Tag: Creamy

Side Dishes

Recipe—Cauliflower and White Cheddar Gratin

Diva di Cucina

I was never much of a cauliflower fan growing up and now as an adult I just can’t get enough of the stuff. Sorry mom, but I think you were making it all wrong! The trick is to smoother it in cheese and all sorts of other wonderful flavors. I made this dish the other night and I’m embarrassed to admit that my husband, son, and I finished off the entire dish. All of it! Okay, so my son probably only ate it because I told him it was mac n’ cheese. Is that bad? Apparently we just couldn’t get enough of the creamy cheese sauce and crispy panko topping. We enjoyed this with some cooked greens and a juicy steak. It was delish! If you are having a hard time getting your kids (or even your spouses) to eat their cauliflower, give this recipe a try.  Maybe you’ve just been making it wrong. 😉

INGREDIENTS
1 large head cauliflower, cut into florets
2 tbsp olive oil
salt and pepper
4 tbsp butter, divided
3 tbsp flour
1 1/2 c milk
1/4 tsp ground nutmeg
1 c white cheddar cheese, shredded
1/2 c panko

STEPS

  • Preheat oven to 400º.
  • Place the cauliflower florets on a large baking sheet.
  • Drizzle with olive oil and season with salt and pepper.
  • Toss cauliflower to coat.
  • Roast the cauliflower until lightly browned, about 20–25 minutes.
  • Reduce the oven temperature to 350º.
  • In a large saucepan melt 3 tablespoons of the butter over medium heat.
  • Whisk in the flour and let it cook until it starts to turn a light golden color.
  • Whisk in the milk, nutmeg, cheese, and some salt and pepper.
  • Cook until the cheese is completely melted and the sauce thickens.
  • Add the roasted cauliflower to the cheese sauce and transfer to a square-baking dish (9” x 9” or 8” x 8” works great).
  • In a small microwave safe bowl melt the remaining tablespoon of butter.
  • Add the panko crumbs to the melted butter and stir to combine.
  • Sprinkle the buttered panko over the cheesy cauliflower.
  • Bake the gratin in the oven until it is bubbling and the panko is golden brown, about 15–20 minutes.
Dinners

Recipe—Shrimp in Creamy Red Pepper Sauce Over Linguine

Diva di Cucina

A couple weeks back I was having my good friend Sarah over for dinner on a work night. Work nights are already crazy so I needed something snazzy but yet quick and easy so I wouldn’t be spending our whole night together in the kitchen. Well one thing that cracks me up about Sarah is that she eats whole bell peppers like an apple. This girl loves her bell peppers! So I knew I wanted a dish that had a nice red pepper flavor. This one was it! The pepper flavor is very mild and goes great with the rich creamy wine sauce and of course shrimp cook super quick. We had a winner! This recipe was a huge hit. I served this pasta dish with a green salad and a fresh baguette for a quick and impressive dinner you’d think came out of a restaurant.

INGREDIENTS
2 tbsp olive oil
2 tsp garlic, minced
1 1/2 lb large shrimp, peeled and deveined
salt and pepper
1/4 c white wine
1 red bell pepper, chopped
2 tsp chili paste (more if you like things on the spicy side)
1 pt whipping cream
1/4 c fresh bail, chopped

STEPS

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the garlic and heat through for about 1 minute making sure not to burn it.
  • Add the shrimp and season with salt and pepper.
  • Sauté the shrimp and cook most of the way through, about 3–5 minutes.
  • Transfer the cooked shrimp to a bowl and cover with foil.
  • Pour the wine to the skillet and cook until it reduces by half.
  • Add the bell pepper, chili paste, and cream.
  • Simmer for 5–6 minutes or until the cream begins to thicken.
  • Add the shrimp back into the skillet and simmer in the sauce for another 3 minutes.
  • Stir in the majority of the basil leaving some for garnish.
  • Serve the shrimp and a spoonful of the sauce over cooked linguine and garnish with some of the leftover chopped basil.
Appetizers

Recipe—Bacon Jalapeño Cheese Ball

Diva di Cucina

I have always loved the idea of cheese balls, but have been turned off by the fake processed taste of the premade ones you get at the store. Well cheese balls seem to be redeeming themselves with all the creative gourmet versions popping up all over the place. I recently threw my husband a little birthday bbq and wanted an appetizer that could be prepared ahead of time and then just set out once the party started. When I saw this recipe on Pinterest I knew it was exactly what I was looking for! My husband loves bacon, and of course loves the spice of jalapeños. (Don’t all men? Okay I guess vegetarians may be repulsed by the bacon but there are substitutes for that.) Once I had the bacon cooked and the jalapeños chopped this recipe came together in about 5 minutes. It was super quick and easy. A perfect recipe for any social events you may have coming up. By the end of the night I had several people asking for the recipe, which, in my mind, is a very good sign.

Note: This can be made a day ahead of time and stored in the refrigerator until ready to serve.

INGREDIENTS
8 oz cream cheese
3/4 c cheddar cheese, shredded
2 tbsp green onions, chopped
1 tsp garlic, minced
1/4 tsp cumin
1/4 tsp salt
dash cayenne pepper
1 tsp lime juice
1/2 tsp Worcestershire sauce
2 jalapeños, deseeded, deveined, and finely chopped, divided
6 slices of bacon, cooked and crumbled, divided
1/4 c pecans, chopped

STEPS

  • In a medium mixing bowl stir together the cream cheese, cheddar cheese, green onions, garlic, cumin, salt, cayenne pepper, lime juice, and Worcestershire sauce.
  • Fold in half of the chopped jalapeños and half of the crumbled bacon until well blended.
  • On a large plate combine the remaining jalapeños, remaining bacon, and the pecans and mix together.
  • Using your hands shape the cream cheese mixture into a large even ball.
  • Once you have formed the ball roll it in the pecan mixture until it is evenly coated.
  • Place the finished cheese ball on a plate and refrigerate for at least an hour before serving.
  • Serve with your favorite crackers.

Recipe adapted from Tracey’s Culinary Adventures.

Salads

Recipe—Potato Salad

Diva di Cucina

The weather is warming up which means one thing—BBQs! No BBQ is complete without a big bowl of potato salad. It’s just un-American! Whenever we have a BBQ and my friend Casey asks what she can bring I say potato salad.  I don’t know what it is that she does, but it is amazing! By far the best ever! While I don’t have her recipe I have tried endlessly to recreate it. I think this batch is my closest ever! It turned out so good. I ended up using equal parts sour cream and mayonnaise and it was just the right balance of creaminess, not overly oily like some of the store bought ones. And I added bacon. Bacon makes everything good. Next time you are looking for a classic American side dish give this recipe a try.

Note: This salad can be made 24 hours in advance and kept in the fridge until ready to serve. 

INGREDIENTS
5–6 large potatoes, peeled and diced into 1/2” pieces (I like to leave the skin on a couple of potatoes)
3/4 c mayonnaise
3/4 c sour cream
2 tbsp mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp celery seed
4 hardboiled eggs, chopped
red bell pepper, chopped
3 stalks of celery, chopped
3 green onions, chopped
6 slices bacon, cooked and crumbled
2.25 oz can sliced black olives
paprika

STEPS

  • Bring a large pot of lightly salted water to a boil.
  • Add the diced potatoes and cook for 7–10 minutes or until fork tender.
  • While the potatoes are boiling mix together the mayonnaise, sour cream, mustard, salt, pepper, and celery seed.
  • When the potatoes are done cooking drain them in a colander and transfer to a large bowl.
  • Add the hardboiled eggs, bell pepper, celery, green onions, bacon, and olives. (I like to save some of the green onions, bacon, and olives to add to the top of the salad for garnish.)
  • Pour the dressing over the veggies and toss to coat.
  • Sprinkle with some paprika and garnish with the green onions, bacon, and olives if you saved any.
  • Cover with a lid or saran wrap and refrigerate for at least 4 hours.
Salads

Recipe—Creamy Cucumber Dill Salad

Diva di Cucina

Cucumbers are one of my all time favorite summer veggies. I just slice them up and eat them plain. There are also lots of other wonderful healthy ways to enjoy the fresh veggie. This is one of my new favorite ways to prepare cucumbers. The dressing makes your taste buds come to life. It is tangy and very refreshing. Perfect for a warm afternoon! This recipe pairs great with pretty much any protein and is a fabulous addition to your summer cookouts. You can whip this salad up super quick and it is incredibly healthy all around. Low cal, low carb, and delicious! What more could you want in a recipe?

INGREDIENTS
2 cucumbers, thinly sliced (peeled is optional)
1 red onion, thinly sliced
2 tbsp lemon juice
1 c plain Greek yogurt
1 tsp fresh dill, chopped
1/2 tsp sugar
salt and pepper to taste

STEPS

  • In a medium bowl combine the cucumbers and onions.
  • In a small bowl mix together the lemon juice, Greek yogurt, dill, sugar, salt, and pepper.
  • Pour the dressing over the cucumbers and toss to coat.
  • For a nice presentation sprinkle with a little extra chopped dill.
  • Place in the fridge and chill until ready to serve.
Dinners

Recipe—Crock-Pot Ranch Pork Chops

Diva di Cucina

I don’t care if you are retired, a stay at home mom, a working individual, or even unemployed; everyone needs a quick, cheap, and easy dinner from time to time. When I find myself in this situation I go to my favorite kitchen appliance, my crock-pot. My crock-pot is freaking amazing. I toss in a couple simple ingredients before I go to work, I come home, and dinner is done. You rock my socks crock-pot! These pork chops come out super tender (practically falling apart) and the sauce is creamy and flavorful. If you are wondering what to serve them with I recommend some mashed potatoes or even white rice. Unfortunately the crock-pot isn’t much a multitasker so with this recipe you are on your own when it comes to side dishes.

Note: I make the sauce the night before and just keep it in the fridge. Then I have one less thing to do when I’m rushing around in the morning.

INGREDIENTS
4 thick cut boneless pork chops
fresh ground pepper
10.75 oz can cream of chicken soup
1 oz envelope dry ranch dressing mix
2 tsp garlic, minced
1/2 c water or chicken broth

STEPS

  • Season the pork chops with fresh ground pepper.
  • Place the pork chops in the bottom of a greased crock-pot.
  • In a medium mixing bowl whisk together the soup, ranch mix, garlic, and water.
  • Pour the sauce mixture over the top of the pork chops.
  • Cook on high for 4–5 hours or low for 6–7.
  • Transfer the pork chops to a serving dish or plate and using a whisk, stir the sauce in the crock-pot.
  • Ladle a small amount of the sauce over each pork chop.
Side Dishes

Recipe—Celery Root Puree

Diva di Cucina

First time I ever had celery root puree was over at a friend’s house for an incredible dinner. Ever since then I have been in love with the creamy rich side dish. Celery root puree is a worthy competitor of mashed potatoes and takes a dinner from average to over the top. Don’t be intimidated by celery root, it is just as easy to prepare as mashed potatoes. While it may be gnarly and unattractive out the outside it has a very delicate and light flavor unlike anything else. By boiling the celery root in milk it gives it a silky texture that is just heavenly. This side dish goes a long way since it’s really rich. It goes magnificent with almost any kind of meat but I am especially fond of it with a nice cut of steak. Come on, be adventurous and give celery root a shot!

Note: This celery root puree can be made in advance and then reheated over the stove or in the microwave right before serving.

INGREDIENTS
1 1/2 c milk
1 1/2 c water
2 tsp salt
1 large celery root, peeled and cut into 1” cubes
1 medium russet potato, peeled and cut into 1” cubes
1/2 of a small yellow onion, quartered
3 tbsp butter, cut into 3 pieces
salt
1/4 tsp ground white pepper
1 tbsp fresh chives, chopped

STEPS

  • In a large saucepan bring the milk, water, and salt to a rapid boil over medium-high heat.
  • Add the chopped celery root, potato, and onion to the pot.
  • Reduce heat to medium and simmer until the vegetables are fork tender, about 25 minutes.
  • Drain off all of the liquid.
  • Place the cooked vegetables and the butter in a food processor or blender and puree until smooth. (Add a splash of cream or milk if needed.)
  • Season the puree with salt and white pepper.
  • Transfer the celery root puree to a serving bowl or plates and garnish with chopped chives.
Sauces

Recipe—Alfredo Sauce

Diva di Cucina

One of my son’s first favorite foods was cheese tortellini smothered in alfredo sauce. I personally love alfredo sauce over fettuccine noodles and served with a grilled chicken breast and some broccoli. Either way alfredo sauce is a great indulgence to enjoy anytime. Who doesn’t love the thick creamy Italian cheese sauce over their favorite pasta? It is popular with people of all ages and can be extremely versatile. I have even used it as a white pizza sauce or poured over a baked potato. Homemade alfredo sauce is actually really easy and quick to make and so worth it. The quality does not compare to anything store bought. Give it a try! It will be a home run with the whole family!

Note: If you want a high quality sauce equal to that of one served in a restaurant (or better) use high quality ingredients. I recommend getting a fresh ball of mozzarella and a block of Parmesan over in the deli. You will notice the difference! Kraft will leave it gritty and we want it to be smooth.

INGREDIENTS
2 tbsp butter
2 tbsp olive oil
2 tsp garlic, minced
1/3 c white wine
2 c heavy cream
1/4 tsp white pepper
1/2 c parmesan cheese, shredded
3/4 c mozzarella cheese, shredded

STEPS

  • In a large saucepan over medium heat melt the butter and add olive oil.
  • Add the garlic and sauté for 1–2 minutes.
  • Carefully pour in the wine and heat until it begins to simmer.
  • Stir in the heavy cream and the white pepper and bring to a simmer stirring often.
  • Add in the Parmesan cheese and simmer for 8–10 minutes. By this point the sauce should be smooth and start to thicken.
  • Add the mozzarella cheese and stir frequently until smooth and completely incorporated.
  • Reduce heat to low and begin cooking your noodle of choice while the sauce simmers and continues to thicken.
  • Remove sauce from the stovetop and allow it to sit for a few minutes. It will thicken up a bit more.
  • Serve sauce over cooked pasta.
Dinners

Recipe—Cheesy Sausage Pasta

Diva di Cucina

I can make a mean batch of homemade macaroni and cheese but the classic dish just doesn’t cut it as a main course in our house. Sometimes you need a grown up version of the classic dish but with a little more substance. This right here fits that bill. It is a creamy cheesy pasta dish with bits of tomatoes and sliced up smoky beef sausage. Delish! This is the perfect meal for a busy day since the whole things takes less than 25 minutes AND it only uses one pot! I love meals like that! Makes dish duty so much easier. Who am I kidding? I don’t do dishes. That’s the hubby’s job, so this recipe makes his job easier. This comfort dish screams simplicity and is easy on the wallet too. What’s not to love?

Note: This recipe is written to use a cast iron skillet. If you don’t have one, no biggie. Just use whatever large skillet you have and before placing in the oven transfer the pasta to a large baking dish and then top with the green onions and cheese and finish off under the broiler.

INGREDIENTS
1 tbsp olive oil
1 package beef sausage cut into rounds
1 small yellow onion, diced
2 tsp garlic, minced
2 c chicken broth
14.5 oz can petite diced tomatoes
1/2 c heavy cream
1/4 tsp pepper
8 oz uncooked penne pasta noodles
2 c Monterey jack cheese, shredded
2 green onions, thinly sliced
salt

STEPS

  • Heat oil over medium high heat in a cast iron skillet.
  • Add the sausage and onion and cook until lightly browned.
  • Add in the garlic and cook for another minute.
  • Add the chicken broth, petite diced tomatoes, heavy cream, and pepper.
  • Bring to a boil.
  • Add pasta and simmer until the pasta is tender, about 12–15 minutes, stirring once or twice while cooking.
  • Turn on the oven broiler.
  • Remove the skillet from heat and stir in 1 cup of the cheese.
  • Add salt as needed.
  • Top with the green onions and remaining cheese.
  • Place skillet under the broiler and leave in the oven until the cheese is melted and lightly browned.
Dinners

Recipe—Shrimp Gratin

Diva di Cucina

This recipe actually originated as a seafood gratin recipe, however I’m not a huge fan of lots of mystery fish thrown together so I adapted the recipe to suit my taste, and shrimp are my taste. This sauce ends up being creamy and rich and goes great with the shrimp and seasoned panko topping. This really is decadent enough to be served for a special occasion but also quick and easy enough for any night of the week. If you are scrambling to figure out what to do for Valentine’s Day dinner give this fabulous recipe a shot. Your sweetie won’t be disappointed, especially since you won’t have to spend the whole night in the kitchen. Throw together some greens for a salad and a French baguette to soak up the sauce and you have a romantic dinner in less than 40 minutes.

Note: This recipe is perfect for entertaining because all the prep and assembly (minus the panko topping) can be done well in advance to save time when your guests are over. Just make the recipe earlier in the day, put it in the baking dish or ramekins, cover with plastic wrap, and store in the fridge until ready to bake. Remove the dish(es) from the fridge a few minutes before placing in the oven, sprinkle with the panko topping and bake for 20 or so minutes.

INGREDIENTS
1 c clam juice
1 c heavy cream
1/2 c white wine
3 tbsp tomato sauce
2–2 1/2 lb shrimp, peeled and deveined
6 tbsp butter, divided
2 large leeks (whites and greens), washed and thinly sliced
1 c carrots, shredded
1 tsp kosher salt
1/2 tsp pepper
3 tbsp flour
1/2 c panko
1/3 c Parmesan cheese, grated
2 tbsp fresh parsley, chopped
1 tsp garlic, minced

STEPS

  • Combine the clam juice, cream, wine, and tomato sauce in a large pot and bring to a boil over medium high heat.
  • Simmer until the sauce is reduced by almost half, about 12–14 minutes.
  • While the sauce is simmering, in a medium sauté pan melt 5 tablespoons of the butter over medium-high heat.
  • Add the leeks and carrots and cook for 5 minutes or until tender.
  • Season the veggies with salt and pepper and stir in the flour and heat for 1 minute.
  • Place the shrimp into the pot of sauce and cook for 2–3 minutes.
  • Add the cooked veggies to the pot with the sauce and shrimp and stir to combine. Remove from heat and set aside.
  • Preheat oven to 375º.
  • In a small bowl combine the panko, Parmesan, parsley, and garlic. Melt the remaining tablespoon of butter and drizzle it over the crumbs. Toss with a fork to combine.
  • Transfer the saucy shrimp to one large baking dish or 4 individual ramekins.
  • Sprinkle the panko mixture evenly over the top of the shrimp.
  • Bake for 20 minutes or until the top is lightly browned and the sauce is bubbly.