DANIELLE AT HOME

Recipes

White Chicken Chili

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Today I am sharing my go to slow cooker meal. It’s delicious, super filling and pretty healthy (if you go light on the Fritos! lol). White Chicken Chili is the best, it’s super flavourful, takes basically no prep time. Perfect weeknight meal. Oh and you’ll have leftovers! Win!!

I love soups, stews and chilis in the fall and winter. I just find then so satisfying and super easy to make, but my husband isn’t a big soup fan. He’s a big strong man and likes a big plate of hearty food. He just doesn’t see soup as a meal. And he doesn’t like most chilis because tomatoes give him heartburn. So thats where this recipe saves the day. It’s hearty and there’s no tomatoes, it’s a serious winner. He actually asks for this meal regularly (could just be the Fritos!). And I happily oblige since it takes five minutes and it feeds us for days!

White Chicken Chili
White Chicken Chili
White Chicken Chili

So lets run down what makes this recipe so great.

  1. Canned Green Chilies, seriously yummy! Basically makes everything taste like queso blanco and adds delicious flavour to this chili
  2. Jalapeños, add just the right amount of heat. Remove or don’t remove the seeds to adjust the heat to your liking. I like one with and one without.
  3. White Beans, they make this chili so hearty and filling
  4. Cream Cheese, this is what makes this chilli creamy. Yep, no cream in sight! It’s perfect and my secret weapon!
  5. Spices, don’t skimp on the cumin! Heck add extra if you want!

This recipe really is one of those no recipe recipes. You chop a few ingredients and other then that just toss everything in and let the slow cooked do it’s magic. It’s really that simple! Add your favourite chili toppings and get to eating!

I hope you give this a try at your house, I know you won’t be disappointed!

White Chicken Chili

Creamy, spicy and delicious. This super easy slow cooker recipe is the perfect filling and delicious dinner.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main Course
Cuisine American, Mexican

Equipment

  • Slow Cooker

Ingredients
  

Chili

  • 3 chicken breasts
  • 2 15 oz cans white beans, drained
  • 2 4 oz cans green chilies
  • 1 cup frozen corn
  • 2 jalapeños, chopped (remove seeds and ribs for a mild chili)
  • 1/2 onion, diced finely
  • 4 oz cream cheese
  • 2 cups low sodium chicken broth
  • 3 tsp chili powder
  • 1 tbsp cumin
  • salt and pepper to taste

Toppings

  • cheddar cheese, shredded
  • avocado, sliced
  • fritos or tortilla chips

Instructions
 

  • Place chicken, beans, chilies, corn, jalapeños, onion, cream cheese and broth in you slow cooker. Add spices and stir. Place slow cooker on low for 8 hours or on high for 4.
  • Once chili is cooked remove chicken. Shred and return to the slow cooker. Taste broth and adjust seasonings accordingly.
  • Prepare desired toppings and serve.

Notes

Adapted from Cooking Classy.
Keyword Slow Cooker

Spiced Pear Galette with Maple Whipped Cream

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My first dessert recipe of fall is a spiced pear galette! And it’s topped with yummy maple whipped cream, I’m so excited to share it!

Fall and winter desserts are my favourite. Rich chocolates, spiced fruit and delicious pumpkin are by far my favourite flavours for dessert. So today I thought I would share a galette. It’s a fun and super simple twist on the classic fall apple pie!

Spiced Pear Galette

A galette is essentially a freeform pie with only a bottom crust, it’s insanely easy and totally forgiving. It’s a rustic dessert, the edges should be jagged and rough. If you’ve even made pie you know that sometimes it’s not easy to get the dough perfectly rolled and placed. Although some of my ugliest pies have been the most delicious!

I chose pears for this dessert simply because they are one of my favourite fruits, there delicious and just don’t get as much attention as apples this time of year. I only started baking with them over Christmas last year, but I was blown away with the flavour they bring to a dessert. They’ve always been a favourite snack but now there a favourite dessert!

Spiced Pear Galette
Spiced Pear Galette
Spiced Pear Galette

I decided to leave the skin on the pears in this dish, I find pear skin much softer then apple so I didn’t think it would be a problem. Plus it’s much prettier this way in my opinion.

Now as for the spice mix, I just used a classic apple pie spice, if you can’t buy the mix in store here’s a link to how to make it. I could have played around with the spices more but I really wanted a classic flavour with a twist. So I used lots of apple pie spice.

Now the whipped cream! Of course you could top your galette with deliciously creamy vanilla ice cream, but I thought a flavoured whipped cream would be better for this yummy dessert. So I added maple syrup instead of sugar to heavy whipping cream. It’s so yummy I now want to put it on everything!

This dessert would be perfect for Thanksgiving, or just a simple Sunday dinner. I hope you give it a try and love it as much as I do!

Spiced Pear Galette with Maple Whipped Cream

Spiced pear filling on top of rustic buttery pastry, finished with slightly sweet maple whipped cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American, French
Servings 6

Ingredients
  

Crust

  • 1 1/3 cup all purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/4 cup butter, cold and cubed
  • 1/4 cup shortening, cold and cubed
  • 4-8 tbsp ice water

Filling

  • 3-4 small pears, sliced (1/8 inch thick)
  • 2 tbsp brown sugar
  • 3/4 tsp apple pie spice
  • 1 tsp corn starch
  • pinch salt
  • 1 egg, beaten
  • turbinado sugar

Maple Whipped Cream

  • 1 cup heavy cream
  • 2 tbsp maple syrup (high quality)

Instructions
 

Crust

  • Whisk, flour, sugar and salt together in a medium bowl. Add shortening and butter. Using a pastry cutter or two forks cut the fat into the flour until it is the size of peas. Slowly add ice water 1-2 tbsp at a time until a ball starts to form.
  • Form dough into a disk, wrap and place in the fridge for 1 hour

Filling

  • Pre heat oven to 425 °F. Line a rimless baking sheet with parchment and set aside.
  • Combine sliced pears, sugar, apple pie spice, corn starch and salt in a bowl.
  • Flour the parchment lined baking sheet, roll pie dough out into a 9 inch rustic circle. Arrange pears in the centre of the dough leaving a 2-3 inch border. Fold border over fruit.
  • Egg wash the folded dough and sprinkle with turbinado sugar. Bake for 25-30 minutes, until fruit is cooked and crust is browned. Remove and allow to cool for at least 10 minutes before serving.

Whipping Cream

  • In a high sided bowl whip cream on high using a hand mixer. Continue to whip until soft peaks form, about 3-5 minutes. Add maple syrup. Whip for another 30 seconds to combine on medium high.
  • Serve galette slightly warm or at room temperature with a large helping of maple whipped cream.

Notes

Adapted from Grandma’s Berry Pie
Keyword Dessert
Spiced Pear Galette and Maple Whipped Cream

Eggplant and Italian Sausage Pasta

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I don’t know about where you live but here in BC it has been a wet September. September seems to go one of two ways here, the longest hottest days of summer, or rain, rain and more rain. This year we have had the latter. Since the weather has been blah I’ve been able to dip into my fall recipes a bit sooner then normal. And of course I’m like every other girl out there and love fall. I mostly love sweaters and Thanksgiving, but I also really enjoy fall flavours and heartier dishes.

So since it’s fall here I’m sharing a new fall pasta recipe. A one pot pasta with eggplant and Italian sausage. It’s so yummy and is now a new favourite!

Let’s talk ingredients, it’s pretty simple here and most of these items are things I’m sure you have on hand. Your favourite short pasta shape, I love fussili. A delicious eggplant, Italian sausage, some canned tomatoes, a little wine, shallots, garlic and parmesan. So yummy!

Now the method here is simple, cook your pasta, set aside and start combining the sauce ingredients. This does take a tiny big longer then some of the one pot recipes out there since you really want to cook down the eggplant. I want melty velvety eggplant. It’s a total game changer in the sauces texture. If you think you’ve over cooked the eggplant it’s probably perfect. All the delicious flavours meld together to create a really rich flavourful sauce.

I like to serve this pasta with a super simple arugula salad, just arugula, shaved parmesan, lemon, oil and black pepper. Such a yummy bright compliment to the dish. You also can’t go wrong with a big glass of red wine to wash it all down. Also eating this by the fireplace makes it extra magical, but if it’s still summer where you are you may want to skip that. I hope you give this yummy dish a try!

One Pot Eggplant and Italian Sausage Pasta

A velvety smooth sauce with eggplant, tomato and red wine. Chucks of sweet Italian sausage and lots of parmesan cheese.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

  • 1 pound fusilli pasta
  • 5 tbsp olive oil, divided
  • 1 pound Mild Italian Sausage, casings removed
  • 1 shallot
  • 2 cloves garlic
  • 1 medium eggplant, chopped into 1/2 inch pieces
  • 1/3 cup red wine
  • 1 15 ounce can whole plum tomatoes
  • 1/2 tsp red pepper flakes
  • salt & pepper
  • 1 cup fresh grated parmesan cheese (additional for topping)

Instructions
 

  • Bring a large pot of salted water to a boil. Cook pasta according to package directions. Set aside 1 cup of pasta water, drain and set aside.
  • Heat 3 tablespoons of olive oil in pot over medium-low heat. Add shallots and garlic to pan, cook for 1 minute until fragrant. Add sausage to the pan. Break into small pieces and brown until cooked through.
  • Deglaze the pan with wine. Simmer for 2 minutes until reduced. If the pan is dry add remaining olive oil. Add eggplant to the pan. Turn heat up to medium and cook for 10 minutes, or until beginning to soften.
  • Break up tomatoes with your hands. Add to pot. Season with salt, pepper and chili flakes. Cover and simmer for 15 minutes. Taste sauce and adjust seasonings if needed.
  • Lower heat, add pasta and cheese to sauce. Stir together. Add pasta water to loosen as needed, I typically use 1/3-1/2 cup. Top with additional Parmesan cheese and enjoy!

Notes

Adapted from Food Network.
Keyword Eggplant, Pasta, Sausage
Eggplant and Sausage Pasta - So Yummy!

Mexican Street Corn

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Today we are talking corn on the cob. It’s getting to be corn season and really theres nothing better then corn on the cob cooked on the grill in the summer. But of course I didn’t want to give a basic grilled corn recipe. As delicious as that is I think you can figure it out on your own…so today I’m sharing my take on Mexican Street Corn. I was seeing these recipes all over the internet and was so intrigued! So I knew I had to try out a few recipes and then of course make then my own!

This recipe is incredibly simple. It starts by grilling corn in the husks. When they are almost ready we peel off those husks, coat with a delicious spicy and creamy sauce. Then throw them back on the grill to cook just a little longer. Once cooked sprinkle with cheese and cilantro (or parsley if you hate cilantro like me). Traditionally street corn has cotija cheese but I’m all about accessible ingredients and honestly that’s just not easy for me to grab at a regular grocery store. So I subbed in some fresh grated parmesan cheese. It’s all about making a recipe work for you. And man it’s delicious!

I hope you give this twist on corn a go this summer. It’s really easy and really delicious! Enjoy!

Mexican Street Corn

Sweet, spicy and fresh grilled corn topped with cheese.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 6 cobs

Ingredients
  

  • 6 ears of corn
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 tsp chili powder
  • 1/8 tsp cumin
  • pinch cayenne pepper
  • 1/2 cup parmesan
  • 2 limes
  • Cilantro or parsley

Instructions
 

  • Place corn on the grill in the husks. Cook over medium heat for 15 minutes, turning every 5 minutes. Remove from grill and set aside until cool enough to handle.
  • In a small bowl mix together sour cream, mayonnaise, chili powder, cumin, cayenne pepper and the juice of one lime. Remove husks and silk from the cooked corn. Using a pastry brush coat corn with sauce. Place corn back on the grill for an additional 5 minutes, turning half way.
  • Remove corn from the grill, top with cheese, a squeeze of lime, cilantro or parsley and a pinch of chili! Yum!

Notes

Adapted from Damn Delicious.
Keyword Barbecue, Vegetables

Peach Pie No Churn Ice Cream

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I scream, you scream we all scream for peach pie ice cream! LOL! Hi Guys, today I’m sharing the last recipe I made in my old kitchen! So sad! I’ve got some recipes that I tested there that I’ve yet to share but this is the last one I created and shot in that old 80’s kitchen. It’s kind of sad! If you don’t know what I’m talking about read all about it here!

Anyway, I’ve been holding on to this recipe for a while. Not to torture you, but I wanted to wait until we got a bit closer to peach season before I shared this magical creation!

Now this recipe is a no churn ice cream (yay for no special equipment!) with a peach swirl and chunks of buttery pie crust. Seriously delicious! I won’t lie this recipe is easy but it’s pretty time consuming. I’ve broken it all down for you in the recipe below but let’s run through a few key steps!

The Base: Now I did not re write the book with this one. Classic no churn ice cream base, just three ingredients. The Queen Martha Stewarts recipe of course!

The Filling: Peaches, sugar, cinnamon, butter etc cooked down until there is just a few chunks of peach left and lots of thick sweet delicious filling.

Pie Crust: I used a half recipe of my favourite classic pie crust (grandma’s recipe!). This time I used all butter because I wanted extra flavour (and truth I had no shortening).

Fold all of this together and you have summer in a bowl if you ask me!

Insanely delicious and super fun to make! I hope you give it a try!

Peach Pie No Churn Ice Cream

The flavours of peach pie ribboned though a creamy rich vanilla ice cream base.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill 6 hours 30 minutes
Total Time 7 hours 30 minutes
Course Dessert
Cuisine American
Servings 1 Loaf Pan

Ingredients
  

Pie Crust

  • 1 1/3 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold cut into cubes
  • 3-6 tbsp ice water

Peach Filling

  • 3 peaches, peeled and chopped
  • 3 tbsp brown sugar
  • 1 tbsp white sugar
  • 1 tbsp lemon juice
  • 1 tbsp butter
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 1/4 tsp cinnamon
  • pinch salt

Ice Cream Base

  • 1 can sweetened condensed milk
  • 1 cups whipping cream (30-40% fat)
  • 2 tsp vanilla extract

Instructions
 

Pie Crust

  • In a medium bowl whisk salt and flour together. Add butter, using two forks or a pastry cutter combine the butter and flour together until the butter in the size of peas. Slowly add ice water mixing the dough with a fork until a ball begins to form.
  • Form dough into a disk, wrap in plastic wrap and place in the fridge to chill.
  • Preheat oven to 400°F. Roll Dough into a 9 inch disk. Place on alined baking sheet and bake for 15-20 minutes or until crust is golden brown. Set aside to cool.

Pie Filling

  • In a large sauce pan add peaches, sugars, lemon juice, butter, cinnamon and salt. Cook over medium-low heat until peaches break down and a sauce forms. This should take about 15-20 minutes. Break large chunks of peach up with a spatula.
  • In a small bowl whisk water and cornstarch together to create a slurry. Add to peach mixture and continue to cook for an additional 5 minutes. You want a thick sauce with a few peach chunks.
  • Once cooked down pour into a bowl and place in the fridge to chill for about 30 minutes.

Ice Cream

  • In a medium bowl whisk together sweetened condensed milk and vanilla, set aside. Ina large bowl whip whipping cream until stiff peaks form this will take 3-5minutes.
  • Gently fold whipped cream into the sweetened condensed milk mixture.
  • Pour a third of the ice cream base into the loaf pan. Layer broken up pieces of pie crust and peach filling on to ice cream. Use a knife to swirl filling into ice cream. Repeat three more times. Cover with plastic wrap and place in the freezer for at least 6 hours to freeze.
  • Serve ice cream in bowls, on desserts or even waffle cones (or bowls!). Enjoy!!

Notes

Adapted from Martha Stewart.
Keyword Dessert, Ice Cream, Summer

Mixed Berry Margarita

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Happy SUMMER everyone! I hope you all enjoyed your Canada Day and 4th of July festivities last week. I took a much needed break the last two weeks while I moved into my new HOUSE! I’m going to share all about it on Wednesday, but I will say the move took a lot more out of me then I had planned! This recipe was supposed to go up last week in time for Canada Day, but alas that just didn’t happen! That’s life right? We have to roll with the punches.

I knew even though I was a bit late getting this recipe up it still had to be posted to the blog asap! As you know I enjoy a good cocktail! This one combines two of my favourite summer things, berries and margaritas! Now as you already know I am not a frozen margarita fan! I’m all about a fresh lime margarita on the rocks. They are defiantly my favourite. But every once and a while I like to switch things up a bit and add delicious fruit flavours to the mix. Such as pineapple or berries!

Today I am sharing how to make a mixed berry margarita! This margarita is packed full of juicy flavourful berries, a touch of agave and lots of fresh lime juice! This recipe really isn’t any harder than a classic margarita, but what I love about it is that it totally reinvents your favourite drink. And the colour of this drink is gorgeous (thank you blackberries!) I actually made these last weekend when we had friends over for a barbecue and they we’re a huge hit!

Now let’s talk equipment for a minute. Like any other margarita you’ll need a cocktail shaker, but for these margaritas you’ll also need a muddling tool or at least something that can be used as a muddler, like a wooden spoon. You’ll also need a shot glass, or a jigger and some cute little margarita glasses. Oh and lots of ice, is that equipment or an ingredient? Regardless these are all fantastic tools to invest in they will really help you when entertaining.

Now let’s break down this margarita and get to cocktailing! To make this drink you need to muddle up some berries then add agave, tequila and lime juice. Shake that up with some ice. Rim the glass with salt or sugar if you like. Fill it with a few muddled berries and lots of fresh ice. Pour that tasty cocktail into your glass and enjoy! Seriously so tasty, refreshing and satisfying. Now I just need some chips and guacamole to go with it!! Enjoy!

Mixed Berry Margarita

Sweet summery berries, tart lime juice and touch of agave and silver tequila. A fun summer twist on a classic margarita.
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Total Time 5 minutes
Course Drinks
Cuisine Mexican
Servings 1 drink

Ingredients
  

  • 1/3 cup mixed berries (I used blackberries, blueberries, raspberries and strawberries)
  • 1.5 ounces silver tequila
  • 2 ounces lime juice, fresh squeezed
  • 3/4 ounce agave
  • salt or sugar for rimming the glass (optional)

Instructions
 

  • Add berries to cocktail shaker, muddle berries until partially crushed. Remove a third of the berries and place in a margarita glass.
  • Add ice, lime juice, agave and tequila to the cocktail shaker. Shake vigorously until well combined and the outside of the shaker is very cold.
  • If desired rime your glass with salt or sugar. Run a cut lime around the edge of the glass, then dip into salt or sugar.
  • Add reserved berries to the bottom of the glass, fill the glass with ice. Pour cocktail over ice. Serve with additional limes or berries as garnish. Enjoy!

Notes

Notes: If using frozen berries defrost first.
Keyword Berries, Cocktail, Margarita