Top 9 Recipes of 2015

As far as year end lists go, this is one you can really sink your teeth into. And all of my top picks are deliciously cheap to make. Just click on any recipe name to see the original 2015 blogpost, or play any embedded video below. The ranking order is random and not by delectability, so go ahead and dig in!

First up is an oldie but goody, creamy Fettuccine Alfredo. While I first published this recipe in 2010, it has proved to be one of my most popular. So in 2015 I brought it back as a stop motion animated video. Enjoy.



I changed how I make omelets this year. 99 thank to local French born celebrity chef Ludo Lefebvre. You may now him from the NBC cooking show The Taste. My second Top 9 Recipe is for a Cheese Omelette made in the French manner.

 American-style is to brown the outside and cook the eggs until solid all the way through, while Ludo's way is more slow and gentle, finishing with a moist interior. Basically a slow scramble until you gently roll the eggs into an omelet shape like this:

Here's my arty animated version of Chef Ludo's French-style Cheese Omelette.



I've never got why recipes call for pounding meat into a thin wafer that's fried, baked or sauteed into dry shoe leather. I guess it's tradition at work. Well, for my third Top 9 Recipe I turn the tables and toss out that tainted technique. Here's how I do Chicken Parmesan in Marinara Sauce.

Just put on some Dean Martin tunes, grab a bottle of Chiante, and give this Italian crunchy-coated classic a spin:



We are in the shivering days of winter and for my forth Top 9 Recipe you will want to rustle up a bowl of bubbling Green Split Pea Soup with Ham. My version is comfort food for the soul. So put on a slow-cooking pot of it to get your kitchen toasty and aromatic.

I don't know about you, but I'm starting some today.

For years end it's a party! My fifth Top 9 Recipe will get the ball rolling for any gathering: Bacon Wrapped Brussels Sprouts.

It really is my cutest video recipe for the year. To make this appealing appetizer a little more light, I show you a turkey bacon version, too. Roasted porcine wrapped mini-cabbages are a flavor-bomb powerful enough to wage war on the most embedded taste buds.



I seldom cook with beef because it's just too darn expensive. But I made an exception with my sixth Top 9 Recipe of Pasta alla Genovese. This cut of cow is the right price for about $2 per pound, called beef shank - not too bad. It's one tough cut of beef that I wrestle into tenderness by slow braising it for hours in white wine with a pot full of sliced onion.

While you need patience waiting for this Italian classic, your reward is a deeply beef flavored pasta sauce any Italian grandmother would approve of.



I make the seventh Top 9 Recipe more often than any other: Mexican Chicken Tinga.

This recipe is a 2fer. You can scoop it onto a plate of rice or just stuff it into a taco or burrito. Plus it's so cheap and easy to make, with very few ingredients to deal with, just a couple of canned items, onion, garlic and chicken. It's crock pot cuisine that freezes well -- I pack it into a container for office lunches. When you try it, I think it will be a favorite for you too.



Loco Moco, a Hawaiian bred entree, is my eighth Top 9 Recipe. If you are a calorie counter then scroll on, but if you break your fast from time to time then cheat with this decedent breakfast of sticky rice, a fat ground beef patty, gravy, and it's all topped with fried eggs - now that's a mouthful.

This recipe came about after a vacation trip last summer to the tropical island of Ohau, Hawaii. I spied locals, shirtless and in swimming trunks (possibly surfers on a late breakfast carb-loading break,) carrying piled plates to their tables. It looked like too much, but I eventually gave it a go and boy was it good. Substitute a low-fat ground chicken or turkey patty if it makes you feel better.



Finally my ninth Top 9 Recipe is my cheapest yet, a Black Pepper Stir Fry with chicken and celery. One of the least expensive veggies is a head of celery. I always end up throwing away a few stalks, so I decided to make a recipe before that happens next time, and this is the result of my fugalness.

Although I never eat at Panda Express, that doesn't mean I can't ripoff a recipe from there. I usually get mine from cheaper restaurant takeout stations in Chinatown for a lot less than what Panda Express charges. Just click here to see how fast and easy you can make it.

It has been a fruitfully abundant year of recipes here at the Cheap$kate Chateau. I did the heavy lifting for you, so now all you have to do is pick a recipe link and save yourself some hard earned cash by trying out any of the above.

And make sure to keep checking in here from time to time, while my tastes are cheap, my recipe flavors are top shelf!

Fettuccine Alfredo

Crazy creamy and too rich for words, this chef has a new favorite pasta dish, and that is Fettuccine Alfredo. So easy and quick to make, this is instant satisfaction. I can see why flat noodle fettucine is used - more surface for the thick savory sauce to cling to. I used to cook Spaghetti alla Carbonara, made with eggs yokes mixed into crispy bacon, the most (my video recipe - click here); but it's time to set it aside, a new luscious pasta entree has taken it's place.

I've had this recipe compared to Olive Garden's Fettuccine Alfredo. Well, you'll have to make it and let me know if it passes muster.

And boy is it cheap, just the way this chintzy chef likes it. A package of fettuccine, a small carton of Half and Half milk, a pat of butter, and a plastic shaker container of grated parmesan can all be had for around a buck each, and you'll get several servings, too.

This is a dish best made with whole milk, half and half, or cream. You can go easy on the butter with all this high fat content floating around, but do use a little, the flavor is worth the calorie count.

Now, I use dried grated parmesa cheese that has probably been on the grocery shelf since the last century, not the best I know, but I look at it as "extra" dry aged! It has a grainy texture when used to sprinkle over pasta, but it actually breaks down and melts into the heating cream and butter to thicken and  flavor the sauce.

So for a quick, cheap, indulgent, and scrumptious entree, try out The 99 Cent Chef's minimalist masterpiece, Fettuccine Alfredo -- go ahead you deserve it.

Fettuccine Alfredo  - VIDEO

Play it here, video runs 1 minutes, 53 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (about 2-4 servings)

• 12 to 16 ounce package of fettuccini pasta - or, any pasta type is delish covered in Alfredo sauce!
•  2 cups of half and half, or cream - if you must, it's okay to use regular or low fat milk. If you like a lot of Alfredo Sauce, it's okay to add more cream or milk.
• 1 pat of butter - make it a big slice! Okay to use your favorite butter substitute.
• 3-4 tablespoons of grated parmesan cheese - of course, you can use fresh grated. Go ahead and use as much as you want, too.
• Pepper to taste - optional. I don't add salt, as I find parmesan cheese is salty enough.

Directions
Start cooking pasta according to package directions - I usually shave off a minute or two for al dente (taste for amount of chewiness). Best to get water boiling then add pasta. Carefully stir for the first minute to separate strands of fettuccini. I don't add salt to the water, as the parmesan cheese has plenty of salt for my taste.

While pasta water heats up, in a large pan add milk or cream over a medium heat. Bring cream to a low simmer.

Finally add grated parmesan and butter. Use a large fork or whisk to smooth out the Alfredo Sauce.

Low simmer for about 5 minutes. This will reduce and thicken the cream sauce (especially when the pasta is added.) You want to scrape along the edges of pan too, as the cream may stick to the pan and get a little gummy.

The pasta should be ready about now (if it finishes early then cool to stop cooking and set aside.) Drain the pasta (I usually just lift it out of the boiling water,) mixing it into the heated Alfredo Sauce. Sprinkle with pepper if you like, and serve hot and immediately!

Hindsight
This recipe makes a lot of Fettuccini Alfredo, enough for 3-4 servings. Surprisingly it reheats the next day fine. The sauce thickens, but you can drizzle on a tablespoon of regular milk to bring it back, close to normal.

For this recipe I normally use Half and Half, but in the video I used Whipping Cream - that's what I found on sale this time. You can increase the amount of cream or milk if you like a lot of Alfredo Sauce - same applies to parmesan cheese.

Half and Half is equal amounts of cream and regular milk - just a lighter version of whole cream. Make your own Half and Half by mixing a half pint of Whipping Cream to a half pint of regular milk (that is, one cup each for a tota