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Browsing Tag: cream
How about a filling and delicious potato chowder recipe – perfect for a late fall/early winter dinner? This is an easy, tasty, and filling chowder that can be augmented and adjusted to meet any desired flavor profile. Add clams and clam juice for a hearty clam chowder. Add flaky white fish like cod for a tasty fish chowder. Even chicken can be used to create a creamy chicken chowder, using herbes de provence to enrich the flavor. But today, let’s keep it simple – just a potato bacon chowder. Save Print Potato Bacon Chowder Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: 2 Ingredients 5 oz thick-cut bacon, cut into lardons (approximately 4-5…
I’m back! I want to thank everyone for their patience and support during my recent absence. Between launching products at work and enjoying time with my new fiancee, the blog has taken a backseat. After the wedding, I will have to rename ‘Cooking-4-One’ as I will be cooking for one and a half (as she puts it). We will see what we come up with for a new name. Of course, I look forward to introducing her to all of you as well as having her add her own recipes here! Now for everyone that enjoys pumpkin spice time of year, this no-bake pumpkin mousse is for you. I made this recipe with full amounts of the major ingredients of pumpkin…
I really like this dessert and frankly just skip making it at home because of the whole custard in a double boiler aspect. Well, thanks to Gemma Stanford of the blog Gemma’s Bigger, Bolder Baking,this dessert can be made in about 10 minutes. Yep, that’s right… 10 minutes. The key is to skip the custard and whip up a filling that most will never realize does not include eggs. So I used her recipe as a start and cut it down to make a single, very large portion (haha, I know I shouldn’t but I will!) or an easily shareable version that will definitely impress a dinner date. Now you can enjoy tiramisu at home with this simple and delicious…
Leave it to me to make a soup once the weather turns for the better and everyone else is firing up their grills. But this soup was begging to be made and it is quick to prepare so no slaving over a hot stove or hours with a burner on. The beauty of this dish is in the simplicity; the few ingredients needed, the simple preparation, and the short time it takes to produce wonderful results. This recipe is a combination of several recipes I found while doing some research, along with my own creative touch. The majority of the recipes I used for this variation came from Eastern Europe – primarily of Hungarian, Czech, and Slovak origins – and from my experience, I need to explore this…
I want to give a hearty thanks to the gang at Mad and Delicacy for sharing this recipe recently. After seeing this delicious and simple dish, I knew I had to make it for one. This pasta dish is perfect for a quick weeknight meal and a budget conscious diner. Originating from Nursia in the central region of Italy – a town well known for scenery, truffles, and sausages – this dish is similar to many regional favorites like Penne Arrabiatta, Pasta all’Amatriciana, Pasta alla Genovese, Pasta Puttanesca, Spaghetti alla Carbonara, and a host of others. Made with just pasta (like penne), Italian sausage, Parmesan cheese, butter, and cream, it definitely is not a diet friendly dish though. Oh well, you can’t have everything…
I found this dish researching some other recipes I want to make and the simplicity really struck me. A one pot pasta dinner that really works? Well, the gang at Serious Eats seem to think so, so who am I to question it? The truth is, this dish is super simple and really delicious! The sausage creates the base flavor, the spinach adds its supporting flavors, and all of it is bound to the pasta with a little cream and a heap of Romano cheese. While this dish may not make the weight loss cookbooks, it makes mine for being a simple, delicious one pot pasta that satisfies the need for a quick meal. So if you are seeking a way to enjoy spinach and pasta, give this…
This dish is tightly entwined with memories of my parents, especially my dad. Oyster stew was a dish he would make for the family and I can vividly recall as a young child going from ‘Ewww, I’ll never eat that’ to ‘Wow, this is so good’. I can still see all seven of us sitting at the table with the large pot in the middle while my mom ladled and passed out each bowlful. Oyster crackers were passed around; some floated theirs, others crushed and mixed them in, while others enjoyed them on the side. Tabasco sauce was passed around as well… with most of us avoiding it when we were small, but coming to enjoy it as we got older…
Here is a pasta dish I believe will really satisfy you. This is a variant of a dish I posted in March – Tortellini with Prosciutto and Asparagus. The difference is perfect for summer – a basil sherry cream sauce. Using fresh basil is a must for this dish and the hardest part of this dish is timing all the parts. So take a chance and expand your repertoire with something new… like this dish! Save Print Tortellini in a Basil Sherry Cream Sauce Prep time: 30 mins Cook time: 15 mins Total time: 45 mins Serves: 1 Ingredients 2 oz prosciutto, diced 4½ oz fresh tortellini 5 oz asparagus, sliced into 1½ inch lengths ½ cup basil leaves, fresh…
With all the news media coverage about possible Russian interference in the 2016 presidential election and alleged collusion, here’s a way to collude with the Russians that won’t involve Senate, House or FBI investigations. The only risk is that these drinks might interfere with your sobriety if you are not careful! За здоровье! Save Print Black Russian Prep time: 5 mins Total time: 5 mins Serves: 1 Ingredients 5 parts vodka 2 parts coffee liqueur (like Kahlua, Tia Maria, or Galliano Ristretto) Instructions Chill a highball or martini glass with ice. In a shaker with ice, add the vodka and coffee liqueur. Empty glass and add fresh ice. Shake well then strain into the glass. 3.5.3226 Chill a highball or…
Pasta. Tonight I wanted pasta and fresh (ok, store bought ‘fresh’) tortellini just fit the bill. This recipe is one of my go-to recipes when I don’t really feel like cooking. And with this cold/flu/lingering death making me miserable, I can say I honestly did not feel like cooking tonight. But I needed to eat, so here we are. I hope you feel like cooking tonight… and perhaps you will make this easy and tasty pasta dish! Save Print Tortellini with Prosciutto and Asparagus Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 1 Ingredients 1½ oz sliced prosciutto, cut into strips 8 oz asparagus, trimmed and cut diagonally into…