Chicken and Gnocchi Soup

This soup is a big hit with my kids! I'm so glad because it's easy to make. The fresh rosemary is so fragrant. I use store bought gnocchi for a quick meal. I've added a note at the bottom to make this without the cream. Both versions are wonderful. You can even make the soup with leftover baked chicken which is easy peasy. We love kale but if you prefer spinach that can be used also. It's a great weeknight dinner and I make extra for lunches the next day. Just heat it up and put them in a container for school.

Butter Chicken (Butter Shrimp)

This is a quick and easy version of Butter Chicken that doesn't skimp on flavor. It's great for those busy weeknights. I marinate the chicken the night before. I've also prepared the shallots, garlic, and ginger in a small container. Pour a tiny bit of olive oil cover it and keep it in the refrigerator until you're ready for it. My kids have prepped this for me. It's so easy.

We like this served over rice or with Naan bread or Pita bread. Any of those are perfect for soaking up the sauce in this dish.

 You can also make this with shrimp. The only thing with shrimp is you need to make the sauce first in the pressure cooker, I use an Instant Pot. Then stir the marinated shrimp into the cooked sauce, and let it simmer on saute mode until the shrimp is cooked. 

Butter Stewed Potatoes (Instant Pot)

What's not to love about butter and potatoes? Making these potatoes in the Instant Pot is nice and hands off. The onion is optional, so is the cream. I know that some recipes call for flour, and milk to cook with the potatoes. I like them this way. Butter Stewed Potatoes are a great side dish, and quick to make. I used to make them on the stove, the pressure cooker is easier for me.

Baked Chile Rellenos Casserole

Chile Rellenos are one of my favorite foods. Has to be without meat. Made with roasted Hatch Green Chile, or Poblano peppers. Definitely NOT made with bell peppers. There's no spice in them and I like spice. I've had them with all three peppers, Hatch, Poblano, and bell pepper at restaurants. Some stuffed with meat (the later two). Some with sauce, some without. SO many different variations. I prefer the New Mexican version.

Khanom Dok Bua- Lotus Flower Cookies

 

This lotus flower cookie is called Khanom Dok Bua or Khanom Dok Jok. It's a crispy cookie that is deep fried, not baked. They are like Italian Rosettes. They are light and crispy. Not overly sweet, sesame seeds give them a great flavor, so does Pandan extract. The sesame seeds are what is more commonly used. I made these ones green and pink, Pandan and almond for our Christmas Cookie boxes in 2017. Which isn't really traditional, the almond flavoring that is.

Salmon Chowder

Salmon Chowder
It's finally getting cooler around here. It was 38 degrees this morning. I will say that it's colder here at 38 degrees than it was at 38 degrees in Maryland because of the humidity. It just chills you through. I'm loving it so I can't complain. Bundling up, wearing layers, and boots. It's wonderful. I decided to make some Salmon Chowder. It's so easy and quick to make. The ingredients can be kept on hand, if the salmon is frozen. Even the vegetables can be flash frozen after being diced. Set the carrots, celery, and onion on a baking sheet and freeze them. Once frozen transfer them into a container or freezer bag. They do not need to be thawed before cooking. Just keep in mind they they will have ice on them. Be very careful putting them into hot oil.

Bunches of Berries in Bars

One of the fantastic things about our move is that I found a great wholesale fruit and vegetable source. I admit, typing that out it sounds lame. I'm okay with that though because this awesome place will have avocados by the case, 48 for $37.50, blueberries in 9 ounce packages 12 for $7-10, 12 ounce packages of raspberries 14 for $14, 10 artichokes for $8,  organic packs of produce that end up being $1 a pound. It's amazing and awesome. That's how these bars came about. We love fresh berries and were eating them by the handful. The kids were taking 14 ounce packs of raspberries for lunch.  I purchased 28 packs. Yes 28. In the end I had 3 packs that needed to be used up. We ate a bunch. I still have blueberries in my fridge that I can freeze for later also.

Maple Almond Bacon

I recently went to brunch and they have Maple Pecan bacon. It was so yummy. My oldest can not eat pecans so I thought I would recreate that bacon at home for her with a nut she can have. This is very simple to make. The salty sweet crunchy flavors and texture combined is satisfying, the almonds and bacon both get a little caramelized from the maple syrup.  This bacon is great for breakfast, brunch, on top of a salad, on top of a creamy soup, or served as hors d'oeuvres.