Skinny Chicken Alfredo with Spinach

Everybody loves Chicken Alfredo unfortunately... not all of us have the calorie bandwidth for the real thing. This is my take cutting calories where I can. Instead of 3 sticks of butter and 2 cups of heavy cream sauce I make a bechamel with fat free chicken stock and skim milk. I use a small amount of Parmesan cheese instead of the usual 2 cups. I also bulk up my plate with a bed of spinach which adds some macro nutrients and makes me feel much better about the carb fest!

What you need

6 quarts of water
1 teaspoon of olive oil
1 shallot or 1/2 a small onion
3 cloves of garlic
1 tablespoon of olive oil
2 tablespoons of all purpose flour
salt and pepper to taste
scraping of nutmeg
3/4 cup of skim milk
1/2 cup of fat free chicken stock
2 tablespoons of Parmesan Cheese and more for serving
dry or fresh pasta
2 tablespoons of salt
cubed roasted chicken (optional)
fresh baby spinach (washed)
chili flakes (optional)

What you do

1. Fill a large pot with water (6 quarts or so). Set on a high heat, cover.
2. Heat a sauce pot on medium heat. Add the olive oil, and diced shallot. Cook until fragrant and translucent.
3. Mince in the garlic cloves. I do this by rubbing the garlic over a micro plane directly into the pot. Add small amount of salt and pepper.
4. Cook the garlic for a quick minute and pour the shallot and garlic mixture in a to a bowl and reserve.
5. No need to clean the pot, but you don't want any left over pieces to burn while you cook the sauce.
6. Heat the tablespoon of olive oil. Add the flour. Whisk until golden color. The flour will bubble. Add the milk, and chicken stock. Whisk until combined.
7. Scrape nutmeg, add salt and pepper. Continue to whisk until the bechamel has reached a thick and creamy consistency. Taste to determine seasoning.
8. Take off the heat add 2 tablespoons of Parmesan Cheese and the onion and garlic mixture.
9. In the pot with boiling water, add the 2 tablespoons of salt . Cook the pasta according package directions.
10. Mix the al'dente pasta with the sauce. Add chicken if you are using.
11. Plate the dish on a bed spinach, add the pasta, season with chili flakes and Parmesan to taste.

Enjoy! As always much love, many blessings, and happy cooking.

Edible Shortbread spoons with lemon curd and a blackberry

There is something endearing about an edible spoon. I have never made them before and now that I have made these I only want to make them. I want to make chocolate ones, and sundried tomato basil ones, and I want to use them with my coffee... I'm a little obsessed. These are vanilla shortbread cookies with a dollop of lemon curd and a blackberry. 

Here is what you need:

2 1/2 cups of flour
3/4 cup of sugar
1 cup of butter (softened to a cool room temperature)
2 teaspoons of vanilla
2 Tablespoons of cream cheese  (softened to a cool room temperature)

Here is what you do:

1. Preheat the oven to 375 degrees F
2. Using a standing mixer add all of the ingredients
3. Squich all the dough into two fat patties, wrap in plastic cling wrap and place in the fridge.
4. One at a time roll out the dough to about 1/3 to 1/4 of an inch thick and cut with cookie cutters.
5. Place on parchment paper and bake for 10 minutes. Or until the edges turn a slight golden color. They shouldn't get brown.
6. Cool completely before decorating, adorn as desired. I put about 1/2 a teaspoon of store-bought but good quality lemon curd and topped each one with a plump juicy blackberry. 

They were a hit at the party. We didn't have any left over. 

As always, many blessings, much love, and happy baking!

Three Elegant Easy Assemble Appetizers

Normally when I through a party I don't go in for the little finger foods, I usually make one big dish and let everyone serve themselves family style, like a ham or a lasagna. But when dining as they do in Downton, I thought petite snacks were in order. Since I do not have a maid, a cook, and a butler full time attending to my needs, I had to find easy, delicious appetizers. These three appetizers are easily prepped the night before a party, and then simply assembled just before the party. 

Smoked Salmon Cucumber Rounds

1 English cucumber
1 small packet of smoked salmon 
8 oz of smoked salmon dip (ask your fish counter person) 
8 oz of cream cheese (softened) 

The night before

1. Using a mandolin for easy and even slices cut the cucumber, store in cool water over night in the refrigerator in container with a lid. 
2. Using a small cookie cutter, or just a knife cut the smoked salmon and store in an air tight container in the fridge. 
3. Mix the smoked salmon dip and the cream cheese, place in a pastry bag with a star tip in a ziploc bag. 

Just before the party

4. Lay the cucumber pieces on a platter, top with smoked salmon, dollop or pipe on the dip. 

Roast Beef and Onion Marmalade Canapes

1 wheat baguette sliced (ask the bakery to cut it for you) 
1/2 pound of garlic and herb roast beef (thin sliced from the deli counter) 
onion marmalade (or make your own, with 1 onion, 1/2 cup of sugar, and 1/4 cup of balsamic vinegar, salt and pepper) 

The night before

1. Store your sliced baguette in a plastic bag so that it does not dry out. 
2. Lay out the roast beef flat and cut into approximately 3 inch by 3 inch pieces. That meant for me, laying all of the pieces on top of each other and making two cuts, to cut each piece into thirds. Store in the fridge in a zip lock bag. 
3. Make the onion marmalade: caramelize the onions on medium heat with salt and pepper, stirring occasionally. Add the sugar and stir to prevent scorching. Once the sugar has melted, off the heat add the vinegar. Store in an air tight container in the fridge. 

Just before the party

4.  Lay the baguette slices on a platter, top with roast beef, dollop on the onion marmalade. 

English Cheddar and Major Grey Chutney Canapes

1 baguette sliced (ask the bakery to cut it for you) 
1/2 pound of good english cheddar
Major Grey Chutney

The night before

1. Store your sliced baguette in a plastic bag so that it does not dry out. 
2. Slice the cheese into half inch thickness, don't worry so much about the length, a good quality cheddar will break a little bit. Store in the fridge in a zip lock bag. 
3. Leave the chutney in the jar, just don't forget where you put it. 

Just before the party

4.  Lay the baguette slices on a platter, top with cheese, dollop on the chutney. 


As always, much love, many blessings, and happy party. 

Downton Abbey Tea Shortbread

My husband loves Downton Abbey, we both do. For his birthday party we had all of our friends dress up and enjoy a party "Downton" style. I loved it. And of course we had to have tea. Twinnings English Breakfast is my favorite but to make tea a little more special I added a heart shaped cookie perched on every tea cup. I decorated them with white chocolate and edible pearls and edible gold dust, but truth be told you could make this shortbread for anything, it cuts and bakes beautifully.

Here is what you need:
2 1/2 cups of flour
3/4 cup of sugar
1 cup of butter (softened to a cool room temperature)
2 teaspoons of vanilla
2 Tablespoons of cream cheese  (softened to a cool room temperature)

Here is what you do:
1. Preheat the oven to 375 degrees F
2. Using a standing mixer add all of the ingredients
3. Squich all the dough into two fat patties, wrap in plastic cling wrap and place in the fridge.
4. One at a time roll out the dough to about 1/3 to 1/4 of an inch thick and cut with cookie cutters.
5. Place on parchment paper and bake for 10 minutes. Or until the edges turn a slight golden color. They shouldn't get brown.
6. Cool completely before decorating, adorn as desired.

As always, much love, many blessings, and happy Downton.

Easy Cream Biscuits

As far as baking homemade bread, nothing gets easier than cream biscuits. They take no time to stir up, there are only 2 ingredients, and you can make them in your muffin pan so you just drop them and they pop up perfect every time. This is my go to for lazy winter breakfast treat. Serve it with good homemade jelly, or butter, or gravy... yum gravy. 

What you need: 

2 cups of Self-Rising Flour

1 cup of heavy cream 

muffin tin

non-stick spray

What you do: 

1. Preheat your oven to 450 degrees F. 
2. Mix the flour and cream together just until it combines
3. Drop dollop fulls into a greased muffin tin
4. Bake for 10 minutes
5. Enjoy, greedily with coffee and pepper jelly 

As always, much love, many blessings, and happy Christmas!

Homemade Shallot, Currant and Cranberry Sauce

I love cranberry sauce, I love it on everything. This year I choose to dress up mine with some excellent bourbon, shallots, butter, dried currants and of course, cranberries. I love to eat it cranberry sauce but I also love to make it. It is so tootin easy. So, please do make some and enjoy you for your holiday season. 

What you need: 

1 tablespoon of butter

2 shallots diced

1/2 cup of dried currants

1 bag of fresh cranberries

1/2 cup of honey

1 oz of bourbon

salt to taste

What you do: 

1. Saute the shallots with butter over medium heat until tender and translucent. 
2. Add the currants, cranberries, and honey. Cook over medium heat until the cranberries burst, stirring occasionally to ensure the bottom does not scorch. 
3. Add the bourbon and cook for another minute or two. 
4. Let cool off of the heat and enjoy. 

As always, much love, many blessings, and happy Christmas! 

Barley with Sweet Potato and Andouille Sausage

I am loving this new cookbook One Pan, Two Plates: More Than 70 Complete Weeknight Meals. This meal is a fantastic weeknight fall meal. Start to finish it takes about 45 minutes, but much of it can cook while you check your email or empty the dishwasher. I amended some of the recipe based on what I had in the house. 

What you need: 

2 cups of chicken broth
2 tablespoons of olive oil
2 green onions
1 large sweet potato, peeled, cut into 1/4 inch dice
1 cup of pearled barley (also called 10 minute barley)
1 cup of diced andouille sausage
salt
3/4 cup of white wine
1/2 cup of Parmesan 
2 tablespoons of fresh basil
1/4 cup of frozen peas
zest of 1 lemon
2 tablespoons of butter
1/2 cup of half and half 
pepper to taste

What you do: 

1. Pour the vegetable broth into a glass measuring cup and microwave on high for 3 minutes. 
2. Heat the 12 inch cast iron skillet over medium-high heat and add the olive oil. 
3. Cook the white parts of the green onion, sweet potato, barley, sausage, and 1/4 teaspoon of salt. 
4. Toast the barley and render the sausage.
5. Add the wine and scrape the bits of flavor from the bottom of the pan. 
6. Add the hot stock and cook for about 10 minutes. Taste and check doneness, the barley should be al dente. 
7. Add the cheese, basil, peas, lemon zest, butter and half and half. 
8. Taste and adjust seasoning garnish with
   green onions and cheese shavings. 

As always many blessings, much love and happy cooking.