azredhead
Drama Llama
Posts: 5,755
Jun 25, 2014 22:49:18 GMT
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Post by azredhead on Nov 12, 2017 4:43:18 GMT
Happy Anniversary❣ I just made a pot of chicken gnocchi soup and cheese toast to accompany. That sounds fabulous!! Do you have a recipe. That sounds soo up my alley!
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Post by lucyg on Nov 12, 2017 4:43:57 GMT
Well. It's only Saturday night and I already ran out of leftovers. (Yesterday I said I was going to eat leftovers all weekend.) These people are eating me out of house and home. So I ordered a pizza and figured that would last me through tomorrow. But then my BIL showed up and ate most of it. So now I'm thinking I'll make an egg, cheese, and veggie thing midday tomorrow, and hide it from anyone else who wanders in looking for food. tee hee
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The Birdhouse Lady
Drama Llama
Moose. It's what's for dinner.
Posts: 7,326
Location: Alaska -The Last Frontier
Jun 30, 2014 17:15:19 GMT
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Post by The Birdhouse Lady on Nov 12, 2017 6:02:09 GMT
I made mac n cheese and chocolate chip cookies!
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Post by Delta Dawn on Nov 12, 2017 8:43:35 GMT
Hi I had the most interesting evening. BFF #1 called me right after I finished dinner and wanted me to come over. I told her I had to be at the other BFF's house for 8. That was fine. We had a good, long talk and that was great. Then went over to my other BFF's house and we laughed so hard. OMG we had such fun! I am very lucky!
For dinner tonight I made pizza with Caesar salad. The grocery store near me makes good take and bake fresh pizza so I bought one and have half left. It was good! I am hungry now, though and it's almost 1 am.
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Deleted
Posts: 0
Sept 21, 2024 0:44:35 GMT
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Post by Deleted on Nov 12, 2017 12:41:02 GMT
Happy Anniversary❣ I just made a pot of chicken gnocchi soup and cheese toast to accompany. That sounds fabulous!! Do you have a recipe. That sounds soo up my alley! Yep, but don't hate me because I don't measure anything. It's so easy to make it to your taste. I make a nice large pot since there are 5 of us, but you can easily dial it down for your needs. 3 or 4 boneless, skinless breasts 2 pkgs mini gnocchi (in the pasta section at Walmart or my local base grocery) 3 cartons of chicken stock (you can use chicken broth instead) 1 onion, diced or finely chopped with my Pampered Chef chopper *2 TBSP* of chopped garlic (I use bottled chopped organic and don't measure. Just give the bottle a good liberal squeeze or two.) *handful* shredded carrots *1/4 cup* Heavy whipping cream or half and half *3 or 4 TBSP* All purpose flour (for thickening roux) *a couple of dashes* Poultry Seasoning salt & pepper to taste In my stock pot, I lightly brown chicken breasts in a little olive oil until done on medium heat. Remove chicken & set aside. In same stock pot, add diced onion,garlic & carrots. I sauté in the oil left from cooking the chicken until soft (about 5 min.) on medium-low heat. Next add the 3 or 4 tablespoons of flour, and stir into the vegetable mixture with a whisk to keep it moving. I cook this for a couple of minutes to make a roux as a thickener. Don't worry if it browns a little. Slowly add 1st carton chicken stock while stirring with the whisk. This will incorporate the liquid into the roux and stir up any flavorful bits of chicken in the bottom of the stockpot. When blended nicely, I add the remaining chicken stock to the pot and turn the heat up to medium high. I shred the chicken, but you could also cut into bite size pieces if you prefer, and add to the pot. Bring to a boil, then add the gnocchi. It is quick to cook and will float in the pot. I decrease the heat to low after about 2 minutes; and season with a couple of shakes of poultry seasoning, salt and pepper. Lastly, add the cream (or half and half) and stir gently. You can add more cream or seasoning if you need to for your taste. There are several recipes on the web, but we like this the best. I don't add spinach to my recipe because my youngest son wouldn't eat it. We always have a little left over for me to take to work the next day. You could easily half this recipe if you want to. Hope you like it.
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azredhead
Drama Llama
Posts: 5,755
Jun 25, 2014 22:49:18 GMT
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Post by azredhead on Nov 12, 2017 16:57:38 GMT
That sounds fabulous!! Do you have a recipe. That sounds soo up my alley! Yep, but don't hate me because I don't measure anything. It's so easy to make it to your taste. I make a nice large pot since there are 5 of us, but you can easily dial it down for your needs. 3 or 4 boneless, skinless breasts 2 pkgs mini gnocchi (in the pasta section at Walmart or my local base grocery) 3 cartons of chicken stock (you can use chicken broth instead) 1 onion, diced or finely chopped with my Pampered Chef chopper *2 TBSP* of chopped garlic (I use bottled chopped organic and don't measure. Just give the bottle a good liberal squeeze or two.) *handful* shredded carrots *1/4 cup* Heavy whipping cream or half and half *3 or 4 TBSP* All purpose flour (for thickening roux) *a couple of dashes* Poultry Seasoning salt & pepper to taste In my stock pot, I lightly brown chicken breasts in a little olive oil until done on medium heat. Remove chicken & set aside. In same stock pot, add diced onion,garlic & carrots. I sauté in the oil left from cooking the chicken until soft (about 5 min.) on medium-low heat. Next add the 3 or 4 tablespoons of flour, and stir into the vegetable mixture with a whisk to keep it moving. I cook this for a couple of minutes to make a roux as a thickener. Don't worry if it browns a little. Slowly add 1st carton chicken stock while stirring with the whisk. This will incorporate the liquid into the roux and stir up any flavorful bits of chicken in the bottom of the stockpot. When blended nicely, I add the remaining chicken stock to the pot and turn the heat up to medium high. I shred the chicken, but you could also cut into bite size pieces if you prefer, and add to the pot. Bring to a boil, then add the gnocchi. It is quick to cook and will float in the pot. I decrease the heat to low after about 2 minutes; and season with a couple of shakes of poultry seasoning, salt and pepper. Lastly, add the cream (or half and half) and stir gently. You can add more cream or seasoning if you need to for your taste. There are several recipes on the web, but we like this the best. I don't add spinach to my recipe because my youngest son wouldn't eat it. We always have a little left over for me to take to work the next day. You could easily half this recipe if you want to. Hope you like it. Love it!! Thank you might have to try it!! I don't good with measuring either so that works. Sounds easy! THANK you!
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Post by jeremysgirl on Nov 12, 2017 17:00:07 GMT
Well DH ended up home late on Friday night so we just had spaghetti. We ended up having the Coney dogs last night and I made an apple crisp. Everybody raved about warm apple crisp with vanilla ice cream for dessert. Except my 7 year old stepdaughter. She thought the baked apples tasted funny! Kids...
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Deleted
Posts: 0
Sept 21, 2024 0:44:35 GMT
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Post by Deleted on Nov 12, 2017 19:05:17 GMT
Yep, but don't hate me because I don't measure anything. It's so easy to make it to your taste. Love it!! Thank you might have to try it!! I don't good with measuring either so that works. Sounds easy! THANK you! It's so easy. You're welcome!
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Post by scrapmaven on Nov 12, 2017 19:10:00 GMT
@welovestangs, thank you for posting that delicious recipe. scrappintoee, I hope your day is going much better today.
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teddyw
Drama Llama
Posts: 7,038
Jun 29, 2014 1:56:04 GMT
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Post by teddyw on Nov 12, 2017 22:16:28 GMT
That sounds fabulous!! Do you have a recipe. That sounds soo up my alley! Yep, but don't hate me because I don't measure anything. It's so easy to make it to your taste. I make a nice large pot since there are 5 of us, but you can easily dial it down for your needs. 3 or 4 boneless, skinless breasts 2 pkgs mini gnocchi (in the pasta section at Walmart or my local base grocery) 3 cartons of chicken stock (you can use chicken broth instead) 1 onion, diced or finely chopped with my Pampered Chef chopper *2 TBSP* of chopped garlic (I use bottled chopped organic and don't measure. Just give the bottle a good liberal squeeze or two.) *handful* shredded carrots *1/4 cup* Heavy whipping cream or half and half *3 or 4 TBSP* All purpose flour (for thickening roux) *a couple of dashes* Poultry Seasoning salt & pepper to taste In my stock pot, I lightly brown chicken breasts in a little olive oil until done on medium heat. Remove chicken & set aside. In same stock pot, add diced onion,garlic & carrots. I sauté in the oil left from cooking the chicken until soft (about 5 min.) on medium-low heat. Next add the 3 or 4 tablespoons of flour, and stir into the vegetable mixture with a whisk to keep it moving. I cook this for a couple of minutes to make a roux as a thickener. Don't worry if it browns a little. Slowly add 1st carton chicken stock while stirring with the whisk. This will incorporate the liquid into the roux and stir up any flavorful bits of chicken in the bottom of the stockpot. When blended nicely, I add the remaining chicken stock to the pot and turn the heat up to medium high. I shred the chicken, but you could also cut into bite size pieces if you prefer, and add to the pot. Bring to a boil, then add the gnocchi. It is quick to cook and will float in the pot. I decrease the heat to low after about 2 minutes; and season with a couple of shakes of poultry seasoning, salt and pepper. Lastly, add the cream (or half and half) and stir gently. You can add more cream or seasoning if you need to for your taste. There are several recipes on the web, but we like this the best. I don't add spinach to my recipe because my youngest son wouldn't eat it. We always have a little left over for me to take to work the next day. You could easily half this recipe if you want to. Hope you like it. This sounds delicious.
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Deleted
Posts: 0
Sept 21, 2024 0:44:35 GMT
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Post by Deleted on Nov 14, 2017 4:48:04 GMT
Thank you! Hope you like it.
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smcast
Drama Llama
Posts: 5,458
Location: MN
Mar 18, 2016 14:06:38 GMT
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Post by smcast on Nov 14, 2017 4:54:28 GMT
Monday's are our take out night. Not many options in our small town but had subway. The rueban sandwich is back temporarily and I really enjoy them. Just a heads up to other rueben lovers if you so desire.
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