Parmesan Chive Cream Sauce

Parmesan Chive Cream Sauce

*Serves 4

I made this sauce for pan seared chicken I made the other night. Unfortunately, my camera was on hiatus so I don’t have pictures to share. Stupid camera.

(print recipe)

Ingredients:- ½ cup whipped cream cheese

- ½ cup milk

- 1/3 cup grated parmesan cheese

- 2 tablespoons chives, freshly snipped

- S&P to taste

Method:

1. In a small sauce pan over low heat add cream cheese and milk. Whisk until cream cheese has melted and sauce is smooth.

2. Add parmesan cheese and whisk again until incorporated. Allow to simmer for a few minute to thicken.

3. Once sauce coats the back of a spoon, remove from heat. Add S&P and fresh chives. Serve over chicken, pork, or vegetables.

Thoughts: This sauce gets a nice salty flavor from the parmesan cheese, and the chives add a subtle onion flavor that worked really well for chicken. I think it would also pair nicely with pork or even roasted vegetables such as asparagus.

Sweet lil Smokies

First and foremost, I cannot take credit for this one. A lovely lady, which I feel privileged enough to call a friend, shared this idea with me. She said it’s always a hit when she makes it. I wanted a new appetizer to try on Thanksgiving so I decided to try this one out. Since then, it’s been requested three more times.

These little guys are incredibly yummy. But in all honesty, I don’t know why there are so damn good and addicting. I mean really, really addicting. There are just three ingredients and it’s so simply to prepare, but creates amazing results. Its one of those foods that you know will be good based on the ingredients, but you don’t realize how fantastic it will be until you actually pop one of those little babies into your mouth.

Ok, I’ve gushed enough. Below is the recipe.

Dear Kitten with a Whisk

I have not forgotten you, I'm just super busy with all the joys of the Holidays.

There are recipes to posts, but no time to post them!

Stone Crab Season!

Even as a kid I loved seafood. I suspect it’s because I was raised eating steamers, clam chowder, and lobster among other fish and shellfish.

Stone crab season is from the middle of October to middle of May. It is the only time that their claw can be harvested. The claw will grow back in about a year. They are considered by many a delicacy, and I assume this is because they aren’t available year round. I try to enjoy them at least once or twice a season.

Stone crab is commonly served with a mustard sauce. Usually it’s a mayonnaise based dip. Since I don’t groove on mayo, I created my own version. It still has kick, is very easy, and it doesn’t have to be used on just seafood either.

Mustard Sauce

Print Recipe

Ingredients:

- Sour cream

- Dijon mustard

- S&P

Preparation: Take equal portions of the sour cream and mustard and mix together. Add a pinch of salt and a good amount of freshly ground black pepper. Mix again.

Then settle in with a mallet and get to work!

Its a messy job, but someones gotta do it!

To serve stone crab, the best way is to serve chilled over ice in a shallow dish. I prefer crushed ice and then put the sauce in the center.

This is about a pound of stone crab. I was planning on having it as an appetizer for dinner that night, but  I lucked out and BD was working and our roommate went out so I got to enoy these bad boys all by myself.

Mmmmm French Toast

I don’t think I’ve met a single person in my life that doesn’t like French Toast. Not only is it such a yummy start to the day, but its easy to make with ingredients almost everyone has on hand at any given time. I add a little “secret” ingredient to give it a little something extra.

French Toast

(print recipe)

Ingredients:

- 8 slices of bread, any kind you prefer

- 1 cup of milk

- 3 eggs

- 1 teaspoon of cinnamon

- 1.5 teaspoons of vanilla extract

- butter for the pan

Procedure:

1. Crack eggs into a shallow pan or bowl. Add milk, cinnamon, vanilla, and whisk well together.

2. Bring frying pan or griddle to medium heat and melt a couple of pads of butter. You want a thin, even layer of butter.

3. Once butter is melted, coat each side of the bread in the egg/milk mixture and place in the pan immediately. Only coat the bread right before cooking.

4. Fry bread until golden brown on the first side, and then flip. Takes about 3-5 minutes per side. Repeat procedure with remaining bread.

5. Serve hot with butter, maple syrup, or powder sugar.

Thoughts: The vanilla extract gives the French Toast just a touch more sweetness and another layer of flavor. It’s that little something extra that makes people wonder what you did differently than what they do.