Thursday, July 26, 2012

Homemade Gnocchi

O how I adore Gnocchi. I had it for the first time in my college years, and I will never go back to a no-gnocchi life! Okay, if you have never had gnocchi before, it is a potato dumpling that tastes like pasta. Not just any pasta, it tastes like the yummiest, most moist, square-shaped homemade pasta in the world. You can do a variety of things with it. We love it with burned butter and parmesan, but feel free to serve it up with a red or white pasta sauce, or an invention of your own. Throw in some chicken to make it a more well rounded meal, you won’t be sorry!

Homemade Gnocchi
Printable Version

Kosher salt
3 large russet potatoes (1 1/2 to 1 3/4 pounds)
1 to 1 1/2 cups all-purpose flour, plus more for dusting
1 large egg

4 tablespoons salted butter
1/2 cup shaved and/or coarsely grated parmesan cheese

Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.

Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.

Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 5 minutes.

Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; lightly dust with flour.

For the sauce, melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.

Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Remove from the heat and top with cheese.

Serves 4.
Recipe from Food Network

Thursday, July 19, 2012

30 Minute Breadsticks

A friend made these for dinner a couple weeks ago and the minute I took my first bite I had to get the recipe. Much to my surprise, when I asked her, she told me they took 10 minutes to make and 20 minutes to cook-then done! My usual go-to is Divine Breadsticks, but they do take just a smidge longer than 30 minutes:) This recipe is a great, quick side dish for any meal.

30 Minute Breadsticks
Printable Version

1 Tbs. yeast
2 Tbs. Sugar
1 ½ cups warm water
3-4 cups flour
½ tsp. salt

¼ cup butter (plus 2 Tbs. for pan)
¼ cup mayo
¼ cup grated parmesan cheese
garlic salt

Combine yeast, warm water and sugar. Allow to sit for 1 minute, then add 3 cups flour and salt. Knead until combined, adding more flour if necessary. Cover and allow to raise for 10 min. Preheat oven to 350 degrees. Melt 2 Tbs. butter in the bottom of a cookie sheet. Roll dough onto a cookie sheet. Combine all topping ingredients and spread onto raw dough. Cut dough into 14 breadsticks with a dull knife. Bake at 350 for 20 minutes.

Makes 14 breadsticks
Recipe from Caramie

Thursday, July 12, 2012

Buttermilk Caramel Syrup

This syrup is as good as it sounds! A perfectly sugary, creamy syrup to be dumped over your choice of breakfast foods. We prefer these Homemade Pancakes or then Waffles of Insane Greatness just below this recipe. Whenever breakfast is for dinner, I have to whip up this delicious side:)

Buttermilk Caramel Syrup
Printable Version

1/2 cup buttermilk
1/3 cup sugar
1/3 cup brown sugar
2 Tbs. butter
1/3 tsp baking soda
1/3 tsp vanilla

In a medium saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Boil, constantly stirring, for 1 minute. Remove from heat and whisk  in soda and vanilla. It will bubble up a lot, so be sure to use a medium to large saucepan. As it cools, the bubbles will go away and the syrup will thicken.

Serves: Makes about ½ cup syrup, or enough for 4 waffles
Recipe from

Waffles of Insane Greatness

The name has it right. These waffles are Insanely great. I made them last week and my friend and I barely talked the entire time we chowed. Honestly, there were more, “mmm’s” and “holy crap it’s so good’s” than any other conversation at the table! The amazing part of these waffles is the cornstarch...there is SO much in this recipe, and it makes these have the perfect crunch of an outside. The middle is a dense cake-like consistency and when this Buttermilk Caramel Syrup seeps into the middle you won’t be able to stop. I think I might need one. Right. Now. (The recipe only makes 4 belgian waffles, so be sure to change to work for your fam.)

Waffles of Insane Greatness
Printable Version

1 ½ cup all-purpose flour
1/2 cup cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
1 ¼ tsp. salt
2 Tbs. sugar
1 ½ cups buttermilk
2/3 cup vegetable oil
2 large eggs
1 ½  tsp. vanilla extract

In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar.  Whisk together to blend.
In another mixing bowl, beat together the buttermilk, oil, eggs and vanilla.  Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain.  Set aside to rest for 30 minutes.
Preheat a waffle iron.  Fill waffle wells and cook according to the manufacturer’s instructions.  Cook until crisp and golden.  Serve immediately.

Serves: Makes 4 Belgian Waffles
Recipe from

Thursday, July 5, 2012

Mexican Chicken Lasagna

We. Loved. This. Meal. It was originally called a “casserole”, but for those of you who know my hubbs, that word just doesn’t fly in our house! It really doesn’t seem like a casserole either, there is too much order to it. This has tortillas in place of noodles, chicken in place of beef, and mexican flavor in place of italian! It is a perfect way to bring in the fall season...I have to avoid the oven so much during the summer that by the time temperatures are starting to dip A LITTLE, I have dozens of recipes ready to pop in that hot oven! This will be a first this fall, and a long awaited one.

Mexican Chicken Lasagna
Printable Version

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green enchilada sauce
1 ½ cups frozen corn, thawed and drained
2 teaspoons garlic powder
1½ teaspoons cumin
2 teaspoons chili powder
2 teaspoons salt
1/2 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
3 cups shredded cheese

Preheat oven to 350 degrees.
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1 cup of shredded cheese. Repeat with chicken mixture, tortillas, and shredded cheese two more times. There should be three layers total.
Bake in oven for 30 minutes or until cheese is bubbly and warmed through. Serve with sour cream, guacamole, and additional chopped cilantro.

Recipe from
Serves 9-12