Tag Archives: main course

Roasted Tomatoes and Artichokes Pizza

Roasted Tomatoes and Artichokes Pizza

Homemade pizzas don’t have to be boring. By boring, I mean using only the basics like pizza sauce, cheese and pepperoni. I have nothing against a basic pizza. But, when I make pizzas at home I like to pair different veggies or add chicken or prosciutto instead of pepperoni. I also substitute pesto for the pizza sauce.

One of my favorite homemade pizzas is Roasted Tomatoes and Artichokes Pizza. Roasting the tomatoes brings out the natural sweetness of the fruit. Yes, tomatoes are classified as a fruit not a vegetable. Of course, there is an ongoing debate about that but it really doesn’t matter. All I know is that freshly roasted tomatoes are delicious. Combining the artichokes with the roasted tomatoes just increases the deliciousness of the pizza. I have tried different types of tomatoes in this recipe and depending on the tomato the flavor is slightly different.

Ultimately, I prefer using Caperelli tomatoes but I also enjoy Roma tomatoes on this pizza. Hot house or beefsteak tomatoes don’t fair well with this recipe but in a pinch use whatever you have available.

Like all pizzas this one is versatile. Add roasted chicken for protein or even pepperoni if you feel a pizza isn’t really a pizza without it. For my vegetarian friends, I think you will want to add my Roasted Tomatoes and Artichoke pizza to your list of homemade pizza ideas.

Roasted Tomatoes and Artichokes Pizza

Ingredients:

2 containers Caperelli tomatoes quartered

1 jar marinaded artichokes

1 small red onion sliced thin

1pkg ready made pizza crust (Trader Joe’s)

1 ½ cups mozzarella cheese shredded

2 tbsp extra virgin olive oil

2 tbsp basil or tomato pesto (optional)

1 tsp salt

1 tsp black pepper

1 tsp dried oregano

½ tsp red pepper flakes (optional)

¼ tsp onion powder

cooking spray

Preheat oven to 400 degrees.

Spray rimmed baking sheet with cooking spray. Place tomatoes, artichokes and red onions on the baking sheet. Sprinkle with olive oil, salt, black pepper and onion powder. Gently toss to coat veggies with olive oil and seasonings. Bake for 20 – 25 minutes until veggies are roasted. Remove from the oven and let cool for 3 – 5 minutes.

Pre Pizza Crust:

Place pizza crust ona baking sheet and spread crust with pesto. Sprinkle a little cheese over the pesto. Spread roasted tomatoes, artichokes and red onions over the cheese then sprinkle with remaining cheese, dried oregano and red pepper flakes. Place in the oven and bake until cheese melts and turns slightly golden brown (approximately 5 minutes).

Remove from the oven and let cool for 1 minute then slice.

 

 

 

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Mustard Baby Back Ribs

Growing up with southern influences while living in the northeast region has been quite interesting to me. I embrace my southern roots but not all of the delicacies enjoyed by my southern brethren. For instance, my mom is a true southern chef and would prepare things like pig feet, chitterlings, pork ribs, muskrat, fried chicken livers or chicken gizzards smothered in onions and gravy with rice. Don’t ask about the muskrat which is really called musk rabbit. It smelled good but is one food I refused to eat. I preferred cereal or lunch meat sandwiches on muskrat dinner night.

Although I ate the other dishes growing up, I can say the thought of eating pig feet, chitterlings or chicken livers makes my stomach churn a little and my head ache. Back then you ate whatever was served (except muskrat) just because your mama made it. Now, I have total control over what I eat and it does not include anything that makes me frown when I look at it. The one thing I do like that my mom prepared in my younger days is ribs!

Mustard Baby Back Ribs is a slight twist on the ribs my mom made for every family BBQ. Everyone loved my mom’s ribs because they were smoky and tender plus she made her own BBQ sauce which had a tangy mustard and vinegar flavor. Once you tasted her sauce you were hooked. Even my neighbors started asking if Mrs. T could make them a batch of sauce after they tasted it at one of our backyard BBQs.

Okay, back to the Mustard Baby Back Ribs. A few weeks ago, I had a taste for baby back ribs but I did not have any of my mom’s sauce on hand so I had to think outside of the box to get the flavors I wanted. I decided to place the ribs in a mustard marinade to mimic the nice tangy flavor of my mom’s BBQ sauce. I think my idea worked beautifully and by the number of clean bones left on the family’s plates they thought it was a good idea too.

Mustard Baby Back Ribs

Ingredients:

2 packages baby back ribs

½ onion sliced thin

4 tbsp spicy brown mustard

1 ½ tbsp salt

1 tbsp Worcestershire sauce

½ tbsp black ground pepper

½ tbsp lemon pepper

½ tbsp chili powder

1 tsp onion powder

1 tsp garlic powder

Place baby back ribs in a large bowl. Add seasonings, Worcestershire sauce and mustard. Mix thoroughly to coat ribs with seasonings and mustard. Place in a plastic zip lock bag and refrigerate for 2 hours.

Preheat oven to 325 degrees.

Spray cooking spray on the bottom of a baking dish then line it with foil. Spray foil with cooking spray then spread sliced onions on the bottom of the baking dish. Season with a little salt. Remove ribs from plastic bag and place in a single layer over the onions. Bake uncovered for 30 minutes then cover with foil and bake another 30 minutes. Remove the ribs from the oven and top with your favorite BBQ sauce. Place ribs back into the oven uncovered and bake an additional 30 minutes.

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Honey Dijon Baked Chicken

If you have used Gazebo Room Greek Salad Dressing and Marinade as a marinade for chicken you won’t be surprised at how tasty their Honey Dijon Vinaigrette works as a marinade too. This new Gazebo Room product lives up to their signature Greek salad dressing. I was inspired to use this dressing as a marinade because I enjoy the taste of honey and mustard. I don’t usually tell on myself but I must say the flavors were so good on the chicken that I wanted to take my time and pick every morsel of meat off the bone. Of course, I added other seasonings to the chicken but the flavors from the dressing were prominent.

I tried this recipe while my youngest son was home from college. He declared he was trying to eat healthier and didn’t want to eat red meat. Since he was game I was game for giving up pork chops and ribs for a while. This meant I had to add even more chicken and fish to our diets. No one would miss the steaks we ate a few times a year. Now my biggest problem was coming up with even more ways to prepare chicken so it would not be boring. T is not a fan of baked chicken but I had run out of ideas for my usual chicken recipe rotation. So, I took the chance of marinating chicken legs in the Gazebo Room dressing then baking them. Hence, my Honey Dijon Baked Chicken recipe. I figured the Honey Dijon Vinaigrette would kick the flavors up a notch and he would not notice the chicken was baked. I was right! T never mentioned or grumbled that we were having baked chicken. All I heard was the smacking of lips and saw naked chicken bones on his plate.

Chalk one up for Gazebo Room and chalk one up for me!

Honey Dijon Baked Chicken

Ingredients:

6 – 8 chicken legs and thighs

½ cup Gazebo Room Honey Dijon Vinaigrette

½ stick butter

½ medium onion sliced thin

1 tbsp salt

1 tsp olive oil

½ tsp ground black pepper

½ poultry seasoning

½ tsp turmeric

½ tsp cayenne pepper

Preheat oven to 350 degrees when ready to bake.

Place chicken in a large bowl and sprinkle seasonings over chicken. Pour dressing over chicken and toss to coat. Place chicken into a plastic bag then place in the refrigerator for a couple of hours. Remove from bag and add single layer to a baking dish. Melt butter and pour over chicken. Place in the oven and bake for 1 hour until chicken is browned and cooked all the way through.

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Spicy Taco Chicken Bowl

The “new” craze right now is creating recipes and putting the dish in bowls. At first, I wasn’t really into the bowl idea but it didn’t take long for me to realize I kinda liked the idea. Placing breakfast, lunch or dinner in a bowl helped to cut down on the amount of food we actually ate. I put less in a bowl compared to  how much I put on a plate.

One of my first bowl adventures was my Asian Bowl with Lollipop Lamb Chops. Not to brag too much but that recipe was a big hit with hubby. Now, he has another favorite. My Spicy Taco Chicken Bowl. This recipe was a little spicy with various textures and flavors that complimented each other. Although there are several components to the recipe, I think it is a very simple dish. Shredded spicy taco flavored chicken, crispy yellow rice, seasoned black beans and a mix of avocado and tomatoes. The hardest thing about this recipe is the wait time. Yeah, this one isn’t quick to make only because the chicken has to bake. While the chicken bakes about an hour all of the other pieces can easily be pulled together.

Even I couldn’t complain about having chicken again. Plus, I didn’t take the easy way out and make wingettes. Instead, I opted for chicken legs because they are meaty and you don’t have to take a long time to clean them like chicken thighs. Granted, I think chicken thigh meat is sweeter than chicken leg meat but it takes work to get thighs ready for cooking. Maybe the next time I make a Spicy Taco Chicken Bowl I’ll build in extra time and try it with chicken thighs. Whichever chicken part you choose (legs vs. thighs), I am confident you will enjoy my Spicy Taco Chicken Bowl. Healthy, Easy and Delicious!

Spicy Taco Chicken Bowl

Ingredients:

6 – 8 chicken legs washed

2 plum tomatoes diced

2 scallions diced

2 slices bacon diced

1 can black beans rinsed

1 avocado diced

1 pkg hot and spicy taco seasoning

½ stick butter melted

1 ½ cup water

1 ½ cup chicken broth

1 ½ cups white rice

1 ½ tbsp salt

1 tbsp fresh lemon juice

½ tbsp ground black pepper

1 tsp turmeric

1 tsp cilantro

½ tsp dried parsley

½ tsp onion powder

½ tsp Chile powder

Preheat oven to 350 degrees.

Place chicken in a large bowl. Season with 1 tbsp salt, black pepper, Chile powder and all but 1 tsp hot and spicy taco seasoning. Add melted butter and mix until chicken is well coated. Spray a baking dish with cooking spray then place chicken in one layer in the baking dish. Bake for 1 hour until the chicken is tender and cooked through. Remove from the oven and let cool for about 10 minutes then pull meat off the bone into chunks. Place chicken in a medium size skillet with ¼ chicken stock and remaining taco seasoning. Stir and let simmer for 5 minutes.

While chicken is cooking prepare the following:

Rice:

Rinse rice with cold water to remove some of the starch. Place in a microwaveable casserole dish with a pinch salt, turmeric, water and chicken broth. Place in microwave uncovered for 21 minutes until cooked. Remove from microwave and fluff up rice with a fork. Let cool for about 10 – 15 minutes. While rice is cooling cook bacon in a large skillet until crisp over medium high heat. Remove from skillet and drain on paper towels. Reduce heat to medium high and add rice and scallions to the bacon grease breaking up any clumps of rice. Let rice crisp up for about 3 minutes then stir and flip to crisp up the other side. Cook for an additional 3 minutes then toss in bacon and mix in thoroughly. Cook another 2 minutes then remove from heat.

Prepare Tomato and Avocado:

Place diced tomatoes and avocado in a medium sized bowl. Season with a little salt, ground black pepper, parsley and lemon juice. Gently toss with a spoon. Cover and set aside in the refrigerator.

Black Beans:

Place black beans in a small pot and add a little chicken broth. Season with salt, pepper, cilantro and onion powder. Cook over medium heat for 3 – 5 minutes stirring occasionally. Remove from heat.

Bowl Setup:

Place crispy yellow rice in the bottom of an individual bowl. Add chicken to one side of the bowl then add the black beans along with tomato and avocado mix. Enjoy!

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Asian Bowl with Lollipop Lamb Chops

Recently, I received a wonderful surprise in the mail. New bottles of Gazebo Room Salad Dressing and Marinade. I immediately started thinking about the kinds of recipes I could create that incorporated the dressings. I didn’t want to just use them as a dressing on top of one of my regular salads. I wanted something new and exciting!

Bingo! I finally decided to make an Asian Bowl with Lollipop Lamb Chops. I topped the Asian bowl with Gazebo Room Asian Vinaigrette Salad Dressing and Marinade. Yes, that is a mouthful to say and a delicious mouthful to taste. If you like tangy salad dressings, I think you will like this Asian dressing. I just would not put a lot of this dressing on a salad. A little goes a long way with this dressing because it is so flavorful.

Now back to my Asian Bowl with Lollipop Lamb Chops. In my mind, this is a very simple dish to make and the Asian bowl is both colorful and nutritious. I kept it simple by combining just a few veggies, thin lo mein noodles and of course the lamb chops. I have to admit I developed this recipe based on the lamb chops. As I usually do on the weekends, I was perusing the meat aisle looking for something other than chicken. Remember, I have nothing against chicken. We just eat it often so I try to break up the week with another meat if possible so that we don’t grow feathers. I spied a lone package of lollipop lamb chops among the packages of bigger lamb chops and grabbed them before anyone else could. It is rare for me to find these little jewels so I was quite happy with this trip to the grocery store.

When I pulled the recipe together I wasn’t totally convinced hubby would be on board since I had never prepared a “bowl”. I wasn’t even sure he had heard of an Asian bowl but he surprised me and said “Sure, go for it”, which meant he was on board. Hubby did come into the kitchen a couple of times to see what I was doing and guided me on how he wanted me to “create” his bowl. Yeah, let’s just call him my assistant on this recipe. Anyway, we both enjoyed the final product. Hubby really enjoyed it because he ate the whole thing. Normally, he leaves a little food on his plate but not this time. All I saw were two chopsticks and lamb chop bones sitting at the bottom of his bowl. That is what I call a successful dish!

Asian Bowl with Lollipop Lamb Chops

Ingredients:

2 Roma tomatoes diced

2 scallions sliced

2 bunches romaine lettuce shredded or small Napa cabbage shredded

1 package (6 – 8) lollipop lamb chops

1 package thin lo mein noodles

1 small can water chestnuts drained

1 cup snow peas

1 cup shredded carrots

¼ cup crispy rice noodles

¼ cup Gazebo Room Asian Vinaigrette Salad Dressing and Marinade

2 tbsp olive oil

1 tbsp minced fresh ginger

1 tbsp Worcestershire sauce

1 tbsp salt

½ tbsp black pepper

paprika

Season lamb chops with Worcestershire sauce, salt, black pepper and paprika. Set aside.

Heat olive oil in a medium sized frying pan over medium high heat. Brown lamb chops on both sides approximately 3 – 5 minutes on each side. Remove from pan and place on paper towels to drain.

Add snow peas, carrots and scallions to frying pan and saute until slightly softened but still has some crispness. Remove from the pan and set aside.

Build Salad:

Place lettuce in the bottom of the bowl. Arrange veggies around the bowl. Add lo mein noodles, water chestnuts and diced tomatoes. Place three lamb chops on one side of the bowl. Drizzle with dressing then sprinkle with rice noodles.

Enjoy!

 

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Louisiana Style Soup

During the summer months I often have a taste for gumbo or jambalaya but those dishes can be a little heavy. So, to compensate and satisfy my taste buds, I will make a Louisiana Style Soup in warmer weather. This soup is much lighter than gumbo or jambalaya but it has similar flavors.

Creole food is the soul food of the south mid-west. Creole cooking is a blend of French, Spanish, Caribbean, West African, Portuguese and several other country cuisines. While Cajun dishes originate from a style of cooking by French speaking Acadians that were exiled to Louisiana. (a partial history lesson). Many people think there is no difference between Creole and Cajun foods but there really is a difference. The biggest difference is that Creole cuisines use tomatoes in most dishes while Cajun cuisines do not. Another difference is how each prepares a roux or thickening for dishes like jambalaya. A Creole roux is made with butter and flour while a Cajun roux is made with oil and flour. It may not sound like a big difference but it is when you are talking about flavors.

One more interesting tidbit about Creole vs. Cajun dishes is that Creole cooking is considered “city” food while Cajun cooking is considered “country” food. Hmmm… that may explain why hubby really likes Creole cooking while I enjoy Cajun foods. He is more of a city boy who loves tomatoes while I am a country girl at heart who just loves food.

Louisiana Style Soup

Ingredients:

1 pkg spicy ground sausage

1 cup frozen okra

1 cup frozen baby lima beans

1 cup corn cut off the cob or frozen corn

1 can fire roasted diced tomatoes

2 scallions diced

1 celery stalk diced

1 small green pepper diced

1 small white onion diced

2 cups chicken broth

2 cups water

1 tbsp tomato paste

1 tbsp butter

1 tbsp salt

1 tsp ground black pepper

1 tsp ground ginger

Brown spicy ground sausage in a large pot over medium heat. Remove from pot and drain on paper towels. Add butter to the pan along with green pepper, celery and onion. Season with salt and black pepper then saute for a few minutes until vegetables soften.

Add remaining ingredients to the pot along with sausage. Stir to blend then reduce heat and let simmer for 30 to 45 minutes. Serve with rice or top with garlic croutons.

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Lobster Pasta

Sweet, sweet lobster meat! I have yet to meet anyone that has tried lobster and does not fall in love with it. Unless you are allergic to shellfish, I think that once you try lobster you are hooked. Whether you dip it in melted butter and lemon juice or create a Lobster Pasta I know you will enjoy a meal made with lobster.

Okay, I can hear the rumblings already about how expensive lobster can be. That is true. Lobsters can be expensive which is why I am always on the look out for lobster tail sales. Most of the meat is in the tail anyway so who needs the whole lobster. I would only buy a whole lobster if it were on sale and if I wanted to make a flavorful seafood stock with the shell. Lobster tails, of course, can still be pricey depending on the size but much less expensive than a whole lobster. If you find lobster tails on sale, pick up a few and freeze what you don’t need to use for a recipe. They really do freeze well.

Now back to my Lobster Pasta. I started out thinking about making a lobster pasta salad but got side tracked and landed on making Lobster Pasta. Maybe because I have seen so many Olive Garden commercials lately showing creamy pasta dishes with splashes of seafood. Or, it could be the fact that my family loves pasta and it is the easiest way for me to get them to try out new recipes. Since they love seafood and they love pasta I just put the two together.

I probably shouldn’t tell this story but I don’t think hubby will know. When hubby and I first got married I thought I would make a special lobster anniversary dinner. I found a couple of nice sized whole lobsters on sale at the fishmonger and although I had never cooked a live lobster I was game to try. I wasn’t sure if they would make noise like crabs do when you put them in hot water but since they had little rubber bands on the claws I figured they wouldn’t be too wild in the pot. I was able to cook the lobster without any trouble and made a beautiful salad, another side dish and a lemon butter dipping sauce. I placed the whole lobster on a plate with the rest of the meal to create a delightful presentation to hubby. Because it was our anniversary I decided to take dinner to hubby with a big smile on face. As soon as he saw the lobster on the plate he had a little freakout. The beady eyes, the long antenna and big head was too much for him. Hubby said there was no way he could eat the lobster looking at all of that. So, I had to take the lobster into the kitchen and broke it down to a tail and two claws. Needless to say, this is another reason why I only buy lobster tails and not whole lobsters. I don’t want to freak out hubby!

Lobster Pasta

Ingredients:

4 cooked lobster tails sliced

2 plum tomatoes cut into cubes

1 box vermicelli pasta

4 cups water

1 cup broccoli florets

1 cup seafood stock or chicken stock

2 tbsp butter

2 tbsp flour

1 tbsp lemon zest

1 tbsp sour cream

2 tsp salt

1 tsp ground black pepper

1 tsp chopped parsley

juice of ½ lemon

Prepare pasta according to package. Toss with a little olive oil and set aside.

Bring 4 cups of water to a boil with 1 tsp of salt. Add broccoli florets to boiling water for 3 minutes. Remove broccoli from boiling water and plunge into ice cold water (okay to add ice to the water) for 2 – 3 minutes. Drain and set aside.

Melt butter in a large no-stick skillet and add flour. Whisk until smooth then add stock. Continue to whisk until sauce begins to thicken. Add sour cream and whisk until blended. Add pasta, lobster, broccoli and remaining ingredients. Gently toss until lobster and broccoli are well incorporated with the pasta. Service with crusty garlic bread.

Salmon Patties

Back in the days when I was living with my parents we ate a lot of fish. Mostly, it was fish we caught during the year because my folks loved to fish on their days off. During the summer, when I was out of school, we would drive down state or over the state line to one of their favorite fishing holes. Perch, trout, catfish and something my mom called butter fish were usually the catch of the day. My parents loved to go deep sea fishing which required taking a chartered boat out for the day. I was too chicken to go on the boat so I would stay home and hope they caught a few flounder that day.

Thinking about those days and eating lots of fish reminded me that one of my favorite meals was salmon croquettes. At least that is what my mom called them. Not quite like chicken croquettes but more like a crab cake made with salmon. The salmon was delicious although I thought it was weird eating soft fish bones. Yeah, my mom used canned salmon like most folks back then. Don’t get me wrong. I have nothing against canned salmon. I made my first Salmon Patties (as I call them) using canned salmon. I never thought about using fresh cooked salmon for my mom’s version of salmon croquettes.

As I have developed my cooking chops and expanded my creativity, I decided fresh salmon was better than canned salmon. Of course, if I am in the mood for Salmon Patties and fresh salmon fillets are not available, bring on the canned salmon. Yup, I still keep a can in my pantry.

Remember, fresh is always best! However, whether you use fresh or canned salmon I can almost guarantee you will enjoy this very simple but flavorful dish.

Salmon Patties

Ingredients:

3 baked salmon fillets

5 dashes hot sauce

1 egg

1 scallion diced

½ cup vegetable oil

¼ cup panko bread crumbs

1 tbsp half and half

½ tsp brown mustard

½ tsp dried dill

½ tsp salt

¼ tsp ground black pepper

¼ tsp old bay seasoning

Lightly beat egg with half and half then set aside.

Heat vegetable oil in a large skillet over medium high heat.

Place salmon in a large bowl and flake with a fork. Add bread crumbs, scallions, seasonings and egg mixture. Mix together well then form into patties. Place no more than 4 patties in the skillet to prefer crowding. Brown on both sides until golden then remove from skillet and drain on paper towels. Serve with Seafood Sauce shown below.

Seafood Sauce:

3 tbsp sour cream

2 tbsp fresh hot salsa

¼ tsp dried dill

¼ tsp Adobo

¼ old bay seasoning

pinch seasoned salt

pinch of black pepper

Mix well. Chill for at least 30 minutes.

 

 

 

 

 

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Salads

Today’s post is dedicated to Salads. Salads are on our dinner table almost every night mostly because they are Healthy, Quick and Easy. Basic lettuce and tomato salads are a little too plain to make it on our table. I prefer adding various ingredients that touch on the five food groups which are vegetables, dairy, grains, fruit and protein.

I have to admit in my early days of cooking I made a lot of plain salads. I thought I was spicing it up if I added avocado or seasoned croutons. I didn’t start experimenting with making more robust salads until I expanded my dining choices from food chain restaurants (no offense) to downtown restaurants with new age names (again, no offense) like “Planet One Bistro” which featured out of this world meals. Cute right? Okay, I made the name up because I didn’t want my local restaurants to be mad at me for saying their name was “new age”.

Building a salad is like creating a work of art. Various colors, textures, shapes and sizes blend together into a beautiful edible piece of art both pleasing to the eyes and mouth. One of my signature salads is one made with a 50/50 mix of greens, bright red tomatoes, English cucumbers, deep blue blueberries, shaved parmesan cheese, croutons and crumbed bacon. I top it off with my favorite dressing Gazebo Room Greek Salad Dressing and Marinade. Yummy! My Big Salad is also a family favorite.

If you ask me, it is hard to make a bad salad. No matter what you add to a salad it is a reflection of you and your taste in food. So, go crazy and create your own master piece salad. It’s sure to get rave reviews.

Salads

Ingredients:

Fruity Salad:

1 bag 50/50 mixed greens

2 roma tomatoes cut into quarters then sliced

¼ English cucumber cut in half then sliced

¼ cup blueberries (sliced strawberries and raspberries optional)

¼ cup walnuts

¼ cup kalamata olives

¼ cup shaved parmesan cheese

parmesan flavored croutons

Gazebo Room Greek Salad Dressing and Marinade

Avocado Salad:

1 bag 50/50 mixed greens

2 roma tomatoes cut into quarters then sliced

1 ripe avocado cut half then sliced

¼ English cucumber cut in half then sliced

¼ cup walnuts

¼ cup kalamata olives

¼ cup shaved parmesan cheese

ranch flavored croutons

Gazebo Room Greek Salad Dressing and Marinade

Mushroom and Egg Salad:

1 bag 50/50 mixed greens

4 large baby bella mushrooms sliced

2 roma tomatoes cut into quarters then sliced

2 boiled eggs diced

2 slices bacon cooked and chopped

¼ English cucumber cut in half then sliced

¼ cup kalamata olives

¼ cup crumbled feta or goat cheese

seasoned croutons

Gazebo Room Greek Salad Dressing and Marinade

Layer the ingredients for each salad into two bowls. Top with Gazebo Room Greek Salad Dressing and Marinade or your favorite salad dressing.

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Chicken and Gnocchi Stew

Since my #1 food tester is in college now (yes, hubby is my #2 taste tester) I sometimes have to rely on myself to eat leftovers. Even though I don’t mind eating leftovers for lunch or sometimes breakfast, there are times I have to make them more exciting in order to eat them. That is why I came up with Chicken and Gnocchi Stew. I had a leftover roasted chicken that needed a little tender love and care so it was perfect for a new recipe.

Using an already roasted chicken meant my prep time was cut in half which made pulling the rest of the recipe together easy. Chicken and Gnocchi Stew is mostly a different take on chicken and dumplings. Instead of nice big fat dumplings, there a little plump pillows of potato gnocchi. Gnocchi are right up my alley because I love potatoes. Adding gnocchi also eliminated the need to include potatoes in the stew. It was like a two for one deal!

I put Chicken and Gnocchi Stew in the comfort food category. It is packed with vegetables and protein along a little of the other stuff we shouldn’t eat too often. Fortunately, the best ingredient in comfort foods like this one is love.  Corny but true.

Chicken and Gnocchi Stew

Ingredients:

1 roasted chicken skin and bones removed then shred meat or

2 chicken breasts

2 chicken thighs

3 carrots peeled and sliced

2 stalks celery sliced

1 pkg gnocchi

1 pkg frozen peas

½ onion diced

½ onion sliced

1 can cream of chicken soup

3 cups chicken stock

2 tbsp salt

1 tsp black pepper

½ tsp dried parsley

Prepare gnocchi per package instructions. Drain and set aside.

If using chicken breasts and chicken thighs, cook in 4 cups water with 1 tbsp salt for 25 – 30 minutes. Remove chicken from pot and let cool then remove skin and bones. Cut into bite-size pieces.

Pour chicken stock into a large pot. Add carrots, celery, peas and onions along with remaining salt, pepper and parsley. Cook over medium heat for 15 minutes. Whisk in cream of chicken soup. Add chicken and gnocchi cook for 15 minutes more. Serve with or over biscuits. Tastes even better the second day.

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