TGIF!

Thank goodness it's friday... this week has taken forever! I guess it didn't help that last week we were running so much we really didn't have much of a weekend. We're busy tomorrow... venturing to Hershey Park with my Mom, sister, niece & nephew.... but Sunday... oh Sunday.. will be spent at home!

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Anyone remember Perfect Strangers from the TGIF lineup?!?! it was my FAV!

Enjoy your weekends!

Cheers!

Pumpkin Gnocchi with Brown Butter Sauce

This recipe was to die for.. ( found here ) . It was quick simple & tasted like something you'd order at a restaurant. I was quite proud of myself for making this one. And this is in rotation for future meatless monday's!

All the ingredients you need: Pumpkin Gnocchi, Heavy Cream, Pepper, Butter, Sage & Romano Cheese.

Making the sauce while the Gnocchi cooks.

Finished Product. Delicious!

Here's what you need:

1 stick (4 oz)  Unsalted Butter
1 pkg (16 oz)  Pumpkin Gnocchi
1/2 cup (4 oz)  Heavy Cream

1 pkg (.25 oz)  Sage

freshly ground black pepper
Pecorino Romano Cheese

 

Here's what you do:

Start bringing gnocchi water to boil. Melt butter in small saucepan on MED. Heat 8-10 min, stirring constantly, until it begins to turn light golden brown (don't let it burn). Strain butter to remove dark solids; set aside.
 
1. Bring cream to simmer in skillet. Stir in 1 /4 cup brown butter. Remove from heat.  
    
2. Cook gnocchi per package directions, drain well.   Add gnocchi, sage and black pepper to sauce. (Thin sauce with pasta water if necessary.)
    
3. Transfer gnocchi to serving plates; sprinkle with Pecorino cheese.

Serve with a side salad & it's good to go. Definitely one of my fav's so far! Let me know if you try it and what you think.

Cheers!

We are the Champions!!!

Pardon my silence... but we all know  I had to break it for this....

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We are so so stoked here in Bmore... Let's be honest our Baltimore Ravens never...and I mean NEVER get any credit. We've been dogged on our entire football lives, so to be the underdogs in this ( since the beginning of the season) and to come out on top... feels oh.so.good.

The city was painted purple, there were rallys, chants, decor everywhere! We even had our purple light up out front! Needless to say everyone is still on a football high!

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And this might just be my favorite picture of all time!

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Oh shoot... maybe tied with this one, because O'pening Day is coming soon!

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Anything Could Happen...

Currently getting me through this friday...

Instalife

1.exercised my right to vote 2. After 2 years in our house, finally hung the microwave 3. Navy football game 4. Parted with my ring for 2-3 wks to get it sized, wah 5. My beautiful niece 6. Celebrations with friends 7. Wine bar fun 8. dogshaming... 9. My fav spot 10. Neighborhood Halloween fun 11. Watching my nephew play lax 12. Celebrating 3 years with B 13. Homemade hot chocolate, extra marshmellows 14. Found some old memories

Wisdom Wednesday

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Butternaut Squash Soup

We belong to a local CSA, which we pick up from every week. So this week when B grabbed up some Butternaut Squash, I knew I wanted to make something fall esque and comforting. My first thought was just to roast it as a side, but the more I thought about it... the more I wanted to try a soup. It turned out to be everything I love in a soup, and I think this is a good "base" soup where you can experiment with different spices. This will definitely be on rotation in our house.

What you need :

• 1 Medium Onion (chopped)
• 2 Potatoes (peeled & chopped)
• 1 Medium Carrot (chopped)
• 1 Celery Stalk (chopped) - I did use leeks instead since we didn't have celery
• 1 Medium Butternaut Squash (chopped)
• 32oz Chicken Stock
• 2 Tbsp butter
• Salt & Pepper to taste
• Any other spices you wish!

What to do:

• Melt butter in large pot
• Toss all chopped veggies into pot for 5 minutes
• Pour Chicken stock in (enough to cover the veggies)
• Bring to a boil
• Turn down heat, Cover, & Simmer for 40 minutes or until veggies are tender
• Pour soup into blender & Blend (do small batches, it's hot & can go EVERYWHERE)
• Pour back into Pot, and add additional chicken stock if needed
• Add seasonings to taste
• Garnish with Parsely & ENJOY!!!

Keeping it real....as I mentioned... do small batches.. it WILL go everywhere... and it's hot ( I have a burn mark to prove it!) DOH!