Asparagus Fettuccine Alfredo

• 3/4 pound fettuccine
• 1 pound asparagus
• 4 tbs butter
• 1 cup heavy cream
• 3/4 cup grated Parmesan Cheese
• 1 tsp salt
• 1/8 tsp black pepper
• 1 pinch freshly grated nutmeg

Bring a large pot of salted water to boil.  Add the pasta.  Boil the pasta to al dente using the time from the pasta box.  I would love to tell you an exact time but it varies according to the brand.

Shred the Parmesan cheese.  Shred enough for 3/4 cup and a bit more for topping the final dishes.

Trim the woody ends off of the asparagus.  Then cut the asparagus into 1-2 inch pieces.  When there is about 4 minutes left with the pasta, throw the asparagus directly the pasta water.  This will save you time and it is all going into the same pan anyway.

In a large saucepan melt the butter over medium heat.  Then add the nutmeg, salt and pepper.  Finally add the cream and stir.

When the pasta is ready drain it and the asparagus.

Pour the pasta and asparagus directly into the butter/cream mixture.

Top the pasta with the Parmesan cheese and stir.

Once incorporated, portion the Fettuccine Alfredo into bowls and top with a tad bit more Parmesan.

Serve and enjoy!

This dish is quick, delicious and super simple.

I just got power back on.   Irene caused a lot of damage here in Richmond.  Although we were spared any physical damage, I did lose all of my food. The power was out for 50 hours and I was unable to save any of my food. I need to get a generator to keep my fridge going.  Gonna add that to the shopping list.  Without internet, power or food, I was unable to make any recipes.  However, I am going to go shopping today.  I promise to have a new post tomorrow.

-Rex

Frozen

There a ton of regional frozen pizza dough companies.  In the grocery store go to the freezer section, find the frozen dinner rolls and bread and there usually is one or two companies selling frozen pizza dough.  Another option is frozen bread dough.  This will make a lighter pizza that has more bubbles but it will work perfectly when you are in a pinch.

To use frozen dough, there are two options.

1. Let the dough thaw over night in the refrigerator.  About 2-3 hours before you want to make pizza, remove the dough from the refrigerator and place it on a floured surface.  Dust the top with flour and then cover with a towel.  When the dough has doubled you are ready to make pizza.
2. Remove it from the freezer and place it on a floured surface.  Dust the top with flour and cover with a towel.  It should thaw in 5-6 hours and ready to make pizza.  Not the fast thing in the world, but you still did not have to whip out your mixer.

Deli Counter

Almost every single deli counter in modern day supermarkets makes fresh pizza. Along with that is fresh dough.  They will usually sell you a dough ball for between $1.50 to $3.00.  This dough is almost always fresh and thawed.  Just place it on a floured surface.  Dust the top with flour and then cover with a towel.  When the dough has doubled you are ready to make pizza.

Pizzaria

Stop by any pizzeria and they will sell you a dough ball for little to nothing.  This is good if you especially like their pizza.  The crust can make or break a pizza.   Every time I get dough from a pizzeria it is always proofed and ready to go. Just take it home and you are ready to make pizzas.  This is one of the fastest methods.

Bread, Rolls and Bagels

If you are in a jam and need a snack or meal super quick, try making a pizza on french bread, English muffins, Parker house rolls or even bagels.  All you have to do is add sauce cheese, your favorite toppings and you are ready to go.  The benefit of this method is that the crust is already cooked, so all you need to do is heat up the sauce and melt the cheese.  This can usually be done in 10 minutes or less.

Pre-made crusts that are partially baked

These are the crusts that they usually sell near the end of the frozen food aisle.  Sometimes the come two to a bag.  I have found these to be extremely expensive and not that tasty.  Some create a rubbery crust that just ruins the whole meal.  Although I am not a fan, you might be.  People have different tastes.  I would use these at your own risk or not at all.

Make your own dough

This method takes an hour longer, it is by far the cheapest method.

http://www.savoryreviews.com/2009/05/19/basic-pizza-dough/

The Sauce

Besides the crust you also need sauce.  Making sauce is extremely easy, but I have also received emails regarding faster ways to make sauce.

Jarred Sauce

There are two types of jarred sauce that work for making pizzas.  Jarred Pizza Sauce and Jarred Marinara Sauce.  I find that most pizza sauces are OK.  They are not too sweet and not too boring.  They will get the job done.  Some marinara sauces are way too sweet.  However, this is all based on your personal preference.  I would personally choose the jarred pizza sauce over marinara as I find the marinara too sweet.

Prefer 2 minute homemade sauce

• 1 (15oz) can tomato sauce
• 1 tsp sugar
• 1 tsp dry oregano
• 1/2 tsp dry basil
• 1/2 tsp dry marjoram – optional if you don’t have it
• 1/2 tsp garlic powder
• 1/4 tsp salt

Stir the above ingredients together and mix.  You now have a basic pizza sauce.

Hopefully this little post will help you in your quest to make pizza easier and faster.

-Rex

Shredded Chicken Tacos

• 1 lb boneless skinless chicken breasts
• 6 tbs taco seasoning, see recipe below
• 4 cups water, plus 4 tbs for thickening
• 1 tbs corn starch
• 12 flour tortillas or taco shells
• cheese
• lettuce, shredded
• tomato, diced
• sour cream
• guacamole

Taco Seasoning

• 3 tbs paprika
• 2 tbs chili powder
• 1 tbs sugar
• 1 tbs garlic powder
• 3 tsp salt
• 2 tsp onion powder
• 2 tsp black pepper
• 2 tsp cumin
• 1 tsp oregano
• 1/4 tsp chipoltle pepper ground, optional

Cooking the Chicken

Place the chicken in a deep skillet or dutch oven.  Cover with the 4 cups of water and add 4 tbs of taco seasoning.

Bring the mixture to a boil and then turn down the heat to a simmer.  Cover and cook for 30 minutes.  Check the chicken to make sure it is fully cooked and tender.

Remove the chicken from the liquid and place on a plate to cool.

While the chicken is cooling, bring the liquid back up to a boil and let it reduce.  Don’t worry if you have a lot of liquid left.  It will reduce.

When the chicken is touchable, shred it with two forks, your fingers, or whatever utensils you have lying around.

Place the chicken back into the liquid.

In a small bowl or cup, add the 4 tbs water, 2 tbs of seasoning and 1 tbs of cornstarch.  Mix thoroughly and then add to the chicken.

Stir until thickened.

Remove from the heat and your taco meat is ready to go.

Layer your favorite ingredients on to a tortilla or taco shell and go to town.  These tacos were delicious.  You can adjust the seasoning for your personal preferences.  I like mine spicy, however, Dana does not.  So I posted the mild recipe.

Guacamole – Adapted from Alton Brown

• 3 avocados
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro, optional
• 2 cloves garlic, minced

The first step is to set up your mise-en-place – French for “putting in place”.  Basically before attempting to assemble the dish you need to have all of the ingredients prepared.  Dice the onions, mince the garlic, chop the cilantro and finally seed and dice the tomatoes.  This is an important step, if you do not seed the tomatoes, your guacamole will be runny and unappetizing looking.  Cut the tomatoes in half and then use a spoon or your fingers to remove the seeds and liquid from within the tomatoes.

Next you need the avocados.  Make sure that you pick up ripe avocados at the store. You want them to be soft and not rock hard.  A good indicator is if the skin has a little give when you press your thumb into it.  If you are unable to find ripe avocados you can place unripe avocados in a brown paper bag and they will ripen within two days, usually overnight.

Next you need to core and peel the avocados.

This is simple.  Cut the avocados in half.  On one half, the seed will stick to the avocado.  Using a spoon or a knife pop it out.

Then using a spoon, separate the skin from the fruit of the avocado.  Once you get it going, the fruit will pop right out.

Squeeze the lime juice over the avocados and stir so that the lime juice evenly covers the avocados.  This will prevent them from browning.

Add the salt, cumin, and cayenne and mash the avocados with a fork, potato masher or whatever clean tool you have lying around that will get the job done.  I have used a pastry blender, nut chopper.  They all work and get the job done.

Next, add the onions, tomatoes, cilantro, and garlic.  Fold everything together.

Then let the guacamole sit at room temperature for 1 hour and then serve.

Simple, delicious and extremely easy.

This is a must for every summer party.

Main Dishes

BBQ Ribs on the Gas Grill

Ribs are great, but not everyone has a smoker.  So I have written up the step by step instructions for smoking ribs on a gas grill. Click Here to learn how.

Grilled Lobster Tails Quick and easy to do. The perfect summertime meal.

Nothing says summer like, fresh seafood on the grill.  Nothing beats grilled lobster tails. Click here for more information.

Grilled Lobster Rolls

Now that you have grilled lobster tails down, mix the meat up and make some amazing lobster rolls.  Simple and delicious.  Click here for the recipe.

Side Dishes

Macaroni Salad

There isn’t a single side dish that can beat macaroni salad at a barbecue.  It is an American tradition.  I have a few to choose from.

• Macaroni Salad
• Macaroni Salad Part Deux
• Margherita Pasta Salad
• Spaghetti Salad

The Colonel's Coleslaw

Another must have side is coleslaw.  I did my best and finally recreated the Colonel’s Coleslaw from the famous Chicken Restaurant.  So good you have to try it.

Condiments

Homemade Ketchup

If you want to spice up your barbecue, try some homemade ketchup.  You can add as much spice or herbs as you want. It will add a little twist to your favorite burger. Homemade Ketchup Recipe.

Homemade Mustard

Homemade mustard will definitely perk up your guests.  Using dark seeds will make your mustard spicier and the addition of honey can add a little bit of sweetness.  Homemade Mustard Recipe.

Cocktails

Passion Fruit Pina Colada

Passion fruit pina coladas scream summer.  This is the perfect cocktail to start off the summer.  Passion Fruit Pina Colada.

Red, White and Blue Shooter

In honor of the troops and this beautiful country of ours, have a shot.   A red, white and blue shot to be exact.

Happy Memorial Day!  Enjoy the weather and have fun grilling.

-Rex

Stromboli

• 1/2 pizza dough– (recipe for Basic Pizza Dough)
• 1/4 cup sauce
• 4 oz pepperoni
• 3-4 oz mozzarella cheese
• 2 cloves garlic, diced
• 2 tbs olive oil

The first step is to make the pizza dough and let it rise till it doubles.  Here is a simple and easy pizza dough. If you are running short on time, almost all grocery stores have pre-made pizza dough in the deli section.  Or, you can always stop by a local pizzaria and purchase the pre-made dough.

Preheat the oven to 450 degrees Fahrenheit.

Divide the dough into two equal parts.  Then roll each half into a round pizza crust.

Spread half of the pizza sauce over half of the dough.

Then add the pepperoni and the cheese to the same half of the dough.  Finally top with the remaining sauce.

It is noted that you can put whatever you want into a Stromboli.  I had pepperoni lying around so that was my filling. I have had supreme Strombolis’ with onions, pepperoni, sausage, mushrooms and black olives.  Totally awesome!

Then fold the other half of the dough over the filled part of the dough.  Making a giant tasty pizza-like turnover.  Using your fingers, crimp the edge shut.  This will prevent any of the filling from falling out.

In a small bowl, add the garlic and the olive oil.  Mix and then brush over the top of the Stromboli.

Place the Stromboli in the preheated 450 degree Fahrenheit oven and bake for 8-12 minutes or until the crust is golden brown.

Let the Stromboli sit for 3-5 minutes before serving.  The center will be like molten lava so be careful.

Serve and enjoy!

Tequila Sunrise

• 2 oz tequila
• 5 oz orange juice
• 1 oz grenadine
• squeeze of lemon

Fill a rocks glass with the tequila, orange juice and squeeze of lemon.  Stir to incorporate.  Then using the back of spoon gently pour the grenadine over the mixture.

The spoon will help the grenadine to gently fall to the bottom of the drink without being mixed in with the orange juice.  This will give you that layered drink that looks like a nice sunrise.

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Blue Hawaiian

• 1 oz. Light Rum
• 2 oz. Pineapple Juice
• 1 oz. Blue Curacao
• 1 oz. Coconut flavored Rum or Creme de Coconut
• 1/2 oz. Simple Syrup

On the Rocks

This cocktail can be made on the rocks or blended.  I prefer it on the rocks.  Mix all of the ingredients in a nice glass filled with ice.

Garnish with a mini-parasol, pineapple and a cherry.

Frozen

Mix all of the ingredients in a blender with 1 cup of ice.  Blend until smooth and then pour into a nice tall glass.

Garnish with a mini-parasol, pineapple and a cherry.

A great drink with the flavor of the islands.  You can’t go wrong with this one.