Rick's Chicken Gnocchi

This recipe was inspired by the Olive Garden, years ago they had a great chicken gnocchi dish,  so Rick searched the internet and add some amazing touches and now the finished product.  Our kids beg for this dish on their birthday.

Fontina Sauce:
2 tsp. flour -
2 Tbsp. butter
1/2c. hot milk or cream
1/2 lb. cubed Fontina Cheese - 
olives
artichoke hearts
grilled chicken
toasted pine nuts ( optional, but taste wonderful in this dish!)

Fry flour and butter until it is a paste.  Add hot milk, whisk, bring to a boil.  Add cheese and simmer gently ( over very low heat- do not boil!)  until melted.  If too thick add some cream or milk.  Cook gnocchi (can use penne pasta instead) according to package, then add sauce and add cream if too thick, or parmesan cheese if too liquidy.  Add olives (we use black), artichoke hearts, and grilled chicken, can also toast pinenuts and add to this, heat and serve. 

 Bon Appetit!   
                                                                                

Chimichungas

                                                    Chimichungas


                                                                                  One of my favorite recipes to make!  I learned this recipe from a cookbook clear back in the 80's.  I make it mostly in the summer.

put a beef (any cheap cut will work, rump, or chuck is what I usually use.) roast in crockpot with about 16oz. of salsa (great way to use up the homemade salsa)  - let cook on low for about 6 to 7 hours or until the roast will shred.  take out and save some of the liquid to keep the shredded roast from drying out.  Shred roast.  

* put about 2 to 3 Tbsp. (or more if you like) in the middle of flour torilla and tuck ends and roll up.  Place in frying pan with oil that is already hot and fry until golden brown.   Serve warm with shredded cheddar cheese or cheese of your choice, salsa, sour cream, chopped tomatoes, guacamole and onions,   And enjoy!