Butternut Alfredo+Porterhouse Steak


Butternut Squash Alfredo + Porterhouse Steak

For the Alfredo:

3 Cups Roasted Butternut squash; smashed

1/2 teaspoon Cayenne Pepper

1 cup Half & Half

1 stick Butter

1 lb homemade Fettuccini

2 Garlic cloves; smashed

Parmesan cheese

1 tablespoon Parsley

For the Porterhouse Steak:

1 2-3 inch thick Porterhouse Steak


Preheat your oven to 350 degrees. Cut open your squash and seed it. Rub with olive oil and place on a cookie sheet, viagra sale healing skin side up. Roast for 30-40 minutes, cialis sales or until tender. Remove from oven and set aside to cool. In a large saute pan, melt one stick of butter over medium heat. Add the smashed garlic cloves until they are just browned, 2-3 minutes. Remove garlic and discard. Peel the skin off of the semi cooled butternut squash. Mash it by hand and place the squash in the butter. stir until mostly smooth. Add the half and half and parsley and  salt + pepper to taste. Lower the heat to low and continue to simmer. Do not allow sauce to boil.

Turn your broiler to high and place broiler pan in the oven to preheat. Generously salt and pepper your steak on both sides. Open oven and place steak onto  heated pan using caution as it will sizzle. Broil it for 5-6 minutes for medium rare, 6-7 minutes for medium. Remove from oven and allow it to rest for 10 minutes. Cover with aluminum foil.

Add your pasta to your boiling salted and oiled pasta water, and cook for 3-5 minutes. Fresh pasta cooks very quickly, so keep an eye on it. Drain and toss with the butternut squash sauce. Cut up your steak and arrange on top. Garnish with Parsley and Parmesan cheese.

Happy Tasting!

Eat Your Heart Out Bobby Flay


At our house Saturday Morning Breakfast are a thing of the past. I suppose that’s what happens after you start having kids. Breakfast in our house usually consists of fruit, cialis buy troche microwave eggs and powdered cocoa. Our almost two year old just doesn’t have the patience for eggs cooked in a pan. We can’t all do it like Bobby Flay does at his house during Brunch at Bobby’s.

So it was to my delight and surprise that our son slept in this morning, viagra there ate his breakfast like a champ and then proceeded to quietly play with his own kitchen, which allowed Mama her own time to play in her’s!

My husband will tell you when I get the chance to play in my kitchen with the radio turned up, crazy things can happen. I’ve never professed to be a clean cook but I am working on it. It’s just that I get so excited to master a new skill, or attempt something new and different. Dishes are never new and different. Unless you just bought them, haha! Today was a good day, I mastered a new skill and cleaned the kitchen as I went along!

Anyways, today’s recipe falls under the category of: winner, winner eggs Benny dinner, er, breakfast… Even if my husband took one look at the Avocado on the Benny and said: “I’m not sure that Guacamole is gonna work with this…” He ate it, and his words and didn’t come up for air until his plate was clean. I barely had the heart to tell him Guacamole is what it becomes after you mash it with garlic and onion and jalapeño!

So here’s my recipe for a southwest twist on Eggs Benedict. Enjoy!

P.S.- I know Sriracha comes from Asia but in the Hollandaise it tastes like the flavors of the American Southwest.

Southwest Eggs Benedict

Hollandaise sauce

3 egg yolks

1 stick melted butter; milk solids separated

1-2 tsp Sriracha sauce

juice of half of a lemon

salt + pepper

Eggs Benedict

2 eggs

1 avocado

1 English muffin, toasted

2 pieces of crispy bacon

white vinegar

Melt one stick of butter in a sauce pan over medium heat. Skim off the milk solids and discard. Slowly, while whisking constantly add 1 egg yolk at a time, alternating adding the lemon juice until the sauce thickens. Add the Sriracha sauce and whisk.  Add salt and pepper to taste. Remove from the heat.

Simmer 1 quart of water in sauce pan and add 1 tbsp salt and 1 tbsp white vinegar.

In a pan set over medium low fry bacon  until bacon is crispy and browned. Remove from pan and drain on paper towel. Split and toast English muffin.

Create a whirlpool in the simmering water and place one egg at a time into the simmering water. Cook each egg for 1-3 minutes or until the white is set. Remove with a slotted spoon and drain on paper towel. Repeat with the 2nd egg.

Place two pieces of bacon onto each half of the toasted English muffin. Slice up the avocado and add 2-3 slices on top of bacon. Top each half with a poached egg. Top each poached egg with the hollandaise sauce. Serve immediately.

Happy Tasting!