Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!



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    Chicken Pot Pie

     I love autumn, turning on the oven, and baking something good. My husband loves to say that. I’ll ask him “What should we make for dinner?” and he’ll say, “I don’t know, something good. I don’t want anything that is even remotely bad.” 

     This chicken pie was so good. I used leftover chicken and some fresh veggies for the chicken stew. I cut the pie crust into stars because I wanted the picture to look pretty. If you’re not going to take a photo of your pot pies, then just top it with the crust and poke some holes in it for steam to escape. It was fun cutting out the stars though and now I think I need more small cookie cutters in different shapes. I’m pretty sure I could spend a zillion dollars on cooking equipment with out any problem. I’ll try not to.

    You can make this with store bought pie crusts, but I like to make my own pie crust because it’s easy, I use organic, non GMO ingredients, it’s much more delicious, and saves a lot of money. 

    Grate 1 stick of frozen butter into 1 cup flour. Mix with a pastry cutter or a fork. Add 1/4 cup or so ice water. Knead together, cover with plastic wrap and refrigerate for 1 hour.

    Cut up leftover chicken, or bake some chicken, or buy an organic rotisserie chicken and cut that up.

    Chop some onions, carrots, celery and potatoes. Saute them in 2 tblsp olive oil and 1 T butter, season with salt and pepper. Add the chicken pieces to the veggies and turn the heat down low. Scoot the ingredients to the edges and add 1 more T butter, add 1 T flour. Turn the heat back up a little & cook butter and flour together until the flour taste cooks away, about a minute. Add chicken stock, whisk and thicken into a gravy. Season with salt and pepper, dried or fresh tarragon and 1 bay leaf. Let the stew bubble and thicken for a minute. Cool the mixture down. If you put the cold pie crust on the hot chicken stew, the whole thing will turn to mush.

    Roll out your pie crust and cut it into pretty shapes or not.

    Spoon the cooled chicken stew into small buttered baking dishes and cover each one with some pie crust. Brush with egg wash and bake at 375 for about 45 min to an hour. Yum!


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    6. charrisa reblogged this from delishytown and added:
      Comfort food!
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      My body is ready.
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