Salt and pepper (we used table salt and freshly ground black pepper)
1 lb. linguine
6 tbsp. butter (we used unsalted butter)
1 small poblano chile pepper, seeded and finely chopped
1 small onion, finely chopped (we used a yellow onion)
4 cloves garlic, finely chopped (we used a yellow onion)
3 tbsp. flour (we used all-purpose flour)
1 1/2 cups chicken stock
1/2 cup crème fraîche or Mexican crema (we used Mexican crema)
1 lb. medium shrimp (we bought raw medium shrimp that were already peeled and deveined and we took the tail shell off)
Finely chopped fresh thyme, for garnishing
Grated parmigiano-reggiano, for garnishing (optional) (we used it)
Fill a large pot with water and set it over medium-high heat. Once boiling, salt the water, adding in the pasta next and letting it cook until it’s al dente. Drain (we left our pasta in a strainer until it was needed later on).
While the pasta is cooking, take a medium-sized saucepan out and add 4 tablespoons of the butter to it, setting the saucepan over medium heat. Once the butter’s melted, stir in the poblano, onion and garlic, cooking it for 7 to 8 minutes or until they’ve softened. Whisk in the flour, continuing to whisk for one minute. Whisk the chicken stock in, bringing the sauce to a simmer. Stir constantly for 5 minutes.
Take a small saucepan out and pour the crema into it, setting it over medium heat. Once it’s warm, whisk the crema into the sauce, stirring to combine. Pour the sauce into a food processor or blender (we used a blender), pureeing until “very smooth” (our blender’s strong enough that the sauce was completely smooth). Season the sauce with salt before moving onto the next step.
Place the remaining butter in a large skillet, setting the skillet over medium-high heat. Once the butter’s melted, add the shrimp in, cooking them until they’re fully cooked (look pink and feel firm). Season the shrimp with salt and pepper before adding in the pasta and sauce, tossing to coat everything in the sauce. Take a taste before sprinkling on the thyme and parmigiano-reggiano to see if it needs any salt (ours did). Enjoy !
You won’t want to stop eating this until you are so stuffed that you can’t eat anymore ! You taste the poblano in the sauce and the sauce itself has this wonderfully velvety, silky smooth texture to it. The shrimp adds a different texture to the meal and it helps this feel like a complete meal.
The parmigiano-reggiano and thyme do make this taste even better but we thought the dish tasted awesome even without them !
1 cup peeled, cubed white potato (about 1 small potato) (we used russet potato)
½ cup peeled, diced carrot (about 1 carrot)
¼ cup vegetable oil
¼ cup nondairy milk or water (we used plain soy milk)
1 tablespoon nutritional yeast
1 ½ teaspoons arrowroot flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon sea salt
2 teaspoons freshly squeezed lemon juice
6 pickled jalapeño slices or to taste (we used 6 pickled jalapeño slices), plus 3 tablespoons brine
1 tablespoon tomato paste
Take a pot (we used a large saucepan) of water and bring it to a boil. Add the potato and carrot to the water, letting it cook for 6 to 8 minutes or until the potatoes are just fork-tender*. Drain the carrots and potatoes and add them to a high-powered blender right afterwards.
Add all of the other ingredients to the blender and put the lid on afterwards, mixing on high speed just until smooth. If the cheese has cooled down too much, you can reheat this in a saucepan for a few minutes over low heat until it’s bubbling or just microwave the cheese (we chose to reheat this in a saucepan). If you think the cheese has lost its smooth consistency during reheating, try adding in a small amount of water or nondairy milk.
*You don’t want to cook the potatoes too long or else they can get starchy and therefore prevent you from getting a nice smooth cheese.
Yields around 1 ½ cups.
This recipe really makes you feel like you’re eating actual nacho cheese ! Having it on chips with extra pickled jalapeño slices took us right back to times spent going out to see a movie and munching on some nachos ! The cheese does have a bit of tanginess to it (thanks to the brine and lemon juice) but it doesn’t overwhelm the cheesy flavor. Between it’s creaminess and flavor, we’d love to try making a macaroni and cheese using this nacho cheese !
This recipe came from “Vegan Comfort Classics” by Lauren Toyota.
We weren’t paid in any form to promote the cookbook or Lauren Toyota.
1 large onion, cut into ¼-inch pieces (we used yellow onion)
½ lb. bacon, cut into ¼-inch pieces (we used hickory smoked bacon)
2 lb. stemmed collard greens, leaves cut into 2-inch pieces
¼ cup sherry vinegar
2 cups chicken stock
2 cups water
1 Tbsp. sorghum syrup or pure maple syrup (we used pure maple syrup)
½ tsp. crushed red pepper
1 cup heavy cream
1 cup kimchi, finely chopped (we used spicy kimchi)
Pour the oil into a large pot or Dutch oven (I used a Dutch oven) and set the heat to medium. Once the oil’s hot, toss in the onion and cook for 7 minutes or until the onion looks golden brown, stirring frequently. Now add in the bacon, continuing to stir frequently for 10 minutes or until the fat has rendered. Place the collard greens in the Dutch oven now, turning the heat up to medium-high afterwards. Stir the collards constantly for 4 minutes or until they look like they’re beginning to wilt. Pour the vinegar in and let it boil for 1 minute before mixing in the stock, water, syrup, crushed red pepper and a large pinch of salt. Put the lid on the Dutch oven and let it cook for 1 ½ hour or until the collard greens are very tender, stirring now and then during that time (for me, the greens didn’t take nearly that amount of time to get tender).
While the collard greens are cooking, take a small saucepan out and pour the cream into it, setting the heat to medium. Let the cream cook for 10 minutes or until it’s reduced down by about one-third. Add the kimchi in, stirring just to combine and then take it off the heat.
Once the collard greens are tender, mix in the kimchi cream and season with salt if you think it needs any extra.
We love kimchi and we love collard greens so we had to try this out. We’re glad we did ‘cause we couldn’t stop eating this, it tasted that good ! The bacon adds a little bit of smokiness and has a little bit of crispy-chewiness that adds texture to the dish. The flavor of the kimchi does come through a little, adding a little funkiness (in a good way) to the dish and of course there’s a silky creaminess in the food thanks to the heavy cream.
1 1/2 cups chicken broth (we used Swanson 33% Less Sodium)
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh parsley (we used Italian parsley)
2 teaspoons kosher salt
1/4 teaspoon ground black pepper (we used freshly ground black pepper)
3/4 cup shredded sharp white Cheddar cheese, divided (we used 1 cup*)
3 cups shredded cooked chicken (we used breast meat)
1/2 cup frozen peas
6 slices American cheese
3/4 cup coarsely crushed buttery round crackers (we used Ritz crackers)
Preheat your oven to 350 degrees.
Look at the box your pasta came in and follow it’s directions for cooking. Drain the pasta and place it in a covered container to keep it warm.
Take a 10-inch cast-iron skillet out and add the butter to it, setting the skillet over medium heat. Once the butter’s melted, add in the carrot, onion, and celery, stirring now and then for 5 minutes or until they’ve softened. Take the flour and sprinkle it over the vegetables, stirring frequently for 1 minute afterwards. Slowly whisk in the milk and broth, continuing to whisk even after you’re done pouring until simmering starts to occur. Turn the heat down to medium-low and cook for another 2 to 3 minutes or until the mixture looks like it’s thickened. Now whisk in the thyme, parsley, salt, and pepper, taking the skillet off the heat afterwards. Immediately add in 1/2 cup of the Cheddar cheese, whisking until the cheese has melted.
Take a large mixing bowl and stir the pasta, chicken, peas, and sauce together in it, spooning it back into the skillet afterwards (we just mixed everything together carefully in the skillet instead of a bowl), topping with the cheese slices before sticking the skillet into the oven.
Bake for 10 minutes, taking the skillet out long enough to sprinkle on the crushed crackers and the remaining 1/2 cup Cheddar. Stick the skillet back in the oven for another 10 minutes or until the crackers and cheese look lightly browned (10 minutes did it for us). Pull the skillet out of the oven and let it sit for 10 minutes before serving.
Makes around 10 servings.
*The ingredients list only calls for 3/4 cup but in the directions, they call for a cup’s worth so we decided to go with the 1 cup because when is extra cheese ever a bad thing?
This is a delicious mash-up you’ll want to gobble up ! You have that wonderful creaminess you can get from a wonderful pot pie and that ooey, gooey factor from mac and cheese at the same time. It’s like having two wonderful comfort foods at the same time. ‘Cause the crackers do lose their crispiness with time, you’ll either need to eat it shortly after it’s done or have extra crackers on hand for later to still have that crispy-crunchy texture. We loved eating this dish and hope you do too !
Recipe source unknown.
We weren’t paid in any form to promote Swanson, Kraft, or Ritz.
1 lb. frozen egg noodles (we used 24 oz. of Reames’ brand)
3 cups shredded cooked chicken (we used meat from a Rotisserie chicken)
½ cup frozen green peas (we used 1 cup)
Salt, black pepper, and Tabasco sauce to taste
Take a Dutch oven or large pot out (we used a large pot) and add the butter to it, setting the heat to medium-low. Once the butter’s melted, add in the thyme, rosemary, sage, onion, carrot and celery, stirring to combine. Put a lid on the pot and let the mixture sweat until the carrots have softened (should take 10 minutes to achieve). Take the lid off and add the flour in, stirring continuously for one minute.
Deglaze the pot by adding the wine and lemon juice into the pot, continuously stirring to scrape up any browned bits you can.
Stir in the broth, milk, and cream and wait for the dish to come to a boil. Add the noodles into the pot now and wait for the dish to come back up to a boil again. Let the soup boil for 20 minutes or until the noodles are al dente (we stirred occasionally). Stir in the chicken and peas, cooking just long enough for them to get heated through. Season the soup with salt, pepper, and Tabasco sauce.
This is a hearty, filling, comforting dish to enjoy and we especially like the noodles in this !
3 cups red-skinned potatoes, cut into chunks (about 1 lb.)
½ cup shredded onion
½ cup shredded carrot
1 tsp. kosher salt
½ tsp. black pepper (we used freshly ground black pepper)
¼ tsp. freshly grated nutmeg
6 Tbsp. unsalted butter
6 Tbsp. all-purpose flour
1 cup milk (whole or 2%) (we used whole milk)
8 cups spinach, stemmed, thinly sliced
8 oz. shrimp, peeled, deveined, and halved lengthwise
2 cups heavy cream
1 Tbsp. minced lemon zest
Tabasco sauce and salt to taste
Lemon zest for garnish (garnish optional)
Take a large pot or Dutch oven out (we used a large pot) and add all the “Simmer” ingredients to it. Bring the mixture up to a simmer and continue to let it simmer for 15 minutes.
When there’s somewhere between 3-5 minutes left for the soup to be simmering, take a saucepan out and melt the butter in it over low heat. Once the butter’s melted, whisk in the flour long enough for the mixture to get smooth. Now whisk in the milk, stirring continuously for 2 minutes (make sure you get the edges of the saucepan as well when you stir so there’s no flour lumps anywhere). Once the soup’s done simmering, stir the milk mixture into it.
Add the spinach and shrimp to the soup, continuing to let the soup simmer long enough for the shrimp to get cooked through (about 3 minutes).
Take the pot off the heat and stir in the heavy cream and tablespoon of lemon zest. Season with tabasco and more salt if you want (we did). Garnish with extra lemon zest (if you’re using it).
Makes 4 servings (roughly 2 cups per serving).
This is such a great dish to enjoy when it’s cold outside. If you don’t like heat then you can skip on the Tabasco but we think it took the soup to another level of yumminess !
1 lb. bulk Italian sausage (we used Hot Italian sausage)
2 tsp. butter (we used salted butter)
1 lb. sliced fresh mushrooms (we used baby bella mushrooms)
2 garlic cloves, minced
½ tsp. salt (we used kosher salt)
¼ tsp. pepper (we used freshly ground black pepper)
2 cups heavy whipping cream
Minced fresh parsley, optional (we didn’t use it)
Cook the pasta based off the directions that are on the package they came in.
While the pasta’s cooking, take a large skillet out and add the sausage to it, setting the heat to medium. Let the sausage cook for 4 to 6 minutes or until fully cooked, breaking it up into bite-size pieces during that time. Drain off any grease that’s in the skillet and put the sausage on a plate for the time being.
Using the skillet you cooked the sausage in, add the butter to it, leaving the heat at medium. Once the butter’s melted, add in the mushrooms, garlic, salt and pepper. Put a lid on the skillet and let it all cook for 4 minutes, stirring once in a while. Take the lid off the skillet and stirring continuously, let it cook for an additional 2 to 3 minutes or however long it takes for the water to evaporate and the mushrooms to get tender.
Stir the heavy whipping cream into the skillet and wait for boiling to occur. Once boiling, turn the heat down and let it cook for 8 to 10 minutes or until the sauce looks like it’s thickened up a little (10 minutes did it for us). Add the sausage back into the skillet, stirring to combine and let it cook just long enough for the sausage to get heated through. Drain the pasta and serve the sauce over it, topping it with the parsley (if you’re using it).
This recipe came from Taste of Home.
We weren’t paid in any form to promote Taste of Home.