Where did the week go?  Don’t get me wrong, I am glad the weekend has arrived, but man I have had a whirlwind of a week!  So it is time to take a few moments to look ahead to next weekend and see what’s on the menu!  Sorry, but there is just simply no time for pictures this week!


My children have been begging for breakfast for dinner.  Oh come on, admit it.  You’ve done it too.  Pancakes and bacon for dinner…or maybe an omelet?  Get creative…put your PJs on before dinner!


I didn’t forget.  I promised y’all chicken pot pie (my third favorite comfort food next to mom’s mashed potatoes and macaroni and cheese).   I’ve had this recipe since college.  In fact, it is still kept in the recipe book I took with me the summer I moved into my own condo in Milledge Place down in Athens, Georgia.  You can totally shortcut this recipe with a rotisserie chicken too. 

1 chicken cut into pieces skin removed

salt and pepper

water to cover

1 large onion, chopped

5 Tbsp butter

1 1/2 cups diced carrots, cooked

1 cup peas, cooked

1/4 cup parsley chopped

1/2 tsp. tarragon

4 tbsp. flour

3 cups chicken broth

1/2 tsp. garlic powder

1/4 tsp. paprika

Pie Crusts

Preheat oven to 375°.  Place chicken in a pot, add salt and pepper to taste, cover with water and simmer until chicken is tender or about an hour.  Cool chicken, reserve 3 cups of broth and cut chicken from bones.  Cut into bite sized pieces.

Sauté onion in 1 tbsp. butter and add to chicken.  Add carrots, peas, parsley and tarragon.  You can add cooked potatoes too if you’s like.  Mix lightly.

In a separate saucepan heat remaining butter.  Stir in flour.  When blended, stir in 3 cups of reserved broth.  Stir until hot and smooth.  Add garlic powder and paprika.  Pour this mixture into the chicken mixture and mix well.

Now you have the filling for the pie and a choice to make.  You can: a.  place the mixture in a baking dish and top with crust; b. place in a pie pan lined with crust and then top it with another crust; or c. use muffin pans or mini pie plates lined with crust and fill them before topping with more crust!  My preference is the individual pie plates.  Mine are from Pampered Chef and I love them for all kinds of things, but especially chicken pot pie!

Cut a few slits in the tops to help vent, which ever choice you make, and bake for about 30 minutes or until crust is golden brown.


I’m feeling like some fish.  Have I given y’all my favorite salmon recipe yet?  No?  Well I’m sorry because you’re missing out!  Give this a try, but be prepared to open a window.  I have set off the fire alarm more than once with this delicious meal of Blackened Salmon.  I think I may originally got this recipe here.

2 cups Italian bread crumbs

2 tbsp. Italian herb mix

1 tbsp. garlic chopped in olive oil

1/4 tbsp. paprika

1 tbsp. chopped fresh parsley

2 tbsp. blackened red fish mix

2 tbsp. olive oil

1 tbsp. grated parmesan cheese

10 oz salmon filets (ask your fish market to remove the skin for you)


Mix all blackened mixture ingredients together in a blender.  Coat salmon filets with mixture.  Sauté on each side for 3 to 4 minutes over high flame.  You’ll want the bread crumbs to get dark a/k/a blackened (but not burnt).

Place in a preheated oven at 400° for 6 to 12 minutes.

Serve over spinach sautéed with 3 cloves of chopped garlic and olive oil.


Hmmm.  now I’m thinking of mom’s mashed potatoes so I need something to go with it.  Time to pull out the crock-pot for some gross roast!  I’m not a super huge fan of recipes that use cream of ____ soup and prepared seasoning packets, but there are a few (like this one) that I will make the exception for.  It is easy and very tasty, despite the title.

2-3 lb roast

1 can cream or mushroom soup

2 packets of onion soup mix

1 can of coke

Veggies (carrots, onions, celery) and potatoes.

Cook on low for 8 hours.


I think it is time for some make your own pizza’s again, but this time…we’re making BBQ chicken pizza.  Sauté up some red onion in a little butter and olive oil add chopped garlic for the last 3 minutes or so.  Grill up some chicken and slice it thin.  Use your favorite BBQ sauce on naan bread, top with sautéed onions, sliced chicken and a mixture of cheddar and mozzarella cheese!