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TIP OF THE DAY: Eat The Food Of The Presidents

[1] Great fusion food: a chicken parm bake with gnocchi. The recipe is below (photo © DeLallo).

DeLallo Potato Gnocchi
[2] If you want to make gnocchi from scratch, DeLallo sells this kit.

[3] Calabrian chiles (photo © Toldio74 | Dreamstime).

[4] Fresh basil is the best garnish for any pasta dish (photo © Good Eggs).

[5] For President Biden: a pint of one of his favorites, Salted Peanut Butter Ice Cream with Chocolate Flecks from Jeni’s (photos #5 and #6 © Jeni’s Ice Cream).

[6] There are two cups of ice cream in a pint. How many can you eat at once?


What does the president eat on Presidents Day?

  • Here are the favorite foods of some of our presidents.
  • Favorite Foods Of More Presidents.
    What about Number 46?

    According to President Barack Obama (Number 44), President Biden loves pasta with red sauce, as well as ice cream.

    “I don’t drink. I don’t smoke. But I eat a lot of ice cream,” Biden said in 2016 [source].

    He is reported to be a fan of Jeni’s, an iconic brand based in Columbus, Ohio (and a former Nibble Top Pick Of The Week going way back to 2009).

    Judging by a tweet he posted last fall, he likes Jeni’s Salted Peanut Butter with Chocolate Flecks (photos #5 and #6).

    You may not be able to get your hands on a pint of it today, but you can whip up this chicken parm recipe with gnocchi and lots of red sauce. Thanks to DeLallo for the recipe.

    And hack the ice cream by mixing peanut butter and chocolate chips into a pint of softened vanilla.

    DeLallo adds chili heat and gnocchi to a traditional Chicken Parmesan.

    The heat is in the spicy homemade tomato sauce made with Calabrian chilies (photo #4—you can leave them out and/or use a different red sauce if you don’t like heat).

    Just add the chicken to a skillet with gnocchi, sauce and cheese, and you have a memorable comfort food to keep you warm all winter long.

    Are you listening, President Biden?
    Ingredients For 4-6 Servings

    For The Chicken

  • 2 large eggs
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons fresh chopped parsley
  • Salt and pepper to taste
  • 4-6 boneless, skinless chicken breasts, pounded until 1-2 inches thick
  • 1 cup panko breadcrumbs
  • 1 cup seasoned breadcrumbs
  • ½ cup parmesan cheese, grated
  • ½ cup extra virgin olive oil
    For The Gnocchi

  • 1 package (16 ounces) potato or potato and cheese gnocchi
    For The Sauce

    We took a shortcut and bought the pasta sauce. But here’s the from-scratch recipe:

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 DeLallo Calabrian Chili Peppers, chopped
  • 2 jars (24 ounces) DeLallo Passata Rustica Rich Tomato Purée
  • Salt and pepper to taste
    For The Toppings

  • ½ pound shredded provolone cheese
  • 8 ounces mozzarella cheese, sliced
  • Chopped fresh basil

    1. PREHEAT the oven 350°F. Line an oven tray with parchment paper.

    2. COOK the gnocchi according to package directions. Drain and set aside.

    3. START the sauce by heating the olive oil in a pan over medium-high heat. Add the onion, garlic and chile peppers, and sauté until the onions become translucent, about 6 minutes.

    4. ADD the Passata and bring to a boil. Turn heat to low, add salt and pepper to taste, and simmer for about 30 minutes. Meanwhile…

    5. WHISK together the eggs, garlic, parsley, salt, and pepper in a shallow dish. Add the chicken to the egg mixture, rotating to coat each fillet evenly in the mixture. Cover with plastic wrap and marinate for at least 15 minutes or overnight. When chicken is ready for cooking…

    6. MIX the breadcrumbs, parmesan cheese and garlic together in a shallow bowl. Dip the chicken into the breadcrumb mixture to coat evenly.

    7. HEAT the oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, about 4 to 5 minutes on each side.

    8. PLACE the chicken on a prepared baking tray and bake for 15 minutes until the chicken is almost cooked through. Remove from the oven and set aside. Turn oven to broil.

    9. COAT the bottom of an oven proof skillet or a cast iron skillet with a layer of the sauce. Add the gnocchi in a single layer. Add another layer of sauce and top with the shredded provolone cheese. Note: Keep the extra sauce to serve on the side for the sauce lovers.

    10. NESTLE the chicken on top of the gnocchi and cheese. Add a layer of sauce on each piece of chicken. Top each breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil.

    11. BROIL for 5-8 minutes, or until the cheese is bubbling and melted, and the chicken is completely cooked through. Remove from the oven and let rest for 10 minutes before serving.



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