Smoked Salmon Gnocchi in Shallot Cream

 

Every once in a while a dish comes along that exceeds your expectations.

You know it's going to be good but you don't expect it to be THAT good. 

This was one of those dishes! 

It is so easy to make and the flavor is outstanding. Not to mention all the fabulous textures going on too. Make sure you get a double smoked salmon, if possible, it makes the dish even richer. (But regular smoked is fine!!) 

This only takes about 45ish minutes from start to finish, including prep, so it's great for those busy work nights. It's also fancy enough that it will wow your dinner guests at any dinner party. You can serve it with garlic bread or focaccia BUT it is a very rich dish and works as a stand alone as well. 

Smoked Salmon Gnocchi in Shallot Cream Sauce

Ingredients

3 Tbsp butter

3 medium-large shallots, sliced thin

pinch salt and pepper

3 - 4 oz of double (or single) smoked salmon, chopped

1 1/2 cups heavy cream (plus extra, if needed)

1 cup Parmesan Reggiano, shredded 

2 Tbsp fresh parsley, finely chopped

2 Tbsp fresh chives, finely chopped

1 package gnocchi (about 400 - 500 gr) (Link HERE)

Garnish

parsley or chives

Parmesan Reggiano Cheese, grated

salt & pepper

nutmeg, fresh grated

Directions

Prep all of your ingredients first as this dish comes together quickly once you start. Bring water to a boil and leave on simmer while you make the cream sauce. 

Melt butter over medium - high heat. Add in shallots, salt & pepper/ Cook for about 5 minutes, until shallots are translucent. Add in salmon and 1 1/2 cups heavy cream. 

Reduce heat to medium - low and stir for about 5 - 8 minutes. Add in the shredded Parmesan Reggiano cheese and stir until melted. Add in the parsley and chives. 

Reduce heat to low and let simmer while the gnocchi cooks, stirring occasionally.

Place gnocchi in boiling water and cook until it floats to the surface and is tender - about 5 - 7 minutes. 

Drain gnocchi and add into the frying pan with the sauce. If the gnocchi soaks up too much of the sauce, add in a little more cream. 

Cook and stir for a few minutes to combine. Serve hot.

Garnish with extra parsley, chives, salt & pepper, cheese, or grated nutmeg. 

This dish is easy to change up as well. Don't have chives? Leave them out. Love mushroom or spinach? Add them in. Only have Parmesan cheese? That'll work. 

 I've made it several times now and I usually end up adding a little more cream at the end so there is lots of sauce. It might appear to be quite thin in the beginning but it will get thicker and the gnocchi will soak some of it up.

This is a very decadent recipe that will go a long way. Serve it with a salad or focaccia and it will go even further. Perfect for dinner parties and family get togethers. 

Stoneware pasta and gnocchi serving bowls - LINK HERE. 

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Pierogi Pizza

On my list of "If you could only have 5 foods for the rest of your life what would they be", pierogies and pizza are 1 and 5 respectively. 

Believe it or not, until now, I have never had the two of them combined. I'd heard tales of pierogi pizza and it always sounded so amazing so I decided to finally give it a go. 

Best. Decision. Ever.

Hawaiian pizza (recipe coming soon) is still my number 1 but Pierogi pizza has come in strong at number 2. So much cheesy, bacony, pierogi goodness! 

 

Pierogi Pizza 

Crust

3/4 cup hot tap water

1 1/2 tsp yeast

2 tsp sugar

1 Tbsp oil

1/2 tsp salt

2 - 3 cups flour

Toppings

2 cups mashed potatoes (leftovers work fine)

1 large onion, diced

1 lb bacon, chopped

1 cup mushrooms, diced

3 cloves garlic, minced

3 cups aged (or extra aged) cheddar, shredded & divided 

Serve With

sour cream

chives

Directions

Prepare crust - In a bowl, whisk together hot water, yeast, and sugar and let sit to bloom for 5 minutes. 

Stir in oil and salt and add in flour slowly until stiff dough forms. Knead for 2 minutes - dough should be smooth and not sticky. Set in an oiled bowl, cover with a tea towel, and let rise somewhere warm for an hour. 

Dough should double in size.

After dough has risen, press out into a pizza pan. 

Cover and let rest while you prepare your toppings. 

Heat the mashed potatoes in the microwave and mix in 1 cup of the shredded cheddar. Set aside and let cheese melt into the potatoes. Stir once or twice to combine.

Fry the onion and bacon until bacon is cooked. Add in mushrooms and cook until mushrooms soften. Add in the garlic and fry for 1 - 2 more minutes. Remove from heat.

Preheat oven to 450. 

Drop the potatoes by the spoonful over the crust. Press gently to spread evenly. Sprinkle with a pinch more cheese. 

Spread the cooked bacon filling over the potatoes. Then sprinkle with the remainder of the cheese. 

Place in 450 oven and bake until heated through, crust is browned around the edges, and cheese is melty and bubbly. 

Let cool for about 5 minutes before slicing.

Top with a dollop of sour cream and a sprinkle of chives. 

Now enjoy the best pierogi pizza ever. 

FYI - If you find the addition of mushrooms odd, just leave them out. We always serve our pierogies with fried onions, mushrooms, and bacon but I know a lot of people only do onions and bacon. 

Not sure why I waited so long to try pierogi pizza but I definitely won't wait so long for the next one! 

Hearty Brunch Bowls

We decided to call these hearty brunch bowls but they work equally as well for breakfast, lunch, or dinner. Potatoes, bacon, and eggs are pretty much the trifecta of deliciousness. 

The Little Potato Company ran a recipe contest where they were looking for 30 minute meals using their little potatoes. I entered this recipe (didn't win but it's still fabulous). This recipe only takes about 15 - 20 minutes from start to finish. I'm all about quick, easy, inexpensive, and delicious meals. 

This recipe is for 1 serving but can easily be sized up for more people. 

Hearty Brunch Bowls

Ingredients

Sauce

1 Tbsp BBQ sauce

1 Tbsp honey

1 Tbsp prepared mustard

1 tsp lemon juice

2 Tbsp mayo

Bowl

Little Potato Company potatoes (I used Terrific Trio)

(note - if you can't find Little Potato Company potatoes just use new potatoes)

2 pieces of bacon

1/4 cup green onions

1/4 cup smoked cheddar

1 egg

salt & pepper

Directions

Prepare sauce - whisk together BBQ sauce, honey, mustard, lemon juice, and mayo. Set aside. This can be made up to a few days ahead of time, if desired. 

Quarter enough potatoes to fill a serving bowl (you can also use a plate but a bowl is more fun, just sayin'). Place in a microwave safe container and microwave the potatoes for 5 minutes. 

While the potatoes are in the microwave, chop 2 pieces of bacon and cook in frying pan until crispy. Chop the green onions and shred the cheese. 

When potatoes come out of the microwave, place on a cookie sheet lined with parchment paper. 

Top with the cooked bacon, green onions, and cheese. 

Broil in the oven just long enough to melt the cheese. 

While the potatoes are broiling, in the pan you cooked the bacon in, fry up an egg. I like to leave it sunny side up so the yolk can break and add a bit more sauciness. 

Assemble your bowl - Place your cheesy potatoes in a serving bowl. Drizzle as much sauce as you would like over the potatoes. 

Top with the fried egg. Add salt & pepper to taste. 

Dig in!

So fast and easy and tasty! 

I like to make up a good sized batch of the sauce as it goes really well with so many other things! (Burgers, chicken, fries, etc...) 

I might not have won the recipe contest but I did find a great go-to meal for when I am super busy and just don't have time to do any prep. Little Potato Company potatoes work great for quick meals like this one, but if you can't find them near you I would suggest using new potatoes or fingerling potatoes - they should work just as well! 

Mini Thai Tornado Potatoes with Peanut Dipping Sauce

Last year Sue and I entered the Little Potato Company's recipe contest. Sue entered her Turkey Dinner Meatballs (RECIPE HERE), which are basically a whole turkey dinner in one bite! And I entered this recipe here. I was super excited to make it to the Top 5 in the contest with these delicious little morsels. Unfortunately I didn't win the grand prize but I was (and still am) so stoked to have made it to the Top 5. 

I hope you give these a try and let us know what you think. I am proud of this creation and it has since become a family favorite for get-togethers and special occasions. It can be a little bit fussy because of having to deep fry the skewers BUT, believe me, it is totally worth it! 

Mini Thai Tornado Potatoes with Peanut Dipping Sauce

Ingredients

Peanut Dipping Sauce

1 cup chicken broth

5 Tbsp peanut butter

1 Tbsp honey

1 Tbsp soy sauce

2 tsp fish sauce

2 tsp sriracha

1 tsp ginger, minced

2 cloves garlic, minced

1 Tbsp fresh lime juice

Tornado Potatoes

1.5 lb bag of Little Potato Company potatoes (I used Blushing Belle)

8 Tbsp flour

4 Tbsp cornstarch

1/2 tsp salt

1/2 tsp pepper

2 tsp cumin

1 tsp coriander

1 tsp curry powder

1/2 tsp garlic powder

3/4 tsp red pepper flakes

1/2 tsp baking powder

Water to make a batter

Other Ingredients

Oil for deep frying (about a litre)

Cilantro or parsley for garnish

Directions

Prepare peanut dipping sauce – Place chicken broth, peanut butter, honey, soy sauce, fish sauce, sriracha, ginger, and garlic in a saucepan over medium heat. Bring to a boil, reduce heat, and simmer for 6 minutes, stirring often until thickened. Remove from heat and stir in the lime juice. Set aside.

 Prepare tornado potatoes – Take a skewer and place one potato on it. Use a sharp knife and cut on a diagonal all around the potato on the skewer from top to bottom. Carefully pull the potato apart slightly so you can see space between the spirals. Repeat until all of the potatoes are spiraled on skewers.

Heat oil to 350 degrees in a large pot (It takes about 10 - 15 minutes to heat the oil so I usually start the oil when I am halfway done cutting the potatoes on the skewers.)

In a bowl, whisk together the flour, cornstarch, salt, pepper, cumin, coriander, curry powder, garlic powder, red pepper flakes, and baking powder. 

Slowly whisk in a little water at a time until you have a batter that is a little thinner than pancake batter.

Pour the batter into a tall drinking glass. (It may not all fit, continue to add more batter as it gets low) This will make it easier to dip the potatoes. Dip a potato in the batter to cover completely. 

Gently shake off any extra. Place the potato in the hot oil. Repeat with one or two more potatoes but don’t crowd them in the oil. Cook for 3 minutes in the hot oil, until potatoes are crispy. Remove from oil to paper towel or wire rack with paper towel underneath. 

Continue to dip and fry remaining potatoes.

Transfer potatoes to serving platter and serve hot with the peanut dipping sauce. Garnish with cilantro or parsley. 

These are best served hot but are still okay at room temperature. 

I would count this as making 10 - 12 servings of 2 potatoes each. 

Guys... these are so tasty and fun! I mean, anything on a stick gets points for coolness already but these are going to get you voted favorite person in the room guaranteed. The peanut sauce is amazing and can be made up a day or two ahead of time to save on time. 

I might not have won the top prize in the recipe contest but I'm still going to brag about this recipe! It's one of the ones I am most proud of in my recipe developing career. We'd love to hear your feedback if you give it a try! 

Turkey Dinner Meatballs

Sue developed this recipe last year for the Little Potato Company recipe contest. It didn't win but sure was a hit at our house! 

It's basically all the best things about a full on turkey dinner in one bite. Turkey, potatoes, gravy, stuffing, and even hints of green bean casserole! 

You're super curious now, right? 

You totally should be. 

Sue's meatballs are perfect for game night, after school snack time, ladies night, potlucks... I think you see the pattern here... basically ANY time. They also freeze and reheat well, FYI. 

Turkey Dinner Meatballs

Ingredients

1 lb ground turkey

1 egg

1 box Stove Top stuffing

1 can French's Fried Onions

1 bag Little Potato Company potatoes

1 cup prepared Turkey gravy

mozzarella or cheddar cheese slices

Directions

Preheat oven to 350. Line a cookie sheet with parchment paper, set aside. 

Combine the ground turkey, egg, Stove Top stuffing, and half the fried onions. If the mixture is too dry, add a few spoonfuls of water. 

Take one of the small potatoes and press a small amount of the meat mixture around it to cover it completely. Pat firmly while rolling in your hand. Place on prepared cookie sheet. Repeat with remaining meat and potatoes. Cook at 350 until meat is done and potatoes are fork tender, about 40 or so minutes. Before removing from the oven - top some of the meatballs with cheddar and mozza slices and keep in the oven until cheese is melted. Immediately after removing from oven; sprinkle the cheese with the remaining French's Fried Onions. (To make them look a little different Sue did some with mozza, some with cheddar, and some without any cheese.) Place the meatballs on a serving tray with the hot turkey gravy for dipping. 

You guys.....

These are sooooo tasty! 

You can easily reheat these in the microwave (or oven) and they are just as delicious!

A whole turkey dinner in one bite!! I say the Little Potato Company missed a real winner here.... Sue comes up with some pretty good ideas sometimes! (I'll be sharing my potato recipe shortly. I made the Top 5 in the Little Potato Company competition in 2018 but unfortunately didn't win first! Be sure to check back for my recipe!) 

Easy Dinner Packets

What's that? You're looking for a delicious and hearty dinner idea that will leave you without any dishes? Have we got a deal for you!

These easy dinner packets have everything you need: meat, potatoes, vegetables, gravy, all in one no-muss, no-fuss what-do-you-mean-there's-nothing-to-clean-up dish. 

It's easy to customize with your favorite veggies and you can swap out sweet potatoes for the potatoes if you like. You can use ground beef or pork or turkey. Throw in some cheese or even sprinkle with hot sauce to spice things up. 

Like I said, no-muss, no-fuss. 

Easy Dinner Packets

Ingredients

Meat Patties

1 lb lean ground beef

1 pkg vegetable soup mix

Vegetables

5 medium potatoes, sliced

2 cups carrots, cut into 1 inch pieces

2 cups Brussels sprouts, trimmed

1 large onion, sliced

3 Tbsp oil

1 tsp garlic powder

1 tsp dried parsley

1 tsp garlic granules (or 2 cloves fresh garlic, minced)

salt & pepper

Gravy

1 can condensed mushroom soup

Directions

Preheat oven to 375. 

Prepare meat patties - mix together the ground beef and the soup mix. Separate into 5 equal pieces. Roll each piece into a ball and then flatten between the palms of your hands. Set aside.

Prepare vegetables - Place the vegetables, oil, and spices in a large bowl. Toss gently to coat the vegetables. 

Prepare packets - Tear off a large strip of tinfoil and place it on a flat work surface. Scoop up 1/5th of the vegetable mix and place it in the center of the tinfoil. 

Top with a meat patty.

Place 2 Tbsp of the condensed mushroom soup on top of the patty. 

Fold up the long sides of the tinfoil and pinch to seal. Fold over the other sides of the tinfoil and pinch that as well so no steam escapes. Repeat with remaining veggies and meat patties - you should get 5.

You can place the packets directly into the oven on the oven rack OR you can place them on a large cookie sheet. You may have to squish things around to get them to fit if you use a cookie sheet.

Bake at 375 for 45 minutes. Carefully open one packet (steam will come out) and prick the potatoes with a fork - they should be tender. If not, reseal and continue cooking until they are done.

I serve them in the tinfoil packages on top of a plate. You can scoop the contents directly onto a plate if you prefer. 

I put them on a cookie sheet just in case one springs a leak - it saves having to clean up the oven. You don't need to though if you are careful not to tear the tinfoil. I also serve them in the tinfoil because that means your plate won't be dirty either - it just gives them more stability. 

Don't like carrots and Brussels sprouts? Use green beans, turnips, beets, broccoli, cauliflower.... you have a lot of choices here. This is one of my favorite meals to cook when it is a particularly busy day. You can make the packets up ahead of time and refrigerate them until ready to cook. 

Instant Pot Meatloaf and Mashed Potatoes

This July Sue got me an Instant Pot for my birthday. I'd wanted one for some time but, as I get scolded for always buying the latest kitchen doo-dads, I did not get one. 

An Instant Pot, for those of you who are not aware, is a pressure cooker. Okay... not only is it a pressure cooker... it works as a slow cooker, rice cooker, cake cooker, egg cooker, food warmer, steamer, aaaand you can saute in it. 

No... this is not an ad for the Instant Pot. I just like kitchen gadgets that have multiple uses. Do I get sucked in to the latest fads in kitchen gear? Why yes, yes I do. Thanks for asking.

I have to say though pressure cookers have been around for a looooong time so it's not like it's a new thing. They are much safer to use now, which is a big plus.

If we are being totally honest here.... I'm still super nervous to use my Instant Pot. I saw all those picture on the Internet of what can go wrong with a pressure cooker. When I have to release the the pressure valve I hold my breath and still jump when it hisses. 

Totally worth the 10 seconds of anxiety though. Meals like this meatloaf and mashed potato go from start to finish in less than an hour and only dirty one pot. I'd call that a win.

Instant Pot Meatloaf and Mashed Potatoes

Ingredients

Potatoes

2 lbs potatoes, peeled & quartered

2 cups chicken broth

1/2 cup herbed cream cheese

1/4 cup milk

salt & pepper

Meatloaf

1 lb ground beef

1/2 onion, diced

1 tsp garlic powder

1 tsp onion powder

salt & pepper

3 cloves garlic, minced

1 egg

1/4 cup bread crumbs

2 Tbsp Thai sweet chili sauce

1 Tbsp Worcestershire sauce

3 Tbsp ketchup

Directions

Place the potato chunks in the bottom of the Instant pot. Add in the chicken broth. Place the wire rack that comes with the Instant Pot on top of the potatoes.

Prepare meatloaf - in a mixing bowl, mix together the meatloaf ingredients - except for the ketchup. 

Take a piece of tinfoil and form it into a "bowl" shape that will fit inside the Instant Pot. 

Form your meatloaf into a large loaf/ball shape that will fit in the tinfoil. Place inside the Instant Pot, on top of the wire rack on the potatoes. Brush the top of the meatloaf with the ketchup. 

Place the lid on the Instant pot. Use the manual setting on high. Set for 20 minutes. 

It takes about 15 minutes to come up to pressure so the total time in the pot will be about 35 or so minutes. When done, do a quick release.

Carefully remove the meatloaf from the pot. (If desired, you can brush the meatloaf with a bit more ketchup and place under the broiler of your oven to brown the top. I don't ever do this, but it is an option!)

Drain off any excess liquid from the potatoes. 

Add in the herbed cream cheese, milk, and salt & pepper. Mash directly in the Instant Pot until creamy.

Serve with gravy, if desired.

Super easy, am I right?

You can pretty much use any meatloaf recipe you like, stuff it with cheese, go nuts! I like to use chicken broth in the potatoes for extra flavor but you can certainly just use water if you like. And when you mash the potatoes you can use sour cream in place of cream cheese if you prefer. 

You can also NOT mash the potatoes if you prefer. Throw in some carrot chunks with the potato and then serve the potatoes and carrots with your meatloaf as chunks, not mashed. 

I'm starting to get braver with the Instant Pot so will try to come up with some more recipes to share. 

What are your favorite Instant Pot recipes?