Homemade Chicken Pot Pie

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Sometimes you just can’t beat a classic, and there’s no better comfort food you can enjoy for family dinner than Homemade Chicken Pot Pie.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

I love to mix up traditional homemade dinners along with a few healthy shortcuts. Using items from the freezer isle not only cut down on my prep time (hello, chopping), but frozen foods like vegetables are always flash frozen when they’re at their peak ripeness, so I would say they’re a much better option than the limp carrot or slimy asparagus in the bottom drawer of my refrigerator.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

For this meal, I partnered with Kroger to remind busy families everywhere that the frozen aisle provides delicious meal ideas and solutions that provide value and are healthy. For my chicken pot pie, I went to Fred Meyer and picked up two bags Birds Eye Steamfresh veggies – the sweet peas as well as the gold & white corn, carrots, and asparagus mix. I can’t eat pot pie without a healthy amount of peas!  These veggie packs are awesome because they’re small enough that you’ll never waste half of an uneaten bag to freezer burn and you can’t get more convenient than just throwing the entire bag in the microwave! Aren’t all those bright and colorful veggies gorgeous?

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

Kroger has put together a great site called www.freezerfreshideas.com that’s designed to inspire meal solutions, recipes, and offer great value for frozen ingredients. Their Fresh Ideas from the Freezer are all about changing the perception of frozen food and bringing the excitement back to the frozen department. I firmly believe that frozen foods, we’re talking anything from individual items to meals to ingredients like these frozen vegetables can be an integral and exciting part of your everyday meal planning.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

Now, I don’t know about you, but those veggies sure look a whole lot better than what is even available right now due to it being the middle of the winter. Frozen is totally the way to go.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

I went all out and made homemade pie crusts for this meal (you should definitely do this as well), but I know as well as anyone how little time us moms have to make dinner, so feel free to take another awesome shortcut and use a premade one from the freezer section!

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

With all of those vibrant veggies packed into this pot pie, this is definitely a meal the whole family will enjoy.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

Are you hungry yet?  Enjoy!!!Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

 

Homemade Chicken Pot Pie
 
Prep time
Cook time
Total time
 
Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • two butter pie crusts
  • 2 tablespoons olive oil
  • 1 to 1 1/2 pounds boneless skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups chicken broth
  • 1 cup milk
  • two Birds Eye single packs frozen vegetables (about 20 ounces total)
  • 2-3 teaspoons salt to taste
  • freshly ground pepper
Instructions
  1. Preheat oven to 425 degrees F.
  2. Using a heavy bottom pot or dutch oven, heat oil over medium high heat. Cook chicken until golden brown, about 5 minutes on each side. Remove from pan and set aside on plate. Once chicken cools a bit, shred the meat.
  3. Add onion to dutch oven. While the onions cook and release moisture, scrape the bottom of the pan to release any of the chicken that stuck.
  4. Add butter and flour. Stir and allow to cook for several minutes until fragrant.
  5. Stir in chicken broth and milk. Allow to come to a boil and stir well until the gravy thickens. Add shredded chicken and frozen vegetables and allow to cook in gravy just until vegetables are no longer cold. Add salt and pepper, to taste.
  6. Line a nine inch pie pan with your first crust. Add the chicken filling as full as you can. Add the top crust and pinch the edges together. Cut a few slits in top crust to allow steam to escape.
  7. Cook in preheated 425 degree F oven for 15 minutes, then reduce the heat to 375 degrees F and continue cooking until the crust is golden brown, about 30 more minutes.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.

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Healthy Recipe Ideas

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As we near the end of the holiday season full of treats, we could all use some Healthy Recipe Ideas to start the new year off right!
As we near the end of the holiday season full of treats, we could all use some Healthy Recipe Ideas to start the new year off right!
Surprisingly, I did pretty well this year. That is, opposed to every single holiday season of my life.  Typically, we host Thanksgiving which means I get to enjoy daily leftovers for a solid week, and boy do I enjoy those leftovers. This year, we went to a friend’s house which was awesome, but I didn’t partake in leftover consumption (which is probably a good thing). Second, even though I made an abundant amount of holiday treats, I really didn’t eat that many.  I cut back on my added sugar intake back in July after my sister made some very direct comments about the size of my thighs, and it actually paid off!  I’ve been able to shed a good ten pounds since then and my sugar cravings have decreased. So, instead of throwing it all out the window during the holidays and asking for forgiveness in January, I’ve been a good girl. That doesn’t mean that I won’t join everyone else and eat healthy in January, and all of these recipes look so amazing!
Here’s to a healthy and happy YOU in 2017!!!
 3 Ingredient Chocolate Protein Pancakes
 Healthy Sweet & Sour Chicken
 Strawberry Vanilla Overnight Oatmeal

 

 Avgolemono Greek Chicken Zoodle Soup

 

 Broccoli & Cheese Stuffed Spaghetti Squash

 

 Brown Butter Sweet Potato Noodles

 

 Chicken & Avocado Burritos

 

 Chicken & Brussels Sprouts with Mustard Sauce

 

 Curry Roasted Butternut Squash and Apple Dip

 

 Fruit Salsa and Homemade Cinnamon Chips

 

 Greek Chicken Souvlaki

 

 Mediterranean Orzo Salad

 

 Sea Bass with Tomatoes, Olives, and Capers
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20 of my Favorite Holiday Recipes

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‘Tis the season when all friends and family come together to celebrate the holidays and there’s no better way than with 20 of My Favorite Holiday Recipes.

'Tis the season when all friends and family come together to celebrate the holidays and there's no better way than with 20 of My Favorite Holiday Recipes.

The holidays are a time for catching up with loved ones, sledding, wrapping gifts, making crafts, and spending an obscene amount of time in the kitchen. I actually prefer to cook most during the summer when the fresh produce is abundant, but there’s something magical about warming the kitchen with your oven and seeing a poof of flour fly through the air as you attempt to make that fifth batch of cookies. We through all of our healthy judgement out the window, knowing we can once again redeem ourselves at the gym in January. Oh, how I loathe how crowded the gym gets in January. I’ve actually been really good these past few months with my sugar intake, but I’m about to totally let loose and enjoy myself all the way through January 1st like I do every year at this time. I think you should too!

German Chocolate Cake Cookies

German Chocolate Cake Cookies

Tangerine Glazed Ham

Tangerine Glazed Ham

Cream Cheese Cookies

Cream Cheese Cookies

Eggnog Thumbprint Cookies

Eggnog Thumbprint Cookies

Whipped Ricotta Spread

Whipped Ricotta Spread

1-Hour Dinner Rolls

1-Hour Dinner Rolls

Chocolate Peppermint Cheese with Chocolate Ganache

Chocolate Peppermint Cheese with Chocolate Ganache

Hot Chocolate Cookies

Hot Chocolate Cookies

Crockpot Candy

Crockpot Candy

Five Minute Fudge

Five Minute Fudge

Italian Ricotta Cookies

Italian Ricotta Cookies

Red Velvet Peppermint Thumbprint Cookies

Red Velvet Peppermint Thumbprint Cookies

Country Cinnamon Apple Dumplings

Country Cinnamon Apple Dumplings

Toffee Almond Snowballs

Toffee Almond Snowballs

Asiago Cheese Ball

Asiago Cheese Ball

Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole

Pumpkin Turtle Cheesecake

Pumpkin Turtle Cheesecake

Cranberry Cream Cheese Pound Cake

Cranberry Cream Cheese Pound Cake

Best Sugar Cookies

Best Sugar Cookies

Eggnog Sugar Cookie Bars

Eggnog Sugar Cookie Bars

Chocolate Covered Mint Patties

Chocolate Covered Mint Patties

 

'Tis the season when all friends and family come together to celebrate the holidays and there's no better way than with 20 of My Favorite Holiday Recipes.

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Brussels Sprouts Gratin

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Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

Ask me a year ago if I liked brussels sprouts and the answer would have been “no”. Truth be told, I don’t know if I ever really gave them a fair shot. Now, I can honestly say I love them. Things that changed my mind:

  • I tried them flash fried at a random dive restaurant with breakfast and they were to die for
  • I eat them shaved and roasted at the salad bar at work – oh my
  • I’ve loaded them up with tender crisp bacon with a balsamic reduction – so much yes
  • I incorporated them into a mustard sauce that I served with chicken – you’re starting to drool now, aren’t you…
  • And with this recipe, I smothered them in a rich gruyere cheese sauce – how can you possibly go wrong?

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

This time of year you can find brussels sprouts on a stalk. Not only does that ensure that they’ll taste as fresh as possible, but when you buy them you get to be that person walking through the store with a big ol’ stalk of sprouts and have everyone stare at you just knowing you’re going to do something awesome with them at home.

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

Aren’t they just gorgeous!

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

I adapted this recipe from Skinny Taste. As you might imagine from the photos, I de-Skinny-fied it. In her original version, she uses much less cheese and butter. I’ll just say this – she definitely gave the recipe a great starting point but I love my fat and dairy so I went a little overboard with the goodness.

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

The result is a rich and flavorful side dish worthy of a holiday meal or a simple family dinner. YUM!

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

Brussels Sprouts Gratin
 
Prep time
Cook time
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Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.
Author:
Recipe type: Sides
Yields: 6 servings
Ingredients
  • 1 pound brussels sprouts
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • freshly ground pepper to taste
  • 2 tablespoons butter
  • 1 large shallot, minced
  • 1 teaspoon (about 1 large clove) garlic, minced
  • 1 tablespoon flour
  • 1 1/2 cups milk
  • 5 ounces gruyere, grated and divided
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut each sprout in half and remove any outer leaves that are dirty. In a large bowl, toss the sprouts in the olive oil until lightly coated and then spread in a single layer in a baking dish.
  3. Roast sprouts in preheated oven for 30-40 minutes, flipping once half way through cooking time, until golden brown. About five minutes before sprouts have finished cooking, prepare cheese sauce.
  4. In medium sauce pan over medium high heat, melt butter. Add shallot and cook for 3-4 minutes until fragrant. Add garlic and cook another minute until golden brown. Sprinkle flour over mixture, stir well, and allow to cook for a few minutes to develop a roux.
  5. Add milk and whisk mixture constantly while heating. Allow mixture to heat and thicken. As soon as it does, remove from heat and stir in half of the cheese.
  6. Transfer sprouts to a 9 inch square baking dish and cover with cheese sauce. Top with remaining cheese and return to oven until cheese has fully melted, about 5 minutes. Add additional salt and pepper, if desired. Serve hot.

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.
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Butternut squash mac n cheese

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This post first appeared over at Real Housemoms where I’m a contributor.

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

I’m kind of sad that I didn’t start liking winter squash until well into my thirties. I feel like I missed out on an entirely delectable during my first three decades. I’m also a bit sad that my kids and husband don’t like butternut squash as well. No. Wait. I kind of like the fact that they don’t like it because when I make a batch of something like this butternut mac n cheese, I know I get to eat the entire thing. And eat the entire thing, I shall.

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

Everything about fall makes me giddy. The cool nights, the changing color of the leaves, the upcoming holidays, and all of the roasted squash. I might certifiably be a roasted squash addict.

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

I like to convince myself into thinking that by adding a healthy food like butternut squash into a rich and decadent mac n cheese made with starch and carb filled pasta, cheddar cheese, and butter… lots of butter… that I am actually eating a meal that’s healthy. Yeah. Let’s go with that.

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

Now, I used the Pioneer Woman’s recipe as inspiration, but she left out three very crucial ingredients, in my opinion. Without these three magic ingredients, I really feel like this dish would be rather bland. What are these magic three ingredients, you must be thinking?  First – fresh sage. I actually kind of despise the smell of fresh sage, but when its cut into super thin ribbons and crisped up in butter – mercy. Second – nutmeg, and not the kind you sprinkle from a 20 year old spice jar. I’m talking freshly ground nutmeg. You won’t regret it. Both sage and nutmeg should be paired with butternut squash ALWAYS. Third – garlic. I’ve been splurging at the farmer’s market on really good quality garlic. It is worth every penny. Mark my words. I almost skipped the crumb topping and just dug right into the mac n cheese as soon as I mixed in the sauce, but I’m so glad that I went the extra mile. Not only did that crumb topping add the texture this dish needed, but I’m never going to pass on a little extra butter, garlic, and herbs!

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

If you adore butternut squash a fraction as much as I do, you’ll want to make this Butternut Coconut Curry (so good over rice):
butternut-coconut-curry-ig

Or this healthy Butternut Squash Soup:butternut-squash-soup-ig

Butternut Squash Mac n Cheese
 
Prep time
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This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • 1/2 butternut squash, seeds removed
  • 1 tablespoon olive oil
  • 8 ounces pasta
  • 8 tablespoons butter, divided
  • 1 onion, sliced
  • 12 fresh thinly sliced sage leaves, divided
  • 4 cloves minced garlic, divided
  • 2 tablespoons flour
  • 2 cups milk
  • 1/4 teaspoon freshly ground nutmeg
  • 2 cups sharp cheddar cheese, grated
  • 1 1/2 teaspoons salt
  • 1/2 cup panko bread crumbs
Instructions
  1. Cover the flesh of the squash with the olive oil and roast in a 425 degree F oven until very tender, 45 minutes to an hour. Allow to cool enough to remove the skin and mash the flesh. This can be done ahead of time and stored in the refrigerator until ready to use.
  2. Cook and drain pasta. Set aside.
  3. In a heavy bottom skillet, melt 2 tablespoons of the butter. Add onion and about 8 of the thinly sliced sage leaves. Start out with the heat on high and gradually reduce as the onions cook to allow them to brown without burning. A few minutes before they're done, add half of the garlic, stir, and allow to cook to golden brown.
  4. Meanwhile, in a separate sauce pot, melt another 2 tablespoons of butter with the flour. Allow to cook over medium heat until golden brown and fragrant. Whisk in the milk and add the nutmeg. Continue to mix until the mixture bubbles and forms a gravy. Remove from heat and stir in the shredded cheddar and the mashed squash along with 1 teaspoon of salt.
  5. Add the cooked pasta as well as the squash cheese sauce to the onion mixture and stir well to combine.
  6. Melt the remaining 4 tablespoons of butter and combine with the bread crumbs and the remaining sage, garlic, and salt. Sprinkle crumb mixture on top of the pasta mixture.
  7. Cook in 400 degree F oven until golden brown and bubbly, about 20 minutes.
This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.
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Perfect Prime Rib Roast

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This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.

This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.

Once a year I’ll make a prime rib roast. Why only once a year? Well, because every year we order a quarter cow from a local ranch. Once you buy local grass fed and finished beef, it is really hard to go back go buying any beef at the grocery store. Not only is the taste and quality far superior to most anything you’ll find at the store, but for me, the convenience of having so many cuts of meat at the ready is necessary to keep me creative in the kitchen. When you buy a quarter cow, however, you only get one rib roast and that’s only if you specifically request it.

This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.

This has always been my favorite way to cook a rib roast. It’s actually incredibly simple. As with any large cut of meat, you must depend on an accurate thermometer. Long ago I stopped following directions that just gave oven temperature and time. When you cook a giant hunk of meat in a roasting pan, you have to get the inside to the exact right temperature and you have to let it properly rest if you want a perfectly cooked, tender, juicy roast. There are so many factors involved including the size of your roast, its starting temperature (did you pull it straight from the refrigerator or did you let it rest on the counter for a bit?), the temperature of your oven, and how consistently your oven cooks. I’ve learned all of these things over time through the practice of ruining several large meals. Lessons learned! Now, I won’t cook anything like this without my thermometer. When I make prime rib roast, I like to offer two different kinds of sauce. This recipe makes a bold rich red wine sauce but I’m also of the opinion that a good prime rib roast always deserves a little horseradish kick on the side too. Enjoy!

This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.

5.0 from 2 reviews
Perfect Prime Rib Roast
 
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This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • 1 (4-5 pound) bone in beef rib roast
  • 1 (750 mL) bottle red wine
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • 2 tablespoons garlic
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh thyme, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper
optional:
  • 1/4 cup sour cream
  • 1-2 teaspoons creamed horseradish
Instructions
  1. Allow meat to sit at room temperature for at least an hour prior to cooking.
  2. Preheat oven to 450 degrees F and ensure top rack is low enough such that the roasting pan will be in the middle of the oven.
  3. Using a roasting pan with a rack, add 2 cups of wine and the beef broth to the pan. Reserve the remaining wine for later. Set the roast in the rack, rib side down and fat side up. Mix olive oil, garlic, herbs, salt and pepper in small bowl and spread on top of roast.
  4. Insert meat thermometer into meaty part of roast avoiding contact with the bones.
  5. Roast in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and continue cooking until the internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting). And remember, a roast will continue to rise by 5 to 10°F as it rests. I removed my roast from the oven when it hit 125°F. Total cooking time will depend on size of roast and initial temperature. Once removed from oven, transfer roast to plate and loosely tent with foil and allow to rest for at least 15-20 minutes.
  6. While the roast is resting, place the pan on the burner with the rack removed. Add remaining wine and cook on low temperature to burn off some of the alcohol and work in all the flavor from the bottom of the pan. When roast has finished resting, skim off any fat from the wine sauce and serve warm sauce along side the roast.
  7. If desired, mix sour cream and horse radish to serve along side roast as well. For planning purposes, this roast takes about 15 minutes per pound of cooking time plus resting time, so based on the weight you can work backwards to figure out when to start the cooking process.

This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.

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Roasted Balsamic Bacon Brussels Sprouts

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Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

Brussels sprouts, much like beets, are a vegetable that I never even tried until well into my adult years. Now, every time I eat them I seem to love them more and more. Now, don’t get me wrong. Put a plate of boiled Brussels sprouts in front of me and I will likely gag, but deep fry them, smother them with cheese, or cook them with a wonderful smoked meat like bacon and I’m a happy girl.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

I decided to partially bake the bacon first because I simply can’t stand bacon when the fat hasn’t been completely rendered. Along those same lines, I didn’t want to scorch the heck out of my sprouts in order to get the bacon to the proper doneness. This method proved to work perfectly.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

Doesn’t that just make you feel more comfortable knowing that the bacon is already well on its way to perfection by the time you mix it with the raw sprouts? I know it gave me the warm and fuzzies.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

By the way, do you call them brussel sprouts or Brussels Sprouts? I admittedly had to turn to the internet to explain it to me, because I didn’t want to look like a total dummy by forever immortalize my lack of knowledge by spelling it wrong on my photos. Don’t my roasted brussels with bacon look yummy? Now imagine how good they were with that balsamic reduction drizzled on top. YUM!

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

Balsamic Roasted Brussel Sprouts
 
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Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.
Author:
Recipe type: Sides
Yields: 4 servings
Ingredients
  • 8 ounces bacon, chopped
  • 1.5 pounds brussel sprouts, outer leaves removed and cut in half
  • 1 tablespoon olive oil
  • salt & pepper, as desired
  • 1/4 cup balsamic vinegar
Instructions
  1. Preheat oven to 400 degrees F. Add chopped bacon pieces to baking sheet and bake for about 15 minutes.
  2. While bacon is cooking, toss Brussels sprouts in olive oil and salt and pepper to taste. After 15 minutes of cooking, remove bacon from oven and add Brussels sprouts to the baking sheet. Toss with the bacon and continue cooking for 30-40 additional minutes until the sprouts are golden brown.
  3. While the bacon and sprouts are cooking, heat balsamic vinegar in small saucepan over medium heat until reduced by half.
  4. When sprouts and bacon are done, remove from oven and transfer to a serving dish. Cover with reduced balsamic and serve hot.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.
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Grilled Pork Chops with Balsamic Butter Sauce

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Looking for a delicious new grilling recipe for tonight? Serve up some Grilled Pork Chops with Balsamic Butter Sauce for your next family dinner.

Looking for a delicious new grilling recipe for tonight? Serve up some Grilled Pork Chops with Balsamic Butter Sauce for your next family dinner.

Making pork chops for dinner used to scare me. I have memories of dry cuts of meat that we smothered with applesauce as a kid. I still love applesauce with my pork chops, but I don’t like it to be necessary as a means to add moisture back to an overly cooked dry piece of meat. Now, I won’t dare cook a pork chop, nor a lot of cuts of meat, without a thermometer. You just can’t trust recipe times because each oven or stovetop is different, and I can only partially trust my nose.

Looking for a delicious new grilling recipe for tonight? Serve up some Grilled Pork Chops with Balsamic Butter Sauce for your next family dinner.

When cooked properly, a basic salt and pepper pork chop is wonderful. But sometimes I just love a good sauce. And all of the time I just love a good butter sauce. Because, as everyone knows, butter makes everything better. Mix in a bold balsamic reduction and some herbs and the real magic happens.

Looking for a delicious new grilling recipe for tonight? Serve up some Grilled Pork Chops with Balsamic Butter Sauce for your next family dinner.

I served these chops up with my homemade sweet potato gnocchi and my pressure cooker butternut squash – two sides that are perfect for fall. Enjoy!

Looking for a delicious new grilling recipe for tonight? Serve up some Grilled Pork Chops with Balsamic Butter Sauce for your next family dinner.

Grilled Pork Chops with Balsamic Butter Sauce
 
Prep time
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Looking for a delicious new grilling recipe for tonight? Serve up some Grilled Pork Chops with Balsamic Butter Sauce for your next family dinner.
Author:
Recipe type: main dish
Yields: 4 servings
Ingredients
  • 4 bone in pork chops with the majority of the fat trimmed
  • 1 tablespoon olive oil
  • kosher salt & pepper
  • 1/2 cup balsamic vinegar
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon (1-2 cloves) fresh garlic, minced
  • 1/4 teaspoon kosher salt
  • 4 tablespoons butter
Instructions
  1. Rinse pork chops and pat dry. Coat with olive oil and salt and pepper, as desired. Allow to rest at room temperature for at least 30 minutes prior to cooking. Insert a meat thermometer into the middle of one of the pork chops.
  2. Heat grill to medium high. Cook pork chops for 5-8 minutes on both sides or until internal temperature reads 145 degrees F. Allow to rest for at least 10 minutes before serving.
  3. While the pork chops are cooking, heat balsamic, rosemary, garlic, and salt in a small saucepan over medium heat. Allow balsamic to reduce by at least half, stirring occasionally. Once a thicker syrup forms, remove from heat and stir in butter to melt.
  4. To serve, pour freshly stirred warm sauce over pork chops.

Looking for a delicious new grilling recipe for tonight? Serve up some Grilled Pork Chops with Balsamic Butter Sauce for your next family dinner.
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Buttermilk Baked Chicken

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This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

Everyone knows buttermilk fried chicken is like the ultimate comfort food.

THE NEW COMFORT FOOD IS:
1. Natural ingredients that are free of additives, preservatives, antibiotics and hormones
2. Using mostly local, seasonal ingredients
3. Minimal ingredients in the recipe
4. Quick, easy steps and fast prep time

I mean, serve me a plate with some smashed potatoes and collard greens alongside a biscuit and you can call me a happy girl. The problem is that fried chicken isn’t exactly the healthiest choice. Plus, if you’re anything like me, deep frying doesn’t happen too terribly often in my kitchen. That’s why I love making this buttermilk baked chicken.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

This recipe only calls for a few simple ingredients. I used Foster Farms Simply Raised chicken. I prefer to use locally grown, antibiotic-free chicken to feed my family because it not only tastes better, but its just higher quality food. Foster Farms Simply Raised fresh chicken contains no antibiotics ever and its locally grown in California and the Pacific Northwest (depending on consumer location). Local is always better. If you have visited my blog before, you know I highly value the meals I serve your family, not only because I want to ensure I’m providing the proper nourishment, but because family meal time is sacred to us.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

A lot of the time with chicken breasts, I prefer to tenderize them by smashing with a mallet. There are so many benefits to cooking chicken like this. First, there are few things more satisfying than hitting something like meat with a mallet. If you’ve never tried it, you must do so and then report back. Have a bad day? No problem! Just beat the heck out of your dinner! Second, by making the meat a uniform thickness, it not only cooks faster (hello, weekday dinner) but it ensures a tender and moist piece of chicken rather than one that is moist on one end and dried on the other.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

Buttermilk is my secret weapon of choice in the kitchen. I use it in all sorts of recipes like pancakes and mashed potatoes, but it also works phenomenally to coat things like these chicken breasts. No need for a hot pan of oil with tonight’s dinner!

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

The combination of panko and parmesan give the chicken the perfect texture and flavor. Nothing browns up more beautifully than parmesan cheese! I add just a few spices to the mix to give this chicken the perfect flavor.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

Next time you’re in need of a quick dinner that your entire family will love, be sure to add this buttermilk baked chicken to your list of go-to recipes!

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

Buttermilk Baked Chicken
 
Prep time
Cook time
Total time
 
This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.
Author:
Yields: 4 servings
Ingredients
  • 2-3 pounds Foster Farms Simply Raised fresh chicken boneless chicken
  • 1 cup buttermilk
  • 1 cup panko bread crumbs
  • 1 cup parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
Instructions
  1. Set each breast in between two layers of plastic wrap and flatten to 3/4 inch thickness by using a mallet or rolling pin. Soak chicken in buttermilk for at least 30 minutes.
  2. In a shallow dish, combine remaining ingredients. Shake excess buttermilk off each piece of chicken and coat in the bread mixture.
  3. Lay in a single layer on a baking sheet and bake in preheated 400 degree F oven for about 20 minutes or until the internal temperature reaches 165 degrees F.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.
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Pressure Cooker Whole Chicken

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This post first appeared over at Real Housemoms where I’m a contributor.

The only way to cook an entire moist and tasty chicken in under thirty minutes while locking in the most flavor is by making a PRESSURE COOKER WHOLE CHICKEN!

The only way to cook an entire moist and tasty chicken in under thirty minutes while locking in the most flavor is by making a PRESSURE COOKER WHOLE CHICKEN!

I am all about pressure cooking these days. Take it from me, if you don’t already have an electric pressure cooker yet, do you and your family a huge favor and hop on over to Amazon and order one. You will not regret it. From healthy soups, to braised meats, to veggies like squash, potatoes, and artichokes, pressure cooking couldn’t be easier and the results will blow your mind!

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