Chicken Gnocchi Olive Garden Dupe

Makes 8 servings

Ingredients 

4 Tbs butter

3 finely chopped celery stalks

1 cup or 1 small onion diced to same size and celery

1 cup carrot (matchstick or chopped)

lots of garlic

salt

pepper

1-2 chicken breasts

garlic powder

onion powder

Italian seasoning

32 oz. chicken stock

Gnocchi

1/2 cup parmesan

1/2 cup half and half 

1 bag Baby Spinach

Directions

Add butter, celery, onion, carrots and garlic to pan and sauté.  Salt and pepper to taste. Once veggies are translucent add in uncooked chicken breast and additional seasonings to taste. Cover with chicken stock. Let simmer 15-25 minutes until chicken is cooked. Remove and rustic shred chicken. Add gnocchi to pot until they start to float. Add parmesan and a bit of half and half to thicken mixture. (Hack - if not thickening fast enough add some instant potato flakes to thicken) Add chicken to mix. Let thicken until desired texture. Add baby spinach and let wilt down. 

Serve with breadsticks 

Neiman Marcus Cookie Recipe

 

An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free. Ingredients 1/2 cup unsalted butter, softened 1 cup brown sugar 3 tablespoons granulated sugar 1 egg 2 teaspoons vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1-3/4 cups flour 1-1/2 teaspoons instant espresso powder, slightly crushed 8 ounces semisweet chocolate chips Directions 1. Cream the butter with the sugars until fluffy. 2. Beat in the egg and the vanilla extract. 3. Combine the dry ingredients and beat into the butter mixture.     Stir in the chocolate chips. 4. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for     8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large     cookies.

References:

• Original - https://neimanmarcus.com/store/service/nm_cookie_recipe.jhtml
• Wayback Machine (2003.06.18) - https://web.archive.org/web/20030618172700/https://neimanmarcus.com/store/service/nm_cookie_recipe.jhtml

Ohio Shredded Chicken Sandwich

Ingredients 

3 lbs chicken breast

2 cans cream of chicken 

1 cup chicken stock

1 sleeve crushed Ritz butter crackers, about 1-1/4 cup

1 teaspoon dried parsley

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

salt, to taste

Instructions 

For Instant Pot

Add chicken breast, chicken stock, and condensed soup to the pot of an Instant Pot.

Place the lid on the Instant Pot, close to lock, and make sure the vent is one the "sealed" position.

Place on "manual" for 10 minutes of high pressure.

When fully cooked, manual release the Instant Pot to release the steam and unlock the lid. Leave the Instant Pot on the "warm" setting.

Remove the chicken from the Instant Pot (leave the juice in the pot) and shred. Add the shredded chicken back to the Instant Pot.

Stir in your crushed Ritz butter crackers, dried parsley, garlic powder, and black pepper. Taste, and add kosher salt if needed.

Let the mixture set up for 20 minutes. If it's still thinner than desired you can add more crushed crackers to help thicken the mixture. If it's too thick thin out with chicken stock.

Scoop onto a bun and enjoy hot and juicy!

For Slow Cooker

Add chicken breast, 1/4 cup chicken stock, and condensed soup to the slow cooker.

Cover, place on "low" and let cook for 4 hours.

After 4 hours, remove the chicken, shred, and add back to the slow cooker.

Stir in your crushed Ritz butter crackers, dried parsley, garlic powder, and black pepper. Taste, and add kosher salt if needed.

Cover, and let the mixture cook for another 30 minutes. If it's still thinner than desired you can add more crushed crackers to help thicken the mixture. If it's too thick thin out with chicken stock.

For Stovetop

In a large high-sided 12-inch skillet or 5 quart pot, set over medium-high heat, add condensed soup, 1 cup chicken stock, and seasonings. Stir to combine.

Once warmed, add in 2.5-3 pounds of shredded leftover chicken, or rotisserie chicken and stir to combine.

When the meat is warmed, add in the crushed crackers to help thicken the mixture. If it's too thick, thin out with chicken stock, or if it's too thin, you can thicken it with more crushed crackers.