Wednesday, August 29, 2018

Buttermilk Biscuits

One of my all time favorite meals is biscuits and gravy. Having a good biscuit makes a big difference. I have tried quite a few different biscuit recipes and this seems to be the favorite in our family. This biscuit recipe is nice and flaky and isn't dry or chewy. It seems to just have the perfect consistency, for our tastes anyway. This recipe is for a basic buttermilk biscuit but you could add your own herbs to it to jazz it up and mix up the flavors each time. Not only do I like to use these biscuits for breakfast with gravy but I also love them with a nice warm bowl of soup or even as a hearty side to some Alfredo.

Saturday, August 25, 2018

Philly Cheesesteak Goodness

I love everything about this recipe. Why is this philly cheeseteak recipe different than others? There is this sauce...a garlic aioli sauce...that is just pure heaven and pulls this entire sandwich together. The best part, other than it tasting fantastic, is that it is another incredibly easy and quick dish. I don't know about your house but once 4 PM hits my house becomes...well not so fun. The kids have had it for the day at that point so the fighting and whining is at an all time high and my nerves are fried. So when I can quickly chop up a few ingredients, throw them in the pan and have it done in under 30 minutes, it saves my sanity a little. I usually have to deconstruct this for my kids because they aren't sandwich fans but it's still always a win.

Monday, August 20, 2018

Grilled Pork Chops

As summer is drawing to a close I thought I would share my new favorite pork chop recipe. Summer food to me means grilled meat, fresh salads, veggies, and of course watermelon. This pork chop recipe is fantastic. Pretty much anything grilled is fantastic but the spice mixture on these chops is bomb (or bomb to the wigwam as my husband would say it). As soon as you get these babies on the grill the air is filled with the most amazing smell, I literally had to stop myself from smelling the marinade bag (kinda weird, don't judge). I like this recipe because it has a good balance of flavors from sweet to spicy.
*When I make it I don't add quite as much of the chili powder (I only do 1 tsp.) because my kids don't like spicy food. This still gives it a tiny bit of heat, but not to much for kids.

Wednesday, August 8, 2018

Fabulous Grilled Chicken Tacos

Simple meals are my favorite. I have been on a simple meals kick lately and been loving not spending quite as much time in the kitchen. This recipe is no joke. I have made it quite a few times for people and every time I run out of food because everybody keeps going back for more...and more. The ingredients are simple, light, and refreshing and really remind me of Southern California. The thing I like best about this taco recipe is the salad you put on top of it. It adds all the flavor and adds freshness. This meal comes together in under 30 minutes which is a huge bonus for those weeknights where you just don't have much energy. ENJOY!

Wednesday, August 1, 2018

Chicken Avocado Ranch Burritos

I love easy meals. I love even better when those easy meals are semi-nutritious as well. This meal comes together in 15 minutes or less which makes it perfect for a busy weeknight. My whole family gobbles these babies up easily which is always a plus because whining at the table is a nerve killer at my house. The thing I love about this recipe is it takes basic California burrito flavors, combines them, and leaves room for you to be able to add your own flare as well.
Don't like avocado, leave it out. Want to add some rice, do it. Wanna change the dressing flavor, go right ahead. This particular ingredient list is just how I like to eat it.

Gnocchi Alla Sorrentina

Don't be scared off by the fancy title. In our house it is known as the "yummy red sauce". This is my husbands favorite way to eat gnocchi hands down. This sauce is filled with two different types of cheese which makes it incredibly delicious. The flavors are simple, which is what I like best about it because you really get to taste each ingredient.
You can either use this sauce alone with some boxed gnocchi or you can try making your own homemade gnocchi. I shared a great gnocchi recipe yesterday on the blog and it can be found here.

This recipe came from a blog I had never visited before. It's called Manus Menu. I haven't looked around the blog to much but from what I can tell she makes Authentic Italian food. I guess I should run this recipe by my brother to see how truly authentic it is. ;)

For the tomato sauce
15 oz. tomato purée (puree is different then paste or sauce so make sure you get puree)
1 tbsp extra virgin olive oil
1 small onion (or half a medium onion) leave whole or cut in half, or quarters based on size
3 garlic cloves, smashed
10 basil leaves
Salt to taste

For the final dish
1.1 lbs potato gnocchi
5.5 oz. fresh mozzarella 3.5 oz. cubed, 2 oz. sliced) give or take
2.3 oz. Parmigiano Reggiano give or take
The above tomato sauce

1. Start by preparing the tomato sauce. Put the extra virgin olive oil in a pot with the peeled onion and crushed garlic. Sauté it for a couple of minutes then add half of the basil leaves. Saute another minute.

2. Then add the tomato purée, and some salt.

3. Cover it and cook for 15 to 20 minutes on a low flame, or until thickened.

4. When ready, remove the onion, and add the cubed mozzarella to it. Mix it with a wooden spoon for a few minutes. Make sure the mozzarella is nicely melted and there are no lumps in the sauce.

5. Add the rest of the basil, roughly ripped by hand (chopping the basil leaves the flavor on the knife and cutting board so always tear by hand) and set it aside.

6. In the meantime, cook the potato gnocchi as per the instructions in whatever method you choose to use. When ready, remove them with a slotted spoon and mix them well with the sauce in a pan. Add 2 tbsp (rough estimate, use as much as you like) of the thinly grated Parmigiano Reggiano and mix until well combined.

7. Grease an oven proof dish. Pour the gnocchi in it, top with the mozzarella slices and the remaining thinly grated Parmigiano Reggiano.

8. Put the gnocchi in the oven and broil them for about 10 minutes, or until the cheese melts and becomes golden.

**Randi's Side Notes**
~ I like to serve with fresh basil and more cheese, because who doesn't like more...
~ You can also make this ahead of time and store in the fridge. Then just pop it in the oven at 350 degrees for roughly 10 minutes (depending on the type and size of dish you used) and then broil the top to get it bubbly and melty.


Gnocchi brings back some good memories for me. About 8 years ago my sister and I decided to have a girls weekend in Las Vegas. It was one of the most memorable weekends of my life. We spent our time being silly and eating the best food ever. For one brunch we stopped at this little Italian restaurant by our hotel where my sister decided to order gnocchi because she had always wanted to try it. It was literally one of the best things I have ever eaten. Ever since then I became obsessed with ordering gnocchi every place I could and never could find anything that tasted quite as good as that. This is when I turned to trying to find a good recipe to use at home. I used to use the boxed kind that you find next to the pasta in the grocery store. It's alright in a pinch but I highly recommend taking the extra time to make it from scratch. It really isn't that hard, just a little time consuming, but I promise it's worth it.

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