Ricotta Gnocchi with Peas, Prosciutto, and Mint
My first attempt at gnocchi was far from shameful. I was pretty tasty if you ask me. I didn’t like the mint….but I am not a fan of mint on anything. The Chef said the mint went well with the peas, but I made the gnocchi too big. Ricotta Gnocchi with Peas, Prosciutto, and Mint(adapted from Avec Eric) 2 cups shelled English peas1 pound potatoes, roasted, peeled and mashed1/2 cup ricotta cheese2 1/2 cups all purpose flour1 egg salt and pepper1 tsp nutmeg 4 tbsp...
Read MoreThe Cure ~ Not the music group
My soup official got rid of that pesky cold within 24 hours. (it couldn’t possibly be that it was just a minor 2 day cold??) NO WAY! It was my soup. starting point! The Ultra isn’t for the recipe. Spicy shrimp and noodles Adapted from cooking light November 2010 1 pound medium shrimp 1 cup water 2 cups chicken broth 1 ...
Read MoreShepherd’s Pie
Every time I go to the cheesecake factory, I order their shepherd’s pie. I tried my best to duplicate Chefwife’s Shepherd’s Pie Here’s what I started with….. The dicing, shredding the carrots, and especially whipping the potatoes worked off about half the calories consumed in this dish. You can see the steam coming off! So delicious Leftovers tonight. Relaxing time for me! Bookmark on Delicious Digg this post Recommend on Facebook share...
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