WTF Cookbook
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Speaking of cornbread…
It's down home midwestern night at Chez Mik. Cornbread taco bake. Subbing buttermilk for milk, who knows what else.
https://www.tasteofhome.com/recipes/cornbread-taco-bake/#RecipeCard
Twas very good.
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We have been having this recipe on repeat. It is so delicious, quick, easy, and makes fantastic leftovers. We have it as a main but it would be delightful with a grilled bit of salmon or chicken as well. From NYT cooking.
Crispy Gnocchi With Spinach and Feta
YIELD 4 servings
TIME 25 minutes (Prep 5 minutes | Cook 20 minutes)
INGREDIENTS
5 ounces baby spinach
6 ounces Greek feta, crumbled (about 1 cup)
1 lemon, halved
5 tablespoons extra-virgin olive oil
Salt and pepper
1 (16- to 17-ounce) package potato gnocchi (shelf-stable, fresh or frozen)
¼ to ½ teaspoon crushed red pepper
2 scallions, thinly sliced
Big handful of chopped dill
Big handful of chopped mintPREPARATION
Step 1
Place the spinach into a large bowl. Add half of the feta, juice of ½ lemon, 1 tablespoon of olive oil and a big pinch of salt; rub the
ingredients vigorously into the spinach to tenderize it. Leave to sit and soften further while you cook the gnocchi.Step 2
Heat a large (about 12-inch) cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to
the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 2 minutes, until golden and crispy all over. Allow to cool in the pan for 5 minutes; they will further crisp as
they cool.Step 3
Add the gnocchi to the spinach, along with the red pepper, scallions, dill and mint. Drizzle with about 2 tablespoons of olive
oil, add the remaining crumbled feta and toss to combine. Squeeze the remaining lemon juice over top and serve. -
Made this the other night. Delicious and easy.
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W wtg referenced this topic on
