Chicken Gnocchi Soup

Chicken Gnocchi Soup (Olive Garden)

Recipe from CopyKat.com

4 Tbsp butter

1 Tbsp olive oil

1 Cup onions, diced

2 Cloves garlic, minced

1/2 Cup celery (2 stalks), sliced

4 Tbsp flour

1 Quart half and half

1 14-oz Can chicken broth

1 Cup carrots (2 carrots), shredded

1/2 tsp Thyme

1/2 tsp parsley

1 Cup shredded cooked chicken

1 lb gnocchi cooked (in the pasta aisle)

1 Cup fresh spinach, coarsely chopped

Fresh ground Parmesan cheese (optional)

Saute onions, garlic, and celery with butter and oil over medium heat until softened and translucent. Add flour and let thicken for 1 or more minutes. Add half and half 1/4 at a time. Add chicken broth, carrots, thyme, parsley, and chicken. Combine. Then add gnocchi. Simmer for 20 minutes. Add spinach just before serving. Top with Parmesan.

Honey-Ginger Glazed Tilapia

Sorry I keep posting so much but we've tried a few new recipes this week and they've been so yummy I had to share!

3 Tbsp. honey

3 Tbsp. soy sauce

3 Tbsp. balsamic vinegar

1 tsp. grated ginger root (I just sprinkle in some ground ginger)

2 tsp. minced or pressed garlic

2 tsp. olive oil

4-6 4 oz. tilapia filets

Whisk together the honey, soy sauce, vinegar, garlic and olive oil. Marinate fish in the mixture for 20 minutes to 1 hour. While marinating make the dipping sauce (below). Broil or bake fish until it flakes easily.

Dipping sauce:

6 oz. plain greek yogurt (I used sour cream because I ran out of yogurt. I bet the yogurt would have better flavor but the sour cream was tasty too.)

1 small garlic clove, minced or pressed

1/2 tsp. grated ginger root (again, I just sprinkled in some ground ginger)

1 1/2-2 tsp. soy sauce

2 Tbsp. green onions, chopped

1-2 tsp. cilantro, finely chopped

Juice of 1 small lime (about 2 Tbsp.)

1 tsp. lime zest

sriracha sauce to taste (I skipped this)

1/4- 1/2 tsp. kosher salt

"Quesadillas"

This recipe's name was "quesadillas" but I don't think that's very fitting. I also can't think of a good name for it. Oh well. Eva loves these dipped in sour cream.

1 small red onion, chopped

1/2 red or orange bell pepper, chopped

7 oz. canned corn (1 c. frozen works well too)

1 can black beans

1 c. cheddar cheese

1 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1 Tbsp. honey

corn tortillas

salsa

Heat oil in a pan and cook onion and pepper for 3 minutes. Add corn and beans and cook for about 2 minutes or until onion and pepper are soft. Add vinegar and honey and heat for about 1 minute then remove from heat. Spread half of each tortilla with salsa. Top with corn mixture and some cheese. Roll the tortillas and put on a cookie sheet. Sprinkle with cheese. Broil until filling is hot and topping is golden brown.

*Can add shredded chicken if desired.

Chicken Piccata

This recipe is for Bethany. Here's a recipe with balsamic vinegar AND capers. You'll be the best, best wife ever! :)

2-4 chicken breasts (cut in half & tenderized) or 4-6 chicken tenders

1 yellow onion, chopped

1 red bell pepper, sliced

1/4 c. capers

1/4 c. black olives, sliced

2 garlic cloves, minced

4 small tomatoes, sliced in wedges

1 Tbsp. chicken bouillon

1/4 c. balsamic vinegar

Saute chicken in oil in a large pan. Remove chicken. In the same pan, saute onions and peppers in the oil. Add chicken, tomatoes, olives, garlic, bouillon, vinegar and capers. Simmer until balsamic vinegar thickens (about 12-15 minutes). Serve over rice.

Yumminess in a bowl

This dip tastes amazing and is so easy. Jason and I devoured it so quickly.

Found here

White Bean and Artichoke Dip

2 cloves garlic
2 (15 ounce) cans white beans (drained and rinsed)
1 (15 ounce) can artichoke hearts (drained)
3 tablespoons fresh lemon juice
1 teaspoon red pepper flakes
1 tablespoon chopped fresh rosemary
Salt and pepper, to taste

1. In the bowl of a food processor, add the garlic, white beans, artichoke hearts, lemon juice, red pepper flakes, and rosemary. Blend until smooth.

2. Season with salt and pepper and stir. Serve with bread, crackers, vegetables, or chips.

Creamy Tomatillo Ranch Dressing

1 package Hidden Valley Buttermilk ranch Dressing mix
2/3 buttermilk
2/3 cup mayonnaise
2/3 cup sour cream
2 tomatillos (remove husk, cut quarters)
1/2 bunch cilantro
1 clove garlic, minced
juice from 1 lime
1 jalapeño pepper ( no seeds)
Combine all ingredients in blender. Blend well. Refrigerate

Cafe Rio Style Rice

5 Cups water
4 teaspoon chicken bouillon
4 teaspoon garlic minced
1/2 bunch cilantro
1 can green Chiles
3/4 teaspoon salt
1 Tablespoon butter
1/2 onion
21/2 cup rice

Blend cilantro green Chiles, and onion together in food processor.
Bring water to a boil and add all ingredients, simmer cover 30
minutes.