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Welcome, dear readers, to yet another culinary journey here on our food blog. Today, we have something special, a dish that epitomizes comfort and familial love—Mini Chicken Pot Pies.

This dish comes with an extra helping of excitement, as it was prepared during an unexpected storm! Buckle up, as we dive into the recipe, some cooking hacks, and a story that made this dish an unforgettable experience.

Ingredients You’ll Need

Before embarking on this venture of gastronomic proportions, it’s paramount to have all your culinary soldiers lined up. For these Mini Chicken Pot Pies, the ingredients are quite straightforward.

All you need is a package of grands biscuits, a 12-ounce bag of mixed veggies, cooked chicken (canned or freshly prepared), and a can of cream of chicken soup.

Prepping the Veggies

Now, onto the vegetables—a crucial part of any chicken pot pie. Here, we’ve gone with a bag of mixed veggies to keep things simple and convenient. To accelerate the thawing process, simply run hot water over them in a strainer. It’s a quick and effective way to prep them for the pie filling.

Combining the Filling

When it comes to amalgamating your filling, the process is rather uncomplicated. In a mixing bowl, combine your cooked chicken, thawed mixed veggies, and cream of chicken soup.

Spice things up with your preferred seasonings; in our case, we used the delicious y’all Brands Southern Secret seasoning which features flavors of onion and garlic.

Preparing the Biscuit Crust

Let’s talk about the crust, the unsung hero that holds our pot pie together. The grand biscuits serve as an easy-to-use and delicious crust. To make sure they cook evenly, it’s essential to press them out in a certain way—thinner in the middle and a bit thicker on the sides.

This ensures that your biscuit crust is cooked to perfection from center to edge.

Filling and Baking

After your crusts are ready in their tins, proceed to fill them up with the mixed concoction you prepared earlier. A simple spoonful in each biscuit will suffice.

Pop them in a preheated 350°F oven for about 20-30 minutes. A small hack—if you’ve got empty wells in your muffin tins, just add a bit of water. It helps in even cooking.

Weathering the Storm

Now, as fate would have it, the process wasn’t as smooth as one might expect. An unanticipated storm led to a temporary power outage. However, resilience prevailed, and the mini chicken pot pies came out splendidly, defying both power cuts and inclement weather. A culinary victory, one could say!

Equipment

Mixing bowl
Strainer
Muffin tin
Cooking spray
Cutting board
Oven

Ingredients

1 package of grands biscuits
12- ounce bag of mixed veggies thawed
1-2 cups of cooked chicken canned or freshly prepared
1 can of cream of chicken soup
Seasoning of choice e.g., y’all Brands Southern Secret seasoning

Instructions

Preheat Oven: Preheat your oven to 350°F.

Prepare Veggies: Thaw the bag of mixed veggies by running hot water over them in a strainer.

Mix Filling: In a mixing bowl, combine the thawed mixed veggies, cooked chicken, and cream of chicken soup. Add seasonings as per your preference.

Prepare Biscuit Crust: Spray the muffin tin with cooking spray. Flatten each biscuit into a disc shape, making it thinner in the middle and thicker on the sides. Place each flattened biscuit into the wells of the muffin tin.

Fill and Bake: Spoon the prepared filling into each biscuit crust. If you have empty wells in your muffin tin, fill them with a bit of water. Bake in the preheated oven for 20-30 minutes.

Check and Serve: Once baked, remove from the oven and let them cool for a few minutes before serving.

Ingredients

1lb. ground beef

1 egg

1/3 cup bread crumbs

1/2tsp. black pepper

1 tsp. salt

1/2 tsp. onion powder

1 clove garlic minced

1tsp. Worcestershire sauce

1tbsp. oil

1 1/2 cup thinly sliced onion

2tbsp. all-purpose flour

1 cup beef broth

1/2tsp. salt

Preparation

In a huge bowl, combine as one the ground meat, egg, bread pieces, pepper, salt, onion powder, garlic, and Worcestershire sauce. Structure into thick patties. Heat the oil in a huge skillet over medium intensity. Broil the patties and onion in the oil until patties are well seared. Eliminate the meat patties to a plate, and keep warm. Sprinkle flour over the onions and drippings in the skillet. Mix in flour with a fork, scratching pieces of meat off of the base as you mix. Progressively blend in the meat stock. Season with prepared salt. Stew and mix over medium-low intensity for around 5 minutes, until the sauce thickens. Go intensity to low, return patties to the sauce, cover, and stew for an additional 15 minutes.

Enjoy !

Indulge in the ultimate comfort food with this Beef and Cheese Chimichanga recipe, a delightful twist on traditional Mexican cuisine that promises a crispy, cheesy, and meaty experience with every bite. Chimichangas are essentially deep-fried burritos, filled with a savory mixture of spiced beef and melted cheese, then wrapped in a tortilla that crisps up to golden perfection. This dish is perfect for those seeking to bring the flavors of a Mexican fiesta right into their kitchen. Whether you’re hosting a dinner party or simply craving something indulgently satisfying, these chimichangas are sure to impress.

Why You’ll Love Beef and Cheese Chimichanga:

• Crispy and Flavorful: The golden, crispy exterior encases a rich, flavorful beef and cheese filling.
• Customizable: Easily adapt the fillings to include your favorite ingredients or to accommodate dietary preferences.
• Crowd-Pleaser: Ideal for gatherings, satisfying even the most discerning palates.
• Satisfying Meal: Serve with sides of rice, beans, or a fresh salad for a complete and hearty meal.

Ingredients Notes For Beef and Cheese Chimichanga:

• Beef: Ground beef is seasoned and cooked until perfectly tender. Feel free to substitute with ground turkey or chicken for a lighter option.
• Cheese: A blend of shredded cheddar and Monterey Jack cheese melts beautifully, adding gooeyness to the filling.
• Tortillas: Large flour tortillas work best, providing enough space to wrap the filling securely.
• Seasonings: A mix of chili powder, cumin, garlic powder, and onion powder adds depth and authenticity to the beef filling.
• Vegetables: Diced onions and green chilies (optional) incorporated into the beef mixture enhance the overall flavor profile.
• Oil: For frying, ensuring the chimichangas achieve that quintessential crispy exterior.

Recipe Steps:

1. Cook the Beef: In a skillet, cook the ground beef with diced onions until the meat is browned. Drain excess fat. Stir in the seasonings and green chilies, cooking for a few more minutes.
2. Assemble Chimichangas: On each flour tortilla, place a portion of the beef mixture and a generous amount of shredded cheese. Fold in the sides and roll up tightly.
3. Fry Chimichangas: In a deep skillet or fryer, heat oil to about 375°F (190°C). Fry each chimichanga until golden and crispy, turning as needed. Drain on paper towels.
4. Serve: Serve hot, garnished with sour cream, salsa, guacamole, or queso, alongside your favorite Mexican sides.

Storage Options:

• Refrigerate: Cool any leftovers and store in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
• Freeze: Freeze cooled chimichangas on a baking sheet, then transfer to a freezer bag. Reheat from frozen in the oven.

The humble potato, a cornerstone of Midwestern culinary tradition, transforms into a crispy, cheesy delight in this Oven Crispy Parmesan Potatoes recipe. A testament to the magic of simple ingredients, this dish elevates the ordinary spud with a burst of Parmesan and a hint of thyme, making it a perfect companion to any meal. Whether it’s a side for a succulent roast chicken or the highlight of a cozy brunch, these golden rounds of joy are sure to impress and disappear quickly from the table.

Oven Crispy Parmesan Potatoes

Servings: 4-6

Ingredients

4 large russet potatoes, scrubbed and sliced into 1/4 inch rounds

1/3 cup olive oil

1/2 cup grated Parmesan cheese

1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Fresh parsley sprigs for garnish (optional)

Preparation

Preheat your oven to 400°F. A hot oven is crucial for achieving that desired crispiness.

Coat the potato rounds in olive oil, ensuring each piece is well-covered. Arrange them in a single layer on a parchment-lined baking sheet, spaced slightly apart to prevent steaming.

Mix the Parmesan, thyme, garlic powder, salt, and pepper in a bowl. Sprinkle this blend over the potato rounds, aiming for an even coating to enrich every bite with flavor.

Bake for 20-25 minutes, or until golden and crispy. Remember to turn the potatoes halfway through the baking time for uniform crispness.

Garnish the baked potatoes with fresh parsley before serving to add a splash of color and freshness.

Variations & Tips:

Experiment with Herbs: Feel free to add rosemary or oregano to the Parmesan mixture for a different flavor profile.

Cheesy Crust Option: For an extra cheesy touch, flip the potatoes near the end of baking, add more Parmesan, and broil for a minute or two. Watch closely to avoid over-browning.

Repurpose Leftovers: If you have any leftovers, incorporate them into your breakfast hash or as a tasty side for lunch.

Ingrédients:

4 cuisses de poulet

1 oignon, haché

2 gousses d’ail, émincées

1 morceau de gingembre frais, râpé

2 tomates, hachées

400ml de lait de coco

2 cuillères à soupe de pâte de curry réunionnaise

2 cuillères à soupe d’huile végétale

Sel et poivre, au goût

Coriandre fraîche, pour garnir

Instructions:

Dans une grande poêle, chauffer l’huile végétale à feu moyen.

Ajouter les cuisses de poulet et les faire dorer de tous les côtés. Retirer de la poêle et réserver.

Dans la même poêle, ajouter l’oignon, l’ail et le gingembre. Faire revenir jusqu’à ce qu’ils soient tendres et parfumés.

Ajouter les tomates et la pâte de curry réunionnaise. Faire cuire pendant quelques minutes, en remuant souvent.

Remettre les cuisses de poulet dans la poêle et bien les enrober du mélange aux épices.

Verser le lait de coco dans la poêle et assaisonner avec du sel et du poivre selon votre goût.

Couvrir et laisser mijoter à feu doux pendant environ 30 minutes, ou jusqu’à ce que le poulet soit cuit à travers et que la sauce ait épaissi.

Servir chaud, garni de coriandre fraîche, avec du riz basmati ou des pains naans.

Slow Cooker Cubed Steak with Gravy is the epitome of comfort food, offering a no-fuss approach to a tender, savory meal that feels like a warm hug in a dish. This recipe transforms cubed steak into a melt-in-your-mouth delicacy, smothered in a rich, flavorful gravy that’s perfect for drizzling over mashed potatoes or rice. Ideal for busy weekdays, chilly evenings, or any time you’re in need of a comforting meal with minimal effort, this slow cooker recipe promises a deliciously satisfying experience with the added bonus of filling your home with its enticing aroma.

Why You’ll Love Slow Cooker Cubed Steak with Gravy:

• Tender Meat: Slow cooking ensures the steak becomes incredibly tender and flavorful.
• Effortless Cooking: Simply prepare the ingredients, set your slow cooker, and let it do the work for you.
• Versatile: A perfect main dish that pairs well with a variety of sides, suitable for any mealtime setting.
• Make-Ahead Friendly: Great for preparing in advance and reheating, making meal planning a breeze.

Ingredients Notes For Slow Cooker Cubed Steak with Gravy:

• Cubed Steak: This cut is tenderized before you buy it, making it perfect for slow cooking until it’s fork-tender.
• Gravy Mix: A combination of brown gravy mix, au jus mix, or onion soup mix helps create a deep, rich flavor base with minimal effort.
• Cream of Mushroom Soup: Adds creaminess and depth to the gravy. For a lighter version, look for reduced-fat or sodium options.
• Onion: Sliced onion adds sweetness and texture to the dish as it cooks.
• Beef Broth: Enhances the meaty flavor of the gravy and helps tenderize the steak during the slow cooking process.
• Seasonings: Garlic powder, salt, and pepper are simple but essential for rounding out the flavors.

Recipe Steps:

1. Prep the Steak: If desired, lightly season the cubed steak with salt, pepper, and garlic powder. For extra flavor, you can quickly sear the steaks in a skillet before adding them to the slow cooker.
2. Mix the Gravy: In a bowl, combine the gravy mix (or your choice of soup mix), cream of mushroom soup, and beef broth. Stir until well blended.
3. Layer in Slow Cooker: Place the sliced onions at the bottom of the slow cooker, then add the seasoned steaks on top. Pour the gravy mixture over the steaks, ensuring they’re well-coated.
4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender and the gravy has thickened.
5. Serve: Serve the cubed steak and gravy over mashed potatoes, rice, or your favorite side dish.

Storage Options:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Slow Cooker Lipton Onion Potatoes are a dish that takes a comforting staple—potatoes—and infuses them with savory flavors for an easy-to-make, satisfying side. The dish’s centerpiece is the Lipton Onion Soup mix, a blend of dehydrated onions and seasonings that adds a burst of flavor with minimal effort. This recipe became popular due to its simplicity and the ubiquity of the soup mix, often finding its place at family dinners and potlucks. Originating from the desire for convenient cooking, this dish utilizes the slow cooker to transform simple ingredients into a delicious accompaniment to any meal.

When it comes to serving Slow Cooker Lipton Onion Potatoes, you’re looking at a versatile dish that pairs wonderfully with a variety of mains. It’s a classic companion to roasted or grilled meats, such as beef, chicken, or pork. The rich onion flavor works as a cozy addition next to green vegetables like steamed broccoli, green beans, or a crisp green salad. For those who enjoy comfort food, it’s a perfect match with meatloaf, adding a special touch to a home-cooked meal. Whether it’s a weeknight dinner or a special occasion, these potatoes are sure to please

Slow Cooker Lipton Onion Potatoes

Ingredients

– 6 large potatoes, thinly sliced

– 1 packet of Lipton Onion Soup mix

– 1/3 cup butter, melted

– 1 cup shredded cheddar cheese (optional)

– 1/2 cup chicken broth or water

– Salt and pepper to taste

– Cooking spray or butter for greasing

Preparation

1. Start by thoroughly greasing the inside of your slow cooker with cooking spray or butter to prevent sticking.

2. Wash and peel (if desired) the potatoes. Thinly slice them, ensuring they are of even thickness for consistent cooking.

3. In a large mixing bowl, combine the thinly sliced potatoes with the melted butter, making sure each slice is coated. Sprinkle the Lipton Onion Soup mix over the potatoes and mix well to evenly distribute the flavors.

4. If you choose to use cheese, now is the time to add your shredded cheddar to the potato mixture and blend it through.

5. Carefully layer the seasoned potatoes into the slow cooker and pour the half cup of chicken broth or water over the top. The liquid will help to steam the potatoes to a tender finish while the slow cooker does its magic.

6. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours. Cooking times may vary depending on your specific slow cooker and the thickness of your potato slices.

7. Once the potatoes are tender and cooked through, taste and adjust seasoning with salt and pepper.

8. Serve your Slow Cooker Lipton Onion Potatoes hot, as a comforting side dish ready to complement your main course. Enjoy the ease and flavor of this classic, heartwarming recipe.

Experience the comfort and richness of “Alpine Comfort: Swiss Chicken Bake,” a warm and satisfying dish that features tender chicken breasts smothered in a creamy sauce, topped with Swiss cheese and herbed stuffing. This easy-to-make, one-dish meal is perfect for busy weeknights, yet elegant enough for entertaining guests. With its combination of juicy chicken, melty cheese, and a crispy topping, this bake is sure to become a family favorite.

Why You’ll Love Swiss Chicken Bake:

• Rich and Creamy: The Swiss cheese and cream-based sauce create a deliciously rich and comforting dish.
• Simple Ingredients: Made with straightforward, easily accessible ingredients.
• One-Dish Meal: Minimal cleanup required, perfect for a hassle-free dinner.
• Versatile: Easily adaptable to include different cheeses or add-ins like mushrooms or spinach.

Ingredients Notes For Swiss Chicken Bake:

• Chicken Breasts: Boneless, skinless chicken breasts work best for even cooking and easy serving.
• Swiss Cheese: Known for its mild, nutty flavor that melts beautifully over the chicken.
• Cream of Mushroom Soup: Acts as a base for the sauce, providing richness and depth. You can substitute with cream of chicken if preferred.
• Milk: Thins the soup to create a more pourable sauce.
• Stuffing Mix: Adds a crunchy, flavorful topping that complements the creamy texture of the dish.
• Butter: Mixed with the stuffing mix for added richness and helps to brown the topping.
• Seasonings: Simple salt and pepper to enhance the natural flavors of the ingredients.

Recipe Steps:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Prepare the Chicken:
   • Lay the chicken breasts in a single layer in a greased baking dish. Season with salt and pepper.
3. Add Cheese:
   • Place slices of Swiss cheese over each chicken breast.
4. Mix the Sauce:
   • In a bowl, mix together the cream of mushroom soup and milk until smooth. Pour this mixture evenly over the cheese-covered chicken.
5. Prepare the Stuffing:
   • In another bowl, mix the dry stuffing mix with melted butter until the crumbs are well coated.
6. Add the Topping:
   • Sprinkle the buttered stuffing evenly over the top of the chicken and sauce.
7. Bake:
   • Bake uncovered in the preheated oven for 45-50 minutes, or until the chicken is thoroughly cooked and the stuffing is golden and crispy.
8. Serve:
   • Let the dish rest for a few minutes after removing it from the oven before serving to allow the sauce to thicken slightly.

Storage Options:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Best reheated in the oven to maintain the texture of the stuffing topping.

Ingredients

4 slices top round beef, about 1/4 inch thick

Salt and freshly ground black pepper, to taste

4 teaspoons German mustard (substitute with Dijon or spicy mustard if needed)

4 slices bacon

1 onion, thinly sliced

4 small dill pickles, sliced lengthwise

1 tablespoon vegetable oil

1 cup beef broth

Preparation

Start by preparing the beef slices on a clean work surface. Use a meat mallet for tenderizing, if necessary, to achieve an even thickness. Season with salt and pepper.

Spread a teaspoon of mustard over each beef slice, then layer with a slice of bacon, onion slices, and a dill pickle.

Roll up the beef slices tightly, securing the edges to keep the filling inside. Use toothpicks or kitchen twine for this.

In a heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high. Brown the rouladen on all sides, then remove from the pan.

Deglaze the pan with beef broth, ensuring to scrape up the flavorful browned bits.

Return the rouladen to the pan, add the rest of the broth, and simmer covered on low heat for 1 to 1.5 hours until tender.

Once cooked, remove the rouladen, and if desired, thicken the pan juices with a flour or cornstarch slurry for gravy.

Serve the rouladen with gravy, removing any toothpicks or twine beforehand.

Variations & Tips:

For a gluten-free alternative, use gluten-free flour or cornstarch to thicken the gravy.

Smoked bacon can enhance the dish’s flavor complexity.

Adding a splash of red wine to the broth during deglazing can enrich the sauce.

Consider experimenting with additional fillings like chopped mushrooms or horseradish for a twist.

Rouladen leftovers make for an excellent next-day meal, served cold or reheated gently.

Ingredients

1 pound ground beef

4 cups beef broth

12 ounces lasagna noodles

1/2 diced onion

1 diced bell pepper

1 can (28 ounces) crushed tomatoes

1 can (14.5 ounces) petite diced tomatoes

1 tablespoon Italian seasoning

1 teaspoon minced garlic

1/2 cup ricotta cheese

1 cup shredded parmesan cheese

1 cup shredded mozzarella cheese

Preparation

Brown the ground beef in a skillet; drain excess fat.

Transfer beef to the slow cooker.

Add onion, bell pepper, tomatoes, garlic, and Italian seasoning. Mix well.

Pour in beef broth and stir.

Cook on low for 6-8 hours or high for 3-4 hours.

Add broken lasagna noodles, cook on high for another 30 minutes.

Serve with dollops of ricotta, mozzarella, and parmesan cheese.

This Slow Cooker Lasagna Soup is a hassle-free way to relish the comforting flavors of traditional lasagna. It combines tender beef, rich tomato broth, and gooey cheese for a delectable meal. Set your slow cooker and let it do the work – a delightful, easy dish awaits your taste buds!”

Surf & Turf Sensation: Blackened Steak and Shrimp Alfredo brings a gourmet twist to the classic comfort food, combining the bold flavors of blackened steak with the delicate taste of succulent shrimp, all smothered in a creamy Alfredo sauce. This dish is a harmonious blend of land and sea, perfect for those who crave a luxurious dining experience at home. Whether you’re planning a romantic dinner, a special family meal, or simply want to indulge in a decadent pasta dish, this recipe promises to deliver an unforgettable taste adventure.

Why You’ll Love Blackened Steak and Shrimp Alfredo:

• Rich and Flavorful: A perfect combination of spicy, smoky steak and tender, juicy shrimp.
• Creamy Alfredo Sauce: Homemade Alfredo sauce adds a touch of elegance and comfort to the dish.
• Impressive yet Easy: While it feels gourmet, this dish is surprisingly simple to prepare.
• Perfect for Any Occasion: Ideal for a special evening at home or entertaining guests.

Ingredients Notes For Blackened Steak and Shrimp Alfredo:

• Steak: A tender cut like ribeye or sirloin, seasoned with blackening spices for a spicy crust.
• Shrimp: Medium to large shrimp, peeled and deveined, for the best texture and flavor.
• Alfredo Sauce: Made with butter, heavy cream, garlic, and Parmesan cheese for a rich and indulgent sauce.
• Pasta: Fettuccine or linguine works best to hold the creamy sauce.
• Seasonings: Blackening seasoning for the steak and shrimp, along with salt and pepper to taste.

Recipe Steps:

1. Prepare the Pasta: Cook pasta according to package instructions until al dente, then drain and set aside.
2. Blacken the Steak: Season the steak with blackening spices and sear in a hot skillet to your desired doneness. Let it rest before slicing into strips.
3. Cook the Shrimp: In the same skillet, cook the shrimp with a bit of blackening seasoning until pink and opaque.
4. Make the Alfredo Sauce: In a saucepan, melt butter and sauté garlic, then add heavy cream and simmer. Stir in grated Parmesan cheese until melted and smooth.
5. Combine: Toss the cooked pasta in the Alfredo sauce, adding the sliced steak and shrimp on top.
6. Serve: Garnish with additional Parmesan and fresh parsley or basil if desired.

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Gently warm in a skillet or microwave, adding a splash of cream or milk to refresh the sauce.

Ingredients:

– 2 lb. potatoes
– 8 garlic cloves
– 2 tbsp butter
– 1 tsp paprika
– 1 tbsp cilantro
– 1/2 tsp salt
– Pinch of black pepper
– 1/2 large carrot
– 1 tsp onion powder

Instructions:

1. Peel and chop potatoes into bite-sized pieces.
2. Mince garlic and thinly slice carrots.
3. In a pan, melt butter and add garlic. Sauté until fragrant.
4. Add potatoes and carrots, season with paprika, salt, and black pepper.
5. Cook until potatoes are crispy and golden brown, stirring occasionally.
6. Sprinkle with cilantro and onion powder.
7. Serve these delicious garlic potatoes as a side or enjoy them as a snack!

Savor the crispy, garlicky goodness!