Foodie Friday: GRUYERE, MUSHROOM, & CARAMELIZED ONION BITES

These are little bites of heaven. Being me, of course I want to add bacon to them, but they really don't need it.


GRUYERE, MUSHROOM, & CARAMELIZED ONION BITES
Author: Little Spice Jar
Prep time: 10 mins Cook time: 45 mins Total time: 55 mins
Serves: approximately 30-34 bites

Caramelized onion bites with sautéed crimini mushrooms, balsamic caramelized onions, and applewood smoked gruyere cheese. Thee perfect little appetizers! They're made with puff pastry and take no time at all to whip up! These are the perfect appetizers to serve your guests this holiday season.

INGREDIENTS
4 tablespoons salted butter, divided
2 tablespoons vegetable oil, divided
5-6 ounces crimini or button mushrooms, sliced
2 medium yellow onions, thinly sliced
¼ teaspoon dried thyme
1 tablespoon sugar
1½ tablespoon balsamic vinegar
¼ teaspoon garlic powder
salt and pepper, to taste
4 ounces grated gruyere cheese (I used applewood smoked gruyere)
1 package (1 pound) frozen puff pastry, thawed
1 egg, lightly beaten

INSTRUCTIONS
In a large cast iron skillet over medium heat, heat 1 tablespoon of oil along with 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.
Heat the remaining 3 tablespoons of butter along with the 1 tablespoon of oil and sauté the onions for 5 minutes. Add the dried thyme and sugar and continue to cook for 25 minutes on medium low heat. Make sure to stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat. Add the onions to the mushroom mixture. Season with the garlic powder and salt and pepper to taste, stir to combine. Allow to cool to room temperature. Mixture can be kept in an air-tight container and refrigerated for up to 48 hours at this point. Allow to come to room temperature before proceeding. Add the gruyere cheese and mix well.
Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Using a knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined baking sheet. Make sure the puff pastry is cold before proceeding. If not, allow it to rest in the refrigerator for 10-15 minutes before proceeding. Using a pastry brush, brush the beaten egg on the squares. Place a tablespoon of caramelized onion mixture in the center. Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.

MARZIA'S NOTES
Make sure the puff pastry is cold when it goes into the oven. If at any point it becomes soft, allow it to rest in the refrigerator for 15-20 minutes or until it firms up again. Do not open the oven door during the first 10 minutes of baking time. Frequently opening the oven may cause the puff pastry to not 'puff up'.

Swiss cheese or mozzarella cheese may be used to replace the gruyere. I really like the smoky flavor of applewood smoked gruyere with these bites.

If you've prepared the caramelized onion mixture ahead of time, you can zap it in the microwave for 30 seconds to bring it back to room temperature quickly.

Foodie Friday- Pioneer Woman's Baked Fudge

So, my least favorite holiday is coming up this weekend. This is how I plan to indulge myself.


Delicious Baked Fudge

Prep: 10 Minutes Level: Easy
Cook: 50 Minutes Serves: 4
Ingredients

2 whole Eggs
1 cup Sugar
2 Tablespoons (heaping) Cocoa
2 Tablespoons Flour
1/2 cup Butter, Melted
1 teaspoon Vanilla Extract
Preparation

Preheat oven to 300 to 325 degrees.

Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.

Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water.

Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.

Serve with sweetened whipped cream or vanilla ice cream; whatever makes your skirt fly up.

Foodie Friday- Pioneer Woman's Red & Green Stuffed Shells

Ree Drummond strikesagain. I never thought about adding a bechamel-type sauce to my basic stuffed shells, so I'm glad she did!

Red and Green Stuffed Shells

Prep: 15 Minutes Level: Easy
Cook: 1 Hours Serves: 12
Ingredients

1 Tablespoon Olive Oil
1/2 whole Onion, Diced
1 clove Garlic, Minced
10 ounces, weight Fresh Baby Spinach (or a pkg of frozen chopped spinach, thawed & squeezed dry)
4 Tablespoons Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk, More If Needed
2 Tablespoons Chopped Basil
2 Tablespoons Chopped Parsley
Salt And Pepper, to taste
30 ounces, weight Whole Milk Ricotta Cheese
1 cup Grated Parmesan Cheese, Plus More For Sprinkling
1 whole Large Egg
12 ounces, weight Jumbo Pasta Shells (25 To 30 Shells) Cooked Until Slightly Firmer Than Al Dente
jar of your favorite marinara sauce

Preparation

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and saute until the onion starts to soften, about 4 minutes. Add the spinach and cook, stirring continuously, until it's slightly wilted, about 2 minutes. Remove the spinach from the pan and let it cool slightly, then place it inside a few paper towels and squeeze out as much liquid as you can. Give it a rough chop and set it aside.

Turn the heat to medium-low, then, in the same skillet, melt the butter and sprinkle the flour over the top. Whisk it together to make a roux, then cook it for a minute or two. Slowly add the milk, whisking out lumps as you go, and cook it until the white sauce is thickened, 4 to 5 minutes. Turn off the heat and stir in half the basil, half the parsley, and salt and pepper to taste. Add another 1/4 cup milk if the white sauce is too thick. Taste and adjust the seasonings.

In a separate bowl, mix together the ricotta, Parmesan, egg, the rest of the basil, the rest of the parsley, and salt and pepper to taste until combined. Stir in the chopped spinach mixture.

To assemble the shells, use a spoon to fill the pasta shells with the cheese mixture. Pour a thin layer of marinara in the bottom of your baking dish. Place the shells seam side down in a 9 x 13 casserole dish or disposable foil baking pan. Pour the marinara evenly over the shells, then ladle the white sauce over the marinara in a zig-zag/line design. Finally, sprinkle with more Parmesan.

Bake it in a preheated 375 degrees for 25 to 30 minutes, until hot and bubbly.

***To freeze, cover the unbaked shells tightly with heavy foil and freeze for up to 6 months. To bake the frozen casserole, place it in a 375 degree oven for 1 1/2 hours, then uncover and continue baking for 10 to 30 minutes, depending on how frozen it was.
OR
***Thaw the pan in the fridge for 24 to 48 hours, then bake as directed.

Foodie Friday- New Year's edition- Chicken & Spinach Casserole

This is a good, quick, and easy dinner for anyone worn out from the holiday season festivities!

INGREDIENTS

2 c. torn bread
2 tbsp. extra-virgin olive oil
4 c. packed flat-leaf spinach
¼ c. white wine
2 tbsp. all-purpose flour
1½ c. half-and-half
½ tsp. fresh lemon juice
1 c. shredded rotisserie chicken
Coarse salt
ground pepper
1 medium yellow onion
1 clove garlic


DIRECTIONS

Preheat oven to 450 degrees F. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Foodie Friday- Merry Christmas Breakfast edition- Smoked Salmon & Dill Hash

It might be too late to whip up this
tasty dish from Pioneer Woman & Friends today, but it would make a fabulous addition to your New Year's breakfast/brunch if you do that kind of thing! Or just make it whenever you feel like it- it's go no matter when you eat it. In fact, I made it as a dinner the other night.



Smoked Salmon & Dill Breakfast Hash

Prep: 15 Minutes Level: Easy
Cook: 20 Minutes Serves: 4
Ingredients

1 Tablespoon Vinegar
2 pounds Russet Potatoes, Cut Into 1/2-inch Dice
3 Tablespoons Plus 2 Teaspoons Olive Oil, Divided
1 Yellow Onion, Chopped
2 cloves Garlic, Minced
1/2 teaspoon Salt
1/2 teaspoon Ground Pepper
4 ounces, weight Smoked Salmon, Broken Into Pieces (lox is ok, but hot smoked salmon is much better for this)
2 Tablespoons Minced Fresh Dill
Preparation

Bring a large saucepan of lightly salted water to a boil over high heat. Stir in the vinegar. Add the russet potatoes and cook until just tender, 8–10 minutes. Drain.

Heat 2 teaspoons of olive oil in a large skillet (preferably cast-iron) over medium heat. Add the onions and cook, stirring occasionally, until the onions are starting to brown. Stir in the garlic and cook for 30 seconds. Transfer the onion mixture to a bowl and set aside.

Turn the heat to medium-high, add remaining 3 tablespoons of olive oil to the skillet and stir in the drained potatoes. Cook, stirring occasionally, until the potatoes are browned and cooked through, 15–20 minutes. Season with salt and pepper.

If the potatoes start to burn while cooking, turn the heat to medium. Stir the cooked onions into the potatoes, and add the smoked salmon and dill.

Stir to combine. Serve.

Foodie Friday- Apple & Raisin Chutney

Yes, another one. This is good with roasted pork, cold ham, or used as a topping for bar cookies. I'm sure you can probably think of other uses!

Apple and Raisin Chutney
Yields 200 gram
Apple and Raisin Chutney is a British style savory spread made with apples and raisin.
Prep Time: 30 min, Cook Time: 30 min, Total Time: 1 hr


Ingredients
3-4 apples, peeled, cored and chopped
4 medium onions, peeled and finely chopped
1 lemon, juiced
2 tbsp vinegar
1/2 cup raisins
Salt to taste
1/2 cup sugar or to taste
1 tsp ground cinnamon
1 tsp oil


Method

To make Apple And Raisin Chutney recipe, begin by heating oil over medium heat in a pan. First, saute the chopped onion for a minute or two, until aromatic.
Next, add the chopped apples along with cinnamon, salt, vinegar and lemon juice to the pan. Stir to combine and continue to cook on a medium-low heat till apples are soft and mushy.
Once apples turn mushy add the raisins and sugar. Stir to combine and gently mash the chutney with a potato masher while it is on heat.
Turn the heat to low and allow it to simmer until all the excess liquid is evaporated and the chutney begins to turn thick. Once the apple raisin chutney has begun to turn thick, turn off the heat.
Let the chutney cool down to room temperature.
Then spoon the Apple And Raisin Chutney into clean, dry, glass jars and seal with the lid.
Store the Apple and Raisin Chutney in the fridge.
Make sure to use clean and dry spoon to serve the chutney to ensure that it lasts longer.

Foodie Friday: Caramelized Red Onion Chutney

Ugh. One holiday down, several to go. I'm tired of buying meaningless gifts for people, so this year I'm thinking about making them instead. Food gifts are a fun & creative way to show your affection. This one would probably appeal to my mom. If I have any left after I try it, I might even give her some of it!

Caramelised Red Onion Chutney
Yield: 4 - 6 small jars



Ingredients

2 tbsp olive oil
30g unsalted butter
3 cloves garlic, finely minced
1 kg red onions, thinly sliced
a pinch of salt & pepper
60g golden caster sugar
300ml red wine
150ml white wine vinegar

Instructions

Heat the oil and butter in a large frying pan. Add the garlic, sliced onions, salt & pepper. Cook over a low heat for about an hour, stirring occasionally. The oil/butter should have mostly evaporated and the onions should be very soft.
Sprinkle over the sugar and stir. Cook for a further 10 minutes before adding the red wine and vinegar.
Simmer for about 45 minutes until most of the liquid has evaporated.When you run a spoon across the bottom you should be able to see the pan for a few seconds before the syrup spills in.
Remove from the heat and transfer to sterilised jars while still hot. Seal and leave to cool.
Once opened, store in the fridge and use within a month. Unopened jars should last for months.

Foodie Weekend Bonus Edition- More Soup

Because it's cold & nasty, and soup is perfect for this time of year. Found here.

Tortellini Tomato Soup with Italian Sausage & Spinach
Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients

Soup
1 tablespoon vegetable oil
1 lb Italian Sausage
1/2 cup diced onion (about 1/2 medium sized onion)
1 tablespoon minced garlic
1-28 oz can crushed tomatoes
1-32. oz. box of vegetable broth (chicken works too)
2 tablespoons fresh chopped basil
2 teaspoons salt
1 teaspoon pepper
1 package tortellini
1 cup packed fresh spinach

Crostini
1 Baguette
Butter
Fresh Grated Parmesan Cheese

Instructions

Soup
Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
Serve with shredded Parmesan.

Crostini
Slice baguette into 1/2 inch thick slices. Butter one side and place butter side down in a hot skillet until golden brown. Flip bread slices over and sprinkle with Parmesan while the other side gets golden brown. Transfer to a plate and immediately cover loosely with foil if cheese has not completely melted.
Notes

For a creamier soup, add a half cup of Greek yogurt or sour cream.

Foodie Friday- Hot Brown Turkey Sandwiches

What do you do with leftover turkey? Try this easy & delicious sandwich! Also a Kentucky specialty, so I had to share it with you.

Hot Brown Turkey Sandwiches

Ingredients
5 slices bacon
1 small onion, chopped
2 tablespoons all-purpose flour
1 1/4 cups milk
1 1/4 cups low-sodium chicken broth
1 1/4 cups grated muenster or monterey jack cheese
Kosher salt and freshly ground pepper
4 thick slices white bread, toasted
Dijon mustard, for spreading
1 tomato, sliced
3 cups shredded or sliced roast turkey or rotisserie chicken
1/4 cup chopped fresh parsley

Directions
Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.

Make the gravy: Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.

Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.

Crumble the bacon over the sandwiches; sprinkle with the parsley.

Thanksgiving, hell! It's Cake Day!

Ok, fine. Here's a Thanksgiving dinner, which I might add looks NOTHING like anything my family puts together. We don't have the patience to make it pretty- we just want to EAT!

Now for the good stuff!

Carrot Cake

Chocolate Cake (my favorite)

Spice Cake, with a cream cheese icing

Apple Walnut Cake- my version is made with a cream cheese glaze, but this one looks pretty good!

Foodie Friday- Cornbread and Bacon Dressing

I love cornbread dressing/stuffing! Oddly enough, it never occurred to me to add bacon to it until I found this recipe while i was looking for new versions to try.


Cornbread and Bacon Dressing

INGREDIENTS

1 (1-pound) package cornbread mix, like Marie Callender organic cornbread mix
6 slices of bacon, cut into 1/2-inch pieces
1 shallot, cut into small dice
2 celery ribs, cut into small dice
1 teaspoon poultry seasoning
2 eggs, whisked
1/2 cup vegetable or mushroom broth

DIRECTIONS

Cook cornbread according to package directions. Remove from pan and allow to cool.
While cornbread cools, cook bacon in a 375°F oven until desired crispiness reached. Drain the bacon on a paper towel, and reserve bacon grease. Once bacon is cool to touch, crumble it into small pieces.
In a sauté pan, heat pan over medium-high heat, then heat 2 tablespoons bacon grease. Cook shallots until translucent, about 2 minutes. Add celery and cook until tender, about 2 minutes. Add poultry seasoning and cook until fragrant, about 1 minute. Remove from heat, and transfer to a plate to cool.
Grease a 9-inch square casserole dish with bacon grease.
Once all components are cool to room temperature, crumble cornbread into a large bowl. Add bacon and vegetables, and stir. Stir in eggs. Stir in enough vegetable broth to make mixture moist but moldable.
Transfer to casserole dish, and bake in a 375°F oven for 1 hour, or until casserole sets and top appears golden and crispy.

Today is Bittersweet Chocolate with Almonds Day

This is a day I can totally get behind!
Dark chocolate with almonds is still my hands down favorite candy, although I can't eat it as much as I used to.

Foodie Friday- VERY SPECIAL PORK AND FENNEL SAUSAGE ROLLS

In all honesty, I haven't tried these yet, but I plan too, and soon! Mom was appalled when she found out I'd eaten (and enjoyed!) a sausage roll that I'd bought from a vendor on the London Underground on our trip many moons ago. I'm going to have her try one of these babies when I make them, and maybe then she'll understand why I was curious enough to try them!

VERY SPECIAL PORK AND FENNEL SAUSAGE ROLLS



PREP TIME
20 mins
COOK TIME
25 mins
TOTAL TIME
45 mins

"The secret is the bacon..." It really takes this sausage roll to another level! Also, sautéing the onion and celery before mixing into the filling makes it sweet and more moist than the usual. The addition of fennel adds an extra burst of flavour - pork and fennel are great mates - and using panko instead of normal breadcrumbs also contributes to making the filling of this sausage roll so moist.

Serves: 20
INGREDIENTS
1 brown onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
½ tbsp olive oil
1 lb / 500g pork mince (NOT lean)
4 rashers streaky (fatty) bacon, or 2 rashers middle bacon
1 tbsp whole fennel seeds, toasted
Black pepper
2 heaped tsp flaked sea salt
¾ cup panko breadcrumbs
1 egg
2½ sheets puff pastry, cut into half each (so you have five 30cm / 12" x 15cm / 6" rectangles)
Extra egg for egg wash

INSTRUCTIONS
Preheat oven to 390F/200C.
Sautee onion, celery, garlic over medium heat until soft and sweet. Do not brown. Set aside to cool.
Chop the bacon very finely, so it is a similar grain to the mince. You need the pieces to be small enough to blend in with the pork mince when it cooks.
Combine onion mixture, mince, bacon, fennel seeds, salt and pepper (lots - 10 turns), and use hands to mix well.
Mix in the panko bread crumbs, then mix in the whole egg.
Cover and refrigerate for 1 hour (preferable, but not critical step).
Lay out a rectangle of pastry, long edge closest to you. Get ⅕ th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
Roll up the log and use some egg wash to seal.
Brush with egg wash (optional), then cut the log into four equal lengths, or just two if you want full size sausage rolls.
Repeat with the remainder of the pastry and mince so you have 20 rolls.
Place on a baking tray (you will need 2) lightly sprayed with oil and bake for 20 to 30 minutes until the pastry is golden brown.
Leave to cool on a rack. Serve warm or at room temperature.

NOTES
1. Panko - you can substitute for normal breadcrumbs, but as it is finer and therefore denser, reduce the quantity to ½ cup otherwise the filling won't be as moist.

Foodie Friday- Hot Spiced Cider

Well, Happy Day Before Halloween! If your area is anything like mine, there's no telling what kind of weather you will be experiencing as you take the kids in your life trick-or-treating or go out on your own for whatever reason. Here is a nice warming drink for those that get chilly weather!

Hot Spiced Cider

Ingredients


2 quarts apple cider
1/2 cup molasses
4 lemon slices, cut in half
12 whole cloves
2 (2-inch) cinnamon sticks
1/4 cup lemon juice

Garnishes: cinnamon sticks,lemon wedges, whole cloves

Preparation

Bring cider and next 4 ingredients to a boil in a large saucepan over medium-high heat, stirring occasionally; reduce heat, and simmer 15 minutes.

Remove cinnamon sticks and cloves with a slotted spoon; stir in lemon juice. Garnish, if desired.

Foodie Friday- Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

Well, sign me up for a batch of these!

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

prep time: 20 MINUTES cook time: 40 MINUTES total time: 1 HOUR yields: 26-30 Cheesy Bacon Twists

Ingredients

1 package frozen puff pastry,
1 egg, beaten
1-2 teaspoons cayenne pepper (optional)
1 cup sharp cheddar cheese, finely shredded (or a mix of your favorite cheeses)
26-30 pieces thin cut bacon (or 18 pieces of thin cut bacon sliced in half lengthwise)
1/2 cup brown sugar
1 tablespoon fresh rosemary, minced (may sub sage or thyme)
1/4 teaspoon salt
1/2 teaspoon pepper

Instructions

Preheat oven to 375 degree F. Line two baking sheets with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.Open one sheet of puff pastry on a cutting board. Brush the surface lightly with some of the beaten egg. Sprinkle with your desired amount of cayenne pepper (I did 1 teaspoon per sheet of puff pastry). Sprinkle surface with 1/2 cup of cheese to evenly cover entire surface. Dust a rolling pin lightly with flour and then roll the rolling pin over the cheese to gently press the cheese into the puff pastry.Cut the puff pastry into long 1/2-inch-wide strips and then take each strip, fold in half and pinch the ends together. Now gently twist each strip several times.Take a piece of bacon and wrap it around the twisted pastry and place on the prepared baking sheet. Repeat with the remaining puff pastry and bacon until everything has been used.Add the brown sugar, rosemary, salt and pepper to a shallow bowl or pie plate and toss well. Now carefully take each bacon wrapped pastry one at a time and dip it through the brown sugar mixture, using your hands to coat all over the twist. Place each twist back on the baking sheet and repeat with the remaining twists.Bake the twist for 30 to 50 minutes, rotating the pans halfway through. My bacon took 50 minutes to cook, but it was on the thicker side. I would start checking them at around 30 minutes and then every 5 to 10 minutes after that to make sure they are not burning. Once the bacon is cooked remove from the oven and allow to cool 5 minutes. Then use a spatula to carefully lift the twists off the baking sheet. Serve!

Foodie Weekend Bonus Recipes- Soup Edition (Chicken & Gnocchi, Salmon-Corn Chowder)

It got down to 34 here yesterday morning. It was 80 two weeks ago and now we have this crap. Everybody is sick and cranky, especially me. I wanted something good the other day, and couldn't decide what. Soup sounded good, so I made myself get up and throw some together. (Sorry, canned soups just have too much sodium for my taste these days) I couldn't decide which of my favorites I wanted, so I made these two and now I don't have to cook for a day or two...unless I get hungrier for something more substantial! I may have posted these in the earlier days of the blog- I was too tired/lazy to go back and check.

First up is this gem. It's the Homemade version of Olive Garden's Chicken & Gnocchi Soup.

INGREDIENTS

3 -4 chicken breasts, cooked and diced
4 cups chicken stock
2 cups half-and-half
1 stalk celery, diced
1 garlic clove, chopped
1⁄2carrot, shredded
1⁄2onion, diced
1 cup fresh spinach, chopped
1 tablespoon olive oil
1 teaspoon thyme
salt and pepper
16 ounces potato gnocchi
1 tablespoon cornstarch (optional)

DIRECTIONS

Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
Add spinach and cook for another 1-2 minutes until spinach is wilted.
(Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
Ladle into bowls and serve!


SERVINGS 8-10

I used mini-gnocchi this time, but any version will work.


The other one that sounded good to me was my version of Whole Foods Salmon Corn Chowder. I had bought a chunk of smoked salmon of Friday, thinking I would take it to work for snacking on with cheese and crackers. Most of it went into the soup instead, but there's enough left for a good snack. This is a fast & dirty cheat recipe, based on cans (I know what I said above, but work with me) and a few fresh ingredients.

This picture isn't my recipe, but it's close enough. I forgot to take a picture, so this will have to do:

2-4 oz hot-smoked salmon, flaked or cut into smallish chunks (not the bright pink lox you would serve on bagels, the other kind)
1 can creamed corn
1 can cream of potato soup
1/4-1/2 small onion or 1 lg shallot, finely chopped
1 clove of garlic, minced
1/2-1 carrot, shredded
1/2-1 rib celery, finely chopped
1-2 tbsp olive oil
1 tsp dill

Heat the olive oil in a large saucepan. Add the fresh veggies and cook over medium heat, stirring constantly, until they are soft but not quite browned. Stir in the soup & creamed corn, allow to come to a simmer. Stir in the salmon & dill, allow to simmer for 15-30 minutes, depending on how hungry you are. If you prefer a thinner soup, you may wish to add a splash of milk or 1/2 & half just prior to serving. If you like it thicker, a bit of cornstarch dissolved in some milk and added to the pan will help.

2-4 servings depending on how hungry you are and what size bowl you use.


Both of these are good with crusty bread, plain or buttered.

Foodie Friday- SKILLET CHICKEN WITH BACON AND WHITE WINE SAUCE

Ok, so Bacon Day was back on August 30th. However, I have found a plethora of bacon dishes, so they will be making appearances over the next few weeks. Starting with this yummy dinner!

SKILLET CHICKEN WITH BACON AND WHITE WINE SAUCE
Author: Pinch of Yum, inspired by The New Classics cookbook from Saveur
Serves: 8 (unless you eat like my family does- LOL)

INGREDIENTS
3 slices bacon
½ cup flour (I used white whole wheat)
salt and pepper
2 teaspoon herbes de provence
1½ - 2 lbs. chicken thighs with skin***
1-2 tablespoons olive oil
2 shallots, thinly sliced
½ cup dry white wine
1 cup chicken stock
dried or fresh parsley for topping

INSTRUCTIONS
BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken).

CHICKEN: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.

SHALLOTS: Add the shallots to the pan with the olive oil. Saute for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.

BAKE: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want (see notes) and serve with bread to soak it all up.


***As per my usual, this was done with chicken breasts. If you use the chicken thighs, you will definitely want to skim off some of the excess fat.

Foodie Friday- Crispy Golden Pork Belly

I have to confess, I have NOT tried this...YET. It looks awesome though, and I am a Southern girl who digs the pig, so it's going to happen!

CRISPY GOLDEN PORK BELLY
INGREDIENTS:

2 lb pork belly
1 cup salt
for the marinade:

1/4 cup soy sauce
1/3 cup shaoxing rice wine
2 tbsp brown sugar
2 cloves garlic, minced


DIRECTIONS:

1. Using a paper towel, pat skin of pork belly until it is completely dry. Mix marinade ingredients in a bowl and then pour into a rectangular pan that is big enough to hold the pork belly. Place pork belly into the container, making sure only the meat touches the marinade and the skin stays completely dry. If the marinade level is too high you can pour some of it out. Place in fridge for several hours or overnight.

2. Preheat oven to 350F. Completely line a roasting pan with foil (this will make clean-up much easier). Pour 1 inch of water into bottom of pan. Place wire rack on top of roasting pan to hold the pork belly. Place the pork belly on the wire rack. The pork belly will cook above the water, with the pork drippings dripping down below into the water. Make sure the pork belly is level (if one part is lower/shorter the skin will not cook evenly. if you have to, use something oven-safe to prop up a shorter part to keep it completely level). Spread 1 cup of salt evenly across the pork belly skin. Place into top half of oven. Bake for about 40 minutes until meat looks cooked.

3. Remove pork belly and increase oven temperature to 465F. The salt should have formed a crust which you should now remove. Once oven has reached desired temperature, place pork belly back into oven. Bake for another 30 minutes until skin is completely bubbly and crisp. Let pork belly cool a few minutes before cutting and serving.

Foodie Friday- Rainbow Thai Chicken Salad

I've had the Panera version of this dish a million times & I love it. This is a pretty good version, but not for you if you aren't the sort of person who hates the tedium of chopping lots of veggies!

YIELD: ABOUT 4-6 SERVINGS
RAINBOW THAI CHICKEN SALAD
This rainbow thai chicken salad is full of amazing colors and fresh flavors that you will love!

PREP: 15 MINS TOTAL: 15 MINS
INGREDIENTS:

THAI CHICKEN SALAD INGREDIENTS:

3 cups shredded cooked chicken
2 cups shredded purple cabbage
1 cup shredded green cabbage
1 avocado, diced
1 mango, peeled, pitted and diced
1 (large) carrot, julienned or shredded
1 red pepper, cored and julienned (or diced)
1 cup roughly chopped fresh cilantro leaves
1/2 cup chopped green onions
1/4 cup chopped cashews or peanuts

PEANUT DRESSING INGREDIENTS:

1/2 cup natural peanut butter
2-3 tablespoons hot water
2 tablespoons rice wine vinegar
2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
2 tablespoons honey
1/4 teaspoon sesame oil
juice of 1 lime
pinch of red pepper flakes

DIRECTIONS:

TO MAKE THE SALAD:

Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.

TO MAKE THE DRESSING:

Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.


***Your Amazoninan Liongoddess says: I leave the avocado out since I'm allergic to it. I also often leave out the mango because it's a pain to work with. Fresh snow pea pods & edamame are good additions. Also thinly sliced radishes.

Foodie Friday- Bacon Roasted Fingerling Potatoes with Stone-Ground Mustard and Tarragon

I love a good potato dish. This fits the bill nicely!

INGREDIENTS

1 pound fingerling potatoes
3 slices bacon, chopped
3 teaspoons stone-ground mustard
3 teaspoons roughly chopped tarragon
Salt

DIRECTIONS

Preheat oven to 375°F.
Place potatoes on a baking sheet, sprinkle with chopped bacon. Roast for 15 minutes. Toss potatoes and bacon. Season with salt.
Roast another 15 minutes. Toss. Roast another 15 minutes or until the potatoes are golden brown and the bacon is crisp.
Immediately upon taking out of the oven toss with mustard until combined. Sprinkle with tarragon.