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Hello, foodies…
 
How was Halloween? Did you have lots of trick-o'-treaters? I had scads of kids come to the door last night and I think I was just as excited to give them candy as they were to get it. I always try to guess what will be coming to my door…a princess, a Ninja Turtle, a pumpkin…I’m almost never right. But, there certainly were some creative costumes last night including a PIG! Considering we just wrapped up an entire month-long celebration of pork, you know I love pigs. But, this costume was just adorable. So that little trick-o’-treater got extra candy!

So, Happy November! Divine Swine Month has officially come to an end and the holidays are literally right around the corner. After nearly five years of blogging and sharing things about my family’s holiday traditions, I thought you’d like to hear some different holiday memories...and recipes! Every one of my In the Kitchen with David team members is a foodie at heart and throughout this month, you'll be hearing about a recipe that’s a staple at their holiday table as well as the personal memories that accompany it.
 
Who’s up first? Our girl Mary...leader of the chat!
 

 
DV: Mary, What recipe did you submit and why is it a “favorite”?
MD: “Beyond Chicken Divan” was a staple in our house growing up. My mom always seemed to have a tray up her sleeve. She kept us—and so very many soldiers—fed throughout the years, as we were an Army family. This dish is comforting, warm, delicious, and easy to keep at-the-ready in your fridge and freezer. (There's my mom on the right!)

 
DV: Who makes this dish and how did you obtain the recipe?
MD: My mom and the other officers wives wrote a cookbook in celebration of the soldiers coming home from Desert Storm. My dad calls mom's recipe  "Cadet Dinner" because she fed so many cadet seniors when my dad was an officer at West Point. (That's him below!) It became a staple in our house after that. I am incredibly proud to be an Army Brat, incredibly proud of our soldiers, and proud of the spouses that put that cookbook together. I use it ALL the time! I make "Beyond Chicken Divan" in our house every year when the weather cools down. It’s amazing, but my mom's is ALWAYS better.

DV: What type of food did you grow up on? And do you cook now?
MD: I grew up on comfort food AND culturally diverse food. We traveled a TON growing up and my folks let me dive into whatever the local treats were. (I still love anchovies, steak tartare, and all kinds of non-traditional American goodies.) I LOVE to cook and am currently on a gluten-free journey! I’m learning more every day and I have learned so much from you, David, working on In the Kitchen with David, and all of the great chefs who work in and visit our studio.
 
DV: Tell me about the holidays in your house. Who’s there and what are some of your annual traditions?
MD: I don’t think we had Christmas in the same house twice and I’m pretty sure there was always cardboard present! Christmas Eve was always in the mess hall with the soldiers. Christmas Day was ALWAYS my mom, dad, sister, and me. The consistent memories are of mom’s wonderful food (her mom was a gourmet-trained chef!) and the same sentimental ornaments EVERY year.
 
DV: If you could describe your family in one word, what would it be?
MD: Rock-solid. No matter the country we lived in, no matter the new house we moved in to, I could always and still can count on my family. They taught this wild child about real love, support, and teamwork. There are no finer people on this planet than my sweet family.
 

 
Thanks, Mary! If you’d like to read a little more about her's dish, check out  Mary's blog! She's made some recipes of her own, shared some behind-the-scenes photos, and even shared a bit about the newest member of her family...Jasper the cat! Now, here’s our version of Mary’s recipe!
 

 
Chicken Divan
Serves 8–10
 
This recipe is prepared using the Temp-tations® Old World 13- Piece Limitless Lid-It Set with Gift Boxes (K390802).
 
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
 
Ingredients:
•    3 cups pre-cooked basmati rice
•    1 (20-oz) bag frozen broccoli
•    6 boneless chicken breasts, cooked and cut into bite-size pieces
•    8 oz cremini mushrooms, sliced and sautéed
•    1 (10.75- oz) can cream of chicken soup
•    1 (10.75-oz) can cream of mushroom soup
•    1 cup mayonnaise
•    1/4 cup lemon juice
•    3 Tbsp curry powder
•    3/4 cup cooking sherry
•    1-1/2 cups Cheddar cheese, shredded
•    1 cup butter-flavored crackers, crushed
•    3 Tbsp butter, melted
•    1 Tbsp dried parsley
 
Directions:
1.    Preheat the oven to 350°F, and grease a 9” x 13” baking dish.
 
2.    Combine the rice, broccoli, chicken, mushrooms, cream of chicken soup, cream of mushroom soup, mayonnaise, lemon juice, curry powder, and sherry in a large bowl. Place the mixture into the casserole dish.
 
3.    Sprinkle the cheese on top of the chicken and rice mixture.
 
4.    Combine the crushed crackers, parsley and the butter in a small bowl. Sprinkle the crumbs over the cheese and bake in the oven for 1 hour, or until the top is browned and the casserole is bubbly.
 
Did Mary’s answers get you thinking about your family’s traditions? Excellent…I'd love for you to answer one of my questions to her for your blog question today. What holiday recipe is a must-have on your table? Is it the candied yams? The cornbread stuffing? Green bean casserole? Or is it the pumpkin pie? I know it’s tough to narrow it down to one, but do your best! Or, tell me about a few staples. I’ll see you this Sunday at Noon ET.
 
Keep it flavorful!
—David

P.S. It's time to start thinking about the most important part of Thanksgiving...the bird! How will you prepare yours this year?