Alfredo Sauce

This sauce is absolutely to die for.  It is so super yummy without being too heavy as some Alfredo sauces I've tried!  But I got to say the best things about this recipe...Tony (the hubby) LIKES IT!!  He has never been an Alfredo fan and so I hardly ever make it, although I really, really like it.  He told me that it is the best Alfredo he's ever had...WIN FOR ME!!:)  Now I can have Alfredo again and not feel guilty for making something that the hubby doesn't like!!

And...BONUS...it's low fat & super easy to make!!

Alfredo Sauce

recipe from Our Best Bites

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We served it with Fettuccine and grilled chicken on top!

2 cups low-fat milk (I used skim...wonderful!)

1/3 cup (3 ounces) low-fat cream cheese

2 tablespoons flour

1 teaspoon kosher salt

1 tablespoon butter

3 garlic cloves, minced

1 cup freshly grated Parmesan cheese

In a blender, blend the milk, cream cheese, flour, and salt until smooth.  Set aside.

In a large non-stick saucepan, melt the butter on med-high heat and add the garlic.  Saute the garlic for about 30 seconds, stirring constantly.  Add the milk mixture to the pan.  Stir constantly until mixture comes to a simmer.  Continue stirring while simmering until mixture starts to thicken...about 6 minutes. 

Once the sauce has started to thicken, remove from the heat.  Whisk in the Parmesan and immediately cover the pan.  Allow the sauce to stand for at least 10 minutes before using.  It will continue the thicken upon standing.

Serve immediately or refrigerate leftovers for up to 5 days.

We served it over Fettuccine noodles and topped it with grilled chicken.  Also, we used it to dunk our Twisty Breadsticks into...delicious!!

Homemade Enchilada Sauce

I found this recipe years ago and tweaked it a little to fit our tastes.  It is so yummy and I actually prefer it over any store bought brand and it is SOOOO easy to make.  Sometimes I'm just feeling super lazy and I'll use a store bought can of sauce, but would prefer this one hands down anytime!!

It is also the perfect amount of sauce for Enchilada Casserole!

Enchilada Sauce

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2 Tablespoons vegetable oil

2 Tablespoons flour

2 Tablespoons chilli powder

1/2 teaspoon cumin

1 can (8 oz.) tomato sauce

2 cups water

1 teaspoon salt

1/4 teaspoon garlic powder

cheyenne pepper (optional)

Heat oil in a 2 quart saucepan.  Stir in the flour an chilli powder and cook for 1 minutes stirring constantly.  Add the remaining ingredients and bring to a boil.  (If you like a little kick to your enchilada sauce you can add some cheyenne pepper...just a dash will do it!)  Reduce heat and simmer for 10 minutes. 

Isn't that a piece of cake??!!  You'll never go back to store brands again!!

Nancy's Green Chili Sauce

So our good friend Nancy came and showed us how to make her Green Chili Sauce (that I thought would be really good with my Chicken Enchiladas)last night. It was just as good as I remembered! Although if used as an enchilada sauce I would probably leave the meat out of it. Here's the recipe:

Nancy's Green Chili Sauce

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1 1/2-2 lbs pork (whatever you have on hand), cubed

Meat tenderizer

Salt & Pepper to taste

2 Tablespoons oil

1 lb ground beef

Sprinkle meat tenderizer on pork and let sit for a couple of minutes. Heat oil in large frying pan and then add the pork, salt and pepper and cook until the pork is done. In a separate frying pan cook the ground beef until no longer pink. (set ground beef aside until needed)

3 Tablespoons flour

3 Tablespoons oil

When pork is ready, move it to the side of the frying pan and then make a roux using the flour and oil. While stirring let the roux toast (it will turn a kind of light mustard color).

5 cups water

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1 teaspoon salt

1/4-1/2 cup roasted green chilies (use Anaheim peppers and I am told that Walmart will roast them for you for free at the deli counter. Then just remove the skins and then coarsely chop the peppers. Freeze any leftovers for future use!)

1 tomato, diced

Add the ground beef to the pork and combine with the roux. Then pour in the water, garlic powder, cumin, salt, green chilies and tomato, then stir to combine. Sauce will thicken as it heats up. If the sauce is too thick just add a little more water.

We had it with sopapillas stuffed with fried potatoes and then drenched in the green chili sauce!! But there are a ton of other things you could use it for! This one is a must try...you'll LOVE it!!

Green Enchilada Sauce

Alrighty...I had a TON of pork brought to my home Thursday night after our big Relief Society party and decided this was the perfect time to try out the Green Enchilada sauce...Pork enchiladas!!! YUMMY!! I just used my the Best Chicken Enchiladas recipe and substituted the chicken with shredded pork and then used this Green Enchilada recipe. When I found this enchilada sauce recipe they said it tastes like Cafe Rio's green enchiladas sauce (which I CrAvE..and hardly ever get!) so I was excited but didn't know if it would hold up to what they were suggesting!:) I'm here to say...it's pretty darn close! Here ya go!

Green Enchilada Sauce

Recipe from Our Best Bites

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This is how it looks before it's simmered...such a pretty green color don't ya think?

And this is how it should look after it's simmered (if you can see through the steam!:))

2-3 Tablespoons extra virgin olive oil

1 large onion, minced

5-6 cloves garlic, minced or pressed

2 green peppers, cut into chunks

2 jalapenos, remove seeds and membranes for less heat(this is what I do)

1 1/2 lbs. (about 15) tomatillos, husked and quartered

1/2 bunch of cilantro

1 1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

1 1/2 teaspoon cumin

2 cans (14.5 oz.) chicken broth

2-3 Tablespoons sugar (optional) I used about 2 1/2 Tablespoons...just add to taste! (Tony thought it was too sweet, but I think it was just right...so next time I think I'll try it without the sugar and see what he thinks.)

In a large saucepan, heat oil over medium heat. Saute the onions and garlic until tender.

While onions and garlic are being sauteed, combine the tomatillos, green peppers, jalapenos, and cilantro in a blender and blend until smooth.

Pour the tomatillo mixture over the onions and garlic and add the chicken broth, salt, pepper, cumin, and sugar. Bring to a boil and then turn down heat and simmer until desired consistency. I think I boiled mine for too long, it ended up being thicker than I would have like for enchilada sauce...I think maybe 15 minutes would have been about right.

And here's a picture of the Pork Enchiladas with the green sauce.

You can't really see the sauce, but believe me you could taste it...SO YUM!!