Friday Favorite: Easy Icing

Need a fast way to frost a cake? It's your lucky day!

Half the batter made cupcakes.  Half the batter made this easy cake.

My friend Dee Dee gave me this "recipe" a while back and I finally tried it.

1. Remove cake from oven.
2. Place Hershey's chocolate bars or candy kisses on top.
3. Watch them melt.
4.  Eat cake while still warm.

I tried this the other day with leftover Valentine candy.  It was delicious. Thanks, Dee Dee!

Winter Soups: Dee Dee's Easy Chicken Chili

Thanks for joining us today for my virtual potluck.  My friend and critique buddy Dee Dee Chumley is here. You may remember her from the summer salad potluck. (She brought a salad and margaritas!)  

When I think of Dee Dee, I always giggle. No reason in particular--she's just so funny that I know if she were with me I'd be laughing. Plus, Dee Dee is always having an adventure that she may or may not tell you about.  She's so delightfully mysterious. Dee Dee treats life as something to be enjoyed, and I love that about her.  She also experiments with cooking. I like that, too, because it saves me the trouble. She's one of those people who sees a recipe and will try it within a week. I'll see a recipe, pin it on Pinterest, and try to convince someone else to make it for me.  

That being said, Dee Dee brought a recipe today that I know I'll try. It's healthy, but it's also so easy that even I can't mess it up.

the lovely Dee Dee Chumley

For most of my adult life, I’ve been a yo-yo dieter, experimenting with almost every weight-loss strategy known to man. I still recall one rather unfortunate situation involving something called “Peel-a-Pound” soup. I read about it in the National Enquirer, where it was purported to have worked wonders for Dolly Parton. The soup—consisting mostly of cabbage and tomatoes—wasn’t bad in itself. But when gallons of it are consumed over a three-day period, the experience can be likened to prepping for a colonoscopy. And the end result (no pun intended) is also similar: one solid meal and all the weight returns.

            
Last February, as I embarked on yet another weight-loss attempt, I resolved it would be my absolute last one. And my goals would be not only losing weight but also establishing healthier eating habits for life. For those reasons, I joined Weight Watchers because I was convinced it was the best program available for achieving those goals. When Brandi announced she was launching another virtual potluck dinner, featuring winter soups, I was all in. I knew I would collect a lot of tasty recipes that would fit into my new, life-long eating plan, and I haven’t been disappointed. The dishes she has “served up” so far have been healthy AND yummy! I know because I’ve tried several of them—and haven’t gained a pound!

My WW Lifetime Member Award.
With so many failures "under my belt," success can taste pretty sweet.

            
Since it is only good manners to bring a dish when you’re invited to a potluck, here’s my contribution:

Easy Chicken Chili (And I mean EASY!)

Prep time: 10 mins. Cook time: 6 hours  Serves: 6-8

Ingredients:

·      4 shredded, cooked chicken breasts

·      2 cups chicken stock or broth

·      2 cups shredded cheddar cheese

·      1 Tbsp. cumin

·      ½ jar salsa

·      2 cans great northern beans, or bean of your choice

·      Salt and pepper to taste

Instructions:

1. Shred chicken

2. Add all ingredients to your crock pot or slow cooker

3. Stir and add lid

4. Cook on High for 6 hours or Low for 12

5. Serve (See, I told you it was easy!)

Magical Meal:

Really, this can be a meal in itself. But, if you want, you can “embellish” it with crackers, cornbread, sour cream, grated cheese, salsa, or—my go-to favorite—hot sauce.

It is also good with this EASY salad:

Arrange spring mix greens on a salad plate; add any fruit you prefer (this time of year, I like apples or pears); add crumbled bleu cheese; sprinkle with walnut pieces; drizzle with dressing of your choice (I like a balsamic or raspberry vinaigrette)

With lots of lean protein and fiber, this is a healthy dish (except for maybe the cheese). But if you want to really up its health factor, skip dessert and go for a walk. J

Here’s to good eating and good health!

Congrats to Dee Dee on her Weight Watchers Lifetime Member Award.  Hooray! For more fun with Dee Dee, swing by her blog or check out her guest post on Oklahoma Women Bloggers.

Winter Soup: Turkey Chocolate Chili

Lisa's here! Lisa's here! Lisa's here!

If you know Lisa Marotta or read her blog, you are as excited as I am that she came by our virtual potluck today. She's so much fun. She interjects happiness into everything.

Even chili.

She puts chocolate in her chili.

Dr. Lisa Marotta aka The Feelings Doctor

Turkey Chocolate Chili!  (Crockpot)

I adapted this Weight Watchers recipe to fit the tastes of my family and hope you will like its unusual combination of flavors--it smells and tastes so good!

Serves 6                                               5 points plus value (more if you like more cheddar on top)

15 minutes preparation                       Crockpot for 4 hours on high

Check out Lisa's flying pig!

Ingredients

Olive Oil

1 pound uncooked ground turkey breast

1 medium onion, chopped

2 cloves garlic, minced (or 1 teaspoon of pre-minced garlic)

1 teaspoon chili powder (or more to taste)

½ teaspoon ground cinnamon

28 oz original Rotelle with green chilis

¼ Cup water

½ teaspoon table salt

¼ teaspoon freshly ground black pepper

                                                                     

12 oz semisweet chocolate, chopped (1 square of Ghiardelli’s semisweet chocolate bar)

Garnish

Shredded Cheddar Cheese

Sliced green onions with tops

In a skillet heat the oil, add the turkey and cook, breaking up the meat until it browns.  Add the onion, garlic, chili powder, and cinnamon.  Cook, stirring occasionally until it smells so good you want to nibble (use your will power!) and the onions begin to soften. 

Transfer to your favorite Crockpot and add the Rotelle, water, salt, and black pepper.  Turn up to high for 4 hours and take a break.  Your Crockpot is going to finish the cooking for you while you choose your own adventure (read, nap, make snow angels, chat with friends/family . . . just get out of the kitchen).

In the last 15 minutes of cooking stir in the square of chocolate.  This smoothes the texture and adds another layer of flavoring.

Turkey Chocolate Chili

Magical Meal Suggestion: The Marottas serve Turkey Chocolate Chili in bowls topped with a sprinkling of cheddar cheese and green onions, with a fresh side salad and warm French bread.  We hope you like the combination of spicy and sweet.

P.S. Left-over chocolate squares make a tasty just right dessert!

If you like this recipe, check out the pasta salad Lisa brought to our last potluck.

Also, I have to include this photo...because I love it...

Those certificates behind her are winning writings of Lisa and her friends.

...and also because it reminds me of what Lisa is doing each Monday on her blog. I love reading her Mindfulness Mondays. It's always a short post and it always makes me feel good.

Winter Soups: Apple Butternut Squash

I'd much rather buy decorations and party favors for a party than cook for it. But that whole culinary dilemma doesn't stop me from inviting everyone to my virtual potluck this winter where guests bring soup. 

I'm glad you stopped by this week because Valarie Olson brought her yummy, creamy Apple Butternut Squash. When Valarie shows up at your house, she's going to bring food. Probably in her cute little striped basket so that it's all neat and orderly--like she's the star of her own cooking show, The Portable Chef. Valarie is joyful in the kitchen, and it rubs off. I suspect she possesses a magic spice she sprinkles in her food to make you believe you can cook, too.  Valarie doesn't have a blog, but she is one of the most talented people I know.  She's a writer, photographer, musician, yoga instructor, military wife, and all-around super mom and friend. Plus, she grinds her own wheat to make bread, ya'll.


Meet Valarie:

Before we get down to the nitty gritty, here are a few fun facts about this post: 

Just because I'm Brandi's friend doesn't mean that's why she asked me to blog about this soup.

A few months ago we hosted Brandi and her sweet family for a carve-a-pumpkin soup-bar night. There's probably a more clever title, but when you eat a variety of soups and carve pumpkins...

I walked everyone through the kitchen, introducing the evening's menu, and Brandi walked over to the crockpot of butternut squash soup, inhaled, and smiled. It took me a few moments to bring her back. Yes, it is butternut squash soup. Yes, I made it. Yes, I have the recipe. BFF's right there.

Apparently years ago, Brandi had tasted and fallen in love with a William's Sonoma butternut squash soup. Ever since then she'd been searching for the recipe. Destiny brought me and my little soup recipe to Tahlequah, and Brandi and her little family to our home that night.

I must say, this soup is also near and dear to my heart. Come with me to New Year's Eve 2007.

A friend of mine hosted a decadent evening to celebrate the coming year. Four couples, a seven course meal, and all evening to celebrate (sans kids).  We all contributed to the meal and prepared gourmet dishes we'd (never serve our kids but) always wanted to try.

We. ate. for. six. hours. Six divine hours filled with appetizers, soup, salad, a palate cleanser, entree, another palate cleanser and dessert. I met and fell in love with Apple Butternut Squash Soup.

Apple Butternut Squash Soup

1 medium butternut squash, washed

1 large golden delicious apple, peeled and cubed

3 cups chicken broth

1 cup unsweetened applesauce

1 1/2 T sugar (optional)

1 tsp ground ginger

1/2 tsp salt

1/2 c heavy cream

Forget all you've ever learned, read or observed about butternut squash preparation. Allow me to introduce you to a method I discovered through running the gauntlet of thick skin and slimy seeds: roasting.

Turn oven to 350 degrees. Score the squash all over with your butcher knife. (For effect, yell ha-yah!)  These slits provide an escape for air when cooking. Place the squash in a 9x13 glass casserole pan and fill with water 1 1/2 inches deep. Cover with foil and place in oven.

All ovens are different, but cook for about 1 hour to 1 1/2 hours. Check periodically and add more water if needed. You're looking for your squash to "give" when you squeeze it. You want it soft.

Remove from oven, set aside.

In a large pan or stockpot on medium heat, combine apple, chicken broth, applesauce, sugar (FYI I've never added sugar), ginger and salt.

Back to the squash. On a cutting board by your garbage can (using an oven mitt if needed), slice the ever-so-soft squash in half from top to bottom.

Scoop out seeds with a large spoon and toss effortlessly in the garbage. Gently scoop out the squash and place in the soup mixture.

Do you realize what you've just done? You put the oven to work for you. You didn't have to worry about slicing your finger trying to peel the thick skin; or concern yourself with an accidental slip off the hard-as-a-rock squash in your attempt to cut it into 1" cubes. Instead, you had an hour+ to yourself (except for when you were checking to make sure the water hadn't all evaporated, right?) while your squash roasted. And roasting, my friends, brings out the flavor in any vegetable. Proven fact. I think everyone should have the experience of roasting a tough, ornery butternut squash and scooping it out of its skin lickety-split.

Special Trick

Let me let you in on a little secret. Butternut squash also comes PRE-CUBED. Yes, I've seen it with my own eyes. You can even stash these in your FREEZER and throw them directly in with your soup mixture. Now, that's efficient delegation folks.

Bring the soup mixture to a boil, then reduce heat and simmer for 15 minutes. Stir occasionally, mashing the apples, admiring its deep, rich color. If you're fancy, you'll pull out your immersion blender and stir to a smooth consistency. If you're like me, you'll carefully, but bravely, transfer the steaming soup to your Ninja blender and mix to a smooth consistency.

Last but not least, add 1/2 cup heavy cream. You may try to leave this out (as I did once), but trust me. Just add the cream. Or for presentation, swirl (warmed) cream into each bowl of soup. 

At this point your kitchen smells like...New Year's Eve, 2007; or a picture perfect William's Sonoma kitchen where you are seated, served and not required to wash one single, solitary dish.

Inhale, exhale. Repeat. And then do your dishes.

Apple Butternut Squash Soup

1 medium butternut squash, washed

1 large golden delicious apple, peeled and cubed

3 cups chicken broth

1 cup unsweetened applesauce

1 1/2 T sugar (optional)

1 tsp ground ginger

1/2 tsp salt

1/2 c heavy cream

Preheat oven to 350 degrees. Score squash, place in glass casserole pan with 1 1/2” water (continue adding water if necessary) and roast for about 1-1/2 hours or until soft. Remove squash from oven, let cool.

Combine apples, applesauce, sugar, ginger and salt in a large pot. Slice roasted squash lengthwise, remove and discard seeds and scoop squash into large pot. Bring to a boil. Reduce heat to low, simmer for 15 minutes. At this point you can begin to mash against the side of the pot. Add the cream, simmer for another 10-15 minutes. Stirring/mashing occasionally until you reach your desired consistency. (You can follow up with a blender if you want a smoother texture.)

Serve with crusty bread or a roll.

Winter Soups: French Onion Soup...and Quick Quiche

C'est moi a long time ago.

Bonjour!

I'm glad you dropped by my virtual potluck today because Mari Farthing is visiting. We met at the first table reading of the Listen to Your Mother OKC.  You may remember her from our summer party or her blogs at Oklahoma Women Bloggers, Music Mamas and Mari's Virtual Notebook.

Today, she brought a little bit of France with her. The recipe is fancier than I usually attempt, but it is French, and who can say non to that? Mari is nice and didn't make fun of me at all when I asked her what it meant to make an onion "sweat" and what the difference between stock and "broth" are. In case you are as challenged as I am in the kitchen, I added some links to explain these culinary quandaries further, and realized it really is pretty easy. If you already know all the cooking terminology, then skip the links and feel smug.

Bon appétit! 

I'll leave you and Mari to chat....

Once upon a time, a long, long time ago (i.e., before kids), my husband and I were blessed to live in Europe for four years, courtesy of the USAF. During this time, we were able to travel all around the continent and see as much of the world as we could. The final trip we went on was to the Normandy region of France, where we could visit places that would meet both of our wants—the landing beaches of DDay, the American WWII cemetery and Caen war memorial for him; Monet’s home in Giverny and Le Mont Saint Michel for me.

It was a gorgeous trip; as I recall it now (as one is wont to do), the weather was agreeable, the locals were gracious and still effusively thankful and happy to see Americans (which, to be honest, was something of a rarity in France). This trip stands out from all the others because it was our last time to travel before returning stateside. We still didn’t know where we were heading, so there was an excitement in the air—adventures awaited us.

On that first stop in Giverny, we had a bit of free time and stopped at a café—that’s something that Europe does with aplomb. Even the tiniest of villages has a café (or two) with character and outdoor tables that provide the best possible entertainment in the form of people watching. As we perused the menu at this café, using our limited knowledge of French language to navigate the offerings, we found the perfect lunch: French onion soup and quiche.

I realize now that perhaps I should have chosen a less perfect meal, as the soup and quiche were so well done as to eclipse all other attempts at this treat. On second thought, nah. I’ll never be sorry for that lunch eaten on the street at a café in a small town in France. I hope to someday repeat the experience!

Magical Meal Combination

I’ve since made both quiche and French onion soup in my own kitchen, and if you throw in a salad of baby greens with a mustard vinaigrette, you’ve got a pretty perfect lunch. Even better if eaten al fresco with a nice glass of wine.

Special Tricks...bonus recipe!

Quiche is very easy—I like to make it on a day when I’m also cleaning out the fridge. If I’ve got leftover eggs, leftover vegetables, some type of protein and shredded cheese? There will be quiche. 

I make mine in a muffin tin, no crust required. Spray the cups with oil, portion out your fillings and fill the cups to about ¾ full with a beaten egg mixture (about 6 eggs with a splash of milk or cream if you so desire). Bake at 350 for 30 minutes or so and freeze what you don’t eat.

But back to the soup! Here is a good basic recipe that I’ve put together, inspired by my dad’s recipe and celebrity chef Anne Burrell. It’s a worth-the-wait soup that has few ingredients but results in an amazingly rich soup to warm you on a cold winter’s night.

French Onion Soup

6-8 large onions, thinly sliced into rings
¾ cup red wine (something you like to drink)
4 bay leaves
small bunch of fresh thyme
2 quarts of chicken stock
salt and pepper to taste

Coat the bottom of a large pot with olive oil and add the onions. Sprinkle with plenty of salt and stir well. Turn heat on medium, cover and let onions (I used half white and half yellow because that’s what I had) sweat for about 15-20 minutes.

before the onions sweat

sweating onions

Onions should now be very soft. Cook uncovered for about an hour until onions become reduced, browned and sweet. If you’ve seen Chef Burrell make this soup, you’ve heard her assert that there is no shortcut to this; you must take the time and let the flavors develop.

Add the wine and let it reduce for about 15 minutes. Add the bay leaves, thyme and chicken stock. I prefer to add my stock warmed because I’m usually defrosting it when I make the soup. Simmer again for another hour or so (the soup will look somewhat purple when you start this part, but mellow out to a lovely, rich brown after cooking). Season with salt and pepper to taste (the onions do become surprisingly sweet after cooking). If the soup seems too thick, add a bit of chicken stock to thin it down a bit.

To serve, ladle soup into a stoneware bowl, top with a lovely slice of crusty bread (croutons can work here quite well), grated cheese, and broil until the cheese gets bubbly.

Bubbly cheese. That’s the magic right there.

Magic Onion Soup
served with a Malbec
& toasted ciabatta bread and brie from Whole Foods

Freeze it if you don’t eat it all right away!