Tag Archives: Whipping cream

Spicy Sausage and Potato Soup

22 Feb

spicy sausage and potato soup01The recipe calls for andouille sausage. I usually keep some frozen on hand but was unknowingly out at the time I made this. I used some standby hot Italian sausage in place of the Andouille and found that it complimented the other ingredients just fine. Derek commented that the soup was full of flavor. In a very good way. I think.

Ingredients

3 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
12 to 16 ounces andouille sausage or other smoked sausage
1/4 cup flour
1/2 cup chopped green onions
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon dried leaf basil
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
3 cups chicken broth
2 pounds baking potatoes, peeled and diced
1 1/2 cups heavy cream

In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; sauté until the vegetables are tender and sausage is lightly browned. Stir in the flour until smooth and well-blended; stir in green onions, parsley, basil, salt and pepper. Continue cooking, stirring, for 1 minute. Blend in the chicken broth. Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender. Stir in the heavy cream and continue cooking until heated through.

Recipe from southernfood.about.com
Photo by me, My Little Food Spot

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Garlic-Artichoke Pasta

14 Jun

If you like artichokes and you LOVE garlic, this recipe is da bomb.  It is simple and very flavorful.  This works as a vegetarian main dish, but because, in my husband’s opinion, no meal is complete without meat, I like to serve it with grilled or sauteed chicken on the side.  Tonight we accompanied it with grilled sweet Italian sausages topped with sliced, grilled bell peppers.  A winning combination.

Ingredients:

  • 3 14-1/2 oz. cans diced tomatoes
  • 2 14-oz. cans artichoke hearts, drained and quartered
  • 6-9 cloves minced garlic
  • a few leaves of fresh basil or 1 tsp. dried
  • 1 tsp. dried oregano
  • 1/2 cup whipping cream
  • 12 oz. dried linguine, angel hair or other favorite pasta
  • Finely shredded parmesan cheese (optional)

1. Coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. Drain 2 of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker combine drained and undrained tomatoes, artichoke hearts, and garlic, basil and oregano.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream and let stand about 5 minutes to heat through.

3. Cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with cheese. Makes 6 servings.

Recipe inspired by Better Homes and Gardens

Photo by me, My Little Food Spot

Homemade Snickers

22 Feb

These were a big hit at my house.  And bunco.  And my grandma’s.  If you have a nut allergy, I am SO sorry.  The four different layers need to cool in between adding new layers, so you need to allow for that in the total preparation time, but each layer is so easy to make so that the time actually spent in the kitchen is so worth the result.  I would even go so far as to say it is beyond worth the result.  So yummy.

For bottom chocolate layer

  • 1 1/4 cups milk chocolate chips
  • 1/4 cup peanut butter

Thoroughly grease your 9×13 baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

For nougat layer

  • 1/4 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cups marshmallow fluff
  • 1/4 cup peanut butter
  • 1 1/2 cups salted peanuts, roughly chopped
  • 1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

For caramel layer

  • 1 14-ounce bag of caramels
  • 1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

For top chocolate layer

  • 1 1/4 cups milk chocolate chips
  • 1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Note: for easiest results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

Recipe taken from How Sweet Eats

Photo by mylittlefoodspot

White and Green Enchiladas

30 Dec

white and green enchiladas06My brother raved over these.  He literally scraped out the empty pan with his fork to get the last of the gooey, cheesy goodness.  I generally use canned chicken in this recipe to save the hassle of cooking up a breast, but shredded rotisserie or any minimally seasoned leftover chicken would be great.  The recipe originally calls for monterey jack cheese but I made it on Tuesday with Kraft’s new blend of shredded queso quesadilla and cream cheeses and it was, as Trevor would say, a masterpiece.  It melts super creamy without the oily or rubbery residue left by some traditional cheeses.

Ingredients

  • 24 oz canned or fresh cooked chicken, cubed
  • 4 oz can chopped green chilies
  • 7 oz can prepared green chile salsa
  • 1/2 tsp salt
  • 1 cup whipping cream
  • 12 corn tortillas
  • 1 1/2 cup shredded queso quesadilla blend

Preheat oven to 350 F. In a bowl, mix together chicken, chilies and salsa.

white and green enchiladas01

In a wide shallow dish stir together salt and whipping cream.

white and green enchiladas02

Heat oil in a heavy skillet over medium-high heat. Fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt.

white and green enchiladas03

Fill fried tortillas with chicken mixture. Roll and place flap side down in a baking dish.

white and green enchiladas04

Pour remaining cream over tortillas and sprinkle with cheese.

white and green enchiladas05

Bake, uncovered, until cheese has melted, about 15 – 20 minutes.

Photos by me, My Little Food Spot

Double Mushroom and Marsala Cream Fettucine

31 Jan

mushroom-fettucine[1]

The marsala and sage give this dish its excellent flavor.  Marsala is a sweet dessert wine available in a sweet or dry form.  We chose the cheapest bottle which did not specify sweet or dry but I would assume for cooking you’re more likely to want the dry version.  Derek tried a glass of it with dinner but it was so syrupy sweet that he threw most of it out.

I also made a few changes to the recipe based upon my frugality and my supermarket’s selection.  I purchased only white mushrooms so skipped the whole simmering of porcinis with the chicken stock step.  To correct for this, I sauteed all of the mushrooms together and then removed half of them to be finely chopped and then returned them to the pan to simmer with the marsala.  And as usual I used my trusty frozen container of shredded parmesan in place of the pecorino-romano.

I always run into this issue with heavy cream, but my sauce never gets very thick.  I let it boil twice as long as the recipe suggests and if it was any thicker I think it probably had to do with the fact that most of the liquid had evaporated.  I’m going to have to figure this little problem out.

Despite all of these cheap fixes it was delicious.

Ingredients:

  • 3 cups chicken stock
  • 1 ounce dried porcini mushrooms (a generous handful)
  • Salt and pepper
  • 1 pound fettuccine pasta
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 1 pound cremini mushrooms, thinly sliced
  • 2 tablespoons thinly sliced fresh sage or 2 teaspoons dried sage
  • 1/2 cup marsala wine
  • 1/2 cup heavy cream (eyeball it)
  • 1 cup grated pecorino-romano cheese, plus more to pass around the table

Directions:

  1. In a medium saucepan, combine the chicken stock and porcinis and let steep over low heat.
  2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  3. While the pasta is working, in a large skillet, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the creminis and cook, stirring occasionally, until tender, about 8 minutes; season with salt, pepper and the sage. Stir in the marsala and cook for 1 minute.
  4. Using a slotted spoon, remove the porcinis. Strain the chicken stock and reserve 2 cups. Finely chop the porcinis and add to the cremini mixture; stir in the reserved chicken stock. Stir in the cream and cook until thickened, about 10 minutes. Add the pasta and cheese and toss.

Recipe and photo from Rachael Ray