Recipe Review - Bread Gnocchi

Yesterday, on Food Network, I was watching a Rachael Ray episode on making a meal from what's already in your pantry. I don't usually go out of my way to catch her show, but having such an erratic work schedule, this was something I could hopefully learn from in order to make lunch time and dinner time easier for my husband and me.

She made bread gnocchi with leftover Italian bread and other pantry ingredients. It looked so delicious, I decided to try it out for my husband and me for the football game today. It took no more than fifteen minutes to make, and was absolutely delicious - like a doughy, soft, hearty pizza with fresh basil, tomatoes and mozzarella cheese. I added sliced roast beef under the mozzarella, since my husband doesn't believe that a meat-less free meal qualifies as an actual meal. I'll definitely make it again, especially since we now have basil growing on our balcony!

Try it out -

Rachael Ray's Bread Gnocchi with Tomato and Basil

Ingredients

• 8 slices day old, good quality Italian bread
• 3 tablespoons extra-virgin olive oil, 3 turns of the pan
• 2 tablespoons butter, cut into pieces
• 4 cloves garlic, finely chopped
• Salt and freshly ground black pepper
• 2 cups (2-ounce cans) tomato sauce
• 3 small plum tomatoes, seeded and chopped
• Several fresh basil leaves, torn
• 2 cups shredded mozzarella, smoked mozzarella or provolone cheese

Directions

Preheat broiler.

Heat a large nonstick skillet over medium heat. Chop bread into bite size pieces. Add extra-virgin olive oil, butter and garlic to the skillet. Melt butter into oil then add the bread. Season the bread with salt and pepper. Toss and cook the bread 7 to 8 minutes then add the tomato sauce and fresh tomatoes. Turn to coat and warm the tomato sauce, 3 to 4 minutes.

Remove the bread gnocchi and tomatoes from heat and transfer to a casserole dish, top with basil then cover the dish with cheese. Place the casserole under the broiler and cook 2 to 3 minutes, until the cheese browns and bubbles. Serve immediately.

PS. Since I don't understand the rules of football, I think I'll make dessert instead.

Super Easy Enchiladas

Ingredients:

9x13 Pyrex and another Pyrex for the extra ones that don't fit

12 chicken tenders or 4 chicken breasts

LOTS of grated cheese

12 tortillas

1 can of Enchilada sauce (our fave is Rosarita)

Chives

Sour cream for dipping and garnishing if desired

Instructions:

Bake the chicken at 375 degrees for 25-30 minutes until cooked all the way through. No need to season. Once finished cut or shred it into small pieces. Pour some enchilada sauce in the bottom of your Pyrex pans. Make your enchiladas by rolling some chicken and cheese into a tortilla. Place in the pan. Repeat until you're out of chicken. Pour enchilada sauce on top, cover with grated cheese, then chop some chives and throw them on top for some color. Bake at 350 degrees for 25-30 minutes until hot all the way through. Top with sour cream and enjoy!

Not Your Grandma's Scones

Little Monkey and I spent last night creating a delicious recipe for Chocolate White Chocolate Strawberry scones.  The results were mouthwatering, blissful, and completely incredible.  

Don't they just scream "Tragic Romance"?  Definitely the perfect snack to bring to your Twilight Eclipse movie premier party next weekend.

"Not Your Grandma's" Scones 

(recipe by Chantal and Little Monkey)

4 oz of grated dark chocolate, or 1/2 cup of dark chocolate chips (crushed in a food processor)

1/4 cup cocoa powder

1/2 cup granulated sugar

2 2/3 cups all-purpose flour

3 tsp baking powder

1/2 tsp salt

6 tbsp cold butter

1 egg

3/4 cup half and half cream

1 cup of white chocolate chips

3/4 cup of diced strawberries

1.  Preheat oven to 400 degrees

2.  In a large mixing bowl, mix dark chocolate, cocoa, sugar, flour, baking powder and salt.

3.  Cut the cold butter into the mixture.

4.  Add the white chocolate chips into the mixture.

5.  In a separate bowl, whisk together the egg and milk.  Add it to the dry ingredients.

6.  Gently stir in strawberries.

7.  Kneed the dough (it should be dry and crumby).  Roll into 1/4 cup balls, and place on a parchment paper lined baking sheet.

8.  Bake for 14-15 minutes.

9.  ENJOY!

New-Baby Recipes

The week my newborn baby arrived, several lovely friends and family of ours brought over ready-to-eat or freezable meals, so that we could enjoy our babymoon with our new little one and not have to worry about doing groceries, cooking and dishes.  I will feel forever grateful for the kindness and the enormous help that this gesture provided for my husband and I. 

We are at "that age" where we spend many of our weekend afternoons showering new mothers.  I would love to be able to return the blessings given to me and help parents' of new babies by bringing meals to them.  It seems like one of the easiest and most popular items to bring over to new parents are casseroles.  I did not grow up eating casseroles however, and have absolutely none in my recipe collection.

Does anyone have any great freezable recipe ideas to make and bring to busy families?  I would love some suggestions...

Getting Ready for Summer

I grew up in Canada, where our summers are marked by an over-abundance of dark, delicious blueberries.  Since these tiny super-foods are in season right now, I thought that I would share one of my favorite family recipes for a blueberry cheesecake.  Unlike its rich, comforting counterpart, this no-bake "cheesecake" is light, sweet, refreshing and perfect for summer.  Altogether, it tastes exactly like a pool party from my childhood.  Enjoy!

Crust
2 cups of graham cracker crumbs
2 tsp of sugar
5 tbsp of melted butter

Filling
32 oz cool whip
1 tsp vanilla
8 oz of cream cheese
2 tsp lemon juice
1 cup sugar
4 or 5 cups of blueberries (fresh or frozen and thawed)

1.  In a large pan, place graham crumbs on melted butter (keep 1/2 of crumbs for the top of the cake).
2.  Cream together cheese, sugar, vanilla, lemon juice.
3.  Fold in cool whip.
4.  Fold in blueberries.
5.  Pour on top of crust and sprinkle the rest of the graham crumbs on top.
6.  Refrigerate or freeze until time to serve.

Be one with the donut.

Yesterday I went to a playdate where the hostess made us doughnuts. It was so easy so I figured I'd share it with y'all. Heat up some oil in a pan (she used olive oil but you can also use veggie or corn oil). Open a pack of biscuit mix (the pre-made kind already in a can), then slice it up and cut out holes using a bottle top. Fry until golden brown. She then had the kids put their donuts in a brown bag that either had cinnamon sugar or powdered sugar and they got to shake it to coat it. Freshly made donuts are amazing!!

Applesauce Oatmeal Cookies

(Posted at Robyn's request)

I got this recipe a while back. It goes great with a cup of coffee in the morning or a glass of Pinot Noir at night. I'd recommend putting some Nutella on it. It's excellent. Enjoy!

Applesauce Oatmeal Cookies

INGREDIENTS

1/3 cup butter, softened
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 egg
1/2 cup applesauce
1 1/4 cups all-purpose flour (I substituted whole grain pastry flour)
1 1/4 cups rolled oats
(I also added 1/2 cup of shaved coconut and 1/2 cup of mini semi-sweet chocolate chips)


DIRECTIONS

In bowl beat butter till creamy. Add brown sugar, cinnamon, and baking soda. Stir until combined. Mix in applesauce and egg. Add flour, a little at a time. Stir in oats.

Drop dough onto ungreased cookie sheets. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until lightly browned. Bon appetit!

Attention All Chocolate Lovers...

You absolutely have to try this. I definitely will! It sounds too good to be true.

Quick & Easy Sweet & Sour Chicken

This is a great, easy, quick recipe I tried recently. We picked up some steamed rice for it since we were bringing it to my in-laws house and Leo came out with fried rice as well. I knew that meant he doubted my meal and we were all pleasantly surprised as it was delicious!

Ingredients

2 Cups Instant Brown Rice

1/4 Cup Seasoned Rice Vinegar

2 Tablespoons reduced-sodium soy sauce

2 Tablespoons cornstarch

2 Tablespoons apricot preserves (I used orange marmalade which was good)

2 Tablespoons canola oil, divided

1 lb. Chicken tenders, cut into bite-size pieces

4 Cloves Garlic, minced

2 Tsp. finely grated or minced ginger

1 cup reduced-sodium chicken broth

6 cups bite-size pieces of vegetables, such as snow peas, broccoli, & bell peppers (I used frozen stir fry veggie medley to save time and it lasts in freezer to save shopping)

1 5 oz. can sliced water chestnuts, drained (These were already in frozen mix)

Directions

1. Prepare rice according to package directions.
   
2. Meanwhile, whisk vinegar, soy sauce, cornstarch & apricot preserves in a small bown. Set aside.
   
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken & cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.
   
4. Add the remaining 1 tablespoon oil, garlic, & ginger to the pan & cook, stirring, until fragrant (20-30 seconds).
   
5. Add broth & bring to a boil, stirring constantly.
   
6. Add vegetables, reduce heat to a simmer, cover & cook until the vegetables are tender-crisp (4-6 min.) Stir in the water chestnuts & chicken.
   
7. Whisk the reserved sauce & add to the pan. Simmer, stirring constantly, until the sauce is thickened & the chicken heated through, about one min. Serve with rice & enjoy!

Cook Time: 5 min. Yields: 4 Servings

To edit serving size and recipe, go to: http://www.foodnetwork.com/recipes/eating-well/sweet-amp-sour-chicken-with-brown-rice-recipe/index.html

Healthy Snack

I found a great recipe online for "Healthy" Banana Oat Muffins. My hubby made these for me and the baby, and we absolutely love them! They are made with whole grains, and make a great breakfast and snack!

• 3 ripe bananas, mashed
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 2 cups whole wheat flour
• 1 cup rolled oats
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ginger
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper liners or coat with cooking spray.
2. In a large bowl, stir together the bananas, brown sugar, egg, vanilla and oil. Combine the whole wheat flour, oats, cinnamon, ginger, baking powder and baking soda; stir into the banana mixture until blended. Spoon the batter into the prepared muffin cups.
3. Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool for a few minutes in the pan before attempting to remove them.

ENJOY!!!