Sunday, September 28, 2014

Pumpkin gnocchi with tomato basil cream sauce.

Much like how my Wednesdays are reserved for  breakfast for dinner, when Fall hits, my Sundays are set for  some sort of pasta dinner. Since it is still Pumpkin Week for me,  why not some pumpkin gnocchi?



2 Cups flour ( or more)
3 Eggs
1/4 Cup Pumpkin Puree
1 Tsp salt
Dash nutmeg

Tomato Basil Cream Sauce:

1 lb Chicken, sliced thin
3 Cups Milk
1/2 Stick butter
1/2  Large can diced tomatoes
1/3 Brick Cream Cheese
3 Tablespoons dried Basil
1 Tablespoon sugar
2 Tbsp flour
3 Tsp Garlic Powder
1/4 Tsp Oregano
1 Cup spinach


1. Mix gnocchi until it  forms a ball,  let rest in  fridge for 30 minutes.  Roll into (4)   long ropes that are about 1/2"  in thickness, make impressions with fork all the way  down,  cut every 1/2" with a knife, you may  need to use more flour for this.

2.  In a large saucepan on medium heat,  melt butter, and cook chicken , removed chicken but leave the juice and butter.

3. Add flour into saucepan, whisk in 1 cup of milk, once it becomes thick, add cream cheese and basil.

4.  Add tomatoes to sauce, along with everything else except the garlic and spinach.  whisk carefully.

5. In a large pot of boiling water, place in gnocchi, boil for 10 minutes,  scoop out with a slotted spoon, and into saucepan.

6.  Add garlic, chicken, and spinach, stir  carefully until everything is hot.

You may sprinkle some Parmesan on top, but I left it out.  It would also make a good bread dip!

Saturday, September 27, 2014


Well it is officially Autumn, and everyone loves a good hot breakfast.  Bagels are a good start.


Bagels - 

1/4 Cup sourdough starter
3 3/4 Cups Flour
1 tsp salt
1/2 Tsp  Active Dry  Yeast
1/2 Tsp sugar
1/4 cup slightly warm water
1 Egg, beaten.
Extra water.

Cheddar cheese
garlic powder
onion powder
chia seeds
*several other toppings can be used*


1. In a  small bowl, take the yeast, the sugar, and add the water. Allow the yeast to proof to ensure it is good to use - About 15 minutes

2. In a large bowl, put in the flour, salt, and the sourdough starter, add the proofed yeast when it is ready. Add enough water to  just form a ball. . Knead for 10 minutes or longer.

 If you don't have a sourdough starter,  you can do a couple things:
  •  Take 1/4 cup of flour, 1/8 tsp yeast (proofed), 1/4 tsp  sugar ( proofed with the yeast) ,  1/4 cup slightly warm water (with the yeast)   and allow it to sit in a covered container for 24 hours on the counter.
  •  Use wheat, or Rye flour
  • Have an extra  mix in of some sort: either onion/garlic  or if you're making a sweet bagel, use cinnamon, or vanilla and a few tablespoons of sugar. 

3.  Let rise for an hour.

4. Punch down the dough. Bam.

5.  Knead the dough  a few more times on a floured surface.  Form a log and cut into 12 even disks.

6. Roll each slice into a  ball,  then carefully poke a  hole in the middle with your finger, and slowly turn and make the hole bigger,  forming the shape of a bagel.  Place on  cookie sheet, cover with a damp towel for 30 minutes. During this time you should  preheat your oven to 400° , and fill a large pot with water.

7. Bring water to a boil, carefully set bagels in one at a time, flip after one minute, boil for another minute, and place onto cookie sheet.

8. Brush egg onto bagels,  sprinkle toppings except cheese. 

9. Bake at 400° for 20 minutes.

10. If using cheese, sprinkle on at the end and broil for 3 to 5 minutes.  

11. Allow bagels to cool for a few minutes,  covered in syran wrap.

Tuesday, September 9, 2014

Jalapeno Cheddar Chicken

I have made jalepeno chicken a few times.  The first time I just put diced jalapeno in with some cream cheese, it was okay, but nothing to really brag about - the cream was okay, but it didn't bring an abundance of flavor, and I was left with the gently spicy bits of Jalapeno.  The other night I was really craving some chicken and jalapenos, and made my own version that is much more flavorful.


Two large chicken breasts that have been butterflied.
2 jalapeƱos,  diced small
1 tsp dry ranch mix
1 cup shredded cheddar
1/4 cup sour cream
1 tsp garlic
2 tsp bbq sauce

Mix together,  spread on the inside of both pieces of chicken. Close the chicken. 


2 tbsp ranch
12 saltines,  finely crushed
4 tbsp shredded cheddar
seasoned salt
2 tbsp butter,  sliced thin

Rub the ranch on the top of the chicken, sprinkle cheese on top, cover with saltines and add seasoning,  top with the thin pats of butter. 

Place in a covered dish, cook at 400° for 20 minutes.