In Love With Gnocchi Alfredo

Not only is this dish delightful on your pocket it is so incredibly delicious and easy to make. Tonight I made Gnocchi Alfredo for dinner. A recipe I got from the magazine Taste of Home. The magazine is filled with tons of great recipes, many of which are very affordable.

Both Nick and I loved this meal. Nick says its up there with my Garlic Fettuccine Alfredo and Chicken Cutlets. So I know it’s good.  I will say it is very filling so make sure you have lots of room in your belly.

Here’s the dish:

Prep Time: 20 mins.

Makes 5 servings

2 lbs. frozen potato gnocchi

3 Tbsps. butter

1 Tbsp., plus 1 1/2 tsp. flour

1 – 1/2 cups milk

1/2 cup grated Parmesan cheese

Dash ground nutmeg

1/2 lb. sliced baby portabello mushrooms

Minced fresh parsley, optional

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

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

Some addendum’s I made to the recipe… I used heavy cream instead of milk. Since we are not big fan of mushrooms, I did not use them. I also did not use parsley on the top of the pasta. I typically grate some extra cheese to put on top of the plated pasta. It did need a bit of salt and pepper as well as some extra cheese. I would leave that up to the individual because it is personal taste.

Let me know if you make this meal, I would love to hear your feedback.

Sausage and Peppers and Onions Oh My!

Tonight’s dinner is Nick’s moms recipe for sausage, peppers and onions. It was so easy to make and very tasty. Needless to say we ate ALL of it.

Ingredients:

Italian Sausage

1 Onion

1 Green Pepper

Olive Oil

Good Seasons Zesty Italian dry seasoning packet

Here’s what you do:

Preheat oven to 350 (or 400 depending on your oven). In one casserole dish place your sausages and fill it up about half way with water. I used Italian Chicken Sausages. Slice the onion and green pepper. In another casserole dish combine the onion and green pepper, a drizzle of olive oil and half a packet of Good Seasons Zesty Italian dry seasoning. Cook  side by side for 45 minutes.

When timer goes off take both dishes out. Place sausages on a plate and let cool for a few minutes. Add about half of the water that was in the sausage to the dish with the peppers and onions. Once the sausages are cool enough to touch, cut them into pieces. Put the pieces of sausage and the remainder of the Italian seasoning packet in with the peppers and onion. Stir it all up, making sure to scrap up any pieces stuck to the bottom of the dish. Put back in oven for another 30 minutes. Grab a Kaiser or Italian roll and ENJOY!

Unfortunately I did not make enough for any leftovers. Next time I will plan on using 2 packages of sausages, 2 peppers and 2 onions. This is also a great dish to make and carry in either a crock-pot or casserole dish and bring to a party. Who doesn’t love sausage, peppers and onions?

It's been a while – Katie's Kitchen

It’s been a while since I last posted and I have been receiving a number of requests to continue with my blog. So here it goes…

Last night I made a PHENOMENAL meal… Chicken Piccata with Angel Hair Pasta, courtesy of the Food Network’s website. To view the recipe visit:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe/index.html

The recipe was so easy and extremely tasty. It will definitely be a repeat offender. Nick absolutely loved it as well. It is very lemony and tart so if you are not a fan of lemons, this is not for you.

I made a couple adjustments to the recipe.  I purchase my chicken breasts from BJ’s and buy the package that continues 4 breasts in a pack individually sealed. So I make all the chicken in each packet for my meals. It seems to be enough for the two of us for dinner and yet allows for leftovers for next days lunch. Since the I purchase skinless, boneless thin sliced breasts, I did not need to butterfly or cut in half. I also cooked all 4 chicken breasts in one large pan so I did not need to repeat the process of olive oil and unsalted butter. In addition, I did not add fresh parsley as garnish since Nick is not a big fan.

I decided to pair the chicken piccata with angel hair pasta since I have seen that done in a lot of restaurants. The angel hair pasta cooks quicker than most pastas and makes a lot. I reccomend only making half a box of pasta. I placed a decent size onto the middle of the plate, with the chicken piccata on top, followed by some remaining sauce.

I would say it did take about 30 minutes to complete this meal from start to finish. It’s definately worth it! Thanks Giada!

Katie's Kitchen – UPDATE

UPDATE – March 25, 2009  10:20 am

This meal was not as good as I anticipated. I thought it was going to be spicy and full of flavor and it wasn’t at all. I substituted the pork for chicken which turned out to be somewhat dry. This is not a meal I would make again. Nick said he enjoyed it but was definitely not one of his favorites. If you are still interested in the recipe let me know.

As you may or may not know, my father was in the hospital for a while and therefore my cooking was put on hold. But I’m back… although with a cold. Tonight I’m making New Mexican Green Chile Stew with chicken. I found the recipe in the Crock Pot Recipe Card Collection book at my grocery store. I was unable to find the recipe online, so if your interested in it, let me know and I will share. The recipe calls for pork, but I’m substituting with chicken. It also includes salsa verde (green salsa) and green chiles. So it should be spicy. Stay tuned to find out how dinner turned out.

Katie's Kitchen

It’s Friday so I’m cooking Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans. I’ve never made this Rachael Ray recipe before but all her meals turn out to be a huge success so I’m looking forward to tonight’s meal. Below is the link to the recipe. Don’t forget to check back later to see and hear about the end results. 

http://www.foodnetwork.com/recipes/rachael-ray/pan-seared-salmon-with-citrus-vinegar-glaze-and-green-beans-recipe/index.html