Chicken Gnocchi Soup (Olive Garden)

Chicken Gnocchi Soup (Olive Garden)

Recipe from CopyKat.com

4 Tbsp butter

1 Tbsp olive oil

1 Cup onions, diced

2 Cloves garlic, minced

1/2 Cup celery (2 stalks), sliced

4 Tbsp flour

1 Quart half and half

1 14-oz Can chicken broth

1 Cup carrots (2 carrots), shredded

1/2 tsp Thyme

1/2 tsp parsley

1 Cup shredded cooked chicken

1 lb gnocchi cooked

1 Cup fresh spinach, coarsely chopped

Fresh ground Parmesan cheese (optional)

Saute onions, garlic, and celery with butter and oil over medium heat until softened and translucent. Add flour and let thicken for 1 or more minutes. Add half and half 1/4 at a time. Add chicken broth, carrots, thyme, parsley, and chicken. Combine. Then add gnocchi. Simmer for 20 minutes. Add spinach just before serving. Top with Parmesan.

Papa's Tri Tip Roast

Papa's Tri Tip Roast

Recipe from Papa Fin

Tri Tip Roast

Lawry's Seasoning Salt

Garlic Granules (or Garlic Powder)

Black Pepper (not fine ground)

Cover tri tip with Lawry's seasoning salt, massage into roast. Then cover with garlic granules, massage in. Cover with black pepper, massage in.

Let marinate in fridge for 24 hours.

Cover a rimmed baking sheet with tin foil and put roast on sheet. Set oven to broil, rack on an upper rack. Stick roast in the oven for 5-10 minutes on each side or until roast is seared on the edges. (If using a thinner roast or other steak then it may be done after this depending on how cooked you like your steak.) Then stick the roast on a lower rack (continue to broil) for another 5-10 minutes on both sides (just watch it and take it out when steak is cooked how you like it).

Crispy Smashed Roasted Potatoes

Crispy Smashed Roasted Potatoes

Recipe from FineCooking.com

*You can boil and flatten potatoes up to 8 hours ahead. Let them cool completely then store in the fridge.

Red Potatoes (12 - 15)

Rosemary

Salt

Pepper

Olive Oil (1/4-1/2 Cup)

Put potatoes in a large saucepan (preferably one layer) and add at least one inch of water on the bottom. Add salt to the water. Bring the water to a boil, then reduce to simmer. Cook potatoes until they are completely cooked and is easily pierced with a metal or wood skewer. make sure they are cooked but not overcooked. The total cooking time will be 30-35 minutes.

While the potatoes are cooking, set up a double layer of clean dishtowels on countertop. As the potatoes finish cooking, remove them individually and let them drain and sit for just a minute or two on the dishtowels.

Fold another dishtowel into quarters or grab something (like the bottom of a cup) to flatten potatoes. Use dishtowel as a cover and gently push down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Continue with all potatoes. Don't worry if some break apart a bit; you can still use them.

Cover a large rimmed baking sheet with aluminum foil or parchment paper. Transfer the flattened potatoes carefully to the baking sheet and let them cook completely at room temperature. (If cooking ahead of time, cover lightly and then put potatoes in the fridge).

Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450. Sprinkle the potatoes with salt, pepper, and rosemary. Then drizzle olive oil on top. Roast the potatoes until they are prispy and deep brown around the edges, about 30 minutes turning once gently witha spatula or tongss halfway through cooking. Serve hot.