Friday, February 5, 2016

Fettuccine Alfredo

It's about time for a new blog post! 
So many new changes since I was on here last. 
The most significant change in my life is my move in with my amazing boyfriend and his 9 year old son. I couldn't be happier and we are all adjusting well to this big change. 
Part of this new living situation has me making food in a new way. I've been trying all kinds of new things to satisfy everyone's needs and likes. It's a balance of not trying to totally change everything but also introducing things that are delicious but new.
I often try to make healthier versions of classics, but when Gerrit requested fettuccine alfredo, I decided to keep it classic! I love to eat super healthy food, but sometimes we all love to enjoy something decadent. 
This fettuccine brings the 'fat' into 'get fat with Gat'. It was approved by all!
Happy camper! 
Chicken Fettuccine Alfredo

Ingredients: 
  • 1 package of dried fettuccine noodles 
  • 4-5 slices of bacon, cut into small pieces
  • 2 chicken breasts, sliced
  • 1 shallot, minced
  • 2-3 cloves of garlic, minced 
  • 1-2 tablespoons chopped fresh thyme 
  • 1 package mushrooms of your choice (I used portobello)  
  • 2/3 cup white wine
  • 1 tbsp flour 
  • 2 cups cream (or part cream, part half and half)
  • 1/2 cup of chicken broth (or less) 
  • 1/2 cup of grated parmesan cheese (or more!) 
Directions: 
1) Cook the bacon until crispy. Remove from the pan and drain on a paper towel. 
2) Season the chicken with freshly ground pepper and cook on medium high heat in the bacon fat until cooked through and browned. Remove from the pan and reserve the chicken on a plate. 
3) Cook the garlic, shallots and thyme on medium low heat until the onion is softened. Add the mushrooms and cook until they begin to soften and brown. 
4) Add the wine to deglaze the pan. Continue to cook until the wine has evaporated and the mushrooms are fully cooked. 
5) As your mushrooms are cooking, boil your water and then cook your pasta, al dente.
6) Sprinkle the flour over the mushrooms to coat. Slowly add the cream. Stir and lightly simmer until the sauce has thickened. Add warmed chicken broth until you have reached your desired consistency. The sauce should be thick and creamy but should move around nicely in the pan. 
7) Add the sauce and the chicken to the drained pasta. Sprinkle with 1/2 cup of parmesan cheese and tons of freshly ground pepper. Mix well. 
8) Serve the fettuccine with the bacon and another sprinkle of parmesan. 

I hope you enjoy this as much as we did! 
xo 
Gat


Sunday, September 28, 2014

Wild Rice & Kale Stuffed Acorn Squash

Well, it's been over a year since my last post. I'm almost a month into my new school year and I'm proud of myself for making a solid effort to make healthy, real food in a busy busy time. Who am I kidding? Life is always busy! I find it helps for me to make a plan on Sunday, and prepare a few dishes to tide me over for at least the beginning of the week. 

This delicious dish is inspired by the change in season and is definitely a very 'autumn' dish. It is perfect to make anytime but would also be great to serve as a vegetarian option at thanksgiving dinner. If you'd like to make this dish vegan, simply don't add the cheese.


Wild Rice & Kale Stuffed Squash
2 acorn squash 
1 cup of wild rice (cooked according to directions)
1 bag of ready to eat chestnuts
1/2 bunch of kale 
1 onion, diced 
1 tbps chopped fresh thyme 
1/4 cup dried cherries 
old cheddar or parmesan cheese

Directions: 
1. Preheat oven to 425 degrees. Cut squash in half and scoop out seeds. Rub the flesh with about a tablespoon of olive oil and season with salt and pepper. Place face down on a baking sheet and bake for about 15 minutes. When browned, turn over and cook for another 15 minutes or until tender. 
2. Sauté onion in olive oil until translucent, about 5 minutes. Add fresh thyme and cook until lightly browned and tender. 

3. Wash and cut the kale into strips. Add to the onions and cook until tender. 
  4. Cut chestnuts into smaller pieces and add to the onion mixture with the rice and cherries. Season with salt and pepper. Add 1/4-1/2 cup of shredded cheese. 

5. Stuff the squash with the rice mixture and top with more shredded cheese. Bake in a 350 degree oven until the cheese is melted and the rice is warmed through. Enjoy! 



I hope you enjoy this as much as I did! 
xo Sarah