When you’re like me and you cook EVERY single meal, it is enough to drive you up a wall trying to decide what NEW to make. So I finally decided that I can take basic meals that I make all the time that I love, The Beau loves, and they are good staples, and just jazz them up by changing up the sauces that I use. So below are some of my fave sauce recipes that can change up how you make your meals. From breakfast to dinner. Check them out.
♦Homemade Alfredo Sauce
It’s really impressive if you can make this yourself. Yet it’s so simple!
What you’ll need:
- 1 Tub Shredded Parmesan cheese. I always use D’Giorno
- 1 Tablespoon fresh lemon juice (And a pinch of lemon zest)
- 1 1/2 sticks of butter
- 2 cups of heavy cream
- 1/2 cup of regular milk (I do this to thin it out a bit, you can do 2 1/2 cups of Heavy Cream if you like)
- Salt & pepper
- Dash of ground allspice
In a large pot, stir together the heavy cream (or just 2 cups of it if you’re only using heavy cream) and the lemon juice. Once warm, add the butter and stir until melted.
Add about 3/4 of the tub of Parmesan cheese to the cream and butter and add the salt & pepper to taste. Stir until the sauce is nice, thick, and all the cheese is melted, and then add the small dash of all spice. When you add your pasta (fettuccine, tortellini, spaghetti, bowtie, whatever) toss it around with the remaining cheese and a pinch of the lemon zest. Add some parsley flakes as a garnish and life is good.
Done! Below is a Cajun blackened chicken fettuccine alfredo that I made.
♦Garlic Butter Sauce
This sauce is so simple but it tastes good on just about everything in life. From regular pasta to stuffed pastas.
What you’ll need:
- 1/2 Stick of butter
- 1 clove of fresh diced garlic (1 clove is just one section of the garlic bulb. If you must, you can use the jarred minced/diced garlic, but everyone should keep some fresh garlic handy)
- 2 Tablespoons of milk
- Few dashes of parsley flakes
- Pinch of Sea Salt
- Spinach (optional)
In a hot skillet begin melting your butter down. Do not let it cook off. Before it’s completely melted add your garlic. Using a wooden spoon or spatula push the garlic around in the butter to get it to cook thoroughly. Your kitchen will begin to smell amazing. Keep stirring and add your little bit of milk. Stir until combined and throw in your parsley flakes and salt. You can add spinach for extra flavor and veggies.
Add to pasta and toss, topping with shredded Parmesan cheese or pour over a delicious medium-rare steak.
♦Homemade Berry Syrup
Perfect for Ice Cream, Pancakes, or French Toast!
What you’ll need:
- 2 Cups of fresh or frozen berries. Frozen will be just fine for this recipe. (Strawberries, blueberries, Raspberries, blackberries)
- 1 Cup of water
- 1/2 Cup of Sugar
- 1/4 Cup of Rum
- You may need to play around with the measurements. I just add until I like the results.
In a medium saucepan (pot) add the berries and the water. Heat to boiling and add sugar. Reduce the heat and add the Rum on top of the berries and water. CAREFULLY Flambée* the berries and allow the rum to cook off. Bring the heat back up and allow to boil for a little bit longer. Add more sugar if you like. cook until the sauce is thick like syrup**.
*Flambée – to do this, add the rum on top of the dish in the saucepan and then carefully, using a long lighter or a long match, light the rum on fire. You should probably get out of the way of the flame pretty quickly. Allow it to flame until the rum cooks off and the fire will go out on it’s own. Simple, but please be careful. This is pretty impressive though.
** Got leftover syrup? Add a little bit more sugar and continue cooking allowing the sauce to get even thicker. Then put into a mason jar and refrigerate for Jam the next day!
Those are just a few. When I share my MEATBALL & Spaghetti Recipe I’ll share with y’all how to make your own pasta sauce using red wine and crushed tomatoes. Also, when I post my Fried Chicken Tenders, I’ll give you guys my out of this world Honey Mustard Sauce recipe. Enjoy!