Black Bottom Banana Cream Pie

There used to be this restaurant, Tucker's, in Fairfield that served this amazing black bottom banana cream pie. I'm more of an apple or pecan pie sort of person but I remember the bartender telling me I HAD to try this pie. I remember thinking banana pie sounds kinda gross but then I had my first bite and it began my love affair with black bottom banana cream pie. Tucker's had this pie made by some old lady who lived in town and was famous for her pies. Oh how I wish I knew her name to beg for her recipe but alas I don't. So this is my ode to her amazing black bottom banana cream pie.  And although this recipe is amazing, in my mind her recipe is above and beyond...one day I will get that recipe!

Black Bottom Banana Cream Pie 

Fridge:

4 tbs butter, melted

1 cup heavy cream plus more for serving and decorating 

1 cup whole milk 

3 egg yolks

Counter:

3 ripe bananas, more for decorating 

1 cup water

Pantry:

2 cups Nilla wafers (1 1/4 cups crushed)

3 1/2 tbs white sugar

2 tbs cocoa powder

2 tbs cornstarch 

1/4 cup semi-sweet chocolate chips

1pkg vanilla pudding mix

14 oz can condensed milk 

Tools:

9 inch pie dish

Blender

Electric hand mixer

Baking spatula 

Mixing spoon 

2 small bowls 

Medium mixing bowl 

Nonstick medium pot

Whisk

Measuring cups/spoons

Preheat oven to 350 degrees. In the blender or food processor, pulse the nilla wafers until they are tiny crumbs and add 1/2 tbs of sugar to the blender and pulse once more. Combine the melted butter and nilla wafer crumbs in the small bowl and mix together well. Press the buttered crumbs into the bottom and sides of the 9 inch pie pan. I did not make my pie crust go all the way up the side- just half way. Place into the oven and bake for 12-15 minutes until edges become golden brown. Remove from oven and cool completely. 

To make the chocolate pudding layer- add egg yolks, cornstarch, cocoa powder, 1/2 cup of heavy cream, 1/2 cup of whole milk and 3 tbs sugar to the medium nonstick pot. Turn on low heat and whisk constantly while pot begins to simmer. It's ok if it clumps or sticks in the bottom edges of the pot. But try to consistently stir until the mixture begins to thicken. Once it thickens slightly- remove from heat and pour mixture into the (clean) blender including any clumps. Add the semi-sweet chocolate chips to the blender and blend for 30 seconds or so. The chocolate mixture should be pudding consistency at this point. Pour the chocolate pudding into the cooled crust. Refrigerate this layer for 2-3 hours until pudding has set.

Line the top of the chocolate pudding with 2 bananas that have been sliced into 1/4 inch slices once chocolate layer has set. 

To make the banana pudding layer- mix together 1/2 cup of whole milk, 1 cup of water with the vanilla pudding package. Add this to the (clean) blender and add the condensed milk, and 1 ripe banana.

Process until banana is evenly distributed. In a separate bowl whisk or use an electric mixer to whip 1/2 cup of heavy cream. Once whipped- fold it into the banana pudding. Mix the banna pudding until the whipped cream is evenly dispersed- and then pour on top of the banana slice layer. Put into the refrigerator for 4 hours or overnight. 

To slice cleanly- add the pie to the freezer for 30 minutes to firm up. Make extra whipped cream to serve or decorate top. 

Pudding consistency after blending chocolate layer

Banana layer after the chocolate pudding

Banana pudding layer in the blender

Before it got inhaled!!

This pie was so good! The kids and I loved it! I've probably eaten 4 slices in the past 24 hours! So delicious!  It's definitely worth waiting for it set!! Xo

Harissa Roasted Cauliflower with Herb & Currant Relish

Every season there is some sort of trend in restaurants and the food world. It can be something as massive as cronuts or something only chefs and foodies notice- like the hype of burrata. One trend I've noticed lately is roasting an entire cauliflower head and serving it whole. So I've decided to create my own recipe and add to the trend.

I originally made this as an adult only side because of the use of spicy harissa but, of course, Charlie (the 17 month old) had to try it and he loved it. He ate about half of my serving! So I guess it's kid friendly for kids who can handle spice. Although there are milder harissa pastes as well. 

This is a great side for a dinner party as well because it can be prepped ahead of time and baked to serve. Plus the presentation is great for a crowd. 

Harrisa Roasted Cauliflower with Herb & Currant Relish

Fridge:

1 medium to large head of cauliflower, bottom leaves removed

2 tbs italian parsley minced

1 tbs mint, minced

Counter:

Juice of 1 lemon 

Pantry:

1/4 cup harissa paste*

1/2 cup currants 

3 tbs pine nuts, toasted 

3 tbs olive oil

Sprinkle of salt

Tools:

Small mixing bowl

Mixing spoon

Baking tray lined with aluminum foil

Pastry brush 

Cutting board 

Chopping knife

Measuring cups//spoons 

Preheat oven to 375. 

Place cauliflower head on the aluminum lined baking tray. Using your pastry brush, cover the entire head in harissa paste. Take half of the lemon and juice it over the entire cauliflower and then sprinkle with a pinch of salt. 

Place in the oven and roast for 25-30 minutes. Until the cauliflower can be pierced easily with a sharp knife.

While the cauliflower roasts prepare the relish by combining the toasted pine nuts, italian parsley, mint, currants, olive oil and juice of the other half of the lemon (approx 1 1/2 tbs). Mix well in the small bowl. 

Once the cauliflower is pierceable with a knife, spread half of the herb topping on top of the cauliflower. Roast for another 5 minutes before removing from oven. 

Remove from oven and place on a cutting board or large plate to serve. Add the remaining herb topping and serve. 

Before roasting. Allie made a valid point- it looked like bloody brains. Halloween dinner?? 

Just out of the oven. So beautiful! The combination of spicy harissa and sweet currants with herbs- it was so good!! Give it a go! Xo

Charlie grabbing for more!! 

*I purchased my harissa paste at Whole Foods. There was a variety available and I got the Moroccan brand: la Maroccaine, which is spicy. There are also mild brands available for those who prefer less spice. 

Apple Crisp Yogurt Parfait

Who doesn't love apple crisp? I decided to make a healthy breakfast version of this fall favorite and I must say- it was pretty hard to share with the 17 month old. This is delicious!! And with barely any added sugar- it's a great and healthy way to jumpstart the day!! 

Apple Crisp Yogurt Parfait 

Fridge: 

1- 7 oz greek yogurt (I used Fage)

1/2 tbs butter 

Counter:

2 cups of cubed apples- skin on 

Pantry:

1/2 cup quick cook oats 

1 tbs maple syrup

1/4 tsp ground cinnamon 

Pinch of nutmeg 

Tools:

Sauté pan 

Cutting board 

Chopping knife

Measuring cups spoons

Mixing spoon 

Mixing spatula 

Baking tray lined with parchment paper 

Preheat oven to 350 degrees. 

Mix the oats and maple syrup until the oats are evenly coated. I did this directly on my lined tray- one less thing to dirty. Bake for 12-15 minutes until the edges get browned. Remove from oven and cool. 

Heat the sauté pan over medium heat and add the butter. Once melted add the cubed apples. Sauté for a minute then sprinkle with cinnamon and pinch of nutmeg. Cook for about 5 minutes or until the apples are soft but still al dente. You don't want mush- unless you prefer it that way.

Allow to cool for 5 minutes and then layer your greek yogurt with apple mixture and maple oats. You can make this at night and eat the next morning- the oats will just not be as crispy. 

Before and after baking the oats

Apple cubes while cooking 

This recipe makes one large parfait but can def be split into two smaller ones. I split this with Charlie, the 17 month old. 

I highly recommend making this for you and your kids- it's so dang good!! Xo

How to Throw an Autumn Dinner Party

If you know me- you know I LOVE throwing and hosting parties and my galpal Leigh's 35th birthday was the perfect excuse to put together an awesome surprise dinner party. Her husband and I began planning this two months ago and I must say kudos to us both- because we pulled it off impeccably. 

Throwing a great surprise or really any dinner party requires planning upon planning. You must have every detail taken care of and to do that, you must become a list maker. I had at least 8-10 lists going on last week. And every list focused on one aspect of the party- from menu to decorations to table settings to bar settings, etc. 

Party Rentals 

You're going to want to start running errands and taking care of anything not food related weeks before your actual event. First thing to take care of is party rentals. It is cheaper to rent tables, chairs, etc rather than buying them. If you have friends to borrow stuff from- do that.  I had decided I wanted the party to be outside because Leigh and Tyler had this secret little bamboo lined nook that I knew would be perfect for a semi-formal sit down dinner. Because it was outside in October in New England our first issue would be warmth. We took care of this  by renting a giant heater. Due to space limitations- the largest table we could accommodate was 12 feet which limited our invitations. These are all things you have to keep in mind. How much space do I have and how many guests can comfortably fit in that space? Go through everything you will need- cutlery, glasses, plates, bowls, platters, punch bowls, chairs, tables, tablecloths, napkins- and figure out what you own and what needs to be rented? If it's something like napkins or wine glasses- that you'll use multiple times- it's sometimes worth purchasing rather than renting. And if you have a Homegoods near you- they're the best for finding good deals for parties.

Decor

There should always be an underlying theme in your decor. I like to base my decor on colors because I think it's easier (sometimes) to plan around. Because this party was in a barn setting with a bamboo backdrop I chose to do gold, red and green color tones and wanted only white flowers for my pop of color. I chose burlap for the bar and appetizer tables and tied that in with a burlap and gold runner on my dinner table. Your goal should be to try to make everything cohesive but not overly matchy matchy.

Table Settings 

I usually always choose white for my tablecloth. I like the clean crisp look of it. It's like a blank canvas to build off of. Like I said earlier I chose a burlap and gold runner to tie in the burlap of the bar and appetizer tables. I knew I wanted to use mismatching vintage plates that I sourced from local flea markets, goodwill and tagsales. The plates all had florals, golds and reds in them so they looked great together on the table- it took me a while of hunting to get a set of 12 mismatching but matching plates. But it was worth it. I had found a mini statute of a horse (thanks Homegoods) and decided to use it as my center piece because Leigh is an avid rider. You should always have candles on a dinner table and I chose to place mine in giant hurricane glasses with cranberries as my filler. Just like candles you should always have flowers on a dinner party table and I chose to make my floral arrangement using white hydrangeas and asparagus to line the vase. For my placecards I decided to spray paint mini pumpkins gold and I sawed a little sliver into their stems to hold the placecards. It took a bit of time but was easy and definitely finished off the autumn decor off perfectly! I love how everything came together! 

Planning the Menu 

Deciding on a menu can be tough sometimes because it's difficult to please everyone. This menu was easy because I only had to please Leigh. But in most cases when I plan a menu- I try to make food that can be made ahead and just reheated or baked to serve. Luckily we had an amazing server- Janeen to help us out but normally it's the host who plays chef and entertains the guests. So creating a menu that's simple and easy to get on the table- is less stressful and easy on the host. Pick a menu that works with the season also. As our party was outdoors I chose warmer comfort foods, minus the starter which was Leigh's favorite tuna crudo salad. 

Setting The Bar

Just like anything else when planning a party- you should know your audience. Are they beer drinkers? Wine drinkers? Cocktail drinkers? Are they mostly girls or mostly guys? Heavy or light drinkers? All of this matters when shopping for the bar. With this party I was unsure of a lot, as the guests were friends of my friend Leigh. So I decided to do a variety of alcohol and wine and serve a specialty cocktail using the birthday girl's favorite cocktail liquor- whisky. I had the standard booze: vodka, gin, whisky and rum and the standard mixers: sodas, tonic, seltzer, and ginger beer. And for my specialty cocktail I decided to make a fun seasonal drink. Let's call it Leigh's Libation. 

Leigh's Libation

3/4 gallon of apple cider

1/4 cup of large fresh ginger slices 

1 tbs of ground cinnamon

2 cinnamon sticks

1 pint (2 cups) whisky of your choice- we used Jim Beam 

1 1/2 cans ginger beer 

Extra 2 tsp ground cinnamon and 3 tsp sugar for the rim

Apple slices to decorate and wet the rim

Ice 

Simmer together the apple cider, ginger slices, cinnamon sticks and ground cinnamon for 45 minutes to an hour. Allow to cool. 

Mix in the rest of the ingredients minus the sugar cinnamon for the rim. 

To serve: use an apple slice to wet the rim and then dip it into the cinnamon sugar. Serve the cocktail over ice. 

To add details to the bar and appetizer tables I decided to frame a bunch of photos of Leigh with her husband and friends. It was a nice touch to an otherwise standard bar/appetizer table.

Lastly you want to make sure you- the host- and your guests have fun and let loose! I will say my favorite part of a party is the aftermath of the dinner party. Once everyone is full and slightly tipsy and the table is no longer put together. And there are empty glasses and plates- this is a sign that love has been shared and laughter has been had! Plus it's when the dancing begins!!

This party was a success! It was fun to plan and put together and the party itself was full of life and laughter!! Leigh I hope you enjoyed every second of it!! 

Carrot Cake Pancakes with Cream Cheese Syrup

Who doesn't love carrot cake? It's one of my favorite desserts besides tiramisu. So being able to incorporate such decadence at breakfast or brunch is HUGE for me! 

And not that I need to state this- but everyone, kids included, loved it!! Great addition to weekend breakfasts! 

Carrot Cake Pancakes

Fridge:

1 1/4 cups milk

1 egg

1 cup carrots, grated 

Pantry:

1 2/3 cups flour 

1 tsp baking powder

1 tsp baking soda 

1/2 tsp cinnamon 

1/4 tsp ground nutmeg 

1/4 tsp allspice 

1/4 tsp salt

1 1/2 tbs sugar 

1 tbs white vinegar 

1/2 tsp vanilla extract

Canola oil spray

1/3 cup chopped walnuts (optional) 

Tools: 

2 large mixing bowls

Whisk 

Mixing spoon 

Measuring cups/spoons 

Nonstick sauté pan

Box grater 

Spatula 

In one bowl add flour, salt, baking powder, baking soda, sugar, cinnamon, nutmeg and allspice. Whisk well. 

In a separate bowl add the milk and vinegar. Allow to sit for a minute before adding the egg, vanilla extract and grated carrots and walnuts if you're using them. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. 

Heat sauté pan over medium heat and then spray with canola oil. Using a 1/4 or 1/3 measuring cup or ice cream scoop- add batter to the hot pan. Once it begins to bubble in the center- flip. Cook for another minute or two and then serve with butter and cream cheese syrup. 

Cream Cheese Syrup

Fridge:

2 tbs cream cheese 

Pantry:

1 tbs confectioners sugar 

3 tbs maple syrup 

Tools:

Small bowl 

Small whisk/spoon/fork 

Add the cream cheese to the bowl and microwave for 15-20 seconds to soften. Add the sugar and maple syrup and whisk well. 

 

Enjoy these!! I sure did! Xo

Apple, Fennel & Potato Latkes

I love a great latke. And having had some fennel and still tons of apples- I thought why not? 

Latke is the Jewish word for pancake and usually they are made of potatoes. They're fried pancakes of potato heaven. Growing up we had them with our breakfast a lot- they were our hash browns. 

This recipe has a great flavor and the kids really loved them. We ate ours with homemade applesauce and apple sausages because we are on an apple kick this month. Get it in while in season!! 

Apple, Fennel & Potato Latkes

Fridge:

2 eggs

Counter:

1 1/4 cups grated (peeled) apples 

2 cups grated (peeled) potatoes

1 3/4 cups fennel, super thinly chopped

Pantry:

3 tbs ap flour

1/2 tsp salt

1/4 tsp ground nutmeg

Few cracks of ground pepper 

Enough canola/vegetable oil to cover your sauté pan 

Tools:

Box grater

Peeler

Cutting board

Chopping knife

Measuring cups/spoons 

Mandoline

1 large bowl

1 small bowl

Whisk

Nonstick sauté pan 

Flat spatula or fish spatula 

Plate lined with paper towels 

Paper towels or dish towel 

Use a mandoline or sharp knife to thinly slice the fennel bulb. It should be almost paper thin and a mandoline makes this very easy. Then roughly chop the fennel slices. One large fennel bulb gave me enough for 1 3/4 cups.

Peel and grate the potatoes and apples. It took two medium apples and two medium potatoes to have enough for this recipe. If you're a little more or less than what the recipe calls for- you're ok. 

Take your dish towel or paper towels and add the grated potatoes and apples to the center. Close the towel around it and squeeze out all excess liquid over a sink. This might have to be done in batches. 

Heat oil over medium to high heat in the sauté pan. 

Add the potatoes, fennel and apples to the large bowl and combine well. 

In the small bowl whisk together the eggs, flour, salt, pepper and ground nutmeg. Pour this mixture over the potatoes, fennel and apples. 

Mix together very well- I used my hands because it was easier. 

Once mixed and oil is hot- take a small spoonful of the latke mixture and put in the oil. Using the back of the spoon- flatten the spoonful into a thin pancake, about a 1/4 inch thick. I could make 4 latkes in my sauté pan at a time. Do not overcrowd the pan. 

Cook for two minutes or so- until the latkes are golden brown and edges are crispy, then flip and do the same on the other side. If they are browning too fast- under a minute, turn down the heat. They need at least 2 minutes per side to allow centers to cook. 

Remove cooked latkes to the plate lined with paper towels. Sprinkle with salt when still hot- if you like. Serve when hot with applesauce or sour cream. Enjoy! Xo

This is what my fennel looked like after using a mandoline and before I roughly chopped it with a knife. You essentially want them the same size as the grated apple and potato. 

These were so good! Kids ate two each for dinner!! 

Pumpkin, Cranberry & Pepita Bread

Since the pumpkin spice craze as taken over the world (halloween costume, anyone??), I've decided to add to it with this awesome pumpkin cranberry pepita bread. It's really delicious! And the kids loved it. It's a favorite amongst everyone- so give it a go! 

Pumpkin, Cranberry & Pepita Bread

Fridge:

1/3 cup milk

2 eggs 

Pantry:

1 1/2 cups pumpkin purée 

2 cups flour 

1/2 tsp salt

1 1/2 tsp baking powder

1 tsp baking soda 

1 1/2 tsp pumpkin spice

1/2 cup white sugar

1/2 cup brown sugar

2 tsp white vinegar

1 tsp vanilla extract 

1/2 cup vegetable or canola oil

1 1/4 cups dried cranberries 

1/2 cup pepitas, roughly chopped 

Tools:

2 greased bread pans 

2 large mixing bowls

Whisk

Mixing spoon 

Measuring cups/spoons

Chopping knife

Cutting board 

Preheat oven to 350 degrees. 

In one bowl add flour, salt, baking powder, baking soda, pumpkin spice, both sugars and whisk together. 

In the other bowl add the milk and vinegar. Allow to sit for a minute before whisking in both eggs, vanilla extract and oil. Once combined- pour the wet ingredients on top of the dry ingredients and using a mixing spoon- combine well. 

Once batter is mixed, add in the cranberries and chopped pepitas. Mix into the batter and then divide the batter evenly among the two greased bread pans. 

Place the pans into the oven and bake for 45-50 minutes. The top should be spongy but firm to touch. 

Remove from the oven and allow to cool for 15 minutes before running a knife around edges to remove bread from baking pan. 

Enjoy it warm with a little bit of butter, sugar and cinnamon. Oh yay!! Xoxo

Charlie was hesitant at first and has since eaten three pieces!! 

Farro & Quinoa Autumn Salad

My mother always taught me to never show up empty-handed when invited over to someone's house. It's just plain rude. Usually I only have enough free time to grab a bottle of wine or the hosts favorite beer but when I can squeeze it in- I like to cook something yummy. Either addition to the meal or something for the hosts to enjoy the next day. 

I made this salad based on another salad I had tried earlier this week. I had the opportunity to make my version of it after I was invited over to a girlfriends for delicious scallops. We ended up having this salad as part of our meal. 

It is really yummy and the flavors and textures blend together nicely. This recipe is a larger scale- so cut it in half for a few people. Or just enjoy the leftovers for lunch! 

Farro & Quinoa Autumn Salad 

Fridge:

4 cups farro, cooked and cooled

3 cups quinoa, cooked and cooled

1/2 cup scallions, thinly chopped

3 tbs italian parsley, minced

1 1/2 cups pomegranate seeds 

1 lb butternut squash, roasted and cooled 

Counter: 

Juice of 1 lemon (2-3 tbs)

Pantry:

3/4 cup pistachios, toasted

1/4 tsp cumin

1/4 tsp salt plus 1/2 tsp 

Few cracks of black pepper 

1 1/2 tbs olive oil 

Tools:

Large mixing bowl

Whisk

Small bowl 

Mixing spoon 

Measuring cups/spoons 

In the large bowl add the cooled farro, quinoa, pomegranate seeds, pistachios, scallions, parsley, and butternut squash. Add 1/2 tsp of salt and a few cracks of fresh pepper- combine everything well. 

In the other bowl add lemon juice, olive oil, cumin, 1/4 tsp of salt and a couple cracks of fresh pepper. Whisk together to combine and pour over the salad. 

Mix the dressing into the salad and refrigerate until ready to serve. This salad can keep in the fridge for 5-6 days.

Enjoy it!! Xo

Apple Cinnamon Muffins

After taking the kids apple picking yesterday we now have more apples than we know what to do with. So expect apples in everything these upcoming weeks. 

This morning we made simple, yet delicious, apple cinnamon muffins. And the kids devoured them! It was a really quick recipe and Allie loved baking them with me. Plus who doesn't love warm muffins for breakfast. It's a win-win! 

Apple Cinnamon Muffins 

Fridge:

1/2 cup milk

1 egg

2 1/2 tbs sour cream 

1/2 cup applesauce 

Counter:

2 cups apples, peeled and grated 

Pantry:

2 cups ap flour

1/2 cup white sugar 

1/4 tsp allspice

3/4 tsp cinnamon 

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract 

1/4 cup coconut oil, liquid 

 Tools:

Muffin tray, greased or paper lined

2 medium mixing bowls

Mixing spoons

Measuring cups/spoons 

Box grater 

Ice cream scoop or large spoon

Preheat oven to 350 degrees.

In one bowl add flour, baking powder, salt, allspice, cinnamon and sugar. Combine well.

In the other bowl add milk, sour cream, the egg, grated apples, vanilla extract applesauce and coconut oil. Mix well. 

Combine the two bowls and mix until it just comes together. Scoop the muffin batter into the greased or lined muffin tray. Place tray into the preheated oven and bake for 23-25 minutes or until the tops are slightly golden and spongy but firm to touch. 

Remove from the oven and allow to cool for 10 minutes before serving. 

The kids really inhaled these puppies today! They are almost gone! And with the little amount of sugar in them- I'm totally ok with that!! Enjoy them! Xo

Better than Ikea Swedish Meatballs

I'm addicted to Ikea's swedish meatballs. I will admit that I have driven the 45 minutes to Ikea for nothing else but meatballs, mashed potatoes and their delicious lingonberry sauce. 

So I decided to try to replicate their meatballs and I will totally toot my own horn and say they are even better than Ikea's. Isn't homemade always better?? (Minus shake shack). 

The kids and myself LOVED this meal. All that was missing was the sauce, so we used cranberry sauce. Does anyone know where to get lingonberries?? 

Better-Than-Ikea Swedish Meatballs 

Fridge:

2 lbs meatloaf mix (or 1lb ground beef and 1lb ground pork) 

1/3 cup milk 

1 egg plus 1 yolk 

1/2 cup heavy cream 

Counter:

1 large yellow onion, grated (about 3/4 cup, more or less) 

2 pieces of white bread, torn up 

Pantry:

1/4 cup flour 

1/4 tsp allspice plus a pinch 

1/4 tsp nutmeg 

2 cups beef stock 

1 1/2 tsp salt 

Few cracks of black pepper

1 tbs oil

Cranberry sauce (optional) 

Tools:

Large baking tray (lined with aluminum to save on washing)

Large sauté pan with high sides

Spatula 

Large bowl 

Mixing spoon 

Measuring spoons/cups 

Box grater 

Add the milk, bread pieces, 1/4 tsp allspice, 1/4 tsp nutmeg, egg and egg yolk to the large bowl. Mix together well and add the meat and 3/4 tsp of salt and a few cracks of black pepper. Combine well and make into 1 1/2 inch meatballs. 

Preheat oven to 350. 

Heat oil over medium heat and once oil is hot, add the meatballs. Do not overcrowd the pan. This will require cooking the meatballs in batches. Sear each side of the meatball for 2-3 minutes. It does not have to be cooked through as it will finish cooking in the oven. Remove seared meatballs from pan and place on the lined baking tray.

Once all meatballs have been seared and placed on the baking tray, place the tray in the oven and bake for 15-18 minutes to finish cooking the meatballs. 

While the meatballs bake, add flour to the leftover oil and meat drippings in the pan. Cook the oil for a few minutes before adding the beef stock. Lower the temperature to medium low and simmer the stock for 5 minutes to thicken. Once thickened, add the heavy cream, remaining 3/4 tsp of salt, a few cracks of black pepper and a good pinch of allspice. Add the meatballs into the sauce and simmer for a few more minutes.

Turn off the meatballs and serve with mashed potatoes, egg noodles or whatever you prefer. Cranberry sauce is a good addition to the meal as well. 

Enjoy it!! Xo

Charlie really loved these meatballs! This was his second serving!

Chicken Divan

I can still remember the first time I tried this meal at my good friend Steph's house- I wanted to get thirds and fourths (obviously I had seconds) but I could hear my mother's voice in my head saying that would be rude. It was just the perfect cold weather casserole and tasted like heaven! That was back in grade school and I still make Madre Sue's recipe to this day. Thank you Calabreses for sharing this family recipe with me- it's now a part of my family!! 

I will admit- this is NOT the paleo, gluten free, vegan, over-the-top healthy meal. It's comfort food. It's the kind of casserole that warms the soul. It's old school and I love it. I have already eaten it for three meals this week. It's just that good!! 

And kids really love this! Besides the kids I work for now devouring it (see photos below), all my past families have loved it too. Green family- I'm talking to you!! It's a happy family meal! 

Don't be a health freak judgy person- no one likes that person- just make it and you'll thank me later!!

Chicken Divan 

Fridge: 

1 1/2 lbs (about 3-4 chicken breasts) boneless chicken breasts, cooked and cubed 

3/4 cup mayonnaise 

3 cups of broccoli, chopped to bite size pieces 

1/2 stick (1/4 cup) butter 

1 1/2 cups mild cheddar, shredded 

1/4 cup milk 

Pantry:

1 1/2 cups breadcrumbs, panko or regular (italian or plain) 

2 cans cream of chicken soup 

1/4 tsp salt

Few cracks of pepper 

Cranberry sauce to serve (optional) 

Tools:

Casserole dish

Large bowl 

Mixing spoon 

Measuring cups/spoons 

Sauté pan 

Cutting board

Chopping knife 

Aluminum foil 

Preheat oven to 350 degrees. 

In large bowl add cream of chicken soups, mayonnaise, milk, cheddar cheese, salt and pepper. Mix well. 

Heat the sauté pan over medium heat. Add the butter and allow to melt. Pour the breadcrumbs over the butter and toast them until golden brown, while stirring. Be careful because they can burn easily. 

Add the cubed chicken and broccoli pieces to the casserole dish. Cover with the soup mixture. Sprinkle the toasted butter breadcrumbs over the top. Cover casserole dish with aluminum foil and put into the oven. 

Bake for 45 minutes to an hour- once the center is bubbling out of the breadcrumbs. Remove from the oven and allow to cool for 15 minutes before serving. 

Serve with cranberry sauce on the side. It's seriously heaven in your mouth. I wish I had more leftovers right now!!  Xo

Before and after baking

Allie wanted hers served over egg noodles! She cleaned her plate! 

Charlie love it- especially with the cranberry sauce mixed into it. His first time trying cranberry sauce!