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side dish

Taters, Shrooms & Peas with Parmesan Cream (Chrissy Teigen)

September 6, 2019 by sblades Leave a Comment

Taters Shrooms Peas
Chrissy Teigen’s cookbook, Cravings: Hungry for More: A Cookbook came out last year as a follow up to her first monster-hit cookbook, Cravings: Recipes for All the Food You Want to Eat: A Cookbook (she really likes those colons).  I’ve made a few recipes from the newer book and have tons more of them tagged to make.

Her recipes are almost down-home comfort foods, although you may have to visit the store to get some of the ingredients. These Taters, Shrooms and Peas are pretty straightforward, though, and have pretty normal ingredients (obviously taters, shrooms and peas, but also shallots, cream, Parmesan Reggiano, and dried thyme). Simple ingredients that make a rich, filling dish.  It can be used as your main meal or on the side with a protein.

Taters Shrooms Peas

You need to like Parmesan cheese if you’re going to make this. I halved the recipe and it still uses 3/4 Cup of grated Parmesan (not shredded and not green can cheese, please). You can use all of the cheesy cream sauce over the vegetables, or just drizzle it on to lightly coat them. I of course used all of it; thus, the creamy looking photo below.  The first photo above is before the cream sauce is added and it’s also delicious that way.

Chrissy uses frozen peas in the recipe and I strongly recommend that. I used canned peas even though she said she wouldn’t like me anymore if I did, and they were a little mushy and slightly pale.  It could’ve used that punch of bright green from the frozen peas.

Taters Shrooms Peas

All in all, we really enjoyed this recipe and ate it as a main dish for lunch. It’s a little rich and should be eaten hot right off of the stove or, at the very least, very warm.

Mine cooled off a bit as I took photos and waited for Bret to come in for lunch, and I warmed it up by adding a little cream and simmering over low heat. Taters, Shrooms, and Peas will be made again at our house!

Taters Shrooms Peas

Taters, Shrooms & Peas (Chrissy Teigen)

Yield: 4 -5 as a side dish
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Creamy Parmesan sauce tossed with potatoes, fresh mushrooms, and peas.

Ingredients

  • For the Cream Sauce
  • 1/2 C whipping cream
  • 3/4 C grated Parmigiano-Reggiano cheese
  • pinch of salt
  • a few gratings of fresh nutmeg
  • For the Vegetables
  • 1/2 lb. Yukon Gold potatoes, skin on, scrubbed and cut into 1/2" cubes
  • 2 tbsp olive oil
  • 6 oz white mushrooms, trimmed and quartered
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/2 tbsp butter
  • 1/2 C frozen peas
  • salt and pepper to taste

Instructions

  1. Place the potatoes in a medium microwave-safe bowl and add about 1/2" water to the bowl. Place plastic wrap to cover the bowl and poke a few holes in the plastic wrap. Microwave on high until potatoes soften, about 8 minutes. Drain the potatoes and set aside.
  2. While the potatoes are cooking, make the Parmesan Cream: In a small saucepan, bring the cream to a low simmer over medium-low heat and slightly reduce, about 2-3 minutes. Whisk in the Parmesan cheese, salt, and nutmeg. Cook an additional 1 minute, whisking, then remove from the heat, set aside, and cover to keep warm.
  3. In a large skillet, heat 1 tablespoon of the oil over medium-high heat until hot, but not smoking. Add the mushrooms and spread them into a single layer. Cook without stirring until they get golden brown, about 3 minutes. Stir and sprinkle in the onion powder. Pour the mushrooms into a medium bowl and cover to keep warm.
  4. Add the remaining 1 tablespoon of the oil to the hot skillet, then pour the microwaved potatoes into the pan in a single layer, not stirring for 1 minute until golden brown on one side. Sprinkle with the thyme, stir and cook for 2-3 more minutes.
  5. Add the mushrooms back into the skillet, along with the peas and butter. Stir and cook until warm and mixed thoroughly. Season with salt and pepper to taste (remember that the Parmesan cheese is slightly salty, though).
  6. Pour the mixture into a serving dish and drizzle with the Parmesan cream sauce (start with about half the sauce, then add more if you want). Toss the sauce and vegetables together and finish with a little additional grated Parmesan if you'd like. Serve immediately while hot or very warm.

Notes

Tips and Stuff:

I halved Chrissy Teigen's recipe.  If you use as a main dish, it will feed about 3; as a side dish, probably 5-6.

Her original recipe calls for shallot, but I used onion powder.

The original recipe also calls for heavy cream, but I used regular whipping cream to lighten it up just a touch.

Make sure your dried thyme is fresh (and not with a good till date from 1997).

Definitely serve hot right off the stove or very warm.  If it cools off, warm it up in a pan on the stove with a little added cream.

Nutrition Information:
Yield: 5 Serving Size: 1 serving
Amount Per Serving: Calories: 293Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 45mgSodium: 381mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 8g

Nutrition Values are Approximate

© Chrissy Tiegen
Category: Vegetables/Side Dishes

Filed Under: All Recipes, Vegetables/Side Dishes Tagged With: Chrissy Teigen, cream sauce, frozen peas, Hungry for More, mushrooms, Parmesan-Reggiano, peas, side dish, vegetables, Yukon Gold potatoes

Broccoli Cheese Bake

February 13, 2017 by sblades 2 Comments

 
For dinner, I have a tendency to make a protein (chicken, steak, etc.) and slap one or two side vegetables with it, not really using a recipe for the side dishes.

There are so many wonderful recipes for vegetables and side dishes that I’ve really started looking for simple and/or tasty ones to add to dinner.

Sometimes we have just vegetables and no meat (translation of all-vegetable night – forgot to thaw out meat), and that’s where a good vegetable recipe comes in handy.

I found this Broccoli Cheese Bake in a Southern Living cookbook (recipe by Nancy Rumbaugh of the beautiful State of South Carolina) and, even though there was no photo with it, the ingredients looked great.

It almost sounds like a breakfast recipe with the cottage cheese, bacon, and eggs, but it turned out to be a wonderful main dish for our vegetable night dinner. It’s not vegetarian with the bacon, but there are definitely vegetables in it!

The eggs (5 of those little gems) made it into kind of, sort of a frittata, but the cottage cheese, bacon, and broccoli really added a depth of flavor and texture.

I thought it was wonderful and Bret even had two helpings – this coming from a definite anti-frittata man. Here’s a closeup photo of all of those wonderful ingredients put together and baked.

OK, I may have added a bit more shredded cheese on top than called for, but it ended up working well with it.

The hardest part of the recipe was chopping up the broccoli! After taking the stalk off, I just chopped it all up instead of breaking off each broccoli floret. Worked great and we will definitely be having this Broccoli Cheese Bake again on all-vegetable night.

Broccoli Cheese Bake

Broccoli Cheese Bake

Yield: 8 - 9 side servings; 4 - 6 servings as a main dish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Cheesy, frittata-like dish filled with bacon, cheese and broccoli goodness.

Ingredients

  • 1 1/2 lb broccoli, , stemmed and chopped
  • 5 large eggs, , lightly beaten
  • 1 C cottage cheese
  • 2 tablespoons all-purpose flour
  • 3/4 tsp salt
  • 1/4 tsp ground pepper
  • 4 bacon slices, , cooked and crumbled
  • 1/2 C shredded cheddar cheese (or more to taste)

Instructions

  1. Preheat oven to 350 degrees.
  2. Throw broccoli into a pot with boiling water and cook for 3-4 minutes until crisp-tender. Drain broccoli and pat dry. Arrange broccoli evenly in a lightly greased 11 x 7" baking dish.
  3. In a medium bowl, combine eggs, cottage cheese, flour, salt, pepper and crumbled bacon and stir well. Pour egg mixture over the broccoli, gently moving the broccoli with a spoon so the mixture will sink down to the bottom a little.
  4. Bake for 20 minutes. Sprinkle evenly with cheddar cheese and bake another 5 minutes.
  5. Turn oven to broil and place under the broiler for 2-3 minutes to brown the cheese (watch carefully). Let stand for about 5 minutes before serving.

Notes

Tips and Stuff:
To lightly grease the dish, I dipped the edge of a paper towel in the bacon drippings and wiped it around the dish.
A little sauteed onion would be good in this, too.

Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 164Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 134mgSodium: 539mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 13g

Nutrition Values are Approximate

© sblades
Category: Vegetables/Side Dishes

Filed Under: All Recipes, Casseroles, Vegetables/Side Dishes Tagged With: bacon, broccoli, broccoli bake, broccoli casserole, broccoli cheese, side dish, vegetable night

Cheesy Cauliflower Casserole

March 1, 2014 by sblades 2 Comments

 
Since cauliflower has become such a popular and everyday vegetable (see Welcome Cauliflower – Kale is so Yesterday), I’ve been looking for some good recipes that highlight the vegetable.  I couldn’t find the cheesy roasted cauliflower recipe I grew up with, but found one that was very close (sans crispy bread topping). 

This Cheesy Cauliflower Casserole comes from thebeetingheart.com . There’s a bunch of healthy recipes on the site, although this one has quite a bit of cheese in it, so I’m not sure how entirely healthy it is….

Cheesy Cauliflower Casserole3

I don’t prefer cauliflower crunchy, so I appreciate the baked tenderness of this cheesy side dish.

We had it alongside a grilled rib-eye steak and fresh green salad and it was really good – we emptied the bowl in record time. You could leave some of the cheese out without a problem and it would still be a great vegetable dish.

Cheesy Cauliflower Casserole

Bret thought this is kind of like a cauliflower gratin I’ve made before. I guess you could say that. It’s definitely delicious and creamy.

I’ve made this easy Cheesy Cauliflower Casserole many times, but it keeps disappearing before I can get a really good photo of it! That’s OK, though because it give me an excuse to make it again and again.

Another great vegetable casserole for you: Cheesy Spinach Macaroni Casserole!

Cheesy Cauliflower Casserole

Cheesy Cauliflower Casserole

Yield: 4-5
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Cheesy and tender; a great alternative vegetable dish and easy to throw together. 

Ingredients

  • 1 head of cauliflower, cut into pieces
  • 1/2 C water
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • 2/3 C shredded sharp cheddar cheese
  • 1/2 C shredded Mozzarella
  • 3 tbsp milk

Instructions

  1. Preheat oven broiler.
  2. Cut cauliflower into bite-sized pieces and put into a microwave-safe container with 1/2 C. water.  Microwave on HIGH for 8 minutes covered.  This will steam the cauliflower.  You may need to add more time if cauliflower is not tender enough after 8 minutes. 
  3. Once cauliflower is tender, drain off the water very well.  Sprinkle with salt, pepper and garlic powder.  Add milk and stir.
  4. Take a fork, two knives, or a masher and mash the cauliflower with the milk.  Add the cheddar cheese and stir. 
  5. Microwave on high for another 2 minutes.  Lightly spray a small casserole dish with cooking spray. Spoon the cauliflower mix into the dish and top with the Mozzarella cheese. 
  6. Place casserole dish under the broiler (uncovered) for 2 to 3 minutes or until cheese is brown and bubbling on top.  Serve warm.

Notes

Drain the water off of the cauliflower very well or it will be watery. T

his could be easily doubled for a pot luck dinner.

I left the cauliflower a little lumpy instead of thoroughly mashing it because we liked the texture and you can taste the cauliflower better.

Nutrition Information:
Yield: 5 Serving Size: 1 grams
Amount Per Serving: Calories: 182Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 336mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 12g

Nutrition Values are Approximate

© sblades
Category: Vegetables/Side Dishes

Filed Under: All Recipes, Vegetables/Side Dishes Tagged With: cauliflower, cauliflower casserole, cheesy cauliflower, side dish, vegetables

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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