Sometimes, and no not often at all with all 7 people who actually read this site, I get asked “what kind of blog do you write?”
That’s a fun question for us. There are all sorts of blogs: food, sports, fashion, political, community, lifestyle, etc. So what kind of blog is this? There’s not a category for “journal” which is what the blog was originally invented for, if I’m not mistaken.
So today, we’re writing a food blog, courtesy of Ree Drummond. As dad was furiously scouring the food blog genre for quick meals for the week last Sunday, he ran upon the Horn Family favorite of the Pioneer Woman, amongst others. So we made the 2nd trek to Whole Foods that day to grab the remaining ingredients needed for the few meals therein.
And it’s been wonderful. We did chicken enchiladas as a blended recipe from several food blogs, then the easy version of Ree’s pasta with pesto cream sauce where we bought pesto basil from Whole Foods instead of blending it ourselves. From there we added about 1.5 tablespoons to a cream sauce consisting of 2 tablespoons of butter, a half cup of heavy cream, and about 4 ounces of grated parmesan cheese. We nixed the tomatoes as the little monster doesn’t care for them, and we added a shrimp topper for the adult version. It was a hit!
All in all, 7 minutes for the pasta and about the same for the sauce, simultaneously. A parent’s dream when you bring home a child who demands “blubees” aka blueberries and milk upon the crossing of the threshold at Tremont… if not before.
I’ll say this meal will replace the easy fettuccini alfredo recipe we used to make, in a similar fashion. Less butter, less parmesan cheese, less cream. Better for you and still quick and easy.