From Our Kitchen: Gnocchi Chicken Marinara

Prior to last week, we had never tried gnocchi before. Now, let me be real with you here for a hot minute - 1. I really wasn't too terribly sure what gnocchi actually is, and 2. I was also incredibly not sure on the proper pronunciation. You know kind of like that whole quinoa debacle that happened a couple years ago (the one where where people were saying key-no-ah, or the like, you know, that one). At any rate, I wanted to see what all the fuss was about, and found a recipe on Pinterest (duh) that combined gnocchi with marinara sauce, cheese, and chicken. Seemed like a no-brainer except the person who wrote the recipe didn't do such a hot job of giving amounts, or even listing all the needed ingredients, so I took the basic premise, and concocted this little gem. I think we were both pleasantly surprised! It's really very easy, and comes together quickly. It makes plenty for several meals too, which is a bonus!

What You'll Need:

• 1 package gnocchi (I used the sweet potato version)
• 2 chicken breasts
• 1 package steamfresh asparagus (or fresh asparagus, but I like the short cut sometimes)
• 16 oz marinara sauce (homemade or jar)
• 8 oz ricotta cheese
• 1/4 cup Parmesan cheese
• 5 slices mozzarella cheese

What You'll Do:

1. Preheat oven to 350
2. Place chicken breasts in a small baking dish sprayed with pam. Drizzle olive oil over chicken, sprinkle salt, pepper, and garlic seasoning on each piece of chicken. Roast for 25 minutes. After chicken is cooked, cut into bit-size pieces.
3. Meanwhile, bring a medium pot of water to boil. Add gnocchi, and cook for 2 - 3 minutes, or until gnocchi rises to top of pot. Drain, rinse, set aside
   
4. Steam asparagus. Cut asparagus into pieces. Set aside.
   
   
   
   
5. Combine marinara sauce and ricotta in medium bowl.
6. Spray A 9x9 baking dish with pam. Spread 1/4 cup of sauce mixture on bottom.
   
7. Add gnocchi, then asparagus, then chicken to baking dish.
   
   
   
   
   
   
   
8. Top with sauce mixture, then Parmesan, then slices of mozzarella.
   
   
   
   
   
   
   
9. Broil for 4-5 minutes, or until mozzarella is browned on top. 
   

From Our Kitchen: Chicken Salsa

For some reason, unbeknownst to me, I have been bringing out the crockpot more frequently here lately. I usually reserve my crockpot cooking for the fall and winter times, which, really, makes absolutely no sense because crockpots keep your kitchen from getting overheated, which, really makes them perfect for the summer months, but whatever. Most of my crockpot recipes are soups and stews and the like, so here we are back to fall and winter times. What a difficult conundrum.

Chicken Salsa, however, is a great crockpot recipe for pretty much anytime of the year. I purposely did not take a picture of this because it is not a pretty recipe, but it is terribly yummy, which totally makes up for appearances, yes? I told my coworker friend, David R. (isn't it like first grade again when you have to identify someone by their last initial because someone else in the class has their name?) that I would put this recipe up on the blog for him, so here you are, David!

What You'll Need:

• 4 frozen chicken breasts
• 1 jar of your favorite salsa (I personally loooove Tostito's restaurant style salsa)
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 8 oz cream cheese (I usually go with 1/3 reduced fat variety)

What You'll Do:

1. Spray inside of crockpot. Place chicken breasts in bottom of crockpot. Pour beans and corn over chicken. Cook on low for 6 hours, or high for 4 hours.
2. When chicken is cooked through, shred chicken with two forks. Continue cooking for another 30 minutes - 1 hour to allow chicken to absorb juices and flavors.
3. Cut cream cheese into large chunks, and mix in until well incorporated. Cook an additional 30 minutes
4. Serve over rice (Harris' preference) or in a tortilla (mine)
5. Enjoy!

Easy peasy, but oh so good!

From Our Kitchen: Chicken, Broccoli, and Quinoa Casserole

Back in my college days, when I was really just learning to cook for myself, and poor Harris was subject to things that were sometimes good, and sometimes not so, I found the recipe for Cheesy Chicken & Rice Casserole. Don't get me wrong, this is still a good recipe to have in your repertoire - it's easy, cheap, and has good things in it! When I found this recipe on Pinterest, I knew I would have to give it a try! It felt like a more grown-up version of that beloved college recipe, quinoa instead of rice. Not only do we love quinoa in this house (can you tell, yet?), but it packs so much fiber and protein per punch that I knew it would only enhance the nutrient value of a classic, tried, and true dish!

I totally forgot to take pictures on this one, but trust me and try it out!

What You'll Need:

• 3/4 cup Quinoa
• 1 1/2 cups low sodium chicken broth
• 10 oz Cream of Broccoli soup
• 1/4 cup plain Greek yogurt
• 2 tbsp. milk
• 1 1/2 cups shredded Extra Sharp Cheddar cheese, plus 1/2 cup for topping
• 1 bag frozen broccoli
• 1 tsp. sugar
• 1/4 tsp pepper
• 1/4 tsp garlic salt (I use the garlic and wine seasoning from the Melting Pot - ah-mazing!)
• 1/4 tsp Tony Chachere's Creole seasoning
• 1 tsp. red pepper flakes
• 2 cups cooked diced chicken, chopped
• parmesan cheese and crushed tortilla chips for topping

What You'll Do:

1. Combine the quinoa and broth in a medium pan, and cook according to package directions, until quinoa is light and fluffy, and liquid has been absorbed. Set aside.
2. Preheat the oven to 400 degrees. Coat a casserole dish with nonstick spray.
3. In a large bow, mix together soup, yogurt, milk, 1 1/2 cups cheese, sugar, and spices. Stir in quinoa, broccoli, and chicken.
4. Place mixture into baking dish. 
5. Top with remaining cheese, parmesan, and crushed tortilla chips.
6. Bake for 30 minutes, until golden and bubbly
7. Enjoy!