Tag Archives: chicken

Nonna’s Gnocchi and Tomato Sauce

4 Dec

Hey Ya’ll. Well this is weird.

I’m like totally posting on my own blog for once. I have been seriously terrible lately with getting around to posting on here and I need to get my butt in gear, really.

As you guys know, I have been posting my Take Out Fake Out column on HelloGiggles.com for the past few months and that has really been taking up a lot of my recipe ideas, but I need to get crackalackin’ on my own blog. It’s getting seriously neglected.


However, this week I am forcing myself to get my life together and post something because of an unfortunate circumstance that happened last week. When we got back from our vacation the weekend after last, we came home to find out that Chris’ Nonna, Ida, had passed away suddenly. It was terrible news to come home to. We lost a wonderful woman and it was difficult to say goodbye, especially for Chris who was very close with her. Not only was she a great person in general, she was an amazing cook. Unfortunately for me, by the time I came around, she was getting older and had stopped cooking the big meals that she would always make for her family. Chris always told me that she was known for cooking simple dishes, but putting so much time and attention into each thing she made. I really do love that style of cooking, nothing extravagant, no crazy new flavor combinations, just good food that was made with love. There’s something to be said about making a handful of things very well.


Chris had many dishes that he would tell me about often, her roast chicken which would be basted a million times and on the side, the crispiest oven roasted potatoes ever. Then her radicchio salad with a simple oil and vinegar dressing. And his favorite, handmade gnocchi with a simple but insanely delicious, tomato sauce.


Last week, although we had a million things to do, we decided that we had to make this Gnocchi, in honor of Ida, in honor of Nonna.

I’m not going to say anything else, the recipe can speak for itself. I hope you guys love it as much as we do! You just have to promise to put as much love and attention into it, as Nonna would have, trust me, your family will be able to taste it.

Love to you all!


Nonna’s Gnocchi & Tomato Sauce:

Serves 6

For the Gnocchi:

4 large russet baking potatoes

3 whole eggs

3 cups flour, plus extra for rolling out

1 tsp salt

1/2 tsp pepper


For the tomato sauce:

1/4 cup canola oil

6 chicken drumsticks or thighs, bone in and skin on

1 medium onion, diced finely

3 cloves of garlic, minced

1 16 oz can diced San Marzano tomatoes

1 tsp oregano

1 tbsp sugar

salt and pepper to taste

2 cups freshly grated Parmesan cheese.


Preheat your oven to 400 degrees and make sure an oven rack is placed in the center position of your oven. Wash your potatoes under cold water, scrubbing off any excess dirt. Pierce them all over with a fork and place them in the preheated oven, directly on the oven rack. Bake for 60-75 minutes until they are cooked through.

Meanwhile, you can get the sauce going. In a large pan, heat the oil over medium high heat. Once VERY hot, add the chicken legs to the pan. Cook on the first side for 5-6 minutes until browned and crisp. Flip over and repeat. Remove the chicken to a plate (it’s not cooked but it will be cooked more in a minute) and then with the pan still on the heat, add the onion and garlic and saute for 3-4 minutes, stirring often, until tender. Now add the tomatoes, oregano sugar and a sprinkle of salt and pepper. Bring to a simmer, add the chicken back to the pan and reduce the heat to low. Allow the chicken to simmer in the sauce for 1 1/2 hours until it is fall apart tender.

At this point the potatoes should be out of the oven. Allow them to cool enough for you to handle them. With a sharp knife, cut each of the potatoes in half lengthwise to release the steam inside. Then cut them in half the opposite way so you have 4 equal quarters. Now the best way to proceed with the next step is to use a ricer, but if you don’t have one you can definitely mash them with a traditional potato masher. If you are ricing them, place a potato quarter, flesh down, in the ricer and press to push the flesh through. Then just open up the ricer and discard the potato skin. Repeat with the remaining potato and keep ricing them into a large bowl. Once all the potatoes have been put through the ricer, add the beaten egg  and salt and pepper to the bowl. Then add two cups of the flour, and begin mixing. The main goal is to create a dough, adding the least amount of flour and stirring as little as possible. If the dough comes together without having to use all the flour, then that is great, however you will most likely need most or all of the 3 cups that is allotted.

Once the dough has come together, you will want to turn the dough out onto a floured surface. Knead for just 1 minute or so, and then just grab a small piece of dough and drop it into boiling water. It should float to the top after a minute or two. However, if the gnocchi falls apart, that means you have not added enough flour, if it drops to the bottom and does not float at all, you have added too much flour. This is exactly why you want to add the smallest amount of flour as possible, because you can always add more later but you can’t travel back in time and add less, at least I can’t do that…

If you need to add more flour at this point, go ahead and do that. Once your gnocchi passes the boil test, you will want to cut the dough into about 8 equal pieces, then roll out into a long snake shape. You will need to flour your hands and work surface for this. Roll it out until you have a 3/4 inch thick snake (sorry I can’t think of a better word for this) then using a knife, cut the roll into 1/2 inch wide pieces. Finish by taking a fork and rolling it over the gnocchi, this should roll the gnocchi slightly and create ridges to hold the sauce! Repeat with the rest of the dough.

At this point your 1.5 hours of cooking time should be up on the chicken. Remove the chicken to a clean plate and set aside. Give the sauce a good stir and continue simmering over low heat for another hour. As for the chicken, I was told very sternly that the chicken does not, I repeat DOES NOT, go back into the sauce. It is served on the side cause that’s just the way it is.

Now, while the sauce is on it’s last leg of cooking, get a large pot of water boiling, salt it generously and then add about 10 gnocchi. Cook just until they float to the surface, usually only a minute or so. Drain and then pour out onto a baking sheet, repeat with the gnocchi, boiling in batches.

Once the sauce is finished cooking, give it one last taste. Add seasonings if needed (sugar, salt or pepper) then you can either leave it like this or puree it. I chose the pureed route.

Once all the gnocchi are cooked, you will place a layer of them into the bottom of a 9×13 baking pan. Layer a third of the sauce over the gnocchi and then top with a 1/3 of the parmesan cheese. Repeat until you have three layers of gnocchi, sauce and cheese.  There is a good chance you won’t be able to use all the gnocchi, but it is better to have too much than not enough.

Now bake in a 375 degree oven for 15-20 minutes until the cheese is melted and the sauce is all hot and bubbly. Serve with the cooked chicken and a side salad and ENJOY. I really hope you love this dish as much as we do. We will cherish this recipe forever.

PS. You can totally make this up and cover and freeze it instead of baking it right away. Then when you want a quick and delicious meal you can easily pull it out of the freezer and bake it until bubbly.



Crispy Sticky Asian Chicken {step by step}

10 May

Good Morning lovelies!

A big “Happy Friday” goes out to you all! And a very Happy Mothers Day to all the wonderful Mama’s out there

What do you have planned for the weekend!? I hope all the Mommies out there are being pampered and get to relax for once.

I am going to be making dinner for my Mama and the family and the rest of the time I think I will just relax and enjoy some time with my Mom. She has asked for a roast beef dinner with all the fixings because she doesn’t like making that herself. Ha! Well fair enough, its her one day to choose and I am happy to do it. I will try to take some photos along the way so you can see me make a complete roast beef dinner with Yorkshire puddings and all the rest of the yummy stuff you have along side the beef.

I have a long step by stepper ahead of me here so I am gonna cut the chit chat for today. I want to get some advice on Vegas so I will do more of a chit chatty post early next week.

Okay let’s go!


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Easy Pad Thai

27 Feb

Good Morning to all you lovely people!

I hope you are all having a fabulous Wednesday so far!

I have been totally MIA lately and I apologize. I have really good intentions but then life and a full time job get in the way, and that really creams my corn.

So it is, I just have to post when I have time to sit down and do it. I don’t want to post something when I know I don’t have the time or energy to really do it properly. I like having a chat with you guys first, and then giving you the full recipe, instructions and the photos that you deserve.

I’m going with quality over quantity people.

Tomorrow I am going to have some updates on the Almost Famous Chef Competition that I have been following along with. They had their regional competition on Monday and I have the results from that to share! Then Friday I am planning a confessions post to tell you all what has been up in the Delish household lately.

Today, though. Today we make Pad Thai!


I’m just going to give you a heads up, this is NOT authentic Pad Thai. This is my interpretation of the dish, using ingredients you will be able to easily find, if not things you already have in your fridge or pantry.

So pulleaase, don’t send me emails saying this isn’t authentic, because I know this. I just want to make a recipe that is easy to make and one that doesn’t require a mile long list of ingredients you can’t find at your local Safeway.


You can, however, email me about how this recipe changed your life. Those emails are A-OK.

When I am developing a new recipe, I always try to think of the flavor components I want to have. Usually it is savory, spicy (not necessarily HOT spice, just spicy spice, kapeesh?) and sweet. When I was thinking about how I could amp up the flavor of this dish, and also put a bit of a spin on it, I thought, CANDIED peanuts.


Yes folks, candied.

This adds a little extra sweetness and crunch!

I was incredibly happy with the result, too. It really made the dish or was the “kicker” as Guy Fieri would say…

I also changed it up by using regular fresh linguine noodles, rather than the rice noodles you would normally use. I have to admit, I myself have scoffed at the use of the good ol’ Italian pasta in Asian dishes. It just seems…wrong. I have to admit, I actually preferred the linguine over the rice noodles! I found that the sauce really absorbed into the pasta better than it does on the slippery rice noodles. Which I think was also helped by the fact I used the fresh noodles as opposed to dried.


My other favorite thing about this dish is the TOPPINGS.


You all know I am a sucker for toppings, whether it be on froyo, soup or a good ol baked potato, toppings are the bomb.com


Hello. How gorgeous is this?


Make this for dinner and forever change your opinion of this noodley, saucey, spicy, savory, sweetey, amazing, dish.

Half of those weren’t words and I am fine with that.

Easy Pad Thai

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 6

Easy Pad Thai


  • 1 large package fresh linguine noodles (700g) cooked according to package directions
  • 1/4 cup low sodium soy sauce
  • Juice of two limes, plus extra lime wedges for serving
  • 2 tbsp fish sauce
  • 2 tbsp siracha sauce
  • 1 tbsp white sugar
  • 2 tbsp coconut oil
  • 2 whole raw chicken breasts, cut into small cubes
  • 5 cloves of garlic, minced
  • 1 whole red pepper, sliced into matchsticks
  • 1/4 cup fresh chopped cilantro plus extra for garnish
  • 3 cups fresh bean sprouts
  • 1/2 recipe Candied Peanuts


In a measuring cup or mixing bowl, mix together the sauce ingredients, soy sauce, lime juice, fish sauce, siracha, and sugar. Set aside.

In a large and deep saute pan or wok, heat the coconut oil over medium high heat until melted and shiny. Add the chicken and cook until browned and cooked through, about 8-10 minutes. Remove the chicken to a plate and then add the garlic to the pan and saute, stirring constantly, about 2-3 minutes until softened, add the red pepper and cook again another 2-3 minutes, stirring often. Turn the heat off but leave the pan on the burner.

Add the cooked pasta, chicken and sauce and give it all a good stir until fully coated. Add the 1/4 cup of chopped cilantro and stir again to combine. Pour the noodles into a large serving bowl and top with about half of the beansprouts, some of the peanuts and a sprinkle of cilantro.

When you serve it up onto plates you can top with extra beansprouts, peanuts and cilantro. Serve with lime wedges on the side.


Crunchy Goat Cheese and Cranberry Stuffed Chicken

30 Jan

Good Morning Ya’ll!

I hope you’re all having a fabulous morning so far. It’s Wednesday! Which means two more days till the weekend.

Anyone else think it’s sad that I start counting down the days till the weekend as soon as my alarm goes off Monday morning?

Actually I’ve decided that I could probably skip the whole alarm thing, considering my cat wakes me up every morning before I have the chance to wake up on my own. Which leads me to a list:

5 things about my cat

1. He sleeps under the covers. The other night I yelled, “Chris stop it” to which Chris groggily turned around and said “what?” I realized he was two feet away from me and it was the cat that kept pushing me off the bed. We have a king size bed and somehow both of us end up clinging on for dear life, while the cat is comfortably occupying the entire middle area. Under the covers.

2. When he decides he has had enough slumber for the night (usually about 6 hours) he will freak out under the covers until one of us frees him. It’s always nice to be awoken at 5am by a cat that is using your body as a ladder to climb out of the bed. Super nice.

3. Every morning he  awkwardly stumbles towards the door then proceed to scratch the CRAP out of the door until one of us lets him out. Also nice at 5am.

4. He plays with the dog. They chase each other around and sometimes the dog will put the cats whole head in his mouth. They have a weird relationship.

5. Geoffrey loves ALL food. He begs for anything you have, like the other day when he wanted my cupcake. As for his own food, he spits 90% of his dry food on the ground. He doesn’t even have the kind of food with the different shapes/flavors, they are all the same little nuggets, yet he only ingests approximately, every 9th piece. Which leads me to picking up soggy kibble off the floor, unless the dog gets there first.

So that’s Geoff for ya. He’s silly and cute and I love that he has so much character.

Okay lets move on from talking about furry friends and get on to a feathered friend.



Brown Butter, Lemon & Thyme Roasted Chicken

23 Oct

What’d you guys think of those cupcakes yesterday?

Yum, right? I may have eaten a few of those guys over the last couple days.

Can we all talk about our guilty pleasures when it comes to food? Let’s be honest, we all have them. At least one!

Maybe you’re like my Dad and you will eat a whole row of cake…over the sink…for breakfast.

Or maybe you’re like Mr. Delish and you’ll eat two three grilled cheeses (made with that plastic cheese in the blue package) for lunch, dipped in copious amounts of ketchup.

Or maybe you’re like me, and you will eat a cupcake in two bites when you think no one is watching, but someone is watching, and then they make fun of you.

Cupcakes aren’t my only guilt ridden food, let see here…

– Kraft Dinner ( I don’t care what anyone says, I love this stuff)

– Fruit Snacks

– Chocolate Dipped Granola Bars

– Hawkins Cheezies (not the ones that are like packing peanuts!)

– Cereal for dinner (ok, maybe cereal isn’t normally a food you would describe as bad, but maybe I feel bad because I’m eating it for dinner? Or maybe it’s because it’s captain crunch…red berries?)

And I’m sure there are many more that I don’t want to say can’t think of right now.

Even though we all have our little guilty pleasures, I don’t think there is anything wrong about that. Sometimes you need indulgence in your life! As long as everything is in moderation, no harm there! It’s much worse when you have to deny every little craving you have, it just makes you go crazy!

I tame my crazy with KD, Okay?

Now for something that you can eat with no guilt, okay maybe a little guilt from the brown butter, but you gotta have the brown butter!!

I love roasting up a chicken. I find it gives Mr. Delish and I a nice dinner, plus leftovers for lunch or to make sandwiches. AND you have the bones to make stock or soup! Dollar for dollar it is usually less expensive to buy a whole chicken as opposed to pieces, so it’s also economical!

For this chicken, I made up some brown butter, then let that cool and mixed with some lemon rind and thyme, spread that deliciousness all over the chicken and roasted until golden brown and amazing.

I served mine up with some mashed potatoes and veggies as well!

To make the brown butter, you want to grab a stick of butter and melt it down.


Then let it get nice and bubbly, and whisk, whisk, whisk.

Like that! Now let it cool and then pour it into a bowl and stick it in the fridge for a bit to thicken up.

Like that! Now, mix er up a little. If it’s too solid, you can stick it in the microwave for about 20 seconds to soften it slightly, you just need it to be spreadable.

Now chop up some thyme and grate some lemon zest.

Mix those babies right in with the butter.

Now grab your chicken that has been rinsed and thoroughly dried. And put those lemons inside the chicken cavity.

Season the chicken inside and out, with salt and pepper. BE GENEROUS people, you need the seasoning.

Now it’s the messy part. Spread that flavorful brown butter all over the chicken, making sure to get some under the skin to keep that chicken nice and juicy while it’s cooking.

Now stick the chicken into a roasting tray with a rack in the bottom. If you’re like me and don’t have the luxury of a roasting pan rack (feel bad for me.) You can do this!

Just roll up some tinfoil and stick it in the bottom of the pan. Works like a charm. This just keeps it from sticking to the bottom and maybe getting overcooked on the bottom side.

And you’re ready to go!

Roast it at 425 degrees for about 1 hour, covered. Then remove the lid and roast it for another 25-30 minutes, until nice and golden brown, and cooked through.

Looks good right?


Miss Delish asks:

What is your guilty pleasure?

What do you put on your chicken before you roast it?


Brown Butter, Lemon & Thyme Roasted Chicken:

Serves 4

1/2 cup butter

1 Lemon

2 tbsp chopped fresh thyme

One whole chicken about 5-6 lbs

1 tsp salt

1 tsp pepper


In a small pot over medium heat, add the butter and melt until bubbly. Begin whisking and continue whisking as the butter browns, about 2-3 minutes. Once the butter is deep golden brown. Remove it from the heat and continue whisking. You will see little brown bits at the bottom and that is fine.

You will be able to tell if you burn it, trust me, but if you do, unfortunately you will have to start over.

Set the browned butter aside to cool. Once it has cooled slightly, pour it into a bowl, cover and refrigerate for about 30-40 minutes until thickened.

When you are ready to roast the chicken, preheat your oven to 425 degrees. Get a roasting pan ready with a wire rack in the bottom.

Remove your browned butter from the fridge and it should be thickened but spreadable. If it has hardened too much just stick it in the microwave for about 20 seconds.

Take your lemon and zest the entire thing. Set the lemon itself aside for later. Add the lemon zest and chopped thyme to the browned butter. Mix together completely. Set aside while you get the chicken ready.

Make sure you rinse and dry the chicken completely. Season the whole thing with the salt and pepper, inside and out. Use your hands to massage in the browned butter mixture. Put it in the roasting pan and cover with the lid. Bake in the oven for 1 hour. Remove the lid and bake for another 25-30 minutes, until the top is browned and the juices run clear.

Allow the chicken to rest for 5-10 minutes before carving. Enjoy!




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