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Blog: ITALIAN

Recipe: Low-Cal Fettuccine Alfredo

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What you need:

  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 1 teaspoon grated lemon zest
  • 2 teaspoons all-purpose flour
  • 1 cup low-fat (2%) milk
  • Kosher salt
  • 2 tablespoons Neufchtel or low-fat cream cheese
  • 3/4 cup grated parmesan cheese, plus more for topping
  • 3 tablespoons chopped fresh parsley
  • 12 ounces fresh fettuccine
  • Freshly ground pepper

How To:

  1. Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
  3. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Recipe: Stuffed Green Peppers

Image result for stuffed green peppers

What you need:

  • 6 green bell peppers
  • Salt & Pepper to taste
  • 1 lb ground beef
  • 1/3 cup chopped onion
  • 1 can whole peeled tomatoes, chopped
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup uncooked rice
  • 1/2 cup water
  • 1 cup shredded cheddar cheese
  • 2 cans condensed tomato soup
  • Water as needed

How To:

  1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
  2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
  3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
  4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Restaurant of The Moment: Old Venice

Old Venice

2910 Canon Street  Point Loma  California  92106

http://www.oldvenicerestaurant.com/

Old Venice, the family owned Italian-Mediterranean restaurant has been a staple in Point Loma for 30 years! This bistro is the perfect place for a romantic dinner or celebration due to its cozy outdoor patio, live music, and candle-lit indoor dining room.

In addition to its great atmosphere, Old Venice's food and wine menu will make you want to come back every day.  For starters, the homemade garlic bread that is paired with olive oil and vinegar is a must! For the main course, we recommend eating family-style and sharing multiple entrees. The seafood lasagna, artichoke & asparagus pizza, and Rigatoni Bolognese are our top picks!

old venice

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