Viva Italia

Very rarely 3 humble ingredients become so popular than their combination transcends the tables and kitchens in their own country and become famous at an  international level.

I'm talking about Pasta, Butter and Cheese...together they make the perfect Alfredo!  Pasta in Bianco or Pasta al Burro has been a favorite among local Italians for years. According to some sources, it was made famous by  restaurant owner Alfredo Di Lelio. At his restaurant in Rome, he served the dish to some american actors who loved it so much they brought the recipe back to America where "The Alfredo" dish  took a spin all on its own becoming a  staple on every american-italian restaurant and family pasta night.

The key to an amazing Alfredo is the quality of the ingredients. Since they are only 3 (in the original recipe) it would be best to make them top quality.

From it's Italian roots , Pasta Alfredo has been adapted to suit our needs of easy to cook, tasty and nutritious all in one. This could be achieved by adding vegetables from broccoli, cauliflower, peas or my favorite mushrooms! And if you want to make it even more wholesome, how about adding some shrimp, lobster or chicken.

For tonight's dinner I decided to add savory chicken. You could either buy your own chicken breasts and slowly steam them with your taste of spices until they are done and ready to shred of cubed, your choice. Or if you are in a hurry...just stop by your grocery store, buy some rotisserie whole chicken use the breast part of it and save the rest for another quick dish or sandwiches!

Pasta Alfredo

Half Pound of Fettuccine or Pasta of your choice

6 Tablespoons of Butter cut in small pieces and room temperatur

3/4 cup of grated Parmesan cheese

Salt and Pepper to Taste

Cook pasta in a large pot of salted boiling water until "al dente"

Drain the pasta, add butter and cheese and toss until the pasta is coated. Seasoned to taste with pepper.

Will Serve 3 or 4

Note: If adding vegetables, shrimp or chicken, I recommend mixing the ingredients in a separate saucepan until everything is heated through. Then add the pasta and toss together.

Hope you enjoy this quick recipe and remember..everything tastes better with a pinch of LovE!

Besitos,

Lizy
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New Mexico Chile con Carne Recipe

I am not to happy with the translation of this Spanish saying into English but that is all I was able come up with  when I looked it up! A literal translation would be Full tummy, happy heart, but still that is not the real meaning of the phrase.  For us it means that when your tummy is full with  delicious things, made with LoVe your heart is happy too...as you can see it has noting to do with being Fat or Full, LOL love is what fills you up and brings happiness to your heart and mind

Anyway, as the days get colder we need something to bring  warmth to our bodies with ingredients easy to grab, put together and with a big impact in our taste buds! Comfort food...Not much fuss to prepare it, but oh...so good to eat!

What does "Comfort Food" means to you? Is it the earthy ingredients like onions and garlic?..when cooked together the aroma is out of this world!

Is it the extra something something....like cheese and cream? They give food that kick of richness that melts in our mouth...

Or is it that particular recipe that transport you back to your mom's kitchen? Back in the days that someone else was doing the cooking, running around, dishes and cleaning? LOL...Those were the good ol' days for sure!

Whatever it is for you, I believe my New Mexico recipe for Chile con Carne does just that...Just a few ingredients, some earthy, some rich, a kitchen full of good food aromas and  this time done in only 30 minutes and hopefully little cleaning after everybody is satisfied!

New Mexico Chile con Carne

1 lb.ground beef

1 clove garlic, minced

1 15-oz can pinto beans with chile seasoning

1 envelope dry onion soup 

1 cup tomato sauce

1/4 tsp oregano

Brown meat and garlic. Add remaining ingredients. Simmer for 30 minutes.Stir frequently.

You could serve this with tortilla chips, warm flour tortillas or rice.

Cheese and Sour Cream are optional

 Hope you enjoy this fast recipe for your cold fall and winter evenings! I can assure you, it will hit the spot!!! Remember every thing tastes better with a pinch of LoVe.

Besitos,

Lizy

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Turnips 2 Tangerines

1, 2, 3....Vamonos

Hello World and Happy Halloween!!! I wanted to make my first post a memorable one and start my journey into Blog land on a very significant day to me...Halloween!!!

See, where I'm from right around this day we observe "El Dia de Los Muertos". It is not a joyful day like in this part of the world, is very solemn, no parties, no candy, no costumes...just a day to remember those who were once very important to us but now are gone yet still,  live in our hearts.

So when I got to a place when on the same date all these fun things were happening around me, I just went crazy! Like a kid in a candy store I wanted it all!!! The witches, the vampires, the pumpkins the candy. I was in paradise. And I've been hooked ever since. Granted my budget limits my imagination, I try to make the most of my resources and decorate my home with the things I enjoy the most!

Everything goes when it comes to my decor, witches, bats, skulls...as long as it flows it works for me! and every year I try to deliver something different...even if it's just moving one thing form the usual place!

So folks, that is the story of  how I became fascinated with Halloween and how much I love all the magic  of the month of October ! Oh Yes...my house is ready for all goblins, witches and warlocks since the first day of the month...so we can enjoy it for 31 wonderful days! I hope you all have a great Halloween Night and stick with me on this new broom ride wherever it will take me! Good Night and Happy Hauntings.

Besitos,

Lizy