Foodie Friday: II

I cn't believe I haven't posted since last Friday! Yikes - maybe doing this will encourage me to blog more!

Today, although delayed, I'll be sharing my alfredo formula. It's not exact and it's totally not low-fat. I mix my ingredients up in our Vita-Mix, but you can use whatever's convenient.

1 carton heavy whipping cream - 8 oz, I think?

1.5 cups milk, plus more if needed to thin sauce

1 brick cream cheese - also 8 oz, I think?

1 stick of butter - 1/4 cup, no? - cut in half

1 container of fresh button mushrooms, cleaned and sliced; *or* 1 can sliced 'shroom parts

.5 cup shredded parmesan cheese (although, I always end up using closer to 1 cup)

In a medium to largish sauce pan, saute the mushrooms in half the butter, then turn off the heat.

In Vita-Mix, blender, food processor, or with a stick mixer, combine the rest of the butter, the cream, milk, and cream cheese, and mix until smooth and saucy. Add more milk if neccessary to thin.

Then, pour the sauce into the pan with the mushrooms, add the parmesan, combine and warm. If your sauce is a little too runny, you can let it reduce a bit on the stove, or add a bit of flour. Or, add more parmesan.

Usually, since I am lazy and do not like dirty dishes, when I cook this I will fry up two boneless, skinless chicken breasts, chopped into pieces. When they're nearly done, I add the mushrooms to the same pan and saute those for a little while. Then, I add the sauce to the chicken/mushroom pan, and pour the whole thing over pasta. We usally eat it with some garlic bread and a fresh salad. YUM!!