Are you as scared of heavy cream as I was? It supposedly has so much fat, and is so, so bad for you. Even The Pioneer Woman adds it to her recipes with a word of regret, giving the camera a look like, “I know it’s bad, but it’s so, so good.”
Recently I’ve been cooking more with heavy cream and I think you should too. Break out of your shell and just go for it! Here’s the thing—the recipes below call for a half-cup of cream—three-quarters at most. And they serve four to six people. So essentially, you’re getting like a tablespoon of cream, which isn’t that bad, and believe me, is so, so worth it. With these meals, I feel satisfied after eating a fraction of the portion I would normally eat, which is another benefit because I’m not filling up on unnecessary carbs—the protein and fat in the heavy cream keep me fuller longer. When it comes to watching what I eat, I can’t ask for anything more.
I’ve made this correctly exactly once, and the dish was gone in one sitting. It’s a great homemade vodka sauce—much better than anything I’ve ever eaten canned. I had trouble finding the correct portion of onion and how long to cook the sauce after I added the vodka. A work in progress for me, but so worth the effort.
I follow the recipe exactly on this, only omitting the jalapeno because I don’t like too much spice. Blend the sauce in your blender—you won’t regret it.
Made this Sunday night and I can’t say enough about the genius who decided wine and cream would taste good together. They were right. Go make this. Even my kids ate this one (although, that may have been mostly because of the bacon).
Also, I wanted to share a great recipe for fluffy white rice that never fails. Just something else to keep in your arsenal (here’s the part where if I were texting you I’d totally insert a smiley face emoji, but since I try to pretend to be more mature on the blog I’ll just end it now).