Basil Pesto

Basil Pesto 

recipe and image from "Dang" Delicious

INGREDIENTS:

3/4 cup fresh basil leaves

2 cloves garlic, peeled

3 TBS pine nuts

1/2 cup grated Parmesan

salt and pepper to taste

1/3 cup olive oil

DIRECTIONS:

To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper. With the motor running, add olive oil in a slow stream until emulsified, set aside. 

Cheese Fondu Sauce

Cheese Fondu Sauce
from Klisa Plicka

INGREDIENTS:
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
6 ounces gueyre cheese, or more
1/4-1/2 cup heavy cream or half and half
1/8 teaspoon ground black pepper

DIRECTIONS:
1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth.
2. Add milk, a little at a time, whisking to smooth out lumps.
3. Stir in Parmesan, gueyre, and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.

Teriyaki Sauce

Teriyaki Sauce
from Our Best Bites

INGREDIENTS:
1 TBS cornstarch
1 TBS cold water
½ cup white sugar
½ cup soy sauce
¼ cup cider vinegar
1 clove garlic, minced
½ tsp ground ginger
¼ tsp black pepper

DIRECTIONS:
1. In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. Bring to a boil over medium-high heat.
2. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly.
3. Remove from heat and use any way you darn well please. You can store it in the fridge in an air-tight container for up to 2 weeks.

I marinaded chicken strips in the sauce and then baked them in the oven for 30 minutes at 425. This, along with the fried rice, was part of the meal my three-year-old could not get enough of! She kept saying, "More chicken and sauce please!"

Guitless Alfredo Sauce

Guiltless Alfredo Sauce
from Our Best Bites

INGREDIENTS:
2 cups low-fat milk (not skim)
1/3 cup (3 oz) 1/3-less-fat cream cheese
2 TB flour
1 tsp salt
1 TB butter
3 garlic cloves
1 cup grated Parmesan cheese

DIRECTIONS:
1. Blend the milk, cream cheese, flour, and salt. Process until smooth and set aside.
2. In a non-stick sauce pan, melt butter on medium-high heat and add garlic. Let the garlic saute for about 30 seconds (it seriously smells delicious!). It should be a bubbly.
3. Then add milk mixture to the pan. Stir constantly for about 3 to 4 minutes on until it comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicken now.
4. When it's nice and thick )it should look as thick as a normal alfredo sauce) remove the pan from the heat. Add the cheese, stir it together, and then cover. Let stand for 10 minutes before using because it will thicken.

*Ok, this alfredo sauce was amazing! I love the garlic flavor, yummy yummy!! There almost was not enough left for the pasta because I had to keep 'tasting it'!