Menu Monday (+ Dessert!)

Skillet Gnocchi with Spinach & White Beans

This was a great one-dish dinner. It's a vegetarian meal but really filling (and not too heavy for summer). I had leftover strained tomatoes (sauce), so I used that instead of the diced tomatoes. We also opted for spinach instead of chard, because chard can be a little too..."earthy." And what dish isn't delicious topped off with melty mozzarella? (Thanks again for this one, M!)
{Recipe Here}

This Week's Menu:
Caprese Pasta Salad

Ginger Steak Salad with Warm Garlic Pitas

Creamy Chicken Taquitos with Guac, Rice & Beans

BLPs (Bacon, Lettuce* & Peach Sandwiches) with Basil Dijon & Chips

*I use a spring mix, which I think I would prefer over a crunchier lettuce...

And for dessert this week, we're having...this giant Chocolate Chip Skillet Cookie! It is so very good, and you probably already have the ingredients in your pantry. It would really be a shame if you didn't make it!

Chocolate Chip Skillet Cookie

{From Tasty Kitchen}

-1 stick butter

-1/2 c granulated sugar

-1/2 c brown sugar

-1 tsp pure vanilla extract

-1 egg

-1 1/2 c AP flour

-1/2 tsp baking soda

-1/4 tsp salt

-1 c semi-sweet chocolate chips*
(*or 1c semi-sweet chocolate, chopped)

1. Preheat oven to 350 degrees.
2. Place an 8-inch, cast iron skillet over medium-low heat, and melt the stick of butter.
3. Stir in the brown and white sugars, and mix until sugars are fully incorporated into butter. (Will still be a little grainy.)
4. Remove skillet from the heat and allow to cool for at least 5 minutes. Pan and butter-sugar mixture should still be warm--but not hot.
5. Stir in the vanilla extract and egg. (If you're worried about the egg, temper it with a little of the sugar.) Stir/whisk until combined.
6. Add in dry ingredients, and continue stirring until batter forms. (This will take a few minutes!)
7. Fold in chocolate chips or chunks.
8. Place skillet in oven and bake for 15-25 minutes, or until cookie is done.

Serve warm with vanilla ice cream!

Notes:
-Can double recipe for a larger skillet.
-I baked for the full 25 minutes, because I thought it didn't look "done" on the top. However, I discovered that it was actually just a shiny, sugar-y crust on top! Yum. (When the edges turn golden, shake the skillet. If it doesn't wiggle, it's done.)
-It's soft and chewy, so good luck getting a slice out in-tact. This one was re-constructed, but it didn't take away from the flavor one little bit.