Okay, the recipe for gnocchi macaroni and cheese comes with a saga, and for once it does not involve me. Nope, it involves my sweet little sister, and it has a happy ending, but just let me say that if there was ever a saga that was calling out for Extreme Comfort Food it’s this one. And this gnocchi macaroni and cheese is comfort food to the MAX. Soft pillows of gnocchi nestled in cheddar cheese, and preferably served up in your very favorite bowl. Ready to both hear more about the saga and the gnocchi? Let’s make it!
You know what I love about quiche? The fluffy flavorful eggs, and (in my favorite variety) the melty cheese and the delectable bites of bacon. You know what I don’t care that much about? The crust. Call me crazy, but for me the crust just gets in the way of all that eggy, cheesy, bacon-y deliciousness, and I would much rather spend my calories on, say, a lovely naughty glass of red wine on the side. Which is one of the reasons that I am head over heels for this crustless bacon cheddar quiche! Ready for some super easy, super scrumptious, not a crust in sight quiche? Let’s make it!
I do love a good pot pie, and I love it even more when the pot pie crust is made out of creamy, dreamy mashed potatoes. And I also love dishes that I can make ahead and then just bake up later when things are busy. I get all of this and more with this easy recipe for chicken pot pie with mashed potato crust…the more is the delicious taste of tender chicken with carrots and celery in a light herbed sauce, and did I mention the mashed potato topping? Ready for your new favorite pot pie? Let’s make it!
Oh, this soup…now that it is August and the sweet corn is all around us, this corn shrimp chowder is going into constant rotation in my house. Not only is it ready in a jiffy, but it combines two of my favorite summer flavors…corn and shrimp…along with one of my favorite 365 days a year flavor, bacon! It’s delicious both piping hot right out of the pot, and also cooled down to room temperature for those sultry summer evenings.
So the next time you are picking up some fresh ears of corn at your local farm stand, toss a few extra in your bag and let’s make it!
So, pretend with me for a moment that your favorite mac and cheese recipe and your favorite taco recipe had a baby made out of creamy cheddar cheese and macaroni goodness mixed with spicy ground beef and topped with crumbled up crunchy tortilla chips. Got that in your mind? Welcome to my chili macaroni and cheese, which is all of that deliciousness baked up in your favorite casserole dish and just in time for those chilly winter nights when the ravenous kids are around. Let’s make it!
A while back I discovered Jamie Oliver’s chicken baked in milk, and my entire world as it related to chicken was rocked forevermore. The tenderness! The flavor! The gorgeous, delicate sauce! I couldn’t believe it/stop talking about/stop dreaming about it. The only teeny tiny issue was that it takes a couple of hours to prep and make, which is totally doable on a lazy Sunday afternoon, but not so much on a busy weeknight. And so I started scheming about how to get some of the baked chicken wonderfulness, but in a quicker, weekday-friendly way. Please meet chicken poached in milk, your new weeknight chicken best friend.