Welcome!

Hello!  I've tried a blog before, but I was rotten.  I tried too many things and it didn't work.  So I decided to try something more up my alley... cooking and baking!  I know, everyone has one these days.  But I already do it all the time anyway, so here's the place I can keep a record of my pictures, recipes, and successes/failures.

So browse away, and enjoy the recipes!

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Cooper's Hawk Gnocchi Carbonara

Cooper’s Hawk Gnocchi Carbonara Adapted from here 2 tablespoons Extra Virgin Olive Oil 2 tablespoons Butter     2-1/8” thick slices of pancetta, cut into 1/4'” x 1” slices 20 oz. cooked Gnocchi, precooked and cooled 2 each garlic cloves, thinly sliced     1/2 cup white wine   1 cup fresh chicken stock    2½ cups heavy cream 8 oz. pulled cooked chicken (optional) 2 tablespoons  sage ½ cup peas 1/3 cup parmesan cheese Salt and pepper to taste Boil the gnocchi according to directions on package minus a minute or so (usually 2-3 minutes) and set aside. In a hot pan, add the oil and butter. When butter melts and turns slightly brown, add sliced pancetta. Toss until pancetta starts to brown.  Add Gnocchi and toss until gnocchi browns slightly.  Stir in garlic then remove mixture into a bowl. In the same pan, add wine and reduce by half.  Pour in chicken stock. Once reduced by half, add cream and bring to simmer.  Add g...
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Cornbread Pudding

 Cornbread Pudding ½ onion diced 2 tbsp butter Seasonings: kosher salt, ground black pepper, dried thyme and rosemary 1 15oz can creamed sweet corn ½ cup frozen corn 1 cup heavy cream 2 eggs ½ cup yellow cornmeal ½ cup shredded parmesan 2 cups cubed French or Italian bread Set oven to 350* Sweat the onions with the butter and seasonings in an oven-safe skillet until soft Combine all the other ingredients in a mixing bowl except the bread and stir until a well integrated batter forms Fold the bread into the batter until covered, then pour straight on top of the onions in the skillet Put the skillet in the oven for 40-50 minutes.  Cool for 5-10 minutes before serving
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Chicken Gyros

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I blatantly stole this picture from A Bitchin' Kitchen Chicken gyros... yummmm!  As soon as I saw this little beauty on Pinterest, I announced to Jeff what we would be doing for dinner that night and we headed to the grocery store.  You can, of course, skip one part or another.  This has a recipe for the tzatziki sauce (my favorite!) as well as the chicken.  If you want to make just one and buy the other from the store, that's fine too. It's actually pretty low calorie (which I don't usually care about, but it's a nice change of pace after the holidays) because the tzatziki is a greek yogurt based sauce and I use chicken breast.  You can use wheat pitas, but I personally think that is a crime.  Either way, do your thing the way you like it. Below, I've broken down the meal.  If you buy certain parts or make it all from scratch, in the end, you'll have a delicious gyro.  I suggest you brown the pitas by spraying it with some cooking spray a...
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