Steak Alfredo

This is a good recipe to use up leftover steak.  I had bought some alfredo sauce soon after I made shrimp alfredo at the end of the year.  I made that recipe with evaporated milk but sometimes you want an even simpler option.  This version definitely has more calories and fat so feel free to just substitute steak for the seafood in the other recipe if that is a concern.

• 1 TBSP of olive oil
• 1 cup of leftover steak, cubed or sliced thin
• 1 TBSP balsamic vinegar
• 1 jar of alfredo sauce
• 6-12 oz. of fettucine, I used about 8 oz.

Cook fettucine according to package directions.  Drain and set aside.  In a large skillet heat the olive oil over medium high heat and then add cooked steak just to heat through.  Use a spatula to break up the steak and stir it often to heat evenly.  After 5 minutes or so, add balsamic vinegar and let cook for another minute.  Add alfredo sauce and stir to combine.  Bring sauce to a simmer.  Add pasta and stir to combine with a large spatula or tongs.  Serve with a salad.

Steak Alfredo

Kid Approved: Make sure and tell all your friends about “What’s Cooking in Leslie’s Kitchen”

Shrimp Alfredo and a Couple Things to Keep on Hand for Easy Meals

I had Food Network on in the background and heard Giada talking about Fettuccine Alfredo which started a major craving.  Talked with my DH and it started a craving for him too.  I feel conned.  Not really but those pictures were suggestive.  I looked around the internet for some different recipes.  I have made true Fettuccine Alfredo which involves a lot of butter.  I wanted something a little lighter and found that several recipes used evaporated milk.  Evaporated milk can be a great substitute for cream and whole milk.  It is shelf stable and a great item to keep on hand.  I can’t really even tell the difference in the fat-free versions and the regular.  I actually had all the ingredients for this impromptu craving and even some frozen shrimp to throw in for more protein.  I have been keeping frozen shrimp on hand lately to make quick things with because they defrost in about 15 minutes.  As I have already discussed, I love seafood.

• 12 oz. linguine or fettucine
• 1/2 lb frozen cooked, tail off small shrimp
• 1 TBSP butter
• 1 12 oz. can of fat-free or regular evaporated milk
• 1/2 cup of parmesan cheese, shredded
• 1/8 tsp pepper

Cook pasta according to directions for al dente.  For my linguine this was 10-11 minutes.  Add shrimp last 2 minutes of cooking time.  Drain pasta and shrimp and set aside.  In same pot add butter, evaporated milk, cheese, and pepper and whisk over medium heat until it begins to bubble.  Return pasta and shrimp to pot and stir to coat.  Pretty delicious if I do say so.

Shrimp Alfredo

Kid Approved (they asked for seconds):

Shrimp and Potato Soup

It is super cold today at least by comparison.  Soup was the only answer.  I had planned on making potato soup but then was watching Paula Deen who was having a potato episode.  She made potato soup with shrimp in it and that just sounded to good.  Even though the soup is of my own design by reading many recipes on the internet, the addition of shrimp was definitely inspired by her.  Boy, was I glad to be inspired.  Yummy.  I had shrimp with tails on but I would recommend no tails.  Use what you have though.

• 8 small potatoes, pre-baked and cubed
• 1/2 bag of shredded carrots
• 1 onion, chopped
• 1 TBSP minced garlic
• couple tsp garlic salt
• 3 TBSP butter
• 1 cup chicken stock
• 3 cups milk (I used 1%)
• 1/2 lb of frozen, thawed cooked shrimp
• 10 grinds of fresh black pepper (not sure how much that is but add as much as you like)
• couple tsp of regular salt

You can use a large pot or deep skillet for this.  It made more soup than I thought, around 8 servings.  Mmmm…  leftovers.

Melt butter over medium heat and then add onions, garlic, and carrot.  Sweat for about 10 minutes until onions become transparent.  Add about 1/2 – 2/3 of your potatoes to the mixture.  Stir to coat the potatoes in the butter and then mash them just like you were making mashed potatoes. Add garlic salt.

Keeping heat on around medium, add broth and milk to pan.  You want to scald this mixture which means to bring to just below boiling making sure to stir every once in a while (it took around 5-7 minutes for me).  You want to see bubbles just at the edge but not bring to a boil.  Once the mixture is heated add the rest of the cubed potato, thawed shrimp, pepper, and salt.  Stir to combine without breaking up the potatoes and cook for about 3 minutes or until the shrimp are heated through. Voila!  You can serve with shredded cheddar and crumbled bacon in traditional potato soup style but I personally didnt need it.  Here is a picture…

Shrimp and Potato Soup