Gnocchi with Roasted Tomatoes and Fresh Basil in a Garlic Cream Sauce

This delicious sounding dish is quick and simple to make. It only takes about 30 minutes tops to get it from scratch to the table. I found it on Photograzing, a website which is sure to become on of my new favorites.

Speaking of favorites this dish is defiantly one of them. It's simple, fresh, and full of flavor. Be sure that when you make this use FRESH basil, not that dried crap with no flavor. It's amazing how big a difference a little fresh basil makes in a dish.

Gnocchi with Roasted Tomatoes and Fresh Basil in a Garlic Cream Sauce
This recipe found on Photograzing is from the Cooking Photographer

2 cups mini tomatoes, any kind
2 tablespoons butter
1 tablespoon Annie’s Naturals Roasted Garlic Flavored Extra Virgin Olive Oil, plus more for tomatoes
2 to 3 cloves garlic, pressed through a garlic press
1 cup half and half
1/4 teaspoon coarse sea salt, plus more for tomatoes
1/4 teaspoon fresh cracked pepper, plus more for tomatoes
1 tablespoon all purpose flour
1 cup shredded Parmesan Reggiano
2 (16 ounce) packages potato gnocchi
1/3 cup chopped fresh basil
1/4 cup reserved pasta water

Preheat oven to 400 degrees and line a baking sheet with foil.

Place the tomatoes in the baking sheet and toss with a little garlic olive oil, salt and pepper. Bake for 20 to 25 minutes until skins pop and tomatoes are soft. Cut in half if you like smaller tomato bites.

Meanwhile, in a bowl toss the Parmesan with flour. Set aside. Bring a pot of salted water it a boil for gnocchi.

In a large saucepan melt the butter and olive oil together over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Turn the heat to medium low and add 1/4 teaspoon salt, 1/4 teaspoon pepper, half and half, and lastly cheese. Stir constantly until sauce simmers and begins to thicken. Do not boil.

Cook gnocchi according to package directions. Reserve ¼ cup pasta water at the end of cooking time.

Drain gnocchi, toss with sauce, roasted tomatoes and basil. Add some of the reserved pasta water if needed. Garnish with more Parmesan if desired.

Serves 4 to 5.

Maple Orange Chicken

I found the recipe on Taste of Homes. It looked like a quick and simple recipe so for a busy weeknight it was worth a try. It was pretty good. Nothing special, but a tasty quick meal.

Orange-Maple Glazed Chicken 

1/3 cup orange juice
1/3 cup maple syrup
2 tablespoons balsamic vinegar
1-1/2 teaspoons Dijon mustard
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon grated orange peel
6 boneless skinless chicken breast halves (6 ounces each)
In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange peel. Remove from the heat; set aside.

Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with orange juice mixture. 

 

Apple Oatmeal Raisin Muffins

In my newest issue of Shape Magazine they had a recipe for Better Blueberry Muffins. These muffins had 173 calories compared to the 600+ that usual muffins have. I am a big fan of eating healthy so I decided to try them out. However, as usual my muffins turned out quite different from what I started out to make.

I didn't have many blueberries but I did have a bushel of apples and fresh raisins. I also added spices--cinnamon, cloves, nutmeg, allspice-- to mine. The end result? These muffins were pretty good. As good as a full fat fluffy and fresh one from the bakery? No, but pretty close. But for a third of the calories, pretty close it close enough for me.

Apple Oatmeal Raisin Muffins

*makes 12 muffins
1 1/2 cups whole-wheat flour
1/2 cup splenda
1/2 cup quick cooking oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
3/4 cup milk
1 large egg
2 Tablespoons vegetable oil
1 teaspoon vanilla extract
1 large apple, peeled and grated
1/2 cup raisins
1/4 cup orange juice

Preheat oven to 375 degrees.

Put raisins into a small bowl and  cover with orange juice. The raisins will absorb the juice and become plump and flavorful.

Combine four, splenda, oats, baking powder, baking soda, and spices in a large bowl. In another bowl whisk together milk, egg, oil, and vanilla. Pour wet ingredients into the dry ingredients and stir to combine. Add grated apple and raisins (including and extra orange juice).

Fill muffin pan with paper liners and divide batter evenly. Bake 10 to 12 minutes or until golden brown. Cool in the pan for several minutes and serve.