Pie #2 – Chicken Pot Pie (3/4)

Believe it, or not, I only have one small serving of Shepherd’s pie left. I invited over a few guests and the whole thing just disappeared! I don’t think the same will be true of the Chicken Pot Pie because I’m making it now and it looks too good to share.

Chicken Pot Pie


1 1/4 cups all-purpose flour

1/4 tsp kosher salt

1/4 tsp dried thyme

1/4 tsp dried rosemary (minced)

For the crust:

Mix the flour, salt and herbs together, then add the butter and mix with your hands until the dough looks crumbly. Slowly add the ice-cold water and knead gently until the mixture becomes a dough. Wrap in plastic and refrigerate at least one hour or overnight. DO THIS FIRST! When you’re ready to use the dough, roll it out and cut into a round or rounds slightly larger than the circumference of your dish(es). I’m making smaller ones, so we’ll just see how many I can get out of this dough. A flat, clean surface and a bit of extra flour on the hands, rolling pin and counter make rolling out dough much easier.

If you would like to make a single pot pie this dough recipe may be enough for one upper crust and a lower crust depending on the size of your pot. It made me 8 crusts about 4 1/2 inches in diameter and enough left over for the bottom of a basic pie pan.

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Pie #1 – Shepherd’s Pie (3/2)

As some of you may know, March contains a very special day to Math nerds. I am not a Math nerd, but I love pies, and that’s why I celebrate Pi Day (3.14). I first learned about Pi Day in high school in my geometry class, and I have proceeded to try and celebrate every year by eating pie, or pies, on Pi Day. Last year I was living with three other women on Pi Day, and we all made pies for one another. This year I am living with two other women who are both fabulous and will reap the benefits when I make a vegetarian pie… but they aren’t particularly fond of making pies, so I will go it alone!

Looks kind of like a lasagna... huh.

Instead of deciding which kind of pie I should make on Pi Day I have decided to make 14 pies in the 3rd month of this year. I will post a pie every other day to the best of my ability (as I am a student on a budget with lots of homework to do). If you have any pie recipes that you want me to try, or any particular ingredients you want me to incorporate, let me know. I’ll say, at the end of each post, something about the next pie I’m making…. but for now, numero uno!

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Garbanzo Bean Soup

I couldn’t find my recipe for garbanzo bean soup, so I read lots of recipes on the Internet and pulled a few lentil soup recipes. I remembered some of the basic ingredients and processes, so I made my own version and it came out quite well.

 1 onion, chopped
2 tablespoons olive oil
2 cans garbanzo beans
1/2 red bell pepper, chopped
32 oz. chicken broth, low sodium
2 cloves garlic, minced
2 teaspoons ginger, minced
1 teaspoon cumin
2 teaspoons dried basil or a few fresh leaves
dash of red pepper flakes
salt and pepper
Parmesan cheese rind, optional
1 cup watercress or spinach, stems removed

1. Heat oil in large saucepan or dutch oven. Add onions and cook until soft.
2. Add in red pepper and cook until soft.
3. Add garlic and ginger and cook for a few more minutes.
4. Add cumin, salt, pepper, red pepper and basil.
5. Add chicken broth, garbanzo beans and cheese rind. Cook for 1 hour on low heat.
6. Let soup cool. Whip with immersion blender or mix in blender. Stop when mixture is still a little chunky.
7. Re-heat soup, add watercress or spinach and serve.

Yes, the picture is upside down 🙂

Happy Cooking!


Chicken Breast Stuffed with Goat Cheese and Roasted Red Peppers

Still working on leftover ingredients, so I decided to try stuffing chicken again.

2 boneless, skinless chicken breasts
2-3 tablespoons goat cheese
2-3 tablespoons roasted red peppers, chopped
3 teaspoons rosemary, minced, separated
olive oil
salt and pepper









Heat oven to 375°
Put cheese, peppers, 2 teaspoons of rosemary and salt and pepper in a small bowl. Mix together.
Cut a pocket lengthwise in each breast. Stuff with cheese mixture.
Drizzle a little olive oil on top of each breast. Sprinkle top with remaining rosemary, salt and pepper.
Place breasts on foil-lined pan in oven and roast for 20 minutes.

Happy Cooking!


Honey-Rosemary Glazed Meatloaf

I’ve never made meatloaf before. My brother and I never ate it as kids which always upset my mother since it’s almost exactly like meatballs which we ate without any complaints. I tried to find a recipe that worked for me, but I didn’t find anything so I made my own recipe. I’ve broken the ingredients up into three sections because there are three different processes you need to do before putting it all together.

Honey-Rosemary Glazed Meatloaf

1 Onion, small dice

2 Carrots, cut into thin half-moons

1 Shallot, even smaller dice

3 Cloves garlic, minced

1 Teaspoon salt

1/2 Teaspoon black pepper

1/4 Teaspoon crushed red pepper

1 1/2 Teaspoon paprika

1 Tablespoon brown sugar

2 Tablespoons Dry Cooking Sherry


1 Pound ground beef

1 Pound ground turkey

1 Egg

2 Green onions, Sliced thinly (White + green parts)

1 Tablespoon mustard (I used grainy onion mustard)

A few hits of tabasco (Or a lot if you want it spicy)

2 Tablespoons Tomato Paste

1/2 Cup Panko breadcrumbs (Or regular breadcrumbs if you don’t have Panko)

2 Tablespoons Fresh Basil, Cut into ribbons

1 Tablespoon Fresh Rosemary, Minced

1/4 Cup honey


Warm some olive oil in a frying pan on a medium-high heat. Add the onion and carrots and cook for 3 minutes before adding the shallots. Mix well and add the garlic in one minute later. When the vegetables are getting soft, add the salt, peppers and paprika, brown sugar and sherry. Cook until tender and fragrant, then remove from the heat and let cool.

Preheat oven to 350º.

In a mixing bowl, add the next set of ingredients (meat through basil). In a small bowl mix the rosemary and honey (I use raw honey for baking and cooking). When the onion mixture has cooled a bit, add it to the meat mixture and mix with your hands gently. Grease a baking sheet or casserole dish and shape the meat into a loaf with your hands on your choice of baking utensil.

Using your index finger, create a small well in the top center of the meatloaf. Drizzle the honey and rosemary glaze in the well and down the sides of the meat. Move the dish to the oven and cook for one hour or longer if the meat isn’t cooked through.


Enjoy with a side of rice and vegetables or a salad. I think meatloaf is one of those dishes that tastes better as the days go on, so I let mine cool and refrigerated it overnight so I could enjoy it today.


Love and Happy Spatulas,


Rosemary Roast

In my quest to use potatoes leftover from the holidays I asked Alyssa for suggestions. One of her suggestions was rosemary roasted potatoes, which inspired me to create a rosemary roast menu. I have a rosemary bush in the backyard as well as leftover goat cheese, so I decided to make roasted potatoes, roasted broccoli and goat cheese stuffed chicken breasts — all studded with minced, fresh rosemary. No real recipes here.

Chicken Breasts
Goat Cheese
Salt, pepper
Crushed garlic

1. Cover a baking sheet with foil and pre-heat oven to 400°.

2. For the potatoes I was inspired by a recipe from Ina Garten. Peel or just wash, if you want to keep the peels on, as many potatoes as you want to cook. I had russets. If peeling, place in a bowl of water once peeled. Then drain, slice or quarter and place in a bowl. Add some crushed garlic, olive oil, salt, pepper and minced rosemary. Mix well and place in a single layer on the baking sheet. Roast in oven for about one hour until browned and tender, turning once or twice.

3. This is Alyssa’s basic roasted vegetable recipe. Cut broccoli  crowns into small pieces, including stems. Mix well in a bowl with oil, salt, pepper and, if you like, minced rosemary. I was only roasting a few potatoes, so I placed them on one side of the baking sheet and added the broccoli on the other side of the sheet after about 40 minutes. If you have a second tray, line with foil and add to oven for about 15 minutes. You have to watch that the broccoli doesn’t burn and yet gets tender.

4. Clean boneless chicken breasts and cut a pocket in each breast. Mix minced rosemary with goat cheese and spread about a tablespoon into each pocket. Place breasts in a baking dish, sprayed with cooking spray. Drizzle some olive oil on top of the chicken and season with salt and pepper.  Add to oven, uncovered about half way through the hour, for a roasting time of about 30 minutes.

5. Once the chicken is done and the broccoli and potatoes tender, plate and enjoy!

Happy Cooking!


Italian Sausage and Radiatori

I’m not always in the mood for a saucy pasta dish, so I thought I’d make an Italian sausage dish with vegetables and serve it over pasta. In Chinese cooking it’s best to have all of the ingredients the same shape and size – strips, cubes, etc., so I thought I would apply this same concept to my Italian dish. With little chunks of turkey sausage and zucchini in mind, I figured radiatori would make a nice pasta compliment. Sausage has a variety of spices, so this is an easy dish, but you can add garlic and/or onion to the recipe if you like.

8 oz. radiatori
4 tablespoons olive oil, divided
1 pound turkey Italian sausage
3-4 zucchini, sliced in medium coins
1/2 red pepper, chopped
1/4 cup basil leaves, chopped
salt and pepper
parmesan cheese, grated

Cook radiatori according to package directions in salted boiling water.

Remove the sausage from the casings and cook in a large pan with 2 tablespoons of heated olive oil. I used a cast iron skillet as I wanted the sausage to brown nicely.   Cook until sausage is done. Add in zucchini and red pepper. Add the additional 2 tablespoons of olive oil and stir well. Cook covered for 4-5 minutes until the squash and pepper are cooked. Add in basil leaves, reserving some for garnish. Salt and pepper to taste.

Drain pasta and serve into bowls. Spoon sausage mixture over pasta. Garnish with grated parmesan cheese and basil.

Happy Cooking!