Alfredo Like You've Never Seen It Before

Nothing beats a good alfredo sauce. When you are cooking at home, however; it can often be difficult to get it to the perfect creamy-ness. And if you are being spontaneous and don't just have heavy cream on hand, a real alfredo sauce can seem a little out of reach.

Fortunately, there is a little known solution to all these problems.

An egg. Who would have thought of so simple an ingredient to make a perfectly creamy dish? You won't believe it until you try it for yourself.

I am giving my boyfriend total credit for this recipe. I went over his house one day after he had been watching the Food Network and he came up this dish. He said he had seen a segment on a restaurant that finished making your plate in front of you--in this case it was this alfredo dinner and they cracked the egg at your table. There was no recipe he followed, I just helped him do a makeshift alfredo and he added the egg. It was better than any other alfredo sauces I had tried before.


1/2 lb angel hair pasta
1/4 stick butter
1/2 cup milk
1 tbsp flour
1/2 cup shredded cheese (Tom prefers mozzarella, while I prefer Parmesan for a more classic flavor)
1 tbsp garlic
1 egg
salt pepper

makes 2 servings

Boil the pasta until cooked. Meanwhile, in a pan over med-low heat, melt the butter (or oil if you wish) and add the garlic. Once the garlic has begun to cook, add the milk, flour, salt and pepper and stir. When your pasta is just about ready, add the cheese and stir constantly. Drain the pasta and then add it to the pan, still stirring. Finally, once the pasta and sauce are mixed well, crack an egg over the dish. Stir until the egg is completely combined and then your dish is ready to serve.

Sweet and Savory Open Faced Breakfast Sandwich

I don't get it. I went grocery shopping a week ago, and bought about $40 worth of stuff. For me. One person. And somehow most of it already appears to be gone. I can NOT afford to spend that much a week on myself for food! I'm going to go broke. Granted, most of it was a gift card, so I can't really complain yet.

Recipes like these are what comes from not wanting pasta for the thousandth day in a row. No matter how  many different delicious ways there are to make pasta, it just gets tiring after a while. I can only handle it a few times a week.

1 slice cinnamon raisin bread

1 egg

1 slice American cheese

maple syrup

ground pepper

Toast bread to preferred darkness. Meanwhile, cook egg over easy. Once one side of the egg has cooked, flip it and place the slice of cheese on top so that it melts while the egg finishes cooking. Top with maple syrup and pepper.                  

This might sound like a weird combo. It was actually quite delicious. It reminds me of something Dunkin Donuts once had, with maple syrup filled waffles hugging a breakfast sandwich, or something like that. I never tried it, but I figured the sweet and the savory had to be good together, and well, it is.

Deviled Eggs

I think I've only eaten deviled eggs once in my life, at least from what I can remember. I wanted to like them, but I just didn't. 

Yesterday I hard boiled some eggs not sure how I was going to eat them. I eventually decided to try making my own deviled eggs, because knowing the ingredients that went into it just seemed like it would make everything better.

And it did. 

I looked at the basic ingredients that are used for deviled eggs and picked out the ones I liked and came up with this recipe:

3 eggs
1/2 tbsp mayonnaise
1/2 tbsp sweet pickle relish
1 tsp lemon juice
dash of cayenne pepper

Medium boil the eggs so that the yolks are not completely hard. Crack the shells and peel away, then slice each egg in half the long way. Remove yolks from eggs and place in a separate bowl. Mix together the yolks, relish, mayo and lemon juice until combined. Add the mixture to the egg whites where the yolk used to be and top with a dash of cayenne pepper.

The traditional way of making deviled eggs is with paprika on top, but I thought I'd give it a little more spice with the cayenne pepper and it really was a nice finishing touch. It appears Tom really has been rubbing off on me, because he makes all of his food really spicy.

Microwave Breakfast

This weekend my dad showed me something that is of extreme value to all who live in dorms and only have a Microfridge to serve their hungry stomachs. I've gotten some requests for dorm-ready recipes, but in my two years in a dorm I fell back on the dining commons because I was under the impression that there's nothing of substance that can be made in a microwave.

Maybe I'm just naive. But I had no idea you could cook eggs in a microwave.

Yes, ladies and gentlemen, you can build yourself a breakfast sandwich better than from the drive-thru with merely a microwave.

1 english muffin, croissant or bagel
1 egg
1 slice of cheese (preferably American)
1 slice of deli ham
1 dab of butter

Microwave the butter in a bowl until it has melted completely. Coat the entire inside of the bowl with the butter (this keeps the eggs from sticking and makes them taste better). Crack the egg in the bowl (making sure not to leave any shell pieces behind) and scramble with a fork. Microwave the eggs for about 1 minute, until they appear cooked. Then assemble your sandwich and you have a tasty breakfast!

When my dad told me he'd be making this for me, I was a little hesitant. Eggs in the microwave? It sounded disgusting. But really, they don't taste much different than eggs cooked on the stove. The butter that he heated the eggs in made them even more yummy than eggs cooked on the stove with Pam. If you still don't believe me, I dare you to try it. You will be surprised at how non-microwaved this meal tastes.