Fettuccine Alfredo for One

My little baby child (yes, she’s 16, but she’s still my little baby child!) hasn’t been feeling well. Turns out, she has a sinus infection. Pretty much any time, but especially when they are sick – they ask their mama for something – they get it.

She’s one that loves alfredo – and she prefers it without protein – just sauce and pasta. And, that’s what she wanted for dinner. Unfortunately, I didn’t have enough parmesan or cream to do a full recipe – so I did a recipe just for her.

I just used 1 tbsp butter, 1 tsp minced garlic, about 1/3 – 1/4 cup of heavy cream and about the same of parmesan cheese. I just melted my butter in a small sauce pan. Then I added in the garlic and let it cook for a couple min, then reduced the heat and added in my cream – then added in the cheese a little bit at a time, stirring as I added it.

Then I just tossed it with a single serving size of fettuccine pasta, topped with some fresh basil – and my baby was happy!

Fettuccine Alfredo for One

Disclaimer: I really didn’t measure, but these are approximate measurements – I tend to eyeball things when I’m just cooking for 1

1 tbsp butter
1 tsp garlic
1/3 – 1/4 cup parmesan cheese
1/3 – 1/4 cup heavy cream
single serving of pasta, cooked

  • Melt butter in small sauce pan
  • Add in garlic and cook for about 2 minutes
  • Reduce heat and add in cream
  • Add in cheese a little at a time, stirring constantly, as the cheese melts
  • Toss with pasta and serve

Pork Loin Roast with Apple and Peach Chutney

I’ve never made a pork loin roast – well, not until now. But, I’ve always wanted to. I’m still on a big apple kick and I think that apples pair well with pork, so that was a no brainer. Then I remembered that I had some peach jam in the pantry, so I decided to mix the two with this roast.

I started by putting pepper and spicy brown mustard all over the pork. I let it rest while I started the other prep.

In a dutch oven, I heated some olive oil – and then browned all sides of the pork.

I sliced an onion pretty thinly. I also sliced some apples (I had a mixture of honey crisp and whatever ‘baking apples’ that Walmart had in a big bag this week).

After all sides of the pork were brownish – I removed it from the pan – adding a tiny bit more oil and added in the onions. And let them soften a bit.

I then added in some stock (I had to get all the yumminess off the bottom of the pan!) and stirred to pull the browned bits from the bottom of the pan.

I added in the thinly sliced apples and brought the stock to a boil.

I added the roast back into the dutch oven, spooning some of the apple and onion mixture on top of the roast and sprinkling with the thyme. Then it went into a 400 degree oven, for about an hour (this roast was pretty thick – and it took an hour to bring the internal temperature up to 145 degrees). Don’t over cook – check it, and take it out when the thickest part is 145 degrees (145 is considered medium rare – but, it is so much more flavorful and juicy at this temperature).

While the pork was in the oven, I put together somewhat of a chutney – using apples, lemon juice, brown sugar, butter and some delicious peach jam.

I just added the items to a small sauce pan, letting everything melt – then allowed it to simmer for about 30 minutes.

When the pork was almost done (around 45 minutes in), I poured the chutney over the pork and let it cook the remainder of the time.

Once I took the pork out of the oven, I let it rest for about 10 or 15 minutes, prior to removing it and cutting.

This pork was deliciously tender and so flavorful!

I served it with rice and the pan roasted brussel sprouts that I talked about on another blog post.

Pork Loin Roast with Apple and Peach Chutney

4 – 4 1/2 pound pork loin roast
1 onion, sliced
2 apples sliced thin
1 cup stock (I used chicken stock)
1 tsp thyme
1-2 tbsp Gulden’s Spicy Brown Mustard
2 tsp olive oil

2 apples, chopped
1 tbsp butter
1 tbsp brown sugar
juice of 1/2 lemon
3 tbsp peach preserves / jam

  • Season pork with pepper and slather with mustard, on all sides
  • In an oven safe hot pan or dutch oven, add olive oil – and brown the roast on all sides – remove from pan
  • Add in onions and let them soften
  • Then add in the stock and apples, bring to a boil
  • Add roast back into dutch oven, spooning some of the apples and onion mixture on top of roast
  • Sprinkle Thyme on top of roast an put in 400 degree oven, for 1 hour (or until center is at 145 degrees)

For Chutney

  • After slicing apples, toss in lemon juice
  • In small sauce pan, add in the butter and apples – let butter melt
  • Then add in the brown sugar and let it melt
  • Finally add in the peach jam and mix well
  • Simmer for 30 minute, stirring occasionally

Stuffed Baby Bella Mushrooms (and Jalapeños)

I love mushrooms – seriously love mushrooms! They are, without a doubt, one of my favorite foods. They add depth to so many dishes and, as is the case with this recipe, they can even stand alone.

The ingredients for this recipe are pretty simple. Most everything is easy to find. The most elusive ingredient may be the Alouette spreadable cheese – but, make sure you’re looking for it in the deli section of the grocery store, as many stock it there, rather than with the other cheeses.

As I had some jalapeños, I decided to stuff both the mushrooms and the jalapeños. Both worked out well, but I – personally – enjoyed the mushrooms the most. If you wanted to use this stuffing for just mushrooms, I would either halve the stuffing or use an additional dozen mushroom caps (or enjoy the extra stuffing on it’s own – my oldest daughter seemed to!).

The stems are removed from the mushrooms and the jalapeños are halved and seeded. Also, chop a small, seeded, jalapeño and the stems from the mushrooms – this will he used in the stuffing.

After prepping the mushrooms and peppers, I made the stuffing.

In a skillet over medium to high heat, I browned the sausage, along with the garlic, mushrooms and jalapeño.

Once the sausage was fully cooked, lower the heat and add in the cheeses. Stir until the cheeses have melted and are well combined with the sausage.

Finally, add in the bread crumbs and cook until the bread crumbs are nicely browned.

The next step is to stuff the mushrooms and jalapeños with the stuffing, top with a little more parmesan and bread crumbs – finally, drizzle with olive oil and into the oven the go!

Cook them at 400 degrees for 20 minutes.

Stuffed Baby Bella Mushrooms (and Jalapeños)

1 dozen Baby Bella Mushrooms
6-8 Jalapeños, halved and seeded
Olive Oil

1/2 chub sausage (I used Jimmy Dean)
4 tbsp Alouette Garlic and Herbs Soft Spreadable Cheese
3 tbsp grated parmesan
1/2 cup Italian Panko Crumbs
Mushroom stems, finely chopped
1 small seeded jalapeño, finely chopped
1/2 tbsp garlic

  • Remove stem from mushrooms, save for stuffing
  • Halve jalapeños and remove seeds
  • Finely dice both the mushroom stems and a small jalapeño
  • In a skillet, cook the sausage, garlic, mushroom stems and diced jalapeño
  • Once the sausage is cooked through, reduce the heat and add in the Alouette cheese and the parmesan, letting the cheeses melt and mix in well with the sausage
  • After cheese is well incorporated, add in the panko crumbs and mix well – cook until the panko crumbs are nicely browned
  • On lined cooking sheet, place mushrooms and peppers cut side up
  • Add stuffing to each of the mushrooms and peppers
  • Top stuffed mushrooms and peppers with more parmesan cheese and bread crumbs
  • Drizzle with olive oil
  • Cook in 400 degree oven, for 20 minutes
  • Best served warm

Easy Apple Pie

It’s fall y’all! Doesn’t fall make everyone want apple pies? It certainly makes me want an apple pie. And, all week long, I’ve been waiting to make this pie! Finally – the work week was over and it was time – yay!!

I started with refrigerated, store bought, pie crusts. Certainly, you could make homemade pie crust – and, more power to you!! But, I just went the easy route!

For the filling, I used 8 apples (I added one after the picture!), the juice of 1 lemon, white sugar, brown sugar, cinnamon and flour.

I sliced the apples thin and tossed them with the lemon juice. Then, I added in the sugars, cinnamon and flour and mixed through, ensuring that all of the apples were coated. In hindsight, it might be easier to mix the dry ingredients separately and then add – live and learn!

I then piled the apples into the pie plate, where I had added the first pie crust…

Finally, I topped the apples with the remaining pie crust – and sealed the edges, by pinching together the top and bottom pie crusts together at the edge of the pie plate. I added a simple egg wash (1 egg and 2 tsp of cream) to the top and sprinkled with sugar.

The pie was baked for 50 minutes in a 425 degree oven. It came out perfectly golden brown. And, then, the waiting started…

In order to allow the filling to fully set, I let the pie sit for at least 1 1/2 hours (truly, it would have probably been better to wait just a bit longer – but, COME ON!, how long is one expected to wait around while smelling that deliciousness!).

Easy Apple Pie

Refrigerated Pie Crust (2 pieces – for top and bottom)
7-8 small apples (probably about the equivalent of 7 cups when sliced) , sliced thin
1/2 cup white sugar
1/3 cup brown sugar
1/3 cup flour
1 tbsp cinnamon
Juice of 1 lemon

  • Slice apples and toss with juice of 1 lemon
  • Mix in the sugars, flour and cinnamon, ensuring to coat all the apples
  • In pie pan, add one of the pieces of pastry, pushing down into pie plate (trim off any excess if there is any)
  • Add apples into pie plate
  • Top with other piece of pastry and pinch the bottom and top crusts together, to seal the pie
  • Apply egg wash to top of crust and sprinkle with sugar
  • Vent the pie dough, by cutting small slits in the top
  • Bake in 425 degree (I usually bump mine up 25 degrees, so you may want to try 400 degrees) for 45-50 minutes
  • Remove from oven and let rest for at least an hour and half, prior to serving

Weekday Chicken Pot Pie

As I didn’t make a homemade crust, I guess this is a cheater chicken pot pie – or, I like Weekday Chicken Pot Pie better, since using a prepared pie crust makes it super easy!

While I didn’t make a homemade pie crust, I did use fresh veggies – carrots, celery, onion and potatoes to be exact. All chopped similar size. I also cooked 2 large chicken breasts, in my instant pot, and shredded them. To make this recipe even easier – you could use frozen veggies and rotisserie chicken!

In a pan, with some butter, I softened the onions – then added the remaining vegetables and seasonings, to cook a bit on the stove.

After cooking for 5-10 minutes, I added in some flour (which will help to thicken the filling as it cooks). I stirred the mixture well, allowing the flour to get well distributed in the pan. Finally, I added in chicken (along with the stock from when I cooked it and shredded it in the instant pot – you can see how I do this, on this post. I will never do shredded chicken any way but this way, ever again! It is so easy and I can start with frozen chicken!!) – and mixed through.

I added in the additional stock and the milk, and mixed well. I allowed the filling to cook until it was the thickness I like for my chicken pot pie.

While the filling was thickening, I prepared my casserole by adding one of the pie crusts to the bottom. I, ultimately, needed to cut a bit off of the other pie crust to ensure that the full casserole was covered.

Once the filling was the appropriate thickness, I removed it from the stove and spooned it into the casserole dish.

Finally, I topped the mixture with the remaining pie crust. I cut a few vents and crimped the edges to create a good seal.

The pot pie is baked for a little more than hour in a 400 degree oven. After 40 minutes, I did end up putting a little bit of melted butter on top – cooking for 10 more minutes, uncovered. Then, for the remaining time, I covered it with tin foil (to avoid too much browning of the crust).

After removing from the oven, I allowed it to sit for about 10 minutes and it was ready to go! Fairly quick, super easy, very delicious Weekday Chicken Pot Pie!

Weekday Chicken Pot Pie

1 box refrigerated pie crusts (for top and bottom) – or make your own pie crust
2 chicken breasts, shredded (reserve stock from cooking)
2 1/2 carrots, chopped
1 stalk celery, chopped
2 potatoes, chopped
1 onion, chopped
2 tbsp butter
1/4 flour
1/2 cup milk (I used 1/4 cup skim and 1/4 cup heavy cream)
1/2 cup chicken stock (in addition to the stock from when you cooked chicken)
2 tsp salt
1 tsp pepper
1 tbsp Umami seasoning

  • Cook and shred chicken breasts, set aside
  • Chop vegetables to similar size
  • In large skillet, melt butter and add onions and cook 2-3 minutes
  • Add in remaining vegetables, along with seasonings and cook until they start to soften (probably 5-10 minutes)
  • Add in flour and mix well
  • Add chicken (with stock from cooking chicken) into pan
  • Add in additonal stock and stir well
  • Add in milk and allow filling to thicken, slightly
  • Once filling is desired thickness, add into a casserole dish, which has been lined with one of the pie crusts
  • Top with remaining pie crust
  • Vent top of crust and cook for 1 hour (you may want to top with foil after 40 minutes or so, so your crust doesn’t get too brown) @ 400 degrees.