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.

Poor Man's Shepherd's Pie

Okay, so Shepherd's Pie is already a poor man's dish. Maybe this would be better described as Redneck's Shepherd Pie. This dish is not at all fancy or elegant but it is quick, easy, and it tastes pretty darn good. This dish is a combination of two childhood favorites- Sloppy Joe's and Tater Tots. Classy right?

Poor Man's Shepherd's Pie
* Serves 6

1 lb ground beef
1 1/4 cups water
1 envelpe sloppy joe mix
1 can (6oz) tomato paste
1 cup frozen green beans
2 cups frozen tater tots
1 cup shredded cheddar cheese

Preheat oven to 350 degrees.

Brown beef in a large pan, drain. Return to the pan and add water, sloppy joe mix, and tomato paste. Bring to a boil. Reduce heat, simmer, uncovered for 3-5 minutes or until thickened. Add green beans.

Transfer to a baking dish. Top with Tater Tots. Bake uncovered for 30 minutes. Add cheese on top, and bake for another 5 minutes or until cheese is melted.

Hawaiian Flan

When I first found this recipe I was skeptical. Usually, I'm not a big fan of flan. It's a Jello-y custard and I always think of old people without any teeth eating it. However, add pineapple to anything and I'll try it.

I'm glad I did make this. It's not my favorite thing ever... but it is pretty good. The best part is that you can eat it at any temperature. I prefer it best warm, my parents liked it room temperature, and my boyfriend, who is a flan fanatic, preferred it nice and cold--especially for the hot summer evening.

Hawaiian Flan
-Adapted from Joanne Fluke's novel The Strawberry Shortcake Murder

1 cup white sugar
1/2 cup water
6 eggs
1 can sweetened condensed milk
1/4 cup white sugar
1 1/2 cups pineapple juice
1/8 teaspoon salt
1 small can crushed pineapple
Whipped cream

Find an 8-inch by8-inch square pan (metal or glass) and get it ready next to the stove top. Preheat oven to 350 degrees.

Combine one cup of sugar and 1/2 cup water in a small sauce pan. Bring to a boil, stirring at first, then swishing it around until the mixture turns golden brown.

Carefully, pour the syrup into the pan you've chosen and tip it to coat the bottom and the sides. This is your caramel sauce. Run hot water in the saucepan you used and set it in the sink.

To make the custard beat eggs until they're light yellow and thick. Add the sweetened condensed milk, sugar, salt, and pineapple juice. Beat thoroughly. Pour on top of the caramel.

Find a larger baking pan that will contain your custard pan with at least an inch to spare on all four sides. Place the custard pan inside the larger pan. Slip both pans into the oven and pour hot tap water in the larger pan, enough to immerse your custard pan halfway up the side.

Bake one hour, or until a knife inserted in the center comes out clean.

Remove the custard pan from the water and let it cool on a wire rack for at least 10 minutes. To serve, turn the custard out in a flat bowl or plate with a lid (so the caramel sauce won't over flow.) Place slices of custard in a dessert dish and sprinkle some of the crushed pineapple over the top. Then spoon on some of the caramel sauce and top with whipped cream.

Parmesan Crusted Chicken Breasts with Tomato and Basil and Fingerling Potatoes

This recipe comes from the Queen of 30-minute meals-Rachael Ray. I changed a couple of things from her original recipe--Swiss cheese, different seasonings on the potatoes---but this meal was delicious. The best part is that it is so simple. This is definitely a meal I will make again!

Parmesan Crusted Chicken Breasts with Tomato and Basil and Fingerling Potatoes
-Adapted from http://www.foodnetwork.com/recipes/rachael-ray/parmesan-crusted-chicken-breasts-with-tomato-and-basil-and-potatoes-with-peppers-and-onions-recipe/index.html
*Serves 4

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 teaspoon creole seasoning
1/4 teaspoon chilli power
1/4 cup Parmesan cheese
1/2 teaspoon garlic salt
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
1 cup shredded Parmesan
1 cup shredded Swiss cheese
4 (6 to 8-ounce) boneless, skinless chicken breasts
1 can diced tomatoes with Italian seasoning
Preheat oven to 500 degrees F.

Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with spices and cheese. Coat the potatoes with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes.

Creamy Ham Fettuccine

This is a simple and quick meal that you can easily make extra of and reheat it for later. Plus, the broccoli makes this meal a little more nutritious.

Oh, believe me it still tastes just as good the next day. I brought some to work and had 3 people try to eat it.

Creamy Ham Fettuccine

*Serves 6

1lb Fettuccine

3 Tablespoons finely chopped onion

1 teaspoon minced garlic

3 Tablespoons butter

2 Tablespoons flour

3 cups milk

2 cups fresh broccoli florets

2 cups cubed fully cooked ham

1 cup shredded Parmesan cheese

salt and pepper to taste

1/2 teaspoon Italian seasoning

Cook fettuccine according to package directions. Meanwhile, in a large sauce pan melt butter and saute onions and garlic until soft. Add flour to create a roux. Slowly stir in milk a little at a time, whisking to get rid of any lumps. Bring to a boil stirring constantly.

Add broccoli, reduce heat. Simmer, uncovered for 7-10 minutes or until broccoli is crisp-tender. Stir in ham, 1/2 cup Parmesan cheese, salt and pepper, and Italian seasoning.

Drain pasta and top with sauce. Sprinkle with remaining cheese.