Chicken Pot Pie

This recipe is a perfect way to get rid of leftover chicken and most of these ingredients you have on hand. Win win all around!



  • 1 Cup flour
  • 1/3 Cup oil
  • 2 Tbsp sugar
  • 1 Tsp baking soda
  • Salt
  • Water
  • 1 Medium onion
  • 1 Large potato
  • 3 Chicken cutlets
  • 1 Can peas and carrots
  • 2-3 Tbsp consume
  • 2 Tsp garlic powder
  • Salt and pep
  • Water
  • Flour
  • Frozen puff pastry dough

I created my own crust, but you can easily use a graham cracker pie crust or frozen quiche crust. Mix all the ingredients together and add water until it’s the right doughy consistency. Spread the dough out on an oiled circular pan and bake on 350 for about 10 minutes just to make sure the dough gets cooked through. Now set that aside and let’s focus on the main part, the filling!


Saute a chopped onion and once its translucent, add in chopped potatoes. Cook for a few minutes until potatoes look mostly cooked through and add in chunks of chicken. Once the chicken is cooked, add peas and carrots and spices. You can also add other veggies, like sweet potato and zucchini. Add water to cover the mixture and then add flour to thicken it up. Don’t add too much flour because we don’t want it to be cakey, more like a gooey consistency. Fill the pie crust and shake slightly to get it to fall evenly. (If you have extra filling, which can happen, just crush up graham crackers and use muffin tins for the excess.) Add some rolled out pastry dough on top and bake on 350 until the dough is brown. Everything is cooked inside so no need to worry about under cooking. And that’s all folks! Just a delicious, fun, all american fav dinner!



Grilled Chicken Salad

This is an awesome, healthy alternative to shnitzel salad which is one of my favorite dinners. Pretty simple and uber incredible!

Coat strips of chicken in the following spices, plus a touch of olive oil.


Let the chicken sit for about ten minutes or so and grill on a grill pan with any veggies, onion, peppers and mushrooms are perfect. You don’t need to add any spices to the vegetables because the leftover chicken spices will flavor it up. Layer it all on top of some romaine lettuce with garlic mayo and sweet chili sauce and you have the best. salad. ever. 


Cranapple Crumble

You can’t go wrong with oats and fruits, am I right?


  • 1/2 Sheet of pastry dough
  • 2 Apples (1 red 1 green or whatever you prefer)
  • 1 Can of jellied cranberry sauce
  • 1/2 Cup oats
  • 1/2 Cup flour
  • 6 Tbsp oil
  • 2 Tbsp sugar
  • 1 Tbsp honey
  • Pumpkin spice or cinnamon 
  • Vanilla extract (1-2 teaspoons)
  • Salt

Spread the pastry dough out in a round pan and bake on 350 for 5-7 minutes. While that’s baking, prepare the filling. Peel and chop the apples and mix together with most of the cranberry sauce, leaving over around 2 tbsp of the sauce. Add a few drips of vanilla extract and some pumpkin spice because pumpkin spice makes everything nice! Fill the pastry dough with the apple mixture and add the leftover cranberry sauce on top; just a thin layer will add a lot when it cooks with the crumble on top. Combine the oats, flour, oil, sugar, honey, vanilla extract, pumpkin spice and a pinch of salt for the crumble part and sprinkle it on top of the cranberry sauce. I also added a sprinkle of dry oats because I thought it would add something. Then bake it on 350 for an hour or so and you will have the best cranapple crumble you’ve ever eaten. 

how it looks before the crumble

BBQ Meatballs

These were a crazy hit over the holiday! I recommend that you try these, like now. Do it.


  • 1 Pound ground beef
  • 1 large onion
  • 1/2 Bottle of hickory BBQ sauce or any of your favorite BBQ sauce
  • 3 heaping spoons of cranberry jelly 
  • 1/4 cup sweet chili
  • Salt and pep

Saute one large onion until translucent and add balls of chopped meat to the pan. Brown all sides and then add the sauce mixture. Bring to a boil and then cook on medium low for about an hour. Serve alone or with pasta. These are so flavored and delicous! It was my favorite dish over the weekend.



Potato Leek Soup

I never actually cooked with leeks before creating this soup recipe and bt-dubs leeks smell amazing!!! 


  • 2 Leeks
  • 7 Yukon potatoes (or more)
  • 1/4 Cup fresh parsley 
  • Vegetable broth (If you don’t have veggie broth you can make your own using any soup mix of your choice. I used a combo of onion soup mix and chicken soup mix)
  • 1 Tsp Basil
  • 2 Tsp garlic powder
  • Salt n Pep

Start by getting the leeks ready. Slice off the tough green part on top and cut the leek lengthwise and wash it thoroughly between the layers. Chop them both up and rinse, again. Sauté the leek in butter or olive oil, until soft. Add broth or water until it is an inch above cooked leek. Then add the chopped potatoes and spices, leaving out the fresh parsley. Bring to a boil, lower heat to medium and cook until potatoes are basically soft, around 25 minutes. Add the parsley and cook for 5-10 minutes. You can serve this chunky, but I blended it slightly so its a thick consistency with a few chunks, as well. This was a really hearty soup that can add a lot to your meal!



Chinese Beef

Who doesn’t like homemade takeout? Especially when it’s super easy and healthy. You’re welcome.

Coat pepper steak or any meat of your choice in soy sauce and sauté in olive oil for a bit. Add almost a whole bottle of Mikees General Tso sauce, 3 tablespoons soy sauce and some sesame oil, which is optional. Heat the sauce up and then add whatever veggies you like. You can add broccoli and go with the whole beef and broccoli idea or you can add green peppers and white onions like I did. I also added canned slices of water chestnuts and bamboo shoots to keep it real authentic. Do not overcook because you want crispy veggies, not mushy veggies. Serve with rice or spaghetti, the possibilities are endless! Your kitchen, your rules. AKA no rules!! 😀


Asian BBQ Wings

I love wings!!!! I wanted to make ones that weren’t breaded or fried so this recipe is what I came up with. 

I grilled the wings on my iron grill pan after I coated them in BBQ spice. I used the Weber Sweet n Tangy BBQ spice and it’s one of my favorite spices at the moment. After I flipped them a few times and got some good grill marks, I placed them in an ovensafe dish and coated them in my delicious sauce.

Asian BBQ Sauce:

  • 10 Tablespoons bold BBQ sauce
  • 2 Tablespoons srirachi sauce
  • 3.5 Tablespoons honey
  • 1 Tablespoon soy sauce

Coat in sauce and bake covered on 350 for 15 minutes. I added green onions to make it look pretty, but wings cant get any more good lookin’ in my opinion. 😉