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| Crab Alfredo | |
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Ready in about minutes or less!
- 8 ounces dried fettucine
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- salt and black pepper to taste
- 1/2 teaspoon cayenne pepper
- 2 cups half-and-half
- 1 (4 ounce) package cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 8 ounces crabmeat, flaked
| | Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
Divide the fettucine among 4 plates or bowls and top with the crab sauce.
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| Fajitas | |
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Ready in over 3 hours
- 3 lbs. skirt or flank steak
- OR
- 3 lbs. boneless, skinless chicken breasts
- OR
- 3 lbs. shrimp, cleaned
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- 2 large yellow onions
- 2 green bell peppers
- 1-2 red bell peppers
- 2 T vegetable oil
- 2 C grated cheese
- 1/2 C cilantro, chopped
- 3 C guacamole
- OR
- 3 C guilt-free guacamole
- 1/2 C cilantro, chopped
- 2 C sour cream (optional)
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- Marinade
- 1 C lime juice
- 1 T pepper
- 2 T garlic, minced
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- Pico de Gallo
- 1/2 cup fresh cilantro, chopped
- 2 green onions, chopped
- 2 large tomatoes, chopped
- 1 tsp. garlic, minced
| | Serves 8
Combine marinade ingredients in a large dish. Combine all marinade ingredients and add meat and marinate in the refrigerator for at least 4 hours, preferably overnight for steak or chicken.
To prepare the pico de gallo, simply combine all of the ingredients in a small serving bowl.
Slice the onions into 1/4-inch slices, and cut each slice into a semicircle, chop some cilantro and set aside.
Grill the meat until it is cooked slightly less than the way you like it. You can also grill the onions and peppers, or if it is easier, sauté' them in the oil until they are soft, using a large frying pan. After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and 1/4 inch thick. Combine meat with the onions and peppers. Place all ingredients on the table. Each person makes their own fajita by taking a tortilla and spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they like best.
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