Gnocchi - Baked with Goat Cheese and Spinach Cream Sauce

Delicious. Easy. Perfect way winter meal for a main dish or as a side. This is such a decadent dish, and it's so pretty at the same time. It honestly takes no time at all to throw it together, and it looks like you've been fussing over it. The flavors are to die for. Make this for a special dinner or just for some delicious comfort food. Half it for a smaller group or make the full recipe if you've got a crowd coming over. You don't want to miss this one! Giada does it again! Merry Christmas!!

Ingredients:
2 17-ounce packages potato gnocchi

3 cups heavy cream

1 cup chicken broth

1/4 cup flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

12 ounces baby spinach leaves

3 ounces goat cheese (about 1/3 cup)

1/2 cup grated parmesan cheese

Method:
Find the full recipe from Giada HERE.

Happy Cooking!

Perfect Roast Chicken

Originally posted two years ago today!

If you have never roasted a chicken before, you HAVE to try this. Don't be intimidated...I promise you can do it! I buy the organic chickens that come with the twine already wrapped around the wings & the legs (meaning that the innards are already removed!), and just follow the directions. It is so delicious, and the smell of a chicken roasting is divine. The roasted veggies come out tasting amazing...especially the fennel. After we've thoroughly enjoyed the chicken, I throw the leftover bones & skin in the crockpot and make 100 Days of Real Food's Overnight Chicken Stock. It makes about 10-12 cups of chicken stock that you can use for soups, casseroles, etc. It freezes really well, and it tastes so much better than canned or boxed chicken stock. If you are new to cooking or have been doing it for years, you will find that both of these recipes will leave you completely satisfied with the food and with your cooking. :)

Ingredients:
1 (5 to 6 lb) whole chicken (I always l like to use organic)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 T butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-in pieces
1 bulb fennel, tops removed, cut into pieces
Olive oil

Method:
Ina Garten's complete recipe found HERE.

Happy Cooking!

Penne with Creamy Sausage & Tomato Ragu

ORIGINALLY POSTED ON 2/9/2014:
This is an easy but special pasta dish.  It is great for a Saturday night at home or for a special occasion, such as the one that is coming up THIS FRIDAY.  The original recipe calls for the diced tomatoes to remain whole, but I like the sauce a little less chunky, which is why I threw mine in the food processor.  The more basil you add, the better in my opinion.  This was a hit from the baby to my husband, and it will likely become a staple in this house.

The recipe is from TodaysMama.com.


Ingredients:

1 lb. mild Italian Sausage (I use the Godfather from Lowe's Foods SausageWorks)

2 – 3 Tbsp olive oil (I omit this)

3 cloves garlic, minced

2-3 tsp fresh basil, sliced (reserve some to garnish with) or use 2 tsp dried basil

1 tsp salt

1/2 tsp pepper

3 cans (15 oz.) diced tomatoes (I pulse in the food processor)

1/2 tsp red pepper flakes (can omit if your people don't like spice)

1 1/2 C cream

1 lb penne pasta 

Method:
Complete method from TodaysMama.com  is found HERE.

I added my little detail to the cooking instructions...just a few different methods below, but the recipe is all hers!

(1)  Brown the sausage in large skillet. Remove sausage from pan with slotted spoon and set aside.
(2) Meanwhile, cook pasta according to package directions.
(3) Pulse basil in food processor until chopped; reserve some for garnish.  Add garlic to remaining basil and pulse until chopped.  (You can certainly chop by hand)
(4) Add olive oil to pan that had the sausage in it.  Add garlic, oregano, basil, red pepper flakes, salt & pepper. Saute until garlic is soft, about 2 minutes.
(5) Pulse tomatoes in food processor a few times to break tomatoes up. (Or mash with potato masher or fork, or use immersion blender, whatever you have on hand will work!!)
(6) Add tomatoes and cream to garlic/basil mixture.  Stir until it begins to thicken, about 10 minutes.
(7) Drain pasta and return to pot.
(8) Add sausage and tomato sauce to pasta and cook for about 5 minutes longer.
(9) Serve family style in a large bowl or in individual bowls and garnish with Parmesan cheese and reserved fresh basil.

Happy Cooking!