Easy [Real Food] Weeknight Meal: Pasta Alfredo

There are many versions of Homemade Alfredo sauce floating around in cookbooks and websites. This is my take. It is super easy and the ingredients are all pantry staples for me so it makes for a quick weeknight meal. You can jazz it up many ways which is always a bonus. . And remember, it is made with REAL food, so though you might be counting calories, these are HEALTHY calories. Just try to not eat it every day - though that may be hard :)

Homemade Alfredo

12 oz Pasta Noodles of your choice ( you can do 8 oz of noodles, one box, and you'll have a little more saucy pasta. It will also serve less. 12 oz of noddles serves hubby and I am leaves lunch leftovers)
4 tbsp butter
1 clove garlic, diced*
1 small shallot, diced*
1 cup whipping cream
1 cup whole milk
1.5 cup shredded Parmesan Cheese (I recommend getting a nice hard chunk to shave, rather than use the proceesed, preshredded kind in a baggie. Trust me, you will taste the difference)
1/4 tsp black pepper
1/2 tsp salt + (add more if you feel it is needed, to taste)

*these are optional but I like to add them

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I do this in one pot to save on clean up, but it takes some extra time since you have to wait for the noodle to boil. If you are in a real hurry, use two pots/pans so you can make the sauce while the noodles cook.

Bring pot of water to a boil with some salt and olive oil. Cook noodles. While noodles cook, dice your garlic and shallot and grate your cheese. Pick up the child hanging from your leg, turn on the radio and have a dance party while you feed him pieces of the shaved cheese. Get your servings of milk & cream ready and set aside your s&p.

Once noodles are cooked, drain and set aside in your colander. Place pot back on stove (I use my Le Cruset 'knock-off' dutch oven! LOVE IT!) and melt butter. Add your garlic and shallot and stir continuously for a minute or two until it smells heavenly. Be careful not to burn. Medium heat should work fine. Then, pour in your milk and cream, add your s&p and bring to a boil. Then, take heat down to medium and stir almost constantly until the mixture thickens some - about 5 minutes. Now, remove from the heat, stir in your cheese to melt and then give it a taste to see if any more seasoning is needed.

Once cheese is melted in, add in your noddles and mix well to incorporate. Enjoy!

# Additions I like to add to this when I can are steamed broccoli. The Babe LOVES the broccoli with the alfredo sauce on it. No joke, he screams when he is ready for another piece. Other options would be to add chicken or shrimp...or jazz up the sauce a tad with some herbs. I have mentioned a time or two my husband isn't big on the herbs so this is one dish I keep pretty simple and it wins every time. And it's super easy to make.

If you are still stumped on what to whip up tonight for a Valentine's Day meal - this would be a good choice!

Recipe: Pork Chops in a Cream Caper Sauce

This recipe is a favorite at our place and it tends to make the dinner plate rounds every other week or so. It is so easy to whip up and taste like you have been working on it all day :) Win-Win, right?

Pork Chops in a Cream Caper Sauce

Ingredients
Extra Virgin Olive Oil

Unsalted Butter

8 oz button mushrooms, diced however you like

4 boneless pork chops

3/4 cup heavy whipping cream

3/4 cup dry white wine (or chicken broth if you don't do wine....but really, try it with the wine!)

2 tbsp capers

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Heat up, over medium-high heat, about 2 tbsp of olive oil and 1 tbsp of butter. Salt & Pepper your chops, then lay them in the hot pan to brown - about 3 minutes or so each side. Remove from pan & keep warm. Toss in your diced mushrooms - add more oil/butter if needed, mushrooms usually soak it up - and saute until nice and browned, about 10 minutes. Next, pour in your wine, scrape all the nice bits off the bottom of the pan, and let it roll at a nice simmer 5 minutes or so until it cooks down some. Then, add in your cream and let that cook in 5 minutes or so. Now, add your chops back into the pan along with the juices they left on the warming plate, throw in your capers and let it all warm together 5 minutes or so.

I serve this meal over rice and with a side of green beans or broccoli. I am a huge sauce fan and I have tried making it with 1 cup each of cream and wine and really, it is too much! You will have just the right amount with the 3/4 cup measurement. This dish is so good my husband usually licks his plate - I am serious, unfortunately ;) And, the babe even loves it too! Bon Appetit!