Peach Ring Cake


This Peach Ring Cake is bursting with tangy-sweet peach candy flavor. Filled with fluffy peach marshmallow mousse and coated with crunchy sanding sugar, the inspiration is unmistakable! I’m so happy to finally share this cake!…



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BBQ Dessert Ideas for Labor Day


BBQ Dessert Ideas for Labor Day All of these BBQ Dessert Ideas are perfect for Labor Day! Some of them are patriotic, and all of them are delicious and easy to throw together. Dessert ideas that are easy to make, travel well, and are perfect for BBQs, potlucks, cookouts, and tailgating are kind of my […]

The post BBQ Dessert Ideas for Labor Day appeared first on Something Swanky.



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AMAZING Bolognese Gnocchi

Bolognese Gnocchi is everything that you would hope for in an amazing Italian dish! Flavorful, bold, and full of delightful texture, this tried and true recipe is something that will definitely get you a “WOW!” from your family and friends!

Completely homemade from start to finish, this bolognese gnocchi will knock your socks off! It is a recipe that is so yummy and less common than your typical, go-to pasta dishes, and one that will set you apart as a cook! If you love this pasta, try my homemade spaghetti, this delicious alfredo, and my favorite pasta.

Bolognese gnocchi in a dish.

Gnocchi Bolognese

When it comes to recipes, I really love to branch out and create something out of the norm. A dish that is so tasty that everyone (including kids!) will love. This bolognese gnocchi is one of those recipes. It is rich and creamy in texture but unlike traditional marinara sauce, the flavor isn’t that of tomatoes but a sweet sauce. It sets itself apart with the carrots and celery and the different kinds of meat and its secret ingredient: milk! Not only does the sauce taste delicious but the homemade gnocchi is easy and quick. All of this together totally make this dish one of a kind and will impress even the toughest of judges!

Bolognese Gnocchi sounds so fancy and complicated but it’s not hard! While it is a dish that takes some time to make, anyone can do it. I will even share with you some tips on making and storing this beforehand! That simple preparation will you will save you a lot of time and effort! That way, when it comes time to whip up a delicious meal for your family and friends, you will be able to pull this one out and look like you’ve been cooking for them all day! I absolutely love this recipe and I know that once you try it, you will absolutely love it as much as I do!!

What Ingredients Do I Need?

To make this homemade bolognese gnocchi, you will need the sauce and some gnocchi (a dumpling that is made out of flour and potatoes). You can make both of those beforehand! See the recipe card below for a list of ingredient measurements.

  • Butter: Use unsalted butter in this dish
  • Gnocchi: Here is my recipe for homemade gnocchi that you can make beforehand.
  • Bolognese sauce: This delicious bolognese sauce is something that you will want to prepare ahead of time and use in this recipe.
  • Parmesan cheese: Fresh, shredded parmesan cheese is my favorite!
  • Basil: Chop up some basil and use it as a garnish.

Let’s Make Bolognese Gnocchi!

Once you have taken the time to prepare and make your sauce and gnocchi, this part is an absolute breeze! It’s simple and quick and will have your meal ready faster than you can say dig in!

  1. Fry: In a medium sized skillet over medium high heat, add the butter and gnocchi. Fry the gnocchi until golden for about 3-4 minutes.
  2. Mix: Toss with Bolognese sauce and top with cheese and chopped basil.
Gnocchi being fried in a pan.

Making Your Gnocchi and Sauce Ahead of Time

The key to making this bolognese gnocchi quick and easy is going to be how you prepare ahead of time! The sauce and the gnocchi are a little bit time-consuming but you can totally make them beforehand! If you double or triple each recipe (especially the sauce!) then you will have extra for leftovers or you can use either of them in any other recipes that you want! Once you have these two parts cooked, you can make this dish from start to finish in just a few minutes! Preparation beforehand is your friend when it comes to this recipe. Here is how you can do that!

  • Prepare and refrigerate: Make the bolognese sauce and gnocchi a few days beforehand and place in airtight containers in your fridge. They will last for 2 days in your fridge and when you are ready to cook, you just take them out, reheat them and follow this recipe!
  • Prepare and freeze: If you know that you are going to need some quick freezer meals, this one is fantastic! You can prepare the sauce and gnocchi ahead of time. After making those two things, place them in separate airtight containers in your freezer. They will last up to 3 months frozen.
  • Thaw and reheat: Take your bolognese sauce and gnocchi out of your freezer and thaw overnight in your fridge. When you are ready to cook this recipe, simply reheat the sauce in a pan on the stovetop or in the microwave. Stir every 15-20 seconds until heated through. Cook your gnocchi as directed in this recipe and add the reheated sauce. Garnish and enjoy!!

Gnocchi and sauce being mixed in a pan.

Variations

This recipe is delicious as is or you can make it your own! Here are a couple of variations ideas on what you can do to get creative and make this work best for your family!

  • Add spinach: Instead of garnishing with basil, you can add some spinach into this sauce and let it cook and heat through. It’s an easy and delicious way to add some extra healthiness to the dish!
  • Buy pre-made gnocchi: If you want to save some time, you can buy a bag of pre-made gnocchi instead of making it at home. Just make sure that you thaw it before you begin cooking!

Zoomed in on bolognese gnocchi with a wooden spoon.

Print

AMAZING Bolognese Gnocchi

Bolognese Gnocchi is everything that you would hope for in an amazing Italian dish! Flavorful, bold, and full of delightful texture, this tried and true recipe is something that will definitely get you a "WOW!" from your family and friends!
Course Dinner, Main Course
Cuisine Italian, Italian American
Keyword bolognese, bolognese gnocchi, gnocchi
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people
Calories 75kcal
Author Alyssa Rivers

Ingredients

Instructions

  • In a medium-sized skillet over medium-high heat, add the butter and gnocchi. Fry the gnocchi until golden for about 3-4 minutes.
  • Toss with Bolognese sauce and top with cheese and chopped basil.

Nutrition

Calories: 75kcal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 226mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Calcium: 149mg | Iron: 1mg



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Zucchini Noodles

Zucchini noodles are the perfect low-carb option for pasta night. Use these 3 cooking methods to add a little healthy goodness to dinnertime!

Zucchini is honestly the most versatile vegetable. It can be used in countless dishes! I love the way it transforms into pizza crust, lasagna, and gratin!

Raw grated zucchini in a bowl.

Easy Zucchini Noodles Recipe

Zucchini noodles are the ultimate pasta alternative. Inexpensive, gluten-free, and low in carbs, zucchini noodles, also known as “zoodles” can satisfy a pasta craving without sacrificing nutrition. To put this into perspective, a normal serving of spaghetti is usually around 200 calories. With zucchini noodles, that same portion is only 30. You may be asking yourself, but does it taste as good? And the answer is yes! Zucchini has a very mild taste, naturally. It is like the chameleon of veggies! It will absorb the flavor of whatever you are cooking with. So, whether you are topping your zoodles with alfredo, spaghetti sauce, or pesto, the outcome is sure to be delicious! Also, you can change the texture depending on your cooking method. In this post, I will show you 3 easy ways of preparing your zucchini noodles.

Boiling, sauteing, and eating zoodles raw all yield different textures and are great for different types of dishes. Boiling zucchini noodles makes them very soft. Because boiling enhances zucchini’s natural water content, it can leave them slightly watery. This type of zucchini noodles is best enjoyed in a soup or a stew. Next, there is sauteing. This is the most common way of cooking noodles and is super quick and easy! It will leave you with zoodles that are in that happy medium between soft and tender. Lastly, you can enjoy your zucchini noodles raw! Raw zucchini has a pleasant crunch and works great in things like Greek pasta salad. No matter how you choose to prepare your zoodles, I know you will love them as much as traditional pasta!

Ingredients to Have On Hand for Cooking Zoodles

These are the ingredients you will need to create plain zucchini noodles. They are truly the best blank canvas. Top them with your favorite pasta sauce, or throw them into a stir fry with meat and veggies for a pop of satisfying texture!

  • Zucchini: In this recipe, I use medium-sized zucchini. Large zucchini tend to be more seedy and have a higher water content. This can sometimes result in mushy zoodles.
  • Salt and Pepper: I like to add salt and pepper to taste for a little initial seasoning.
  • Olive Oil: If sauteing your zucchini noodles, use olive oil to help them cook up perfectly!

Using a Spiralizer

My spiralizer is one of my favorite kitchen tools. It gives you the perfect, long, and curly strips of vegetables with no hassle!

  1. Wash your zucchini and make sure the outside is free of dirt. Whether or not you want to keep the zucchini skin on is up to you, but I like to keep it on for a pop of color and extra health benefits! Zucchini skin contains cartenoids that work to boost your immune system and support eye health.
  2. Cut off the stem and remove the bottom of your zucchini.
  3. Poke your spiralizer blade into the end of your zucchini. Be sure to situate your zucchini so that you can get the longest slices possible.
  4. Attach the other side of your spiralizer. Once firmly in place, crank the handle to create oodles of zoodles!

Note: You can use your spiralizer for other vegetables like eggplant, squash, and carrots! I like to fill pasta salads with all sorts of veggie noodles. I love the variety of colors and textures.

Using a spiralizer to prepare zucchini noodles.

Tips and Tricks for Making Zucchini Noodles

Making a tasty zucchini noodle dish is so easy! Use these tips and tricks to ensure a perfect result every time. The perfect healthy dinner for your family!

  • Using a Julienne Peeler: If you don’t have a spiralizer, you can easily make zoodles with this other common kitchen tool! Use your peeler to make long slices and then gently pull them apart until you have your desired noodle thickness.
  • Pat Zucchini Dry: Because zucchini has a very high water content, I recommend patting your zucchini noodles dry before adding sauces or pan frying.
  • Avoid Overcooking: When pan frying your zoodles, only cook for a couple minutes. Zucchini will release more water the longer it is cooked. So, the longer you cook your zoodles, the higher the chance you’ll end up with soggy noodles.
  • Use Heavy Sauces: Opt for heavy sauces when making zucchini noodle recipes. Light or watery sauces can ultimately make your zucchini noodles more mushy.
  • Eat Zucchini Noodles Raw: My tip for having the least soggy zoodles is to eat them raw! When you pour warm sauce over them, it will heat them just enough so that they are tender and delicious!

3 bowls of zucchini noodles.

Boiling Zucchini Noodles

Boiled zoodles work best when put into soups. Their soft, delicious texture is an instant upgrade! You will love this amazing summer veggie in hearty soups like minestrone and chicken and rice.

  1. Add to Boiling Water: First, add your zucchini noodles to a pot of boiling water.
  2. Cook and Serve: Boil for 2 minutes, then drain completely and serve.
Boiling zucchini noodles.

Sautéing Zucchini Noodles

Sautéed zucchini noodles are warm, tender, and delicious! They are perfect for oil-based pasta dishes like these tasty garlic mushroom and sesame noodle recipes! You can also throw them into stir-fries; pepper steak and garlic shrimp are some of my favorites.

  1. Add Olive Oil to a Skillet: In a medium sized skillet add 1 Tablespoon olive oil.
  2. Sauté: Next, cook the zucchini noodles over medium-high heat until they start to soften. This will take about 2-3 minutes.
Zucchini noodles in a white skillet.

Storing Leftover Zucchini Noodles

You can easily store zoodles to throw into a variety of dishes! They are the perfect healthy staple to have on hand. Quick and easy to make!

  • In the Refrigerator: Zucchini noodles will keep for a week in an airtight container. Make sure you store them without any sauce added- this can make them become soggy faster.
  • In the Freezer: Because of the high water content zoodles have, they don’t freeze well. They become too soggy when thawed.
  • Reheating: I like to reheat my zucchini noodles in a skillet. Warming over medium-high heat helps to cook off any excess water.

Print

Zucchini Noodles

Zucchini noodles are the perfect low-carb option for pasta night. Use these 3 cooking methods to add a little healthy goodness to dinnertime!
Course Dinner
Cuisine American
Keyword zucchini noodles, zucchini noodles recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 25kcal
Author Alyssa Rivers

Ingredients

  • 3 medium zucchini
  • salt and pepper
  • olive oil

Instructions

  • Using a spiralizer or the large side of a grater, grate one zucchini at a time.

To Boil the Zucchini:

  • Add the zucchini to a pot of boiling water. Boil for 2 minutes and drain.

To sauté the zucchini:

  • In a medium-sized skillet add 1 Tablespoon olive oil. Cook the zucchini noodles over medium-high heat until they start to soften about 2-3 minutes.

To serve raw:

  • Serve the noodles with a warm sauce on top.

Nutrition

Calories: 25kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 384mg | Fiber: 1g | Sugar: 4g | Vitamin A: 294IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 1mg



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Friday Food Bites: September 3, 2021

Image courtesy of Hungarian Butcher

There’s a lot happening in the Columbus restaurant world! Here’s the latest:

  • Dan Varga, aka the Hungarian Butcher, announced this week that he’ll be opening a shop at 2177 W. Dublin-Granville Rd. in Linworth this fall.
  • Tasty Dawg has opened their restaurant at 107 S. High St. downtown
  • Next week Tuesday, Sept. 7, Carfagna’s Famous Produce & Ristorante opens in its new location at 1440 Gemini Place near Polaris. The expanded premises include a full grocery store, restaurant, and bar.
  • Over the past couple weeks, the forthcoming East Market in the Trolley Barn District teased some of its vendors: Trolley Barn Chicken, Yellow Brick Pizza, Koso (a concept from Diaspora), Pitabilities, Macho Taco, Creole2Geaux, The Butcher & Grocer.
  • Business First reported that Grow Restaurants is opening a new concept called The Silo in its Harvest Pizzeria space in the Brewery District space. The Silo will feature cocktails, beer, wines, small plates, and pizzas.
  • The annual Columbus Greek Festival is Friday to Monday, Sept. 3-6.
  • The Dispatch reported that Johnny’s Italian Steakhouse is coming as part of the new Hilton Garden Inn being built at Morse and Sunbury Roads.

This week I’m also writing:

Want to keep up with more? Follow me on Instagram at @breakfastwithnick, check out the news archives, follow our Current Cravings, or…

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A Staycation In and Around Cherry Valley



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Summer Vegetables with Sausage and Potatoes Skillet (One Pot)

This easy one-pot skillet dinner is made with chicken sausage, bell peppers, zucchini, baby red potatoes and fresh herbs.


Summer Vegetables with Sausage and Potatoes

I love a meal that only dirties one pot because although I may love to cook, I really don’t love to clean! You can see all my one-pot recipes here, in fact I even have a one pot cookbook (affil link) dedicated to one pot cooking!

(more…)

The post Summer Vegetables with Sausage and Potatoes Skillet (One Pot) appeared first on Skinnytaste.



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Cheesecake Factory Pumpkin Cheesecake Recipe


Cheesecake Factory Pumpkin Cheesecake Recipe Considering making the Cheesecake Factory Pumpkin Cheesecake Recipe at home instead of heading to the restaurant? You’ll be happy you did! It’s easier to make than you might think, and it really does taste just as good as the original. Plus you’ll be saving on money, calories, and time. Fall […]

The post Cheesecake Factory Pumpkin Cheesecake Recipe appeared first on Something Swanky.



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The Very Best Bolognese Sauce

Bolognese sauce is heavenly and boy is the texture something to write home about! With some love and patience, this sauce will turn out to be a work of art and TOTALLY worth the time you put into it!

It doesn’t take much to make the very best bolognese sauce as long as you carve out a little bit of time to make it! It will be such a delightful surprise to your taste buds and you will be talking about how much you love it for days after! If you love this Italian-inspired dish, then try my alfredo, shrimp, or this gnocchi!

Bolognese sauce with a wooden spoon.

What is Bolognese Sauce?

If you aren’t quite sure what bolognese sauce is, I am here to tell you it is something that you MUST try! Bolognese sauce is a meat sauce that originated from, you guessed it, ITALY! It’s a lot different than your traditional spaghetti sauce that is usually tomato-based. This sauce is much creamier and thicker (because milk is one of the main ingredients). In addition to traditional ingredients like garlic and onion, it also has some carrots and celery. That sounds unusual but all of these things mixed together add up to make an absolutely savory, delicious flavor with a hint of sweetness!

This sauce is fantastic over pasta but you can also make it and use it in lasagna or casseroles that call for some marinara sauce to switch things up! This sauce will take some time to make but it is actually very hands-off and super simple! My family drools over this swoon-worthy sauce and it is requested often! I love that the texture is thicker than a normal marinara sauce making it hearty and different. Cook this with some gnocchi and top with some fresh parmesan, add in some breadsticks and you will feel like you are touring Italy! You should definitely try this, you won’t regret it!!

Ingredients for Beef Bolognese Sauce

Though this requires quite a few ingredients, you will be happy to know that you probably already have most of them in your kitchen!! Put them together to make this sauce and I can guarantee that you will absolutely love the result! See the recipe card below for full ingredient measurements.

  • Carrots: Chop your carrots up into small cubes. You want the flavor but not large chunks!
  • Onion: The onion will add so much flavor to this sauce! Make sure to chop it up finely.
  • Celery: Chop the celery up into fine pieces.
  • Garlic: This recipe calls for fresh cloves of garlic. If you don’t have any, you can use minced garlic from your fridge. ½ tsp equals about 1 clove of garlic.
  • Pancetta: Delicious and not commonly used, this will bring a great flavor and texture to this sauce!
  • Ground beef: If you can, I suggest getting 80/20 ground beef!
  • Ground pork: This will be in addition to the beef. Using both makes this sauce unique in its taste.
  • White wine: The wine will add a lot of depth to the sauce and the alcohol will evaporate.
  • Crushed tomatoes: I use canned tomatoes because they help bring a thicker consistency than diced tomatoes!
  • Tomato paste: This helps to thicken the sauce.
  • Chicken broth: Used as a base, it will help combine all of the ingredients.
  • Whole milk: This is an absolute must as this is what makes bolognese sauce so different!
  • Salt and pepper: Add these in at the end to your preferred taste!
2 pictures of chopped up vegetables and meat.

How to Make Homemade Bolognese Sauce

This recipe takes some time but not a ton of effort! You can get this mixed and ready to simmer in about 20 minutes. The remaining time is just monitoring it! You can totally do this and you will be so glad that you did!

  1. Pulse vegetables: In a food processor add the carrots, onion, celery and garlic. Pulse until crossly chopped. Be careful not to pulse it too long so that it turns into mush. Remove and set aside on a plate.
  2. Pulse the meat: Add the pancetta to the food processor and pulse until it is coarsely chopped.
  3. Cook pancetta: Add to a large skillet and cook the pancetta for 5-6 minutes over medium high heat or until it starts to crisp. Remove and set aside on a plate.
  4. Cook and crumble: Add in the ground beef and ground pork. Cook and crumble until it is cooked throughout. You want the crumbles to be pretty small so it might take some extra work.
  5. Deglaze: Add the veggies, pancetta, white wine to the skillet. Allow it to deglaze.
  6. Add: Add in the crushed tomatoes, tomato paste, and chicken broth.
  7. Milk and seasoning: The last 15 minutes of cooking add the milk. Season to taste.
  8. Simmer and serve: Let it simmer on low for 2 hours for the flavors to blend and for it to thicken. You can serve immediately if needed.
6 pictures of the process of putting together the ingredients of the sauce.

Bolognese Variations

Since bolognese sauce may not be as familiar to you, here are a few tips and substitutions to help you out! Keep in mind that this is just the sauce recipe which leaves it wide open for you to use on whatever you see fit! Get creative, have fun and enjoy!

  • Meat substitutions: Pancetta is sometime difficult to find at your local market. If you can’t find it at your grocery store, you can use proiscuitto, bacon, salted pork or smoked susage as a substitute.
  • Wine: The alcohol in this dish will burn off but if you don’t have wine or are uncomfortable using it, you can substitute it with a bit of beef broth. Just keep in mind that this will slightly alter the taste.
  • Crushed tomatoes: If you don’t have any crushed tomatoes available, you can dice up some tomatoes instead. The taste will remain the same but the consistency, however, will be slightly thinner.

Zoomed in picture of the sauce with a wooden spoon in it.

Storing Leftovers

This sauce is great because it can be made ahead and stored or you can store or freeze any leftovers you may have! Because this recipe takes a bit longer, I love to double or triple the recipe and freeze it for later!

  • Refrigerator: Store this in an airtight container and it will last in the fridge for 4 days.
  • Freezer: This sauce will expand when frozen so keep that in mind when you are storing. Place it in an airtight container or a ziplock bag and freeze for up to 3 months. (Don’t forget to write the date on your container so that you know when you put it in the freezer!)
  • Reheat: This is the easy part (and why I suggest at least doubling your recipe). You just take the sauce out and let it thaw in your fridge. Then, you can cook it on the stovetop or microwave, stirring every 20 seconds, until heated through!

Bolognese sauce on gnocchi.

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The Very Best Bolognese Sauce

Bolognese sauce is heavenly and boy is the texture is something to write home about! With some love and patience, this sauce will turn out to be a work of art and TOTALLY worth the time you put into it!!
Course Dinner, Sauce
Cuisine Italian, Italian American
Keyword bolognese, bolognese sauce, homemade bolognese sauce
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4 people
Calories 936kcal
Author Alyssa Rivers

Ingredients

  • 2 small carrots chopped
  • 1 small onion chopped
  • 2 celery stalks chopped
  • 3 cloves garlic
  • 8 ounce pancetta
  • 1 pound ground beef 80/20
  • 1 pound ground pork
  • 1 cup white wine
  • 1 29 ounce can crushed tomatoes
  • 1 4 ounce tomato paste
  • 2 cups chicken broth
  • 1 cup whole milk
  • salt and pepper to taste

Instructions

  • In a food processor add the carrots, onion, celery, and garlic. Pulse until crossly chopped. Be careful not to pulse it too long so that it turns into mush. Remove and set aside on a plate.
  • Add the pancetta to the food processor and pulse until it is coarsely chopped.
  • Add to a large skillet and cook the pancetta for 5-6 minutes over medium-high heat or until it starts to crisp. Remove and set aside on a plate.
  • Add in the ground beef and ground pork. Cook and crumble until it is cooked throughout. You want the crumbles to be pretty small so it might take some extra work.
  • Add the veggies, pancetta, white wine to the skillet. Allow it to deglaze.
  • Add in the crushed tomatoes, tomato paste, and chicken broth.
  • The last 15 minutes of cooking add the milk. Season to taste.
  • Let it simmer on low for 2 hours for the flavors to blend and for it to thicken. You can serve immediately if needed.

Nutrition

Calories: 936kcal | Carbohydrates: 11g | Protein: 49g | Fat: 72g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 996mg | Potassium: 1084mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4320IU | Vitamin C: 13mg | Calcium: 138mg | Iron: 4mg



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Single Serve Pumpkin Pie Waffles


Single Serve Pumpkin Pie Waffles Here’s a yummy Fall recipe for one! Although this Single Serve Pumpkin Pie Waffles recipe could feed two if you don’t mind sharing. You’ll love how simple it is to make pumpkin waffles on a smaller scale. The topping options are limitless! My favorites are caramel sauce, pecans in syrup, […]

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