Broccoli and gnocchi Make it a side!

On my new way to staying healthy and keeping my mind focused on healthy meals this easy combination can be used as a side dish or a meal.

 

Note:  Portion control:  There is plenty of room on your dish for your Protein such as chicken or fish.

I'm thinking side dish today because I want more protein in my diet and less carbs but don't want to cut down on healthy vegetables so why not combine the veggies and carbs and make this a side for your chicken, turkey or fish meal.  I am.

1 large  head of broccoli cut in pieces, remove hard stems.  
1/4 cup virgin olive oil or a little more
2 cloves minced or chopped garlic
salt and pepper to taste
1 package store bought gnocchi or pasta 
grated or shredded Italian cheese ( I like Pecorino Romano but today used shredded Parmesan)

In a large pot with some added salt place all broccoli in water.  Cook on medium high. Bring to a boil  for several minutes.  Add packaged gnocchi and cook for several minutes more.  Do not overcook  Taste Test a piece of broccoli and a gnocchi.  Drain

In the same pot you cooked the broccoli and gnocchi add olive oil and garlic.  Simmer for a few minutes making sure not to burn garlic.  Add broccoli and gnocchi, toss well. Place on platter or in a large bowl and garnish with cheese.  Yummy!!! Enjoy! Serve with your protein as a possibility chicken......

Original 2/18/16

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Carlie’s Grandma’s rice pudding

Thanks to one of my We like to bake and cook group foodies I’ll have another delicious rice pudding recipe to choose from.

Thanks, Carlie

This recipe is very similar to a rice pudding recipe of  my aunts.  The difference being she used a water bath to bake it.

Enjoy!

Carlie's Grandma's Rice Pudding 
3 cups cooked and cooled overnight white rice
1/2 cup raisins or dried cranberries (I prefer dried cranberries but didn't have any this time)***( I didn’t use any dried fruit)
4 large eggs 
3 cups whole milk 
1 cup sugar 
1 teaspoon nutmeg 
1/2 teaspoon vanilla extract 
Mix rice and raisins or cranberries,then place in a well buttered 1 quart casserole dish. In a mixing bowl beat together eggs,sugar, milk,nutmeg and vanilla extract until frothy. Pour over rice mixture and bake for 45 minutes in preheated oven @ 375° or until a knife inserted in the middle comes out clean. Let cool completely before serving. Pour milk over each serving if desired.

NOTE:  I made the recipe as called for.  It was very good.

Tortellini salad

We are finally having a few warm days and I’m trying to keep myself busy with tasty cold salads.

Here is another great recipe!

Enjoy!!

I adapted the recipe to our taste!

servings

Ingredient Checklist

• 1 (9 ounce) package cheese tortellini 
• 
  
  
  1 small red bell pepper, julienned 
  
  
  
•         ¾ cup broccoli florets, blanched
• ⅓ cup shredded carrots 
• ⅓ cup pitted green olives sliced in half 
• 1 clove garlic, chopped 
• ½ cup mayonnaise 
• ¼ cup prepared basil pesto ( I used my homemade pesto)
• ¼ cup milk 
• 2 tablespoons grated Parmesan cheese 
• 1 tablespoon olive oil 
• 1 tablespoon distilled white vinegar (I used cider vinegar)
• In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.
  

Eclair Cake

I changed my original recipe for the eclair cake to make sure I had double the amount of  pudding.  We enjoy lots of creamy pudding as an actual eclair would have.

 The original recipe has less pudding but everything else is the same.  Who doesn’t love lots of creamy pudding?

It seems over the years short cuts have been taken to make a dessert quicker and easier.

The crust is made the way cream puffs or eclairs have always been made for the exception that this recipe is made in a 13x9 in. pan.

I did take a short cut by using instant pudding which I really didn't want to but today wasn't the day to make the from scratch pudding.(I will do it but not today).  I do feel it would be better using homemade pudding. IMO

Here we go!

Bottom eclair crust

1 stick butter
1 cup water
1 cup flour
4 eggs

Preheat oven to 400 degrees.  Slightly Grease your pan(I used a 13"x 9"glass baking dish).  Just ever so slightly....I used a light spray.

In a saucepan combine butter and water. Bring to a boil.  Remove from heat and with a large spoon stir in flour until it thickens.  It will work away from the side of the pan.  Using a hand mixer add eggs one at at time until all are blended. 

#2

#1

The mixture will be somewhat gooey but I thought easy to spread.

Add mixture to baking pan using a large spatula and spread around the pan trying to get some up the sides.  Bake in 400 degree oven for 25 to 30 minutes.  Please Note:  Watch oven carefully, mine was baked to a golden brown in 20 minutes.  

Remove from oven and allow to cool completely.

Note:  I doubled the instant pudding for a double thick amount of pudding.

Eclair cream

2-5.1 oz.package real vanilla instant pudding
4 cups milk
1-8 oz. softened cream cheese
8 oz. cool whip

Chocolate syrup( drizzle or more)lol

In a large bowl make pudding and allow to thicken in refrigerator.  Once thickened beat in slowly softened cream cheese and 4 oz. cool whip.  Refrigerate until crust is completely cooled.

Once crust has cooled top with pudding cream cheese cool whip mixture.  Top with remainder of cool whip and drizzle with Hershey syrup or you can shave a Hershey bar and top the mixture with the shavings.

Enjoy!

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Baby Back Ribs

These Ribs were delicious. Finger licking good!

I lb.  Baby Back ribs

Salt, pepper 

Garlic powder

Onion powder

1/2 cup water 

Sweet Baby Rays Barbecue sauce of choice

 Season the ribs with salt, pepper, garlic and onion powder.  I put 1/2 cup water in my crockpot fat side down and  placed seasoned ribs. Cooked on high for approximately 4 hours. 

 Removed from crockpot brushed heavily Sweet Baby Rays placed on a cooking sheet(I used a disposable pan for convenience and easy clean up) and broiled on high about 10 minutes or until barbecue sauce coated the ribs.

Homemade coleslaw, grated and sliced thin a 1/2 head of cabbage 1/4 piece of a red pepper too.  Added Miracle whip, pinch salt and sugar and a tablespoon half and half.  Mix thoroughly and refrigerate until serving.

Yummy dinner for two!  Homemade fries too!  Easy Meal!!

Note: Saves time using the crockpot!  No watching and waiting!

Enjoy!