I do love a good pot pie, and I love it even more when the pot pie crust is made out of creamy, dreamy mashed potatoes. And I also love dishes that I can make ahead and then just bake up later when things are busy. I get all of this and more with this easy recipe for chicken pot pie with mashed potato crust…the more is the delicious taste of tender chicken with carrots and celery in a light herbed sauce, and did I mention the mashed potato topping? Ready for your new favorite pot pie? Let’s make it!
Oh, this soup…now that it is August and the sweet corn is all around us, this corn shrimp chowder is going into constant rotation in my house. Not only is it ready in a jiffy, but it combines two of my favorite summer flavors…corn and shrimp…along with one of my favorite 365 days a year flavor, bacon! It’s delicious both piping hot right out of the pot, and also cooled down to room temperature for those sultry summer evenings.
So the next time you are picking up some fresh ears of corn at your local farm stand, toss a few extra in your bag and let’s make it!
So, pretend with me for a moment that your favorite mac and cheese recipe and your favorite taco recipe had a baby made out of creamy cheddar cheese and macaroni goodness mixed with spicy ground beef and topped with crumbled up crunchy tortilla chips. Got that in your mind? Welcome to my chili macaroni and cheese, which is all of that deliciousness baked up in your favorite casserole dish and just in time for those chilly winter nights when the ravenous kids are around. Let’s make it!
A while back I discovered Jamie Oliver’s chicken baked in milk, and my entire world as it related to chicken was rocked forevermore. The tenderness! The flavor! The gorgeous, delicate sauce! I couldn’t believe it/stop talking about/stop dreaming about it. The only teeny tiny issue was that it takes a couple of hours to prep and make, which is totally doable on a lazy Sunday afternoon, but not so much on a busy weeknight. And so I started scheming about how to get some of the baked chicken wonderfulness, but in a quicker, weekday-friendly way. Please meet chicken poached in milk, your new weeknight chicken best friend.
I am ridiculously excited about everything I am about to tell you, and not just because it involves a recipe for creamy, dreamy Lobster Avocado soup! As delectable as this recipe is (and it IS!), even more delectable is everything I am going to tell you and show you about an amazing project going on right this very minute called Sing for Hope. (And I promise that somewhere in all of this I will make an actual connection between lobster avocado soup and Sing For Hope, but you know me…it’s a process). In the meantime, get ready for an inspirational true story about 50 old pianos, how they got a new lease on life and are in the process of bringing hope and joy to a whole bunch of people. Here goes!
THIS CHICKEN CHANGES EVERYTHING. I think I ran around my kitchen saying that over and over again after I snuck the first bite (okay, the first 5 or 6 bites) as I was serving it up. This comes from Jamie Oliver’s recipe, and I had heard about it so many times that I finally had to see what all the rhapsodizing was about. Cooking a chicken in milk is a little offbeat, but the Southern husband and I love cooking pork chops in milk – we’ve done it for years – and so I thought what the heck. So I got myself a chicken and some milk…but little did I know that this was going to be one those days that a recipe rocked my world. I love it when that happens.