Alfredo Toss

Whenever we were craving Italian but didn't want to go out, my mom used to make one of two things: her spaghetti or her alfredo. The alfredo recipe was quick and easy, so it made for a great weeknight dinner. When she put Italian sausage in it, we were really in heaven. However, while it taste greats, it's not really alfredo in the most traditional sense. The flavors are all there, but there isn't really an alfredo sauce. Instead my mom would toss fettuccini together with garlic, heavy whipping cream, melted butter, and parmesan cheese (the kind from a can/plastic jar, not the real stuff). The result tasted a lot like alfredo but didn't require you to go through the trouble of making a bechamel sauce and melting in all the cheese.

Justin and I recently visited a friend in Boston and decided to cook dinner for the three of us. Even though it's been years since I've had my mom's alfredo, for whatever reason that's what I thought of when trying to decide what to cook. However, now that I'm older, I don't love the original recipe quite as much as I did as a kid. I'm not a huge fan of the texture of all that powdery parmesan, and my stomach hates me if I eat that much butter or heavy cream. I did what any logical person would have done--I adapted it. Replace the canned parmesan with the real thing. Replace the heavy whipping cream with half-and-half and cut down the amount used. Leave out the butter. The resulting recipe gives you the alfredo flavor you're looking for but with much less trouble. As a bonus, it feels a lot lighter, too, especially if you throw in some veggies.

Bang Bang Shrimp

I should preface this post by saying that I have never eaten at Bonefish Grill, where this is apparently a menu item. Our favorite local restaurant has an appetizer called Boom Boom Shrimp for which the menu description only says "You know the story. We stole it and made it better." Having heard a few times just how great these shrimp were, we decided to try them, even though we really didn't know what to expect at all. We were quite pleasantly surprised at what we received, fried shrimp coated in a sweet, creamy, rich sauce with a lot of Asian zing to it. When we asked what the "story" was behind them, that's when the owner told us that he improved upon the Bang Bang Shrimp from Bonefish Grill. I had no idea what ingredients the original recipe would include, much less this modified version, but I knew I wanted to try to make it at home because it was extra tasty.

Halloween Buttercream Fudge

Before I get to the recipe, I just want to apologize for the lack of updates in the past couple weeks. Justin and I were kind of busy for a bit there. Our first wedding anniversary was also earlier this month, and so we were out and about some, including a day trip to Williamsburg to go ziplining. (It was great fun, by the way--sometimes terrifying, but great fun.) Then I had a few recipes that I tried out and intended to post. However, they just didn't turn out as well as I had hoped, and I didn't want to post anything that I thought was subpar. A lot of things combined to cause my lack of posts. Either way, I'm back now, and hopefully I should be back to posting with semi-regularity.

My first post back is this lovely, simple fudge. It tastes like buttercream frosting, and just for Halloween, I made it in layers that look like candy corn. I've made fudge from scratch before, and I even have a specific pot that I refer to as my fudge pot. It was given to me by my mom, and it's the only pot she ever used to make fudge. (It's a Club aluminium pot with a super thick bottom that makes it a lot more difficult to accidentally burn whatever anything delicate that you make in it.) Still, fudge can be somewhat of a hassle to make from scratch. You have to make sure it gets to the exact right temperature, or it won't set properly. It can't be too humid out, or it won't set properly. You can't look at it wrong, or it won't set properly. You get the idea. This fudge involves none of that. Honestly, the most difficult and time-consuming part of this process was cutting it into triangles. This is seriously the easiest dessert you will ever make. You have no excuse not to make a batch or three.

Roast Beef Foldovers

This is one of my absolute favorite sandwiches. I make it for lunch fairly often and dinner occasionally. For me, the thing that makes this sandwich more awesome than a regular roast beef sandwich is the bread. I always use garlic naan. If you haven't had naan before, you don't know what you're missing. It's a type of flatbread, but it's puffy and soft; it's not tough like some flatbreads can be. Once you heat it up and all that garlic aroma gets released, mmmm...

Mellow Cheese Grits

Having grown up in the South, I love grits. I can eat them for any meal. They can be the whole meal. They can be a side dish. It really doesn't matter. One of my absolute favorite breakfasts/lunches/light dinners is a big bowl of grits and a tall glass of sweet tea with plenty of ice. The only thing better than grits is cheese grits.

Tilapia Omelet

Justin made something he wanted me to share with you all--a tilapia omelet. He broke the rule about not mixing cheese and fish, but I don't think he cared. He liked it, and that's all that matters. If you aren't as much of a rebel, feel free to leave the cheese out. There isn't that much in there anyway.

Honestly, I'm not a big fan of fish. I love crab, shrimp, crawfish, lobster, and all that tastiness, but I just don't really like plain ol' fish. Never have. Therefore, I didn't partake in any of this omelet. Justin enjoyed this for a casual, one-man, weekend brunch. Like I said, he thought it was good enough to share with you all, so here it is.

Simple Egg Drop Soup

Egg drop soup will forever be something I associate with my mother. No, my mom wasn't Chinese, but when other kids would have asked their moms to make them some chicken noodle soup when they were sick, I asked mine to make egg drop soup. As soon as I was old enough to use the stove by myself, I asked her to show me how to make it.

Chopped Challenge #2, Part 2: Fried Leek Biscuits

*I'm splitting this post into two parts, one each for the entree and the side dish.

To compliment the turkey and dumplings that Justin made for Chopped Challenge #2, he also made fried leek biscuits. You could really do this with whatever you wanted to fry. You could fry up some jalapenos and make spicy biscuits. You could fry up some apples and cinnamon and make dessert biscuits. You could fry up some bacon and make--be right back, I've got bacon biscuits to make...

Texas Toast Pizza

Justin and I saw an ad for Pizza Hut's new garlic bread pizza, and the ingredients to make it at home immediately went on our grocery list. For toppings, I went with crumbled, all-chicken Italian sausage, and Justin chose crumbled chorizo. We also used slices of fresh mozzarella, my absolute favorite thing to put on pizza.

This is an extremely quick and easy weeknight meal, especially if you go with toppings that don't need to be cooked separately. All you have to do is cook the Texas toast, top with sauce, cheese, and whatever other toppings you desire, and pop them back in the oven until the cheese melts. Aside from cooking the sausage, this took literally all of 10-15 minutes to make.