Catch Up

So it's been almost a week, I thought I would play catch up. I haven't made allot of stuff that was very photographable so I didn't post anything about it.

I did make a cake the other day, but didn't post pictures because I melted the icing...I didn't want to make a new batch of icing, so we just ate the cake without icing. I accidentally put the bowl of icing on top of the stove while the oven was on, and that was just enough heat to melt my icing entirely. Next time I will not make the same mistake!

On Thursday night I made chicken scalloped potato casserole. Very yummy! Trent loves this dish. Once again, not very healthy, but very good! This is a very easy dish. Just scalloped potatoes, cooked chicken, and lots of cheese. You can make the potatoes yourself, or use a box. I put everything in a pan and baked until the potatoes were done and the cheese was melted.

Tonight I made our very favorite meal ever, fettucini alfredo with shrimp! I think this was the first meal I ever made Trent. We absolutely LOVE fettucini alfredo! It is so delicious! This recipe is 100% mine. When I started making fettucini alfredo when I was in high school...about 17 or 18, I used a copy cat Olive Garden recipe. Since then I have completely changed the ingredients, and the amount of ingredients. To make my alfredo sauce I start with a heated skillet. I then pour a carton of heavy cream into the skillet. Into the heavy cream I add about two table spoons or more of chopped up cream cheese(I normally use fat free cream cheese to make it a little less fattening!). I whisk this together on medium heat until all the lumps are gone. I then season the sauce with garlic(fresh or powdered...depends on what I have or what I am in the mood for), salt, and pepper. I constantly taste to make sure I have seasoned enough and not too much. I continue cooking the sauce for awhile. I then add several handfulls of grated parmesan cheese(NOT powdered) and whisk continuously to keep the cheese from sticking, burning, and lumping up. If too much cheese has been added, and the sauce is too thick, I add a little bit of milk to thin it. I normally end up cooking the sauce for 30 minutes or more. I have tried making this with half and half and milk only, and it does not come out very good. The heavy cream is the trick to making this. While cooking the sauce I boil the fettucini noodles with a couple of table spoons of extra virgin olive oil. After the noodles are done, I drain them and toss them with a little more olive oil, so they don't stick together. Sometimes we have the fettucini alfredo with shrimp, sometimes with chicken, and sometimes by itself. Tonight, I peeled and deveined the shrimp, seasoned with salt, pepper, and garlic. Then I sauteed the shrimp in butter. Once everything was done, I combined everything in a big pot and stirred it all together. You can also keep everything separate so that the dinners can choose how much noodles, sauce and shrimp they want. This is just so delicious. The fettucini shrimp alfredo was the perfect cap on the end of the week. We are stuffed, and enjoying some champagne now!