White Chicken Chili

My dear friend's husband recently had major surgery and since my love language is food, I wanted to bring them a meal to let them know how much I care for them and to hopefully help with the healing process. I knew I would be traveling to SF in the middle of the day, so I wanted a meal that I could prepare the day before and bring after being refrigerated. White chicken chili is a comforting bowl of healthy goodness and just gets better over time. I brought optional toppings to go with the chili along with Mini Corn Bread Bites, salad fixings with Lemon Garlic Tahini Dressing and Lemon Squares for dessert. I packed the all dinner goodies in Ikea's storage containers which are cute and  inexpensive, so I could leave the boxes with my friend and she didn't have to worry about returning them. 

White Chicken Chili

2 pounds boneless chicken breasts
2 tablespoons olive oil
1 large yellow onion, diced
2 stalks celery
1 jalapeno, deseeded and deveined, chopped finely
2 (4 ounce) cans diced green chili peppers, preferably "fire-roasted", drained
3 cloves garlic, minced
3 teaspoons cumin
1 1/2 teaspoons kosher salt
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1 bay leaf
4 cups chicken broth
2 (15 ounce) cans cannellini beans, drained and rinsed
1 cup frozen or canned corn kernels
salt and pepper to taste

To serve:  grated Monterey jack cheese, chopped avocado, cilantro, lime wedges

Saute onions and celery with olive oil for 5 minutes in dutch oven. Add jalapeno and garlic for one more minute. Push aside vegetables and place chicken breasts at bottom of pot. Brown for a few minutes. Add chicken broth, diced green chili peppers, cumin, salt, coriander, and bay leaf. Bring to a boil over medium heat and let simmer for 30 minutes. Remove chicken breasts and shred with two forks.  Add chicken, beans, and corn back to pot and simmer for 10 more minutes.  Season with salt and pepper. Enjoy with all the yummy toppings!

Get Well Meal All Packed Up

Ikea Containers- Great for Food Gifts

Pomegranate Lime Vodka

I think homemade holiday gifts for friends are so fun to make and give! I found this clever idea for Pomegranate flavored vodka online and it was a cinch to put together. Since it takes about a week to "marinate", you need to time your creations a bit before the day you want to give them. These cute bottles are sold at World Market. The flavored vodka is perfect to use in Pomegranate Cosmos or mix with tonic water for a delicious holiday Vodka Tonic to share!

Pomegranate Lime Vodka

Ingredients

• 2 cups neutral flavored Vodka
• 2/3 cups Pomegranate seeds
• 1 ½ small limes, peeled and cut into large pieces

Instructions

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1. Pour the vodka in a quart Mason jar or other sealable glass container (plastic not recommended). Add the pomegranate seeds and using a cocktail muddler or firm wooden mixing spoon, mash some of the seeds for better infusion. Add the lime, muddle slightly and seal.
2. Place in a cool, dark location for 5-7 days. Taste the infusion to ensure it has the density of flavor desired and either let sit longer if more flavor is needed or strain into a clean jar for longer keeping (discard the pomegranate and lime).

Recipe and printable labels found here

Christmas Kahlua

I love making and sharing home made goodies for holiday gifts. My favorites are Garlic Rosemary Almonds and Peanut Brittle because not only are they delicious, but they are also quick and easy to make. This year I added special beverages to my gifts- they are another easy to make gift (although they take some "steeping" time) and are fun to package! I gave my husband a taste of this Kahlua and he said it tasted like the real thing~

Christmas Kahlua

3 1/4 cups sugar

1 vanilla bean, diced

2 oz. instant coffee

1 Fifth of Brandy

3 cups boiling water

Put vanilla bean in sterile bottle. Boil water, stir in coffee and sugar. Let cool and add brandy. Pour into bottle and cap tightly. Put in a dark closet for 30 days. Strain and re-bottle in new sterile bottle.

Hostess Gifts

I love bringing home made treats to family and friends when they host us in their homes. When we visited our family in Portland recently, we brought along some of these homemade goodies. 

Garlic Rosemary Almonds
 see this post for recipe

Maple Granola
see this post for recipe

Shortbread with Lemon Glaze
make Ina's recipe for shortbread but glaze with 1 cup confectioners sugar and 1 tablespoon lemon juice (instead of chocolate)

Garlic Rosemary Almonds

When my kids were in elementary school, I loved helping in their classrooms. Two of my kids had the same amazing first grade teacher who included lots of cooking in her lessons and at holiday time, she gifted me the most incredible nuts I have ever tasted. She shared her recipe with me and every time I make these almonds and give them to friends, I am asked for the recipe. This is a winner recipe to share and keep!

 Garlic Rosemary Almonds
          
2 cups raw almonds
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 sprig rosemary, chopped
1 1/2 teaspoons kosher salt

Preheat oven to 350°. In a bowl, mix together olive oil, garlic and rosemary. Mix in nuts and stir until nuts are completely coated. Season with salt.

Spread evenly on baking sheet. Bake for 15 minutes. After cooled, put in fun jars and spread the almond joy!!!

~ I found these awesome jars with chalk board labels at Micheal's 

Slow Roasted Cherry Tomatoes

My sweet papa brought me a huge bag of cherry tomatoes from his favorite local European-like open air market store called the Milk Pail and I knew we could not eat the whole bag, so I decided to roast them. It was amazing how all the little tomatoes reduced in size and ended up filling just three Weck jars...two to give away to friends and one to keep! 

Slow Roasted Cherry Tomatoes     
1 pound cherry or grape tomatoes, halved
2 tablespoons olive oil
8 cloves unpeeled garlic
kosher salt

Preheat oven 250°.  Put halved tomatoes and garlic in bowl and toss with olive oil. Spread on baking sheets and sprinkle with salt. Roast for 2-3 hours until shriveled and dry but with a little moisture left in them (check on them periodically between the 2nd and 3rd hour).

Put them into tightly fitting jars with the peeled garlic cloves and cover with extra virgin olive oil. They will keep several weeks in the fridge.

Ways to Enjoy Slow Roasted Cherry Tomatoes:

• As a snack, straight out of the jar
• Spread a little goat cheese on a multigrain cracker and top with a few tomatoes and fresh thyme for an appetizer
• Toss with pasta, peas, cut up salami, garlic salt and parmesan cheese
• Bake in a zucchini, mushroom and roasted tomato quiche
• Chop up with calamata olives to make an olive/tomato tapenade and serve with sourdough crostini
• Slice fresh mozarella and top with a fresh basil leaf, several roasted tomatoes and drizzle with olive oil and balsamic vinegar for a side salad     
• Add to your scrambled eggs with sauteed spinach
• Make a greek salad with cucumbers, feta, slow roasted tomatoes and toss with red wine vinegar, a little olive oil, kosher salt and fresh oregano
• Sprinkle slow roasted tomatoes on cheese pizza 
• Make slow roasted tomato soup
• Toss on top of a bowl of cottage cheese and add cubed avocado for a tasty lunch
• When you have eaten all the tomatoes, drizzle the remaining olive oil over pasta and vegetables or mix with a tangy balsamic vinegar for a yummy salad dressing
• Share with your friends!

Mini Meringue Chocolate Chip Cookies

A friend of mine was having a bad week a while ago and I wanted to make her a little something to try to "sweeten" her day. I am not usually very successful with meringues and whipped cream, but these worked out great. They melt in your mouth and my kids loved them. I think they made my friend happy, too!

Tasty little bites

Mini Chocolate Chip Meringue Cookies

4 large egg whites (at room temp-important so that they whip up fluffier)
1/8 teaspoon cream of tartar
1 cup granulated sugar
2 teaspoons vanilla extract
pinch of salt
1/2 cup mini semi-sweet chocolate chips

Preheat oven to 250° and line two baking sheets with parchment paper.
Beat together egg whites, salt and cream of tartar until blended. Add vanilla and beat until stiff peaks form and egg whites are glossy (this took my hand mixer in a glass bowl about 8 minutes). Fold in chocolate chips. I sprinkled a few chocolate chips on top, too, so you can see them from the outside.
Drop batter by tablespoons onto prepared pans, about 11/2 inches apart. Bake 35 minutes. Turn off oven and let cookies rest in oven for 30 minutes. Remove cookies and cool completely.

Recipe from Robin's Healthy Take

Pop some in a fun jar and brighten the day of a friend~

Tasty Banana Blueberry Bread

I saw Giada making this bread on her show and since I had ripe bananas and fresh blueberries, I thought I would try it. It is sweet and moist because of all the fruit and tasty if you love blueberries. Unfortunately, my kids prefer their banana bread with chocolate chips, but my husband and I sure enjoyed it.

Banana Blueberry Bread

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
3/4 cup sugar
1/2 cup canola oil
2 eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, mashed
1 cup fresh blueberries

Preheat oven to 350° degrees. Spray three mini loaf pans with non-stick cooking spray or one large 9x5x3inch loaf pan.

In medium bowl, whisk together flour, baking soda, salt, baking soda, and pumpkin pie spice.  In large bowl, beat whisk sugar, oil, eggs and vanilla until blended. Stir in the mashed bananas and blueberries. Add the dry ingredients and stir until just blended.

Pour the batter into prepared loaf pan(s). Bake large loaf for about 1 hour or mini loaves for 40-45 minutes until toothpick comes out clean. Cool for 15 minutes and remove from loaf pan and cool on wire rack. Enjoy!

Recipe adapted from Giada

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Microwave Peanut Brittle

Microwave peanut brittle is the BEST! This is just my kind of recipe for candy- one that requires no thermometer (just like this toffee) and comes out consistently great every time. And it literally just takes 10 minutes to make.

It is an awesome hostess gift, thank you gift, or holiday gift. Valentine's Day is coming... you could give a bag of this yummy stuff to your besties and make them happy!

1. Mix sugar and corn syrup & microwave on high for 4 minutes 
2. Stir in peanuts and microwave 4 more minutes

3. Stir in butter and vanilla and microwave 2 more minutes
4. Stir in baking soda - it's fun to see how it foams up~

5.  Pour onto greased baking sheet and spread thinly
6. After it has cooled, break into chunks

Microwave Peanut Brittle
  
1 cup sugar
1/2 cup light corn syrup
1 cup salted roasted peanuts
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Spray a baking sheet lightly with non-stick cooking spray. 
Mix sugar and corn syrup in microwave dish. Microwave for 4 minutes on high.
Add peanuts, mixing well and microwave another 3 minutes on high.
Stir in butter and vanilla and microwave an additional 2 minutes on high.
Remove from microwave and stir in baking soda until light and foamy.
Pour onto baking sheet and spread out in a thin layer. Let cool and break into bite sized pieces. Enjoy!

Peanut Brittle is a perfect sweet treat to give your friends for Valentine's Day

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Cracker Toffee

This toffee is one of my kids' favorite treats and is so easy to make as far as making candy goes- no thermometers required. My daughter brought some to school with her and shared it with friends who wanted to know how to make it. So this blog is for Madeleine's friends!  

Cracker Toffee

1 sleeve saltine crackers
1 cup butter
1 cup brown sugar
1 cup chocolate chips
chopped nuts (optional)

Preheat oven to 350° Line 9x13"pan with foil. Lay all the saltine crackers out in one layer. 

Melt butter and sugar in saucepan over medium heat. Stir until combined and let boil for 3 minutes. 

Pour sugar butter mixture on top of crackers and spread until all crackers are covered. Bake in oven for 8 minutes. Take out of oven and sprinkle chocolate chips on top.  Let sit for a few minutes and then spread melted chocolate over top of toffee. 

Sprinkle with chopped nuts if you like.My kids love the plain toffee and cracker part, so often we put chocolate on just half of the batch- the plain part is always the first to go! Break into pieces and enjoy!

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Baked Sweet Potato Chips

We celebrated our sweet 15 year old daughter's birthday last week and had my parents over for a little cheer before dinner. These baked sweet potato chips were a perfect accompaniment to spiced cider and crisp white wine ~just perfect for this time of year!  I sent a bag home with my parents to enjoy with their lunch tomorrow. 

If you have a mandolin or slicer that cuts vegetables thin, it makes this process much easier. I made two batches and cut the first batch of sweet potatoes by hand. Even though I couldn't get them as thin as I could with a mandolin, they were gobbled up before they were cool--- they were so yummy!

Baked Sweet Potato Chips

2 sweet potatoes
1 tablespoon vegetable oil
kosher salt

Preheat oven to 400° Lightly spray two baking sheets with canola baking spray.
Using the slicing disc of a food processor or a mandoline or by hand with a sharp knife, but the sweet potatoes into 1/8 inch slices. Put sliced potatoes in bowl and toss to coat with oil.
Spread potatoes out in a single layer on baking sheet. Bake,turning once, until crisp and golden, 15 to 17 minutes. Remove from oven and place on paper towels to cool. Add more salt if desired.Serve immediately or store in air tight container for two days. Enjoy!

Homemade Chex Mix

My husband's grandma Nellie is legendary in our family as the matriarch of "Nuts and Bolts", a homemade Chex Mix that was THE BEST!! She baked each batch separately, never doubling, and every year made unbelievable numbers of batches for all her family (her three kids, her grandkids and their growing families) plus many friends. We were always very excited when we got our zip lock bag of Chex Mix in the mail every Christmas from Granny in Kentucky. It was the saltiest, moistest (with butter and oil), and most delicious Chex Mix you have ever tasted. We rationed it and tried to make it last as long as we could!

I have included Granny's original Nuts and Bolts recipe below as well as my version that is not quite as salty and much less oily. I essentially double the amount of cereal and use Crispix cereal instead of Chex because you get both the rice and corn flavor in one bite and just have to buy one box of cereal. Using a mix of corn, rice and wheat Chex is tasty as well. I usually don't add nuts because my kids prefer it without.

Perfect study snack during finals~

Granny's Nuts and Bolts

1/4 cup butter
1/4 cup canola oil
1 cup mixed nuts
2 cups bite sized shredded rice cereal
1 cup Cheerios
1 cup thin pretzel sticks
2 teaspoons Lea & Perrins Worcestershire sauce
1/2 teaspoon garlic salt
1 teaspoon Lawry's seasoned salt

Melt butter with oil and Worcestershire sauce in microwave. Pour over nuts, cereal and pretzels. Sprinkle with garlic and seasoned salt.  Mix well. Pour into 9 x 13" shallow baking sheet.
Bake at 300° for 25-30 minutes, stirring every 5 or 10 minutes.

Joy's Flavorful Chex Mix (Big Batch!)
* I like to make a big batch so I have lots to share!

1/2 cup butter
1/2 cup avocado oil
10 cups Crispix or a mix of Rice, Corn and Wheat Chex  (4 cups rice, 4 cups corn and 2 cups wheat)
3 cups Cheerios
3 cups pretzels (sticks or mini pretzels)
1/4 cup Lea & Perrins Worcestershire sauce
2 teaspoons garlic powder 
1 teaspoon onion powder
1 1/2 tablespoons Lawry's seasoned salt

*add mixed nuts if you like

*pita chips or bagel chips make a nice addition, too

Put butter and oil in glass measuring cup and add garlic powder, onion powder and seasoned salt. I like to add the salt into the sauce because it dissolves and seems to get distributed over the dried cereal better. Melt sauce in microwave, stir the liquid mixture well, add Worcestershire sauce and stir again. Pour small amounts of liquid over the cereal and pretzels in large bowl while stirring to distribute the sauce all over the dry ingredients.   Pour into two 10 x 15" shallow baking sheets.
Bake at 250° for 40-45  minutes, stirring every 15 minutes.

Adding nuts and pita chips makes it extra!  

Scotch Shortbread

It is coming to the end of the school year and our schedule is maxed out! The kids have projects to wrap up, finals to start preparing for, year end events and sports practices, which all add up to some stressful evenings. For a study break tonight with my daughter, we made a quick batch of shortbread. The end result was a tasty treat that's not too sweet but just hits the spot!
My friend made this recipe and wrapped it in cellophane bags for year end teacher gifts- great idea!

Scotch Shortbread
1 cup butter ( I used unsalted)
2 cups sifted flour
1/2 cup confectioners sugar
1/4 teaspoon salt

Cream sugar. Sift together dry ingredients and blend into butter. At first the mixture looks like powder but as you keep blending it, the batter comes together into a moist dough. Pat dough into ungreased 9x9 inch pan and press evenly. Pierce with fork through the dough every half-inch. Bake at 325 ° for 25-30 minutes or until the top looks light golden and the edges begin to brown. Cut into squares while warm.

 If you don't have a 9x9 inch pan, you can use an 8x8 inch and cook it a bit longer. The squares will just be a little thicker.

recipe from Joy of Cooking

Amazing Granola

Tasty granola ready to be shared!

Granola with fresh fruit and fage yogurt makes a fabulous breakfast~

Granola is a great gift, too!

Homemade Granola

Mix together dry ingredients below:

6+ cups old fashioned oats

1 cup slivered or sliced almonds

1 cup raw sunflower seeds

1/2 cup flax or hemp seeds

Combine over low heat the following ingredients:

1/2 cup coconut or canola oil

1/2 cup honey

1/2 cup maple syrup

1/2 T vanilla

1 T cinnamon

1 t sea salt

2 cups dried fruit (raisins, dates, coconut, pineapple, mango, apricots...whatever you like!)
1 cup raw unsalted cashews

Mix it all together and bake on two cookie sheets at 325 degrees. Mix after 15 minutes, then after another 10 min and let sit on baking sheet.  When cool, mix with 2 cups dried fruit  and  cashews. Enjoy with milk or yogurt for breakfast or sprinkled over ice cream for dessert.
This recipe is adapted from one my brother-in-law in Portland gave me- he adds sesame seeds and other nuts like walnuts, pecans, hazelnuts or pumpkin seeds, which is yummy, too.