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Fettuccine Alfredo

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Classic Fettuccine Alfredo

Classic, creamy fettuccine Alfredo is found on most American-Italian restaurants’ menus; however, it’s not a staple menu item in Italy…what?!!! Read on…

Fettuccine Alfredo

The American version of Fettuccine Alfredo is based on a plain, popular Italian sauce that was created in the early 1900’s by a Roman restaurateur, Alfredo di Lelio. His simple version combined only butter and Parmesan cheese. It wasn’t until the 1940’s that American’s began to embellish the original recipe by adding heavy cream.Fettuccine Alfredo

The beauty of this dish is its simplicity. Boiled pasta with a buttery cream sauce, infused with fresh Parmesan..takes less than 15 minutes to create this comfort food!

Classic Fettuccine Alfredo
Print
Fettuccine Alfredo
Cook Time
9 mins
 

Fettuccine noodles nestled in a creamy, flavorful white sauce. 

Course: Entree
Cuisine: Italian
Keyword: Fettuccine Alfredo, Pasta in Cream Sauce, Pasta with Alfredo Sauce
: 200 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 lb. fettuccine pasta
  • 6 cups water
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 stick butter
  • 1 cup heavy cream
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garlic powder
  • 1 cup Parmesan cheese grated
Instructions

  1. In a large stock pot, bring salted water to boil

  2. Add fettuccine noodles; stir and cook for 9-11 minutes

  3. Meanwhile, in a saucepan on medium high heat, melt butter; add cream, nutmeg, garlic powder, salt and pepper, and Parmesan cheese; cook thoroughly until cheese has melted

  4. Once pasta is done, drain lightly and place in large, flat serving bowl

  5. Pour Alfredo sauce over fettuccine; toss lightly to coat; taste for seasonings 

  6. Garnish with chopped parsley or basil; additional a bit of Parmesan cheese and serve

If you love pasta, you might want to try Beef Stroganoff!

Orange Italian Cream Cake

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Orange Italian Cream Cake

Orange Italian Cream Cake is perfect for special occasions, holidays, baby or wedding showers! Italian Cream Cake

Italian Cream Cake, also known as Italian Wedding Cake, is not only beautiful, it’s delicious! There are many variations of recipes, but the basic ingredients are a coconut-infused white cake, with a chopped pecan cream cheese frosting. This recipe nestles in some fresh orange curd between the cake layers and the flavor combination is amazing! Christmas Italian Cream Cake

Orange Italian Cream Cake

Orange Italian Cream Cake topped with Glazed Pecans and Toasted Coconut

How Long Does It Take to Make Orange Italian Cream Cake?

The recipe consists of four main ingredients: cake, orange curd, frosting and glazed pecans. If you attempt to make the cake in one day, it will require a significant amount of time, simply because the orange curd needs to chill for 6-8 hours.  Another step that takes quite a while is beating the egg whites to form stiff peaks. For these reasons, I recommend making the orange curd, pecan cream cheese frosting and glazed pecans a day before preparing and assembling the cake. I also recommend you use a stand mixer; a hand-held mixer took me about 40 minutes to get stiff peaks (and a stiff back, too!)

Can I Omit the Pecans?

Yes, but it won’t be an authentic Italian Cream Cake; the pecans and coconut are what differentiate this cake from others.

Can I Freeze Italian Cream Cake?

Yes. Generally speaking, most cakes can be frozen up to a year, provided they are in an air-tight, freezer compatible container. When you’re ready to thaw the cake, leave it at room temperature.

Orange Italian Cream Cake
Print
Orange Italian Cream Layer Cake
Cook Time
25 mins
 

Layers of orange curd form the basis of an Italian cream cake, with hints of pecans and toasted coconut.

Course: Dessert
Cuisine: International, Italian
Keyword: Italian Cake, Italian Cream Cake, Italian Layer Cake, Orange Layer Cake
: 200 kcal
Author: SmartyPantsKitchen
Ingredients
Cake Ingredients
  • 1/2 cup butter softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 large eggs separated; reserve whites
  • 1 tablespoon vanilla extract
  • 2 cups flour all-purpose
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 1/2 cups coconut sweetened, flaked
  • Fresh Orange Curd (see recipe)
  • Pecan Cream Cheese Frosting (see recipe)
  • Glazed Pecan Halves (see recipe)
Orange Curd Ingredients
  • 1 cup sugar
  • 2 cups fresh orange juice (about 4 lbs. navel oranges; juiced)
  • 1/4 cup cornstarch
  • 3 whole eggs lightly beaten
  • 1/4 cup butter
  • 1 tablespoon orange rind
Pecan Cream Cheese Frosting Ingredients
  • 12 oz. cream cheese softened
  • 1/2 cup butter softened
  • 1 tablespoon vanilla extract
  • 16 oz. powdered sugar
  • 1 cup pecans chopped and toasted
Glazed Pecan Ingredients
  • 2 cups pecan halves (do not chop)
  • 1/3 cup light corn syrup
  • Vegetable cooking spray
Instructions
Orange Curd Preparation

  1. First, make the orange curd:

  2. In a medium saucepan, combine sugar, cornstarch and orange juice

  3. Bring to boil, whisking constantly until mixture reaches a pudding-like consistency

  4. Remove pan from heat; add butter and grated orange rind

  5. Continue whisking until butter is well combined

  6. Place orange curd in a glass container; place plastic wrap directly on the top of the orange curd; refrigerate for 4-8 hours

Pecan Cream Cheese Frosting Preparation

  1. Using a mixer, combine cream cheese, butter and vanilla extract until creamy

  2. Gradually add powdered sugar to mixture on low speed until sugar is well-combined

  3. Add chopped/toasted pecan pieces to mixture; combine well

  4. Refrigerate for 1 hour

Glazed Pecan Halves Preparation

  1. Preheat oven to 350ºF

  2. In a small bowl, combine pecan halves and corn syrup

  3. Place pecan halves in an even layer on oiled parchment paper

  4. Bake for 10 minutes; flip pecans and bake an additional 10-12 minutes

  5. Place pecan halves in an even layer on wax paper and allow to cool

Cake Preparation

  1. Preheat oven to 350ºF

  2. In a large bowl, combine flour and baking soda; set aside

  3. Grease and flour three nine inch cake pans; set aside

  4. Separate five whole eggs; set yolks and whites aside

  5. Using a stand/electric mixer on medium speed, combine butter and shortening until blended and fluffy

  6. Continue mixing and add sugar gradually

  7. Add egg yolks one at time; blend well 

  8. Add vanilla; blend well

  9. Gradually add flour/baking soda mixture and buttermilk to the butter mixture

  10. Add one cup of the flaked coconut and blend by hand until combined; set aside (reserve the remaining 1/2 cup of flaked coconut for garnish if desired)

  11. In a separate bowl, add egg whites and beat until stiff peaks are formed

  12. Once stiff peaks are formed, use a spatula and fold egg whites into cake batter

  13. Pour 1/3 of the batter into each of the prepared baking pans (NOTE: the baking pans will only be about 1/3 full; do not panic; it's supposed to be this way); the cakes will rise significantly

  14. Bake cakes in oven for 25-40 minutes; check center with toothpick and when it comes out clean, the cake is done

  15. Turn cakes out onto cooling racks and allow to cool

  16. Once cakes have cooled, place one cake on a cake board; add the orange curd to the top of the cake

  17. Place the second cake on top of the orange curd and the remaining orange curd on the top of the second cake

  18. Place third cake on top of the second

  19. Place the three layered cake in the refrigerator for one hour

  20. Optional: lightly toast the remaining 1/2 cup of flaked coconut on the stove in a dry pan; toast until you can smell it, then remove it from the heat 

  21. Once cake is cold; apply frosting and place glazed pecans around the top

Recipe Notes

For best results, this recipe should be prepared in the following order:

  1. Prepare orange curd and refrigerate
  2. Prepare pecan cream cheese frosting and refrigerate
  3. Prepare glazed pecan halves and set aside
  4. Prepare cakes and allow to cool
  5. Apply orange curd to cake and refrigerate
  6. Apply frosting to cold cake; refrigerate until about 30 prior to serving

If you do not have the time to devote to making this cake in one day, make the orange curd, frosting and glazed pecans in advance. 

If you like this dessert, you’ll love my Rum Glazed Scandinavian Almond cake, too!

Chili Spaghetti Pie

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Chili Spaghetti Pie

Chili Spaghetti Pie Recipe is easy, delicious and always a crowd pleaser!

Chili Spaghetti Pie is a great way to use leftover chili and still feed a crowd! It’s quick, easy and delish!

Chili Spaghetti Pie

First, boil the pasta 9 minutes, then drain. In a small bowl, lightly beat 2 whole eggs. Place the drained pasta in a large bowl and add the eggs; combine until pasta is coated. Place the pasta/egg mixture in a pie plate (or larger baking dish, depending on how much pasta and chili you have) and bake for 20 minutes or so.

Remove the pasta from the oven, top with chili and cheese (optional) and return to oven for 10 minutes, or until chili is hot.

Slice, serve and enjoy!

Need a chili recipe?

Chili Spaghetti Pie

 

Wonton Soup

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won ton soup

Wonton Soup is a delicious and easy soup to make and it’s low-fat, too!

Wonton soup is staple menu item at many Asian restaurants and is usually served as an appetizer. The wonton often contains a protein (pork, shrimp or chicken) and usually accompanies the light chicken broth with green onions. It’s actually a very simple soup to make!

Two Bowls of Won Ton Soup

A bowl of homemade wonton soup is perfect if you’re trying to lose weight, on a detox diet, or just simply hungry but not starving. Both the broth and wontons can be made ahead and re-heated on a moment’s notice.

What Is A Wonton?

A wonton is a small pastry made of wheat flour, water and eggs. They’re typically filled with a protein (pork, chicken, shrimp), that is formed by hand and boiled.

Are Wontons Gluten-Free?

Generally speaking, wontons are not gluten-free; however, there are gluten-free wonton wrappers available in some stores, or you can use spring roll rice paper.

Are Wontons Vegan?

No. Traditional wonton wrappers are made with egg. There are vegan wonton wrappers available. Here’s one brand that is gluten-free and vegan.

What’s The Difference Between a Wonton and an Egg/Spring Roll?

Wontons are generally smaller and are boiled, whereas egg and spring rolls are typically filled then fried.

Can I Make Wonton Soup in Advance?

Yes! Make the broth and form the wontons ahead of time; refrigerate the broth and freeze the uncooked wontons. When you’re ready to have a bowl of soup, bring the broth to a boil then add the wontons. Allow wontons to cook for about 6-8  minutes.

Won Ton Soup

Do I Cook the Filling Before Putting it on the Wonton Wrapper?

No. I realize it sounds weird, but the protein filling (pork, shrimp, chicken) is not cooked prior to putting it in the wrapper. Now that sounds dangerous, huh? Here’s why you do not cook the filling first: 1) the protein toughens when pre-cooked and makes shaping the wonton difficult and 2) there’s only 1 teaspoon of filling in each wrapper, which cooks to a safe temperature in boiling water and for the exact amount of time (4 minutes).

won ton soup
Print
Wonton Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Light and flavorful chicken-based soup with homemade wontons dumplings, green onion, cilantro and bok choy.

Course: Appetizer, Soup
Cuisine: Asian
Keyword: Clear Chinese Soup, Won Ton Soup, Wonton Soup
Servings: 4 cups
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
Broth
  • 32 oz. chicken broth
  • 1 1/2 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 1 1/2 tablespoons Chinese cooking wine
  • 4 green onions 2 for soup; 2 for garnish
  • 3 cloves garlic peeled and mashed
  • 1 slice fresh ginger (small piece)
  • 1 tablespoon sugar
  • pinch of salt
  • 1/2 cup bok choy chopped; bite size
  • 1/4 cup cilantro chopped (for garnish)
Won Tons
  • 1 lb. ground chicken, pork, or shrimp
  • 1 pkg. wonton wrappers
  • 1 tablespoon fresh ginger grated
  • 3 green onions chopped
  • 2 tablespoons Chinese cooking wine
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon sesame oil
  • 1 small bowl of water
Instructions
Broth Instructions

  1. Add all ingredient to large stock pot and bring to medium high heat

  2. Allow to cook for 15 minutes; prior to serving, remove ginger and garlic pieces

  3. Taste for seasoning; add salt if desired

  4. Garnish with green onion and/or cilantro

Wonton Instructions

  1. In a medium bowl, combine all ingredients

  2. Pulse mixture in food processor until it's a paste-like consistency

  3. Bring a large pot of water to boil

  4. Place wonton wrappers on clean surface; add 1 teaspoon of meat mixture in the center of each wrapper

  5. Using your finger, spread a thin line of water on all edges of the wonton wrapper

  6. Fold wonton into a triangle; using wet fingers, press the edges together

  7. Wet fingers again and gently fold two corners of the wrapper together

  8. Once all wontons are shaped, add to boiling water

  9. Boil for 4 minutes; using a slotted spoon, remove wontons and place them in serving bowl; pour broth over wontons

  10. Garnish with additional green onion and/or cilantro

    Won Ton Soup
Recipe Notes
  • You might want to add more ingredients to this soup:
    • chopped mushrooms
    • bamboo shoots
    • bean sprouts
    • chopped water chestnuts

This soup goes great with homemade Chinese Sticky Ribs!

Chinese Sticky Ribs

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Sticky Ribs

Chinese Sticky Ribs are messy, flavorful and unbelievably easy to make!

Chinese Sticky Ribs

Most Asian restaurants serve some sort of spare ribs–but a favorite is the Chinese Sticky Ribs! These oven-baked ribs have a huge flavor and are ready when the meat falls off the bone!

Chinese Sticky Ribs

The steam-cooked method and marinade are what really set these Chinese Sticky Ribs apart from other types of ribs. The marinade has just enough salty, sweet, sour and umami flavors to accompany a side of steamed vegetables, rice or a cup of Wonton Soup.

Can I Substitute Beef Ribs in this Chinese Sticky Rib Recipe?

Yes. The marinade goes well with beef ribs as well.

How Do I Slice Individual Ribs from a Slab of Ribs?

First, place the slab of ribs on a cutting board with the meat side down. Then, using a sharp knife, slice in between each rib. If you run your fingers along the ribs, you can feel the soft meaty area …cut on that soft area.

What is Chinese Five Spice Blend?

Chinese five spice blend contains anise, fennel, cinnamon, cloves and szechuan pepper. You can find a jar of “Chinese Five Spice Blend” on the spice aisle at your local grocer or, if you have these ingredients, you can make it at home. Use one teaspoon of each.Chinese Sticky Ribs

What is Chinese Cooking Wine?

Chinese cooking wine, also known as shaoxing wine is a salted rice cooking wine that contains alcohol. It consists of water, rice, wheat and salt so it is not gluten-free. Note that Chinese cooking wine is not rice wine vinegar.

Are Chinese Sticky Ribs Gluten-Free?

Soy sauce has gluten and so does the Chinese cooking wine, so the answer is no. However, you can make this recipe gluten-free by substituting Tamari sauce for the soy sauce and using dry sherry in lieu of the Chinese cooking wine. As for the hoisin and oyster sauces, check the label for wheat. This recipe used Lee Kum Kee Panda brand Oyster Sauce ( make sure it’s the Green Label) and Dynasty brand Hoisin Sauce, both Gluten-Free.

Sticky Ribs
Print
Chinese Sticky Ribs
Prep Time
10 mins
Cook Time
1 hr 20 mins
Resting Time
10 mins
Total Time
1 hr 30 mins
 

Pork spare ribs cooked in a flavorful and aromatic marinade! Perfect as an entree or appetizer!

Course: Appetizer, Entree
Cuisine: Chinese
Keyword: Chinese Sticky Ribs, Korean Ribs
Servings: 4 people
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 3/4 - 2 lbs. pork spare ribs slice ribs individually
  • 1 teaspoon sesame oil
  • juice of one lemon
  • 2 tablespoons Chinese Cooking Wine (also known as shao xing) this is NOT rice wine vinegar!
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons ground chili paste (also known as Sambal Oelek)
  • 4 tablespoons honey
  • 3 tablespoons ketchup
  • 2 teaspoons Chinese Five Spice Blend
  • 1 teaspoon kosher salt
  • cilantro for garnish
  • sesame seeds for garnish
Instructions

  1. Slice individual ribs and set aside

  2. Combine all ingredients into a bowl; mix well

  3. Place ribs in large plastic bag; pour sauce over ribs; massage until all ribs are well coated; refrigerate for at least 1 hour

  4. Preheat oven to 450ºF

  5. Place ribs and marinade in a deep baking pan; add 1 cup of water to pan; cover with foil and cook for 40 minutes

  6. After 40 minutes, remove foil from pan; turn ribs (coating each with the marinade) and continue to cook uncovered for 20 minutes

  7. Remove ribs from oven; pour marinade over ribs; allow ribs to rest for 10 minutes

  8. Garnish with sesame seeds and/or cilantro

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