Chicken & Gnocchi Soup

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autumn, chicken, dinner, food, foodie, gnocchi, Italian, lunch, recipe, seasonal food, soup

Autumn is officially here! And with that, soup is officially on my mind. Poor Hubster, he’ll just have to grin and bare it. Chicken & Gnocchi has been on my mind since we went to Olive Garden (last year) and I wanted to try it…. but they were out. So once again, this is not an Olive Garden copy cat recipe. This is my variation of what this yummy soup should be…

Chicken & Gnocchi

Ingredients:
1 cup chicken breasts (cooked and cubed), 2 Tbs. butter, 4 Tbs. flour, 3 c. vegetable or chicken stock, 1 pint of heavy cream, 1 minced garlic clove, 1 c. shredded carrots, 1 c. diced onion, 2 c. fresh baby spinach, 1 tsp. celery seed, 1 Tbsp. parsley, fresh cracked black pepper, fresh ground sea salt

Sauté the onion and garlic in the butter over medium heat until tender. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding heavy cream, carrots and chicken. Once the mixture becomes thick, add the broth. Gnocchi cooks quickly, so cook it now in a separate pot. Once soup has thickened again, add the gnocchi, spinach, and seasoning. Simmer and serve hot.

Serve with focaccia bread and a crisp salad.

What’s on your table tonight???

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Grilled Pound Cake with Crème Fraîche, Tangerine & Pomegranate

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autumn breakfast, autumn brunch, beverage, beverage recipe, breakfast, brunch, brunch recipe, chinese apple, comfort food, crème fraîche, crème fraîche substitute, dessert, easy meal, fall breakfast, fall brunch, favorite foods, food, foodie, gourmet brunch, grilles, grilling, holiday breakfast, holiday brunch, meal, mimosa, pomegranate, pomegranate seeds, postaday2011, pound cake, recipe, seasonal food, tangerine, tangerine pomegranate, vegetarian recipe, winter breakfast, winter brunch

Grilled Pound Cake with Crème Fraîche, Tangerines & Pomegranate

Yesterday morning we started off our New Year with something sweet… grilled pound cake. We only consumed one loaf, so today I wanted to play around with a new idea and use part of the other loaf. Use butter rum pound cake recipe or almond pound cake recipe. Crème fraîche is impossible to get here and when it is available, it cost a fortune. I however didn’t have time to make crème fraîche, so I made a quick and easy substitute.

Ingredients:
butter rum pound cake, crème fraîche, 3 tangerines, 1 pomegranate

Directions:
Heat grill pan over medium heat. Use a bread knife to slice the pound cake. Lightly butter each side of cake, place on hot pan and grill  for about 30 seconds before flipping. Remove promptly from heat. Spread crème fraîche on one slice of pound cake and top with another slice. Peal tangerines and break into segments, remove any seeds. Add 1/2 a tangerine to each plate and sprinkle on the pomegranate seeds.

Crème Fraîche Substitute:
Whip together 1/2 c. sour cream and 1/2 a c. of sweet whipped cream (homemade, not out of a tub or can). You’re supposed to let it stand just like you would making true crème fraîche, but then it’s not any faster. Make and let it sit awhile with you mix the pound cake batter.

*Garnish with a sprinkle of confectioner’s sugar if desired.

Yesterday Hubster walked to the store to get orange juice and instead returned with an orange, pineapple, apple… I thought this would be a tasty variation for a mimosa…

What was on your breakfast plate?