Scrumptious Fettuccini Alfredo with Grilled Shrimp & Asparagus

Healthy Fettuccini Alfredo

Healthy Fettuccini Alfredo with Grilled Shrimp, Garlic & Asparagus

The Sauce:

2 cups low fat Milk

1/3 cup low fat cream cheese

2 tblspns flour

1 tsp kosher salt

1 tblspn butter

3 cloves of garlic roasted and minced

1 cup freshly grated Parmesan cheese

In a blender, blend the: milk, cream cheese, flour and salt…set aside

In non-stick skillet heat butter and a bit of Olive oil and then add garlic and sauté until golden brown and remove garlic but keep butter and olive oil mixture in pan

Mince garlic and then add back to pan

Pour wet ingredients from blender into sauté pan and stir constantly for at least 3 to 4 minutes, add Parmesan Cheese

When it has reached a simmer, continue to cook on low heat for another 6 to 7bminutes until sauce has thicken and then set aside

The Noodles:

Place a large pot of water on the stove and shake some salt into it and then when it begins to boil add in your fettuccini noodles and cook according to directions on box, until aldente J when cooked pour a bit of olive oil over the noodles so they do not stick and then set aside

The Shrimp:

In a large skillet place a tab of butter and a few tblspns olive oil in and begin to warm…place 3 to 4 cloves of garlic in and sauté. Once garlic has browned and olive oil/butter mixture has been infused with it s flavor begin to add shrimp to the pan one by one…do not over crowd and sprinkle a generous amount of salt and pepper on each shrimp. Cook only for 1 to 2 minutes per side until the shrimp start to turn a white/orange/pink color. Then remove from pan and place in a holding dish

The Asparagus:

Trim ends of Asparagus and then place on a cookie sheet covered with foil

Generously dress asparagus with olive oil, salt and pepper and then bake at 400 degrees until just tender be careful not to over cook, should take appox 10 min or so depending on how thick or skinny your asparagus is

To Plate the Dish:

Place a bed of Noodles on the Plate, cover with your velvety smooth Alfredo sauce, then place a few grilled/sautéed shrimp on top…place asparagus to the side and you are ready to Manga!!! Bon Appetite!!!

*PS Recipe for Alfredo Sauce comes to us from A Cook Book: Our Best Bites by Sara Wells & Kate Jones

Chicken Adobe

Chicken Adobe

Chicken Adobe

Philippine Dish, so Delicious

6-10 Chicken Thighs with Skin on

1 cup Reduced Sodium Soy Sauce

½ cup Vinegar

5-10 Cloves of Garlic

5-6 Bay Leaves

Black Pepper to Taste

Place all Ingredients into a crock-pot and cook on high for about 2 hours then on low for another 1 to 2 hours…that’s it, it is so easy and so good. A good friend of mine made this for my family after I had my first baby and it has been one of our favorites ever since J serve on a bed of jasmine rice

Garlic&Rosemary Steak with Baby Bella Mushrooms

Garlic & Rosemary Steak

Garlic and Rosemary Steak with Baby Bella Mushrooms

¾ cup plus 7 tblspns divided olive oil

1/3 cup rosemary sprigs

1 ½ lb hanger or flank steaks cut into 4 6 oz steaks

6 large garlic cloves

1 package baby Bella mushrooms sliced

Course sea salt

Directions:

1. Make your Rosemary infused Olive Oil the night before…heat ¾ cup olive oil in pan with the rosemary sprigs until thermometer reads 140 degrees, about 2 min. Then take off the heat and allow to steep at room temp for at least 2 hours and then place in the fridge over night. Strain oil and discard rosemary sprigs. Set rosemary oil aside.

2. Rub each steak down with regular olive oil and sea salt and pepper. Heat olive oil over high heat in skillet and then sear steaks on all sides and transfer to a cutting board and allow meat to rest for up to 10 minutes.

3. Meanwhile heat more olive oil in skillet and add garlic cloves. Cook until garlic is browned but not burnt. About 3 to 4 min. Discard garlic and save garlic infused oil and set aside. Using some of your garlic infused oil sauté your baby Bella mushrooms, when cooked set aside.

4. After sitting for 10 minutes cut steaks against the grain into 1/3 inch slices. Place garlic oil back into pan and then place steaks inside and begin to cook. Turning meat once and cook until desired cookness, 1 to 2 minutes medium rare. Add 1 tblspn rosemary oil and toss. Transfer steak and oil onto platter when cooked. Sprinkle with sea salt and add extra drizzle of rosemary oil onto steak if desired. Can decorate with sprigs of rosemary and or roasted garlic pieces and of course sautéed baby Bella mushrooms. Serve.

Recipe Courtesy of Bon Appétit Magazine September 2012, and Luce Restaurant Portland Oregon.

Arugula Salad

Arugula Salad with Parmesan

Arugula Salad

Organic baby arugula

 Good quality olive oil

Lemon Juice

Sea Salt to taste

Freshly Ground pepper to Taste

Strips of shaved Parmesan Cheese

Arrange arugula in a bowl, enough for however many people you are serving. Lightly drizzle olive oil over greens, then lemon juice, salt and pepper and toss. Place Shaved Parmesan over the top and poof?! You’re done! Simply, easy, fresh and delicious!

Episode 13...Green Smoothie and Homemade Protein Bars, Yummy :)

Link To Episode 13 which is featured on you tube:
http://youtu.be/I3WB32vo9wo

If for some reason this link does not take you there, just go to you tube and type in:
Bite Me Jules the Girl Who Loves to Cook...Episode 13

Green Smoothie with Mixed Berries and Exotic Fruit

Green Smoothie Recipe

Green Smoothie…with mixed berries and exotic fruits

Begin by filling up half your blender with Organic Baby Spinach, 2 leaves of Kale and ½ cup of Water…Blend

Then add a handful of frozen blackberries, blueberries and raspberries…a handful of mangos, papaya, pineapple and strawberries…half a frozen banana…1 to 2 tblspns of Greek Gods Honey Greek Yogurt…a few squeezes of Honey…and about ½ cup to ¾ cup of good quality OJ…Blend

And Walla! Green Smoothie J

Feel free to also add Collard Greens, Mustard Greens, Carrots, Apples, Oranges, etc…lots of different types of combinations can be made with a variety of fruits and veggies, so healthy and delicious, enjoy… 

Protein Bars with Cranberries, Almonds & Dark Chocolate

Homemade Protein Bars

Homemade Protein Bars

2 cups oatmeal…preferably organic

1 cup chocolate protein shake

¼ cup dried cranberry

¼ cup sliced almonds

½ cup unsweetened organic applesauce

½ cup organic peanut or almond butter

1 tblspn cinnamon

1 tsp vanilla

70% dark chocolate (3-4 blocks appox, chopped)

1/8 cup Almond or Rice Milk

¼ cup Agave Nectar

Mix Ingredients Together in a large bowl and then place into a square pan with parchment paper lined on the inside sprayed with a bit of olive oil so it wont stick. Cover and place in fridge for several hours or over night. Take out and slice into bars and then wrap each individual bar and grab when your on the go J