Category Archives: Cream Sauce

Avocado Basil Pesto

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When I was in 3rd grade, I got 3rd place in a spelling bee contest.  I remember, I lost on the word “calendar.”  I spelled it with an e instead of an a: “calender.”

I cried.  Isn’t that silly?  I should have been happy that I got 3rd place, but I cried.  I didn’t feel so bad anymore, though, when the boy who got 2nd ran to the corner of the gym and started bawling.

I guess the moral of this story is…well, I’m a pretty good speller but there are a few words that trip me up.  Avocado, for example.  I want to spell it “avacado” every. single. time.  Those vowels man, I tell you what.

Anyway, I just felt it necessary that I tell you guys that story.

I don’t care how you spell avocado, all I know is that you should make this pesto.  It seriously takes 5 minutes to make, and if you put it on pasta, you’ll have a healthy and delicious dinner served up in 20 minutes flat.  Do it.

What words do you have trouble spelling?

 

pesto

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Avocado Basil Pesto
From: A Cozy Kitchen

Ingredients:

  • 1 cup fresh basil leaves
  • 2 teaspoons garlic salt
  • 1 teaspoon sliced almonds
  • 1 lemon, for zest and juice
  • 1/2 teaspoon kosher salt
  • 2 tablespoon olive oil
  • 1 tsp pepper
  • 1 medium avocado
Directions:
  1. In a food processor or blender, add the basil, garlic salt, almonds, zest from 1/2 of the lemon, juice from the whole lemon, salt and pepper.
  2. Blend until chopped, scraping down the sides, if need be.
  3. With the blender running, slowly add the olive oil and blend until smooth.
  4. Add the avocado and blend once more. If the mixture is a bit too thick (mine was), add a few tablespoons of water and blend one last time.

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Creamy Corn Soup

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I’m so glad everyone loved Rach’s post as much as I did.

To keep it savory, I’m giving you a delicccious creamy corn soup recipe.  Creamed corn is delicious.  Probably because it’s the bad-for-you form of regular corn.  I’m okay with that.

If I can make an excuse to turn it into soup and make it into an acceptable meal, I will…and I did.

This is so good, especially with sweet cornbread (if you click on this link, please excuse the terrible pictures.) If you’re looking for a quick, but yummy meal, this is the one for you.

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Creamy Corn Soup
All Recipes

Ingredients

  • 1/2 onion, chopped
  • 1 tablespoon garlic salt
  • 1 tablespoon margarine
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 1 cup chicken broth
  • 2 (12 ounce) cans whole kernel corn
  • 2 1/2 tablespoons cream cheese
  • 1 teaspoon garlic salt
  • 1 teaspoon ground black pepper
  • ground cayenne pepper to taste

Directions

  1. In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
  2. Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

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Shrimp Linguine

So, I don’t always bake.

Sometimes I do other things. 

Like try to cook…the thing I prefer about cooking over baking is that it’s so easy to fine-tune a recipe.  You don’t put something together and then pop it in the oven hoping for the best.  You can add a pinch of this or a dash of that throughout the entire process until it’s exactly how you like it. You can’t exactly add another egg or more sugar to a cupcake after it’s been baked. However, the downside to cooking (for me at least) is that I end up with a completely different recipe than I started with and I don’t remember what I added a pinch or a dash of to change it….

This recipe is the perfect example of adjusting a food until you get it how you want it.  The recipe below is the baseline I used to make my shrimp linguine with.  It was really good and I am not a cook so if I can do it, anyone can. Add your own pinches and dashes to your liking and enjoy! :o)

Shrimp Linguine
AllRecipes

Ingredients

  • 1 (12 ounce) package linguine pasta
  • 1/4 cup butter, melted
  • 4 tablespoons diced onion
  • 4 teaspoons minced garlic
  • 40 small shrimp, peeled and deveined
  • 1 cup half-and-half
  • 2 teaspoons ground black pepper
  • 6 tablespoons grated Parmesan cheese
  • 4 sprigs fresh parsley
  • 4 slices lemon, for garnish

Directions

  1. Cook pasta in a large pot of boiling water until al dente; drain.
  2. Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.
  3. Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

Shrimp Linguine

So, I don’t always bake.

Sometimes I do other things. 

Like try to cook…the thing I prefer about cooking over baking is that it’s so easy to fine-tune a recipe.  You don’t put something together and then pop it in the oven hoping for the best.  You can add a pinch of this or a dash of that throughout the entire process until it’s exactly how you like it. You can’t exactly add another egg or more sugar to a cupcake after it’s been baked. However, the downside to cooking (for me at least) is that I end up with a completely different recipe than I started with and I don’t remember what I added a pinch or a dash of to change it….

This recipe is the perfect example of adjusting a food until you get it how you want it.  The recipe below is the baseline I used to make my shrimp linguine with.  It was really good and I am not a cook so if I can do it, anyone can. Add your own pinches and dashes to your liking and enjoy! :o)

Shrimp Linguine
AllRecipes

Ingredients

  • 1 (12 ounce) package linguine pasta
  • 1/4 cup butter, melted
  • 4 tablespoons diced onion
  • 4 teaspoons minced garlic
  • 40 small shrimp, peeled and deveined
  • 1 cup half-and-half
  • 2 teaspoons ground black pepper
  • 6 tablespoons grated Parmesan cheese
  • 4 sprigs fresh parsley
  • 4 slices lemon, for garnish

Directions

  1. Cook pasta in a large pot of boiling water until al dente; drain.
  2. Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.
  3. Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.