When I arrived home yesterday from work I had a surprise waiting for me…
CHOBANI!! My favorite 😀
The nice people at Chobani contacted me last week & said they wanted to send me some of their AMAZING products!! I was BEYOND excited because I eat one of these every. single. day. (hence the blog name 😉 ) & the best part is, I NEVER get sick of it! Also Greek yogurt contains TWICE the protein of regular yogurt- another HUGE plus. One thing I have also discovered (& I don’t know if anyone else has) is that even with my lactose intolerance, I can still eat Greek yogurt & it doesn’t bother my stomach, unlike regular yogurt. Has anyone else noticed that?? I’m thinking it might be the way it is strained.
THANK YOU SO MUCH EMILY!!!
Now on to dinner last night…
There was this recipe that I saw that really intrigued me. I wasn’t sure what to think at first…the flavors sounded really good, but I didn’t know how well they would go together. Well, I should of known- anything Jess posts HAS to be good!
Tonight I decided to try out her Gnocchi with Balsamic Reduction. I wanted to make something special because Craig’s flight was getting in early!! He actually wasn’t supposed to get in until around 10pm, but he got to move his flight up due to the crazy weather out west. When I got to thinking what I should make this recipe instantly came to mind. He loves gnocchi, and I really wanted to check out this recipe. So, that’s exactly what I did!
(the recipe below is copied directly from Jess’ blog, with my comments thrown in here & there 😉 )
Gnocchi with Balsamic Reduction
3/4 cup balsamic vinegar
1/2 sweet onion, chopped
1/2 pepper, chopped (any color will do – I used red)
1/2 cup chopped mushrooms
3 tablespoons garlic basil butter (I only used 2 tablespoons…& it was totally by accident)
Heat a small saucepan over high heat and add balsamic vinegar. Allow vinegar to come to a boil them immediately reduce to a simmer. Simmer until vinegar reduces by half of the amount – about 8-10 minutes. Set aside and let cool.
Heat a skillet on medium-low heat and add 1 tablespoon garlic butter. (I didn’t read this correctly, I didn’t realize it was only 1 tablespoon that I was supposed to add, so I put all that I had made, which was 2 tablespoons)
Garlic Basil Butter
1/4 cup softened butter
1 teaspoon freshly chopped basil
1 teaspoon minced garlic (or however much you want)
Combine ingredients in a bowl and mix to combine.
This was REALLY good. Definitely different, but in a really good way 🙂 The fiancé actually went back for THIRDS. He was impressed. I guess it was a good recipe to surprise him with. The flavors just seemed to mesh so well together.
I’m off! TGIF!! 😀
This weekend we have some fun things planned involving LOTS of wedding stuff. Stay tuned!