Lemon Fettuccine

Lemon Fettuccine , originally uploaded by predictablyhungry.

I've always been a fan of the Lemon Fettuccine at C&O's in Venice Beach. They've got amazing garlic knots and amazing fettuccine. The secret? Little bits of lemon zest.

So when I stumbled upon this recipe I immediately scanned the recipe list for zest, and it was there. I followed the recipe provided for a bit, and then ventured off a bit on my own to make it more to my liking.

What you'll need:

- Salt

- 12ounces fettuccine

- 1 clove of garlic minced

- 1tablespoon unsalted butter

- 1large shallot, minced

- 1 1/4 cups heavy cream

- 1large egg yolk

- 2 teaspoons finely grated lemon zest

-1/3cup grated parmesan cheese, plus more for garnish

- Freshly ground pepper

- 1 large chicken breast

What you'll do:

1. Bring a large pot of salted water to a boil.

2. Add the fettuccine and cook as the label directs.

3. Drain. (You can reserve a bit of cooking water in case the sauce gets thicken than you'd like.

4. Melt the butter in a skillet over medium heat.

5. Add the shallot, garlic, and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes.

6. Whisk the cream, egg yolk and lemon zest in a bowl.

7. Reduce the heat to low and add the cream mixture and cheese to the skillet.

8. Cook, whisking, until slightly thickened, about 2 minutes.

9. Season with salt and 2 to 3 teaspoons pepper.

10. Keep at a light simmer while cooking chicken, stirring occasionally.

11. Season the chicken with salt, pepper, and some cayenne pepper.

12. Saute chicken in a pain with a little bit of oil until cooked.

12. Add the pasta to the skillet and toss, you can add enough of the reserved cooking water to loosen the sauce.


13. Serve chicken on bed of pasta

14. Garnish with more cheese and why not add in some basil if you'd like.

"Monster Marshmallow Cookies"

"Monster Marshmallow Cookies", originally uploaded by predictablyhungry.

Found these in the Food Network Magazine. I altered the recipe in that I used salted butter and walnuts in lieu of pecans.

I didn't think they were the best cookies I've made, but everyone at the party I took them to demolished them in 10 minutes and asked me to go home to bake some more.

What You'll Need:
- 2 cups all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 2 sticks salted butter, softened

- 1 cup granulated sugar

- 1 cup packed light brown sugar

- 2 large eggs, at room temperature

- 1 tablespoon vanilla extract

- 2 cups quick-cooking oats

- 1 1/4 cups crispy rice cereal

- 1 cup milk chocolate chips

- 1 cup coarsely chopped walnuts

- 1 cup miniature marshmallows

What You'll Do:
1. Preheat the oven to 350 degrees F.

2. Line 2 baking sheets with parchment paper.

3. Combine the flour, baking powder and baking soda in a large bowl.

4. In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy.

5. Beat in the eggs one at a time on medium speed.

6. Beat in the vanilla.

7. Add the flour mixture and beat on low speed until combined.

8. Stir the oats, cereal, chocolate chips, walnuts and marshmallows into the dough.

9. Drop about a tablespoonful of the dough onto the prepared baking sheets, about 3 inches apart.

10. Bake the cookies in batches until golden, 10 to 12 minutes.

11.Transfer to racks to cool.

Low-Fat Alfredo Sauce

I got home the other night and realized we only had shrimp, refried beans, and Spanish rice. Looks like my only option was shrimp burritos... which I did NOT want. I wanted the shrimp, I wanted some pasta. I wanted alfredo sauce. I did NOT want to go to the market in the rain for a jar of the stuff. So I decided I'd try to concoct some sauce from scratch... without the half and half or cream (remember, I did not want to go to the market).

It ended up pretty damn good.

What you'll Need:

- 1 tbsp butter

- 3 tbsp cornstarch (or flour ... I didn't have any)

- 2 cups low-fat milk (2%)

- 1 cup grated parmesan cheese

- Salt to taste

- Pepper to taste

- 1 tsp dried basil

What you'll Do:

1. Melt the butter

2. Once the butter is melted, mix in 2 tbsp cornstarch until thickened

3. Whisk in milk and basil

4. Whisk in parmesan cheese until melted

5. Whisk in remaining cornstarch

6. Let simmer until thickened

Once it's removed from heat it'll continue to thicken.

We spooned the sauce over cooked fusili noodles (all I had) and shrimp that were sauteed in olive oil, garlic, and salt and pepper.

I'd honestly meant to take a picture, but it was so good and we were so hungry we ate it all.

Blackberry Ice Cream

We decided to recently try out our new Cuisinart Ice Cream Maker. In an effort to cut down on our costs we tried to use stuff we had on hand... which was blackberries and whole milk. All we needed to purchase was heavy cream.

We did the recipe by what we thought would be best, and found we put a bit too much vanilla. Other than that the ice cream was rich, creamy, and full of flavor.

Ingredients:

- 1.5 cups blackberries
- 1.5 cups heavy cream
- 3/4 cup whole milk
- 2/3 cup granulated sugar
- pinch of salt
- 1 teaspoon vanilla extract

What you'll do:

1. Puree blackberries.
2. Whisk milk, sugar, and salt until sugar is dissolved.
3. Stir in heavy cream and vanilla.
4. Stir in puree.
5. Refrigerate 1-2 hours, covered.
6. Turn on ice cream maker and pour mixture into frozen freezer bowl
7. Let mix 20 minutes, until thickened.

When it's first done the texture will be a bit softer and creamy. You can store it in the freezer in a plastic container and it'll hit the consistency of regular ice cream.

Remember. Do NOT store ice cream in the freezer bowl, as it may damage the bowl.

Candy Review: Pretzel M&M's

Candy Review: Pretzel M&M's, originally uploaded by predictablyhungry.

As some of you may know, I'm always on the look out to try new things. Especially new versions of junk food (cereals, chips, candies, etc.)

While at the drugstore the other day I ran across this impulse buy item (yes, it was near the register) for 89 cents.

I'm not a huge fan of pretzels or chocolate, but anything sweet and salty I am. So I impulsively grabbed the bag and threw it on the countertop as the lady rang me up.

Once I got home, I tore open the bag and began devouring the candy. Yes, devouring. They're good! Not as salty as I'd like, but I definitely prefer them over the other M&M's.

They're about the size of peanut M&M's except they're more round than oval shaped. They look rather deformed (bumpy, not smooth like other M&M products), but I suppose that's because pretzel balls aren't entirely smooth.

They have the traditional candy coated shell, with a thin layer of milk chocolate underneath that covers the pretzel ball.

They taste more like the sweetness of the chocolate than the expected saltiness of the pretzel. The inside texture is reminiscent of malt balls.

Before I finished the bag I made sure to bite the last one in half and photograph it (for your viewing pleasure).

Are they "rush out and buy them" good? No, I don't think so. But if given the choice of the millions of M&M's sold I'd buy these or the coconut ones.

Cinnabon Cinnamon Crunch Cereal

Cinnabon Cinnamon Crunch Cereal, originally uploaded by danajohnhill.

I stumbled upon this at grocery outlet and was intrigued.

I LOVE cinnamon.

I LOVE cinnabon.

I LOVE cereal.

So I have to LOVE this stuff, right? Went ahead and bought a box for about $2.00 (I wouldn't buy an unknown cereal at regular price).

And as soon as I got in the car, I popped the box open. Crunches later I was undecided. It's okay dry. Slightly sweet, but kinda tough on the teeth.

So I get home, and you know, threw some in a bowl with milk. Not bad, not bad at all. Reminds me a lot of Cinnamon Toast Crunch, but the only difference (besides shape) is that they don't get soggy nearly as quickly.

I'll finish the box, but not sure if I'll buy another (definitely not at full price).

Kitchen Sink Cookies

Kitchen Sink Cookies, originally uploaded by predictablyhungry.

I recently stumbled upon a recipe called "Killer Cookies," and gave it a try. They were absolutely amazing, but I felt that I could make some changes and tailor them more to my tastes.

I prefer to call them "Kitchen Sink Cookies" as everything in my entire kitchen is thrown into them.

What you'll need:

- 1.5 cups all purpose flour

-1 teaspoon baking soda

- 1 teaspoon baking powder

- 1 teaspoon salt

- 1 cup vegetable shortening (solid)

- 1 cup granulated sugar

- 1 cup light brown sugar

- 2 eggs

- 1 teaspoon vanilla extract

- 2 cups old fashioned oats

- 2 cups rice krispies

- 1 cup sweetened flake coconut

- 3 ounces chocolate chips

- 3 ounces white chocolate chips

What you'll need:

1. Preheat oven 350 degrees and place parchment paper on cookie sheets!

2. In small bowl, combine flour, baking soda, baking powder, and salt. Whisk and set aside.

3. In large bowl, beat shortening, both sugars on medium-high speed for about 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla.


4. On low speed, gradually add flour/sugar mixture and beat until just combined. Stir in oats, rice krispies, coconut, and chocolate chips.

5. Form balls with 2 tablespoons of dough and place 2 inches apart on prepared cookie sheets. Bake at 350 for 10 minutes.


6. Cool on sheets for 5 minutes, then transfer to cooling rack to cool completely.