Sauce Heaven

Apparently my New Year's Resolution to keep up this blog is failing miserably. I haven't even posted our wedding pictures on Facebook yet! To say I have an issue with remembering this thing is an understatement. But enough about my scattered brain.

You guys. This sauce. Rachel Schultz has a recipe for a sauce very similar and her blog was one of the first places I saw this delicious and delectable recipe. Mine is a little different, having taken it from Alyssa over at the Recipe Critic. The sauce with her recipe is from the parmesan chicken one. I made this a few weeks ago when my main squeeze had the flu and he just wanted a simple pasta with some sort of tomato sauce. I used her recipe, but omitted the chicken because he wasn't super hungry. Thus, the sauce has been used multiple times and with countless varieties of pasta. Our favorite is bow tie, but you can certainly use fettuccine or maybe even spaghetti! I want to experiment with this sauce like I did with the Alfredo sauce, so hopefully that will happen soon!

But anyways. This sauce you guys. It's a tomato cream sauce and it has such good flavor! The good thing is that it doesn't take much nor does it take very long to make (bonus!). It's so delicious that I could just top some garlic bread with it and be a happy camper. I don't stray from Alyssa's recipe much. I add a pinch of crushed red pepper for a tiny bit of heat and I add a little more cheese (we're cheese lovers around here). Oh. And I omit the onions, because duh. Onions. A little time on the stove and you have a great tomato cream sauce! Enjoy my friends.

I know it's not the best picture, but trust me. It's delicious!

Tomato Cream Sauce

1 tbsp olive oil

1 small onion, chopped (I omitted)

2 cloves garlic, minced

1 (15 ounce) can tomato sauce

½ cup heavy cream

¼ cup grated parmesan cheese (the canned stuff)

1 teaspoon McCormick Italian Seasoning Herb Grinder (I could not find this, so I just use regular Italian seasoning)

salt and pepper to taste

½ cup shredded parmesan cheese

How to make said perfect sauce:

-Add 1 tablespoon olive oil to a saucepan and add the onion and garlic. Sauté for a couple of minutes until tender. Add the tomato sauce, heavy cream, parmesan cheese, and Italian seasoning. Salt and pepper to taste.

-Bring to a simmer until thickened. Serve over pasta of choice.

Note: The shredded parmesan cheese is meant to top the chicken with in Alyssa's recipe. If I am not cooking chicken with this, I just add it in with the sauce. I use fresh parmesan cheese, not the pre-shredded stuff. It melts easier!

Chicken Fettuccine Alfredo

It's been one of those weeks. Since last Wednesday to be exact. I've been on a night shift schedule since then, working every other night and it's made for one long ass week. On top of that, my main squeeze has his birthday tomorrow and I can't be there to celebrate with him which breaks my heart. So tonight I wanted major comfort food. And this fits the bill perfectly. This is one of those meals you should only eat about once a month because even looking at it will harden your arteries. 

But it is so. damn. good. Comfort food at its best. Well, for me anyways. I made Ree's version and it's spot on boys and girls. Best Alfredo sauce I have ever made. I used salted butter and just seasoned it with some black pepper, Cajun seasoning and a little garlic power. Fresh sauteed garlic would be good too but it's delicious enough as is. Loosen your belts cause if you're anything like me when it comes to good pasta sauce, you'll be licking your bowl and the saucepan clean. 

I grilled some chicken on my George Foreman and added some Cajun seasoning to it for a little kick. Do what you want. It'll be good no matter how you do it. 

How to make said recipe:

1 cup heavy cream

1 stick of butter (I used salted and didn't season the sauce with salt)

Salt and pepper to taste 

Cajun seasoning and garlic powder to taste (if you wish)

Fettuccine (I cooked a 12 ounce box)

2 cups Parmesan cheese (you can get fancy and use fresh. I used a mix of Italian shredded cheese)

Now Ree pours her cream/butter mixture over the cheese but I throw it in after the butter has melted. Do what you please. I don't know how much of a difference it makes.

Cook pasta according to package directions.

In a saucepan, warm butter and cream. Do this slow. You don't want your cream to burn. Season with salt and freshly ground black pepper (and Cajun seasoning and garlic powder if your heart desires). Add in cheese after butter has melted. 

Drain pasta and serve sauce over noodles. Then I topped mine with chicken and more cheese 

Chicken Paninis with Homemade Honey Mustard

Last night I wanted something simple to make for supper since I had to go into work. I had bought a rotisserie chicken the other day at Walmart and decided to put it to good use. One of my good friends had me over two weeks ago and made these chicken paninis using her stove top griddle. She topped hers with basil, tomatoes and fresh mozzarella cheese. These are so versatile and can be made to fit all of your family's tastes. I had some leftover pepperoni from my tortellini pasta salad and thought they would be a nice addition. These are quick, easy and suitable to anyone's taste.

Chicken Panini

Sliced Italian bread

Shredded chicken or meat from a rotisserie

Mozzarella cheese (I buy the fresh balls or squares of it)

Homemade honey mustard (recipe below)

Pepperoni or other toppings you might like

Butter one side of each slice of bread. Place buttered side down on griddle (I actually used my panini press) and top with chicken, cheese and other goodies. You can either spread the honey mustard on the bread slices or you can do like me and dip it :) Place the other piece of bread on top and let cook through til hot and cheese is melted. Enjoy!

Homemade Honey Mustard

2 parts mayo

1 part honey

1 part mustard

Some people add lemon juice but I normally don't. This is simple and good! Just mix together and serve. If you make a big batch just store in an airtight container in your fridge.