Noodle Nuggets with Cheese Sauce

Have you ever had a noodle nugget? Well, I have and it’s all thanks to laziness.

So how do you create a noodle nugget? First step is to try to make your own pasta with a recipe from Classic Pasta at Home after your 9-5 job by yourself, get tired, and end up with pasta that’s 10 times thicker than water. Then you bring leftovers for your friends to enjoy who don them noodle nuggets.

Let me quickly add that my friends actually liked the noodle nuggets, but we all like to tease and have quirky senses of humor, thus noodle nuggets were born.

What you’ll need for noodle nuggets

  • 2 1/4 cups of un-bleached all-purpose flour
  • 3 eggs, lightly beaten

What you’ll need for noodle nugget cheese sauce

  • 1 cup of heavy cream
  • 1 cup of chicken broth
  • 3 ounces of fontina cheese, grated
  • 2 ounces of Gorgonzola cheese
  • 1/2 cup of grated Parmesan cheese
  • 1/2 teaspoon of pepper
  • 2 tablespoons of parsley

Our first step will be to make the noodle nuggets. By the way, feel free to not make noodle nuggets and buy fettuccine instead. You’ll be missing out though.

Place flour in a mound on a flat clean surface. Make a well in the center and add the beaten eggs. Using a fork, gradually mix the sides of the wall into the egg. Do this carefully so your wall doesn’t breach.

Continue this process until you can safely mix all the flour in and the dough is no longer wet.

You are no ready to knead the dough. Prepare your hands by dusting flour on them and then press your knuckles into the dough in a semi-circular motion until the dough is no longer sticky.

Divide the dough in half and roll out your divided half until smooth and flat. If you have a pasta machine, make it flat enough so it can go through the machine at the widest setting. Fold into thirds to make a rectangle and then flatten the dough again. Pass the dough into the machine again and repeat 9 times. Fold the dough into thirds after each pass through as well.

Set the machine to it’s second widest setting and pass the dough through. Continue this process but with each pass change the setting one notch lower.

Repeat this process with your other half and then cut the dough into strips. This will give you fettucine.

If you want noodle nuggets, do this same process until you’re like, “Eh, that’s good enough, I’m getting tired.”

Whichever pasta you choose to make, you’re now ready to boil water to cook the pasta. Do that. If you don’t know how to do that, just put water in a pot and then heat it until the water boils.

While that’s happening, combine cream and broth in a large skillet. Let it simmer over medium heat until it thickens. Reduce the heat to low once it’s thick and then stir in the cheeses. Let them melt and then add pepper and salt.

Allow the sauce to thin out and once it has thinned, keep it warm over low heat.

The water should be boiling at this point, which means you can cook your pasta. Allow the pasta to only cook for about a minute. Drain the water and then add the pasta to the cheese sauce. Increase the heat to medium-high and let it cook, stirring constantly until the pasta has absorbed the sauce and seems fully cooked.

The pasta should now be ready for serving and eating. Do so and touch it up a bit with some sprinkled parsley and pepper.

As I mentioned, my pasta came out very thick, but it was still tasty. The cheese sauce is rich, comforting, and flavorful. You could serve it with just about any variation of pasta, but I do think a thinner type would be best since the sauce is also thin and will easily absorb into the pasta.

I had to make new sauce for my leftovers, because the noodle nuggets absorbed practically all of the sauce. They had also congealed together, which made it difficult to get indivual pasta strands.

Making more sauce over corrected the problem so my friend added some spaghetti to it as well. The combo of spaghetti and noodle nuggets was interesting and it made the meal into a game where we felt like we won something if we got a big chunk of noodle nugget.

I highley recommed pursuing the noodle nugget, but don’t feel ashamed if you end up with fettucine or buy some pasta instead because this sauce is delicious and easy to make. There’s no reason to make it harder for yourself if you don’t feel like it.


Noodle Nuggets


Noodle Nuggets with sauce


Homemade Chips and Salsa

Chips and salsa are a favorite eating pastime of mine. I’ve known how to make my own salsa for a few years now, but this was my first attempt to make my own chips.

The greatest news about this chip making recipe is that it comes from the Light and Healthy Cookbook, so you can feel a little less guilty about eating a giant bowl of chips and salsa for breakfast, lunch, and dinner.

Not that I ever do that or anything.

What you’ll need for the salsa

  • 2 pounds of ripe tomatoes (5-6 medium), cored, seeded, and chopped medium
  • 1/2 teaspoon of salt
  • 1/4 cup of minced red onion
  • 1/4 cup of minced fresh cilantro
  • 1 jalapeno, seeded and minced
  • 1 tablespoon of fresh lime juice
  • 3/4 teaspoon chili powder

What you need for the chips

  • 8 (6 inch) corn tortillas, each cut into 6 wedges
  • Vegetable oil spray
  • 1 teaspoon of salt

The fist step in making the salsa is to place the tomatoes in a strainer with a bowl underneath the strainer. Sprinkle salt on top of the tomatoes and let them drain for about 30 minutes. Discard the liquid once the 30 minutes are up.

While the tomatoes are being softened with salt, you can combine the onion, cilantro, jalapeno, lime juice, and chili powder in a medium bowl.

Side note, if you like things hot like I do, don’t discard the jalapeno seeds. If you’re truly like me, you’ll add another jalapeno as well.

Put one-third of the drained tomatoes in a food processor until smooth. Then add these tomatoes to your onion and chili bowl you created earlier. Then add the chunky tomatoes and mix it all together.

Cover this mixture and let it sit at room temperature for about an hour.

We are now ready to make our chips!

Adjust the oven racks to the upper-middle and lower-middle positions and heat to 350. Place your chips as evenly as possible, spray with vegetable oil and sprinkle with salt.

Bake until they are slightly browned which should be around 8-12 minutes. Flip the chips when this occurs and bake for an additional 8-12 minutes. By this time the chips should be ready to eat, but if they aren’t just tackle on more time in the oven. You want to make sure they are nice and crisp.

Whether you need more time or not, they will need to cool before consumption which should work out with waiting on that delicious salsa you just made.


Overall, I was happy with this recipe. I prefer salsa that isn’t quite as chunky most of the time, but I like how the chunky tomatoes sort of spritz juice in you mouth. It makes me feel light and refreshed.

My chips were not consistently crisp which was disappointing, but I blame myself. I didn’t bake them long enough and didn’t realize they weren’t really as crisp as they seemed. So be sure to really check those chips out before taking them out of the oven.

I’m sure if I made this again, I’d have more success and as much as I love greasy fried chips, it’s good to have heatlhy alternatives you can make yourself.

Historically Accurate Beef Fajitas

These beef fajitas come from I Love Spice and are actually called Classic Beef Fajitas, but doesn’t the word classic really just mean from the past?

So I decided to name it historically accurate, but it might not actually be historically accurate come to think of it. I mean I don’t know if this is an authentic recipe. However, it is a recipe from the past that millions of people enjoyed and that’s historically accurate.

At least here in the Americas this is the case.

I think now is a good time to say,

“Rachel assumes no responsibility or liability for any errors or omissions in the content of this site. The information contained in this site is provided on an “as is” basis with no guarantees of completeness, accuracy, usefulness or timeliness…”

Just covering my bases…

What you’ll need:

For the fajitas

  •  1 pound of beef skirt steak, cut into strips
  • 6 garlic cloves, chopped
  • juice of 1 lime
  • large pinch of mild chili powder
  • large pinch of paprika
  • large pinch of ground cumin
  • 1-2 tablespoons of olive oil
  • 12 flour tortillas
  • 1 tablespoon of vegetable oil
  • 1-2 avocados, pitted, chopped, and tossed in lime juice
  • 1/2 cup of sour cream

For the pico de gallo salsa

  • 8 ripe tomatoes, diced
  • 3 scallions, sliced
  • 1-2 fresh green chilies, such as jalapeno or serrano, seeded and chopped
  • 3-4 tablespoons of chopped fresh cilantro
  • 5-8 radishes, diced
  • ground cumin

The first step is to combine the beef with the garlic, lime juice, chili powder, paprika, cumin, and olive oil. Add salt and pepper to your standards, mix, and marinate for a minimum of 30 minutes outside the fridge or overnight in the fridge.

While this is happening, make the salsa by combining the tomatoes, scallions, chilies, cilantro, and radishes in a bowl. Then season with cumin, slat, and pepper.

The cookbook now recommends you warm the tortillas in a skillet and then wrap them in foil to keep warm while you continue to cook.

I recommend you make everyone warm their own tortilla in the skillet right before they eat. It doesn’t take that long and it’s guaranteed tortilla warmth.

Once the meat has been marinated to your liking, you can prepare to cook it by heating vegetable oil in a large skillet over high heat. Stir fry the meat in this pan until browned and slightly tender.

You are  now ready to create your historically accurate and classic fajita masterpiece!

Do this by heating that tortilla, scooping in the meat, and topping with salsa, avocado, and sour cream.

Please note, that my fajita was not historically accurate because I left out the sour cream. I know it’s terrible, but forgive me history snobs.


Not historically accurate, but good.

If you chose to be historically accurate or not, like all classics it goes without saying that this is an easy, satisfying meal that the whole family can enjoy.