3 Ingredient Tomato Gnocchi Soup

A steamy hot bowl of delicious tomato soup loaded with plump gnocchi and a dash of spinach.  Served with a salad and some crusty hot bread, this dinner is a nice hearty meal on a cold winter night.  

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Hi everyone!  It's been a couple of weeks since I posted anything.  We took a little time off for the holidays!  Hope everyone had a wonderful Thanksgiving filled with family and love (and good food!).

I wanted to pop in today with a quick recipe.  Well, it's not really a recipe because you don't actually have to make anything from scratch!  When we are in holiday mode and there are a zillion things to do to get ready I don't have all day to cook.  Do you feel that way too?  The question becomes "how do we get all this done and still put something hearty and satisfying on the table?  Today's I'm bringing your the perfect convenience item recipe to solve that dilemma.

3 INGREDIENT TOMATO GNOCCHI SOUP

Picture a steamy hot bowl of delicious tomato soup loaded with plump gnocchi and a dash of spinach.  Served with a salad and some crusty hot bread, this dinner is a nice hearty meal on a cold winter night.  

It only takes 3 ingredients to make this....yes 3!  And, I purchased all of them at Trader Joe's.  But, don't worry if you don't have a Trader Joe's near you, you can find similar items at Target, or your local grocery store!

What ingredients do I need?

• tomato soup
• frozen or fresh gnocchi
• baby spinach

That's all it takes and it couldn't be simpler than heating it all up!  Trader Joe's frozen gnocchi are stuffed with tomato sauce and mozzarella, so they create and extra creamy bite in your soup.  But don't stop there....you can substitute the gnocchi with tortellini or ravioli.  Both of which will make an excellent soup add-in and you cook them right in the heating soup!

So take a break from all the holiday rush and serve up a warm bowl of soup with the held of some store bought items.  The recipe below will show you how!

Enjoy!

3 Ingredient Tomato Gnocchi Soup

make 4 cups

32 oz carton tomato soup (such as Trader Joe's Creamy Tomato Soup)

16 oz. bag frozen gnocchi (such as Trader Joe's Outside-In  Stuffed Gnocchi)

2 handfuls baby spinach

In a medium sauce pan over medium heat, add tomato soup and gnocchi.  Bring soup to a boil and then reduce heat to a simmer and allow to cook about 5-7 minutes.  Once gnocchi are heated through add in spinach and stir until wilted.  Serve immediately.  

Source: www.thekitchn.com

Pumpkin Waffles with Maple Walnut Cream Syrup

Pumpkin Waffles that are crunchy on the outside and fluffy and tender on the inside doused with warm and decadent maple walnut cream syrup!

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Boy! How time flies!  I just can't get over that it's almost Thanksgiving and the end of the year is around the corner.  It really seemed to sneak up on me this year.  Did that happen to anyone else?

I'm sure that you all have your Thanksgiving menu planned but what are you going to serve for breakfast that day?  Not many give that one much thought because we are all so swamped with getting the turkey in the oven, and cooking all the sides and pies that breakfast is just something that has to get done, and fast!

Luckily, I've got something for that is is easy to make and tastes great.  You could even say that this is a Make-Ahead Meal.  Love those!  If you have time this Sunday I would highly suggest making these Pumpkin Waffles with Maple Walnut Cream Syrup, and then freezing some for Thanksgiving morning.  All you have to do then is pull out the waffles and pop them in the toaster and heat up the syrup in the microwave and voila! breakfast is served.  I'm sure you've all had a toaster waffle before, right?  Well, this is just a homemade version of that, but oh so much better!

PUMPKIN WAFFLES WITH MAPLE WALNUT CREAM SYRUP

Waffles that are worth waking up for!

Slightly crispy edges.

Golden waffled surfaces.

Soft and fluffy on the inside, soaked through with maple walnut cream syrup and melted butter.

And that moment when you bite into it and the warm spices and pumpkin flavor bursts in your mouth…

It’s just a little bit of food heaven right there.

So let me tell you about these waffles.  With an easy to make batter these toasty and fluffy waffles, bursting with warm spices and pumpkin flavors, will be on your table in no time.  

Oh the waffles!  They are heaven on a plate.  I just love the texture of these waffles.  A little crunchy on the outside and fluffy and tender on the inside.  And the flavor....just so warm and comforting.  They are just the perfect fall and winter breakfast treat.  AND let's not forget the star of the dish; the warm and decadent maple walnut cream syrup!  Ohmergawd!  This is a must have with this dish so don't skip it. Trust me when I say that I wanted to lick every drop of the leftover syrup right out of the pitcher.  It's that good....you'll thank me later! 

So I hope you make this incredibly delicious dish part of your Fall breakfast tradition.  It's the perfect holiday meal.

Enjoy!

Pumpkin Waffles with Maple Walnut Cream Syrup

makes 12 waffles

Waffles:

4 cups all purpose flour

1/2 cup brown sugar

2 Tbsp. baking powder

1 tsp. salt

2 tsp. pumpkin pie spice

4 eggs, lightly beaten

3 cups milk

1 15oz can pumpkin (not pie filling)

1/4 cup butter, melted

Maple Walnut Cream Syrup:

1 Tbsp. butter

3/4 cup chopped walnuts

1 1/2 cups maple syrup

1/2 cup heavy cream

In a large bowl stir together the dry ingredients for the waffles.  Then add the wet ingredients and stir just until everything is moistened and combined.  Your batter will be slightly lumpy.

Next up, make the Maple Walnut Cream Syrup.  In a medium sauce pan melt the butter over medium heat.  Add the walnuts and cook and stir 1-2 minutes until toasted.  Add in the maple syrup and the cream and heat through another few minutes.  Pour into a pitcher for serving.

Heat your waffle iron according to the manufacturer's directions.  Spray the iron with cooking spray and then add your batter (based upon the suggestions from the manufacturer) and close the lid.  Once the steam has stopped coming from your waffle iron the waffles should be done.  Use a fork to life the waffle off the griddle and place on a sheet pan.  Keep waffles warm in a 300 degree oven while preparing remaining waffles.  Serve warm with Maple Walnut Cream Syrup.

To Make Ahead:  Prepare your waffles as directed above, except, cool waffles completely on a wire rack.  Place waffles in between sheets of waxed paper in a freezer bag and freeze up to 2 months.  The Maple Walnut Cream Syrup will store in the refrigerator up to 1 week.  To serve, remove waffles from the freezer and reheat in a toaster.  Microwave the syrup about 1 1/2 minutes until heated through, stirring every 30 seconds to prevent scorching.  Serve.

adapted from Better Homes & Gardens 100 Best Pumpkin Recipes 2019 publication

Creamy Balsamic Skillet Chicken

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I have a great fall recipe for you.  If you like the comfort feels of a chicken and gravy dish then this will be right up your alley!

I'm doing really well on my New Year's resolution to cook from my collection of cookbook (a library full).  Today's recipe is a real winner and if from cookbook called "The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking".  by Mary Younkin who is the food blogger behind Barefeet In the Kitchen.  She makes very tasty family friendly meals, and I have found myself going through her book on several occasions for a recipe.  Today is an adaptation of one of those recipes.

CREAMY BALSAMIC SKILLET CHICKEN

Golden seared chicken breasts smothered in a creamy balsamic sauce, this is a quick dinner you can get on the table in under 45 minutes.  And not to worry, this recipe make plenty of sauce!

One Skillet Meal

One thing I love is skillet meals or one pot meals.  You can't go wrong when everything is made in the same skillet and there's soooo much less dishes to do!  This dish takes little effort when the actual cooking comes in to play.  You may spend a little more time prepping the ingredients but it all comes together really quickly.

How To Make It

I used chicken breasts sliced into strips for this dish however, you could use chicken thighs if you prefer.  Both will turn out beautifully.  

First up is browning the onion and garlic in a skillet, and then browning the chicken pieces on both sides, not until cooked, just browned.  They will finish cooking later.  You will want to do this in a stainless steel skillet.  This allows for great browning and creates a fond* on the bottom of your skillet.  When we create the sauce we are going to deglaze the skillet to pick up all the browned bits on the bottom because they add tremendous flavor to your sauce.

To finish, you will make the sauce, by cooking mushrooms until golden brown and then adding flour to coat them.  I used baby bella mushrooms for their meaty flavor, but any mushroom will do.  The flour will cause the liquids in the sauce to thicken really nicely.  Adding your broth, cream and balsamic vinegar will complete the sauce.  Dinner is almost done!

 "Fond” is the brown stuff left in the pan after you sear things."

What to serve with Creamy Balsamic Skillet Chicken

I added a side dish of basmati rice because MGG is a rice man.  You could easily serve this with mashed potatoes, or a green vegetable such as Sauteed Shredded Brussels Sprouts or Balsamic Glazed Green Beans.

This dish will leave you with all the comfort feels you get from a creamy, steamy dish.  Perfect for fall and winter dinners.

Enjoy!

More quick and easy Chicken dishes:

• Chicken and Asparagus Skillet Supper
• Lemon Herb Chicken and Rice
•  Cilantro Lime Chicken with Rice and Beans
• Crunchy Honey Lime Chicken
• Garlic and Parmesan Crispy Oven Fried Chicken

Creamy Balsamic Skillet Chicken

adapted from The Weeknight Dinner Cookbook:  Simple Family-Friendly Recipes for Everyday Home Cooking


1 tablespoon olive oil
1 tablespoon butter
1 shallot, minced
2- 3 cloves garlic, minced
8 oz baby bella mushrooms, sliced (about 3 cups)
1 1/2 pounds boneless, skinless chicken breasts, cut into 2- 3- inch strips
2 tablespoons all- purpose flour
3/4 teaspoons kosher, salt, divided
1/2 teaspoon fresh ground pepper, divided
1/2 cup chicken broth
2- 3 tablespoons balsamic vinegar
1/4 cup heavy cream
1 1/2 teaspoon fresh thyme leaves

Place the chicken pieces in a medium- size bowl. Sprinkle with flour, 1/2 teaspoon of the salt and 1/4 teaspoon of pepper. Toss to coat. 

Warm the oil and butter in a large stainless steel skillet over medium-high heat. Add the shallot and toss to coat. Cook for 2 minutes, stirring occasionally, then add the garlic and continue cooking for 1 minute, until the onions are tender and lightly browned.

Add the chicken in a single layer and cook the chicken for 3 minutes on each side. The chicken shouldn't be fully cooked yet, but it will be white or lightly browned all over. Transfer the chicken and onions to a plate.

Place the skillet back on the stove over medium-high heat. Add the mushrooms and cook for 3-4 minutes until browned and softened. Add the chicken broth, balsamic vinegar, remaining 1/4 teaspoon of salt and remaining 1/4 teaspoon pepper to the pan and bring to a simmer. Scrape up all the browned bits from the bottom of the pan as the sauce simmers for 2 to 3 minutes. Add the cream, stir and add the chicken and any juices along with the onions and garlic back to the sauce. Cook 3-4 minutes until the sauce thickens slightly and the chicken is cooked through. Remove from the heat and sprinkle with the fresh thyme.

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