Sweet Potato Crusted Quiche

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Paleo approved breakfast quiche?? Yes please!

Ok, so I lied.

It isn’t technically Paleo because it has blue cheese in it. This girl got herself some Maytag Blue Cheese from her mother in-law and there’s no way she can turn that down!

So, if you want to be all hardcore Paleo about it, you can omit the cheese part, but let’s be honest, what’s a good quiche without cheese?!

To tell you the truth, if you’re looking for a nice crispy bread-like crust, you won’t find it here, but that doesn’t mean this version isn’t good! In fact, I prefer this crust instead of the normal flour filled crusts. I’m a huge sweet potato fan, and to seal the deal with why I liked this quiche so much, I love anything sweet and savory.

Sweet potato + bacon + kale + blue cheese = sweet & savory!

If you like chicken and waffles, or you tend to dip your bacon and sausage in your maple syrup, (seriously, who doesn’t?!) then you will love this dish!

 Preheat your oven to 400°. Let’s start by peeling then slicing your sweet potatoes as evenly as possible, or use a mandolin if you have it. Make sure they are thick enough to make a nice crust. Once sliced, arrange your sweet potatoes in a greased casserole dish as evenly as possible and covering the bottom and sides of the dish. As pictured below.

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Bake for 25-30 minutes or until they are nice and golden brown.

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While the potato is baking, start on your bacon and filling.

I really shouldn’t have to tell you how to cook bacon! Get it nice and crispy.

Sauté your onion and garlic for 5 minutes on medium heat, then add your kale and sauté a few more minutes until it’s soft and wilted.

In a medium sized bowl, whisk your eggs, blue cheese, spices, and water. Add your veggies and crumbled bacon until mixed evenly (careful not to over mix the eggs). Pour the mixture into your dish and gently shake it to evenly distribute the mixture.

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If you love cheese, like me, add a little shredded cheddar on top. (C’mon you know you want to!)

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Turn your oven down to 350°. Bake for 30-40 minutes (depending on your oven) or until the cheese is slightly browned and bubbling.

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Let sit for 5-10 minutes (if your taste buds will let you) and serve!

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What you’ll need:
2-3 sweet potatoes (I only used 2 but my dish was rather small)
butter to grease the pan, or PAM

½ lb of bacon, center cut 
½ diced sweet onion
2 cloves of garlic, minced
½ bunch of kale, omit the stems and tear the leaves off into smaller pieces 
¼ wedge of blue cheese, crumbled (Maytag brand if you want to go all out!)
4 eggs
(this is my go to mixture for any scrambled egg type of recipe, it’s the best!)
1 tsp pepper 
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cajun
2 tsp parsley
1 tbsp water (this helps the eggs get fluffy)
I omitted salt since blue cheese and bacon are already very salty on their own!
Shredded cheddar cheese, just enough to cover the top

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A Twist to Chicken Pot Pie

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Who doesn’t love pot pie? I decided to mix it up a little and throw in some vitamin K! I also added chorizo and some chili’s to give it a little kick! This is definitely no ordinary pie, so if you’re afraid of a little spice or something different, you may just want to check out my plain pie recipe.

To get started, you’ll want to boil your chicken for 20-25 minutes, then set aside to cool. You can also use rotisserie chicken which is a little messy, but is easier and takes less time to make. While your chicken is cooling, preheat your oven to 350° (or according to your dough‘s packing directions).

Take a skillet and place on medium high heat. Slice your chorizo keeping the casing as intact as you can. After 2-3 minutes add your onions. Cook until the chorizo is slightly browned on both sides and the onions are translucent. Set aside.

In a medium to large size pot, on medium heat, melt your butter and gradually stir in the flour in bits. Careful not to place too much flour at one time or it will become clumpy. You also don’t want to boil the butter and flour. Once melted and the flour thins, add your milk and half and half. Next add your chicken broth, stir to combine.

Once your chicken is cooled enough to handle (or if you’re impatient and hungry, like I usually am, you can use two forks) and shred the chicken. Place in all of your ingredients except your squash, peas, and spinach. 

To make life easier, I had all steam in bags, so I microwaved my spinach, peas, and squash. Once they’re done place in the pot and stir until incorporated. Careful not to stir too much or your veggies will make the mixture mushy.

Get out your pot pie pan, you can also use a basic square baking dish. Place your dough on the bottom layer, then pour in your filling and place your second layer of dough on top and seal. Take a butter knife and make in four lines to create air pockets. Place in the oven according to package directions of your dough of choice. I like Pillsbury and I also like Whole Foods whole wheat pie crust. After the first 15 minutes take foil and cover up the edges of your pie crust, this prevents it from burning when the rest of the dough isn’t ready to come out yet.

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That’s it!! You’re all done and I promise you’ll love the end result! If the chorizo is too spicy for you, I recommend leaving out the chili’s or vice versa. I tend to like the spicier things, so if you’re new to trying spicy foods, I would suggest just starting with the chorizo.

What you’ll need:
1lb boneless skinless chicken breast (or rotisserie chicken if you’re pressed on time)

1 link of chorizo sausage
1/2 yellow onion
2 cloves garlic, minced
2 tbsp butter, melted
1 tbsp flour, add more if needed based on sauces consistency (if too thin add more)
1/3 cup heavy whipping cream
A dash or so of half and half
1 cup chicken broth
1 square of chopped chili DOROT seasoning (freezer aisle at any natural/whole foods store)
1 tsp each or so (add more to taste) of cajun seasoning, garlic powder, onion powder, chili powder, cumin, cayenne pepper
Salt & pepper
2 peices of your favorite pie crust or dough

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Chicken Tamale Casserole

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I was trying to find something different to make for dinner. My husband was stuck at the navy base for a 24 hour watch and I decided to be a lovely little wife and bring him some dinner! I wanted to make something that would be versatile and easy to bring with me in the car and carry. I decided to stick to casseroles and found this amazing recipe on google search. If you like sweet and salty foods, you will love this!

Like most of my meals, this one is pretty easy! Preheat your oven to 400. The longest part is boiling and shredding chicken. Once that is done, mix 1/4 cup of cheese and the next 7 ingredients in a large bowl and mix well. Bake in a 13×9 baking dish and place in the oven for 15 minutes. Once baked, take the dish out and poke holes with a fork all around. Then pour your enchilada sauce over top ( the wholes will help the sauce absorb inside). Then sprinkle the shredded chicken on top. After that pour the cheese over top, I also added some queso on top for some extra flavor (and calories and fat, but who’s counting?!)

Place back in the oven for 15 minutes. Let sit for about 5 minutes. Cut int o squares and serve with a dallop of sour cream and tortilla chips (optional).

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What you’ll need:

  • 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
  • 1/3 cup fat-free milk
  • 1/4 cup egg substitute
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8.5-ounce) box corn muffin mix (such as Martha White)
  • 1 (4-ounce) can chopped green chiles, drained
  • Cooking spray
  • 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breast
  • 1/2 cup fat-free sour cream
  • tortilla chips for a good crunch!

Pasta Ponza

It was another one of those nights where I decided to throw a bunch of ingredients together and throw it all in a casserole dish! I love pasta dishes that have a little crunch to them, and I happened to have some panko bread crumbs in my pantry. I also have this thing for capers, love em! So I thought I would add those. I needed to use the leftover bacon in the fridge, great excuse to use that! What better than to add some crushed tomatoes with some seasonings and pasta and voila!

So to start, boil a large pot of salted water. Add your pasta and cook according to package directions. I used ziti, but you can use your favorite type of pasta! While your pasta is boiling, take a skillet and cook your bacon on medium high heat. Cook until desired crispiness. Place on a towel to absorb excess grease. When the bacon is cooled, break into small pieces. Rinse off the skillet and dry it. Take your crushed tomatoes and cook on medium heat, add capers, red peppers, pasta water, and seasonings. Cook until it starts to bubble, turn down to low and simmer for 10 minutes.

In a medium bowl, mix together the panko crumbs, fresh parsley, seasonings, and olive oil. Turn your oven on to high broil. Grab a casserole dish and spray with PAM. Place your pasta, tomato mixture and cheese into the pot and mix. Pour the mixture into the baking dish, top with the panko and bacon mixture.

Place in the  broiler on the top rack and turn the light on. The broiler gets hot fast and you want to be careful not to burn the dish. It only takes about 5 minutes to completely brown, turn it every few minutes to brown evenly. Place in a bowl and chow down!

What you’ll need:
1 box of ziti, or your favorite kind of pasta

1 can of crushed tomatoes with herbs
red bell pepper, sliced
2 tbsp capers, drained
1/2 package of bacon, cooked
1/3 cup of panko bread crumbs
1 tbsp italian seasoning
handful of flat leaf parsley, minced
1 1/4 cup pecorino romano and parmesean cheese, grated
1 tbsp olive oil

Seafood Mac-N-Cheese

On a trip home, I happened to meet some friends at a restaurant called Keystone Bar & Grill, famous for their unique mac and cheese and quesadillas. Amazing dishes, so creative and my favorite is their mac and cheese names, such as Fleetwood Mac, Pink Floyd, Nirvana. I am a huge Classic Rock and Alternative fan, so obviously I loved their food before even tasting it!

I came home and decided I was going to make my own version, not really experienced in the mac and cheese world, I thought I would be safe and look up a mac and cheese recipe to base my dish off of. I decided to use Muenster Cheese because it felt soft and I knew it would melt well. I actually have never had it before so I kind of just winged it at the store! I also bought some Gruyere Cheese because I wanted a little bit of a nutty cheese into the mixture.

From my previous recipe Seafood Quesadillas I had extra shrimp and Mahi Mahi. I thought, this would be super tasty in a mac and cheese dish! I had some bacon I needed to use up, so I added that to give the perfect salty crunch! This dish takes some time to make, but it’s definitely worth it in the end (and even better the next day leftover!)

I start out by whisking my goat cheese (If you don’t like goat cheese, you can substitute with feta or cheddar, or really any cheese you like!) bread crumbs, and bacon. I originally wanted to use panko crumbs, but I forgot to buy some at the store and the bread crumbs worked out great! Preheat your oven to 450º.

Start boiling a large pot of salted water. Cook your noodles according to package directions, you want them to be al dente, as in a little bit undercooked because they will also cook in the oven. Once drained, rinse your pasta with cold water and drain again, this prevents the pasta from sticking. Pour into a large bowl then place your shrimp and mahi and mix well. Set aside.

Start your cheese mixture. My favorite part of mac and cheese is obviously the cheese sauce! And it’s important that you get the right texture! Start by melting the butter on medium, then adding the flour slowly and making sure to whisk constantly to make a clumpy, flour base. Then add your milk, slowly and whisk constantly until you reach a thick consistency. It should stick to the back of a wooden spoon. Next, add your cheeses and mix until melted through. It may take a couple of mixes to break up the cheese and melt. Make sure you give it a taste before deciding it’s good. If it doesn’t taste cheesy enough, add more! If it’s not thick enough, add more flour. Also be sure to not let your mixture boil! This will clump up the flour.

Add all of your sauce into the bowl of pasta. Next add your lemon juice and zest, parsley, garlic powder and pepper. Mix well. (I omitted the salt because of the butter, cheese and bacon.. that’s enough sodium for me!)

Now add your bread crumb mixture evenly over the top of the pasta and place in the oven for 25-30 minutes. I put mine on broil for the last 5 minutes and moved my dish to the top wrack to give it a good crunch on top.

Let sit for 5 minutes to let the flavors and sauce really come together.

I am not lying this is the best homemade mac and cheese I’ve ever had! One of the best surprises in this dish is the slight lemon zest you taste in every bite, it works so well with the seafood and cheese! Unless you absolutely hate seafood or have an allergy, you have to try this dish! And if you don’t like seafood, subtitute with some chicken or sausage. It’s so fun to use your imagination when in the kitchen, and the results are always something to be proud of!

What you’ll need:
13.25 ounces rotini (I used Barilla)
1/2 pound fresh shrimp, peeled with tails removed and cut in half
1/2 fillet of Mahi Mahi, cut into pieces
1 package bacon, cooked crispy and crushed into small peices
A spoonful of herbed goat cheese, crumbled
Zest of 1 large lemon, divided
Juice of the lemon
3/4 cup plain bread crumbs (or panko)
4 tablespoons chopped flat-leaf parsley, divided
4 tablespoons butter
1/2 cup all-purpose unbleached flour (plus more if needed)
4 cups milk (whole or reduced fat)
2 ounces Gruyère Cheese, grated
8 oz Meunster Cheese, wax cut off (I used Boars Head)
1 tsp garlic powder
1/2 to 1 teaspoon fresh black pepper

Chicken Bullsh*t

This post is in honor of my uncles wonderful mother who has sadly passed recently. She was a very kind lady and will be missed by many! I received this recipe from my aunt and the only way to describe it is “thanksgiving in a bowl!” RJ and I both thought this was the best way to explain these amazing flavors.

This dish is super easy to make, and cheap! It is also a very quick meal, under 30 minutes! Let’s get started 🙂

Prepare the stuffing per box or your homemade version recipe. Mix the soups and the broth until smooth.

Spread half the soup mixture on bottom of a 9×13 glass dish, add the shredded chicken then top with the stuffing. Pour remaining soup mixture over top. Bake covered for 30 minutes at 350 and uncover for an additonal 15 minutes.

If you want to add the Panko crumbs on top, the last 15 minutes, mix a cup of panko crumbs and a drizzle of olive oil, sprinkle salt and pepper as well. Once mixed, sprinkle evenly over top of the dish and place back in the oven. To get the crusty browned top, but the oven on high broil and turn the dish every few minutes until the panko crumbs are brown.

What you’ll need:
Meat from a rotisserie chicken (I used Lemon Pepper)
One box of stove top stuffiing prepared
One can cream celery (98% fat free)
One can cream of mushroom (98% fat free)
One cup chicken broth (lower sodium)
1/2 cup sour cream (low fat or fat free)

For the panko topping:
1 cup of Panko crumbs
drizzle of olive oil
salt & pepper 

Genuinely Irish Shepherds Pie

I know that a while ago I posted about Shepherd’s Pie, that was closer to when I first started this blog. In my opinion, it was very tasty, but it tasted way too American-ized! So I started researching True Irish Shepherds Pies and came across this amazing recipe on a new favorite blog: Peace, Love and French Fries.

Once I read the recipe ingredients involved: Guinness, Red Wine, and Worcestershire Sauce.. I was sold!! RJ and I frequently like to eat at this amazing Irish Pub by our house called Culhane’s (which was also on Diners, Drive-Ins, and Dives!) and they use Guinness in a lot of their recipes, and their food is amazing! I knew when I saw this recipe that it would not disappoint.

If you aren’t an experienced Shepherds Pie maker, you will want to give yourself about 2 hours or so to make this dish. You could also just make the meat mixture the night before so all you’d need to do is make the mashed potatoes and combine to place in the oven! It’s a good time saver, and the meat would get a chance to really absorb all of the flavors. I was too excited to eat this meal, so I decided to make time for the few hours it would take and it was worth it!

To get started, go ahead and peel and cut your potatoes into cubes. Place into a large pot and pour water just about an inch above your potatoes. Add salt. Boil for 15 minutes or until potatoes are fork tender. Drain and place back into the pot off the heat.

While the potatoes are boiling, go ahead and prep your veggies. Dice your onion, carrots and mince your garlic. You want to try and cut evenly for a nice even saute. Set aside and take your ground lamb (or beef) and place in a dutch oven (If you don’t have one like me just use a large skillet) Cook on medium -high until the meat is almost all browned. Drain excess fat and oils. Then add your veggies and cook until they are soft. Add butter, stir until melted through. Add your flour by sprinkling one tbsp at a time mixing in between to really thicken up the meat. Deglaze your pan adding the broth, wine, and Guinness by scraping up any bits on the bottom of the pan. Add Worcestershire and spices, stir.  Simmer for 15 minutes on medium-low. Add peas and continue to simmer until softened and sauce has a thick consistency (about another 10-15 minutes).

While your meat and veggies are simmering, go ahead and make your mashed taters! Add butter, milk, shredded cheese, and my own addition (which isn’t really Irish, but I feel it has to go into every batch of mashed potatoes!) cream cheese and garlic salt! Mash with a masher or use a hand mixer until well blended. Taste to make sure it isn’t missing anything! Add parsley and chives, mix well. I ended up adding a lot more milk to my recipe than the one I followed, but I just prefer a creamier batch of mashed potatoes. Save some shredded cheese to add to the top when baking!

Once your sauce has thickened up and your taters are ready to go, take a greased oval baking dish (or square if you feel you need more room) and pour your meat mixture into the bottom. Spoon on your mashed potatoes gently, being careful not to bring the meat mixture to the top. Press your spoon down slightly to create little peaks in the dish. Sprinkle the remainder of the cheese on top. Place in the oven on 350 for 20-30 minutes.

I think its very pretty when it has that burnt look to the tops of the mashed potatoes, so after 20 minutes (the meat was already boiling over and the taters were golden, cheese melted) I turned the oven up to a broil and placed the dish on the top rack. You want to keep a close eye on this once it’s on broil to prevent burning! Rotate every minute or less until it’s evenly browned on the top.

Ohh look at that beauty!! If you’re dieting, I would suggest this being your cheat night! This meal is amazingly satisfying and a little bit goes a long way! The amount of rich flavor is super gratifying after a long day and if it’s a cold day out, there’s nothing else like it to warm you up!

A big thanks to Pace, Love and French Fries for this awesome recipe! Slainte!

What you’ll need:
For the Taters:
2 lbs russet potatoes, peeled and cut into equal cubed pieces
4 tbsp butter
1 1/2 cups grated white cheddar cheese (I suggest using Dubliner Cheese, straight from Ireland!!)
1/2-1 cup milk (start with 1/2 and go from there!)
3 oz cream cheese, softened
Handull of fresh parsley, chopped
Handfull of chives, chopped
Garlic salt and pepper to taste

For the meat and veggies:
1 1/2 lbs ground lamb or beef (I used lamb, trust me it tastes much better!)
1 large sweet onion, diced
3 large carrots, peeled and diced
4 cloves garlic, minced
2 tbsp butter
3 tbsp flour
1 cup Guinness stout (I ended up adding a splash more of Guinness)
1 cup red wine
1 cup beef broth
1 tbsp Worcestershire sauce
2 tsp dried basil
2 tsp dried oregano
2 tsp dried sage
1 cup frozen peas, defrosted
salt and pepper

Lightened-Up Paella

Paella is a traditional Spanish dish that combines a mouthwatering combination of sausage, chicken, and seafood accompanied with rice. This dish is similar except I substituted turkey sausage, skinless chicken thighs, and shrimp!! If you are cooking for two, you may want to cut this recipe in half (unless you like leftovers! It tastes great heated up the next day!)

Let’s get cooking!! Place chicken broth in a saucepan over medium heat. Rub saffron threads with your fingers crushing them as you sprinkle in the broth. If you don’t have saffron threads, you can use some turmeric powder (Just a dash). Whisk the broth. Bring to a low simmer, reducing the heat to low and keep warm.

Heat 2 tbsp of olive oil in a paella pan (or a large wide skillet) on medium heat. Add the turkey sausage and cook stirring occasionally about 2 minutes. Next add the chicken and saute until lightly browned for about 3-4 minutes, season with salt and pepper. Remove with a slotted spoon and set aside.

Add another tbsp of olive oil in the same skillet, add onions and bell peppers stirring occasionally until they soften. Add garlic and paprika. Cook for another minute. Add the rice, stir to coat with oil and lightly toast.

Gently add the chicken broth, stirring well and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes being sure to stir occasionally.

Raise the heat to medium and add your sausage and chicken. Mix well. Add the tomatoes and bring to a simmer. If you are running short on liquid, add more broth or water. Simmer for 5 minutes.

Stir in the peas, shrimp, and parsley. Simmer until the rice is tender and the liquid has been mostly absorbed, the bottom of the pan should be lightly crusted (not burned).

What you’ll need:

4 cups reduced sodium chicken broth
Pinch of saffron threads (you can also substitute a dash of turmeric powder)
3 tbsp olive oil-divided
8 ounces of mild or hot Italian turkey sausage, halved length-wise, sliced crosswise.
6-8 boneless skinless chicken thighs, fat cut off and cubed
Salt and black pepper
1 small onion, chopped
1 large red and yellow bell pepper, seeded quartered and sliced
4 cloves of garlic, minced
1 tbsp smoked sweet paprika (regular also works well!)
2 cups of paella or arborio rice
1 can (14.5 oz) fire-roasted tomatoes
2 cups of fresh or frozen peas
8 ounces of medium sized shrimp

RJ’s Tuna Noodle Casserole

So I worked my usual 12 hour shift and as usual I was super tired and had no interest in moving what so ever. So RJ made dinner and it is his family’s famous Tuna Noodle Casserole. This was the first dinner he made for me a  year or so ago and I find myself craving it all of the time. This casserole is hardy and rich with tons of cheese. So of course I love it! The best part about this dish is the peas, they make the perfect addition to the tuna and cheese with a little bite and a soft inside the flavors go beautifully together!

When he made it for me the first time I thought, oh how nice he is making blueberry muffins for dessert. He told me, no it goes with the casserole, that’s how we have always made it. I thought in my head, that’s the strangest thing I’ve ever heard. So while eating, I found myself glancing at the muffins and back at my food and back at the muffins. Finally, RJ convinced me to try it and I couldn’t believe how good it tasted together! Who would’ve thought that blueberry muffins and tuna casserole would be so good?

So I must tell you, no matter how weird it is, when you make this casserole, you better whip up some of those muffins too; you will be completely surprised!! Just buy a box mix, it takes about 20 minutes to cook and you wont regret it!! (plus you’ll have some breakfast muffins for the next morning!)

So let’s get started!! First preheat your oven to 350º. Start to boil a large pot of salted water. Now start making the famous Jameson white sauce. Melt the butter over medium-low heat. Stir in the flour continuously for 2 minutes. Warm milk in the microwave to make it room temperature, add to sauce and stir. Keep stirring the mixture until it is thickened and just starts bubbling (do not overheat or the mixture will clump or burn to the bottom) Lastly add some pepper. Once it is ready, you can add the can of soup and cheese. If you  bought the cheese in  blocks, I would suggest you break it into small pieces and adding to the pot. Stir until melted.

By this time your noodles should be added and cook until al dente (per package directions. I like to use broad egg noodles, yolk-free) Thaw your peas by running over warm water. Once the sauce is evenly mixed and thickened up and the cheese is melted, you can add the tuna and the thawed out peas.

Once the noodles are done, strain them thoroughly, you don’t want a watery casserole! Take your noodles back into the large pot and add the sauce. Mix well. Spray a 9×13 pan with PAM. Pour the mixture evenly into the pan and place foil on top to cover. Place in the oven for 30-45 minutes, taking the foil off for the last 10 minutes.

Enjoy some cheesy goodness 🙂

If you want to be an adventerous person and try the muffins with it, just buy your favorite box brand (or if you have a quick homemade recipe) mix it up real quick and place into the oven above the casserole, they will be done around the same time!! Perfect timing for a perfect pair to eat together.

What you’ll need:

1 lb. Broad Egg Noodles
2 tbsp. Butter
2 tbsp. Flour
2 cups Whole Milk
1 can of Cream of Celery Soup
1 lb. of American Cheese (don’t use the individually wrapped slices)
About half a bag or 1 1/2 cups of Peas (frozen and thawed)
1 large can of Tuna

9×13 Pyrex or glass casserole dish.
1 box of your favorite Blueberry Muffin mix (and the fixings for that!)

Homemade Chicken Pot Pie

Chicken Pot Pie, everyone’s favorite comfort food. Yes I am living in FL, but it has been cold ! And when it gets cold I find every excuse to make warm, home cooked meals. Casseroles, soups, stews, pies, you name it I am always game! This week I decided to make chicken pot pie and taquitos (coming next).

What I love most about this meal is that it’s super easy to make! Who would’ve thought a few simple ingredients would make such an amazing meal! Not only is this good right after you cook it, but it is awesome left over 🙂

Another great thing about this dish is that you can use whatever kind of vegetables you like! For this round, I chose to use onion, garlic, mushrooms, and a frozen bag of green beans, carrots, and peas.

Preheat your oven to 425º. In a skillet you want to cook EVOO, onion, garlic, chicken, and mushrooms. Add salt & pepper, cook until chicken is completely cooked through.

In a large saucepan, melt the butter, then add flour; whisk and slowly add the milk. Stir until thickened. While thickening, cook your frozen veggies in the microwave with some water. (I do this because I want to make sure my veggies will be cooked through). Now add the cooked veggies, stir everything together including the sauteed chicken and mushrooms. Add more flour if needed until it reaches your preferred thickness.  Taste and add salt and pepper if needed. I found myself adding some garlic & onion powder.

While I prepare my casserole dish, I cover my saucepan and leave it on low heat, letting the flavors incorporate and my veggies steam. Take your pie crust and evenly cover the bottom and sides with the crust. Like shown:

Next, take your pie filling and evenly pour into the dish. Once that is done, you take the second crust and lay over top, you will have some crust over lapping, and that is how you fold them into each other resembling pie crust.

Next take a knife and slit four small lines on the top. Place in the oven for 30-40 minutes or until hot and bubbly and the crust browns. Let sit to cool for 10 minutes and to let the flavors sit. This dish is hot if you don’t wait! (I am guilty in that department)


Now it’s time to admire your bowl before you devour it! Nothing beats comfort food like this. The flaky crust and crunchy outside gives this the perfect blend of creamy and crunchy! Now bundle up on the couch and help yourself to a delicious bowl 🙂

What you will need:

2 lbs of chicken tenderloins (or boneless skinless chicken breast)

half a yellow onion, chopped

2 cloves of garlic, minced

1 package of mushrooms, chopped

EVOO

2 tbsp butter

1 cup of while milk/heavy cream/half&half

2 tbsp of flour (or more if needed)

1/2 a can of chicken broth

1 package of your preferred mixed vegetables

1 tsp garlic powder

1 tsp onion powder

Salt & pepper

Package of Pie Crusts (Need two)