Fettuccine with Poblano Alfredo


Fettuccine with Poblano Alfredo


Step up your Meatless Monday game with this delicious Fettuccine with Poblano Alfredo dish.

I’m sure you’ve tried poblano peppers at some point, either in a mild salsa or roasted and stuffed with cheese. But the sauce in this Fettuccine with Poblano Alfredo will really make you reconsider this incredibly versatile pepper.

The sauce is lighter in calories because I’ve substituted olive oil for the butter and got rid of the cream and used milk instead. The poblano peppers add an interesting depth of flavor and help thicken the sauce.

Don’t worry, this Fettuccine with Poblano Alfredo still has the Parmesan cheese.  I mean, it’s an Alfredo after all… you’ve gotta have the cheese!

I originally developed this recipe for Mom.me, the one and only parenting and lifestyle brand for moms at every life stage, from pregnancy to empty nest!

Gorgonzola and Fig Mac and Cheese


Gorgonzola and figs. A beautifully seductive pairing.

The gentle sweetness of the figs, folded in after the sauce is cooked, balances the saltiness and bite of the Gorgonzola.

Don’t forget to save a few of the spiky chopped figs to sprinkle on top after the breadcrumbs have turned golden and lovely.

When you consider making this recipe, you’re buying into the fact that it’s going to be mind-blowingly rich, decadent and loaded with flavors that will make you want to “even out the corners” until it’s all gone.

But, honestly, don’t we all deserve a little indulgence every now and then?

cooking know-how: The oven-safe free-standing paper baking cups are perfect for maintaining portion control. My pals at Welcome Home Brands sent me a whole box of disposable paper bakeware earlier in the summer, which I’ve used like a fiend. The loaf pans, baking cups and mini-pans have been a lifesaver as far as the convenience and easy cleanup. Now if they could just figure out a way for this Mac and Cheese to taste this amazing, without all the calories…. Hmmm…



Plated + Served: 30-Minute Skillet Dinner


Heading back-to-school doesn’t mean you have to head back to the same boring dinnertime routines.

With five kids, I know the reality of starting a new school year: endless carpools, sports team practices, teacher meetings and yet another trip to the store for that pink highlighter your daughter didn’t realize she needed.

But I’ve also come to know, and appreciate, the importance of having dinner together as a family… especially during the school week.

I’ll admit that I’m the one who has to make it happen because I do the cooking. But if dinner takes less than 30-minutes, and we eat together (and I can get the download on what’s really happening at school) it’s worth it.

Sopa Seca, or “dry soup,” is a familiar dish in many Hispanic homes. I wrote a quick and easy version of this classic recipe for the folks at Right@Home, the bilingual website that’s got great back-to-school ideas for everything from recipes, cleaning and organizing, to decorating and crafts.

You’ll really like this skillet dinner because you can use whatever veggies or cheese you already have on hand. You’ll want to make this tasty dish again and again… even when you aren’t in a hurry!

Make sure you sign up for Right@Home with the registration link so you can get more deliciously easy recipes! Click here to sign up!


I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com