Chicken ‘N Gnocchi

This should have posted four or five days ago, not sure what happened, but better late than never… An evening dinner out at a local restaurant inspired me to try and replicate its recipe for butternut squash gnocchi. After a trip to the grocery store, I was armed with a package of gnocchi and a fresh butternut squash. Squash has always been one of my favorite vegetables, so I often look for creative ways to use the funky shaped gourds.

While the recipe I selected as a guide turned out absolutely nothing like the restaurant version I was striving for, it is tasty enough to share and rounded out a lovely home cooked meal.

Butternut Squash Gnocchi

1 pound butternut squashbutternut squash gnocchi
2 tbls. olive oil
salt & pepper, to taste
1/4 cup grated Parmesan cheese
1/4 cup butter
3 cloves garlic, minced
1 cup chicken stock
1 lb. gnocchi
4 thick slices bacon
1-2 tbls. fresh minced parsley

Preheat the oven to 400º. Peel the squash and then cut in half lengthwise, scoop out the seeds. Cut into 1/2 inch cubes. Using a gallon ziploc bag, add squash, olive oil and seasonings. Seal and toss to coat. Roast in a single layer on a sheet pan until golden and tender, about 25 minutes. Read More


Chili x 3…

Several years ago, I was looking for the “right” chili recipe. Some were too spicy, others focused more on beans than meat, white vs. red chili, and so on. None were quite right. (Now, I sound like Goldilocks!) So, I picked elements from a variety of recipes and made my own. We’ve been pleased with it ever since.

Beef & Bean Chili

Servings: 6

Ingredients

  • 1 lb ground beef
  • 1/2 lb ground pork sausage
  • 1/2 sweet onion, diced
  • 1/2 green or yellow pepper, diced
  • 1 tsp minced garlic
  • 1 can pinto beans, washed & drained
  • 1 can kidney beans, washed & drained
  • 2 cups chopped fresh tomatoes
  • 1 can diced tomatoes
  • 1 1/2 cup tomato sauce
  • 1/2-1 cup water
  • 4-6 oz tomato paste
  • 1 tsp chili powder
  • 1 tsp garlic salt
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  • Saute the ground beef and sausage, breaking into small bits in a frying pan, until browned. Drain and place the meat in the crockpot. Saute the onion, pepper and garlic in the same pan until softened. Add all ingredients in the crockpot and cook on low for 8 hours.  Serve with sprinkles of cheddar cheese, a dollap of sour cream, chives, and/or some hot sauce sprinkled on top for those who need the extra kick.
  • This year, I decided to try it out in my new InstaPot… Saute the meats in the pot for about 5-6 minutes or until brown. Drain the grease off, and set the meat aside. Saute the vegetables in the pot, stirring occasionally for about 3 more minutes. Add the meat and remaining ingredients to the pot. Secure the lid, and move pressure release valve to sealing position. Press manual; cook at high pressure for 7 minutes. When cooking is complete, press cancel and use natural release.

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