Cheesy Skillet Meatball Gnocchi

Well, it's happening. virtual school is starting tomorrow for my kids in what will be the continuation of the weirdest year ever. I think we're all a little nervous about how it'll pan out but I continue to be amazed at how resilient my kids can be, so here's to hoping it all goes smoothly!

No matter how tomorrow goes, I think we could all use a ridiculously easy, delicious one pan supper that will make you look like a rockstar while only taking less than 30 minutes to put together in our back pocket. Here's my "Cheesy Skillet Meatball Gnocchi" - little cauliflower potato dumplings from the freezer section are crisped in a skillet then topped with frozen meatballs, your favorite marinara sauce and loads of cheese. Bake until gooey and dig in! Literally couldn't be simpler.

I can guarantee you that this will disappear fast. If you are feeling extra fancy, throw a loaf of french bread or a green salad on the side!

Cheesy Skillet Meatball Gnocchi

1 Tablespoon vegetable oil

1 (10 ounce) package frozen cauliflower gnocchi

30 frozen fully cooked (1 inch) meatballs, thawed

1 cup jarred marinara sauce

8 ounces Frigo Fresh Mozzarella Cheese, sliced

¼ cup chopped fresh basil

2 Tablespoons Frigo Fresh Grated Parmesan Cheese

Preheat oven to 425 degrees.

Heat a large cast iron skillet over medium high heat. Once the pan is very hot, add the oil and spread the gnocchi out in an even layer and allow them to sit undisturbed for 3 minutes. Once the bottoms are browned and crisped, flip the gnocchi over and cook for 3 more minutes.

Once the gnocchi have crisped on both sides add the meatballs to the pan, nestling them in between the gnocchi. Spoon dollops of the sauce evenly around the pan and place in the oven and for 10 minutes.

Remove the pan from the oven and top with the mozzarella slices. Place back in the oven for 5 minutes, or until the cheese gets soft and melty. Sprinkle with the basil and Parmesan cheese and serve immediately.

Watermelon Greek Salad Salsa

Hi there! It’s been a mess for a hot minute, but I am finally getting it together and I am beyond excited to be back in the kitchen creating new recipes and contest entries! The lovely folks at The Watermelon Board are looking for new twists on recipes from their site, so I decided to take their recipe for Watermelon Greek Salad and put a twist on it! Here’s my “Watermelon Greek Salad Salsa”

The sweetness of the watermelon is fantastic with the briney olives, salty feta crumbles and fresh mint! It’s so refreshing, cold and delicious it will help you forget that it’s 1,752 degrees outside!! 

 

Watermelon Greek Salad Salsa

3 tablespoons extra-virgin olive oil

1 ½ tablespoons white balsamic vinegar

¼ teaspoon garlic salt

1 tablespoon chopped fresh mint

2 cups watermelon, cut into small cubes

1 cup diced English cucumber

½ cup diced red onion

1/3 cup Kalamata olives, chopped

¼ cup crumbled feta cheese

Pita chips, for serving

 

Whisk the olive oil, white balsamic vinegar, garlic salt and chopped mint together in a large mixing bowl. Gently stir in the watermelon, cucumber, red onion and olives. Pour the mixture into a serving bowl, top with feta and serve with pita chips.

 

 #WatermelonRecipeContest #recipecontest #chipsandsalsa #watermelonrecipes

Pickle Baked Chicken Tenders with Creamy Chili Honey Sauce

Thanks to Hellmann’s 100% Recycled Plastic Bottles and the “Real Taste, Less Waste” challenge I get to share with you a kitchen hack that I have used for years! I call it a “Crumb Catcher” and I used it to create this kid approved, super easy and delicious dish - Pickle Baked Chicken Tenders with Creamy Chili Honey Sauce!

 

Here’s the deal. A Crumb Catcher is an airtight container I keep in my pantry that I fill with whatever I have at the bottom of the bag of allllll the chips, snacks and crunchy things I’m already buying. Once it’s full I dump it in a food processor and make crumbs out of the mix. Then it can be used to bread chicken, pork chops or fish, top casseroles, or in place of breadcrumbs for meatloaf or meatballs!! The options are endless when it comes to what can be used in this. Literally anything crunchy and salty would work! Here are some ideas of what usually ends up in mine: pretzels, taco shells, Goldfish, tortilla chips, potato chips, croutons, cheese crackers, rice krispies, bagel chips, corn flakes.

I know most of you have had this happen just like me. I buy a pack of taco shells but two are broken. I buy goldfish crackers and there’s only a handful left in the bag and the kids won’t eat them. You make nachos but ¼ of the bag is crumbs at the bottom. Or, every mother’s favorite, you buy a Costco size box of pretzels only for your kids to decide ¾ of the way through that they suddenly don’t like pretzels anymore. You’re already buying these snacks, so why throw ¼ of what you paid for away just because it’s broken or not enough to make a full snack or meal with?! Less food waste = budget friendly!

While we’re at it, I’m going to use the juice left in my empty pickle jar for the world’s easiest brine for chicken instead of just throwing that away! These chicken tenders are perfectly seasoned thanks to the pickle juice and stay ultra-juicy because of the Hellmann’s mayonnaise that’s holding onto all the crispy crunchy coating on the outside. Dipped in the Creamy Chili Honey Sauce and it’s a winner!

Pickle Baked Chicken Tenders with Creamy Chili Honey Sauce

2 pounds chicken (either tenders or boneless skinless breasts sliced into strips- get what’s on sale!)

2 cups pickle juice

½ cup Hellmann’s mayonnaise

2 cups Crumb Catcher mix crumbs (see notes below for suggestions)

½ cup Hellmann’s Creamy Chili Honey Sauce

Place the chicken tenders or sliced chicken breast strips in a large bowl and cover with pickle juice. Allow the mixture to marinate for a minimum of 2 hours, but preferably overnight.

When ready to cook, pre-heat the oven to 400 degrees. Drain the pickle juice off and evenly coat the chicken with the mayonnaise.

Pour the contents of the Crumb Catcher into a small food processor and pulse until the mixture resembles breadcrumbs. Measure out 2 cups of this mix. If what you have isn’t enough to make 2 cups add enough plain breadcrumbs or plain panko to reach that amount.

Dredge the chicken in the crumb mixture and place on a parchment paper lined cookie sheet that has been sprayed with non-stick cooking spray. Spray the tops of the chicken as well and bake for 15 minutes. Carefully flip the chicken over and continue to cook for another 15 minutes.

Serve the chicken tenders with Creamy Chili Honey Sauce for dipping.

#RealTasteLessWaste #ContestEntry #Hellmanns

Little's Lunches

 Is anyone else dragging from the ridiculous time change like I am? We had a busy weekend and I ended up waiting to make lunches until this morning and it totally reinforced why I always make lunch boxes the night before! I am not a morning person anyway so I'm moving slower at 6am than I am in the evenings. I did not love the idea of messing up the whole kitchen and having to pull so much stuff out of the fridge in the morning. After dinner, when all the food is already out that's when I pack up what I can of the leftovers and fill in the rest with fresh fruits and veggies. What's your best time saving tip for packing lunch boxes?

 Monday:  celery and cucumber sticks, orange slices, cheddar cheese cubes and pepperoni, garlic bagel chips, ranch, roasted corn salad

 Tuesday: pepperoni, pretzel sticks, cucumber slices, orange slices, ranch, fresh mozzarella

 Wednesday: celery and carrot slices, garlic bagel chips, sliced strawberries, radish and cucumber slices, ranch, oranges

 Thursday: pretzel sticks, ham cubes, green beans, celery sticks, ranch, sliced strawberries

Friday: my daughter has 2 wiggly teeth so she requested all soft foods! applesauce, avocado cubes, cooked sliced carrots, hard boiled egg

Mardi Gras Menu

Do you ever find yourself sitting at home scrolling through pictures of a vacation that just passed and really wishing you could go back and do it all over again? That's what I've been doing this week missing Mardi Gras and all the food from home. So on this dreary day I' dreaming of crawfish, parades, muffulettas, daiquris and gumbo.

Today I'm posting my favorite Mardi Gras themed dishes just in case you can't make it to NOLA but still want to celebrate with a great meal!

Muffuletta Egg Rolls - a crispy crunchy shell stuffed with cheese, olives, salami, ham and olives

Blackened Cajun Shrimp Burgers with Remoulade Sauce and Crispy Okra Fries - 

Chicken Andouille and Tasso Gumbo - This dish was the first recipe I ever entered into a contest and competed in and is at the top of the list of my family's favorites! If you can't find tasso feel free to use your favorite smoked sausage and I frequently sub turkey for chicken for an equally delicious version!

Cajun Fish Taco Tostadas with Mardi Gras Slaw and Remoulade Sauce   - Fish taco flavors and texture as an easy to assemble tostada- what's not to love?!

Cajun Cod Fish Cake Sliders with Mardi-Gras Slaw

Bayou Blackened Praline Burgers with Creamy Remoulade Sauce - this one is insane y'all! Pralines, Blackening seasoning and a spicy creamy Remoulade sauce all piled on a burger? Yum!

Stuffed Artichoke Muffuletta Burgers with Fried Green Tomato Fries - I love literally everything about this dish. I adore stuffed artichokes, Muffulettas, fried green tomatoes and remoulade sauce.  Bonus points for being vegetarian too! 

Five Bean Salad Mini Muffulettas

Mini-letta Swirls - These easy Puff Pastry Swirls are the perfect appetizer! Provolone, prosciutto and salami all topped off with that olive salad that I love so much! 

Crawfish Remoulade Campanelle with Succotash Salsa and Crispy Andouille

Spring Minestrone Udon Noodle Soup

What are you having for lunch today? How about trying my Spring Minestrone Udon Noodle Soup. This is my final entry in the JSL Foods Fortune Udon Noodle Blogger Recipe Challenge and I think it might be my favorite! It's warm and comforting but still light and loaded with veggies - this is the perfect dish to usher us into Spring! I think I get bonus points for it only takes 20 minutes to make too, don't you think?

Spring Minestrone Udon Noodle Soup

2 teaspoon vegetable oil
1/3 cup diced onion
1/3 cup sliced mushrooms
2 cups chicken broth
2 cups water
2 (7.34oz) packages Fortune Udon Noodles Chicken Flavor 
1/3 cup diced zucchini
1/3 cup sliced asparagus
1/3 cup frozen peas and carrots, thawed

In a medium soup pot over medium-low heat warm the oil. Add the onion and mushrooms and sauté for 3-5 minutes, or until the onions have softened but not browned.

Add the broth and water to the pot, raise the temperature to medium-high and bring the mixture to a boil.

Stir in the soup base seasoning packets, zucchini, asparagus, peas and carrots and simmer for 3 minutes.

Once the vegetables are tender, add the noodles and cook for 3 more minutes.

Divide the mixture between 2 bowls and serve immediately.

Makes 2 servings.

I am taking part in JSL Foods 2nd Fortune Udon Noodle Blogger Recipe Challenge. They are celebrating their new packaging designs and their new simplified ingredient list that is only 4 ingredients!! You can sign up here to be part of the Noodle Club and receive a free coupon code to use and you can purchase Fortune Udon noodle products at United Supermarkets and HEB Supermarkets

You can find JSL Foods and all of their fabulous products HERE, on Facebook, Twitter and 

Instagram

#fortunenudonoodles #cheftyaki #udonsoups

Shoyu Udon Egg Drop Soup

We just got back home from Mardi Gras and it was a jam packed long weekend full of family, parades, friends, beads, king cake, drive through daiquiris, a formal ball, po-boys and fun! As great as our quick trip was, once I got home to the freezing temperatures and endless laundry here all I wanted was something quick, warm and comforting and this totally fits the bill! Using minimal ingredients and time, this soup is so cozy and filling. I hope you love it as much as I do!

Shoyu Udon Egg Drop Soup

2 2/3 cups water

1 ½ teaspoons cornstarch

2 (7.34oz) packages Fortune Udon Noodles Shoyu Flavor 

2 large eggs, lightly beaten

2 Tablespoons sliced green onion

In a large sauce pot bring the water up to a boil over medium high heat. 

While the water is heating, whisk together the cornstarch and 2 teaspoons of cold water. 

Once the water comes to a boil, stir in the cornstarch mixture and soup base packets. Lower the heat to medium and allow the soup to simmer for 3 minutes. Add the udon noodles and continue to cook for 2 more minutes. Once the noodles are tender, use a spaghetti spoon or large slotted spoon and scoop the udon noodles into 2 serving bowls.

Once the udon is removed, stir the broth gently in a circular motion and slowly pour the beaten egg into the hot broth. Allow to cook for 1-2 minutes, or until the egg mixture has fully cooked.

Divide the egg drop broth mixture between the 2 bowls, sprinkle with green onion and serve immediately.  

Makes 2 servings.

I am taking part in JSL Foods 2nd Fortune Udon Noodle Blogger Recipe Challenge. They are celebrating their new packaging designs and their new simplified ingredient list that is only 4 ingredients!! You can sign up here to be part of the Noodle Club and receive a free coupon code to use and you can purchase Fortune Udon noodle products at United Supermarkets and HEB Supermarkets

You can find JSL Foods and all of their fabulous products HERE, on Facebook, Twitter and 

Instagram

#fortunenudonoodles #cheftyaki #udonsoups

Cream of Mushroom Udon Soup with Garlic Bread Breadcrumbs

If you need something to warm up with this week let it be this! Creamy rich mushroom soup with chewy udon noodles and crunchy garlicky crouton crumbs are starring in the most cozy bowl of the season! If you're looking for more meat free meals add this to your list.

Cream of Mushroom Udon Soup with Garlic Bread Breadcrumbs
1 Tablespoon vegetable oil
1 Tablespoon butter
16 ounces sliced baby portobello mushrooms
1 teaspoon fresh minced thyme
4 cloves of garlic, minced
2 Tablespoons flour
2 1/3 cup water
2 Fortune Udon Noodles Mushroom Flavor packets
1/3 cup heavy cream
2 Tablespoons chopped chives
1/3 cup garlic and herb flavored croutons, coarsely crushed

Heat oil and butter in a large dutch oven over medium-high heat until the butter has melted. Add the mushrooms and allow them to brown and cook off most of their liquid (about 10 minutes). Add the thyme and garlic and continue to cook for 3-5 minutes.

Sprinkle the mixture with the flour and cook for 2 minutes, stirring the whole time. Whisk in the water and seasoning packets and bring to a boil. Reduce the heat to low, cover and allow to simmer for 8-10 minutes, stirring occasionally, until thickened.

While the soup base is cooking, place the udon noodles in a large glass bowl with 2 2/3 cups of water. Cover the bowl with plastic wrap and microwave for 5 minutes. Drain the udon in a strainer and set aside.

Once the broth mixture has thickened, stir in the cream and using an immersion blender, puree until smooth. Add the cooked udon noodles and divide between four bowls. Top with chives and crouton crumbs. Serve immediately.

I am taking part in JSL Foods 2nd Fortune Udon Noodle Blogger Recipe Challenge. They are celebrating their new packaging designs and their new simplified ingredient list that is only 4 ingredients!! You can sign up here to be part of the Noodle Club and receive a free coupon code to use and you can purchase Fortune Udon noodle products at United Supermarkets and HEB Supermarkets

You can find JSL Foods and all of their fabulous products HERE, on Facebook, Twitter and 

Instagram

#fortunenudonoodles #cheftyaki #udonsoups

Little's Lunches

 Happy Tuesday! I hope everyone has enjoyed their extra day off yesterday! This weeks lunches started off with all soft foods to help my daughter get used to her braces. Thankfully she's doing much better now and *almost* used to them!

 Monday: avocado slices, hard boiled egg with garlic salt, carrot slices, spreadable garlic and herb cheese, green beans

 Tuesday: carrot slices, hard boiled egg with garlic salt, spreadable garlic and herb cheese, Fig bars, green beans

 Wednesday: black olives, baby tomatoes, mini naan bread, hard boiled egg with garlic salt, mango chunks, kiwi

 Thursday: mini naan bread, hard boiled egg with garlic salt, spreadable garlic and herb cheese, avocado yogurt dip, baby tomatoes and bell pepper, mango chunks

Friday: baby naan bread, cheese stick, spreadable garlic and herb cheese, edamame, blueberries, apple cinnamon yogurt crackers