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

Two Really Cool Guys & A Casserole

Tom, Jerry, and Pat Plenda

Made my Brussels & Gouda Casserole Recipe!

This makes me so happy!  I happened to be awake very late last night and with a final check of facebook, received the above photo.  What a pleasant surprise! 

This is doubly sweet, as this is from a childhood friend of mine, Stacey Plenda, whom was my VBFF until we moved away when I was 10. (Waaaah!) 

 I have just recently reconnected with her (sooooo happy that I almost cried), and cannot wait to meet up with her again...hopefully, soon!  

Apparently, her lovely Mom follows this blog :)

(Thank you, Mrs. Plenda, I am honored!!)

Naturally, I assumed that Mrs. Plenda had made the casserole, but as it turns out it was Tom (husband) and Jerry (son), whom try to help out in the kitchen as much as possible. 

Way to go guys!!  (We women love that!) 

Here is a note I received from Stacey about the event and the dish:

"They did make it with the brussels (and they were delicious)! My dad added mushrooms, because my mom likes mushrooms with everything, and onions because you have to have onions to give the mushrooms flavor, lol.  It turned out really great and we can't wait to have it again.

 As my brother says "IT WAS GOUDA"!!! 

Thanks again for trying my recipe "guys", and again I am sooooo impressed with your ability, especially in making the Bechamel~ that takes some finesse`!

I believe I will have to think up some more complicated dishes and test your skills further!

That would be fun!

Thanks for sending in your picture and your comments :)

Be Blessed!

oxoxoxo

Lasagna

This is a good one for the family-they love it and it is a good and hearty meal in itself!  Plus, there is so much food here in one pan, that it can be reheated for another few good meals!  There is nothing wrong with serving leftovers...and you can always change up the sides with salads and veggies.

You can omit or replace any of the meats or vegetables below, with whatever you prefer.  This is the recipe that I typically make at home:

1 lb. ground beef

1 lb. ground sausage (turkey, or altogether optional)

16 oz Ricotta Cheese

16 oz Shredded Mozzarella

4 whole tomatoes-chopped

2 medium Zucchini

2 Yellow Squash

1 cup Mushroom

4 Tbsp Oregano

2 Tsp Basil

2 fresh cloves of garlic

2 tsp Salt

1 tsp Pepper

1 Onion

4 Tbsp Olive Oil

1 package Lasagna Noodles (no-boil type)

1 cup water

Brown: ground beef, garlic, onion, and sausage in olive oil on medium high-in cast iron or stainless steel skillet.  Chop and crumble the meat as it is cooking,  add 1 tsp each of salt and pepper. When meat is browned, turn heat down to LOW.  Stir in chopped tomatoes and water.  Let simmer on Low for 2-3 hours.  Keep covered, stir occassionally.

In medium mixing bowl, combine Ricotta cheese and 1/2 of the Mozzarella.  Stir in 2 eggs, 3 Tbsp oregano (save 1Tbsp for topping), 1 tsp salt and basil.

Clean and chop Zuchinni, Squash, Mushrooms, set aside.

When sauce is done, layer a 9x13 glass or stone pan with meat sauce, noodles, cheese mixture, veggies; repeat until pan is full. (Laying just a small amount of the sauce as the base layer will help to keep noodles from stickiing to bottom, yet still allow for a good base to lift sections out of pan.)

Finish off the top layer with the remaining Mozzarella cheese. Yum!

Bake at 350degrees for 1-1/2 hours, until ingredients are HOT all the way through and top is nicely browned. 

Again, serve with salad or your choice of veggie side; and makes for great leftovers for the next night...or two!  Easy on Mom..yay, we'll take it!

Mangia Bene!

oxoxox

Gouda, Potato, Sausage..and Brussels...A Bechamel Casserole!

 

Sweet Apple and Chicken flavoring, combined with warmth of Bechemel...delightful.

 

Ingredients:
4 tbsp Butter
6 tbsp Flour
4 cups Milk
1/4 tsp Nutmeg
1/4 tsp Salt
Pinch Black Pepper
2 cups + 1/4 cup Shredded Smoked Gouda Cheese
1 bag Brussel Sprouts
6-8 White Potatoes (or other)
4-6 links Apple Chicken Sausage (or other)


Bechamel:
Melt 4 tbsp Butter in sauce pan
Stir in 6 tbsp flour over medium heat.  Cook for 6-7 minutes until golden, sandy brown, color.
Add 4 cups warm/hot (cooked seperately)milk to pan, stirring frequently over low heat.
Add 1/4 tsp salt, pinch of black pepper, and 1/4 tsp Nutmeg.
Simmer 10-15 minutes until thick and bubbly.
**
Add cheese to Bechemel sauce:   Remove sauce from heat, stir in 2 cups of Shredded Gouda Cheese
**
Fry sausage until fully cooked.  Slice into 1/2" rounds.
**
Casserole:
Brussel Sprouts (1 bag-approx 12 sprouts) with stems removed &  Blanched. (Add to boiling water for 3-4 minutes)
6-8 medium potatoes sliced thinly
4-6 links of Sausage (Apple Chicken Sausage used here)

Lay Sprouts in pan, with Potatoes on top.  Pour 23 Bechamel sauce over ingredients.  Layer sliced sausages on top. 
Cover with remaining sauce.  Layer top with additional shredded Gouda.
Cover and bake at 375 degrees for 45 minutes, or until potatoes are soft when punched with a fork.

Cool slightly, serve warm!

Bon appetite!  

xoxo

Gouda, Potato, Sausage..and Brussels...A Bechamel Casserole!

So this one started with me trying (for weeks) to figure out how to get my kids to eat those Brussel Sprouts.  The ones that I love and are so good for you...but they cannot stand!  After considering what flavors might meld well together, I came up with a FANTASTICO creation!  

It begins with a Bechamel Sauce and ends with Apple Chicken Sausage (or whatever flavor sausage you like :)

For this recipe, it is particularly important to use Gouda cheese..as the smokey flavor of the cheese gives just the right balance to the sweet flavor of the sausage...

And, it is important that you begin with a good Bechamel.  Here is how...

Ingredients:
4 tbsp Butter
6 tbsp Flour
4 cups Milk
1/4 tsp Nutmeg
1/4 tsp Salt
Pinch Black Pepper
2 cups + 1/4 cup Shredded Smoked Gouda Cheese
1 bag Brussel Sprouts
6-8 White Potatoes (or other)
4-6 links Apple Chicken Sausage (or other)


Bechamel:
Melt 4 tbsp Butter in sauce pan
Stir in 6 tbsp flour over medium heat.  Cook for 6-7 minutes until golden, sandy brown, color.
Add 4 cups warm/hot (cooked seperately)milk to pan, stirring frequently over low heat.
Add 1/4 tsp salt, pinch of black pepper, and 1/4 tsp Nutmeg.
Simmer 10-15 minutes until thick and bubbly.
**
Add cheese to Bechemel sauce:   Remove sauce from heat, stir in 2 cups of Shredded Gouda Cheese
**
Fry sausage until fully cooked.  Slice into 1/2" rounds.
**
Casserole:
Brussel Sprouts (1 bag-approx 12 sprouts) with stems removed &  Blanched. (Add to boiling water for 3-4 minutes)
6-8 medium potatoes sliced thinly
4-6 links of Sausage (Apple Chicken Sausage used here)

Lay Sprouts in pan, with Potatoes on top.  Pour 23 Bechamel sauce over ingredients.  Layer sliced sausages on top. 
Cover with remaining sauce.  Layer top with additional shredded Gouda.
Cover and bake at 375 degrees for 45 minutes, or until potatoes are soft when punched with a fork.

Cool slightly, serve warm!

Mangia Bene!

oxoxoxox

Chewy Chocolate Chunk-Christmas Cookies! Impressive, Easy, & Yum!

Chewy Chocolate Chunk-Christmas Cookies

This is one of my own :) Tried and true...

Yield: Approximately 40 cookies

Ingredients:

3 ½ cups All Purpose Flour

2 tsp Baking Soda

1 ½ tsp Salt

2 ½ sticks Butter-unsalted, room temperature

2 cups packed, light-brown sugar

3 large eggs

2 tsp Pure Vanilla Extract

12 oz. Semi-sweet Chocolate pieces

2 cups Coconut

1  cup Crushed Walnuts

8-10 oz dried cranberries (or cherries)

Directions:

Preheat oven to 350 degrees.  Whisk together flour, baking soda, and salt. Beat butter and sugars until pale and fluffy.  Add eggs one at a time, beating well after each.  Beat in vanilla and then flour mixture, until combined.  Beat in chocolate, cranberries, coconut, and walnuts.

Roll dough into 1” balls and place on parchment paper lined cookie sheet.  Space approximately 3” apart.  (These cookies spread out large!) 

Bake at 350 degrees approximately 10-12 minutes, until edges are golden.  Remove from oven and let cool 10 minutes, then transfer to wire racks to cool, completely. Freezable and Fabulous!  Enjoy!

Merry Christmas !!

oxoxoxoxox

Christmas Cake Pops! What a Blast!

Christmas Cake Pops!!

This was my first year making CAKE POPS.  It took a bit longer than I thought it would, but it was so worth it!  What a blast it was to decorate these babies!! So fun!! I can't wait to see how people will enjoy them!

One of the reasons it took me so long, is that I made the cake and the frosting from scratch.  But, I have seen many recipes and know that many people do just fine using box mixes and canned frosting.  I am just a crazy, have to have the best tasting recipe freak, so please forgive!  Recipes and more pics to follow:

In case you are as nuts as me, I have included MY OWN CAKE RECIPE...that has my secret ingredient of CLOVES!  Yes, that is right, cloves. You will be amazed at the depth it gives to the flavor of chocolate! :)   I sometimes will add espresso or dark coffee to my recipes, but in this recipe I did not want it to be too heavy...worried it might wreck the balls! 

So if you are willing to give it a try, here is the recipe.  I have made 100 of them so far, so if you have any questions, give me a shout...I will try to help! :) 

Yay! have fun! 

La Dolce Vita!! oxoxoxoxo

CAKE POP RECIPE:

9x13' Cake:

2 1/2 cups of flour

2 cups white sugar

3/4 cup butter
3 eggs
3/4 cup cocoa
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp salt
2 tsp vanilla
1 tsp clove (spice, ground)
1 1/2 cups of whole milk or cream

Allow butter and eggs to stand at room temp for minimum 30 minutes.  Grease bottom and sides of 9x13' (preferably glass) pan.  Preheat oven to 350* F.   In medium mixing bowl, sift together flour, baking soda, salt, clove, cocoa, baking powder.  (Use sifter or whisk)

In stand mixer bowl ( or other) beat butter until soft. Add sugar a bit at a time, scraping down sides of bowl to ensure all well mixed.  Add eggs one at a time until mixed, continue to scrape down sides.  Beat in vanilla, and alternate adding flour mixture and milk.  Beat on LOW speed during flour and milk additions.  Beat just until combined.  Spread into pans. 

Bake at 350*F 35-40 minutes, until inserted toothpick comes out clean.   Cool completely in pan 1-2 hours.
**************

FROSTING RECIPE:

16oz  cream cheese (softened)
2 tsp vanilla
2 cups of confectioners sugar.
1/2 cup cocoa (if making white cake pops, omit the cocoa!)

Combine all in mixer, whip until frothy.  (use this frosting for all of your cakes...you will LOVE the flavor!)

****************

CHOCOLATE TOPPING FOR POPS:

12 oz dark or semi-sweet chocolate morsels, blocks, or bakers chocolate
1 tsp coconut oil, vegetable oil, or other food grade mile-flavored oil.

Use a GLASS mixing bowl, that will fit snugly over the top of a PAN (or use double boiler if you have one). 

Bring 4 cups of water to a SIMMER in the pan (do not boil for chocolate!).  Place bowl over top of pan, making sure bowl is not touching the water underneath. Add the oil to the bowl and then add the chocolate, about 1 cup at a time, stirring slowly.  If pan is steaming, turn down the temp enough so that the STEAM DOES NOT HIT THE CHOCOLATE.*

*It is imperative when melting chocolate that NO WATER touch the chocolate...not even a drop or steam.  This will cause the chocolate to seize up on you and clump.  It is difficult to remedy this if done. 

Cooking chocolate at a low and consistent temperature should give you a smooth and silky texture, with a nice shine...good for dipping :)

*********

MAKING THE POPS:

In LARGE bowl, break cake up into crumbs with a spoon or fingers.  You can also use a blender, if you prefer.  Stir in the FROSTING, until the mixture is moist and just a bit sticky.  It should not be so sticky that you cannot work with it.  If it is, you may wish to add more powdered cocoa to the batter. 

Form small balls, about 1" in size and place in rows on a cookie sheet lined with PARCHMENT/WAX paper.   This recipe should yield about 48-60 balls, depending on the size.  Place pans in refrigerator 1-2 hours to set.  Using the MELTED BUT NOW COOLED CHOCOLATE, dip your POP STICKS (available at Michaels) into the chocolate about 1/2" and stick straight down into cake balls.   Return the pans to the refrigerator for about 20 minutes to set.

Dip each cake ball into the chocolate, straight in (head first) as far as you wish them to be covered. For full coverage, it is best to dip straight in, swirl and pull straight out.  THIS PROCESS TAKES SOME TIME AND PATIENCE!  You will have to hang the pop over the side of the bowl for a bit until the dripping ceases.  It may help to turn the pop as it drips off.  Wait until the chocolate is setting before PLACING THE POP UPRIGHT IN A STYROFOAM BOARD (IN ROWS).   NOTE:  I discovered it is very important that the chocolate be completely cooled (but not yet set) before dipping!  Otherwise, it runs like crazy and makes a very big mess. But, if the chocolate begins to harden while you are working with it, you can put it back in the pan for a quick minute just to thin out again.  DO NOT ADD WATER OR MILK TO THIN.

DECORATE:  Using cake decorative frostings and writers, once the chocolate is hardened (10 mins) you may decorate to your hearts content.  The POPS may be frozen if needed.  There are alot of blogs about baking and cake pops out there...my favorite is bakerella.com!  Check her out for  more decorating ideas.

Color Note:  These can also be made with White Cake and White Frosting, just use your favorite recipes for both.

Congratulations on making your own CAKE POPS! 

We would LOVE TO SEE PICTURES OF YOUR WORK! Please send pics and comments!  Thanks and Happy Baking!

 oxoxoxoxo

Recipe of the Week: Egg Nog Cake! Yum!

   

(CLICK POST TITLE FOR PRINTABLE RECIPE FROM TASTE OF HOME WEBSITE)

With its moist cake layers, creamy filling and chocolate frosting, this cake appeals to all palates! -Edith Disch, Fairview Park, Ohio

14 ServingsPrep: 35 min. Bake: 20 min. + cooling

Ingredients

• 2 eggs, separated
• 1/2 cup butter, softened
• 1 cup sugar, divided
• 3/4 cup orange juice
• 1-1/2 teaspoons grated orange peel
• 1 teaspoon Spice Islands® pure vanilla extract
• 2 cups sifted cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 
  EGGNOG FILLING:
• 5 tablespoons all-purpose flour
• 1-1/4 cups eggnog
• 1 cup butter, softened
• 3/4 cup sugar
• 1 teaspoon Spice Islands® pure vanilla extract
• 1/4 teaspoon ground nutmeg
• 
  CHOCOLATE FROSTING:
• 2/3 cup confectioners' sugar
• 3 tablespoons butter, softened
• 2 tablespoons heavy whipping cream
• 2 ounces unsweetened chocolate, melted
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 to 3 tablespoon hot water

Directions

• Let eggs stand at room temperature for 30 minutes. In a large bowl,
• cream butter and 3/4 cup sugar until light and fluffy. Add yolks,
• one at a time, beating well after each. Combine orange juice, peel
• and vanilla. Combine the flour, baking powder, nutmeg, baking soda
• and salt; add to creamed mixture alternately with juice mixture,
• beating well after each addition.
• In another bowl, with clean beaters, beat egg whites on medium speed
• until soft peaks form. Gradually beat in remaining sugar, 1
• tablespoon at a time, on high until stiff peaks form. Gradually fold
• into batter.
• Line two greased 9-in. round baking pans with waxed paper; grease
• paper. Pour batter into pans. Bake at 350° for 20 minutes or
• until a toothpick inserted near the center comes out clean. Cool in
• pans for 10 minutes before removing to wire racks. Peel off paper;
• cool.
• For filling, in a small saucepan, combine flour and a small amount of
• eggnog; stir until smooth. Stir in remaining eggnog; bring to a
• boil, stirring constantly. Cook and stir 2 minutes or until
• thickened. Cool completely.
• In a small bowl, cream butter and sugar until light and fluffy; beat
• in vanilla and nutmeg. Gradually beat in eggnog mixture until
• smooth; set aside.
• For frosting, in another small bowl, cream confectioners' sugar and
• butter until light and fluffy. Beat in the cream, chocolate,
• cinnamon and nutmeg until smooth. Add water until frosting reaches
• spreading consistency.
• Split cakes in half; spread filling on three layers. Top with
• remaining layer; frost top. Yield: 14 servings.

© Taste of Home 2011