Chocolate Chip Pound Cake

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Here’s a bonus sweet one for y’all!  I don’t even have a great story to go with it because this is just one of those recipes that somehow showed up in our family recipe box and has been made time and time again.  Any time I take this cake somewhere I am asked for the recipe and I hope you can see why!  It’s called a pound cake, but the special ingredient of the instant pudding mixes make the cake soooooooooooo moist and less dense than a typical pound cake.  As an added bonus, you can switch up the flavors of the cake, pudding mixes and stir-in (the chocolate chips in the original recipe) to make many different variations of this pound cake. I mean, how can you not love that?!

I think next time I’ll try Lemon Blueberry Pound Cake.  Or Vanilla Pecan.  Or Chocolate Peanut Butter Chip. Oh goodness… I may be in trouble 😉


Chocolate Chip Pound Cake

  • 1 yellow cake mix
  • 1 c water
  • ½ cup vegetable or canola oil
  • 4 eggs
  • 1 small instant vanilla pudding
  • 1 small instant chocolate pudding
  • 1 bag semisweet chocolate chips (about 2 cups if you are swapping for something else)

Preheat the oven to 350.

Mix everything together but the chocolate chips. Get rid of any large lumps of cake or pudding mix but it’s okay to have some small lumps in your batter.

Stir in the chocolate chips.  This batter is pretty thick, just make sure that the chips are pretty evenly mixed through.

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Bake in greased bundt pan for 1 hour.  I place the bundt pan on a cookie sheet just as a safety net… but it bakes up in the bundt pan nicely each time.

Let the cake cool a few minutes before you run a butter knife along the edge and turn it out onto a plate.  The cake is AMAZING as is… but also nice with a simple glaze or whipped cream.  We went for the glaze on this one – just a simple mix of powdered sugar with a little milk.  Play with the amounts to get the thickness of glaze you prefer but trust me, it doesn’t take much milk!  Start with just a tablespoon and work up from there.

What variation will you try?  After the classic Chocolate Chip, of course 😉

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Full Recipe

Chocolate Chip Pound Cake

  • 1 yellow cake mix
  • 1 c water
  • ½ cup vegetable or canola oil
  • 4 eggs
  • 1 small instant vanilla pudding
  • 1 small instant chocolate pudding
  • 1 bag semisweet chocolate chips

Preheat oven to 350.

Mix everything together but the chocolate chips.

Stir in chocolate chips.

Bake in greased bundt pan for 1 hour.

Let cool a few minutes before turning out onto a plate.

Swiss Steak

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Growing up, my grandparents lived in Temple, Texas.  Every summer my sister, Laura, and I would take the 7 1/2 hour car ride from Weslaco to spend some extended amount of time in Temple. Sometimes we went together, sometimes we got alone time with the grandparents.  Regardless of the setup, every time we were there my Grandma McGee, or Mamoo as we lovingly called her, would make a point to cook a special meal for each of us.  Laura and I got to pick the menu for dinner one night, whatever we wanted, and Mamoo would come through.  She was an amazing cook.

I had a favorite (we’ll talk about that one later) but sometimes changed my menu up. Laura’s favorite dish, hands down, was Swiss Steak. She would ask for it every time… and I can’t blame her.  It’s a good one!

I’m gonna admit, I had to look up why it is called Swiss Steak.  Turns out, Swiss describes the meat being “swissed”, or a process called “swissing” in order to make it tender. Braising meat does this as well, but by tenderizing the steak you are giving it a chance to break down a little faster to make this an easy, manageable weeknight meal. When making this recipe, I use the cube steak already tenderized as it would be when making chicken fried steak.  Win!

I’ve got to hand it to Laura, this is a good choice.  I sometimes forget just how tasty and simple Swiss Steak is and making this for dinner brought back a flood of warm memories of Mamoo’s special dinners.

What would Mamoo make for you?


Swiss Steak

  • 1-2 lbs round steak or cube steak
  • Flour, salt and pepper
  • 1 onion, sliced
  • 1 green pepper, or 5-6 mini bell peppers, sliced
  • 3-4 cloves garlic, minced
  • ½ cup red wine
  • 1 can sliced stewed tomatoes
  • 1 15-ounce can tomato sauce
  • Worcestershire sauce
  • Oregano, basil and red pepper flakes

Heat a couple tablespoons EVOO in a large skillet over medium-high heat. 

Sprinkle a little flour, salt and pepper on both sides of each steak and then brown the steaks for a couple minutes on each side.  You’re not worried about cooking the steaks through, they are going to braise and get super tender a little later.  Don’t skip this step though – browned food is flavored food!

Remove the steaks from the pan and set aside.

In the same skillet, add the onions and peppers, adding a little more EVOO if needed. Saute the onions and peppers 2-3 minutes until the begin to soften.

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Add garlic and saute a few more minutes.

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Deglaze the pan with the red wine.  So remember that “deglaze” just means “pour some liquid in the hot pan and gently scrape all the delicious browned bits off the bottom”.  Very technical term.

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Remember how we always say to cook with wine you would drink in a glass?  I went all out on this one, using a bottle from one of my very favorite wineries – J Vineyards.  Check them out if you travel to California Wine Country!  They have a fabulous wine and cheese tasting option at the winery.

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Add the steaks back in, then the stewed tomatoes and tomato sauce.  Many times when using stewed tomatoes the recipe suggested mashing or tearing up the tomatoes.  In this case, I like to leave them sliced. I am notorious for grabbing the not-quite-right version of a grocery list item, like getting a can of whole tomatoes instead of sliced, or the chunky peanut butter that’s right next to the creamy.  If you have a can of whole tomatoes on hand, use them!  Just don’t break them down too much – the chunks of tomatoes get nice and sweet as they braise. 

Add a couple tablespoons Worcestershire sauce and taste, adding more if desired.

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Stir in a couple teaspoons of basil and oregano and red pepper flakes as desired.  Taste and adjust the seasonings as desired.  If the gravy seems a little thick, or is not covering the steaks and veggies, add a little water.

Cover and let the pan simmer until the meat is tender, about 45-60 minutes.  

Serve over rice or mashed potatoes.

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What do you think, Laura?  I’m pretty sure Mamoo would be proud 😉


Full Recipe

Swiss Steak

  • 1-2 lbs round steak or cube steak
  • Flour, salt and pepper
  • 1 onion, sliced
  • 1 green pepper, or 5-6 mini bell peppers, sliced
  • 3-4 cloves garlic, minced
  • ½ cup red wine
  • 1 can sliced stewed tomatoes
  • 1 15-ounce can tomato sauce
  • Worcestershire sauce
  • Oregano, basil and red pepper flakes

Heat a couple tablespoons EVOO in a large skillet over medium-high heat.

Sprinkle a little flour, salt and pepper on both sides of each steak.

Brown the steaks for a couple minutes on each side.

Remove the steaks from the pan and set aside.

In the same skillet, add the onions and peppers, adding a little more EVOO if needed.

Saute the onions and peppers 2-3 minutes until the begin to soften.

Add garlic and saute a few more minutes.

Deglaze the pan with the red wine.

Add the steaks back in, then the stewed tomatoes and tomato sauce.

Add a couple tablespoons Worcestershire sauce and taste, adding more if desired.

Stir in a couple teaspoons of basil and oregano and red pepper flakes as desired.

Taste and adjust the seasonings as desired.

If the gravy seems a little thick, or is not covering the steaks and veggies, add a little water.  

Cover and let simmer until the meat is tender, about 45-60 minutes.  

Serve over rice or mashed potatoes.

Cilantro Lime Chicken and Rice

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This dish has quickly become one of my favorite easy summer dinners.  Who doesn’t love a one-pan-wonder?!  As a bonus, this dish can easily be a vegetarian option or a side dish by omitting the chicken and using veggie stock in place of the chicken broth.

What are some of your favorite summer dinners?  Leave me a comment with your thoughts!


Cilantro Lime Chicken and Rice

  • 1 pound chicken, cubed (omit for vegetarian, side dish)
  • 3-4 garlic cloves, minced
  • 1 cup rice
  • 2 cups chicken or vegetable broth
  • 15 oz can black beans , rinsed & drained
  • 1/2 cup fresh cilantro chopped
  • 2 T lime juice , freshly squeezed

Season the chicken with salt and pepper. In a large saucepan, saute the chicken in EVOO over medium heat until browned.

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Remove the chicken from the pan and set aside.

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If you are going for the vegetarian or side dish options, start here!  It helps if you have a couple serious sous chefs to prep for you 😉

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In the same pan, add more EVOO if necessary and add the garlic. Saute the garlic for a couple minutes, just so it starts to toast a bit. Add the rice and do the same, stirring it around and toasting it a bit.  Look at the grains, when the outside “coat” starts to become more transparent and you can see the inner germ a bit, you are good to go!  I use this same method when making Spanish rice, it just preps the rice a bit and gives it just a bit more of a nutty flavor.

Stir in the chicken/veggie broth and bring to a boil.

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Reduce the heat, cover and let simmer for 15-20 minutes, until the rice is cooked through.

Remove the skillet from heat and toss in the chicken (if using), black beans, cilantro and lime juice.

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Taste, adding more salt/lime juice as needed, and serve!

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Try this one out this summer – I promise it will make your menu rotation!


Full Recipe

Cilantro Lime Chicken and Rice

  • 1 pound chicken, cubed (omit for vegetarian, side dish)
  • 3-4 garlic cloves, minced
  • 1 cup rice
  • 2 cups chicken or vegetable broth
  • 15 oz can black beans , rinsed & drained
  • 1/2 cup fresh cilantro chopped
  • 2 T lime juice , freshly squeezed

Season the chicken with salt and pepper.

In a large saucepan, saute the chicken in EVOO over medium heat until browned.

Remove the chicken from the pan and set aside.

In the same pan, add more EVOO if necessary and add the garlic.

Saute 1-2 minutes.

Add the rice and toast for a couple minutes.

Stir in the chicken broth and bring to a boil.

Reduce the heat, cover and let simmer for 15-20 minutes, until the rice is cooked through.

Remove the skillet from heat.

Toss in the chicken, black beans, cilantro and lime juice.

Taste, adding more salt/lime juice as needed, and serve!

Chicken in Lime-Mustard Sauce

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Raise your hand if you are in the midst of a very busy May! 🙋

This recipe is one of my absolute favorite go-to dinners when things are rushed and there’s not a lot of time to stand in the kitchen making dinner. It’s a simple, one-pan entree that works for weeknights but, let me tell you, that lime-mustard pan sauce is so silky and delicious that it stands up for an impressive invite-some-company-over meal just as well.

Try this classic chicken dish out soon and let me know what you think!


Chicken in Lime-Mustard Sauce

  • 4 skinless, boneless chicken breast halves, or thin-sliced chicken breasts
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 tsp EVOO
  • ¾ cup chicken broth
  • 1 T brown sugar
  • 3 T lime juice, divided
  • 2 tsp Dijon mustard
  • 2 T water
  • 1 tsp cornstarch
  • 1 T butter

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. I did say this recipe was quick and easy, right?  Here’s how I make it even more so: I used store bought thin-sliced chicken breasts to start.  Chicken tenders also work great in this recipe!

Sprinkle the chicken with salt and pepper.

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Heat the olive oil in a large nonstick skillet over medium-high heat.  Add the chicken and  cook about 4 minutes on each side, or until browned.

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Remove the chicken from the pan; keep warm.

Look at all that delicious flavor left in the pan!  Get ready to use that!

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Add the chicken broth, sugar, 2 tablespoons lime juice, and mustard to pan.  Whisk the sauce over medium heat, lightly scraping the bottom of the pan to loosen those tasty browned bits.

Whisk the water and cornstarch together in a small bowl.  Add the cornstarch mixture to pan; whisking well into the pan sauce.

Bring to a simmer over medium-high heat. Continue to whisk and cook 1 minute or until sauce thickens slightly. The chicken will be placed back in the pan sauce at the so you just want it to be just thick enough to hang on and coat the chicken nicely.

Whisk in the remaining 1 tablespoon lime juice and butter, stirring until butter melts.  Don’t skip out on that little pat of butter – it’s what gives the pan sauce its silky sheen.  Check the seasoning of the sauce, adding lime juice, salt or pepper as desired.

Return the chicken to the pan, turning the chicken to coat it in the sauce. Simmer just a couple of minutes more, or until chicken is thoroughly heated.

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That’s it! I think you’ll truly love this easy weeknight meal.  What’s one of your go-to weeknight dinners?

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Full Recipe

Chicken in Lime-Mustard Sauce

  • 4 skinless, boneless chicken breast halves, or thin-sliced chicken breasts
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 tsp EVOO
  • ¾ cup chicken broth
  • 1 T brown sugar
  • 3 T lime juice, divided
  • 2 tsp Dijon mustard
  • 2 T water
  • 1 tsp cornstarch
  • 1 T butter

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. (Skip if using thin-sliced chicken breasts)

Sprinkle chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat.

Add chicken; cook 4 minutes on each side or until browned.

Remove from pan; keep warm.

Add chicken broth, sugar, 2 tablespoons lime juice, and mustard to pan.

Whisk over medium heat, scraping pan to loosen browned bits.

Combine water and cornstarch in a small bowl.

Add cornstarch mixture to pan; stir well with a whisk.

Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly.

Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.

Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.

Slow Cooker Meatballs in Red Sauce (aka Meatball Subs)

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Dad jokes.  They are a staple in my life.

My dad is one of the punniest guys around.  You know the jokes – “I wondered why the baseball was getting bigger.  Then it hit me.” or “Have you ever tried to eat a clock?  It’s very time consuming.”.  (insert eye roll followed by a little giggle)  Any member of the Weslaco youth group during the 80’s or 90’s that travelled in the church van with my dad would most likely remember the pun that follows him pointing to a round bale of hay.

Before my husband calls me out I must admit – I get my humor from my dad. Texting between the two of us generally consists of memes, jokes and snapshots of the best church signs around town. You could say we have a punstoppable bond.

I know.  Groan.

I recently made this dish for my dad when he came into town.  I don’t want to brag… but he did say it was “the best meatball sub he’d had all day” (insert eye roll followed by a little giggle) ♥


Meatball Subs

  • 1 ½ lbs ground beef, or combo of beef/pork
  • 1 ¼ cups bread crumbs
  • ¼ cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 medium onion, finely diced
  • 1 egg, beaten
  • 1 jar (28 oz) tomato and basil pasta sauce
  • 1 (15 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • Sub rolls
  • Parmesan, provolone cheese for topping

This one couldn’t be more simple, y’all.

In a large bowl, mix the ground beef/pork, bread crumbs, parsley, garlic, onion and egg.  I prefer the mixture of ground beef and pork when making meatballs, as you can see I chose here.  Save the all-beef for meatloaf 😉

Shape the mixture into golf ball-sized meatballs.  I just eyeball the measuring part here, but I end up with somewhere around 2 dozen meatballs.

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In the bowl of a slow cooker, mix the pasta sauce, crushed tomatoes, and tomato sauce.  You can use any ‘flavor’ of pasta sauce here, whatever you have on hand.

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Side note: Sadie is ever-so hopeful.  At least she has that “kitchen spot” down!

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Place the meatballs into the sauce mixture.  You may have to stack them up a little, just try to wiggle all the meatballs down into the sauce a bit.  You can always give them a stir about halfway through cooking to move them around in the sauce.

Cook on low for 6-8 hours.

Serve the meatballs up on the sub rolls according to your preference.  I detest soggy bread so my favorite method is to hollow out the sub roll a bit, place a few meatballs on top, cover with provolone cheese and broil it a bit.  I then serve it with a side of extra sauce for dipping.   

However you serve it up, these meatballs are an easy, delicious addition to your dinner rotation!

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Full Recipe

Slow Cooker Meatballs in Red Sauce

aka Meatball Subs

  • 1 ½ lbs ground beef, or combo of beef/pork
  • 1 ¼ cups bread crumbs
  • ¼ cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 medium onion, finely diced
  • 1 egg, beaten
  • 1 jar (28 oz) tomato and basil pasta sauce
  • 1 (15 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • Sub rolls
  • Parmesan, provolone cheese for topping

In a large bowl, mix the ground beef, bread crumbs, parsley, garlic, onion and egg.

Shape the mixture into golf ball-sized meatballs.

In a slow cooker, mix the pasta sauce, crushed tomatoes, and tomato sauce.

Place the meatballs into the sauce mixture.

Cook on low for 6-8 hours.

Serve on sub rolls, topped with with cheese.

Mojito Pie

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It’s been a gorgeous couple of days over here.  The rain has given us a break, the sun is peeping out and the temperatures are climbing back to that comfortable level I appreciate. It’s that little taste of the warm days to come that has me craving something “summer”.  We’ll just ignore the showers of pollen that have all our cars a strange tint of yellow and focus on the sunshine part, yes?

To me, summer means simple, clean, fresh flavors.  Something to cool you off when the temperatures rise. That’s Mojito Pie all day long!  This is a super simple recipe that can be made even quicker with the help of a couple store-bought ingredients.  Whichever route you take, try this frozen pie out for a tasty call to summer evenings.

What flavors make you start thinking of the long, warm days of summer?


Mojito Pie

  • 1 c graham cracker crumbs
  • ¼ cup butter, melted
  • ½ tsp kosher salt

Quick method:  replace the above ingredients with 1 prepared graham cracker crust 

  • 8 oz cream cheese, softened
  • ⅔ cup sugar
  • zest and juice from 1 large lime
  • 2 T finely chopped fresh mint
  • 1 cup heavy whipping cream
  • 2 tsp sugar

Quick method:  replace the whipping cream and sugar with 2 cups thawed whipped topping, divided

  • 1 T rum, light or dark, optional

Let’s start with that crust.

Mix together the graham cracker crumbs, butter and salt until the entire mix is moist and crumbly.  Press the crumb mix onto the bottom of plastic wrap-lined 9-inch round pan.  That plastic wrap is going to help you pull the frozen pie out of the pan for serving later.  Pop the crust into the freezer to set a bit while you mix up the filling.

For that quick method: remove the packaging from graham cracker crust, saving the lid. I said quick, yes? 🙂

I went quick on this one!

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If you want something just a tad different, crushed pretzel pieces can replace the graham cracker crumbs in the filling.  You may consider in this case omitting the 1/2 tsp kosher salt if your pretzels are salted to start.  Crush the pretzels up pretty fine before mixing with the melted butter or you may have some difficulty getting the crust pressed and holding in the pan.

Now the filling. Beat the softened cream cheese, sugar, lime zest, juice and mint in medium bowl with a mixer until well blended.

Whisk in the rum, if desired.  You can use white or dark rum, both work equally well in the pie.  I may just shy away from any spiced rum varieties as to not take over the classic lime and mint we’ve got working.  Will’s a fan of dark rum, that’s what we typically have on hand, so I grabbed this one from our bar to add in. The rum adds a little flavor but if you aren’t feeling it, or serving this pie in company that includes children, simply skip this step.  You’ll still enjoy the lime & mint combo of a classic mojito drink!

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Whisk the heavy cream and sugar together until stiff peaks form.  Or, for the quick method, grab the prepared whipped topping. Whisk 1 ½ cups whipped topping into the cream cheese mixture.  We’re hanging on to that other 1/2 cup of topping for, well, a topping later!

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Spoon the pie filling over the chilled crust, smoothing it out to all the edges. I like to decorate a pie with what’s in the pie as a little heads up, so I used some extra lime slices and mint, pressing them gently into the filling so they will set.

Cover and freeze the pie at least 4 hours, or until firm. 

For serving, use the plastic wrap to help you remove the pie from the pan.  Run a knife under hot water to help slice into the frozen pie a little easier.  Serve the Mojito Pie topped with the remaining whipped topping and maybe another sprig of mint or some fresh lime zest just for fun.

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Can’t you just hear summer calling?


Full Recipe

Mojito Pie

  • 1 c graham cracker crumbs
  • ¼ cup butter, melted
  • ½ tsp kosher salt

Quick method: replace the above ingredients with 1 prepared graham cracker crust 

  • 8 oz cream cheese, softened
  • ⅔ cup sugar
  • zest and juice from 1 large lime
  • 2 T finely chopped fresh mint
  • 1 cup heavy whipping cream
  • 2 tsp sugar

Quick method: replace the whipping cream and sugar with 2 cups thawed whipped topping, divided

  • 1 T rum, light or dark, optional

For the crust:

Mix graham cracker crumbs, butter and salt.

Press onto bottom of plastic wrap-lined 9-inch round pan.

Freeze until ready to use.

*Quick method: remove packaging from graham cracker crust, saving the lid.

For the pie filling:

Beat cream cheese, sugar, lime zest, juice and mint in medium bowl with mixer until blended.

Whisk in rum, if using.

Whisk heavy cream and sugar together until stiff peaks form.

Whisk 1 ½ cups whipped topping into cream cheese mixture.

*Quick method – whisk in 1 1/2 cups of prepared whipped topping

Spoon pie filling over crust.

Cover and freeze 4 hours, or until firm.

Serve topped with remaining whipped topping.

Roasted Red Pepper and Garlic Fettuccine Alfredo

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I’m a sucker for pasta.

In my opinion, a pasta dish doesn’t have to have a ton of ingredients, mix-ins or additional items across the top to be amazing.  Give me a great noodle, a simple sauce and some cheese and I’m in.

Case in point – this amazingly tasty, easy to pull together fettuccine alfredo dish. By using roasted peppers and garlic you get such deep, bold flavors.  Alfredo sauces can be heavily loaded with butter, cream and cheese and while this one definitely has all those elements, it’s not overwhelming.  The peppers and garlic truly are the star of the dish. Using the blender or food processor makes it an attainable dish for any night of the week.  So attainable that I may be guilty of making this nearly every week.

Like I said… I’m a sucker for pasta 🙂


Roasted Red Pepper and Garlic Fettuccine Alfredo

  • 3 large red bell peppers, roasted, skins and seeds removed
  • 1 head of garlic, roasted and mashed (about 2 tablespoons)
  • 16 ounces Fettuccine
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced (about 3/4 cup)
  • 2 tablespoons butter
  • 1 cup vegetable or chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley
  • salt and pepper to taste

Let’s start by talking about roasting garlic and peppers.  Don’t let this intimidate you – it’s a simple process that greatly boosts the flavor in your recipe.

For the peppers: rub a little olive oil all over the outside of the peppers and place them on a parchment paper- or foil-lined baking sheet.  That will save you from scrubbing those sheet trays later!  Turn your broiler on high and place the tray of peppers directly below the coils.  Let the peppers char and get completely black on the top side, then turn them over allowing each side to blacken and blister. Once they are completely charred, place the peppers in a bowl and cover them up with some foil.  You want them to steam so that the skins start to loosen from the meat of the pepper.  After about 20-30 minutes, take the peppers and using either a paper towel or your fingers, rub the blistered skin off of the meat.  Pull the meat away from the stem and remove all the seeds inside.  You’ll be left with soft, delicious roasted peppers!

For the garlic: Take a head of garlic and carefully slice off the upper portion of the head  – you want to expose the tops of most of the garlic cloves.  Using a serrated knife works the best here. Make a little pouch out of foil and place the head of garlic in the middle.  Drizzle some olive oil over the top and sprinkle it with salt and pepper. Bunch the foil up over the top of the garlic, leaving it open to vent just a little.  It’s a good idea to set the pouch on a sheet tray just in case there are any leaks.  Roast the garlic in a 400 degree oven for about 30 minutes.  The garlic will be a nutty brown color and so soft that it will easily press out of the pods after cooling a bit.

Alright!  Let’s make the pasta!

Cook the fettuccine in salted, boiling water until al dente.  Drain the pasta and set it aside.

While the pasta is cooking, grab a large pot or a skillet with sides to it and heat up the tablespoon of olive oil.  You’ll appreciate the sides to the pan you are using when we toss the pasta into the sauce at the end of this recipe.  Cook the onions in the olive oil until they are soft.

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Place the roasted red peppers, the roasted garlic and the cooked onions in a blender or food processor and puree until smooth.

Isn’t it such a beautiful color?!

Go back to the pan you used for the onions and melt the butter over medium heat. Pour in the red pepper puree.

Add your choice of broth, the half-and-half and  a little salt and pepper.  This is a good time to check for seasoning – but keep in mind that you’ll be adding parmesan in a bit and cheese = salt.

Remove the pan from the heat and stir in the parmesan and fresh parsley.

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Add about half of the cooked fettuccine and toss the pasta until it is well-coated.  Add the rest of the pasta and toss again – doing this in two steps makes the tossing just a bit easier.

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You can easily bulk up this dinner by adding any protein to it, chicken or Italian sausage being our go-to options.  This dinner, we went for the Italian sausage option.  We browned the sausage with a little bell pepper and tossed it in with the cooked pasta here.  Grilled or sauteed chicken would also look lovely across the top of the dish!

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However you serve it up, garnish the dish with a little more grated parmesan and chopped fresh parsley.

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Try this one out sometime soon!  If you’d like an even quicker weeknight dinner option, you can find roasted pepper and roasted garlic prepared at your grocery store.  I typically find them both in the veggie/tomato aisle.

What’s your favorite pasta dish?


Full Recipe

Roasted Red Pepper and Garlic Fettuccine Alfredo

  • 3 large red bell peppers, roasted, skins and seeds removed
  • 1 head of garlic, roasted and mashed (about 2 tablespoons)
  • 16 ounces Fettuccine
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced (about 3/4 cup)
  • 2 tablespoons butter
  • 1 cup vegetable or chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley
  • salt and pepper to taste

Cook pasta in heavily salted water to al dente.

Drain and set aside.

Meanwhile, in a large pot or skillet with sides, heat olive oil over medium heat and cook onions until soft; about 5 minutes.

Place roasted red peppers, garlic and onions to a blender or food processor and puree.

Add butter to the pan the onions were cooked in and melt over medium heat.

Pour in the red pepper puree.

Add broth, half-and-half and a pinch of salt and pepper.

Stir to combine, taste and add a pinch of salt and pepper as desired.

Remove the pan from heat and stir in Parmesan cheese and parsley.

Add half of the pasta and gently toss to coat. Add remaining pasta and toss.

Garnish with grated Parmesan and chopped parsley and serve immediately.