BBQ Chicken Pita Pizza

I found this recipe on Pinterest and had to try it. It is an amazing and easy-to-make recipe. I highly recommend it!

Ingredients:

•  2 pitas
• 1/2 c. BBQ sauce, divided in half (I used Original Sweet Baby Ray's)
• 1 c. diced cooked chicken
• 1 c. shredded mozzarella cheese
• 1/3 c. thinly sliced red onions
• Chopped cilantro, for garish (optional)

Directions:

1. Preheat the oven to 350 degrees F. 
2. Place the pitas on a cookie sheet and spread 1/4 c. of the BBQ sauce on the pitas leaving a half inch border along the edge.
3. In a medium bowl mix the diced chicken and a 1/4 c. of BBQ sauce.
4. Sprinkle the mozzarella on the pitas and then evenly spread the chicken mixture on top of the cheese. 
5. Scatter the red onions on top of the chicken.
6. Bake in the oven for 8-10 minutes or until warmed through and browned. Enjoy!

You can use store bought dough, make your own or whatever you want really. I just like using pitas because of how easy they are. And definitely use a lot of red onion. It adds a lot. :)

Serves 2 people


(http://www.justataste.com/2014/02/easy-barbecue-chicken-pizza-recipe/)

Wendy's Style Chili

I love Wendy's Chili. The first time I tried it was in high school and after that I got it many times for lunch and was always satisfied. I really like that it has a kick to it but not too much. It's just perfect. So when I saw this recipe on Pinterest I had to try it out. I tried it last year (I have no idea why it's taken me so long to share this recipe on here) and I loved it! It is so close to the real thing. I cook it in the slow cooker so all day long I can smell it cooking. It's wonderful and especially wonderful for dinner now that it's really getting cold. On an unrelated note, can you believe it's already November! I can't believe how fast October and even this year has gone by.

Back to the recipe. The original recipe is huge. It requires an eight quart pot to cook it in. It does freeze great but for only Greg and I, that is still way to much chili. So here is the recipe halved. If you want to make the original amount the website is at the bottom of this page.

And here we go!

Here is the end result. Yum!!!

Ingredients:

•  2-2 1/2 lbs. ground beef, browned and drained
• 1 large yellow sweet onion, chopped
• 3 1/2 large green bell peppers, chopped
• 2 celery stalks, chopped
• 1 heaping Tbsp. minced garlic (I use jarred)
• 1 can Ranch Style Beans, NOT drained (15 oz. can)
• 1 can dark red kidney beans, drained (15 oz. can)
• 1 can Original Rotel Diced Tomatoes & Green Chili (10 oz. can)
• 1 can stewed tomatoes (15 oz. can)
• 2 cans plain tomato sauce (15 oz. cans)
• 1 package McCormick Mild Chili Seasoning (1.25 oz. package)

Directions:

1. Combine all ingredients in a large stock pot or crockpot.
2. Simmer in stock pot for at least 3 hours or all day; if using a crockpot cook on high for 4-5 hours or low for 6-8.
3. Enjoy!

(http://www.mamalovesfood.com/2010/11/wendys-chili-well-not-really-but-sort.html)

Baked Herb-Lime Salmon

The last lime recipe I have found, tried and loved is this baked salmon one. This was probably my favorite of all. It was simple and easy and absolutely incredible! It is a great new way to make salmon so give it a shot. You'll love it!

Ingredients:

• 2 cloves fresh garlic minced (I used 1 because like I've said before I'm not a big fan)
• 6 Tbsp. olive oil
• 1 tsp. dried basil
• 1 tsp. dried parsley
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1 Tbsp. lime juice (about 1 small lime)
• 4 whole (4 oz. each) boneless skinless salmon fillets, thawed (I only had 3 and they had skin on one side but that really didn't seem to make a difference)
 

Directions:

1.  In a large bowl or zip-lock bag, combine garlic, oil, basil, parsley, salt, pepper, and lime juice.
2. Place thawed fillets in the bag or bowl and gently toss to coat.
3. Place bag/bowl in the refrigerator to marinate for 1 hour.
4. Preheat oven to 400 degrees F.
5. Remove fish from bag/bowl and place fish in a greased 13" X 9" baking dish. 
6. Pour marinade over top of the fish.
7. Bake, uncovered, 10-12 minutes, or until salmon easily flakes with a fork. 
8. Serve immediately.

That's it! It's always amazing how such a simple recipe can turn out so incredibly good. It doesn't need to have a lot of ingredients or take a lot of time for something to turn out great.

(http://tastykitchen.com/recipes/main-courses/baked-herb-lime-salmon/)

Lime Chicken Soft Tacos

Limes were on sale at our local market a couple weeks ago so we got some. I didn't know what I was going to do with them but I really like limes so we got them. Plus Greg really wanted to get them. Anyways I got home and looked up some recipes that used limes and tried some out. This was the first recipe that I tried and it was incredible! So so good!!! It is also really easy and quick to make. Try it out!

Ingredients:

• 1 1/2 lbs boneless skinless chicken breasts, cubed (I used 4 or 5 chicken tenders since there is only 2 of us)
• 1/8 c. red wine vinegar
• 1/2 lime, juiced of (I used 1 but they were small limes)
• 1 tsp. white sugar
•  1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced (I used 1 clove because garlic is not my favorite)
• 10 6" flour tortillas (or whatever works best for you)
• 1 tomato, diced (I didn't have one but I wish I had one)
• 1 tsp. dried oregano (This was too much for me so I would use maybe 1/2 tsp. or less)
• 1/4 c. shredded lettuce (I like more so just use however much you want)
• 1/4 c. shredded Monterey jack cheese (I had Colby Jack because it is the best)
• 1/4 c. salsa (It's so good it really doesn't need any salsa)

Directions:

1.  Saute chicken in a medium saucepan over medium high heat for about 20 minutes.
2. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano.
3. Simmer for an extra 10 minutes.
4. Heat an iron skillet over medium heat (if you want warm tortillas).
5. Place a tortilla in the pan, warm, and turn over to heat the other side.
6. Repeat with remaining tortillas.
7. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese, and salsa.

That's it! These were some of my favorite tacos. They were so flavorful and just good on their own. Yum!

(http://www.food.com/recipe/lime-chicken-soft0tacos-64160)

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Stir Fry Ramen

This is a great recipe! Really easy to make and full of delicious veggies! I found it on Pinterest and finally got around to trying it out with great results! The only thing is that it makes a lot more than you think so for me and Greg I should have halved it. Try it out!

Ingredients:

•  3 packages ramen or instant noodles
• 1 c. water or stock
• 1 Tbsp. sesame oil (I hate sesame oil so I omitted it and used olive oil)
• 1 dash black pepper
• 3 1/3 oz. beansprouts
• 1 grated carrot (I used 2)
• 1 bunch spring onions (green onions)
• 3 small de-seeded chili (optional)
• 1 Tbsp. dark soy sauce
• 3 Tbsp. light soy sauce
• 2 Tbsp. peri peri sauce or chili sauce (I only had dark soy sauce and no chili sauce so I used 6 Tbsp. dark soy sauce)

Directions:

1. Cook noodles as package directs, drain, and set aside.
2.  With oil, brown onion then add carrot; saute for 1 minute then add the noodles.
3. Add the sauces and half a cup of water; mix well then add beansprouts with spring onions for 2 minutes.
4. If it's too dry add all the water then mix well until almost dry.
5. Remove from heat, add black pepper, mix well, and serve.

(http://www.allthecooks.com/lg-stir-fry-ramen--vegan-.html)

Spinach & Bean Burrito Wrap

I found this recipe on Pinterest and have been wanting to try it for months and finally made it yesterday! It was just as good as I thought it would be. The recipe, if followed exactly, is only 282 calories per serving (one wrap). It is so filling and tasty! I got it off skinnyms.com which has so many other recipes that I want to try. This one might become a staple in our home.

Ingredients:

•  6 c. baby spinach, loosely packed
• 1 15-oz. can black beans, rinsed and drained
• 1 1/2 c. cooked brown rice or Mexican Rice (this recipe will be on my blog soon)
• 1/2 c. chopped romaine heart lettuce (I like lettuce so I cut a bit more)
• 1/2 c. grated cheddar cheese, reduced fat (I used regular)
• 1/2 c. salsa, optional Pico de Gallo 
• 6 Tbsp. Greek yogurt, fat-free (I prefer sour cream)
• Sea salt to taste
• 6 8" whole grain wraps or tortillas (I used regular flour tortillas)

Directions:

1. To warm tortillas, preheat oven to 300 degrees F. Stack tortillas, wrap in foil, place on cookie sheet and warm 15 minutes while preparing ingredients.
2. Place spinach in a food processor (one of the best kitchen helpers!) and pulse until finely chopped, or use a knife to dice leaves.
3. In a large skillet turn to medium-heat, add black beans and spinach.
4. Heat until spinach is wilted, about 3 minutes.
5. Evenly distribute the spinach/bean mixture in the middle of the wraps (leaving about 2" on one end for folding).
6. Add 1/4 c. rice to each wrap, add lettuce, cheese, salsa, and Greek yogurt evenly over wraps.
7. Fold wraps over and under on the ends. Stuff your face! (It's also really good cold for leftovers)

(http://skinnyms.com/spinach-bean-burrito-wrap/?utm_source=rss&utm_medium=rss&utm_campaign=spinach-bean-burrito-wrap)

Fiesta Nachos

Several years ago I had a double date with some friends and they made this for dinner. It was so incredible that I asked for the recipe. I have made it several times since then and every time it is a hit! Even if it is just me and Greg that night ;). We had the entire family over to our place last week for a little family party and I made fiesta nachos for dinner. Everyone loved it! It is so easy to make and it goes a long way because you eat it with chips. Super tasty! Try it out!

I barely got a picture of it, people were eating it so fast! This is the second pan!!!

Ingredients:

• 1 lb. ground beef
• 1/2 large onion
• 1 can refried beans
• Colby-Jack cheese (or the cheese of your choice and any amount that you want)
• 1 small can green chilis
• 1 c. salsa
• Olives, chopped
• Tomatoes, chopped
• Green onions, chopped
• Tortilla chips (sturdy chips are the best for this)

Directions:

1. Cook the hamburger and onion is a skillet until meat is browned and onions are soft.
2. Spread the refried beans across the bottom of a 9" X 13" pan. 
3. Next, layer the hamburger/onion mix, chilies, salsa, and shredded cheese.
4. Cover the pan with foil and heat in a 350 degree F oven for 20 minutes or until the cheese is melted and bubbly (I like to take the foil off and bake it for 5 more minutes to brown the cheese but not too much).
5. Layer w/ your favorite toppings and eat with the tortilla chips. Enjoy!

Polynesian Chicken

For Greg's mom's Mother's Day gift we made her this dinner. I found the website (http://skinnyms.com/14-days-of-weight-loss-entrees-dinner-under-285-calories/) on Pinterest and thought this was a perfect time to try one of the recipes out. All the recipes are under 285 calories and actually taste good! Greg's parents loved it! We even enjoyed it so much that I made it again for us a couple weeks later. There are 13 other recipes that I need to try on that page still. They look really good!

This is a very easy dinner to make. It only takes 10 minutes to get everything in the slow-cooker and then you are done. Just serve over rice or quinoa and that's it! This recipe has 255 calories per 1 cup serving (a little more if you use normal soy sauce). They have the other specifics like amount of sodium, etc. on skinnyms.com/slow-cooker-polynesian-chicken/ if you want to know the rest. Try it out and enjoy!

Ingredients:

• 4 chicken breasts, cut into 2" cubes
• 1 red bell pepper, sliced into 1" strips
• 1 (20 oz.) can pineapple chunks in natural juice
• 2 Tbsp. Bragg Liquid Aminos or lite soy sauce (I didn't have either so I used normal soy sauce)
• 2 cloves garlic, minced (If you don't have fresh garlic use 1/8 tsp per clove)
• 2 tsp. freshly grated ginger
• 1/3 c. honey
• 2 Tbsp. cornstarch

 

Directions:

1. Use a 4-7 quart slow-cooker.
2. Pour juice from canned pineapple chunks into a small mixing bowl.
3. Add soy sauce, garlic, ginger, and honey; whisk to combine.
4. Add cornstarch and stir until combined.
5. Place cubed chicken in slow-cooker; add pineapple chunks.
6. Pour pineapple mixture over chicken, cover and cook on low 4-5 hours (I did it on high for 4-5 hours because that is the normal temperature for that amount of time. Or low for 6-8 hours; I've done both and both are great).
7. Add chopped bell peppers the last 15 minutes of cook time.
8. Serve chicken over a bed of quinoa or brown rice (I used quinoa and I love it! It is a super grain and really easy to make).

Firefighter's Chicken Spaghetti

I found this recipe in my Everyday Slow Cooker & One Dish Recipes cookbook. The picture looked good so I gave it a shot. It turned out incredible. It's like adding chicken and noodles to funeral potatoes, sort of. It has that delicious funeral potato taste but without the potatoes. If you don't know what I'm talking about just know that it tastes incredible. Greg and I finished it off in 2 days. The only thing is that this recipe serves 12-14 so you should probably halve the recipe like I did. Here it is!

It looks like a bit of a mess but it is delicious!

Ingredients:

• 12 ounces uncooked spaghetti, broken in half
• 1 can Cream of Chicken soup, undiluted
• 1 can Cream of Mushroom soup, undiluted
• 1 c. (8 oz.) sour cream
• 1/2 c. milk
• 1/4 c. butter, melted
• 2 Tbsp. dried parsley 
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 c. (8 oz.) shredded mozzarella cheese
• 1 c. grated Parmesan cheese
• 2-3 celery ribs, chopped
• 1 medium onion, chopped
• 1 can (4 oz.) mushroom stems and pieces, drained (I didn't add this because I dislike mushrooms)
• 5 c. cubed cooked chicken
• 1 1/2 c. crushed cornflakes

Directions:

1. Cook spaghetti according to package directions; drain.
2. In a large bowl, combine the soups, sour cream, milk, 2 Tbsp. of the butter, and seasonings.
3. Add the cheeses, celery, onion, and mushrooms.
4. Stir in the chicken and spaghetti.
5. Transfer to a greased 3-qt. baking dish (the dish will be full).
6. Combine the cornflakes and remaining 2 Tbsp. butter; sprinkle on the top.
7. Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly.

Curry

This was always a staple in my home growing up. I love curry! When I lived in Japan, I had a friend from India whose parents owned an Indian restaurant. For school one day, they brought in curry and naan. It was amazing. Anyways, back to what I was saying. I love curry. I haven't made any my entire marriage, for some unknown reason, until a few weeks ago. What took me so long?! I made it and we loved it. Here it is:

This is a very good brand. I found it at a local oriental market.

Look at it!!!! Nom nom!!!

Ingredients:

• Golden Curry Sauce Mix (1/2 package serves 6)
• 2 chicken breasts
• 1 medium-large onion (chopped)
• 3 potatoes (peeled and cubed)
• 3 carrots  (peeled and cubed as well)
• 3-4 Tbsp. butter
• 3 1/3. water

Directions:

1. Cut the chicken into cubes.
2. Stir-fry the chicken and onions in butter in a large saucepan until the onions are lightly browned (about 3 minutes).
3. Add carrots and potatoes.
4. Add water and bring to a boil; reduce heat, cover and simmer until the chicken and veggies are tender (about 15 minutes).
5. Remove the pan from heat, break sauce mix into pieces and add them to the pan; stir until completely melted.
6. Return to heat and simmer 5 minutes stirring constantly.
7. Serve hot over rice.

Perfect Parmesan Pasta

My mom sent this recipe to me and said to try it out because they all loved it, including my little brothers which is a pretty big deal. So I needed an easy meal one night and remembered this in my email so I made it and it is now on our meal rotation. It is so so so so good. I can't emphasize that enough. Super good and super easy which is nice for a busy family.I love this recipe! :)

Ingredients:

• 8 oz. package penne pasta (or any pasta you have around)
• 16 oz. package frozen broccoli, cauliflower, and carrot mix (or other veggie mix)
• 6 oz. cooked chicken breast; cubed
• 1/4 tsp. garlic powder (or 1 minced clove of garlic)
• 1/4 c. chicken broth
• 1 c. grated Parmesan cheese (or 1/2c.-3/4c.)

Directions:

1. Prepare pasta as directed on package.
2. Add frozen vegetables during the last 5 minutes of cooking time; drain well.
3. Spray pot with cooking spray; add cooked chicken and sprinkle with garlic powder.
4. Cook until heated through; about 2-3 minutes.
5. Add pasta, vegetables, broth, and cheese; toss until ingredients are coated and heated through.
6. Serve immediately; serves 4.

Crockpot Tasty Chicken

Yes. That's right. Crockpot Tasty Chicken. Greg and I came up with the name. I came up with the recipe. I wanted to make an easy dinner which meant Crockpot. But I also didn't want to have to go to the store for anything. So that meant using whatever I had here. I saw some potatoes, Cream of Mushroom soup and I decided to add carrots and chicken because I thought it would be a good combination; plus I didn't have much else. So I finally made it today and it turned out incredible! It looks like a mess but is great. It was so good and the chicken so so tender. :) Mmmmmm. Try it out. I think you will love it!

Ingredients:

• 5-6 Chicken tenders
• 2 large potatoes
• 4 medium carrots
• 1 can Cream of Mushroom Soup
• 1/3 c. water
• Salt
• Pepper

Directions:

1. Place chicken in bottom of Crockpot.
2. Peel potatoes, cube, and lay on top of chicken.
3. Peel carrots, cut into 1-2 inch sections, and lay in Crockpot.
4. Add soup over top and water.
5. Cover and cook on low for 6-8 hours or high for 4-5 hours.
6. Season with salt and pepper; serve.

Chicken Noodle Soup

Chicken noodle soup is a staple in any home. Especially when any kind of sickness is going around. Recently Greg and I have had colds and what better to help us feel better than homemade chicken noodle soup! I'm not sure where I got this recipe. I think I made it up while I was in high school. Anyways it is super easy and extremely delicious. It's great for when you're not feeling well and great for when you are. Try it out!
 

Ingredients:

• 1 can Chicken Chunks (or 1-2 breasts, shredded)
• 4 medium carrots, chopped
• 3-4 stocks celery, chopped
• 1 small onion, chopped
• 1-2 Tbsp. butter
• 2 handfuls of egg noodles (or really any noodle you want and how much you want)
• 5 cups water
• 5 chicken bouillon cubes
• Salt & Pepper

Directions:

1. Saute the chopped onions and celery in the butter on medium heat until browned.
2. Add water and bouillon cubes and bring to a boil.
3. Add the carrots and noodles; stir.
4. Cover and simmer over low for about 20 minutes or until carrots are soft.
5. Add chicken and heat until warm.
6. Add salt and pepper if needed and serve.

Red Beans & Rice

You know when you crave random things that you haven't had in forever but you didn't realize just how long it's been until you start craving it? That recently happened to me. My mom made red beans and rice all growing up and it is the only Creole food that I like (fun fact for you :) ). So a month or so ago, I finally got to emailing my mom for the recipe. I then got busy with my new job and kept forgetting to get the ingredients, there aren't a lot, and because the recipe was part of a conversation that I thought I didn't need anymore, brilliant me, deleted it. And I mean deleted it and emptied the trash. Yeah. So by the time I realized that I had to email her again, get it again, and I finally made it! It was just as good as my mom makes so I know I did a good job and my craving was completely satisfied. Also Greg loves Creole food but had never had red beans & rice so he was a bit tentative but ended up loving it! Woo-hoo! 10 points for me! So here is the recipe. It is great but can be a bit spicy so make sure you have the right amount of rice to go with it. Greg didn't realize that at first and did not have nearly as much rice as he needed. Needless to say it was pretty spicy so just remember that. Okay, now here it is!

Ingredients:

• 1 onion, chopped
• 1-2 green bell peppers, chopped
• 1/2 cube of butter (1/4 c.)
• 1-2 c. cubed ham
• 1 can red beans (or kidney beans if you can't find red beans but red beans are the best texture, etc. for it)
• Tony Chachere's Original Creole Seasoning
• Long grain white rice, cooked according to directions

 Directions:

1. Saute chopped onion and bell pepper(s) in butter.
2. Add cubed ham to onion, bell pepper, and butter mixture.
3. Pour one can of beans (not drained, dump it all in) into the mixture.
4. Add the Creole seasoning to taste.
5. Heat and serve over rice.

 That's all. It was fast (I made it in a few minutes after work), easy and super delicious! It is a bit spicy but I'm not big fan of spicy but I love this. 

Pasta e Fagioli

I found this recipe on pinterest and it looked so good that I had to try it. And it is just as good as I thought it would be! I made it for dinner tonight and it was a huge hit. I served it with my Artisan bread and it was fantastic. Perfect for a cold day. And it was a great dinner to celebrate my new job with. :) I just got hired today as the Assistant Director for Crestview Elementary School's after-school program. :) Hooray! I'm so excited! Anyways, here is the recipe. (It is from Olive Garden so you know it has to be good.)

Ingredients:

•  1 lb. ground beef
• 1 small onion, diced
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 2 cloves of garlic, minced (I only used 1 clove but that's because I'm not a garlic fan and it was great)
• 1 quart of tomatoes (or 2 14.5-oz. diced tomatoes)
• 1 15-oz. can red kidney beans (w/ liquid)
• 1 15-oz. can Great Northern Beans (w/liquid)
• 1 15-oz. can tomato sauce
• 1 Tbsp. white vinegar
• 1 1/2 tsp. salt
• 1 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. pepper
• 1/2 tsp. thyme
• 1/2 lb. Ditali pasta

Directions:

1. Brown the ground beef in a large stock pot or Dutch Oven over medium heat.
2. Add onion, carrot, celery and garlic; saute for 10 minutes, until vegetables are tender.
3. Add remaining ingredients, except pasta, and simmer for 1 hour, stirring often.
4. At 50 minutes into simmer time, cook the pasta according to the package directions; until al dente.
5. Drain the pasta and add to the pot of soup.
6. Simmer for 5-10 minutes and serve. Top with freshly grated Parmesan cheese.

It was easy and incredibly delicious. I was going to do it in the crockpot but my husband had an appointment at 8 and needed to eat early so I did it this way. I'm sure it would be good though and take less time. Try it out! 

(http://farmgirlinthesuburbs.blogspot.com/2011/02/pasta-e-fagioli.html)

Potato Gnocchi

I love gnocchi thanks to my Dad. I never wanted to eat it because I thought they looked like gross fat grubs, which they do, but they don't taste like grubs. Once I was finally brave enough to try them I was surprised to find out how much I like gnocchi. Now that I am married I have gotten my husband addicted too. There are so many uses for gnocchi but my favorite is just putting spaghetti sauce and parmesan on them. It looks complicated but is surprisingly easy to make. Also it makes a large batch that last up to 2 months in the freezer which is great for a quick meal. One batch takes me 2-3 hours to make but because of the directions you can do things in between. For example, I did laundry, made fruit snacks and granola bars today while making my gnocchi. They are delicious and easy and by making your own, you are able to save a lot of money. Try them out!

Ingredients:

• 2.2 lbs. russet potatoes (about 5 large), unpeeled
• 1 1/2 c. all-purpose flour
• 2 egg yolks
• 1 Tbsp. extra-virgin olive oil
• About a tsp. salt 

Directions:

1.   Wash potatoes thoroughly without peeling them. Use exact cooking time and do not pierce them during cooking to prevent water from getting in. Small potatoes: 10-15 minutes to boil: medium: 20-25 minutes; large 35-45 minutes. If you are unsure of your cooking time, boil one extra potato that you can test.
2. Drain boiled potatoes and let them cool until you can handle them. Peel the potatoes and mash them into a large bowl using a potato masher and/or fork (the best tool is a potato ricer). Make sure that you eliminate as many lumps as possible. Let the mashed potatoes cool to room temperature.
3. Mix flour and salt together in a small bowl. Mix the mashed potatoes with the egg yolks and olive oil. Sprinkle the flour mixture over the potatoes and mix gently until the flour is moistened and the dough looks crumbly.
4. Lightly flour your work surface and put your dough on it. Knead it gently to incorporate the flour: press on the dough with your hands, fold it in half, turn it by a quarter turn, and press it again. Do this for 1 minute; do not over-knead.
5. After kneading, your dough should feel soft and smooth. If it sticks, sprinkle a bit more flour but not much. When the dough is ready put it is a bowl and cover with a towel.
6. Clean your work surface, dry it thoroughly and sprinkle lightly with flour. Tear off a lemon-size piece of dough and roll it into a rope (about 3/4 in. diameter). Use a knife to cut out square bites.
7. Either leave them looking like miniature pillow or indent them.
8. To indent them, you can use a special board or a fork. I use a fork. Roll the gnocchi pillow down the fork to form the indents. Watch the video on the website; it explains and shows how to do this. It's really not too difficult.
9. As you roll your gnocchi, arrange them in a single layer on baking sheets, not touching. They are best cooked withing 2-3 hours of being made (keep at room temperature).
10. To freeze them, put the baking sheets straight into the freezer. Once hard, move them to freezer safe bags (they will keep for 2 months).
11. To cook gnocchi, bring a pot of salted water to a rolling boil. Put about 12-15 gnocchi into the water at once and wait until they float to the surface; this means they are done. It takes about 2 minutes to watch them. Fish them out with a slotted spoon.

That's it! It really is very easy and so tasty. I highly recommend looking at the original website. She has pictures and videos that help answer any question. Enjoy!

( http://foodnouveau.com/2010/10/09/destinations/europe/italy/how-to-make-gnocchi-an-illustrated-step-by-step-recipe/)

(I also pinned it on my Pinterest Food Board if that's easier.)