~~ Tuscan Chicken in Creamy Sun Dried Tomato Sauce with Gnocchi ~~

I bought one of those store rotisserie chicken and I had a half a breast left on the chicken and I though, hmm…

Ingredients:

• Dice a chicken breasts into 1 inch cubes
• 1 package of gnocchi
• 3 packed cups fresh baby spinach
• 2 tablespoons butter
• 3 crushed roasted garlic cloves
• ½ teaspoon each dried basil, dried oregano, dried thyme
• ½ cup julienned sun dried tomatoes, (they come in a jar packed with oil, be sure to drain excess oil)
• 1 cup chicken broth
• ½ cup half and half, or heavy cream (use heavy cream for a thicker, creamier sauce!)
• ⅔ cup shaved or shredded Parmesan cheese for topping
• fresh basil or thyme, for topping
• salt and pepper, to taste

Directions:

• Cook the gnocchi according to package instructions. 
• In a large skillet over medium heat, melt butter and add the chicken and gnocchi, cook for 5-7 minutes on each side until browned and cooked through. Set aside the the chicken and gnocchi.
• Add garlic, dried basil, dried oregano, dried thyme, sun dried tomatoes, chicken broth, and half and half or heavy cream to pan the you cooks the chicken with the already melted butter that you cooked the chicken and the gnocchi in and stir to combine.
• Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
• Add the chicken and the spinach to pan and stir the mixture for a few minutes..
• Top with cracked black pepper, grated Parmesan cheese, fresh thyme or basil, and serve.

Variations:

• Shrimp instead of  chicken
• Scallops instead of chicken
• Pork instead of chicken
• Mushrooms
• Cherry tomatoes slice in half
• Add Kalamata olives (Pitted) and use olive oil instead of butter for a more of Mediterranean cuisine
• Instead of the gnocchi you use fettuccine.

~~Monkey Bread~~

Monkey bread gives you a way to experiment with different toppings… add apples or raisins or nuts to create an endless variety of toppings.

Ingredients:

• 1 cup brown sugar
• 2 tablespoons ground cinnamon
• 3 cans (7.5 ounces each) refrigerated buttermilk biscuits or refrigerated Cinnamon Rolls with Icing
• 1 cup (2 sticks) butter, melted
• 3 apples of your choice, peeled & diced (Optional)
• ½ cup chopped walnuts or pecans (Optional)
• ½ cup raisins (Optional)

Topping for Monkey Bread:

• 1 cup confectionery sugar
• 3 or 4 tablespoons milk
• 1/2 teaspoon vanilla extract

Directions:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9- or 10-inch tube or Bundt pan.
• Mix the brown sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar-cinnamon mix. If using apples add the diced apples to the bag.
• If using apples, or walnuts and/or raisins, arrange on the bottom of the Bundt pan.
• Arrange pieces of the biscuits in the bottom of the prepared Bundt pan. Continue until all biscuits are coated and placed in the pan. Mixing in the raisin, or nuts, or the apples pieces with the biscuit pieces.
• Melt margarine with the brown sugar in a small saucepan over medium heat. Boil for 1 minute. Pour over the biscuits.
• Bake in the preheated oven for 35 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Topping Instructions:

• Whisk together and pour over bread. Can add more milk if needed.

~~Cranberry Goat Cheese Bites~~

I saw this recipe on the noon news and it looked easy to make…

Ingredients:

• Pillsbury™ Original Crescent Dough Sheet
•  Montchevre Chevre Goat Cheese Cranberry Cinnamon or Vermont Creamery Goat Cheese Cranberry Orange & Cinnamon

Directions:

• Preheat the oven to 375 F. degrees.
• Prepare the baking sheet by lining it with parchment paper.
• On another sheet of parchment paper unroll the Crescent dough sheet.
• Cut the dough into approximately four inches squares.
• Unwrap the goat cheese log. Slice the goat cheese from the log into about a ¼ inch thick slices.
• Place a slice of the goat cheese in the center of each square of dough. Bring the four corner together to overlap and pinch to seal the dough.
• Bake the crescent bites for 10 to 12 minutes until golden brown. Remove the tray from the oven and bake the other pan if you used two smaller baking pans. Serve the crescent roll bites warm or at room temperature.

How simple was that!

Options:

• Add Fresh Gourmet Salad Toppings Sliced Almonds Honey Roasted to each bite.
• Add Fresh Gourmet Honey Roasted Pecan Pieces Salad Topping to each bite.

~~Potatoes Au Gratin~~

For such a rich and flavor forward dish, making potatoes au gratins is surprisingly easy...

Ingredients:

• ¼ cup butter
• 1 large sliced onion
• ¼ cup flour
• 2 cups milk
• 2 cups grated sharp cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 pounds white potatoes sliced about ⅛" thick
• salt and pepper to taste

Directions:

• Preheat oven to 350˚F.
• Melt butter and stir in the onion over medium low heat. Cook until onion is softened, about 3 minutes, remove the onions and set them aside.
• Add flour to the melted butter while stirring to make a roux. Stir constantly. The butter and flour will combine to form a liquid slurry. If you don’t keep stirring, the roux will start to burn and you’ll have to start over, so do not stop stirring. Stirring is a must!
• Add 1 cup grated sharp cheddar cheese to the roux, stirring until melted.
• Reduce heat to low. Combine milk and roux. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
• Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.
• assembly
• Grease a 9"x13" baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top.
• Add a layer of onions.
• Repeat adding a layer of sliced potatoes and the rest of the cooked onions, cover with the rest of the cream sauce.
• Sprinkle the rest of the cheese on top.
• Cover and bake for 45 minutes.
• Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender.
• Broil for 3-4 minutes to obtain a golden top.
• Allow to rest for 15 minutes before serving.

Variations:

• You can add 1 ½ cups cubed fully cooked diced ham. Mix it in with the sliced potatoes.
• You can add a cup of corn and mix it in with the potatoes
• You can add chopped bacon and mix it in with the potatoes.

Nutrition information: Carbohydrates approx. 39g

~~Mom’s Meatloaf~~

I consider meatloaf as one of the basic comfort foods, low cost, easy to make and there are an endless number of recipes. This was the one that I liked growing up.

Ingredients:

• 1 1/2 pounds ground beef (My mom used ground meat with a high fat content, it adds favor to the meatloaf.)
• 1 can (10 ounces) Campbell’s® Condensed Tomato Soup (Do not mix with water or milk)
• ¾ cup chicken-flavored bread stuffing mix (such as Kraft® Stove Top®)
• 1/2 cup Panko breadcrumbs
• 1 egg, beaten
• 1 small onion, finely chopped (about 1/4 cup)
• 1 tablespoon Worcestershire sauce
• Salt to taste (I’m on a low salt diet so I don’t add salt.)

Directions:

• Heat the oven to 350°F.   
• While the oven is heating, season the beef with salt. Thoroughly mix the beef, bread crumbs, egg, onion and Worcestershire sauce in a large bowl by hand. Do not over mix!
• Mix the stuffing on slightly the dry side and place stuffing on the bottom of a 9x5x3-inch baking pan (non-stick or grease the pan) and press in shape firmly into the pan.
• Place the beef mixture on top of the stuffing and pat down (The idea is that the juices from the meat will be adsorbed by the stuffing.
• Spread the condensed tomato soup on top (Don't not add water or milk, just the straight condensed soup) You might not need the whole can of soup.
• Bake at 350°F for 45-50 minutes, or until the internal temperature reaches 165°F.
• Allow to cool in loaf pan for 5 minutes, then slice and serve!

Variations:

• Use another condensed soups like Cream of Mushrooms or Cream of Celery
• Add chopped cooked bacon
• Substitute dry onion soup & dip mix for the onion, and Worcestershire sauce.

~~ Scalloped Potatoes ~~

My mom used to make this all the time and it was one of my favorites!

For such a rich and flavor forward dish, making scalloped potatoes is surprisingly easy...

Ingredients:

• ¼ cup butter
• 1 large sliced onion
• ¼ cup flour
• 2 cups milk
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 pounds white potatoes sliced about ⅛" thick
• salt and pepper to taste

Directions:

• Preheat oven to 350˚F.
• Melt butter and stir in the onion over medium low heat. Cook until onion is softened, about 3 minutes, remove the onions and set them aside.
• Add flour to the melted butter while stirring to make a roux. Stir constantly. The butter and flour will combine to form a liquid slurry. If you don’t keep stirring, the roux will start to burn and you’ll have to start over, so do not stop stirring. Stirring is a must!
• Reduce heat to low. Combine milk and roux. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
• Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk.  Stir in salt and pepper and let boil 1 minute.
• assembly
• Grease a 9"x13" baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top. 
• Add a layer of onions.
• Repeat adding a layer of sliced potatoes and the rest of the cooked onions, cover with the rest of the cream sauce. Cover and bake for 45 minutes.
• Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.
• Allow to rest for 15 minutes before serving.

Variations:

1. You can add 1 ½ cups grated sharp cheddar cheese, mix 1 cup in with the cream sauce and sprinkle the ½ of grated cheese on top (But then it becomes Potatoes Au Gratin).
2. You can add 1 ½ cups cubed fully cooked diced ham. Mix it in with the sliced potatoes.
3. You can add a cup of corn and mix it in with the potatoes
4. Chopped bacon.

Nutrition information: Carbohydrates approx. 39g

~~Apple Smothered Short Ribs~~~

Okay, this recipe idea come out of wondering how to use up food in the refrigerator because I will be closing up the cottage in a month.

I have some short ribs in the freezer, slow cook them in barbecue, naw did that last week. A friend left an apple… Could do something with those two?

Google: Slow cooker, short ribs, apple

Up came: Cider Braised Short Ribs with Caramelized Onions

Hmm… this has possibilities!

Slow Cooker Apple Butter Pork Chops

This also looks good.

This calls for a Mashup of the two recipes!

Ingredients:

• 2 short ribs
• 1 1/2 cup apple butter*
• 1 yellow onion sliced
• 2 Granny Smith apples peeled and sliced
• 2 Tbsp. brown sugar (packed)
• 2 Tsp. Butter
• Cinnamon 

Directions:

• Melt the butter in a frying pan, add the onions and caramelize them. Put aside the caramelized onions.
• In the slow cooker place the ribs and cover with the caramelized onions.
• Add the apple butter, brown sugar, and cinnamon in a bowl and fold them together.
• Pour over the ribs.
• Cover and turn on the slow cooker (low = 4 to 5 hours, high = 3 to 4 hours), just before it is done add the sliced apples about 20 minutes before severing. 

~~~~~~~~

*Apple Butter can be made from apple sauce.

Ingredients:

• 2 cups unsweetened applesauce
• ¼ to ½ cup brown sugar
• 1 teaspoon ground cinnamon

Directions:

• In a small saucepan, combine all ingredients. Bring to a boil. 
• Reduce heat; simmer, uncovered, for 30-35 minutes, stirring every 3-4 minutes. 
• Remove from the heat; cool and store in airtight containers in the refrigerator.

~~Fish & Chips~~

 

~~ Gorgonzola Cheese Sauce~~

 A local restaurant on Cape Cod has Gorgonzola chicken which I liked so I researched the recipes and mashed up this recipe.

Ingredients:

• 3 Tsp. butter
• ½ cups heavy cream
• ¼ cup of sun dried tomatoes or an 8 ounce jar sun dried tomatoes (Drained)
• ¼ cup tomato paste
• 1 Tsp. sherry wine or white wine or vermouth or brandy (Optional)
• ¾ cup crumbled Gorgonzola cheese (Feta or blue cheese my be substituted for the  Gorgonzola)
• 1 Shallots diced
• 1 Green Bell pepper diced
• 1 clove garlic, minced
• 2 Tbsp. finely chopped parsley
• Freshly ground black pepper to taste

Directions:

• Melt the butter in a small saucepan over low heat then add the cream, shallots, garlic, parsley, and pepper. Warm slowly, stirring the pan occasionally until the sauce starts to thickens
• Add a 1/2 cup of Gorgonzola cheese stir until the cheeses has melted and sauce is creamy, about 5 minutes.
• Add the sherry and stir.
• Add the rest of the Gorgonzola cheese over the top of the meat.

Can be used on a variety of meats (chicken, pork, and steak) or seafoods (lobster or shrimp) and it can also be used over pasta for a creamy cheese sauce.

Options:

For a fiery sauce add a few dried spicy hot Calabrian Diavoletti Rossi chopped (Warning: these are HOT) and substitute Jalapeno pepper for the Bell peppers.

~~German Beer Cruller~~

This is a lost recipe.

My grandmother made these for the holidays and she never wrote down any of her recipes and I have searched the internet for recipes like her beer crullers. This is a mash up of the recipes that I have found, basically it is a donut recipe that uses beer instead of water.

Note: you will need to deep fry the crullers.

Ingredients:

• 2 ¼ cup flour
• 1/3 cup sugar
• ¼ cup warm milk (110° to 115°)
• 4 tsp. yeast
• ½  cup beer
• 1 Tbsp of baking powder
• ½ tsp of ground cinnamon
• 1 egg (slightly beaten)
• Topping:
• Sugar
• Cinnamon

Directions:

• Mix the yeast and warm milk and let sit for 5 to 10 minutes to allow the yeast to do its thing.
• Mix the dry ingredients, the beer, and the egg in a bowl and then add risen yeast mixture.
• Put the dough on a lightly floured surface and knead the dough for 5 minutes until the dough is smooth.
• Let dough rise for 1 1/2 to 2 hours, until doubled in bulk.
• My grandmother then rolled the dough out in rolls about the thickness of a doughnut and cut the dough in about 4 – 6 inch lengths, gave them a quarter twist and put them in the oil to fry.
• Patted them dry and sprinkled the with the sugar cinnamon mixture.

~~Quick Blueberry Cobbler~~

Ingredients:

• ½  cup Complete Pancake mix

• ½  cup of oatmeal
• 1 cup Frozen blueberries
• 2 Tbs. Brown sugar
• 2 Tbs. Cinnamon 
• 1 Tbs. Butter

Directions:

• Thaw the blueberries
• Mix the pancake mix and oatmeal follow the instructions on the box but make it a little thinner than it calls for.
• In a plastic baggie add the brown sugar and cinnamon and add the blueberries, shake the ingredients to coat the blueberries with the mixture. Place the blueberries in the Ramekin,
• Pour the pancake mix on top of the berries, do not stir!
• Pour the reminder of the brown sugar and cinnamon on top.
• Bake at 350^oF for 20 minutes or until done.

Variations:

• Use apple or peaches in place of the blueberries.
• Add raisins or pecans,

~~Stuffed Peppers~~

Ingredients:

• 1 cup cold water
• ½ cup uncooked long grain white rice
• 1 pound ground low fat beef
• 6 medium green bell peppers
• 1 tablespoon Worcestershire sauce
• Salt and ground black pepper to taste
• 1 can concentrated tomato soup
• 1 cup shredded Cheddar cheese

Directions:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
• Mix the ground beef and Worcestershire sauce, in a skillet over medium heat add the ground beef and Worcestershire sauce, mixture and cook until evenly browned and crumbly, 7 to 9 minutes.
• Hollow out bell peppers by removing and discarding the tops, seeds, and membranes.
• Bring a large pot of salted water to a boil (parboil) and cook the bell peppers in boiling water for 5 minutes (parboil); drain. Sprinkle salt inside each bell pepper and set aside.
• Arrange peppers in a baking dish with the hollowed sides facing upward and add a little water to the bottom of the pan.
• Prepare filling by mixing cooked beef, cooked rice, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
• Spoon the concentrated tomato soup on top of the stuffed peppers and and cover with the shredded Cheddar cheese
• Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.

Variations:

• Add sausage to the ground beef.
• Add sun dried tomatoes.
• Add chopped onions.
• Use tomato paste instead of concentrated tomato soup.
• Use different types of cheeses.
• Use brown rice or wild rice.
• Spice it up with hot peppers.

 

~~Eggs Benedict~~

Ingredients:

• 2 eggs
• 1 English muffin
• Canadian bacon or sliced ham.

Directions:

Poached Eggs:

• Heat the water: Add enough water to come 1 inch up the side of a frying pan. 
• Add a dash of vinegar and bring to a gentle simmer over medium heat (not a boil because it will tear apart the egg). 
• Meanwhile, crack 1 very fresh cold large egg into a custard cup. 
• Use the handle of a spatula or spoon to slowly stir the water in one direction until it's all smoothly spinning around. 
• Turn off the heat, and cook for 5 minutes.

~~~~~

• Split and toast the English Muffin
• While the muffins are toasting make the Hollandaise sauce (My recipes are here)
• Place the ham on top of the muffins
• Place a poached egg on top the ham and cover with the Hollandaise sauce.