Shopping at Costco is great, you get to try samples while walking down the aisles, and I find they have neat stuff not usually found at other grocery stores. I guess that can be said of most grocery stores actually, everybody stocks a few things hard to find elsewhere. After a Costco shop you have the inevitable “what should I do with all these leftover ingredients”. Sometimes buying in bulk just leaves you in a quandary. Case in point when I bought a three pack of cream cheese, we usually use about 1 every couple of months, not one of my kitchen staples that’s for sure. I used up two making my hubby some cherry cheese tarts. One left , what to do. I was looking through one of my favorite cookbooks The Great American Brand Name Cookbook and found an alfredo recipes that uses up one block of cream cheese. Plus, I could use some of the huge bag of Costco sized broccoli as a side dish , perfect!
1 (8 ounce) pkg cream cheese
3/4 cup grated parmesan cheese
1/2 cup margarine ( I used butter)
1/2 cup milk
8 ounces fetttucini, cooked, drained (I used linguini)
1. Cut cream cheese into cubes. Place in medium-sized saucepan along with parm cheese, margarine and milk. Stir over medium low heat until all cheese and butter has melted and you have a creamy sauce. (all the chunks should be gone).
Snow, Snow and more Snow, seems to be the theme of the week. This makes me want comfort food, fire, book. It also makes me want to become a hermit, and stay in the house! I am perfectly content to stay in my house for days at a time ignoring the outside world, spending time with the little ones. Pasta would be on the top of the comfort food list. Pasta, Soup, Muffins, Toast. These four things come out in abundance in these cold winter months. This recipe I found in Food Network Magazine 1,000 Easy Recipes. We made it, ate it, enjoyed it. There is enough left over to last us at least two more meals, probably three. Good thing we all liked it!!
8 slices bacon, chopped
1 red onion, chopped
3 garlic cloves, sliced
dash of red pepper flakes
dash of salt
5 cups grape tomatoes
1/3 cup cream
12 ounces penne
4 cups arugula
basil and parmesan
1. Start a large pot of salted water to boil. Cook pasta until al dente, Drain, reserving 1/3 cup of pasta water.
2. While pasta is cooking fry bacon in large skillet. When crisp remove with slotted spoon, leaving drippings in pan. Add onion, garlic, red pepper and salt. Add grape tomatoes, cook 12 minutes on medium-low heat. Add cream. Cook 2 minutes.
3. Mix in the bacon, penne, arugula, reserved pasta water, and desired amount of basil. Stir until well mixed. Transfer to large serving dish and top with parmesan cheese.
I like a little bread to go with my meal, a sandwich, yes please, burgers, yum! We very often have either garlic bread or corn bread as a side dish. I decided to try these out to change it up a bit. They were pretty tasty! They were also very quick! Serve warm with butter and it is the perfect accompaniment to a nice bowl of hot soup.
Happy St. Patty’s day. I missed the shamrock shake food blog bandwagon! It seems that was the recipe to post this morning, not only did I not make any I didn’t even have one. So sad for me. Ah well, now that every other food blog has a recipe posted I can feel free to take my time and make myself some in May, June whenever I so desire so thank you food blogging friends! From me you get turkey. I still have turkey in the freezer and thought I better use that up or throw it away. Well I do not like to waste so use it up I did. This may be my new favorite turkey leftover recipe, I loved it, and as a bonus it was good leftover too!
1. Cook spaghetti to desired doneness, drain and set aside.
2. While your noodles are cooking, melt butter in large skillet and cook mushrooms for about 5 minutes on medium heat. REduce heat to medium-low and stir in flour. Stir in until mushrooms are coated then slowly add chicken broth, stir until mixture boils and has thickened. Remove from heat.
3. Stir in all seasonings, then spaghetti noodles and turkey. Pour into a greased 13×9 casserole dish. Sprinkle with parmesan cheese.
4. Cover with foil and bake for 40 minutes at 350 degrees. Remove tinfoil and bake for an additional 10 minutes.
5. Eat and enjoy!
Tips- This is a great make ahead meal, after step 3 cover with tinfoil and place in fridge for 8 hours or overnight, so it is ready to pop in the oven when you get home from work.