Waste Not, Want, Not! Roast Those Turkey Bones for Stock!

Don't throw out the turkey bones...

This yummy bird can give you enough stock for half a winter! 
The trick is to brown it enough to make a super-rich glaze, that will intensify the flavors. 

Throw the lovely bird into the oven at 425-450, and roast 30-45 minutes, until the bones are brown and juices dripping all over bottom of the pan. You can roast longer, depending on the size of the bird.

  The longer it roasts and the browner the juice, the better it is! 

Let cool and throw all of the bones and the juices-scraping the bottom, into a (very) large pot.  

Cover with water and then boil the dickens out of it, and simmer for hours. 

Strain out bones and skin and meat. Freeze in plastic containers, for soup stock.

Later, add veggies, herbs, and spices to taste when you reheat for soups and more :) 

My favorites to add include: onion, garlic, thyme, rosemary, lemon, celery,
 curry, sea salt, and black peppercorns.  

Allow stock and ingredients to simmer on low for 2-3 hours and strain. 

Waste not, Want not! 
xoxo

Chewy, Cherry, Chocolate Chunk and Coconut-Christmas Cookies

It's not too soon! 

The flavor is outstanding...won a cookie contest, last year! 
This is one of my own :) Tried and true...

Yield: Approximately 40 cookies

Ingredients:

3 ½ cups All Purpose Flour

2 tsp Baking Soda

Easy Pie Crust..Quick&Easy From Scratch! With Pics & Pie Making Tips!

Time to get cozy and curl up with your favorite Pie! 

But, oh the Crust! That's the hard part, right? Not, anymore! 
EASY PIE CRUST RECIPE TO FOLLOW...
Perfect~ Every time! 

This recipe is simple, easy, and consistent. It will give you a weighted dough that will roll easy, have a fabulous sweet taste (not doughy), and give you a strong enough pie base that you can hold the piece in your hand!

Just like Grandma used to make, and no chemicals and nasty preservatives!

Read More for Recipe~!

Dreamy Oatmeal, Chocolate, Cranberry Bars! Warm & Gooey!

So these were a last-minute throw-together recipe at 10pm, the night before my daughter Sophie's pre-school Halloween party.  The great thing about working with food on a regular basis, is that you can usually discern how things will taste, before you even make them.  That makes it easy to come up with new and wonderful flavor combinations!

Her teachers loved them...and also, I packed up a few bars and sent to my son's lovely 3rd grade teacher, and she stopped me after school to say how much she loved them :) and could she have the recipe?  Of course! Good women- ALWAYS SHARE!! :) 

BAR COOKIES are SO EASY!  It saves you the time of placing each cookie and the pan AND eliminates edge burning, leaving a soft and semi-moist cookie-without dry edges! It's a winner all the way around! 
Recipe to follow: 

Dreamy Oatmeal, Chocolate, Cranberry Bars

Ingredients: 

• 2 cup all purpose flour (can use whole grain) 
• 3 cups uncooked whole oats (not instant)
• 1 cup brown sugar
• 1 cup white sugar
• 1/2 cup butter-softened
• 2 eggs-room temp
• 1 tsp baking soda
• 1 tsp vanilla extract-not imitation
• 1/2 cup organic vegetable shortening
• 12 oz semi-sweet chocolate chips or chopped baking chocolate
• 2 cups dried cranberries

Directions:  

Using hand or stand mixer, beat butter, shortening, and both sugars until creamy; add eggs one at a time; add vanilla extract; and beat until mixed-approximately 1 minute. 

In a separate bowl, combine flour, oats, baking soda, and sift together with hand whisk. Slowly, add flour mixture in small batches to wet ingredients and beat on low, until combined. Add in chocolate and cranberries and mix just enough to get evenly distributed throughout batter. 

Spread out mixture in parchment (or wax) lined 9 x 13 baking pan. Keep batter away from edges of pan just a bit, as it will spread out and puff up over sides while baking.  

Bake for 25-30 minutes, until the edges are golden brown and sides look firm.  Okay to have center appear wet.  Remove from the pan and allow to sit at room temperature on counter. Batter will continue to cook for a few, and then cool down.  Wait until almost completely cool to cut into desired size.  Recommended: 1x2" bars. These are nice and rich in flavor, and heavy with oatmeal. Great for breakfast and with coffee, too! 

Enjoy!!

White Bean Chicken Chili & Honey Corn Bread-My Recipe for the Perfect Saturday in Fall, Meal!

Chicken Chili Recipe: 

Ingredients:

• 1 lb raw chicken (deboned), chopped.  
• 1 12-16oz bag of beans-prefer white/navy (may use canned-skip soaking process)
• 4 large carrots, chopped
• 1 large onion, chopped
• 4 cups kale or other greens, chopped
• 2 cloves garlic, smash, peel, chop
• 1/4 cup chili powder
• 3 Tbsp Cumin
• 2 tsp paprika (cayenne or other pepper, optional) 
• Salt (preferable Sea Salt-for better quality and flavor) to taste. I use approximately 1 1/2 tbsp per large pot. Yum! 

Directions: 

 Follow soaking instructions on bean package. When beans are ready, strain out and pour into large stock pan.  Fill pan with water, to cover beans over 1".  Cover pan. Bring to a boil and turn down to Medium heat for 15 minutes. Add chicken and all vegetables. Stir in spices. Turn heat down to Low and simmer until beans and chicken are tender (approximately 2 hours). Stir, occasionally.**Salt! If you use Sea Salt you do not have to worry so much about salt intake, as it is much healthier for you and we need salt! 

Tips:

I do not recommend using canned chicken! It will lack the depth of flavor that fresh chicken brings. To add even MORE flavor, you could also boil the chicken ahead of time, remove chicken, strain, and return chicken to the pan (removing any bones, first).  Then, use that stock to start your chili. **Do not hyper-boil your beans. Be sure to follow the heat and timing directions. If you cook beans to hot/quickly, they may disintegrate.     

Honey Corn Bread:

Ingredients: 

• 2 cups corn meal
• 1 cup white flour (can substitute rice flour + 1/2 tsp addtl baking powder) 
• 1 1/2 cup milk
• 2 eggs-unbeaten
• 4 tsp baking powder
• 1/4 tsp Salt (Sea Salt, preferably)
• 4 tsp honey
• 1 tsp vanilla extract (real, not imitation!)
• 1/4 tsp nutmeg
• 1/2 stick butter-for serving
• Additional honey-for serving

Directions: 

Preheat oven to 425 degrees. Butter bottom and sides of 9 x 12" glass pan. In large bowl, whisk together all dry ingredients.  Then, add all wet ingredients to the bowl. Stir, GENTLY, just until mixed. Pour batter into pan and bake at 425 degrees for 25-28 minutes.  Remove from oven when sides are slightly brown and a toothpick inserted in center, comes out clean.  While hot, place pats of butter on top and swipe around until melted in the cracks.  Top with honey to serve.  After cooled, covered and store in refrigerator 3 days. 

Tips: 

Using a glass pan will help to prevent burning on the sides. Do not beat eggs, just fold into the batter with a spoon when adding to the wet ingredients. Don't overcook...dry corn bread will fall right apart. Serve warm.

**Enjoy** 

Easy Pie Crust..Quick&Easy From Scratch! With Pics & Pie Making Tips!

It's that time, again! Time to get cozy and curl up with your favorite Pie! That's what makes life so good! Instead of buying your crust loaded with chemicals and preservatives, 
MAKE YOUR OWN at home!  

Just like Grandma used to make, and no chemicals and nasty preservatives!

Read More for Recipe~!

Banana Cake with Cream Cheese Frosting...Best Summer Cake Ever!

Summer is a time for fun and good food!

This is the dish that I bring to almost every summer event, including brunches and sports picnics!  Each time I make it, I get rave reviews and everybody wants the recipe! It is very EASY to make and with an usual trick of freezing the cake right out of the oven which locks in the moisture.

This is a very moist and heavy cake, which allows you to slice up until little sections for easy serving at big events.

Make it in a travel tin and you are ready to go!



Ingredients:

Cake-

1 1/2 cups ripe, mashed bananas

2 tsp lemon juice

3 cups all purpose flour (do not use cake flour)

1 1/2 tsp baking soda

1/4 tsp salt

3/4 cup softened butter

2 1/8 cup sugar

3 large eggs (room temperature)

2 tsp vanilla extract

1 1/2 cups buttermilk

Frosting-

1/2 cup softened butter

8oz softened cream cheese

1 tsp vanilla extract

2 1/2 cups confectioners sugar

Preheat oven to 275 degrees (yes 275...very low but long cook time balances it out to perfection)

Grease and flour 9 x 13 pan

Small bowl:

Mix mashed banana with lemon juice, set aside.

Medium bowl:

Mix flour, baking soda, salt, set aside.

Large bowl:

Cream butter, sugar together until light and fluffy  (2-3 minutes)

Beat in eggs, one at a time, then stir in 2 tsp vanilla.

Beat in flour in small portions, alternating with the buttermilk.

FOLD in banana mixture

Pour into pan and bake in preheated over for one hour plus 15 minutes.  As ovens differ in temperature, bake until inserted toothpick comes out clean.

Remove from oven and PLACE IMMEDIATELY IN FREEZER-UNCOVERED, for 45 minutes up to 3 hours.  Remove and frost.

For frosting-cream butter and cream cheese together until smooth.

Beat in vanilla and confectioners sugar on high speed until smooth.

Spread on cooled cake. 

Bon Appetit!
xoxo

Chicken Tetrazzini Divine! Recipe of the Week!

SIMPLE AND WONDERFUL!

I have tweaked a friend's recipe to add my own style to this Italian favorite...

and this turned out favoloso!

The kids went crazy for it!

Chicken Tettrazzini

1 stick Butter
1/2 cup Flour
1 tsp Sea Salt
2 Carrots (or other veggies: peas, green beans, etc.)
1 Onion, small


3 cups Mushrooms-chopped or sliced
1/4 tsp Black Pepper
1 cup Chicken Broth
1/2 cup Parmesan Cheese
2 cups Heavy Cream or Milk  (I prefer cream or half and half)
2 cups Red Wine or Sherry
1 large bag or box of Pasta ( I like thin Spaghetti or Angel Hair)
2 cupsof Chicken-cooked, cubed

Instructions:
Chop and steam carrots and onions until soft.
Boil pasta noodles until al-dente` (follow package instructions)
Melt butter in pan and stire in flour, salt and pepper. 
Stir in broth and cream, until smooth.  Heat to boiling one minute.
Stir in wine, pasta, chicken, mushrooms and cooked vegetables. 

Pour into 9x13' baking pan, sprinkly with Parmesan cheese. 
Bake at 350 degrees, 30 minutes.  Serve warm.

**This meal serves a family of 4, for at least 2 days and maybe more...

 it's a good recipe to keep!**

Game Day! Chicken Chili Mac N Cheese!

All the rage this year, is Manhattan Clam Chowder-you will see it on all the shows; mostly because of the two East Coast teams.  But, I am ALL ABOUT YUMMY COMFORT FOOD on Game Day!!  This one is going to start with a good BECHAMEL SAUCE, just like so many other dishes in fine restaurants all over the world!  Don't worry...it's easy, and  your friends will be soooo impressed!

LaDolceVitaGirl  Chicken Chili Mac N Cheese Recipe:  click read more

Ingredients:
Large 32 oz bag of Pasta Noodles- I prefer the elbow noodles, but you can use the twisty twirls, Penne, Farfalle, or whatever!  The better the quality of the pasta, the better the dish!  I try to buy pasta from Italy, if possible.  You can find at any grocery store.
1/2 to 1Pound of Boneless/SkinlessChicken (baked, boiled preferred-you may use canned but the taste is not the same and it can be dry)

Plus:
2 tbsp Chili Powder
1 tsp Salt
1 tsp Black Pepper
1/2 tsp Nutmeg
1 Pound of Shredded Cheddar Cheese
1/8 pound of Parmesan Cheese for topping (A good Parmesan, please. NOT the kind from the jar! :)
3 Tbsp Flour
1 cup Heavy Cream, Half & Half, or Milk (preferably whole)
1/2 cup dried Very Fine Breadcrumbs (use your own fresh or stale bread-or from a box)
1/2 stick of Butter ( I always cook with unsalted when possible-then I can adjust salt, if needed)
plus 1/2 stick of CUBED BUTTER for topping.

Bake Chicken at 350 degrees, approximately 20 mins; until internal temp is 180 or above.  (Or boil until same) Let cool, and shred, or cut chicken into cubes.  Tip:  do not pay chicken dry after cooking, you will want some of the juice in the dish for flavour.

In large pot, bring 3/4 full of water-and a pinch of salt- to full boil; add noodles, cook per package directions for Al Dente.  Strain Noodles. Set aside.

Make a Spiced Bechamel Sauce:  In small sauce pan, over low heat, melt butter and stir in flour with a whisk until creamy.  Add Nutmeg, Chili Powder,  and Cream or Milk; stirring continually over low (do not let brown for this recipe).  Add Salt and Pepper.  REMOVE PAN FROM HEAT, stir in Cheese.  (See you are a chef! :)  If too thick, you may add small amounts of milk until creamy, but still thick.

Combine Noodles, Cooked Chicken, and Sauce into a large mixing bowl, and gently stir to combine until all noodles are covered.  Lay out mixture into Casserole dish, top with bread crumbs, and dabs of butter.  Top off with Shredded Parmesan. Bake at 350 degrees approximately 30 minutes, until hot throughout.
 Scoop and serve!   

So, this is the main course of what we will be having!  I will serve it with some good Lime-drenched beer in chilled mugs, and some good white vino-Pinot Grisio for me and the other wine lovers.  Mac and Cheese is so versatile, you can serve it with most anything!

Enjoy! & Happy Football!

I don't care who wins, as long as we all have fun! Yay!

oxoxox

Game Day! Chicken Chili Mac N Cheese!

All the rage this year, is Manhattan Clam Chowder-you will see it on all the shows; mostly because of the two East Coast teams.  But, I am ALL ABOUT YUMMY COMFORT FOOD on Game Day!!  This one is going to start with a good BECHAMEL SAUCE, just like so many other dishes in fine restaurants all over the world!  Don't worry...it's easy, and  your friends will be soooo impressed!

LaDolceVitaGirl  Chicken Chili Mac N Cheese Recipe:  click read more

Ingredients:
Large 32 oz bag of Pasta Noodles- I prefer the elbow noodles, but you can use the twisty twirls, Penne, Farfalle, or whatever!  The better the quality of the pasta, the better the dish!  I try to buy pasta from Italy, if possible.  You can find at any grocery store.
1/2 to 1Pound of Boneless/SkinlessChicken (baked, boiled preferred-you may use canned but the taste is not the same and it can be dry)

Plus:
2 tbsp Chili Powder
1 tsp Salt
1 tsp Black Pepper
1/2 tsp Nutmeg
1 Pound of Shredded Cheddar Cheese
1/8 pound of Parmesan Cheese for topping (A good Parmesan, please. NOT the kind from the jar! :)
3 Tbsp Flour
1 cup Heavy Cream, Half & Half, or Milk (preferably whole)
1/2 cup dried Very Fine Breadcrumbs (use your own fresh or stale bread-or from a box)
1/2 stick of Butter ( I always cook with unsalted when possible-then I can adjust salt, if needed)
plus 1/2 stick of CUBED BUTTER for topping.

Bake Chicken at 350 degrees, approximately 20 mins; until internal temp is 180 or above.  (Or boil until same) Let cool, and shred, or cut chicken into cubes.  Tip:  do not pay chicken dry after cooking, you will want some of the juice in the dish for flavour.

In large pot, bring 3/4 full of water-and a pinch of salt- to full boil; add noodles, cook per package directions for Al Dente.  Strain Noodles. Set aside.

Make a Spiced Bechamel Sauce:  In small sauce pan, over low heat, melt butter and stir in flour with a whisk until creamy.  Add Nutmeg, Chili Powder,  and Cream or Milk; stirring continually over low (do not let brown for this recipe).  Add Salt and Pepper.  REMOVE PAN FROM HEAT, stir in Cheese.  (See you are a chef! :)  If too thick, you may add small amounts of milk until creamy, but still thick.

Combine Noodles, Cooked Chicken, and Sauce into a large mixing bowl, and gently stir to combine until all noodles are covered.  Lay out mixture into Casserole dish, top with bread crumbs, and dabs of butter.  Top off with Shredded Parmesan. Bake at 350 degrees approximately 30 minutes, until hot throughout.
 Scoop and serve!   

So, this is the main course of what we will be having!  I will serve it with some good Lime-drenched beer in chilled mugs, and some good white vino-Pinot Grisio for me and the other wine lovers.  Mac and Cheese is so versatile, you can serve it with most anything!

Enjoy! Mangia Bene` (Eat Well)  & Happy Football!

I don't care who wins, as long as we all have fun! Yay!

oxoxox