Creamy Garlic Parmesan Brussel Sprouts and Broccoli

A creamy sauce is the key to our perfect brussel sprouts and broccoli recipe, plus buttery sautéed mushrooms and crisp, salty bacon! It the best easy vegetable recipe.

My mom LOVES mushrooms sautéed in butter. She loves caramelized mushrooms and mushroom soup, but nothing really sold me on the power of a little ‘shroom’ until now. This is the absolute best recipe for brussel sprouts AND their famous green and stalky cousin, broccoli. As the flavors blend and melt together under the blanket of a silky and creamy white sauce the nuttiness from the nutmeg will take over and everyone will be salivating for just one little bite.

It was a Sunday and my plans for dinner ended up being a waste, so I quickly shifted gears and began pulling the leftovers into a new concoction, one I hoped would be decently received.

I had:

Broccoli

Brussel Sprouts

Cream

and Mushrooms.

But I was feeling a bit insecure. I mean, do broccoli and brussel sprouts really hold up next to one another?

And hold up they have! This is one of my very favorite recipes to make. If it was 20 years ago I’d have given a hard pass on those brussels, heck probably the broccoli too, so why was I willing to play the game now?

Because of that sauce.

It’s rich and creamy without drowning the vegetables. And I’m convinced that it actually makes you happier when you combine vibrant color with an opposite sauce and texture. For some reason it really does go from being ok to delicious!

How to Make This Recipe

Ingredients for Creamy Brussel Sprouts and Broccoli

This veggie recipe is simple but totally loaded with flavor. Here is what you will need:

• Bacon
• Butter
• Brussels Sprouts
• Broccoli Florets
• Baby Bella Mushrooms
• Garlic Seasoning: like Johnny Garlic Spread or Kinder Buttery Steakhouse Rub
• Heavy Cream
• Buttermilk
• Parmesan Cheese
• Salt and Pepper

The measurements for all these ingredients can be found in the recipe card at the end of this post.

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Jewish Kugel

Have you ever had kugel? Noodle kugel is a traditional Jewish holiday dish made from egg noodles baked in a sweet custard. It can be made in advance, refrigerated and baked before serving, making it perfect for big family get-togethers.

I kept seeing my friends post about this noodle pudding around Rosh Hashanah and I was so curious, I had to try it myself! It’s so different from anything I had ever tried. A sweet pasta dish that is used as the main course? I just couldn’t resist!

I researched all the kugel recipes I could find and ended up combining three different recipes to create this one. I’m sold! It’s so good! Perfectly sweet, but hearty enough for a main dish. And my kids thought they were getting away with eating dessert for dinner!

Kugel is pronounced kuh-gull or koo-gull and has been around for hundreds of years. It has got to be good if it has been around for that long! Kugel originates in southern Germany and it is a Yiddish work for baked casserole. It is a popular option for Jewish holidays, like Shabbat, in that region. It is also a popular dish for family brunches.

Ingredients Needed for Kugel

In order to make kugel, you need a starch, eggs and fat. For the starch, we use wide egg noodles and for the fat we use a combination of butter, cottage cheese, sour cream and cream cheese. Here is your grocery list:

Kugel

• Egg Noodles
• Unsalted Butter
• Eggs
• Sugar
• Cottage Cheese
• Sour Cream
• Cream Cheese

Topping

• Butter
• Sugar
• Graham Cracker Crumbs

The exact measurements for each ingredient are listed in the recipe card at the end of the post.

How to Make Jewish Kugel

We will start by making the topping, and then we will move on to making the kugel itself. This is so simple. I can see why it has stood the test of time. It is also be easily scaled up for larger crowds.

Topping

1. Combine: Add the graham cracker crumbs, sugar and butter to a small bowl and stir to combine.
2. Save: Set the topping aside to be used later.

Kugel

1. Prep: Preheat the oven to 350 degrees F.
2. Cook: Cook the egg noodles as directed on the package. Drain and rinse.
3. Separate: Next you need to separate the the eggs. Place the yolks in a large bowl and beat them with a hand mixer (or you can whisk them by hand) until pale yellow. Save the egg white in a separate bowl.
4. Beat: Add the sugar and cream cheese to the egg yolks and beat them again.
5. Mix: Add the noodles, butter (cut into small pieces), sour cream and cottage cheese. Mix everything together well folding together with a wooden spoon.
6. Beat: Using the electric mixer, beat the e

One Pan Pollo a la Crema

This one pan pollo a la crema recipe is a delicious dish that combines tender chicken, flavorful vegetables, and a creamy sauce. Perfect for a quick and easy weeknight meal!

My friend was telling me about her weekend with her mom and how they always order this delicious creamy chicken whenever they go out for Mexican food and I was like, hold up, what creamy chicken?! I’ve seriously never heard of it!

We ended up chatting all afternoon about what it must be made with, what it’s really called (was it pollo con crema, pollo a la crema or pollo de crema?!) and then I laid awake, like always, unable to get the recipe out of my head.

It’s become one of our new staples and I cannot comment enough on how easy this dinner recipe is. If you want fast, cheap, affordable, delicious, and family friendly, it’s all about the creamy chicken!

What is Pollo a la Crema?

Pollo a la Crema, or creamed chicken, is a South American dish that consists of tender chunks of chicken, sauteed bell peppers, onions and mushrooms all cooked in a creamy flavorful sauce. It is usually served with warm flour tortillas.

Ingredients Needed for Pollo a la Crema

These ingredients are simple and easy to find. The only item that might be a little out of the ordinary is the Mexican crema which can be found in the refrigerator section for the Mexican specialty foods like fresh salsa and chorizo. Here is what you will need:

For the Chicken

• Chicken Breasts: boneless, skinless
• Seasonings: salt and pepper, garlic powder, smoked paprika, chili powder
• Olive Oil

For the Rest of the Dish

• Green Bell Pepper
• Red or Orange Bell Pepper
• White Onion
• Baby Bella Mushrooms: or white button mushrooms work fine as well and if you’re not a mushroom fan, just omit them!
• Mexican Crema: see section below for more details
• Sour Cream
• Smoked Paprika
• Salt and Pepper
• Cilantro

The measurements for each ingredient can be found in the recipe card at the end of this post.

What is Crema?

Crema is the Mexican version of French crème fraîche, a little bit tangy and creamy. It is slightly soured and thickened cream, milder and less thick than American sour cream. The flavor is a lot more mild in my opinion and a touch buttery.  You will find it in the meat and Mexican ingredients section of your grocery store. There’s not really a great substitute for it in this recipe, so try your best to find it!

How to Make Pollo con Crema

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