Now, even though I have made the sauce from this recipe repeatedly, and even though I did make the meatballs multiple times, it had been awhile since I had made them. This time, I was making a larger batch just because you really can’t have too many meatballs. They can be frozen or even just eaten later in the week.
I definitely like pot pies and always have. When I was a kid, if a restaurant had it on the menu, I usually ordered it. Oddly enough, this twist on a pot pie is actually a version I might prefer over the traditional. I really like the flavors with it.
Another “eh” pair of dishes, one salty, and one sweet. Neither one is particularly terrible, but I won’t be remaking them. The worst part about the sweet one? I am not positive which recipe it was…so there is a chance that I will accidentally make it again. Eep. I hope not! I would rather make a new recipe then remake one that was just “meh”.
We still keep making the skillet chicken regularly. I’ve tried it with different vegetables or by itself. Brussel sprouts are a favorite because they taste really well with the chicken fat and don’t overcook easily.
It’s time to show off another recipe from the archives. I tried to make a smaller batch of this recipe than the first time I made it, but it still made a huge amount. I also still had some challenges in making the rice actually crispy without sticking.