Browned Butter Sauce

More Rachael Ray saves the day!

6 Tbsp butter
1/2 tsp salt
1 tsp fresh sage (I used a pinch of dried)
2 Tbsp heavy cream
1/2 grated parmeggiano reggiano cheese
1 cup ricotta cheese (variation)

In a small saucepan melt 6 tablespoons butter and 1/2 teaspoon salt over medium-low heat. Add 1 teaspoon chopped fresh sage and cook, stirring often, until the butter begins to brown, about 5 minutes. Stir in 2 tablespoons heavy cream and remove from the heat. Add 1/2 cup grated parmeggiano reggiano cheese when tossing with pasta.

Variation 1: Stir in one cup ricotta with the cream; season with 2 teaspoons pepper.

Tomato Sauce & Variation

Here's a Rachael Ray recipe I found and made last night. It's a basic tomato sauce, but one variation calls for eggplant and zucchini, the two vegetables I was trying to figure out how to use up. It ended up being really yummy!

In a medium skillet combine 3 tablespoons extra-virgin olive oil, 2 tablespoons finely chopped flat-leaf parsley and 1 1/2 teaspoons finely chopped garlic over medium-high heat. When the garlic is sizzling add 2 cups chopped canned peeled tomatoes with their juice and season with salt (I had Italian style tomatoes and used those). Lower the heat to medium and cook stirring occasionally, until the liquid has evaporated and the oil begins to separate from the sauce, 20 to 25 minutes.

Variation: Add 1 2/3 cups each finely chopped zucchini and eggplant with the tomatoes.

Varation #2: Add 2 tablespoons capers and 1/4 cup chopped pitted black olives to the sauce.

Sweet and Sour Sauce-Tweeked

Here is the "new" recipie for the sweet and sour sauce. It still needs to be tweeked, but I haven't figured it out yet, let me know what you do to get the taste you like...

Sweet and Sour Sauce-
½ cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch

(I have figured out that I don't like the whole amount of vinegar in it, yet without it, the sauce is too sweet.)

(Another note: Costco has bags of popcorn chicken in the freezer section that works great for making this a super quick dinner. Stick them in the oven, make the sauce and in a total of 20 minutes you have dinner. And that includes prep and cooking!)

What are you having for dinner this week?

I'm looking to plan out a menu for this week and am wondering what might be on yours. One thing I know that we will be having is a Fettucine Alfredo with chicken using this new recipe for the sauce I found this week. If anyone else wants to give it a whirl, here it is...

Alfredo Sauce Recipe

2 Tablespoons unsalted butter
2 Tablespoons olive oil
4 Tablespoons fresh chopped garlic
3 Cups heavy cream
1 Large pinch of salt
Fresh ground pepper
2 Cups Parmesan or Asiago cheese, finely grated

Place the butter & olive oil in a medium sauce pan over medium heat & melt the butter. Add the garlic & turn heat down to low. Stirring often so the garlic doesn't brown, gently cook garlic until very aromatic & cooked through. Next, add cream, salt & pepper & turn heat to medium, bringing to a gentle simmer. Allow the cream to reduce by about one third. Whisk in the cheese.