Spinach Potato Gnocchi with Basil Pesto

From the couple who brought us Lasagna Italiano, I present to you... homemade gnocchi! Gnocchi is considered a pasta, although it can be made with a variety of ingredients: semolina or wheat flour, potatoes, sweet potatoes, spinach, ricotta, and even bread crumbs. I think of them more like mini potato pillows, soft and luxurious on your tongue. Really, they're quite unlike other pasta. They're better! (OK, that coming from a non-pasta lover. And to be fair I've never had homemade pasta, which I'm sure could compete.)

I can't take too much credit, Nick and Jenna were the chefs behind tonight's Italian invention. We arrived for dinner just as they began rolling out the gnocchi. I didn't hesitate to dust myself in flour and dive right in. Our gnocchi didn't turn out perfectly symmetric- we had four sets of hands helping out! But that's the beauty of home cooking...just because it doesn't look like it came from a professional kitchen doesn't mean it doesn't taste like it did (or better)!

We chose to serve our gnocchi with a simple basil pesto and freshly grated parmigiano-reggiano. Crusty Italian bread and a classic Caesar salad finished off the meal. Gnocchi is delicate, but dense. Just a warning: a little will fill a lot!

INGREDIENTS
3-4 medium potatoes
10 oz. spinach
1 egg
1-2 cups flour
salt, to taste

DIRECTIONS
1. Wash, peel, and dice potatoes. Boil until soft. Then mash them anyway you please (potato masher, pastry blender).

2. Steam spinach and chop finely (try to get rid of the excess water).

3. In large bowl, combine spinach and potatoes. Add egg and mix well. Add 1 cup of flour and knead in. Continue to add a little flour at a time, kneading until the dough is soft yet firm (it will still be a little sticky).

NOTE: If you are not planning to top your gnocchi with a saltier cheese, you will want to add some salt during this step.

4. Cover hands with flour to roll dough into teaspoon size balls. Press gently with a fork to semi-flatten.

5. Bring a pot of water to a boil. Place gnocchi a few at a time in boiling water. It is cooked when it floats to the top. Remove with a slotted spoon.

6. Serve with a sauce of your choice: white, red, pesto, or a cheesy cream sauce such as Gogonzola. Top with freshly grated Pecorino Romano or Parmigiano-Reggiano.

Serves 4-6.

(Recipe courtesy of Nick and Jenna Hatch)

Shrimp and Corn Quesadillas with Pico de Gallo

I have three and a half more weeks of lovely summer vacation, and I am savoring every second of it! Today, after finishing this post, I plan to take a leisurely trip to the market(s). I'll stroll the aisles, in no hurry at all, admiring all the bounty summer brings. Besides spending as much time as I possibly can lost in groceryland, I have several things I want to accomplish during my break. (I figured if I told you about them, I would be much more motivated to follow through.) Naturally, both involve this blog.

My first goal is to create an attractive header. I'm tired of looking at a blank page with stiff type. We need to liven things up. Second, I plan to compile a recipe archive for ease of navigation. The labels are a helpful feature, but I will create a separate page that will list every recipe by category and include links to find them. I'm not sure how hard this task will be or how I'm going to do it. But I will, and soon!

So there you have it, my summer resolutions for blog improvement. I have other goals (such as cooking all those intricate recipes that piled up during school) but I'll keep them to myself. I wouldn't want you judging me when the end of summer bliss rolls around and I didn't finish a dang one. In all truthfulness, I will feel completely satisfied with my summer no matter what I do, as long as nothing school related crosses my mind. It's a mental break- an escape from responsibility and seriousness and deadlines. And hopefully accompanied by good food, great friends, and sunshine.

INGREDIENTS
1 Tbsp. butter
1 onion, chopped
1 cup fresh corn kernels (about 2 ears)
1 clove garlic, minced
2/3 cup tomato, chopped
1 tsp. jalapeno, minced
1/2 lb. raw shrimp, peeled, deveined, and chopped
2 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro, chopped
1/4 tsp. salt
4 very large or 8 small whole wheat flour tortillas
1-2 cups mozzarella and/or Mexican blend cheese, shredded
Pico de Gallo, for topping (recipe below)

Pico de Gallo:
3 tomatoes, diced
1/2 white onion, diced
jalapeno, diced, to taste
cilantro, chopped, to taste
1-2 limes, juiced
1 clove garlic, minced (optional)
salt and pepper, to taste

DIRECTIONS
1. Heat butter in a large pan over medium heat. Add onion, corn, garlic, and jalapeno and saute until tender. Add shrimp, tomato, lime juice, and cilantro and cook until shrimp are opaque (about 3 minutes). Season with salt and pepper. Remove from the heat.

2. Preheat griddle or nonstick skillet over medium heat. Place 1 tortilla on the surface and cover with cheese. Cover entire tortilla (if using small) or half the tortilla (if using large) with the shrimp mixture. Top with second (small) tortilla or fold over other half of (large) tortilla once the cheese has melted. Flip halfway through. Once the cheese has completely melted and it is warmed through, remove from the heat. Repeat with remaining tortillas. Use a pizza slicer to cut quesadilla into triangles. Top with pico de gallo and serve.

3. To make pico de gallo, toss tomato, onion, jalapeno, garlic (optional) and cilantro in lime juice. Season to taste with salt and pepper.

Makes 4 quesadillas.

(Adapted from Cooking Light)

Chewy Granola Bars

Everybody loves a soft chewy granola bar. I practically existed on them during my teenage years. Petite and portable, they make the perfect snack. Reasonably healthy as well. And that was the boxed (sat on a shelf for who knows how long) variety. When you make your own (as you will right away, I'm convinced) they are even better!

Have you ever taken a look under the flap of your store bought granola bar? Ever encountered that extensive list of unrecognizable ingredients? No longer. Who needs preservatives anyway when you've got a freezer (should be my motto)! Stored in a freezer safe container (individually wrapped even), they'll last... well, longer than it'll take you to eat them. Pop one out of the icebox, shove it in your purse (or pocket, guys), and by the time you're feeling famished, your granola bar will be ready for snacking.

The best part of this recipe is that one size fits all! All tastes and types and personalities. For me, it'll be a dried fruit (blueberries being my favorite) and a nut. My husband, who won't go near a raisin or fleck of coconut, prefers his specked with chocolate chips (make it dark and you're still reaping health benefits!). Things could get a little tricky when you start adding liquid or oily ingredients (applesauce, peanut butter)- you might have to play with the written ratios. Good luck! My only advice: don't overcook them or they won't stay soft and chewy, and that's the point!

INGREDIENTS
2 cups rolled oats
1/4-1/2 cup packed brown sugar or evaporated cane sugar (adjust to taste depending on what additions you use)
1/2 cup wheat germ
1 tsp. ground cinnamon
1 cup whole wheat pastry flour (all-purpose flour can be used)
1/2 tsp. salt
1/2 cup honey
1 egg, beaten
1/2 cup canola oil (you could try substituting applesauce for part of the oil)
2 tsp. vanilla extract
3/4 cup sweetened dried cranberries (Craisins)
1/4 cup almonds

Other suggested additions:
raisins
dried blueberries, cherries, or other fruit
mini chocolate chips
mini M&Ms
nuts (walnuts, pecans, peanuts, cashews)
peanut butter
coconut
pumpkin
sunflower seeds
banana
flax seeds

NOTE: If you are using extra wet ingredients, such as peanut butter or pumpkin, I recommend decreasing the amount of oil you use.

DIRECTIONS
1. Preheat oven to 350 F. Generously grease a 9x13 baking pan.

2. In a large bowl mix together oats, brown sugar, wheat germ, cinnamon, flour, and dry additions. Make a well in the center and pour in the honey, egg, oil, vanilla, and any other wet additions. Mix together with hands or spatula. Press the mixture evenly into the baking pan.

3. Bake for 18-25 minutes, until the tops are golden. Remove from the oven and cool for 5 minutes in the pan, then cut into bars while still warm. Store in an airtight container or the freezer.

Makes 1 9x13 pan.

(Adapted from All Recipes)

Sweet Potato and Black Bean Burritos

Definitely a unique twist on the standard burrito. Very vegetarian. Very yummy too. I added a few extras (cleaning out the fridge) that you may or may not want to include...spinach, bell pepper, and a dash of cinnamon. This recipe can be played with and odds are it will still turn out well. I've seen a bunch of different adaptations by fellow bloggers. Here's mine.

P.S. I know the soy sauce seems out of place in a Mexican dish. I questioned its authenticity too, but used it anyway. If you feel disloyal tainting a Southwestern staple with an Eastern ingredient I suggest just adding some salt (maybe a teaspoonful?). That should do the trick.

INGREDIENTS
1 can black beans, drained and rinsed
2 small or 1 large sweet potato, cooked and mashed
1 Tbsp. extra virgin olive oil
1 onion, diced
1 red, orange, or yellow bell pepper, diced (optional)
2 large cloves garlic, minced
1 Tbsp. chili powder
1 tsp. cumin
1/4 tsp. cinnamon
1/2 cup water (or chicken, vegetable, or beef broth)
1 tsp. mustard
1 Tbsp. soy sauce
handful of fresh spinach, chopped (optional)
1 cup Cheddar or Mexican cheese blend, shredded
4 large whole wheat tortillas
handful fresh cilantro, chopped for garnish

DIRECTIONS
1. Preheat oven to 350 F.

2. Heat olive oil in a large skillet over medium high heat. Add onion, bell pepper (if using), and garlic. Saute until soft. Add chili powder, cumin, and cinnamon, and black beans. Mash black means to desired consistency (I use a potato masher). Stir in water/broth, mustard, and soy sauce. Add spinach (if using), stirring until wilted.

3. Heat tortillas in microwave for a few seconds to make them soft. Spread mashed sweet potato on the center of the tortilla. Cover with black bean mixture. Sprinkle with cheese. Roll up burrito and place on a greased pan. Sprinkle with more cheese. Repeat with the rest of the tortillas.

4. Bake for 12-15 minutes (longer if they have been refrigerated first), until heated through and the cheese on top has melted. Garnish with cilantro and serve.

Makes 4 burritos.

(Adapted from All Recipes)

Nick & Jenna's Lasagna Italiano

It's been a while. We took a little trip to Charleston over the last few days and I thought I'd be able to keep up on the blog. I thought our (Priceline special) hotel would have wi-fi. And it did. But you had to pay an extra 10 bucks a day to use it. I guess you're just not worth it to me. I figured the blog could wait. I was probably much more anxious to continue posting than any of you were for my return.

Internetless (It's a helpless feeling!), our small budget went towards delectable, fresh, fantastic seafood. I didn't eat anything that spent its life on land during the trip. Why bother? Virginia produces plenty of pork and poultry, but Charleston is teeming with glorious sea life! For me, the highlight of the trip was the food. We also got a taste of real Southern cuisine. We nibbled fried green tomatoes, devoured Cajun shrimp po'boys, and slurped creamy crab fettuccine. We visited the french quarter and tried our first croque monsieur. The seared ahi was awesome and I fell head over heels for the best mahi fish tacos ever. The food was unforgettable. Expect to see many more seafood recipes in the near future. You can't visit a place like Charleston without feeling inspired!

I know I'm contradicting myself, raving about Southern shrimp and fish on a day that I present to you this extraordinary Italian recipe. Shift your focus to the flavors and aromas of Italy and just imagine...the most magnificent lasagna in the world! This is it! I might have had a little fling with those fish tacos, but this dish right here will be my lifetime companion. I'm still amazed that something this Italian, this good came out of my kitchen (Stouffers, goodbye.). Thank you, Nick and Jenna, for sharing this recipe with me and letting me share it with the world. I first had it in their home and am loving being able to recreate it in mine.

In the method of a true chef, the instructions I was given were far from exact. I have detailed what I have done, twice now, to achieve what I feel is the desired result. There are several keys to achieving greatness with this lasagna: high-quality fresh artisanal cheeses (worth every penny), no-boil lasagna noodles (they require less work and are much thinner which means more layers), and slow-simmering the sauce. Just accept that that it will take the better part of a day for the sauce to reach its peak. Your patience will be rewarded upon your first bite.

INGREDIENTS
Per il Ragu:
1 Tbsp. extra virgin olive oil
1 yellow onion, diced
1-2 red/yellow bell peppers, diced
2 cloves garlic, diced
2 carrots, shredded (optional)
2 stalks celery, diced (optional)
1 lb. lean ground beef
36 oz. plain tomato sauce
dried or fresh basil, to taste (I use about 1 Tbsp. dried)
crushed red pepper flakes, to taste (I use 1/2 tsp.)
salt and pepper, to taste

La Besciamela:
1/4 cup (1/2 stick) butter
4 Tbsp. flour
milk, enough to make a creamy sauce (I use 2-3 cups of 2% milk)
salt, to taste
nutmeg, to taste (I use 1/4 tsp.)

1-2 packages NO BOIL lasagna noodles (1 package of Barilla is usually enough)
FRESHLY GRATED Parmiagiano, Pecorino Romano, Mozzarella, and Asiago cheeses

DIRECTIONS
1. To make the Ragu sauce, heat olive oil in a large pan over medium high heat. Saute onion, peppers, garlic, carrot, and celery until soft. Add beef and cook until browned. Drain grease. Add tomato sauce and season with basil, red pepper, salt and pepper. Let simmer on the stove (the longer the better) or transfer to a crock pot set on low and let cook for about six hours.

2. When you are ready to assemble the lasagna, melt butter in a large pan over medium heat. Stir in flour until a thick paste forms. Whisking constantly, add milk to form a creamy sauce. Season with nutmeg and salt. Keep warm while assembling the lasagna.

3. Cover the bottom of a 9x13 pan first with a layer of ragu sauce. Next place a non-overlapping layer of pasta. Now another layer of ragu, then a sparse layer of besciamela, then cheese. Repeat as many times as you can fit into the pan. Top with a generous layer of cheese.

4. Bake in a 375 F preheated oven for 40 minutes lightly covered with foil. Remove foil and finish cooking for another 10-15 minutes. Let sit 10 minutes before serving. Buon appetito!

Fills a 9x13 pan.

(Recipe courtesy of Nick and Jenna Hatch)

Chicken Caesar Salad and Dressing

Caesar salad dressing is one of the last things I ever dreamed I'd be making. I mean, who buys anchovies? (At least the raw eggs didn't scare me, I've eaten my share of cookie dough.) But now no food, no matter how strange, is off limits. When my husband's birthday rolled around last weekend I wanted to create a dinner he would remember. He puts up with a lot of recipe testing and (the majority of the time) graciously tries new dishes. So for at least one night I wanted to serve something I knew he'd love. Something homey and comforting, just his style.

When we are dining out, Dustin always orders a Caesar salad as his side. I figured I could probably make one equal, if not better, and a whole lot healthier, than most restaurants. I started with the dressing, which can be made two ways: with raw egg yolks and without. I attempted both, and they taste very similar, the raw egg version being slightly tangier and the mayo more mild. But PLEASE don't skip the anchovies. They lend that salty kick that is uniquely Caesar dressing. I purchased anchovy paste in a little tube so that I didn't have to dice mini fish fillets (it seemed creepy).

I even baked homemade croutons. Cube a loaf of crusty French or Italian bread (whole wheat can be used as well), drizzle with olive oil, season with salt and pepper, and into the oven it goes. Fifteen minutes later you have fresh crunchy croutons. Excellent. Add some sliced chicken breast (rotisserie works wonders for the lazy) on top and this salad becomes a meal.

Don't worry, I didn't serve my husband only a salad for his birthday dinner. I made the most gorgeous, most decadent, most delicious dish to go with it. Next time I'll share with you Nick & Jenna's Italian Lasagna. Just wait!

INGREDIENTS
Salad:
romaine lettuce, chopped
red onion, thinly sliced
Parmesan cheese, grated
Croutons (see recipe below)
Dressing (see recipe below)
grilled or roasted chicken, sliced (optional)

Croutons:
loaf of crusty bread, sliced into 1-inch cubes
extra virgin olive oil
salt and pepper, to taste

Caesar Dressing:
1 egg yolk (or 2 Tbsp. mayonnaise)
1 anchovy fillet (or 1/4 tsp. anchovy paste)
1 large clove garlic, minced
1 Tbsp. fresh lemon juice
1/2 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1/4 cup extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
To make the dressing:
1. In a small bowl, combine the egg yolk, anchovy, garlic, lemon juice, Dijon, and Worcestershire. Slowly drizzle in the olive oil while whisking constantly. Season to taste with salt and pepper. Dressing can be made up to a day ahead. Keep refrigerated and bring to room temperature before serving.

To make the croutons:
1. Preheat oven to 400 F. Toss cubed bread with olive oil, salt, and pepper. Place in a single layer on a baking sheet. Bake for 10-20 minutes until lightly browned. Store in an airtight container at room temperature for up to 1 week.

To assemble the salad:
1. Combine romaine and red onion. Toss with Caesar dressing. Sprinkle with Parmesan. Top with chicken (optional) and croutons.

Serves 4.

(Adapted from Smitten Kitchen)

Sweet Potato and Avocado Panini

Sweet potato + avocado- I know, it's a strange combination! I can assure you though, it's delicious! In the process of building this sandwich I learned a new method of roasting sweet potatoes: tossing thin slices in olive oil and honey and letting the oven work its magic. Sandwichless, they would make a great accompaniment to any meal! And here, layered with ripe green avocado and juicy red tomatoes (and spinach and red onion) and a special sauce they are oh-so-good! That sauce had me wondering too, but I swear the mayo, honey mustard, and poppy seed combo is awesome!

I got carried away and sliced my veggies a bit too thick. This presented a problem when the sandwiches were so fat that the panini maker didn't wanted to close around them. And after grilling they proceeded to slide around, the insides occasionally spilling out. But a deconstructed sandwich tastes just as good as a pristine obedient one, and so it didn't matter. I enjoyed every bite of this odd but impressive panini!

INGREDIENTS
1 sweet potato, peel and cut into 1/2-inch-thick slices
1 Tbsp. extra virgin olive oil
1 Tbsp. honey
4 tsp. honey mustard (I combined 2 tsp. Dijon + 2 tsp. honey)
2 tsp. mayonnaise
1/8 tsp. poppy seeds
4 slices whole wheat bread
red onion, thinly sliced
1 avocado, sliced 1/4-inch thick
1 tomato, sliced 1/4-inch thick
handful baby spinach or salad mix
1/4 cup Monterey Jack cheese, shredded (optional, I omitted)

DIRECTIONS
1. Toss sweet potatoes with olive oil and honey. Season with salt and pepper. Bake in 400 F preheated even for about 15 minutes, until tender, flipping halfway through.

2. In a small bowl whisk together honey mustard, mayonnaise, and poppy seeds.

3. To construct the sandwiches, spread half of the poppy seed mixture on two of the bread slices. Place half of the onion, avocado, and tomato slices on top. Season lightly with salt and pepper. Add the sweet potato slices, cheese (optional, I omitted), and spinach. Top with remaining slice of bread.

4. Preheat panini press or grill pan to medium high heat. Grill sandwich until bread is crispy and cheese has melted (if using). Slice in half and serve warm.

Makes 2 paninis.

(Adapted from Love and Olive Oil)

Banana Cupcakes with Honey Cinnamon Frosting

Everyone needs a banana recipe collection for when the bananas on the counter start looking rotten. Don't throw them away! That would be such a waste. Overly ripe bananas can be frozen (remove the peel) for months and later defrosted for baking purposes. These scrumptious banana cupcakes with a swirl of honey-butter-cinnamon frosting will have you wishing your bananas would brown a little quicker. You might even find yourself purchasing them bruised and speckled just for this purpose!

INGREDIENTS
Cupcakes:
1 1/2 cups all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 very ripe bananas), plus 1 whole banana for garnish (optional)
2 large eggs
1/2 tsp. pure vanilla extract

Frosting:
1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp. honey
1/8 tsp. ground cinnamon

DIRECTIONS
1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not over mix). Dividing evenly, spoon batter into muffin cups.

3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

4. To make the frosting, in a medium bowl, using an electric mixer, beat confectioners' sugar, butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

Makes 12 cupcakes.

(Recipe from Martha Stewart)