GORGONZOLA EGG BAKE

BREAKFAST FOR DINNER

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Ingredients:

• 3 medium sized sweet potatoes, peeled and cubed
• 1 package frozen spinach, thawed and drained
• 1 medium red onion, halved and quartered
• 3 cloves garlic, smashed
• Gorgonzola cheese (as much as you desire)
• 6 extra large eggs
• Salt, pepper, extra virgin olive oil, paprika.

Instructions:

1. Toss sweet potatoes, onions, garlic and spinach with a drizzle of evoo and season with salt and pepper; spread into a 9x13 baking dish and roast in the oven for 20-25 minutes at 375 degrees.
2. Remove dish from oven and crack eggs evenly and spread out over vegetables.
3. Season eggs with dash of paprika and pepper.
4. Crumble as much gorgonzola cheese over the entire as desired.
5. Bake for additional 10-15 minutes (the longer cook time=the hard the egg yolk).

Cooks note to share:  who would have thought gorgonzola and eggs?  Well, although I have not posted past egg bakes, ask family and friends and they will inform you I tend to make them quite often.  Truthfully, I had a wedge of gorgonzola I wanted to use and wanted a different way-voila-breakfast for dinner!  Now feel free to make this for any hour of the day.  The protein from the eggs and the fiber in the sweet potatoes  will keep you feeling full longer, and well we all know that we are supposed to eat spinach because of its health benefits  - if you don’t know, check out 11 health benefits of spinach.

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*I put this dinner in the oven to finish baking on my way out the door to a yoga class, I asked my dear mother to snap a photo if she could.  While I appreciate that she photographed this, the picture doesn't quite do it justice-try it out and you will see it is a visually appealing dish!  

GNOCCHI WITH BUTTERNUT SQUASH

POTATO GNOCCHI WITH ROASTED BUTTERNUT SQUASH AND SAUTEED CHICKEN IN A BROWN BUTTER AND SAGE SAUCE

SIMPLE COMFORT DISH WITH FEW INGREDIENTS THAT CAN BE PREPARED WITHIN AN HOUR (NOTE MOST OF THE TIME IS SPENT ROASTING THE BUTTERNUT SQUASH, ALLOWING YOU TO DO OTHER THINGS)

INGREDIENTS

2 chicken breasts

1 medium sized butternut squash-approximately 3 lbs

1 package potato gnocchi

1 stick of unsalted butter

6-8 fresh sage leaves, chopped

4 cloves of garlic, minced

cinnamon, salt, pepper, pat of butter, evoo

 

SAGE: a  member of the mint family, contains a variety of antioxidants — in the form of volatile oils, flavonoids and phenolic acids

 

STEP-BY-STEP

Squash: Keeping skin intact, cut butternut squash length wise; season flesh with cinnamon, salt and rub some soft butter on; place cut side down in baking dish or roasting pan with a small amount of water; roast in 375 degree oven for 45 min; remove and let cool, peel skin off and cube squash.

Chicken: While squash is roasting: season chicken simply with olive oil, salt and pepper and sear, saute, grill or broil chicken until cooked through, cube and set aside.

Gnocchi: Cook potato gnocchi until done, drizzle a bit of evoo so it does not stick, set aside.

Brown butter sauce: In a medium sauce pan melt butter down on low heat, add garlic and cook until garlic is soft and the butter begins to darken (or brown) *be careful that the heat is not too high or you will have a burned butter sauce*.  You will want to continuously stir the butter and garlic around-you will notice it begins to froth (this is good).  After the butter has turned into a nice golden brown, add chopped sage leaves and cook for 1-2 minutes until fragrant-the sauce will continue to froth.

In a large bowl toss chicken, butternut squash and gnocchi; pour sauce over, coating all and ENJOY!

Santa Fe Sautéed Chicken & Quinoa

Tired of your typical taco night? Here is a quick and easy spin on a favorite Mexican meal.

INGREDIENTS:

• 1 small red onion, diced
• 3-4 gloves garlic, smashed (optional-I love garlic so I use it in everything!)
• 1 package chicken tenders, cubed
• 1/2 bag of steamed corn kernels
• 1 can black beans, rinsed and drained
• 1 can diced tomatoes Mexican style with jalapeños, mostly drained (leave some juice)
• 1/2  a  package of Ortega low sodium Taco seasoning (Ortega is gluten-free, if you don't follow a gf diet then use whatever seasoning you prefer)
• 1 1/2 tbsp olive oil
• dash of red pepper flakes
• 1 cup of uncooked quinoa

DIRECTIONS:

• Prepare the cup of quinoa according to directions (generally packaged quinoa requires 15-20 min to cook)
• In a large saute pan heat about 1 tbsp. of olive oil and cook red onions and garlic until soft, stirring often so not to burn either
• Season chicken generously with taco seasoning reserving a bit for seasoning the rest of the veggies at the end
• Add remainder of olive oil to pan and saute chicken until almost cooked through (5-7 min), stirring often, again so nothing overcooks in one spot
• Add corn and black beans, sprinkle with remainder of taco seasoning and heat through
• Add tomatoes with a dash of red pepper and heat through
• Pour mixture over cooked quinoa*
• You may enjoy adding a sprinkle of cheddar cheese, fresh cilantro or a splash of lime juice.

<3 Make it heart healthy and add some avocado! <3

The avocado is virtually the only fruit that has monounsaturated fat (aka good fat).

Buen provecho!

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* Just some knowledge on the power of quinoa (especially if you are gluten free):

(pronounced keen-wah)

Health BenefitsQuinoa seeds contain twice the protein of rice, though it's the quality of the protein that stands out. With all nine essential amino acids, including lysine, quinoa is considered a complete protein.
If you suffer from migraines, make quinoa a regular part of your diet; it's rich in both vitamin B2 (riboflavin) and magnesium, two nutrients that may help decrease the frequency of these headaches. Magnesium may also help prevent hypertension and osteoporosis while riboflavin may ward off cataracts. Quinoa also contains vitamins B6 and E as well as high levels of iron and zinc, minerals necessary for a healthy immune system.
Quinoa is also a good source of dietary fiber, packing 5.2 grams per 1 cup serving. Studies show that the fiber from whole grains and seeds protects against breast cancer and reduces the risk of cardiovascular disease. Since it's technically not a grain, quinoa has no gluten, making it typically tolerable for those with celiac disease or grain allergies.

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MAKE THIS VEGETARIAN and substitue extra firm tofu in place of chicken!

SIMPLE SEARED STEAK AND DILL 'TATOES

SIMPLE, HEARTY AND FAIRLY FAST

Sometimes I just crave meat.  I am a big steak and potatoes kind of gal.  If I go out to dinner my general go to is steak but I don't make it at home as much as you would think. 

If you are looking for a simple steak night at home, here is your answer.  The way I prepared it makes it a highly cost efficient meal as well.

Ingredient List (4-5 servings):

Any cut of steak you prefer and weight determined upon number of people you are feeding.
   Pictured is london broil, roughly 3 lbs (cook it as instructed below and I assure you it won't be chewy).

5-6 medium sized Yukon gold potatoes half peeled and quartered (the skin contains vital nutrients including fiber, therefore I like to keep some of it on).
1 bunch of asparagus
1 head of roasted garlic
olive oil, salt and pepper
butter, whole milk or 1/2 and 1/2, sour cream
about a tablespoon+ Pampered Chef all purpose Dill Mix

INSTRUCTIONS

GARLIC: Roast your garlic (you can prep everything else as this is happening).  Take a large clove of garlic and cut the tips off.  Place head in middle of a piece of tin foil.  Drizzle olive oil over top and wrap up close allowing some room to breathe.  Place in center of top rack in a 425 oven.  Roast until brown and soft - about 45 min. 

                 meanwhile and in addition....

STEAK: season both sides of your steak with salt and pepper and drizzle with olive oil.  You are going to want to simply sear this steak so make sure you use a heavy duty pan with sides (I use a cast iron sear pan where the sides are slightly curved to preventing dripping). Depending on you cut of steak and size and how you like your meat cooked will determine how long to sear.  Since I used about a 3lb london broil and I prefer my meat rare to medium rare I seared each side for 6-8 min.  Once you place a side on the pan DO NOT touch it, just let it cook along. *See end note before slicing.

ASPARAGUS: rinse, dry and cut off bottoms.  Cut bunch into 1 inch pieces.  Drizzle with olive oil and season with salt and pepper.  Roast in oven at 425 for about 20 min, until soft, golden brown in spots and fragrant-stir around once or twice to ensure all pieces get an even cook.

POTATOES: boil potatoes until fork tender (*QUICK FLAVOR BOOST drop 2 cubes gluten free chicken bouillon in water while potatoes are cooking*) mash potatoes, add butter, milk or 1/2 and 1/2 to taste along with a tablespoon or more depending on your taste of all purpose dill mix; add some salt and pepper. Blend with hand mixer until smooth.  Mix in  about 1/2 cup sour cream.

*Before you slice your steak and after you have allowed it to rest for a few minutes, rub a few cloves of roasted galric on each side (it will be soft) finish with a pat of butter and slice. 

THANK YOU!

Right before Christmas I was blessed to receive Pampered Chef products that were either purchased for me, or by me at a deep discount for hosting an online party.  As you may know, my apartment was significantly impacted by Hurricane Sandy and as a result, I lost most of kitchen tools.  Through the generosity of family friends and neighbors I now have a fantastic assortment of cooking instruments and tools valued at oer $600.  I am still not back in my apartment and I wanted to hold out using my new items until I got back into my own kitchen-but this has proved difficult.  Everything is clean and polished and perfect.  I have restrained myself in attempt to hold my excitement for using the products and so not to overwhelm my parents by taking over their cabinet space by only using about 5 (out of 100+) things.  What I can say is that from what I have used, I am thrilled at the way my meals and snacks have turned out and I am really looking forward to cooking daily once I get back to the beach!!

THANK YOU ALL WHO HELPED ME REBUILD MY KITCHEN

Don't forget to check out The Pampered Chef where you can order online or get information about becoming a sales representative or host. 

Help Me Regain My Kitchen After Hurricane Sandy

Dear All,

Just like thousands other, including my family, very close friends, colleagues and neighbors, I was hit hard by Hurricane Sandy. If you are not going through this ordeal yourself, you either know something who is and have seen images and videos of the destruction. Words cannot accurately describe how one feels when they put most of their“lives” into black garbage bags to be picked up and crushed by some large, loud machine.

For those who know me, you are aware of how much I care for and enjoy cooking - not only for myself but for all those around me. If you don’t know me-talk to someone who sent this to you. Now, I’m no pro but I do my best (and best is pretty good for a gluten free individual with a minute kitchen).

I have attended a good number of pampered chef parties in the past and have developed quite a collection of quality items. However,Sandy crashed through and took them all for herself (selfish little …..) Therefore, I decided to host a party. This is an online only party and will run through the end of next week (possibly longer). If you purchase items for yourself or items for others (the products make excellent holiday gifts) I will receive credit which may allow me to obtain free items or discounted items.

You may check out the link below which will bring you directly to my host page. The consultant working with me is wonderful and extremely knowledgeable in this business (Jennifer Prizzi). She has initiated this sale on Facebook as well and will be running promotions and games off that site.

http://www.pamperedchef.biz/jensdesserts?page=host-search-results&showId=3917914

I only ask from you all that you take a look and please, please pass along to anyone you can think of that would enjoy any kind of kitchen related item. 

Please do not hesitate to contact me with any questions-I can always pass along a questions for the consultant as well. Again, I had many products and would be happy to give suggestions! I thank you in advance for taking a look!!

Every purchase, gesture, even thoughts large or small will help rebuild what Hurricane Sandy took from us all. 

Sincerely,

Katie

PULLED PORK ENCHILADA PIE

**CROCK POT  MEAL**

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One thing I try to do is rotate my protein sources.  This way I don't get bored of the same type of dinner night after night.  This dish is actual quite easy as it features crock pot pulled pork (the other white meat right?!)-just don't be afraid to get in and use your hands.
 

Serve with a roasted corn, black bean and avocado salad.

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INGREDIENTS

 

MAIN DISH

• 3lb boneless pork roast
• Seasonings of your choice: I made a rub of salt, pepper, cayenne pepper, red pepper flakes, cumin, garlic powder, paprika and chili powder
• 2 medium sweet onions
• 1 small apple juice
• 1 can root beer
• Butter
• 1 Bottle of BBQ sauce
• Corn tortillas
• 1 can enchilada sauce
• Cream cheese
• Shredded cheese – I used combo of cheddar, mozzarella and pepper jack
• Few garlic cloves, smashed

To Make The Pulled Pork:

Rub the pork all over (with your seasoning blend). Slice one onion (into rings) and place half on bottom of crock pot. Place pork on top of onions and add another layer of onions rings on top. Throw in some smashed garlic cloves and add apple juice and root beer. Add water or chicken broth to cover the pork. Cook on low for 8 hours.

 

 

Remove the pork let cool and pull apart. Place back in crock pot and stir in bbq sauce and diced onions. Add a few pats of butter, cover and cook on low for another 2 hours or so. After that has cooked add to pork shredded cheese (as much as you would like).

 

The Enchilada Sauce: Mix together the 1 can medium enchilada sauce and about a 1/2  block of softened cream cheese (or more depending on your preference).

 

The Actual Pie!:

 

Place a layer of enchilada sauce/cream cheese mixture on bottom of baking dish....layer corn tortillas-pulled pork-corn tortilla until you have used those ingredients-make sure last layer is corn tortillas and then add sauce on top and layer on the cheese (again as much as you would like). Bake at 350 for approximately 20 minutes or until cheese is browning slightly and sides of dish are bubbling.

SIDE DISH

• 3 ears of corn on the cob
• 1 jalapeno
• 1 red pepper, diced
• 1/2 red onion, diced
• 1 can black beans
• 1 avocado
• 1/2 a lime
• cilantro

INSTRUCTIONS

Roasted corn on cob in oven at 400 for about 20 min (make sure to roll so all sides get roasted)Meanwhile, chop up red onion and red pepper. Also drain and rinse black beans. Finely dice jalapeno (remove half of the seeds and membrane inside (use a gloved hand for this). Finely, chop up cilantro. When corn is cooled, cut off from cob and mix all above ingredients. Chunk up the avocado and add that last before serving to prevent browning. Dress the salad with olive oil salt and pepper and lime juice.
 

 

FOR FURTHER READING

"Accidental Meal"  So let me explain.  I had intended to make pulled pork enchiladas; but when working with corn tortillas (or anything without gluten to be honest) the task always seems a bit tricker.  Because gluten makes breads, wraps, pastas etc. more pliable, while attempting to wrap the enchiladas up and place neatly in a baking dish, I encountered splitting and sliding.  The best way to salvage the ingredients I had already used to make this pie.  At the end of it all, I heard no complaints-lets face it, the ingredients are all going to the same place - whether wrapped or layered!  ENJOY...