Chile Cheese Hors d'oeuvre

Need a new appetizer, or a potluck dish for some of those holiday parties that are coming up.  This is a recipe I grew up with and it was a go to potluck dish for any party my parents attended. My mom would actually bring copies of the recipe with her as it was inevitable someone would ask for the recipe.

Chile Cheese Hors d'oeuvre
8 eggs
1/2 cup flour
1 tsp baking powder
3/4 tsp salt
3 cups mixed jack & cheddar cheese (shredded)
1 1/2 cups cottage cheese
2 4 oz cans diced green chilies

Beat eggs until light and fluffy.
In separate bowl mix together flour, baking powder & salt
Add dry mixture to eggs
Fold in cheese and chilies
Bake @ 350 in a 9X9 greased pan for 1 hour or until toothpick comes out clean

Chicken Pot Pie

I love Chicken Pot Pie, like absolutely love it. The perfect mixture of crust and filling, such a great comfort food on a crisp night. The kids have gotten really excited by using cookie cutters, so as you can tell they decorated the top of the pot pie using their pumpkin cookie cutter. I found this recipe in the Winter of 2008 and it's become a favorite. I think one of the things that make this such a great recipe is we make our own homemade crust which really does make a huge difference, it may seem like "one more step" but it's quick, easy and well worth the extra few minutes to have your own homemade crust.



Chicken Pot Pie
Crust:
2 cups flour (sifted)
3/4 cup butter salted, softened
6 tbsp cold water
Put flour in a bowl, cut in butter until crumbly
Add water until ball is created (may need additional water)
Put in fridge for 4 hours (I've made this both ways by refrigerating and not refrigerating and don't notice a difference. I will say if you do refrigerate make sure to take it out at least 30 minutes before you're ready to use otherwise it's impossible to roll out.)

Filling:
1/3 cup butter
1/3 cup flour
1/2 tsp salt & pepper
1 tbsp garlic
1 onion, chopped
1 3/4 cup chicken broth (we use our homemade bone broth)
2/3 cup milk
1 lb cooked chicken, cubed
1 cup carrots, chopped
1 cup celery stalks, chopped
1 cup potatoes, chopped
1/2 cup frozen peas

Preheat oven to 400F
Melt butter.
Add salt, pepper, onion and garlic
Whisk in flour, then add chicken broth & milk (continue to whisk)
Cook & stir until thick
Add potatoes, carrots, celery & cook until desired firmness of veggies
Add chicken & peas
Mix well, pour into pie crust.
Cut slits into crust
Bake @ 400F for 30 minutes or until brown and bubbly

Salted Caramel Chocolate Chip Cookies

Salted caramel is my kryptonite, but it has to be a good salted caramel. There's a lot of imitation salted caramels, I've had many  disappointments, many that got my hopes up so high only to be crushed by the first taste.  When you've tasted good salted caramel, you know what to expect, you know what your tastebuds are searching for. So I'm always very hesitant when I see a recipe/food "claiming" to be salted caramel. Well I found a recipe that definitely lives up to it's claim. So now I share my kryptonite with you...Enjoy

Salted Caramel Chocolate Chip Cookies
2 cups + 2 tbsp all purpose flour
1/2 tsp baking soda
3/4 cup salted butter, softened
1 cup light brown sugar
1/2 cup sugar
1 egg, room temperature
1 egg yolk, room temperature
2 tsp vanilla bean paste
3/4 cup semi sweet chocolate chips
6 wrapped caramels, cut into the size of half a sugar cube (I used Trader Jacques' Fleur De Sel Caramels)
1/2 cup chopped walnuts (optional)
Sea salt (I used pink Himalayan)

Mix the flour and baking soda in a bowl, set aside
With an electric mixer or stand mixer, cream butter and sugars together.
Add the egg, egg yolk and vanilla bean paste and mix well
Gradually add the flour mixture and stir until a dough forms
Fold in chocolate chips and walnuts
Chill dough for 30 minutes in the refrigerator
Preheat oven to 350
Drop by tablespoonfuls onto an ungreased baking sheet
Gently press a few pieces of caramels onto the tops of the cookies
Bake for 8-10 minutes, until edges are slightly browned
As soon as removed from oven gently sprinkle with sea salt
After cookies have set (about 2-3 minutes) move to cooling racks 

Since I've already tested this recipe I have definitely worked out a few of the bugs from the original recipe. I added walnuts, because personally I cannot eat a chocolate chip cookie without them and it adds a nice texture and a little bit of additional salt.  I also found the original recipe called for the caramels to be much bigger, but I made them quite a bit smaller for a few reasons. I didn't want to have a really sticky, chewy piece of caramel in my cookies, more than anything I just wanted the caramels for added flavor so the size I used worked perfectly for flavor and didn't leave a huge chunk of caramel in the cookie. So keep in mind if you're wanting that chewy, sticky piece of caramel then make sure to cut your caramel bigger.  This could easily become one of your go-to cookies this holiday season during cookie exchanges, dessert parties, a plate of cookies for the neighbors... etc as this cookie not only has great flavor but is something more unique than your standard chocolate chip cookie. 
Enjoy!  

Butternut Squash, Sausage & Kale Soup

In my effort to experiment with more and more Fall produce I searched out a recipe to utilize a butternut squash, we typically eat the butternut in a pureed soup (I posted the recipe last Fall if you want to try that one as well). Originally this recipe called for sweet potatoes but I opted for butternut squash knowing the flavors would work.

Here it is...

Butternut Squash, Sausage & Kale Soup

2 tbsp oil

1 lb sausage

1 lg onion, diced

4 garlic cloves, minced

4 cups chicken broth (we use our homemade bone broth)

2 cups butternut squash, diced into squares 

1 (28oz) can diced tomatoes     

1 cup dried pasta (loved it with Orecchiette)

1 cup roughly chopped kale

salt & pepper to taste

Parmesan for garnish

Heat oil in large stockpot over medium-high heat 

Add onion and sausage, cook for 5-7 minutes, until onion is translucent and sausage is slightly brown

Add garlic and cook 1-2 minutes

Add chicken broth, butternut squash and tomatoes, stir to combine

Bring to boil, then reduce heat to medium-low, cover and simmer for 5 minutes

Cook pasta on side until al dente and add to soup (you could cook the pasta in the soup but we are very particular about how al dente we like our pasta so we always choose to cook separately)

Stir in kale and season with salt & pepper

Serve with Parmesan

Enjoy!

French Onion Soup

We've been in search of a French Onion soup for a while, and every recipe I read just wasn't quite right. That was until I read Chef Gordon Ramsey's cook book and found the recipe I had always dreamed of, I think one thing I like most about this recipe is we made our own brown chicken stock for the base of the soup. So here it is, one of the best French Onion Soups I've ever had. I'll start with the recipe for the brown chicken stock

If you don’t have time (or let’s be real energy) to make your own stock. Just use 6 cups bone broth 

Brown Chicken Stock

1 chicken carcass

1 carrot

1 onion

2 sticks of celery

1 leek

olive oil 

a sprig of thyme

1 bay leaf

3 cloves of garlic, peeled

2 tbsp of tomato puree (we love Pomi)

2 tbsp flour

Preheat oven to 400F. 

Place chicken carcass in a roasting tray and put in oven for 15-20 minutes

Chop carrot, onion, celery and leek into large chunks. Heat some oil in a pan and add the chopped vegetables, along with thyme, bay leaf and garlic. 

Sauté for a few minutes until golden brown, stirring frequently. 

Add the tomato puree and cook for another 4-5 minutes until the mixture is rich brown in color. 

Five minutes before taking the chicken carcass out of the oven, lightly dust it with flour. The flour acts as a thickening agent, and soaks up all excess fat. Return carcass to oven for final 5 minutes, then add the bones to the pan of vegetables. 

Now cover bones with just enough cold water (cold water only) to cover the bones. 

Bring stock to boil, turn heat down, skim the scum off the top and let simmer for an hour. 

Pass through a sieve and it's ready to use as a base for your French Onion soup.

French Onion Soup

5 tbsp butter

5 onions, peeled and sliced

1-2 heads of garlic peeled and sliced 

5 bay leaves

4 tbsp apple cider vinegar (recipe calls for Sherry vinegar but I couldn't find it)

2 tbsp flour

6 cups chicken stock (we used a mixture of stock and remainder water)

12 slices of baguette (depending on how many you're feeding 2 per bowl)

2/3 cup Gruyere cheese, grated

Heat the butter in pan

Fry onions, garlic and bay leaves slowly until golden brown and caramelized

Add the vinegar and stir to deglaze the pan, scraping up all the brown residue

Sprinkle in the flour and cook for a couple of minutes

Add the hot stock and bring to boil, then turn heat down and simmer for 30 minutes

Preheat oven to 475F

Pour soup in heatproof bowls

Top with 1-2 slices of baguette and grated cheese

Place bowls on a baking tray and place in preheated oven until soup is bubbling up through the bread and cheese is golden brown

Enjoy!

Beef Stew with Parmesan Dumplings

With the crisp evenings upon us nothing sounded better last night than a comfort food and I remembered I had found a beef stew recipe with parmesan dumplings and I was more than excited to try them.  This turned out to be the best beef stew I've ever had in my life, and everyone in the family couldn't get enough. What was wonderful was the texture of the dumplings, they added a great saltiness every time I got a little bite with my stew.

Beef Stew with Parmesan Dumplings
1 lb stew meat
1 onion, chopped
3 celery sticks, chopped
3 carrots, chopped
2 garlic cloves, thinly sliced
1 sm can chopped tomatoes
1 tbsp tomato paste
2 tsp sugar
2 tbsp soy sauce
1 cup red wine
2 tins beef stock (use can from chopped tomatoes)
1 bay leaf
5 sprigs fresh thyme
1 cup chopped mushrooms (I used cremini)
salt and pepper to taste

Dumplings
1/2 cup butter
1 cup flour
1 tsp baking powder
1/2 cup Parmesan grated
1/2 tsp salt
1/4 cup milk

Drench stew meat in flour, salt and pepper.
Sear in pot until browned on both sides
Remove from pot and set aside
In the same pot, fry the onion, celery, carrots until soft and fragrant
Add garlic and fry for another 30 seconds
Pour in the chopped tomatoes, tomato paste, sugar, wine and soy sauce and allow to come up to a simmer
Add the beef back into the pot and pour in the beef stock, add the bay leaf and thyme
Turn the heat down and cover with a lid. Allow to simmer until the beef is soft
Add the mushrooms and allow to cook for 10 minutes uncovered
To make dumplings:
Place the butter, flour, baking powder, salt and Parmesan in the bowl of a food processor. Pulse until the mixture resembles rough breadcrumbs
With the motor running, pour in the milk slowly until the mixture comes together in a ball.
Remove and form dumplings, just slightly smaller than golf balls
Place the dumplings on top of the stew and cover with the lid. Allow to steam for 10 minutes (make sure the stew is simmering or they will fall apart)
When the dumplings are cooked through, remove the lid and serve immediately.

Stuffed Acorn Squash

Fall is upon us and the weather has started to change, the leaves have started to turn colors.  The produce at the grocery store has become squashes, pumpkins and brussels sprouts.  I love trying new things inspired by the seasons, which brought me this recipe for Stuffed Acorn Squash.

1 lb ground beef
2 acorn squash (I got a small one for the kids to share and a large one for my husband and I to share)
1/2 cup onion, chopped
1/2 cup mushrooms, finely chopped
2 garlic cloves, chopped
1/2 cup cheddar cheese, shredded
1 egg beaten
1/2 cup milk
1 tbsp cornstarch
1-2 tbsp butter
1 tsp salt
1/8 tsp pepper

Preheat oven to 350
Spread butter over the cut side of acorn squash
Sprinkle withe some salt and pepper
Place the squash, cut side down onto a baking sheet
Cook at 350 for 1 hour or until soft
While the squash is cooking brown ground beef
Add the garlic, onions and mushrooms, cook until onions are translucent
In small bowl, beat the egg,  add cornstarch
Add milk and 1/4 cup of cheese
Add milk mixture to beef mixture and mix well
Season with salt and pepper
Allow mixture to thicken for about 5 minutes
Stuff beef mixture into the cooked squash
Top with remaining cheese
Bake for 30 minutes
Enjoy!