high of 89

So, now that it is mid October, the high is 89, not 110....which is nice and is inspiring me to do some fall cooking, and take out the footy pj's which is love love love!  So, now my heavy sauced, lots of butter and onion cooking fits in season, and I dont have to crank the air down to 60 to make some of our fav dishes with a kick.

Now, we eat seafood about 2 times a week because it is just as inexpensive as chicken or meat, and it gives us a variety, and is somewhat fresh (not like Ohio seafood that has been frozen and shipped for months).  Last night, shrimp fetuccini graced the presence of our table, which G smacked her lips begging for some and refused to eat the turkey and rice cuisine compliments of Gerber. So (hold your breath if you are super follow the book on babies eating)  I mashed it up, and shared with her.  No shrimp of course but noodles in sauce. Whenever she could stop mum mum mum mum mum, or taking breaths between bites, she would cry if I took a bite of my own.  Little piglet?  yes.

So here's the super easy recipe, that you might think you gained 10 lbs. after eating, but my boys love it, and apparently my almost 7 month old, as she slurped noodles through her lips.  

1 stick of butter

1 onion chopped

tablespoon of chopped garlic

Chef Prudomme's Seafood Seasoning

Tony's Chaceries

1 jar alfredo sauce

1/2 pint of milk or 1/2 and 1/2

1 lb. of chicken, shrimp, or crawfish

1 box fettucini

G loves it!!  This is while she was begging for a bite.

Saute onion, garlic in stick of butter.  Add in meat of choice for a couple of minutes (if chicken, make sure it is fully cooked.  Then add rest of ingredients.  Let simmer for a couple of minutes while cooking pasta.  Put all together and enjoy with a fresh salad and garlic bread!  Your sauce needs to have a orange tint from all of the seasoning, you will need a couple of tablespoons of Chef prudhommes and then season to taste!