Holiday Favorites

Haricots Verts Casserole

Just a little twist on the classic green bean casserole – a staple at Thanksgiving tables tomorrow.

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Photo by Pixabay on Pexels.com

Ingredients

  • 11 x 7 baking dish + non stick spray
  • 12oz haricots verts
  • 2 tbsp canola oil
  • 3 cups sliced mushrooms
  • 1/2 cup chopped onion / shallot
  • 1 tbsp flour
  • 1 cup unsalted chicken stock / vegetable stock
  • 2 tbsp heavy cream
  • salt and pepper
  • 3 tbsp parmesian reggiano, grated
  • 1/4 cup panko bread crumbs

Directions

  1. Trim and blanch the haricots verts and place in the baking pan.
  2. Heat 2 tbsp oil in a large skillet over medium hi heat
  3. Add the 3 cups of mushrooms and the onion or shallots.
  4. Cook until browned, about 6 to 8 minutes, stir occasionally.
  5. Add 1 tbsp flour, cook stirring constantly about 1 min.
  6. Add 1 cup of stock.
  7. Add 2 tbsp heavy cream
  8. Add sprinkle of salt and pepper, generously
  9. Cook and stir until thick and smooth about 1 to 3 min.
  10. sprinkle with 1/4 panko bread crumbs.
  11. Grate fresh parmesan over the top.
  12. Broil 1 to 2 min.
  13. Enjoy

Serving size is 1 cup. Calories: 171

 

 

Snacking, Travel

Pumpkin Spice Latte Bread

If you’re really looking to spice it up this Thanksgiving, this bread is the answer. We love breads because they travel well – no worrying if your pie plate is safe in the trunk, or on so-and-so’s lap, or if your crust is done perfect and not gooey in the middle.

Lets be honest, we don’t even like the crust! So really, just make something that is super flavorful for Thanksgiving dessert. A homemade bread pulls double duty, too. It’s flexible. Well, I guess pie is too. But bread can be served with coffee or milk any time of day. You can warm it, or eat it ala mode, or pack it in lunches or eat it for breakfast. Bread is probably our go-to every time we bake.

As we prepare for Thanksgiving week, I’m counting all my blessings and finding the true meaning of the season. I found this quote today that really resonated with me:

“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.”– Oprah Winfrey

You can always trust Oprah! Anyway, from our family to yours, Happy Thanksgiving.

Ingredients

  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin
  • 1/2 tsp baking soda
  • 1 and 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 and 3/4 cup flour
  • 1/3 cup milk
  • 1 tbsp coffee

Glaze

  • 1 cup powdered sugar
  • 1 tbsp cooled coffee
  • 1 tsp milk

Directions

  1. Preheat your oven to 350*. Spray a loaf pan with non-stick spray, set aside.
  2. Mix all of the ingredients above in a large bowl and pour into loaf pan.
  3. Bake at 350 for 1 hour.
  4. Let cool and mix up the glaze.
  5. Pour glaze over the top and enjoy!
Weeknight Dinners

White Chicken Chili

Baby it’s cold outside! We were not ready for the 18* Wisconsin weather this morning. Well, let me re-phrase that. I was not ready for this bitter cold. My kids on the other hand, all they can think about is, “MOM IS IT GOING TO SNOW? WE LOVE SNOW!”

This chicken chili recipe will warm you up in no time. And if it happens to snow, you’ll be prepared for 3 nights of dinner, easy. That means you can snow blow your driveway and not worry about your tummy. This recipe makes a lot. So with that, we have thought of how we might recycle the leftovers.

  1. Chicken Chili over Jasmine Rice.
  2. Chicken Chili, minus the liquid, in a soft flour tortilla to make a burrito
  3. Chicken Chili as just chicken chili

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Ingredients

  • 1.5# of chicken
  • 4 cups of low sodium or no sodium chicken stock
  • 2 cans of white beans (great white northern) drained and rinsed
  • 2 cans of green chiles (I used the super small cans)
  • 3 cloves of garlic (or 3 palm fulls of garlic powder)
  • 1 palm full of onion powder
  • 2 tsp cumin
  • 1 tsp oregano + 1 more tsp after it’s done cooking
  • salt and pepper + 1 heaping tbsp when it’s done cooking if you did no sodium chicken stock
  • cayanne pepper if you like a sprinkle
  • sliced limes for garnish
  • avocado for garnish
  • shredded cheese for garnish
  • cilantro for garnish (yuck)
  • diced ancho chiles for garnish – if you want to substitute topping with scallions instead, kids would be more likely to eat it. The ancho chile is about the equivelent of a medium spicy salsa. Both my kids tried this pepper, but did not want it. To make it less hot, you could remove the seeds, slice it, and sautee or roast it, then serve it.  I liked it crunchy and raw, it was perfect for me, so I ate it!

Directions

  1. spray the inside of your crock pot with Pam non stick spray.
  2. Turn your crock pot on low
  3. Place the chicken in the crock pot and all ingredients over the top of the chicken (listed above until you get to “garnishes”)
  4. Cook on low for 6 to 8 hours.
  5. use a fork to pull apart your chicken, stir around, add the extra salt, oregano and garlic. Taste it. You might need 1 more tbsp of salt depending on the type of chicken stock you used.
  6. Serve with garnishes.

Dunking!

  • Joseph Campione in the freezer section makes wonderful garlic bread and bread sticks. The kids LOVE them and they are nut free. I also like that they are made in my hometown, the OC! They warm up fast, too.

 

The garnishes really made this meal. Also, if you have picky eaters, you may want to conisder cubing the chicken first before you just put the whole chicken breast in. Cubed chicken is sometimes more appealing and easy to eat for kids. The shredded chicken can be funky to eat sometimes, but it is good for burriotos and tacos! You decide! Enjoy!

 

 

Weeknight Dinners

Slow Cooker Chili

Chili is one of the best winter comfort foods – and it’s super easy to make and very flavorful. We also love how verstaile chili is, and if you have some nice tupperware, it’s very freezer friedly. So go ahead and make a double batch. For those busy winter nights after school, you’ll thank yourself for an easy meal.

My kids are spice sensitive. Many kiddos don’t like spicy foods, so this recipe is amazingly family friendly. It’s a very flavorful recipe without a ton of heat. If you want extra heat, you can always add more seasoning to your individual portion. Or cool it down with some sour cream.

Easy Slow Cooker Chili

Ingredients

  • 1 tablespoon olive oil
  • 1/2 red onoin – diced
  • 1 pound 90% lean ground beef
  • 2 1/2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons granulated sugar
  • 2 tablespoons tomato paste (I used ketchup since we didn’t have paste)
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper* -optional, we did not use, but feel free to add this and green chiles to spice up your individual serving if you like it HOT!
  • 1 1/2 cups beef broth
  • 1 (15 oz.) can petite diced tomatoes
  • 1 (8 oz.) can red kidney beans, drained and rinsed
  • 1 (8oz) can black beans, drained and rinsed
  • 1 (8 oz.) can tomato sauce

Directions

  1. Put all ingredients into a crock pot and turn on low for 6 to 8 hours.
  2. Enjoy! Yield is about 8
  3. Mix it up with toppings
    1. Avocado
    2. Sour Cream
    3. Bacon
    4. Pour it over potato wedges / baked potato
    5. Chives
    6. Frito Lay chips
    7. Raw onion
    8. Cheddar cheese
    9. Pour it over a hot dog!
    10. Add 50% chili with 50% melted cheese to make a chili cheese dip for your next football party!
Brunch, Snacking

Cranberry Oat Breakfast Bars

Recently I attended a yoga retreat with my friend Misty who brought these amazing bars along as a snack.  Misty is an incredible woman who helps at our school a LOT (she’s my work wife, we joke), so I knew her treats would be as amazing. And they were! The Cranberry Oat Breakfast Bars are the perfect treat – not too sweet and super healthy. And since Craisins (dried cranberries) are a safe, PN/TN free food, I thought this would be a perfect recipe to add to our mix of healthy snacking. Also, kids approved today when we made this recipe for breakfast – crumbles well over yogurt if you’re into parfaits! Apologize for the photos – not my best work lately. But you get the idea.

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Ingredients

  • 2 cups oats – Quaker Oats are safe
  • 1/2 cup flour – King Arthur
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 1/2 cup dried cranberries – Craisins ONLY, there are a lot of dried fruits made in shared facilities with nuts, so be extra extra careful with this one!

Directions

  1. Preheat oven to 350 degrees & lightly grease a 9×6 or 8×8 baking dish.
  2. In small bowl, stir flour, baking soda, baking powder and salt. Set aside.
  3. Cream together butter and sugars until smooth. Add the egg and vanilla and beat well.
  4. Add flour mixture to the wet mixture, just until incorporated. Add the oats and dried cranberries and stir to combine evenly.
  5. Pat batter into prepared pan and press it until mostly even. Bake 25 minutes, until the edges are golden and the middle looks dry and appears set when you jiggle the pan.