I’m so sick of the typical red sauce in pasta dishes. Legit I get acidity these days from eating too many tomato based sauces so I figured I would try and mix it up in case anyone else out there is just as over it as me. I wanted to do an alfredo like sauce but hopefully keep it figure friendly as well. Luckily there are so many skinny variations out there in the world wide web and I found this yummy cauliflower based one! I legit roast cauliflower on the reg and even make the Indian sabzi version of it all the time so now thatI can utilize it in one more way is #winning in itself. Anyway, next carb craving try this sauce over marinara and don’t tell me if your pasta doesn’t sing!
1 medium head of cauliflower (approx. 450g)
1 large yellow onion
2 cloves of garlic (ok I did 3 obvi)
1 tbsp. of butter
5 cups or 1.2 L of broth (chicken is what I did but vegetable is fine)
3/4 cup of milk (or almond milk)
1/2 tsp of salt (I added a pinch of black pep too).
Cut the onion & garlic into thin slices and sauté in butter for about 20 minutes or until caramelized. Boil the cut up cauliflower florets until tender in the broth (Save a 1/2 to 3/4 cup for the sauce) . Combine milk, broth, cauliflower, and veggies and blend until smooth. I added a tbsp. of grated pecorino romano because sauce should have cheese IMO.
FYI makes about 3 cups of sauce.
Tip: If sauce is too thick, loosen with broth when reheating.
I don’t know about you, but there’s just something that feels really good about making homemade soup. Yeah, yeah it’s easy to just go to the store and buy it in a can. But where’s the fun in that? I guarantee if you make this soup yourself you’ll get a lot more kudos than if you just poured it out of the can. Plus, this recipe gives you a ton more than just 28oz. Bring on family dinner night…
PS. For a fun party app/snack, put the soup in tall shot glasses as shooters.
*Serves a ton of people (over 8 at least). You’ll definitely have enough to freeze for later. Hellooo mid-week meal.
1 tbsp olive oil
1 medium carrot stick, chopped
1 medium celery stick, chopped
1 medium yellow onion, chopped
4 cups of chicken broth
1 tsp of fresh thyme, chopped
3 packages of cubed butternut squash (or roughly 6 cups)
1 tsp salt
Dash of pepper
1/2 cup crème fraîche
1 tsp pure maple syrup
In a large soup pan, heat the olive oil over medium heat. Toss in the carrots, celery, and onion and cook for roughly 5 minutes, or until the onions are translucent.Add the chicken broth, 1/2 tsp of the thyme, butternut squash, salt and pepper. Let all of the ingredients simmer for 30 minutes, or until the squash is tender enough to fall apart. After the 30 minutes, I used an immersion blender but you can also just stir the crap out of it until all of the ingredients are blended and no longer whole. You’ll notice it’s still slightly grainy at this point. In small batches, pour the soup into a blender to get the final chunks out and really smooth it out.
In a small bowl, whip together the crème fraîche and the maple syrup until fully blended. Pour the soup into a small bowl and dollop the crème mixture smack dab in the middle. Top with the other 1/2 of the thyme.
To make the baguette to go with it, check out our recipe here.
By now you probably have more corn than you know what to do with. So rather than eating ANOTHER corn on the cob (seriously, my floss is running low…) put it into some chowder. This steamy dish is perfect for those cooler nights. And if you have leftovers, freeze it in some Tupperware for a middle-of-the-winter treat.
1 large onion, chopped
3 stalks of celery, chopped
1 medium potato, cubed (add in 1 additional for a heartier meal)
5 ears of corn (or 2 12oz cans)
4 cups of chicken broth
1 can evaporated milk
1 sprig of thyme
1 tbsp corn starch
1 tsp of salt
1 tsp of pepper
Toss all of the ingredients in a crock pot and cook on low for 6-8 hours. Easiest. Recipe. Ever.
Listen, bikini season is over and there is a chill in the air…I say we have an ooey gooey decadent dinner! Some good old stick to your ribs (And maybe love handles) comfort food. These chicken and cheese enchiladas have even won over a non-Mexican food lover like myself! Hope you enjoy & remember to post pictures with the #damndelish tag!
3 tbsp. butter (I know that’s a shit ton, I didn’t say this was diet friendly)
8 oz. of sour cream (keeps getting better 😛)
3 tbsp. flour
2 cups of chicken broth
Hot sauce (I did a couple of splashes of the Chalula’s chili garlic)
Onion powder (optional, I’m just a seasoning whore)
Garlic powder (optional again, just going for robust flavor)
1 bag of shredded Mexican cheese (think Colby jack, Monterey jack, etc.)
1 shredded rotisserie chicken
1/2 – 1 cup of salsa – eyeball the salsa, its not apart of the original recipe and I just added it to the chicken & cheese mixture. (Note on what kind to use: preferably one that is low in water content and packed with onions & green chilies. I don’t want to brand plug anyone, but I think Rotell’s tomatoes & chilies, again not name dropping #jussayin’.)
Chopped black olives (I left these out, but some people commented on the original recipe that they added them. I might try it next time.)
Mix the shredded chicken, half the cheese, and the salsa and set aside. In the mean time start the roux of the butter and flour. Stir in the chicken broth to loosen the sauce up. IMPORTANT, let this cool before folding in the sour cream. IF you don’t, it will curdle the sour cream, essentially: sauce is ruined. Anyway while the sauce is cooling pre sour cream, you can assemble the enchiladas in you oven safe pan. Fill the tortillas with the mixture evenly, roll, and lay seam side down in a line.
Bake at 350 degrees for 20 minutes and then broil for 3 minutes, be careful not to burn. Note: Let it cool before serving.
I am having everyone over next week for the kick off of Football Season! Also happens to be a Steeler game, how convenient! Anyway, I was making my list of usual suspects on what I wanted to serve during the game – I had my pumpkin muffins, pizza rolls, and a few others on the list of what to buy at the store when I realized I needed a few more hearty items to serve outside of the dips and snack foods I normally make. That’s when I got down to the buffalo chicken meatballs. Easy and filling. After all, this is hardly the time to eat the fruits and salads we have been noshing on all summer. You don’t feel guilty because its ground chicken, but you are also not starving by half time. GOOO PITTSBURGH!!
1 lb. ground chicken
1 tsp. salt and 1 tsp. black pepper
1 cup of the mirepoix mix I use in the meatloaf recipe too. (just finely diced celery and onions is fine also, I’m just lazy)
1 tsp. garlic powder (Again adjust to your taste preference)
3/4 cup chicken broth
1/2-3/4 cup of hot sauce (Frank’s or Cholula work best)
2 1/2 Tbsp. dry ranch seasoning
In a medium sauce pot, combine the chicken bone broth, hot sauce, and ranch seasoning (place on the stove for later use). Mix together the ground chicken, veggies, and spices until combined. Form into meatballs (approximately 20 small meatballs). Heat 1-2 tbsp. of oil in a large skillet, over medium-high heat. Sear the meatballs for 6-8 minutes, turning the meatballs for an even sear. While the meatballs are searing, bring the hot sauce mixture to a boil and allow to cook until it has reduced by half and thickened (about 6-8 minutes) Add the sauce to the meatballs after they have been seared and cook for another 3-4 minutes or until the meatballs are cooked through.
I am making these next week for the party so keep an eye out on our Instagram page (@damndelish) to see how they turn out!