Gnocchi with Roasted Cauliflower

WFall is without a doubt my favorite time to get creative in the kitchen.  When the temperature outside drops and the air has a chill in the evenings, I tend to want to make big bowls of comfort food for my husband and me.  Notice I didn't include my kids, because if it isn't a peanut butter sandwich, a cheese quesadilla or some plain pasta, they look at me like I'm nuts if I try serving it to them.  But, if your kids aren't picky, then lucky you, and serve them up some of my delicious fall favorites!

This gnocchi with roasted cauliflower, bacon and pine nuts doesn't take long to put together and is really tasty!

Ingredients:
1 pkg of store bought gnocchi
6 strips of bacon cut into 1/2' pieces
2 cloves of garlic minced
1 small head of cauliflower chopped into bite size pieces
1/4 cup of pine nuts
pinch of red pepper flakes (optional)
1 cup of gnocchi cooking water
olive oil
salt, pepper, garlic powder
chives

Directions:
Preheat oven to 425 degrees.  Toss chopped cauliflower with olive oil until coated lightly (1-2 tbs) and season with salt, pepper and garlic powder.  Cook until golden, about 20 mins.

While cauliflower is cooking, heat the water and cook gnocchi according to package instructions.

In a large skillet over med-high heat, add a little olive oil and add the bacon, garlic and pinch of pepper flakes.  When bacon is nearly cooked, add pine nuts and continue cooking until bacon is browned, then remove from pan and drain excess fat.

Once gnocchi is cooked according to package, drain, reserving 1 cup of cooking water.  Add gnocchi to the skillet bacon was cooked in and return to medium heat.  Add the bacon and pine nuts back to the gnocchi and add the roasted cauliflower as well.  Stir and add a little of the gnocchi cooking water to the skillet to make a light sauce.  Remove from heat, garnish with chives and serve immediately.

I hope you enjoy this tasty dinner!

Easy Butternut Squash Pasta

Happy Monday, friends!  I hope you all had a restful weekend.  We've been working on projects around the house for the past few weeks and have completed most of them.  I'm working on a post to show you the changes I've made, but I really wanted to pick up some pumpkins first, so... that will have to wait for now since it's going to be close to 100 degrees today and I don't want my pumpkins to turn to mush.

In the mean time, I have an excellent, fantastic, delicious new recipe for you that I am absolutely in love with!!  I wish I could take all the credit, but I picked up the new Food Network magazine this weekend and I got the idea from a recipe in there.  I did change a few things around and substitute a few ingredients, so I am sharing my version today, but I have no doubt the original would be just as tasty and it won't hurt my feelings one bit if you decide to try that version instead!

Ingredients:
2 small butternut squash peeled and diced (or buy 2 bags of the already cut squash from Trader Joe's like I did!)
1 pkg of orecchiette
1 pkg of diced pancetta (again, TJ's)
1 small bunch of baby broccoli, tough stems trimmed and cut into 2" pieces
3 cloves of garlic minced or grated
olive oil
salt, pepper & granulated garlic
pinch of red pepper flakes
reserve 1 cup of pasta cooking water

Directions:
Begin by preheating your oven to 425 degrees.  If you purchased your squash already cut, you may want to dice the pieces up a little smaller.  I was going for 1" sized cubes.  Spread squash out on a baking sheet and season well with kosher salt, granulated garlic and pepper.  Drizzle with olive oil, about 2 tbs should do it and toss with hands until all the squash is coated in a little bit of oil and seasonings.  Place in oven for about 25 minutes, turn squash once about half way through.

When squash is about half way done, heat a pot of water and follow the cooking instruction on the pasta packaging.  Do not drain water when pasta is finished, as you will need it to blanch the broccoli and you will want to reserve a cup or ladle full of the water to add to the pasta if needed.

While the water and pasta is going, heat up a heavy bottom skillet (I love cast iron) and add a little olive oil and the pancetta. Add the minced garlic and a pinch (I like the heat, so my pinch is generous) of red pepper flakes. Stir occasionally until the pancetta is golden brown and then turn off the heat.

When the pasta is done add it directly to the skillet you cooked the pancetta in and stir well.  Add the broccoli to the pot of boiling water that you cooked the pasta in, and cook for 3-4 minutes, then drain and set aside.

Remove squash from the oven and add it to the pasta and pancetta and stir well.  Top with the broccoli and add a little of the cooking water if needed to loosen up the pasta and act as a sauce. Serve immediately. Add a little fresh grated parmesan if desired.

I pretty much guarantee you, if you like squash this will be your new favorite dish.  Writing it all down, it does seem like there are quite a few steps, but since many of them are done simultaneously, it does not really take that long to throw together, and I promise you it will be worth the effort!

Brussels Sprouts

Does anyone else besides me love brussles sprouts?  I'm not talking the mushy boiled mess that stinks.  I'm talking about the delicious, tasty not your mother's brussles sprouts.  This is one of those so easy you don't need a recipe dishes and it can be served as a side, or over some spaghetti and topped with parmesan cheese.  Sooo good!

If you shop at Trader Joe's this recipe will be a snap to put together.  If not, it may take a little more effort, but I promise it will be worth it.  You'll need a package of shredded brussles sprouts, one package of diced pancetta, 4-5 cloves of garlic thinly sliced, chili flakes (if desired) and olive oil.  I love using my cast iron skillet for this recipe (and nearly all recipes lately). Start by adding a tablespoon or two of olive oil to the pan and over medium heat.  Add the pancetta and brown until crispy, then add the sliced garlic and a pinch of chili flakes.  After the garlic softens and begins to turn golden, add the brussels sprouts.  When they begin to turn golden around some of the edges, they are done!  Like I said, a delicious fall side, or serve over some spaghetti and top with parm! Voila and enjoy!

I apologize for the slightly blurry pictures, the steam made if hard to capture a good one!

Another Fall Favorite ~ Butternut Squash Macaroni & Cheese

I probably keep repeating myself, but I'm pretty sure this is my favorite fall supper ever.  I love butternut squash!  My 8 year old daughter would say "If you love it so much, why don't you marry it?" And I would!!  I'm not going to lie and say this is a healthier version of macaroni and cheese, although if you don't use as much cheese as I do, and don't top with pancetta or bacon, it could definitely be a little lighter, but still delicious.  But... who am I kidding, cheese and all the toppings are delicious and I didn't skimp on the toppings!

Recipe:

1lb. penne pasta (whole wheat is delicious too)

1 cup sharp cheddar cheese

1/2 cup grated parmesan cheese

2 cups chicken broth

1 cup whole milk

1 whole butternut squash

olive oil

salt & pepper

garlic powder

fresh thyme

Start by preheating oven to 425 degrees and putting a large pot of water on the stove to boil.  While the water/oven is heating up peel your squash with a vegetable peeler and dice it into 1-2 inch cubes.  The squash can be slippery so be careful with your knife!  Coat cubes lightly with olive oil and spread on a cookie sheet.  Season with salt, pepper & garlic powder.  Once oven reaches 425 place squash inside and roast for 20-30 minutes turning once or twice until golden brown.  Cook pasta according to box directions -2 minutes in plenty of salted water (since the pasta will continue to cook in the oven you want it al dente).  When squash is done add 2 cups of chicken broth to a blender or food processor along with cooked squash.  Puree until smooth.  Heat a non-stick skillet over medium heat and add squash mixture.  Once heated through add milk, parmesan and several sprigs of fresh thyme.  Stir until cheese is melted completely and mixture is smooth.  Check for seasoning and add salt and pepper to taste.  Remove from heat and add to drained pasta.  Transfer to a greased baking dish (I love Trader Joe's Coconut Oil Spray for this) and top with the cheddar cheese.  Place in the oven for 10 minutes or until the cheese is melted, brown and bubbly.

**If you want to kick this up a notch, top it with diced browned pancetta & crispy onions!!  It's delish!

If you give this recipe a try, let me know what you think!  I'm pretty sure it will be your new fall favorite too!

Favorite Fall Comfort Food

Chicken Pot Pie

There is a hint of fall in the air around here that makes me want to hunker down and eat big bowls of comfort food (or it could just be I'm pregnant and hungry...) anyone else feeling this way??  Butternut Squash Mac & Cheese, Chili, Broccoli Cheese Soup, Chicken Pot Pie...

I love chicken pot pie, but it's not the fastest recipe to make from scratch on a weeknight during a busy week. This recipe that from start to finish takes 45 minutes. It's delicious and a family favorite. And it hits all the comfort food notes that I am craving.  Enjoy!

Start with two boneless skinless chicken breasts.
Cut into one inch chunks.
Saute with 2 tbs. butter & 1 tbs. olive oil. Add onions & garlic.
Add 3 tbs. flour and cook for1-2 minutes, then add wine. After a minute or two add broth & milk. Stir until smooth. Add veggies.
Add a handful of fresh parsley & season with salt & pepper. Simmer for 4-5 minutes.
Transfer to greased baking dish & add stir in frozen peas.
Top with prepared biscuits & brush with melted butter.
Bake at 350 degrees until golden brown, about 20 minutes.
Let rest for 5 minutes before serving.

Ingredients:
2 boneless skinless chicken breasts cut into 1" chunks
3 peeled carrots cut into coins
4 ribs of celery
1 small onion
2 cloves of garlic
1 cup of frozen peas
2 tbs. butter + 1tbs. melter butter for biscuits
1 tbs. olive oil
3 tbs. flour
2/3 cup of white wine
1 cup chicken broth
1 cu whole milk
1 handful fresh parsley
1 tsp salt & black pepper to taste
1 can of prepared biscuits
non-stick cooking spray
Directions:
In a non-stick pan over medium high heat melt butter and add olive oil. Add chicken, onions and garlic. After chicken begins to brown and onions soften add flour. Cook for a minute or two then add wine and whisk. Add chicken broth, milk & vegetables. Bring to a simmer and stir in parsley, salt and pepper. Reduce heat until just simmering and cover. After about 5 minutes transfer to a greased baking dish. Add frozen peas and top with biscuits. Brush with melted butter and bake at 350 degrees for about 20 minutes or until biscuits are brown. Allow to sit for about 5 minutes before serving. Enjoy!

Bacon Chicken Pasta

My four year old gobbled this one right up.  Bacon? Check.  Cheese? Check.  Two of my favorite food groups.  I guess she takes after me!

I saw a recipe for a pasta similar to this on Pinterest, but I put my little spin on it, of course.  This is my version.  I hope you'll give it a try.

Ingredients:
1lb, of rigatoni or penne pasta
2 cooked chicken breasts diced or shredded (I use rotisserie chicken)
1 small onion diced
2 cloves of garlic
1 tsp dried thyme
1 pkg of mushrooms sliced (bella or white button)
4 pieces of bacon
1 cup of ricotta cheese
1/2 cup of parmesan cheese
1/2 cup of chicken broth
1/2 cup of half & half
1 oz cream cheese
4-5 large basil leaves

Directions:
Cook pasta according to pkg instructions.  While it is cooking, using kitchen shears cut small pieces of bacon into a cast iron (or non stick) skillet.  Cook bacon over medium-high heat until crispy, then remove with a slotted spoon and drain on a paper towel.  Add onions to the bacon grease and cook them over medium heat until golden, then add garlic and thyme.  After garlic softens, 1-2 minutes, add the mushrooms and cook about 5 minutes.  Add the ricotta, chicken broth, cream cheese, parmesan and half & half and stir until cream cheese melts and the sauce is smooth.  Stir in the chicken and remove from the heat. When the pasta is al dente, add to the sauce and toss until combined.  If the sauce is too thick add a little of the water  you cooked the pasta in.  Transfer to a pre-warmed pasta bowl and top with bacon and torn basil.

Bon Appetit!