Seasonings Greetings! I cannot believe it is finally December 1st. It’s starting to get cold in the midwest, and all I am craving is good homestyle comfort food.
This post is a fun twist on your traditional pot pie that you can serve as appetizers or a fun snack. They can be made in advance assembled right before your party guest arrives. These also go well as a snack to eat while watching your favorite Christmas movies.
I have an easy pot pie recipe and pair it with store-bought biscuits. My recipe does not add any additional milk, which differs from most recipes. However, it still has a creamy soup-like consistency without the extra fat and calories.
This bite-sized presentation is also helpful if you want to enjoy some of Winter’s more decadent food but want to watch calories. Two of these will satisfy any craving.
These treats are also kid friendly from preparation to finished product. There is an opportunity to show kids how to use measuring spoons for the spices. Measure everything else in advance and have your kids place all the ingredients in the crockpot. They will be amazed to see the before and after. You can have them help scoop out the bread and put the bites together. This is holiday fun for the entire family.
Vegetarian Modification: If you are vegetarian, you can modify this recipe by omitting the cream of chicken soup and chicken and replacing it with cream of mushroom soup. You may also want to mix in half a cup of your favorite rice. Wild would pair nicely.
Two cans of cream of chicken soup
Frozen vegetables (peas, green beans, and carrots)
2 tablespoons of thyme
1 tablespoon of garlic
1 lb of chicken cut up into small bites
1 teaspoon herbs de Provence
pinch of salt
store-bought biscuits (I used Pillsbury)
Add all ingredients to a crockpot.
Cook on high for 3-4 hours. Low for 4-6.
Follow cooking instructions on your store-bought biscuits.
Once biscuits have cooled slightly, use a teaspoon scoop out the biscuit creating a small hole.
My number one fast-food guilty pleasure, the McChicken, inspired this recipe. How glorious and simple that sandwich is and coming in at only a dollar! It is a great excuse to get 2!
I have made my health a priority, so my McChicken indulgences are less frequent than they were in my earlier twenties. I do not know if I could 100% give them up, but everything in moderation right.
After having a deep craving for one of these sandwiches one evening, I came up with a healthier spicy-sweet version of my favorite fatty meal. At home, my boyfriend will refer to these as McJens! I kept it simple, grilled the chicken, and added my spin with spices and honey. And while these would go awesome with a side of sweet potato fries, I usually whip up a good side salad to keep it fresh.
This sandwich would also go great with provolone, grilled onion, peppers, or even a bacon strip if you are less concerned with fat content. Let your favorite cravings mix and match
2 chicken breasts
2 Kaiser rolls
Heat your grill. I use an indoor grill/griddle at medium,m/high heat.
Season your chicken breasts with paprika, garlic salt, pepper, cumin, cayenne.
Grill chicken until it is white throughout. Remove and set aside to rest.
While the grill is still hot, toast your kaiser roll buns until light brown.
Remove the buns and add light mayo, and honey to each bun.
Stack the onion, lettuce, and tomato, and chicken.
I was walking into the grocery store and I found this giant stand full of bundles of Hatch Chili. Wondering what made these so special from the rest of the chilis I grabbed a bundle and started to google. I found out that Hatch Chili come from a part of New Mexico and come in season around august each year. THey even have an entire festival honoring these little guys.
My goal was to find something to cook using these seasonal chili. I browsed several recopies, but they all had one thing in common-you had to char the peppers for the best taste. I decided to make an enchillada sauce and picked up a few tomatillos and onions.
My goal was a nice pretty verde sauce for my enchiladas. This IS NOT the final result. This is what happens when everytime you cook its a kitchen experiment.
After charring and blending I realized how delectably spicy the sauce really was. While I am all for knock your socks off sizzling hot spiciness, my boyfriend may have starved. I had already been working on this sauce for more than an hour and was not going to surrender to take out after. I add two roma tomatoes and squeezed lemon juice to the sauce. After blending it and tasting it once more, it was a lot less spicy but still had a kick.
I ended up using this over chicken enchiladas that night. I also had some the next morning in an egg burrito. This recipie really made a good amount that you can freeze or use all week long. For that reason alone I give it the name the everything sauce. Too good just for a single meal
4 Hatch chilis
1 tablespoon of garlic
1/2 tablespoon of cayanne
2 roma tomato (optional-if you need to make it less spicy)
lemon (optional if you need to make it less spicy)
1/2 cup of water
1 white onion diced
Roast the hatch chilis and tomatoillos on a baking sheet set to broil. Pull out when you notice the skins looking charred.
While the chillis and tomatillos are cooling down, dice one onion and add it to the blender along with garlic and cayenne.
Cut off the stems and peel the charred skins off of the tomatillos and chili. Place it in the blender.
Blend until everything is well mixed together and give it a taste test. If two spicy add tomatoes and lemon.
Enjoy as an enchiladas sauce , salsa, or even dipping sauce for your eggs. You can use it on just about anything.
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