#SundaySupper: Fall Flavors

It is officially Autumn and to celebrate the Sunday Supper crew has assembled a menu of Fall flavors. If you are looking for all things pumpkin, apple, and sweet potato scroll on past my recipe for a wonderful collection of Autumn inspired dishes. Thank you to the Sunday Supper Movement for hosting today’s event.

Today’s Sunday Supper is a fun one for me because my newest recruit to the Sunday Supper family is posting her first recipe with us today -Tara, of Tara’s Multicultural Table! I have been encouraging Tara to join this group since my first Sunday back in February. Of course, the birth of her second child (my beautiful Goddaughter!) was a valid excuse to stay away from the extra blogging commitment. I’m sure my Sunday Supper participation will be on a slight decline come November when I, too, add “mother of two” to my resume.

Not only am I excited that Tara’s joining Sunday Supper today, but when this event was announced over a month ago I knew exactly what I’d be sharing. One of Tara’s recipes – that I modified to accommodate my allergies.

Tara posted a recipe for Pumpkin Alfredo two years ago and my mouth has always watered looking at it. But, I can’t have pumpkin. I finally decided to make it with sweet potato, instead. We first ate this Sweet Potato Alfredo back in March on a bare fridge/pantry night. I served it with egg noodles and some sliced smoked pork sausage. That’s the version pictured below. I have also served this with ground Italian sausage and fettuccine.

Sweet Potato Alfredo Sauce

Ingredients:

  • 1 tsp butter or olive oil
  • 1 clove garlic, minced
  • 1/4 C chicken stock
  • 1/2 C sweet potato puree
  • 1 1/4 C heavy cream
  • 1/4 C shredded Parmesan cheese

Steps:

  1. In a saucepan over medium heat, saute garlic in olive oil until fragrant. Add in the chicken stock and scrape the bottom of the pan if needed. Add the sweet potato puree and heavy cream, whisking until smooth. Bring to a gentle boil. Melt in Parmesan. Season to taste with S+P.
  2. Serve over cooked pasta (tortellini, ravioli, linguine, etc). Add cooked meats if desired (sausage, chicken, etc). Note: reserve some pasta cooking water if sauce gets too thick.

*This recipe is modified from Tara at http://tarasmulticulturaltable.com/tortellini-with-pumpkin-alfredo/*

Sweet Potato Alfredo for #SundaySupper from Sew You Think You Can Cook

Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:

Breakfast

Appetizers and Sides

Main Dishes

Desserts and Cocktails

Plus, 8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Roasted Red Pepper Alfredo Sauce

Today is National Pasta Day!

As if I needed an excuse to eat pasta!

I must admit, when I saw this pasta sauce I judged it solely by its cover. Had I read its description I would have passed it up.

Alfredo isn’t my favorite sauce – which is surprising seeing as cream sauces typically make my mouth water – I simply find that it’s always lacking in flavor.

Bell peppers aren’t my favorite vegetable, I usually find their flavor too strong.

Goat cheese is one of those cheeses that I’m on the fence with. I’ve had it in cheesecake and it was fabulous and I’ve had it in macaroni and hated it.

So why on earth would I combine these three flavors? Well, because the original photograph depicted a creamy pink sauce that I just can’t resist!  Sure, I could’ve read the ingredients and continued on my merry way but I don’t just cook for myself. I have a husband who enjoys my cooking and supports my hobby. A husband who is always the inspiration behind what I cook. Stuart likes alfredo sauce, loves bell peppers, and enjoys goat cheese. I continued with my plan and topped my favorite pasta shape with beautiful roasted red pepper alfredo sauce.

I am pleased to announce that I greatly enjoyed this pasta sauce. The goat cheese added the zip that I find is missing in most alfredo sauces and the roasted red peppers provided a beautiful color and earthy flavor to the creamy sauce. Honestly, I think the sauce tasted better for lunch the next day!

Roasted Red Pepper Alfredo Sauce

Ingredients:

  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 onion, diced
  • 1/2 C milk
  • 1/2 C heavy cream
  • 4 oz goat cheese, cubed
  • 1/2 C grated Parmesan
  • 1 jar (12 oz) roasted red peppers, drained and chopped
  • salt and pepper, to taste

Steps:

  1. In a saucepan over medium high heat saute onion in olive oil. When translucent add garlic and cook another 60 seconds. Slowly whisk in the milk and heavy cream. Add the cheese and cook until melted. Add the roasted red peppers.
  2. Using an immersion blender puree the sauce until smooth. Season with salt and pepper. Note: If you don’t have an immersion blender use a counter-top blender, just be sure to leave the lid cracked because the sauce is hot. 
  3. Serve over your favorite cooked pasta. Garnish with extra Parmesan cheese.

*This recipe is adapted from Chungah at http://damndelicious.net/2013/12/02/roasted-red-pepper-alfredo/ *

Alfredo FG1

Creamy Cajun Chicken Pasta

It’s no secret that I love pasta. And cream based sauces are my absolute favorite.

There is a restaurant in Auburn, Brick Oven Pizza, that we’d always go to when parents were in town. And while their pizzas and calzones are fantastic (I love their crust), it’s their Cajun Chicken Pasta that I always order.

Now that I’m living in Ohio (with a newborn) trips to Auburn are going to be very few and far between. So when I saw this recipe on Pinterest, it looked exactly like Brick Oven’s pasta dish that I love so much. It was immediately pinned and finally prepared. I switched out the pasta shape to penne and added mushrooms and parmesan cheese.

I have intentions of making a few more Auburn favorites in the coming year. War Eagle!

Creamy Cajun Chicken Pasta

Ingredients:

  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1 lb boneless, skinless chicken breast, cubed
  • 8 oz penne pasta
  • 2 tbsp olive oil
  • 1/4 red bell pepper, diced
  • 1/4 green bell pepper, diced
  • 1/2 onion, diced
  • 4 oz mushrooms, diced
  • 2 C half-and-half
  • 1 C heavy cream
  • 2/3 C shredded parmesan cheese
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 3 scallions, sliced

Steps:

  1. In a small bowl, combine paprika, garlic powder, oregano, thyme, salt, pepper, onion powder, and cayenne. (Alternatively, you can use Cajun seasoning.)
  2. Season chicken with half of the spice mix from Step 1 and S+P.
  3. In a large pot, heat olive oil over medium high heat. Brown chicken. When cooked through, remove and set aside.
  4. In the same pot, add more olive oil if needed. Saute bell peppers, onion, and mushroom. Season with the remaining spice mix from Step 1 and S+P. Cook until vegetables are tender. (Note: if you’d like a little spice to your pasta add a little extra cayenne pepper at this step.)
  5. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
  6. Add half-and-half and heavy cream to the vegetables. Bring to a boil and add in the parmesan cheese.
  7. In a small bowl whisk together the cornstarch and water. Pour into the cream sauce. Reduce to a simmer and allow to cook until thickened. Add cooked chicken and pasta to the sauce and toss. Stir in the scallions. Garnish with additional Cajun seasoning if desired.

*This recipe is modified from Annie at http://www.annies-eats.com/2009/07/10/louisiana-chicken-pasta/*

Cajun Chicken Pasta