soda tasted different.
Fell in love with an adult beverage while I was in Spain. Apparently this is a thing in USA too, I just didn’t have a clue.
In Spain it is called a pica or clara and in the U.S. it is called a Shandy.
Whatever you call it, it tastes awesome! Fill a glass half full with light beer and fill it the rest of the way with lemonade. Best cocktail ever. I have been drinking them at every opportunity since I have been home.

Spain Series: Food pt. 1

This was the main course of the meal in a small town called Obanos (Oh-bahn-nose). If it looks like a mystery meat drowning in a peculiar sauce then you’d be spot onto how it tasted. It was supposedly chicken, but the other folks who ordered beef got a similar murky looking plate. Thankfully, I had filled up on the previous soups and starters before the main course. No pix of the starters—that’s how good it was!

The dessert at Obanos was good, but I wasn’t sure where to put it. I believe they called it tiramisu? I can’t recall. It was a good cake with super sweet raspberry sauce and fluffy whipped cream.
The meal we had in Cirauqui. Although the Spinach soup doesn’t look like much it had a phenomenal flavor! It also warmed us straight to the bone. The dining room was a little odd as we went downstairs to the basement underneath the hostel to eat. It was a very nice dining area.
In Estella, we checked into our albergue and went in search of food. Yan (our friend from China) knew a good place to eat and we did eat well!
We had sandwhiches and gobbled our weight in patatas bravas. Brava has many meanings, so I assume the translation would be hot potatoes. Fierce potatoes sounds more awesome though.
Yan–ever brave–ordered this to share with us. I was shocked that i liked it. I ate it, but was quite hesitant. This was squid and the sauce was made from its own ink. The sauce and meat were both good. I ate it on a crust of bread. Too fishy for Jess’ taste.
Ice cream or helado (el-ah-doe).
Mango flavored! It was so good! Very creamy with that unmistakable fruity mango flavor. It wasn’t a super common flavor, but we did find it in many of the ice cream shops we went to.
Green soups seemed to be a common starter when we ordered the Pilgrim’s menu along the way. Although the presentation was better than some we ate the flavor was not as complex. The hostel was being run by two couples from Holland. They spent 3-6 weeks working there then another set of people would come run the hostel.
Pasta was the typical second or main course in the Pilgrim’s menu. This was some sort of bolognaise sauce–or so I was told by my more traveled eating companions.
A custard was a typical postre (poe-strey). It was a surprise when we got bread pudding. I make bread pudding so I am a bit particular. I was satisfied with the quality–the whipped cream was yummo too. The people from Europe at the table were more wary of it than I expected.
My coworker told me I had to try paella (pie-eh-yah). Which, near as I can tell, is a baked skillet of saffron rice and some sort of meat. I wish I could have found some grandmother to make it for me. Homecooking always wins. This was quite good and makes me want to experiment with saffron.
This was an adventure of a meal. Yan, Daniel (hiker from Sweden) and I met our new friend and hospitelero (hostel host) for supper in Logroño. He decided to order for us and we all ate family style. This is how we ended up with a salad that included a goat cheese (I think), a balsamic vinegar dressing and thin slices of cooked duck. The duck is what looks like the purple slices of meat. It was an awesome salad. I ate mostly that.
Blood sausage. Despite its terrible appearance and name. It tasted much like liver; that high in iron taste. It was mixed somehow with rice so I’m not sure what order they did things in to make it taste the way it did.
More of the fancy pinchos (similar to tapas) we ate wers octopus on bread with other veggies. It was delicious and I would have gotten another one if they had more. can you see the tentacles!?
The ordering style at the bar involved pointing and stating a quantity. Because of that, I have no clue what they called this type of food. It was pulpo something. Pulpo just means octopus.
Along the Way we ate at an outdoor oven cafe. It was lovely and their food was flavorful. Jess got the asparagus pizza and she was lucky I didn’t steal it from her.

There was too much good food for one blog post! I am splitting this into two parts so I don’t make my readers too hungry. So wipe away the saliva, fix yourself a PB&J and wait for another post about food that is coming soon.