My Recipe Box - Lemon Parmesan Alfredo + Cream Cheese version

  

UPDATE JULY 2026 cream cheese version 

Serves 8 - so adjust as required

Ingredients 

½ cup unsalted butter

2 cups heavy whipping cream 1 pint

4 ounces cream cheese

½ teaspoon minced garlic

1 teaspoon garlic powder

1 teaspoon Italian seasoning

¼ teaspoon salt

¼ teaspoon ground black pepper

1 cup freshly grated parmesan cheese

Instructions 

Add ½ cup unsalted butter, 2 cups heavy whipping cream, and 4 ounces cream cheese to a medium saucepan and whisk over medium heat until melted.  

Add ½ teaspoon minced garlic, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon ground black pepper Continue to whisk until smooth before gradually adding 1 cup freshly grated parmesan cheese.

Bring to a simmer and continue to whisk for about 3-5 minutes or until it thickens. Toss it with your favorite pasta and serve immediately.

September 2024

After months of trying to get this to perfection, I have nailed it. Most times I found the sauce was too thin. I usually use cooked leftover chicken, either rotisserie or roasted so the meat wasn't getting drenched in flour to thicken the sauce. Eureka moment, I added the flour to the butter to make a roux. Perfect sauce.

You could use a can of cream soup such as chicken or mushroom.

I have used this recipe with mushrooms, you could also use shrimp. Spinach would be good too.

NOTE - I have seen some recipes that cook the pasta in the liquids below (without the parmesan)  and then add the parmesan and chicken.

Ingredients 

8 ounces uncooked fettuccine pasta - we like Banza, gluten free chickpea

Slices of cooked bacon or pancetta

2 chicken breasts cut into bite-size pieces or leftover chicken

Salt & pepper to taste

Flour for dredging - if using raw chicken. If using cooked chicken add the flour to the butter to make a roux

2 tablespoons butter

1/4 cup chicken broth (or use dry white wine)  I have found the sauce to be too thin, and I checked numerous recipes that DO NOT add stock.

1 tablespoon lemon juice

1/2 teaspoon Dijon mustard

3 large cloves garlic minced

2 dashes Italian seasoning (I use salad dressing)

1 cup heavy/whipping cream 

1/2 cup freshly grated parmesan cheese

Fresh parsley chopped, to taste optional

Instructions 

Boil a large, salted pot of water for the pasta, and cook according to package directions.

Prep your chicken and sprinkle it with salt & pepper. Dredge each piece in the flour.

Add the butter to a skillet over medium-high heat. 

Once the butter is melted and hot, add the chicken to the pan. Cook for 5 minutes, stirring occasionally. Remove chicken from pan. If using cooked chicken just make a roux and add the chicken towards the end.

Add the chicken broth, lemon juice, Dijon mustard, garlic, and Italian seasoning to the pan. Give it a good stir. 

Add the cream and parmesan cheese to the pan. Let it bubble for a minute or so. 

Add the chicken/cooked chicken back into the pan and let it simmer for 4-5 minutes or until the chicken has cooked and the sauce has further reduced. You may need to turn the heat down if it's bubbling furiously. 

Give the sauce a taste, and if it doesn't have enough lemon juice, add a bit more in. Season with salt & pepper as needed and sprinkle fresh parsley on top. 

Drain pasta and toss with the chicken Alfredo sauce (add in some pasta water prior to draining the pasta if the sauce needs to be thinned a bit).

My Recipe Box - Nachos

 

May 2022 - Toronto ON

I am calling this beef nachos but some call it taco salad.

John has loved eating nachos out over the years and I would never try them. I didn't like the nachos. Suddenly in 2022 I decided I would try them, my way. I have learned to like the white corn (gluten free) tortillas and thought they would work. They do! 

INGREDIENTS
NACHOS:

1 large bag tortilla chips - your choice
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 lb ground beef or your choice. I have used rotisserie chicken and it is great.
1 package taco seasoning - I make my own *
2 cups shredded cheddar cheese - we like either the Mexican or Tex-Mex
Small jar pickled jalapeños, drained or fresh

TOPPING:

Sour cream

Salsa
1 large tomato, diced
Green onions, diced

More jalapenos

Avocado slices or guacamole - optional

Lettuce 

Fresh cilantro 



INSTRUCTIONS
FOR THE NACHOS:

Preheat oven to 400F. Lightly spray a baking sheet with non-stick cooking spray.
Spread tortilla chips onto the prepared baking sheet. Set aside.
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5-6 minutes.
Once onions are soft, add garlic and cook for about 30 seconds. Add ground beef and cook, breaking up the beef with a wooden spoon, until beef is no longer pink. Add taco seasoning and stir until incorporated. Drain the excess fat.
Spoon ground beef on top of nachos and top with jalapeños and cheeses. Bake in preheated oven for about 5 minutes, or until cheese is melted.
Remove from oven and top with sour cream, diced tomatoes, green onions and cilantro leaves. Enjoy!

If using rotisserie chicken, Spread tortilla chips onto the prepared baking sheet. Add shredded chicken and top with jalapenos and cheese. Bake in preheated oven for about 5 minutes, or until cheese is melted.

 Remove from oven and top with sour cream, diced tomatoes, green onions and cilantro leaves. Enjoy!

*TACO SEASONING

This is for 1 serving. I make a large batch and keep it with my spices. Triple or quadruple the ingredients depending on the jar you choose. It will save you so much time! 

Ingredients

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika

1/4 teaspoon red pepper flakes
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper

pinch of cayenne - optional