This creamy mushroom and spinach gnocchi is a restaurant-worthy dinner made in one pan and ready in less than 30 minutes! White wine and parmesan cheese make this sauce extra amazing.

• Prep Time 10 minutes

•  Cook Time 20 minutes

•  Total Time 30 minutes

• Servings 4

Ingredients

• 1 tablespoon olive oil

• 1/2 medium onion chopped

• 12 ounces portobello mushrooms chopped

• 2-3 cloves garlic minced

• 3 dashes Italian seasoning

• 1 heaping teaspoon Dijon mustard

• 1/3 cup dry white wine

• 1 cup heavy/whipping cream

• 1 pound uncooked potato gnocchi

• 1 generous handful baby spinach

• 1/2 cup freshly grated parmesan cheese

• Salt & pepper to taste

• Fresh parsley chopped, to taste

Instructions

1. Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It’s ok if it becomes lightly browned.
2. Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
3. Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
4. Add the cream and gnocchi. Wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
5. Stir in the spinach, cover the pan again, and cook for 3 minutes.
6. Stir in the parmesan and season with salt & pepper. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more parmesan cheese grated over top if desired.

Recipe Notes

• This makes 4 reasonably sized portions. If you’re feeding extra hungry people, I recommend serving this with a salad, garlic bread, and/or something else.
• The gnocchi will cook right in the sauce.

Sweet & Spicy HONEY SRIRACHA GRILLED CHICKEN THIGHS – juicy smoky chicken thighs slathered in an easy Honey Sriracha glaze that will make you swoon! I guarantee these will be a hit!

• Prep Time: 5 mins

• Cook Time: 35 mins

• Total Time: 40 mins

• Yield: 6

Ingredients

• 2.5 lbs. Just BARE Chicken Thighs
• 3 Tablespoons unsalted butter
• 1 Tablespoon minced fresh ginger
• 2 garlic cloves, minced
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cloves
• 4 Tablespoons honey
• 6 Tablespoons Sriracha
• 1 Tablespoon lime juice

Instructions

1. Heat grill to medium high heat, about 400 ºF.
2. In a small saucepan, add butter. Once melted add in fresh ginger and garlic. Stir until fragrant, about 1 minute.
3. Next add in smoked paprika, ground cloves, honey, Sriracha and lime juice. Stir to combine and let simmer for 4-5 minutes.
4. Pat chicken thighs dry. Season with salt and pepper on both sides.
5. Spray grill grates with cooking spray or rub with olive oil soaked rag.
6. Place chicken thighs on grill, skin side down first. Grill for 4-5 minutes. Flip the chicken over and grill on the other side for 4-5 minutes.
7. Continue to cook chicken, flipping every 3-4 minutes so it doesn’t burn until the internal temperature is 165ºF. (about 25-30 minutes)
8. During the last 5 minutes of grilling brush the glaze on both sides of the chicken.
9. Remove from grill.
10. Serve

This cherry vanilla smoothie is sweet, tart, and creamy.  The background vanilla flavor reminded us all of frozen yogurt.  In fact, we froze the last bit of it to eat as a treat later on and it turned out nicely.  We’ll definitely be making it again as a dessert, with the addition of a little more honey.

Ingredients

• 1 1/2 cups full-fat plain yogurt (I used greek style)

• 2 1/2 cups frozen cherries

• 1/8 cup honey you can adjust the amount to your taste

• 1 1/2 Tbs vanilla

• pinch of salt 1/4 tsp or so

Instructions

• Combine the ingredients in a blender until smooth.

• Serve immediately.

Burgers just got better with the addition of tender sweet onions, melted cheese, and tangy lemon-Dijon mayonnaise.

INGREDIENTS

• 2 Tbs. extra-virgin olive oil; more as needed

• 1 large sweet onion, thinly sliced

• Kosher salt and freshly ground black pepper

• ⅓ cup mayonnaise

• 1 Tbs. Dijon mustard

• 1-1/2 tsp. fresh lemon juice

• 1 tsp. finely chopped fresh rosemary

• garlic powder

• 1 Pound ground beef

• 4 slices Gruyère cheese

• 4 good-quality hamburger buns or rolls, split

• fresh arugula leaves

INSTRUCTIONS

1. In a skillet over medium heat – add about 1 Tablespoon of oil – add onions – cook for about 12 minutes – you really want them brown and soft. Lightly salt and pepper
2. In another skillet – cook the burgers – add rosemary to the meat season with a little garlic powder – it will take about 10 – 15 minutes to cook the burgers so plan accordingly
3. Toast the buns
4. In a bowl – combine the following well – mayo, Dijon, and lemon juice
5. Once the burgers are cooked top with cheese
6. Place the mayo mixture on the bottom of each bun then arugula, burger then top with the top bun
7. Enjoy!

Cheesy Chicken Enchilada Casserole is quick and EASY WEEKNIGHT DINNER for whole family.

Prep Time: 30 minutes

Cook Time: 45 minutes

Ingredients

• 1 ½ lb. boneless, skinless chicken breasts-thawed (or 2 ½ –3 cups shredded cooked chicken)
• 2 ½ cups enchilada sauce
• 3–4 cups shredded cheese (I used combo of Mozzarella and Cheddar cheese)
• 1 small can refried beans
• 8 large corn tortillas

Instructions

1. Place enchilada sauce in a deep skillet and heat until bubbly. Cut chicken breast lengthwise in about ½ inch thick slices, season with salt and pepper to taste and place in enchilada sauce. Cover and cook on medium heat until it cooked trough (it takes about 15-20 minutes).
2. Remove the chicken from enchilada sauce and set aside to cool. Using two forks shred the chicken.
3. Preheat the oven to 375 F.
4. In a large baking dish spread about 4-5 Tbsp. enchilada sauce to cover the bottom. Arrange tortillas to cover the bottom (place 2 tortillas and use smaller pieces of tortilla, like quarters of the circle to cover the bottom).
5. Gently spread ½ can refried beans over tortillas.
6. Scatter about 1/3 od shredded chicken over beans.
7. Pour 1/3 of remaining enchilada sauce over chicken and spread with a spoon.
8. Top with 1/3 of shredded cheese.
9. Than repeat: 2 tortillas, remaining refried beans, ½ of remaining shredded chicken, ½ of remaining sauce and ½ of remaining cheese.
10. Finally, 3rd layer: 2 tortillas, remaining shredded chicken, remaining sauce and cheese.
11. Bake about 45 minutes. If the top browns too much, tent the top with aluminum foil.
12. Top with sliced green onion and cool slightly before serving (at least 15-20 minutes) or it will be a huge mess (it’s very runny if you slice and serve immediately after baking).

Ingredients

3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry win

Directions

Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Warm the milk in another saucepan over medium heat.
Slowly stir in the warmed milk and continue cooking and stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream.
If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
Stir in the crab, shrimp, and the sherry. Bring to a simmer.
Serve hot.
Tips and Variations
Feel free to add small cooked bay scallops or lobster instead of the shrimp.
Replace the green onions with finely chopped shallots.
If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.