Portuguese Kale and Potato Soup

Here we are, right in the middle of what some people call the doldrums of January.  I read that this week is the most depressing week of the year.  With all the craziness going on here in our house and with our family, I'd almost have to agree!  But things could always be worse, right?  Yes.  Yes they could.

Nothing a hot bowl of soup can't cure.

Love the "kick" the chorizo gives it.  Just enough...

And wait until you see how easy it is to make!

Portuguese Kale and Potato Soup
from Gourmet

1/4 cup extra virgin olive oil, divided
1/2 pound chorizo, cut into pieces
1 onion, chopped
3 cloves garlic, minced
salt and pepper
1 pound russet potatoes, peeled and cubed
6 cups water
1 pound kale, cleaned and chopped

Heat one tablespoon oil in a large pot.  Add chorizo and cook for about 2-3 minutes, stirring often.  Transfer to a bowl with a slotted spoon.  Add 2 more tablespoons oil to pot and cook onion and garlic over medium heat.  Season with salt and pepper.  Cook 7-8 minutes, until browned.

Add potatoes, water and 1 teaspoon of salt.  Cover and simmer until potatoes are very tender, 15-20 minutes.  Mash some potatoes into soup to thicken.  Add kale and simmer, uncovered, about 5 minutes.   Stir in sausage and cook until heated through.  Drizzle with remaining oil and season with salt and pepper.

Serves 4 (main course servings).

Crockpot Roast with Cranberries & Sweet Potatoes

It's already snowed twice here in NJ, and it isn't even December yet!  Temps have dropped and winter is right around the corner.  This screams comfort food...especially comfort food made in the crockpot.  Nothing like coming home from work after a snowy ride home and having dinner ready for you right then and there!

This was a great dish - and a nice switch from my usual pot roast recipe that I use when I have this cut of beef.  The Dijon mustard adds a nice layer of flavor to it.  And sweet potatoes are always welcome!  Put this on your menu - you won't regret it.

Crockpot Roast with Cranberries & Sweet Potatoes
slightly adapted from The Lean Green Bean

2 sweet potatoes, cut into large chunks
1 onion, chopped
3 cloves garlic, chopped
1/2 bag fresh cranberries
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon rosemary
black pepper to taste
2 cups chicken broth
1 4-5 pound bottom round roast

Put garlic, onion, cranberries and sweet potatoes in crockpot.  Add mustard, rosemary, pepper and vinegar.  Stir to combine.  Place roast on top and add chicken broth.

Cook on low 6-8 hours.  Remove roast and slice or shred.  Return to crockpot and stir in to cover with broth.  Serve.

Serves 5-6.

Brandied Candied Sweet Potatoes

Soooo, are you all set for the big day?  Got your menu planned?  Food shopping done?  Dishes dusted off and ready to go?

Or...none of the above???

Since I know there are at least a FEW slackers out there (haha) I figured I'd post a super easy side dish that can be prepared in no time.  You've probably got all the ingredients on hand already, and would just need to make a quick trip to the store for the potatoes.

It's a nice switch from the run-of-the-mill sweet potato dish topped with marshmallows that you'll find on most Thanksgiving tables.  And best of all, it's delicious!


Brandied Candied Sweet Potatoes
from Allrecipes

2 pounds sweet potatoes, peeled and cut into large chunks
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup brandy
1/2 teaspoon salt

Add potatoes to boiling water and cook until fork tender.  In a large skillet, melt butter.  Stir in sugar, brandy and salt until smooth.

Drain potatoes and add to skillet.  Cook over low heat, stirring gently, until potatoes are coated with glaze and heated through.

Serves 12.

Thanksgiving Shepherd's Pie

I hope everyone had a great Halloween, because around here, it barely existed!  Bella's school finally had their Halloween parade 2 days ago.  Trick or treating was postponed over a week, then turned out to be a big dud.  A whole lot of anti-climactic excitement, thanks to that bitch named Sandy :(

I guess there isn't much you can do about it except move forward...so, let's focus on Thanksgiving!

I actually made this a few weeks ago, before Sandy trampled through our area, when I was feeling the Turkey Day spirit.  This is a perfect leftovers dish (you can easily sub turkey breast for ground turkey), or something to make when you're looking for a healthier version of the real thing.

Thanksgiving Shepherd's Pie

4 sweet potatoes, peeled and cubed
2 tablespoons butter
1/4 cup milk (add slowly incase it isn't all needed)
salt and pepper

1 tablespoon extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
1 pound ground turkey
salt and pepper
1 teaspoon garlic powder
1/2 teaspoon thyme
1 can corn, drained
1 1/2 cups string beans, slightly steamed (best if still a bit crunchy)

Boil potatoes until soft.  Drain and put back in pot.  Add butter, milk, salt and pepper, and mash until smooth.

Preheat oven to 375 degrees.  Heat oil in a large skillet, then add onion and garlic.  Season with a little salt and pepper.  Add turkey, thyme and garlic powder, and cook until no longer pink.  Add corn and string beans.  Stir together and cook a few more minutes.  Remove from heat.

Put turkey mixture in a 9 inch deep dish pie pan.  Top with mashed sweet potatoes.  Cook for about 30 minutes.  Remove from oven and let cool for a few minutes before serving.

Maple Roasted Chicken & Sweet Potatoes

Fall.  Have I mentioned it's my favorite season?  And for so many reasons.  With one of the biggest being - the FOOD.

After all, it's always all about the food...isn't it?

Maple Roasted Chicken & Sweet Potatoes
slightly adapted from Handle the Heat

6 chicken thighs, bone in and skin on
1 yellow onion, cut in wedges
3 sweet potatoes, cut in chunks
2 tablespoons extra virgin olive oil
salt and pepper
1 teaspoon dried thyme
3 tablespoons maple syrup

Preheat oven to 400 degrees.  Arrange chicken, onion and potatoes in a 9x13 baking dish.  Drizzle oil over chicken and vegetables and season with salt, pepper and thyme.  Toss to coat.  Drizzle with syrup.

Roast until chicken is cooked through, about 70-75 minutes.  Turn vegetables halfway through.  Let rest for 10 minutes before serving.

Tortilla Española

I've shared many frittata recipes here, which are common among my Italian culture.  There's nothing easier or more versatile, especially when you have lots of delicious leftovers to use up.

I tried the Spanish version in the midst of my "how the hell do I use up all these eggs?" period.  I've had this before but never made it myself.  It was delicious, even 2 days later.  I had it for breakfast AND for dinner :)

This is perfect for brunch, when you need a few dishes to make ahead to save some time.  And, like I said before, it makes for a great dinner (or lunch) with a nice salad.  Or a sandwich!  Endless possibilities.


Tortilla Española
from Spain - On the Road Again

1/4 cup extra virgin olive oil
1 1/4 pounds waxy potatoes, peeled and thinly sliced
1 onion, thinly sliced
salt and pepper
8 eggs
chopped fresh parsley for garnish

Heat oil in large non-stick pan or cast iron skillet over medium-high heat.  Allow it to get very hot, but not smoking.  Add potatoes and onion and season with salt and pepper.  Reduce heat to medium and cook, stirring occasionally.  Adjust heat if necessary so vegetables don't brown.  Cook until potatoes are tender when pierced with a fork, about 15 - 20 minutes.

Beat eggs with salt and pepper in a large bowl.  Add potatoes and onions to bowl, then pour mixture into skillet.  Spread potatoes evenly in pan and cook for about one minute, until egg mixture is set on the bottom.

Reduce heat to medium-low and cook for 20 minutes, or until quite set.  Carefully flip tortilla over (or do what I did - invert it carefully onto a large plate, then slide into pan bottom side up) and cook another 5 minutes, until set.

Flip out onto a clean plate and let rest for 5 minutes.  Add parsley and serve warm or at room temperature.

Fried Eggs with Potato Bacon Hash

Anyone who's been following my "chicken sitting" adventures probably realized I was overdue for an egg post.  So, here you go.  Simple and delicious!

(and I must admit - the 4 little feathered buggers are starting to grow on me...)

Fried Eggs with Potato Bacon Hash
4 eggs
small potatoes, cut into chunks
6 pieces bacon
1 onion, chopped
1 tablespoon extra virgin olive oil
2 teaspoons paprika
salt and pepper

Heat a skillet and add oil, followed by potatoes.  Season with salt and pepper, and a bit of paprika.  Let cook for about 5 minutes, then add bacon and onions.  Season again and once everything is cooked through, remove from heat and plate.  Keep warm and set aside.

In the same skillet, crack eggs.  Sprinkle a bit of salt and pepper on top.  Divide potatoes between 2 plates, and once eggs are cooked, place on top of hash and serve.

Dijon Potato Salad

It's (almost officially) summertime.  A time when you want to have different salad recipes to choose from for all of those parties, BBQs, picnics...if you're like me, it's all about variety!  

Don't get me wrong...I love my MIL's version, as well as my Mom's...but this one hits the spot, too.

This is a quick and easy potato salad that caters to the mustard lovers.  I whipped it up last week with stuff I had on hand for a delicious BBQ side at home.  Perfect for this weekend's get together!

Dijon Potato Salad

3 cups red potatoes, cut into big chunks

1/4 cup onion, diced

1/4 cup scallions, chopped

1/3 cup celery, diced

1 1/2 tablespoons mayonnaise

2 teaspoons dijon mustard

1 tablespoon white vinegar

salt and pepper

Cook potatoes until slightly soft.  Meanwhile, add remaining ingredients all together in a large bowl.  Drain potatoes and let cool, and toss into large bowl with other ingredients.  Refrigerate until ready to serve.

Crash Hot Potatoes

There is a point to this post today.  

The point is, you don't have to follow a recipe exactly, nor does your food have to be pretty, in order for it to be delicious.  Case in point - crash hot potatoes.

I know this dish has made its way around the blogosphere many, many times in the past few years, but this was the first time I tried it.  The fact that I couldn't find my potato masher didn't scare me.

What I like about this method of preparation is how crispy the loose potato skin gets.  It's different than your typical roasted potato.  And it's GOOD.

Add whatever herbs and toppings you like.  We had a plain version this time around, but I'll definitely change it up, depending on what we're having with them.

Crash Hot Potatoes
from For the Love of Cooking

red potatoes
extra virgin olive oil
salt and pepper
additional fresh or dried herbs of your choice

Preheat oven to 400 degrees.  Boil potatoes for 10-15 minutes, or until fork tender.  Spray a baking sheet with cooking spray and put potatoes on it.  Smash potatoes with a potato masher (or anything else you can find...hee hee).  Drizzle oil over them, then sprinkle with herbs and seasonings.

Bake for about 20-25 minutes, or until crisp.  Add toppings if you like.

Scalloped Ham and Potato Bake

This week has pretty much been all about Easter leftovers.  The other night, we had stuffed shells and meatballs.  Another night was eggplant parm.  For lunch, I've been eating egg salad (or straight up hard boiled eggs).  I'm pretty sure many households across the country have been doing the same thing...

I'm also pretty sure that many households have turned their leftover ham into deliciousness that looks something like this:

Photo credit goes to Frank (I was working late)...not bad for an amateur!

I made this dish the day before we ate it - threw it in the fridge and reheated it before serving.  Perfect for a busy work night!  Another successful use of leftovers, which you know always makes me happy.

So, what leftovers have been on your table this week?


Scalloped Ham and Potato Bake
slightly adapted from RecipeTips

2 cups ham, diced
5 cups potatoes, peeled and sliced
1 large yellow onion, sliced
5 tablespoons flour
dash of pepper

for the sauce:
4 tablespoons butter
4 tablespoons flour
2 cups milk (I used 1%)
1/4 teaspoon dry mustard
3/4 cup colby jack and cheddar cheeses

Preheat oven to 350 degrees.  Combine first 5 ingredients and place in a greased casserole dish (approximately 2 quarts).

For the sauce, melt butter in saucepan.  Add flour and cook for one minute, until smooth.  Add milk, mustard and cheese.  Stir over low heat until cheese melts.

Pour sauce over potato mixture and bake for 60 minutes or until potatoes are done.

Roasted Salmon, Potatoes, Asparagus & Cherry Tomatoes

I have a confession to make.  I've been struggling lately with juggling work, my daughter and everyday life - and my dinner prep.  I try...I really, REALLY try to make a menu plan every week.  And then I never stick to it.

I need a meal plan intervention!  Any volunteers?

All I have to say is, it's a good thing I have this blog...it's definitely keeping me motivated to stay on track and keep cooking delicious stuff.  Like this one.  Delicious, and easy, and one pan, and healthy...what else do you need?

A great meal for tomorrow's Lent observers!

Roasted Salmon, Potatoes, Asparagus & Cherry Tomatoes
3 salmon filets
extra virgin olive oil
salt and pepper
12 small potatoes, cut in half
1 bunch asparagus, trimmed
1/2 pint cherry tomatoes
balsamic vinegar

Preheat oven to 425 degrees.  In a baking dish, add potatoes and drizzle with oil.  Season with salt and pepper.  Cook for about 15 minutes.  Add asparagus and cook for another 15 minutes.

Season salmon with salt and pepper and add to pan with tomatoes.  Drizzle vinegar over all ingredients, return to oven and cook for 10-12 minutes.  Serve right out of the pan!

Oven Baked Pork Stew

I often speak of my love for Le Creuset here.  There's no hiding it...the pieces I have make life so much easier. I love dishes that go from stovetop to oven to table.  One pot to wash - I'll take it!

My other love is one pot meals.  You can't go wrong with throwing everything together and having a complete meal.  Awesomeness.

Long story short - this was a winner.

Oven Baked Pork Stew
adapted from Better Homes and Gardens

1 1/2 pounds pork meat (I used pork tenderloin), cut into cubes
1 tablespoon canola oil
3 cups beef broth
2 cups frozen pearl onions
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1 teaspoon lemon pepper seasoning
1/4 teaspoon garlic powder
1/2 cup cold water
1/4 cup AP flour
5 sweet potatoes, cut into half rounds
1 cup frozen green beans

Preheat oven to 325 degrees.  In a dutch oven, brown meat in hot oil.  Stir in broth, oregano, marjoram, lemon pepper and garlic powder.  Bring to a boil, then remove from heat.  Cover tightly and bake for 45 minutes.

Combine water and flour.  Remove stew from oven and stir mixture into it.  Add potatoes and green beans.  Cover and bake for around 60-75 minutes, or until meat and vegetables are tender and liquid has thickened.

Serves 6.

Linked to: Tastetastic Thursday

Baked Sweet Potato Wedges

It's easy to get into a side dish rut...especially in the wintertime when there are less fresh veggies to choose from.  You start to miss the farmer's market, the grill, the garden...

Then you remember the good ol' sweet potato.  

There isn't much to say about it except...mmmm.  And the fact that you can prep them in less than 5 minutes is a big bonus.

Works for me!

Baked Sweet Potato Wedges

2 sweet potatoes, cut into wedges

1 tablespoon (or a bit more) extra virgin olive oil

2 sprigs rosemary (or 2 tablespoons dried)

salt and pepper

Preheat oven to 400 degrees.  Toss potatoes in a bowl and add remaining ingredients.  Place on a foil lined baking sheet and bake for around 20-30 minutes, until soft.

Baked Eggs with Cheddar & Potatoes

I love dishes that can be served any time of day.  I think Rachael Ray has some sort of term for them, but no need to go there.  You get what I'm saying.

How much easier could this possibly be?  Perfect for an intimate breakfast, double/triple it for a large brunch crowd, or serve it as a simple dinner.

Adding meat to this would make it even heartier, but it was delicious just the way you see it.  Either way, I encourage you to try it this weekend.  Enjoy!

And please, vote for my Pasta e Fagioli if you haven't already!  THANK YOU!!  

***CLICK HERE to vote***

Baked Eggs with Cheddar & Potatoes

from Food Network

3 tablespoons butter

1 1/2 pounds red potatoes, diced

1/4 cup chopped fresh parsley

2 garlic cloves, minced

1 teaspoon kosher salt

freshly ground black pepper to taste

8 large eggs

1 cup sharp cheddar, shredded

Preheat oven to 400 degrees.  Melt butter in a cast iron skillet (or, as seen in photo, in dutch oven for larger quantities) over medium heat.  Add potatoes and cook until tender and brown, about 15 minutes.  Stir in parsley, garlic, salt and pepper, then remove from heat.

Push potatoes aside to make 4 pockets for eggs, and break 2 into each.  Bake until egg whites are cooked and yolks are still runny, about 10 minutes.  Sprinkle cheese over eggs and bake another minute or two until cheese melts.  Serve immediately.

Serves 4.

Linked to: Fusion Friday

Cuban Chicken Soup (Sopa de Pollo)

It's Crazy Cooking Challenge time again!  This month, the "topic" was well suited for this time of year - chicken soup.  Perfect!

I had a bunch of ideas floating around my head, until this came along...

Yum.  Seriously...YUM.

This soup has many great qualities.

1- it's very easy to make
2- it uses mainly pantry items
3- it's guaranteed to cure all ailments (not that we were sick when we had it...but I know from my Cuban sis-in-law that most things Cuban will)
4- it's cheap to make
5- it's DELICIOUS!

Wish I made some more...

I took these pictures right after the soup finished cooking.  By the next day, when I heating some up for lunch (mmmm), it had thickened up a bit.  It was even better that way!  Just a warning - the more pasta you add, the thicker it will get - so keep that in mind when cooking.

Another fun challenge in the books!  Check out all of the other crazy contributions below...

Cuban Chicken Soup (Sopa de Pollo)

slightly adapted from Best Cuban Recipes

6 chicken thighs, bone in, skinned

6 cups water

1 medium onion, chopped

1 tablespoon tomato paste

3 garlic cloves, minced

1/4 teaspoon oregano

2 potatoes, peeled and quartered 

1 carrot, peeled and chopped

fine noodles (I used thin spaghetti...about 1 cup, broken in half)

1/4 teaspoon saffron

1/2 cup lemon juice (close to 2 lemons, depending on size)

salt and pepper

Salt chicken lightly.  Add water, chicken, tomato paste, onion, garlic and oregano to large pot.  Bring to boil, then reduce to low, cover and simmer for 30 minutes.

Add potatoes and carrots.  Cover and simmer another 30 minutes, or until potatoes are tender.  Add noodles, saffron, lemon juice salt and pepper and cook until pasta is tender.  

Serves 6-8.

Comfort - in leftover form

How many of you eat beef for the holidays?  I know a lot of people who do...it's a pretty popular tradition.  Chances are, though, you always end up with some leftover...and what a sin it would be to throw it away (you all know how much I hate that!).  So, I thought this post would be helpful right about now.

After having a TON of leftover roast beef a few weeks ago, I had to come up with creative ways to use it.  'Tis the season for comfort food...and what screams comfort more than pot pie?

This is what the inside looks like.  YUM.

And this is what the outside looks like when you're in a rush to cut slits into the crust :)

Obviously the same can be done with chicken, ham, turkey, or even a vegetarian version would be delicious.  The point is - don't waste good food!  This takes about 10 minutes to throw together and is a great meal for this time of year.

Leftover Beef Pot Pie
leftover roast beef, cut into bite size pieces
leftover gravy (or make some, or use jarred)
1/4 cup red wine (optional)
3 potatoes, cooked and cubed
3 carrots, chopped
1 yellow onion, chopped
3/4 cup frozen peas
oregano, salt, pepper to taste
1 tablespoon butter
1 pie crust (homemade or store bought)

Preheat oven to 375 degrees.  In a medium size skillet, add butter, followed by beef.  Add gravy and wine, and season with oregano, salt and pepper.  Let cook for about a minute, then add potatoes, carrots, onion and peas to skillet.  Toss to combine and distribute flavors.

Pour mixture into pie plate and cover with crust.  Bake for 30-40 minutes.  Let cool for a few minutes before serving.

Serves 4.

Working out the kinks

I'm trying to get into a routine now that I'm in the office two days a week.  My goal is to do one make-ahead meal, and maybe one crockpot meal, for those nights.  So far, it hasn't worked out as planned, but I'm getting there.  I just want to keep my momentum going...

I made this dish a day ahead, let it cool, covered and refrigerated it so it was ready to go the next night - it would just need to get popped in the oven.  Unfortunately, there was a problem.  The chicken didn't cook all the way!  Then I realized - I had a pan of baked ziti in at the same time.  Hello, cooking 101...duh.  So, it needed to be cooked a little longer, but no worries - it turned out just fine and reheated beautifully.  

My new situation has prompted me to start a "make ahead" tag, which is a bit different than freezer friendly, like this dish.  Just bear with me while I go through all of my recipes to make sure the appropriate ones are tagged.  Hopefully it'll help a lot of you other crazy busy ones out there.

The taste of this chicken was amazing...we loved the blend of spices used, along with the sweetness of the honey.  Delicious!

Chili Roasted Chicken and Sweet Potatoes
from Serious Eats

2 sweet potatoes, cut into chunks
1 onion, sliced
extra virgin olive oil
salt and pepper
1 tablespoon chili powder
1 teaspoon cumin
1 tablespoon honey
2 teaspoons apple cider vinegar (or a squeeze of lime juice)
6 chicken thighs, bone in, skin on

Preheat oven to 375 degrees.  Place the potatoes and onion in a 9x13 roasting pan and toss with oil, salt and pepper.

In a small bowl, combine chili powder, cumin, honey, vinegar, a tablespoon of olive oil and a pinch of salt and pepper.  Rub mixture all over chicken and place on top of potatoes.  Roast for about 55-60 minutes or until chicken is cooked through.  Midway through, turn chicken and stir potatoes.

Serves 3.

Veggin' out (Secret Recipe Club)

Every month I get more and more excited about the Secret Recipe Club.  I impatiently wait for my blog assignment, then hurry over to see all the fun recipes I have to choose from.  Kinda like a foodie version of Christmas :)

Going through the recipes in my assigned blog, An Opera Singer in the Kitchen, was fun!  The majority of them in Noelle's blog are vegan, vegetarian and gluten free...so, not exactly how I cook on a regular basis.  There were a few that stood out, and I finally chose one that proved to be a winner.  

Chickpeas are a big favorite of mine, and not something I get to enjoy very often since Frank isn't a big fan of them.  So, I saved this dish for when I was home alone for dinner, then had some left over for a few lunches.  I love the fact that this is a warm salad...and a spicy one, too!  Right up my alley.  

The tahini dressing was SO good!  Of course, I had to add a little extra garlic to it (and to the salad!).  I'll definitely try it out with other dishes.  I was very happy with this salad...thanks Noelle!

Warm Sweet Potato & Chickpea Salad

slightly adapted from An Opera Singer in the Kitchen

1 large sweet potato, peeled and cubed

3 garlic cloves, minced

2 tablespoons extra virgin olive oil

1 teaspoon cayenne pepper

2 pinches sea salt

1 (15 ounce) can chickpeas, drained and rinsed

1/2 yellow onion, chopped

1/4 cup chopped fresh parsley

Tahini Goddess Dressing (see recipe below)

Preheat oven to 425 degrees.  Combine potato, garlic, cayenne, oil and salt in a bowl.  Toss until potato is evenly coated.  Roast on a baking sheet for 20-25 minutes, or until soft.  

Let cool, then put in a bowl and add chickpeas, onion and parsley.  Toss with 1/3 cup dressing.  Serve.

Serves 2.

Tahini Goddess Dressing

3 cloves garlic, chopped

1 teaspoon kosher salt

1/2 cup tahini

4 teaspoons soy sauce

2 tablespoons apple cider vinegar

2 teaspoons agave nectar

1/3 cup water

2 tablespoons chopped parsley

Place all ingredients except parsley in a food processor and blend until smooth.  Add parsley at end and mix well.

Makes 1 cup.

A homemade trip down memory lane

Not all foods that bring me back to my childhood were homemade, or even from my ethnic background.  Certain ones, which could be considered my mom's "cheater" meals, hold memories that are just as fond.  Occasionally, there were nights that didn't consist of a home cooked meal.  She was a busy stay-at-home mom to 3 kids and also helped run my dad's business (before going back to school and finishing up college to earn her degree in education).  So on those rare evenings, the oh-so-popular TV dinner would sometimes make its way onto the table.

There were the TV dinners that had different sections...you know...the meat, the vegetable, the other vegetable and the fruit (or sometimes, dessert).  They were always a treat.

And then, there was the chicken pot pie.  An individual serving with a golden crust and who knows what underneath it :)  But we loved them!

I'm the first person to admit that convenience is a necessity at times...matter of fact, it's about to become even more important for me (more on that in a later post).  But I'm not interested in the TV dinner.  I'd rather find a quick and easy way to recreate it and make it taste even better, as well as have it be healthier.

Pot pie is a cinch to make and can be on the table in under an hour.  You could even prep most of it the day before.  And yes, it can be made without that sodium-filled cream of chicken/mushroom/whatever else soup.

Making your own biscuits is great, but don't be afraid to take the easy way out and use ready-made, you know, for convenience sake :)

Easy Chicken Pot Pie
adapted from My Pantry Shelf

For the chicken:
3 large boneless chicken breasts
chicken broth
1 bay leaf

For the filling:
4 tablespoons butter
4 red potatoes, cut into small pieces
1 cup diced carrots
1 medium onion, chopped
4 garlic cloves, chopped
1 cup chopped mushrooms
4 tablespoons flour
1 cup frozen pearl onions
1 cup frozen green beans
1 tablespoon thyme
1/2 cup fat free half & half
salt and pepper to taste

For the topping:
1 tube refrigerated biscuits (or homemade)

Preheat oven to 450 degrees.  Bring broth and bay leaf to a boil in a medium saucepan.  Add chicken and simmer for about 20 minutes or until chicken is tender.  Remove chicken and set aside (shred when cooled).  Reserve liquid.

While chicken is cooking, put butter in a large pot and melt.  Add chopped onion, carrots, potatoes, garlic and mushrooms.  Stir together and cook, covered, for about 15 minutes, or until potatoes soften.

Add flour, chicken broth, chicken, thyme, green beans, pearl onion, and half & half.  Stir and simmer until sauce thickens.  Add salt and pepper to taste.  (The stew can be made a day in advance...just cool, cover and refrigerate.  Reheat prior to topping with biscuits.)

Place mixture in casserole dish or individual ramekins.  Arrange uncooked biscuits on top of stew.  Bake uncovered until biscuits are brown, about 10-15 minutes.  Remove from oven and let cool before serving.

Serves 4.

One potato, two potato

If I took a poll and asked about favorite side dishes in the fall/winter, what percentage do you think would include potatoes?  They're very popular this time of year.  So, it's good to come up with lots of different ways to make them...

This dish isn't quite mashed.  Well, it's partially mashed.  Leave the taters chunky...don't get carried away.  Better yet, don't even bust out the mixer.  Use what God gave you.

Warning: these are addictive.  Licking the bowl is totally okay.

I served this with my chicken marsala, which I usually cut and serve over pasta.  I think it may have been even more delicious this way!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.

Red Skin Potato Mash
6 red potatoes (medium-large), cut into quarters
5 tablespoons salted butter, softened
3/4 cup heavy cream
salt and pepper

Boil potatoes until cooked.  Drain and return to hot pot.

Add butter and cream and mix with a fork, squashing the potatoes at the same time, but leaving them chunky.  Add salt and pepper to taste.  Serve.

Serves 3-4.

Linked to:  Tastetastic Thursday