Creamy Chicken Gnocchi

Over the Spring Break someone asked me if I had ever made gnocchi. No, never have made fresh or cooked with pre-made either. I would love to make fresh gnocchi but I just cannot muster the energy to make fresh pasta of any variety. Of course having discussed gnocchi now I wanted it so I made Creamy Chicken Gnocchi with Spinach using store bought found in the same the isle with dried pastas.

Modifications Made:

In making the sauce, the Italian seasoning was substituted with oregano, rosemary, basil, and fennel to equal half teaspoon, and only one cup of Parmesan cheese instead of two.

A whole chicken about four pounds was boiled with onion, garlic, salt and pepper, de-boned, shredded, and contents divided in half. One half for dinner tonight, the other for tomorrow, broth (minus one cup for tonight) frozen for another day with onions and garlic and all.

Fresh chard roughly chopped replaced the spinach as was added the same time the chicken was to allow time to fully soften in the sauce.

Scaled for Likability: Great

Everything was simple about this dish. It was made with simple staple ingredients (minus the gnocchi which is found at almost every grocer so it is simple to find, too), comes together in a simple to prepare cream sauce, and its simplicity in flavors is soul filling. The next time this dish is made, a heaping tablespoon of garlic will be added to the sauce, the chicken will be omitted to create a vegetarian dish, the chard will be doubled and finely chopped, and a dash of nutmeg will be added directly before serving. This dish would also be fantastic with a sprinkling of crunchy bacon crumbles across the top. The crunch would offset the softness of the gnocchi creating a well balanced texture meal.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

Layered Lemon Curd Loaf

Good grief us heat loving Texans have made it. What a week it has been. Winter is over and Texas winter is back. Last night to celebrate the end of The Great Freeze 2021 with heating pads, electric blankets, and space heaters we indulgently ate ice cream. Yes, it was 32 degrees outside but directly in front of the space heater it was bliss.. Tonight it was back to everything lemon with The Best Lemon Curd Loaf Cake using this Lemon Curd recipe. Modifications Made: For the bread, sugar was reduced by a quarter cup, greek yogurt was used instead of sour cream, lemon extract instead of lemon zest, and glaze was omitted. Scaled for Likability: Good Love this lemon curd. Have made several versions and this is by far the easiest. Bread was not excessively sweet, had a moist, crumby inside, and a crunchy top layer. Layers of bread to curd was good but the addition of a sweetened cream cheese would have been better. Bread was served cold and would have been great with a drizzle of lemon

Eating Waffles

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