Béchamel Shrimp Gnocchi with Basil

We started a tradition where each one of our kids gets a night to cook. They're in charge of everything from the recipe all the way through cooking and serving. On Wednesday our oldest daughter who is 9, looked at all our proteins and decided she wanted to use Shrimp. Then she looked in the pantry and decided on Gnocchi. Last she decided she wanted a Béchamel sauce. So off she went to cook. Now either my husband and I help them, mainly to make sure they're safe and aren't burning things or adding too much salt, etc. This recipe was not only easy but it turned out SO GOOD that we didn't have enough. Next time we need 3 packages of Gnocchi. She was really excited for me to share her recipe on my blog, so here it is!



Béchamel Shrimp Gnocchi with Basil
1 lb shrimp
1/2 cup Parmesan
1/2 cup heavy cream
4 tbsp butter
6 cloves of garlic, minced
Basil leaves (for garnish)
Olive oil
Gnocchi (we need 3 packages, I buy off the shelf at Trader Joes)

Heat olive oil in pan, once hot add Shrimp.
Cook for one minute, remove from pan and set aside.
Add butter and melt, add garlic and cook on low
Add heavy cream and Parmesan
Cook until thick
If the sauce gets too thick add 1/4 cup of the water the Gnocchi cooked in.
Put Shrimp and Gnocchi in sauce once it's to the consistency you want and cook a few more minutes.
Garnish with Basil
Enjoy! Serve seconds! Enjoy more!

Honey Shrimp Rice Bowls

We've started a tradition in our family where each school age child gets to cook once a week. That includes choosing what we eat that night. Last night was Orion's turn to cook and so we started by looking at what meat he wanted to cook, he chose shrimp. He knew he wanted to serve it on a bed of rice with Asparagus. I asked what type of seasoning he wanted on the shrimp, I for the most part let them choose all of the ingredients however I will stop them if they wanted to add say 'cinnamon' to shrimp. He said he wanted to use Honey, Garlic, Ginger and Soy sauce. So we started to get the ingredients all out. He used a microplane to grate the ginger and a garlic press for the garlic. It is so fun seeing the kids take charge and be so excited for what they're making, also being the Chef for the night allows them to pick different sous-chef duties for the other kids in the family. 

Honey Shrimp

1 lb shrimp

1/3 cup soy sauce

2 tbsp honey

2 tbsp grated ginger 

1 head of garlic pressed

In medium bowl whisk together your sauce ingredients. 

Add shrimp to the bowl coating them well and refrigerate and let marinate for 20+ minutes.

Heat a skillet over medium high heat, add the shrimp to the skillet.
Reserve the leftover sauce

Cook on both sides about 2 to 3 minutes per side until shrimp turns pink and is cooked.

Remove shrimp and set aside

Pour the leftover sauce back into the skillet and cook a couple minutes until sauce reduces and thickens, this makes an excellent dip for the shrimp or you can drizzle over top of your shrimp. 

Tom Kah----Instant Pot

Recently we ventured to a Thai restaurant that served Tom Kah, we'd never had it before so we gave it a try and fell immediately in love. We had also ordered Pho and my kids let me know right away that my Pho was better (swoon), so I then made it my mission to make my own Tom Kah. I've literally perfected my Pho recipe. So I made it a goal to now perfect my Tom Kah. Now I'm not going to lie, having never made it before I wasn't sure what to think, but for the very first time I knocked it out of the park. A few minor tweaks next time and I'm pretty sure we'll have another all time favorite soup in our repertoire. I love how easy this soup was to put together and lets be honest, the Instant Pot....what more can I say!!

Tom Kah

2 (13.5 oz) cans coconut milk (full fat)

6 cups chicken bone broth

2  stalks fresh lemongrass, remove tough outer layer and roughly chop into 1/2 inch pieces

2 large slices of ginger (skin on)

5 garlic cloves crushed (skin on)

2 limes squeezed

4 green onions, sliced (separate green from white)

8 oz mushrooms (I used shiitake, but any type will do)

2 tbsp fish sauce

2 tsp sugar

*for toppings: the green part of the green onion, Thai red chilies, fresh cilantro, more lime juice

1.)  Turn IP on to Saute on high. Add lemongrass, ginger, white part of green onion, garlic and saute until fragrant. 

2.)Add chicken broth, and lime juice. Close, turn on soup mode to medium (20-25 minutes)

3.) When done vent and strain broth. 

4.) Add broth back to IP, then add coconut milk, mushrooms, fish sauce and sugar. Close and turn on soup mode to low (10-15 minutes)

5.) Serve immediately garnished with your favorite toppings

Enjoy and Repeat!

Chicken & Dumplings --- Instant Pot

It's the time of year for comfort food one of the first ones that comes to mind for me is Chicken and Dumplings. A few weeks back I used my Instant Pot to make the filling for Chicken Pot Pie and I instantly realized how easy it would be to make it into Chicken and Dumplings instead. So I tried it last night, and we ate every last bite. Not only was it super tasty but it was super easy. I typically use frozen chicken so the timing on mine is longer but if you use fresh (or thawed) chicken you can have this done in less than 20 minutes. Here's the recipe:

Chicken and Dumplings
5 cloves of garlic, crushed (we like lots of garlic)
1 large bay leaf
2 tsp salt
2 cups bone broth/chicken stock
2 cups water
1 lb chicken
Carrots, chopped
Celery, chopped
1 cup peas

Dumplings
2 cups flour
1 tbsp baking powder
1/2 tsp baking soda
6 tbsp salted butter*
3/4 cup milk
*if you don't use salted butter add 1/2 tsp salt
Mix the flour, baking powder, & baking soda.
Cut in butter, once it's crumbly add milk and mix until dough forms.


In Instant Pot add chicken, broth, water, garlic, bay leaf, & salt. Cover and cook on "soup" for 30 minutes (if you're not using frozen chicken you can change the time to 15 minutes.) When done, allow to naturally release pressure. Open add carrots, celery, peas and dumplings to the top. Close and set for "soup" for 5 more minutes. When done allow to naturally release and serve.

Mangia!

Pho----Instant Pot

Pho wasn't on our menu this week, why? Well because it's Summer and I just have a hard time wanting to eat soup in the Summer, no matter how good it is. Well we woke up this morning with only a few days before school starts and it's drizzling. I had big plans to spend this last week before school at the beach but the weather had other plans. The kids out of the blue said they wanted soup for dinner, so I decided on Pho as I had just perfected my broth before Summer started and we only had it that one time so it's time for it again. I decided I needed to write the recipe down for myself more than anything else so that I remember how I made it. It took me a long time to try a real Pho broth at home, for a few reasons but the main one being I didn't think I would be able to make it with as much umami as you get at a Pho restaurant. I love the Instant Pot, it can do things fast, but do you know what else it can do, it can do a really deep broth if you take the time and allow the flavors to really develop. This has been a long time in the making tweaking and changing the amounts of spices and adding other herbs but I think I have perfected my Pho


Pho Broth
2 onions, cut in halves (peel on)
1 hand of ginger, sliced (peel on)
2 heads of garlic bottom cut off (peel on)
1 1/2 lbs beef bones (marrow)
6 cups water
1/4 cup fish sauce
13 star anise
15 whole cloves
15 black peppercorns
3 cinnamon sticks (about 6 inches)
3 Tbsp fennel seeds
3 Tbsp coriander seeds
Cilantro stems off of a single bunch
1/4 cup coconut aminos

Pho Garnish
Flank steak sliced thinly
Noodles of your choice
Green onions
Bean sprouts
Siracha
Hoisin Sauce
1 lime, cut into wedges
Cilantro or Thai basil

Boil beef bones for 10 minutes, drain and rinse with cold water
Place on cookie sheet and broil on high for 20 minutes, turning every few minutes to get a good char on all sides
Place onions, garlic, & ginger on cookie sheet broil on high until browned

Turn IP to saute on high
Add all spices to roast
Turn off IP and add beef bones, water (if all 6 cups don't fit add as much water as possible), coconut aminos, cilantro stems and fish sauce.
Turn IP back onto soup and cook for 120 minutes.
When done, strain broth and taste.
Turn IP to saute, when rolling boil add the flank steak to cook.
Serve! Enjoy! Have seconds!

Shredded beef tacos --- Instant Pot or Slow Cooker

I can't be the only one on the lookout for new tacos to mix up my Taco Tuesday options. This one turned out so good and was easy. Either throw it in the Instant Pot for 35 minutes or the slow cooker option all day long and you'll have tender shredded beef tacos for dinner. I chose to go the IP route, because I love the functionality of just being able to throw everything in at the last minute. Although there is a special place in my heart (and nose) that LOVES having my food slow cooked all day long. Just serve with corn or flour tortillas.  So here it is:


Shredded Beef Tacos
3-4 lbs of stew meat
1 1/2 tsp sea salt
1 Tbsp olive oil
1 onion, diced
4 Tbsp tomato paste
6 garlic cloves, minced
2 tsp cumin
2 tsp oregano
1/2 cup either picante or green salsa*
1 cup beef broth

For Garnish
Cilantro
Green Onions
Limes
Sour cream
Guacamole
Salsa
Lettuce
*I used green because I knew it wouldn't be too spicy for the 4 little mouths I have to feed.

In bowl mix stew meat and salt. Toss to coat.
Press the Saute button on IP add olive oil
Add in onions and garlic until fragrant and softened
Add in tomato paste, cumin and oregano. Stir for about a minute
Add meat
Pour in salsa and beef broth
Cover and set to "Meat/Stew" option (remember to do so you must press the "Keep Warm/Cancel" button). Set cook time to 35 minutes.
Let pressure release naturally
Remove meat and shred.

Slow Cooker option:
Place all ingredients in IP and choose slow cook option, cook on low for 5-7 hours. If you're up for it browning the meat prior to placing in IP will add to the depth of flavor.

Lasagna

It's Easter Sunday, and the last day of Spring Break. We spent our Spring Break in Florida visiting the grandparents. We did everything, airboat rides, a pontoon boat ride out to a deserted island, many hours spent in the lazy river and sitting around a table eating amazingly good food. While in Florida we did the traditional Ham Easter dinner, so when we got home and was talking about what we'd have tonight all the kids unanimously voted on Lasagna. I've spent a good portion of time perfecting my sauce recipe and it has been perfected...even if I say so myself. I really feel like there isn't any more tweaking of this recipe that I could do to make it better, not to mention how simple it is. It's cooking right now as I type this.

Lasagna
2 Tbsp olive oil
1 head of garlic minced (we LOVE a lot of garlic, use less if you don't)
1 lb sausage (I use Trader Joes Hofbrau)
1/2 cup red wine
2 six ounce cans tomato paste
1 28 oz can tomatoes (I use the whole peeled plum tomatoes in a can, but you can use diced as well)
3 scoops Herbs de Provence (I use Trader Joe’s version with the spoon) otherwise 1 1/2tsp is the same
1 package of lasagna noodles (I use Trader Joes, no boiling)
2 eggs
2 1/2 cups fresh Ricotta cheese
1/2 cup fresh grated Parmesan
1 lb grated mozzarella

Preheat oven to 375
Sauce
Add 2 tbsp olive oil to stock pot
Add entire head of garlic minced, cook until just starting to brown
Brown sausage, if needed drain off excess fat. The sausage I use doesn't produce much so I don't need to drain it.
Add the red wine and stir.
Add can of large tomatoes (seeing that mine are the peeled plum I squeeze them into small pieces as I add the can)
Add both cans of tomato paste.
Stir until it's all combined.
Add basil, stir again to combine.
Turn on low and cover to cook, stirring regularly.
*I usually let me sauce cook for hours. Stirring every 15 minutes or so, but you can easily start making lasagna now as well. I just find the flavors develop the longer I let it cook.
To make the Lasagna
Beat eggs and add Ricotta and Parmesan cheese
First layer of your Lasagna is going to be sauce, then a layer of noodles, then Ricotta mixture, sprinkle some mozzarella, then sauce again and noodles. Repeat as many layers as possible. Top the entire Lasagna with any remaining sauce (you want to make sure you have enough to cover the full top especially if you're using the no boil noodles) and the remaining mozzarella.
If you're not ready to eat you can refrigerate this and bake later.
If you're ready to eat put in the oven and cook for 1 hour.
*****Make sure to let the Lasagna sit for 10-15 minutes before serving or you will have cheese soup.

Egg Fried Rice bowls with Teriyaki Mushrooms

Last night I impressed myself. Earlier in the week I knocked it out of the park with the Bahn Mi Bowl and this was the other item on my weekly menu that I was super excited to have. This turned out so good. Next time I'll have to double the recipe because there wasn't enough for us to have seconds and everyone wanted more. I used shitake mushrooms last night but next time I want to use oyster, they just didn't have them at the store when I was shopping. I just love the texture of this meal between the crunchy bok choy, mushrooms and pork belly. You could easily sub pork belly for any type of meat or even tofu. It would be good without the meat as well.

Egg Fried Rice bowls with Teriyaki Mushrooms
1 lb pork belly
1 package bok choy
2 tbsp water
1 package mushrooms, quartered
2 tbsp honey
2 tbsp rice vinegar
4 tbsp soy sauce
5 garlic cloves, minced
1 piece of ginger, minced
3 eggs, slightly beaten
1 tbsp oil
3 cups cooked rice

Cook pork belly place on paper towel lined plate and drain fat from pan.
Add 1/2 tbsp oil and add mushrooms, cook until softened about 5 minutes.
In small bowl mix honey, rice vinegar, soy sauce, ginger and garlic.
Add pork belly back to mushrooms and pour teriyaki sauce over the top.
Cook on medium for a few minutes until sauce thickens and becomes sticky, stir regularly.
While this cooks add 2 tbsp water to a frying pan, bring water to simmer and add bok choy. Cover and steam for about 5 minutes, until bok choy is tender.
Heat a frying pan with 1/2 tbsp oil add eggs, cook over low heat stirring regularly until cooked.
Add cooked rice and 1 tbsp of soy sauce, stir until combined.
Serve the egg fried rice, topped with the mushroom pork belly and bok choy.
Top with sesame seeds and green onion.
You could easily sub out the pork belly for any of your favorite meat or meat substitute.
 Enjoy!

Bahn Mi Bowl---Instant Pot

When I first came across this recipe I knew we'd love it. Although when my husband saw it on our menu for the week he questioned it being in a bowl rather than a sandwich. But after last night he's a believer, this was so good. We ate every last bite.





Bahn Mi Bowl
1 lb pork tenderloin
1/4 tsp salt
1/4 tsp pepper
1/4 cup soy sauce
1 tbsp brown sugar
5 garlic cloves crushed
1 tsp sesame oil
3 tbsp vegetable oil
Rice noodles (I used Pad Thai)
Pickled Carrots, Cucumbers  and Radishes:
6 tbsp rice vinegar
1 tsp sesame oil
2 tbsp coconut aminos
5 green onions
1 bunch cilantro
1 large cucumber sliced
4 large carrots sliced
4 radishes sliced
* I use the Cuisinart attachment to slice all together, including cilantro and green onions

Season pork with salt and pepper.
Set saute on high on Instant pot
Add sesame oil and vegetable oil.
Saute pork loin until brown on all sides.
While it sautes, mix together the soy sauce, brown sugar and garlic cloves.
Pour over pork.
I did my pork on the slow cook function for 1 hour and 10 minutes. You could use the meat function as well for 25 minutes. (More or less depending on size of loin)
Make pickled carrots and radishes.
Combine the white vinegar, sugar and salt.
Pour over shredded carrots and radishes, toss well and store in fridge for at least 30 minutes.
When pork is done take it out and either shred or cut it into pieces.
Place back in Instant Pot to allow it to soak up the remaining sauce.
Place noodles on bottom of bowl, drizzle with a little soy sauce
Add pork, carrots, radishes, cucumbers, red cabbage, cilantro, green onions. Jalapenos would be a great topper as well, ours last night just happened to be extremely spicy.
Enjoy!

Chicken Enchiladas Verdes

Since I first used tomatillos recently I realized I needed to find more ways to use them. This recipe spoke to me and as always I made the necessary tweaks (didn't use jalapeno because I have 4 little mouths who eat dinner with us) to make it the perfect Verde Enchiladas. I also cheat when I make my Enchiladas, I don't roll them, I layer them.. I love writing down my recipes to help mix up my weekly menu planning.

Chicken Enchiladas Verde
2 lbs tomatillos, husked and rinsed (about 12-16 depending on size)
1 medium onion, peeled and chopped
1 tbsp olive oil
1 cup cilantro
5 garlic cloves peeled
1 dozen corn tortillas
3 1/2 cup shredded cooked chicken (I made this in my instant pot)
2 tbsp sour cream
4 oz Cotija cheese, crumbled
6 oz grated cheddar cheese

Garnish 
green onions
cilantro
sour cream

To Make the salsa Verde:
Preheat oven to broil, 550 degrees.
In large bowl toss together tomatillos, onion, garlic cloves and olive oil.
Place on cookie sheet with foil.
Roast in the oven for 7 minutes, until there are some brown spots on everything.
Turn the tomatillos and lower the oven to 400 degrees
Cook for another 5-8 minutes, until the tomatillos are soft.
Transfer to food processor and add cilantro and salt to taste.
I like mine very smooth so I ran this until a smooth consistency, but if you like it chunky don't process as much.

To make the Enchiladas:
Preheat oven to 350 degrees.
Move salsa to a pot on stove on low. 
Spread 1 cup salsa onto bottom of baking dish.
Then add a layer of chicken.
Take your corn tortilla and dip it in salsa, covering it completely.
Layer on top of chicken.
Add a sprinkle of Cotija and cheddar.
Spread a layer of salsa, chicken, tortillas, cheese and repeat.
Very last you'll pour all remaining salsa over the top and sprinkle with all remaining cheese.
Place in oven for 20-25 minutes.
Once done, set out to cool for 10 minutes before serving

 Enjoy!
***If you want to use the jalapenos you'll want to use 2-3 stem end cut off (remove seeds to cut down on heat, or if you like the heat leave the seeds) Then they'll get cooked on the cookie sheet with the tomatillos, onion and garlic.