Recipe: Maple Banana Bread

Take a break from binge watching the news, organizing your closets, virtual deep breathing classes and take a short (social distancing) walk into the kitchen and have a little Bake Sesh ....... mmmkay?

Here’s my latest At Home Kitchen Project - Maple Banana Bread! ⁣ ⁣ This traditional Banana bread recipe got a cozy Canadiana makeover with the addition of dark maple syrup. ⁣ ⁣ ⁣

Happy Baking Friends and comment below or message me with any questions xoxox⁣ ⁣

Maple Banana Bread

Prep Time: 20 minutes
Bake Time: 60 minutes
Total Time: 1hr 20 minutes
Serves: Makes one 8½x4½" loaf
Author: Mary Mammoliti | Kitchen Confession 

Mary’s hand holding a half eaten slice of Maple Banana Bread

INGREDIENTS

• 1½ cups all-purpose flour

• 1¼ teaspoons baking soda

• ¾ teaspoon kosher salt

• ⅓ cup sour cream

• ¼ cup unsalted butter, room temperature

• 1 cup (packed) dark brown sugar

• 2 large eggs

• 3 large ripe bananas, mashed

• 2 tablespoons pure dark maple syrup

• ½ cup chopped walnuts (optional)

• Nonstick baking oil spray

INSTRUCTIONS 

1. Preheat oven to 350°. Lightly spray an 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving enough on either side to life the load out. In a small bowl whisk flour, baking soda, and salt to combine, set aside.

2. In the bowl of a stand mixer or if using a hand mixer a large bowl, beat brown sugar, sour cream, and butter until light and fluffy, approximately 3-4 minutes. Add the maple syrup and one egg at a time, mixing to combine after each egg.

3. Reduce the speed to low on your mixer, slowly add the flour mixture, and mix to form

4. A smooth batter. Add bananas and mix until combined. Fold in walnuts, if using. Pour batter into the prepared pan and smooth the top. 

5. Bake the banana bread for 60–65 minutes or until a toothpick inserted into the center comes out clean.

6. Transfer the pan to a wire rack and let it cool in the pan for 30 minutes to 1 hour. Remove from the pan and get slicing.

Baked Maple Banana Bread in the loaf pan with two slices on a plate to the right of the loaf

I’ve also been using Kana pre-cut parchment paper for almost 2 months (swipe left to see) and you know I like to try the products before I recommend them and I can’t stop singing the praises of this product and brand! Pre-cut sheets to fit your cake pans, baking sheets (all sizes) and air fryer! They’re environmentally friendly and coated with natural silicone. The finish eliminates any need for greasing your pans, which means less mess, and less cleanup!⁣ ⁣ These pre-cut sheets are made from wood pulp sourced exclusively from sustainably managed forests, are compostable and biodegradable.⁣ ⁣ Packaging: 50% recycled paper and 50% wood pulp sourced from sustainably managed forests.

A loaf pan lined with parchment paper with a whisk and the open package of Kana paper

Several packages of pre-cut parchment paper of various sizes

Recipe: Chick Chomp Salad

We’ve all heard of TikTok but have you heard of ChickChomp? Wait! WHAT? Oh yes friends, buckle up because you are about to get BLOWN AWAY! 

This ChickChomp Salad will have you smiling and dancing with every bite. I know what your thinking “exaggerate much Mary?” And yes, yes I do but I did get you thinking about something other than the sadness and worry of our current state, am I right? 

Give your mind a break and escape into a world of colour, zing, and a whole lotta Chicka-Pow-WOW! Get your mind out of the gutter you crazy kids I’m singing the praises of CHICKPEAS! 

Who’s joining in on the #ChickChomp challenge and eating Chickpeas? Share your meals people and let’s spread the joy of food! 

Chick Chomp Salad

Total Time: 20 minutes 
Serves: 6
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS 

SALAD

• 1 can 540ml chickpeas (about 2 1/4 cup), drained and rinsed 

• 1 can 540ml black beans (about 2 1/4 cup), drained and rinsed 

• 1 can flacked tuna in water, drained

• 1 large carrot, peeled and diced 

• 1 red bell pepper, seeded and diced

• 3 mini cucumbers, diced

• 3 stalks celery, diced 

• 1/4 red onion, diced 

• 1/3 cup feta, crumbled

DRESSING

• 1/4 cup olive oil

• 2 lemons, juiced 

• 1-2 tablespoons red wine vinegar

• 1 tablespoon Greek seasoning, plus more if needed 

• 2 teaspoons sea salt

• Fresh cracked pepper to taste

Note: Adjust dressing ingredients to suit personal taste

INSTRUCTIONS 

1. Place all ingredients into a large bowl pour the dressing over, toss and serve. 

Rant: Coronavirus-Stock up on these pantry items

Coronavirus (COVID19) has us all thinking of stockpiling hand sanitizer, toilet paper, and our pantries. Do we have all the shelf stable items we need for two weeks? How many cans of soup are enough? Please note, this is simply a guide and not meant to panic anyone. Let this be a resource.

Q. Should we all be stockpiling food?

The short answer is NO. If tested positive or have been in contact with someone that has been infected home quarantine or self-isolation at home would be for 14 days. I would recommend having enough food for your entire family and focus on dry and canned goods that are easy to prepare.

Q. What should we stock our pantry with for 14 days?

Keep Breakfast, Lunch and Snacks simple.

FOR BREAKFAST

Stock up on oatmeal, oats, granola, cereal and other dried grains (average out 1/2 to 1 cup per person per day), nuts and dried fruit, shelf-stable nut milks or powdered milk, protein or granola bars, and coffee and/or tea, nut/seed butters, honey

FOR LUNCH/DINNER

Make double for dinner and use leftovers for lunch; to make sure you have enough for leftovers buy enough food to double the recipes.

A few examples of good canned/boxed foods to have on hand: canned beans (chickpeas, black beans, white beans), canned tomatoes (either diced or whole), cans or jars of tomato sauce and paste, cans of pumpkin or squash puree, canned soups and canned (or boxed) broths, canned coconut milk, canned fish such as anchovies, sardines and tuna. Unopened, firm tofu and tempeh will stay fresh for weeks in the fridge and jerky are also good to have around.

Dry goods like grains, such as rice, barley, quinoa, rice, bulgur, farro) pasta, beans, oats, nuts and seeds, should be your foundation. They have a long shelf life, are easy to store

Frozen vegetables such as spinach, kale, peas, corn, edamame, spinach, kale, avocado, carrots, broccoli, cauliflower, and okra are great to have on hand, since fresh vegetables can’t be kept in an emergency supply kit without spoiling. Don’t forget your frozen fruits like berries, bananas and mango. Frozen fish, particularly shrimp and proportioned vacuum packed salmon, trout can be extremely handy if you have the room for it.

SNACKS

Include granola bars, whole grain crackers, roasted chickpeas and energy bars. Popcorn kernels and paper bags (make your own microwave popcorn or stove top)

Q. Do you have a meal plan you can share?

Plan 7 days of dinner, repeat for week 2 and double the recipe and have it for lunch the next day.

1. Shrimp and Veggie stir-fry.

2. Grain Bowls: Make a big batch of whatever grain you have on hand: rice, quinoa, barley, farro, etc. Heat a can of black beans and frozen corn with a little extra virgin olive oil, chicken stock and spices (or taco seasoning)

3. Vegetables and Grains: Make a batch of quinoa or rice set aside. Sauté frozen spinach and kale with white kidney beans, in a little extra virgin olive oil, crushed red pepper and garlic.

4. Pasta and tomato sauce or I’ll take it back to my childhood with cooked pasta and a dollop of salted butter

5. Four Bean Salad: 2 cans of bean medley, tuna, oregano, parsley, pinch o thyme, vinegar, extra virgin olive oil

6. Lentil soup

7. Vegetarian Three-Bean Chili: avocado oil or olive oil, frozen corn, 1 can each of black beans, pinto beans, red kidney beans, rinsed, drained, 1 can tomato purée, 3 cups low-sodium vegetable broth, salt, ground black pepper, 1 teaspoon ground cumin, chili powder, dried oregano, 1/2 teaspoon garlic and onion powder, 1/4 teaspoon cayenne pepper. Add all ingredients to a large pot over medium-low heat and simmer for 20 minutes.
   

In conclusion, wash your hands with soap and water to the tune of Happy Birthday and sing it twice, don’t touch your face, and keep your hands to yourself. Say it don’t spray it, cover your mouth when coughing and sneezing. Elbow bump, hip bump, or tap toe to toe when greeting someone. Hugs are usually a warm welcome but can also bring some unwanted guests.

Recipe: Corn Chowder

Soups Up! Here in Toronto winter isn’t done with us just yet. So I thought I would share the recipe for this happy, bright and lightened up version of my Corn Chowder to brighten up the day. The colour Yellow makes most of us feel better & on this snowy day, I could use all the sunshine I can get and this bright shade is the closest to sunshine I can get.

Corn Chowder

Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 8 servings
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

• 6 cups corn kernels, about 7 cobbs, divided

• 3 cups chicken stock, divided

• 4 slices turkey bacon

• 1 tablespoon olive oil

• 1 cup cooking onion, finely diced 

• 1 medium carrot, finely diced

• 2 celery stalks, finely diced

• 2 cloves garlic, minced

• 1 teaspoon chopped fresh thyme

• 1 medium sweet potato, peeled and cut into ½-inch dice

• 1 cup 2% milk (or almond milk but thickness may vary)

• 1 teaspoon kosher salt

• ¼ teaspoon black pepper

• 1 bay leaf

• 1 can full fat coconut milk, (400ml)

• 1 tablespoon minced parsley

INSTRUCTIONS

1. Cut the kernels off the cob and transfer to a bowl.

2. Add 4 cups of corn kernels and 2 cup chicken stock to a blender. Process until smooth, 1 minute on medium speed.

3. Add turkey bacon and olive oil to a large dutch oven or pot. Heat the pot over medium heat, cook and stir turkey bacon until crisp, 5 to 7 minutes. Transfer to a cutting board and chop into bite size pieces.

4. Add onions, carrots, sweet potato and celery. Cook until onions are translucent and vegetables are tender, 5 to 6 minutes.

5. Add garlic and thyme, cook until fragrant, 30 seconds.

6. Add the remaining 2 cups of corn kernels and saute for 1 minute.

7. Add corn puree, 1 cup of chicken stock, salt, pepper, and bay leaf.

8. Bring soup to boil, reduce heat to a simmer. Stir every few minutes and cook for 15 minutes. Add milk and coconut milk, stir and continue to simmer for 5 minutes or until potatoes are fork-tender, about 20 minutes total cook time.

9. Turn off the heat and discard bay leaf. Stir in the parsley, taste the corn chowder and season with more salt and pepper as desired.

10. Divide the soup into serving bowls. Top with crispy turkey bacon and parsley.

Recipe: Crispy Baked Chicken Wings

Dinner inspo COMIN’ IN HOT! Right out of the oven and onto your plate - Crispy Baked Chicken Wings with a side of spicy Portugallo Sauce, veg and a little ranch dipping sauce.

These are the crispiest baked chicken wings you will ever try!!!

WARNING - You’re going to want to make a pit stop on the way home and pick up the ingredients.

Crispy Baked Chicken Wings

Prep Time: 5 minutes 
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Author: Mary Mammoliti / Kitchen Confession 

INGREDIENTS

• 2 lbs chicken wings (tips removed, separated into winglets and drumlets)

• 1 tablespoon baking powder

• 2 tablespoons paprika

• 1 teaspoon garlic powder

• 1 teaspoon black pepper

• 1 teaspoon kosher salt

DIPPING SAUCE (Optional)

• Hot wing sauce

• BBQ sauce 

• Ranch Dressing

INSTRUCTIONS

1. Preheat oven to 450 degrees F convection bake setting.

2. Line a baking sheet with aluminum foil and top with a sheet of parchment paper.

3. In a small bowl combine baking powder, paprika, garlic powder, and pepper. 

4. Do not miss this step - Dry chicken wings with a paper towel to remove moisture.

5. Place the wings in a large bowl and sprinkle the baking powder seasoning over the wings. Toss until all wings are evenly covered. 

6. Place the seasoned chicken wings on the baking sheet leaving space between the wings.

7. Reduce oven to 425 degrees F and place the baking sheet in the oven and bake wings for 30 - 40 minutes until crispy. NOTE: I found the 40 minute worked perfectly in my oven, check your wings at 30 minutes the first time making them and increase to 40 if needed.

8. Let the wings rest for 5 minutes season with salt and Enjoy!

What makes these so extra crunchy:

• Baking powder helps in getting that golden colour and crispy skin.

• Drying the chicken wings with a paper towel before tossing in baking powder removes moisture.  

• Always salt the wings after baking. Salt draws out moisture and inhibits the crunch factor.

• Use the Convection Bake mode on your oven if you have it. This helps with crisping and also removing moisture from the wings.

• DO NOT USE BAKING SODA. It’s not the same and is not interchangeable with baking powder.

Recipe: Almond Flour Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins, but WAIT there’s more! These are Gluten Free and No Sugar Added - WHAT-THE-SMURF! These turned out so light, moist and perfectly naturally sweetened......did I have you right after Chocolate Chip?

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Step 1

Add bananas, eggs, vanilla

Step 2

Baking soda + powder, salt and blend until smooth.

Step 3

Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

Step 4

Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

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Almond Flour Chocolate Chip Banana Muffins

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving: 12 muffins 
Author: Mary Mammoliti/Kitchen Confession

INGREDIENTS 

• 3 large ripe bananas

• 3 large eggs

• 1 teaspoon pure vanilla extract

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 teaspoon baking soda

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 3 cups almond flour

• 1/4 cup chocolate chips (dark or milk chocolate) 

• Cooking spray

INSTRUCTIONS 

1. Preheat oven to 350 degrees F and lime a muffin tin with liners and spray each liner with cooking spray. Set aside.

2. You can use a hand mixer, blender or food processor to mix the ingredients, you choose they all work well. 

3. Add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.

4. Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

5. If you are using a blender or food processor scoop the batter into a bowl and add chocolate chips. Stir with a spatula.

6. Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

NOTES

Store in a cool dry place for up to 5 days or freeze for up to 3 months.

Recipe: One Pot Vegetable Tortellini Soup

When the stars align and your first attempt at developing a recipe works out and you can’t stop high-five-ing yourself (this speaks volumes, I don’t do high-🖐🏼’s) you grab the largest bowl you can find, fill it up and don’t be shy. Toast some crusty garlic sourdough bread and call it a day. ⁣

⁣I wonder if I can balance this bowl on my chest and eat it on the couch wrapped in a blanket? I KNOW! Things that make you go ….. hmmm

In the photo: A warm bowl of One Pot Vegetable Tortellini Soup⁣

One Pot Vegetable Tortellini Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS 

• 1/4 cup olive oil

• 1 large Italian eggplant, unpeeled and ½-inch-diced

• 1 medium onion, finely diced

• 1 red bell pepper, seeded and diced

• 1 medium carrot, peeled and diced

• 3/4 cup cherry tomatoes, halved  

• 1-2 garlic cloves, minced

• 1 tablespoon tomato paste

• 1 can red kidney beans, drained and rinsed 

• 1 can black beans, drained and rinsed 

• 4 cups reduced-sodium beef stock (you can add an extra cup or two if needed)

• 2 cups crushed tomatoes, no sugar added and San Marzano tomatoes if you can find it. 

• 2 cups diced zucchini 

• 1 teaspoon dried oregano 

• 1 teaspoon dried parsley

• 1/2 teaspoon dried thyme 

• 1/2 teaspoon crushed red pepper flakes

• 1 bag frozen beef tortellini (no need to thaw)

• 1 teaspoon sea salt to taste 

• 1 parmigiano reggiano rind, optional (see notes)

INSTRUCTIONS

1. Heat olive oil in a large pot or Dutch oven, over medium heat. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.

2. Into the pot add the onions, red bell pepper, carrots, and cook for 6 minutes, stirring occasionally

3. Add the tomato paste, and cherry tomatoes, garlic and continue to cook for 3 minutes.

4. Add broth, tomato sauce, zucchini, red and black beans, oregano, parsley, thyme, crushed red pepper flakes, salt, pepper and parmigiano reggiano rind. Cover, bring to a simmer, reduce heat to low or medium-low to maintain a steady simmer, and allow to simmer for 15 minutes.

5. Add tortellini, Cover and increase heat as needed to regain a simmer, and continue cooking for 10 minutes more, or until tortellini are al dente. Remove from heat and enjoy. 

NOTES:

You can keep this vegetarian by swapping out the beef to cheese tortelini, and the beef stock to vegetable broth. If you don’t have the parmigiano reggiano rind you can omit and top your bowl of soup with grated parmesan before serving. 

Recipe: Homemade Stock/Broth

Homemade Chicken Stock for the soul......and my belly.  I love making a giant pot of stock and add a little into almost every dish I make. Broth is one of those staples that you always want to have on hand in your kitchen. It adds flavor, color, and richness to your cooking. 

Here's a guide for when you can get away with stock, instead of water.

1. Rice and Other Grains (Farro, Barley, Etc.) Use stock to cook your grains.

2. Ragu and Pan Sauces. Add a cup to a pot of tomato sauce or to deglaze pan sauces.  After sautéing chicken breasts in a skillet, deglaze with a splash of broth or stock to loosen the bits on the bottom of the pan. Adding stock gives your sauce a rich deep flavour.

3. Braising pot roast or short ribs in beef stock will make them more flavorful.

4. Soups and Chili 

Homemade Stock/Broth

Prep Time: 15 minutes 
Cook Time: 1 Hour 
Total Time: 1 hour 15 minutes 
Author: Mary Mammoliti | Kitchen Confession 

Ingredients

• 2 tablespoons olive oil

• 1 large red onion, diced

• 2 medium carrots, peeled and sliced into 1/2 inch rounds 

• 2 stalks celery, chopped into 1/2 inch pieces

• 3 cloves garlic, chopped

• 2 cups clean vegetable scraps - optional (I used 1 leek and 1 cup mushroom stems)

• 2 cups cherry tomatoes

• 1 tablespoon tomato paste

• 1 bay leaf

• 1/2 cup fresh parsley, chopped

• 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)

• Kosher salt to taste

• Fresh cracked pepper to taste

• Add the bones of a rotisserie chicken for chicken stock

• 11 - 13 cups cold water

Instructions

1. In a large stock pot, sauté onion, carrots, and celery in olive oil over medium/low heat and stirring often for 3-5 minutes or until onions are translucent. Add additional olive oil as needed If your vegetables begin to stick to the pan.

2. Add garlic, cherry tomatoes, tomato past, vegetable scraps if adding them and sauté for 1 additional minute.

3. Add remaining ingredients, top with cold water and slowly bring to just under the boiling point. Adjust heat accordingly. You do not want to boil the stock, slowly heat the mixture to ensure optimal flavour extraction from the vegetables and simmer for one hour.

4. Add salt and pepper to taste.

5. Remove from heat, cool slightly and strain through a fine mesh strainer, cheesecloth or nut bag. Pour into a mason jar, seal the jar and refrigerate 3 to 4 days or you can freeze it and it will last for several months.

Notes

Add a chopped parsnip, mushrooms or a leek if desired.

Recipe: Golden Delicata Squash Soup with Roasted Garlic Chickpeas

Have you heard of the Delicata or Sweet Potato Squash?

It’s much sweeter than the other squash relatives and the taste reminds me of a mix of sweet corn, and pumpkin.

Today, I’m roasting, blending and simmering it up in my T-Fal 4qt Dutch Oven from their Stackables 10pc Set and whipping up this creamy dairy free soup!

Side note, how gorgeous is the sleek glass lid?!?! Prime real estate in my kitchen is finding a vacant shelve and this T-Fal Stackable 10pc Set has just moved in, taking up minimal space making it perfect for small space storage.

Want the recipe? Keep scrolling.

View fullsize

Golden Delicata Squash Soup with Roasted Garlic Chickpeas

Prep Time: 5 minutes
Cook time: 30 minutes
Total Time: 35 minutes
Serves: 2
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 1 delicata squash, cut in half and seeds removed

• 1 large can of chickpeas (garbanzo beans), drained, rinsed and dried

• 4 tsp olive oil, divided (plus more to caramelize the onions)

• 1 medium yellow onion, roughly chopped

• 3 cloves garlic, minced

• 1 cup vegetable stock (or chicken stock)

• 1 tbsp garlic powder

• 1 tsp onion powder

• 1/2 tsp cayenne

• Salt and Pepper to taste
  

INSTRUCTIONS

1. Preheat your oven to 400 degrees F.. Cut your delicata squash in half lengthwise and using a spoon scoop out the seeds. Place each half on a baking sheet, and drizzle 2 teaspoons of olive oil over top each fleshy side then sprinkle with salt and pepper. Flip each half cut side down on the baking sheet and roast for 30 minutes or until fork tender.
   

2. Toss your drained, rinsed and using a paper towel pat dry the chickpeas to remove some of the moisture and pour them into a bowl. Add the remaining 2 teaspoons of olive oil, garlic powder, onion powder and cayenne until evenly coated. Spread the coated chickpeas onto another baking sheet and roast at the same time as the squash for 20 minutes., mixing the chickpeas halfway to avoid burning them.
   

3. While everything is roasting in the oven, roughly chop the onion, mince the garlic. Add a generous amount of olive oil to a large skillet and cook the onions on medium to low heat until soft, fragrant and caramelized - about 5-8 minutes. Add your garlic once the onions are done and cook for a few seconds (careful not to burn). Set aside.
   

4. Once your delicata squash is done roasting, let it cool for a few minutes until it’s comfortable to handle and then roughly chop it up. Add your chopped delicata squash, the onions and garlic and the vegetable stock to a heat-safe blender. Blend until creamy and smooth, adding more vegetable stock if needed.
   

5. Pour the blended soup to a large pot if desired and let it simmer and heat on the stove until warmed through. Top with the roasted chickpeas and enjoy!

Recipe: Tuscan Chicken White Bean and Kale Soup

This is your Friday Fast and Healthy One Pot Meal idea.

Warning - you’re gong to want to pick up a Rotisserie Chicken on the way home and make this TUSCAN CHICKEN WHITE BEAN AND KALE SOUP right away!

I’ve included a BONUS RECIPE. Keep scrolling to the bottom of this post for my Cheesy Garlic Crostini recipe and try not to drool on your screen on the way down :)

Photo Description: A round bowl of soup surrounded by utensils, a napkin, side dish.

Tuscan Chicken White Bean and Kale Soup

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes⁣
Serves: 8 ⁣
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS⁣

1 rotisserie chicken⁣
2 tablespoons olive oil⁣
2 leeks, finely chopped⁣
2 large carrots, finely diced⁣
8 Little Potato Company fingerling potatoes, diced⁣
2 cloves garlic, minced⁣
2 bay leaves⁣
2 (15 ounce)cans white kidney beans, drained and rinsed⁣
1 bag pre cut kale or 2 bunches kale, stems removed and roughly chopped⁣
9-10 cups low-sodium chicken stock⁣
Kosher Salt and Freshly Ground Black Pepper, to taste⁣

INSTRUCTIONS⁣

1. Pull apart the rotisserie into bite size pieces and set aside⁣

2. In a large pot, heat 2 tablespoons olive oil over medium heat. Add leeks, carrots, and potato. Season with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 7-10 minutes. Add garlic, bay leaves, beans, and cook for 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken, chicken stock, season with a little more salt, pepper, and cover with lid.⁣

3. Bring soup to a boil, then reduce heat to a simmer and cook for about 30 minutes. The soup will thicken as the potatoes begin to release their starch into the soup.⁣

   NOTE: This soup tastes even better the next day.⁣

⁣

⁣BONUS RECIPE!

CHEESY GARLIC CROSTINI

INGREDIENTS

1 baguette
¼ cup olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
Gruyere and Asiago Cheese, shredded

INSTRUCTIONS

1. Preheat the oven to 375°F.
   Combine olive oil, garlic powder and onion powder in small bowl. Set aside.

2. Slice baguette crosswise into approximately ¼-inch pieces. Place baguette slices onto lightly greased baking sheet.

3. Brush baguette slices with olive oil mixture. Turn over baguette slices and brush opposite side with olive oil mixture.

4. Bake for 5-7 minutes. Remove from oven and flip baguette slices. Bake for another 5 minutes, top with cheese and broil for 1 minute until the cheese melts but watch it carefully not to burn it. Remove from oven and serve along inside the soup.

Store leftovers in an airtight container.

HOT TIP: If you don’t plan on eating the entire baguette of crostini prepare them and instead of baking them place them in a resealable freezer bag and freeze. 

Recipe: Your Complete Thanksgiving Guide

Thanksgiving dinner menus will help you plan a fabulous meal. Build your menu around your traditional favourites or try a new Thanksgiving recipe, having a plan will make your meal prepping run smoothly. 

Question: Where do I begin?

Create Your Menu

Hosting Thanksgiving means you need a plan, and that means a menu. I want you to start planning now, go through your recipes, do a quick head count of how many people are going to attend. Next, start building a list of dishes you plan to make and then eliminate 1/2 of the list. You don’t need hassle back potatoes and mashed potatoes - pick one.

As the host you will always think you don’t have enough food. I’ve always said I would rather have more than not enough, I don’t want my guests to leave hungry. 

I guarantee your guests will only take a bit of each dish so no need for 2 pounds of peas and mushrooms. 

ONE WEEK Prior To The Event

Gather all your serving dishes; or make a list of all the dishes you need for that day and where to find them in your home. If you are missing something it gives you enough time to borrow or pick it up. You don’t want to be scrambling the day of when you have guests over.

Create your checklist; of tasks to be accomplished prior to your event and input them as events in your calendar.

Grocery Shopping; Create 2 grocery lists: 5 days before the meal buy Turkey (if buying frozen) and non-non-perishables, and 3 days before the meal for perishable items and any last minute things you need.

Question: How long does it take to defrost a Turkey? 

For every 5 pounds the turkey will take 24 hours to defrost in the refrigerator.

Example: A 20 pound frozen turkey will need 4 days of thawing in the refrigerator

Question: When should I buy a fresh Turkey?

If buying fresh, purchase your Turkey the day prior to the event.

TWO DAYS Prior To The Event Date

Prepare as much as you can before the big day.

Make your cranberry sauce and cut veggies. wash trim and halve Brussels sprouts, peel and slice carrots, snap green beans, celery, etc. Make salad dressings and wash and dry lettuce/greens for salad.

ONE DAY Prior To The Event

Peel, wash and cut potatoes into cubes. Soak in cold water, cover and place in the refrigerator over night. This eliminates some of the starch in the potatoes and crisp up nicely in the oven or place them in a slow cooker the day of and make mashed potatoes.

Prep your Turkey (step by step instructions below)

Set your table, take out your serving dishes, prepare your stuffing. You can also make your mashed potatoes and reheat them in the slow cooker/crock pot the day of. If you are roasting veggies you can cook them the night before and heat through just before you are serving the meal.

Question: Can I make dessert in advance?

Bake your pies the night before and refrigerate overnight. On the day of, remove the pie from the refrigerator, place on the counter to bring the pie to room temperature. Place the room temperature pie in the oven on low and heat through while you are enjoying your meal.

• Frozen - ready in an hour, bake while you are having lunch or dinner. hot fresh out of the oven. top with ice cream

• If you prefer homemade. Make the pie dough and roll out into pie plates 1 week before and freeze them.

• A few cheats: Williams Sonoma has pre-made stuffing, add your liquid and it’s done. They also have pecan pie filling in a jar. Buy the ready made small tartlet crust from the grocery store and scoop the filing into each one and bake.

How long does it take to cook a Turkey?

Cooking times can vary

Calculate 13 minutes cooking time per pound would be a good estimate. Let me break it down a bit more, It should take a 14 lb. turkey 2 1/2 to 3 hours to cook.

Question: How do I cook a Turkey?

 Prep your turkey the night before

There is always an ongoing debate “do you wash raw meat” and when preparing your Turkey i’ll leave that up to you. I don’t and this is why; washing the turkey can contaminate your kitchen, the water can spray on your back splash, all over your sink. Cooking the Turkey to the right temperature will kill any bacteria that may be lingering in your turkey - you can’t wash that away.

To brine or not to brine? There are people who stand strongly on both sides of this question. So if you brine your turkey go ahead, but for me I don’t bother with the extra step. I get great tasting and moist turkey without.

Stuffing or no Stuffing? I can take it or leave it, I’m not big on stuffing but I do make it in a separate dish. I find the Turkey cooks faster without the stuffing but the stuffing is not as moist as it would be if it were in the turkey. So for this I say do as you want.

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Recipe: Step By Step Guide to Roasting a Turkey

There are many ways to cook a Turkey and admittedly, I’ve had a few fails until I found this method - yup, life changing! The results? The most tender, mouth watering, golden Roast Turkey you dream of making. I’m sure you have a tried and true recipe, the holy grail of Roast Turkey, and if that’s the case, Bravo! Do you and stick to what works for you. If it ain’t broke, don’t fix - am I right? This post is for the cook who wants to change things up, try something new, or hosting Thanksgiving for the first time.

Alright, enough chatter from me let’s get cooking!

WHAT YOU’LL NEED

• Roasting Pan with Rack

• High heat water proof oven gloves

• Kitchen Twine

• Silicone Pastry Brush

• Thermometer

Happy Thanksgiving! xoxox Mary

PHOTO DESCRIPTION: Fully roasted turkey with roasted potato and citrus garnish on a square white plate, placed on a checkered tea towel on top of a shiplap shite table.

Time To ROAST THE TURKEY!

INGREDIENTS

• 14-16 pound turkey, fresh or thawed

• 1 teaspoon salt (omit if turkey has been brined)

• 1 teaspoon pepper

• 1 lemon, quartered

• 1 medium onion, peeled and quartered

• 1-2 sprigs fresh parsley

• 1-2 sprigs fresh thyme

• 1-2 sprigs fresh rosemary

• 1-2 sprigs fresh sage

• 2-3 tablespoons olive oil or melted butter

PREP THE TURKEY

1. Take your Turkey out of the refrigerator 30-60 minutes before it goes into the oven to bring it to room temperature

2. Remove the giblet bag from the cavity on the neck end.

3. Dry the turkey with paper towel, into the cavity of the turkey add salt, pepper, and using your hand rub it into the cavity. Add the lemon, onion (reserving a quarter), fresh rosemary, thyme, sage, and parsley into the cavity.

4. Overlap skin at cavity opening to cover as much of gap as possible; use toothpicks or small skewers, to hold skin in place. Tie legs together with twine.

5. Insert remaining onion quarter under skin covering neck cavity. Tuck wing tips under turkey body, using them to hold skin over neck cavity in place.

6. Brush the turkey all over with olive oil or melted butter, and a sprinkle of salt

7. Tuck the wing tips under the turkey to prevent from burning, make sure both ends of the turkey are closed. Tie the legs with twine. Tip for the neck cavity, insert a quarter of an onion to keep the moisture in the cavity.

8. Flip turkey over, breast side down, onto the rack in the roasting pan. Brush with olive oil so entire turkey is coated.

ROAST THE TURKEY

1. Place the turkey into a 400 degree F oven (breast side down) for 1 hour, then reduce the temperature to 350 degree F and cook for an additional hour for turkeys 14 pounds or larger (45 minutes for smaller turkeys).

2. After 1 hour remove from the oven and using silicone oven save gloves flip the turkey (breast side up) . If using a digital probe thermometer insert into the thickest part of the thigh. Return turkey to oven and set thermometer to sound at 165 degrees.

3. To avoid over browning you can tent the turkey the last 45 to 30 minutes with aluminum foil. TIP: When using hearing in place of a visual indicator of doneness use the back of a wooden spoon and tap the skin if you hear a crunch you want to tent your turkey if it still has give no need to tent.

4. If you do not have a digital probe thermometer. 30 minutes left on your timer insert an instant read thermometer into the thigh of the turkey and determine the raining cook time by how close the temperature is to 165 - 170 degrees F. Also check thickest part of breast--it should be 160 degrees. If not, return to the oven.

5. Cooking times can vary. 13 minutes cooking time per pound is a good estimate. It should take a 14-16 pound turkey a total of 2-1/2 to 3-1/2 hours to cook. An 18 pound turkey takes closer to 4 hours. These times are ballpark and can vary; that's why using a thermometer is important for determining exactly when the turkey is done.

6. When fully cooked, remove turkey from oven, cover with aluminum foil, and allow to rest undisturbed up to 30 minutes.

Recipe: Creamy Broccoli Cheese Soup

Soup season has arrived and I’m here for all of the delicious bowls of heart warming meals. Every time I hear someone say Broccoli I think of Dana Carvey’s SNL Choppin' Broccoli song. If you haven’t heard it or have no idea what I’m talking about Google it. I promise you won’t be disappointed.

So, naturally I was singing it while making this Cheese and Broccoli Soup! Hey Dana, can you add Soup to the song? It could go something like this “she’s Choppin' Broccoli - AND MAKING SOUP”

Well I’m sure that won’t happen but I can tell you this did happen. Probably one of the creamiest Cheese and Broccoli Soups I’ve ever made and I’m sharing it with you today. Enjoy my friends!

PHOTO DESCRIPTION: A rich yellow soup with shredded cheddar cheese as a garnish on a white plate with a silver spoon laying beside the plate over a white and tan linen place mat.

Creamy Broccoli Cheese Soup

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 tablespoon + 4 tablespoons unsalted butter, divided
1 medium sweet yellow onion, diced
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium vegetable or chicken stock
2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won’t be as creamy)
3 cups broccoli florets, diced into bite-size pieces + 1 cups stems
2 large carrots, peeled, and sliced into very thin rounds
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard powder
pinch cayenne pepper, optional
8 ounces grated sharp cheddar cheese, with a small amount reserved for garnishing bowls

NOTE: Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well. ⁣

DIRECTIONS

1. In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is soft and translucent, about 3 minutes.

2. Stir in the garlic and cook until fragrant, about 30 seconds. Remove from heat and set the pan aside.

3. In a large stock pot over medium heat add 4 tablespoons butter, flour, and whisk continuously for 3 minutes, or until the mixture has thickened. This is your roux.

4. Slowly whisk the vegetable stock into the roux (flour mixture), add the cream to your pot and whisk to combine.

5. Allow mixture to simmer over low heat for 15 minutes, or until it has reduced and thickened. TIP: Whisk intermittently to keep a creamy constancy.

6. While the mixture is simmering, chop the broccoli and carrots and add the to the soup at the end of your simmering time of 15 minutes and add the onion and garlic you previously set aside to the pot.

7. Add the salt, pepper, paprika, dry mustard powder, and cayenne and stir to combine, and continue to simmer over low heat for 20 to 25 minutes. Stirring occasionally to avoid burning the soup.

8. While your soup simmers, grate the cheese and add most of the cheese at the very end of your cooking time, reserving a small amount for garnishing bowls. Stir the cheese into the soup until melted and incorporated.

9. Transfer soup to bowls, garnish with reserved cheese, and enjoy.

   NOTE: Soup will keep refrigerated in an airtight container for 5 to 7 days.

Recipe: Neiman Marcus Cookie Recipe

I haven’t herd of Neiman Marcus Cookies until I stumbled across a recipe online and boy am I happy I did! Let me start by saying this recipes is not a KC original recipe and I haven’t the slightest idea as to where it originated, but this recipe developer was a genius! 

This cookie is decadent with a crunch factor yet soft and chewy with loads of texture, and the semi sweet chocolate takes the whole experience to the next level of cookie perfection! 

This buttery sweet cookie extravaganza is the perfect Friday Treat. Heck add it to Saturday’s breakfast table, take it to go while running errands. No judgment here. Eat it all day every day. Don’t worry about running out of cookies because this recipe makes 4 dozen cookies! 

Whoot! Whoot! (Cue Marching Band) 

I don’t think I’ve been this excited since I discovered you could sip your coffee through a Tim Tam

Neiman Marcus Cookie Recipe

PREP TIME: 15 minutes

COOK TIME: 10 minutes

TOTAL TIME: 25 minutes

SERVINGS: 4 dozen 

INGREDIENTS

2 cups unsalted butter

2 cups granulated sugar

4 large eggs, beaten

2 teaspoons vanilla extract

4 cups all-purpose flour (spooned and leveled)

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

5 cups old-fashioned rolled oats

24 ounces bittersweet chocolate chips (such as Ghirardelli 60% cacao)

8 ounces Hershey's chocolate bars, broken into chunks

3 cups very roughly chopped walnuts, pecans, or a combination

DIRECTIONS

1. In a large bowl, beat together the butter and sugar with an electric mixer until lightened in color and texture, about 3 minutes. Add eggs and vanilla and beat until combined.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together with a wooden spoon. Add the oats and stir to combine. Then stir in the chocolate chips, Hershey's bars, and nuts.

3. To bake, preheat the oven to 375°F. Using your hands or a couple of spoons, form the batter into loose, golf-ball-sized mounds. Place two inches apart on ungreased cookie sheets. Bake for six to nine minutes, until tops are just golden and cookies are still soft. On the off chance there are any cookies left once they're cool enough to handle, cool them completely on racks before storing in an airtight container for up to a couple of days.

TIP: To freeze dough balls, place in the freezer on parchment-lined baking sheets until solid, then bag by the dozen, save for up to a month. Add one to two minutes to the cooking time when baking from frozen.

Recipe: Lemony Fresh Orzo Salad

To quote my nieces and nephew “FOMO is real” and I couldn’t agree more. It’s been so grey and rainy here in Toronto that I’m missing the sunshine. Where is it?  I bet it’s at a party! Did I miss the invite? Why hasn’t it been around? GHAAAA! I can’t take this! Let me check @instagram. I’m missing out on something great! Maybe. Umm, probably not. Who knows where it is and what it’s doing I just miss it and decided to stop obsessing. I’m taking matters into my own hands.  Did you know that adding lemon to just about any dish will give you instant sunshine? 

Give this beauty a try and let me know if it brightens up your day.

Lemony Fresh Orzo Salad

TOTAL TIME: 30 MINS
PREP TIME: 15 MINS
COOK TIME: 15 MINS
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS:

• 12 ounces uncooked orzo

• 2 large handfuls fresh arugula, chopped

• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

• 1 English cucumber, diced

• 1 cup frozen corn, thawed

• 1 cup roughly-chopped fresh basil leaves

• 1/2 head radicchio, roughly-chopped fresh

Lemony Dressing:

• 2 lemons, juiced

• 1 tablespoon rice wine or white vinegar

• 1/2 tablespoon Dijon mustard

• 1 garlic clove, finely minced

• 1/2 cup olive oil

• 1 teaspoon sea salt and freshly-cracked black pepper, to taste

• optional: 1/2 cup crumbled feta or goat cheese

DIRECTIONS:

1. Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions.  Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled.  Transfer to a large mixing bowl.

2. Add all the lemony dressing ingredients to a medium sized bowl and whisk for 1-2 minutes, or until the dressing begins to look creamy. Set aside.

3. Add the remaining ingredients to the mixing bowl. , pour dressing over and toss to combine.  Taste, and season with extra salt and pepper, if needed.

4. Serve immediately.  Or cover and refrigerate for up to 3 days.

NOTE:

If you do not use all the dressing store in a sealed jar in your fridge for up to one week.