Chicken Pot Pie

January 22, 2016


Talk about an easy dinner!  One pot to clean up and very little prep time to get this Chicken Pot Pie on the dinner table. To me, it’s the perfect solution to a quick, delicious homemade dinner. Some of you may remember the days when you would put a frozen pot pie in the oven and wait for what seemed like hours only to take that first bite and scorch your tongue….well, this is not that pot pie!! A couple of things make this a quick go to dinner: first, I use a store cooked rotisserie chicken and second, I use a pre-made, refrigerated pie crust. Judge me if you want but sometimes you need shortcuts in life!!

In a large stock pot, melt the butter and saute the carrots, celery, onion, garlic and spices. Cook for 5 minutes, or until the vegetables soften. Add the  frozen peas, cooked chicken, mushroom soup and water and stir to blend. Cook over low-medium heat for 5-10 minutes. Remove from heat and pour the mixture into a pie plate letting it cool for a few minutes (helps if the filling is not piping hot when putting the uncooked pie crust on top).  Fold the pie crust over the filling and crimp the edges. Poke a few holes in the crust to vent and brush the egg wash over entire crust. Place the pot pie on a cookie sheet and bake in a preheated 375º oven for 30 minutes (or until crust is golden brown). Now dig in!! I promise you won’t scorch your tongue.


2 tbsp butter
½ cup carrots, diced
½ cup celery, diced
½ cup yellow onion, diced
2-3 garlic cloves, crushed
1 tsp parsley
1 tsp basil
1 tsp salt
1 tsp black pepper
½ cup frozen peas
2 cups cooked chicken, cut into bite size pieces
1 can cream of mushroom soup
1 can water
1 pie crust
egg wash (1 egg whisked with 2 tbsp water)

Serves six

Carrot Ginger Soup

November 17, 2015


It’s almost Thanksgiving. To me that means it’s time to scour food magazines, pinterest, instagram — anywhere I can get new, fresh ideas for such a traditional meal. I love the basics but with a twist. So here’s one for you…instead of the traditional butternut squash soup, why not try my Carrot Ginger Soup! It has the same creamy texture (with no cream mind you) and it’s such a healthy, flavorful soup. It makes the perfect Thanksgiving lunch if you’re like me and want something super light yet satisfying before the big dinner. However, it also makes a lovely first course if you enjoy serving soup to begin your Thanksgiving meal. I like to top my soup with fresh, crispy sage leaves* — they are so incredibly delicious on their own but when paired with this soup…WOW! You could also top the soup with toasted pine nuts, garlic croutons, or even something as simple as snippets of fresh parsley. If you’re artistic, try a dollop of plain greek yogurt swirled in a fancy design (an image of a turkey comes to mind).

Begin by sauteing the shallots in 2 tablespoons of olive oil for roughly 2-3 minutes. Next, add the diced carrots, stirring often as they cook. When the carrots start to soften, add the minced ginger, garlic, salt and pepper. Heat for an additional 5 minutes, being careful not to let the ginger or garlic burn. Add your broth, cumin and paprika and bring to a rapid boil. Reduce heat and simmer for 20 minutes. Lastly, turn off the heat and using an immersion blender puree the soup until creamy. Taste and adjust seasoning if needed.


2-3 shallots, minced
2 tbsp olive oil
1 lb mini carrots, diced
1 tbsp fresh ginger, minced
2 garlic cloves, minced
1 tsp salt
½ tsp black pepper
4 cups broth (vegetable or chicken)
½ tsp cumin
½ tsp paprika

Makes roughly 4 servings.

* To make the crispy sage, brown 2 tbsp of salted butter in a skillet. When the butter is nicely browned and bubbly add the fresh sage leaves and cook until crispy (5 minutes max). Tastes so good, you’ll eat them like candy!!

A study in orange shadows…


Lighter Chicken Salad Dressing

July 31, 2015


FullSizeRenderSummertime for me is picnics on the beach, lunch al fresco and light dinners under the stars. My go to dish for any and all of these meals is chicken salad. It’s so versatile, going from a bountiful summer salad, to a grab and go sandwich, to a snack atop a cracker! Its only major complaint: the fattening mayonnaise… Trying to be as healthy as I can, I fix this problem in two ways: first, I use a healthy alternative “mayonnaise” (check out Just Mayo — trust me, I love real mayo and this stuff tastes just like it but it’s a whole lot healthier!); second, I use half the amount of mayonnaise substituting plain greek yogurt (which we all know is good for you). This combo makes for a tangy, lighter version of traditional chicken salad!!

To make the dressing, whisk all the ingredients together to blend well. Refrigerate until ready to dress your chicken salad. You will need 2 to 2 ½ cups cooked, chopped chicken to go with your salad dressing. When ready, make your chicken salad like you always do — for me, it’s definitely a mixture of minced red onions and walnuts!! What are your secret ingredients?


½ cup Just Mayo (or if you must use mayonnaise use a light version)
½ cup plain greek yogurt
2 tsp. grainy mustard
½ tsp. garlic salt
¼ tsp. cracked black pepper
1 tsp. fresh or dried parsley
½ tsp. onion powder
A dash or two of Worcestershire sauce

Makes roughly 1 cup of dressing.

Makes a delicious chicken salad to accompany all your freshly picked garden vegetables!



Or, perhaps a sandwich on the patio?



Summertime Iced Coffee

June 3, 2015


I’m adding a new category today — Drinks!! Yea, this will be fun. There are so many options out there: cold drinks for the dog days of summer, warm drinks to soothe your numb fingers, and flirty cocktails for any festivity! Please pass along any requests or ideas, I’d love to hear your thoughts!

I decided to add this cold brew coffee recipe as a post (even though it is so incredibly simple) because even the most basic recipes need posting sometimes. For the longest time I was making iced coffee by brewing a pot of coffee then letting it chill. It was ok, but just ok. The cold brew process is so simple, as all it really demands is time for “brewing” in the refrigerator, and produces such delicious flavors.

In a large pitcher, add 1 cup ground coffee (if you’re grinding it yourself, make it coarse) to 4 cups water. Filtered water is preferred but not required. Give it a quick stir and then set in refrigerator for at least 12 hours. When ready, pour the liquid through a strainer or cheese cloth into a bowl to remove the coffee grounds. I repeat this process a few times to make sure I remove all the gritty coffee grounds. When the coffee is clean of the grounds, pour the reserved liquid into a pitcher. Your coffee is now ready to use! Taste the coffee and adjust with additional water if too strong for your liking. The coffee will keep for up to 4 weeks if refrigerated.

Processed with VSCOcam with t1 preset

Add whatever fixings you like to your drink then get outside and enjoy your delicious
glass of refreshing Summertime Iced Coffee!!


1 cup ground coffee
4 cups cold (preferably filtered) water

Makes 4+ cups of Iced Coffee

Petite Pepper Poppers

April 14, 2015


This recipe is a shout out to my buddy Katie who turned me on to these adorable mini tricolored peppers. At a recent stay at her house, we ate these peppers with scrambled in eggs for breakfast, for an extra crunch in a wrap for lunch, and as a grilled side dish with salmon for dinner. I fell head over heels for these little buggers! Upon my return home, I immediately bought a bag of peppers and started putting the mini guys in everything. Only problem, there were so many! Seeing as there are only two of us at home right now, I had a lot of peppers to use! Hence, this recipe was born. My husband and I were heading off to watch a Blackhawks game at a friend’s house so I decided to bring along this newly created appetizer to see how it would be received….they got two thumbs up!! So, Katie, next time you are serving margaritas by the pool please serve these Petite Pepper Poppers too…they would make a great pair!!

Begin by slicing each pepper from stem to bottom and scape out the seeds and any large ribs you can get at. Wash out and place on a towel to dry off. Meanwhile, put the goat cheese in a small bowl and bring to room temperature. If using plain goat cheese, you may want to spice it up with fresh herbs — think thyme, parsley, garlic to name just a few options. Just make sure if you add your own spices to finely mince the herbs. Next, crumble the bacon into the cheese and stir to blend well. Now the fun part — using your hands (tried a spoon — didn’t work) stuff each pepper with the cheese mixture and place in a Pyrex dish. Drizzle each pepper with a little olive oil and bake at 375º for 15-20 minutes (until peppers are softened). Place on serving platter and sprinkle with chopped chives.


 Serve with a napkin as these poppers are a little juicy!!


12 mini peppers, 4 of each color
1 log goat cheese (herbed or plain)
3 pieces bacon, cooked very crispy
Olive oil
Chives for garnish, finely chopped

Makes 12 Petite Pepper Poppers

Shucking Good Corn Bread

March 18, 2015


Some things in life are just as easy making from scratch as it is making from a box — corn bread is just that thing. With simply eight ingredients, you can’t tell me this is hard to make! Corn bread is an amazing treat for breakfast, a delicious afternoon snack or the perfect side dish at dinner. And by using coarse corn meal and raw sugar, the texture is amazing!! Add a dab of butter and drizzle of honey and you have a shucking good thing!


In a large mixing bowl, add the corn meal, flour, sugar, salt and baking powder. Mix well. Next, add the milk, oil and egg and stir to blend completely. Meanwhile, butter the muffin cups, loaf pan or baking dish with a generous amount of butter (tastes great with corn bread so don’t be shy). Ladle mixture into muffins cups, loaf pan or 8×8 baking dish (I mix it up depending on why I’m making corn bread — muffins for breakfast, mini loaves for a side dish at dinner). Bake at 375º for 20-25 minutes, or until a tooth pick comes out clean. Cool muffins on a wire rack.


Serve warm and watch the butter melt into the crannies….perfection!


1¼ cup coarse grind corn meal
¾ cup all-purpose flour
½ cup raw sugar
Dash of salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 cup milk (I use skim)
1 egg

Makes one 8×8 baking dish, 20 mini muffins or 12 muffins.

Blueberry Hand Pies

February 9, 2015


Like most things I bake, these Blueberry Hand Pies are SO easy!!! If you need a quick, easy to make, homemade dessert that everyone will love, make these hand pies! You can add a little fancy vanilla ice cream if you feel they need to be dressed up, but really, they can stand on their own two feet….just look at how pretty they are. They kind of remind me of the Hostess fruit pies we had as kids way back when….but so much better!!

Begin by mixing in a large bowl the blueberries, sugar, cinnamon and lemon juice. Stir to combine and set aside. On a floured surface, roll out your pie crust. Using a cereal bowl (because I don’t have a 6″ cookie cutter), cut the pie crust into circles. You should end up with 6-8 circles.


Put the pie crust circles on a parchment lined cookie sheet and fill each half of the circles with a few tablespoons of the blueberry mixture. Fold the crust over to form a half circle. Using a fork, crimp the ends.


Brush the top of each hand pie with an egg wash and sprinkle with raw sugar. Vent each hand pie with a knife and bake at 375º for 30 minutes, or until perfectly browned. There you have it!! That’s it. Told you it was easy!



1 pie crust (I use refrigerated ready to use pie crust)
1½ cup fresh or frozen blueberries
1 tablespoon lemon juice
¼ cup raw sugar
1 teaspoon cinnamon
Egg wash (1 egg whisked with a teaspoon of cold water)
Raw sugar to dust the tops of the pies

Makes 6-8 hand pies






Tots Gone Wild

January 31, 2015


I hear you. It’s Super Bowl Sunday and you have no idea what to bring to the big party. Let me just say this: tater tots; BBQ sauce; bacon. Oh yeah, bleu cheese dip. Read on fans.

On a large tin foil lined cookie sheet, arrange your frozen tater tots in neat little rows (hey, I’m OCD). Wrap each tot with a strip of cut bacon and place on cookie sheet seem side down. Repeat until all tater tots have a piece of bacon wrapped snuggly around them. Bake in a 400º oven for 20 minutes, or until the bacon starts to crisp. Remove from oven and liberally brush on the BBQ sauce on each tater tot. I’m serious — be generous with the sauce!! It adds great flavor. Cook another 10 minutes until sauce is sizzling with yumminess. Arrange the tots in neat little rows on a platter and serve with a bowl of bleu cheese dressing (btw, I have an amazing recipe for bleu cheese dressing right here on this blog!). Use your fingers when dipping — I tried using cute little forks but the tots fall apart. Plus, BBQ sauce is always finger licking good!!




1 bag frozen Tater Tots
1 lb bacon, cut into 3 inch strips
1 bottle your favorite BBQ sauce
Bleu cheese dressing (see my recipe for Creamy Bleu Cheese Dressing in Salads and Dressings category)

Makes a whole lot of Tots Gone Wild if you use entire bag!

Winter Stew

January 25, 2015


It’s cold. It’s windy. It’s snowing. It’s Chicago in January.  It’s the perfect time to get in the kitchen and whip up my Winter Stew! Weather you are experiencing my kind of winter or are lucky enough to live somewhere warm, Winter Stew is a delightful dish to satisfy any type of winter day (or Fall or Spring day for that matter….).

In a large saucepan, saute all the vegetables in 2-3 tablespoons olive oil for about 5 minutes, or until the vegetables begin to soften. Next, add your spices, stirring constantly for 2-3 minutes blending the vegetables and spices. Add the diced tomatoes, cooked chicken, water and black beans and stir well. Bring to a rapid boil for 5 minutes then cover and reduce heat to a simmer and cook an additional 15 minutes. Adjust your seasoning to your liking and your stew is ready to serve! I like to top the stew with a few sprigs of fresh basil for added flavor.


Note: I often use a cooked rotisserie chicken from my grocery store for the chicken portion of this recipe (makes life so much easier!). Also, you can easily substitute different kinds of beans: cannellini, kidney, even garbanzo beans all taste delicious in this stew. Same with the veggies — you can add or delete any variation that pleases your family’s tastes. I have a friend whose kids will not eat mushrooms. Omit them then!


2-3 tablespoons olive oil
½ green pepper, diced
1 small onion, minced
2 carrots, diced
2 celery stalks, diced
5-6 button mushrooms, cubed
3 tablespoons fresh basil
1 tablespoon dried oregano
1 teaspoon garlic salt
½ teaspoon cumin
½ teaspoon cayenne pepper
dash of black pepper
dash of salt
3 14 oz cans of diced tomatoes (with all juices)
2 cups cooked chicken, cut into bite size peices
½ cup water
1 can black beans

Makes roughly 6 servings

This recipe is adapted from Gimme Some Oven’s Tomato Basil Chicken Stew.


Wicked Good Avocado Dressing

January 16, 2015


It’s a new year and a new start. I know I have been a little (a lot?) lax in my blog postings lately but I am back and will be starting this new year with some yummy, healthy recipes to keep mealtime interesting! I created this recipe sort of by accident. I had an avocado I let sit too long — don’t ya hate when you do that? —  but I didn’t want to toss it out just because it wasn’t pretty anymore. Since we were going to a friend’s house for dinner and I was in charge of salad, I had to improvise quickly. Instead of the avocado being an ingredient in the salad I decided to turn it into the dressing on top — same great flavor without all the ugliness! A little tweak here, a little tweak there and a great salad dressing was born. As my daughter said last night,”Wow Mom, this is wicked good!” I hope you feel the same way!

In a food processor, add your avocado, vinegar, garlic, greek yogurt, lemon juice and salt and pepper. While blending, slowly add the olive oil through the top feed tube. Puree until smooth. Taste and adjust spices to your liking. The dressing tastes great on any lettuce but I especially like it on butter lettuce. The texture is so smooth and creamy! I even have used it as a replacement for mayo in egg salad — talk about green eggs! All you need is to add a little ham….


One avocado
¼ cup champagne (or white wine) vinegar
1 clove garlic, crushed
1 tablespoon plain greek yogurt
Juice of one lemon
1 teaspoon salt
1 teaspoon black pepper
½ cup olive oil

Makes roughly one cup of dressing.