It is a remarkably simple dish, but when your guests taste it, they will swear they’re in Little Italy.

The recipe is called Chicken Gnocci Veronese.

Chicken Gnocci Veronese

For those that have never tried gnocci, it is a type of pasta made out of potato. Shaped like a dumpling, they have the consistency of play-doh and taste like fresh warm bread. It is remarkably different from any pasta you have tried and by itself will wow your guests. You can either make them yourself or just take the easy route like we did, and buy them pre-made at your local grocery store.

Potato Gnocci

This particular chicken pasta has a rich creamy taste with a zesty lemon chicken bite. It has a wealth of complexity in the flavors and tastes far better than it should.

Try it. We guarantee your guests will be begging for seconds.

Ingredients

• 1/4 cup extra virgin olive oil
• 1 small vidalia onion, chopped
• 1 red bell pepper, sliced (julienned)
• 1/2 zucchini, sliced (julienned)
• salt
• 4 chicken breasts, sliced in 1/2 strips
• 2 small rosemary sprigs
• 1 garlic clove, minced
• 1/2 lemon, juice of
• 1 pound of Gnocci (2 pounds if you’re serving more than 2)

VERONESE SAUCE

• 1 cup parmesan cheese, grated
• 1/2 cup ricotta cheese
• 14 fluid ounces heavy cream

Steps

1.) Combine the garlic, lemon juice, rosemary, and small chicken slices in a mixing bowl and let marinate for at least 2 hours. The longer the better.

2.) When the chicken has finished marinating, bring water to boil in a sauce pot. Drop in gnocchi. Reduce heat when it all floats.

2.) While waiting for the gnocci to cook: In a separate mixing bowl combine the ricotta cheese, the heavy cream and half the parmesean cheese together. Set aside

3.) Heat a Sauté pan on medium high. Add the extra virgin olive oil, onions, bell peppers, and zucchini. Saute the mixture until the onions are translucent- do not brown!

4.) Then add the marinated chicken slices into the same saute pan and cook until slices are brown on all sides and internal temperature is 165°F (When you slice the thickest piece open and it’s white the whole way through-no pink!)

5.) Reduce the heat on the chicken and vegetables and add the cheese sauce and bring to a simmer.

6.) Drain the gnocci and add to the chicken, vegtables and cheese sauce. Stir the entire plate together to coat the gnocci with the cheese sauce. Keep the pan on the heat until the sauce reaches the thickness of your liking- personally we like it pretty thick.

7.) Serve on a plate and sprinkle on the remaining parmesean cheese.

Light a candle and compliment with a cold glass of sparkling wine or champagne. This dish is pretty heavy so you’re going to need something light to wash it down.

And that’s it! Enjoy.

Good Luck and Happy Hunting.

-The Haute Spot
Oh and remember- Every guy should have a signature dish, even if it’s his only one.

Every meal includes a choice of appetizer, main course, and dessert. All for the unabashedly low price of $22 for lunch, and $35 for dinner. I’ve spent more money at Flannigan’s on the “Joe’s Meals Deal” than I would have at these world-class restaurants. 

These are restaurants that would normally charge $40 just for an entree, mind you. 

You could easily scratch off 4 restaurants from your restaurant list for little more than a Benjamin. A feat that would easily cost you double that, if not more, if attempted outside of the months of August or September. 

One look at the list of participating restaurants and it’s easy to see why this is such a great event.

Notables:

The Capital Grille

Devito’s

Hakkasan 

Loftin’s at the Versace Mansion

Meat Market

Azul

Morton’s Steakhouse

The Restaurant at the Setai

Are you convinced yet?

Take a look for yourself, we guarantee some of the names will shock you. Browse the menu’s, book a table, and enjoy your three-course meal for the price of a drink at Barton G. 

What recession?

I love cheese, all types and all forms. There’s so much variety in cheese, so many different flavors and textures. One cheese I really enjoy is Manchego, whether I am setting up a plate to complement some wine or if I’m just melting something over bread, this cheese delivers. Manchego is made out of sheep’s milk and it does leave a sheep’s milk aftertaste. That may sound unappetizing to the cheese newbie, but if you are in the know then you know that it just means this cheese is kick-ass. Manchego is aged for three months or longer, and is semi-firm with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged. This wonderful cheese is aged in natural caves for a period ranging from 3 to 6 months, which imparts a zesty and exuberant flavor to the cheese. Manchego’s flavor is very distinctive, slightly salty but not too strong. It is creamy with a slight piquancy, and leaves the characteristic aftertaste of sheep’s milk; I want to say that is tastes like feta cheese but it is nowhere near as salty and the texture is chewier. It has a savory flavor in any incarnation, but I find that the older it is the sharper it is. Manchego is available in three different states of maturity: fresh (fresco), 3–6 months old (curado), or matured for one year (viejo).

This cheese is great and is pretty versatile in what you can do. You can eat on crackers as is, maybe with some red wine to chase it, preferably a Rioja wine. A traditional way to enjoy it in Spain is served on toasted bread that has been rubbed with garlic and tomato, then drizzled with olive oil. I’m partial to toasting it, but I really enjoy it fresh on a sandwich with some fresh ham as well. It’s a product that is protected in it’s origin, which is great because while it amps up the price, it really does ensure quality. You can pick up some Manchego almost anywhere now, most gourmet grocers carry it and you can find it in most supermarket delis.

The right fitness foods help burn fat, build muscle, and even boost your cardiovascular health. Ready to eat your way to better results? These 8 great foods and drinks are guaranteed to make any type of exercise you do more effective—long after you’ve broken a sweat.

EAT THIS!

PINEAPPLE AND PAPAYA

Good for: Muscle recovery
Both of these tropical fruits are loaded with bromelain and papain, enzymes that not only help break down proteins for digestion but also have anti-inflammatory properties to speed up your post-workout recovery.

SALMON

Good for: Cardiovascular fitness

Australian researchers found that cyclists who took fish oil for 8 weeks had lower heart rates and consumed less oxygen during intense bicycling than a control group did. The fatty acids in fish oil need to become incorporated into muscle and heart cells to have an effect, and that takes weeks of consumption—so either take fish oil pills each day, or try to eat fish rich in fatty acids multiple times a week to see similar results.

PB&J or PASTA WITH MEAT SAUCE

Good for: Muscle building and repair
The perfect post-weight training repast has about 400 calories, with 20 to 30 grams of protein (to build new muscle) and 50 to 65 grams of carbohydrates (to repair old muscle). Peanut butter and jelly sandwiches or a small bowl of pasta with meat sauce fits that formula.

PORK TENDERLOIN

Good for: Waist-trimming
Lean meats are a great low-calorie source of protein, and scientists at McMaster University in Hamilton, Ontario, found that eating more protein may reduce the fat around your midsection. People who ate 20 more grams of protein every day than the group average had 6 percent lower waist-to-hip ratios.

(For a list of foods to avoid—whether fitness is your goal or otherwise—check out our slideshow of the 30 worst foods in America).

DRINK THAT!

8 OUNCES OF CHOCOLATE MILK

Good for: Hydration

The best sports drink may come from a cow. British researchers found that milk does a better job than water or sports drinks at rehydrating the body after exercise. Why? To begin with, milk has more electrolytes and potassium. The addition of chocolate gives milk the perfect balance of carbs, protein, and fat for speedy muscle recovery.

COFFEE

Good for: Pain relief

University of Georgia scientists revealed that taking a caffeine supplement (equal to two cups of coffee) after exercise reduces muscle soreness more than pain relievers can. Caffeine blocks a chemical that activates pain receptors.

COLD WATER

Good for: Endurance

Drinking cold water before and during exercise can help improve your endurance. In a British study, cyclists who drank about 30 ounces of a chilled drink in the half hour before riding in a hot, humid environment—and smaller amounts as they rode—were able to bike 23 percent longer than riders who downed lukewarm liquids. Drinking cold water may be the most direct way to reduce core body temperature, so it takes you longer to heat up and slow down.
GREEN TEA

Good for: Muscle recovery

Brazilian scientists found that participants who consumed three cups of green tea every day for a week had fewer markers of the cell damage caused by resistance to exercise. So drinking a few cups every day may help your muscles recover faster after an intense workout.

-Yahoo Health

Whether you are itching to impress the boss or a lady friend, this restaurant will do the trick, guaranteeing that promotion or that after dinner romp. Dolores But You Can Call Me Lolita is located in the historic Brickell Firehouse and gives off an ambiance that is both elegant and inviting. The food has a global fusion theme, seemingly a mix of Spanish, Brazilian, and Peruvian food.This food is crazy good, lobster ravioli and Serrano ham croquettes crazy. The menu is divided into $18 entrees and $23 entrees with each entree getting a complimentary appetizer of your choice. Get a table out on the upstairs patio at night and get a great view of the city.

If you’re looking for some burgers that’ll put some hair on your chest (and honestly who isn’t?) then look no further than these Kansas City Steak Company Cheddar and Bacon Burgers. Real men don’t bother with putting toppings on top of our food, we find a way to stuff it inside, like turkey filled with stuffing, and lobster stuffed with tacos.

These burgers have a real smokey flavoring, and the cheddar and bacon flavor is pleasantly surprising without being overbearing. Individually wrapped, they’re great for making just one at home or firing them all up at your next BBQ.

BUY IT Kansas City Steak Company Cheddar Infused Burgers $43 for 16