Posts Tagged ‘cream’

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Cheesy Chicken and Broccoli Casserole

October 18, 2018

Casseroles are particularly lovely when you are busy, because you can prep them when you have a quiet moment. Then all you have to do is pop them in the oven when you need them. This one brings together some of our favorite flavors: cheese, chicken, and broccoli.

You will need:

  • 4 T unsalted butter
  • 1/2 yellow onion, chopped
  • 4 T flour
  • 1 1/4 c unsalted chicken stock
  • 1 c milk
  • 1 c light cream
  • 1 t paprika
  • 2 c shredded Gruyere cheese
  • 1 lb chicken breast, chopped into bite-sized pieces
  • oz frozen chopped broccoli, thawed and drained
  • 1 box stuffing mix, prepared according to instructions (I used a cornbread version)
  • 1/2 c shredded cheddar cheese
  • 3 T fresh chives, minced

20180910 Chicken Broccoli Cheese Casserole 01

Then you will…

  1. Preheat your oven to 375 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In small sauce pan, melt the butter over medium heat.
  3. Add the onion and saute until starting to soften, about 4 minutes.
  4. Whisk in the flour and allow to cook for 2 minutes (keep whisking!).
  5. Whisk in the stock, milk, cream and paprika until well combined.
  6. Bring to a simmer and allow to thicken, stirring frequently, about 8-10 minutes.
  7. Stir in the Gruyere until melted.
  8. Season with salt and pepper, to taste.
  9. In a large mixing bowl, combine the chicken with the cheese sauce and broccoli.
  10. In a medium mixing bowl, mix together the prepared stuffing with the cheddar and chives.
  11. Spread the chicken mixture in the prepared baking dish.
  12. Top with the stuffing mixture.
  13. Bake until bubbly and the stuffing starts to turn a bit more golden, about 30-40 minutes.
  14. Allow to rest for at least 5 minutes before serving.
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Instant Pot Indian Butter Chicken

September 11, 2018

This Indian butter chicken recipe is rapidly becoming part of our regular dinner rotation. We love serving it with a little rice and some toasted pita or naan bread. It’s even better as leftovers (and it is toddler approved!).

20180814-butter-chicken-02.jpg

You will need:

  • 1 can (14.5 oz) crushed tomatoes
  • 3 inches fresh ginger, peeled and grated (recommend using a microplane zester to create a grated ginger paste)
  • 3 cloves garlic, minced
  • 3 t garam masala
  • 1 1/2 t turmeric
  • 1 1/2 t paprika
  • 1 1/2 t cumin
  • 1/2 t cayenne pepper
  • 1/2 t salt
  • 1 lb chicken breast, cubed into bite-sized pieces
  • 1/4 c chicken stock
  • 8 T unsalted butter, cut into chunks
  • 1/2 c light cream
  • 1/4 c chopped cilantro

Then you will…

  1. In your Instant Pot, mix together the tomatoes with the ginger, garlic, garam masala, turmeric, paprika, cumin, cayenne and salt.
  2. Stir in the chicken and chicken stock.
  3. Cook on manual (or pressure) for 10 minutes.
  4. Allow to cool for 10 minutes before releasing the pressure.
  5. Mix in the butter, cream and cilantro.
  6. Serve with your favorite rice.
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Double Mushroom Balsamic Pasta

July 31, 2018

Pasta is a wonderful quick meal choice. This dish is hearty thanks to the mushrooms and it gets amazing flavor from the balsamic vinegar. To enhance the mushrooms, I recommend using the truffle balsamic for the double mushroom flavor. This pasta goes great with a fresh crusty bread or a crisp green salad.

You will need:

  • 1 lb dried fettucine
  • 2 T unsalted butter
  • 2 T olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 16 oz baby bella mushrooms, cleaned and sliced into quarters (6ths if larger mushrooms)
  • 1/3 c truffle balsamic vinegar (or regular if you can’t find truffled)
  • 1/4 c whipping cream
  • 1/3 c grated Parmesan cheese
  • Fresh cracked pepper

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the fettucine 2 minutes shy of al dente, and save 1/2 cup of the cooking water. (The pasta will finish cooking in the sauce).
  2. In a large nonstick skillet, melt the butter into the olive oil over medium heat.
  3. Add the onion and garlic to the skillet.
  4. Saute until the onion starts to soften, about 5 minutes.
  5. Mix in the mushrooms and allow to saute until they start to brown, about another 10 minutes.
  6. Add the vinegar and let cook down for about 3 to 5 minutes, until reduced by half.
  7. Stir in the cream and Parmesan.
  8. Stir in the fettucine to coat with sauce and cook for another 1-2 minutes.
  9. Add some of the pasta water to reach the desired thickness, if needed.
  10. Season with fresh cracked pepper to taste.

20180710 Mushroom Fettucine

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Baked Eggs with Leek and Spinach

February 13, 2018

This is a fun brunch dish that goes perfectly with crusty bread, some fresh cut fruit, and your favorite coffee.

You will need:

  • 4 T butter
  • 4 T olive oil
  • 2 medium leeks, rinsed and chopped
  • 2 cloves garlic, minced
  • 8 c fresh baby spinach
  • Salt, to taste
  • 8 eggs
  • 1/2 c heavy cream
  • Zest of one lemon
  • 1/4 t crushed red pepper flakes
  • 1/4 shredded Parmesan

20171225 Baked Eggs

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large nonstick skillet, melt the butter with the olive oil over medium heat.
  3. Sauté the leeks, until soft and tender but not browned (about 6 – 8 minutes).
  4. Add the garlic and spinach.
  5. Continue sautéing until the spinach wilts, about 2 more minutes.
  6. Season with salt and pepper to taste.
  7. Spread the vegetables in the prepared baking dish.
  8. Make 8 indentations in the vegetable mixture, leaving a 1-inch gap between indentations.
  9. Carefully crack an egg into each indentation.
  10. Pour the cream into the dish.
  11. Sprinkle with the lemon zest, crushed red pepper, and Parmesan.
  12. Add an extra dusting of fresh cracked pepper.
  13. Bake until the whites are set but the yolks are still runny, 10 to 12 minutes.
  14. Serve with crusty bread.
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Cinnamon Apple and Blueberry Baked French Toast

February 5, 2018

I love baked french toast. You can prepare it the night before or the morning you want it. This one comes out especially fluffy and light, and the fruit is delicious.

You will need:

  • 1 loaf challah, cut into 1-inch chunks
  • 2 large tart apples, peeled, cored and chopped
  • 1/2 c fresh blueberries
  • 8 large eggs
  • 2 c milk
  • 1/2 c whipping cream
  • 1 c brown sugar, divided
  • 2 t vanilla extract
  • 2 1/2 t ground cinnamon, divided
  • 3/4 c flour
  • 1/2 t ground nutmeg
  • 1/2 c butter, cut into pieces

Then you will…

  1. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large mixing bowl, combine the bread, apple and blueberries.
  3. In a medium mixing bowl, whisk together the milk, cream, half cup of the brown sugar, vanilla, and 1 ½ t of the cinnamon.
  4. Pour over bread and stir to coat. Let rest for 15-20 minutes until the liquid is absorbed, stirring periodically.
  5. Spread the mixture in the prepared dish. If prepping the night before, cover and refrigerate overnight.
  6. Preheat the oven to 350 degrees.
  7. Bake for 35 minutes.
  8. In a small mixing bowl, combine the remaining 1/2 cup of brown sugar with the remaining teaspoon of cinnamon, the flour and the nutmeg.
  9. Cut in the butter until crumbs form.
  10. Sprinkle the crumb topping on the French toast.
  11. Bake for another 5-10 minutes, or until the topping is melty and golden.

20171225 Baked French Toast 02

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Mushroom Hand Pies

October 4, 2016

We love portable dinner. It is perfect for the beach, a picnic, or for eating one-handed while entertaining a baby. These are hearty and full of earthy mushrooms. We loved adding crispy bacon, but you could leave it out for a vegetarian version.

You will need:

  • 4 oz bacon
  • 8 oz baby bella mushrooms, cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • 1 t oregano
  • Pinch of crushed red pepper flakes
  • 1/2 c white wine
  • 1/2 c heavy cream
  • 4 oz shredded Gruyere or swiss
  • Salt and pepper, to taste
  • 1 package puff pastry sheets
  • 1 egg
  • 1 T water

Then you will…

  1. In a large nonstick skillet, cook the bacon over medium heat until crispy, about 3-5 minutes per side.
  2. Remove the bacon and set aside on a paper towel-lined plate.
  3. Once cool, crumble the bacon. Set aside.
  4. Dispose of all but 2 tablespoons of the rendered bacon fat.
  5. Saute the mushrooms in the rendered bacon fat until most of their liquid is cooked off.
  6. Stir in the garlic, oregano, and red pepper flakes. Saute until fragrant, about 2 minutes.
  7. Stir in the wine and saute until it is cooked off.
  8. Stir in the cream and allow to simmer until the sauce thickens. You want it to resemble a thick gravy.
  9. Stir in the shredded cheese. Season with salt and pepper to taste.
  10. Preheat your oven to 400 degrees. Line two baking sheets with parchment paper.
  11. Roll out the puff pastry until each sheet is roughly square.
  12. Cut each sheet into 4 squares.
  13. Place a spoonful of mushroom filling a little to one side of the middle of each square. You will want roughly a 1/2 inch margin of dough on the edges.
  14. Sprinkle with some of the bacon.
  15. In a small bowl, whisk together the egg and water to make an egg wash.
  16. Brush the edges of the dough lightly with the egg wash.
  17. Fold the other half of the dough over the filling, either in squares or triangles (or both).
  18. Use a fork to crimp the edges of the pastry shut.
  19. Place the pastries on the prepared baking sheets.
  20. Brush the tops with the egg wash.
  21. Lightly sprinkle with pepper.
  22. Cut three small slits in the top of each pastry to allow steam to escape.
  23. Bake 20-30 minutes or until the pastries are golden and baked through.
  24. Remove from the oven and allow to cool on a rack at least 15 minutes before serving.

20160809-mushroom-pies-03

 

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Parmesan Pasta with Prosciutto and Peas

September 14, 2016

20160903 Parmesan Pasta 03

This quadruple “p” dinner is a luscious comfort dish: the Parmesan adds creaminess, the prosciutto adds a yummy saltiness, the peas add a hint of sunshine and spring, and pasta is a favorite of D’s.

You will need:

  • 1 lb of your favorite pasta
  • 2 T olive oil
  • 2 T butter
  • 4-6 oz prosciutto, sliced into thin ribbons
  • 1/2 yellow onion, sliced thin
  • 16 oz frozen peas
  • 1/2 c heavy cream
  • 1 T fresh mint, chopped
  • 1 T fresh basil, chopped
  • Pinch of crushed red pepper flakes
  • Pepper, to taste
  • 1/2 c Parmesan, grated

Then you will…

  1. Salt a large pot of water. Bring to a boil. Cook the pasta according to the instructions, stopping 1-2 minutes shy of al dente. Save 1 cup of the cooking water when you drain the pasta.
  2. In a large nonstick skillet, heat the olive oil and butter over medium low heat.
  3. Add the prosciutto and onion and saute until starting to turn golden and crispy, about 3-5 minutes.
  4. Stir in the frozen peas and allow to saute another 2 minutes.
  5. Stir in the cream, mint, basil, and red pepper.
  6. Mix in the cooked pasta.
  7. Stir in the lemon zest and season with the pepper.
  8. Mix in the Parmesan, thinning the sauce with some of the reserved pasta cooking water as needed.
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