Creamy chicken pot pie noodles

This was really good! I got a little heavy handed with the cayenne pepper, but it just added a little kick to it. I’ve been craving this along with the Shepherds pie  I made a couple weeks ago, for several days. Seriously, so good. One of the things I really liked about this, it’s got a bunch of veggies in it. I left out a couple, just because I didn’t have them. But you could add almost anything to it! And my daughter ate it up. She told me that my food is better than Daddy’s.


2 T unsalted butter

` lb chicken breasts, seasoned with S/P

1/2 small onion, diced

2 stalks celery, diced

2 carrots, peeled and diced

4 cloves garlic, minced

4 C chicken broth

2 C half and half (I only had heavy cream, so used 1 C cream and 1 C skim milk)

2 t salt

1 t pepper

1/2 t garlic powder

1/2 t thyme

1/2 t sage

1/4 t cayenne pepper

1/4 t paprika

8 oz egg noodles

1 C frozen corn

1 C frozen peas



  1. In a large pot, melt butter and cook chicken. Set aside
  2. Add onion, celery and carrots. Saute until tender, about 5-7 minutes
  3. Add garlic, cook until fragrant
  4. Pour chicken stock along with half and half
  5. Stir well, scraping the bottom of the pot.
  6. Bring to boil
  7. Cut chicken and add back into the pot
  8. Add salt, pepper, garlic powder, thyme, sage, cayenne and paprika
  9. When boiling, add noodles. Reduce heat to med. Cook until pasta is tender. 10-15 minutes.
  10. Add corn and peas. Cook 6-8 minutes.

Sauce will thicken as it cools.


Shepherds pie 

Last night’s dinner was so so SO amazing! This is most definitely going on the permalist! There were no leftovers. Every little bit was eaten and most of us went back for seconds…and thirds! My daughter even ate a fair amount, veggies and all! She did prefer the fresh bread though.



Meat mixture:

1 T olive oil

1 1/4 lb ground beef

S/P to taste

1 large onion, finely diced

1 clove of garlic, minced. You know I used more than this. Closer to 3 cloves.

1/2 t red pepper flakes

2 T Worcestershire sauce

1 packet lipton’s soup mix

1 C beef broth

2 C frozen veggies. I used a pea, carrot, corn mix


Mashed potatoes:

6 large potatoes, peeled and cubed

1 stick butter, softened

2/3 C milk, with a splash of cream

S/P to taste

The recipe I followed called for 1/4 cup Parmesan cheese. I forgot to pick up some at the store, so left it out. Still incredibly delicious.



  1. Boil potatoes for about 15 minutes, or until fork tender. While the potatoes are cooking, you can start on the meat mixture.
  2.  Heat the oil in large skillet, over medium heat. Add ground beef to skillet, cook until there is no pink left. About 5 minutes.
  3. Add onion and garlic. Cook until onion is translucent. About 3 minutes. Add pepper flakes, beef broth, onion soup mix, worcestershire sauce and stir. Stir in frozen veggies and cook for about 2 more minutes
  4. Preheat oven to 350*
  5. Prepare mashed potatoes. I threw mine in the kitchen aid mixer, and whipped them. I was a little concerned that there was too much liquid, but they were perfect. Next time though, I’ll add the milk a little more slowly. Just in case.
  6. Smooth the potatoes over the meat mixture, with a spoon. I forgot to take the fork and rough up the potatoes some, still delicious.
  7. Place skillet on a baking sheet and place in oven. Bake for about 40 minutes, until potatoes are golden brown.



Cheesy chicken potatoes

I had intentions of coming here to say how awful the recipe was and that I will never make it again. In reality, it wasn’t too bad. It just needs some adjusting.

My daughter had some for lunch today, and said it was better than the food daddy makes lol She also enjoyed the red pepper, which was a bit surprising.


6 boneless skinless chicken breasts

1 red bell pepper

3 large red potatoes

1 1/2 teaspoons paprika

One 10.75-ounce can cream of chicken soup

2 tablespoons all-purpose flour

1 1/2 cup shredded cheddar cheese

1 1/2 teaspoons Worcestershire sauce

Salt and pepper

Chopped fresh parsley, for garnish (optional)


  1. Coat the inside of your slow cooker with oil. I used olive oil.
  2. Seed and dice pepper.
  3. Use mandolin to thinly slice potatoes.
  4. Place diced peppers on bottom, followed by potatoes.
  5. Layer 3 chicken breasts on top of the potatoes. Spread half the soup over the breasts, and then repeat the chicken and soup layering.
  6. Cover the slow cooker, and cook for 3 to 4 hours on HIGH.
  7. Using a slotted spoon, remove the chicken, potatoes, and peppers to a serving dish and set aside.
  8. Add flour to the liquid, and whisk until there are no clumps. Add the cheese and stir until melted. Add the Worcestershire sauce and stir to combine. Season with salt and pepper, to taste.
  9. Plate the chicken, potatoes, and peppers. Spoon sauce over everything, and garnish with parsley.

Next time I make this, I will definitely be leaving out the potatoes. I’ll cook them separately or something. They didn’t cook properly. I don’t know if my slow cooker just doesn’t get hot enough or what, but I left them in there for closer to 5 hours and they were still a bit crunchy.

The flavor of the sauce was absolutely delicious though, so it wasn’t a complete bust. Next time, I’m thinking oven potatoes on the side.



Broccoli cheddar soup

You guys. This was the most amazing soup everrr!

My parents came over for dinner last night, I made my Dutch oven whole roasted chicken and fresh baked roasted garlic bread. I wanted something to go with it. I posted in my Facebook soup group, asking for suggestions. A friend recommended broccoli cheddar, we are all fans of it, so started looking up some recipes.

The only thing I did a little differently than the recipe, was using a while onion instead of half. Only because it was a smaller onion, and what the hell am I going to do with a half an onion left over?

Oh, and I did not cut the carrots into matchsticks, because both the men wouldn’t have touched it. I used my Julienne peeler, to make them a little more palatable.




  • Prep : 15 m

  • Cook : 50 m

  • Ready In : 1 h 5 m

  1. Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  2. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
  3. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
  4. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
 Recipe from:


Baked pork chops over apples

I’m catching up on past recipes. It’s been insane here the past month or so. 
This was surprisingly good! My mom came over that night, and played with my daughter while I cooked. Everyone was a fan. My daughter asked for seconds on everything. That’s always a good sign for me haha

I can’t seem to find the awesome pictures I took, my phone has been acting weird. 

I think the only thing I’d change about this, is to amount of nutmeg used. I’ve decided I’m not a fan of it lol Even just the smallest amount seems to overpower the flavor of everything. 

2 apples, peeled and sliced (I ended up using 3)

4 boneless pork chops 


4 T butter

4 T brown sugar

1/2 tsp cinnamon 

1/2 tsp nutmeg

  • Preheat oven to 350
  • Layer bottom of 9 X 13 with sliced apples and sprinkle with cinnamon 
  • Trim fat from chops and lay on top of apples. Sprinkle with salt and pepper 
  • In a small saucepan, melt butter over medium heat. Add brown sugar, cinnamon and nutmeg. Stir constantly 
  • Pour over chops 

Bake uncovered for 35-40 minutes. 
Try it. It’s delicious. 

Happy cooking!

~ Miss B. 

Chili Mac and Cheese

This was awful, and I’ll never make it again. My daughter wouldn’t take more than one bite. I ate a couple servings, because I hate wasting. But, no thanks!
1 C uncooked elbow macaroni 

1/2 lb ground beef

1/2 tsp garlic powder

1 tsp chili powder 

1 C tomato soup

1 oz mozzarella 


  • Brown meat and drain
  • Add garlic, chili powder, salt/pepper. Cook for 5 minutes 
  • Cook macaroni 
  • Mix macaroni and tomato soup into meat. 
  • Heat thoroughly 
  • Top with cheese before serving. 

Happy cooking!

~ Miss B. 

Slowly getting back to normal. Chocolate chip pancakes 

The past several weeks have been high stress around here. My husband has been having stomach issues, as has my daughter. 

My grandmother passed away two weeks ago, today. I definitely haven’t been coping well with it. She was one of my very best friends. I can’t really picture life without her. 

I happened to make chocolate chip pancakes the day before her passing, and threw a bunch in the freezer. Let me tell you, they have been a lifesaver! My daughter is finishing up the last one now. I can throw them in the microwave for less than a minute, cut up a banana and she’s good.

She’s really interested in cooking, and I am trying my best to nurture that desire to learn. I want to encourage her to cook, but it’s a bit trying at times haha

1 1/4 C flour 

1 T sugar

1/4 tsp Cinnamon 

1 T baking powder

1/4 tsp salt

2 eggs

1 C milk

4 T melted butter 

3/4 tsp vanilla 

1/3 cup chocolate chips

  • Pre heat griddle/ pan
  • Combine dry ingredients 
  • Combine wet ingredients 
  • Mix wet and dry together and fold in chocolate chips 
  • Scoop onto pan, and flip when they start to bubble. 
  • Cook for another minute. 

I had a couple of them when they were fresh, quite delicious. 
To freeze, place cooked pancakes on a cookie sheet, in a single layer. 

Freeze for at least 30 minutes, then move to a freezer safe container. 

Chicken Pot Pie Soup

I made this a while ago, but life got in the way for a bit. 
This was definitely a big hit. Full of flavor, and veggies 😉 (I love getting veggies in my kid lol) I would add more chicken and potatoes next time, to make it a little more hearty. 

 As always, I cut all the veggies up super small, due to some texture issues here. 

2 C cooked chicken, cubed

2 med. potatoes, peeled and cut

3 T butter

2-3 T flour

1 small onion, finely diced 

4 celery ribs, split in half and diced 

10oz frozen peas

3 carrots, peeled and chopped

1 1/2 C heavy cream

4 C water

2 1/2 T chicken base



  • Boil potatoes, set aside 
  • Melt butter in large stock pot. Add carrots, cook for 1-2 minutes add onion and celery. Season with rosemary and salt/pepper
  • Cook until onions are clear
  • Add water and chicken base
  • Bring to boil. Reduce to medium heat for 10-15 minutes. 
  • Mix 1/2 C heavy cream and flour  
  • Add remaining cream to pot and add the flour mixture. 
  • Add in peas, potatoes and cooked chicken 
  • Simmer for 30 minutes, until thickened  

If you try this, let me know how it turns out, or if there are any changes you’d make. 
Happy cooking!

~ Miss B. 

Salsa Verde Chicken Enchiladas

I love Mexican food. Restaurant style, especially. I’ve been looking all over Pinterest for a good enchilada recipe. Almost every one I came across, had sour cream in it. If it were just for me, I would definitely make it. However, I’m dealing with a man child that can’t stand it.

I found this recipe and thought I’d give it a try. I didn’t have everything, so I improvised. What was created, was one of the best things I’ve ever eaten. Definitely the best thing I ever made.

My daughter wasn’t a big fan, because it had a little bit of spice to it. But, my husband said it was delicious. He even said I should bring it, just like this, to the next family gathering!

 Combine oil, cumin, lime, chili powder, lime juice, salt and diced onion

Remove skin from chicken and cut slits


Cover chicken in onion mixture. Mix well, make sure it’s all covered.

Place coated chicken in a 2qt casserole dish. Bake for 40ish minutes. Honestly, I stopped looking at the clock and just took it out when it was done.

Let chicken cool some, and pull apart the meat. Add small can of chilies.

Scoop some chicken onto the tortilla, that you heated up in the microwave to make a little soft.

Roll tortilla and place seam side down in a 9×13 casserole dish. Repeat until dish is full.

Poor both cans of salsa verde over the top

Sprinkle both cheeses over the top

Bake for 20 minutes, or until the cheese is nice and gooey.

Top with a bit of sour cream and a side of Spanish rice, and enjoy!

4 chicken thighs

1 tbs oil

2 tsp cumin

1-2 tsp chili powder

1 small yellow onion, diced

Juice from half a lime


Small can on green chilies

2 cans salsa Verde

1/2 cup pepper jack

1/2 cup cheddar


  • Preheat oven to 350*
  • Dice onion, resonably small. It’s for flavor, not texture
  • In a large bowl combine oil, cumin, chili powder, onion, lime juice and salt
  • Cut slits in the chicken, I guess so the spices get inside? I don’t know. It sounded good.
  • Add chicken to the oily mixture and stir. Cover all sides of the chicken. Don’t be shy.
  • Place chicken in a 2qt casserole dish, covering with the remaining goo from the bowl.
  • Bake for about 40 minutes. Until chicken is done. The recipe I followed said 8-10 minutes. I promise, that’s nowhere near enough time.
  • Let chicken cook, and de-bone.
  • Add can of green chilies. Combine
  • Heat corn tortillas for 30-ish seconds in the microwave, to make them soft.
  • Scoop enough of the chicken in each tortilla, that it’s able to roll up, but not a tiny amount. Super technical, I know.
  • Roll tortilla like a taquito and lay it seam side down, in a 9X13 pan. Continue until pan is full.
  • Pour both cans of salsa verde over the top and sprinkle both cheeses over the top.
  • Bake for 20 minutes, or until cheese is melty gooey.

This is definitely going to be a staple here. It was amazing! The absolute best thing I’ve made so far. Just writing this up, made me want them again.


Happy cooking!

~ Miss B.

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