Posts Tagged ‘cherry tomato’

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Bacon and Tomato Gnocchi

September 17, 2018

20180806 Bacon Gnocchi 03

Just a few ingredients make this a simple pasta dinner. However the bacon packs lots of flavor alongside the fresh tomatoes.

You will need:

  • 1/2 lb thick cut bacon
  • 1 lb fresh gnocchi
  • 2 c cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1/4 c shredded pecorino romano
  • Salt and pepper, to taste
  • 1 c fresh baby arugula

Then you will…

  1. In a large nonsticket skillet, cook the bacon until crispy. Remove from pan and place on a paper towel. Reserve the bacon fat.
  2. In a small sauce pan, warm 2 tablespoons of the bacon fat over medium heat.
  3. Add the the tomatoes and garlic to the sauce pan and allow to saute for 5 minutes, stirring occasionally.
  4. Meanwhile bring a large pot of salted water to a boil and cook the gnocchi according to the package. Drain and reserve 1/4 c of the cooking water.
  5. Add the pecorino romano and reserved cooking water to the sauce pan. Bring to a simmer.
  6. Season the sauce with salt and pepper to taste. Remove from heat.
  7. In the large nonstick skillet, heat 2 tablespoons of the bacon fat over medium-high heat.
  8. Add the cooked gnocchi to the skillet and allow to crisp up on each side, about 3-5 minutes all together.
  9. Add the sauce to the skillet and toss the gnocchi to coat.
  10. Remove from heat and stir in the baby arugula.
  11. Chop the bacon and top the gnocchi with bacon pieces before serving.
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Taco Skillet

September 3, 2018

This a yummy and versatile dish. It is great on its own, and it would be equally tasty on top of nachos or in a tortilla. We made it with chicken, but if you want a vegetarian version, substitute mushrooms instead.

20180722 Taco SKillet 03

You will need:

  • 1 lime, zested and juiced
  • 1/2 c sour cream
  • 1/2 t cumin
  • Salt and pepper, to taste
  • 4 T olive oil, divided
  • 1 sweet potato, peeled and chopped into 1/2-inch cubes
  • 1 lb chicken breast, chopped into bite-sized pieces (or 16 oz baby bella mushrooms, quarter for a vegetarian meal)
  • 2 packets low sodium taco seasoning
  • 1 yellow onion, chopped
  • 1 can (15 oz) low sodium black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained and rinsed (or use 4 ears of fresh corn cut off the cobs if in season)
  • 1 can (4 oz) diced green chiles
  • 1 c cherry tomatoes, halved
  • 1 bunch scallions, trimmed and chopped
  • 1 c salsa
  • 2 c shredded cheddar cheese

Then you will…

  1. In a small bowl, mix together half of the lime zest, half of the lime juice, the sour cream, and cumin. Season with salt and pepper to taste. Set aside until ready to serve.
  2. In a large nonstick skillet, heat two tablespoons of the olive oil over medium heat.
  3. Saute the sweet potato until softened and starting to brown, about 8-10 minutes.
  4. Transfer to a plate and set aside.
  5. In the same skillet, heat the remaining two tablespoons of olive oil over medium heat.
  6. Saute the chicken for 5 minutes.
  7. Add the onion and saute until the chicken is cooked through, about another 5 minutes.
  8. Stir in the remaining lime zest, lime juice and taco seasoning.
  9. Stir in the beans, corn, chiles, cherry tomatoes, scallions and salsa.
  10. Allow to heat through.
  11. Mix in the shredded cheese and heat until starting to melt.
  12. Remove from the heat.
  13. Serve with the lime cream.
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