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paper party


available: a perfect event debililly.com amazon 773 244 9333


contents ON THE COVER p39

COSTUMES WE LOVE

LOOK WE LOVE

FAMILY HALLOWEEN FUN p40

BACK TO SCHOOL BAKE SALE

HI

CELEBRATING SCHOOL IN SWEET ST YLE

TRE

p14

SPOOKY SWEETS AND TASTY TREATS DIY HALLOWEEN FUN p26

DIY PAPER PART Y FUN p0

KRISTY + NOEL FALL IN LOVE p42


THE MAGIC OF SLOW TRAVEL SNEAK PEEK OF BRAND NEW BOOK p76

WILD WEST TRAVEL WITH AMY BOYLE

FARM TO TABLE

p94

WITH CHEF BILLY PARISI p88

S & HERS

ENDING NOW p74

CELEBRATE WITH ALLY’S KITCHEN DOWN SOUTH DINNER p108


EDITOR’S NOTE

To me, summer means throw the door open, invite all the neighbors over, backyard party time. Life starts all over again, when it gets crisp in the fall.

Growing up my grandparents and parents loved to entertain. From Autumn is a second spring, when every leaf is a flower. fabulous family filled front porch parties (I helped make sun tea) to my dad's world famous boilsto(Isit helped cover the theleaves table in Everyone mustlobster take time, and watch turn. newspaper) and his Chicago BBQ "Rib Fests" (I helped marinate ribs in CocaAutumn Cola), every hot and gold sunny is than a celebration filledseasons. with carries more in memory it’s pocket all the other much love and laughter. Who’s ready for fall? Sweaters. Pumpkins. S’mores. Oh my.

Then there's the big thrill of packing for family summer vacations Though we long for the freedom and family fun of summer all the from annual beach trips to Petoskey, Michigan to 4 country European year long, fall is such a favorite season. Back to school buzz, Vacations cool a la National Lampoon. Some things never change - I still cozy nights, bonfires in the backyard...these are a few love to pack a bag offthings. to adventure. of and our head favorite Join us to celebrate your summer in style with tips and We’ve gathered upown the family season’s top trends just-for you: teacher gifts/bake sales, tailgatefashion, touchdowns, everything, tricks for your tables, recipes, travel Halloween and so much more autumnal feasts, his friends and heraround fashionthe finds - and more! curated from favorite globe. What you want see and read ouras pretty pages? Send us Cheers to do summers old,tosummers new,inand always, to you! a note and share the topics and tips you’re hungry for - and we’ll work hard to gather them up in gorgeous style.

Photos: credit Natalie Probst oto credit Mariel Hannah

Cheers to fall, y’all! @DebiLilly debililly.com


photos: carasco photo, alissa pagels, simply by suzy, roots of life

photos: carasco photo, alissa pagels, simply by suzy, roots of life

3050 north lincoln avenue - chicago - info@aperfectevent.com - 773.244.9333

3050 north lincoln avenue - chicago - info@aperfectevent.com - 773.244.9333

L OFT L OFT


O U R TA S T E M A K E R S

DONNA HALL

LEAH CHAVIE

interior designer

skincare expert

Named Best in Design/Best in Customer Service by Houzz, her style's deďŹ ned by a long love affair with European architecture.

Chicago's top skincare expert, Leah Chavie of Leah Chavie Skincare Boutique, has worked for 20 years on some of the Windy City's most recognizable faces.

Third & Wall


BETH PETERSON blogger

Whisk Together Inventive Home Entertainer. Dynamic World Recipe Champion. Food Writer. The founder of Yummie Nation and you have recipe for all things pretty & yummie!

COREY AMARO

KENNY KIM

Her blog, Tongue in Cheek, is woven from her experiences of living in the south of France. Her tales are of linens, letters, vintage scraps & moments of these objects whispering in her ear.

We dare you to keep up with Kenny. His connection between art and photography, plus love of travel and culture, means he spans the globe snapping hundreds of weddings and destination events.

blogger

photographer


T HTEH E T ETAEM AM

debi

CHIEF EVENTEUR

rachael EVENTS DIRECTOR

taylor EVENTS MANAGER

PHOTOS:

ANTHONY TAHLIER KENNY NAKAI EMILIA JANE


HOMECOMING TRENDS WE LOVE

ASK IN S

WEET S T

YLE


APPLE donut DONUT + PRETZEL STICK + BAY LEAF


apple popS macaron + LOLLIPOP STICK + PRETZEL STICK + GUM DROP SLICE


apple cake cupcake + LOLLIPOP STICK + PRETZEL STICK + GUM DROP SLICE


TACO COOKIES SUGAR COOKIE + ICING + SPRINKLES PENCIL COOKIES WAFER COOKIE + ICING + CHOCOLATE CHIP + PINK STARBURST ERASER


spookySWEETS tasty TREATS style

with

DEBI LILLY


debililly.com/shop


T R A P y k

o o sp

S E N Y CO

PARTY CONES + CAKEPOPS JUICE GLASS + CANDY CONFETTI debililly.com/shop


wicked

GIFT TAGS

c i t s a S N O I T boot C E CONF


styled treats

party picks + cookies =

debililly.com/shop


boo picks + candy pumpkins + cupcakes =

pumpkin

cakes


PAPER PENNANTS MAKE FLOWERS

pop!

debililly.com/shop


GIFT TAGS

make every


y HALLOWEEN OCCASION

happier


treat bags make spooky sweets taste better


Ghosty Cocktails

STRAW TAGS PERFECT FOR

debililly.com/shop


drink me straws

apple cider floats

debililly.com/shop


party cone a palooza!

debililly.com/shop


Love

LOOK WE


costumes we love

up

PHOTOS: AMANDA MILLER


a boy, his grandpa and his dog

share your favorite costume - we’d love to see!


Kristy+N

fall in love,martha’s vineyard s


Noel

style

photos: jocelyn filley photography


Kristy, from Texas, and Noel, from Ireland, chose Martha’s Vineyard for their wedding as it is halfway between their two hometowns. How sweet is that? Note the custom postage stamp, depicting their love story.


autumn elegance


Welcome Bags filled with the bride and groom and boy’s favorite things included custom watercolor gift tags of the island, and delicious sweet and savory treats from local favorite Rosewater.


the most handsome , groom s party we ever did see


One more

Kiss beforeda

Away


ad gives her

y...


Together is...


...a beautiful place to be


pro tip: preset salad for a big wow factor as guests enter


love is in the details


fall floral+ glowing a


+ candles =

ambiance


Texas two step + Irish danci

Epic Danc


ing =

ce Party


Tailgate Time

By Jocelyn Delk Adams, GrandBaby Cakes


FIG MOJITO INGREDIENTS 2 Figs 2 tablespoons maple syrup 10 mint sprigs 3/4 cup light rum 1/3 cup fresh lime juice 5 tablespoons granulated sugar Club soda and ice Garnish: lime slices and mint sprigs

INSTRUCTIONS Remove insides of figs from shell a nd place in two separate glasses.

Add 1 tablespoon of maple syrup and 5 mint sprigs to each glass and muddle (or mash) together using a fork. Next add half of rum, lime juice and sugar to each glass. Fill rest of glasses with ice and club soda. Garnish each with a slice of lime and a sprig of mint if desired and serve.


start with


SLOW COOKER CHICKEN CHILI INGREDIENTS 4 Omaha Steaks chicken breasts, frozen 1 (32 ounces) container chicken stock 1 1/3 cup fresh salsa verde 1/4 cup fresh lime juice 2 chicken bouillon cubes 3 teaspoons ground cumin 2 teaspoons garlic powder 1 teaspoon seasoned salt 1 teaspoon crushed red pepper 2 cans cannelini beans, drained 1 medium onion, diced Optional: 2 tablespoons flour or cornstarch, for thickening Cilantro for garnishing

INSTRUCTIONS

Add chicken breasts, chicken stock, salsa verde, lime juice, bouillon cubes, cumin, garlic powder, seasoned salt, and crushed red pepper to your slow cook and cook on low for 6-8 hours (or on high with 3-4 hours). About 40 minutes before chicken is complete, shred chicken with two forks in liquid. Pour in beans and onions, and continue to cook for the remaining 40 minutes. If using, carefully whisk in flour and allow sauce to thicken. Garnish with cilantro and serve. This is perfect with homemade cornbread.


serve up


BROWN BUTTER HONEY CHILD CORNBREAD INGREDIENTS 1 cup all purpose flour 1 cup corn meal 1 tablespoon baking powder 1/4 cup white sugar 1 cup buttermilk (I used coconut milk with a teaspoon of lemon juice to sour it) 1/2 - 1/3 cup honey (This comes down to preferenceadd less or more depending on how sweet you like your cornbread!) 1/2 stick salted butter 2 large eggs 1 tsp vanilla extract 1/4 cup canola or vegetable oil Shortening Cast Iron Skillet

INSTRUCTIONS

Preheat Oven to 400 degrees. In a saute’ pan, melt butter over medium heat and wait until butter begins to brown. Be careful not to burn. Remove from heat and cool. In a large bowl, whisk together all-purpose flour, corn meal, baking powder and sugar until well mixed. In a separate medium sized bowl, whisk together buttermilk, honey, cooled browned butter, eggs, vanilla extract, and oil. Slowly add wet mixture to dry mixture and mix together until well combined. Coat cast iron skillet with shortening until fully covered. Place cast iron skillet in preheated oven for 4-5 minutes. Remove cast iron skillet from oven and add cornbread mixture to skillet. Place back in oven for 22-25 minutes until cornbread is done. Remove from oven and serve. Happy Baking!


serve wit h


SALTED CARAMEL CHOCOLATE CHIP COOKIES INGREDIENTS 2 1/2 cups all-purpose flour 2 teaspoons cornstarch 3/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup unsalted butter, softened to room temperature 1/2 cup granulated sugar 1 1/2 cups packed brown sugar 1 large egg plus 2 egg yolks at room temperature 1 tablespoon pure vanilla extract 2 cups semi-sweet chocolate chips Individual wrapped caramels (make sure they are soft like the ones I list above) Sea Salt

INSTRUCTIONS Preheat oven to 350 degrees.In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside. In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy. Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth. Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, stir in chocolate chips.

Place dough in the refrigerator for at least 1 hour. Two hours is even better. Scoop cookie dough in balls the size of a tablespoon. Add an unwrapped caramel to the center of 1 ball of dough then add another ball of dough to cover the caramel. Roll into one larger ball of dough and place on parchment paper lined cookie sheet at least 1 1/2 inches apart. Bake 11-14 minutes. Cookies may seem a little undone but remove from oven if you like them soft and chewy. If you want them more crisp, bake 14 minutes or longer.

Sprinkle with sea salt and serve.


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The Magic


c of

SlowTravel by Laurie Pessemier, Studio Pessemier

Why do I travel? Really? I travel because magical things happen to me when I am outside of my daily routine. It is when I put myself outside of my comfort zone that things happen. All sorts of things emerge: the magic of finding a private, outdoor lending library on the streets of Palermo; hearing children singing in Portuguese on an early morning walk in the Tuileries Gardens in Paris; seeing a fisherman bring a bouquet flowers to a pizza maker in Cervo, Italy. These are the magic moments we witness when we travel. In Collioure, France, while eating delicious seafood on a terrace, bathed in the golden rays of a setting sun across the Mediterranean, our companion, Quentin, said, “I feel like I am in a movie”. You have to get off of your living room sofa, break out of your everyday life and experience the magic of traveling. Sometimes the enchantment comes when you least expect it. In Istanbul, we took the bus headed toward what we thought was our hotel. In fact, we had no sense about of this city of 20 million inhabitants, and signs weren’t easy to read. We stood up on the crowded bus. We pushed the stop button a little too late and found ourselves traversing the big bridge to Asia. It seemed a wonderful adventure to me. What was the worst thing that could happen? We might take a taxi home. Being lost on vacation is important to breaking down the barrier to the magic. When you are lost you will find something great.

A perceptive fisherman recognized our disruption, and offered us a ride across the water. We agreed on the cost of passage (less than the bus) and our companions begrudgingly stepped into the boat. The boat itself was a wooden affair, with oil and water mixed in the nether parts; it had the noisiest motor I ever heard. Think of the African Queen, and you get the picture. We slish-sloshed slowly across the water. The thing about the Bosporus is just how many boats there are, and how large they can be. Our whiskered, pot-bellied skipper dexterously dodged amongst the ferries and the big ships, the fishing boats and small craft, and deposited us on a different continent. I felt like Ulysses. As we pulled up on the European shore, a grassy knoll miraculously emerged and we debarked. “I’ll be here tomorrow morning and can take you sightseeing, he told us.” Of course, the next day, we were back there. Magic is on the carousel designed by Garnier in the Luxembourg Gardens. Magic is in the restaurant by the pier in Porto Garibaldi, Italy where you eat fish caught that morning. Magic is in Tunisia, where we were invited to eat from a single dish with chunks of bread. Magic is in Vermont, in Paris and in North Carolina – you just need to see it. Decide to go. Your same house will still be there when you get back, but you might be different. (from the Art of Slow Travel, by Laurie Fox Pessemier, soon to be available on Amazon. Send your email to lfpessemier@gmail.com for a free download)


faLL farM tO Table

by chef billy parisi


SWEET POTATO TOAST WITH WHIPPED RICOTTA AND KUMQUATS INGREDIENTS 1 lb purple sweet potatoes 1/2 cup Bertolli Organic Extra Virgin Olive Oil, plus more for drizzling 2 pints kumquats 8 oz ricotta 1/2 rotisserie chicken (or 2 cooked chicken breasts) 1/4 cup fresh basil, cut into a chiffonade salt and pepper to tastet

INSTRUCTIONS Preheat the oven to 375°. Preheat oven to 250°F. Rinse kumquats and slice on half. Remove the pips if desired. Toss with 2 tablespoons olive oil and place on a baking sheet lined with parchment paper. Roast for 1 hour, or until the kumquats are tender and lightly caramelized. Slice the sweet potatoes lengthwise into 1/4 inch slices. Brush lightly with olive oil. Toast on low until tender, about 2–3 toasting cycles. Brush with additional olive oil after toasting. Place the ricotta in the bowl of a stand mixer. Whip on medium high until light and airy, about 3–4 minutes. Mix in 3 tablespoons of olive oil, and salt and pepper to taste. Shred the rotisserie chicken or the cooked chicken breasts. To assemble, lay the sweet potato slices on a clean workspace. Top with the whipped ricotta, a few slices of chicken, several kumquats, and a sprinkle of basil. Season with salt and pepper and drizzle with olive oil to finish.


KALE SALAD WITH APPLES AND ROASTED ACORN SQUASH RECIPE INGREDIENTS FOR THE SALAD: 1 acorn squash sliced into1/2 thick slices, seeds removed 1 tablespoons of olive oil 1/2 cup of red wine vinegar 1 tablespoon of sugar 2 teaspoons of Kosher salt 1/2 thinly sliced red onion 3 bunches of roughly cut fresh kale, stems removed 1 each cored and sliced Granny Smith and Fuji apple 1 thinly shaved bulb of fennel 3 stalks of thinly shaved celery 1/2 cup of pistachios 3/4 cup of dried cherries Parmesan cheese for garnish Kosher salt and fresh cracked pepper to taste FOR THE DRESSING: 2 heaping tablespoons of mayonnaise 1 1/2 teaspoons of sugar 3 tablespoons of red wine vinegar 3 tablespoons of extra virgin olive oil Kosher salt and fresh cracked pepper to taste

INSTRUCTIONS Preheat the oven to 375°. Coat the squash in olive oil, season with salt and pepper and place on a sheet tray lined with parchment paper and roast in the oven for 20 to 25 minutes or until lightly browned and al dente, or slightly crunchy. Chill. Next whisk together the red wine vinegar, sugar and salt until dissolved and submerge the onions. Refrigerate for at least 30 minutes. In a small bowl whisk together the mayonnaise, sugar, red wine vinegar, olive oil, salt and pepper, and set aside. In a large bowl toss together the kale, some of the pickled red onions, apples, fennel, celery, pistachios and cherries and season with salt and pepper. Add a few tablespoons of the vinaigrette and toss together. Finish with Parmesan cheese and top off with chilled roasted acorn squash.


RATATOUILLE INGREDIENTS 28 ounces of crushed tomatoes 2 tablespoons of fresh thyme leaves 2 thinly sliced zucchini 2 thinly sliced yellow squashes 2 thinly sliced egg plants 2 thinly sliced tomatoes 2 seeded red bell peppers cut into 1” squares 1 peeled and thinly sliced red onion Kosher salt and fresh cracked pepper to taste chopped fresh parsley and shredded parmesan cheese for garnish

INSTRUCTIONS Preheat the oven to 375°. Pour the tomatoes to the bottom of a pan and season well with salt, pepper and 1 tablespoons of fresh thyme. Next, alternately layer the vegetable slices around the outside of 12” cast iron skillet packing them in tight. Do the same to the inside of the skillet and then place a zucchini and squash rose in the center. See the video for details. Season the top of the vegetables with salt and pepper, and 1 tablespoons of thyme and bake at 375° for 40 to 45 minutes or until crispy brown on top and cooked throughout. Garnish with chopped parsley and shredded parmesan cheese.


BAKED CHICKEN WITH WILD RICE AND APPLES AND PLUMS INGREDIENTS FOR THE CHICKEN: 1 whole chicken cut in half 3 tablespoons of unsalted butter 3 cored and large diced fuji or gala apples 1/2 thickly sliced red onion 1/2 cup of thinly sliced whole SunSweet prunes 1 cup of beef stock 1 teaspoon of chopped fresh thyme 1 tablespoon of sliced chives Kosher salt and fresh cracked pepper to taste FOR THE ACCOMPANIMENTS: 1/2 pound of picked wax beans 1/2 pound of picked green beans 1 tablespoon of unsalted butter 4 cups of cooked wild rice optional feta cheese crumbled optional yogurt and orange zest to mix with rice Kosher salt and fresh cracked pepper to taste fresh herbs for garnish

INSTRUCTIONS

Preheat the oven to 400°. Chicken: Season the chicken on all sides with salt and pepper and cook in the oven at 400° for 50 to 60 minutes or until golden brown and cooked through out. Remove the chicken from the pan and set aside. Next, add 2 tablespoons of butter to the pan and place it over medium heat until melted. Add the apples and onions and cook until browned and caramelized, about 15 minutes. Add the sliced prunes to the pan and saute for 2 to 3 minutes and then add the stock and cook over low heat until it thickens. Finish with the remaining 1 tablespoon of butter, thyme, chives and slat and pepper. Keep warm. Beans: Add the wax and green beans to a large pot of boiling salted water and cook until tender, about 4 to 5 minutes. Drain and then toss in butter, salt and pepper. Serve the whole chicken over the cooked rice and alongside the cooked beans and apple-plum compote. Add the optional garnishes on the side.


PECAN PIE WITH BOURBON AND CHOCOLATE INGREDIENTS FOR THE CRUST: 2 1/2 cups of Bob’s Red Mill All-Purpose Flour 12 tablespoons of cold unsalted butter 4 tablespoons of cold rendered bacon fat 1 teaspoon of Kosher salt 1 cup of ice cold water FOR THE FILLING: 1 cup of corn syrup 1/2 cup of packed light brown sugar 1/4 cup of melted unsalted butter 3 eggs 1 tablespoon of bourbon zest of 1 orange 2 teaspoon of vanilla 4 cups of pecan halves 1 cup of large chocolate chips

INSTRUCTIONS Preheat the oven to 350°. Crust: In a food processor combine the flour, butter, bacon fat and salt and process on low speed until the butter is the size of rice. Slowly drizzle in the water until it becomes mealy. Remove the dough, form it into 2 discs and rest the dough in the refrigerator for at least 1 hour. Remove the dough and roll each of them out. Form one of them over a pie tin and the other one use as the outer braided crust. Slice 9 thin slices from the rolled out dough. Pinch 3 of them together at the top using water and overlap them to form a braid. Repeat with the other 6 pieces and then mold them together on the outside of the pie shell. Freeze the pie dough. Filling: In a large bowl whisk together the corn syrup, brown sugar, melted butter, eggs, bourbon, orange zest and vanilla and set aside. Remove the pie crust from the freezer and add in the pecan halves and chocolate chips and pour the corn syrup mixture over top. Bake in the oven at 350° for 60 minutes and then cool it at room temperature for 5 hours.


Wild W


Wes t Trippin by Amy Boyle


discovering the stark beauty of the desert


The Pioneertown Motel was built for the biggest movie stars of the 1940’s & they’ve restored it with that in mind. Since acquiring the motel in 2014, their amazing team has spent 2 years dreaming, designing & restoring this historical property.


ombre


multi colored hills


desert floral - crazy, beautiful


Pioneer Town Mo


otel =

rustic comfort


discovering the

stark

beauty of the

desert


Cholla -

don’t touch!


sal


lt flats as far as the eye can see


Down South Dinner

Ally Phillips, Ally’s Kitche


r Party

en

ASIAGO CHEESE DATES & MINT TOASTIES INGREDIENTS 8 slices (each about 4” squares) artisan bread slices (about 1” thick) 4 Tbl. butter, room temperature 8 fresh asiago cheese slices (my asiago was a wedge shape and I sliced from this) 1/2 cup Dole dates, chopped 3 Tbl. fresh mint, chopped

INSTRUCTIONS Butter one side of each of the bread pieces. Put a heavy skillet on medium high heat, place bread buttered side down and grill until golden brown. Remove and put equal amounts of asiago cheese on each slice and about a heaping tablespoon of chopped dates. Put on a cookie sheet. Put under a broiler (about 6-10” from broiler) for about 60-90 seconds or just until the cheese starts to melt. Remove and garnish with the chopped mint. Ready to eat!


CABBAGE CHARD APPLE PINEAPPLE SALAD INGREDIENTS

3 cups apples, skin on, crispy, cut into bite size pieces 3 cups rainbow chard, sliced with some stems, packed 3 cup cabbage, packed, sliced 1/2 cup dried pineapple, chopped into smaller pieces 1/2 cup red onions, sliced thinly into about 1� pieces 2 Tbl. fresh lemon thyme leaves 1/4 cup fresh basil, finely chopped 1/4 cup extra virgin olive oil 1/4 cup parmesan regianno, finely shredded 2 Tbl. rice vinegar 2 medium lemons, juice and zest, divided 1 1/2 tsp. sea salt 1 1/2 tsp. coarse ground pepper 1/2 cup salted pistachios

INSTRUCTIONS

Put the apple bites in a medium bowl and toss in one half of the lemon juice and zest. Set aside. In a large mixing bowl, combine the chard, cabbage, dried pineapples, onions, thyme, and basil. Toss and blend. Add the apples. Toss and blend. In a small bowl, whisk together well the olive oil, vinegar, remaining lemon juice/zest, salt and pepper. Drizzle over the salad mixture. Toss and blend well. Refrigerate until ready to serve then top with the salted pistachios


RAINBOW KALE ROASTED POTATOES BACON & MAPLE SYRUP INGREDIENTS 6 slices thick cut smoked bacon, fried, drippings reserved, bacon crumbled for garnish (I used a peppered bacon.) 1/4 cup olive oil Bacon drippings (divided) 1 large shallot, cut in half and sliced thinly 5-6 garlic pieces, peeled and cut in chunks 12-14 packed cups kale, chopped 1/2 cup chicken broth 1 1/2 tsp. sea salt 1 tsp. pepper 1/2 tsp. red chili flakes 2 cups red potatoes, skin on, cut in small pieces 2 Tbl. maple syrup

INSTRUCTIONS When doing this recipe, I start with the kale then as it’s cooking down, I start the potatoes, so they’re both cooking simultaneously. In a very large heavy pot over medium heat, put half the bacon drippings, olive oil, shallots and garlic. Saute about 3 minutes. Add the kale and using tongs toss and blend. Add the chicken broth, salt, pepper, chili flakes and toss together. Increase heat to medium high, cover with a lid and let the kale steam and cook about 5-7 minutes (tossing a couple of times). Reduce the heat to medium, cover and cook another about 20 minutes (tossing a few times to blend.) Put the remaining bacon drippings in a cast iron skillet over medium high, add the potatoes, cover with a lid and cook about 7-10 minutes flipping and turning once or twice (you want the potatoes to get a golden brown on some of the sides). Reduce the heat to medium low, keep covered and cook until tender, probably about another 7-10 minutes. For serving, put the wilted kale on a platter or shallow bowl. Make a well like center hole and place the potatoes in the middle. Sprinkle with some of the crumbled bacon (leaving more for individual garnishing) and drizzle on the maple syrup. Ready to eat! This dish is even great at room temperature!


CHICKEN MARSALA MUSHROOM STEW INGREDIENTS

Preheat oven to 375 1/4 cup bacon drippings 3 lbs. chicken, about half and half skin on and bone in thighs and boneless and skinless breasts 1/2 cup Marsala cooking wine 1 (12 oz.) organic cream of chicken soup (I used Pacific brand.) 2 cups chicken broth 1 Tbl. Italian dried seasoning mixture 4 garlic cloves, thinly sliced 1 1/2 tsp. sea salt 1 tsp. white pepper 8 oz. mushrooms, shitake and baby bellas GARNISH:

Fresh flat parsley Shaved Parmesan

INSTRUCTIONS

Use a large Dutch oven pot with lid. Put the bacon drippings in and turn heat to medium high. When hot, add the chicken and brown on all sides cooking about 10 minutes. Move the chicken around to brown all pieces. Add the Marsala cooking wine and let it cook about 2-3 minutes. Add the cream of chicken soup, chicken broth Italian seasoning, garlic slices, salt and pepper. Blend well. Cover with a lid and roast in a 375 preheated oven for 45 minutes. Remove and add the mushrooms. Blend into the mixture. Return to the oven for about 15 minutes. Remove and ready to serve. Garnish with fresh flat parsley and shaved Parmesan. NOTES:

Serve with your favorite pasta. Serve with grilled veggies.


WEEKEND OATMEAL PECAN SOUTHERN CAKE INGREDIENTS Preheat oven to 350 FOR THE CAKE: 1 cup rolled oats 3/4 cup boiling water 1/2 cup milk 1/2 tsp. salt 8 Tbl. butter, room temperature, unsalted 3/4 cup packed light brown sugar 2 tsp. vanilla extract 2 large eggs 1/2 cup shredded sweetened coconut 1 1/4 cups all-purpose flour 1 tsp. baking soda 1 tsp. cinnamon 1 1/2 tsp. baking powder FOR THE TOPPING: 6 Tbl. butter, room temperature, unsalted 3/4 cup packed light brown sugar 3 Tbl. milk 2 cups shredded sweetened coconut, somewhat toasted 1 cup pecans or walnuts, chopped

INSTRUCTIONS Combine oats, boiling water, and milk; let sit 20 minutes. Adjust oven rack to upper and lower middle position and preheat to 350 degrees. Grease,or spray with baking spray, a 9 x 9 -inch pan. Add salt, butter, sugar, and vanilla to oat mixture and stir to combine. Stir in eggs and coconut. Add flour, baking soda, and cinnamon to bowl, then stir until completely combined. Pour into prepared pan and bake on middle rack until just set, about 30-40 minutes, or until a toothpick inserted in the middle comes out clean. While cake is baking, mix topping in same unwashed bowl: toss butter, brown sugar, milk, coconut, and nuts to form moist crumbs. As soon as cake is baked, remove from oven and spread topping over the top. Return pan to oven and increase heat to broil. Briefly heat until topping melts and coconut is lightly toasted, about 1 minute. Transfer pan to wire rack to cool. NOTES:

To toast the coconut, put it on a parchment paper covered cookie sheet Put it in the 350 oven for a few minutes. Just watch it until some of the flakes start turning a golden brown. Remove and let it cool.


Sweet Endings NEXT:

Holiday Issue

launches November 1st! Giving Thanks DIY Dessert Dreams Sparkle and Shine Decor Recipe Trends We Love photo: gerber scarpelli photography

Profile for Debi Lilly Style

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