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In Recipes on
September 13, 2015

Jess’s Chicken Pot Pie

Chicken Pot Pie

The perfect meal for a nice fall day

Yields: 2 pies

Prep time: 40 minutes

Bake time: 55 minutes



2 large potatoes, peeled and cut into pieces

1 cup sliced carrots

1 stick of butter

2/3 cup diced onion

1 cup of flour

salt and pepper

dried thyme

3 cups of chicken broth

½ cup milk

4 cups cubed cooked chicken

1 cup peas

1 cup corn

2 packages of refrigerated pie pastry



  1. Preheat oven to 425 degrees. Boil 2 large potatoes and carrots in a large pot. Once boiled, cover with a lid. Reduce heat to medium and cook for 8-10 minutes or until carrots are soft, then drain.


2. Cook chicken in small cubes over medium heat until cooked throughout.


3.  In a large skillet, melt one stick of butter over medium heat.


4.  Add onions and cook for two minutes. Stir in flour and seasonings. Gradually stir in your broth and milk. Bring mixture to a boil. Cook and stir until thickened (around two minutes). Stir in chicken, peas, corn and potatoes. Remove from heat.


5. Take out your pie dish. Unroll the first pastry sheet into your 9-inch pie dish. Trim off any excess dough hanging off  the sides. Add your chicken mixture. Unroll the second pastry sheet and place over the filling. Use your fingers to seal the edges together. Cut slits on the top of the pie.


  1. Bake, covered lightly with tin foil, for 55 minutes or until your crust turns light brown. Keep an eye out, so that your crust doesn’t start burning. Once fully baked, let your pie sit for 10 minutes before cutting.



It is almost impossible to cut a perfect “pie-looking” slice, so enjoy it as it is, a delicious mess!


In Recipes on
August 30, 2015

My A+ lasagna

I am someone who considers themself to be a good cook and have experimented with a decent amount of different types of meals to date. Lasagna has always been one that has intimidated me. I always thought it was “too complicated” or that it would take too much effort. I am here to tell you that you CAN conquer lasagna! It is easy!

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-1 lb. sweet Italian sausage

-3/4 lb. lean ground beef

-1/2 cup of minced onion

-2 cloves crushed garlic

-1 28oz can of crushed tomatoes

-2 8oz cans of tomato paste

-2 8oz cans of tomato sauce

-1/2 cup of water

-1 handful of dried basil leaves

-1 tsp. Italian seasonings

-salt & pepper (as much or little as you wish)

-1 handful chopped fresh parsley

-1 box of lasagna noodles

-16 ounces of ricotta cheese

-1 egg

-1 bag of shredded mozzarella cheese

-3/4 cup of grated parmesan cheese



1. In a large dutch oven, (time to pull out the Le Creuset) cook the sausage, ground beef, onion and garlic over medium heat until cooked through and nicely browned.

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2. Add the crushed tomatoes, tomato paste, tomato sauce and water, stir together.

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3. Add in the basil and chopped parsley (leave a little bit for later), stir.

4. Simmer, covered, for 2 hours. Stir occasionally.

5. Cook pasta according to instructions on box and drain in cold water.

6. In a bowl, combine the ricotta cheese, egg, the remaining parsley and 1/2 tsp. of salt.

7. Preheat the oven to 375.

8. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a large casserole dish. Arrange a single layer of noodles over the meat. Spread a single layer of ricotta mixture over the noodles. Top with mozzarella cheese (just to lightly cover the ricotta). Spoon more meat sauce over the mozzarella and sprinkle with parmesan cheese. Repeat the layers, ending with the mozzarella and parmesan cheese.

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9. Cover with foil and bake in oven for 25 minutes. Then remove the foil and bake uncooked for another 25 minutes.

10. Cool for 15 minutes before serving!


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In Recipes on
July 18, 2015

Jess’s Favorite Chili

So today I’m posting a recipe on how to make my famous Chili. There is nothing better on a cold, chilly day than a warm delicious bowl of CHILI!

This recipe is very simple to make and tastes delicious. My husband loves when he comes home from work and he sees my chili simmering on the stove!


1 pound of ground beef or ground turkey

1/2 chopped yellow onion

1 pack of chili seasoning mix

1 (15oz) can of kidney beans (undrained)

1 (15oz) can of diced tomatoes (undrained)

1 (10oz) can of RO*TEL diced tomatoes & green chilies (undrained)

1 (8oz) can of tomato sauce

1 cup of water

Shredded cheese for topping

Sour cream for topping


1. Slice onion into strips or dice onion into small pieces. I like my onions in strips, completely your preference. Then oil your medium sized pan and cook over medium heat. Side aside once done. They should be slightly browned.

2. Cook beef or turkey in a large pain over medium heat or until meat is no longer pink, stir occasionally and drain out the fat. Once meat is cooked, stir in the chili seasoning mix to the beef/turkey. Add the onions back into the mixture, with the remaining ingredients and bring them to a boil. Once boiled, reduce heat to medium and simmer for 10 minutes. Stir several times.
IMG_1249 IMG_1250 IMG_1251 IMG_1252IMG_1254   3. ENJOY!! I like to serve my chili with sour cream and shredded cheese.

If I have mini crackers in the house, sometimes I’ll throw them in there too!IMG_1257IMG_1258

I hope you enjoyed this recipe! If you choose to make it, let me know how it turns out!!