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  1. #351
    Gadsie's Avatar
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    Quote Originally Posted by ChocoTaco369 View Post
    Chicken Alfredo: The Basics

    Ok, so I've been chowing down on this every night for dinner all week. I love chicken alfredo, and it's Primal-approved. For anyone interested, here's a brief tutorial on how to make it.

    Prep-Work
    What you want to add into your chicken alfredo is up to you. This is my take on it. It may not be perfectly "authentic", but is there a such thing as "authentic chicken alfredo"? I doubt you'll see people in Italy eating it. It's more of an Olive Garden creation.

    8 gloves of garlic
    2 dozen dried red de arbol chilies (optional, of course)
    2 large heads broccoli
    2-3 cups sliced fresh mushrooms
    3 pounds chicken breast
    1 stick butter
    1 pint heavy cream (I prefer Trader Joe's PASTEURIZED, not ultra-pasteurized)
    1 cup romano cheese (or parmesan/romano blend)
    3 oz. full fat cream cheese
    1/4 cup lemon juice
    fresh parsely
    spices

    First thing you want to do is cook your chicken. I season it with salt, pepper and onion powder and cook it in a little lemon juice over medium-high heat. Cook thoroughly and LET THE CHICKEN REST for at least 10 minutes on a cutting board until slicing. Feel free to season it any way you want, cook it in any oil you want, etc. Or don't season at all if you choose.

    Wash your broccoli, remove the florets, discard the stems. Slice your mushrooms accordingly. Crush your garlic and chop rather finely. The red chilies are up to you. Most of you probably won't want them, but I eat them whole as I have a capsaicin addiction.

    The end result should look something like this:




    Melt Your Butter!
    Melt the butter over medium heat in a large saucepan. Once butter starts to lightly simmer, at your garlic and red chilies (if desired). Sautee for 2 or 3 minutes to release the flavor.




    Cream to the Rescue
    Combine the heavy cream and grated cheese in a bowl and mix thoroughly. If you add the cream and grated cheese directly into the pot separately, they will clump and you'll have chunky sauce. Gross. Combine them until relatively smooth while at roughly room temperature. There will still be some residual grit to the mix.

    Pour the combined cream and grated cheese into your pot. Then, add in your 3 oz of cream cheese, whisking thoroughly until the cream cheese dissolves. Do not skip the cream cheese. It thickens the sauce substantially and adds wonderful flavor. No, it will not taste like a bar of cream cheese. This is a very important step. After the cream cheese has been incorporated, add the 1/4 cup lemon juice.



    Bring the cream to a simmer and add your broccoli.



    Stir until broccoli is coated in hot cream and allow to simmer over medium-low heat with the lid on for 5 minutes, stirring once about half way through.

    After the 5 minutes is over, stir in your mushrooms and chicken. Stir until mushrooms have absorbed the liquid and become soft, and until chicken is properly heated. Add fresh cracked black pepper and fresh parsley to taste. I probably put about half a cup in, but all I had is the dried stuff. Fresh is much better. I add a little oregano as well, maybe a teaspoon.

    Thanks! My attempt: http://s1063.photobucket.com/albums/...er_media_share

    It was delicious and I and my mom loved it I had a double portion because my dad had to skip all the bad saturated fat and have some super healthy bread instead
    Billie trips balls

  2. #352
    ChocoTaco369's Avatar
    ChocoTaco369 is online now Senior Member
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    ^^^Looks good. Glad you liked it. I haven't had alfredo in ages. I may have to give it a go.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  3. #353
    ChocoTaco369's Avatar
    ChocoTaco369 is online now Senior Member
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    I had a big score today at the store. Not entirely Primal but...uh...20%?

    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  4. #354
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    omgomgomg chocotaco must have posted a new recipe!!!!!!!!

    Oh.

  5. #355
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    hey choco - i see you have a kitchen aid mixer. i have unearthed one during our updates to our home and i was just going to give it to goodwill b/c obviously i have not used it once in 10 yrs. What do you do w/ yours?

  6. #356
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    Quote Originally Posted by Catherine View Post
    hey choco - i see you have a kitchen aid mixer. i have unearthed one during our updates to our home and i was just going to give it to goodwill b/c obviously i have not used it once in 10 yrs. What do you do w/ yours?
    I am not Choco, but I do have a KitchenAid mixer. I use mine for grinding meat/making sausage and whipping cream/making butter. I've been very pleased with it.

  7. #357
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    It's useful for making custard, cheese cake and whipped cream. I also use the bowl A LOT.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  8. #358
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    Mmm, salmon and goat cheese.

    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  9. #359
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    Wow! Fabulous combo, salmon and goat cheese. I just bought some fresh goat cheese at the farmer's market. Great idea!

  10. #360
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    Quote Originally Posted by ChocoTaco369 View Post
    I always use the same base:

    3 8oz bars of cream cheese
    3 whole eggs

    I allow the cream cheese to sit out for 2 hours or so to get loose, then I whip them with an electric hand mixer until smooth. I then slowly whip in a mixture of heavy cream and kefir. Both are important - heavy cream adds silkiness while the kefir adds an appreciable tang. I've tried with Greek yogurt and it's just not as good. I always beat in lemon juice as well. The juice from one lemon is probably enough, and I always add at least a tablespoon of vanilla. What you do to sweeten it is up to you - I usually use a mix of stevia and coconut sugar. Taste - if you think it tastes good and is at about the proper consistency, beat in one egg at a time LIGHTLY.

    Oven prep is important: I preheat the oven to 300*F with an empty metal broiler pan in the bottom sans broiler grate for around 30 mins. I boil around 2 cups of water and immediately pour the entire contents into the very hot broiler pan. This instantly steams the oven. I close the oven and let it steam for around 20 mins. Then, I quickly open the oven to not to let any of the steam out, toss in the cheesecake and bake for 40 minutes only. At the 40 minute mark, I turn off the oven and I let the cake sit in there FOR A MINIMUM OF TWO HOURS. DO NOT OPEN THE DOOR THE ENTIRE TIME! You will crack the cheesecake. It is absolutely crucial that NONE of the steam leave the oven.

    That's all I do.
    Thank you, Thank you, thank you!!!

    I've been stalking this thread for a while and had my first attempt EVER at cheesecake yesterday.... with amazing results!
    This combination of ingredients above resulted in the lightest, creamiest and most irresistible cheesecake ever! (and I've had a few!).

    I didn't have any stevia or anything so I borrowed some sugar from a friend but only needed to add in 2-3 tablespoons seeing as the batter is so yummy anyway (I also added rum for an extra kick ). I made this for non-primal dinner guests topped with I guess what could be called a plum coulis - none of it was left by the end of the evening!

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