BEST HOMEMADE ALFREDO SAUCE EVER!

 

THERE'S NO POINT IN RE-INVENTING THE WHEEL.

When someone else posts an awesome recipe, they deserve the shout-out. For years, like so many of you, I reached for the jar of Alfredo Sauce from the grocery store and figured that was as good as I was going to get.  

Wrong! Oh, I was so very wrong.

Picture this. It's a few days to payday and the fridge is beginning to look a little on the lean side. We'd been working in the yard and garden all day, and we had no energy for lengthy preparations. The heat had sapped enough out of us that a heavy meal was out of the question. Dave came up with the brilliant idea of a pasta and sauce. A quick raid of the pantry provided pasta, but not enough tomatoes for a red sauce. Alfredo? Nope, no jar on the shelf. By now, our mouths were watering for Alfredo, and we knew we had the ingredients for that. A quick internet search found Cookie Rookie's recipe and we decided to give it a try. 

This stuff is so easy to make, I was amazed. Why not when I had a large wedge of Parmesan cheese and some leftover heavy cream from previous recipes? Grating Parmesan on a box grater is quick and easy. Just be careful and don't grate your fingers. Yep, voice of experience talking here. 

Homemade Alfredo Sauce - The Cookie Rookie®

When we made the Fettuccini Alfredo, we didn't really follow the directions from above. First, we didn't have fettucine noodles, and we were much too hungry to simply have pasta and sauce. We added mushrooms and black olives, and debated adding vegetables like bell pepper, onion, green beans, etc. 

The stuff smelled so heavenly, we couldn't wait to dig in. Yum!! And that's why I'm giving the shout-out. I can't improve this sauce, though I do encourage adding things like vegetables, olives, mushrooms, etc to the Fettuccini Alfredo recipe if you want something more substantial than a side dish. 

Enjoy! 

Comments

Post a Comment

Popular posts from this blog

Forgiving Myself and Literally Moving On

Okay, I confess. You haven't seen much of me lately because I've been naughty. I fell off the wagon and piled on ten pounds. Could I blame stress? Yeah, but the point is that no one put a gun to my head and made me eat more carbs. I did it. I think the point is to forgive myself and get back on the bandwagon. There will be days like today (Thanksgiving) where I'll indulge. However, I can say no to certain things like mashed potatoes and dressing and say yes to things like more turkey. I had just a sliver of pumpkin pie instead of pigging out. For me, total denial means I get resentful and eventually defiant. Giving in to a little and having what I want in reasonable portions means I avoid a self-hating binge in secret later. So, now I have to come up with strategies to increase my calorie burn when I can't control what I eat. That means increasing my exercise. That's as easy as getting out of the chair. I can take a walk or dance to my MP3 player. I can do a lot of ...
Read more

Is Humiliation Part of the Treatment?

Just how much humiliation am I supposed to take? Today was a group session at the surgeon’s. You know what I learned? What an ass one of the surgeons is. That’s it. After the weigh in, in which I gained a whole half-pound, we had the usual and repetitive lecture on how important it is we shrink our livers. I was feeling pretty good about my weight, actually. I’d had a full bladder and heavy winter clothing on, but the scale said only half a pound. I could live with that. I knew also I’d had a few too many macadamia nuts over the past few days and vowed to cut them out. Finally, the surgeon appeared. He was as handsome as rumor had claimed. I had a hard time understanding his accent, since he was from South Africa. The Afrikaners I’ve known can seem to mumble a bit to our American ears. I’d had an Afrikaner teacher back in real estate school and I’d adored him, so I was prepared to like the surgeon, Dr. Cywes. How wrong I was. After introducing himself and matching faces to files, he im...
Read more

The Best Spices-- Never say Low Carb is bland again

Image
Our Spices Gifts & Accessories Recipes Blog Events Our Stores St. Patrick's Day the Right Way. For  real home made brined corned beef, you need to get started soon, as you need around two weeks for the brining process. St. Patrick's Day is one of our favorite holidays here in Chicago, and not just because the river is dyed green .  With our long history in the meat industry, we love any holiday that traditionally features a giant piece of slowly marinated beef.  Sure, you can get pre-made or quick-cooking corned beef, but for the real thing, you need to start with good beef and let it brine until it's perfectly flavored and meltingly tender.  Our brine recipe will give you the best corned beef, whether you eat it straight, slice it into Reubens, or make...
Read more