I know I might be pushing it with grilling posts in October, but I’m trying to share all of these yummy meals before it is winter. I actually might be done grilling for the simple fact that my gas tank is just about empty and it seems a little late in the season to fill it. I’m also unsure how much grilling I will do when next year rolls around. Will the baby let me grill? Will it make things easier? No idea at this point. Oh well, I will at least save this recipe to make again when I am back to grilling. And hopefully you will want to do the same!
For our 9 years of being together anniversary, we went out to eat at a fancy steak place. I got to try new (to me) types of steak, eat an amazing salad (yes, salads can be amazing), and swoon over the mashed potatoes. K was so excited about the mashed potatoes because he loves creamy smooth textures in food.
This wasn’t the perfect breakfast skillet, but I can let you know what YOU should do to make a better skillet dish, so I am sharing it with you today. Happy Tuesday! Unless you’re reading this on some other day. And then…Happy Day That Isn’t Tuesday!
Yeah, not really Pstuffing, but when you have popcorn and potatoes already in the title, it seems better that way. These dishes were all….okay. I liked them, but not sure if I loved them. Let’s start with the Pstuffing…okay, stuffing.
Most chicken slow cooker recipes require bone-in chicken, of which K isn’t a fan. I was excited to find a recipe that had flavors we like, and allowed for boneless thighs! There is lots of flavor in this curry.
Happy Pi Day! After two years of sharing dessert pies, I decided to share a savory pie today. Why is it called chicken pot pie? Do some people bake it in a pot? I guess you could. I’ve thought about baking it in my Dutch oven before. Instead I usually find random dishes to use. This time, I decided to maximize the crust to pie filling ratio. I used a rectangular baking dish, and it worked really well. I’ve made pot pie a few different ways. Sometimes I’ve used store crusts or puff pastry dough, and sometimes I’ve used rotisserie chicken. I always have peas and carrots. That’s a must. This recipe was great because I was able to make everything at home, and I didn’t need a trip to the store. To me, using rotisserie chicken for a dish isn’t always a time saver. I have to go and buy it near the time I want to use it, and then I have to shred all of the skin after it cools. I decided to try and use my own roasted chicken. Sure enough, it worked, and I could season it however I liked.
The final post for Starch Week. I won’t lie. Originally this was supposed to be Grains Week because I thought I had three posts of grains. Apparently I had been counting potatoes as a grain. Hmm. Oh well. So, small changes later and we have starches! Yay! Besides, I think starches get a bad rap. They might have some bad stuff in them, but hey, some people get mad at fruit for having sugar. *sigh* So, you know, I don’t care that potatoes have some problems, too. No food is perfect, but we should enjoy food and take the nutrients we can. Potatoes pair so well with chicken, and that’s how we had these. This recipe is a little more involved than roasted potatoes, but still mostly hands off. If you are in the mood for potatoes that are super soft, almost like mashed potatoes, then you will love these. It works best with golden potatoes, not the waxy purple or red potatoes. But, this recipe still softens them some. It makes purple-potato-haters like my husband bigger fans.