Creamy Alfredo Sauce

Anyone who has ever been to my house for a meal or two has more than likely had some variation of pasta.  I love it!  I could eat pasta 6 days a week, unfortunately, the scale usually reminds me that I need to eat other foods too *dramatic eye roll*

The best thing about having friends over for dinner and serving pasta, I can get rid of all the foods that are about to go bad that I know I won’t be able to eat by myself before I have to throw them out.  Sorry to my friends, I regularly use you all to clean out my fridge!

A creamy alfredo sauce is really easy and you can add other ingredients to it to make it a completely different dish.

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2 Ingredient Pasta

A couple weeks ago, I sat down to write about one of my favorite food topics, Pasta.  After easily writing an essay on the subject without even mentioning a recipe I realized I needed to break this down.  So, for the next couple weeks, my recipe posts are going to focus on my soul food.

I wanted to give a quick shout out to my sister (in-law), she came over today to learn how to make pasta and show me how to make perogies.  It was a brilliant day and I am so grateful to have her in my life.

     

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Recipe Card Book

I was feeling a little crafty today so I thought I’d Finally get around to making a recipe card book.
I wanted something quick, easy, and functional. I would say Mission Accomplished!!

 

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Want one too?

Here are the 4 steps i took to make one

 

Step 1:

Gather your supplies:

Single hole punch

Index cards

Colored paper cut to a little larger than the index cards

Key ring

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Step 2:

Use the colored paper to create sections  or categories for your recipes

 

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Step 3:

Write out your recipes on the index cards

(I only ever take the time to write out recipes I have tried and really like.)

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Step 4:

Assemble and hang on the inside of your cupboard door.

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5 1/2 Steps for Homemade Bread

 

This morning was a productive morning, I was able to go to Spin Class, do a load of laundry, make homemade bread and spend some quality time with the dog all before anybody else in the house woke up.

I know what you’re thinking, homemade bread?? Are you kidding me? Who has time for that?  The answer is you do, just 30 minutes and you get homemade bread and the envy of everyone who tries it.  I mean seriously, look at this!

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Cheesy Scrambled Eggs

I watched a video on Facebook a couple days ago, it was Gordon Ramsey’s version of scrambled eggs.  Before I clicked on the video I thought to myself, this is going to be great, I’m going to make the very best scrambled eggs ever after I watch this video.  I don’t know if you’ve seen the video or not but they may have been prepared properly but it’s certainly not the way Mom used to make.

So I reverted back to my original and simple scrambled eggs recipe that has yet to fail me and since this is all about learning basic skills I thought I would share my Cheesy Scrambled Eggs

When making scrambled eggs you want to remember the general rule of 2 eggs per person, unless you are running short on eggs, in that case use 1 egg per person plus an extra egg for good measure (so if you are making scrambled eggs for 2 people you would use 3 eggs, or for 4 people use 5 eggs).

The best part of cheesy scrambled eggs is when stringy gooey cheese is used, my personal favorite is provolone, it’s inexpensive and delicious on so many things. If you haven’t tried it yet I would recommend it.

Here is my recipe:

Ingredients

Oil (about the size of two-quarters)

2 Eggs per person

1 slice of cheese (whatever you have in your fridge)

 

Directions

Step 1: Put oil in frying pan and set the burner to medium heat (if the dials on your stove are numbered I would suggest around a 5, if not, set it 180 degrees from the off position)

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Step 2: while oil is heating up whisk together the two eggs until you can’t differentiate the yolk from the whites, it should be a little foamy at this point

Step 3: Pour eggs into hot frying pan

Step 4: break apart the cheese slice and place in the pan, press them down allowing the egg to wash over the cheese

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Step 5: Once the egg starts to cook around the outside (you can see the white around the rim in the picture below) run your spatula underneath the egg mixing it up.

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Step 6: Repeat until you have clumps of partially cooked egg

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Step 7: Flip the egg bits over and let cook until it starts to turn a slight brown

Step 8: (optional) Just before you serve it up you can break the egg down into smaller pieces or leave it in bigger chunks for a more fluffy texture.

The white pieces that look uncooked in the picture below are actually bits of provolone cheese

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Voila – Cheesy scrambled eggs!!  Enjoy