Weekend Recipes

It's finally Friday. I tend to look forward to Fridays, figuring all the things to get done over the weekend; I know that Sunday evening, I'll look back and realize I haven't gotten half the stuff done. (Sound familiar?) But we still have to eat, so here are today's recipes. Enjoy!

CHICKEN GNOCCHI WITH BROWNED BUTTER

This comes from Tablespoon.com. It starts off, “This easy gnocchi skillet comes together quickly in a singlel pan!” Yummy, simple: what's not to love?

To view this online, click here.

Ingredients

1 tablespoon olive oil

2 boneless skinless chicken breasts

1/4 teaspoon salt

1/8 teaspoon black pepper

1 package (16 oz) potato gnocchi

1/4 cup butter

4 cups baby spinach leaves or chopped kale leaves, stems removed

1 can (15.25 oz) Green Giant™ whole kernel sweet corn, drained

3 tablespoons grated Parmesan cheese

Directions

In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.

Make gnocchi in boiling water as directed on package; drain.

Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.

Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.

FIESTA CHICKEN PIZZA

This comes from FamilyTime.com, and starts, “Chewy pizza crust topped with tender strips of chicken breast and taco mix meet their match in this heart pizza dish. Topped with four-cheese Mexican blend and thick and chunky salsa this pizza will please your crowd.” Serves: 8; Prep Time: 12 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

2 boneless skinless chicken breast halves, cut into strips

1 12-inch pizza crust

1 tablespoon vegetable oil

1 package (1.25-oz) ORTEGA® Taco Seasoning Mix

1 tablespoond water

1 cup ORTEGA® Thick & Chunky Salsa, medium

1 1/ 2 cups 4 cheese Mexican blend or nacho and taco blend cheese, shredded

Toppings:

sliced black olives, green onions, green bell pepper, radishes, red onion; sour cream; ORTEGA® Thick & Smooth Taco Sauce (optional, all)

Preheat oven. (See pizza crust package directions.)

Heat vegetable oil in large skillet over medium heat. Add chicken and cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well.

Spread salsa over crust. Top with chicken mixture, chees and vegetable toppings.

Bake according to pizza crust package directions or until crust is crisp and cheese is melted. Top with sour cream and a drizzle of taco sauce before serving.

PEANUT BUTTER S'MORES ICE CREAM CAKE

This comes from Tablespoon.com, and begins, “A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings – it's bound to make a big impression!” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 10

To view this online, click here.

Ingredients

1/2 gallon (or 1.75 quarts) chocolate ice cream

1 1/4 cups graham cracker crumbs

1/2 cup butter, melted

1 jar (16 oz) creamy peanut butter

1 cup miniature marshmallows

1 bottle (7.25 oz) chocolate topping that forms hard shell

1/2 cup roasted salted peanuts, roughly chopped, if desired

Additional graham cracker crumbs and miniature marshmallows, as desired

Directions

Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.

Spray 8- to 9-inch round springform pan with cooking spray.

In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.

In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.

Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.

Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!

BLUEBERRY AND NECTARINE COBBLER

This comes from The Food Network. It begins, “When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.” Total Time: 1 hr 15 min; Prep: 15 min; Cook: 1 hr; Yield: 8 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/blueberry-and-nectarine-cobbler-recipe.print.html?oc=linkback

Ingredients

Fruit:

6 ripe nectarines, about 1 pound

2 cups fresh blueberries

1 cup sugar

1 tablespoon instant tapioca

2 tablespoons unsalted butter, diced into small pieces, plus more for the pan

Cobbler Top:

1 1/2 cups all-purpose flour

1/3 cup sugar

2 1/4 teaspoons baking powder

1/2 teaspoon fine salt

6 tablespoons cold unsalted butter, diced into small pieces

1 large egg

1/2 cup heavy cream

Serving suggestions: Vanilla ice cream or whipped cream

Directions

Position a rack in the middle of the oven and preheat to 375 degrees F.

For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.

For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.

Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.

Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.

FIVE MINUTE PITA PIZZAS

This comes from The Baker Chick. I absolutely love her newsletter; if you haven't signed up to receive it, you should! Really nice recipes, some talk about each recipe, etc. (Yes, this is an endorcement; no, I'm not getting compensated for that.)

Anyway, this recipe yields 4 pita pizzas. They make a nice snack for several people, or a light dinner, along with salad and dessert.

To view this online, click here.

Ingredients

4 pockless pita flatbreads

3/4 cup of marinara sauce

12 slices of provolone cheese (mozzarella or other cheese would work well too!)

Pepperoni, sausage, veggies or other toppings of your choice

Instructions

Spread a couple tablespoons of sauce on each pita, leaving a small crust around the edge. Top with 3 slices of cheese each and any meat/veggies you like.

Place the pitas one at a time directly on the rack of a toaster oven. Toast for 3-4 minutes, or until cheese is golden and bubbly.

Alternately- bake at 450F on a cookie sheet for about 10 minutes, or until golden, broiling for a minute or two to get the topping extra crisp if desired.

EASY OVEN-BAKED CHICKEN FAJITAS

This is from the Tablespoon.com newsletter. Prep Time: 10 minutes; Total Time: 50 minutes; Serves: 9

To view this online, click here.

Ingredients

1 large onion

1 medium red bell pepper

1 lb boneless skinless chicken breasts

1 package (1 oz) Old El Paso™ fajita seasoning mix

2 tablespoons vegetable oil

Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

Sour Cream

Old El Paso™ Thick ‘n Chunky salsa

Chopped fresh cilantro

Directions

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.

Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.

Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.

Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.