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.

       

      Tuna Noodle Casserole

      Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
      Tuna Noodle Casserole
      Print Recipe
        Servings Prep Time
        6-8 people 30-35 minutes
        Cook Time
        35-40 minutes
        Servings Prep Time
        6-8 people 30-35 minutes
        Cook Time
        35-40 minutes
        Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
        Tuna Noodle Casserole
        Print Recipe
          Servings Prep Time
          6-8 people 30-35 minutes
          Cook Time
          35-40 minutes
          Servings Prep Time
          6-8 people 30-35 minutes
          Cook Time
          35-40 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 350°F.
          2. Cook noodles for slightly less time than package instructions so they are al dente (firm to the bite). Drain well.
          3. While noodles are cooking, melt the 1/4 cup of butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add a cup of hot milk whisking constantly until the mixture is smooth and starts to bubble. Continue adding hot milk and whisking until all the milk has been added and the mixture is smooth. Bring to a simmer and cook for 5 minutes, whisking often.
          4. Remove sauce from heat and whisk in mushroom soup, 1 tsp salt and 1/4 tsp pepper. Stir in half of the cheddar cheese, tuna, and peas until combined. Add drained noodles and stir to evenly coat.
          5. Spray a 9"x13" casserole dish with non-stick spray and pour casserole into the dish, spreading out evenly. Top with remaining cheddar cheese.
          6. Stir together breadcrumbs, melted butter, parsley and a sprinkle of salt and pepper. Spread evenly over casserole and bake on the centre rack for 35-40 minutes until bubbly and the top is golden. Remove from oven and serve immediately.

          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.

              Turkey Pot Pie with Puff Pastry

              A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
              Turkey Pot Pie with Puff Pastry
              Print Recipe
                Servings Prep Time
                6-8 people 35-40 minutes
                Cook Time
                30-35 minutes
                Servings Prep Time
                6-8 people 35-40 minutes
                Cook Time
                30-35 minutes
                A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
                Turkey Pot Pie with Puff Pastry
                Print Recipe
                  Servings Prep Time
                  6-8 people 35-40 minutes
                  Cook Time
                  30-35 minutes
                  Servings Prep Time
                  6-8 people 35-40 minutes
                  Cook Time
                  30-35 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Melt butter in a large pot or Dutch oven until foamy. Stir in carrots, celery and onions. Sauté for 5 minutes until starting to soften.
                  2. Sprinkle in flour and stir to coat all the vegetables. Cook for 2 minutes, stirring often.
                  3. Over medium heat, slowly add one cup of hot chicken broth stirring constantly until mixture comes to a boil (mixture will be very thick).
                  4. Add another cup of broth and stir until smooth and the mixture comes to a simmer. Repeat with remaining broth.
                  5. Reduce heat to low and add potatoes, herbs, salt and pepper. Simmer, partially covered for 10-12 minutes until potatoes are almost tender (this will depend on the size of your diced potatoes).
                  6. Preheat oven to 425°F.
                  7. Meanwhile prep the puff pastry dough if you have purchased unrolled. Dust your work surface with flour and roll pastry to 13"x9" rectangle or large enough to overhang your casserole dish. Dough should be 1/8"-1/4" thick.
                  8. Stir turkey and peas into the stew and adjust to taste with salt and pepper. Pour mixture into a greased 12"x8" or 2-quart equivalent casserole dish.
                  9. Drape rolled puff pastry over the casserole, pressing the overhang onto the edge of the dish.
                  10. Whisk egg and cream together in a small bowl and brush evenly over puff pastry.
                  11. Cut 6-8 slits in the puff pastry to allow steam to escape. Bake for 30-35 minutes until golden and pastry is cooked through. Remove from oven and serve immediately.
                  Recipe Notes

                  -It's important to use hot chicken or turkey broth.  Pouring cold liquid into the hot flour mixture will cause the flour to congeal and you will have lumps in your sauce.  Using hot broth maintains a steady temperature of the mixture allowing all flour particles to become incorporated before the flour cooks.

                  -Flour does not reach its full thickening capacity until it comes to a full boil.

                  -Use pre-rolled puff pastry dough for more convenience.

                  -Be sure to leave an overhang of puff pastry.  If you don't the stew will bubble up over the pastry, preventing it from cooking properly.

                  Molasses Crinkle Cookies

                  Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
                  Molasses Crinkle Cookies
                  Print Recipe
                    Servings Prep Time
                    38-40 cookies 40 minutes
                    Cook Time Passive Time
                    9-10 minutes 3+ hours
                    Servings Prep Time
                    38-40 cookies 40 minutes
                    Cook Time Passive Time
                    9-10 minutes 3+ hours
                    Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
                    Molasses Crinkle Cookies
                    Print Recipe
                      Servings Prep Time
                      38-40 cookies 40 minutes
                      Cook Time Passive Time
                      9-10 minutes 3+ hours
                      Servings Prep Time
                      38-40 cookies 40 minutes
                      Cook Time Passive Time
                      9-10 minutes 3+ hours
                      Ingredients
                      Servings: cookies
                      Instructions
                      1. In a medium bowl whisk together flour, baking soda, spices and salt. Set aside.
                      2. Using an electric mixer or stand mixer fitted with a paddle attachment cream butter and brown sugar until light.
                      3. Add oil and molasses and beat until combined. Add egg and beat until fully incorporated.
                      4. Mix in flour until well combined.
                      5. Flatten dough into a round disk and chill for a minimum of three hours or overnight.
                      6. Preheat oven to 375°F and line baking trays with parchment.
                      7. Divide dough into equal portions using a tablespoon or weigh (I used 20g each). The dough balls should be an approximate inch in diameter.
                      8. Roll each ball in sugar to coat completely. If the dough has warmed while you were rolling, rechill rolled dough for about 10 minutes to firm up again (this prevents the cookies from overspreading). Arrange prepared dough on baking trays placing at least 2" apart. There's no need to flatten cookies. Sprinkle the tops with additional sugar.
                      9. Bake cookies on the middle rack for 9-10 minutes only. Remove from oven and allow to cool on pan for 5 minutes before moving to a cooling rack.
                      Recipe Notes

                      -Start these cookies several hours ahead as they need time to chill.

                      -Using coarse sugar makes for a pretty holiday cookie.  It will take a little more coarse sugar than granulated sugar for rolling.

                      -I find the dough warms up too much while rolling into balls, especially if taking the time to weigh each one. Therefore, I suggest that you rechill the rolled balls for about 10 minutes to prevent too much spread. You can do this before rolling in sugar, after rolling in sugar, or once they are prepped on the baking tray (this is great if you can fit the tray in your fridge)

                      -At 20 grams each, I get 38-2 3/4" cookies.

                      -Do not overcrowd the cookies on the cookie sheet and do not overbake. These cookies are wonderfully chewy at the 9-minute mark.