Hot Turkey Sandwich

1/2 teaspoon dried thyme
skinned turkey breast slices (about 1/4 in. thick)
Salt and pepper
About 3 tablespoons all-purpose flour
1 teaspoon oil

1 1/4 cups chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
4 teaspoons cornstarch

2 slices (about 2 oz. total) white bread
3 to 4 tablespoons canned cranberry sauce

Rub thyme over turkey slices and lightly sprinkle with salt and pepper, then coat with flour, shaking off excess.

Place a 10- to 12-inch nonstick frying pan over high heat. When pan is hot, add oil and tilt to coat bottom. Add turkey, without crowding, and brown lightly, turning once, 3 to 4 minutes per batch. Meat should be white in center (cut to test). Transfer turkey to a platter as cooked and keep warm.

Mix broth, sherry, soy sauce, and cornstarch; add to frying pan. Stir over high heat until boiling, about 1 minute. Add salt and pepper to taste.

Prepare Mashed potatoes.

Place a slice of bread on each plate and top each slice with half the turkey. Mound potatoes equally on meat, pour gravy over the sandwich, and accompany with a dollop of the cranberry sauce.

Italian Beef "Sammiches"

 I love that I grew up just outside of Chicago, although I don't think I really appreciated it until I moved to Indianapolis. Indy is great, and I don't foresee myself leaving anytime soon, but there are things I miss. The food one of those things.  There was rarely a family gathering, a sports banquet, or a weekend take out meal where Italian Beef Sandwiches ("Sammiches" if you're from the Chi) weren't served. I'm especially proud of this Chicago staple because they were "invented" on my side of town, the sout side (the h isn't pronounced).  My meal this month is an easy way to make that Windy City delicacy.  When you order one in the city, you're asked if you'd like it wet or dry.  Dry is just as it sounds...just the meat on the bread with the toppings.  If you'd like to try it wet, dip the assembled sandwich in the broth.  Both ways are delish although I prefer them wet!
Serves 3-4

Ingredients:
 1 - 1 1/2 lbs roast beef (from the deli)
1 envelope of dry Italian dressing
1 can of low sodium beef broth (I use about triple the amount of broth.  The wetter the better!)
 4  French bread rolls - I know...WHAT?  Italian beef on french bread?  Yes!  It is all in the bread people.  French bread is soft and crusty, but firm enough to stand up to the "juice". 
Optional traditional toppings:
mozzerella cheese
banana peppers
hot peppers

Preparation:
-  In a large pot, mix the broth and the Italian dressing
-  Submerge the beef in the broth
-  Simmer on LOW for an hour
-  Assemble sandwich
- To dip or not to dip?  That is the question. Seriously, dip it.  You will not be sorry. 

There is an official beef sammich eating stance too!  Hold the sammy with both hands and rest elbows on the table.  Lean away from the sammich so you don't dribble on your shirt.  You're welcome.

Da Bears.

Nancy Smith's Chicken - By The Big Cheese

Talking a little stroll down memory lane with this one, folks. My absolute favorite meal growing up with Momma Big Cheese was her little number called "Nancy Smith's Chicken". Even though her maiden name is Smith, we don't have any Nancy's (that I'm aware of!). Either way, This meal is comforting to my soul and belly. I hope you enjoy it as much as I always have.

Warning - it's WAAAAAAAAY better when Momma Big Cheese makes it! No doubt about that one. Love you, Patti!


* Thank you google images for the pic *

What you'll need:
1 bag (10 oz) of frozen peas
4 C cooked chicken, cut up
1 can cream of mushroom soup
1/2 C miracle whip
1/2 t curry powder
1 C shredded cheddar cheese

What you'll do:
1. Spread peas into dish
2. Put chicken on top
3. In separate bowl, mix soup, mayo and curry powder. Pour over chicken.
4. Cover with cheese
5. Let stand in fridge overnight
6. Bake at 350 for 30 minutes, uncovered

Slow Cooker Hawaiian Meatballs

It's here! The 4th annual Diva "Ball" theme! We love us some spherical food. For this month's meal, I am making Hawaiian Meatballs that you can conveniently make in your slow cooker.





Ingredients:

32 oz. package of precooked, frozen meatballs
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced
1 cup of brown sugar
2 Tbl. cornstarch
2/3 cup of white vinegar
2 Tbl. Soy sauce
Rice

Preparation:
Place meatballs in crock pot and top with green pepper and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over meatballs, pineapple and green peppers. Cook on low for 3-4 hours or until heated through.

Prepare the rice and serve with the meatballs on top.

Does it get any easier??

Slow Cooker Cream Cheese Chicken Chili

Happy Crock-tober! My meal for our October theme was found on Pinterest. I must have really thought it looked good, because I pinned it three separate times. The best part about it is the chicken goes in frozen, so you don't even have to remember to thaw first.

I served over rice.

Ingredients:
2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

Preparation:
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
to blend in the cheese. (I didn't do this, and it was fine)
Shred the chicken into large pieces

Slow-Cooker Jambalaya

Happy Crock-tober!!



For this month's slower cooker theme, I did Slow Cooker Jambalaya. I was really pleased with how easy it was to put together. (I cheat and buy pre-chopped onions.) Also, the recipe I'm posting serves 8 people. I just halved it for Divas so it should (hopefully) serve "4."

Hope you enjoy!

2 pounds boneless, skinless chicken thighs
1 pound (turkey) smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extralarge shrimp, peeled and deveined
1 3/4 cups long-grain rice
Parsley, optional


Directions

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.

Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

Meatloaf Braciole

This is my favorite meatloaf recipe ever, and so far it's won over some non-meatloaf people! It's based on a Rachel Ray recipe (I made a few of my own modifications) and the "braciole" part just means it's rolled up. I would recommend not just using ground beef, because then it basically tastes like a fancy hamburger. I try to use at least two different types of ground meat.

1 1/2 pounds ground beef, pork and/or veal mixture
Salt and pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
3 tablespoons grated cheese, Parmigiano or Romano
2 tablespoons chopped flat-leaf parsley
1 cup baby spinach
6 slices prosciutto di Parma (the thinner sliced, the better)
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling

Preheat oven to 450 degrees F.

Mix meat and next 7 ingredients (thru parsley) as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.

Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.

*Another note, I had to roast mine longer than 20 minutes. Just make sure the internal temperature reaches 160 before eating. (I like to cook mine until about 155 and then let is rest a bit before slicing.)

Beer-Braised Sausage and Red Peppers (from Dessert Diva)

My contribution this month is a delicious Beer-Braised Sausage and Red Peppers that I have slightly adapted from my favorite food blogger, Annie's Eats. We have had this no less than 3 times in the past month...that's how much we love it!  I hope you enjoy it as much as we have!

Ingredients
2 tbsp. olive oil
2 lb. cooked kielbasa sausages, sliced
1 large yellow onion, thinly sliced
2 large red bell peppers, sliced
2 tbsp. flour
1 bottle of beer
1 1/2 cups chicken broth
3 tbsp. fresh thyme, chopped

Directions
In a Dutch oven over medium-high heat, warm the olive oil. Add the sausages and cook, stirring often, until browned, about 4-5 minutes. Transfer to a plate and keep warm. Add the onion and bell pepper to the pot, reduce the heat to medium and saute until tender, about 5 minutes. Add the flour and cook, stirring, until golden, about 1-2 minutes.

Whisk in the beer until smooth and bubbly. Add the chicken broth and thyme, whisking to blend. Bring to a simmer. Return the sausages to the pot. Cover, reduce heat to medium-low and cook until flavors are blended, about 15 minutes. Enjoy!

Serves 4-6

Yats Chili Cheese Etouffee

For this month's copy cat meal I made Yats Chili Cheese Etouffee, which I love to eat and say :) I am including the recipe below. The next time I make it, I will change a few things: I think i will saute the chopped veggies in a different pan and then add them to the roux, or maybe just cook it longer? They didn't soften up how I wanted. Also, I didn't put any onions in, to appease Mr. Gourmet Diva. :-) I thought it was pretty tasty and hope others do to!

1 stick butter
½ c. flour
1 c. chopped green onions
1 c. diced celery
1 c. diced bell peppers
1 c. diced onions
2 t. minced garlic
1 c. Rotel Original diced tomatoes
½ t. dried thyme
1 T. tomato paste
1 t. dried basil
¼ t. black pepper
¼ t. white pepper
¼ t. cayenne pepper
3 c. chicken stock
3 c. shredded aged cheddar
8 oz. half and half or heavy cream
1 t. chili powder
pinch ground coriander
pinch ground cumin
pinch ground cloves
dash Leas and Perrins Worcestershire sauce
Dash Tabasco sauce
1 lb cooked crawfish, shrimp and/or chicken
Cooked white rice

Make a roux by heating the butter in a heavy skillet over medium heat then blending in the flour, sonsistently stirring and scraping the bottom of the skillet. Cook until the roux is golden color

Add the green onions, celery, bell peppers, onions, garlic and tomatoes and cook until the onions have browned

Add the thyme, tomato paste, basil and peppers (black, white, and cayenne)

Add the stock, bring to a boil and simmer until the mixture becomes thick

Add the cheese, half and half, chili powder, coriander, cumin, cloves, Lea and Perrins and Tabasco and stir until the cheese and half and half are blended in well

Gently stir in the crawfish, shrimp and/or chicken and serve with white rice. Garnish with chopped green onions and drizzle with some dry sherry.

Serves 6-8

Panera Mac 'n Cheese (from Dessert Diva)

Greetings, Diva fans! I've been on a bit of a bloggy break for quite some time, but I'm back and ready to give you an awesome recipe! Our theme for this month is "Restaurant Copycats." I went back and forth several times on which recipe to go with, but ultimately, I chose a recipe from one of my favorite food bloggers and one of the very few chain restaurants we frequent in my family. Panera's Mac 'n Cheese is delish! Hope you give this recipe a try and love it!

Here's the link to the recipe over at Annie's Eats!

Fried Mac & Cheee Balls

My December Ball recipe is Fried Mac & Cheese Balls. Yum! (And seriously unhealthy, but that's why I'm cramming them in before the new year :-)

I found this recipe at NoRecipes.com which is a pretty cool site. Anyway, I'm attempting to freeze them pre-frying and then have the divas fry them up on their own. I'm not sure how this process will work but we will give it a try!

Fried Mac & Cheese Balls
makes 8 balls
2 tablespoon unsalted butter
2 tablespoon flour
3/4 cup half and half
1 teaspoon kosher salt
1/2 teaspoon sugar
1 packed cup leftover mac & cheese (I used Kraft)

1/2 cup flour
1 beaten egg
1 cup panko (you can also use regular bread crumbs)

pecorino or parmesan cheese for serving

Melt the butter in a small saucepan. Add the flour and stir vigorously until the mixture is bubbling. Remove the pan from the heat, then slowly whisk in the half and half until it is fully incorporated and there are no lumps. Return the pan to a medium-low heat stove and use a silicone spatula to continuously scrape the bottom of the pan to keep the sauce from burning. When the sauce is thick and bubbly, remove the pan from the heat and add the mac & cheese. Stir to combine, then taste for salt and adjust as needed. Cool to room temperature, then place the mixture into the fridge to harden.

Once the macaroni mixture has cooled, it will be very firm. Use a spoon to scoop out a 1 1/2″ ball, then roll it between your hands to make it round, pressing down a bit to remove any air pockets. You should be able to make about 8 balls.

Add about 2 inches of oil into a heavy bottomed pot. Turn the heat onto medium high, and watch for the temperature to reach about 320 degrees F. In the mean time, get 3 shallow bowls out, and put the flour in one, the egg in another and the panko in the third. Roll each ball in the flour to coat evenly, then in the egg (make sure it’s well coated with egg or the panko won’t stick). Lastly, drop the balls in the panko and roll around to coat evenly.

Line a wire rack with paper towels to place the balls on once they’re fried. Fry each ball, rolling them around so they brown evenly until they are golden brown and crisp. Transfer the fried mac and cheese balls to a paper towel lined rack and let them drain. Let them cool for a minute before serving, then top with plenty of grated cheese.

Crock Pot Chicken and Sausage Gumbo

A Crock Pot Haiku

Goodness dumped inside
cooks all day, no need to watch
I love you crock pot


September was crock pot month at DTD. It's a repeat but easily one of my favorites. Who doesn't like to crock pot it up during a busy week or a lazy Sunday? My recipe was Chicken and Sausage Gumbo. We just had it this Sunday, and its delish. I dumped all the ingredients in when I woke up in the morning and when we got back from the Colts game, dinner!

I am a spice wuss, so I keep a shaker of Creole seasoning out so those that want it spicy can add it to their bowls.

Ingredients:
3/4 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 package fully-cooked smoked sausage, cut into 1-inch pieces
2 carrots , peeled and sliced
1 yellow onion , chopped
1 14.5-ounce can stewed tomatoes, undrained
5 cups water
3 chicken bouillon cubes
1 teaspoon dried thyme
1 10-ounce bag frozen okra, thawed and drained
3 cups long-grain white rice (quick cooking)


Prep:

1. Mix together chicken, sausage, carrot(s), onion, tomatoes, water, bouillon and thyme in a slow cooker.

2. Cover and cook on low until chicken is no longer pink in center, 7-8 hours. Stir in okra. Cover and cook on low 20 minutes longer.

3. Meanwhile, cook rice according to package instructions. Serve gumbo spooned over rice in individual soup bowls.

Nutella Swirl Pound Cake

Yes, you read correctly.

Nutella. Pound. Cake.

All good things people.

It's the 20th of the month, so that means its time to post for the Cake Slice Bakers. For those that don't know, Saucy Diva belongs to a cake baking bloggers club and every month on the 20th, we post the cake we've made for the month. September is the last month we'll be cooking out of the book "Cake Keeper Cakes" by Lauren Chattman. All in all it was a good cookbook that I would recommend. There have been some mishaps (Fresh Strawberry Cake with White Chocolate Chips) but definitely more triumphs.

Ever since I purchased this book this time last year, I secretly hoped that one month the members would vote to make the Nutella Swirl Pound Cake. No such luck. Thankfully, September was "choose your own adventure" month (I named that, not an official theme)! I have an unhealthy obsession with Nutella and can often be caught eating it straight from the jar. So combining it with my favorite kind of cake was a no brainer.

Make this cake. Seriously.

Ingredients:
4 large eggs, at room temperature, lightly beaten
2 teaspoons pure vanilla extract
1 1/2 cups, unbleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups sugar
i jar (13 oz) Nutella

Preparation:
1. Preheat oven to 325 degrees. Grease a 9x5 inch loaf pan and dust with flour.
2. Combine the eggs, vanilla in a small bowl.
3. Combine the flour, baking powder, and salt in a medium bowl.
4. Combine the butter and sugar in a large mixing bowl and cream with an electric
mixer until fluffy.
5. With the mixer on medium low, pour the egg mixture and mix until combined.
6. Turn the mixer to low speed and add the flour mixture, 1/2 a cup at a time. Mix
for 30 second after the last addition.
7. Scrape 1/3 of the batter into the prepared loaf pan. Spread 1/2 of the Nutella (I warmed it up a bit in the microwave first) and smooth. Scrape another 1/3 of the batter over the Nutella and smooth. Repeat in layers until you end with the last 1/3 of batter on top.
8. Run a knife through the batter to create the swirl effect. Do not over mix.
9. Bake the cake until golden brown and it can pass the toothpick test. About an hour and 1/2. Let the cake cool in the pan for about 20 minutes, invert it onto a wire rack to cool completely.
10. Slice and serve.

*thanks to Sprinkle with Salt for the picture!

Paula Deen's Chicken and Rice Casserole

I am the queen of efficiency!

Ok, not really. Things just worked out really well for me this month. Not only was this recipe the October Cookbook Club recipe (chosen by my fellow MCHS alum, Molly) but the theme of DTD this month was comfort food.

This recipe is definitely comfort food! The ingredients were simple, the preparation easy, and the outcome was delicious. I'll admit that I was a little nervous about adding water chestnuts to a casserole, but it adds a whole new dimension of texture.

I'll be adding this recipe to my regular rotation!

Oh! And it's pretty too! You'll have to trust me on this one. I totally forgot to take a picture before we scarfed this one down. My apologies.

Ingredients:
3 cups diced, cooked chicken
1 medium onion, diced and sauteed
1 - 8oz can of water chestnuts, drained and chopped
2 - 14 oz cans french cut green beans, rinsed and drained
1 - 4 ounce jar of pimentos, rinsed and drained
1- 10.5 ounce can condensed cream of celery soup
1 cup mayo
1- 6oz box of Uncle Ben's long-grain and wild rice, cooked according to directions on the box
1 cup grated sharp cheddar cheese


Prep:
1. Preheat oven to 300 degrees.
2. Mix all ingredients together and pour into a 3 quart casserole dish.
3. Bake for 25 minutes.

WARNING! This recipe makes ALOT of casserole! It can easily serve 6-8 people. I halved the recipe for DTD and it was still plenty for 3-4 people.

Slow-Cooked Chili (from Dessert Diva)

I know, I know...I've been M.I.A. for quite some time now. I've been just a tad bit busy...being sick. You see, our next Baby Diva is due at the beginning of April and so far, pregnancy has not agreed with me. Now that I'm beginning to feel better, I hope to start posting more recipes!

I'll start with the recipe for the meal I'm taking to our next Supper Club on Monday...slow-cooked chili. What better way to celebrate fall and football season than cozying up with a nice, hot bowl of chili?

Ingredients
2 lbs. ground beef
2 - 16 oz. cans kidney beans, rinsed and drained
2 - 14.5 oz. cans diced tomatoes, undrained
8 oz. tomato sauce
2 onions, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
2 tbsp. chili powder
2 tsp. salt
1 tsp. pepper

Directions
Brown beef in a nonstick skillet; place in slow cooker. Add all remaining ingredients. Cover; cook on high 4 hours or on low 8-10 hours. Garnish with cheese or whatever makes it a great bowl of chili to you!

Enjoy!