Tag: heavy cream

“Having children is exciting. Life puts the past into perspective.” ~ Sam Taylor-Wood

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By the time Friday rolls around, we are both pretty tired and the last thing I really want to do is cook, so it’s usually a night we go out to dinner.

But since pumpkin head has been around it’s sometimes easier to stay in and cook than it is to get ready to go out. (A whole new world, I tell ya! 🙂 )

So this Friday night – I’m cooking.

But don’t worry – I’m not exerting too much effort.

Simple but delicious.
That’s the plan for tonight.

Spicy Shrimp Pasta
(Adapted from Kevin & Amanda)

  • 4 oz fettuccine pasta
  • 3/4 lb raw shrimp, peeled, deviened and tails removed
  • 1 tsp kosher salt
  • 1 tsp freshly ground pepper
  • 2 tbsp flour
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 1/4 cups low-sodium chicken broth
  • 1/2 cup whipping cream
  • 1/2 tsp cajun seasoning

Cook pasta according to directions.

Sprinkle shrimp with salt and pepper.  Then coat evenly with flour. Heat butter and oil over medium-high heat, add shrimp in one layer and cook for 2-3 minutes or until brown. Flip shrimp and cook other side. Remove from pan.

Deglaze (pour in chicken broth and scrape brown bits off bottom) pan with chicken broth for about 5 minutes. Reduce heat to medium and add cream, whisking constantly. Cook until bubbly and cream starts to thicken. Add cajun seasoning and salt and pepper to taste.  Add pasta and shrimp. Toss to coat.

As I stated, simple but delicious.  A perfect meal for 2.

phonto

-abp

“What Romantic terminology called genius or talent or inspiration is nothing other than finding the right road empirically, following one’s nose, taking shortcuts.” ~ Italo Calvino

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I love Chicken Piccata!

It is a very light meal that has a punch of big flavor. It’s not a hard meal to make but it’s not the quickest to throw together either. So when I was on my usual daily quest for new time saving recipes I came across this recipe – Chicken Piccata Skillet Pasta and I thought – how can that be bad?!? It combines one of my favorite meals with pasta and in one pan!

You should know I must be taking this “my life is about to really change” to heart because I used to would have never considered using pre-cooked chicken but I did this time and let me tell you – I will do it again!

Chicken Piccata Skillet Pasta

(adapted from Plain Chicken)

  • 12 oz cooked, chopped chicken ( I used the pre-cooked bags of Tyson grilled chicken you find in the refrigerated section)
  • 2 cups chicken broth
  • 1 Tbsp dried minced onion
  • 2-3 garlic cloves, minced
  • 1/3 cup heavy cream
  • 1/2 cup lemon juice
  • 8 oz pasta
  • 3-4 Tbsp capers, drained and rinsed
  • 1/4 cup parmesan cheese

In 12-inch skillet, combine chicken, pasta, onion, garlic, heavy cream, lemon juice, chicken broth and pasta. Bring to boil. Cover and reduce heat.

Simmer for 15-18 minutes, until pasta is tender. Stir in capers and parmesan cheese. Cook over low heat about 5 minutes.

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So, so easy but oh so good!

-abp

“I’m one stomach flu away from reaching my goal weight.” ~ Emily (The Devil Wears Prada)

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I made a meal I couldn’t eat.

But it wasn’t because it didn’t taste good!

The DH loved it! I actually made it at his request.

The thing was I had not been feeling very well that day (stupid bug that’s been going around) and was really puny when I started frying the sausage and the grease smell made my stomach turn – automatic food aversion.

So the Olive Garden knock off – Spicy Tuscan Soup was a hit – just not with me. I only had the salad (with bought bottled Olive Garden dressing 🙂 )

As you can probably tell – it was an Olive Garden themed night.  All I needed was their yummo garlic bread sticks.

Maybe next time.

(also – because of not feeling so great – there are not many pictures)

Spicy Tuscan Soup   (adapted from Tasty Kitchen)

  • 1 pound Spicy Breakfast Sausage
  • 1 whole Medium Red Onion, Diced
  • 2 slices Bacon, Diced
  • 3 cloves Garlic, Minced
  • 3 whole Medium Potatoes, cubed
  • 1 quart Warm Water
  • 3 cubes Chicken Bouillon
  • baby spinach
  • ½ cups Heavy Cream
  • Salt And Pepper, to taste

In a large dutch oven, brown sausage, remove and drain on paper towel.

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In same dutch onion, cook onion and bacon until onions are translucent.  Add garlic and cook for one more minute.

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Add water and deglaze pan. Stir in Bouillon cubes and potatoes, cook at a simmer for 20 minutes.

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Stir in cream and spinach and cook for 5 more minutes.

Serve with shaved Parmesan cheese and crusty bread.

DSC03474 Spicy Tuscan Soup

This soup was really really good! I sure hate that I was not able to enjoy like I should have.

-abp