Chicken and Gnocchi Soup

Levi and I enjoy watching the Food Network. After watching Iron Chef last night, I thought this soup, which features potato gnocchi, sounded good.

Turns out, it was good!

3 chicken thighs

1 can chicken broth

1 pint half and half

1 tsp. minced garlic

1 carrot, shredded

1/2 cup frozen chopped onion

8 oz. frozen spinach

2 Tbsp. oil

1/2 tsp. thyme

salt and pepper

16 ounces potato gnocchi

Place chicken thighs in large stock pan; add enough water to cover. Season with salt and pepper. Cook over med-high heat until done. Remove meat saving broth. When cool de-bone meat and skim fat off of broth. Return meat to broth.

In skillet saute onion, garlic, and carrot in oil over medium heat until onion is translucent. Add mixture to stock pot; add chicken broth, spinach, salt and pepper, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4-5 minutes.

Reduce heat and add half and half; continue cooking over low heat for 10 minutes.

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3/6/11 Menu

Spring is just around the corner . . . ahhhh.

But just when life should be slowing down, my work schedule is getting more complicated.

I would bring out my crock pot to help . . . but it didn't fair so well after it fell from the tower of clean dishes in the dish strainer.

It looks like I am in the market for a new crock pot, but who has time to shop?

Monday - chicken and gnocchi soup, spaghetti and meatballs

Tuesday - brown sugar BBQ chicken, mashed potatoes, green bean casserole

Wednesday - dilly egg salad and chips, fruit

Thursday - Chicken fettucini Florentine, salad

Friday - steak and onions, lentils with mushrooms and bacon, dinner rolls, green beans

Saturday - deli meat sandwiches, chips and cottage cheese

Recipes I will highlight this week: chicken and gnocchi soup, lentils with mushrooms and onions

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Applesauce Brownies

Baby Scooby dreaming of applesauce brownies!

These brownies are so good for you they almost can be considered health food!

1/2 cup margarine

2 squares baking chocolate (or powdered equivalent)

1 cup sugar

2 eggs, well beaten

1/2 cup applesauce

1 tsp. vanilla

1 cup flour

1/2 tsp. soda

1/4 tsp. salt

1/2 cup nuts

Melt on low heat margarine and chocolate. Blend sugar, eggs, applesauce, and vanilla into chocolate mixture.

Sift together flour, soda and salt. Add to chocolate mixture; stir in nuts. Spread in greased and floured 9 x 9 square pan.

Bake at 350 degrees for 35-40 minutes.

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2/28/11 Menu

I got a good deal on a big package of cubed steaks! The boys can look forward to meaty meals this week!

Monday - chili with Fritos

Tuesday - country fried steak, mashed potatoes, peas

Wednesday - meatball subs. chips, fruit, applesauce brownies

Thursday - round steak supreme, sweet potatoes, salad

Friday - chicken fettucini florentine, garlic bread

Saturday - Basketball State Finals!!!

Recipes I will highlight this week: chicken fettucini florentine, and applesauce brownies

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Jadite Alice pattern

Surprise, surprise . . . I have gotten myself in a bit of a spot - you can read about it here.

But after a trip Friday to an albeit over-priced antique store, my collection of jadite has grown some. While not my . . .

#1 choice - Fire King jadite restaurant ware

(the thickest and heaviest of the Fire King jadite); or even my

#2 choice Fire King jadite Jane Ray pattern

(a thinner version of restaurant ware meant for home use); it is my

#3 choice Fire King jadite Alice pattern

(a frillier version of the Jane Ray pattern).

After searching the ENTIRE store twice, Brian spotted 8 Alice pattern saucers! I snatched them quicker than lightning and headed to the check-out with 2 minutes to spare before closing!

My heart is still beating fast just thinking about it.

Now I only need 8 matching dinner plates and 8 matching cups.

Oh, and the silver. . . and a pretty cloth tablecloth . . . and a few serving platters.

Details, details.

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Why are they SOOOO good?

Seriously, they should be illegal.

Eggs Benedict

Hollandaise sauce is an emulsion of egg yolk and butter,

usually seasoned with lemon juice, salt, and white pepper.

It is tasty, but boy is it high fat!

Here is a leaner, meaner version of Hollandaise sauce to go with the classic Eggs Benedict.

6 slices lean Canadian bacon

3 whole wheat English muffins, split and toasted

6 large eggs, poached

Mock Hollandaise Sauce

Place bacon in sprayed skillet; cook over medium heat until thoroughly cooked - turning once.

Place one bacon slice on each muffin half. Top each slice with a poached egg and 2 Tbsp. Mock Hollandaise Sauce.

Serve immediately.

Mock Hollandaise Sauce:

3/4 cup plain low-fat yogurt, divided

1 large egg yolk

1 Tbsp. lemon juice

1/4 tsp. salt

1/8 tsp. dry mustard

Combine 1/4 cup yogurt and egg yolk in a small saucepan; stir well. Place over low heat. Cook 6 minutes or until thick; stirring occasionally with a whisk (do not boil).

Stir in remaining 1/2 cup yogurt, lemon juice, salt and mustard. Cook until thoroughly heated (do not boil).

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