Author: chrissy@mythankfultable.com

Easy Homemade Macaroni and Cheese

Homemade Macaroni and Cheese

I know, I know. Macaroni and Cheese is daunting. It requires many steps and making something like Mac and Cheese from a box is easier, and cheaper. Hey, even the organic box mix goes on sale 10/$10.00 every once in a while.

However, homemade Mac and Cheese is actually pretty simple and painless to make. It involves making a basic béchamel sauce (read: butter, flour, milk) and adding cheese, and then wait for it, boiling noodles separately…and then adding them together. Like I said, pretty easy.

The difference between box Mac and Cheese and homemade is significant. As in, your family will burst out into song significant.

Basic Béchamel Sauce Ingredients

If you want to put things over the top, throw what we call “The Crunchies” on top, and throw it in the oven until it is creamy, melty, golden brown. Oh yeah. This is comfort food. Comfort as in, fill your belly and grab a blanket and snuggle comfort food. It has butter, and cheddar cheese, and it is pasta. It is to be eaten with the full knowledge that it’s an indulgent meal. Which is ok, because, making it in the first place seems scary, right?

Here are the basics: Melt your butter completely and add your flour. Stir, stir, stir. This does two things: 1, it cooks the raw taste out of the flour, and 2, insures there are no lumps. Then, add your milk. This will thin out the mixture, and make it like a thick, creamy gravy. At this point, you add your cheese.

Bechamel Sauce

I am a huge believer that recipes are to be changed. As in, we are a cheddar family. White, extra sharp. I also like messing around with adding Romano, or provolone, or even American if I have it in the cheese drawer. (The cheese drawer is literally a drawer in my fridge where we keep an assortment to of cheese…if I were lactose intolerant I would be thinner and this drawer would not exist). So, if you have a favorite cheese or an assortment of cheeses you’d like to try, have at it.

I add salt, pepper, and hot sauce to mine. I like a little kick. You can add more and make it buffalo Mac and cheese. You can do a lot with this. If you do, write a comment and let me know!

Béchamel with Cheddar Cheese

Now, for pasta. We do medium sized shells. YOU can do small shells, elbow, bow ties, whatever you want. It is your dinner. I use one pound of pasta, and cook and drain.

Now for the blessed arrangement that brings us together today:
add your cooked pasta to your cheese sauce and fold. Oh yes, this moment is the reason you are trying this recipe. The look of stringy cheese sauce enfolding pasta is a beautiful thing.

At this point you are done. It can and should be tasted out of the pan over the stove, so you can add whatever you need if you need it. OR, you can place this glorious mixture into a buttered casserole dish, top with buttered Panko breadcrumbs, and bake for 25 minutes.

My children who do not like crumbles on their muffins do love crunchies on their Mac and cheese. So, at this point I am making a salad, putting final touches on the pulled pork, or setting the table. Because, as soon as that timer goes off, we are ready for this meal.

Homemade Macaroni and Cheese Topped with Easy Crockpot Pulled Pork

The best part? It heats up nicely as leftovers, should there be any. The gross but even better best part? It’s not bad cold either. There, I said it. But it’s true.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Easy Homemade Macaroni and Cheese

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Homemade Macaroni and Cheese that is quick and easy to make…and even easier to eat!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 8 Tablespoons/1 Stick of butter
  • 1/3 Cup Flour
  • 1–2 Cups Milk (depending on how loose you would like your Macaroni and Cheese to be! – I start with 1 cup and add as needed as I go.
  • 4 Cups shredded Cheddar Cheese
  • Salt and Pepper to taste
  • Dash of hot sauce to taste
  • 1 pound of pasta of choice

Instructions

  1. Boil pasta until al dente. Drain and set aside.
  2. In a medium sized pan, melt butter completely over low heat so as not to burn.
  3. Add flour, salt, and pepper into melted butter and raise heat slightly.
  4. Stir mixture until flour is completely dissolved and looks like a light roux. Flour taste will be cooked out and thickened.
  5. Gently add 1 to 1 and 1/2 Cups of Milk (I use 2% but this can be really decadent and add 1/2 and 1/2 if you want) and stir.
  6. Slowly add shredded cheese to the mixture and melt until creamy and smooth.
  7. Combine pasta and cheese sauce until thoroughly combined.
  8. If you would like to add additional milk, hot sauce, etc. at this point, this is the time!

Nutrition

  • Serving Size: 12

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Soft and Chewy Maple Cookies

I seem to be hitting a wall as far as time and the ability to get all of the ideas up on the blog. I am cooking, taking pictures and editing, and then when it comes to writing…the day is done and this momma is tired.

Soft Maple Cookie

However, this is fair time, and in my area there is one REALLY BIG fair, which encompasses the best of the New England States. Oh yes, its a Big deal.

Like any fair goers, we have our stand-by-go-to things to do and food to eat, I am a huge fan of the baby pigs that run around, reminiscent of my now seventeen year old’s laugh when he was little. Something about piglets running around a pen had him  laughing with that big belly chuckle.

Soft Maple Cookie Dough

Or the baby chicks hatching, which reminds me of the time my dad lifted me up so I could see, and I literally felt like I was invincible.

The food, which always welcomes a new cast of characters each year, such as the one pound meatball, the crazy burger, fried cannoli, you get the picture.

Scoops of Soft Maple Cookie – Pre Drop to Get Crinkle

But one thing that stands out for me is Maple. Maple cotton candy, maple fudge, maple lemonade slushes… whether you embrace it or not, maple is a present contender in a fair that boasts the best of New England products.

Enter, the soft maple cookie. Now, this isn’t something you can get at the fair, but if you are looking for a melt in your mouth maple cookie, you have found your recipe.

I first saw this recipe several years ago online at www.averiecooks.com. Ever see a recipe online and think, yes! I need to make you NOW! I had that sort of reaction.

Cooling Soft Maple Cookies

I have a few cookies that I consider the perfect New England cookie. Soon, I will post a cranberry orange shortbread that will rock your cranberry world. But today, we focus on this New England Cookie.

Another great thing about this recipe is the batter/dough keeps in the refrigerator for a few days, so especially when in September the heat rises to 90+ degrees, you don’t have to turn on your oven. You can pre scoop the dough and refrigerate, or scoop the dough after it has chilled.

These are baked at a 325* oven, as all of my cookies are. I would rather low and slow and not crispy bottoms. I also think lower temp baking results in a softer, chewier, cookie. That, is a beautiful thing.

Lastly, when you take these cookies out of the oven, they will look slightly underdone. Cooked, but not dry, if you know what I mean. This is a good thing. The most fun is the end part, where you smack the bottom of the cookie sheet on the stove top or counter, to slightly flatten the cookies. Back in the day when I worked at a restaurant that made the famous Otis Spunkmeyer cookies, this was a trick of the trade, to drop the cookie sheets to make the cookies have that flattened, somewhat cracked open look.

Soft Maple Cookie

I don’t do that with many cookies, but with these, they look just right.

Now, when photographing these cookies, I did think, “wow, you don’t visually pack a punch.” Sorry cookies, but you don’t have the same glory as the melted caramel of the Browned Butter Sea Salt Caramel Cookies, or the Peaks of Dad’s Macaroons, or even the frosted glory of the Cream Cheese Frosted Carrot Cake Cookies. You are just kinda…well, simple.

Soft Maple Cookie

However, I dare you to pop one of these babies into your mouth and think, “meh.” So soft, chewy, maple-y and just enough sweet without making you think, “TOO MUCH!” It’s like a soft sugar cookie and fresh maple syrup had a baby. Only this baby doesn’t actually HAVE maple syrup in it. Find yourself some Maple Extract and make yourself some of these cookies. Even if you have your air conditioner on in September in New England, you will be lost in a chewy Maple Wonder.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

 

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Soft and Chewy Maple Cookies

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This recipe can originally be found on www.averiecooks.com the soft, brown sugar maple cookies bring all things fall to the table!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 3/4 Cup Butter
  • 3/4 Cup Dark Brown Sugar (You can use all Dark Brown Sugar in this recipe- 1 Cup total)
  • 1/4 Cup Light Brown Sugar
  • 1 large Egg – Brought to Room Temperature
  • 3 1/2 Tablespoons Maple Extract
  • 2 Cups Flour (Original recipe calls for 1 C bread flour, 1 C AP Flour, but you can use 2 C AP flour as well)
  • 2 Teaspoons Cornstarch
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt

 

Instructions

  1. Cream together butter and sugars until light and combined, scraping sides of bowl to incorporate.
  2. Add Egg, Maple Extract, and mix until thoroughly combined.
  3. Slowly incorporate flours and other dry ingredients.
  4. Place dough in refrigerator and chill thoroughly. You can either pre-scoop cookies, or scoop chilled dough. Chill for a few hours to a few days. I chilled mine for two days due to the heat, and they were delicious!
  5. Preheat oven to 325* and bake for 12 minutes. The cookies will be slightly undercooked- but
  6. Upon taking the cookies out of the oven, bang the cookie sheet on the stove top or counter, causing the cookies to flatten out slightly.
  7. Allow cookies to cool on the baking sheet for a few minutes, or until you need to load that sheet up again!!!

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Cream Cheese Frosted Carrot Cake Cookies

Cream Cheese Frosted Carrot Cake Cookies

Oh my. This has been a week…(read: THIS HAS BEEN A WEEK!!!) and this blog is better than therapy. Sometimes, it’s just better to stand in my kitchen and watch the cream cheese frosting form as soft clouds of confectioner’s sugar and vanilla come together to make the perfect topping for the perfect cookie.

Actually, these cookies are not like a cookie at all. If I could compare them to a muffin top (the good kind) or a mini cake, it would be more accurate. Soft, cakey, and packed with spice and carrot  without the density of a carrot cake.

Whipped Cream Cheese Frosting

Oh, and did I mention the frosting?

For all things vegetable, I am a huge fan of the fine grater. Little shreds of orange goodness start off this batter. I used two different types of flour, and I think that contributes to the lightness of the cookie. I also watched them carefully as they baked, and baked them in a 325* oven, to get that cooked but not browned on the bottom look. It’s my cookie snobbery rearing it’s ugly but delicious head again.

I refrigerated the dough, and scooped the chilled dough with my baby ice cream scooper for size consistency. Let the cookies cool completely before frosting. I found with this recipe there was extra frosting left over, which I will find use for, for sure. (No, eating spoonfuls of cream cheese frosting while standing in front of the fridge is not a good use).

Carrot Cake Cookies

Now in my world, I have a mom who, while she likes a little frosting, is not a big frosting eater. Win for me. She scoops hers off…and hey, it has to go somewhere. Note to self: sit next to momma at birthday parties.

Carrot Cake Cookie

While I am holding off on apple and pumpkin recipes for just a little bit longer, it is the first day of Autumn, officially. Even though I found my first fallen leaf yesterday in my yard, I feel like pumpkin reigns supreme until the end of November.

That’s a lot of pumpkin.

I love pumpkin, don’t get me wrong, and you will see a lot of it here on the blog soon. True confession? I still haven’t put my summer clothes away yet, so pumpkin has to wait. At least until this weekend.

Carrot Cake Cookies

Carrot cake, on the other hand, has one foot in each season. It bridges the gap. And then, it fills in the gap with cream cheese frosting.

These cookies are small but indulgent, rich but not sickly sweet. I sold them at the bake sale four to a plate, and it was the perfect snack while watching Field Hockey players play in the rain. It also went really nicely with a cup of coffee.

I am currently in a relationship with my calorie counter app, so if I am going to put a cookie in my body, it needs to be worth it. These are.

I also heard as a small child carrots are good for your eyes…so it’s a win?

Anything wearing a cream cheese layer makes the week, even a week like this, better.

Cream Cheese Frosted Carrot Cake Cookie

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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Cream Cheese Frosted Carrot Cake Cookies

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Little pillows of carrot cake covered in cream cheese frosting. Oh yes, you will want more than one!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale

Cream Cheese Frosting

  • One package of cream cheese (usually 8 ounces)
  • 1/2 Cup Butter
  • 3 1/2–4 Cups of Confectioner’s Sugar (Add more for thickness)
  • 1 Tablespoon Vanilla (If you can find the clear vanilla-it won’t tint your frosting…but the real vanilla has a bean in it and it will be worth the trade off color vs. flavor)

Carrot Cake Cookies

  • 1 Cup (2 Sticks) Butter
  • 3/4 C White Granulated Sugar
  • 3/4 C Light Brown Sugar
  • 2 Eggs
  • 1 1/2 Teaspoon Vanilla
  • 1 1/2 C AP Flour
  • 1 1/2 Cake Flour
  • 4 Teaspoons Cinnamon
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 2 Cups Finely Grated Raw Carrots

Instructions

For Frosting:

  1. In mixer, combine cream cheese and butter until smooth, combined, and fluffy
  2. Add confectioner’s sugar.
  3. drizzle vanilla in.
  4. If necessary, add more confectioner’s sugar for thickness until desired consistency.

For Cookies:

  1. Grate Carrots and set aside.
  2. In mixer, cream together the butter with the two sugars until light in texture.
  3. Add eggs and vanilla
  4. Combine dry ingredients (flours, cinnamon, baking soda, baking powder, salt).
  5. Add dry mixture into wet ingredients slowly.
  6. Add finely grated carrots. Mix batter thoroughly.
  7. Refrigerate dough for a few hours or overnight.
  8. Scoop dough with small ice cream scoop or teaspoon and place on parchment lined baking sheets.
  9. Bake at 325* for 12-14 minutes.
  10. Allow cookies to cool completely.
  11. Frost with Cream Cheese Frosting.

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Browned Butter Sea Salt Caramel Chocolate Chip Cookies

Brown Butter Sea Salt Caramel Chocolate Cookies
Browned Butter Sea Salt Caramel Chocolate Chip Cookies

Browned Butter Sea Salt Caramel Chocolate Chip Cookies

You ever make a recipe that has a title so long, it better be good? Seriously, this recipe has a looooong name. However, in order to understand the layers of flavor, it doesn’t leave anything to the imagination.

This week is all about the Bake Sale, and these cookies will be on the table. While there is a combination of salty and sweet, chewy and gooey, the cookie itself is substantial, and holds up to the caramel center. It may not be cookie nirvana…but it is close.

Brown Butter Sea Salt Caramel Chocolate Chip Cookie Dough

Brown Butter Sea Salt Caramel Chocolate Chip Cookie Dough

Now, this cookie has sea salt in the cookie dough as well as a sprinkling on top. I know my last post also had the elements of salty and sweet, but hey, sea salt is very cool right now, and well, browned butter has me at hello, so game on. I might also add these are all getting out of my house ASAP, so I can wield my spatula like James Fraser in Outlander, which, I am binge watching as I bake, by the way. If you have a person in your life like I do who is allergic to sea salt, you can trade it out for kosher salt  and it will have a similar result.

I used the original recipe from the www.whatmollymade.com website. I followed the recipe almost to the letter, except, I chilled the dough over night, and I did not stack two scoops with the Carmel in between the layers. I cut caramels in half, and left them open to be exposed in the oven.

Unbaked Brown Butter Sea Salt Caramel Chocolate Cookies

Unbaked Brown Butter Sea Salt Caramel Chocolate Cookies

I also sprinkled sea salt over the top of the cookies while they were hot out of the oven, and found the little crystals to not only have eye appeal but that little extra kick over into salty sweet bliss.

In the realm of cookie difficulty, the batter itself is easy once the browned butter is made, and really, that’s letting the butter melt and brown slowly on the stovetop…you’ve got this.

I scooped the batter with my ice cream scoop used for cookie dough purposes, popped in the fridge overnight.

The batter needed to warm up a bit before the caramel could be successfully mushed into the center of the dough, and then cooked in the oven for 12-14 minutes at 325. All of my cookies are baked at this temperature. It’s a cookie bottom thing. I don’t want a cookie with an overcooked bottom. I know, it’s an elitist thing to say, but I am a cookie snob. (You should see the list of rules for our holiday cookie swap at school…it isn’t for the faint of heart).

Brown Butter Sea Salt Caramel Chocolate Cookies

Brown Butter Sea Salt Caramel Chocolate Cookies

After baking, sprinkle with another layer of salt, and let cool. The caramel stays soft and the cookie is just a little crisp. I’m thinking that’s the browned butter element. Curse my lazy heart for not pursuing science instead of history in college. It helps with my love of Outlander, but not in my cookie science.

Good thing my tastebuds don’t care. I’m hoping these go at the Bake Sale, even though the forecast calls for rain! I bagged them up three to a package, so there should be enough salty and sweet to carry the dedicated fans in the stand for two games!

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe

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Browned Butter Sea Salt Caramel Chocolate Chip Cookies

Brown Butter Sea Salt Caramel Chocolate Cookies
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Delicious bite-fuls of salty and sweet, chewy and gooey! Original recipe from the www.whatmollymade.com website Brown Butter Salted Caramel Chocolate Chip Cookies

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 2 Sticks/1 Cup Butter
  • 1 1/4 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 3 Teaspoons Vanilla Extract
  • 1 Egg + 1 Egg Yolk
  • 2 1/2 Cups AP Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 Tsp Sea Salt (I used Himalayan Pink Sea Salt)
  • 1 –2 Cups Chocolate Chips (Semi-Sweet or Dark)
  • 1 Bag of Pre-wrapped Caramels, cut in half

Instructions

  1. Make Browned Butter by melting 2 sticks of butter in a pan over low heat, melting, and continuing to cook until the butter turns a light brown color. I stir or swirl the butter throughout the process to make sure it doesn’t scorch. The difference between browned butter and burned butter is not pleasant.
  2. Let browned butter cool.
  3. With a stand up or hand mixer, mix cooled browned butter and sugars together thoroughly.
  4. Add egg, egg yolk, and vanilla to the mix and combine.
  5. Add dry ingredients and continue to mix until combined.
  6. Add chocolate chips by hand with rubber spatula.
  7. Scoop rounded mounds of dough into container and refrigerate for a minimum of two hours- overnight.
  8. Take dough out of the refrigerator and set out for at least fifteen minutes.
  9. Place 1/2 of each caramel into each rounded mound of dough.
  10. Bake in a 325* oven for 12-14 minutes, until cooked but not overcooked.
  11. Sprinkle baked cookies with additional sea salt and let cool.

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Salty Chocolate Chip Bars

One of the best parts of having athletes for children, especially when you didn’t grow up an athlete, is the whole “team” concept. I am the mother of a Field Hockey  player and a Wrestler. They both do winter sports as well, but overall, those are the dominating sports in our home. Fortunately one ends, I have a few weeks, and the next begins. We are busy, we are on the move, but life is a gift.

Salty Chocolate Chip Bars

I love every minute. From early drop offs to all day sitting on a bench, I am thankful. Thankful for my children, thankful for their teams, thankful for the families we get to know and grow with as our kids train and play. We holler their names out when they succeed, and cheer them on when they need to hear “Good hustle!” or “Great endurance!” We do our parent thing.

 

Another wonderful part of being on a team is working together, providing snacks, helping out in the concession stand, ribbons for the team, supporting the fundraisers. Tomorrow, the team is helping out a family in need.

Salty Chocolate Chip Bars

Tomorrow the Field Hockey Team is having a fundraiser for a fellow student who was diagnosed with cancer. In addition to charging admission and opening up the concession stand, there will be a Bake Sale. So this week, all of the posts will be about baked goods for a cause. Today, we have Salty Chocolate Chip Bars.

 

If you ever thought about a big soft cookie with the shape of a brownie, chewy and buttery, with big chunks of chocolate, this is your dessert.

It is a one bowl, one pan mix with the addition of, you guessed it, salty on top.

This recipe can be made with Sea Salt Flakes, or freshly ground sea salt, but we have a sea salt allergy in my building, so when I make these for work, I use regular Kosher Salt. The combination of salt on top with the sweet of the cookie makes this the quintessential snack. In fact, it will be the snack I pack for the team when it is my game to host. They slice up nicely and the chunks of chocolate stay gooey. Who can say no?!

On our first day of Staff Professional Development, a pan of these made their way into the training, still warm from the oven. I took home an empty pan. That, to me, says it all.

Salty Chocolate Chip Bars

When a day spent in my kitchen brings smiles to people’s faces, my heart is happy. When I can add a fundraiser for a great cause to the mix, my heart is filled and overflowing. I’m hoping tomorrow there are no left overs, and a family in need is blessed.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

(click below for printable recipe)

 

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Salty Chocolate Chunk Bars

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Delicious combination of sweet and salty.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 3/4 C Softened Butter
  • 1/4 C Cream Cheese
  • 1 1/2 Packed Brown Sugar
  • 1/2 Tsp Kosher Salt
  • 1/2 Tsp Baking Soda
  • 1 1/2 Cup Cake Flour
  • 1 1/4 Cup AP Flour
  • 2 Large Eggs
  • 3 Tablespoons Vanilla Extract
  • 1 Package (approx. 2 Cups) Chocolate Chunks
  • Additional Kosher Salt for sprinkling

Instructions

  1. Line and prepare a 9 X 13″ cake pan with foil or parchment.
  2. Preheat oven to 350*
  3. Use either a hand held mixer or a stand mixer with paddle attachment.
  4. Cream together Butter and Cream Cheese, add Brown Sugar.
  5. Add Salt, Baking Soda, and Beat until combined.
  6. Add Eggs and Vanilla.
  7. Add Flour(s) until combined.
  8. Fold in Chocolate Chunks.
  9. Turn mixture out into prepared pan and smooth until flattened and even.
  10. Bake 20 minutes, until tester in center comes out clean.
  11. Sprinkle Kosher salt as soon as bars come out of oven.
  12. Cut into bars. (Wait for a few minutes before you devour them)!

Notes

You can use Sea Salt Flakes in this recipe, but for school we do Sea Salt Free (That’s what you do when your friend is allergic)!

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White Chicken Chili

Autumn is around the corner and it’s time to break out the soup and chili recipes!

Poached Chicken Breasts

I tend to put chili in the recipe rotation once every three or four weeks, and serve it with a nice green salad and some fresh cornbread or soft rolls. White Chicken Chili is simple and quick, and hearty as well. You can up the ante and add shredded cheddar or more spices, but this basic recipe is easy to do, especially when the weather turns colder and a bowl of comfort is welcome at the table.

For this recipe, I poached thinly sliced chicken breasts in chicken broth. Poaching sounds like a next level cooking term, but essentially, its simmering the meat in broth at a low temperature until it’s cooked through. The end result is a tender, moist chicken that is easy to shred. I think, in a pinch, you could use rotisserie chicken, but it is actually easier to poach and throw the breasts into a Kitchen Aid mixer to shred than it would be to stand there and take the chicken off the bone, and less greasy as well. However, some people love the use of extra Rotisserie chicken, and if it is on sale and you don’t mind the extra step, go for it!

Shredded Chicken Breasts

I poached the chicken, put it in the Kitchen Aid with the paddle attachment, and mixed it on low until the chicken had a fine shred. Again this is to your taste, so if you prefer bigger chunks, or larger shreds of chicken, go in that direction. I also saved the poaching liquid, and used that in the chili itself, as it is essentially broth that cooked the chicken, it is filled with flavor.

I have recently learned that my son doesn’t like the chunks of chili, be it tomatoes or onions, so this recipe is thick and hearty without seeing big chunks of anything. Now myself, I am a chunky person (I laugh to myself here. So much for self esteem). In more ways than one. Soup, cookies, muffins, chunks are good. So, this chili needed to deliver big flavor without big chunks.

in a stockpot, saute finely diced onion (you can add celery and carrot, I didn’t) until tender. Add the poaching liquid, three cans of drained, rinsed white beans, the chicken, and your spices.

Now for me, chili needs heat. I kept this mild and added hot sauce procured from my local farmers market that is a combination of smoked apple and heat. I did put in a dash of hot sauce into the chili to give it the extra pizazz. You can add green chili peppers that are canned, fresh jalapeño or ghost peppers if you like it hot.

Oh I almost forgot…what makes this chili creamy and delicious? A block of cream cheese! Cubed and stirred into the mix while it is on the stove, after heating thoroughly, the cream cheese dissolves and adds not only to the texture, but also to the flavor.

Let the chili cook on the stove until ingredients are combined, and serve. I love to add cheddar cheese, sour cream and hot sauce to mine. I would add cheddar cheese to the whole batch, actually.  Boom and Wow.

Serve with your favorite cornbread http://mythankfultab

White Chicken Chili

le.com/2017/09/14/cheesy-skillet-cornbread/

and enjoy!

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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White Chicken Chili

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  1. 2 Pounds thinly sliced Chicken Breast
  2. 64 oz Chicken Stock
  3. 1 Tbsp Olive oil
  4. 1 Onion, finely diced
  5. 1 block of Cream Cheese, cubed
  6. 1-2 Cups Shredded Cheddar Cheese (If you wish/optional)
  7. 3 Cans White Cannelini Beans, drained and rinsed
  8. hot sauce, spices, canned green chilies, salt, pepper, to taste

 

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  1. Gently poach chicken breasts in 1/2 of stock. (I usually use two containers of chicken stock, one to poach and one to add to chili later on). Poach until chicken is tender and cooked through. Drain and reserve poaching liquid.
  2. Shred chicken either in mixer or by hand until chunks and shreds are as desired. Set aside.
  3. Finely dice onion (you can also add carrots and celery but for this recipe I did not).
  4. Saute onion in olive oil in stockpot until translucent.
  5. Add three cans of drained white beans, chicken, poaching liquid, and additional stock.
  6. Add one package of cream cheese, cubed to chili and stir until mixed in.
  7. Add spices, chile peppers, hot sauce, and heat through.
  8. If desired, add cheddar cheese and continue to heat until melted.
  9. Serve with sour cream, additional cheddar shredded, and hot sauce.

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Cheesy Skillet Cornbread

Whisking Egg Whites

There is something about the fall season, and the need to pull out the crock pot and make a big bowl of soup or chili, hearty and rich, with a ton of flavor. It just seems like the right thing to prepare when you are getting ready for work in the morning and hear the Canadian Geese flying overhead, or catch a glimpse of color in the trees as you head home. It’s coming, and soon.

Autumn in New England is one of the greatest gifts on this earth. Everywhere you look the world is awash in color. My world smells different in fall. Crunchy leaves, apple crisp, bonfires, and pumpkin spice everything, from coffee to room deodorizer.

In our house, if you make chili, you serve it with sour cream, shredded cheese, hot sauce, and these cute little cornbreads that I buy from the grocery store.

Wait, WHAT? I BUY my cornbread? Well, yes, usually I do. Because it’s scary to make and its so easy to buy. I buy the good ones, you know, that the grocery store bakery people make…it’s not the same, right? No?

Cornbread Mixture

OK, I was blog-shamed into making my own cornbread.

And I learned, guess what? It wasn’t that hard after all. Now, it wasn’t buy-the-box-mix-add-eggs easy, but it wasn’t give-birth- without-an-epidural hard either. It was actually no where near as hard as the things an average person would have to deal with, and hey, if you are doing this on the weekend, in fall, it just seems right. Then you too can boast you made your own cornbread to the “ooohs” and “aaahs” of the crowd.

The hardest part of this recipe was whipping the egg whites, which, yes, I did by hand. (More blog shame) I will, moving forward, pop the whisk attachment into the Kitchen Aid and let that beast make the peaks out of those whites.

Skillet Cornbread

After combining the ingredients, whip the whites, gently fold, and pour into a prepared Cast Iron Skillet.

Oh yes, I did use a cast iron skillet. I told you, I was in for a penny in for a pound for this recipe.

Once upon a time this skillet went camping, now it lives on my baking shelves.

For such a time as this.

If you don’t own cast iron, a brownie or cake pan will work equally as well. You can also bake it in a deep dish pie plate and make glorious wedges of cornbread…and who doesn’t like fancy once in a while?

I liked the way the cast iron made a crunchier crust on the bottom of the bread, and gave it that little extra rustic feel. This was served with white chicken chili (recipe coming soon), and it just looked snazzy on the table.

As for the flavor, this recipe calls for buttermilk, and cheddar cheese, so you know there was

Cheesy Skillet Cornbread

potential for success. The separating of the eggs and the lightness of the whites, it was this light, sweet, cheesy concoction of goodness. The flip side is, cornbread has a certain hearty expectation, served with a denser soup like chili, it needs to be dense but not brownie like in consistency, and this delivered.

It was delicious with supper, and it was delicious for breakfast the next day. I served it warm with fresh butter and even my preserves got a spot at the table.

Sweet enough but not too sweet, this bread really met right in the middle in the realm of texture, density, sweetness, and flavor. It was a win.

I guess I won’t be buying the cornbread at the bakery counter at my grocery store anymore!

Cheesy Skillet Cornbread Square

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

(click below for printable recipe)

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Cheesy Skillet Cornbread

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Delicious cheese cornbread baked in a cast iron skillet for a golden brown crust. Perfect on its own or with a bowl of chili!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 4 Eggs, yolks and whites separated
  • 1 Cup Buttermilk
  • 1 tsp Almond or Vanilla Extract
  • 1 1/2 Cup Cornmeal
  • 1 1/2 Cup Flour
  • 3/4 Cup Melted Butter
  • 3/4 Cup Granulated Sugar
  • 1 TBSP Baking Powder
  • 1 tsp Salt
  • 1 Cup Shredded Cheddar Cheese

Instructions

  1. Preheat oven to 350* and spray a Cast Iron Skillet with cooking spray.
  2. In one bowl, combine Melted Butter, Egg Yolks, Milk, and Extract of choice. Stir until combined
  3. Add Flour, Cornmeal, Sugar, Baking Powder, and Salt and mix.
  4. In a separate bowl, whip Egg Whites until stiff peaks form.
  5. Fold Egg Whites into Cornmeal mixture.
  6. Pour mixture into prepared Cast Iron Skillet.
  7. Bake at 350* for 25-30 minutes.

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Elvis Overnight Oats

Elvis Overnight Oats

I know. I know. Some things go from being good to over the top, and they need a name worthy of their awesomeness. May I introduce my latest breakfast creation, The Elvis Overnight Oats.

Elvis Overnight Oats

Elvis Overnight Oats

It started out as an endeavor to create a high-protein, healthy, filling, nutritious breakfast. Which it is, don’t get me wrong. Starting out with steel-cut oats, right before the liquid is absorbed, I added peanut butter powder. Step one of yum. Then, taking plain Greek yogurt, I added Quest Banana Protein Powder, which is one of my favorites.  So you have the peanut butter and banana part.

My official peanut-butter-taste-tester-man commented it needed more peanut butter, so we added a tablespoon of chunky style peanut butter on top.

I felt it needed more banana, so in went the fresh banana.

It was perfect.

Or so I thought.

As an aside, I was lucky enough to host the JV Field Hockey team for breakfast on Sunday, and was impressed not only that this team of girls were kind, and polite, and gracious athletes…but that they put away almost as much food as the wrestling team can (after a match, before they don’t like to eat much). Go girls! Did I mention they ate almost six pounds of bacon? I know, impressive.

Peanut Butter and Banana Overnight Oats

Peanut Butter and Banana Overnight Oats

So, my perfect breakfast was put just over the top with the leftover bacon from the breakfast (I was able to salvage a few strips). This serving literally has half a strip, so in the big scheme of things it didn’t create caloric devastation, but it did tip the scales in the realm of breakfast flavor.

When I visit my brother in West Des Moines, a mandatory stop is Zombie Burger, for an Undead Elvis (check it out, it is amazing). If you are a carnivore, and believe in the burger to end all burgers, the apocalyptic (pun intended) experience is worth the flight. So, that said, a breakfast that includes, peanut butter, banana, and (sigh) bacon, deserves the king of names.

Elvis Overnight Oats

Elvis Overnight Oats

Elvis was before my time, but his voice graces my play list, and his favorite blend of banana, peanut butter and bacon is in my opinion, brilliant.

You can disagree. If you must know, this morning I had the peanut butter and banana oats as I originally intended, without the bacon. It was equally delicious. Sometimes, over the top is best saved for special occasions. That, and the JV team ate the rest of the bacon.

They have won their first two games, so who’s to complain?

I hope your breakfasts love you tender, and as always, thank you for coming to the table!

Chrissy

click below for printable recipe

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Elvis Overnight Oats

Elvis Overnight Oats
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This recipe makes four servings of “King” worthy breakfast!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1 Cup Steel Cut Oats
  • 4 Cups Boiling Water
  • 2 Tablespoons Peanut Butter Powder
  • 1 Cup Plain Greek Style Yogurt
  • 1 Scoop/packet Banana Quest Protein Powder
  • 2 Bananas
  • 4 Tablespoons Chunky (or Plain) Peanut Butter
  • 2 Strips of Crispy Bacon

Instructions

  1. Cook Oats according to directions, boiling water, adding the oats and stirring until liquid is absorbed.
  2. At the end of cooking time, stir in Peanut Butter Powder (this is found in peanut butter aisle at grocery store, and typically contains less fat and calories)
  3. Divide into four serving bowls
  4. In a separate bowl, mix plain Greek yogurt with Banana Protein Powder
  5. Scoop four separate portions of Banana powder onto oats
  6. 1/2 Banana into each serving portion
  7. Scoop 1 TBSP Peanut Butter into each portion
  8. Crumble 1/2 strip of bacon into each portion.
  9. Put on some classic Elvis and enjoy.

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Chicken Tenderloins with Wilted Cherry Tomatoes and Baby Spinach

Chicken Tenderloins with Cherry Tomatoes and Wilted Baby Spinach
Chicken Tenderloins with Cherry Tomatoes and Wilted Baby Spinach

Chicken Tenderloins with Cherry Tomatoes and Wilted Baby Spinach

The school year is back into full swing, sports schedules are busy, this blog post was supposed to be finished this morning, and oh wait, I still need to feed my family. While I typically prep meals for the week on Sunday, I plan ahead through Wednesday and plan on the remainder of the week being leftovers, or quick meals such as this one.

One pan, small ingredient list, simple on its own or over pasta or with a side of rice. That’s the type of supper that works in our house.

Now, this can be jazzed up with small pieces of fresh mozzarella, or with a cream sauce, additional vegetables, or even finely minced garlic. However, this meal is, as I said, simple. There is a beauty to such a meal on a Monday night, say after a long day of work after an already busy weekend, and a first field hockey game of the season.  Not drive through easy, but way more healthy and absolutely more delicious. Also, the leftovers can be tossed into a salad for lunch tomorrow.

For this recipe, I had 1-2 pounds of chicken tenderloins, rinsed and patted dry. Salt and pepper chick while pan is heating over medium heat. In a large frypan (mine is actually wok shaped with a flat bottom…one of the best pans I own) a little olive oil – and saute the tenderloins until browned. When done, toss in a handful of cherry tomatoes (as much or as little as you want) and let cook for a few minutes until wilted. Throw in two cups of baby spinach and toss until wilted.

At this point, you can add baby fresh mozzarella, basil, Alfredo sauce, whatever you choose to spice things up. My family prefers this as is, with angel hair pasta on the side. A salad, and you are good to go. If you are adding in the extra carbs, a soft loaf of crusty Italian bread would be magical.

chicken tenderloin with cherry tomatoes

chicken tenderloin with cherry tomatoes

Not every recipe needs to be complicated in order to be delicious. Like in life, sometimes less is more. Be it items on the to do list, loads of laundry to complete, personalities of the people around you, or supper ingredients. You get the picture.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

click below for printable recipe

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Chicken Tenderloins with Wilted Cherry Tomatoes and Baby Spinach

Chicken Tenderloins with Cherry Tomatoes and Wilted Baby Spinach
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Simple chicken tenderloins sauted with cherry tomatoes and wilted baby spinach! Delicious and easy.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1–2 pounds chicken tenderloins, washed and patted dry
  • salt (to taste)
  • pepper (to taste)
  • 1–2 Cups of Cherry Tomatoes
  • 2 Cups Baby Spinach

Instructions

  1. In a good sized fry pan, saute chicken tenderloins in olive oil, season with salt and pepper to taste (at this point you could add any seasoning you would like)
  2. Saute until golden brown.
  3. Add cherry tomatoes and cook for a few minutes until they start to wilt.
  4. Add baby spinach, and toss with chicken to wilt.
  5. Serve

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Sweet Dark Cherry Overnight Oats

Sweet Dark Cherry Overnight Oats

Sweet Dark Cherry Oats sound more like dessert than breakfast, but the intention was breakfast indeed!

True confession: I’m not an athlete. In my heart I would love to be a runner, but I am more of a brisk walker. I like the gym. Ok, I like it once I get there. Oh alright, I have been known to text my man phrases like, “I hate this.” or “I would rather go without sugar than be here.” once I get there.

But I go…because I need to go. How I am raising two athletes has not escaped my notice. I still wonder how that happened.

Back to Overnight Oats.

So, this luxurious breakfast is a combination of Steel Cut Oats, High Protein Cherry Yogurt, and Frozen Sweet Dark Cherries. You could throw some chocolate chunks in there, but then, that may defeat the purpose of this healthy snack.

Maybe dark chocolate? Like 90% oooh. I missed the boat on that one.

The point of my gym shame confession is this: This snack also makes a great pre work out food. The combination of good carbs, protein, and fiber make this a good go -to  pre or post gym treat. Sweet Dark Cherries can be purchased in the frozen food aisle, and they are beautiful, pitted, easy. While I love fresh cherries, there is no question the ease of making this recipe with the frozen variety makes sense.

Sweet Dark Cherry Overnight Oats

Following the recipe for steel cut oats, bring four cups of water to a boil, stir in one cup of oats, and continue to cook until the liquid is absorbed. These are made by layering the cooked oats, cherry high protein yogurt (I used Oikos Triple Zero), and cherries. Then place in the refrigerator overnight. Simple! It is delicious. You will not regret it. It may even motivate you to exercise…or at least be a reward for going!

As always, thank you for coming to the table,

Chrissy

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Sweet Dark Cherry Overnight Oats

Sweet Dark Cherry Overnight Oats
Print Recipe
  • 1 Cup Steel Cut Oats
  • 4 Cups Water
  • 1 Container Frozen Cherries – diced
  • 2 Containers Cherry Yogurt
  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • Following instructions on the Steel Cut Oats container – Cook 1 cup Oats (My recipe called for boiling in 4 Cups Water) until water is absorbed.
  • Cool Oats for a while.
  • Using 3–4 containers, layer oats, yogurt, cherries. Repeat.
  • Cover and chill in the refrigerator overnight.

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