White Bean Chili with Cheddar Biscuits for #Sundaysupper

There is something comforting and warm about chili in all forms. White bean chili with cheddar biscuits is a perfectly hearty combination for winter, or anytime of year.

White Bean Chili with Cheddar Biscuits 

I remember the first time I tried a white chili. For years, I was very anti-chili. My mom would always make the traditional kind, with giant red beans served over noodles. I hated it. It wasn’t that it was bad, it just wasn’t my type of food. When my brother turned 16, he got his very first job as a busboy at one of those kitschy restaurants with the weird decor on the walls. My mom and I went to visit him at work, stopped in to have a meal. I remember thinking it was so fancy. I look back at that now and laugh but for my 12 year old mind, it was the nicest restaurant I’d ever tried. Now, I cringe thinking of that, but hey. I was 12.

White Bean Chili with Cheddar Biscuits

They had this white chicken chili that my mom would always order. After seeing her eat it multiple times, I gave it a whirl and was from then on a changed person. A chili convert, if you will. It was so rich, so thick, so creamy. Cheesy, warm, hearty, with a cool dollop of sour cream on top. Since then, I have been downing chili any opportunity that I get.

There are many meals that hold memories for me. An amazing chicken parm my mom and I shared in Miami. A smooth, sweet plum green tea slush split between Brian and I while in Disney World. A loaded chocolate fro-yo with all the toppings eaten with my daughter after a movie. This chili, conjuring up my earliest memories of enjoying and experimenting with food. 

White Bean Chili with Cheddar Biscuits

When the Sunday Supper theme of “Meals with Meaning” was announced, it was obvious that this chili had to be made. And paired with Gallo Family Vineyard’s Chardonnay. Their Chardonnay is smooth and citrusy, perfect with a rich and creamy sauce, soup or chili. It compliments, but doesn’t overpower. I picture sitting down to the table, a big pot of this fresh off the stove. White wafts of steam escaping from each bowl, with a string of cheese stuck on the spoon. The sour cream slowly melting its way into the creamy chili. A big pile of biscuits on the side to sop up every last drop of rich goodness. And a nice, crisp glass of wine to wash it all down. 

You could also pair this with Gallo’s Merlot, another great choice. It’s velvety and rich, so perfect. Regardless of what you choose to pair, just be sure to sit with your family and enjoy it. The whole idea behind Sunday Supper is to sit together, to eat a meal without interruption. Chili is the best family share meal! 

To find Gallo Family Vineyards Wines near you, try this store locator.

Also be sure to check them out on social media: Facebook | Twitter | Instagram | YouTube

White Bean Chili with Cheddar Biscuits for #Sundaysupper

Ingredients

  • For chili
  • 1 Tbsp. butter
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow onion
  • 4 cups vegetable stock
  • 2 cans white beans, drained and rinsed
  • 2 Tbsp. cornstarch
  • 1/4 tsp. smoked paprika
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • For biscuits
  • 2 cups all-purpose flour
  • 2 1/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 6 Tbsp. butter, cubed
  • 3/4 cup buttermilk
  • 3/4 cup grated cheddar cheese

Instructions

  1. Start with the chili. Melt butter over medium heat. Add in pepper and onion and cook until softened, about 5 minutes.
  2. Stir in vegetable stock. Bring to a boil. While the stock heats, take the beans and divide them in half. Mash one half with the back of a fork. Add the beans to the stock and stir well. Cook for 5 more minutes.
  3. Place the cornstarch in a small bowl. Add some of the hot stock and whisk vigorously with a fork until it is completely blended. Stir into the stock.
  4. Add in smoked paprika, chili powder and cumin. Reduce to a simmer and cook 15 more minutes.
  5. Next, make the biscuits. Preheat the oven to 425 degrees. Place a sheet of parchment on a baking sheet.
  6. Place the flower, baking powder and baking soda in a food processor and pulse to combine. Add in cold cubed butter and pulse until the butter forms small crumbs resembling peas. With the food processor on low, add in the buttermilk and mix until the mixture comes together.
  7. Remove the dough and place it in a bowl. Fold in the cheddar cheese. Roll the dough onto a floured surface about 1 inch thick. Use a biscuit cutter and cut out rounds, placing them on the parchment paper.
  8. Brush the biscuits with a bit of melted butter. Bake for 15 to 20 minutes until golden.
  9. To serve, top the chili with additional cheese and sour cream or Greek yogurt. Serve with biscuits.
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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

 

Tomato Soup with Cheddar Beer Croutons

Tomato soup with cheddar beer croutons is a perfect play on that childhood classic: grilled cheese with tomato soup.

Tomato Soup with Cheddar Beer Croutons

Here’s the thing: everyone is cold. But sitting here talking about how frigid we are isn’t making anyone feel any warmer. I felt more miserable after listening to the weather report. So I’m trying not to think about it or talk about it much.  Instead, there’s soup.

Tomato soup and grilled cheese is a classic combination that makes most people think of childhood. I love it and always will. But it was in need of just a little revamping. A can of condensed soup would not suffice, I’m too grown up for that. This soup really ups the ante. It is creamy and smooth, perfect for slurping. Instead of grilled cheese, try cheddar beer croutons. I love making beer bread, it has such a rustic feel to it. Adding cheddar to it only improved the flavor. Plus the beer bread is nice and crisp, giving a great texture to the creamy soup. Perfecto!

Tomato Soup with Cheddar Beer Croutons

Ingredients

  • Soup:
  • 2 tbsp. butter
  • 1 clove garlic
  • 1 yellow onion, diced finely
  • 2 tbsp. all-purpose flour
  • 3 cups chicken stock
  • 28 oz. diced tomatoes in juice
  • Salt and pepper to taste
  • Croutons:
  • 3 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • •2 tbsp. sugar
  • 21/4 cups grated white cheddar cheese
  • 12 oz. lager (or any beer of your choice; just avoid beers that are very dark)

Instructions

  1. For the croutons, begin by preheating the oven to 400 degrees. In a bowl, combine flour, baking powder, salt, garlic powder, sugar and cheese. Stir well to combine. Stir in beer.
  2. Pour the mixture into a greased loaf pan and bake for 50 minutes until cooked through. Remove from the oven and set aside until you are ready to begin the soup. Once ready to use, slice the bread into cubes. Place the cubes onto a foil-lined baking sheet and bake 15 minutes at 375 degrees until toasted and golden.
  3. For the soup, heat the butter over medium until melted. Add in garlic and onions and cook until soft, about 5 minutes.
  4. Stir in flour, coating the onions and garlic. Add in the chicken stock and whisk until thoroughly combined. Add in tomatoes and bring to a boil.
  5. Reduce heat to low and simmer for 20 minutes. Remove from the heat and let cool. In batches, pour the mixture in a blender until smooth. Return to the pot and heat through.
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Vegetable Pot Pie Hand Pies for #WeekdaySupper

Pot pie is basically my love language. I love trying new twists and variations on it. These veggie pot pie hand pies are perfect for your Meatless Monday meals or for any time of the week when comfort food is needed.

Vegetable Pot Pie Hand Pies

I have yet to meet a pot pie that I didn’t immediately love and want to marry. Pot pie is my thing, be it in actual pie form or with biscuit toppings. I could eat it any time of year, any time of day. But my one beef with pot pie has always been the heaviness of it. I ate pot pie once for lunch and then promptly went into a food coma at the office. This pot pie was heavenly, let me tell you. It had mashed potatoes lining the bottom, topped with the traditional chicken veggie filling. And on top, the flakiest of flaky pie crusts. I gorged myself, died and basically sat useless for two hours while I recovered.

For Weekday Supper this month, I knew it had to be pot pie. It’s my change to show my favorite dish in a new rendition. And since it is Monday and some people subscribe the notion of Meatless Mondays (or maybe you prefer More Veggies Monday), I thought it’d be fun to try my hand at a meatless pot pie. To put the new spin on it, I skipped out on the idea of a bowl of filling topped with a pie crust. Instead, think of this as sort of a large savory poptart. Who doesn’t love poptarts, right?

I’m really excited about sharing this one with the Weekday Supper family. Weekday Supper, as I’ve mentioned before, is all about encouraging family time and sit-down meals despite the hectic work week. I can honestly say, with pride, that this is one dish my entire family ate without complaint. We are big pot pie people around here.

*Note, if you want you could add a handful of frozen peas while cooking the filling. If I added peas to this, I’d be met with scowls and face a most certain death of peace and quiet. I opted to skip the peas.

5.0 from 1 reviews

Vegetable Pot Pie Hand Pies for #WeekdaySupper
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 medium sweet potato, peeled and chopped
  • 1 Tbsp. vegetable oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery rib, chopped
  • 1 Tbsp. white whole wheat flour
  • ½ cup vegetable stock
  • ½ tsp. thyme leaves
  • 2 unbaked pie crusts (homemade or store-bought)
  • 1 egg, whisked with a splash of water
  • salt and pepper to taste

Instructions
  1. Cook the potato in a small pot of water until tender, 8 minutes. Drain and set aside.
  2. Heat oil in a skillet over medium high and add onions, cooking 2 minutes until translucent. Add in carrots and celery and cook until softened.
  3. Sprinkle in the flour and stir well to coat the veggies. Add in vegetable stock slowly, whisking to avoid lumps.
  4. Add in thyme and then stir in the potatoes and cook for two minutes more. Transfer the mixture to a bowl. Allow the mixture to cool before assembling your pies.
  5. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  6. On a lightly floured surface, roll out the pie crust into a rectangle. Use a knife and cut each piece of dough into 8 rectangles.
  7. Place a bit of filling on half the squares, then place the other halves on top. Use a fork and crimp the edges together. Prick the tops with the fork for a steam escape.
  8. Repeat with the remaining filling. Brush each with the egg wash and bake until golden brown, 20 to 25 minutes.

Be sure to check out some of these other Weekday Supper dishes!

Monday – Vegetable Pot Pie Hand Pies by Feed Me, Seymour
Tuesday – Shrimp Scampi with Linguine by Rants From My Crazy Kitchen
Wednesday – White Wine Garlic Mussels by Noshing With The Nolands
Thursday – Hot Brown Pasta Bake by A Kitchen Hoor’s Adventures
Friday – Kielbasa Roll Ups by Cindy’s Recipes and Writings

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Frothy Vanilla Macchiatos

Frilly coffee drinks are ideal for the holiday season but the price tag is a stinker. Try making them at home instead and save a few bucks, starting with this frothy vanilla macchiato.

Frothy Vanilla Macchiatos

A few weeks ago on an impromptu trip to Ikea, Brian bought me a milk frother. I’d seen it there months ago and wanted to buy it but refused to wait in line for 3 hours just to buy a 2 dollar milk frother. Wasn’t going to happen. He happened to be there mid-afternoon on a weekday and picked it up for me. And let me say here in all seriousness, my life is not the same. This thing was worth every single penny spent. I’ve been drinking lattes, macchiatos, cappuccinos and coffee with frothed milk like it is my job. I’m staying up nights and accomplishing an amazing amount of work simply because I’ve got the energy of the pink bunny.

My most favorite coffee concoction as of late is the frothed vanilla macchiato. I am in love with macchiatos. We have them at work but there is a Youtube video to figure out the machine and honestly, I can’t be bothered that much. Instead, I make them at home in half the time. The method is simple. Froth your hot milk (if you don’t have a frother, use a whisk and a lot of arm power) until it is really frothy. Pour it into a glass, let it sit for a minute then add in your hot espresso. For those of you who do not want to stay up all night, I suggest measuring out your espresso. I guessed and ended up with what is most likely a triple shot.

I added in a splash of vanilla to my macchiato, just for fun. I’d love to test this out with caramel or maybe using some vanilla bean sugar instead of extract. And I’m thinking with the holidays coming, a gingerbread and peppermint macchiato may be on the horizon. I can’t be sure but I would say it seems likely. Until then (because we can’t REALLY get into the holiday spirit until after Thanksgiving), I’ll enjoy this vanilla version. After all, most of us are in the freeze zone that is the entire U.S. nation. Maybe you’ll drink it while ice skating or walking the dogs or sitting by the fire, laughing at everyone who is outside freezing their tails off.

5.0 from 1 reviews

Frothy Vanilla Macchiatos
Prep time: 
Cook time: 
Total time: 

Serves: 1
 

Ingredients
  • ¾ cup milk, half and half or cream
  • 1 shot of hot espresso
  • 1½ tsp. vanilla extract
  • 2 tsp. sugar

Instructions
  1. In a glass or container, combine milk, vanilla and sugar. Heat in the microwave until hot, approximately 1 minute.
  2. Using a frother (or whisk), froth your milk mixture until very bubbly. Pour into a glass and let sit for 1 minute.
  3. Pour the hot espresso into the glass, allowing it to combine with the milk.

 

Roasted Fall Veggie Salad with Orange Chipotle Dressing

When it comes to fall salads, there is nothing more flavorful and perfect than the roasted fall veggie salad with chipotle orange dressing. 

Roasted Fall Veggie Salad with Orange Chipotle Dressing

Thanksgiving is so soon, right? I’m nowhere near where I want to be, with only half my menu planned. Even though we don’t go anywhere and never have a huge crowd, I still go all out and this year will be no different. There will be obligatory parade watching (so I can catch up on my Broadway musicals) followed by dog show viewing and then the rest of the afternoon in the kitchen. I’m planning on trying a few new dishes this year and this salad is definitely making an appearance.

Roasted Fall Veggie Salad with Orange Chipotle Dressing

It’s chock full of fall veggies including sweet potatoes, carrots and butternut squash. If you’ve never roasted these veggies, definitely get to it. They already have a sweetness and the roasting only brings it out. Dress the entire thing in a chipotle orange dressing for a bit of spicy tang. I also mixed in some dried cranberries, about a handful or two. And some pipettes for good measure. They give a nice textural crunch.

Ultimately, this salad is a perfect crowd-pleaser for your Thanksgiving table. When you show up with this, grandma will stop pinching your cheeks and mom will stop criticizing your outfit, if you have that type of family. Take this and it will immediately shut down any negative thoughts. Promise.

Roasted Fall Veggie Salad with Orange Chipotle Dressing

Roasted Fall Veggie Salad with Orange Chipotle Dressing
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 2 sweet potatoes, peeled and chopped
  • 1 butternut squash, peeled and chopped
  • 4 carrots, peeled and chopped
  • 1½ Tbsp. olive oil
  • ½ cup dried cranberries
  • ¼ cup orange juice
  • 1 tsp. honey
  • 1 chipotle chili, minced finely
  • 1½ tsp. adobo sauce
  • ¼ to ½ cup pepitas

Instructions
  1. Preheat the oven to 400 degrees. Toss the veggies on a baking sheet with oil. Roast for 30 minutes until tender.
  2. Prepare sauce by mixing juice, honey, chili and adobo in a sauce pan. Heat until just boiling then cover and reduce, cooking for approximately 10 minutes. Remove from heat.
  3. Toss the veggies in a bowl and pour dressing on top. Add in pepitas and toss the entire mixture until coated and well mixed. Season with salt.