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Not Your Childhood Chicken Potpie

Not Your Childhood Chicken Potpie
Growing up, chicken potpie meant a Swanson’s frozen dinner, pulled hot from the oven before my parents escaped for a night of freedom. Those nights meant freedom to my sister and me, too: babysitters! The Love Boat! Fantasy Island! Oh my, how we looked forward to watching Charo charm Captain Stubing and his merry crew, sharing a bowl of hot buttery popcorn balanced between our nubby, bandaged knees. I wanted to recreate the sheer joy, if not the actual taste, of that childhood meal, with a crust that could be drenched in gravy and still retain a crunch, vegetables that stood on their own but melded well together, and chicken that added a savory layer of its own. The filling is so thick, you can stand a spoon in it Easy and homemade chicken potpie aren’t usually used in the same sentence, this much I know. Traditional chicken potpie, frozen or otherwise, usually includes this vegetable trifecta: peas, pearl onions and carrots. Cut three slits in the dough before placing into the oven

RoadTrip America - Road Trip Planning for North America Smoky Chipotle Parmesan French Fries | cooking on the weekends I truly appreciate your visiting my site! If this looks delicious to you, please subscribe for my occasional emails with more great recipes, to the right of this post. You can also follow what I’m cooking on Facebook, Google+, Pinterest and Twitter. One of my absolute favorite flavors in the world (right up there with Nutella and mangoes) is Chipotle Peppers in Adobo Sauce. This french fry recipe is so flavorful that you really don’t need to dip them in anything. Smoky Chipotle Parmesan French Fries Recipe 3-1/2 tablespoons olive oil 1 tablespoon finely chopped chipotle peppers in adobo sauce 2 tablespoons finely grated Parmesan cheese 1 teaspoon smoked paprika 1/2 teaspoon lemon juice 1-1/2 teaspoons sea salt 1-1/3 -pounds Idaho Russet Potatoes Preheat the oven to 425 degrees F. Notes Exactly what are chipotle peppers in adobo sauce? Like avocados and french fries? é2012 Cooking On The Weekends/BlazingBright, Inc.

Avoid overpacking with a simple trip plan You know the scenario: you’ve arrived at your destination, and are perhaps a day or two into your trip, and come to the realization that you’ve brought way too much clothing. How does this happen? There are several ways: perhaps we get a bit careless, or worry about running out of clothes, or just fall prey to sloppy thinking. It needn’t be. What I do is create a simple “map” or outline of my trip. At the risk of inducing brain damage or eyesight strain with my handwriting (my apologies!) I list the days of the trip at the top, and immediately beneath each day list the day’s major activities. On the next couple of lines, having consulted Accuweather, I jot down the weather for home and my destination. Next, I take a pass at what I’ll wear each day. Having gone through this exercise, I can map out what I need to pack. This is my final packing list: iPad chargerBluetooth keyboard (Note: both of these will go in my “seatside” bag – for this trip, a Tom Bihn Synapse backpack On the trip back:

Fried Dr Pepper Ribs | Spicy Recipes Then one day, last Wednesday to be exact, I had dinner at this fantastic restaurant while traveling on business and lo and behold on the menu were Dr. Pepper ribs. Fried Dr. Pepper ribs at that. Well since my per diem was covering the expense, I proceeded to investigate this savory culinary cousin of the 7 Up pound cake, and Rice Crispy Treats. This recipe is my attempt to recreate the magic and damn it, I nailed it. For the ribs and rub 2 full racks pork spare or baby back ribs, silver skin removed4 tablespoons smoked paprika1 tablespoon garlic powder1/2 teaspoon cayenne1 tablespoon ground cumin1 tablespoon coriander1 tablespoon herbs de provance2 tablespoon kosher salt1 tablespoon fresh ground black pepper1 tablespoon turbinado sugar (substitute brown sugar)1 can of Dr Pepper2 cups peanut oil For the Sauce 1. 2. 3. 4.

45 Tips To Live a Healthier Life How healthy are you? Do you have a healthy diet? Do you exercise regularly? Do you drink at least 8 glasses of water a day? Our body is our temple, and we need to take care of it to have a healthy life. Life is beautiful and you don’t want to bog yourself down with unnecessary health problems. Good health isn’t just about healthy eating and exercise – it also includes having a positive mental health, healthy self-image and a healthy lifestyle. Drink more water. Join classes. Which health tips are most applicable for you right now? “Live a Healthier Life in 21 Days” Challenge in Jan 2011! If you’re wondering why there’s a healthy living post out of the blue, that’s because we’ll be having live a healthier life challenge come first Jan! I’ll be posting the announcement post on 27 Dec, which will have the details of the challenge and sign up instructions. I’m personally super enthused about this and I can’t wait to get started. Update Dec 27 ’10: The announcement post is up now!

20 Finger Lickin Good Rib Recipes By Angie McGowan | Nothing is more of a summer comfort food than juicy, tender, fall-off-the-bone ribs. There are so many ways to cook ribs. I’ve tried alot of recipe variations, but our family’s go-to favorite recipe is still saucy ribs like the ones pictured above. Remove the bottom membrane from the ribs first cookingUse a dry rub of some sortCook low and slow, whether on the grill or in the ovenSauce the ribs towards the end of cooking to prevent the sugar in the sauce from burning Pictured above, really easy Boneless Country Style Ribs with Jack Daniel’s Barbecue Sauce at my site, Eclectic Recipes. Here’s 20 finger lickin’ good rib recipes from some of my favorite food blogs. nggallery id=’119673′ Scotty’s BBQ Ribs with Root Beer Rib Sauce What are your tips for great ribs? Need more BBQ? More on Babble About Angie McGowan Angie McGowan Angie McGowan was a contributing blogger to Babble’s Family Kitchen, a daily food blog with recipes from her kitchen. - Health, Naturally! Potatoes Romanoff – A Fancy Twice Baked Potato I’m totally ready for fall. I’m ready for super comforting meals that I get to eat while sitting at home, in my sweat pants, with my slippers on! And I’m ready for Thanksgiving. Too soon perhaps? Twice Baked Potatoes have always been a favorite of mine, so when I saw this recipe for Potatoes Romanoff (something I had never tried before) I knew I had to make it immediately! Okay, here’s what to do… Start with 3 large russet potatoes. Wrap each of them up in tin foil. Stick them into a 425 degree preheated oven on the metal rack. Next using a box grater, or your food processor grater attachment, grate all of the potatoes. Chop up a few shallots Combine the grated potato and chopped shallots into a large bowl Pile on most of the white cheddar cheese. Add the salt and pepper Followed by a big dollop of sour cream. Mix everything together with your hands if you feel like getting a little messy or with a spoon. Transfer the mixture to a baking dish and plop it on in.