Well hello there! Sorry I have been a little MIA. I came down with a cold that everyone seems to be dealing with and it knocked me out. What’s almost worse than the chest congestion and cough is the lack of an appetite. I have been living in a world where I eat because I have to, not because I want to…it’s awful, I know. I realize that’s not the worst thing that could happen, but for a foodie like me to not have a strong opinion on what we should have for dinner….it’s concerning. So I haven’t been cooking :(. After a few nights of takeout dinners, I was ready to get back in the kitchen. I needed a recipe that was easy to make, really comforting, and of course delicious so Creamy Pork Potpie it was!
This Creamy Pork Potpie recipe is from my beloved Taste of Home Cookbook. I especially love making this dish when the weather cools off because it is so so comforting! It warms you right up and is very simple to make. First, you make a rue in a saucepan, then add chicken stock and milk, boiling until thickened. Next add frozen veggies, cubed cooked pork, cheddar cheese, salt and pepper, stirring until the cheese is melted. Pour the mixture into a baking dish that has been sprayed with cooking spray. Top with thawed puff pastry that has been rolled out to fit the size of your pan and brush with an egg wash. Bake for 20 minutes or until golden brown and bubbly.
This Creamy Pork Potpie is perfect for a weeknight dinner. I love that you can use whatever meat and vegetables you have on hand to make it your own. What a great way to get creative with leftovers! The filling is super creamy with lots of pork and veggies. You could even take the creaminess up a notch by using heavy cream in place of the milk. Now that would be goooood! The filling isn’t the only delicious part of this recipe. Look at that puff pastry. All puffed up and beautifully golden brown. It is such a great alternative to making pie crust (not that I mind making pie crust but how easy is it to thaw out puff pastry?). I love getting some of that crust in every bite.
I look forward to making this many more times as the weather gets colder. I am in comfort food heaven.
- 1/4 cup butter
- 1/2 cup all purpose flour
- 1 (14.5oz) can chicken broth
- 3/4 cup milk
- 2 1/2 cups pork, cooked and cubed
- 2 1/2 cups frozen mixed vegetables
- 1 1/2 cups shredded cheddar cheese
- 1/2 tsp. seasoned salt
- 1/4 tsp. pepper
- 1 sheet frozen puff pastry, thawed
- 1 egg, lightly beaten
- Melt the butter in a large saucepan. Stir in the flour until smooth. Gradually add the milk and broth, whisking to avoid clumps. Bring to a boil and stir for another two minutes or until the sauce has thickened.
- Add the pork, vegetables, cheese, salt and pepper to the saucepan. Heat through and transfer to a greased 11X7in baking dish.
- On a lightly floured surface, roll the puff pastry out big enough to cover your dish. Place over the pork mixture and brush with the egg.
- Bake uncovered at 425 degrees for 18-22 minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
For a creamier potpie you can use heavy cream or half and half instead of milk. Use any meat and vegetable combo you like. Mix it up!
Adapted from Taste of Home Cookbook
It’s here! It’s here! The very first pumpkin loving recipe is on this blog! Oh, I am so glad this day has finally come and just in time. The leaves are starting to show hints of changing color and it was 42 degrees when I woke up this morning. Yep, sweatpants and hoodie weather has arrived. Yipee! I have been loving this Rustic Pumpkin Bread recipe for years now. It is one of my go to pumpkin recipes and it has never failed me. Not only is it a moist and delicious quick bread, but it gets topped with a buttery brown sugar pecan crumble that I am pretty sure never hurt anyone.
This recipe doesn’t mess around, it makes two big loaves so you don’t have to worry about doubling it. Who makes one loaf of pumpkin bread anyways? That would be highly frowned upon. Usually, rustic is a word you use for something that turns out looking a little less than ideal, or let’s be honest, in some cases down right ugly. I have made many “rustic” tarts or pies in my life but this Rustic Pumpkin Bread is beautiful! A pumpkin showstopper for sure! This bread is moist with tons of pumpkin flavor. Pecans throughout the batter give a little crunch and the crumbly topping is heavenly.
The craze for pumpkin is everywhere isn’t it? Pumpkin recipes hog my social media newsfeeds (not that I mind). You can put pumpkin in anything: baked goods, chili, pasta, the list goes on. If you haven’t jumped on the pumpkin band wagon yet this season, I hope you will start with this Rustic Pumpkin Bread. This is a delicious place to start!
The first ever Great American Food Truck Festival happened in Carroll County, Maryland this past weekend! I saw this event come up on Facebook a few months back and I knew right away we HAD to attend. I bought the tickets and I had been anxiously awaiting ever since. Sunday was the day! We arrived early and got in line. We could see the food trucks from afar and started devising a plan (yes, we took this very seriously). Also, at this point we were on the verge of hangry (so hungry you get angry) because we had eaten light that morning in preparation (again, yes very serious).
After much debating and menu paroozing (not how you spell it), we picked our first truck! CapMac was our first stop. How could you not want to visit the Capital of Macaroni? I ordered the Local Duck Confit as a pasta and Alex went with the Bolognese. We found a table to sit at and took our first bite…..wow! I am a huge fan of Duck Confit so this pasta was perfect for me. It was packed with duck meat and also had braised greens, squash, gouda cheese, and was topped with bread crumbs and sun dried tomatoes. I’m in love! The Bolognese was also delicious. I am not usually a huge red sauce fan but this one had tons of flavor. With beef from Creekstone Farms, tomatoes, root vegetables, red wine, fresh cream, and parmesan cheese it had be coming back for me. Luckily, Alex didn’t mind sharing 🙂
Our next stop was The Pretzel Lady. The twins love soft pretzels so we wanted to get them a treat. We got one soft pretzel for them to share (and of course for us to try) and we also got their fresh squeezed lemonade. The pretzel was delicious. Alex thought it rivaled the soft pretzels we always get in Lancaster, PA (that’s a big compliment). The lemonade is the kind I search for but rarely find. The perfect mix of sour and sweet. I could drink that all day long! We came back for two more cups of it later on.
While the kids happily ate their pretzel, we moved on to the next truck. At The Broken Fork we ordered the Fish Tacos which came served with cabbage and a slightly spicy sauce. Big pieces of tender white fish were seasoned well and these really took me back to when I discovered fish tacos on our honeymoon almost four years ago.
Next stop, Tacos El Rey. When I see authentic Papusas on the menu I have to give them a try. We tried both the Cheese and Pork Papusas. Man, were they good, some of the best I have had. I have only ever had cheese papusas but now I am wondering why I haven’t tried the ones with pork filling before, of course that would be amazing! I still have a dream of making authentic homemade papusas in my kitchen….one day! I was also impressed with their service. They had a very long line but served up our food quickly. Thank you!
It is now officially Fall and NO ONE is happier than this girl! I have already had my fair share of pumpkin spiced lattes, apple breads, and I am, of course, on the lookout for even more flannel shirts to add to my wardrobe. As excited as I am about Fall, for this post I need to back track a little to Summer (and then it will be all Fall all the time, I promise)…..I have to share this recipe for Tomato Pie with you.
Now, don’t panic. It’s not the kind of pie you are thinking of. This isn’t a sweet dessert, oh no no no. This is a savory pie, with layers of fresh tomatoes and a mayonnaise/cheddar cheese/spring onions/seasoning mixture that will make your heart so happy you will want to dance. I make this religiously every summer, and not just a couple times. I make it over, and over, and over again. I take it to cookouts where people say, “Ew tomato pie?” and I say, “Would I ever serve you something that wasn’t totally delicious? Try it”. Of course they end up head over heels in love and want the recipe.
I don’t know what it is about the crisp Fall air that makes me want to be in the kitchen baking, every hour of every day. It doesn’t even have to be a recipe packed with fresh local apples or pumpkin, all though that is mainly what my heart longs for. It can be something simple and sweet, like these Raspberry Almond Bars.
Usually, I have to wait until naptime for the twins rolls around before I can even think about baking something. It’s not pretty when I am working on a recipe that needs a lot of attention and then a meltdown occurs. Of course my children are priority which means I may leave my mixer mixing with batter that was supposed to be “just combined”, oh well. Today I was able to bake these bars up in no time while the kids played. When I say no time I mean they do actually take time to bake but the prep work is quick and easy.