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

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