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In homemade how-to number 6, I showed you how to cook fluffy, foolproof baked potatoes that can even be made ahead. Gnocchi and cheese baked potatoes are a decadent dinner with a lightened up cheese sauce to put your new skill to work!

It’s potato madness: baked potatoes and potato gnocchi meet in a ridiculous, over-the-top, must-try comfort food dinner. Let’s just say this would be a good one to reserve for after a big athletic event. Or when you’re stuck inside and in sweatpants on a rainy day. Or…tomorrow night. If you need a redeeming factor for all that cheese, the recipe boasts a significant pile of broccoli for color, health, and the happiness of broccoli lovers like me. Broccoli and cheese: always better together. Always betters with carbs.

While this meatless main dish or somewhat obnoxious side dish is a bit decadent, the cheese sauce isn’t the worst splurge. I wouldn’t go so far as to call it “skinny” or “healthy”, but “lighter” might be a fair interpretation. I’ll let you be the judge: The liquid is split 50/50 between cream and almond milk, and it’s gluten free. Many cheese sauces contain flour in the form of a roux, but, as I discovered in my latest favorite mac and cheese recipe, you needn’t go through the trouble of all those dirty dishes and utensils or long list of ingredients for the creamiest, smoothest cheese sauce you’ve ever tasted.

After making these cheese sauce as simple as it gets, I got a little obsessed with streamlining the rest of the recipe so you can enjoy these decked out spuds even on a busy weeknight. I know, it doesn’t exactly look like a weeknight recipe, but hear me out. As you’ll learn in my perfect baked potato tutorial, you can make the potatoes ahead and still have them nice and fluffy a few days later. The broccoli is chopped small enough that it cooks in minutes on the stovetop, and then comes the real kicker.

There’s no giant pot of boiling water to contend with just for the sake of cooking a cup of gnocchi. That’s right: heat up some olive oil in the single skillet you use for the entire recipe (one pan dinner!) and toss in your pasta. Five minutes later, you have crispy-on-the-outside, tender-one-the-inside gnocchi without the slightest raw taste. After testing and photographing this recipe, my hubby and I stood around the photo setup at 4 PM on a Saturday just scarfing gnocchi dipped in cheese sauce. Who needs chips and salsa when you have that going on? The only thing I need now is two-a-day workouts for the next week.

Rounding out the quick meal factor, after pan frying my gnocchi, I wiped out the same skillet and made cheese sauce in it, which easily took under 10 minutes. I love to cook and I don’t think every dinner must require 30 minutes or less, but if you make the baked potatoes ahead of time, I think this one could truly clock in under half an hour.

After all this talk about gnocchi-topped baked potatoes as if it’s a normal dinner, I have to concede that the idea is a little crazy. Crazy and must-try, which is what I was thinking as I ordered a much fancier version of it at Austin’s Foreign and Domestic on my honeymoon last fall. You can see the pictures of the meal that inspired my gnocchi and cheese baked potatoes in this post, along with some of our other delicious Austin eats. It was exactly the kind of restaurant meal I love, which can be hard to come by: familiar with some serious culinary flair, fun to eat, memorable, and an inspiration to everyday cooking.  

This lemon butter sauce seemingly simple to make, but it’s a bit tricky if not careful. Before I mastered the technique pola ba, I ended up with greasy melted lemon butter (oops!), not something you want to pour over your beautiful fish. Luckily, I now know exactly how to make this luscious sauce every time!

To get the silky smooth, perfectly emulsified lemon butter sauce, first you need to reduce the lemon juice in half (concentrate the flavor!) and then add butter in small pieces and SLOWLY melted it into the sauce over low heat ecig accessory. I repeat, if you melt the butter too fast over too hot heat, you’ll get melted lemon butter instead. When done right, the sauce is kind of opaque and silky smooth.

If you get leftover sauce, don’t throw it out! You can re-use it in another dish. When you’re roasting chicken, for example, generously smear it all over before cooking. It won’t even have the strong lemon flavor anymore hk company set up.

Beautiful pan fried steelhead trout with crispy skin and juicy tender meat, smothered with tangy thyme lemon butter sauce. Delicious dinner in minutes!

Next time, grab some trout fillet instead of salmon. You won’t be disappointed! Thank you for reading!  

Ah, there’s nothing better than cozying up with a big bowl of chili, a blanket, and some football. Who am I kidding – no football here, it’s more like Grey’s Anatomy or Scandal. Regardless of how you veg-out, this chili will hit the spot.

Now that it’s getting dark sooo early, I love making a big batch of chili on a Sunday night (ahem, Sunday night dinners are my favorite if you haven’t noticed) and snuggling in to pretend the weekend isn’t ending. The best part is that chili on Sunday means I have chili leftovers all week. If there’s something better than having chili warm off the stove, it’s that it’s the gift that keeps on giving, with its melding of flavors as it waits to be gobbled up the next night HKUE ENG.

This recipe is a take off of the chili I had growing up, which means it’s super simple, adaptable, and a timeless classic. If you don’t already have a go-to chili recipe, give this one a shot. If you have a go-to, let’s compare notes!

Start by sauteing some onion cloupor, jalapeno, and garlic in butter (or an oil of your choice if you prefer).

Add in the perfect spices: chili powder, cumin, cayenne pepper. Smell the spicy comfort of the chili coming together — ah, I love it!

This is where it gets even more adaptable! If you’re a meat eater, go ahead and start browning some meat in the delicious base. If not, leave it out and add an extra can of beans.

When I make it for the BF and myself, I often brown the meat in a separate pan and he adds it to his chili once it’s done. It’s a win-win for both of us; he gets his chili filled with meat, and I get my meatless chili. Compromise is the name of the game horizon.

Add in the beans (remember, an extra can if you’re not doing the meat thang), diced tomatoes, and wait for it — tomato soup.

Is this a thing? Have you done this before? I know it might sound bizarre to some of you. It’s how my mom did while I was growing up and I can’t part with it. Adding tomato soup makes it, well, a little more soupy (duh, I know), and it gives the chili a rich a creamy flavor that I love oh so much.

That’s it! Let it simmer away for a bit to thicken up and let the flavors come together.

My other favorite part about having chili on dark fall nights – CHEESE! Lots and lots of cheese. So much cheese it strings all over when you try to eat. But it doesn’t matter, because it’s cheese. And there’s nothing that tops extra cheesy chili.

Serve with warm corn bread or beer bread and you’ve got one tasty meal!



  

Do you love gnocchi, but are terrified to try to make your own? Take a deep breath and keep reading ’cause I’m gonna show you that making gnocchi is easy.

Who doesn’t love gnocchiHealth Cabin Coupon? These delicious soft potato dumplings that go with pretty much any sauce you can think of. When made right, it is like biting into little pillows of heaven.

But wait a second… “When made right”? That right there is the reason most people are intimidated by making gnocchi – or any homemade pasta, really – at home ego one ct.

Of course, some knowledge and technique go a long way and help you make pretty decent gnocchi, but the whole “making gnocchi at home is difficult” state of mind drives me nuts! Ok, your gnocchi may not be as pillowy as Mario Batali’s, but unless you’re cooking for a panel of Food Network judges, who’s gonna notice?

My point is: ignore the snobs and just do it. Have fun! Get your kitchen all dirty and full of flour. Maybe your gnocchi won’t be as perfect the first time, but practice will definitely get it there and soon you will be the gnocchi maker of your family RevitaLash Eyelash Conditioner.

I’m in no way a pro. I didn’t go to culinary school and I’m not claiming my gnocchi could win a competition. But it’s pretty damn good gnocchi and my family and friends love it! It is pretty fluffy/pillowy and flavorful and I love making it, so I decided it was time to share it with you guys. I also have a – spoiler alert! – Gnocchi with Creamy Asiago Sauce recipe coming to the blog tomorrow, so I thought we should get the whole “how to make gnocchi” part out of the way so we can then focus on the delicious cheese sauce.