A Tisket, A Tasket . . .

A Tisket, A Tasket, an egg in a Basket . . . beats a Johnny in the hole!

Yep, I'm talking about food!

Over the Thanksgiving Holiday I'll bet most people were watching football.
And I say most because I know it wasn't all, not at my house. You see,

the dreaded cable box went out again for the fourth time,  and it was rather quiet
at my house all last week! It was unusually quiet, but that wasn't all bad.

It means that my husband was surfing the web, the food blog web. And boy am I glad he did!

He came across a french recipe called "nid d'ouef", or egg in a nest, and it came from a children's
French cookbook no less. And unlike the Johnny in a hole that uses bread to keep the egg in place,
this uses egg whites as a little basket or nest that you whip up adding a little cheese to help give it
more structure. We didn't hesitate, and tried it right away.  The recipe called for Gruyere cheese,
but all we had was swiss and that worked great.

Let me tell you, this was such a treat. It was melt in your mouth goodness and so easy to make.
I should know, I watched my husband do it and then fully participated in the tasting eating of it! ; )

I going to send you here to get the full recipe and all the details. Don't wait, go now!
Then make it for someone and they'll think your a French Chef. Okay maybe not, but
they will be impressed and want to know how you made it! It can be our little secret, I won't tell.

I would really love to hear back from you if you make this.

Come back and let me know what you think!

Bon Appetit!

Love, Kim

XO

Lighten up . . . the fettuccine that is

It seems usually the kids are asking you what's for dinner, not if they can make dinner!

 My 16 year old daughter was perusing my husbands Food Network Magazine and found a recipe for 

low-cal fettuccine alfredo and wanted to try it out.

Ummmm.....let me think....YES!

I don't know about you, but I love fettuccine alfredo and all it's creamy garlic delightfulness,

but not its calories!

We gathered all the ingredients, and away she worked.

I know what you're thinking, I thought the same thing too.

How on earth could they take out all that rich high calorie goodness and it still taste good?

Well they did, and it does!

Low-Cal Fettuccine Alfredo
 
1    Tbs unsalted butter
1    clove garlic, minced
1    tsp grated lemon zest
2    tsp all-purpose flour
1    cup low-fat (2%) milk
Kosher salt
2    Tbs Neufchatel or low-fat
       cream cheese
3/4 cup grated Parmesan chs
       plus more for topping
3    Tbl chopped fresh parsley
12  ounces fresh fettuccine
Freshly ground pepper
 
 
1. Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon for 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
 
 

 
2. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2-3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
 
3. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
 
I do want to note that we used the box fettuccine, not fresh - it's what we already had.
 
And I learned after she made it that she omitted the reserved water part, haha! I'm sure it's even richer in flavor with the starchy water added.
 
With that said, she did a fabulous job and even cleaned up! Yummy!!
 
 
 
 
If you try it let me know how you like it!!
 
Bon Appetit!!
 
Kim, XO