Believe it or not, I have never actually had chicken pot pie. I recognize this is crazy. Luckily this has been remedied, and with a great recipe, too. This is from a Pioneer Woman recipe, and we loved it – leftovers were awesome! We made this for our Halloween party. You can use your pie crust recipe of choice, or store-bought, and it will make two pies.
This was a great vegetarian option for pot pie, and pretty easy too. It was not the healthiest thing ever made (cough, butter, cough), but as most Ina recipes go, it was also very good. And possibly a little over the top – note I did not use the Pernod (I did throw in a couple of star anise while it was simmering, though), and it turned out fine. 😉 Definite make again. Use with your favorite pastry crust, or store bought – both would be fine. This should make two pies.
I am generally not a fan of breaded anything, but these were awesome and very simple. I brined the pork chops for a couple of hours before cooking, which really does make all the difference IMO, no matter what the cooking method (I’ve started doing it with chicken breast too, and get great results). This is from this month’s Cooking Light, and we had it with mashed potatoes and brussels sprouts – we both loved it.
Always on the lookout for new crockpot recipes to try, and this one was very good. Easy and a good riff on the takeout classic. I might add a hair more garlic and some Sriracha next time, but just being picky. You could serve this over rice or noodles, but we actually just had it on its own and enjoyed it that way.
I have had a chorizo/black bean chili recipe from Cooking Cooking light saved forever. But of course when I go to actually make it, the store is out of chorizo. Andouille seemed like it would also go well, and actually it was pretty good! This was a mish-mash of two similar Cooking Light recipes in the end, and I altered it for the crock pot. It has made a great freezer meal, and the only thing I would change is next time, I would not add the sausage until the last hour or so of cooking – just to heat it through. It lost some flavor in the crock pot all day.
Summertime slow cooker recipe trial and error continues, and I have to say that we really enjoyed this one. Next time, I might thicken the sauce for a bit longer afterwards to get a better coating, but this was pretty great even with a watery sauce. The leftovers were awesome as well! We had this with zucchini and summer squash, because we are pretty much drowning in both. 😉
Missy sent me this really excellent chicken marinade, and we had to give it a try. It’s Asian-y and delicious. We made a few changes, cut back on the spice a bit because we’re not huge on heat, and added a couple of cloves of garlic. It was great and we’ll definitely do it again – the leftovers for lunch will be awesome. We had it with some bok choy as a side.