Category Archives: heavy cream

Pasta with Chicken and Garlic Cream Sauce

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This was another one of those meals that you just come up with on the fly. I kept trying to think of something for dinner and nothing was jumping out at me. Do I want fish, chicken, steak, pasta? So I decided to throw a few things in a hat and just draw the winner that way. I picked chicken and pasta so that was my jumping off point. I knew I had shredded chicken in the fridge because they had rotisserie chicken on sale at the store so when they do that I will buy a few, shred them, and freeze them to have as a quick chicken addition to a meal.

Then I hit the pantry and found a box of farfalla, yay the main ingredients were found! So back into the fridge I went to see what goodies I had to throw in to the party. Fresh basil…check…..fresh oregano….check….heavy cream..hhmmm this is going to be good! I always have onions and garlic (Duh you’re a food blogger Bobbi) so of course they had to come to the party too.

This ended up being such a simple, easy meal, but had so much flavor and made my tummy happy. I do have to confess I am a pasta girl so you know if there is a noodle in it somewhere I am smiling! In the end, this is a quick and easy meal for a night when you are on the go and need something fast but flavorful

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Pasta with Chicken and Garlic Cream Sauce

2 tablespoons olive oil
1 package short pasta like farfalla
1 medium onion, chopped
5 cloves of garlic, minced
1 cup chicken stock
1 heaping tablespoon of fresh basil, chopped plus a few leaves cut in a chiffonade for garnish
2 tablespoons fresh oregano, chopped
1 cup heavy cream
2 cups shredded chicken
Salt and pepper to taste

Bring a large pot of salted water to boil, add pasta and cook to package directions. Drain pasta and return to pot.

In a large skillet over medium-high heat, add the olive oil. Then add the onion, stirring occasionally until the onion is translucent, about 5 minutes. Add the garlic and cook one more minute. Add the chicken stock, basil, oregano, salt and pepper. Bring to a boil and cook for 10 minutes, stirring occasionally, until it is reduced by about half. Add the cream and cook for an additional 8 to 10 minutes, until the sauce is reduced and thick. Add the chicken and stir to coat. Cook for an additional minute or until the chicken is heated through.

Food Star Friday – Planked Salmon with Egg Sauce

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One of the things I love so much about Food Star Friday’s is that I try things I wouldn’t normally try. I search recipes and watch the food shows with an open mind. This recipe is by Chef Michael Chiarello. In the past I have felt that his recipes were ones that I was afraid to tackle. I don’t know why, I just did. 
On this particular occasion I was really craving salmon, so when this dish popped up it caught my attention. It just sounded so different from anything I would choose to cook, and if I was surprised by my choice the family was even more surprised! The response I got when asked what was for dinner was several “What’s” “Ummmm’s” and “is that really what you are making?” Wow guys, thanks for the vote of confidence!! But, as usual, they were eating their words (along with a LOT of salmon) once the cooking dust had settled.

I did change the recipe a little by grilling the salmon on the plank instead of broiling it in the oven. But the weather has had me so addicted to grilling I couldn’t help myself! 
I am sorry the photos don’t do the salmon justice, this was very good!
Planked Salmon with Egg Sauce
FOR THE SALMON:
  • 1/4 teaspoon dry mustard 
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) salmon fillets, skinned
  • 1 tablespoon unsalted butter, melted
  • 2 cedar or alder planks, or 2 untreated cedar shingles or shims (available at lumberyards), about 5 inches wide and 12 inches long, soaked at least 2 hours, or overnight, so as not to flame up

  • Olive oil

FOR THE EGG SAUCE:

  • 8 tablespoons unsalted butter, cut into 8 pieces
  • 1 teaspoon minced shallots or scallions
  • 1/4 cup dry white wine
  • 1/4 cup fish stock, chicken stock or low-salt canned chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/3 cup heavy cream
  • 1/2 teaspoon hot sauce (recommended: Tabasco)
  • Salt and freshly ground black pepper

  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 hard-cooked eggs, coarsely grated or chopped

  • 1 teaspoon fresh chives, optional
  • 1 tablespoon Californian sturgeon caviar, optional

Preheat the oven to 500 degrees F.

In a small saucepanmelt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice,wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.

Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.

Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.

Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.

Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.

Turn on the oven broiler.

Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.

Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.

Chicken Lasagna Roll Ups with Mushroom and Garlic Alfredo

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I have been wandering through the bloggosphere trying to find new recipes to appease my family and distract them from the fact that they have been fed soup or stew at least 5 or 6 nights out of the last week and a half or so. I mean I figure if I can make 3 or 4 awesome meals for them they won’t realize when I slip back into my addiction right? Well it sounds good on paper at least.

I ran across a blog called I The Cook. Have you read her blog? If not I will tell you it is a MUST read. She has some very tasty recipes and her presentations make me drool! She had a post called White Chicken Lasagna Roll Ups and after wiping my chin I decided that I wanted to make them. Of course I had to put my own spin on them (I swear I can never NOT tinker with a recipe) but you have to check out her original version as well.

I have made lasagna roll ups in the past but I was really excited about trying this new twist. Especially since I had just been working on a Mushroom and Garlic Alfredo sauce. I immediately knew this would  be the perfect marriage. So imagine how happy this this little cook was when the meal was met with an enthusiasm I could not believe.

My family is always supportive of what I do. They give me their opinions, good or  bad, because they know how important it is to me to make sure the things I create are the kind of recipes that everyone will love. I am lucky that, for the most part, they love what I do. This was one of those meals though that if you left your hand near the food too long you might have pulled it back minus a finger or two! So words were not necessarily. But once they stopped eating and took a moment to breath, the reaction was this was one of the best recipes yet.

The only thing I would have changed was the amount of sauce. I didn’t feel it was quite enough so I doubled the recipe. If you are not a “saucy” kind of person go ahead and just do half. I just love this sauce so  much it has gone on to my list of things I want to can. I now have Chili Verde, Marinara Sauce, and Mushroom Garlic Alfredo on that list.

Chicken Lasagna Roll Ups with Mushroom and Garlic Alfredo

For the lasagna:
1 pound chicken breast
2 cups part skim ricotta cheese
2 cups part skim shredded mozzarella cheese
1/4 cup fresh flat leaf parley leaves, chopped
3/4 cup grated Parmesan cheese
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
8 lasagna noodles, cooked slightly al dente
For the sauce:
4 tablespoons olive oil
8 cremini mushrooms, chopped
6 cloves of garlic, minced
8 tablespoons (1 stick) unsalted butter
1 cup grated Parmesan cheese
2 cups heavy cream
Pepper to taste
Fresh ground nutmeg, to taste
Preheat oven to 350 degrees F.
Salt and pepper the chicken and drizzle with olive oil. Place the chicken on a baking sheet and bake in the oven for 20 minutes. Remove and allow to cool. Shred chicken with two forks. Raise the temperature of the oven to 375 degrees F.
In a large pot of salted water boil the lasagna noodles to al dente. Drain and reserve.
Heat the olive oil in a medium skillet over medium- high heat. Add the chopped mushrooms and saute them about 5 minutes, your nose will tell you when they are getting there and they will get nice and brown. Add the minced garlic and cook for another minute or two. Add the butter and once it melts add the heavy cream, Parmesan cheese, and nutmeg. Stir to combine and pepper to taste. Simmer until thickened. Remove from heat.
In small greased casserole pan, spoon enough of the Alfredo sauce to cover the bottom.
In a large bowl combine the shredded chicken, ricotta cheese, parsley, eggs, 1 1/2 cups mozzarella cheese, Parmesan cheese, onion powder, garlic powder, salt and pepper. Combine well. Lay out the lasagna noodles and place about 1/4 cup of the chicken mixture on the noodle. Carefully roll the noodle and place seam side down in the casserole dish. Continue with the remaining noodles. Top with remaining sauce. Sprinkle the top with the remaining mozzarella cheese. Bake for 30 minutes. 
Serves 4 

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Food Star Friday – Creamy Potato and Leek Soup

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Happy Food Star Friday my fine foodie friends! I was really excited about this recipe because, well, as of late I am obsessed with soups and this one sounded sooooo good. Potato soup is a true comfort food to me. Mind you the potato soup I ate as a child was Campbell’s soup, but my Mom made it for me, so in my childhood memories it was a comfort food.

When I grew up, I lived in a tiny little trailer in a small town just outside of Reno, NV. It is one of those places that has weather extremes. Over 100 degrees in the summer at times, and snow in the winter. So when winter hit Mom would crank the heater and break out the Campbell’s soups. Cream of Potato, Cream of Mushroom, and Creamy Tomato all bring back vivid memories of my childhood and are true comfort foods for me. Poor Kevin just doesn’t understand my fondness for soups. He just keeps wondering why I seem to be determined to make a vegetarian out of him! That is why I chose this Emeril Lagasse recipe.

Now I will warn you, since it is Food Star Friday I did not change the recipe from the original. I mean that is the idea, do the star’s recipes and then review them right? OK, this recipe is great and the soup tastes amazing. However, if I had been making it just for my family I would have changed a few things to try and “healthify” it a bit.

I would substitute a tablespoon of olive oil for the two tablespoons of butter and use half and half instead of heavy cream. Doesn’t change it too much but I feel it makes it a bit better. Plus, as a person that has had gastric bypass, very heavily creamed food can make me feel a bit sick and this one, although it tasted AMAZING, made me feel a bit woozy. I know those minor changes would have made all of the difference.

I love my Goodwill finds, no more boring white bowl
Folding 2 leek leaves around the bay leaves, thyme sprigs, and peppercorns for a bouquet garni
wilt the sliced leeks 
add the wine, stock, potatoes, salt, white pepper, and bouquet garni
it all fit into my blender in one batch and came out so nice and smooth and creamy
Creamy Potato and Leek Soup
  • 1 large or 2 small leeks, about 1 pound
  • 2 bay leaves
  • 20 black peppercorns
  • 4 sprigs fresh thyme
  • 2 tablespoons butter
  • 2 strips bacon, chopped
  • 1/2 cup dry white wine
  • 5 cups chicken stock
  • 1 to 1 1/4 pounds russet potatoes, diced
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon white pepper
  • 1/2 to 3/4 cup creme fraiche or heavy cream
  • 2 tablespoons snipped chives

Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped 

bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)
Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni,chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.
Serves 4

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Short Rib Lasagna Rolls

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Hello everyone and welcome to Food Star Friday!

I am very excited about starting a new chapter of Bobbi’s Kozy Kitchen and I hope you enjoy it. I know I love cooking different chef’s recipes because it not only keeps me on my toes, but it helps me to think outside my own box and learn new ways of doing things.

Today’s recipe is Short Rib Lasagna courtesy of Giada De Laurentiis. This recipe was one that aired on her Father’s Day episode and she said that this was one of her husband Todd’s favorite dishes. I watched her make it and it looked so good that I had to try it. I didn’t want to do the same old thing for Father’s Day, I wanted something different. Since my father loves Italian food and Kevin loves short ribs so it seemed like a match made in heaven to me.

This recipe does take some time since you have to cook the ribs low and slow to get them as tender and juicy as possible. So that to me is the only set back. But this wasn’t just a regular weekday meal. That is when my Rachael Ray alter ego comes out and I want things cooked quick with as little stress and time as possible. This was Father’s Day so it was well worth it! I am sorry the picture isn’t very good, I can tell you the lasagna WAS! When I served it there was barely a possitive ID check, I mean it! I had to pull my hands back and make sue all my fingers were there! So I would say this one was a hit, don’t you think so?

Please make sure to leave me a comment and let me know what you think about Food Star Friday.

Short Rib Lasagna Rolls


Ribs:
2 tablespoons olive oil
 2 1/2 pounds beef short ribs
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper
1 onion, roughly chopped
4 cloves garlic, peeled and smashed
2 (4-inch) sprigs fresh rosemary
2 cups red wine
2 cups beef broth

Filling:
3/4 cup milk
1/2 cup heavy cream
1 1/2 cups grated Pecorino Romano (6 ounces)
1 cup shredded mozzarella (4 ounces)
1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
12 lasagna noodles (about 10 ounces)
Butter, for greasing baking dish
1 (25-ounce) jar marinara sauces
1/2 cup freshly grated Parmesan
Olive oil, for drizzling

For the ribs:
In a large dutch oven or heavy bottomed stock pot, heat the oil over medium high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook until brown, about 4 minutes each side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and peppe. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to t he bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring mixture to a boil. Reduce heat to a simmer, cover the pan, and cook until the meat is very tender, 2 1/2 to 3 hours. Remove the ribs and set aside to cool enough to handle, about 20  minutes. Discard bones and cooking liquid. Using 2 forks, shred the meat into 2 inch long pieces (to yield approximately 2 1/4 cups shredded meat).

For the filling:
In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, if needed.

Bring a large pot of salted water to boil over high heat. Add the pasta and cook until just tender but still firm t the bite, stirring occasionally, 8 to 10 minutes. Drain and set aside.

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F> Butter a 9 by 13-inch glass baking dish.

Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on dry work surface. Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with the remaining noodles and filling to make 12 lasagna rolls. Spoon remaining marinara sauce on top and sprinkle with Parmesan. Drizzle with olive oil, bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.

Turkey Noodle Casserole

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Before we even get started, I know some of you are groaning at just the mention of a turkey noodle casserole. I was kind of “iffy” on this one myself. The word casserole just brings back memories of tons of noodles smothered in cream of mushroom soup with some meat to go with it, usually canned tuna in my house. YIKES! Not a good image. I know that is how things were done in those days, and people didn’t realize how much sodium and fat canned soups contained. This recipe, thank goodness, removed those images from my head and made me gain faith in casseroles. 


I wasn’t the only one that showed a lack of enthusiasm for the idea of casseroles. Pretty much everyone here felt the same way. The dialog went kind of like this, “Mom, what’s for dinner?” “Turkey noodle casserole”….long pause…”Oh”…..longer pause….”Really?” “Yes, why?”..pause..”Oh, just wondering”. I know what they were wondering was, can I eat something else before dinner without Mom finding out and then say I am not that hungry. 


Luckily we were all pleasantly surprised. Everyone liked it, including my Dad, but I felt like the sauce could be a bit thicker. Probably a throw back to the old cream of mushroom soup days, but the sauce is more of a broth really. I might try to make a roux next time and thicken it up that way. I don’t want to change the flavor, just the consistency.


This one is a keeper to me though. Fairly simple and flavorful and something I think anyone would eat, so picky eaters would be happy as well.

Turkey Noodle Casserole

Ingredients

coarse salt
1/2 pound extra wide egg noodles
1 tablespoon EVOO
3 slices bacon or turkey  bacon, chopped
1 package (about 1 1/2 pounds) ground turkey breast
1 pound white mushrooms, wiped, trimmed, and sliced
1 medium onion, chopped
freshly ground black pepper
2 teaspoons ground thyme or poultry seasoning
1/2 cup dry white wine
1 cup chicken stock
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter, softened
2 cups Gruyère cheese, grated
1 cup plain bread crumbs
2 to 3 tablespoons chopped fresh flat leaf parsley leaves

Bring a large pot of water to a boil for the egg noodles. When it boils, salt the water and cook the noodles al dente. Drain well and return to the pot.

Preheat a  large, deep skillet over medium-high heat. Add the EVOO and the bacon. Cook for 2 to 3 minutes, until the fat is rendered and the bacon begins to crisp at the edges. Add the turkey and brown it, crumbling with a wooden spoon. Move the meat over to one side of the pan and add the mushrooms and onions to the opposite side. Cook the mushrooms and onions for 3 to 5 minutes, then stir the meat and veggies together. Season the mixture liberally with salt and pepper, and sprinkle in the ground thyme or poultry seasoning. Cook for another 5 minutes. Add the wine and deglaze the pan, using the wooden spoon to scrape up the pan drippings and browned bits. Stir in the stock and bring to a bubble, then stir in the cream and reduce the heat to low. Add nutmeg and stir. taste to adjust seasonings if necessary.

Preheat the broiler to high. Combine the noodles with the turkey and sauce. Grease a casserole dish with a little softened butter. Transfer the turkey-noodle mixture to the dish and top with Gruyère cheese and then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown for 2 to 3 minutes, or until the cheese is melted and the crumbs are brown. Garnish the casserole with parsley.

Serve with a green tossed salad.

Serves 4