Homemade Garlic Cream Sauce

Makes about 1 cup of sauce

Cooking time: 30-40 minutes

This sauce is so good on everything, and also great for dipping things in. I've used this sauce to put on pasta, to spread on sandwiches of all kinds, dipping for chicken or steak, dipping for french fries, and even as a ranch substitute for chicken wings.  It's so good you can even just dip pretzels or chips in it. 

I've always been a fan of alfredo sauce and someone told me one day that it's made from boiling down heavy whipping cream + parm cheese until it thickens. I've been making alfredo that way for a couple of years now but I've realized overtime you can make any type of white sauce really with heavy whipping cream as the base. I started adding garlic without the parmesan cheese, and I've also added dill weed to make it have a sort of ranch dressing taste to it.  Also, you can add sriracha, hot sauce, buffalo sauce, mustard, or any other of your favorite sauces. If you want the best and most potent type of garlic flavor you can sauté garlic cloves in a little bit of butter and substitute the garlic butter in for the granulated that I suggested in the recipe below.  

The only downside of this recipe is that it does take a while for the heavy cream to thicken, and you can only cook it on low heat settings or else it will burn at the bottom of the pan.  Also, if the heat is too high the cream will bubble up and overflow, trust me it can get messy.  You have to be patient with it, and stir it pretty frequently so that it doesn't get clumpy or burnt.  If you become too impatient you can add pinches of flour into the mixture to speed up the thickening process.  

Ingredients:

1 1/2 cups heavy whipping cream

1 1/2 tablespoons granulated garlic

1 tablespoons onion powder

1 tablespoon parsley

1 tablespoon dill weed (optional for ranch taste)

1 pinch of salt

2 or 3 pinches of black crushed pepper

* Parm cheese can be sprinkled in to make it more of an alfredo garlic sauce, I would say about 1/4 cup cheese.

Directions:

1. Pour heavy cream into a small pan and turn the flame to medium-low.

2. Mix in the rest of the ingredients.

3. Once it starts to bubble you can turn the heat down to simmer or low.  Make sure you stir the sauce at least every 30 seconds- 1 minute.  It takes about 20 minutes for the sauce to thicken up, as soon as it reaches a thick texture (like ranch dressing) it should be done! You can use it while it's warm or you can chill it.  

5 Step Soy/Sriracha-Mayo Stir Fry

Prep Time: 5 minutes
Cooking Time: 25 minutes
Serving Size: About 3 people

This is my favorite stir fry of all time. I've made this for a lot of people and every single person raves over it, it's sooo good, and also, it's pretty easy to make. 

One of the best parts about this recipe is that you can switch up the ingredients every time you make it.  I started off by just guesstimating the ingredients and never really kept track of how much I used of what, so if for some reason you want more flavor of a certain ingredient, go ahead and add more, it shouldn't mess up the final product at all because this is a flexible recipe.  

You can also use whatever combination of vegetables you like.  I've used different combinations of broccoli, mushrooms, carrots, snow peas, onion, peas, and many more in each stir fry. 

You can also use other noodles besides Korean glass noodles.  The glass noodles are my favorite because I love the smooth and chewy texture.  FYI, they don't sell glass noodles at the grocery store, you will have to go to a Korean or Chinese Market.  I literally googled "Chinese market + my location", and called the first store that popped up and they had them in stock!  Sometimes people refer to them as 'sweet potato noodles', because they are made from sweet potato starch, don't get confused! Sweet potato noodles, glass noodles, clear translucent glass noodles, are all the same thing.  Also, don't get the glass noodles confused with rice noodles.. rice noodles are less translucent than glass noodles and they are easier to accidentally overcook. 

Ingredients:
1/2 lb. Korean glass noodles
2 Tablespoons vegetable oil
1/4 stick of butter chopped into slices
1/4 cup Sriarcha Mayo
3 tablespoons of soy sauce
3 tablespoons of teriyaki 
3 tablespoons of stir fry sauce
1/2 cup matchstick carrots
1 cup meat (shrimp, chicken, steak)
1 tablespoon garlic powder
1/4 cup scallions
1/4 cup onions
1/4 cup mushrooms 
1/2 cup of broccoli 

Directions:
1. Prepare glass noodles according to package.
2. In a Wok or large skillet combine vegetable oil, butter, onions, carrots, broccoli, mushrooms, and scallions. Medium heat. 
3. Lets the flavors seep out of your veggies and into the oil for about 10 minutes then add in your meat.  After the meat is about half way cooked, start adding in your sauces; soy, sriracha mayo, teriyaki, stir fry sauce.
4. Once all mixed together you can add in the noodles and garlic powder. 
5. Let cook for about 10-15 minutes, stir/mix frequently, then you're all done!