Intro: Hey y'all! Welcome to the Jackson Pine Farm Kitchen. In case you're new around here, we want to welcome you to the JPF Family {If you're not a member of our facebook community, we'd love for you to join in and chat with us, grab a seat at our free, LIVE fb events and never miss a blog by subscribing above}. We love to share all of the good things in life with our followers from kitchen recipes to arts and crafts. We are a small family business that supports other small family businesses through our online market. But we are more than business, we are family!
We are a big believer in quality time for family. That's why we want to help equip you to bring fun and laughter into your home and the heart of the home, your kitchen. This week, we have created daily blogs for Back-to-School Survival Week Freezer Meals. These fun meals can be frozen and help you prep for the back-to-school madness.
Here is what is to come for the rest of the week:
Thursday the 9th: Super Stuffed Poppin' Peppers
Friday the 10th: Loads of Fun Layering Lasagna
Can't wait... see y'all there! Share our blog and these events all week long with your friends and have your kids join in for loads of fun!
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Chicken Gnocchi Soulful Soup:
Here's the back story:
This little story about Chicken Gnocchi comes from a member of the JPF Crew, Mackenzie.
Growing up my best friend's family was 100% traditional Italian. The first time I went to her house, they told me we were having hot dogs. We actually had Italian Sausages in hot dog buns. I was not sure I would eat it, as a skeptical 11 year old. Over time, I learned how good for the soul Italian food, namely soup, can be. This recipe is one of my favorites. Everyone, thank the DiBenedetto's for sharing their good soulful Italian heart and food with me, so I now can share it with you!
INGREDIENTS
produce
1/2 onion, chopped
1 clove garlic
1 stalk of celery, chopped
1 cup fresh spinach
1/2 carrot, shredded
pantry
1 tbsp olive oil
4 cups chicken stock
salt & pepper, to taste
2 cups half and half
16 oz potato gnocchi
1 tsp thyme
poultry
4 chicken breasts, cooked and chopped
Instructions:
Saute onion, celery, garlic, and carrot in olive oil over medium heat until the onion is translucent.
Add chicken breast, chicken stock, salt, pepper, and thyme. Bring to a boil, then add gnocchi. Gently boil for 4 minutes, then turn down the heat to a simmer for 10 minutes.
Add half-and-half and spinach, then cook for another 1-2 minutes until the spinach is wilted
Tip for freezing: Let cool then ladle into small plastic cups just below the brim, put in freezer for a few hours, cut the top of the cup in three places and peel off the frozen soup, put soup cups into ziplock and label.
Happy Freezer Eating,
Mackenzie
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