Hey folks! So since I'm in the Christmas spirit I've been baking up a storm, some successful (this recipe), some not so successful (the fudge). Anyway, of everything I made my favorite was actually an original and personally Kelly recipe!
So here's what you need -
Utensils - You'll need a cupcake tin (or a baking sheet but the cupcake tin is WAY easier) and a circular cookie cutter - or small water glass which is what I used.
Ingredients - Get one of those boxes of the 2 uncooked pie shells (like, the pillsbury kind) that you find by the butter and eggs in the grocery store. And secondly, a large can of apple pie filling (or you can make your own apple pie filling, but I'm not gonna lie about where mine came from :) haha). Also, while I'm not going to give "amounts" you also need brown sugar, cinnamon and sugar to dust on top when you're done.
So basically you the pie shells into little circles and lay them into the cupcake tin, it's ok if they don't go to the top. If you're going to do them on a baking sheet, don't fold them up or anything.
Then you want to take small scoops and place them in the middle of the cup/cookie. I did it the cookie route, and they were pretty good but I could EASILY see how the cupcake tin route was better. Also, I feel like you could use more apple filling with the cupcake tins whereas I put a limited amount of apple pie filling on the cookies for fear they would just run all over the pan.
I cooked them for however long it says to cook the pie crust at whatever temperature the box said, plus about 3 minutes or so. It depends on your stove though.
Then if you want, you can sprinkle on the dusting of brown sugar, regular sugar and cinnamon.
If you want to proceed on to more deliciousness, you can do that too.
That's by adding a candied nut topping. And to make this, you'll need:
1 lb pecans
2 eggs
1 tsp vanilla
2 cups sugar
2 tsp cinnamon
dash of nutmeg
So you whip up the eggs with the vanilla with your trusty kitchen aid until you've got kind of a frothy mixture. Add the nuts and stir them with a wooden spoon until they are coated, then add the rest of the ingredients (mixing them ahead of time is a good idea, before pouring them on the nuts). Mix them up with that trusty wooden spoon again. Then put them in the oven on 250 and stir them every 15 minutes so they don't stick together too much.
Then once these bad boys are done, throw them on the top of your cupcakes/cookies, and deliciousness ensues! Enjoy and Merry Christmas!
Thursday, December 24, 2009
Tuesday, December 8, 2009
Peanut Butter Cake
This recipe is a take on a recipe Zack's mom makes. It was pretty good if I do say so myself.
So the recipe is as follows:
Part 1
1 box yellow cake mix (chocolate works too - I used yellow though) - also note the time lengths to cook the cake on the box because that's what you'll use to bake this cake - for me it was 350 for 30 minutes.
1 cup peanut butter (I used chunky peanut butter which was my first amendment to this recipe)
1/2 cup packed brown sugar (I used 1/3 of a cup of splenda brown sugar instead)
Mix the ingredients together in the mixer until it has an almost pilly consistency, then take out 2/3 of a cup of the mixture.
Then to the remaining mix, add:
3 eggs
1/4 cup of oil
1 cup of water
It makes a pretty wet batter, akin to cake mix but a little thinner. Pour it into a greased 13x9 pan - preferably glass. Once all the mix is poured in, take the leftover 2/3 cup of crumb mix and add to it chocolate chips. You're supposed to add nuts too, but since I used the chunky peanut butter I went without the nuts on top. I WAS thinking though as I was making this, all the delicious things you could put on top of it. Kind of like when I was making the gooey butter cake. I also think this lends credence to my idea of a peanut butter and jelly cake that's worthwhile. I know you're out there cake!
Anyway, throw any ingredients you want on top of the cake that would add to the deliciousness of the peanut butter, maybe some banana or apple? cinnamon? The ideas could go on forever. Also when in doubt of what to put on top, chocolate icing would be equally as glorious!
Anyway this was a thoroughly enjoyable cake but milk is most definitely necessary!
So the recipe is as follows:
Part 1
1 box yellow cake mix (chocolate works too - I used yellow though) - also note the time lengths to cook the cake on the box because that's what you'll use to bake this cake - for me it was 350 for 30 minutes.
1 cup peanut butter (I used chunky peanut butter which was my first amendment to this recipe)
1/2 cup packed brown sugar (I used 1/3 of a cup of splenda brown sugar instead)
Mix the ingredients together in the mixer until it has an almost pilly consistency, then take out 2/3 of a cup of the mixture.
Then to the remaining mix, add:
3 eggs
1/4 cup of oil
1 cup of water
It makes a pretty wet batter, akin to cake mix but a little thinner. Pour it into a greased 13x9 pan - preferably glass. Once all the mix is poured in, take the leftover 2/3 cup of crumb mix and add to it chocolate chips. You're supposed to add nuts too, but since I used the chunky peanut butter I went without the nuts on top. I WAS thinking though as I was making this, all the delicious things you could put on top of it. Kind of like when I was making the gooey butter cake. I also think this lends credence to my idea of a peanut butter and jelly cake that's worthwhile. I know you're out there cake!
Anyway, throw any ingredients you want on top of the cake that would add to the deliciousness of the peanut butter, maybe some banana or apple? cinnamon? The ideas could go on forever. Also when in doubt of what to put on top, chocolate icing would be equally as glorious!
Anyway this was a thoroughly enjoyable cake but milk is most definitely necessary!
Monday, November 2, 2009
Gooey Butter Cake
I realize I don't USUALLY post again so quickly. I feel like 90% of the time there's at least a 10 day down period but this recipe was too good to pass up. First of all when told about the cake for the first time by a one, Stephanie Emburey - her exact words were - It's like eating a hug. With that said, I knew I had to try it.
Low and behold, I actually HAD all the ingredients! Incredibly rare but true, and with Zack's birthday on Wednesday, I figured now would be as good a time as ever to give it a try. Here's the link to the recipe I used - http://www.treehousekitchen.com/2009/03/paula-deen-gooey-butter-cake-recipe.html - I actually started with another recipe but quickly (and thankfully) realized it was not correct! What I loved about this PARTICULAR recipe is it's list of other options for what to do with the cake!!
So with that said, my notes about the recipe:
1. It's SUPER easy to make. I like this string of easy desserts I'm trying out. The easier and more delicious, the better!
2. I'm sad that I didn't investigate all the versions of the cake you can make. While I knew there was a pumpkin variety, I wasn't aware of ALL the different kinds you can make. Zack and I decided the next time I make it we're going to do the banana version, and maybe add some walnuts or something. Or chocolate - everything is better with chocolate!
Look out for some other new recipes, possibly coming soon... possibly not... the world will never know :) haha
Wednesday, October 28, 2009
Cookie Brownies - By Popular Demand
Cookie Brownies
So a week or so ago, for a co-workers last day (we miss you Wade!), I decided to get baking to show how much he'd be missed. I purused the various websites I frequent but was looking for something that wouldn't take too long because I knew I'd be short on time. I still like to do things that are a little original though - and that's when I found these!
Here's the link: http://www.bettycrocker.com/recipes.aspx/chocolate-chip-cookie-dough-brownies/eed4b2ac-42b3-4084-93ca-8a5fcda2a29c
The plusses about this recipe are MANY!
1. They stem from 2 different box mixes - well a box and a bag, but still, close enough! It's always easier when you're starting a recipe from a box - at least in my opinion. Semi-homemade ALLLLL the way! Seriously though, any recipe that says: 1. Make the brownies as directed on the box, 2. Make the cookies as directed on the box - ok those directions I can handle :)
2. There are endless possibilities as far as what kind of cookie to put in there (and probably what brownie too for that matter). I abided by the recipe because well, the dude abides. However while they were baking in the oven, I was thinking of all the other good cookies that could stem from this recipe - including but not limited to - peanut butter cookies (this is my favorite idea), snickerdoodles (or the molasses sugar cookies that Zack and I make), maybe even sugar cookies - I mean shoot, just look in that section of the bag cookie mixes! The possibilities are endless!
3. One thing I definitely want to do the next time I make these though, is add some nuts. Walnuts + Brownies is an epic combination. I know there are those that disagree with me on that - but... well... you're idiots... and probably yankee fans. Everyone likes walnuts on their brownies. I chickened out though when I made the brownies because I wasn't sure Wade would like them and I was looking for a crowd pleaser.
4. I didn't put icing on the brownies. I'm not much on icing on brownies. Although I will say that had I added nuts, I would've added the icing. I was worried mostly about the easiness of taking these into work so I didn't put it on there, but seriously, when does it ever hurt to add icing to something??? Honestly!
The most important thing about this great recipe though, is that while you can buy a pre-made cookie brownie that you could just pop in the oven, this recipe doesn't take too much longer and the results are infinitely better!
So hopefully you will see this and get the urge to take out that mixer and make some delicious cookie brownies. There are so many possibilities to make this delicious, even by just sticking the the recipe I've attached. Enjoy! And let me know if you try anything fun and different! I'm always interested to know :)
So a week or so ago, for a co-workers last day (we miss you Wade!), I decided to get baking to show how much he'd be missed. I purused the various websites I frequent but was looking for something that wouldn't take too long because I knew I'd be short on time. I still like to do things that are a little original though - and that's when I found these!
Here's the link: http://www.bettycrocker.com/recipes.aspx/chocolate-chip-cookie-dough-brownies/eed4b2ac-42b3-4084-93ca-8a5fcda2a29c
The plusses about this recipe are MANY!
1. They stem from 2 different box mixes - well a box and a bag, but still, close enough! It's always easier when you're starting a recipe from a box - at least in my opinion. Semi-homemade ALLLLL the way! Seriously though, any recipe that says: 1. Make the brownies as directed on the box, 2. Make the cookies as directed on the box - ok those directions I can handle :)
2. There are endless possibilities as far as what kind of cookie to put in there (and probably what brownie too for that matter). I abided by the recipe because well, the dude abides. However while they were baking in the oven, I was thinking of all the other good cookies that could stem from this recipe - including but not limited to - peanut butter cookies (this is my favorite idea), snickerdoodles (or the molasses sugar cookies that Zack and I make), maybe even sugar cookies - I mean shoot, just look in that section of the bag cookie mixes! The possibilities are endless!
3. One thing I definitely want to do the next time I make these though, is add some nuts. Walnuts + Brownies is an epic combination. I know there are those that disagree with me on that - but... well... you're idiots... and probably yankee fans. Everyone likes walnuts on their brownies. I chickened out though when I made the brownies because I wasn't sure Wade would like them and I was looking for a crowd pleaser.
4. I didn't put icing on the brownies. I'm not much on icing on brownies. Although I will say that had I added nuts, I would've added the icing. I was worried mostly about the easiness of taking these into work so I didn't put it on there, but seriously, when does it ever hurt to add icing to something??? Honestly!
The most important thing about this great recipe though, is that while you can buy a pre-made cookie brownie that you could just pop in the oven, this recipe doesn't take too much longer and the results are infinitely better!
So hopefully you will see this and get the urge to take out that mixer and make some delicious cookie brownies. There are so many possibilities to make this delicious, even by just sticking the the recipe I've attached. Enjoy! And let me know if you try anything fun and different! I'm always interested to know :)
Wednesday, October 7, 2009
BBQ Beef Cups
Ok so I had 2 recipes to share this week! I almost had 3 because I made some great chili the other day but it will have to wait because I don't have the recipe here with me, nor do I remember even where I got it - but it is way too good not to share, so that will come soon! So for this little post, I just picked one of the recipes but hopefully the other 2 will be up here shortly!
BBQ Beef Cups
Unfortunately I forget where I found this one so I'll just have to post the recipe, but if you google around, Rachel Ray has a similar recipe and I think I found the recipe on some kind of website from a brand... like Kraft or Pillsbury or maybe Betty Crocker? I forget. What I like about this recipe though, is that you can healthy it up pretty easily! You can also make it vegetarian, which I thought about but decided to go with the real stuff this time.
So here's the recipe:
Ingredients
1. 1 lb ground beef - you can use pretty much any ground meat, or the soy crumbles that the Morningstar brand makes. Any will do.
2. 1 medium sized yellow onion
3. BBQ Sauce - I recommend something classic. I used this apple cinnamon bbq sauce that I got from the orchard by my parents house but any bbq sauce will do. I'll say though - that THIS bbq sauce was perfect for the recipe. The sweetness of the bbq sauce was great!
4. A package of biscuits in dough form - you know, by where all the Pillsbury stuff is, you want the grands biscuits - you can get reduced fat but a ww tip for you - the points aren't different enough to really justify getting the reduced fat type. The amount it's reduced in minuscule.
5. Cheddar Cheese - I'm not going to write how much because I think it's a personal preference thing. I'll say that I did use the fat free cheese.
So you get all these ingredients and start pre-heating the oven to whatever the temp is, on the biscuit package (I think it's 400 or 450). Start by sautéing the onion and once they start turning a little brown, add the meat. Cook that up until it's just about done and while the meat is cooking, get out your cup cake tin, the biscuits and the good old Pam spray. Basically you wanna spray all around the cup cake tin, and then place 1/2 of the biscuit (just do your best to tear each biscuit in half - the real recipe said to use a whole one but that was not a good bread to meat ratio so I went with the 1/2 biscuit and I thought it was perfect). So you lay the biscuit in the bottom of the cup cake tin - don't press it down just lay it there.
Once that's done and the meat is cooked, add the bbq sauce to the meat to taste but make sure there's no extra sauce in the pan. You don't want too much liquid when you start to put the beef into the cup cake tin. You want to put a small scoop of meat into each cup cake tin - I had some extra meat when I was done - you're on your own with what to do with that stuff - we just ate it plain. Once you've loaded up the meat into the tin, add the amount of cheese you'd like on top, throw them in the oven for around 12 minutes. Then take them out, and use a fork to get the cups out of the tins. Trust me the fork is the way to go unless you have one of those new fangled pop-out cup cake things. You know what I'm talking about.
Anyway, the recipe was great and I wouldn't change anything except to say that you can definitely make this recipe the healthy way or the regular way and I think it's safe to say both will be delicious! If you're going with healthy try some baked beans as a side and and maybe some kind of pasta salad or something. I went with just the beans. I think it would also be great to just make this and put it on top of mashed potatoes. I have a thing for bbq and mashed potatoes. I'm not sure what it is, but it's delicious.
Friday, September 25, 2009
Apple Cider Chicken
So for this recipe I was skimming through the "What's in Season" section of the food network and came across a recipe using apples and onions. Not exactly my idea of awesome but I thought it was worth a try. Zack likes most things apple related so I figured I'd give it a shot.
Here's the link to the recipe: http://www.foodnetwork.com/recipes/chicken-with-apple-onion-and-cider-sauce-recipe2/index.html
So as far as things I'd change, I can't really say there's anything I would change. It was a really great meal. The onions added a great sweetness. Is that the difference between red onions and other onions? That they're sweeter? I'm not entirely sure. Let's see... according to wikipedia, red onions have a mild to sweet flavor. They're also apparently the most often to be consumed raw. Gross. No thank you. Shockingly the wikipedia page for the various types of onions so that's all I've got. But that's ok.
The only thing I'd change about this recipe is simply that once it's close to done, you may want to add some salt/pepper to it. I thought it was alright but Zack was saying it was missing something, but then when we added the salt and pepper it was like - wow, this is good! So I guess it did need a bit of that, but that was it. Other than that I'm pretty sure I stuck to the recipe exactly. Also, I made it with some of the long grain rice, and the rice soaks up the sauce really well and that was delicious!!! I could've made that sauce just to serve it with the rice. Screw the chicken! Anyway, it was very good. Thanks food network kitchens. You know what's up!
Here's the link to the recipe: http://www.foodnetwork.com/recipes/chicken-with-apple-onion-and-cider-sauce-recipe2/index.html
So as far as things I'd change, I can't really say there's anything I would change. It was a really great meal. The onions added a great sweetness. Is that the difference between red onions and other onions? That they're sweeter? I'm not entirely sure. Let's see... according to wikipedia, red onions have a mild to sweet flavor. They're also apparently the most often to be consumed raw. Gross. No thank you. Shockingly the wikipedia page for the various types of onions so that's all I've got. But that's ok.
The only thing I'd change about this recipe is simply that once it's close to done, you may want to add some salt/pepper to it. I thought it was alright but Zack was saying it was missing something, but then when we added the salt and pepper it was like - wow, this is good! So I guess it did need a bit of that, but that was it. Other than that I'm pretty sure I stuck to the recipe exactly. Also, I made it with some of the long grain rice, and the rice soaks up the sauce really well and that was delicious!!! I could've made that sauce just to serve it with the rice. Screw the chicken! Anyway, it was very good. Thanks food network kitchens. You know what's up!
Wednesday, September 16, 2009
Katie's Chicken Recipe
So I asked a few friends to submit recipes they were trying and loved. Or hated and wanted me to know about it. The first friend to send me a recipe was Katie. She had explained the recipe to me before but now that I see it written out it looks extra delicious. I can't wait to try it. I'm actually trying a pork thing with pecan's tomorrow so I'll probably wait a week or so to try this one, but it'll be soon and I'll update this post with what I thought of it. Katie though, thinks very highly of it, and based on previous eating experiences at her house, I believe her. haha.
I should also add that Katie is new to the cooking scene. I believe she told me that prior to moving in with Jason she was pretty much just eating boxes of macarroni and cheese when she had to fend for herself, so this is a long way for her so soon! Anything stuffed always seems like it's going to be a difficult dish for me but if Katie can do it, so can I! Also I think the recipe came from a Betty Crocker cook book, but Katie added some of her own touches to it.
Cheese-stuffed Chicken
3 to 4 Boneless chicken breast (1.5 - 2lbs)
3/4 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
1/4 cup chopped cocktail peanuts
2 slices, cooked and chopped OR 1/4 cup cooked bacon pieces
Salt and ground black pepper
Paprika
Ranch dressing (optional)
Preheat oven to 350 degrees.
Cut fat off chicken, cut a pocket into the chicken breast from end to end careful not to cut completely through the breast
Combine the cheeses, bacon and peanuts into a bowl, stir well. Pack the mixture into the pockets, try and pull the top piece over to somewhat close the pocket.
Place into baking dish, sprinkle chicken with salt, pepper and paprika
Cook uncovered for 50-55 minutes.
If you want drizzle ranch dressing over chicken once it is done.
Tips from Katie: depending on how much chicken you have will really depend on how much cheese you use. I tend to use more cheese than the recipe calls for and I make sure the chicken breasts are completely stuffed. Whatever mixture I have left over I will spread on top of each breast once they are in the pan, along with the salt, pepper and paprika. 53 minutes in my oven cooks them perfectly. And I highly recommend using the ranch dressing on them once they are done. This is Jason's favorite dish I have made him thus far. Enjoy!
I should also add that Katie is new to the cooking scene. I believe she told me that prior to moving in with Jason she was pretty much just eating boxes of macarroni and cheese when she had to fend for herself, so this is a long way for her so soon! Anything stuffed always seems like it's going to be a difficult dish for me but if Katie can do it, so can I! Also I think the recipe came from a Betty Crocker cook book, but Katie added some of her own touches to it.
Cheese-stuffed Chicken
3 to 4 Boneless chicken breast (1.5 - 2lbs)
3/4 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
1/4 cup chopped cocktail peanuts
2 slices, cooked and chopped OR 1/4 cup cooked bacon pieces
Salt and ground black pepper
Paprika
Ranch dressing (optional)
Preheat oven to 350 degrees.
Cut fat off chicken, cut a pocket into the chicken breast from end to end careful not to cut completely through the breast
Combine the cheeses, bacon and peanuts into a bowl, stir well. Pack the mixture into the pockets, try and pull the top piece over to somewhat close the pocket.
Place into baking dish, sprinkle chicken with salt, pepper and paprika
Cook uncovered for 50-55 minutes.
If you want drizzle ranch dressing over chicken once it is done.
Tips from Katie: depending on how much chicken you have will really depend on how much cheese you use. I tend to use more cheese than the recipe calls for and I make sure the chicken breasts are completely stuffed. Whatever mixture I have left over I will spread on top of each breast once they are in the pan, along with the salt, pepper and paprika. 53 minutes in my oven cooks them perfectly. And I highly recommend using the ranch dressing on them once they are done. This is Jason's favorite dish I have made him thus far. Enjoy!
Monday, September 7, 2009
Gnocchi with Michael Chiarello
Just to warn you of what I'm starting here, I thought what with all my new recipes I'm trying, why not tell people how they were? You know, if I liked them, what I would've done to improve it, etc. So without further adieu, I bring to you my first of what could be many, or extremely few blog posts. haha.
I found the recipe on my favorite recipe site, the food network.
http://www.foodnetwork.com/recipes/michael-chiarello/warm-basil-gnocchi-salad-with-carpaccio-of-tomatoes-recipe/index.html
I actually recently learned that I can't stand Michael Chiarello (thank you Top Chef Masters for helping me understand his wretchedness). However, the man knows how to cook - so why not follow his lead. Zack's been bugging me to try this weird potato concoction so I thought 5 years was long enough to be told to do something - I'm trying it!
So as far as things I'd change about this recipe - well for one, I'd just say to make a more olive garden like salad. The carpaccio tomatoes weren't really my thing. I need more in a salad than tomatoes and lettuce. Especially since I don't even like tomatoes that much.
I also totally forgot to add the parmesan cheese! I thought it would be a horrible mistake but after adding it, I think I could've left it off. It made it healthier and I didn't feel like it added much to the dish. Maybe ricotta would have, but I HATE. HATE. HATE. ricotta cheese in anything other than lasagna. period!
Things I'd leave exactly the same - the vinaigrette. I'm shocked to say I really liked it. I hate most things lemon but this was really good. It didn't even taste that lemony. That was probably thanks to the massive amount of pepper I put in it as well :) mmmmm.... pepper!
As for the MAIN ingredient - I made the gnocchi as instructed, and according to Zack, it was cooked perfectly. I guess perfectly for gnocchi means it should taste like an uncooked bread dough? I was not a fan. I mean, would you serve uncooked dough as a dish?? No one would eat it. Well, Zack did, but he's not really a good judge of what not to eat. He eats a lot :) God love him for it because lord knows I've made some mistakes in the kitchen! haha.
Zack didn't like the whole gnocchi with salad idea, so he in turn, made a salad and separately put the gnocchi in a bowl with some gravy, which he said was fantastic. So maybe that's really how you eat gnocchi? I tried his too and again, had that uncooked dough feeling, but covering it in gravy, not too bad!
Things that would make/made this dish better - would be to pan fry the gnocchi. I mean, if gravy makes everything better, pan frying it makes everything gloriously better. Zack offered to fry some up, with the second half of hte recipe and I'm glad he did. I was imagining that they'd taste like fried mashed potatoes and THAT sounds delicious to me! Once again, I was totally and 100% correct. These taste like fries mixed with mashed potatoes or something. It was amazing. You can never go wrong with salty fried potato products.
What I didn't like most about this dish was how complicated it is to make. It's pretty much like making your own pasta - guess how many times I've done that - Never, thank you very much! Nor do I intend to... unless I just did? Is gnocchi pasta? I don't even know what it is honestly. Some kind of creation of it's own. But frying it was good. That's all that matters.
I think my next recipe is going to be some slow cooker jambalaya. Now, I've eaten a LOT of jambalaya, but never have attempted making it, so it should be an interesting endeavor.
Warm Basil Gnocchi Salad with Carpaccio of Tomatoes
I found the recipe on my favorite recipe site, the food network.
http://www.foodnetwork.com/recipes/michael-chiarello/warm-basil-gnocchi-salad-with-carpaccio-of-tomatoes-recipe/index.html
I actually recently learned that I can't stand Michael Chiarello (thank you Top Chef Masters for helping me understand his wretchedness). However, the man knows how to cook - so why not follow his lead. Zack's been bugging me to try this weird potato concoction so I thought 5 years was long enough to be told to do something - I'm trying it!
So as far as things I'd change about this recipe - well for one, I'd just say to make a more olive garden like salad. The carpaccio tomatoes weren't really my thing. I need more in a salad than tomatoes and lettuce. Especially since I don't even like tomatoes that much.
I also totally forgot to add the parmesan cheese! I thought it would be a horrible mistake but after adding it, I think I could've left it off. It made it healthier and I didn't feel like it added much to the dish. Maybe ricotta would have, but I HATE. HATE. HATE. ricotta cheese in anything other than lasagna. period!
Things I'd leave exactly the same - the vinaigrette. I'm shocked to say I really liked it. I hate most things lemon but this was really good. It didn't even taste that lemony. That was probably thanks to the massive amount of pepper I put in it as well :) mmmmm.... pepper!
As for the MAIN ingredient - I made the gnocchi as instructed, and according to Zack, it was cooked perfectly. I guess perfectly for gnocchi means it should taste like an uncooked bread dough? I was not a fan. I mean, would you serve uncooked dough as a dish?? No one would eat it. Well, Zack did, but he's not really a good judge of what not to eat. He eats a lot :) God love him for it because lord knows I've made some mistakes in the kitchen! haha.
Zack didn't like the whole gnocchi with salad idea, so he in turn, made a salad and separately put the gnocchi in a bowl with some gravy, which he said was fantastic. So maybe that's really how you eat gnocchi? I tried his too and again, had that uncooked dough feeling, but covering it in gravy, not too bad!
Things that would make/made this dish better - would be to pan fry the gnocchi. I mean, if gravy makes everything better, pan frying it makes everything gloriously better. Zack offered to fry some up, with the second half of hte recipe and I'm glad he did. I was imagining that they'd taste like fried mashed potatoes and THAT sounds delicious to me! Once again, I was totally and 100% correct. These taste like fries mixed with mashed potatoes or something. It was amazing. You can never go wrong with salty fried potato products.
What I didn't like most about this dish was how complicated it is to make. It's pretty much like making your own pasta - guess how many times I've done that - Never, thank you very much! Nor do I intend to... unless I just did? Is gnocchi pasta? I don't even know what it is honestly. Some kind of creation of it's own. But frying it was good. That's all that matters.
I think my next recipe is going to be some slow cooker jambalaya. Now, I've eaten a LOT of jambalaya, but never have attempted making it, so it should be an interesting endeavor.
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