Chicken Parm Bake

Shame on me for not posting this earlier. I don't have any excuses, except that I simply forgot. A few weeks ago I wrote a guest post for Oven Love and shared this recipe, but I never told you about it. Whoops! Please make this and then forgive me.

I thought about it today because I was going to make it for dinner, but I ran out of croutons. The croutons, you see, takes this simple meal to a whole new level. I usually have an extra bag of croutons on hand, because it's my go-to meal when I really don't feel like cooking at night, so you can imagine my disappointment when I had to scrounge up something else for dinner. We're having steak, by the way.

The moral of this story is: the next time you're at the store, pick up two bags of croutons. You'll need a second bag for that one night when you have no idea what's for dinner and really don't feel like cooking.

Now if you'll excuse me, I need to go buy a couple bags of croutons!

Head over to Oven Love for the recipe and more gabbing from me about how much I love this meal!

Gnocchi Mac & Cheese

I love Gnocchi. And I also love Mac and Cheese. I came across this recipe and thought I would faint! It was super easy, and it's really customizable! I love recipes that you can tweak and change and make them your own (partially because I hate following recipes). Gnocchi is an Italian potato dumpling, I consider it in the pasta family. I hope you enjoy this as much as my husband and I did. Perfect for the cold Fall evenings coming up!

Gnocchi Mac and CheeseRecipe adapted from thecuttingedgeofordinary

Ingredients:

1 lb store bought or homemade gnocchi
2 Tbsp butter or butter subst. (I used Brummel and Brown)
1 Tbsp garlic- minced
1 Tbsp flour
3/4 cup milk
1/2 C shredded cheese- I used Tillamook mac and cheese blend (FABULOUS)
Salt and Pepper to taste
1/3 C shredded Parmesan
4-5 slices bacon-cooked and crumbled
Parsley- Optional, as a garnish.

Directions: Preheat oven to 375. Cook gnocchi according to package, once they float to the top of the water take them out! You don't want to overcook it! Drain them and put them in a prepared baking dish. Melt butter in a saucepan over medium heat, add garlic and cook until you can smell it quite a bit. Whisk in flour until it thickens and bubbles. then add milk. Continue to whisk it until slightly thickened about 4 minutes. Add cheese a handful at a time, stirring until melted each time. Once it's melted and combined season with salt and pepper. Pour the cheese sauce over the gnocchi and sprinkle with Parmesan and crumbled bacon. Bake until they puff up and cheese is browned, about 30 minutes. Near the end of the 30 minutes sprinkle on some more cheese and let it get bubbly! Sprinkle with parsley. Let it rest for a few minutes before serving so the sauce can settle.

Caprese on Crostini

My husband and I can't get enough of this meal, probably because it's so gosh darn hot outside that eating something light and refreshing is comforting on a hot, muggy night. I love it, because it's ridiculously simple, doesn't require any cooking, and is relatively mess free. We had it one night as a snack in the middle of the day as a way to use up some of the basil growing in our garden, and before we knew it, our snack turned into one of our favorite dinners.

I'm sure there's some fancy schmancy Italian word or phrase for what this really is, but for now we're calling it Caprese on Crostini and you only need a handful of things to make it: fresh basil, ripe tomatoes, mozzarella, olive oil, balsamic vinegar (optional), and some good, crusty bread.

There's no right or wrong way to eat this. My husband and I usually put out all the ingredients out on the table and build our own in different combinations. Sometimes I drizzle vinegar over just the bread or other times I top the whole thing with vinegar, and sometimes I sprinkle pepper on the tomatoes for an added kick of heat. It's really up to you and how you want to eat this.

Choosing quality ingredients is key here, so skip the beefsteak tomatoes and pick up some plump, juicy, red tomatoes just off the vine. Don't forget to pour yourself a glass of crisp and refreshing white wine! 

Caprese on Crostini

Ingredients: 
3-4 large ripe tomatoes, sliced 1/4-inch thick
handful fresh basil
16-ounces fresh Mozzarella, sliced 1/4-inch thick
loaf good crusty bread, sliced thin
olive oil (for drizzling)
balsamic vinegar (for drizzling, optional)
pepper (to taste)
garlic (optional)

Directions:
Drizzle olive oil on bread; bake or broil in oven until golden brown on both sides. Optional, once toast is out of the oven, rub a piece of garlic over it. Another option: Grate some mozzarella on top of bread and broil it until bubbly and golden brown. Top with ingredients in any combination.