Banana bread

Banana Bread

Prep Time: 10minutes mins

Cook Time: 1hour hr

Total Time: 1hour hr 10minutes mins

Ingredients

Servings: 10 slices

1/2 cup unsalted butter, (8 Tbsp), softened

2/3 cup granulated sugar

2 large eggs, room temperature

3 medium/large bananas, (very ripe), about 1 3/4 cups mashed

1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup semisweet chocolate chips, divided, or mini chocolate chips or chunks

Instructions

Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9.25"L x 5.25"W x 2.75"D)

Cream Butter and Sugar – In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs.

Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended. 

Whisk together dry ingredients in a separate bowl: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to the mixing bowl and mix until incorporated. 

Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool. 

Beef Chow Fun

2 pounds fresh noodles (1 pkg)

1 large onion, thick slices

1 bundle green onion

Beef marinade

1 pound beef tenderloin, thinly sliced

2 tbsp oyster sauce

1.5 tbsp soy sauce light

1/2 tbsp chicken boullion

2tsp Cornstarch

1/2 tsp white pepper

1/4 tsp baking soda

NOODLE SAUCE

2 tbsp dark soy sauce

2 tbsp oyster sauce

2tbsp shaoxing wine

1 tbsp light soy sauce

1 tbsp sugar 

1/2 tbsp boullion 

1 tsp cornstarch

Sesame oil

Instructions: 

1. Mix meat with marinade. Set 15 mins

2. Combine noodles sauce in separate bowl. 

3. Heat wok or blackstone with oil. Stir meat. Cook through and remove. 

4. Stir fry onions.

5. Add oil,Add noodles and sauce. Charr for 2 mins, Add green onions, bean sprouts if desired. Add meat. Add sesame oil if desired. 

creamy Gnocchi soup

Creamy gnocchi soup

1 tablespoon olive oil

▢1 cup diced yellow onion

▢3/4 cup diced celery

▢3/4 cup diced carrot

▢2 teaspoons minced garlic

▢5 tablespoons unsalted butter

▢1/8 teaspoon salt

▢1/2 teaspoon pepper

▢1 teaspoon Italian seasoning

▢1 teaspoon chicken bouillon powder

▢1/2 teaspoon dried parsley

▢1/2 teaspoon dried oregano

▢1/2 teaspoon dried thyme

▢6 tablespoons flour

▢3 cups reduced-sodium chicken broth

▢2 cups whole milk

▢1/3 cup heavy cream

▢1 bay leaf

▢1 (16-ounce) package gnocchi

▢2 cups baby spinach

▢2 cups shredded rotisserie chicken

▢fresh thyme optional

▢Hearty buttered bread optional

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chelsea

author’s note

A 30-Minute Dinner That Tastes Like Hours of Work!

Not too long ago, I asked you guys over on Instagram what kind of recipes you wanted to see more of. The top request? Easy soup recipes! And honestly, I couldn’t agree more.

That’s where this Chicken Gnocchi Soup comes in. It’s creamy, cozy, and packed with flavor, everything you asked for in a simple, weeknight-friendly soup. I use a couple of shortcuts to keep things quick, and while this one does take a few extra minutes to make a roux for the creamy base, it still comes together in 30 minutes or less.

If you’re new here and love easy soups, you’ll also want to try my Chicken Parmesan Soup and Chicken Tortilla Soup. Both are ready in about 20 minutes and are longtime reader favorites!

signature

All the ingredients for this recipe are prepped for easy assembly, including the veggies, gnocchi, broth, oil, milk, garlic, celery, cream, and seasonings.

Ingredients

Ingredient Swaps / Tips

Gnocchi Use frozen, shelf-stable, or homemade. Cook time may vary.

Chicken Rotisserie chicken is fastest. Leftover grilled or baked chicken works too.

Spinach Kale or Swiss chard for sturdier greens.

Cream & Milk Half & half for a lighter soup. Add more cream for extra indulgence.

Seasoning Italian blend, oregano, thyme. Try rosemary or a pinch of nutmeg for variation.

Sauté the veggies, then add the seasonings and broth, allowing everything to cook together.

Quick Tip

Gnocchi are small, smooth dumplings, usually made from potato or flour, and served with sauce. You can find them in the pasta section of most grocery stores. Pronounced “nyow·kee” with a soft ‘y’ sound at the start.

How To Make Chicken Gnocchi Soup Recipe

Cook veggies: Sauté onion, celery, and carrots until soft. Add garlic.

Add butter & seasonings: Stir in seasonings and melt butter.

Make roux: Whisk in flour, then slowly add broth until smooth.

Simmer: Add milk, cream, bay leaf, and gnocchi. Cook until gnocchi is almost done.

Finish: Stir in spinach and chicken, cook until spinach wilts. Remove bay leaf.

Add the cream, gnocchi, chicken, and spinach to the pot, and cook everything together before serving.

What To Serve With Chicken Gnocchi Soup Recipe:

Crusty bread: Perfect for dipping into the creamy soup.

Side salad: Keep the copycats going with this Olive Garden salad!

Roasted veggies: A side of roasted vegetables complements the hearty soup.

Cheddar biscuits: Warm, cheesy biscuits are great for soaking up the soup.

Fruit: I love a side of this Winter Fruit Salad.

More Delicious Soup Recipes

Soups And Stews

Crockpot White Chicken Chili

Soups And Stews

Zuppa Toscana Soup Recipe

Soups And Stews

Olive Garden Pasta e Fagioli Soup

Soups And Stews

Creamy Vegetable Soup

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Chicken Gnocchi Soup Recipe

By Chelsea Lords

Chicken Gnocchi Soup Recipe is the ultimate creamy comfort food! This one-pot meal is ready in just 30 minutes and packed with gnocchi, vegetables, and tender chicken.

Prep Time:

20minutes minutes

Cook Time:

10minutes minutes

Total Time:

30minutes minutes

Servings:

6 servings

Video

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Equipment

Large pot

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Ingredients

1x

2x

3x

US

Metric

▢1 tablespoon olive oil

▢1 cup diced yellow onion

▢3/4 cup diced celery

▢3/4 cup diced carrot

▢2 teaspoons minced garlic

▢5 tablespoons unsalted butter

▢1/8 teaspoon salt

▢1/2 teaspoon pepper

▢1 teaspoon Italian seasoning

▢1 teaspoon chicken bouillon powder

▢1/2 teaspoon dried parsley

▢1/2 teaspoon dried oregano

▢1/2 teaspoon dried thyme

▢6 tablespoons flour

▢3 cups reduced-sodium chicken broth

▢2 cups whole milk

▢1/3 cup heavy cream

▢1 bay leaf

▢1 (16-ounce) package gnocchi

▢2 cups baby spinach

▢2 cups shredded rotisserie chicken

▢fresh thyme optional

▢Hearty buttered bread optional

Instructions 

Heat oil in a large pot over medium heat. Add diced onion, celery, and carrots. Cook, stirring occasionally, for 7–9 minutes until the vegetables are tender. Add minced garlic and cook for another 30 seconds, stirring constantly.

Add salt, pepper, Italian seasoning, chicken bouillon, parsley, oregano, and thyme. Stir for 15 seconds to combine. Add the butter and stir until it melts.

Sprinkle flour over vegetables and whisk constantly for 1 minute. Gradually pour in the chicken broth, continuing to whisk until smooth and slightly thickened. Add the bay leaf, milk, and cream. Bring the mixture to a boil.

Once boiling, add the gnocchi and cook according to package instructions, but reduce the cooking time by 1 minute.

Reduce heat to low. Stir in spinach and chicken. Cook for 1–2 minutes until the spinach is wilted and the chicken is heated through. Remove the bay leaf and adjust seasoning as needed.

Ladle the soup into bowls and garnish with fresh thyme if desired. Serve with hearty buttered bread on the side.

Lasagna basil and sausage

Prego pasta sauce 2 jars 

Lasagna noodles cooked 1 box 

= (2) 13x9 baking dish

white sauce for (1)13x9

Combine

2 eggs lightly whisked 

Mix

1 cup ricotta

1 cups cottage cheese

2 tbs garlic powder

2 tbs fresh basil

1 tsp oregano

1 tsp parsley
1/4 cup parmesean
add 2-4 cups of chopped baby spinach

3 cups shredded mozz

Red sauce
cook Jimmy Dean Premium Sage sausage, discard fat
add prego sauce
Bring to boil and simmer for 8-10 minutes.

Assemble
Layer
red sauce/noodles/ white part/ red sauce/mozz/ noodles/ white/ red/ mozz

bake 45-60 mins in 400 degrees

cake Pop no frosting

Don't use the box recipe

Just do 2 eggs

4 tbspoon butter

1/2 cup milk

 3/4 cup water

Bake as directed 30-35 mins.

After baked 

Cover with tin foil.

Day 2

Take the first skin layer off with a fork. 

Mix using kitchenaid mixer until forms into playdough consistency. 

Each ball should be 28-30 grams. 

38 grams per cakecicle.

cake pop recipe

Banana crumb coffee cake

Banana Crumb cake

Crumb Layers

▢½ cup cold unsalted butter (8 tablespoons), cut into small cubes, I use vegan butter to keep this dairy-free (i used 1 cup)

▢1 cup all purpose flour (gradually add more by the tablespoon if needed)

▢1 cup packed light brown sugar

▢½ cup granulated sugar

▢1 teaspoon ground cinnamon

Cake

▢2 cups all-purpose flour

▢3 teaspoons baking powder

▢1 teaspoon ground cinnamon

▢1 teaspoon salt

▢3 ripe bananas, peeled and mashed

▢½ cup unsalted butter, softened to room temperature, again, use vegan butter for dairy-free option

▢1 cup granulated sugar

▢2 large eggs

▢1 teaspoon vanilla

▢1 cup almond milk (you can also use 1%, 2%, whole milk, or even buttermilk)

Glaze (optional)

▢1 cup powdered sugar

▢1-2 tablespoons almond milk

Instructions 

Preheat oven to 350º F. Grease a 9″ x 13″ baking dish with butter or cooking spray; set aside.

In a large bowl, use your hands or two forks to crumble together the cold butter cubes, flour, sugars, and cinnamon until the mixture resembles a crumbly topping. Set aside the crumb mixture. 

In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.

In a stand mixer, mix softened butter on medium until creamy, about 2 minutes. Add the sugar and mix for another minute, until well incorporated. Then add the eggs, vanilla, and mashed bananas, and mix just until ingredients are incorporated (do not overmix!) 

Turn the mixer down to low, and alternate mixing in milk and flour until all ingredients are combined.

Pour half of the cake mixture into the prepared baking dish. Top with 1/3 – 1/4 of the crumb mixture. Then pour the remaining cake mixture on top of that layer and finally, top evenly with the remaining crumb topping.

Bake at 350º for 50-55 minutes, until a toothpick comes out clean. 

To make the optional glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk. Add more milk as needed until you get the glaze consistency you prefer. Set aside.

Cool at room temperature for 5-10 minutes before drizzling the glaze over the top, slicing, and serving. 

Griddle Sarku Mall Chicken Teriyaki

Teriyaki

Ingredients

Marinating Chicken Meat:

• 3 lbs Boneless skinless chicken thighs (do not trim fat)
• 1/2 cup water
• 2 tbsp Cooking Sherry
• 3/4 tsp or 2 Garlic cloves
• 1/2 tsp White Pepper
• 2 Tbsp Kikkoman Soy Sauce
• 2 Tbsp Grapeseed Oil (any oil)
• 1/2 Tbsp Baking Soda

Teriyaki Sauce:

• 1 1/4 cup Chicken Stock
• 1/3 cup Yoshidas Gourmet Sauce (Or kikkoman Teriyaki Sauce)
• 1/4 cup Kikkoman Soy sauce
• 1 clove Garlic
• 1 slice Ginger root
• 1/3 cup Brown Sugar
• 3 Tsp Cornstarch (dissolve with 1 TBSP of cold water)

Yakisoba Noodles:

• 2.5 pounds Yakisoba Noodles (cooked)
• 1/2 cup water
• 1/2 cup Sarku teriyaki sauce

Steamed Vegetables:

• 1/2 head cabbage roughly chopped or shredded
• 2 large carrots cut in circles
• 2 cups Broccoli Florets
• 1/4 cup water
• 1/4 teaspoon Salt
• 1/4 cup Sarku teriyaki sauce