Tag Archives: delicious

Call It Whatever You Want, It’s Delicious Sauce

Lately there have been a lot of things worth celebrating in our house and we’ve just been so busy that we haven’t had the chance. Last night I made the chance and decided to surprise the boyfriend with some awesome top sirloin steaks (that he got to cook, which he was happy about) and some mashed potatoes, green beans, and some friggin’ delicious sauce. I literally wanted to lick my plate but I ate so much that I just didn’t have the room. The green beans were the easy part, I just put some kosher salt on them and sauteed them with a little olive oil and thyme for a few minutes so they were crispy. Everyone likes mashed potatoes their own way (and as you can see we like them dirty which most people don’t) so I’m not gonna tell you how to make those, and the boyfriend pan seared the steak which is easy enough so I’m not going to bore you with the details of that. What I will share with you is the recipe for the sauce. And if you still have room after you eat whatever you put it on, go ahead and lick your plate, I won’t judge.

Cabernet Sauvignon Mushroom Sauce


  • 1/2 Pound Mushrooms (use whatever you like, I just used the rest of the pound I bought when I made the alfredo)
  • 2 Cups Cabernet Sauvignon
  •  1 Small Shallot
  • 1/2 Pint Heavy cream
  • 1/4 Cup Beef broth
  • 2 Tbsp Butter
  • 1 Clove Garlic
  • Dash Rosemary
  • Pinch of flour


  1. In small sauce pan melt 2 Tbsp butter. Saute mushrooms over medium heat until soft. Add garlic and shallot and cook until slightly browned. Add rosemary.
  2. Reduce heat and add wine. Let the alcohol cook out of the wine. You will be able to tell when this is happening because it will produce a lot of steam and smell like a drunk.
  3. Slowly mix in heavy cream and beef broth. When completely combined turn heat up to med/high and bring to a rapid boil for 2 minutes. Keep mixing the whole time so you don’t burn the cream in the sauce.
  4. Reduce heat back to low and add flour. Allow to simmer for about three or four minutes. Bring back to a rapid boil for 2 minutes. Reduce heat and allow to simmer for a few more minutes and then serve immediately.

This was incredible over the steaks and potatoes but I can definitely see it going over chicken as well. I don’t know how well it would go with pork but if someone wants to try it please let me know. Actually, if you try it in general let me know. Who doesn’t love feedback? Also if you really want my recipe for dirty mashed potatoes (and it’s a tasty one) just shoot me an email and I would be more than happy to give it to you!

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Ahhhmazing Bacon and Mushroom Alfredo

Om nom nom.

Sorry I haven’t posted in a while, between work and getting ready for the holidays I have had NO time to cook, make any crafts, take a nap, or blog. I know, excuses, excuses. Last night I finally got the opportunity to cook though. I set my goals high and was going to make homemade pasta and alfredo however the pasta turned out to be a complete bust. Because I don’t have a pasta machine it started drying out on me before I even got the chance to cut it into noodles and it ended up sticking everywhere. I finally got pissed off enough to just throw it away but still make the sauce and noodles in a box. The sauce was so incredible that I didn’t even care I had failed at noodle making (for now anyways).


  • 2 Tbsp olive oil
  • 3 Cloves garlic
  • 1 Cup mushrooms of your choice (I used a blend of portobello, shiitake, and oyster mushrooms)
  • 4 slices bacon
  • 1 Pint heavy cream
  • 1 Tbsp Parsley (I think I have mentioned before that I like the herbs in a tube because they last much longer than fresh, if you are using fresh then I’m not positive what the equivalent is but I would say no more than about 4 sprigs)
  • 1 Tbsp balsamic vinegar
  • 1 Cup Parmigiano-Reggiano cheese
  • 1 Box of whatever kind of pasta you have laying around, or if you want to really impress someone, make your own, just make sure you have a pasta maker.


  1. Rinse and cut mushrooms. Place in bowl to the side and pour the balsamic vinegar on them to marinate them a little bit.
  2. Preheat oven to 350 for the bacon. Place bacon on baking pan and cook until desired crispness. I like mine just barely crunchy but that’s all up to you.
  3. In a saucepan sautee the garlic in the olive oil until fragrant and a little brown. Add mushrooms (and balsamic vinegar) and parsley. Cook until mushrooms are soft.
  4. Remove bacon from oven and shred into small pieces, add to saucepan and simmer for about 5 minutes to let all the flavors blend together.
  5. Add heavy cream and bring to a slow rolling boil.
  6. Pour over pasta and sprinkle a little Parmigiano-Reggiano cheese over top. Actually, who am I kidding, load up on the shit. This is not a calorie counting recipe anyways and if you’re gonna go all out might as well go all the way.

I’ve always loved alfredo and this is probably my favorite recipe I’ve ever made. It’s also really easy and would be a great meal if you’re pressed for time. As always, if you make it (or any variation) let me know how it turns out!

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Rosemary Merlot and Shallot Beef Stew

With all the updating I’ve been doing trying to get my cruise pictures on here I haven’t been able to tell y’all some of the most exciting news I’ve gotten all year! I applied, and got accepted, into Johnson and Wale’s Culinary School here in Charlotte!!! I was afraid I wasn’t going to get in thanks to a not so impressive college and high school track record but I guess they saw I’ve had a few years to reconsider my options and they’re giving me a chance! I am over the moon excited about it and to celebrate I’ve been practicing my cooking skills, not that I need much practice though since my boyfriend says he’s about 80% sure I could make mud taste good. Today I decided to surprise him with a cold weather favorite, my spin on beef stew. He was in charge of surprising me with desert which I told him to make sure it was chocolate and gooey, I guess his mud comment got in my head. Anyways, click through for a not so traditional beef stew! Continue reading

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Cheesy Chicken Quinoa Casserole

We couldn't wait to eat it!

The other night while I was waiting for the boyfriend to get home I got hungry, like really, really hungry. I was also really, really broke so my options where kind of limited. I knew that the grocery had chicken breasts on sale so I decided to just raid my kitchen and make a casserole, because you can throw almost anything in a dish and call it a casserole. I went to the grocery and bought the chicken and also some low sodium cream of mushroom soup. I always keep quinoa on hand and if you haven’t discovered the joys of quinoa yet, I highly recommend that you do. This delicious grain can be substituted in almost any dish for rice and it packs a nutritious punch. It’s a complete protein which means it is high in essential amino acids, it’s also a good source of fiber, phosphorous, magnesium, and iron. It’s also fairly cheap, especially if you buy it in bulk, and it expands like crazy so you don’t have to use much. As you can see from the picture, the boyfriend and I chowed down so fast I didn’t even get a chance to take a picture before!  Continue reading

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