Fettuccine Alfredo

FETTUCCINE ALFREDO

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Rating: 5 out of 5.
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FETTUCCINE ALFREDO

A deliciously creamy shrimp fettuccine alfredo recipe that’s made from scratch! Well… the sauce I mean.

I love a good creamy alfredo pasta, but boy does this recipe knock it out of the park! It’s a labour of love but the end result is to DIE for. I honestly wish I made a double batch because we just kept going back for more! This shrimp fettuccine alfredo recipe is ready in about 30 minutes and it’s truly restaurant quality. Take your time and enjoy!

fettuccine alfredo

This recipe does not need to include shrimp if you’re not a fan of seafood. Why not substitute it for some chicken or broccoli? The protein can be substituted for whatever suits your fancy. I also usually top my pasta with a whole lot of pepper. It can get a bit out of hand so, I decided to take my pictures beforehand.

The key with this dish is taking your time with the sauce. You want to make sure you cook out the flour in your rue and continuously stir your sauce as it thickens. That last step is a slow labour of love but, it’s so worth the end result. I hope you enjoy this super simple alfredo recipe!

Want to try some other pasta dishes?

Shrimp Pasta

Imitation Crab Pasta Salad

Spaghetti and Meatballs

Mac and Cheese

fettuccine alfredo

Fettuccine Alfredo

A deliciously creamy homemade alfredo sauce served with shrimp and fettuccine
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Prep Time 5 mins
Cook Time 30 mins
Course Main Course, Sauce
Cuisine Italian

Equipment

  • Medium pot
  • Large deep pan

Ingredients
  

  • 3 tbsp butter
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 340 g shrimp
  • 2 cup 10% cream
  • ¼ tsp chili flakes
  • ¼ cup parmesan grated
  • 2 tsp salt
  • 1 tsp pepper
  • pinch nutmeg
  • 225 g fettuccine pasta
  • 2 tbsp olive oil

Instructions
 

  • Cook the fettuccine pasta as per packet instructions / until al dente, approximately 12 minutes in salted water. Once done, set aside.
  • Heat olive oil on medium-high heat in a large pan. Add garlic and chili flakes and cook for 1½ minutes. Add shrimp and cook as per instructions (depending if fresh or frozen). I was working with frozen shrimp so I threw them in the pan while frozen and cooked them on each side for 2 minutes. Once cooked, remove all contents and set aside (including oil, garlic and chili flakes).
  • Turn heat down to medium. Add the butter to the same pan. Once melted, slowly start adding the flour 1 tbsp at a time and stirring the contents until well combined, for approximately 2 minutes. Turn heat down to medium-low and slowly add the cream, continuously stirring until well combined. Add salt, pepper and parmesan and stir continuously until sauce starts to thicken, approximately 10-15 minutes. Once sauce reaches desired thickness, add in the shrimp and noodles. Serve with a side salad or slice of garlic bread and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword alfredo, alfredo sauce, fettuccine alfredo, meatballs in mushroom sauce, pasta, pasta alfredo, shrimp fettuccine alfredo, shrimp pasta
Potato Leek Soup

POTATO LEEK SOUP

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Rating: 5 out of 5.
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POTATO LEEK SOUP

A hearty, creamy potato leek soup

Ready for another soup? Here’s a super simple, classic potato leek soup. It’s another one of my seasonal favourites and so cheap to make! Using minimal ingredients this soup still manages to pack a punch of flavour.

Potato Leek Soup

If you don’t have russet potatoes, feel free to substitute them for a different variety. You also don’t have to add the cream. I feel it nicely compliments the soup and ties everything together, but it’s definitely not necessary. This soup can definitely stand as it’s own meal, but the soup and sandwich combo is one of my favourite meals.

Want to try some other soups?

Roasted Tomato Soup

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Potato Leek Soup

Potato Leek Soup

A hearty, creamy potato and leek soup
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Prep Time 10 mins
Cook Time 35 mins
Course Soup
Servings 6 servings

Equipment

  • Large pot
  • Hand emulsifier

Ingredients
  

  • 4 medium russet potatoes peeled; quartered
  • 1 medium yellow onion diced
  • 2 stalks leek chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 tbsp vegetable bouillon
  • 6 cups water
  • ½ cup 10% cream

Instructions
 

  • In a large pot, heat olive oil on medium-high heat. Once hot, add the onions and cook for 2 minutes. Next, turn the heat down to medium and add the salt, pepper, garlic powder and leeks. Mix and then sauté for 12 minutes, ensuring to stir the contents every few minutes.
  • Next, add the potatoes, water and vegetable bouillon and bring to a boil. Cook for 15-20 minutes until the potatoes are soft.
  • Take the soup off the heat and use a hand emulsifier until soup is blended to a smooth consistency. Lastly, add the cream and stir until combined. Soup is now ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword leek, potato, potato leek soup, soup
Beet Salad

BEET SALAD

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Rating: 5 out of 5.
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BEET SALAD

Here’s my absolute favourite beet salad…

…and it’s my momma’s recipe. I love my mom’s cooking and there are so many recipes of hers that are my absolute favourites. This is definitely one of them. Whenever I’m away for a long time I always request the same meal: lasagna, beet salad and potatoes. I would die very happy if that was my last meal.

Beet Salad

This beet salad might take a while, but it really is super easy to make. Most of the cooking time is spent boiling the beets so it doesn’t actually require that much work. The rest of the time is spent letting it sit and marinate. It’s a great party salad because it makes a decent serving, but if you’re not serving a ton of people, don’t fret! This salad stays good for a week in the fridge and it suits a variety of dishes, particularly a meat and potato combo.

Want to try some other salads?

Bocconcini Salad

Creamy Broccoli Salad

Greek Quinoa Salad

Potato Salad

Imitation Crab Pasta Salad

Beet Salad

Beet Salad

A delicious cold beet salad
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Prep Time 1 d 10 mins
Course Salad
Cuisine Polish

Equipment

  • Large pot
  • Medium-large serving bowl

Ingredients
  

  • 2 lb beets peeled and cooked til soft
  • 398 mL peas & carrots canned; drained
  • 341 mL corn canned; drained
  • 4 cucumbers in brine and garlic chopped
  • 1 stalk leek chopped
  • 1 cup mayonnaise
  • 1½ tsp salt

Instructions
 

  • Peel and boil your beets for 40-60 minutes or until soft.
  • Grate the beets into a bowl and add the remaining ingredients. Mix until well combined and refrigerate for 24 hours for best results. The salad must sit for a few hours at least to let the flavours marinate.

Notes

If you want to avoid having your hands turn pink, I highly suggest wearing gloves while handling the beets!
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword Beet Salad, beets, Bocconcini Salad, cold beet salad, cold salad
Pork Dumplings

PORK DUMPLINGS

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Rating: 4.5 out of 5.
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PORK DUMPLINGS

Shortcut homemade pork dumplings

What could be better? Yes, these are time consuming, but boy are they worth it. This super easy pork dumplings recipe is the perfect way to celebrate national dumpling day today!

Pork Dumplings

I grew up eating a vast variety of perogies so it’s no surprise that I love dumplings. These pork dumplings are full of Asian flavours and although the shape is simple, the taste is great! I’ve always been so impressed with the different shapes and forms dumplings come in, but I’m in no way a dumpling pro. For that reason, I stuck to a very simple triangle design. Using square shaped pre-made wonton wrappers cut this recipe time in half, but it’s still a process. Folding each individual dumpling takes time and patience but it’s worth every minute.

The process of making the dumplings will take time, unless you have an extra set of hands. This isn’t a great dish for a rushed weekday evening but if you give yourself the time it’s a very rewarding dish. You decide how to cook them whether they’re steamed, boiled or fried. I personally love steamed dumplings but I don’t have a steaming basket (it’s on the list), so I decided to fry mine. A crispy outside is my second favourite way to eat dumplings and it definitely suited this recipe. I find that the pre-made wonton wrappers work really well for frying. Serve with a side of fried rice and you have yourself a super tasty meal!

Want to try some other Pork recipes?

Meatballs in mushroom sauce

Deconstructed Cabbage Roll

Pork Dumplings

Pork Dumplings

Shortcut pork dumplings using pre-made wonton wrappers but filled with a homemade ground pork mix.
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Cook Time 20 mins
Course Appetizer, Main Course
Cuisine Chinese
Servings 38 dumplings

Ingredients
  

Pork Filling

  • 1 lb ground pork
  • 1 cup green cabbage finely shredded
  • 1 small carrot peeled and shredded
  • 2 tbsp Hoisin sauce
  • 1 tsp fish sauce
  • 2 tsp sesame oil
  • 1 tsp minced ginger
  • 3 cloves garlic minced
  • ⅓ cup green onion chopped
  • 1 tsp salt
  • ½ tsp pepper

Wonton Wrapper

  • 400 g wonton wrappers 1 pack
  • ½ cup water

For frying

  • 2 tbsp sesame oil

Instructions
 

  • Combine all the ingredients in a bowl to make your filling. Use 1 tbsp of filling per wonton wrapper and form in desired shape. The easiest shape I find is a simple triangle. Just fold your square wonton wrapper in half with the filling in the middle and coat edges lightly with some water to seal the edges together.
  • Once all your dumplings are made you can either bowl them for 5 minutes or fry them over medium-high heat in a pan with sesame oil, approximately 3 minutes on each side or until golden brown all over.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword dumplings, pork dumplings
ROASTED TOMATO SOUP

ROASTED TOMATO SOUP

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Rating: 5 out of 5.
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ROASTED TOMATO SOUP

Beautifully simple Roasted Tomato Soup

I simply couldn’t resist buying a basket of fresh tomatoes because they’re everywhere in the grocery stores right now. I can’t say that I’ve always been a fan of tomato soup, but I knew this super fresh version would be a winner. And it was. Few ingredients are the way to go when making a dish as simple as this roasted tomato soup. This recipe truly highlights Ontario’s fresh tomatoes so if you’re looking for something to do with your crop this year, I highly recommend this soup! Pair it with a grilled cheese or throw some croutons in and you have yourself a healthy and tasty meal.

Roasted Tomato Soup

Want to try some other soups?

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Rosół (Polish Chicken Noodle Soup)

Roasted Tomato Soup

Roasted Tomato Soup

A beautifully simple roasted tomato soup
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Prep Time 10 mins
Cook Time 1 hr
Course Main Course, Soup
Servings 4 servings

Equipment

  • Baking sheet
  • Blender

Ingredients
  

  • 8-10 medium field tomatoes quartered
  • 1 bulb garlic cloves peeled
  • 1 medium-large yellow onion cut into eights
  • 2-3 tbsp olive oil
  • salt & pepper to taste
  • ¼ cup fresh basil chopped
  • 1 tbsp ½ and ½ (10%) cream

Instructions
 

  • Preheat oven to 300°F. Place all the vegetables on a baking sheet and cover with olive oil, salt and pepper. Roast vegetables for 1 hour.
  • Once they're done roasting, transfer the vegetables to a blender and add the basil and cream. Blend until smooth and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword roasted tomato soup, tomato, tomato soup

BEEF BULGOGI STIR FRY

BEEF BULGOGI STIR FRY

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Rating: 5 out of 5.
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BEEF BULGOGI STIR FRY

Such a simple but uber delicious Beef Bulgogi Stir Fry

I love a good stir fry! It’s such an easy way to eat a whole bunch of veggies in one go especially. It’s also a great way to use your veggies when they’re on their last leg. So, please don’t feel like you can only stick to the vegetables I used in my Beef Bulgogi Stir Fry because the options are endless. I got some amazing thinly sliced beef from T&T over the weekend so I decided to use it as my protein. Marinating it in CJ’s Korean BBQ Bulgogi Sauce was the perfect flavour profile for this Miki noodle stir fry.

Beef Bulgogi Stir Fry
Beef Bulgogi Stir Fry

Beef Bulgogi Stir Fry

Thinly sliced beef marinated in Bulgogi sauce over a Miki noodle and veggie stir fry
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Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Asian

Equipment

  • Wok

Ingredients
  

  • 400 g pre-cooked Miki noodles
  • 200 g thinly sliced beef
  • 1 cup Bulgogi sauce I used CJ's Korean BBQ Bulgogi Sauce specifically
  • 1 small onion julienned
  • 1 small bell pepper julienned, any colour of pepper
  • 2 stalks celery thinly sliced
  • 1 crown broccoli cut into bite sized florets
  • 5 mushrooms sliced
  • 2 tbsp sesame oil
  • 1 tbsp Hoisin sauce
  • 1 tbsp chili garlic sauce

Instructions
 

  • Marinate your beef in Bulgogi sauce for at least 30 minutes.
  • Heat the sesame oil in a wok over medium-high heat. Once hot, cook your beef 25-30 seconds on each side (depending on your preference), but be careful not to overcook it. Remove the beef from heat and set aside when done.
  • Turn down to medium heat and add in any remaining Bulgogi sauce. Next, add in the sliced onion, pepper, celery and broccoli. Cook for 3 minutes. Add in the sliced mushrooms and cook for an additional 3-5 minutes (depending on how you like your veggies cooked). Turn down to low heat and add in the pre-cooked Miki noodles, Hoisin sauce and chili garlic sauce. Mix in until well combined and let it simmer for 2 minutes. Serve and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword beef bulgogi, beef bulgogi stir fry, Stir fry
Sausage, bean and kale soup

SAUSAGE, BEAN, AND KALE SOUP

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Rating: 5 out of 5.
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Sausage, bean and kale soup

A super hearty and chunky sausage, bean and kale soup

Soup season is upon us and I couldn’t be more excited! This sort of cassoulet inspired soup is one of my absolute favourites. A sausage, bean and kale soup is the perfect step towards fall and I hope you enjoy this quick and flavourful soup this season.

Sausage, bean and kale soup

If you don’t have white beans, why not try black-eyed peas or whatever you have on hand? Also, play around with different kinds of sausages, although I personally like a spicy Italian the best. If you don’t have your own vegetable stock then use a boxed kind or water and bouillon. Last thing, don’t be afraid to add more salt or pepper depending on your taste buds!

Want to try some other soups?

Potato Leek Soup

Roasted Tomato Soup

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage, Bean and Kale Soup

Sausage, Bean and Kale Soup

A sausage, bean and kale coup, really just the quick version of a Cassoulet
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Prep Time 5 mins
Cook Time 30 mins
Course Main Course, Soup
Servings 6 servings

Equipment

  • Large pot

Ingredients
  

  • 3-4 Italian sausages I prefer to use a spicy kind
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 4 tbsp tomato paste
  • 3 tomatoes diced
  • 1½ tsp salt
  • 1½ tsp pepper
  • 1 tbsp oregano
  • 1 tsp thyme
  • 1 tsp chili flakes
  • 1 tsp basil
  • 540 mL white beans canned, drained and rinsed
  • 3 cups vegetable broth
  • 1 bunch kale destemmed and cut into small bite sized pieces.
  • 1 tbsp olive oil

Instructions
 

  • In a large pot, boil the sausages for 8 minutes. Once done, cut the sausages into bite sized pieces and set aside. Clean the pot to reuse for the soup.
  • On medium heat, add olive oil, and onion. Sauté for 2 minutes. Next, add the garlic, salt, pepper and chili flakes and cook for an additional minute. Then, add the thyme, oregano, basil, tomatoes and tomato paste and cook for another minute. Add the sausages, vegetable stock, and beans. Bring to a boil and then simmer for 5 minutes. Add the kale and simmer for another 5 minutes and it's ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword sausage, bean and kale soup, soup
CREAMY BROCCOLI SALAD

CREAMY BROCCOLI SALAD

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Rating: 5 out of 5.
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CREAMY BROCCOLI SALAD

A simple cold creamy broccoli salad…

Perfect for your BBQ this labour day long weekend! I’m a really big fan of cold and raw vegetable salads and this creamy broccoli salad really hits the spot. It’s a little sweet and tangy and is such a great side to almost any meal. I decided to keep it quite simple and limit the number of ingredients, but you can definitely add some cheddar cheese or bacon to this as well. You can also substitute the sunflower seeds for another type of seed or nut, like pumpkin seeds or cashews. Don’t like craisins? Substitute those for some raisins or other dried fruit. All in all you can definitely play around with this recipe, but to keep it simply, follow the directions below!

Creamy Broccoli Salad

Want to try some other salads?

Greek Quinoa Salad

Potato Salad

Imitation Crab Pasta Salad

Creamy Broccoli Salad

Creamy Broccoli Salad

A deliciously simple, cold creamy broccoli salad
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Prep Time 10 mins
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 8

Equipment

  • Bowl

Ingredients
  

  • 2 heads broccoli cut into small florets
  • ¼ cup sunflower seeds
  • ¼ cup craisins aka dried cranberries
  • ¼ cup red onion finely diced

Dressing

  • 1 cup mayonnaise
  • 1½ tbsp sugar
  • 1½ tbsp apple cider vinegar

Instructions
 

  • Combine all the dressing ingredients and whisk together until well combined. Set aside.
  • Combine all the salad ingredients in a bowl and coat with the dressing. Stir until coated evenly. Refrigerate for at least 1 hour before serving.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword broccoli, cold creamy broccoli salad, creamy broccoli salad
Easy Chicken Pot Pie

EASY CHICKEN POT PIE

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Rating: 4.5 out of 5.
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EASY CHICKEN POT PIE

A quick and easy chicken pot pie recipe

Chicken pot pie made from scratch can take hours to make, but not my easy chicken pot pie recipe! Of course some shortcuts had to be taken and in this case it’s using Pillsbury biscuits. Instead of making your own crust from scratch, this is a really quick and easy alternative, particularly handy for busy weekday nights. I also love the fact that using the individual biscuits easily outline a single serving. Pair this dish with your preferred side and enjoy!

Easy Chicken Pot Pie

Easy Chicken Pot Pie

Using Pillsbury biscuits, this easy chicken pot pie comes together in less than an hour.
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Prep Time 5 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 8 servings

Equipment

  • 9 x 5 glass baking pan
  • Baking sheet
  • Saucepan
  • Medium-large pot
  • Whisk

Ingredients
  

  • 3-4 chicken breasts cubed
  • 398 ml peas and carrots canned
  • 1 small yellow onion diced
  • 2 cups chicken broth
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup milk
  • salt & pepper to taste, approximately 1 tsp of each
  • ¼ tsp herbs de provence
  • 8 Pillsbury biscuits

Instructions
 

  • Cube the chicken breasts and boil them in a pot of water on medium-high heat for 5 minutes. Remove and set aside.
  • In a saucepan, melt 1 tbsp of butter on medium-high heat. Add the onion and sauté for 3 minutes. Add the salt, pepper and herbs de provence.
  • Turn down to medium-low heat and add in remaining butter. Once melted, add in the flour and whisk continuously for 30 seconds. Slowly add in the milk while whisking continuously to form a rue. Once the rue is formed, turn up to medium heat and slowly add in the chicken broth, stirring continuously until the mixture thickens, approximately 5 minutes.
  • Preheat oven to 375°F. Fill the baking pan with the chicken, carrots and peas and cover with the sauce. Be sure to mix it all together so that everything is evenly coated. Bake at the same time as the Pillsbury biscuits. The biscuits must be baked separately on a baking sheet and cooked as per the instructions. Once the biscuits are golden brown, remove from the oven along with the base of the chicken pot pie. Let cool for a couple of minutes and then place the biscuits on top of the chicken pot pie and viola! Enjoy with your preferred sides.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword chicken pot pie, easy chicken pot pie
MEATLOAF STUFFED PEPPERS

MEATLOAF STUFFED PEPPERS

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Rating: 5 out of 5.
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MEATLOAF STUFFED PEPPERS

Have some leftovers? Why not stuff them into some peppers to make Meatloaf Stuffed Peppers!

I hate letting leftovers go to waste! This week, since I had an abundance of bell peppers in my fridge and leftover meatloaf, I decided to combine the two to make a brand new dish . Even though leftovers were used, I have to say that out of all the stuffed peppers I’ve ever made before these meatloaf stuffed peppers were the absolute BEST. Just goes to show that leftovers don’t have to be boring and can be reborn into a brand new dish.

All I did was combine some rice into my leftover meatloaf mixture and stuff that into some peppers. This super simple main dish and can be paired with any of your favourite sides. A really quick and easy way to make your leftovers into an exciting new dish.

Meatloaf Stuffed Peppers

Want to try the original Meatloaf recipe? Click here!

Meatloaf Stuffed Peppers

Meatloaf Stuffed Peppers

Never let your leftovers go to waste when you can just stuff them into some bell peppers.
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Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Servings 4 servings

Ingredients
  

  • 1½ cup leftover meatloaf find the recipe on the blog!
  • 4 medium bell peppers
  • ½ cup cooked rice adding 1 tsp of vegetable bouillon into the water you cook your rice in

Topping

  • ⅛ cup ketchup
  • ½ tbsp apple cider vinegar
  • 1 tbsp brown sugar

Instructions
 

  • Preheat your oven to 415°F.
  • Cook your rice in water with 1 tsp of vegetable bouillon to add extra flavour. Once done, set aside.
  • In a large pot, bring water to a boil. Prepare your bell peppers but cutting off the tops and removing all the seeds. Boil the peppers for 5 minutes. Remove, set aside and cool for 5 minutes.
  • Mix the leftover meatloaf and rice together. Stuff the mixture in your peppers and top with the topping sauce. Bake for 12 minutes and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword meatloaf, meatloaf stuffed peppers, stuffed peppers