Chicken pot pie is delicious comfort food, but it can be a hassle to make and roll out the pie crust. So I decided to make the filling into a creamy stew, and serve it with biscuits for sopping up the sauce. My favorite biscuit recipe is quick and easy to make, and bakes while the stew is simmering, so this delicious dinner can be on the table in about 30 minutes.
Michael and I have been eating soup more often lately, so I’ve decided to expand my repertoire and try a few new-to-me recipes. Soup is a classic comfort food, and French onion soup is a classic soup recipe. While it takes some time to caramelize the onions for the soup, the ingredient list in this version is simple and budget-friendly.
I topped our soup with homemade croutons, melted cheese, and a sprinkle of sliced green onions for color. It makes a great side dish for a simple sandwich and salad meal, but it could also be used as a first course for a larger dinner. As an added bonus, the flavorful leftovers can be used in other dishes — we added the rest of our soup to a sausage, zucchini, and pasta dish and it was delicious.
I made this yummy chili for dinner tonight with staples from our freezer, pantry, and spice drawer. The meal came together in about 30 minutes, and I served it with cornbread that baked while the chili was simmering. We especially liked the combination of spices in this recipe — it’s both flavorful and a little bit spicy.
The chilly weather last weekend in the Twin Cities inspired Michael and I to create this easy and delicious recipe for a fall vegetable stew. The base to the recipe is a kabocha squash, diced tomatoes, and chicken broth. We then added carrots and parsnips, which gave the stew a complex, hearty flavor. Our stew was vegetarian, but it would also be vegan with a substitution for chicken broth. It’s a perfect weekend meal, but we also found that the leftovers reheat well for a quick weekday lunch.
Michael made this simple and delicious stew for lunch today when we finally cleaned out our fridge after returning home from our honeymoon. We found an abundance of celery about to go bad, and 4 already-opened bags of baby carrots — and so immediately thought stew.
This delicious stew takes a couple hours to simmer on the stove, and so it would also be a perfect recipe to cook in a crockpot on a busy day. Michael and I enjoyed the hearty combination of flavors from the bratwurst, pork ribs, and shiitake mushrooms. We served this simple lunch with rye toast and baby dill pickles, and recommend that you give it a try too!
This BBQ turkey chili recipe is one of my most famous discoveries, and it is an honor to be able to share it on this blog. Jane and I really love this delicious turkey chili dish on rice, and are thrilled to “gobble” down the leftovers each time we make it.
This legendary recipe was discovered in the dead of a Minnesota winter when it was too cold to brave the outdoors and risk our lives to buy fresh groceries at the store. We scoured the freezer and pantry in our famished state for any sort of items we could use to make a hearty dish of satisfying sustenance. Ever since that fateful moment, this dish has been a legend, and has been enjoyed by us many a time in both times of few and times of plenty.
In order to make this mouth-watering, savory, and delicious BBQ turkey chickpea chili on rice, you will need the following list of ingredients, a large frying pan, and a crockpot (optional).