New Pasta Sauce!!!

I invented a new pasta sauce last night that I thought I'd share with you.  I need a name for it; if anyone has a suggestion.
I made this for 2 and had a little leftover for lunch.  You may need to modify it for a larger family.

1. Start the sauce with a roux.  I use stick margarine and white flour.
2. Add about half a package of Kraft Triple Cheddar with Philly.
3. Once the cheese is melted, add heavy whipping cream until the mixture is smooth and there is enough for your meal.  I used ~1/2 pint.
4. Add 3-4 cloves of freshly pressed garlic, a dash of cayenne, a dash of crushed red pepper flakes, and a dash of parsley.
5. Simmer until you are ready to serve your pasta; keep it covered; stir occassionally.

It's very sticky and spicy, but, oh, so good!  Even reheated in the microwave the next day.  I served it over angel hair pasta with a side of garlic/bacon green beans and Beddar Cheddars.

Keep it Kute!

MMMM...Deep-Fried Tortellini!

Deep-Fried Tortellini

• Cook frozen cheese tortellini according to the directions, and drain.  I used ~30 pieces of this stuff.  Heat the oil in your deep-fat-fryer to ~350°.
• Crack 2 eggs and break yolks and stir them together with whites.  Dunk pasta into eggs.
• Then dunk pasta into a mixture of cornflake crumbs and grated Parmesan cheese.
• Deep fry for ~5 minutes.

Garlic Butter Dipping Sauce
I actually wasn't completely satisfied with how my sauce turned out, so I'll give you what I actually did in regular type and what I will try next time/recommend underlined.

• Melt 10 tbsp of butter in a saucepan. Or try melting 16tbsp/one-third cup of butter in a saucepan.
• Add a dash each of red pepper flakes, dried minced onion, sea salt, fresh-ground pepper, basil, oregano, and parsley.
• Add 2-3 cloves of garlic, pressed.
• I splashed in a random amount of White Zinfandel*.  I suggest measuring it out.  I think 2 tbsp would be about right . I put too much and it overpowered the buttery taste I wanted.
• I also put in a bunch of shredded cheddar and grated Parmesan. Omit the cheese.  It just clumps and ruins the texture.  Your sauce will be much better as a butter sauce than masquerading as a cheese sauce.
• Bring to a boil quickly, then reduce heat, put a lid on the pan, and simmer until dinner is ready; stir occasionally.

* I may or may not be allergic to alcohol.  I get sick when I cook with alcohol; the fumes make me nauseated and headachey.  So I cook with this.  I don't particularly care for the taste as a beverage, but I like the flavor in sauces and I don't feel sick inhaling it.

EDIT: Tried it again tonight (4-5-11) and made a few variations.  I did use 1/3 cup butter, and the flavor was better, but there was too much sauce for just the 2 of us.  Added a splash of EVOO, which gave it a better texture.  I nixed the cheese and reduced the white Zin to just a capful. Our eggs were bad, so I used EVOO to "glue" the breading to the tortellini.  Deep fried these with the tortellini.

HATE Housework!!!

Today I have to clean my house.  I have a deadline for getting this place in some semblance of order.  My bug guy comes a week from today...he has to be able to walk in every room.  Currently there are at least two rooms that he cannot.

I love cooking.  I seriously do.  But Hubby wouldn't know that.  I almost never cook for him because there's never any freaking counter space to cook or any clean pots and pans.

Whenever I run out of unmentionables, sorting the laundry takes an hour.  That is because I have to separate the clean and dirty from each other where the piles have accumulated on the floor.

Please tell me I am not the only Domestic Diva with this problem! 

This is sooo embarrassing...but I felt the need to share this as I yet again procrastinate (although it's legit snacktime; I'm hungrier than a pregnant elephant!).  I'm working on being transparent.  I know it is not God's will for me to lie and hide behind masks.  So here it is: the real me!

Keep it Kute!