Creamed Corn
20 oz frozen corn kernels, thawed 2 cups whole milk 1 tsp pure salt 2 TBSP natural sugar rounded 1/4 tsp black pepper 2 TBSP real butter 1/4 cup freshly grated parmesan cheese. Bring everything (except cheese) to a boil in a 2 qt saucepan. Reduce to a simmer & cook for 10 minutes, stirring occasionally so the bottom doesn’t burn. Add cheese. Blend with an immersion blender to desired consistency (or transfer to traditional blender and give it a few quick pulses). _____________________________________________________________________________________________________ Notes: ~ So...
Read MoreMarinated Antipasto Salad
2 lbs assorted antipasto vegetables (kalamata olives, green olives, artichoke hearts, and roasted red peppers – everything drained) 1/2 cup extra virgin olive oil 1/4 cup red wine vinegar 8 cloves garlic, crushed 9 sprigs of fresh thyme or 1 tsp dried thyme 4 bay leaves Toss everything together in a large bowl and cover You can serve this immediately, but it’s best marinated for at least a few hours or overnight (in the fridge) As it marinates, be sure to toss every once in a while Before serving, remove the bay leaves (and thyme sprigs if using)...
Read MoreRicotta Honey Cheesecake
12 oz whole milk ricotta 16 oz mascarpone cream cheese @ room temp 3/4 cup natural sugar 1/4 cup honey 1 TBSP lemon or orange zest 4 large eggs Place two 9 x 11 Pyrex dishes filled with water on the bottom rack. Preheat the oven to 350 degrees. Grease a 9-inch springform pan with butter or coconut oil and set aside. Blend the ricotta in a food processor (with S blade) until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally to scrape down the sides. Blend in the honey and zest. Add the eggs and pulse until just blended. Pour the cheese mixture into the...
Read MoreChicken Pot Pie [minus the pie] Casserole
![Chicken Pot Pie [minus the pie] Casserole](https://realfoodtastesgood.com/wp-content/uploads/2018/09/IMG_9320-e1537226108145-186x186.jpg)
2 TBSP real butter 1 large onion, chopped 4 carrots, chopped 4 celery stalks, chopped 1 jalapeno, chopped (optional) Whole head of garlic, peeled & crushed [insert rock-n-roll hand sign here] 1 cup broth 1 cup whole milk or half & half or cream Salt & freshly ground pepper to taste Heaping 1/2 cup frozen corn Heaping 1/2 cup frozen peas 2 boneless / skinless chicken breasts, cooked & shredded 8 to 10 ounces wide, egg noodles, cooked according to package directions LOTS of fresh sage (optional) Heat butter in a large saute pan (I used a 5 qt pan) over medium heat, and...
Read MoreGarlic & Bread Soup w/ Chorizo & Kale
2 TBSP coconut oil (or butter) 2 large onions, thinly sliced 1 jalapeno, chopped (optional) 12 cloves garlic, thinly sliced 1 lb chorizo sausage, crumbled 1 bunch kale (about 12 large leaves), stems removed and torn into pieces 4 cups high-quality, sour-dough bread toasted & broken into small chunks (optional) 4 cups chicken (or vegetable) broth 1/2 tsp pure salt freshly ground black pepper to taste shredded cheese (optional) (I like swiss on this!) chopped chives or scallions for garnish (optional) Melt coconut oil in a large stock pot and saute onion over medium heat until lightly...
Read MoreChicken Francese
4 skinless, boneless, chicken breasts Unbleached flour, for dredging Salt & freshly ground black pepper 3 eggs 3 TBSP water (or milk if you prefer) (real) Butter for frying 1 lemon, with rind, cut into thin rounds ½ cup dry white wine 1 cup chicken broth ½ of a lemon, juiced (about 2 TBSP) More butter (optional) ¼ cup chopped parsley Place chicken on cutting board, cover with wrap or paper (I use unbleached parchment paper) and pound with a flat meat mallet until each are about ¼-inch thick Season chicken on both sides with salt and pepper Put some flour in a wide, shallow bowl In a...
Read More
Recent Comments