Half Baked Harvest's Creamy Gnocchi Soup with Rosemary Bacon!

Ironically, when i was chopping the vegetables and stirring the soup I was thinking, "This would be a really good soup to have on hand if you were sick." Little did I know that not even two days later I'd get diagnosed with Flu A, followed by pneumonia.

I suppose I timed the making of this soup just right because it was a really good soup to have on hand now that I was sick as a dog.

Full of chopped veggies: onions; kale, carrots, celery, and garlic and swimming in a creamy broth with soft pillowy gnocchi it was healing and comforting and just what the doctor ordered. I loved the crunch of the rosemary bacon on top and I even added in some leftover rotissierre chicken to make it more substantial. 

I would definitely make this again, but I would use chicken broth in lieu of vegetable broth only because I prefer it. But, that is the beauty of cooking. You make it your own. 

Stay healthy and wash your hands! Apparently flu season has come early! 

Creamy Gnocchi Soup with Rosemary Bacon

Adapted from Half Baked Harvest

by Tieghan Gerard

Serves 6-8

4 slices thick but bacon, chopped

1 tablespoon fresh chopped rosemary

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

6 carrots, chopped

4 celery stalks, chopped

2-4 cloves garlic, minced or grated

2 tablespoons fresh thyme leaves or 2 teaspoons dried

1 tablespoon dried basil

1-2 teaspoons fennel seeds, to your taste

1 pinch crushed red pepper flakes

salt and balck pepper

2 tablespoons butter

 2 tablespoons all-purpose flour

4-6 cups vegetable broth

4-6 cups roughly chopped kale

1-1/2 cups canned coconut milk, heavy cream, or whole milk

1/2 cup grated Parmesan or Asiago cheese, plus more for serving 

Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.

Stir in the butter and flour, cook 1 minute. Add 4 cups of broth. Simmer over medium heat for 20 minutes, until the carrots are tender. About 10 minutes before serving, stir in the kale, cream/milk, Parmesan, and gnocchi. If the soup is too thick, add additional broth.

Serve the soup topped with the rosemary bacon and Parmesan. Enjoy warm, preferably with a crusty piece of bread. 

It's Officially Soup Season @ IHCC!
 

Half Baked Harvest's Crockpot Honey Chipotle Pot Roast Tacos!!

This week I found myself with several packs of corn tortillas on hand. I bought some from the grocery store and my husband bought even more from a local Mercado. We had tortillas coming out our ears!

We had taquitos Friday,  Migas for breakfast Saturday, and used the remaining corn tortillas for these Honey Chipotle Pot Roast Tacos.  

I was thrilled to get my crockpot out and slow cook a roast all day. 

The roast simmers away on a bed of sliced onions and gets topped with a zesty seasoning mix of chili powder (chipotle and regular); paprika; garlic powder; cumin; oregano; and salt, then it gets doused in orange juice, water, and honey and slow cooks all day until it becomes tender and flavorful. Then you shred the meat and toss it in some of the juices and some salsa verde! 

You can choose to top your tacos with about anything you'd like. I like to top my tacos with some of the onion, cilantro, green onion, sliced avocado and maybe a slice of jalapeno or two.

 

My husband likes his with pico de gallo and salsa. And my son just does meat and cheese! You can top them however you like. It's going to be delicious no matter what!

Crockpot Chiptole Honey Pot Roast Tacos

Adapted from Half Baked Harvest

by Tieghan Gerard

Serves 8

2 yellow onions, sl iced

2 tablespoons chili powder

1 tablespoon chipotle chile powder

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 tablespoon garlic powder

1 tablespoon dried oregano

1 teaspoon salt

1 (4 pound) chuck roast

1 cup fresh orange juice

1 tablespoon honey

1 cup salsa verde

12 hard or soft taco shells, warmed

For topping: cilantro, green onion, avocado, and crumbled cotija cheese

In the crockpot, arrange the onions in the bottom of the crockpot bowl. 

In a separate bowl, mix the chiptole; chili powder; paprika; cumin; garlic powder; oregano; and season with 1 tablespoon of salt. Place the roast over the onions, then rub all over with the spice mix. Pour over the orange juice; 3/4 cup water; and the honey. Cover and cook on LOW for 5 hours or HIGH for 3 hours. 

Remove the meat from the crockpot and shred it using two forks.

Mix the salsa verde with 1 cup of the braising sauce - season with salt.

Stuff the beef and onions into the warmed taco shells and top with cilantro; avocado, and cheese. Serve with salsa verde. Enjoy! 

 

It's Taco Time @ IHCC!

Half Baked Harvest's Apple Cider Smothered Chicken {Fall Faves}

Years ago, I made a Ruth Reichl recipe called Pork Chops with Sauteed Apples and Cider Cream Sauce and it was SO DELICIOUS and perfect for the fall!

When I saw this recipe for a creamy Apple Cider Smothered Chicken topped with crispy prosciutto I just knew I had to give it a try! 

Tender chicken swimming in a sweet and creamy apple cider sauce topped with sage, Gruyere, and crispy prosciutto is a fall flavor explosion! If you want to try something different this fall, give this a try! 

Half Baked Harvest's Apple Cider Smothered Chicken

Adapted from Half Baked Harvest blog

by Tieghan Gerard

Serves 4-6

1-1/2 pounds thin cut chicken breasts or tenders

salt and black pepper

1/4 cup all-purpose flour

1/2 teaspoon paprika

1 pinch cayenne

3 ounces prosciutoo

3 tablespoons butter

1 yellow onion, sliced or chopped

2 cloves garlic, chopped

2 tablespoons fresh thyme leaves

1 tablespoon fresh chopped sage

1 Honeycrisp apple, cut into wedges

2 cups apple cider

1/2-1 cup heavy cream

1/2 cup shredded Gruyere cheese

Preheat the oven to 425F. Season the chicken with salt and pepper. Place the flour, paprika, and cayenne in a shallow bowl. Dredge the chicken through the flour and toss to coat.

Arrange the prosciutto in a large skillet set over medium-high heat. Cook until crispy all over, about 5 minutes. Remove from the skillet.

In the same skillet, add 1 tablespoon butter and the chicken. Sear on both sides until golden, 3-5 minutes per side. Add 1 more tablespoon of butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet. 

Add the onions and cook for 5 minutes or until golden. Add 2 tablespoons butter, garlic, thyme, sage, and a pinch each of salt and pepper. Cook for 5 minutes, until the onions have caramelized.

Add the apple cider. Simmer for 5 minutes, pour in the cream. Add the chicken and apples to the skillet. Sprinkle over the Gruyere. Bake for 5-10 minutes, until the cheese is melted. Top with crispy prosciutto and fresh herbs.

Serve the chicken with crusty bread for mopping up all that delicious creamy sauce. 

August IHCC Potluck!

 

Half Baked Harvest's Chocolate Peanut Butter Ice Cream Stuffed Dates {Insanely Delicious}!

Ok, so if you've been on Tiktok or social media AT ALL lately, then you're seeing all the amazing things people are doing with dates. Dates are so chewy and sweet and make a really delicious and HEALTHY sweet treat!

 

These Chocolate Peanut Butter Ice Cream Stuffed Dates on the Half Baked Harvest blog caught my eye a few weeks ago and I had all the ingredients so it was meant to be!

 

And, it's so easy! Cut the dates and pit them, then fill them with a teaspoon or so of vanilla ice cream and stick them in the freezer. After 30 minutes, you pull the dates out, add some peanut butter and put them back in the freezer. Then you melt some dark chocolate with a touch of coconut oil, dunk them in the chocolate and sprinkle them with sea salt and put them back in the freezer.

TOTALLY DELICIOUS...so delicious it will blow your mind. Chewy, sweet, cold, creamy, and salty. It is THE PERFECT ONE BITE SWEET TREAT and eating one will do the trick! Do yourself a favor and make these. You won't regret it! 

Chocolate Peanut Butter Ice Cream Stuffed Dates

Adapted from Half Baked Harvest

by Tieghan Gerard

Makes 22

22 plump Medjool dates, split lengthwise and pitted

2 cups vanilla ice cream

3/4 cup creamy peanut butter

1/3 cup roasted peanuts, chopped*

24 ounces semi-sweet or dark chocolate, chopped

1 tablespoons coconut oil

flaky sea salt

*Note: The HBH recipe calls for peanuts, but I'm unable to eat nuts and seeds so I made them without nuts and they were absolutely delicious! Fill free to make the recipe your own. 

Line a baking sheet with parchment paper. Working quickly stuff each date with roughly 1-2 tablespoons ice cream. Place on a prepared baking sheet. Freeze for 30 minutes. 

Grab the frozen dates, spoon/spread the peanut butter over the ice cream. Top with peanuts, if using. It's going to be a bit messy. Freeze for 1 hour or overnight. 

Melt the chocolate and coconut oil together in a bowl in the microwave. Dip each frozen date in the chocolate and place on a parchment-lined baking sheet. Sprinkle with sea salt (if desired). Freeze until completely frozen, 2 hours. Eat and enjoy the sweet, creamy, chewy goodness. 

 

Sweet Treats @ IHCC! 

Half Baked Harvest's 30 Minute Butter Chicken Meatballs

I'm on a HUGE kick with chicken meatballs here lately. This is about my 5th or 6th chicken meatball recipe and we're still going strong! If you need a cheap and cheerful weeknight chicken recipe why not try a chicken meatball? 
 

First you start with baking your chicken meatballs and for that you need ground chicken, an egg, some panko and salt and pepper. Once the meatballs are in the oven you'll start on your sauce! You'll need some olive oil, onion, ginger, and garlic in a skillet. You are going to make a very fragrant and mildly spicy, but delicious sauce!

To the skillet you'll add a host of spices: garam masala; curry powder; turmeric; and cayenne. And once those spices get all toasty and fragrant you're going to add some tomato paste, coconut milk, yogurt, and butter. The sauce will be creamy and luscious and when the meatballs are done baking you'll throw them right in!

This is one of those perfect weeknight meals that people love. Meatballs in a fragrant and somewhat spicy sauce served over rice. It's just comfort food!  

30 Minute Butter Chicken Meatballs

Adapted from Half Baked Harvest website

by Tieghan Gerard

Serves 4-6

1 pound ground turkey or chicken

1 egg

1/2 cup panko bread crumbs

salt and black pepper

2 tablespoons extra virgin olive oil

1/2 yellow onion, chopped

2 cloves garlic, minced or grated

1 inch fresh ginger, grated

1 tablespoon garam masala

2 teaspoons curry powder

1/2 teaspoon turmeric

1 teaspoon cayenne pepper, more or less to taste 

1 can (6 ounces) tomato paste

1 can (14 ounces) full fat coconut milk

1/2 cup plain Greek yogurt

2 tablespoons butter

1/4 cup fresh cilantro, roughly chopped

*steamed rice and naan, for serving

Preheat the oven to 450F. Line a baking sheet with parchment. Add the ground chicken (or turkey), egg, breadcrumbs, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into tablespoon size balls (will make 15-20 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through. 

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 5 minutes. Season with salt and pepper. Stir in the garam masala, curry powder, turmeric, and cayenne and cook until fragrant, about 1 minute.

Add the tomato paste, coconut milk, and 1/2 cup water. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in the yogurt and butter. Add the meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Serve the meatballs and sauce over bowls of rice with fresh naan. Enjoy! 

Winner, Winner Chicken Dinner @ IHCC!
 

Half Baked Harvest's Spicy Chicken Paprikash {Paprikash #1}

I recently ordered a copy of Half Baked Harvest's Quick & Cozy and I've been having a good time trying the recipes! The first one I made was her Baked Buffalo Chicken Tenders and those were amazing. Then last week I shared her Double Baked Beef Taquitos and those turned out great. This week I'm trying her Spicy Chicken Paprikash. 

For those of you who've never heard of Chicken Paprikash, it is a Hungarian dish that came to America in the early 1900's. Paprikash is a VERY popular dish in Cleveland, Ohio where I'm from. In fact, I believe Tieghan Gerard of Half Baked Harvest is also from the Cleveland area and I'd venture to say that's why she has a recipe for it in her book! It is absolutely delicious and comforting and every single time I go back home I do my best to eat paprikash at least once (and pierogi, but that's another post altogether)!

There are A LOT of ways to make Chicken Paprikash and everyone's version is different! Most versions are chicken in a paprika-heavy cream sauce based on sour cream, or a mixture of sour cream and heavy cream, served over thick dumpling-like noodles or even egg noodles. Everyone has their favorite version!

I have never made Chicken Paprikash before, so I'm going to experiment with several different versions until I find the one that speaks to me. This version is in fact creamy, comforting, and delicious but differs from the traditional Chicken Paprikash because it has quite a bit of tomato paste and 1 full teaspoon of cayenne. The heat of the cayenne is tempered by the addition of sour cream and in my case, heavy cream, and when served over pasta it is not overly spicy, but you do taste the cayenne. 

All in all, this is a delicious version and one that I think everyone would enjoy, but is it THE CHICKEN PAPRIKASH recipe for me? No. I am looking for a more traditional version that is paprika forward and perhaps served with the traditional dumpling-type noodle. 

Chef Michael Symon, also from the Cleveland area has a recipe that I will be trying next! Stay tuned for my next Chicken Paprikash adventure! 

Spicy Chicken Paprikash

Adapted from Half Baked Harvest's Quick & Cozy

by Tieghan Gerard

Serves 4-6 

2 pounds boneless, skinless, chicken thighs or breasts*

salt and pepper

2 tablespoons extra virgin olive oil

4 tablespoons butter

2 tablespoons all-purpose flour

1 large yellow onion, chopped

3 garlic cloves, chopped

2 tablespoons smoked paprika

1 tablespoon sweet paprika

1 teaspoon cayenne pepper

1/3 cup tomato paste

3/4 cup sour cream/heavy cream*

soft pretzels, noodles, dumplings, for serving*

Notes: Oftentimes when a recipe is a saucy type chicken dish and calls for the chicken to be cooked in a skillet and then added to a sauce I will change the method of cooking the chicken. For example, I find that this method leads to the chicken becoming tough and overcooked so instead I will place the chicken in a crockpot on high for 3-4 hours with about 1/2 cup water, salt and pepper. This method allows the chicken to cook through and be very tender, falling apart into nice chunks. My family likes this method best, but if you prefer to cook your chicken on the skillet, go right ahead!

In addition to changing the method of cooking the chicken, I also prefer my paprikash made with a combination of sour cream and heavy cream so I went half sour cream and half heavy cream. And lastly, Half Baked Harvest suggests serving the paprikash with pretzels and I'm sure that's good, but we served our paprikash, like always, with noodles.

To Cook The Chicken: Season the chicken all over with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. When the oil is shimmering, add the chicken and cook, turning once, until it is golden brown, about 4 minutes per side. Transfer the chicken to a plate. (Alternatively, cook the chicken in the crockpot per my instructions above).

To Make The Dish/Sauce: To the same skillet as the chicken over medium heat (or in a new skillet if you cooked the chicken in a crockpot), add the butter, the flour, and the onion. Cook, stirring, until the onion is soft and just beginning to brown, about 5 minutes. Add the garlic, smoked paprika, sweet paprika, and cayenne and cook, stirring, until very fragrant, about 30 seconds. Add the tomato paste, and cook, stirring, 1 minute more. Add 2 cups of water, stirring to form a sauce. 

Return the chicken to the skillet, along with any collected juices. Reduce the heat to low, cover, and simmer gently until the meat is cooked through, 8 to 10 minutes. Stir in the sour cream/heavy cream and the remaining 1 tablespoons butter to incorporate. Taste and add more salt and pepper as needed. Serve family style.  

Pretty Pasta @ IHCC!
 

 

Half Baked Harvest's Double Baked Taquitos {From Half Baked Harvest's Quick & Cozy}

Who doesn't love a tray of crispy taquitos covered in cheese?  

These are really easy! A quick filling of ground beef with taco seasoning, enchilada sauce, and cream cheese all stuffed into corn tortillas and baked until crispy. A quick splash of enchilada sauce on the bottom and top of the crispy oven-baked taquitos and then douse them all with cheese and bake them again! It's almost like a cross between an enchilada and a taquito.

I really loved the fresh avocado salad on top made which was a flavorful mix of avocado, cilantro, jalapeno, lime juice and sea salt. It was a fresh, zesty, tangy topper to the taquitos. A hit for sure! 

Double-Baked Taquitos

Adapted Half Baked Harvest Quick & Cozy

by Tieghan Gerard

Makes 14-20

1 pound ground beef

1 yellow onion, chopped

3 tablespoons Homemade Taco Seasoning (recipe follows) or storebought seasoning

2 cups red enchilada sauce

4 ounces cream cheese, at room temperature, cut into pieces

16 to 20 corn tortillas

extra virgin olive oil

2 cups shredded Mexican cheese blend

2 avocados, chopped

1/3 cup chopped fresh cilantro

1 jalapeno, seeded, if desired, and chopped

1/4 cup fresh lime juice, plus lime wedges, for serving

flaky sea salt

sour ream or plain Greek yogurt, for serving

 Homemade Taco Seasoning: 2 tablespoons chili powder; 1 tablespoon chipotle chile powder; 1 tablespoon smoked paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon fine pink Himalayan salt. In a glass jar, combine the chili powder, chipotle chile powder, paprika, garlic powder, onion powder, cumin, oregano, and salt. Stir to mix well. Store at room temperature in a cool, dark place for up to 6 months. 

Preheat the oven to 425F. In a large skillet set over medium high heat, place the beef and onion. Cook, breaking up the meat with a wooden spoon, until the fat has rendered and the beef is browned, 8 to 10 minutes. Add the taco seasoning and 3/4 cup water. Reduce the heat to medium and simmer until the sauce thickens to coat the meat, about 5 minutes. Stir in 1/2 cup of the enchilada sauce and the cream cheese. Cook, stirring, just until the cream cheese melts, 1 to 2 minutes. Remove the skillet from the heat.

Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable. Place the tortillas on a baking sheet and rub one side with olive oil. Flip them over and spoon 2 tablespoons of the beef mixture down the center of each on the unoiled side. Roll up the tortilla as for a cigar and place seam-side down on the bakin sheet. Repeat with the reamaining tortillas and beef.

Bake the taquitos until they begin to crisp, about 10 minutes, then carefully flip them over and cook until crispy, 4 to 5 minutes. Remove from the oven, leaving the temperature set at 425F. 

Coat the bottom of a 9x13 inch baking dish with 1 cup of enchilada sauce. Arrange the taquitos over the sauce and top with the remaining 1/2 cup enchilada sauce and then the shredded cheese. Bake until the cheese is. melted and bubbling, 8 to 10 minutes.

Meanwhile, in a medium bowl, combine the avocados, cilantro, jalapeno, lime juice, and a pinch of flaky salt. Stir in gently to mix. Top the taquitos with the avocado mixture and sour cream. Serve warm with lime wedges for squeezing.

 July Potluck @ IHCC!