Roasted Garlic Alfredo Sauce

I already have two alfredo sauces, a basic one you can find here and one that has some seasonings in it that you can find here. I never thought I would have two Alfredo sauces let alone three of them. 

Just like my other sauces, this one is creamy and rich, but it differs in the delicious garlic flavor it has. This recipe calls for one whole head of garlic roasted. If you do not know how to roast garlic, you can find directions on how to do it here. 

Roasted Garlic Alfredo Sauce

Ingredients:

• 1 head roasted garlic
• 6 tablespoons unsalted butter
• 1 3/4 cup heavy whipping cream
• 1 1/4 cup shredded parmesan cheese
• 1/2 teaspoon black pepper
• 1 tablespoon heavy whipping cream
• 2 teaspoons cornstarch

Directions:

1. In a medium saucepan, over medium-low heat, add in the butter and melt.
2. Pour in the heavy whipping cream and mashed roasted garlic, stir to combine. Bring the mixture to a simmer, while stirring often.
3. Add in the parmesan cheese and stir until smooth.
4. In a small bowl, stir together the heavy whipping cream and cornstarch until smooth. Pour into the saucepan and stir until the sauce has thickened.

Enjoy!!!

Notes:

One batch of this sauce makes about 1 pound and 5 ounces.

Nutrition Facts
Servings: 24
Amount Per Serving
Calories: 549
Total Fat		52.6g
Saturated Fat		33.7g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		177mg
Sodium		350.9mg
Total Carbohydrates		9.6g
Dietary Fiber		0.6g
Sugars		0g
Protein		15.4g
Calcium		27.9%
Iron		1.4%
Potassium		46.3mg
Vitamin A		0.1%
Vitamin C		5.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Chunky Chef.

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Seasoned Roasted Cauliflower

 

Fresh cauliflower is seasoned with six different seasonings, that you likely have in your spice drawer right now, which give it plenty of delicious flavor. The cauliflower is then roasted until tender and crispy. 

Seasoned Roasted Cauliflower

Ingredients:

• 2 heads cauliflower
• 6 tablespoons olive oil
• 3 teaspoons ground coriander
• 2 teaspoons ground cumin
• 3/4 teaspoon paprika
• 3/4 teaspoons garlic powder
• 1/2 teaspoon cayenne pepper
• black pepper, to taste

Directions:

1. Preheat the oven to 450º F. Lightly oil a baking sheet.
2. Cut the cauliflower into florets.
3. In a large bowl, combine the olive oil and all of the spices. Add the florets to the bowl and toss to combine.
4. Spread the florets out into a single layer on the prepared baking sheet.
5. Place the baking sheet into the oven and bake for 15 minutes. Turn the cauliflower over and bake for an additional 15 minutes or until golden brown and crispy brown.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 200
Total Fat		14.5g
Saturated Fat		2g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0.1g
Cholesterol		0.5mg
Sodium		1mg
Total Carbohydrates		22.9g
Dietary Fiber		7.6g
Sugars		0.1g
Protein		5.8g
Calcium		0.2%
Iron		3.2%
Potassium		27mg
Vitamin A		4.1%
Vitamin C		0.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.

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Make Again Monday: Hawaiian Overnight Oats

 

Overnight oats are the perfect breakfast for those busy weekday mornings. Prepare it the night before and your breakfast is ready in the morning. There are so many different ways to flavor the oats and they keep me full until lunch time.

To see the recipe and original post click here.

Enjoy!!!

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Cowboy Spaghetti

 

Spaghetti without the classic jarred spaghetti sauce, but a falvorful homemade sauce. Bacon is added for a delicious flavor. Plus it is ready to eat in under 30 minutes, making it a great dinner for those busy weeknights.

If you are a fan of spiciness, make sure you add the picked jalapeños on top. It adds a delicious spicy flavor to the spaghetti.

Cowboy Spaghetti

Ingredients:

• 8 ounces spaghetti noodles
• 1 tablespoon olive oil
• 6 slices turkey bacon, chopped
• 1 pound ground turkey
• 1/2 cup diced yellow onions
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• black pepper, to taste
• 2 tablespoons Worcestershire sauce
• 15 ounce can diced tomatoes with chilies
• 15 ounce can tomato sauce
• 6 ounces sharp cheddar cheese, shredded
• diced green onions
• pickled jalapeños

Directions:

1. Cook the pasta according to the package directions until al dente. Drain well.
2. In a large skillet, over medium-high heat, add in the oil and heat. Add in the bacon and cook until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and place on a paper towel lined plate.
3. To the skillet, add in the ground turkey and onions. Cook until the turkey is completely cooked. Add in the garlic, stirring and cooking for 30 seconds.
4. Add in the chili powder, black pepper, Worcestershire sauce, diced tomatoes, tomato sauce. Stir until well combined.
5. Add the cooked and drained noodles to the skillet and toss to coat well in the meat sauce.
6. Top each serving with some shredded cheese, green onions and pickled jalapeños.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 530
Total Fat		20.4g
Saturated Fat		9.8g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		2g
Cholesterol		98.7mg
Sodium		1055.3mg
Total Carbohydrates		55.2g
Dietary Fiber		4.4g
Sugars		9.9g
Protein		32.5g
Calcium		24.6%
Iron		21.5%
Potassium		177.1mg
Vitamin A		38.1%
Vitamin C		14.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Recipe Critic.

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Bacon Grilled Cheese

The other day I was really craving a grilled cheese. As I was getting out ingredients to make it I saw a few pieces of bacon and remembered this recipe. So it only made sense to make it, it satisfied my craving and used up the bacon. 

I had everything I needed to make this recipe except sourdough, so I had to settle for the bread that was in the house. The grilled cheese hit the spot and I loved the addition of the crunchy, salty bacon. The only thing that would make it better would be sourdough bread. 

Bacon Grilled Cheese

Ingredients:

• 3 slices turkey bacon, cooked until crispy
• 1 tablespoon unsalted butter, softened
• 1 tablespoon shredded parmesan cheese
• 2 slices sourdough bread
• 2 ounces sharp cheddar cheese, shredded
• 1 ounces pepper jack cheese, shredded

Directions:

1. Preheat a skillet over medium-low heat.
2. Spread the butter on to one side of each slice of bread. Place the bread butter side down. 
3. Top one slice of bread with half of both cheeses. Place the bacon on top of the cheese and then sprinkle on the remaining cheeses. Place the remaining slice of bread on top, buttered side up.
4. Sprinkle half of the parmesan cheese into the skillet and place the sandwich on top. Cook until the bread is lightly golden an cheese is starting to melt. Remove the sandwich and sprinkle the remaining parmesan cheese into the skillet and place the sandwich, toasted side up onto the cheese. Cook until lightly golden and cheese is melted.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 778
Total Fat		47.7g
Saturated Fat		29.2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		166.5mg
Sodium		1557.8mg
Total Carbohydrates		46.2g
Dietary Fiber		0g
Sugars		0g
Protein		38.2g
Calcium		61.4%
Iron		16%
Potassium		25.8mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Insanely Good Recipes.

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Make Again Monday: Apricot Chicken

The original recipe makes a ton of food. This time I cut the chicken amount in half, since everyone typically eats only a half of a chicken breast and the breasts I get are quite big. I also made rice to go with the chicken and sauce and it is definitely the way to go. The delicious sauce makes the rice very yummy.

To see the original blog post and recipe click here.

Enjoy!!!

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Oatmeal Cookie Cold Brew

 

Oh my goodness this coffee is SO SO good. The original recipe calls for oat milk, which makes perfect sense for an oatmeal cookie latte. However, oat milk cost more than regular dairy milk or even half and half. Plus I have never had it before and didn't want to risk spending the money on it an not liking it. Since oat milk is known for having a rich and creamy taste I used half and half since it is also rich and creamy. Besides being so very delicious this coffee uses ingredients that I alway have on hand. I can see myself making this often while the weather stays warm or even hot outside.

Oatmeal Cookie Cold Brew

Ingredients:

• coffee ice cubes
• 1 cup cold brew coffee
• 1/2 cup half and half
• 1 tablespoon maple syrup
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract

Directions:

1. In a glass, add in some coffee ice cubes and pour the cold brew over top.
2. In a glass measuring cup, whisk together the half and half, maple syrup, ground cinnamon and vanilla extract until well mixed.
3. Pour the cream mixture into the glass.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 219
Total Fat		12.1g
Saturated Fat		8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		60mg
Sodium		65.1mg
Total Carbohydrates		17.9g
Dietary Fiber		0.3g
Sugars		17.4g
Protein		4.3g
Calcium		22.6%
Iron		1.9%
Potassium		120.6mg
Vitamin A		0.1%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Bean Leaf Cup.

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