They Aren't All Winners - My Alfredo Fail

So last night I tried a new fettuccine alfredo recipe that I thought was just going to be tops! It looked delicious, all white and noodley with chunks of chicken breast and specs of pepper floating through. I went to take the first delicious bite and....Um no. It was bland as all get out. And that was WITH about 2 tbsp of fresh cracked pepper!!! Goodness gracious.  

The thing to keep in mind is that the experimenting process was fun! I had a great time finding and following along with the recipe, trying new processes and tasting something that others find to be really tasty even if it wasn't for me. The taste was a bummer but the activity was well worth it. I had fun! 

Also this just means I get another change to experiment with alfredo recipes! Do any of you have any alfredo suggestions? What's your trick to the perfect alfredo sauce? Thick, creamy, and oh so parma-cheesy!

When I do find the perfection I'm looking for I'll be sure to add it right here so you can try it too!

You're About to Totally Master Potato Soup

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• When you eat this soup you will feel like a master chef. You'll consider going into the restaurant business. You'll take it to work and make your coworkers try it just so you can see someone else's eyes light up with pure enjoyment and realize that YOU have mastered the pure bliss that is this potato soup. (I totally did that btw) The best part is that this recipe is TOTALLY NOT HARD. You've got this! 

Totally Mastered Potato Soup

• 1 Slab of Bacon, diced
• 1 cup diced medium yellow onion
• 1/4 cup all-purpose flour
• 3 cups chicken stock
• 2 cups milk, warmed (or half and half if your feeling luxurious)
• 1.5 pounds potatoes, diced (the smaller the potato pieces the faster they cook)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/2 tsp Cayenne pepper
• 1 tsp salt, or more to taste (kosher is best)
• 1/2 tsp freshly-cracked black pepper

1. Heat oven to 400 degrees Fahrenheit.
2. Take half of the diced bacon and spread it evenly over a cookie sheet and put it in the over for about 20 minutes or until the bacon is extra crispy. I put the sheet in the over before the oven is preheated but that is personal preference. Just keep checking on it till you have the crispy consistency you enjoy. This will be your soup topping so you'll want it crunchy.
3. Heat a large stockpot over medium-high heat.  Add the last half of the diced bacon and cook until cooked through, stirring occasionally. 
4. Add onion and saute for 5 minutes, stirring occasionally, until soft.  Sprinkle the flour on top of the onion and bacon, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  
5. Stir 2 cups of the chicken stock until combined.  
6. Stir in the milk (or half and half), and potatoes, until combined.  
7. Continue cooking until the mixture reaches a simmer, but is not boiling. 
8. Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally often so that the bottom does not burn. 
9. When the potatoes are soft, stir in the cheddar cheese, sour cream, Cayenne pepper and salt and pepper.  
10. Serve to individual bowls and top with your crispy oven bacon, sour cream, green onions, extra cheese, or whatever your heart desires. I trust ya now that you're mastered the potato soup!

Broccoli Cheddar Soup to Warm Your Soul (and tummy!)

Okay, all you peeps that are stuck in the snow, I feel for ya. I'm not in the snow at all. Heck I'm in California and the high for today is 57 degrees. But there is nothing I detest more than being cold. It just sucks which is why I haven't left California because everywhere else looks too cold! I think of all of you guys bundled up and waiting for the storm to pass and I think that is NOT for me. I just want to warm you guys right up!!! 

No matter where you live, or the snow levels (or lack there of) outside your home, you'll want this soup to warm your belly right up!

Here is a pic of the last time I made this made-o-yum soup. I'm pregnant so you've got a nice shot of my baby bump going on there as well (I'm looking forward to July for both the heat AND the baby due date!). 

Oh and let me tell you about the left overs. Man oh man talk about even better the second day. I'm sure there is great science behind how some things get better the second day but lets leave that to Alton Brown and just thank the Gods that it happens okay? Okay.


If you give this soup a shot lemme know! I'd love to hear your thoughts about it and heck your comment might even make it into my upcoming (2016) cookbook!

Broccoli Cheddar Soup

• 2 bunches broccoli; cut into small bite size pieces
• 1 small or 1/2 medium onion, chopped into small pieces
• 2 carrots, shredded (use the larger hole on your grater)
• 1/4 cup butter, melted
• 1/4 cup flour
• 2 cups half and half (or regular milk works fine in a pinch)
• 2 cups chicken stock
• 2 cups sharp cheddar cheese, shredded
• 1/4 tsp nutmeg
• Salt and pepper to taste

1. Saute onion in 1 tbsp of melted butter until transparent.
2. In a separate pot, make a roux using remainder of the melted butter and 1/4 cup flour. Cook for about 5 minutes over medium heat, stirring constantly with a whisk.
3. Slowly add in half and half (or milk), continue stirring.
4. Add in chicken stock, stir and let simmer for 20 minutes.
5. Add in broccoli pieces, carrots and sauteed onions. Let cook for another 25 minutes over low heat, stirring frequently.
6. Stir in cheese until melted, add nutmeg and salt and pepper to taste.
7. Serve to individual bowls and garnish with cheese on top if you're feeling gluttonous!