I had never had gnocchi before, but I have heard so many great things about it that I wanted to try it. I was at World Market a few weeks ago and came across it so I decided to pick up a bag.
I honestly didn’t know what to expect. I knew gnocchi was potato pasta so to speak, but I wasn’t sure if I would like it. I thought it was really great and I thought this recipe was excellent. The only thing I would do differently next time is I would go low salt everything. Low salt broth and I would not add salt to the gnocchi while it’s cooking. In the end everything was just extremely salty to all of us.
Other than cutting out as much salt as possible this recipe is a true winner and something I look forward to making again in the future. I have no idea if it’s even close to Olive Garden’s Recipe but its great regardless!
- 1 lb gnocchi (potato dumplings)
- 2 tablespoons extra virgin olive oil
- 6 fresh garlic cloves
- 1/2 teaspoon chili flakes
- 1 cup dry white wine
- 1 cup chicken broth
- 2 (14 1/2 ounce) cans tomatoes
- 1/4 cup sweet creamy butter, cut into 1 inch cubes, chilled
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh basil (to taste)
- salt, to taste
- freshly crushed black pepper, to taste
- Place the olive oil, garlic and chili flakes in a cold pan. On medium heat, stir and cook the olive oil, garlic, chili flakes until garlic turns slight golden brown.
- To this mixture, add the white wine and chicken broth. Simmer about 10 minutes.
- Reduce the wine and broth by half, add the tomatoes and basil, and continue to simmer for 30 minutes.
- Puree the sauce in blender with the butter and Parmesan cheese. Season to taste with salt and pepper.
- Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
- Remove pasta from boiling water and lightly mix with sauce.
- Top with Mozzarella cheese if desired.
Original Recipe Source
We have this recipe quite a bit in our house. If I can find a roast on sale that is small enough I like to make the cheesesteaks for a week night meal. The whole process goes very quickly. You could probably cut the meat up over the weekend then freeze it until you need it. That would make the entire process go supper fast.
We really love these sandwiches they are easy and fantastic!
- 2 lbs. Chuck Roast (or any roast you choose)
- Meat tenderizer
- 1 large onion sliced
- 2 garlic cloves minced
- 1 large bell pepper sliced
- 1 large can of mushroom or fresh mushrooms
- 1 package of dry Lipton Beefy Mushroom Soup or Beef or Onion Soup
- 6 rolls
- Grated mozzarella or provolone cheese
- Slice roast into ½ inch slices until the entire roast is sliced. Lightly coat roast in meat tenderizer. Allow to rest at least 10 minutes.
- To a skillet add sliced, onions, bell pepper, and garlic and begin to sauté add roast and mix well.
- Cook until the meat is cooked and the vegetables are tender
- Add mushroom and beefy mushroom soup mix well
- Cook for 15 minutes until the mixture is heated through
- Stuff rolls with meat and cheese
- Heat in oven to melt cheese if you desire
I can’t even begin to tell you just how amazing this is! The key ingredient in this recipe is Napa Valley Bistro – Porcini Mushroom Pasta Sauces! I strongly encourage you to use this pasta sauce because it really does make this dish. I will admit this sauce is a little pricey but it’s well worth it. This is a quick and easy recipe to put together and makes a great freezer recipe. This is only a half recipe the full recipe which would require you to double everything below would be cooked in a 13X9 pan.
- 1/4 lb. lean ground beef
- ¼ lb. Italian sausage
- ½ onion, chopped
- ½ bell pepper, chopped
- 2 garlic cloves, minced
- 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano leaves
- 1/2 Jar (32 Ounce) Pasta Sauce
- ½ cup chicken broth
- 8 ounces package ziti pasta, cooked and drained
- Shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Small can of mushrooms
- Preheat oven to 350 degrees F.
- In a large skillet, cook ground beef, sausage, bell pepper onions, and garlic over medium-high heat for 6 to 8 minutes or until meat is browned and the vegetables are tender; stirring frequently.
- Stir in spaghetti sauce, chicken broth, and oregano, red pepper flakes, salt and pepper.
- Reduce heat and simmer for 10 minutes.
- Stir 1 cup of the sauce into the cooked ziti noodles.
- Spoon 1/2 of the ziti mixture into a pie plate or a medium size baking dish.
- Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
- Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
- Cover and bake 30 minutes.
- Sprinkle with remaining mozzarella and Parmesan cheese.
- Return to oven and bake uncovered for 10 minutes or until heated through.
One of my favorite cooking shows is Down Home with the Neely’s! I love this husband and wife dynamic duo! They have such amazing chemistry in the kitchen that I find watching their cooking show both educational and entertaining. I saw the Neely’s making spicy sweet potato chips that I later turned into fries and knew I had the try them because I love sweet potato fries and I love spicy. As always they delivered with an amazing recipe that I am in love with. The sweetness of the sweet potatoes paired with the spiciness of just the right spice combination makes these fries a sweet and spicy delight! The only thing I changed from the original recipe was changing them from chips to fries.
- Peanut oil, for frying
- 2 teaspoons kosher salt
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 3 large sweet potatoes, well scrubbed
- In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
- In a small bowl, mix together salt, chili powder, smoked paprika, garlic powder, and black pepper.
- Using a sharp knife, thinly slice the sweet potatoes into 1/8-inch thick rounds. Add the sliced sweet potatoes to the hot oil and fry, in batches, until crisp and golden brown, about 3 minutes. Remove to a paper towel lined sheet tray and immediately sprinkle with the seasoning mixture. Transfer to a serving bowl and serve.
This was a super simple meal, and it turned out fantastic! I love pizza but in most cases I don’t love it enough to drop $30-$40 in pizza. Our favorite pizza place is $40 for two pizzas. Although they are fantastic this is pretty great too. We had fun making them, and more fun eating them too!! They say this is a copy cat recipe of pizza dough, but I am not sure how close to true it is, but I will tell you it’s delicious!
- 1 -1/3 cups water
- 2 teaspoons sugar
- 1 -1/4 teaspoons salt
- 2 tablespoons olive oil
- 2 tablespoons cornmeal
- 3 cups unbleached all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon msg (Accent*)
- 1 -1/2 teaspoons bread machine yeast
1 Add ingredients (except for cornmeal) to machine bread pan in order as per manufacturer’s instructions.
2 Set to “Dough” cycle.
3 Lightly grease one 9 x 13-inch pan or individual pans and sprinkle with cornmeal.
4 When the dough cycle is complete, roll out dough and place in pan.
5 Let rest in pans for 10-15 minutes.
6 Add toppings of your choice.
7 Bake at 350°F until done (approximately 15-20 minutes, depending on the thickness of toppings).
8 I made these as 4 personal pan pizza’s so each person can choose them toppings.
I love this recipe one, because it’s great, two it’s inexpensive, and three it’s easy! What more can you ask for? On those nights when you don’t have time to make a big dinner this is a recipe for you. This is also a great make ahead freezer meal. My friend Michelle also uses it for OAMC (One a Month Cooking) It’s also very adaptable. You could add chicken, beef, beans… you name it. I love the versatility.
- 1 package (2 1/2 pounds) frozen chimichangas (I use El Monterey)
- 1 cup milk
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1-1/2 cups of shredded cheese
- Heat oven to 350 degrees
- Coat a 13x9x2 baking dish with non-stick spray
- Add chimichangas cutting to fit in a tight single layer
- In a medium size bowl, mix together milk, soup, and 1 cup of the cheese
- Pour mixture evenly over the chicken and the burritos
- Top with remaining 1/2 cup of cheese
- Bake at 350 degrees for 30 mins
I have to start off by saying that I do not like stroganoff actually I despise it because it has sour cream in it, and I am not a fan of sour cream. In my opinion stroganoff is good until you add the sour cream. My husband on the other hand loves it. When I found this recipe online I thought I would give it a shot.
The original recipe calls for ribs, but I really couldn’t rationalize that in my head plus I had a chuck roast I had gotten on sale I wanted to use it. The recipe actually turned out really good. It’s a super simple recipe that doesn’t really require much attention. I really enjoyed it even with the sour cream. My husband thought it could use more sour cream, so if you are inclined certainly add more sour cream than the recipe requires.
- 5 Tbsp. flour, divided
- 2 tsp. smoked paprika, divided
- 1-1/2 tsp. salt, divided
- 3 lb. chuck roast
- 2 Tbsp. oil
- 1 pkg. (8 oz.) whole mushrooms, halved or 1 can of mushrooms
- 1 onion, coarsely chopped
- 3 cloves garlic, minced
- 1/2 tsp. ground black pepper
- 1 cup beef broth
- 2 Tbsp. Worcestershire sauce
- 1 cup Sour Cream
- 1 pkg. (16 oz.) egg noodles
- Cut chuck roast into 2 inch pieces.
- Mix 1/4 cup flour, 1 tsp. paprika and 1/2 tsp. salt together. Add to the cut up chuck roast; toss to evenly coat.
- Heat oil in large skillet on medium heat. Add roast pieces; cook 5 min. or until evenly browned, turning occasionally.
- Place roast pieces in slow a cooker; top with remaining paprika, salt, vegetables, garlic, pepper, broth and Worcestershire sauce.
- Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours).
- Meanwhile, cook noodles as directed on package.
- Drain noodles; place in large serving bowl. Add meat mixture; stir.
This has quickly become a family favorite. I can’t even begin to tell you just how great this recipe really is. First off its super easy to make because you are simple dropping everything in the crock pot and letting it do all of the work. Second this recipe is do die for! The flavor of the meat along with the sauce it produces is something special. I had a feeling it would be good, but I had no idea it would be this GOOD.
I was a rock star with my family that night. I don’t think I have ever gotten that many compliments. I ended up serving the roast on toasted white bread then I served the au jus on the side for dipping the sandwich in. My husband said it was the best French dip sandwich he had ever had in his life. I know this recipe has been passed around a few times so I don’t really know who the original poster is, but I do know who I got it from and that is “A perfectly lovely ordinary day.” If you don’t make this recipe you are truly missing out.
This story does have a heartbreaking end though…. That night after dinner my husband and I were already dreaming of the leftovers for lunch when all of the sudden a 5lb. block of mozzarella cheese hit the covered container containing our delectable dinner and shot it across the kitchen and it broke up and splattered all over the place. I don’t know what made me want to cry more the loss of the fantastic roast, the money that was wasted, the fact that my lunch for the next day the eat was scarfing down as fast as her mouth would move, or the fact that it was going to take me an hour to clean up the mess. *SIGH* I guess we will just HAVE to make it again 😉
- Chuck Roast (I used a 4 pound roast any size will work)
- Hidden Valley ranch dressing
- McCormick Au Jus mix
- 1 stick of butter (I used margarine)
- 5 pepperoncini peppers
- Add Chuck Roast to the crock pot
- Sprinkle Hidden Valley ranch dressing on top of the roast
- Sprinkle McCormick Au Jus mix on top of the ranch
- Put a stick of butter on top of the au jus
- Put about 5 pepperoncini peppers on top. (Find in the pickle section of the store)
- Do NOT add water.
- Cook in crock pot on low for about 8 hours. (Mine was done in 6 on low)
Take Note: You can discard the pepperoncini peppers when the roast is done if you would like. My husband ate them on his sandwich and loved them.
*The pepperoncini peppers really do send this dish over the top so don’t skip them*
|I forgot to add the peppers before I took the picture