Marry me chicken gnocchi soup

I found this recipe on instagram and it is so delicious! The original recipe is found on whatsmomcookin.com. I adapted it a little bit, so here is my version: 

Marry Me Chicken & Gnocchi Soup

Season two fresh or thawed chicken breasts generously on both sides with garlic and herb seasoning, salt and pepper. In a skillet on med-high, heat 1 Tbsp olive oil and sear each chicken breast on both sides. Then add 1/2-3/4 cup chicken broth, cover with lid and turn heat down to low. 

While the chicken cooks, melt 2 tbsp of butter and 1 tbsp of the sun dried tomato oil in a large pot. Add a diced onion, 2 diced celery ribs and 3 diced carrots. Season with salt and pepper, garlic and herb seasoning(I love the one from Costco), 1 tsp herbs de Provence and 1/4 tsp red pepper flakes.

Cook for 5 minutes. Stir in 1/2 cup of chopped sun dried tomatoes. Then stir in 3 tbsp of tomato paste and 6 minced garlic cloves. Add 6 cups of chicken broth and 1 cup of heavy cream. Bring to a boil.

Remove the chicken from the skillet, but reserve the cooking liquid. Shred chicken with two forks and add to soup pot along with reserved cooking liquid from skillet. Then add 1 lb of gnocchi and boil for about  10-20 minutes until the gnocchi floats to the top and veggies are tender. 

Turn off the heat and stir in 4 oz of room temperature cream cheese and 1/2 cup freshly grated Parmesan. Then stir in 2 cups of fresh chopped baby spinach and 2 tbsp of chopped fresh basil. Stir well and season to taste if needed. Serve hot and enjoy!

Creamy lemon chicken Soup

 This is slightly altered from a HelloFresh recipe that I fell in love with and wanted to have here. I think it might be my favorite soup ever. 

Ingredients

8 cups chicken broth

2-3 large chicken breasts seasoned, boiled, shredded (or a shredded rotisserie chicken is easier)

A bunch of sliced green onions, white and greens separated

A cup of fresh dill, chopped

3 Carrots, chopped 

3 sticks of Celery, chopped

3 cloves of garlic, minced 

1 1/2 cups Israeli couscous 

3/4 creme fraiche or Mexican crema (you can sub regular sour cream, but the texture's not as smooth)

1 large lemon, zested and juiced 

Steps

Sautee the carrots and Celery in oil in a large soup pot until softened, add garlic and onion whites, cook until fragrant.

Add chicken broth, heat until boiling

Add Israeli couscous, cook 7 minutes 

Reduce heat to low. Add shredded chicken, lemon zest and juice, creme fraiche. 

Add salt to taste.

Add onion greens and dill. 

Serve with crusty, warm bread and butter.

Lentil soup

 

I’ve posted this on the family group but wanted to put it in a more permanent spot. It’s super fast and delicious! I always do mine in the instantpot but there are directions for stovetop too. Source:mel’s Kitchen cafe(with my adjustments)

INGREDIENTS

• 1 tablespoon oil
• 1 cup chopped white or yellow onions
• 2 tablespoons tomato paste
• 1 teaspoon salt, I use coarse, kosher salt
• ½ teaspoon black pepper, I use coarsely ground black pepper
• 2 cloves garlic, finely minced (or 1/4 teaspoon garlic powder)
• 1 ½ teaspoons ground cumin
• ¼ teaspoon chili powder
• 6 cups low-sodium chicken or vegetable broth
• 2 cups red or brown lentils, rinsed and picked through (see note)
• 1 ½ cups (about 255 to 340 g) small diced carrots
• I also chop up 2-3 celery stalks
• ½ to 1 cup canned coconut milk, reduced fat or regular(I use a full can)
• 1 to 2 tablespoons fresh lemon juice(I use half a lemon)
•  Chopped fresh cilantro, for garnish

INSTRUCTIONS 

• For the Instant Pot, using the Sauté function, heat the oil until shimmering. Add the onions and cook, stirring often, until they start to turn translucent, 2-3 minutes. Add the tomato paste, salt, pepper, garlic, cumin and chili powder. Cook for 1-2 minutes until the mixture is sizzling and fragrant.
• Add the chicken broth, lentils, and carrots. Give the mixture a good stir. Secure the lid, making sure the valve is closed. Cook on high pressure for 12 minutes (I select Manual and then dial up or down to 12). The Instant Pot will start on it’s own and beep when finished.
• Let the Instant Pot naturally release pressure for 10 min and then quick release the rest of the pressure. If liquid bubbles and spurts through the valve, close the valve and wait a few minutes before trying again.
• Stir in 1/2 cup of the coconut milk (adding more if you want extra creaminess), lemon juice, and additional salt and pepper to taste, if needed.
• You can leave the soup chunky or you can puree in a blender (or use an immersion blender right in the pot) to desired consistency. The soup will thicken as it cools.
• For the stovetop, in a large saucepan/pot, heat the oil over medium heat until shimmering. Add the onions and cook, stirring often, until they start to turn translucent, 2-3 minutes. Add the tomato paste, salt, pepper, garlic, cumin and chili powder. Cook for 1-2 minutes until the mixture is sizzling and fragrant.
• Add the chicken broth, lentils, and carrots. Give the mixture a good stir. Bring the mixture to a gentle simmer, and cook for 30-40 minutes until the lentils are tender. Stir often to prevent sticking (and moderate heat if needed).
• Stir in 1/2 cup of the coconut milk (adding more if you want extra creaminess), lemon juice, and additional salt and pepper to taste, if needed.
• You can leave the soup chunky or you can puree in a blender (or use an immersion blender right in the pot) to desired consistency. The soup will thicken as it cools.

Vegetable Curry by Marianne

I made this for Mom and Dad at the cabin and they loved it. 

Vegetable Curry

 1 1/2 sweet onions, diced

3-4 tsp fresh garlic

3 tsp fresh ginger, diced

Sautee the aromatics until golden around 10 minutes

In a separate bowl mix:

1 tsp cinnamon

1 tsp paprika

5-6 tsp curry powder

1 tsp turmeric

1 tsp cumin

1 tsp coriander and/or garam masala

Stir spices to combine, then add to the sautéed aromatics and cook for 2-3 minutes

Then dump in:

1 can crushed tomatoes

1 can coconut milk

1 cup broth

1 can chick peas

1 can green peas

All the fresh diced vegetables you want. Some ideas: potatoes, sweet potatoes, or butternut squash, also cauliflower or broccoli, also carrots or kale or any other veggies you like. 

Let them simmer 20 minutes until tender. 

Finish by stirring in 1/2 cup of either cream, plain yogurt, or plain kefir to make the sauce creamy.

Serve with lime wedges and fresh cilantro and brown rice. Delicious! 

Pumpkin pecan caramel cheesecake

 This is our Thanksgiving go-to instead of pumpkin pie. Sorry it’s taken forever to post! 

Crust:

1 cup Graham cracker crumbs

1/4 cup butter, melted

1 Tbsp sugar

1 tsp ground cinnamon

Filling

1 cup chopped pecans, divided

3 (8 oz) pkgs cream cheese, softened 

1 cup sugar

3/4 cup packed brown sugar

3 eggs

1 Tbsp vanilla

1 (15 oz) can pure pumpkin

1 Tbsp ground cinnamon

Caramel sauce

Place one oven rack in lowest position in oven; place second rack in center of oven. Heat to 350. Grease inside of springform pan. Line outside of pan with tinfoil. 

In medium bowl, stir together all crust ingredients. Press into bottom of pan. I use a the bottom of a cup to press it smoothly/evenly. Sprinkle 1/2 cup of the pecans over the crust. Bake 5 minutes; remove from oven. Reduce oven temp to 325.

In a large bowl, beat ROOM TEMP cream cheese until smooth. Then add sugar, brown sugar, eggs, and vanilla. One at a time. If you dump it all in at once. The texture will be lumpy. Beat all until smooth and creamy. Reserve and set aside one cup of batter. Then beat in the pumpkin purée and cinnamon into remaining batter until we’ll blended. Pour into crust.  Evenly spread reserved batter over top. 

Fill shallow positing pan with water, place on bottom rack of oven. Bake cheesecake on center rack for 1 hr and 15 minutes- 1 hr and 30 minutes or until edges are puffed and top looks dull and is dry to the touch. Center will be less set than edges and will move when pan is tapped but it should NOT ripple as if liquid. If it does, then cook it longer. 

Once cheesecake is done cooking, cool on wire rack for 1 hour. Spread caramel sauce of choice (I love Trader Joe’s or I make homemade) over top and sprinkle with tensing chopped pecans. Refrigerate overnight or at least 4 hours. 

To serve, wipe knife with damp cloth after cutting each slice to keep edges near. Refrigerate leftovers. Serves 16.

Cauliflower and Tofu Stir Fry

 Cauliflower and Tofu Stir Fry

I made this recipe tonight and it made everyone happy. It's not often I come across a vegan recipe that does that, but it's the sauce that sells it. Easy, yummy dinner!

Ingredients:

1 block firm tofu, pressed and cubed

1 head cauliflower chopped 

2 tbsp cornstarch

green beans, washed and trimmed

Sauce:

1/2 soy sauce or coconut aminos

1/2 cup water

4 tbsp maple syrup

2 tsp sesame oil

4 cloves garlic, minced

2 tsp fresh ginger, grated

3 tbsp rice vinegar

1/2tbs sriracha sauce

To serve:

3 cups cooked rice

1 Tbs sesame seeds

1/2 cup diced scallions

1/2 cup diced peanuts or cashews

Instructions: 

Preheat oven to 425 degrees

Place cubed tofu, green beans, and cauliflower in a bowl and sprinkle with cornstarch

Lay them on oiled baking pan and bake 10-15 minutes 

Meanwhile, put all sauce ingredients in pan and whisk until slightly thickened, about 8 minutes. 

Pour the sauce over the baked tofu and veggies, then return them to the oven for 10 more minutes.

Remove and serve over steamed rice. Garnish with sesame seeds scallions, and nuts. 

Pressure Cooker Carnitas Tacos

 For the Meat

3.5-4 lbs pork shoulder (butt) roast

• 4 tablespoons chili powder
• 1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons)
• 2 tablespoons brown sugar
• 2 teaspoons ground cumin
• 1 teaspoon ground oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon cinnamon
• Scant pinch of ground cloves
• 
  
• Combine the spices. Rub the meat all over with spice mix. Set pressure cooker to saute. Drizzle oil in the pan. When it is shimmering, sear the roast so it is browned on all sides. Add 2 cups of any kind of broth. Set the pressure cooker on high for 1 hr 15 minutes. Allow to decompress for 30 minutes before removing the lid. Shred the pork in its juices. 

Topping

Finely mince the flesh of a jalapeño pepper, removing all seeds and ribs. Finely mince half of a red onion. Chop a bunch of fresh cilantro. Combine these with a bag of coleslaw mix. Drizzle with olive oil and the juice of 2-3 fresh limes. Salt to taste. 

Also cut as much avocado as you would like for toppings and top with lime juice and salt.

Serve with warmed tortillas. 

Best Green Bean Casserole

 So, I like green bean casserole but I wanted a more sophisticated version and found this at daringgourmet.com

I made it for Thanksgiving and it was the best green bean casserole I've ever had so I wanted to post it here to share and also to save for the future. The only thing I changed is that I subbed gruyere instead of white cheddar, because, of course. 

INGREDIENTS

  

• 3 slices thick-cut bacon , diced
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic , minced
• 12 ounces fresh button or cremini mushrooms , chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup half-and-half
• 1 cup chicken broth
• 1/2 cup shredded white cheddar cheese
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound fresh green beans , trimmed, halved, and blanched (boil 5 minutes, place beans in ice water for a couple of minutes, drain)
• 1 can quality French fried onions
• or gluten free French fried onions

INSTRUCTIONS

 

• Preheat the oven to 350 degrees F.
• Fry the bacon in a large skillet over medium-high heat until crispy. Add the onions and cook until soft and translucent, about 4-5 minutes. Add the mushrooms and garlic and cook for another 4-5 minutes until the mushrooms are soft. Transfer the mixture to a bowl.
• Melt the butter in the same skillet and whisk in the flour. Once combined, continue whisking for another 2 minutes until the mixture has slightly deepened in color. Add the half-and-half and chicken broth while constantly whisking to prevent lumps. Once slightly thickened, add the cheese and whisk until melted and combined.
• Next add the mushroom/bacon mixture along with the salt and pepper. Let the sauce simmer for a couple of minutes, then add the green beans. Stir to combine.
• Pour the bean mixture into a 9x13 casserole dish and sprinkle the French fried onions all over the top. Bake uncovered for 30 minutes until bubbling and the onions are golden and crispy. Let sit for 5 minutes before serving.

Italian plum crisp

 I made this last night from my plums off our tree and it was a huge hit so I want to remember the recipe!

Preheat oven to 350 degrees

-2-3 cups quartered Italian (small) plums

-1/3 cup pure maple syrup

-1 tsp vanilla

-1/2 tsp cinnamon

-1/4 tsp cloves

-3 Tbsp corn starch 

Mix above together in a bowl until all the fruit is coated.  Pour in a buttered 9X9 pan. 

Combine the following in a food processor with blade:

-1/2 cup and 1/8 cup flour

-1/4 cups rolled oats

-1/4 cup brown sugar

-1/8 cup white sugar

-1 stick cold salted butter cut into cubes

1/4 cup sliced almonds

Pulse until mixture looks lumpy and starts to stick together.  Pour over top off fruit and cook for 35-45 minutes.  Fruit should be bubbly and the crisp topping should be starting to brown around the edges.

Garlic lemon grilled shrimp

-large bag peeled and uncooked frozen shrimp, thawed

-1 lemon zested

-1 lemon juiced

-4 large cloves garlic, finely chopped

-1Tbsp Italian seasoning 

-1/4 cup white cooing wine

-1 1/2 tsp salt

-pepper

-1/4 cup olive oil 

Place thawed shrimp in a large bowl and pour oil, salt, garlic, pepper, Italian seasoning, white wine and lemon zest. Stir to coat all the shrimp with the marinade. Marinate for 30-60 minutes. Squeeze lemon juice over shrimp and toss again to distribute. Marinate for another 5 minutes and then thread shrimp onto metal skewers. Pierce through just above the tail and toward the top so the shrimp will lay flat on the grill. You should have about 4-5 shrimp on each skewer. 

Reserve marinade and transfer to a small saucepan and bring to a boil. Let boil for 2 minutes and then turn down to simmer until it reduces by half. Preheat your grill to smoke and smoke the skewers for 10 minutes. Remove the skewers and keep warm while you turn the heat up 350 degrees. Place skewers back on the grill and cook for 3 minutes and then flip the skewers and cook for two more minutes or until all shrimp is pink. Remove shrimp from skewers and place on a platter. Pour the reduced marinade over the top and serve immediately. 

Chicken in sundried tomato cream sauce

This recipe is so good and the sauce is amazing! I serve it with mashed potatoes so you can use the sauce as a gravy. I promise you will want to drink it!

INGREDIENTS:

• 8 chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, or more, to taste
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup julienned sun dried tomatoes in olive oil, drained
• 1/4 cup freshly grated Parmesan
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 cup basil leaves, chiffonade

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. Season chicken thighs with salt and pepper, to taste.
3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
6. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
7. Serve immediately, garnished with basil.

Recipe from damndelicious.com

Classic French Croissants

This was the main recipe I based my croissants on:
https://www.weekendbakery.com/posts/classic-french-croissant-recipe/https://www.weekendbakery.com/posts/classic-french-croissant-recipe/
Warning: you need a kitchen scale for this recipe!
However, since I was unwilling to spend THREE DAYS on making croissants, I made the following alterations.
I started the recipe first thing in the morning, at like 8 or 9 am. I put the dough together as described, then allowed it to chill for 12 hours. Before getting in bed that night, I rolled the butter into the dough, allowing it to chill for 20 minutes between each roll out, rather than a half hour. Then I let it chill over night. 
Also, between lamination layers I brushed a very tiny amount of cold water because I read that gives you extra puff.
The next morning, I shaped my croissants and allowed them to rise. I added frangipane (almond paste) in the center and sliced almonds on top after the last egg wash to half of my croissants, and a simple chocolate ganache to the center of the other half, to further fancify my croissants.

The Celsius/convection oven setting calculation was a little confusing, so I preheated my (conventional) oven to 430F, immediately reduced it to 400F as soon as they went it, kept it there for 10 minutes, and then further reduced it to 375 for another 8 minutes.


When making the dough, another options is to activate the yeast in the warmed water for 5 minutes, then add it to the other ingredients. Allowed it to rise until it doubled in size, then rolled it into the square and chilled it for an hour instead of overnight both times it says to do so. This way is a lot faster, but the texture of the pastry and definition of the layers is much better if you wait the 12 hours.

The frangipane was
3 tbsp SOFT unsalted butter
1/4 cup white sugar. Cream those then add 1/2 cup of almond flour, 1 egg and 1 tsp vanilla. Mix those then add 1 Tbsp white flour.

The chocolate ganache was
1/2 cup heavy whipping cream. Heat in the microwave 1 minute until HOT. Add 6-8 oz semisweet chocolate chips. Stir until smooth.

Marianne's Fresh Strawberry Pie

I made this for my neighbor the other day and she declared: "This is the BEST pie I have ever eaten in my entire life!" I decided I should post it. :)

Marianne's Fresh Strawberry Pie

Use this pie crust recipe: https://www.joyofbaking.com/PieCrust.html

Bake for 20 minutes at 400 degrees, until lightly browned at the edges.

Filling:

In a saucepan, combine:

1 1/2 cups crushed fresh strawberries

3/4 cups sugar

1/4 tsp lemon juice

2 tsp cornstarch

2 Tsp water

Heat until boiling, stirring continually until sugar dissolves and mixture thickens slightly. Allow to cool. Pour over 3 pints fresh strawberries, whole and cut in half (the larger ones). Toss to combine. Pour into baked, cooled pie shell. 

Top with heavy whipping cream whipped with vanilla and 2 Tsp of sugar. 

Tip: make with the sweetest, freshest berries you can find. Preferably from a farm, your backyard, or a market. It's not worth making this unless they're at their best. 

Enjoy pure summer!

Moroccan Vegetarian Tangine

I made this for a dinner party and served it with naan bread, plain yogurt, and rice. It was scrumptious and easy!

INGREDIENTS

• 1/4 cup Private Reserve extra virgin olive oil, more for later
• 2 medium yellow onions, peeled and chopped
• 8–10 garlic cloves, peeled and chopped
• 2 large carrots, peeled and chopped
• 2 large russet potatoes, peeled and cubed
• 1 large sweet potato, peeled and cubed
• Salt
• 1 tbsp Harissa spice blend
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 2 cups canned whole peeled tomatoes
• 1/2 cup heaping chopped dried apricot
• 1 quart low-sodium vegetable broth (or broth of your choice)
• 2 cups cooked chickpeas
• 1 lemon, juice of
• Handful fresh parsley leaves

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INSTRUCTIONS

1. In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.
2. Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.
3. Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.
4. Add tomatoes, apricot and broth. Season again with just a small dash of salt.
5. Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender.
6. Stir in chickpeas and cook another 5 minutes on low heat.
7. Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.
8. Transfer to serving bowls and top each with a generous drizzle of Private Reserve extra virgin olive oil. Serve hot with your favorite bread, couscous, or rice. Enjoy!

Slow Cooker Sweet Potato and Black Bean Enchiladas Recipe: Food Network

These slow cooker enchiladas are super flavorful, healthy, and easy to make ahead. The tortillas end up chewy and delicious! From the Food Network. 

Ingredients:
Filling:1 red pepper, seeded and diced
1 medium sweet potato, peeled and diced
1 yellow onion, diced
1 (15 oz) can black beans, drained and rinsed
1 tsp granulated garlic powder
1 tsp chili powder
1 tsp regular or smoked paprika
1/2 tsp ground cumin
1/2 tsp salt

Enchilada Sauce:
2 tsp extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
1 Tbsp chili powder
1 tsp granulated garlic powder
1/4 tsp ground cumin
1/4 tsp dried oregano
1/8 to 1/4 tsp cayenne, to taste (optional)
1/4 tsp salt
1/8 tsp ground black pepper
1 (15 oz) can crushed tomatoes
1 cup vegetable or chicken broth

Directions:
Filling:1. Add red pepper, sweet potato, onion and beans to a large bowl. Toss with garlic powder, chili powder, paprika, cumin and salt. Set aside.

Enchilada Sauce:
1. In a large pot, heat oil over medium heat. Add onion and cook for 3 minutes, until fragrant and starting to turn translucent. Add garlic and cook for 1 minute longer, until fragrant. Stir in chili powder, garlic powder, cumin, oregano, cayenne, to taste, if using, salt and pepper. Toast the spices for 30 seconds, until fragrant and sizzling, then pour in crushed tomatoes and broth. Bring mixture to a boil, reduce to a simmer, cover and cook for 20 minutes.

2. Carefully pour the enchilada sauce into a blender or food processor, or use a hand blender directly in the pot, and blend on low speed (low speed important for hot mixtures) until smooth.

3. Assemble enchiladas with a bit of sauce, a large scoop of filling in the bottom of each tortilla. Layer into the slow cooker pan, putting sauce and cheese between layers. Top with the remaining sauce, filling, and cheese.

4. Cook two hours on high. Serve with sliced avocadoes, lime, and fresh cilantro.