This post is all about how to make homemade chicken pot pie with biscuits. But not just any biscuits, from-scratch Red Lobster cheddar bay biscuits! These biscuits are so soft and tender, buttery, full of cheesy goodness with a kick of sweet heat and they are baked right on top of the creamy perfectly seasoned pot pie filling. You will adore this cozy warm comfy meal.
Few things compare to cozy homeyness of a warm pot pie and although I love a classic flaky pie crust, chicken pot pie with biscuits is my new favorite way to make this dish, especially if you’re making this dish for your family. Not only do the biscuits provide the perfect carby goodness to filling ratio, but it’s super convenient to scoop and serve.
These biscuits are melt-in-your-mouth tender, made with buttermilk, melted butter, sharp cheddar cheese, plus a little sugar and cayenne. If you adore the addictive biscuits from Red Lobster, you will absolutely fall in love with this homemade version.
Have you ever had a bland pot pie filling or one that is goopy with too much flour? That’s one of my biggest turn offs in some recipes. This pot pie is lusciously creamy, with the perfect amount of seasoning for a strong herby-chicken flavor. This is guaranteed to be a new family favorite!
This post is all about how to make thick and chewy chocolate chip brown butter pecan cookies, spiked with Rivulet Pecan Liqueur. These cookies are absolutely perfect for the fall and winter season, and deserve a place on your holiday table.
Why You’ll Love These Brown Butter Pecan Cookies:
It starts with an amazing browned butter chocolate chip cookie that is thick, chewy, and baked just long enough to get that slightly under-done cookie dough texture in the center.
We stuff these cookies with buttered and toasted pecans and add a few varieties of chocolates; semi-sweet, dark, and milk chocolate makes a perfectly balanced cookie that’s not too sweet.
Into the batter, we add 1/4 cup of the Rivulet Liqueur that just drips in Pecan flavor. For extra Pecan Liqueur flavor, after they finish baking, brush the tops with a mixture of melted butter + Rivulet. Then we sprinkle with finishing salt. These cookies are are next level, from the nutty browned butter to the boozy taste, these cookies with warm your soul!
This post is all about how to make a copycat version of the Flower Child Glow Bowl. This bowl is packed full of hearty fresh produce including spiraled sweet potato noodles, onions, zucchini, bok choy, mushrooms, and jalapenos. This stir fry is then tossed in a creamy sunflower butter-coconut milk sauce and served up with the protein of your choice and a squeeze of lime.
Flower Child is a popular from-scratch restaurant that prides themselves on serving soul-satisfying healthy food and the Glow Bowl is one of their most popular feel good menu items.
You’ll absolutely love this recipe! This is one of the first all-veggie meals I’ve eaten that didn’t feel like I was missing out on the carby goodness of real noodles. The sweet potato truly substitutes for a perfectly satisfying noodle and this bowl is packed full of delicious nutrients but tastes so indulgent.
Let’s talk about this sauce though. You wouldn’t think just mixing sunflower butter and canned coconut milk that you’d get an incredibly creamy and tasty sauce. I add some chili paste (sambal oelek) for a kick of spice and a drizzle of honey (or brown sugar) for a bit of sweetness. That’s it. Just those four ingredients make this addictively delish sauce.
This post is all about how to make a copycat version of the velvety smooth Panera Autumn Squash Soup recipe. This soup is made super easy in a slow cooker or Instant Pot and tastes even better than the one you get at the restaurant, plus, you can make it long after it leaves Panera stores. Rich buttery flavor, hints of sweet brown sugar and warm spices, and smooth and creamy texture from the heavy cream (or coconut milk).
I’ve looked forward to Panera’s autumn squash soup every year. I swear it tastes even better when it’s enjoyed while dining inside the cafe and it’s drizzling outside. The warmth of the subtle spices, smooth-as-velvet texture, and sweet creaminess. This bowl of autumn squash soup is fall personified!
This recipe just calls for a handful of ingredients and is a cinch to pull together, plus it makes several servings (about 6-8 cups).
If you love the flavors of autumn, you will adore this recipe! You can even grab yourself a sourdough bread bowl loaf if you really want to get in the Panera spirit 🙂
This recipe is all about authentic Birria Tacos and is the best Birria Tacos recipe for cooking in your Instant Pot. But even if you don’t have an Instant Pot, this recipe is show you how to make the most juicy, out of this world quesabirria tacos in your slow cooker or dutch oven!
Birri tacos recipe using short ribs and chuck roast. The rich, succulent flavorful beef is shredded and soaking in the spicy savory sauce.
Birria tacos are made by dipping your yellow corn tortilla shells in the dark orange-red consommé and frying on a cast iron skillet. Add cheese to create quesabirria tacos. The birria tacos are so juicy and full of out-of-this-world flavor, it will literally be dripping down your shirt!
Beef birria tacos or quesabirria tacos are the most famous tacos in 2022! You can find them all over TikTok and Instagram. Although there are many recipes out there, I’ve gotten feedback that many are bland and don’t taste worth the effort. So I have set out to create the ultimate birria tacos and created an easy way to make them in your Instant Pot for a fraction of the effort!
This post is all about an easy and authentic way to make a birria tacos recipe.Continue Reading…
Looking for a salmon with cream sauce dish to warm up your soul this fall? This is THE best cozy bowl I have made all year! These roasted salmon bites are crisp on the outside and juicy and tender on the inside. They are spiced up with a homemade cajun seasoning and topped over a warm creamy bowl of mashed cauliflower and sautéed spinach. But the best part, is that the whole bowl is then topped with a lemon and parsley infused creamy garlic sauce. Continue Reading…
Do you also feel like making fancy homemade pizza is out of the realm of reality for you? Like in order to make it really, really good and taste better than the famous and popular Italian pizzeria in your city (in Atlanta that’s Antico Pizza among others) you’d need to have a built-in pizza oven or outdoor pizza oven? That’s certainly what I believe and let me tell you, just the idea of dealing with yeast intimidates me. In my mind there are so many things that can go wrong – sort of like making a cheesecake without cracks. Let me tell you – IT. IS. POSSIBLE. But not just possible, it’s possible with ease and it’s frankly fool-proof. You can make the most incredible authentic Neapolitan pizza you’ve ever had in your very own basic home oven.
Are you ready for a 30-minute meal that tastes way better than takeout? This is by far one of my simplest and possibly most delicious asian inspired dishes. If you love sweet, sticky chicken with a kick of spice, and also want instant gratification, then this recipe is for you. No deep frying required and this chicken can be made in just one pan. Continue Reading…
I’ve decided to turn a Big Mac into an incredibly fulfilling and delicious salad with sesame seed bun croutons and this is an easy weekday meal you are going to adore. Just go ahead and plan to double the sauce recipe for this Big Mac salad because, if you love Big Mac’s as much as I did, this dressing is one you’ll want to keep in your fridge at all times. Not just for this salad but also for a dipping sauce!
No matter how much I grow up and learn the truths about fast food, I will still always crave the guilty pleasure of McDonald’s. I believe these cravings stem from all the great nostalgic memories attached to childhood trips there. Whether it was attending birthday parties at the Play Place, getting fries and McFlurry’s there with friends as a teenager when there wasn’t much else to do in my hometown, or sneaking off the high school campus to eat at Mickey D’s as soon as my friends got a car. One of my favorite memories perhaps, is getting 20 piece nuggets and snacking on them throughout the day while we hung out my aunt Nellie’s apartment pool. Even though we all know the downside of eating here, it will forever remain a happy place in my memories and I miss the days when I could eat there with the sweet ignorant bliss and zero guilt! But today, we are creating a homemade version with none of those really icky ingredients.
Are you also a big fan of all things cheese and all things corn? If so, you will adore these cheesy corn fritters. Any time I can sneak cheese or corn into a recipe, it’s THAT much better. The same goes for bacon, wait a second… why didn’t I incorporate bacon in this recipe!? I love these fritters because it’s something we probably don’t think to make at home a lot (if ever), but adore when I see them on an appetizer menu. If they are on a menu I will order them 10/10 times (ahem, Cheesecake Factory!!). Now these fritters may be arguably better in the summertime with corn is in it’s peak season, but idk, something about these indulgent cozy snack rounds makes me think of gathering around the tv for Thursday night football or lazy Sunday afternoons when it’s drizzling outside. Whenever you decide to enjoy them, you are guaranteed to fall in love!