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Creamy Parmesan Garlic Linguine
Pasta. We love our pasta here Casa de Stud Muffin y Real Food Girl. I’m sure it has everything to do with the fact that The Stud Muffin is Italian. He’s also someone who does well on carbs. Me, not so much, so I load up with fat and protein in this dish with copious amounts of aged Parmesan and organic cream. Typically, I’ll make this pasta as a side dish with a Ribeye steak or some grilled shrimp. Holy sadness, Batman!! I just realized I don’t have a grilled shrimp recipe or a steak recipe on this blog. Geesh-and I call myself a Chef. I’d better get on that before they take…
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Skillet Chicken with Mushroom and Onion Cream Sauce
Follow my blog with Bloglovin Wanna know something funny? I don’t like mushrooms. Well, I do, but I won’t eat them. That’s not entirely true either. I’ll eat some of them as long as something else goes on the fork with the mushroom because it’s a textural thing and when I bite into one it makes my teeth squeak. Mushrooms creep me out. Well, they creep out my teeth. It’s the same thing with peas. I can’t eat peas. My teeth don’t like them. I can see all of you looking at me with one eyebrow raised and thinking “This chick is weeeeird!” Perhaps, but I do love the flavor they impart so…