Chicken Gnocchi Soup

I've been in a rut lately, making the same thing, same thing, same thing.  So I went to the grocery store to stock up on the same thing, same thing.... and came across 'mini potato gnocchi'.  I thought.... anything with the word 'mini' in it just sounds adorable!  Plus I've seen gnocchi used many times on all my favorite cooking shows, so I figured - "I must buy this!"

I got home.... and it sits in my cupboard for almost 2 weeks before I decide to research on google and pinterest about this stuff called gnocchi.  I found some interesting and complicated recipes and some recipes on how to make homemade gnocchi.  Since it was cold, drizzling rain and miserable outside I thought a soup would be wonderful.  I then came across this recipe for duplicating Olive Gardens Chicken Gnocchi Soup.

http://passthesushi.com/quick-dinner-fixins-olive-garden-chicken-gnocchi-soup/

I had all the stuff to make it - I made a few alterations to it and it turned out wonderful!!

Ingredients:

• 1 cup chicken breasts, diced and cooked 
• 6 Tbsp butter
• 4 Tbsp olive oil
• 1 quart half and half 
• 1 14 ounce can chicken broth
• 1 Cup of white wine
• 1/2 cup celery, sliced
• 1/2 cup flour
• 2 garlic cloves, minced
• 1 cup carrots, shredded
• 1 medium onion, diced
• 2 cups fresh spinach, coarsely chopped
• 1/2 tsp dried thyme
• sprinkles of ground nutmeg
• sprinkles of paprika
• salt and pepper to taste
• 16 ounce package of mini potato gnocchi

Directions:

In a large stockpot, saute the onion, celery and garlic in the butter and olive oil. When the onion is clear, add the flour and form a roux. Stir and cook a minute. Add the half and half . Meanwhile in another pan, cook the gnocchi. Add the carrots and chicken to the stockpot. Stir often and when it gets thicker, add the chicken broth, white wine, gnocchi, spinach and seasonings. Cover and heat through.


I made garlic cheese bread with a discounted Italian loaf I got from a local bakery, for 70 CENTS!!  

Oh, blurry photos are such a pity!!

Wow, this was an amazing soup and turned out great for a first time recipe.... with this little thing called gnocchi.

Trinidad Food

So... it's holiday season and our good friend is from Trinidad.  He is so far from home, missing his family and their food.  We have him over for supper time to time and he keeps talking about how wonderful trini food is, so I thought I'd do my research and see what I could find.  I actually came across quite a few yummy looking recipes websites - so I decided to invite our friend over for another supper and surprise him.

I will say - - I did NOT deviate from any of the recipes, because I had no clue what I was doing, and I wanted it to be authentic as possible.  So here's the website where I got all the recipes.  I've tried a few other of her recipes, as well, they are wonderful!!!

http://www.cookingwithria.com/

Here is the plate of food I made.  It ALL turned out absolutely wonderful!!

On the plate: 

Jasmine Rice (on bottom)

Callaloo (green stuff)

Stewed Chicken (on top)

With... Macaroni pie (This was MY FAVORITE!!)

I also made (but didn't get a picture of....)

Mango Chutney (with bits of croissants to act as a pholourie) 

Sawine for dessert - - super yum!!

Fig punch to drink (in Trinidad they call banana's figs, who knew?)

Again... I got all of the recipes from that wonderful lady, in the link I shared above.  I suggest you use that page if you want authentic recipes, because our friend almost cried when we handed over a plate of trinidadian food.  He said, "Just like my mom makes....."  That almost made me cry!!!

Bomb Salsa(s)

So.... It was my birthday a few days ago and my wonderful husband got me a Ninja Chopper.  I've needed a reason to use it and so I decided to make salsa.  Yay.... GREAT decision.  I love my chopper.... AND my salsas!  I've made 2 different types of salsa, at the same time, so there will be many similarities between the two salsas I'm listing today.  

Salsa #1 ~
Regular Bomb Salsa:
1/2 C strong beef stock
2 1/2 beefsteak tomatoes
6 Roma tomatoes
1 medium yellow onion
2 green bell peppers
1 jalapeno pepper (seeded or de-seeded is up to you)
3 tsp minced garlic
4 oz can of green chilies
1/2 bunch of fresh cilantro
Juice of 1 lime
S & P
1/2 tsp cumin
6 drops of liquid smoke
1 drop of "Afterdeath" hot sauce

Directions: 
Blend or chop all ingredients to your desired chunkiness and blend all together.  Jar or can & let sit for at least an hour before serving to let flavors settle.  Yum!  (Made 2 large mason jars full.)

Salsa #2 ~
Regular Bomb Salsa:
1/2 C strong beef stock
2 1/2 beefsteak tomatoes
6 Roma tomatoes
1 medium yellow onion
1 lg can of black beans - drained & rinsed
1 15 oz can of white corn - drained
1 15 oz can of yellow corn - drained
2 green bell peppers
1 jalapeno pepper (seeded or de-seeded is up to you)
3 tsp minced garlic
4 oz can of green chilies
1/2 bunch of fresh cilantro
1/2 bunch of fresh parsley
1/2 bunch of fresh basil
Juice of 1 lime
S & P
6 drops of liquid smoke

Directions: 
Blend or chop all ingredients to your desired chunkiness and blend all together.  Jar or can & let sit for at least an hour before serving to let flavors settle.  Yum!  (Made 3 large mason jars full)

Both of my salsa's came out a bit more blended than I had wanted and a bit more watery, but I think it's due to a new chopper that I'm not 100% sure I used correctly.  However - the flavors are wonderful of each salsa.... My husband blended the 2 together and ate tons of it.  We even had enough to share with friends.  {Posted a picture... not the best, but you get the idea.}

Of course there's many, many different recipes for salsa and the fun part is that you can do it however you like.... but here's what I did.  And it was yummy!!

Hope you make your own - and enjoy it!

Creamy Peanut Butter Topped Brownie

Well... Christopher loves, loves, loves brownies so I am continually trying to find new things to do with them.  Things to add, mix in, top with or things to just completely transform them all together.  Because..... Chris loves brownies and I love Chris.

And.... I love Peanut Butter!  So what could be better than combining brownies and peanut butter??  Yumm!   I looked around and found something similar on Pinterest.  I looked at that recipes and it called for Peanut Butter chips.  I'm not a fan, so I improvised and dabbled to make my own.  However, you want to try the other recipe, here's the link:
http://allrecipes.com/recipe/brownies-with-peanut-butter-fudge-frosting/detail.aspx

However.... here's mine.  Mmm Mmm Mmm.

SO EASY:
1) Make your favorite brownie mix like normal.  (Yes, from a box.... why not?)

2) Mix together in a bowl: roughly 2 to 2 1/2 cups of your favorite peanut butter (Jif is awesome, for me!) a whole can of Sweetened Condensed Milk and a few Tbsp of milk.  Use a hand mixer or your arm will get tired very quickly... that peanut butter is thick!  Add in the milk a few Tbsp at a time until it's a nice, spreadable and wonderful creamy consistency.

3)  Once the brownies have cooled slightly, top with PB goo.  The brownies can be a little warm, but if it's too warm then the PB will just slide right off.... no good.

Slice & Eat!
Yummy!!  

Chris was very happy to get some brownies..... just make sure you have a nice glass of milk to drink with it.  You'll need it!!

Enjoy!

Shrimp & Crab Bisque

Well, my family and I just got home from a weekend trip and I had decided to google some easy supper recipes.  I was aiming for a fish po boy sandwich, to finally use up that fish in my freezer.  One thing led to another and I was then looking at other sandwiches, then soups that could be a side dish, then I landed on main dish soups.  I had shrimp and crab on hand (admitted, not the BEST crab.  However I usually buy that fake stuff, so I was pretty proud of myself that it was at least real.  lol)  so I thought maybe a bisque would be nice.  I've made one before and it turned out pretty darn good, so thought I'd try another.  

After reading through several different recipes, I've combined enough ingredients and ideas to come up with my 'master plan' for supper.  Here's what I ended up with and it turned out great!!!  

INGREDIENTS:

3 Tbs melted butter

3 Tbs flour

1 tsp lemon juice

1 can diced tomatoes (roasted is best, but I had with garlic and onion)

3/4 C sliced celery

1 white onion, diced

1 tsp minced garlic

Salt & Pepper

2 1/2 C half & half

1 C chicken stock (with 3 tsp extra chicken bouillon granules)

1/2 C white wine

1/3 C fresh parsley, chopped

1 lb medium shrimp, de-veined and chopped.  

12 oz  crab meat (I bought something that came out totally mutilated.  When I get it again, I'd get a lump crap or something like that.  Anyhoo.... still real crab and the right flavor, so it's good.)

4-8 slices of cooked bacon, cut into small pieces

5 green onions, chopped fine

DIRECTIONS: 

1) Make your rue... slowly melt the butter and add in the flower.  Whisking together & add in the lemon juice, then removing from heat. 

2) Add together in a large pot: canned tomatoes (with juices), onion, celery, garlic, salt & pepper.  Cook until warm.... only a few minutes.

3)  Add in some liquids: 1 C of half & half and your 1 C stock with the extra chicken granules.  Keep on medium heat until just bubbly.

 4) Once it's bubbly yummy, add in the rest of the liquids - - 1 1/2 C half & half, 1/2 C white wine.

5) Put all the "meat" in.... your crab and your shrimp, along with the parsley.

 6) Sit until it boils, lower heat and let simmer 25-30 minutes.

 (Yummy picture of all the goodness inside this bisque.... delicious!!)

7) Right before serving - top with the cut green onion tops and as little (or as MUCH) of the bacon as you wish.  (Bacon makes everything better!!)  Even my little, picky boys ate all their supper.  This was so good... I will definitely make it again, only next time with lump crab meat instead of the tiny little bits I grabbed.  Now I know.

I served this bisque with small garlic cheese breads and a small side of lemon-pepper broccoli.  It was so good.  If ya'll try it, let me know how things turn out.  What you added or took out, share!! 

Enjoy!!

Wonderful Holiday Smell

Ok.... so this isn't really an edible recipe, but it includes such things, so I'm going to share it.  I saw (on pinterest.... shocker) many different things to put on your stove just to make your house smell wonderful.  I've combined a few and came up with a wonderful smelling concoction.

INGREDIENTS:
2 whole oranges, quartered
6 long cinnamon sticks
small handful of whole cloves
sprinkle of nutmeg
1 tsp vanilla extract
1/3 C maple syrup
large handful of cranberries
4 candy canes, snapped in half

DIRECTIONS:
1) Put it all in a pot, add a bit of water (about 1/3 cup or so) and set on low.... for a very long time.  Make sure to maintain some water in it, so it doesn't scorch anything.  (No... bad smell!)  And that's it!!

This mixture is good for about a week.  The smells still work that long, however the mixture starts to look pretty icky... no more wonderful Christmas'y colors or bright hues.  Kind of a brown, mush mess.... but smells great!  Just make sure to add water before you start a new day.  The websites I read say you can keep it good for a couple weeks.  I'm not sure I would let it linger that long, a week was sufficient for us.

My kids loved the smell and commented on it all the time.  (Note: I didn't have cranberries until the second day.... so I added them in then.  I noticed only a slight difference in smell, however it greatly improved the look.)  Obviously you can add or subtract what you wish.  Try it.  It's awesome!!

This will make you want to cozy up with a nice sweater, slippers and a Nicholas Sparks book.  Yessss!!!

Lemon-Raspberry Cake

I always tend to have interesting things on hand and I was in the mood to make something sweet today.  I put together these things (after sending my husband to the store for fresh raspberries, of course.  Who honestly has THOSE on hand??)  Then I just started making......  

Lemon-Raspberry Cake

INGREDIENTS: 

Boxed lemon cake

Favorite cream cheese frosting

Raspberry pie filling

Raspberry Jello

3 C Whipped Cream

Fresh Raspberries

Make lemon cake according to directions... let cool.

Once cooled - room temperature, use a plain 'ol butter knife and make many, many slits in the cake.  I went one direction over the whole cake, then made X's, going the other directions.  Doesn't really matter how you do it... just make a lot of slits.  

Make the raspberry jello according to directions, but only use 1/2 as much boiled water and 1/2 much cold water.  Let it sit on the counter until needed - - which is now.  Take a large spoon and 'pour' over the cake, making sure to cover the entire cake and drip a little down the sides.  I had a little left over, but you can use it all if you wish.  

Yum!!

Slather a nice, thin layer of the raspberry pie filling on top of the cake.  I didn't want too much, because the combination is already pretty tart, but it's all there if you want to use it all.  

Mix together the whole container of cream cheese frosting (I don't recommend the specific kind that I bought, Pillsbury Whipped Supreme.  For some reason it was sort of bitter and tasted like funny powdered sugar.  Nonetheless....) mix it with about 3 cups (or a whole, small container) of cool whip and about 3 tbsp of milk.  Should come out light, creamy and easy to spread.  Carefully smother the top of the cake with your new frosting.  Use a light touch, though, or you'll end up 'dragging' the pie filling into the frosting, then it'll be pink and smeary and not look cute at all.  

Complete with a layer of fresh raspberries on top and slightly push down, into the frosting.  Just so they are 'secured' a bit.  Let it all cool some more, settle into each other and wait.  Just wait.... 

Then cut out a piece and enjoy.

It was tart and sweet and oh so yummy!!! 

Enjoy!!!