Creamy Chicken and Gnocchi

Creamy Chicken and Gnocchi

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When I really want to impress my dinner guests….I mean really impress them, I make this dish.  Not because it looks amazing and smells delicious, but the combination of flavors are out of this world.  They will literally rise from their seats and applaud you.  It’s just that good!  I could drink the sauce with a straw!

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Creamy Chicken and Gnocchi

 

1 (16-ounce) package potato gnocchi

1 1/2 pounds boneless, skinless chicken thighs

salt and pepper, to taste

5 tablespoons unsalted butter, divided

1 medium shallot, diced

3 cloves garlic, minced

2 teaspoons chopped fresh thyme leaves

1 cup baby bella mushrooms, sliced (optional)

3 tablespoons all-purpose flour

1 1/2 cup chicken broth

1/2 cup heavy cream 

1 small bag of baby spinach

1/2 cup freshly grated Parmesan, about 2 ounces

 

 

Preheat oven to 400 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large pot of boiling salted water, cook gnocchi according to package instructions; usually for only about a minute. Then drain well.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Generously season both sides of the chicken thighs with salt and pepper. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Melt 2 tablespoons butter in a large skillet over medium heat.

Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees, about 4-5 minutes per side; transfer to a plate and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

In the same skillet, melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes.  Then stir in garlic and thyme until fragrant, about 1 minute.  If you are adding sliced mushrooms, do that now.  Cook until everything is tender.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the flour until and stir until lightly browned, about 1 minute.  Then, gradually whisk in 1 cup of the chicken broth and cook, whisking constantly, until slightly thickened, about 3-5 minutes.  If the sauce is too thick at this point, gradually add more of the ½ cup broth that is left over 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Whisk in cream until thickened, about 1-2 minutes; season with salt and pepper, to taste.  If too thick, add more cream until you get the consistency that you like. I like mine thick.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in the cooked gnocchi and baby spinach until the spinach has wilted, about 1-2 minutes. Return the chicken to the skillet; sprinkle with Parmesan.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in the cooked gnocchi and baby spinach until the spinach has wilted, about 1-2 minutes. Return the chicken to the skillet; sprinkle with Parmesan.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place into oven and bake until bubbly, about 10-12 minutes.

Serve immediately.

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home

Lemon Cheese Cake

 Lemon Cheese Cake

Oh my goodness. Be still my heart.  If you love lemon and creamy cold desserts, then you will absolutely love this!  It is the perfect summer delight! 

Lemon Cheese Cake

Crust

24 Golden Oreo Cookies, filling removed

1 tablespoon sugar

5 tablespoons butter, melted

Preheat oven to 350 degrees. Set your oven rack near the bottom.  

Pulse the Oreo cookies and sugar in a food processor to make fine crumbs. Add the melted butter and pulse until combined. Transfer the crumb mixture to a 9-inch spring form pan and press evenly into the bottom. You can go a little up the sides if desired.  

Bake crust until golden brown, about 10 minutes. Remove crust from the oven and reduce heat to 325 degrees. Allow to completely cool.  When the pan is cool enough to handle wrap the outside of the pan with foil to make it waterproof.  

Filling

5 packages (8 ounces each) cream cheese, softened

1-2/3 cups sugar

1/8 teaspoon salt

1/4 cup lemon juice

1-1/2 teaspoons vanilla extract

5 large eggs, lightly beaten

Blueberries, optional

In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place the spring form pan into the larger roasting pan; add 1 inch of hot water to the larger pan.

Bake cheese cake 70-80 minutes or until center is just set.  Remove spring form pan from water bath. Cool cheesecake on a wire rack for about 10 minutes. Loosen sides from pan with a knife and remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.  Remove rim from pan. 

Lemon Curd Topping

⅓ cup lemon juice (from about 2 lemons)

2 large eggs plus 1 large egg yolk

½ cup sugar

2 tablespoons cold butter, cut into ½-inch cubes

1 tablespoon heavy cream

¼ teaspoon vanilla extract

pinch of salt

Heat the lemon juice in a small saucepan over medium heat until it is hot, but not boiling.

In a small bowl, whisk the eggs. Gradually whisk in the sugar, whisking constantly until blended. Begin pouring hot lemon juice into egg mixture as you are whisking. Pour the mixture back into the saucepan and continue to cook over medium heat, stirring constantly until thick enough to coat the back of a spoon.

Remove the pan from the heat and whisk in the butter until it is melted. Stir in the cream, vanilla and salt. (If you have lumps in the curd, pour through a fine mesh strainer to strain any lumps.) 

Refrigerate curd until cold.  Pour on top of chilled cheese cake while still in spring form pan. Cover tightly with plastic wrap and refrigerate for 24 hours. Serve with a dollop of whipped cream and some blueberries.

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Lemon Shrimp with Parmesan Rice

 Lemon Shrimp with Parmesan Rice 

It’s fast and simple. Takes only about 10 minutes from skillet to table.  The creamy Parmesan Rice has so much flavor from garlic and freshly grated Parmesan cheese plus just a touch of lemon juice.  And the Shrimp make it the perfect dish for any time.  Add some peas or asparagus and you have a gourmet meal! 

Lemon Shrimp with Parmesan Rice 

2 cups uncooked white rice

2 cups chicken broth

½ cup frozen peas (optional)

2 tablespoons butter

2 tablespoons olive oil

1 pound uncooked medium shrimp peeled and de veined

2 teaspoons minced garlic

2 tablespoons lemon juice

¼ teaspoon pepper

½ cup shredded Parmesan cheese

2 tablespoons grated Pecorino Romano cheese

2 tablespoons minced fresh parsley

Salt and pepper to taste

In a small saucepan, bring broth to a boil. Stir in rice and peas and boil for one minute; cover and remove from the heat. Let stand for 5 minutes.

Meanwhile, in a large skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turn pink. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper. Add rice and peas to skillet and stir well. Stir in grated cheeses and sprinkle with parsley.  Enjoy!

 Photography is the property of and copyrighted to Welcome Home.