Linguine Alfredo with Roasted Mushrooms and Asparagus

This is another recipe inspired by Pinterest. Something about seeing a nice picture of something delicious just makes me want to eat it immediately. I’m always up for trying a new pasta dish and this one used alfredo sauce, a sauce that I had never actually made before and it ended up being so easy! I love the combination of the roasted asparagus and mushrooms and the lemon juice cuts the heaviness of the cream very nicely. I ended up making the recipe I found my own by using an alfredo recipe from my Giada cookbook.

Prep the asparagus, mushrooms and garlic and combine them with mustard and olive oil in a bowl until well coated.

Roast the the asparagus and mushrooms on a baking sheet with minced garlic and olive oil.

Bring water to boil and cook the pasta according to the package directions.

Combine the cream and lemon juice in a deep fry pan and add the butter over medium-low heat until melted, remove it from the heat until pasta is ready.

Add the cooked pasta to the cream mixture, pour over another 1/2 cup of cream, salt, pepper and parmesan cheese. Toss well and cook over medium heat until thickened.

Toss in the mushrooms and asparagus into the pasta and serve with extra cheese on top.

 

 The sauce is so creamy yet the lemon juice keeps it light. As person who typically prefers red sauce to white, I was initially skeptical of this dish but in the end it has won me over completely. It’s simple, quick, cheap and delicious!

Here’s the recipe:

Linguine Alfredo with Roasted Mushrooms and Asparagus
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Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 6
Ingredients
  • 1 lb. asparagus, tough ends snapped off
  • 3-4 cups whole mushrooms, thickly sliced
  • 5-6 cloves garlic, minced or pressed
  • 1 tablespoon lemon zest
  • 1/4 cup strained lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon coarsely ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon Creole or coarse-grain mustard
  • 8 ounces uncooked linguine
  • 1 recipe Guiltless Alfredo Sauce
  • Optional: Grilled chicken breast or sauteed shrimp
Instructions
  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
  2. In a large bowl, combine trimmed asparagus and sliced mushrooms. Zest the lemons (enough to get 1 tablespoon of zest) and set the zest aside.
  3. In a small bowl or measuring cup, combine the lemon juice, olive oil, garlic, salt, pepper, and mustard. Drizzle over the veggies and toss to combine. Spread the veggies out onto the prepared baking sheet and roast for 20 minutes or until the asparagus is tender but not mushy. Remove from oven and allow to stand for 5-10 minutes.
  4. While the veggies are roasting, bring a large pot of salted water to a boil and, when the water is ready, cook pasta al dente. Prepare the Alfredo sauce. After you’ve added the cheese, add the reserved lemon zest to the sauce. When the asparagus and mushrooms are done roasting, you can either portion out the pasta, veggies, and sauce into individual servings or toss it all together. Serves 6-8.

 

Sweet Potato Hash

I hope you all enjoyed my blogiversary last week, it was fun to share some more details about me with all of you. This week, is the week of Easter and lucky for me, I won’t be cooking at all this weekend. I just get to attend dinner with my family and enjoy it. I will probably be making a nice breakfast for Eric and I on Saturday and the recipe I have today works great for breakfast or for dinner. This was the first recipe I made from my new Tupelo Honey Cafe cookbook and its very simple and delicious. It combines two of my favorite foods, mushrooms and sweet potatoes into a sweet potato hash.

Once your ingredients are prepped, boil the sweet potato for about 10 minutes to cook.

Combine the cooked sweet potato, mushrooms, onions and rest of the ingredients together in a bowl.

Saute over medium high heat until soft and browned.

Serve as a side for dinner, as pictured below, or next to eggs and bacon for breakfast or brunch.

This is such a simple and so tasty dish. The touch of maple syrup really plays well with the flavors and makes it a great accompaniment to breakfast. After the way this turned out, I can’t wait to cook more recipes from Tupelo Honey Cafe.

Here’s the recipe:

Sweet Potato Hash
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Author: Tupelo Honey Cafe
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 4 cups water
  • 1 large sweet potato, peeled and diced
  • 2 tablespoons olive oil
  • 1 pound shiitake mushrooms, stems removed and discarded, caps thinly sliced
  • 1/4 cup sliced green onions, white and green parts
  • 2 teaspoons minced fresh sage
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons tupelo honey
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
Instructions
  1. Bring the water to a boil in a heavy saucepan. Add the sweet potato and blanch for about 5 minutes, or until the potatoes are just fork tender. Remove the potatoes and transfer to an ice bath.
  2. Heat 1 tablespoon of the olive oil in a heavy skillet over medium-high heat and saute the mushrooms for 3 to 4 minutes, until just tender, and set aside.
  3. In a large bowl, combine the sweet potato, mushrooms, green onions, sage, hot pepper sauce, honey, salt, and pepper. In a nonstick skillet, heat the remaining 1 tablespoon of olive oil over high heat and add the potato mixture. Saute for 8 to 10 minutes, until the mixture is caramelized.
  4. Serve immediately.

12 Days of Cocktails – Days 8 & 9

Sorry for the delay in these two cocktails, I was on a business trip  and thought I’d have time to write up some posts, but didn’t. So I’m cramming 2 in to this post.

I’m also planning to bake some more cookies this afternoon. This will be my first attempt at gingerbread men! Fingers crossed that things go well. I’ll update you on that tomorrow.

And speaking of gingerbread, that is the inspiration for the next cocktail!

Cocktail # 8: Gingerbread Cocktail

This recipe will take some time but it will taste just like gingerbread!

Here’s the recipe:

Gingerbread Cocktail
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Author: Giada De Laurentiis
Prep time: 24 mins
Cook time: 5 mins
Total time: 29 mins
Serves: 4
Ingredients
  • For Syrup:
  • 1 cup water
  • 1 1/2 cups sugar
  • 1-inch piece fresh ginger, thinly sliced
  • 2 cinnamon sticks
  • 3 whole cloves
  • Espresso:
  • 1 cup boiling water
  • 2 tablespoons instant espresso powder
  • 3 to 4 tablespoons hazelnut liqueur (recommended: Frangelico), optional
  • 4 ounces (1/2 cup) Kahlua
Instructions
  1. For the syrup: In a small saucepan over medium heat, combine the water, sugar, ginger, cinnamon, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
  2. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove and discard the ginger, cinnamon, and cloves.
  3. For the espresso: In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved. Set aside to cool.
  4. Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker. Add the Kaluha and shake to combine. Pour over ice-filled glasses and serve.

 

This next cocktail is beautiful and simple not to mention delicious, but then what champagne cocktail isn’t delicious? It combines the iconic flavors of strawberries and champagne.

Picture of Grand Champagne Cocktail Recipe

Here’s the recipe from foodnetwork.com:

Cocktail # 9: Grand Champagne Cocktail

Ingredients

  • 4 shots orange-flavored liqueur (recommended: Grand Marnier)
  • 4 teaspoons honey
  • 4 fresh strawberries, tops trimmed
  • 1 bottle Champagne, well chilled
  • Special equipment: 4 chilled Champagne flutes

Directions

Add the orange-flavored liqueur, honey and strawberries to a food processor and process until smooth. Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Champagne.

Chocolate Cookies with Peanut Butter Chips

I’ve officially started my Christmas cookie marathon. Monday night, I made 2 batches of cookies and decided to freeze half of the uncooked cookie dough from each recipe. My plan is to then take out the uncooked cookie dough, a day before I want the cookies, and then simply bake up a few trays of fresh cookies. (I’ll let you know how that goes closer to Christmas!)

First, I mixed up a batch of Oatmeal Cranberry cookies with white chocolate chips. You can find that recipe from this post of yore. After baking 2 sheets of those and putting the rest in a Ziplock freezer bag, I moved on to one of my favorite cookies of all time.

My mom has made these cookies for as long as I can remember and they have always been a Christmas favorite of mine. She even used to make them and mail them to me at college, those were the best care packages! You can find the recipe on the back of the Reese’s Peanut Butter Chip bag (just like the Tollhouse recipe on the back of the chocolate chips!). These cookies are the perfect balance of chocolate and peanut butter and they are so soft and chewy; perfect with a tall glass of cold milk, perfect for Santa even! I have recently added Reese’s Pieces to the recipe and made them even better!

Start the cookies by creaming the softened butter and sugar together until its nice and fluffy.

Add in the eggs and mix well. Add in the vanilla.

In a smaller separate bowl, mix together all the dry ingredients.

Slowly add the dry ingredients and mix well. Add in 1/2 cup of peanut butter chips and 1/2 cup of Reese’s Pieces and mix well.

Scoop onto parchment lined cookies sheets.

Bake for 8-9 minutes. Cool completely.

Enjoy with a glass of milk!

Here’s the recipe from the Reese’s chip bag:

Chocolate Cookies with Peanut Butter Chips
Print
Author: Adapted by Red Velvet from Reese’s
Prep time: 15 mins
Cook time: 9 mins
Total time: 24 mins
Serves: 32
Ingredients
  • 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cups (10-oz. pkg.) REESE’S Peanut Butter Chips
  • 1/2 cups Reese’s Pieces
Instructions
  1. Heat oven to 350°F.
  2. Beat butter and sugar in large bowl until light and fluffy. Add eggs and vanilla; beat well.
  3. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture.
  4. Stir in peanut butter chips and Reese’s Pieces.
  5. Drop onto parchment lined baking sheets. Bake for 8-9 minutes.