Chicken Gnocchi Soup 

Chicken Gnocchi Soup is a creamy, delicious soup that is so satisfying.  Chunks of chicken, gnocchi, onion, garlic, carrots and celery in a rich soup base.  It is perfect to serve any time, and it is one of our favorite soups to make.

Ingredients

1 lbs. chicken meat cut into 1/2 inch pieces
2 Tbs. olive oil
3 Tbs. butter
1 onion, chopped
2 large carrots, shredded
2 to 3 celery ribs, chopped
2 cloves garlic
1/4 c. flour
3 1/2 c. milk
1 1/2 c. heavy whipping cream, or evaporated milk
2 c. chicken broth
1 Tbs. chicken bouillon granules
1/2 tsp. thyme
1/2 tsp. parsley
salt and pepper to taste
1 (16 oz.) pkg. potato gnocchi
1/2 c. fresh spinach, chopped

Directions

In a cast iron Dutch oven, heat oil.  Add the chicken. Cook, turning the chicken, until it is browned on all sides. Remove from Dutch oven.  

In the same pot, melt the butter.  Add the onion, carrot, celery and garlic. Sauté the vegetables until tender.

Whisk in flour. Cook and stir for about 2 minutes to remove the flour taste.  

Gradually pour in the milk, heavy whipping cream, and chicken broth, whisking continuously.  Stir in bouillon. Add salt and pepper to taste.  Bring to a boil, then reduce heat.  Cook and stir about 2 minutes, or until it is nicely thickened.

Add the potato gnocchi and spinach.  Cook until the spinach is wilted. This takes about 3 to 4 minutes.

Add the chicken. Bring to a simmer. Cover and simmer until heated through for about 10 minutes. Do not allow the soup to boil. 

Cheddar Cheese Puffs

This is such an easy recipe to make, and you can use almost any cheese that you like for flavor.  We use extra sharp cheddar cheese in ours or a mixture of sharp cheddar and pepper jack. These tasty snacks disappear quick at our house.

 Ingredients

1 c. water
2 Tbs. butter
1/2 tsp. salt
1/8  tsp. or more cayenne pepper
1 c. flour
4 eggs
1 1/4 c. sharp shredded cheese, or pepper jack, blue cheese
1 Tbs. mustard
1/4 c. Parmesan cheese

Directions

Preheat oven to 425°.  Lightly spray or grease a baking sheet.

In a large saucepan, add water, butter, salt and cayenne pepper. Turn the heat to medium high and bring the contents to a boil.

Turn the heat to medium and add the flour in all at once.  Stir until a smooth ball forms. Remove from heat and let stand for 5 minutes.

Add in eggs, one at a time, beating well after each addition.  Beat until the mixture is smooth and shiny.

Stir in the cheese and the mustard.

Drop by 1 inch balls onto a prepared baking sheet.  Space the balls about 2 inches apart.

Sprinkle with Parmesan cheese.

Bake for 15 to 20 minutes, or until golden brown.  Serve and enjoy! 

Potato Rolls

These rolls bake up so light and fluffy, even though they are made with mashed potatoes.  If you use real potatoes instead of instant mashed potatoes, you can use the potato water in the recipe. 

Ingredients

1/4 c. warm water
1 pkg. yeast
1 Tbs. sugar
1 c. milk
1/2 c. prepared mashed potatoes
4 Tbs. butter
1/4 c. sugar
1 1/2 tsp. salt
1 egg
4 to 5 c. flour
2 Tbs. butter

Directions

In a bowl, combine water, yeast and 1 tablespoon sugar. Set in a warm location for about 10 minutes.  This allows the yeast to bloom and show it is alive.

In a large bowl, combine warm milk, mashed potatoes, and 4 tablespoons butter.  

Stir in 2 cups flour and the yeast mixture.  Beat with a wooden spoon for a minute or two. Continue to add more flour to make a soft dough. 

Place the dough on a floured surface. Knead the dough, adding more flour as needed.  Knead the dough for about 8 to 10 minutes until it is smooth and elastic.

Grease or oil the bowl that you mixed the dough in. Place the dough in the bowl, turning once to oil all sides.  Cover with a tea towel and place the bowl in a warm location.  Let the dough rise until doubled. This take about 1 hour or longer depending on how warm the location is. 

Punch the dough down and turn the dough out onto a lightly floured surface. Divide the dough into 18 pieces.  Shape each piece of dough into a ball.  Place the dough ball in a greased 9 x 13 baking pan. Place the pan in a warm location to rise for about 45 to 60 minutes, or until doubled in size.

Preheat oven to 350°. Bake the potato rolls for 12 to 15 minutes, or until the tops are golden brown.

Brush the tops of the rolls or buns with butter.  We just peel the wrapper down on the butter and run the stick of butter over the top of the hot buns.

Enchiritos

 

I remember these from years ago when my mom and I would go to town shopping.  It was our favorite thing to order on the Taco John's menu. We would order inside, then go outside and sit in the car to eat.  You can't get these anymore at the restaurants, but you can easily make your own at home. You need only a few simple ingredients to make this delicious meal. . . Beef, taco seasoning, refried beans, cheese and red enchilada sauce.

Ingredients

2 lbs. ground beef
1 onion, chopped
2 pkg. taco seasoning, or 6 Tbs. homemade taco seasoning
1/4 c. water
1 (14 oz.) can refried beans
1/2 Tbs. homemade taco seasoning or packaged taco seasoning
2 Tbs. sour cream
2 (10 oz.) cans red enchilada sauce
8 to 10 large burrito size flour tortillas
2 c. cheddar cheese, shredded
sour cream, and/or sliced olives

Directions

In a cast iron skillet, brown the ground beef and onion, over medium high heat.  Drain off excess grease.

Stir in the taco seasoning packets, or your homemade taco seasoning and water. Simmer for about 3 to 5 minutes, or until most of the water has evaporated away. Turn off the heat and set aside. 

In a saucepan, add refried beans, 2 tablespoon sour cream and the 1/2 tablespoon taco seasoning.  Heat the mixture over low heat until hot, stirring frequently.

For each enchirito, warm the flour tortilla in the microwave or in a skillet. Do not overheat them. You want them to be very pliable.  Place 2 tablespoons refried beans down the middle of the warmed tortilla and spread it out slightly. Spoon about 1/4 cup of the ground beef over the top of the refried beans. Sprinkle some cheese over the top of the meat and some raw onions if desired. Pour about 3 teaspoons of the red enchilada sauce over the top of the cheese. Roll the tortilla from front to back and place the seam side down on a microwave safe dish.  Pour enchilada sauce over the burrito. You can use as much or as little of the enchilada sauce as you like.  Top with shredded cheddar cheese. 

Microwave for 1 1/2 to 2 minutes, or until the cheese has melted and the enchirito is heated through.

Top with sour cream and sliced olives if desired.

Serve and enjoy!

Unbaked Cherry Cheesecake

This is a simple yet beautiful dessert to serve anytime you want. Just 5 ingredients and you can have this prepared and waiting for you to serve after dinner. This recipe was shared with me by a friend of the family who was a great cook and loved cheesecake.

Ingredients

1 (9 inch) premade graham cracker crust * See notes below
1 (16 oz.) pkg cream cheese
1/2 c. powdered sugar
1 tsp. vanilla
1 c. heavy cream, whipped, or 1 (8 oz.) prepared whipped cream topping
1 (21 oz.) can cherry pie filling

Directions

In a mixing bowl, combine cream cheese, vanilla and sugar.  Beat well with an electric mixer until the ingredients are smooth and creamy.

Gently fold in the whipped cream, mixing gently until well blended. 

Spoon this into the graham cracker crust. Smooth the top with a spatula or the back of your spoon.

Set the pie pan in the refrigerator.  Chill for at least 2 to 3 hours.  

Carefully spread the cherry pie filling over the top of the cream cheese whipped cream mixture. Place in the refrigerator once again and chill until everything is set. 

Serve and enjoy.

Notes

You can easily make your own graham cracker crust instead of buying a premade one.  You’ll need;

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter, or margarine, softened

Directions

In a mixing bowl, combine graham cracker crumbs, and sugar together.  

Add the butter and stir until thoroughly mixed.

 Place the mixture into a 9-inch pie plate. Press the graham crackers down on the bottom and sides of the pie pan, so it holds together.

 

Spicy Pork Loin Noodle Dish

This is a super simple recipe that is perfect to make if you are low on time, yet you still want to eat a good meal.  Pork tenderloin, ramen noodles, in a spicy sauce. It is a dish that we make often. Chances are, you probably have everything already in your pantry, so you don't have to make a special trip to the grocery store.

Ingredients

1 Tbs. butter
1 onion, sliced into half circles
2 (3 ounces) packages of ramen noodles, (do not use the flavor packets.)
1 tbs. olive oil or vegetable
1 lb. pork tenderloin, sliced thin into bite sized pieces
1 (10.8 oz.) pkg. frozen broccoli
1/2 c. soy sauce
1/4 c. brown sugar
1 to 2 tbs. chili garlic sauce

Directions

In a pot, cook ramen noodles according to package directions, but do not add the flavor packets.  Just put the flavor packets aside to use for another recipe. Drain off excess water and set the noodles aside.

In a large cast iron skillet, melt butter over medium heat.  Sauté the onions until tender and translucent. Remove the onions and set aside.

In the same skillet you cooked the onions in, heat olive oil over medium high heat. Add the pork tenderloin. Cook and stir the meat until both sides of the pork is browned and the meat is cooked. This won't take long as the meat is thinly sliced.

Add the onions back into the skillet.

In a small bowl, combine soy sauce, brown sugar, and chili garlic sauce.  Mix well. Pour the soy sauce mixture into the skillet with the pork tenderloin.  Bring to a bubble. Reduce heat and simmer for about 5 minutes.

Add the cooked ramen noodles.  Cook and stir until everything is heated through.

Serve and enjoy. 

Notes

Use the vegetables you like best, either fresh, frozen or canned. You can add carrots, beans, or peas. If using canned vegetables, be sure to drain them first, or use that water to help flavor the ramen noodles while you are cooking them.

If you don't have pork loin, use pork chops or chicken or beef. Even ground up pork, beef or chicken will work, but make sure you cook it completely.

Brussel Sprouts with Lemon Butter

People say that brussel sprouts are like little cabbages, and in a way they are. However, don't let that stop you from making this dish if you don't like cabbage. This vegetable dish will have even the pickiest kids asking for more.

Ingredients

3 Tbs. butter or olive oil
1 (16 oz.) pkg. frozen brussel sprouts
2 cloves garlic, minced
1/4 c. white wine
1/2 c. chicken broth
1 Tbs. lemon juice
1 tsp. Worcestershire
1/2 tsp. thyme
salt and pepper to taste
2 Tbs. butter

Directions

In a pot or skillet, pour in enough water, so there is about a 1/2 inch.  Bring water to a boil. Add the brussels sprouts and garlic. Cover and reduce the heat to medium-low, and cook until the sprouts are almost tender and the water has evaporated. This takes about 5 minutes.

Pour in the wine, scrape off the flavorful bits off the bottom of the pan. 

Stir in chicken broth, lemon juice, Worcestershire and thyme. Season with salt and pepper to taste.  Bring to a boil. Reduce heat to low and cover the skillet or pot with a lid.  Simmer for 8 to 10 minutes, or until the brussel sprouts are tender. 

Stir in butter. Serve and enjoy.