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Wednesday, November 13, 2019

Olive Garden Chicken Gnocchi Soup (Copycat)



OLIVE GARDEN CHICKEN GNOCCHI SOUP (COPYCAT)

 Prep Time15 minutes
 Cook Time35 minutes
 Total Time50 minutes

 Servings 16 cups
 Calories 194kcal
 Author : Carrie's Experimental Kitchen

INGREDIENTS

2 tbsp. Butter
1/2 c. Celery, washed and thinly sliced
1/4 c. Grated Onion
1/3 c. Grated Carrots
1 tbsp. Garlic, minced
2 tbsp. All Purpose Flour
8 c. Chicken Broth
1/8 tsp. Ground Nutmeg
1/2 tsp. Ground Thyme
4 c. Fresh Baby Spinach, rinsed
2 c. Cooked Chicken, small dice, roasted or grilled
2 c. Heavy Cream
16 oz. Gnocchi, frozen or fresh
Cornstarch, if needed to thicken
Cold Water, if needed to thicken

INSTRUCTIONS
  • In a large pot, melt the butter over medium heat; then add the celery, onions, carrots and garlic. Stir for 1-2 minutes until the celery starts to soften.
  • Whisk in the flour; then add the chicken broth.

  • Next, add the chicken, nutmeg and thyme; stir well. Increase heat and bring to a boil; then reduce heat and simmer for 15 minutes.
  • Heat the heavy cream in a small saucepan; then add it to the soup along with the spinach and gnocchi.
  • Simmer for an additional 15-20 minutes or until gnocchi is cooked. If needed combine equal parts of cornstarch and cold water to thicken your soup as desired.
NOTES

*You can also use 8 chicken bouillon cubes + 8 cups of water in place of the chicken stock. 

NUTRITION
Serving: 1cup | Calories: 194kcal | Carbohydrates: 13.1g | Protein: 8.4g | Fat: 11.8g | Cholesterol: 58mg | Sodium: 455mg | Fiber: 0.3g | Sugar: 2.6g

Saturday, April 6, 2019

Dill {Veggie} Dip

1/2 Cup Mayo
1 Cup Small Curd Cottage Cheese
1 Tablespoon Dried Dill
1 Tablespoon Dried Minced onion
2 teaspoons Parsley Flakes
1/8 teaspoon Seasoned Salt

Combine all and refrigerate for 2 hours before serving.

I recommended this dip in a discussion we had about eating more veggies. I also recommended this one, which Jana posted once upon a time.
http://bunchofcooks.blogspot.com/2011/03/spinach-dip.html

Saturday, March 30, 2019

Baked Oatmeal

This is from Nichole but she can't remember her login.

Baked oatmeal


INGREDIENTS
  • 3 c old fashioned oats 
  • ¾ c coconut sugar
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • ¾ c dried fruit - craisins, raisins, cherries, coconut flakes
  • 1 c milk
  • ½ c butter, melted OR 1/2 apple sauce 
  • 2 tsp vanilla extract OR coconut extract OR almond extract 
  • 2 eggs
INSTRUCTIONS
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix all dry ingredients together.
  3. Melt butter.
  4. Add butter, eggs, milk, and vanilla to dry ingredients and stir thoroughly.
  5. Pour mixture into a deep 9" pie plate or 8"x8" baking dish.
  6. Bake for 35 minutes or until browned on top.
  7. Serve hot with milk, if desired.

Thursday, February 14, 2019

Energy Bites/ Power Ball

2 Cups Oats
1 Cup Ground Flax Seeds
1 Cup Peanut Butter- I use the fresh ground stuff. I am not sure if you would decrease the honey amount if you used a sweetened PB??
2/3 Cup Honey
2 teaspoon Vanilla
1/4 Cup Mini Chocolate Chips

I know we said no need for pictures. Sorry, old habits die hard. 

Roll into balls a little smaller that a ping pong ball. I line a cookie sheet with parchment and refrigerate them before putting them in a quart size bag. Store in the fridge (or freezer if you want them to not disappear fast)

Bran Muffins

Here is the muffin recipe I promised. This makes a ton. I wish I had counted, but I would guess about 5 dozen. So it might be a good idea to half the batch first before you fully commit. But once you have them, they are handy to make a batch every week or so.



2 Cups Boiling Water
2 Cups 100% All Bran
1 Cup Butter
1 &1/2 Cup Sugar or Honey
4 Eggs
1 Quart Buttermilk
5 Cups of Flour
5 Teaspoon Baking Soda
1 Teaspoon Salt
4 Cups Raisin Bran

In a sauce pan, boil 2 cups of water. Add the All Bran, turn of the heat and cover.

In another bowl, mix flour, soda, salt and raisin bran. Set aside.

In a huge mixing bowl, mix butter and sugar or honey. I think my kitchen aid mixer is a 5qt or 6qt. It fits in there but looks a little sketchy near the end. Once mixed add eggs. Once mixed add buttermilk. Then mix in the dry ingredients 2 cups at a time. Lastly, add the All Bran/water sludge.

At this point I bake a dozen and put the rest in the fridge. 350 for 19 minutes was perfect for me.

*My Mom says to put them in quart jars. I don't know if there is magic in the glass jars, I use tupperware. She also says it stores for 10 weeks, I would not chance it that long. Maybe 6.

*When I am making the last batch I like to add a banana to switch it up cuz I'm a rebel like that. I don't add it before then because I fear what that banana will do in the fridge over time.