Grilled Chicken Gorgonzola Gnocchi

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The first time I had Gnocchi it was a Chicken Gorgonzola Gnocchi from Per Noi Trattoria the flavor was amazing and the text was awesome. I have since had it at other Italian Restaurants and well I enjoyed it, it was not as good as Per Noi Trattoria. I figured with my knowledge of sauces I could create a recipe of my own. The first try was tasty. The second try added more Gorgonzola and my family was in love. This will be on our meal rotation for sure.

Grill 2 Chicken Breasts while preparing sauce.

Prepare 1 package Gnocchi while preparing sauce.

Gorgonzola Cream Sauce

3 T Butter
3 T Flour
1/4 tsp Black Pepper
Pinch of Salt
2 Cups Half & Half
1 1/2 cup Gorgonzola Cheese
1/2 cup Shredded Parmesan Cheese

Directions

  1. Melt butter in medium sauce pan over medium heat.
  2. Stir in flour until smooth.
  3. Wisk in half & half and cook until it coats the wisk and begins to thinken.
  4. Wisk in gorgonzola cheese until smooth.
  5. Wisk in parmesan cheese until smooth.

SERVING

  1. Drain gnocchi and combined with the sauce.
  2. Slice Chicken
  3. Divide gnocchi and sauce into 6-8 bowls and top evenly with sliced chicken.

 

Chocolate Coconut Mound Cookies – Gluten Free

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Ingredients

3 T Coconut Oil
1/2 cup Coconut Sugar
4 Eggs
1 cup Unsweetened Coconut
2 cups Coconut Flakes
12 oz Mini Chocolate Chips

Directions

  1. Pre-heat oven to 400 degrees F.
  2. Cream together oil and sugar.
  3. Stir in eggs.
  4. Stir in coconut.
  5. Add in chocolate chips.
  6. Use a 4 oz scoop and drop on to parchment lined cookie sheet.
  7. Flatten to 1/4 in think with the bottom of a cup.
  8. Bake for 8-10 minutes, until golden brown on the edges.

Makes 20-24 cookies.

Citrus Sugar Cookies with Cream Cheese Frosting

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Ingredients Nutrition

  • 1 cup sugar
  • 1 cup unsalted butter
  • 1 cup salted butter
  • 1 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 5 drops doTerra Lemon Essential Oil
  • 5 drops doTerra Wild Orange Essential Oil
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 4 1⁄2 cups flour

Directions

  1. Cream sugar, butter and powdered sugar.
  2. Then cream in eggs and vanilla, and essential oils.
  3. In a separate bowl mix baking soda, cream of tartar, and flour.
  4. Start adding dry ingredients to creamed ingredients less than 1 cup at a time.
  5. Chill in refrigerator at least 2 hours.
  6. Roll out to ¼ inch think.
  7. Place on parchment lined cookie sheet.
  8. Bake at 350° for 10-12 minutes or until the edges are browned.
  9. You can also sprinkle on cinnamon and sugar, colored sugar sprinkles, etc.

Frosting

8 oz Cream Cheese
1/4 lb Unsalted Butter
1 tsp Vanilla
2 lb Powdered Sugar

Directions

  1. Cream together cream cheese, butter and vanilla.
  2. Add 1/2 lb of powdered sugar at time until fully incorporated.

French Toast Casserole

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8 to 12 hours before mixing together cut the following in to cubes:

1 Loaf Brioche Bread

1 Loaf Challah Bread

Cream together:

1 Egg

8 oz Cream Cheese

¼ cup Sugar

Whip together:

1 cup Whip Cream

8 Eggs

Mix together:

Bread Cubes

1 ½ cup Fruit

1 cup Pecans

Whipping Cream Mixture

Preheat oven to 375.  Grease a large casserole dish or 2 9×13 Casserole dishes. Pour half of the of the bread mixture into a bottom of the casserole dish(es). Cover with Cream Cheese mixture. Top with remaining Bread Mixture. Bake for 45 mins. Allow to cool for 10 minutes before serving.