Main Courses Archives

Standing in front of the grill with smoke billowing up around him, flames leaping high and a spray bottle of water held at the ready to save the choice meat that had been placed on the grill, described my husband oh, so many years ago. And then, if there were guests to visit with, things got worse. No longer did he stand ready to put out any fires but had his back to the grill while he had a nice chat and our meat was consumed by the hungry flames. Although I am exaggerating the situation, it was true enough that he eventually was retired from the grill and I became the one responsible. I wasn’t much better. When I finished, the meat would be…

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Fettucine Alfredo with Fresh Garlic

Our family is big time garlic lovers and with 10 cloves in this recipe, it delivers. Fettucine Alfredo with Garlic Recipe Type: Main Cuisine: Italian Author: Elisabeth Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 8 If you’re a garlic lover, this dish is for you. Fantastic flavor but not friendly to the dieter. Ingredients 1 1/4 pounds fettuccine pasta 1 cup butter 10 cloves garlic, chopped 1/4 teaspoon onion powder 2 cups heavy cream 1 cup milk 2 egg yolks 1/2 teaspoon salt 4 cups freshly grated Parmesan cheese 1/4 cup dried parsley Instructions Bring a large pot of water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente. Drain. In…

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A Pizza Worth Making and Eating

Most of my family is not a big fan of chicken. Not that they don’t enjoy the flavor but they can’t get past the fact that they are pumped full of hormones.  So the other day when I served Kittencal’s Moist Cheddar-Garlic Oven Fried Chicken I was left with a lot of chicken.  The flavor was very good (lots of garlic) but they just couldn’t enjoy it. So I have quite a bit of chicken I need to use in some other way besides as single serving pieces. So I decided to try a Chicken Alfredo Pizza. Then I could disguise the chicken that was added. I used my food processor to make the chicken into small pieces – which it made it really little…

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Pizza Margherita Using Basil from the Garden

{Before Cooking} Easy to Prepare Great Tasting Healthy when using pastry whole wheat flour  *NO white flour needed* I have to confess that one of the things that keeps me from making pizza more often is a mental block I have about making the dough.  It sounds time consuming like making bread, so I just never DO it! But really, this dough took me only about 10-15 minutes tops to mix together.  I used my Bosch for all the kneading and was able to do this step earlier in the afternoon, before running an errand.  I covered it and placed it in my refrigerator so that it could do a slow rise.  A few hours later, I removed it from the refrigerator, letting it come to room temperature and finish…

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Salisbury Steak with Onion and Mushroom Gravy

Potatoes au Gratin paired with this Salisbury Steak make a delicious supper as we found out last week.  The pictures kind of make you think you would be better off if you never  ate it, but the flavor is where it’s at folks.  It is so good.  This meal was a keeper for everyone but Audrey.  Maybe the next time it shows up on our table, she’ll have a different opinion. Bad picture quality, I know.  Sorry about that… Even if you aren’t a fan of mushrooms, you’re going to like this.  Just don’t use the mushrooms and all will be okay.  I got this recipe from Cooking During Stolen Moments and changed a few things.  Instead of using ground beef, I used our Elk hamburger (no wild taste!) and instead…

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Gnocchi with Quattro Formaggi

Do not be turned away from this dish by its name.  Even though it sounds like it could be a very complicated dish, it really isn’t.  I wasn’t sure what quattro formaggi meant so I had to look it up.  A simple translation is “4 cheeses” and usually it refers to these cheeses: fontina, gorgonzola, parmesan & mozzarella. The sauce in this recipe uses ricotta instead of mozzarella.  The sauce is divine, if sharp and flavorful are some of your favorite ways to describe cheese.  Combine that with gnocchi, a very mild  potato dumpling and you have a keeper.  Keep in mind that this recipe uses cheeses that will cost more than typical cheeses. Gnocchi with Quattro Formaggi found in The Williams-Sonoma Cookbook The book says it will serve 6…

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Chicken & Potato Packets Over Coals

At our elk hunting camp everyone joins together in the evenings for supper.  I plan the menu and assign each person what they need to make/bring.  If the husbands come without their wives I always assign them foods that require no last-minute preparation.  This year I decided to try grilling one night.  Now I’m the type to try new recipes on my guests but since I’m making an effort to change that habit, I did practice this at home – once. 🙂  It turned out so well that I felt confident we could do it at camp.  I was a little concerned about wrapping the chicken in aluminum foil because of all the negative things I’ve heard aluminum does for you, but then my niece recommended I use parchment paper first, followed by…

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