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?

Ingredients:

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

Directions:

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!

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.

Ingredients: 

Two large chicken breasts that have been butterflied.

filling:

2 jalapeños,  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. 

 

Topping:

Ingredients: 

2 tbsp ranch

12 saltines,  finely crushed

4 tbsp shredded cheddar

Paprika

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.  

Cheese Dip

Okay so this isn't even close to healthy, but you can  make it healthier with fresh ingredients if you so choose.

It's delicious,  easy, and cheesy.

Ingredients: 
1 lb Great Value Easy Melt Cheese
1  Can Hormel Chilli with beans
1  Can kidney  beans, drained
1 cup of your favorite salsa
1 packet of taco seasoning.

You can microwave this, or  cook on the stove top.

Either way, you melt the cheese first, and proceed to  add remaining ingredients. Serve with chips.

Big Sandwich ( A.K.A. Rambler Sandwich)

  Back in my home town of Winthrop, ME, the people are proud, much like any other small town. The people are especially proud of  their football, and their mascot. 

                                                                           The Rambler.

Winthrop Rambler, a school bus

Every Friday in the fall you will find most of the residents of Winthrop gathering at the football field, dressed in  green and white, rooting for their favorite school bus.  The idea came from  when Winthrop did not have sports fields of their own, and they would travel around in a frumpy old school bus. Since then the bus has has some upgrades, and stands tall. 

           But what does this have to do with a sandwich?  Well there was a local restaurant called Ned's, who  dedicated a sandwich in name of the Rambler.  A massive sandwich enough to feed a small team of people, loaded with  protein to keep them going.

It's salty, it's cheesy, it's delicious.



Ingredients:
1 Loaf Italian bread, sliced down the middle
1/4 lb Genoa Salami*
1/4 lb Hard Salami*
1/4 lb Cooked Ham*
1/4  lb Provolone*
1/4  lb American Cheese*
1/2 lb Bacon, cooked
2 Tomatoes, sliced.
1/4 Sweet onion, thin sliced.
Pickle slices.
Mustard
Mayonnaise

*All of these are sliced to standard sandwich thickness

Directions:


1. Spread mustard onto bottom half of bread,  place meats one type at a time across the bread, stack remaining meats, making sure there is even distribution.


2.   Place bacon either in strips, or crumble on top of the meats,  place cheese on top of bacon.




3.  Cook lower half of the sandwich in an oven at 350º  until the cheese has just melted. Remove from oven and place pickles onto  sandwich.


4. Spread mayonnaise onto upper half of the bread, evenly distribute tomato, and onion slices.




5. Combine halves, using a large knife, slice sandwich  accordingly.



Serves 4 - 6

Pizza Enchiladas

        This was another recipe of mine that sort of just came to me.   The idea had brewed in my head for a bit before I decided to make it. You can add vegetables if you want, or make it a meat lovers.  It's pretty simple, and very tasty.


Serves 4 -6

Ingredients:
1 Package Burrito-sized  Flour Tortillas
1 Can Pasta Sauce
1 Package Sliced Pepperoni
2 Cups Mozzarella Cheese, shredded
Oil for brushing
1 Tsp Garlic Powder
Parmesan Cheese



Directions:

Preheat oven to 375º

1. In a bowl, add pepperoni, mozzarella cheese, and sauce, mix until  pepperonis are evenly distributed.

2. Scoop portion of the mixture into the middle of tortilla, roll tortilla  and place into a  grease 13 x 9" pan. Repeat until pan is full , and ingredients are used up.

Cram em all in >8D

3.  Brush tops with oil, sprinkle garlic, and  cheese on top. Cover pan with tin foil.
4. Bake at 375º  for 20 minutes. Remove foil. Bake for an additional 15 minutes. 


Allow to cool for 5 - 10 minutes. Serve with a salad. I like to drizzle a little ranch on mine.

Alfredo Sauce

         I love cheese, and any time I go to  Olive Garden, I always get Alfredo. I dip my bread sticks in it, I have it on my chicken, I drink it out of the bowl.  Mostly, I make it at home, and I have been for years. I don't have to wait 20 minutes to sit down, just to wait another 40 minutes to get my food, and it's much more cost effective.



Ingredients:

1 Cup Parmesan Cheese, shredded. Don't be lazy, buy a wedge and grate it yourself.
1/2 Stick Butter
4 Tbsp Flour
3+ Cups Milk
2 Tsp Garlic Powder
Salt and Pepper, if desired.

Directions:

1. In a large saucepan, melt butter on medium heat until slightly browned.



2. Add flour and garlic, whisk until incorporated.




3. Add 1/4 of the cheese , slowly add in 1/2 the milk


4.  Add remainder of cheese , and slowly  add the rest of the milk, whisk until  cheese has melted, you may need to add additonal milk if you see fit.

Saaaaaaauce.

Serve on top of noodles with  seasoned chicken, and bread sticks.



Serves 4 - 6