Tag Archives: creamy

Creamy Dill Broccoli Slaw

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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.

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Creamy Dill Broccoli Slaw
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 6-8 servings
 
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
  1. Place the slaw mix in a medium resealable container.
  2. In a bowl, whisk together the remaining ingredients except for the garnish. Add to the slaw. Cover and shake gently to coat.
  3. Refrigerate for at least 1 hour before serving. Garnish with sliced pepper and chives, if desired.

 

Moore’s Creamy Ranch Buffalo Wings

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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.

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Moore's Creamy Ranch Buffalo Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil and rub, seal, and shake to coat.
  3. Refrigerate for 1-3 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. When wings are done, transfer to a bowl and drizzle with the sauce. Toss to coat.
  6. Serve.

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Grilled Cream Corn with Gorgonzola Cheese

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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.

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Grilled Cream Corn with Gorzgonzola Cheese
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
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
  1. Fire up your grill for cooking over direct heat.
  2. Lightly brush the corn with oil and season with salt and pepper.
  3. Place over direct heat and grill until just tender and lightly charred, rotating often.
  4. Remove corn and let cool slightly before cutting off the kernels using a sharp knife.
  5. Melt the butter in a large skillet over medium heat.
  6. Add the corn. Add more salt and pepper, to taste, if needed.
  7. Stir and cook until the corn is completely tender, 3-4 minutes.
  8. Stir in the cornstarch and cook another minute.
  9. Add the cream and bring to a simmer. Stir for 2-3 minutes until thickened.
  10. 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.
  11. Add the milk and cheese and stir.
  12. Serve warm garnished with chopped parsley.

Roasted Tomato Soup

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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.

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Roasted Tomato Soup
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
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
  1. Preheat your oven to 400 F. Line a baking sheet with parchment paper or use a Silpat,
  2. Place the tomatoes cut-side up in a single layer on the baking sheet.
  3. Drizzle the tomatoes with 1/4 cup of the olive oil. Sprinkle with salt, pepper, sugar, and thyme.
  4. 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.
  5. Heat remaining 2 tablespoons of olive oil and a large pot or Dutch oven over medium heat.
  6. Add the onions and a pinch of salt, stir, and cook until starting to soften.
  7. Add the garlic, stir, and cook another minute.
  8. 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.
  9. Add the cream.
  10. 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!
  11. Serve warm garnished with chives and croutons if desired.

Slow Cooker Creamy Italian Chicken

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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. I am still learning every day. I have a lot left to learn. 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.

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Slow Cooker Creamy Italian Chicken
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Note: If you use thicken chicken breasts you may need more cooking time. Slice them thin or butterfly them for a quicker cooking time.
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
  1. Place chicken into slow cooker set to low.
  2. Combine the dressing mix and water and pour over the chicken.
  3. Cover and cook for 3 hours.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Add the mushrooms and sautee until just starting to soften. Remove and let cool slightly.
  6. In a large bowl combine the cream cheese and canned soup. Whisk until smooth.
  7. Fold in the mushrooms and pour mixture over chicken.
  8. Cover and cook another hour or until chicken is done.

Creamy Buffalo Wings

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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.

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Creamy Buffalo Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
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
  1. Place wings into a large resealable bag.
  2. Add the oil and toss to coat.
  3. Add rub, toss to coat and seal.
  4. Refrigerate for 1-3 hours.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. When done, place wings in a large bowl and add sauce. Toss to coat and serve.
For the sauce
  1. Whisk all ingredients together.

Parmesan Chicken Zoodles

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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!

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Parmesan Chicken Zoodles
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
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
  1. Melt the butter in a large skillet over medium-high heat.
  2. Season the chicken with salt and add it to the pan. Stir to coat then cook until golden brown on all sides.
  3. Lower the heat to medium.
  4. 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.
  5. Reduce heat to low and stir in the cream.
  6. Add the cheese and stir until melted.
  7. Season with salt and add dried basil and red pepper flake.
  8. Add the zucchini, stir, and cook for about 5 minutes or until al dente.
  9. Serve with additional Parmesan cheese sprinkled on top if desired.

Creamy Cucumber Salad

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I grew up on my mom’s creamy cucumber salad. I ate so much it’s a wonder that my hair isn’t green. My favorite part? The creamy dressing that’s left in the bottom of the bowl after you finish off the cucumbers. I’d drink that stuff right up.

I still love my mom’s creamy cucumber salad. I recently bought a spiralizer, so I figured that was a great opportunity to give it a whirl. In just seconds you get these different-looking cucumber noodles… or coodles… Hey, they’re fun!

Creamy Cucumber SaladAlthough this salad is best with fresh dill, I usually use dry unless I can pick some fresh from our garden. I also add a bit more than the recipe calls for since I really like the combination of dill and mayonnaise. It’s very similar to Ranch dressing in flavor.

Also try my creamy dill broccoli slaw!

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Creamy Cucumber Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 4 teaspoons white vinegar
  • 1/2 teaspoons dry dill weed (about a teaspoon of fresh, minced)
  • 1/2 teaspoons Kosher salt
  • 4 medium cucumbers, peeled and sliced
  • 3 green onions, chopped
Instructions
  1. In a large bowl, combine the mayonnaise, sugar, vinegar, dill and salt. Mix well.
  2. Add the cucumbers and onions. Toss.
  3. Cover and chill at least one hour before serving.