Craig Deakin

Gnocchi is a traditional Italian pasta dish made at home with potatoes and flour. These pillowy dumplings are soft and tasty, and they go well with any sauce you like.

Ingredients: 4 large potatoes, preferably Russet. 1 1/2 cups all-purpose flour. 1 egg, lightly beaten. Salt, to taste.

Instructions: Boil the potatoes in a large pot of salted water until tender, about 20-25 minutes. Drain the potatoes and let them cool slightly. Peel the potatoes and mash them until smooth. In a large mixing bowl, combine the mashed potatoes, flour, beaten egg, and salt. Mix until a dough forms. Transfer the dough to a floured surface and knead gently until smooth. Divide the dough into small portions and roll each portion into a rope about 1/2 inch thick. Cut the ropes into bite-sized pieces and using a fork, create ridges on each gnocchi to help sauce adhere. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. Once the gnocchi float to the surface, cook for an additional 1-2 minutes, then remove with a slotted spoon and transfer to a serving dish. Serve the homemade gnocchi hot with your favorite sauce and garnish with grated cheese and fresh herbs.

Prep Time: 30 minutes

Cook Time: 10 minutes

Indulge in a luxurious seafood pasta dish with this Creamy Tarragon Shrimp Pasta recipe. Succulent shrimp are bathed in a rich, creamy sauce infused with the aromatic flavor of fresh tarragon, then tossed with perfectly cooked linguine pasta. This dish is perfect for a special dinner or any day you crave something elegant and comforting.

Ingredients: 8 oz linguine pasta. 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 3 cloves garlic, minced. 1 cup heavy cream. 1/2 cup chicken broth. 2 tbsp fresh tarragon leaves, chopped. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook linguine until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Take the shrimp out of the pan and set it aside. Put heavy cream and chicken broth into the same pan. Bring it to a simmer, then stir it every now and then for two to three minutes. Grate Parmesan cheese and chop tarragon leaves into the sauce. Mix the ingredients together until the cheese melts and the sauce becomes creamy. Add salt and pepper to taste to the sauce. Bring the shrimp and cooked linguine back to the skillet. The creamy tarragon sauce should cover everything well after being mixed. If you want, you can serve it hot with extra Parmesan cheese and tarragon leaves on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the rich, creamy goodness of this chocolate cream pie tart that doesn't need to be baked. This dessert is sure to satisfy your sweet tooth. It has a buttery chocolate cookie crust, a creamy cream cheese filling, and a rich chocolate ganache topping.

Ingredients: 1 1/2 cups chocolate wafer cookie crumbs. 1/4 cup granulated sugar. 1/3 cup unsalted butter, melted. 1 8 oz package cream cheese, softened. 1 cup powdered sugar. 1 teaspoon vanilla extract. 1 12 oz container frozen whipped topping, thawed. 1 cup semi-sweet chocolate chips, melted. 1/4 cup heavy cream.

Instructions: In a bowl, mix together the chocolate wafer crumbs, granulated sugar, and melted butter until well combined. Press the mixture onto the bottom and up the sides of a 9-inch tart pan. Refrigerate for 30 minutes to set. In another bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, beat until creamy. Fold in half of the whipped topping until fully combined. Spread the cream cheese mixture into the prepared crust. In a microwave-safe bowl, combine the melted chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth. Pour the melted chocolate over the cream cheese layer and spread evenly. Refrigerate the tart for at least 4 hours or until set. Before serving, top with the remaining whipped topping.

Prep Time: 20 minutes

Cook Time: 0 minutes

#NoBakeChocolatePie, #GanacheTopping, #ChocolateCookieCrust

This Creamy Poblano + Cilantro Sauce is a vegan condiment that goes well with tacos, enchiladas, or roasted vegetables. It is thick and flavorful. Roasted poblano peppers, creamy cashews, and tangy lime juice come together to make a sauce that can be used on any dish to add a burst of flavor.

Ingredients: 2 large poblano peppers, roasted, peeled, and deseeded. 1 cup raw cashews, soaked in water for 4 hours or overnight, then drained. 1/2 cup fresh cilantro leaves. 2 cloves garlic, minced. 1/4 cup nutritional yeast. 1 tablespoon lime juice. 1/2 cup water. Salt and pepper to taste.

Instructions: Put the roasted poblano peppers, cashews that have been soaked, cilantro leaves, minced garlic, nutritional yeast, lime juice, and water in a blender. If you need to, add more water to get the consistency you want. Blend until smooth and creamy. Add pepper and salt to taste. Put the sauce in a saucepan. Heat it over medium-low heat for 5 to 7 minutes, stirring every now and then, until it's fully heated through.

Prep Time: 15 minutes

Cook Time: 10 minutes

Instead of regular tacos, try these Quinoa Black Bean Tacos with Creamy Avocado Sauce. They taste great and are good for you. They are a healthy and filling food because they are high in protein, fiber, and flavor.

Ingredients: 1 cup quinoa. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 red bell pepper, diced. 1 small red onion, finely chopped. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small taco-sized tortillas. 1 ripe avocado, peeled and pitted. 1/2 cup Greek yogurt. 1/4 cup fresh cilantro, chopped. 2 cloves garlic, minced. Juice of 1 lime. Optional toppings: shredded cheese, salsa, sour cream, lettuce, and sliced jalapeos.

Instructions: Use cold running water and a fine-mesh strainer to wash the quinoa well. Put the quinoa and water in a medium-sized saucepan. After it starts to boil, turn down the heat, cover, and let it cook for 15 to 20 minutes, or until all the liquid is absorbed. Take it off the heat and cover it for 5 minutes. Use a fork to fluff it up. Warm up the olive oil in a big pan over medium-low heat. Cut up the red onion and red bell pepper. They will start to get soft after 3 to 4 minutes of cooking. To the pan, add the corn, black beans, ground cumin, chili powder, salt, and pepper after the quinoa is cooked. Cook for another 34 minutes, stirring often, until everything is hot all the way through. Put the Greek yogurt, chopped garlic, lime juice, ripe avocado, and fresh cilantro in a blender or food processor and blend or process until smooth. Mix until it's creamy and smooth. If you need to, add a little water to get the consistency you want. Follow the directions on the package to warm the taco-sized tortillas in a dry skillet or the microwave. Spoon some of the quinoa and black bean mix onto each tortilla to make the tacos. Add some creamy avocado sauce on top, and feel free to add any other toppings you like. Enjoy the Quinoa Black Bean Tacos with Creamy Avocado Sauce right away!

Prep Time: 15 minutes

Cook Time: 25 minutes

Fresh fish, creamy avocado, and spicy mayo are rolled up in a nori sheet and sushi rice to make the Magic Dragon Roll. It's a beautiful and tasty roll that your guests will love!

Ingredients: 2 cups sushi rice, cooked and seasoned. 4 sheets nori seaweed. 1/2 lb fresh sushi-grade salmon, thinly sliced. 1/2 lb fresh sushi-grade tuna, thinly sliced. 1 avocado, thinly sliced. 1/4 cup mayonnaise. 1 tablespoon Sriracha sauce. 1 teaspoon sesame oil. 1 tablespoon masago fish roe. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: On a sushi rolling mat, put a piece of nori. Spread a thin layer of sushi rice over the nori, making sure to leave a little space at the top. Put avocado, salmon, and tuna slices on top of the rice. Use the rolling mat to roll the sushi up tight, and then use water to seal the edge. In a bowl, mix shrimp paste, Sriracha sauce, and sesame oil. Spread the spicy mayo on top of the sushi rolls. Add masago on top. With a sharp knife, cut the roll into small pieces that are easy to eat. Soy sauce, pickled ginger, and wasabi should be served with it.

Prep Time: 30 minutes

Cook Time: 0 minutes

The wok adds a lot of flavor to this noodle dish, which has soft egg noodles, crisp vegetables, and savory sauces.

Ingredients: 200g egg noodles. 2 tbsp vegetable oil. 2 cloves garlic, minced. 1 small onion, sliced. 1 bell pepper, sliced. 150g mushrooms, sliced. 2 tbsp soy sauce. 1 tbsp oyster sauce. 1 tsp sesame oil. 1/2 tsp sugar. Salt and pepper to taste. 2 green onions, chopped, for garnish.

Instructions: Cook the egg noodles according to package instructions. Drain and set aside. Heat vegetable oil in a wok over high heat. Add minced garlic and sliced onion, stir-fry until fragrant. Add bell pepper and mushrooms, continue to stir-fry until vegetables are tender yet crisp. Toss in the cooked noodles and stir to combine with the vegetables. Pour soy sauce, oyster sauce, sesame oil, and sprinkle sugar over the noodles. Season with salt and pepper to taste. Continue to stir-fry for another 2-3 minutes until everything is well combined and heated through. Garnish with chopped green onions before serving. Enjoy your flavorful wok-tossed noodles!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious sweet and spicy chicken dish cooked slowly in the crockpot, perfect for a flavorful weeknight dinner.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup pineapple chunks. 1 red bell pepper, diced. 1/2 cup honey. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1 tablespoon sriracha sauce. 1 tablespoon cornstarch. 2 tablespoons water. Sesame seeds, for garnish. Green onions, chopped, for garnish.

Instructions: Put chicken, pineapple chunks, and red bell pepper in a slow cooker. Mix honey, soy sauce, garlic, ginger, and sriracha sauce in a small bowl with a whisk. Pour on top of the chicken. Turn the heat down to low, cover, and cook for four to five hours, or until the chicken is fully cooked. Mix water and cornstarch in a different bowl until the mixture is smooth. Add to the slow cooker and stir. Cook on high for another 15 to 20 minutes, or until the sauce gets thicker. Put it on top of rice and sprinkle sesame seeds and chopped green onions on top.

Prep Time: 15 minutes

Cook Time: 300 minutes

This recipe infuses the delicate flavor of salmon with the rich notes of Closson Chase Vineyard Chardonnay 2014, creating a sophisticated dish that pairs perfectly with the wine's nuanced palate.

Ingredients: 4 salmon fillets. 1 bottle Closson Chase Vineyard Chardonnay 2014 90 pts. 1 lemon, sliced. 4 cloves garlic, minced. 2 shallots, sliced. 4 sprigs fresh thyme. Salt and pepper to taste.

Instructions: In a large skillet, place the salmon fillets in a single layer. Pour the Chardonnay over the fillets until they are almost covered. Scatter lemon slices, minced garlic, shallots, and thyme sprigs over the fillets. Season with salt and pepper. Cover and bring the skillet to a gentle simmer over low heat. Poach the salmon for about 10-12 minutes or until it flakes easily with a fork. Serve the salmon hot with some of the poaching liquid spooned over the top.

Prep Time: 15 minutes

Cook Time: 12 minutes

This Red Velvet Trifle Parfait has smooth layers of red velvet cake, creamy cheesecake filling, fresh strawberries, and light whipped cream. Great for a Valentine's Day dessert with your sweetheart!

Ingredients: 2 cups red velvet cake, crumbled. 1 cup cream cheese, softened. 1 cup powdered sugar. 1 teaspoon vanilla extract. 2 cups whipped cream. 1 cup strawberries, diced. 1/2 cup chocolate shavings.

Instructions: In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. In serving glasses, layer crumbled red velvet cake at the bottom. Add a layer of the cream cheese mixture on top of the cake crumbs. Follow with a layer of diced strawberries. Repeat the layers until the glass is almost full. Finish with a generous layer of whipped cream on the top. Garnish with chocolate shavings. Repeat the process for each serving glass. Chill in the refrigerator for at least 1 hour before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

This easy one-pot vegan Pasta Diavolo is perfect for a romantic date night dinner. It's packed with flavor from garlic, tomatoes, and spices, and it comes together quickly in just one pot, making clean-up a breeze.

Ingredients: 8 oz linguine pasta. 2 tbsp olive oil. 4 cloves garlic, minced. 1 onion, finely chopped. 1 red bell pepper, thinly sliced. 1 cup cherry tomatoes, halved. 1/4 cup tomato paste. 2 cups vegetable broth. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp red pepper flakes. Salt and black pepper, to taste. Fresh parsley, for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and minced garlic. Saut until the onion is clear and the garlic smells good. Sliced red bell pepper and cherry tomatoes cut in half should be added now. Cook for another two to three minutes. Put in the tomato paste, dried oregano and basil, salt, black pepper, and red pepper flakes. Mix everything together well. Put in the vegetable broth and raise the heat. Make sure the linguine is fully submerged in the broth before adding it to the pot. Put the lid on the pot and cook the pasta for 10 to 12 minutes, stirring every now and then, until it's al dente. Take it off the heat after the pasta is done and let it sit for a few minutes to thicken the sauce. Add fresh parsley to the top of the hot Vegan Pasta Diavolo before serving. Have a great time on your date night!

Prep Time: 10 minutes

Cook Time: 20 minutes

The lemon, butter, and Parmesan cheese flavors in these oven-roasted potatoes in the Greek style are out of this world. Easy to make, they taste great with any meal and are pretty simple to make.

Ingredients: 6 medium potatoes, washed and diced. 1/4 cup melted butter. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 lemon, juiced and zested. 1/2 cup grated Parmesan cheese. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. In a large bowl, combine the melted butter, olive oil, minced garlic, lemon juice, lemon zest, grated Parmesan cheese, dried oregano, salt, and pepper. Add the diced potatoes to the bowl and toss until evenly coated with the mixture. Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes or until the potatoes are golden brown and crispy, stirring halfway through the cooking time. Once done, remove from the oven and let them cool slightly before serving. Garnish with additional Parmesan cheese and oregano if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the richness of slow cooker chocolate fondue with minimal effort. This decadent treat is perfect for parties or cozy nights in.

Ingredients: 12 oz semisweet chocolate chips. 1 cup heavy cream. 1 tsp vanilla extract. Assorted dippers strawberries, bananas, marshmallows, pretzels, etc..

Instructions: In a slow cooker, combine chocolate chips, heavy cream, and vanilla extract. Cover and cook on low for 1 hour, stirring occasionally until chocolate is melted and smooth. Once melted, reduce heat to warm setting. Serve with assorted dippers for dipping.

Prep Time: 5 minutes

Cook Time: 60 minutes

With buttery richness, chocolate chips, and crunchy walnuts, Neiman Marcus Chocolate Chip Cookies are a classic. A classic treat suitable for any occasion.

Ingredients: 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup packed light brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 2 cups semisweet chocolate chips. 1 1/2 cups chopped walnuts.

Instructions: Before you start cooking, heat the oven to 375F 190C. Mix the butter, granulated sugar, light brown sugar, and vanilla extract in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Mix the flour, baking soda, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chips and chopped walnuts and mix them in. Drop rounded tablespoons of cookie dough onto baking sheets that have not been greased. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Have fun with these tasty Neiman Marcus Chocolate Chip Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

This goat cheese tart with asparagus, bacon, and herbs is a great mix of savory tastes. The crunchy puff pastry is the perfect base for the soft asparagus, salty bacon, and tangy goat cheese. An egg and cream mixture holds it all together. This dish is classy and great for brunch, lunch, or a light dinner.

Ingredients: 1 sheet puff pastry. 8 oz asparagus, trimmed and cut into 1-inch pieces. 4 slices bacon, cooked and crumbled. 4 oz herbed goat cheese, crumbled. 4 large eggs. 1/2 cup heavy cream. Salt and pepper, to taste. Fresh thyme leaves, for garnish optional.

Instructions: Preheat oven to 375F 190C. Line a tart pan with the puff pastry, trimming any excess. In a skillet, saut the asparagus until tender-crisp, about 5 minutes. Arrange the cooked asparagus evenly over the puff pastry. Sprinkle the crumbled bacon and herbed goat cheese over the asparagus. In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the egg mixture evenly over the asparagus, bacon, and cheese in the tart pan. Bake for 25-30 minutes, or until the filling is set and the pastry is golden brown. Remove from oven and let cool slightly before serving. Garnish with fresh thyme leaves, if desired, before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

White Pizza Lasagna combines the flavors of classic white pizza with the comforting layers of lasagna. Creamy ricotta cheese, savory spinach, and rich Alfredo sauce create a decadent dish that's perfect for a cozy dinner.

Ingredients: 12 lasagna noodles. 2 cups ricotta cheese. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 2 cups Alfredo sauce. 1 tablespoon olive oil. 4 cloves garlic, minced. 2 cups fresh spinach, chopped. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Follow the directions on the package to cook the lasagna noodles until they are al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Put chopped spinach in the pan and cook for two to three minutes, until it softens. Put ricotta cheese, 1/2 cup of Parmesan cheese, and 1 cup of mozzarella cheese in a bowl. Combine well. Along with the cheese, add the cooked spinach, oregano, basil, salt, and pepper. Stir until everything is well mixed. Add a little Alfredo sauce to the bottom of a 9x13-inch baking dish. Add cooked lasagna noodles on top of the sauce. Cover half of the noodles with the ricotta-spinach mix. Add more layers of noodles and the ricotta-spinach mixture, ending with a layer of noodles on top. Spread the rest of the Alfredo sauce evenly over the top layer of noodles. Add the rest of the Parmesan and mozzarella cheese to the sauce. Place the baking dish in a hot oven and bake for 25 minutes with the foil covering it. Once you take off the foil, bake for another 10 minutes or until the cheese is bubbly and golden brown. Take a few minutes to let the lasagna cool down before cutting it up and serving it. If you want, you can add fresh basil leaves as a garnish. Have fun with your tasty White Pizza Lasagna!

Prep Time: 30 minutes

Cook Time: 35 minutes

Baby gem lettuce and peas that have been charred make this Keto-friendly recipe taste great together, with their smoky flavor and freshness. For a lively taste, lemon juice, zest, and mint are added to it.

Ingredients: 2 heads baby gem lettuce, halved lengthwise. 1 cup fresh or frozen peas. 2 tablespoons olive oil. Salt and pepper to taste. 1 tablespoon lemon juice. 1 teaspoon lemon zest. 1 tablespoon chopped fresh mint leaves.

Instructions: Warm the grill up to a medium-high level. Add baby gem lettuce halves and peas to a bowl. Add olive oil, salt, and pepper. Toss to coat. Put the peas and lettuce halves on the grill with the cut sides facing down. Grill for two to three minutes, or until browned and soft. Take it off the grill and put it on a platter to serve. Add lemon juice to the grilled peas and lettuce. Add chopped mint leaves and lemon zest. Serve right away.

Prep Time: 10 minutes

Cook Time: 5 minutes