Spinach and Artichoke Gnocchi Gratin

Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
Spinach and Artichoke Gnocchi Gratin
Print Recipe
    Servings Prep Time
    4 people 75 minutes
    Cook Time Passive Time
    27-33 minutes 5 minutes
    Servings Prep Time
    4 people 75 minutes
    Cook Time Passive Time
    27-33 minutes 5 minutes
    Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
    Spinach and Artichoke Gnocchi Gratin
    Print Recipe
      Servings Prep Time
      4 people 75 minutes
      Cook Time Passive Time
      27-33 minutes 5 minutes
      Servings Prep Time
      4 people 75 minutes
      Cook Time Passive Time
      27-33 minutes 5 minutes
      Ingredients
      Gnocchi
      Servings: people
      Instructions
      Gnocchi
      1. In a large bowl whisk together eggs, ricotta, parmesan cheese, salt and pepper. Stir in flour until dough starts to come together.
      2. Scoop dough onto a floured work surface and knead gently for a few turns until dough is smooth. Shape into a round disk, cover and allow to rest for 10 minutes for the flour to hydrate.
      3. Cut dough disk into 4 equal portions and roll eat portion into an approximate 15" log. Cut each log into 3/4" pieces, dusting lightly with flour as you go to prevent sticking.
      4. Roll each piece across the tines of a fork or gnocchi board, sprinkle with flour as you go to prevent sticking. Dust a large baking tray with flour and lay formed gnocchi in a single layer on the tray. Sprinkle with flour, cover and keep chilled until ready to use.
      Sauce
      1. Melt butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add 1 cup of hot milk and whisk until the mixture is smooth. Repeat with remaining milk, adding it gradually and stirring until smooth after each addition. Once all the milk has been added, bring to a gentle simmer to ensure flour has thickened to its capacity. Continue to cook for 5-10 minutes, stirring occasionally.
      2. While the sauce is simmering, bring a large pot of lightly salted water to a simmer and preheat oven to 350°F.
      3. Remove the sauce from heat and stir in half of the Gruyere cheese, salt, pepper and nutmeg. Once the cheese has melted stir in spinach and chopped artichokes.
      4. Gently add gnocchi to the simmering water. Cook until all the gnocchi float to the surface which will only take a few minutes. Remove with a slotted scoop to a towel-lined tray to remove excess moisture. Immediately add gnocchi to the sauce and stir gently to combine.
      5. Divide between 4 oven-safe individual cocotte dishes or ramekins that will hold a minimum of 1 1/2 cups. Divide remaining Gruyere cheese evenly over tops and place on a foil-lined baking tray. Bake for 25-30 minutes until bubbly. Turn oven to broil to lightly brown the tops for about 2 minutes.
      6. Remove from oven and allow to rest for a few minutes before serving as they are very hot.
      Recipe Notes

      A single casserole dish can be used instead of individual cocotte dishes if desired.

      It's important to add the cooked gnocchi immediately to the sauce as they will start to stick together if left to sit for too long.

       

      Pecan Crusted Chicken Cutlets

      Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
      Pecan Crusted Chicken Cutlets
      Print Recipe
        Servings Prep Time
        3-4 people 25-30 minutes
        Cook Time
        12-18 minutes
        Servings Prep Time
        3-4 people 25-30 minutes
        Cook Time
        12-18 minutes
        Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
        Pecan Crusted Chicken Cutlets
        Print Recipe
          Servings Prep Time
          3-4 people 25-30 minutes
          Cook Time
          12-18 minutes
          Servings Prep Time
          3-4 people 25-30 minutes
          Cook Time
          12-18 minutes
          Ingredients
          Servings: people
          Instructions
          1. Cut chicken breasts in half and then cut each half horizontally, giving you 8 pieces. Place each piece between two sheets of parchment or plastic wrap and pound to an approximate 1/4" thickness with the flat side of a meat mallet or rolling pin. Season both sides of each cutlet with salt and pepper.
          2. Using a food processor, grind pecans until fine. Add breadcrumbs, 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper and pulse several times to combine. Pour crumbs into a shallow bowl.
          3. In a separate shallow bowl whisk together eggs, sour cream and milk.
          4. Add 1/3 cup flour to a separate shallow bowl and season with salt and pepper. Arrange bowls for breading starting with the flour, then the egg wash and pecan crumbs last.
          5. Heat one tablespoon of oil and one tablespoon of butter in a large skillet over medium-low heat. Toss 3-4 cutlets into the flour and turn to coat, shaking off the excess flour. Place one cutlet at a time into the egg wash and coat completely. Lay cutlet into pecan crumbs and turn to coat, pressing lightly to adhere the crumbs. Place 3-4 breaded cutlets into the hot pan (don't overcrowd the pan) and cook 3 minutes per side, adjusting your heat if needed. Nuts burn easily, so medium-low heat is recommended.
          6. Remove cooked cutlets to a plate and keep warm in a low oven while cooking remaining cutlets. Wipe out the loose crumbs from the pan with a paper towel after each batch.
          7. Serve cutlets immediately with Cherry Salsa, red pepper jelly or apple fig spread.

          Graveyard Brownie Bites

          Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
          Graveyard Brownie Bites
          Print Recipe
            Servings Prep Time
            36 mini brownies 60-80 minutes
            Cook Time Passive Time
            12 minutes 60 minutes
            Servings Prep Time
            36 mini brownies 60-80 minutes
            Cook Time Passive Time
            12 minutes 60 minutes
            Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
            Graveyard Brownie Bites
            Print Recipe
              Servings Prep Time
              36 mini brownies 60-80 minutes
              Cook Time Passive Time
              12 minutes 60 minutes
              Servings Prep Time
              36 mini brownies 60-80 minutes
              Cook Time Passive Time
              12 minutes 60 minutes
              Ingredients
              Servings: mini brownies
              Instructions
              1. Preheat oven to 350°F.
              2. Prep 36 non-stick mini muffin tin cups by either spraying generously with non-stick spray or greasing and flouring. See note.
              3. Chop the semi-sweet chocolate and measure out 4 ounces. In a large bowl combine the 4 ounces of chocolate with the butter and microwave at 30-second intervals until melted, stirring often.
              4. Whisk in the sugar, eggs, and vanilla until fully combined.
              5. Sift in the flour, cocoa, baking powder, and salt directly into the bowl. Whisk to combine just until the dry ingredients are incorporated.
              6. Scoop the batter into prepared mini muffin cups using a level 2 tbsp scoop.
              7. Bake on the centre rack for 12 minutes. Remove to a cooling rack and allow to cool completely in the pan.
              8. Meanwhile, prepare the tombstones but slicing each cookie wafer into thirds, tapering the bottom slightly inward toward the center piece to create a tombstone shape. Reserve the side pieces that have been cut off.
              9. Crush reserved cookie wafers that have been cut off the sides to a fine crumb that resembles dirt and set aside.
              10. Dust each tombstone piece with a small amount of powdered sugar by rubbing the sugar lightly onto the cookie wafer.
              11. Melt the remaining 3 ounces of chopped chocolate in a small bowl in the microwave using 30 second intervals and stirring often until melted.
              12. Remove brownie bites from the pan and spread the tops with a small teaspoon of melted chocolate. Immediately sprinkle with crumbled cookie wafers and press lightly to adhere.
              13. Push a tombstone wafer into each brownie bite, cutting a small slit in the brownie if needed to push in far enough to hold in place.
              14. Decorate with candy bones, spiders, or worms as desired. Drizzle with red decorating gel to mimic blood. Serve and enjoy!
              Recipe Notes

              - I have used both pan preparation methods with similar results.  The key is to allow the brownie bites to cool completely in the pan before trying to remove them.  Loosen the tops from the pan with a sharp knife if necessary. Twist the brownie lightly to loosen and the brownie should pop out.

              Corn and Bacon Quiche

              Corn and Bacon Quiche
              Print Recipe
                Servings Prep Time
                6-8 servings 45 minutes
                Cook Time
                35-40 minutes
                Servings Prep Time
                6-8 servings 45 minutes
                Cook Time
                35-40 minutes
                Corn and Bacon Quiche
                Print Recipe
                  Servings Prep Time
                  6-8 servings 45 minutes
                  Cook Time
                  35-40 minutes
                  Servings Prep Time
                  6-8 servings 45 minutes
                  Cook Time
                  35-40 minutes
                  Ingredients
                  Servings: servings
                  Instructions
                  1. Preheat oven to 425°F.
                  2. Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
                  3. Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
                  4. Press potatoes evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
                  5. Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
                  6. Meanwhile, chop bacon into 1/2" pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate reserving 1 tbsp of bacon fat in the pan.
                  7. To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
                  8. In a medium bowl whisk together eggs and sour cream until combined. Whisk in cream, basil, remaining 3/4 tsp salt, white pepper and chili flakes.
                  9. Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
                  10. Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
                  11. Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
                  12. Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.
                  Recipe Notes

                  -I used white pepper to avoid having black flecks in the quiche, however black pepper is just as good.

                  -Be sure to use a deep-dish pie plate as the filling will not fit in a standard pie plate. It needs to comfortably hold 32 ounces of liquid.

                  Parsnip Spice Cake

                  Parsnip Spice Cake
                  Print Recipe
                    Servings
                    16-18
                    Servings
                    16-18
                    Parsnip Spice Cake
                    Print Recipe
                      Servings
                      16-18
                      Servings
                      16-18
                      Ingredients
                      Cake
                      Simple Syrup
                      Cream Cheese Icing
                      Servings:
                      Instructions
                      Cake
                      1. Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
                      2. In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
                      3. In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
                      4. Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
                      5. Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
                      6. Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
                      Simple Syrup
                      1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
                      Cream Cheese Icing
                      1. Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.