creamy chicken florentine soup

we spent the second to last weekend in september at barktoberfest, an annual fundraiser for lollypop farm, the humane society of greater rochester. we have gone the last four or five years, watching our team grow from four of us raising a couple hundred dollars to our friend susie raising thousands and gathering up a team of more than thirty! this year was especially fun since we brought baby winn with us.

one thing that was not fun: the weather. it was cold. it was dark. it was rainy. it wasn't the best day to be out walking through the woods. at some point late in the morning, someone mentioned going to olive garden for soup, salad, and bread afterwards. you didn't have to ask me twice! that was the only thing i could think about. a couple hours later we made our way there.

between the four of us, we sampled each soup. their newest, chicken florentine, was really delicious. as i was eating it, i realized how simple it was - a thin tomato base with potatoes, chicken, and spinach - and how easy it would be to make at home!

creamy chicken florentine soup
soup base adapted from smitten kitchen
45 minutes, serves 6

the base is a thick, creamy tomato soup. if you prefer your soup to be thinner and more broth-like, i suggest only using one can of tomatoes or replace the tomatoes with tomato sauce. 

2 28 ounce cans whole tomatoes packed in juice
3 tablespoons brown sugar
4 tablespoons unsalted butter
1/2 cup chopped shallots
2 tablespoons flour
6 cups chicken stock
3 medium potatoes, thinly sliced
2 chicken breasts, cooked and cubed
4 cups loosely packed baby spinach
1 cup freshly grated parmesan cheese
1/2 to 1 cup half and half

1. preheat your oven to 450F. drain the canned tomatoes, saving the liquid, and place the tomatoes in a baking dish. sprinkle with brown sugar and bake about 30 minutes until the liquid has evaporated. 
2. while the tomatoes bake, melt the butter in a stock pot over medium low heat. add the shallots and saute until translucent. sprinkle with flour and cook until the flour is light golden brown, whisking continuously.
3. while whisking, add in the chicken stock. be sure to whisk so there aren't any lumps. once all the chicken stock has been added, add the tomatoes and the reserved drained liquid. using an immersion blender, blend the soup until smooth.
4. bring the soup to a boil and add the potatoes. reduce heat to a simmer and cook about ten minutes, until the potatoes are cooked through. 
5. mix in the chicken and baby spinach and cook until heated through and the spinach is wilted, a few minutes. stir in the cheese and half and half until the cheese is melted. season with salt and peooer and serve with crusty bread.

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Mango Melba Cup Cakes

A raspberry and white chocolate cup cake with a mango glaze and topped with mango cream cheese buttercream and a fresh raspberry.

Makes 12 cup cakes

For the cup cakes:
100g butter
50g caster sugar
2 eggs
1 x My Secret Kitchen Original Beer Bread Mix
1/2 packet My Secret Kitchen Chocaberry Cheese Ball Mix

For the icing:
150g butter
75g cream cheese
425g icing sugar
4 tbsp My Secret Kitchen Mango Mojito Dessert Sauce

To garnish:
Fresh raspberries
Dried mango
Mint leaves
Icing sugar to dust


Preheat oven 190C, line a muffin tin with 12 paper cases.
To make the cup cakes, cream the butter and sugar together and slowly add the eggs one at a time. Mix in the chocaberry cheese ball and then fold in the beer bread mix in 3 equal parts.  Divide the mixture equally between the 12 paper cases. Bake for 18 to 20 minutes.  Whilst still warm, spoon 1/2 teaspoon of mango mojito dessert sauce over each cup cake then leave to cool.
To make the icing, mix together the butter with the cream cheese and then add the icing sugar and mix until smooth.  Beat in the mango mojito dessert sauce.  Chill until ready to use.
Pipe the icing onto the cupcake and garnish with the fresh raspberry, mint leaves and a drizzle of mango mojito dessert sauce.  Finally dust with icing sugar.

Pineapple Ginger Pork Chops

Sorry about the lack of recipes lately, I've been very busy and blogging kind of fell to the wayside.  However, I have a bit of a backlog of recipes and am planning to post more consistently.

We had these Pineapple Ginger Pork Chops last night for dinner.  I found the base recipe on AllRecipes, read the reviews, and made some changes for my version.  Usually I taste as I go when I'm experimenting with a recipe, but this time I just tossed everything in and didn't taste it until we were seated at the table.  The verdict?  Both of us really liked it!  The pineapple and ginger flavors are definitely there, but it's not too over the top sweet, and the soy sauce, garlic, onion, and pepper add to the savory flavor.  It tastes vaguely Asian inspired.  The recipe makes a lot of sauce, too, which is perfect over rice.  Best of all, it's easy to make and reasonably healthy.  Definitely a repeat at our house!

Pineapple Ginger Pork Chops

1 T olive oil
6 boneless pork loin chops (any thickness you want, I used thin ones)
2 1/2 C chicken broth
3 T soy sauce
1 1/2 T white vinegar
3/4 t dried ginger
1/2 t garlic powder
1/2 t onion powder
1/2 t salt (or to taste, you may want less)
1/4 t pepper
3 T cornstarch
1 C pineapple juice
3 T brown sugar

Add oil to large skillet, turn to coat, and heat over medium high.  Add pork chops and brown on both sides.  Remove pork chops to a plate and use a dry paper towel to wipe any pork chop goobers out of the skillet (be careful not to burn yourself!).  Add chicken broth, soy sauce, vinegar, and seasonings to skillet and bring to a boil.  Place pork chops back in skillet and simmer over medium low until they're cooked through (thermometer inserted into the center of one reaches 145 degrees F).  The amount of time will depend on how thick they are.   Thin pork chops only need to simmer about 5 minutes but thick ones will need at least 10 minutes.

Remove pork chops to a clean plate.  Add cornstarch to pineapple juice, stir with a fork until smooth, then stir in brown sugar.  Whisk mixture into simmering skillet and continue to whisk until sauce has thickened.  Cook for another minute, then add pork chops back to skillet and turn to coat.  Cook another minute or so or until pork chops are heated through.  Serve over rice.

Yield: 6 servings

eggless caesar salad dressing

soon after jason and i moved in together five and a half years ago, i started planning our meals for the week each sunday. it was a life saver. no more wondering what's for dinner, scrambling to make something out of nothing, or even worse, making multiple trips to the store in a week. ever since, sunday has become our meal planning day.

we typically shop on sunday evening and plan food for five breakfasts, lunches, and dinners and one treat. basically i plan each meal during the week (except friday's dinner), leaving the weekend pretty much open so we can go out or eat leftovers from the week. lately, we've gotten into a dinner rut. those five meals have gone something like this: pasta with meat sauce, basic chef's salad with chicken, chicken breast with a vegetable/rice, burritos/tacos/easy mexican, and something new and different. the pasta and chicken breast could be changed up a bit from week to week, mexican i could eat every day, it was the boring salad that was killing me. until i decided i had enough.

whenever we are eating out at a restaurant and salad is served, i always get the mixed greens and jason always gets the caesar. so caesar it was. yes, i know caesar salad is supposed to be made with a raw egg and anchovies, so this is not for the caesar salad purists out there, since it has neither. but it's still pretty delicious. we tossed ours with romaine hearts, grilled chicken breasts, store bought croutons, and fresh shaved parmesan cheese. it was so good i had the leftovers for lunch the next day.

eggless caesar salad dressing
adapted from ann burrell
10 minutes, makes enough for 4-6 dinner sized salads

1 cup grated parmesan cheese
the juice of 2 lemons
3 garlic cloves, smashed
2 tablespoons dijon mustard
1/2 cup extra virgin olive oil

1. place the parmesan cheese, lemon juice, garlic, and mustard in the bowl of a food processor. pulse about ten times, or until the cheese and garlic are finely minced. 
2. while the food processor is running, stream in the olive oil. season with salt and pepper. store leftovers in the refrigerator.

Vanilla Rum & Raisin Pudding Sauce

Serves 6

50g butter
50g plain flour
400ml milk
50g caster sugar
3 tbsp dark rum
50g raisins
2 tsp My Secret Kitchen Secret Spices: Vanilla Pudding Spices


Melt the butter in a heavy based saucepan, add the flour and cook for 1 minute.
Whisk in the milk and cook until the sauce starts to thicken before adding the sugar, rum, raisins and Vanilla Pudding Spice.

Continue to cook until thick and glossy.

Serve with sponge puddings, rum baba or simple stewed fruits.

Chilli & Lemon Chicken

per Chicken portion:

Use ½ tsp of My Secret Kitchen Secret Spices: Firecracker Chilli mixed with 1 tbsp lemon juice and
1tbsp olive oil and rub into the chicken before roasting.
Roast in a dish or baking tray according to the instructions for the chicken portions you are using.

Drizzle with the roasting juices and serve with lemon wedges.

Spicy Salsa

serves 8-10

Add 2 tsp My Secret Kitchen Secret Spices: Firecracker Chilli into 400g of chopped tomatoes, chopped onion and chopped fresh coriander or your own favourite combination of salsa ingredients – try tropical fruits, avocado or black beans.

Buffalo Sauce & Creamy Chilli Dip

 Serves 6 - 8

Buffalo Sauce

150 ml cider vinegar
100g butter
100 ml tomato ketchup
3 tsp My Secret Kitchen Secret Spices: Firecracker Chilli 
1 tsp English mustard
¼ tsp salt

Place all the ingredients in a saucepan and heat gently until combined.

Serve warm as a dip for onion rings or potatoe wedges, over chicken wings or with Portobello mushrooms and blue cheese.


Creamy Chilli Dip
For the dip, add 1 tsp My Secret Kitchen Secret Spices: Firecracker Chilli seasoning to 100g mayonnaise and 100g sour cream and mix together.

9/25/12 ChefElla's Hot Breakfast Calzone

CHEFELLA'S HOT BREAKFAST CALZONE

When my Dad make our lunch for school, he gets everything ready the night before.  This gave me an idea.  I could get breakfast ready the night before.  But what would I make?  If I made eggs, they would just get cold and hard, and if I made bacon or sausage, it would just be soggy, so what could I make?
I had just the right recipe.  I would take my calzone (pizza pocket) recipe and make it with breakfast foods.  My sister and I like eggs, turkey sausage, cheese, and potatoes, so I knew these would be perfect for our filling.  If you do not eat these ingredients, then don't be afraid to substitute foods you like in your own breakfast calzone like bacon, beans, tomatoes, peppers, or even tempeh (soybean cake).  This is your breakfast and you should use the ingredients that you like.  For this recipe you will need to use the stove and the oven.  If you are not allowed to use the stove or oven by yourself you can have your mom or dad help.

1.  Wash your hands.

2.  Get a small sauté pan, a heat proof spatula or wooden spoon, a large mixing bowl, a small mixing bowl, a small whisk or fork, a cookie sheet, measuring spoons, wax paper or aluminum foil, and a 1/2 cup.

Ingredients: (This recipe will make four calzones)

1/4 lb.         Turkey Sausage
                   -If you are using pre-cooked sausage, just chop it up into little pieces and put it in your
                   mixing bowl.

3                  Large Eggs
1 Tbl.          Milk

1/2 Cup       Shredded, Cheddar Cheese
                   -Or you can use any other kind of cheese you want.

1/2 Cup       Shredded, Frozen Potatoes (hashbrowns)               

1 tsp.          Salt, Kosher or Sea Salt

1/4 tsp.       Black Pepper
1 tube         Refrigerated, raw pizza dough.
                  -I use Pillsbury brand, Pizza Crust, Thin Crust.
Flour as needed.

3.  First, heat your small pan, on the stove on medium heat. 

4.  While your pan is heating crack your eggs into your small bowl, add your milk, and mix with a
     whisk or fork until blended (when the mixture is all the same light yellow color it is blended).

5.  Wash your hands.  Raw eggs can make you sick if you eat them, so you want to wash your hands
     after you touch raw eggs.

6.  Spray your pan with cooking spray, and add your sausage.  Mix your sausage and chop into little
     pieces with your spatula while it cooks.  When it is cooked, not pink anymore, add it to your large
     bowl

7.  Put your pan back on the stove and spray with a little more cooking spray.  Add your eggs to the
    pan.  Gently mix the eggs while they are cooking.  The eggs will begin to stick together.  This is
    normal.  Keep mixing the eggs gently, do not let them stick to the pan.  When the eggs are not liquid
    anymore they will be done.  Add your eggs to the bowl and mix in with your sausage.
8.  Pre-heat your oven to 400F.

9.  Sprinkle a little flour on your countertop.  Gently open the pizza dough and roll it out over the
     flour.  The dough should be stretched a little so it is an even thickness, and rectangle in shape.

10.  Cut the dough in half and then cut each half in half.  You will have four rectangles when done.

11.  Mix cheddar cheese and frozen potatoes into your eggs and sausage mixture.
12.  Line your sheet pan with wax paper or aluminum foil and spray with pan spray.
13.  Scoop 1/2 cup of egg mixture into each rectangle of dough.  Fold dough in half and crimp edges.
       make 2 or 3 small cuts in the top of the calzone.  This will let the steam out and keep them crisp.
14.  Place each calzone onto the sheet pan and place pan in the oven on the middle rack.
15.  Bake each calzone for 10 - 12 minutes, or until they start to brown.  If they are for tomorrows

       breakfast put the pan on counter and let them cool.  When cool, cover with plastic wrap and put

       them into the refrigerator.  If you plan on eating them right away cook for 15 -20 minutes or until
       they are golden brown.
16. To reheat in the morning, pre-heat oven to 425F, and bake calzones for 8-10 minutes.  Or wrap
      your calzone in a paper towel and microwave for 2 - 3 minutes.
17.  Enjoy your calzone as they are, or eat them with salsa, ketchup or whatever other toppings you
      like.

There is nothing like a hot breakfast before school or sports, so enjoy.

-ChefElla

pork and tomato skillet saute

did you plant tomatoes this year? did something eat yours down to stumps, or was that just me? or are yours bursting with so many tomatoes you don't know what to do with, or was that just my parents? if you can't pick your own tomatoes, there are still farmers around here practically giving them away. pick some up, saute them with shallot, balsamic, garlic, and use it to top your protein of choice. i used pork, as the original recipe called for, but this tomato mixture would be amazing on top of a plain old chicken breast or baked fish.

pork and tomato skillet saute
adapted from cooking light, july 2012
20 minutes, serves 4

4 bone in pork chops or 8 boneless pork cutlets
3 shallots, thinly sliced
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 cups grape/cherry tomatoes
3 tablespoons chopped fresh basil

1. heat a large skillet over medium heat and coat with olive oil. season your pork with salt and pepper. add the pork and cook a couple minutes on each side, until cooked through. remove pork from the pan.
2. coat the bottom of the pan with oil and add the shallots, vinegar, and garlic. saute for about 1 minute. add tomatoes to the pan and season with salt and pepper. cook until the tomatoes begin to soften, about five minutes. 
3. return the pork to the pan and coat in the tomato mixture. add the fresh basil and toss to combine.

sweet corn pasta

a couple noteworthy things have happened in the last couple days -
for updates and other tidbits you won't find here, like kitchen trial and error on facebook
the huffington post and spry living featured my creamy barley with tomatoes, chicken and spinach. click the links to get other recipes featuring whole grains and barley.

and now, the pasta. this pasta fits in perfectly during two times of the year: the end of summer when sweet corn is at it's peak and the dead of winter. i think we can all agree tossing pasta with lemon, fresh basil, and fresh sweet corn at the end of summer is perfect, but it would also be a great reminder of better weather to come in the dead of winter, once the holidays are over, and we're sick of digging out our cars every day. it took me a total of 20 minutes to whip this together, making it a perfect weeknight meal.

sweet corn pasta
adapted from the creative mama
30 minutes, serves 4-6

1 pound angel hair pasta
1/4 cup torn fresh basil
1/4 cup olive oil
the zest from one lemon
the juice from two lemons
2 garlic cloves, finely minced
2 cups corn (frozen or from 4 corn cobs)
2 tablespoons butter
2 cooked chicken breasts, cubed (optional)
fresh grated parmesan cheese for serving

1. cook the pasta according to the package directions. drain and don't rinse.
2. while the pasta is cooking, combine the basil, olive oil, lemon zest and juice, and garlic in a medium sized bowl. add the corn and season with salt and pepper.
3. toss cooked pasta with the corn mixture, butter, and chicken. top with fresh grated parmesan and serve.

Apple Cup Cakes with Canella Buttercream

Makes 12 cup cakes

Thanks to Lisa Lovell for the inspiration for these cup cakes and Katie Lang for her baking expertise in putting it all together

For the apple cup cakes:
115g unsalted butter, softened
175g caster sugar
3 medium eggs
1 packet My Secret Kitchen Original Beer Bread Mix
1/2 tsp My Secret Kitchen Vanilla Pudding Spice
1 medium cooking apple, peeled and chopped into small dice

For the canella buttercream:
150g unsalted butter, softened
250g icing sugar
2 tsp My Secret Kitchen Vanilla Pudding Spice

To garnish:
Fudge or toffee pieces
Drizzle of My Secret Kitchen Maple Caramel Sauce



Preheat oven 190C, line a muffin tin with 12 paper cases.
Cream the butter and the sugar together until pale and fluffy. Add the eggs one at a time while mixing.  Add the Beer Bread Mix in 3 parts along with the Vanilla Pudding Spices, folding each part in carefully until combined.  Fold in the cubed apple.  Divide the batter equally amongst the 12 muffin cases and bake for 15 - 18 minutes until golden.  Leave to cool completely on a wire rack.

Make the buttercream by creaming together the butter, icing sugar and Vanilla Pudding Spices until smooth and creamy.

Pipe the buttercream onto each cupcake, drizzle with Maple Caramel Sauce and garnish with fudge pieces.  For an added touch, hollow out a small part of the centre of the cup cake and fill with apple puree and Maple Caramel Sauce before icing.

pearl couscous with roasted tomatoes & onions

remember this spring when i made this outrageously good chicken and pearl couscous with tomato and lemon? i haven't made a single thing with pearl couscous since then. not a single, solitary thing. so this week, as i was planning dinner, i was in the mood for something just a little bit different but also really quick and easy. i did what any other person would do: googled.

in my quest for a good pearl couscous recipe, i finally came to this one from running to the kitchen. i knew the flavors would be good - roasted tomatoes and onions, bright lemons, fresh mint and basil, and salty feta - as a side with baked fish. this was beyond delicious and deceptively simple. this couscous would be perfect for an end of summer picnic, since it can be served warm or at room temperature. leftovers reheat well and are equally delicious served with two poached eggs on top. 

pearl couscous with roasted tomatoes & onions
adapted from running to the kitchen
30 minutes, makes about 6 cups

2 cups grape or cherry tomatoes, halved
1 large red onion, sliced
1 cup uncooked pearl (also called "israeli") couscous OR 2 cups cooked couscous
juice of 1 lemon
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh mint, finely chopped
pinch red pepper flakes
1/4 teaspoon ground coriander
1/2 cup crumbled feta cheese
about 3 tablespoons good olive oil

1. preheat your oven to 400F. place the tomatoes and onion on a large baking sheet or pan. drizzle liberally with olive oil and season with salt and pepper. toss the vegetables around so they are all coated. roast for 20 minutes, or until the tomatoes are very soft and have started to release their juices.
2. while the vegetables roast, cook your couscous according to the package directions (typically it is boiled for 8-10 minutes and drained). do not rinse.
3. make the vinaigrette by whisking the lemon juice, basil, mint, red pepper flakes, coriander and about 2 tablespoons of olive oil in a large bowl (this is the bowl the dish will be made in, so choose one large enough to hold everything). when the couscous and vegetables are finished cooking, add them to the vinaigrette and toss to combine.
4. add the feta cheese and toss to combine. taste and season with salt and pepper. serve warm or at room temperature.

Tuesdays with Dorie: Whole Wheat Loaves

Time for another Tuesdays with Dorie recipe!  Last month one of the recipes was popovers, which I made and promptly forgot to post about.  Oops!  There's going to be a Tuesdays with Dorie makeup day at the end of this month so I might post about the popovers then or else try another recipe.

In any case, this week's recipe is Whole Wheat Loaves.  It's a basic wheat bread recipe that uses half white flour and half whole wheat flour.  This recipe was a dream to make and would be great for a first time bread baker.  I had to sub honey for maple syrup and molasses for malt syrup, AND I got sidetracked and let my dough grow too large during the first rise, but the finished bread turned out perfect anyway:

So far we've only put butter on it, but it would be great toasted with orange marmalade or made into grilled cheese sandwiches.  It's just a nice, standard wheat bread with good texture and good flavor.  Nothing fancy, but definitely good and I will make it again for sure!

If you want to see the recipe, you can check it out at Veggie Num Nums or The Family That Bakes Together.  Enjoy!

wegmans chocolate chip cookies

you know how people love trader joes? and by love, i mean, blog their cart full of groceries and profess their undying love for trader joes products. it's funny, of all the people i've heard go on and on about grocery stores - there are others that admire whole foods - i've never once seen someone online talk about wegmans. what's up with that? it's the reason alec baldwin's mom won't move away from the syracuse area (and yes, alec & his mom did a few commercials for them too).

if you live along the east coast, and especially rochester, since wegmans was started and is still headquartered here, wegmans is probably your neighborhood grocery store. i've been to a few trader joes and a handful of whole foods, and let me tell you what: they don't even come close to wegmans. the stores are clean, they carry anything and everything you'd ever want, their prepared foods section is insane (sushi, burrito bar, & fish fry among others), their staff is super nice, and they've been in the top 5 "best companies to work for" for the last eight years. this place is no joke. (somewhere, my mom and dad are laughing, saying my wegmans radar is going crazy!) long story short, if you ever get the chance, go to wegmans. if you're in the rochester area, go to the pittsford wegmans. i believe they still offer guided tours.

these cookies are the cookies of my college years. i can still see all of us, second year of school - 2001, to be exact - crowded in my apartment. aron manning the stove, cooking a huge pot of spaghetti with meat sauce, me making a mess on the counter and a double batch of these cookies, and others gossiping with me while making cookies, finishing up last minute homework, talking to high school friends via instant messenger, or figuring out what our friday night plans were. i think that dinner happened about once a week back then. i can't help but think of that time whenever i make these cookies.

wegmans chocolate chip cookies
adapted from the back of the wegmans chocolate chips bag & their website
makes about 3 dozen

the original recipe skips chilling the dough, which means you end up with a cakier cookie. by all means, skip the chill if that's what you're after. i prefer my chocolate chip cookies on the chewy side, so i always chill the dough.

this time when i made these, i baked one dozen immediately, one dozen 24 hours later, and the last dozen 48 hours later. jason and i both decided the 24 hour cookies were the best.

1 cup unsalted butter, room temperature
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons water
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chocolate chips (one 12 ounce bag)

1. cream the butter, brown sugar, and granulated sugar together until light and fluffy. add the eggs, one at a time, and mix until incorporated. add the vanilla and water and mix until incorporated.
2. add 1 1/2 cups flour, the baking soda and salt and mix until incorporated. mix in the remaining 1 cup flour. stir in the chocolate chips. 
3. cover and chill the dough at least one hour or up to 24.
4. preheat your oven to 375F. line a sheet pan with parchment paper or spray with nonstick spray. drop chilled dough by rounded tablespoons at least 2 inches apart. bake about 12 minutes, or until golden brown and the centers are just set. cool on a wire rack and store in an airtight container.

9/11/12 Chefella's Chilly Sunday Turkey Chili

CHEFELLA'S CHILLY SUNDAY TURKEY CHILI
School started last week, it is starting to get cold outside, and I have the perfect recipe.  Even though I like fall it seems that we all get so busy around the house.  Mom and Dad are always making dinner, helping us with homework, and packing us lunches for school.  While I like to help in the kitchen sometimes I want to make something special by myself.  My chili is just the right thing.  We can all eat it for dinner, my sister can take it to school for lunch, and my Dad can eat it on Sunday while he watches football.  If you are not allowed to use the stove by yourself you can still help by getting all of the ingredients ready.  This recipe is simple, easy, and very quick to make.

1.  Wash your hands.

2.  Get a big soup pot, a can opener, a big colander (pasta strainer), and a wooden or heat proof spoon to cook with.

Ingredients:

1.25 lb.         Raw ground turkey breast.  

2 packs        Chili Spice (not chili powder).
                   -I prefer McCormick's low sodium, mild chili spice. 

                   -There are many different kinds of chili spice you can buy.  Whatever kind you use, you
                  should have 70 grams of chili spice total.
1 Tbl.           Cumin, ground

1- 15oz can  Pinto/ Red Beans                  

1- 15oz can  Great Northern Beans/ White Beans  

2- 15oz can  Black Beans 

1- 28oz can  Tomato Sauce
1- 28oz can  Petit Diced Tomatoes
1- 4oz can    Mild green chilis, diced.

3.  First open all of you cans with the can opener.  Be careful when they are open, because the lids can
     be very sharp.

4.  Put your colander in the sink and pour all of you beans into the colander.  Rinse (wash) your beans
     with cold water.When the water runs clear they are ready.  Let the beans sit in the colander until you
     are ready for them.

5.  Heat your soup pot.  When it is hot add your ground turkey.  Stir and chop your turkey with your
     spoon.  Continue to cook until the meat is not pink anymore, and until it is all chopped into little
     pieces

6.  Add your chili spice and cumin and mix it into the meat.  Let the meat and spices cook for 30
     seconds.

7.  Slowly add your tomato sauce and tomatoes.
     -Add them slowly so that you do not get splashed with tomato sauce.  Tomato sauce will not come
      out of your clothes and then you will have to explain to everyone why you have one little red dot
      on your shirt.

8.  Slowly add your beans and your green chilis.

9.  Mix everything together and turn the stove down to medium-low.
10.  Stir your chili every few minutes so that it does not burn in the pan.  When the chili is bubbling
       turn it off and serve.

This chili is really good topped with sour cream, shredded cheese, and served with your favorite chips.
This chili is also good served over a nice hot dog.
You can freeze your leftovers or take them for lunch at school if your Dad does not eat it all while watching football.

-ChefElla

cheesy potato soup with ham

i made this soup last month, when we had an abnormally rainy and cold day smack in the middle of the summer. now that fall has shown up with rain and cooler temperatures, it's a great time to bring soup back in the regular rotation. this soup is rich and creamy from the potatoes and cheese and perfectly salty with the ham. if you want a meatless meal, simply omit the ham. the only thing i will do differently next time: top with crispy bacon.

cheesy potato soup with ham
adapted from cooking light
30 minutes, serves 4

1 tablespoon unsalted butter
1 medium onion, chopped
2 1/2 tablespoons all purpose flour
3 cups (about 1 pound) chopped red potatoes
1 1/4 cups milk
3/4 cup chicken broth
1/2 cup water
1 cup cubed ham
1 cup cheddar cheese
pinch red pepper flakes
2 green onions, sliced

1. melt the butter in a saucepan over medium heat. add the onion and saute until tender, about five minutes. sprinkle with flour and cook for one minute, stirring constantly.
2. add potatoes, milk, broth and water and bring to a boil. cover, reduce heat to simmer, and cook 10 minutes.
3. add the ham, cheese, and red pepper. stirring continuously, cook about 2 minutes or until the cheese melts. top each bowl with sliced green onions.

welcome baby winn

beyonce said the best part about being pregnant is "knowing that my favorite person in the world, I haven’t met them yet." now i know exactly what she means and how right she is. 

baby winn, as he was affectionately known throughout my pregnancy, was born june 21. he weighed 8 pounds, 11 ounces and was 22.5 inches long. if you know his dad, you know where the long legs came from!

needless to say, the last two and a half months have been nothing but an amazing blur. from the first few weeks of sleepless nights to recent beaming smiles and babbling conversations. i wouldn't have it any other way.

banana cake with chocolate cream cheese frosting

this is the first thing i baked after baby winn was born back in june. it was the week of july fourth, the baby was about a week and a half old, and i needed something to get me back in the swing of baking and some semblance of normalcy. and since my sister and her husband were on their way to meet the baby for a few days, i figured it would be a good time to bake a cake. this cake was perfect. perfectly light and moist. and the frosting is to die for. so much so that my sister emailed me asking for the recipe a couple weeks later.

banana cake with chocolate cream cheese frosting
5 min prep, 30min bake, makes one 9x13" pan

click the link to get the recipe at rachel cooks. i took rachel's suggestion and only made half of the frosting and it was still plenty. other than that, i followed her recipe exactly.

9/4/12 ChefElla's Super Pesto Chicken Sandwich

CHEFELLA'S SUPER PESTO CHICKEN SANDWICH
My Dad has a rule at the dinner table, you do not have to eat everything, but you do have to try everything.  This is a hard rule for me to follow because not all of the foods we eat look good to me.  Sometimes I even say things like, "Oh gross!" out loud.  When I do this I get into big trouble because my little sister hears me, and then she does not want to try the food either, and my Dad gets really angry.  The good thing about our try everything rule, is that sometimes, the gross looking food ends up tasting really good.  One night, my Dad made us try pesto pizza and I really liked it, even though pesto is green and looks gross it turned out to be really good.  Now I use pesto on my super pesto chicken sandwiches .  I know pesto looks funny, but you should try it like I did.

1.  Wash your hands.

2.  Get a mixing board, a cutting board, a table spoon, a knife, a serrated (bread) knife, a butter knife,
     and a ruler.

3.  The chicken for this recipe will be grilled.  You should have your Mom or Dad pre-heat the grill to
     get it ready for cooking.

Ingredients:

1 lb.               Raw fresh boneless chicken breast.  

                    -You can use pre-cooked grilled chicken breast, or a pre-cooked roasted chicken if it is
                    easier for you.

1 1/2 Tbl       Extra Virgin Olive Oil

                    -If you are using pre-cooked chicken you will not need any oil.

1 loaf            Parmesan Cheese Baguette, or any other type of bread covered with cheese or
                   seasonings, cut into 4 inch long pieces using your bread knife.           

                   -Baguette is a french work for a loaf of bread that looks like a skinny baseball bat.
1 Jar            Pesto
                   -Pesto is a sauce made from garlic, parmesan cheese, oil, pine nuts, and basil.  The sauce
                    is blended and looks green and kind of gross, but it tastes really good.
4 Pieces        Provolone cheese, sliced thin.
                    -You can substitute mozzarella cheese if you like that better.

4.  Add the chicken to the bowl.  Cover with the olive oil and mix well.

5.  Grill your chicken.  You will need your parents for this part, but grilling is fun because you get to
     cook outside.

6.  When the chicken is done let it sit on a plate to cool.

7.  Cut your pieces of baguette in half with your serrated knife and warm in a microwave for 15-20
     seconds or in a toaster until the bread is nice and warm.

8.  When the bread comes out put a piece of your cheese on the bottom half of the bread.  Use your
     butter knife to spread about 1 tablespoon of pesto on the top half of your bread.

9.  With your parents help cut the chicken in thin strips and put on top of your cheese.

10.  Put the top on your sandwich and serve with fruit, chips, or pasta salad.

Optional: If you like other vegetables like your parents do, you can put fresh cut tomatoes and fresh basil leaves on your sandwich also.

-ChefElla

secret recipe club: lemon lime meltaways

i'm starting to get too comfortable with this whole secret recipe club thing. you see, i joined as a way to find other great bloggers, get inspired by their recipes and photographs, and try something new every month. while i've definitely discovered new bloggers and been inspired by their photographs and food, i've become a slacker in the "try something new" department. lately i've chosen recipes that looked good, sounded good, appear relatively easy, and are foods that i know i would enjoy. no shame in that, but no real learning either. so watch out october, it's new foods all the way!

now onto these cookies. even though they're simple to make and take little time to put together, they are delicious. i followed barbara's lead and added more than double the sugar the original recipe called for and followed some of the other reviewers' comments and added a bit more citrus with a tablespoon of lemon juice. barbara blogs over at barbara bakes, where her recipes not only sound delicious, but her photos are drool worthy; it's my favorite kind of reading!

for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website! 
 

check out my previous secret recipe club posts: blueberry peach crisp, minted lemon ice, white chocolate macadamia nut blondies, raspberry cream filled eclairs, jam swirled cheesecake, whole wheat grapefruit cake, chewy no bake granola bars & carrot cinnamon waffles, cannoli, gingerbread muffins, double chocolate peanut butter chip oatmeal cookies, butterscotch peach cake, whole wheat honey pancakes, minted pineapple lime agua fresca, breakfast tacos, simple almond sandwich cookies, & roasted banana rum cake.

lemon lime meltaways
adapted from barbara bakes, originally from martha stewart
30 min prep, 15 min bake; makes 3 1/2 to 4 dozen cookies

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup + about 1/2 cup powdered sugar
zest of 2 limes
2 tablespoons freshly squeezed lime juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons (or 2 cups minus 2 tablespoons) all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt

1. cream the butter and 1 cup sugar together until light and fluffy. add the zest, lime juice, lemon juice, and vanilla extract and mix until mostly combined. add the flour, cornstarch, and salt and mix until combined.
2. divide the dough roughly in half and place on a square of parchment or wax paper. roll each dough into a log, about 2 inches in diameter. chill the dough logs in the refrigerator for at least an hour or overnight.
3. when you're ready to bake, preheat your oven to 350F. line a baking sheet with parchment paper. unroll one of the chilled dough logs and cut it into slices about 1/4 inch thick. transfer the cut cookies onto the baking sheet. the cookies don't spread much so they can be placed pretty close together. bake about 12 minutes (less time for thinner cookies, more time for thicker cookies) until just turning brown on top. 
4. immediately remove from the baking sheet. place the remaining 1/2 cup sugar in a large zip top bag. once the cookies have cooled for a few minutes - cool enough to handle but still warm - add a few to the bag, close it, shake carefully (if you shake too hard, the cookies will break in the bag), and remove to finish cooling. repeat with the remainder of the dough. store in an airtight container.