Gnocchi with Fresh Spinach and Lemon

By now you all know that I LOVE gnocchi. It's so fun and comforting to eat and I just love coming up with new and exciting ways to enjoy it. This dish is satisfying and has a great fresh flavor. This would work well any time of the year.

Gnocchi with Fresh Spinach and Lemon

Ingredients:
- 1 pound gnocchi
- 1 lemon
- 2 cups fresh spinach (remove stems)
 -1 cup vegetable (or chicken) stock
- 1/2 cup Parmesan cheese
- 1/2 onion, minced
- 6 garlic cloves, minced
- crushed red pepper flakes
- garlic powder
- salt
- pepper
- olive oil
To Make:

Start by salting a pot of boiling water and cooking the gnocchi according to package directions. Take out 1 minute before they are done (because we'll be finishing them in the sauce) and reserve 1/2 cup of pasta water.

In the meantime, saute in a large sauce pan the onions and garlic in olive oil until tender. Add in the cooked gnocchi and the 1/2 cup pasta water. Next add in the cup of stock and the Parmesan cheese. Mix together and cook for several minutes until the sauce gets thick. Grate in 1 tsp of lemon zest.Add in all spices. Mix together. Cook on medium heat.

Finally, add in the fresh spinach and mix together until the spinach is just wilted. Top with fresh lemon zest and extra Parmesan cheese. ENJOY!

Butter Chicken

I've wanted to start broadening my horizons as far as cuisine goes so I've decided to learn some traditional Indian dishes. This one, Butter Chicken is well known and loved and I think mine turned out delicious. I also tried it with shrimp also but didn't add the heavy cream or butter, so it's a little more health conscious.

Butter Chicken

Ingredients:
- 1/2 pound chicken, cubed
- 3 tablespoons butter
- 1/2 onion, finely diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup heavy cream

1 tablespoon garam masala seasoning

1 1/2 teaspoons ground ginger

1/4 teaspoon cayenne

 1/2 cup frozen peas

 pinch salt

To Make:

Begin by melting the butter in a saucepan and add in the onions. Add a dash of salt. Add the garlic and cook for 2 minutes on medium heat. Next, add the cubed chicken and all of the spices. Mix around and let the chicken cook on medium heat until it starts to soak in the flavors. Cook covered for 3 minutes to cook the chicken through.

Add in the tomato paste and thoroughly mix together. Next, add the cream and the peas. Mix and cook covered for 3 minutes until the peas are no longer frozen.

Serve with warm rice.

Spicy Indian Shrimp:

* Use the same ingredients but substitute the chicken with shrimp, butter with olive oil and the heavy cream with vegetable or chicken stock.

Ham, Green Pepper and Tomato Egg-White Omelet

Great for breakfast or brunch, these omelets are fantastic. Use whatever ingredients you have leftover because let's face it, anything tastes good in an omelet!

Ham, Green Pepper and Tomato Egg-White Omelet

Ingredients:

- 3 egg whites, lightly beaten
- 2 tomato slices, diced
- 1/4 onion, minced
- 1/4 green pepper, minced
- ham or other meat of choice, diced
- Pepper Jack Cheese
- canola oil
- salt, pepper,


To Make:

Heat a pan with the canola oil and saute the onions, pepper and meat until slightly browned. Slowly pour in the egg whites. Season with salt and pepper. Cook on medium low heat covered for 3 minutes. Add the tomatoes over top and the cheese right down the middle of the eggs and slowly fold onto it's side. Cook another 2-3 minutes covered and serve.

Panko Encrusted Salmon

If you are ever at a loss for ideas, this one is simple and really delicious. Panko crumbs are versatile and really easy to use. They keep the salmon moist and add great texture. Let me know what you think!

Panko Encrusted Salmon

Ingredients:
- 1-2 pounds of salmon (remove skin)
- 1 cup panko crumbs
- salt
- pepper
- oregano
- garlic powder
- canola oil
- 1/2 cup milk

To Make:

In a large pan, coat the entire bottom in canola oil. Heat on medium high, do not let it smoke.
Slice the salmon in half (serves 2-4) and season on both sides with salt and pepper. Shake the panko crumbs onto a flat, dry surface and season lightly with salt and pepper, garlic powder and oregano. Mix together and spread out.

- In a deep, large bowl add milk and season with salt and pepper. Dip each piece of salmon in milk before dredging into the panko mixture.

Once the salmon is completely covered in panko, gently place into the frying pan. Cook on both sides for 3 minutes and cover while cooking.

Serve with your favorite side dish.

Italian-Style Artichokes

I must admit, I had never really used an artichoke before last night. I love eating them, but I'd never seen anyone clean, cut and cook an artichoke so I was in the dark. Luckily, I watched Lidia Bastianich http://www.youtube.com/watch?v=kuZai8qgThk and saw how to property cut an artichoke. Then I made a killer sauce and it was a delish side dish, although you could serve this over top chicken, beef or serve with pasta.

Italian-Style Artichokes

Ingredients: (serves 2)
- 2 large artichokes
- 1/2 onion, minced
- 3 garlic cloves, diced
- 1/2 can petite diced tomatoes, (or hand dice 2 fresh tomatoes)
- olive oil
- salt
- pepper
- basil
- oregano
- 1/4 cup Parmesan Cheese
- 1/2 cup water

To Make:

Please watch the above video to see how to property clean and cut an artichoke.

Next, saute the onion, garlic for 5 minutes in olive oil. Season with salt. Slice and add the artichoke. Saute for 2-3 minutes together. Next, add the tomatoes and mix together. Season with salt, pepper, basil and oregano to taste. Add in the water and Cheese. Mix together. Cover and cook on medium high heat for 5-6 minutes until everything is semi thick.

Serve with chicken, fish, beef, pasta or alone.