Chicken Fettuccine Alfredo From Scratch in 35 min!

I'm still having difficulty convincing people that I don't like to cook. Weird right?

I get that I'm a bit of an anomaly when it comes to the kitchen. My desire to avoid too many processed foods and save money by making some things from home occasionally overwhelms my lack of interest in spending time over a hot stove. That being said, I try really hard to limit that amount of time spent over a hot stove and surprisingly manage to throw together a great number of meals in a pretty short amount of time. My favorite is when I can manage 30 minutes or less.

We are channeling Rachel Ray here....

With this meal I did miss the mark by 5 minutes. Gimme a break though, homemade pasta. With a rolling pin. No fancy equipment. Did I really say that? Type that? Why yes, I did. So here is the run down by time including ingredients I used so you can do the same. If you are feeling froggy.

Ribbit.


Chicken Fettuccine Alfredo from scratch in 35 min - with homemade pasta

5:30 pm
- Add 1 stick of butter to small saucepan (this will be for the alfredo sauce) and turn heat on low to melt
- Add 4 cups (or more) of water (I used slightly frozen chicken broth) to another larger pan and turn on high to boil for your pasta

5 minutes in 

- Cut 1.5lbs. of chicken breasts into 1/2" pieces and add to medium to large fry pan. Add your favorite oil for cooking if desired. I tend not to add anything simply because the chicken usually releases enough water while cooking that you don't really risk burning it if you stir fairly regularly. Add salt and pepper if desired, but the alfredo sauce will add salt to the final dish, so you may want to hold off until the end. Turn on heat to low/medium. Stir periodically.

5:35 pm
- Your chicken should be just starting to cook and your butter melting well. I still had some ice in my chicken broth at this point since it was homemade broth I had frozen and only mostly thawed out.
- For the pasta: In medium bowl, mix 1 cup of all purpose flour with 1/2 cup of water and a dash of salt. Feel free to use semolina flour if you want to get fancy, but all purpose works just fine. When the dough comes together, transfer it to a well floured surface and knead until it is elastic and not so sticky.

5:40pm
- Wrap your pasta dough in plastic and allow to rest. (Note: Here is where the pasta gurus will be pulling their hair out. In theory, you should knead for more than 5 minutes and rest for longer as well. Since I was trying to be all impressive with expediency, I took less than optimal time. It still turned out well).
- Stir chicken.
- To the melted butter, add 1/2 cup sour cream, 1/2 cup parmesan cheese (I use the good ol' sprinkle kind, but feel free to be fancy with fresh grated), 2-3 minced, crushed, or grated cloves of garlic (based on clove size and taste preference), and 1/4 cup (or more if needed) of milk to thin the mixture. Whisk until well blended. Turn the heat up slightly to help melt the cheese.

5:45pm
- Take the dough out of the plastic and divide into two equal parts. Flour your work surface well and roll it out to about 1/16-1/8" thick. Using a ruler and pizza cutter, cut the dough into thin strips. I don't measure, I just guess - the ruler helps me keep my cuts a bit straighter. Lay out pasta strips on a rack to dry slightly.
- Stir chicken, it should be cooking pretty well at this point.
- Stir alfredo sauce. Turn heat to low if looking well blended and mostly smooth.
- Pasta water/broth should be starting to simmer at this point.

5:55pm
- Steam some microwave steamable green beans or broccoli. I like broccoli with this meal since I can add butter and parmesan cheese to compliment the alfredo sauce.
- Add pasta to the boiling water or broth and let it cook. Since this is fresh made, it will only take a few minutes to cook.
- Stir chicken, it should be mostly done.

6:00pm
- Drain chicken of extra juices. Add alfredo sauce to pan with chicken. Strain pasta and add to chicken pan. Mix well to fully coat with the sauce, but take care not to rip apart the pasta.
- Remove veggies from microwave and mix with butter and parmesan cheese (if using broccoli).

6:05pm
- Plate your meal and enjoy!



Ok, now, just a few (dozen) notes:
- I did not do any prep ahead aside from setting out the frozen chicken and broth earlier in the day to thaw. There was no pre-measuring of ingredients. As I was making this, I was pulling things out of the pantry, fridge, and cabinets. Obviously gathering supplies and measuring ingredients ahead of time will expedite the whole process once you get going.
- I only used half of the pasta dough. My family isn't huge on pasta, so we only eat small amounts. If you roll out and cook both halves of the dough, you'd obviously be adding a bit of time. After dinner I did roll out the rest, cut it up and put it in the dehydrator to dry for a future meal.
- Feel free to opt for fresh or frozen broccoli that gets steamed on the stove. Just set that up at the beginning when you are setting up your other pots and it should be good to go by the time you finish everything else.
- Using jarred (or premade) sauce and premade pasta makes this meal go way faster, so keep that in mind since even without making it all at once (or not doing it all from scratch) it's still a quick meal.
- This meal fed my family of four with only some broccoli left over. You can probably do the full batch of pasta and up to 2 lbs of chicken with the same amount of sauce - the amounts I used resulted in extra sauce. Alternately, you don't have to use the whole batch of alfredo sauce and can save some for later.

And now for the recipe if you want it all in one place:

Chicken Fettuccine Alfredo

Afredo Sauce:
1 stick of butter
1/2 cup sour cream
1/4-1/2 cup grated parmesan cheese
2-4 cloves minced garlic (to taste)
milk to thin if needed

Mix ingredients over low heat stirring frequently until well blended and cheese melted.

Fettuccine Pasta:
1 cup flour (semolina or all purpose work well)
1/2 cup water
dash of salt
extra flour for kneading

Mix ingredients in medium bowl until they come together. Transfer dough to floured surface and knead for about ten minutes until the dough is elastic and no longer sticky adding flour as needed. When correct consistency is achieved, wrap in plastic and let stand for about 20 minutes. After twenty minutes, divide dough into two parts wrapping one back in plastic while you work with the other. Roll out to about 1/16"-1/8" thick. Using a straight-edge or freehand, cut with pizza cutter or knife into thin strips about 1/4" wide. Lay out to dry slightly before cooking.

To cook, bring a full pot of salted water or broth to a boil and add pasta. When pasta is done, it will be slightly translucent and float at the top.

Chicken Breast:
1.5-2lbs. chicken breast cut into 1/2" cubes

Cook chicken in small amount of your favorite cooking oil until done.


Combine cooked pasta, alfredo sauce, and chicken. Serve with steamed vegetables and top with a sprinkle of parsley if desired.

Why I DIY: Seasoning Mixes

A sampling of my seasoning mixes. I know the Sharpie writing on the
jar doesn't look nice, but it actually makes washing the jars
easy as it comes of in the wash but has good staying power
with normal handling.

The other day I was attending a four year old's birthday party and my sweet friend was bragging on me and all the homemade things I make. One of the things specifically that came up was seasoning mixes. And I received a legitimate question (ok, two) from some of the attendees that were listening in: Why make your own? and How long do they last?

Now, to be honest, I hadn't given it much thought specifically. Most of the time I just roll seasoning mixes into a lot of the other things I make at home with my standard reasoning of: if I can make my own, why buy it? The second part to that is typically that in a lot of cases, you can make things from home for a lot cheaper than buying it. While this isn't always the case, usually making your own means losing more time than money. Also, prepackaged items are notorious for having preservatives (mostly artificial) to prolong shelf life which pinpoints the purpose for the second question about how long they last.

Let's delve into this a little deeper...

I never actually make veggie broth. This mix is a stand-in
for bouillon when I'm out.

When I was young I remember my mom having a well stocked spice cabinet. There was almost never an ingredient she didn't have. And while she didn't always make everything from scratch (even I don't do that), she still had the ability to do so in more than enough situations. It was always something that I wanted to make sure I established in my own home and I slowly but surely added herbs and spices to my collection. Certainly the big ones like garlic powder, chili powder, and oregano were some of the first along and usually purchased in larger containers. As a young adult with my own place, I did have some seasoning mixes that I purchased. Convenience was certainly a factor, but also, some of the more obscure seasonings I may not have had. Also, to be honest, in some cases, it never occurred to me to even try to make my own. There was almost that voice in my head saying this was a proprietary blend only available through manufacturers. It wasn't until I got much more into homemade foods that I really began to look closer and realized, "hey, I could make these."

I think the bug first hit me when I started my foray into pumpkin baking. Anyone who knows me knows I go gaga over almost anything pumpkin. I was looking forward to roasting my very first pumpkin for pumpkin purée and thus, I was looking for various recipes for pumpkin pie (among other pumpkin goodies) and realized that some called for pumpkin pie spice while others called for a variety of individual spices. While at first it seems like I should go for the premade spice mix so I didn't end up buying six different spices, I felt I didn't want to limit myself when it came to which recipes I could use. After all, looking at the ingredient list of pumpkin pie spice revealed that it actually had a selection of those other spices in it. That meant, that if I bought the individual ones, I could mix my own pumpkin pie spice and still have the other ones to add to my spice collection to use in other dishes.

A new batch of fajita seasoning prior to mixing it up.

After this revelation, it was like falling down the rabbit hole. One thing lead to another and another. In reality, I'm still working on using up some of my old (really old, but more about that later) mixes and either doing without or replacing them with homemade mixes, but most of the time, I make up the mixes myself. Now, if I run into a recipe I want to use that calls for a mix or a package, more often than not, I go searching for a recipe for the mix (assuming I don't already have it) rather than just buying it outright. After all, with as well stocked as my spice cabinet is, I probably have most of the ingredients I need anyway. If not, it's an opportunity to add a new one or two.

So let's go back to the inquiries that were presented to me. Why do it? and more to the point I'm getting to, how long do they last? I will be the first to admit that I don't care much for expiration dates. It's a bad habit, I know. That being said, I can't say I've noticed a decline in flavor of my spices since nine times out of ten I season to taste. Given that spices don't really go rancid or start growing things (obviously there are exceptions), I tend to keep them way longer than recommended. It hasn't killed me yet. I'm not saying everyone should do this, but it's a bad habit I will fully admit to. Granted, I've been known to toss several that get all caked up and chunky, but this is more an issue of humidity than it is the product actually going bad. Regardless of my bad habits though, making my own mixes actually helps me do a better job of keeping my seasonings "fresh." Because I'm using things I have on hand, it actually increases the turnover rate of my seasonings. Most of my mixes are for things I use on a regular basis, so I'm frequently mixing up new batches. I can't say that any of them have actually gone bad. While this was never a reason I started to make my own mixes, as I talked with the party goers, it became and awesome perk I hadn't even realized existed.

So, that's how it goes around here. I may as well use what I have on hand, right? Not to mention bragging rights. I like the bragging rights: Hey, I made that! =D

Ok, so, what you may be looking for after reading or skimming or skipping my blathering entirely, is some recipes. Well, I'll share them. I don't want to take credit for any of them since I didn't develop these recipes. Most came from books, blogs, and Pinterest. I'll add links to the appropriate ones that I can to give proper credit.

Here is a list of some of the most common mixes I use. If you are interested in another one that I didn't list, just let me know and I'll be happy to add it.

Barbecue Rub (came from a cookbook from a friend. I don't know the book.)
1/4 c packed brown sugar
1/4 c sweet paprika
3 Tbsp black pepper
3 Tbsp coarse salt
1 Tbsp hickory-smoked salt or more coarse salt
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seeds
1 tsp cayenne pepper
(Keeps for 6 mo in airtight container according to the book.)

Cajun Blackening Seasoning Mix (by Flavor Mosaic)
Great with fish and chicken.

Celery Salt (seriously, why buy this?)
Equal parts celery seeds and salt. Grind the celery seeds if desired.
1/4 c celery seeds
1/4 c salt

Fajita Seasoning Mix 
(adapted from Budget Bytes Oven Fajitas recipe to create a bulk mix)
1/2 c chili powder
1/4 c paprika
4 tsp onion powder
2 tsp garlic powder
2 tsp cumin
1 tsp cayenne pepper
8 tsp sugar
4 tsp salt
1/4 c corn starch
Mix well. Keep in airtight container. Use 3 Tbsp of mix per batch (for recipe linked above) or season to taste.

Italian Seasoning Mix (by Heavenly Homemakers)
Technically a mix for Italian dressing but also makes an easy go-to for spicing up Italian dishes. Bonus, the link above includes a recipe for Thousand Island dressing as well if you are interested.

Pumpkin Pie Spice (by My Baking Addiction)
I like this one because it has a more rounded out mix of ingredients. Some lack allspice, ginger, and/or cloves which I think is odd.

Montreal Steak Seasoning (from Field Guide to Herbs & Spices by Aliza Green as found on Chowhound)
This is my go-to steak seasoning. I absolutely love it. I use it most often on beef and venison roasts, but of course, it's great for steaks.

Taco Seasoning (by Kelly the Kitchen Kop)
Note: I tend to halve the amount of salt used for the whole jar recipe. I typically will salt my ground beef as I cook it and then I can always add more to taste.

Enjoy!

Homemade Tomato Sauce

It's been a while. I'm sorry. I totally flaked on "The Challenge" updates. It wasn't unbearable, but not the easiest of events. The challenge, that is, not the blogging of it. That, obviously, proved impossible. I did survive, though I wouldn't want to do it again. That means, before too much longer, hubs is going to have me attempt it again. That's just my luck.

In any case, back to the issue at hand. It's been a long time coming and many, many unused pictures, but I need to do a write-up about how I make tomato sauce. I'm constantly posting pictures from various stages of the process on my Facebook page, specifically on my "Restock Thursday" posts, so I figured it's about time. And I updated another one of my blogs, so I had to even it out. Forget the other four....

So, here we go!

The process is pretty basic. Grab veggies (ahem, tomatoes are fruits), cook down, purée, and can, er, jar in my case...

I don't measure much. If you've been following my blog or Facebook page, in the same manner as my chili, I just throw in what seems good in arbitrary amounts. Thus far, it has served me well.

Onward!

So, here we have tomatoes, garlic, onion, and some bell pepper (not pictured). You read that right, bell pepper. I love the bit of flavor it adds. Not too much though, you still want it to taste mostly like tomatoes. For this batch in particular, if you like measurements, I used about 5 lbs of Roma tomatoes, half an onion, most of that head of garlic, and about half a red bell pepper. I also always use salt and pepper. I don't know how much, maybe a tsp each? Or less... Most of the time I'm going to be adding salt and pepper to whatever I make with the tomato sauce, so I don't really stress about how much I do or don't add here.

Ok, so, first step, wash the tomatoes and cut the top bits off. I used to leave the seeds and skins, but after the natives kinda made a mention about not caring for the seeds in the final product, I started taking those out too. I chop the tomatoes into big chunks and use water running from the tap to help me clear out the seeds. The skins I leave on. I chop the onion into big chunks and add that. Then, I peel as many garlic cloves as I feel like at the time and toss those in too. When it comes to the red bell pepper, I add it if I have it. I cut those tops off and take the seeds out and usually cut it into strips. I've actually had quite a few lately as I've taken advantage of sales and stocked up. I've found that they freeze quite well, just chopped up which has really expedited fajita nights (and having the frozen peppers means fajitas more frequently too!) or when I need them to toss in with stir fry. So, in any case, I'll grab a small handful 1/4-1/2 a pepper's worth and add that to my pot as well. I top with salt and pepper and that's it for prep work!

Let's get going! Just add heat!

The next part of the process is long and drawn out. The pot goes on the stove to cook away on med/low heat. It takes hours, so make sure to do this on a day where you have time to be at home. You could cook it faster, but the hotter it gets, the more nutrients you can lose to overheating, not to mention, it could burn. Low and slow is the way to go. Like with brisket. Not that I've ever made one, but I'm Texan, so I know that's how to cook one. The tomatoes have plenty of water content, so you don't need to worry about starting them off with some. Just check the pot periodically and stir it if you feel like it. Eventually it will start to look like mush. I like to wait to allow as much extra moisture to evaporate off as possible. I like the sauce to be pretty thick and the amount that releases when it gets puréed is astounding.

Mushy veggies, liquid mostly gone.
If I have the time, I'd let it go longer.

Cooked down, but very liquidy

So, after you have some nice mush, it's time to purée. I will typically remove from heat and let it cool if I've got the time. My blender instructions indicate that you shouldn't use it with hot ingredients, so I try to give the manufacturer the benefit of the doubt that it actually makes a difference. It's probably a good idea to let it cool at least some. That does allow extra liquid to evaporate and prevents the top of you blender from exploding off due to extra pressure and steam building as you blend. Just sayin'.

Ok then, away you go with the puréeing! I like to go at the highest speed my blender achieves. Then I mix it up a bit with the lower speeds, for no real reason, just because.

Now, at this point, I deviate from a lot of other people. If you like to do the canning thing, go for it. I don't. I probably could, but fear of the unknown keeps me at bay. And I don't like the fact that it requires the use of lids that have to be replaced. However, if you are lacking the deep freeze that I use as the lifeblood of my kitchen, canning is a great option for storing at room temperature.

So, yeah, my sauce goes into pint sized mason jars. I use mostly pint sized jars because of convenience. Most cans in the store are 12-15 oz., so this is pretty equivalent if you use recipes that call for canned ingredients and you like to substitute your own like I do. Tomato sauce is usually available in 8 oz. and 15 oz. cans, so one pint sized jar is equivalent to two 8oz. cans. There ya go, I did the math for you. So, that's about it for me. I cap the jars and freeze.

Total yield varies, but I get roughly one jar per pound of tomatoes. It makes a difference how much liquid content there is, which is why I try to grab paste tomatoes when I can. Roma tomatoes are just the most commonly available. The extra veggies will add bulk as well as nutrients and flavor. We can discuss costs, if you want to go there. Most of the time, making your own sauce not going to be cheaper than buying conventional tomato sauce. I'm sorry. That's just how it is. If you can get an amazing deal on your tomatoes as in $.59 per pound, you might get comparable pricing, especially if you typically purchase organic. Finding organic tomatoes for that price is highly unlikely. I could be wrong. My solution to this issue is to limit tomato sauce uses when my stash is low. I try not to purchase tomatoes for sauce if I can't find them for less than $1 per pound. At that price I'll just get a small amount. When it's $.30-$.40 cheaper, I stock up and make more to have on hand later. This is one area where having the extra freezer space is a true blessing since I can maximize these types of sales and seasonal pricing. Even if it's not cheaper, making your own means it'll taste fresher and you avoid cans, not to mention you control the salt and additives, so there is that.

I hope you enjoy! Let me know what you think and if you have any questions!

Extra little tidbit for entertainment purposes... I actually had almost an entire blog post about how I make tomato sauce just waiting for me to review and post. I discovered it after publishing this one.

Extra little tidbit 2... I used pictures from at least 4 different tomato sauce making sessions, so please forgive me if quantities seem to change from image to image. They quite likely were very different. Like I said, a lot of unused photos. Some of these are from as far back as April 2015. Oops.