Valentine's Day Gnocchi

Happy Valentine's Day!  Every year that we have been together, Derrick absolutely spoils me rotten on this day.  He usually has flowers and chocolates and sits me down with a glass of wine while he does all the cooking - something absolutely special and amazing.  This year he had to work late and I had the day off, so I wanted to try my best to return the favor.  I had no idea what to make so I searched on my Pinterest board and found this Gnocchi and Tomato Bake.  I was shopping with Michelle at Costco that day, and they did not have any Gnocchi, but the Price Chopper by our house did.  And my wonderful husband after working until almost 8PM brought home something I have been craving for a very, very long time - Cheesecake from the Cheesecake Factory!  It was the perfect Valentine's Day in our new house with my new husband!  :)

1 pound gnocchi (it comes dried in the pasta isle of Price Chopper)

1 can (14 ounces) diced tomatoes

Approximately a cup of your favorite pasta sauce

1/4 teaspoon dried oregano

fresh basil, chopped or torn (I used a ton - I love fresh basil)

about 5 ounces fresh mozzarella

salt and pepper

1 tablespoon olive oil

Set oven to broil.  Boil water and cook gnocchi (it only takes about 2 minutes).  Drain.  Heat olive oil in a large skillet.  Add tomatoes.  Sprinkle with oregano, salt, and pepper.  Add pasta sauce.  Heat.  Add gnocchi.  At this point I added half of the basil.  Stir until the gnocchi is coated in the sauce.  Transfer to a casserole.  Sprinkle with remaining basil.  Top with sliced mozzarella.  Broil until cheese melts and it is heated through.

Goat Cheese Pasta

There is a new healthy, natural grocery store near us called Sprouts.  To me it is similar to Trader Joe's or Whole Foods.  My mom and I went the second weekend it was open.  Before we went I checked out the website and found a whole lot of fresh, healthy recipes.  I got the ingredients for this Goat Cheese Presto (that's what they call it) that day at Sprouts and made it for Derrick that night.  I love goat cheese which is the main flavor in this delicious, easy pasta.  I'm going to make it again this week.  I actually did not use the brown rice pasta.  Barilla makes pasta that is much higher than white pasta in protein, fiber, and Omega 3s, but still tastes very much like white pasta.  I feel like it is a good compromise.

12 ounce brown rice pasta (spiral or bow tie)

1 tablespoon olive oil

1/2 pint cherry tomatoes

3 tablespoons chopped fresh basil (or you can use less dried basil)

4 ounces fresh soft goat cheese, room temperature

Cook pasta according to package directions.  In a small skillet, heat oil. At this point you can add garlic if you like garlic.  Add tomatoes and basil.  Cook on medium heat until tomatoes begin to pop.

Drain pasta.  Transfer back to the pot or to a warm serving bowl.  Immediately add goat cheese and stir until creamy.  Add tomato mixture.  Add salt and pepper.  Serve immediately.

Queso Blanco

My husband and brother-in-law and I love queso.  We usually make the Rotell and Velveeta standby.  (Derrick and I prefer the white Velveeta.)  Dustin likes to use Mama Lupe's salsa instead of Rotell.  It is the closest to the famous Taco Via queso that they love.

At the KSU Bowl Game Watch party, our friend Tara made this Queso Blanco Dip.  I loved it so much more than the Velveeta version.  I made it for the KSU/Baylor watch party we had last night - first party in our new house!  I don't think I will ever make the Velveeta version again!  You need to try this Queso Blanco.

1.25 - 1.5 pound of White American Cheese - you can ask for it sliced at the deli counter of any grocery store
1 (4 ounce) can diced green chilies
2 jalapenos, chopped
2/3 cup milk (it calls for half and half but milk works fine)
1/2 cup jalapeno juice (or water)
1/4 - 1/2 cup thin, non-chunky salsa such as Margaritas (we like a similar but fire roasted variety)
(Tara adds a dash of cumin - I didn't have any but will try it next time)
Tortilla chips

I threw all the ingredients into the crock pot to melt and stay warm during the party.  You can also just microwave on high for 5 minutes, stirring after every minute.  This way it may appear runny at first but will thicken as it cools.

Serve with tortilla chips.  We had chicken soft tacos that night and it is delicious to drizzle this on.

Whole Wheat Peanut Butter Blondies

Another recipe for you from Sally's Baking Addiction.  Ask Derrick - I have an outrageous sweet tooth (mostly just chocolate tooth), so it would probably be in my best interest to start finding more healthy recipes that are still chocolaty enough to satisfy.  So I'm so glad that Kelly referred me to this blog since Sally has a lot of lightened up and healthy recipes that she still claims are delicious.  This one is definitely not low calorie, but it has whole wheat flour, coconut oil, and, oddly, no eggs.

3/4 cup creamy peanut butter
1/3 cup melted coconut oil
1/2 cup brown sugar
1/4 cup milk
2 teaspoons vanilla extract
1 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/3 cup peanuts, chopped
1/3 cup chocolate chips

Drizzle:
1/4 cup chocolate chips
1 teaspoon creamy peanut butter

Preheat oven to 350 degrees.  Spray an 8-inch baking pan with PAM.  I lined it with aluminum foil first - you can also do parchment paper.  Make sure there is enough to hang over the sides for easy removal.

With an electric hand mixer, mix peanut butter, oil, and brown sugar until smooth.  Add the milk and vanilla.  Whisk.  Stir in flour, salt, and baking powder until combined.

Press into baking pan with the back of the spoon.  Sprinkle with peanuts and chocolate chips.  Press them into the batter.

Bake at 350 degrees for 20-25 minutes.  The edges should be browned.  Melt chocolate chips and peanut butter together.  Drizzle over the top. Cool completely for at least 3 hours before cutting or they will crumble.  Store in an airtight container.

Chocolate Peanut Butter Lovers Granola

A friend, Kelly, introduced me to this blog, Sally's Baking Addiction.  I was just browsing looking for future recipes (for when Kelly and I have a baking day in February!) when I came across a couple that we actually had all the ingredients for including whole wheat flour and coconut oil.  This is my first experience with coconut oil.  It starts as a solid, and you melt it to cook with it.  However, we did run out of peanut butter since, for some purely coincidental reason, I chose two chocolate-peanut butter recipes.  My mom volunteered to run to the store to pick up some more!  I love cooking with my mom!  This recipe is great because it only requires 7 ingredients.  It's the perfect healthy snack for your sweet tooth.

3 cups rolled oats
3/4 cup peanuts
3 tablespoons unsweetened cocoa powder
1/2 cup creamy peanut butter
1/3 cup honey
1/4 cup coconut oil
1 teaspoon vanilla
1/2 cup chocolate chips (optional)
melted peanut butter to drizzle (optional)

Use a large baking sheet with parchment paper or foil (sprayed with PAM) or a baking mat.  Set oven to 325 degrees.

Mix first three ingredients in a large bowl.  In a medium, microwave-safe bowl, melt peanut butter, honey, and coconut oil.  Add vanilla and stir.  Pour melted ingredients over dry ingredients and mix together.  Spread on baking sheet.  Bake at 325 degrees for 30 minutes, stirring every 10 minutes.

After removing from the oven, it is optional to sprinkle chocolate chips on top and stir together so that the chocolate melts a little and forms clumps.  Before serving, you can also drizzle melted peanut butter on top.  You can eat it plain or over yogurt, with milk, or over ice cream.

Mexican Chicken Casserole

I found this recipe on Pinterest.  The first time I made it was when we went to see our friends Tom and Hannah Lemon and their new beautiful baby girl, Rose.  She is absolutely precious and perfect!  I didn't want to leave!  Can't wait to see you all again!

1 cup chicken broth
2 (4.5 ounce) cans chopped green chiles
1 3/4 pounds skinned, boneless chicken breasts
2 teaspoons olive oil
1 cup evaporated skim milk
1 1/2 cup shredded Monterey Jack or cheddar cheese, divided
1/4 cup (2 ounces) cream cheese
1 (10 ounce) can enchilada sauce (One time I didn't have this so I used salsa and it turned out fine!)
12 (6 inch) corn tortillas
1 ounce (about 6 chips) tortilla chips, crushed

Combine broth and 1 can of chiles in a large skillet.  Bring to boil.  Add chicken and simmer 15 minutes or until chicken is done.  Turn chicken once while cooking.  Remove chicken from liquid, reserving cooking liquid.  Shred chicken.

Preheat oven to 350 degrees.

In the large skilled combine cooking liquid, milk, 1 can of chiles, 1 cup of cheese, cream cheese, and enchilada sauce.  Stir well.  Stir in shredded chicken.  Cook 2 minutes until everything is melted.  Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray.  I tear the tortillas in half first.  Spoon 2 cups chicken mixture over tortillas.  Repeat layers twice, ending with chicken mixture.  Sprinkle with remaining cheese and chips.  Bake for 30 minutes or until heated through.  Let stand 10 minutes before serving.

Spanish Rice

We often make Spanish Rice to go with many of the Mexican dishes we make, especially Bang Bang Shrimp Tacos.  I have always bought the boxed kind at the grocery store, but last week when we made Bang Bang Shrimp, I didn't have any.  So I looked on-line for a recipe to make it from scratch.  We liked this version just as much - I will never buy the box again!

2 tablespoons oil

2 tablespoons chopped onion, optional

1 1/2 cups uncooked white rice (not instant)

2 cups chicken broth

1 cup chunky salsa

Heat oil in a large skillet over medium heat.  Stir in onion if you like onion.  Mix uncooked rice into skillet, stirring often.  When rice begins to brown, stir in chicken broth and salsa. Bring to a boil then reduce heat, cover, and simmer 20 minutes or until all liquid is absorbed.