Ladies, it’s time to abandon all your good eating habits for one evening. Gents, we already know you pretty much eat whatever, so maybe lace up those running sneaks. 

I’ve got Alfredo. 

I won’t call it “Fettucini  Alfredo” because I used spaghetti noodles. And I’m here to spur your creativity, so please call it “insert pasta here alfredo” until you decide on noodles I guess. 

To repair my arteries, I used whole wheat pasta. Plus, it holds up better to all that thick sauce anyway.

And can hold more weight in cheese, so good choice on my part I think. Oh, and I added spinach. 

This is ridiculously easy. Alfredo might be another one of those things you thought was harder, but really isn’t. You could also use this sauce as an accompaniment to poultry. 

Please don’t hate me. 

Makes about 3 1/2 cups

Ingredients:: 

• 6 TBS butter
• 1 cup heavy cream
• 1 1/4 cup parmesan cheese
• baby spinach
• salt & pepper, to taste

Directions:: 

1. Melt the butter in medium saucepan over medium heat. Let simmer for about 1 minute. Add heavy cream and parmesan cheese, stirring constantly until cheese is melted and mixture is smooth. 
2. Continue to warm over medium heat for about 3 minutes. Salt and pepper to taste. Add spinach to sauce just before serving. Stir to wilt leaves. 
3. Serve over cooked pasta or chicken. 

P.S. I finally (finally!) saw Julie & Julia and am now dying to go to culinary school. Anyone else?

“Weird? What? What’s weird? The only thing weird would be if someone didn’t like Mexican food, because I’m making fajitas!” –Ross, Friends, The One Where Ross is Fine

Do you ever get really lucky and make mistakes that turn out not so terrible afterward? Well, I had one of those this week when I tried to make Ryan and I fajitas for dinner.

Not from a seasoning mix.

From scratch.

My intentions were great. I thought “food blog item!”

But in a world where taste is literally only half the battle and presentation is the other half, the fajitas did not work out so well.

The steak? Awesome.

The look? Eh.

However, what I discovered is that the fajita marinade is great! I would totally make it again and just throw the steak on the grill (or the George if you live in a house full of women like me).

Step 1:: Place the meat (I use eye round because it’s leaner, but it probably won’t be as tender) into a glass baking dish.

Step 2:: Chop the fresh ingredients – 3 TBS cilantro, 3 garlic cloves, and 2 green onions (which I pulled from my little garden).

Step 3:: Whisk the chopped ingredients with 1/4 c. lime juice, 1 TBS vegetable oil, 1/2 tsp salt, 1/2 tsp crushed red pepper flakes, and 1/2 tsp cumin. 

Step 4:: Coat the meat with marinade, cover with lid or plastic wrap and refrigerate for up to 12 hours until ready to grill. 

NOTE:: The lime juice will start to cook the meat (like with ceviche), so don’t freak out when the steak begins to turn brown. Just cook it a little less than you normally would, otherwise it will be overdone.

Step 5:: Eat the steak plain or throw in some peppers, onions, light cheese and a tortilla and make a fajita!