Gnocchi Chicken Minestrone

I, my friends, am just hours away from leaving this sunny place I live in, to head to yet another sunny place, that is Southern California!  We are taking our kids on a last minute surprise trip to Disneyland and I could not be more excited!  Mostly I can't wait to see their sweet faces tomorrow morning when they realize where we are and what we are doing!  If this trip had not been planned last minute, I never would have been able to keep it from them!  I have just about spilled the beans a dozen or more times!  Speaking of beans, I have a tasty soup to share with you today, chalk full of hearty and healthy things like beans, peppers, zucchini, chicken breasts, peas, and potato gnocchi.  In case you are not privy as to where in the grocery store gnocchi is found, as I was not, you can find look for it in the pasta or frozen foods section.  So for those of you who are not leaving one sunny place for another, and are still stuck behind closed doors because of freezing temperatures and/or inches of snow, (I'm talking to you my hometown folks in good old Pocatello, Idaho), then this soup is for you!  Served up with some Parmesan bread sticks, this is the perfect cold-weather, comfort meal.  

PS...I have heard so much about the fantastic food at Disneyland, and even though I have been there more than half a dozen times, I have yet to discover any of these culinary treasures.  Does anyone have any recommendations for must-eat meals or restaurants in Disneyland?!  Please let me in on any secrets you might have!!  Thanks a million!  

Gnocchi Chicken Minestrone

1-1/4 pounds chicken tenderloins or breasts, cut into 1/2 inch pieces

3/4 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons olive oil, divided

1 small green pepper

1 small red pepper

1 small yellow pepper

1 medium zucchini, finely chopped

1/3 cup chopped red onions

1/3 cup chopped prosciutto or deli ham

4 garlic cloves, minced

2 cans (14.5 ounce each) chicken broth

1 can (14.5 ounce) Italian diced tomatoes, undrained

3.4 cup canned white or kidney or cannellini beans, rinsed and drained

1/2 cup frozen peas

3 Tablespoons tomato paste

1 package (16 ounce) potato gnocchi

1/2 cup shredded Asiago or Italian blend cheese

8 fresh basil leaves, thinly sliced

Sprinkle chicken with oregano, salt and pepper.  In a skillet, saute chicken in 1 Tablespoon oil until no longer pink.  Remove from pan and set aside.  In the same pan, cook the peppers, zucchini and onion in remaining oil until tender.  Add prosciutto and garlic, and cook 1 minute longer.  Transfer vegetables to a soup pot.  Add the broth, tomatoes, beans, peas and tomato paste and chicken.  Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally.  

Meanwhile, cook gnocchi according to package directions.  Drain and stir into soup.  Garnish each serving with cheese and basil.  

Recipe Source:  Adapted from Taste of Home

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Coffee Cake Muffins

It is very unlike me to post two sweet treats right in a row.  However, these muffins were just so amazingly delicious, that I thought it would be quite unfair of me not to share them with you as soon as possible!  Coffee cake is one of my most favorite things in the whole world!  Anything topped with streusel is a-ok with me!  So when I found the recipe for these muffins that not only had a an amazingly delicious pecan streusel topping, but also had a ribbon of streusel tucked inside, I knew I had to make them immediately.  After my husband ate one of these this afternoon, he declared them the best muffin I have ever made!  I won't divulge to you how many of these things I ate because I would be embarrassed, but I am telling you that you should make them right away.  They were so so good.

Coffee Cake Muffins

Makes 12 muffins (I actually only got about 9 but I made mine pretty big)

Streusel topping:

3 Tablespoons all-purpose flour

3 Tablespoons brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons butter or margarine

3 tablespoons chopped walnuts or pecans

Muffins:

1-1/2 cups all-purpose flour

1/2 cup granulated sugar

1-1/4 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup butter or margarine

1 beaten egg

1/2 cup buttermilk

Preheat oven to 400 degrees.  Grease twelve muffin cups or line with paper baking cups and set aside.  For topping, in a small bowl stir together the 3 tablespoons flour, brown sugar and the 1/4 teaspoon cinnamon.  Cut in the 2 tablespoons butter until mixture resembles coarse crumbs.  Stir in the nuts, set topping aside.

In a medium bowl, stir together the 1-1/2 cups flour, granulate sugar, baking powder, the 1/2 teaspoon cinnamon, ginger, baking soda and salt.  Cut in the 1/4 cup butter until mixture resembles coarse crumbs.  

In another bowl, combine egg and buttermilk.  Add egg mixture all at once to flour mixture.  Stir just until moistened (batter should be lumpy and pretty sticky).

Spoon half of the batter into the prepared muffin cups, filling each one-third full.  Top with half of the streusel topping, then the remaining batter and the remaining topping.  Bake for 15 to 18 minutes or until golden and a wooden toothpick inserted in center comes out clean.  Cool in muffin cups on wire rack for 5 minutes.  Remove from muffin cups, serve warm.

Recipe Source:  Better Homes and Gardens

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Caramel Apple Pizza

Let's talk favorites here for a minute.  Have you ever been to a favorite things party?  Tonight I attended my second one ever.  They are great.  Let me tell you about them just in case you haven't been.  Each party-goer picks something that is their favorite, then purchases 5 of that item.  Our limit tonight was $5, but it could be set either higher or lower.  Then each person puts their name into a box 5 times.  The box is passed around the room to each person and when it arrives in your lap, you explain a little about your favorite item, draw out 5 names and hand over your favorite thing to each of those 5 people.  So each person leaves the party with 5 different things!  So fun!  I left with some real treasures tonight!  If you haven't been to one of these parties, you should totally throw one yourself.  They are a blast!  So I took some fun Ikea kitchen tools as my favorite items tonight.  But another favorite that I have is pizza.  Even after working at 2 different pizza restaurants for a combined total of nearly a decade, I could still eat it just about everyday!  I have another favorite...sugary sweets.  I am truly a sucker for anything packed with sugar.  This caramel apple pizza, though not your traditional pizza, fits the bill for both of my favorites.  Its a little twist on a classic favorite.  I made this for the favorite things party tonight.  You should make it for yours...that I know you are going to throw...because by now I have convinced you of how fun they are and you are dying to do it...right?!

Caramel Apple Pizza

*If you are like me and do not keep pastry flour around the house, fear not, you can easily substitute all purpose flour.  Just place 2 tablespoons of cornstarch into a 1-cup measuring cup.  Fill the rest with all purpose flour.  Sift the mixture into a bowl or onto a plate and then take your 1 cup of flour from that. That simply replaces the 1-cup whole wheat pastry flour, so make sure you still add the 3/4 cup all purpose flour as well, giving you a grand total of 1-3/4 cup flour.  Also, as I was taking this to a party I wanted to make sure my apples didn't turn brown.  There are a variety of ways to stop that from happening, but I just soaked mine in some lemon water and that worked perfectly.

Crust

3/4 cup butter, softened

1/4 cup sugar

1/4 cup packed brown sugar

1 egg

2 Tablespoons canola oil

1 Tablespoon light corn syrup

1 teaspoon vanilla extract

1 cup whole wheat pastry flour

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

Topping

1 package (8 ounce) cream cheese

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

3 medium granny smith apples, thinly sliced

1/4 cup caramel ice cream topping

1/4 cup chopped unsalted dry roasted peanuts

Preheat the oven to 350 degrees and grease a 140-inch pizza pan.  In a large bowl, cream butter and sugars until light and fluffy.  Beat in the egg, oil, corn syrup and vanilla.  In a medium size bowl, combine the flours, baking powder, salt and cinnamon.  Gradually add to creamed mixture and mix well.  Press dough onto a the pizza pan.  Bake for 12-15 minutes or until lightly browned.  Cool on a wire rack.  In a small bowl, beat the cream cheese, brown sugar, cinnamon and vanilla until smooth.  Spread over crust.  Arrange apples over the top.  Drizzle with caramel topping and sprinkle with peanuts.  Serve immediately.

Recipe Source:  Taste of Home Appetizers

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Rosemary & Garlic Pork Tenderloin

I have only recently discovered my love of the pork tenderloin.  For the longest time, I thought I was being locked out of some super secret club that knew something about pork tenderloin that I didn't.  I read recipe after recipe, blog post after blog post, about this favorite cut of meat that was not only lean, but also so tender and so delicious.  My experience in cooking a pork tenderloin had yielded a very different opinion than the aforementioned ones.  The only time I had ever cooked a tenderloin was many years ago, when I found a pre-marinaded one in the less than stellar meat section of a Walmart.  Not only was the marinade horrible and salty, I had overcooked it so the meat was dry and tough.  I had diligently avoided them since.   But after so many rave reviews on some of my favorite sites like Mel's Kitchen Cafe and Our Best Bites, blogs run by ladies whom I trust greatly when it comes to food, I decided to give it another go.  And I was smitten!  If cooked correctly, a tenderloin can give you the most moist, tender and flavorful, lean meat experience.  I have tried no less than 5 pork tenderloin recipes in the last 2 months and I have loved each and every one.  The pork tenderloin is so versatile and adaptable.  This recipe is the latest great one we have enjoyed in our home.  It is full of flavor, has only a few simple ingredients and comes together in a matter of minutes.  I served this with roasted asparagus and boiled and buttered red potatoes, and it was a perfect Sunday evening meal.  However, its so fast and easy that it would make a fabulous week night meal as well.

Rosemary & Garlic Pork Tenderloin

*Pork tenderloins generally come packaged by two's.  This recipe is for one 1-pound tenderloin but can be easily doubled to make both tenderloins.  

2 Tablespoons finely chopped fresh rosemary

4 garlic cloves, minced

1 (1 pound) pork tenderloin

1/2 teaspoon salt

1/4 teaspoon black pepper

Preheat oven to 475 degrees.  Combine rosemary and garlic.  Make several 1/2 inch deep slits in pork tenderloin.  Place about half of the rosemary and garlic mixture in the slits.  Rub the remaining mixture over the pork.  Sprinkle with salt and pepper.  Coat a jelly roll pan or roasting dish with cooking spray.  Place pork on the pan and insert a meat thermometer into the thickest portion of the pork.  Bake for 20 minutes or until thermometer registers 160 degrees (meat will still be slightly pink) or to a desired degree of doneness.  Let stand 5 minutes, and cut into 1/4 inch thick slices.

Recipe Source:  Cooking Light

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Sausage & Egg Breakfast Casserole

 A great many years ago, I attended a slumber party at a friend's home.  For breakfast the next morning, her mom served us this foreign (to me) dish called a breakfast pizza.  I don't remember anything about it except the eggs...lots and lots of eggs.  It was saturated with them.  I thought it was horrible.  I left her house that morning feeling absolutely sick to my stomach and, in my young girl naivety, sure that I was allergic to eggs.  I wouldn't eat eggs for years and even as a young adult, got nauseous even thinking about that breakfast pizza.  Then I met my husband who was an egg lover, and though for awhile I still maintained that I was an egg hater, I found myself sneaking bites of his scrambled eggs topped with cheese every now and again.  It took me awhile, but I found that I actually do really enjoy scrambled eggs with melted cheese and I can also do a sunny-side-up egg on a breakfast sandwich.  However, I still can't do anything that I find to be too egg-y...even french toast is hard for me.  So when I went to a brunch at a friend's house and she was serving a breakfast casserole, as the main dish, I started feeling a bit squeamish thinking about eating it.  After one bite though, I was in love!  Strange thing, considering my supposed dislike of not only eggs, but sausage as well.  But it really was delicious and I even went back for seconds.  I had to have the recipe and this is it!  Thanks to the addition of the hash browns, there is enough substance and heartiness that it isn't egg-y at all...if you know what I mean.  I am totally sold on this recipe.  I even made it for dinner the other night and served it along side this orange juice fruit salad.  It was a perfect dinner (if you love breakfast for dinner..which I think is pretty much the best thing ever!)!

Sausage & Egg Breakfast Casserole

1 26 ounce bag shredded hash browns

1/2 cup butter

12 ounces grated cheese (I used a mix of cheddar and monterey jack)

1 small can diced green chiles

2 cups cooked sausage (I have used pork and turkey sausage before, both with good results)

6 eggs

1 cup milk

1/2 teaspoon salt

Preheat oven to 350 degrees.  Grease a 9x13 inch pan.  In a large bowl, combine hash browns, grated cheese, diced chiles and cooked sausage.  Spread into greased pan.  Cut butter into small slices and place all over the top of the casserole.  In a medium size bowl, combine eggs, milk and salt.  Whisk until eggs are beaten.  Pour into the pan over the hash brown mixture.  Place in oven and bake for 1 hour.  Serve warm.

Recipe Source:  Adapted from a recipe contained in an old church recipe book sent to me by a friend

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Chicken Stew with Balsamic Roasted Vegetables

We had another dip in temperature to the 50's this past week.  I know some people here in the Phoenix valley think that is just way too cold and are about sick of this chillier weather that we have been having this winter.  I, however, could not love it more!  Every time I check the 7 day forecast on my phone and see that it is still in the 60's, my heart does a tiny leap of happiness.  I am not ready for the rise in temps that will be coming to us in the next few months.  I shouldn't be living in fear of the heat, but I do.  Anyhow, if it is in the 50's, I will undoubtedly be making soup (I'm sure there are many of you in much colder climates rolling your eyes right now that I am calling the 50's soup/winter weather... sorry).  This was the soup of choice this past week and it was incredibly delicious.  It was hearty, filling and so so flavorful.  This was my first foray into the world of stew preparation (unless you count heating up a can of Campbell's beef stew...which I used to do...a whole lot), and it turned out wonderfully!  It was also the first time I have had a stew that didn't have beef in it, and the change was really nice.  

This soup might seem like a big task because of the vegetable roasting step, however, I made this in the afternoon while my little girl napped, and then I just put it in the fridge until dinner time.  I pulled it out, heated on medium-high for about 10 minutes and it was good to go and so perfect... until we were interrupted by a realtor at our door asking if he could show our for-sale home to some clients.  I had to pull my kid's bowls out from under them and dump it back in the soup pot.  But again, 30 minutes later, when I had to heat it for the 3rd time, it was still perfect!  So this definitely falls in the make-ahead category.  This is totally going into our tried-and-true soup folder.  It is a perfect dinner for a cold night!

Chicken Stew with Balsamic Roasted Vegetables

*Though the recipe says to use 3 chicken breasts and 3 thighs, feel free to use whatever chicken you have on hand or feel like using.  The original recipe called for 6 breasts, but recommended using 1/2 and 1/2 to make it more economical.  I love thighs so that is what I went for and I loved that each bite was a little bit different.  If you want to use all thighs, or all breasts, go for it...I think it would be great any way.

4 cups unpeeled, cubed red potatoes (3/4-inch cubes)

2 cups whole baby carrots

1 cup coarsely chopped red onion

2 Tablespoon balsamic vinegar

1 Tablespoon Olive Oil

1 teaspoon minced garlic

1-1/2 teaspoon dried thyme, divided

1-1/2 teaspoon dried rosemary, divided

1 teaspoon dried tarragon

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup sliced fresh green beans

3 boneless skinless chicken breasts (1 pound), cut into 1 inch cubes

3 boneless skinless chicken thighs (1 pound), cut into 1 inch cubes

3-1/2 to 4 cups reduced-sodium chicken broth, divided

2 Tablespoon cornstarch

Preheat oven to 425 degrees.  Spray a large roasting pan with cooking spray.  Add potatoes, carrots, onion, vinegar, oil, garlic, 1 teaspoon thyme, 1 teaspoon rosemary, tarragon, salt and pepper.  Mix well.  Roast, uncovered for 15 minutes. Stir vegetables and roast for another 15 minutes.  Add green beans, and roast for 10 more minutes.  

Meanwhile, pour 1/2 cup chicken broth into a large soup pot.  Add remaining 1/2 teaspoon thyme and 1/2 teaspoon rosemary.  Bring to a boil.  Add chicken pieces and reduce heat to medium-high.  Cook uncovered, until chicken is cooked through, about 12 minutes.  Add roasted vegetables to chicken and broth.  Stir in 2-1/2 to 3 cups chicken broth (depending on how much liquid you want.  I will add more broth next time to make it soupier).  In a small bowl, combine cornstarch with 1/2 cup broth and stir until lump free.  Add cornstarch mixture to chicken and vegetables.  Cook until stew is bubbly and has thickened, about 3 minutes.  

Recipe Source:  Adapted from Taste of Home

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Apple-Brined Chicken Thighs

I came across this recipe several years ago, but the word 'brined' scared me right away.  I had no idea what that meant and it seemed much too complicated for me, so I just skipped right over it.  But during the last holiday season, I heard so much about how amazing a brined turkey was, I knew I had to try it.  So after learning that brining is actually really nothing more than marinading your meat in a mixture full of salt,  I brined myself a turkey, and it turned out great!  So when I re-discovered this recipe the other day, and I saw that 'brined word',  I knew I could handle it.  The original recipe instructed to throw some beans into a roasting pan before nesting the chicken thighs amongst them and cooking it all together.  I cooked this up for our Sunday dinner last week, took it out of the oven, staged my pictures and then grabbed a green bean to do my taste test.  I could have cried...they were horrible!  They weren't completely cooked, but that was the least of their issues.  The flavor was just dreadful and so strong and it was tough for me to even choke them down.  So as we sat down to dinner, I gave my husband the cautionary warning that this dinner was probably a major fail.  Then we each took our first bites and it turns out there was nothing to be worried about!  We were so very pleasantly pleased with the chicken!!  It was not only super simple to prepare, but it was some of the most amazingly flavorful, tender and delicious chicken I have ever made!  I was so glad that the awful beans were not a pre-cursor to the rest of the meal.  My whole family loved this chicken!  Even my non-eating children ate this!  This is a definite must-make again...without the beans....definitely no beans. 

Apple Brined Chicken Thighs

3 cups apple cider or juice

1 medium onion, sliced

1 medium lemon, sliced

4 fresh rosemary sprigs

1/3 cup kosher salt

1/2 cup packed brown sugar, divided

4 garlic cloves, minced

1 bay leaf

1 teaspoon whole peppercorns (I just used 1 teaspoon pepper because I didn't have any)

2 cups cold water

10 chicken thighs (original recipe said bone in...I used boneless with fantastic results!)

1 2-gallon resealable plastic bag

3 medium tart apples, cut into wedges

1 Tablespoon minced fresh Rosemary or 1 teaspoon dried rosemary, crushed

1 Tablespoon olive oil

1/4 teaspoon pepper

In a pot, combine the cider, onion, lemon, rosemary sprigs, salt, 14 cup brown sugar, garlic, bay leaf and peppercorns.  Bring to a boil.  Cook and stir until the salt and brown sugar are dissolved.  Remove from the heat; stir in water.  Cool brine to room temperature.

Place chicken in the 2-gallon resealable plastic bag.  Carefully pour cooled brine into bag.  Squeeze out as much air as possible, seal bag and turn to coat.  Place in a roasting pan.  Refrigerate for 2 hours, turning occasionally.

Preheat oven to 400 degrees and grease a roasting pan.  Place apple wedges in greased roasting pan.  Drain chicken and place in prepared pan  Bake, uncovered for 40 minutes.

Combine the minced rosemary, oil, pepper and remaining brown sugar.  Sprinkle over chicken. Bake 15-25 minutes longer or until a meat thermometer reads 180 degrees.  Discard apples and serve chicken. 

Recipe Source:  Adapted from Taste of Home

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