Tag Archives: creamy

Grilled Creamy Shrimp and Mushroom Pasta

Posted on by
Reply

It was one of those almost-stormy evenings. I was in the mood for grilling, but as a backup, I needed to pick something I could cook inside in case the skies opened up. Well, they didn’t, so i was able to grill the fantastic shrimp for this grilled creamy shrimp and mushroom pasta. If it had stormed, I would’ve roasted the shrimp in the oven and still enjoyed a great dinner. But grilled shrimp, well, that’s just better.

The cream sauce and mushrooms are fantastic. The entire dish is incredibly easy to put together. If you don’t want to fret with the shrimp just used pre-cooked frozen shrimp from your grocery store. Just defrost them ahead and of time and you’ll be good-to-go.
Creamy Grilled Shrimp and Mushroom PastaDon’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.

When grilling the shrimp, the butter and oil in the marinade may cause flare-ups on your grill. Be prepared to move the skewered shrimp to another place on the grill until the fire dies down. And by all means, don’t burn yourself!

Also try my creamy Cajun sausage ravioli.

Print Pin

Grilled Creamy Shrimp and Mushroom Pasta

Note: I throw the shrimp onto the grill while the mushrooms are sauteeing.
Course Main
Cuisine American
Prep Time 1 hour 40 minutes
Cook Time 1 hour
Total Time 2 hours 40 minutes
Servings 4 servings
Author Mike

Ingredients

For the grilled shrimp

  • 6 tablespoons unsalted butter melted
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried marjoram
  • 1 tablespoon fresh parsley chopped
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • Kosher salt and freshly ground black pepper
  • 1 pound large shrimp 20-24 count, peeled and deveined

For the mushrooms and pasta

  • 8 ounces pasta fettuccine, linguine or angel hair
  • 10 tablespoons unsalted butter divided
  • 8 ounces mushrooms sliced
  • 2 garlic cloves minced
  • 3 ounces cream cheese cubed
  • 2 tablespoons fresh parsley chopped, plus a bit more for garnish
  • 1 teaspoon dried basil
  • 1 cup water from the cooked pasta you may not need the entire cup

Instructions

For the grilled shrimp

  • Combine all but the shrimp in a medium bowl.
  • Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
  • Remove from fridge and let set at room temperature for 30 minutes.
  • Fire up your grill.
  • Thread shrimp onto skewers and place on grill.
  • Brush with remaining marinade (caution: flare-ups can occur) and cook for 3-4 minutes.
  • Flip, brush with more marinade and cook another 2-3 minutes or until the shrimp are done.
  • Remove from grill.

For the mushrooms and pasta

  • Cook the pasta per package instructions, reserving 1 cup of the water from the pot.
  • Melt 2 tablespoons of the butter in a large skillet.
  • Add the mushrooms and saute for 10 minutes or until golden brown and soft. Season with salt and pepper.
  • Remove the mushrooms and reserve.
  • Add remaining butter to the skillet and melt.
  • Add the garlic, cream cheese cubes, parsley and basil. Whisk to combine. Note: The sauce will not be creamy.
  • Add 2/3 cup of the reserved pasta water and whisk. The sauce will come together and get creamy.
  • Add the mushrooms, grilled shrimp, and pasta. Stir to combine. If too thick add a bit more of the pasta water and stir.
  • Serve garnished with freshly chopped parsley.

Crab Grilled Cheese Sandwiches

Posted on by
Reply

Grilled cheese sandwiches aren’t uncommon in our household, not at all. They’re easy and good and that’s all you can ask for. But, sometimes I just gotta mix things up. Not crazy mix things up, but crazy good mix things up. The filling in these crab grilled cheese sandwiches is just like a good crab salad. It just needs a little ‘help’, and that comes in the form of melted oooey gooey Swiss cheese on crispy golden bread. A nice crunch then creamy salad and cheese. Perfect.
Crab Grilled Cheese SandwichesThe crab salad inside these crab grilled cheese sandwiches is actually quite good and simple. It’d also be perfect inside appetizer sandwiches. Ya know, the fancy ones they serve at teas.

Also try my mushroom grilled cheese sandwich.

Print Pin

Crab Grilled Cheese Sandwiches

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 sandwiches
Author Mike

Ingredients

  • 6 ounces lump crab meat picked over for shells
  • 2 tablespoons plus more, perhaps mayonnaise
  • 4 tablespoons chopped green onions
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices bread I used 6 small slices of Vienna bread
  • 4 slices Swiss cheese
  • 1 tablespoon butter

Instructions

  • In a bowl combine the crab, mayonnaise, green onions, lemon zest and pepper.
  • Heat a large skillet over medium-high heat or turn a panini press on high.
  • Slather one side of each piece of bread with butter.
  • Lay two slices of bread-butter side down in the skillet or onto the panini press.
  • Add a slice of cheese to each, then divide the crab mixture between them.
  • Add remaining slice of cheese to each and top with other piece of bread, butter-side up.
  • Fry until golden brown on the bottom then flip and fry on the other side until done, or close your press and cook until nice and golden brown.
  • Remove from skillet or panini press and slice and serve.

Creamy Pasta Salad

Posted on by
Reply

Whenever Anita and I go antiquing we like to pack a light lunch for the trip. Taking our lunch instead of eating out means that way we maximize our antiquing time. But just because lunch is hauled in a cooler doesn’t mean that it’s going to be boring. I made a few fantastic Italian cold-cut wraps and this absolutely delicious creamy pasta salad for our last trip. We both could’ve eaten the salad all afternoon long, but that would’ve meant little time for looking for antiques! Perfectly creamy, with a little crunch from the onion, peas and pickles. Oh, and cheese.
Creamy Pasta SaladFor a great twist on this creamy pasta salad substitute chopped green or black olives for the diced pickles. Another great change is to use smoked cheddar cheese instead of extra sharp cheddar.

This salad is even better (I wouldn’t have thought it could be any better!) the next day.

Print Pin

Creamy Pasta Salad

Course Side
Cuisine American
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Author Based on a recipe from Paul Kirk's Championship Barbecue

Ingredients

  • 2 cups dried elbow macaroni
  • 2 cups frozen peas
  • 1 7 ounce block of extra sharp cheddar cheese, diced
  • 1/2 cup sweet pickles diced
  • 1/2 cup sweet onion diced
  • 1 4 ounce jar pimentos, drained
  • 1 cup mayonnaise
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper

Instructions

  • Cook the pasta per package instructions. Drain well, transfer to a large bowl, cover and refrigerate for 1 hour to cool.
  • Add the peas, cheese, pickles, onion and pimento and fold to combine.
  • In a separate bowl whisk together the mayonnaise, cream, mustard and sugar. Fold into the pasta mixture.
  • Season with salt and pepper and serve.

Creamy Dill Broccoli Slaw

Posted on by
Reply

This creamy dill broccoli slaw is a wonderful spin on my favorite salad, creamy cucumber salad. Loaded with dill and a hint of lime, it has a great summer flavor with plenty of crunch to it. I added a few sliced fresh chili peppers and chives from our garden for garnish. Cilantro would also make a great addition to this slaw.
Creamy Dill Broccoli SlawYou can substitute ‘normal’ shredded cabbage for the broccoli if you wish. Broccoli slaw tends to stay crunchier longer than cabbage, which can get soggy in no time. If you do make this creamy dill broccoli slaw with cabbage instead, sauce only the amount of slaw you plan on serving. That way the leftovers won’t get drenched in sauce and become soggy.

Print Pin

Creamy Dill Broccoli Slaw

Course Salad
Cuisine American
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Author Based on a recipe from Year on the Grill

Ingredients

  • 1 bag 4 cups broccoli slaw
  • 3/4 cup mayonnaise
  • Zest and juice of 1 lime
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh dill
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin I used slightly less
  • Hot pepper sliced, for garnish (optional)
  • Chives sliced, for garnish (optional)

Instructions

  • Place the slaw mix in a medium resealable container.
  • In a bowl, whisk together the remaining ingredients except for the garnish. Add to the slaw. Cover and shake gently to coat.
  • Refrigerate for at least 1 hour before serving. Garnish with sliced pepper and chives, if desired.

Moore’s Creamy Ranch Buffalo Wings

Posted on by
Reply

I do love eating chicken wings. They might be my favorite food. I recently picked up a bottle of Moore’s Creamy Ranch Buffalo wing sauce. It looked good and thick and flavorful. And boy, was it all that and more. Not so thick that it was gloppy, the sauce stuck to the wings just as you want it to. And flavor? Oh man. A nice mellow Ranch flavor that definitely does not overwhelm, with just a hint of spiciness. This sauce is perfect for a party because it’s sure to please all of your guests.
Moore's Creamy Ranch Buffalo WingsIf I’d known just how fantastic Moore’s Creamy Ranch sauce was I would’ve definitely left the Ranch dressing off my plate. You seriously don’t need anything else with these sauced up wings. Just grab a big ole handful of them and a lot of paper towels and get to eating!

Also try Moore’s Buffalo Wing sauce.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Print Pin

Moore's Creamy Ranch Buffalo Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 -8 servings
Author Mike

Ingredients

Instructions

Save

Save

Grilled Cream Corn with Gorgonzola Cheese

Posted on by
2

Wow. I grew up eating a lot of canned cream corn. This isn’t that cream corn. This is something completely special and beyond delicious. From the first bite Anita and I just looked at each other. It was the ‘oh my goodness this is fantastic’ look. Grilled cream corn with a creamy Gorgonzola cheese sauce that is incredible. I can’t say enough just how much we enjoyed this dish.
Grilled Cream Corn with Gorzonzola CheeseIf you can’t get fresh corn-on-the-cob you can substitute canned corn. Just drain it well first and spread it out on a baking dish and place under the broiler until it starts to char just a bit. Or you can actually skip the roasting and just use the corn right out of the can (after draining).

I love grilled corn. Try my corn-on-the-cob slathered with Sriracha mayonnaise and my corn with southwestern butter.

Print Pin

Grilled Cream Corn with Gorzgonzola Cheese

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 -8 servings
Author Based on a recipe from Embers and Flame

Ingredients

  • 8 ears corn-on-the-cob shucked
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 2 teaspoons cornstarch
  • 1 cup heavy cream
  • 1/4 cup whole milk
  • 1/4 cup crumbled Gorgonzola cheese
  • Fresh parsley chopped, for garnish

Instructions

  • Fire up your grill for cooking over direct heat.
  • Lightly brush the corn with oil and season with salt and pepper.
  • Place over direct heat and grill until just tender and lightly charred, rotating often.
  • Remove corn and let cool slightly before cutting off the kernels using a sharp knife.
  • Melt the butter in a large skillet over medium heat.
  • Add the corn. Add more salt and pepper, to taste, if needed.
  • Stir and cook until the corn is completely tender, 3-4 minutes.
  • Stir in the cornstarch and cook another minute.
  • Add the cream and bring to a simmer. Stir for 2-3 minutes until thickened.
  • Pour half of the corn mixture into a blender. Let cool slightly then puree until smooth. Return to the skillet with the rest of the corn.
  • Add the milk and cheese and stir.
  • Serve warm garnished with chopped parsley.

Roasted Tomato Soup

Posted on by
Reply

I make what I think is a mighty fine spicy tomato soup. Lately, I’ve been concentrating more on using roasted tomatoes in my dishes, so I decided to give this roasted tomato soup a try. It definitely came out chock full of great roasted tomato flavor. Just perfect. A little herb-y, and a little creamy. And a lot tomato-y.
Roasted Tomato SoupThe tomatoes took about an hour to roast. They came out looking and smelling absolutely fantastic. If it would’ve been a nicer day out I would’ve tossed them on the grill, but the weather just wasn’t cooperating.

Roasted TomatoesWhat a fantastically tomato-y soup!

Also try my delicious roasted chicken noodle soup.

Print Pin

Roasted Tomato Soup

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 servings
Author Based on a recipe from Tiffani Thiessen

Ingredients

  • 4 pounds plum tomatoes halved, seeds removed
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 teaspoon sugar
  • 2 teaspoons dried thyme
  • 1 large onion diced
  • 3 cloves garlic minced
  • 3 cups vegetable stock
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/2 cup heavy cream
  • Fresh chives chopped and croutons, for garnish, optional

Instructions

  • Preheat your oven to 400 F. Line a baking sheet with parchment paper or use a Silpat,
  • Place the tomatoes cut-side up in a single layer on the baking sheet.
  • Drizzle the tomatoes with 1/4 cup of the olive oil. Sprinkle with salt, pepper, sugar, and thyme.
  • Roast the tomatoes until they are wrinkled and soft, about 1 hour. Remove from the oven and let cool until cool enough to handle. Remove skins.
  • Heat remaining 2 tablespoons of olive oil and a large pot or Dutch oven over medium heat.
  • Add the onions and a pinch of salt, stir, and cook until starting to soften.
  • Add the garlic, stir, and cook another minute.
  • Add the tomatoes, vegetable stock, bay leaf and the basil. Bring to a boil then reduce to a simmer and simmer, partially covered, for 30 minutes.
  • Add the cream.
  • Using an immersion blender to puree the soup until smooth. If you do not have an immersion blender you can transfer the soup to a blender, but let it cool first or it will explode in the blender. You have been warned!
  • Serve warm garnished with chives and croutons if desired.

Slow Cooker Creamy Italian Chicken

Posted on by
Reply

Anita reminded me of this recipe the other day. It was a favorite of ours years ago, when we started our first blog, Crossroads Of America. I was just starting to learn how to cook. This recipe for slow cooker creamy Italian chicken was simple enough for me to not mess up, but still great tasting and looking. Over the years I’ve changed it up a bit, but that same great creamy texture and Italian flavor is still there.
Slow Cooker Creamy Italian Chicken
The original recipe calls for using a packet of Italian salad dressing mix, which is perfectly fine. Since first making this dish I have come up with my own mix that I think has a bit more flavor. Making your own also lets you adjust the flavors to your tastes, such as adding more garlic salt or onion powder, or just more basil (I love basil).

Also try my slow cooker Buffalo chicken sliders.

Print Pin

Slow Cooker Creamy Italian Chicken

Note: If you use thicken chicken breasts you may need more cooking time. Slice them thin or butterfly them for a quicker cooking time.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 servings
Author Based on a recipe from Taste of Home

Ingredients

  • 4 boneless skinless chicken breasts butterflied if desired. Or substitute 1 1/2 pounds fresh chicken tenders
  • 1 envelope Italian salad dressing mix I used 2 tablespoons of our homemade mix
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 pound fresh mushrooms sliced thin
  • 8 ounces cream cheese cubed, softened
  • 1 10 3/4 ounce can condensed cream of chicken soup, undiluted
  • Hot cooked pasta or rice

Instructions

  • Place chicken into slow cooker set to low.
  • Combine the dressing mix and water and pour over the chicken.
  • Cover and cook for 3 hours.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add the mushrooms and sautee until just starting to soften. Remove and let cool slightly.
  • In a large bowl combine the cream cheese and canned soup. Whisk until smooth.
  • Fold in the mushrooms and pour mixture over chicken.
  • Cover and cook another hour or until chicken is done.

Creamy Buffalo Wings

Posted on by
Reply

Oh man, what great wings these creamy Buffalo wings were. They disappeared in no time at all. They’re a simple take on the traditional Buffalo wing, with the same great spicy heat, but with a creamier sauce. Flat-out delicious and definitely finger-licking fantastic.
Creamy Buffalo WingsI cooked the wings on my Vortex insert, which I use on my Weber Performer grill. The Vortex concentrates the heat from the charcoal into a circle, which you then surround with the wings. The chicken wings cook up super tasty and crisp in just over 30 minutes. I let them cool only slightly then tossed them with the creamy Buffalo wing sauce. And then I went to town on them. It was almost embarrassing, but you’ll understand once you try them.

Also try my Buffalo supreme wings. They’re another great take on the classic recipe.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Print Pin

Creamy Buffalo Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -8 servings
Author Mike

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • Your favorite wing rub I used our Fire-Eater rub

For the sauce

Instructions

For the wings

For the sauce

  • Whisk all ingredients together.

Parmesan Chicken Zoodles

Posted on by
Reply

This absolutely fantastic pasta-free dish reminds me of one we made years ago, but with pasta. It has all the great flavors, but uses zoodles (zucchini noodles) instead. I recently picked up a zoodler (spiralizer… spiral slicer… I’ve been making up names for it as I go), and just love how they are such a great low-carb substitute for pasta.

Parmesan chicken zoodles combine some of my favorite tastes in one bite. First, cream. Gotta have cream. Second, chicken thighs. I love chicken thighs. I prefer them over chicken breasts. Sure, thighs aren’t as lean so if you want, you can substitute chopped chicken breast instead.

Next up? Sun-dried tomato. Sun-dried tomatoes were not something I was exposed to growing up, so they were a new flavor experience to me when I started cooking. I really like them. They have such a great texture and deep flavor, and the oil they are packed in is absolutely great for cooking (so don’t ever toss it out!).
Parmesan Chicken ZoodlesIf you know me or follow this blog at all, you know I gotta have some kick. Some heat. It doesn’t have to be much, but a little something to offset the sweetness of the cream is necessary in this dish. Use a little or a lot.

Finally, zoodles. Thinly sliced zucchini. Cooked so they have just a bit of crunch. Almost like pasta, and essentially carb-free. Perfect!

Looking for the perfect spiral dessert? Try my apple zoodles!

Print Pin

Parmesan Chicken Zoodles

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Author Based on a recipe from Cafe Delites

Ingredients

  • 1 tablespoon unsalted butter
  • 1 1/2 pound boneless skinless chicken thighs, cut into strips or chunks
  • 1 7.5 ounce jar sun-dried tomato strips in oil, julienned
  • 4 cloves garlic minced
  • 2 cups half-and-half cream
  • 1 cup freshly grated Parmesan cheese
  • Kosher salt to taste
  • A pinch or two of dried basil
  • A pinch or two of dried red pepper flakes
  • 2 large zucchini or 3 medium, made into zoodles or just sliced thin/julienned

Instructions

  • Melt the butter in a large skillet over medium-high heat.
  • Season the chicken with salt and add it to the pan. Stir to coat then cook until golden brown on all sides.
  • Lower the heat to medium.
  • Add the sun-dried tomatoes and 1 tablespoon of the oil they are jarred in along with the garlic and saute for 2-3 minutes.
  • Reduce heat to low and stir in the cream.
  • Add the cheese and stir until melted.
  • Season with salt and add dried basil and red pepper flake.
  • Add the zucchini, stir, and cook for about 5 minutes or until al dente.
  • Serve with additional Parmesan cheese sprinkled on top if desired.