The Hunt for Gnocchi

Tonight: Gnocchi Alfredo, BBQ Chicken, Cheesy Zucchini & Red Onion Flatbread, and Parmesan Knots.

The gnocchi was impossible to find in the grocery store. My recipie called for frozen potato gnocchi, but I couldn't find it anywhere! So I hunted around the pasta & found it!

Gnocchi Alfredo

-Serves 5

2 lbs. potato gnocchi

3 T.(tablespoons) butter, divided

1 T. plus 1-1/2 t. all purpose flour

1-1/2 cups milk

1/2 cups grated parmesan cheese

Dash ground nutmeg

1/2 lb. sliced baby portobello mushrooms

Minced fresh parsley, optional

1. Cook gnocchi according to package directions. Meanwhile, in a saucepan, melt 1 T. butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes until thickened. Remove from the heat; stir in cheese and nutmeg until blended. Keep warm.

2. Drain gnocchi. In a large skillet, cook remaining butter over medium heat until golden brown (do not burn). Add mushrooms and gnocchi. Cook and stir 4-5 minutes until gnocchi are lightly browned and mushrooms are tender. Serve with sauce. Sprinkle with parsley if desired.

The BBQ Chicken is a breeze. I am marinading it in Mrs. Dash (my dad tries to not eat salt) and putting on the grill. Next, I got a free recipie for Cheesy Zucchini and Red Onion Flatbread from bon appetit magazine!

Cheesy Zucchini and Red Onion Flatbread

-Serves 4-6

Nonstick vegetable oil spray

1 10-ounce tube refrigerated pizza dough

3/4 cup garlic-and-herb cheese spread, divided

3/4 cup finely grated parmesan cheese, divided

3 T. chopped fresh Italian parsley, divided

1 small red onion

1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided

olive oil

Preheat oven to 400 degrees. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of parmesan and 2 T. parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining prmesan. Remove evough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes.

Sprinkle with 1 T. parsley.

Lastly, I am going to make some VERY unhealthy Parmesan Knots. They are very similar to what you might eat with pizza, but better because they are homemade!

Parmesan Knots

-Makes 2-1/2 Dozen

1 tube (12 oz.) refridgeratd buttermilk biscuits

1/4 cup canola oil

3 T. grated parmesan cheese

1 t.(teaspoon) garlic powder

1 t. dried oregano

1 t. dried parsley flakes

1. Cut each biscuit into thirds. Roll each piece into a 3-inch rope and tie into a knot; tuck ends under. Place 2-inches apart on a grease baking sheet.

2. Bake at 400 degrees for 8-10 minutes or until golden brown.

3. In a large bowl, combine remaining ingredients; add the warm knots and gently toss to coat.

Enjoy!

Why buy food when you can just make it?

It all started with my boyfriend.


He said that he would eat anything, and I didn't believe him. At the time I was a horrible cook and was certain that he would hate my cooking. So I started cooking for him. Just about every Thursday night I would bring him food at school while he studied. At first the cooking was horrible, and I can't say it's gotten much better, but I am learning a lot!
This past week I made Chicken Sandwiches, Potatoes, and Corn on the Cob with Jalapeno Lime Butter. Yummy! It turned out pretty fabulously so I thought I'd share the recipes with you.
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Chicken Sandwiches
First make:
Breaded Chicken Breast (serves 1)

1 Chicken Breast
1 Tablespoon(T) & 1 Teaspoon(t) Mayonnaise
2 T Bread Crumbs
2 T Parmesan Cheese
1/2 t Parsley

Spread chicken breast with mayonnaise. Dip in bread crumbs, cheese, & parsley. Place in greased 11/7/2 baking dish. Back uncovered @ 375 for 25-30 minutes.

When Chicken is done, put on hamburger bun (or roll) and add toppings and sauces. It's great with barbeque sauce!

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Potatoes

This is pretty easy to just wing. I sautéed onions and red peppers. Then I chopped up some red potatoes
and added them to the pan. I also used lots butter. If you microwave the potatoes first, it makes the cooking time faster. Add salt and pepper to taste, rosemary, and Lowry seasoning salt. Enjoy!

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Corn on the Cob with Jalapeno Lime Butter

Serves 6

6 Ears Fresh Sweet Corn
Sugar
Jalapeno Lime Butter (recipe below)

1. Break off the stems of the corn and peel back the husks, being careful not to pull them off. Remove the silk. Then rewrap the corn in the husks and tie with kitchen string.

2. While you are doing that, bring a large kettle of water to a boil. Add 1 T sugar for each quart of water.

3. Gently lower the corn--in batches if necessary--into the boiling water, and cook for 3-5 minutes. Drain, and serve immediately with Jalapeno Lime Butter.

Jalapeno Lime Butter (Not Spicy!)

1 Small Fresh Jalapeno Pepper
1 Clove Garlic
1 Cup(2 sticks) Unsalted Butter, at room temperature
Grated Zest of 2 Limes
1/4 t Paprika

1. Cut the jalapenos in half, and carefully remove and discard the seeds.

2. Combine the pepper and garlic in a food processor, and process until finely minced. Add the remaining ingredients, and process until well blended.

3. Transfer the butter to a piece of plastic wrap and shape it into a small sausage. Wrap tightly, and refrigerate until firm. To serve, unwrap and cut into 1/8-inch-thick rounds.

For those of you who can't handle spicy food, don't worry! This is not a spicy recipe. It is packed with flavor but NOT hot!

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Happy Cooking!