This is a sponsored post written by me on behalf of Pompeian. I only write about products that I genuinely love and, as always, all opinions are my own.
I mentioned the other day that I’ve been doing my grocery shopping on a different day of the week because I’m way off my game. And by that I mean I’ve been going to the grocery store like three or four times a week. Welcome to my hell on earth.
Not only does going on a different day of the week mess up my other days of the week, but I’m also forgetting things like crazy. Oh yeah, I need powdered sugar to make a Boston Cream Pie, let me just run to the store real quick. We’re planning a picnic and need a travel-able lunch rather than just the usual avocado and feta on toast (no I cannot make toast in nature and will not eat it on just bread), so let me just run to the store realquick. And once I get there? Oh yeah, I might as well pick up a ton of peaches, because summer, and those tortilla chips would go really well with the avocado I left sitting in the fridge because I didn’t eat it for our picnic lunch.
Life has left me feeling generally (and completely self-imposedly) overwhelmed. And that’s not even taking into consideration all the choices there are to make once you get to the grocery store. Have you ever seen how many olive oils there are in that aisle?! What distinguishes one over the other?
Pompeian Olive Oil has been around for over 100 years, is the number one selling extra virgin olive oil in the U.S, and is the first olive oil brand to carry the USDA Quality Monitored seal on its extra virgin olive oil. In the mysterious sea that is the olive oil aisle, these are qualities that really make Pompeian stand out to me and take a little weight off my shoulders.
For the month of August Pompeian is celebrating National Olive Oil Month by urging its consumers to take the Pompeian Pledge – to try swapping the butter in their every day recipes for olive oil. Pompeian is even partnering with movie theaters around the country to swap movie theatre popcorn butter with Pompeian Olive Oils (ummm, yum)!
I thought it would be fun to see what happened when I used olive oil where I would least expect it – in alfredo sauce. This white sauce is a staple around our house. It comes together quick and is made entirely of delicious dairy products. Would it still be as rich and creamy swapping butter for olive oil? I had to know.
The butter to olive oil conversion chart was crucial here. After consulting it I knew exactly how much oil to use in place of butter. The finished product was rich, creamy, and cheesy. No one would have guessed there wasn’t butter in there, and it tasted divine!
Since I always have olive oil on hand, it’s good to know I can turn to my bottle of Pompeian if I run out of butter and need a substitute stat. Be sure to visit Pompeian on Facebook and take the Pompeian Pledge. One thousand fans who sign up will be randomly selected to receive a free movie redemption code and a coupon for free olive oil from Pompeian, plus each week five additional fans who make the pledge will win a fun prize pack. How will you swap butter for olive oil?
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1 pound pasta
1/4 cup plus 2 tablespoons olive oil
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Coarse kosher salt and freshly ground black pepper
Bring a large pot of water to a boil and cook pasta according to package directions.
Just before the pasta is done, heat olive oil over medium heat in a large skillet. Add drained pasta, heavy cream, Parmesan cheese, and salt and pepper. Stir and toss together until the pasta is completely coated and the sauce is slightly thickened.
Adapted from Joy of Cooking
This is a sponsored post written by me on behalf of Pompeian.