Garlic Ginger Chicken Potstickers

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Garlic Ginger Chicken Potstickers - Homemade potstickers are easier to make than you think! Plus, they are cheaper and tastier than take-out or store-bought. Best of all, you can make these ahead of time and freeze so you can have these anytime, anywhere!

Homemade potstickers are easier to make than you think! Plus, they are cheaper and tastier than take-out or store-bought. Best of all, you can make these ahead of time and freeze so you can have these anytime, anywhere!

Garlic Ginger Chicken Potstickers - Homemade potstickers are easier to make than you think! Plus, they are cheaper and tastier than take-out or store-bought. Best of all, you can make these ahead of time and freeze so you can have these anytime, anywhere!

Guys, we leave for Barcelona tomorrow!

(more…)

The post Garlic Ginger Chicken Potstickers appeared first on Damn Delicious.

from RSSMix.com Mix ID 8174097 https://damndelicious.net/2018/05/23/garlic-ginger-chicken-potstickers/

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How To Make Homemade Gnocchi (and Have a Party While Doing It)

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This recipe is sponsored by DeLallo

You guys, this is going to be epic. Are your gnocchi minds even ready for this bonanza?

Today we are talking HOW TO MAKE HOMEMADE GNOCCHI… party style. Because fresh homemade Italian food is best when made with friends and wine and excessive laughter.

True story: in 2015, I went on a trip with DeLallo and had the chance to get up close and personal with the process of making homemade gnocchi. It was so glorious. There was a creamy mushroom sauce. There was wine and laughter. There was lots of cheese. I have never been the same.

In 2016, I decided it was time to get more gnocchi in my life. So I rounded up my dinner club, and naturally they all showed up with homemade sauces, condiments, cheeses, and a willingness to roll those little bits of potato dough with me.

AND IT WAS SO FUN. To this day, it is one of our most talked-about dinner club experiences, probably because a) hands-on is exciting, and b) the gnocchi was truly like little baby pillows of heavenly bliss. I don’t think we’ll ever not talk about it as one of our best-ever dinner club nights (our entire spread with multiple sauces, salad, and homemade bread is pictured at the beginning of this post).

So make gnocchi, and have a party while doing it. That’s just what you gotta do. Are you ready?

Step 1:

Invite your friends over.

Step 2:

Boil, peel, and grate potatoes.

Step 3:

Add flour and ricotta to the center of your cooled potato pile.

I like to use Tipo 00 flour because it’s extra fine and soft. Major preference for DeLallo because, as you know, they’re the real Italian deal. I also use their jarred sauces on the reg, including in this Shortcut Short Rib Ragu, which happens to go really nicely with the gnocchi.

If you’re in a pinch, all-purpose flour can be substituted. If you want to go all out with the good stuff, check out the DeLallo Tipo 00 flour.

Step 4:

Add salt and an egg to your fancy dough piles. Whisk it up, starting in the center.

Step 5:

Switch to your hands. Mix/knead until just combined.

Step 6:

Form into a loaf shape.

Step 7:

Cut the loaf into slices.

Now start some good music, grab your friends, and put them to work. Have each of them roll slices into ropes, and cut ropes into bite-sized pieces.

Step 8:

Collect all the gnocchi pieces and dust them gently with flour to prevent sticking.

Step 9:

Add the gnocchi to a pot of boiling water. When they rise to the top, remove ’em with a slotted spoon.

Step 10:

Top with your favorite sauces and devour! I mean, seriously. DE-VOU-RRR.

I’ll leave you with a picture of that glorious make-your-own-gnocchi served with that Shortcut Short Rib Ragu. YES AND MORE PLEASE!

Good luck out there, kids!

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Homemade Gnocchi


  • Author: Lindsay
  • Prep Time: 60 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 (generally 1 potato per person is the rule of thumb)

Ingredients

  • 4 russet potatoes (2 1/2 lbs)
  • 2 1/2 cups flour + 1/2 cup extra for work surfaces as needed (we use DeLallo Tipo 00 flour)
  • 1 cup ricotta cheese
  • 1 egg
  • 1 heaping teaspoon salt

Instructions

  1. Cook Potatoes: Add potatoes to a pot. Cover with water and bring to a boil. Cook for about 20 minutes. Remove from water and let cool on towels to absorb excess moisture.
  2. Peel and Grate Potatoes: Remove the peels. Grate potatoes finely using a box grater (or, ideally, a potato ricer).
  3. Mix Dough: Mound potatoes on a clean work surface. Add flour, then ricotta, then egg, then salt. Whisk with a fork, starting in the center and working your way out. It will get crumbly.
  4. Knead Dough: Use your hands to gently bring the mixture together into a smooth dough. Don’t overmix it and don’t overflour it!
  5. Gnocchify: Form into a loaf. Cut the loaf into slices. Roll each slice into a rope. Cut rope into small pieces.
  6. Boil: Dust the small pieces with flour to prevent sticking. Working in batches, add the gnocchi to a pot of boiling water. When they rise to the top, remove with a slotted spoon. I usually put em in a bowl and toss with a little olive oil to prevent sticking.
  7. Serve: Serve with sauce!

Notes

If grated potatoes look watery, place them on a clean towel or on paper bags to absorb the moisture. Keep in mind that potatoes do start to turn brown (oxidize) as they sit out, so don’t do this step TOO far ahead of time.

You can also add fork indentations to your gnocchi which gives them a fun texture and helps the sauce stick to them better. Just gently press the fork into the uncooked gnocchi pieces before boiling.

The best time to add flour is at the beginning and end. Don’t add too much flour while kneading, otherwise it will be tough.

Boil the gnocchi within 30-45 minutes of cutting it up, otherwise they will all stick together (BEEN THERE).

Shake off excess flour before boiling for best results!

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More Help

Here is the full tutorial from DeLallo. This is where/how I learned and their tutorial is a bit more thorough and arguably more professional than mine, so check that out.

Sauces 101

If I’m hosting (aka making the big batch of gnocchi dough), let’s be honest – I don’t want to also be making a super complicated sauce off to the side. In that case, I recommend this Shortcut Short Rib Ragu (easy – and that’s what’s in the pictures).

If you have a little more time and want to make something that will be memorable forever, this is the Mushroom Sauce from DeLallo that I still have dreams about.

Thank you to DeLallo for sponsoring this recipe!

The post How To Make Homemade Gnocchi (and Have a Party While Doing It) appeared first on Pinch of Yum.

from RSSMix.com Mix ID 8174097 https://pinchofyum.com/how-to-make-homemade-gnocchi

Coconut Mint Chip Ice Cream

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Vegan Mint Chocolate Chip Ice Cream

I have a soft spot in my heart for dairy-free ice cream—and not because I can’t have dairy. My family and I eat our fair share of cheese, sour cream, and yes, real ice cream, too.

But I actually prefer ice cream made with coconut milk over ice cream made with eggs and dairy any day of the week. I love the flavor and natural sweetness of coconut milk, and think it really shines when made into ice cream.

If you’ve never made dairy-free ice cream before, you’re in for a treat: it doesn’t require much in the way of fancy ingredients.

Continue reading “Coconut Mint Chip Ice Cream” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/vegan_mint_chocolate_chip_ice_cream/

Shrimp Scampi Foil Packets

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Shrimp Scampi Foil Packets are so fast and easy, perfect to make all summer long!

Shrimp Scampi Foil Packets are so fast and easy, perfect to make all summer long!
Shrimp Scampi Foil Packets

These shrimp scampi packets are SO good, you’ll want to serve them with crisp bread to soak up all the delicious garlicky juices! When you want easy grilling, foil packet meals are perfect for weeknight dinners with easy clean-up!

(more…)

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“servingSize”: “1 packet”,”fatContent”: “11”,”saturatedFatContent”: “4.5”,”cholesterolContent”: “188”,”sodiumContent”: “312”,”carbohydrateContent”: “6”,”fiberContent”: “1.5”,”sugarContent”: “0”,”proteinContent”: “24”,”calories”: “224” },
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“Whisk the grated garlic, salt, and 1/2 tablespoon oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.Make foil packets. Tear off 4 16” sheets of Reynolds Wrap Heavy-Duty Aluminum Foil.Place 10 shrimp on the center of each foil sheet. Top each remaining garlic slices, 1 tablespoon wine, lemon juice, pinch red pepper flakes and 1/2 tablespoon melted butter over each.Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving room for heat to circulate inside. Double fold the two short ends to seal the packetGrill over high heat, 8 minutes. Use gloves or tongs to remove and carefully open. Top with chopped parsley. Serve with lemon wedges.” ]
}

from RSSMix.com Mix ID 8174097 https://www.skinnytaste.com/shrimp-scampi-foil-packets/

Chicken Shawarma Salad

https://www.skinnytaste.com/wp-content/uploads/2018/05/chicken-shawarma-kebabs-1-3.jpg

This Mediterranean inspired salad is made with Grilled Chicken Shawarma kebabs served over salad with Feta and Tzatziki.

This Mediterranean inspired salad is made with Grilled Chicken Shawarma kebabs served over salad with Feta and Tzatziki.
Chicken Shawarma Salad

This grilled chicken shawarma recipe, made with chicken breast is on constant rotation in my house. I usually serve it with pita and salad. After sharing these Greek Chicken Tzatziki Bowls a few weeks back made with boneless skinless chicken thighs on skewers, I was inspired to try the shawarma with thighs instead, and turn them into kebabs.

(more…)

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“1 teaspoon smoked paprika”,
“1/4 teaspoon turmeric”,
“1/4 teaspoon curry powder”,
“1/8 teaspoon cinnamon”,
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“1 teaspoon kosher salt”,
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“1 tablespoon olive oil”,
“1 tablespoon red wine vinegar”,
“Kosher salt and freshly cracked black pepper”,
“3 Persian cucumbers, chopped”,
“1 cup (145 g) cherry tomatoes, halved”,
“1/4 red onion, thinly sliced”,
“1/4 cup feta (the kind that comes in brine), crumbled”,
“4 cups butter lettuce, torn”,
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from RSSMix.com Mix ID 8174097 https://www.skinnytaste.com/chicken-shawarma-salad/

9 Crowd-Pleasing Desserts for Your Memorial Day Party

https://www.simplyrecipes.com/wp-content/uploads/2006/07/berry-tart-horiz-a-1600-600×400.jpg

Berry Tart

When it comes to warm weather desserts, there are a few very key considerations:

1. You don’t want something that’s going to get gooey or wilt in some way—it can be surprisingly warm on Memorial Day weekend!

2. You want something that’s easily portable, so fancy things that are perishable, delicate or have elaborate toppings are probably out of the question, too.

3. All that, and it’s got to be delicious and eye-catching, too — right?!

Continue reading “9 Crowd-Pleasing Desserts for Your Memorial Day Party” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/best_recipes/9_crowd_pleasing_desserts_for_your_memorial_day_party/

Instant Pot Short Rib Ragu

https://cdn.pinchofyum.com/wp-content/uploads/Gnochi-with-Ragu.jpg

Instant Pot Short Rib Ragu with gnocchi in a bowl.

Short Rib Ragu?! Who am I right now, making SHORT RIBS?

I am a pillowy-gnocchi-loving-pasta-eater, that’s who.

Carbs 100% dictate my life, and my current carbs wanted short rib ragu.

Did you know that short rib ragu is so good, end of story, but also not end of story because it just takes pasta to a whole nother level? Saucy, tangy, and just so tender and luscious all at the same time? This was a new discovery for me.

As a less-savvy meat cooker (<- this is who you’re dealing with), I was a little intimidated by making short rib ragu. But then I remembered how we had this at our dinner club all those years ago, and I remembered how good it was with our tiny pillows of homemade gnocchi, and then I got brave with it because a) Instant Pot, and b) food motivation.

So that’s what’s happening today – short ribs, short cut, Instant Pot, RAGU!

Starting with the short ribs. We’re starting with the saute function on the Instant Pot to get a nice browning on the short ribs.

Short ribs in an Instant Pot.

Okay, then something magical happens.

You have all the browned bits in the bottom of the pan, right? So you throw some onions and garlic in, and you start working those browned bits off into your sauce. Oh my gosh, YES.

Short ribs and onions in an Instant Pot.

Did I already talk about magic?

There’s more magic.

A splash of red wine pulls all your browned bits, sauteed onions, garlic, and spices into something so good that it should be illegal.

Wine poured into an Instant Pot.

Now the shortcut part. Add your short ribs back in with a jar of your favorite tomato sauce (we almost always use DeLallo at our house because TRUE FLAVOR and NO ADDED SUGARS).

And now the Instant Pot gets to work.

Cooked short ribs in an Instant Pot.

One hour later? This is what is sitting in front of your face.

You are your own favorite person right now for making this happen.

Parmesan sprinkled on Instant Pot Short Rib Ragu with gnocchi.

Instant Pot Short Rib Ragu, guys. It’s a little short-cut-y, a little weeknight-friendly, and MEGA DELICIOUS.

Put this on anything – rice, potatoes, polenta, pappardelle or penne, maybe some baked rigatoni? But also, stand by because there is a homemade gnocchi tutorial coming soon, and I have to say, those little dumplings from heaven are kind of my favorite.

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Instant Pot Short Rib Ragu


  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings

Description

Instant Pot Short Rib Ragu! Ready in an hour. AMAZING on gnocchi, pasta, polenta, rice, potatoes, and more.


Ingredients

  • 2 lbs bone-in short ribs (or 1 lb boneless)
  • 1 tablespoon vegetable oil
  • 1 small onion, finely diced
  • 2 cloves garlic, chopped
  • 1/4 cup dry red wine
  • 1 25-oz jar store bought tomato sauce (I use DeLallo tomato basil sauce)
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • salt & pepper, to taste

Instructions

  1. Get ready: Turn instant pot on to the sauté setting. While it heats up, trim any excess fat from the short ribs, then pat dry with a paper towel. Generously season the meat with salt and pepper.
  2. Brown those short ribs: Add oil to the Instant Pot. Add the short ribs to the hot oil and sear on all sides until brown. (The meat does not need to be fully cooked. Just browned.) Remove from pot and set aside.
  3. Onions, garlic, and wine: Use tongs & paper towel to remove any excess oil from the pot. Add onion and garlic and sauté until tender, about 3 minutes, scraping the browned bits off the bottom of the pot. Pour wine in to deglaze (*sizzzles*) and cook for about 2 minutes.
  4. Go-time: Add short ribs, tomato sauce, salt and crushed red pepper to pot. Use 1/2 cup water to rinse out sauce jar and add to pot. Set Instant Pot to the stew/meat setting (35 mins). When it’s done, let it sit untouched for a natural steam release.
  5. Finish up: Remove meat to sheet pan. Shred into bite size pieces, removing bones and any large pieces of fat. Meanwhile, set the Instant Pot to sauté again to reduce/thicken the sauce. Skim any fat off top of sauce and add meat back in. Taste and add salt & pepper if needed. Yummmo!

Notes

Initially, the meat will stick to the stainless surface of the Instant Pot, but once it’s got a nice sear on it, it should release pretty easily.

If you make this ahead of time and store it in the fridge, a lot of the fat will rise to the top and turn solid. This makes it easy to remove.

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