Biscuit Pot Pies

Its been SO hot! Especially at night, so as much as I hate turning on the oven it was worth it for this quick and super yummy dinner!!


1. You will want to cube about 2 chicken breasts. I seasoned with pepper, garlic salt, and Montreal's Chicken Seasoning. Cook until they are cooked through. Start preheating your oven to 375°f

2. In a large bowl mix together the cooked, cubed chicken, 1 small-ish bag of frozen veggies, and 1 can of cream of chicken soup.

3. Pop open a Grands Biscuit tube and flatten out the biscuit so that you can lay it into a muffin tin (I greased it first). Then add the chicken veggie filling, making sure you flatten the dough enough to cover the tops too.

4. Cook for about 20-30minutes. I took mine out at 20minutes and they were this beautiful golden color on top, but still a little gooey under the "muffin top" part so I covered with aluminum foil and cooked 10 minutes more and then they were perfect!

5. This literally had about 5 minutes of hands on time, and they were so good! I was full after 1 and a half, and the recipe will make 8, or depending on how many biscuits you have. The leftover filling I popped in the freezer!

♥ Happy Summer ♥



Other recipes you might enjoy:
Rosemary and Ranch Chicken Kebabs
Sweet Sticky and Spicy Chicken
Tiny Tacos

Roasted Chicken Wings

Are these too late for the Super Bowl? Oh well, they worth it, party or no party! I made these as the main course for dinner tonight, another success!

1. In a bowl mix together ¼ cup lemon juice, ¼ cup butter melted, 1 tablespoon pepper, 1 tablespoon garlic powder, 1 teaspoon salt, 1 tablespoon dried thyme, ½ teaspoon cayenne. Then drop the wings and coat them. Preheat oven to 500°f ( I didn't know my oven went up that high!)

2. On a baking sheet lay down a piece of foil and arrange your wings on top of it. I poured the rest of the leftover sauce on the chicken. Yum! (Although it did set off my smoke alarm when I opened the oven at the end...Ah, it was worth it!)

3. Bake for 20minutes, then flip them over and bake another 10 minutes. I think we had 10 wings in total and no leftovers! The perfect amount for our family of 4.



INGREDIENTS: 10 chicken wings, butter, salt, garlic powder, cayenne pepper, thyme, lemon juice, and pepper

♥ To dip I served this with Homemade Aioli
♥ For a side I made Cabbage You Cant Enough Of

Onion Soup Mix Chicken

In case you couldn't tell by the title, I was getting a little desperate with ingredients last night for dinner. After 15 minutes blankly staring at my bare cupboards, I pulled the only thing I could imagine working with: Onion Soup Mix...left over from the cabbage soup diet I didnt even follow for a full day. The results may vary because I was literally just tossing in anything I could think of. It was tasty though!

1. First I went out to my patio herb garden and plucked some thyme and basil. To determine what herbs to use I smelled them, thought of chicken and decided if that would taste good or not. Its very scientific ;) Preheat oven to 375°.

2. I used to chicken breast and put them in a baking dish ¼ cup of melted butter, then added about ¾

 cup of water mixed with a packet of onion soup mix.

3. Then I added in my herbs and garlic about 2 cloves. Since the onion soup mixes are usually really salty I just added in pepper and omitted the salt.

4. Cook in the oven for 35-45 mins. I cooked it on a high temperature because it seemed there was so much liquid and it eventually boiled and cooked the chicken that way. It really tenderized the chicken, I only used a fork to cut it!

♥ Just another night getting dinner on the table ♥

More chicken dinner recipes found right here:

Pot Pie &Balsamic Chicken & Honey Mustard Chicken & Chicken Bake

Penne, Chicken, and Asparagus

So basically:
Its been a while since I've posted a food-blog...My apologies for the lousy attempts of actual blogging to tide everyone until I cook something worth posting. But its been a crazy-insane-unbelievable-ridiculous-incredible-unexpected-blessed past 3 months. None of what happened was really planned. It just all happened, and really fast. Things are good and we thank God daily for our health and safety. I say all this because we now living once again in California. My Cancun days are over. And as hard as that is to fathom sometimes (well, most of the time) it is what is. An opportunity came to us and we just jumped on it. There was little thought, lots of packing, many decisions, and too many tears. Being here with our families and having the support that we do has made it all worth it. The memories of our beach days we will hold tight to because it changed it so much, and turned us into better people. When you live someone foreign your mind just opens up, you have to experience new things because everything is new/different. I am grateful for the time we had there, the friends we made and love, our memories, the birth of our two kids. It will forever hold a huge spot in our hearts. So forgive me if you see me using forks for spatulas, I'm still equipping my kitchen and re buying a lot of stuff unable to move with us.
Meanwhile, this recipe is a must try! You probably will already have the ingredients on hand like I did! If not there are so many easy substitutes! Ill be first to admit that it sounds like a very bland, uninteresting dish, but it is guaranteed to shock your taste buds with tastiness!

1. (Like any good recipe starts off) Boil water. Probably about 6 cups or so. Once its boiling toss in 2 cups of Penne pasta (any small pasta would work too!)m you'll want to cook these until al dente about 8-10mins. While the water is boiling, start step 2!

2. Warm 3 tablespoons of olive oil in a pan, then add a large breast of chicken cut up. Add some S&P then cook until done.

3. Remove chicken and set on a paper towel (this part always kinda freaks me out, because I don't like mixing paper with my food. But it ended up ok!). Turn off the heat but keep the juices from the kitchen in the pan.

4. When pasta is done, drain and set aside.

5. Keep out the S&P and cut up some garlic (the recipe called for garlic powder but fresh is just so much better).

6. In the pan used for the chicken add in ½ cup of chicken broth and 1-2in pieces of asparagus. Then sprinkle in S&P and a couple gloves of garlic chopped up. Cover and let simmer on a low setting until asparagus is done cooking.

7. Mix chicken and pasta together in a pot.

8. Then add the asparagus and broth into the chicken with pasta. Let it sit a couple minutes before serving.

9. Serve it up! I served this with a light salad with honey mustard dressing and sunflower seeds (my fav!)

For ingredients:

(instagrammed: pinkbeach -follow me :)

♥ Thank you to many wonderful people who helped with the move, and those who made our new place feel more like home ♥

Amy's Peppers and Drumsticks

My sister in law gave me this recipe and it took me FOREVER to find pickled peppers! Im still not really sure if what I used in this recipe was even the right thing! But whatever it was, it tasted amazing nonetheless!

1. Cut up 3 potatos into about 1in pieces.

2. In a large baking dish toss in the potatos and add in 4 chicken drumsticks.

3. Measure out  ½ a jar of pickled peppers (cleaned out), ¼ cup of olive oil and 1 cup of white wine.

4. Add the peppers and white wine to the chicken and potatos.

5. Add in ¼ of a chopped onion, 2 sausages (or in my case a couple stripes bacon in pieces), and 4 garlic cloves.

6. Salt and pepper then drizzle the ¼ cup of olive oil over the top of it all.

7. Cook it in the oven at 350° (my guess since I just had the ingredients not directions..opps!) until chicken is done, about a 30 to 45mins.

8. And there it is! A full dinner! So good too! Im dying to try it with the sausage because I think that will give it a completely different taste! (Also, haha, I kept thinking what is that nasty fat wad in front of the chicken? Until this very second, I had no idea, but realized its a bit of bacon!! I was like why did take that picture! Now I know!)

♥  Thank you Amy :)  ♥

Balsamic Chicken

There is just something about chicken and balsamic vinegar that just works so well together! Add in herbs? It only gets better! This recipe is nice because it doesnt have to be exact, you prepare it, bake it and get done all the stuff youre probably too tired to do and wont end up doing anyways :) That is why I love this recipe!

1. In a baking dish toss in 3-4 chicken breasts, just depending on size and what will fit. Start preheating your oven to 375° F.

2. Measure out ¼ a cup of balsamic vinegar and 2 tablespoons of olive oil.

3. Pour vinegar/oil mixture over chicken in baking dish.

4. Sprinkle over chicken some salt and pepper.

4. Add herbs onto the chicken and vinegar. I added some Rosemary and basil! Add enough so that the chicken is well covered with herbs.

5. Bake in oven about 45mins. Every so often scoop some of the sauce and pour over the chicken so it gets really coated with sauce. This is how it will turn out!

Becky's Balsamic Chicken:

3-4 Chicken Breasts

¼ cup balsamic vinegar

2 tablespoons olive oil

Mix of herbs

S&P

♥ This is a great weekday dinner or lunch recipe! The leftovers I use to make a nice bag lunch for my son for school! I actually cannot find where I got the recipe from, I think I got mixed up from a honey balsamic recipe I had, but the end results are amazing! ♥

Sweet, Sticky, Spicy Chicken

I saw this recipe at the All Recipes website under "Better Eats 2012". This recipe was the main picture and after finally hunting down the actual recipe, I was just as eager to make it! Simple, quick, and sooooo delicious! My husband keeps asking me to make it over and over each night! It makes it hard to try new recipes with one as good as this!

1. This recipe suggested to use chicken breasts but instead I used milanesa and my husband raved about how juicy the chicken was. So im sticking to milanesa! Either way, cut the chicken into 1- 1½ in size peices. If you use a breast, cut it in half so its thinner, thats the key here. (With 3 milanesas it came out to the perfect ratio of chicken and sauce, recipe calls for 4 breasts.) If youre a good multitasker start step 6 now...

2. In a small bowl mix together 1 tablespoon brown sugar and 2 tablespoons of honey.

3. Measure out ¼ cup of soy sauce.

4. Chop up 2 teaspoons of ginger root, and 2 teaspoons of garlic (I only had jarred, so im sure with fresh it would have been spectacular!)

5. Mix the ginger, garlic and soy sauce in with the honey and brown sugar. The spicy part I didnt add because hubby was getting over a stomach bug, but all you need to add is 2 tablespoons of hot sauce. Add 1t, try it and see if you need more. Depending on who is eating it, you might now want it so hot, like for kids especially.

6.  Add 1 teaspoon of vegatable oil to a hot pan, heat, and brown the chicken. Just one minute per side and flip. (I did read in a comment for this chicken to dredge in flour before browning. I followed this advice, in the end it helps the sauce to stick to the chicken. Thats why this picture looks kinda gross, hehe).

7. Once the chicken has browned, add in the sauce and stir around, simmering, until it thickens. (It will thicken a little too while cooling).

8. Here it is! You can see the sauce thickened up once it was on a plate. There was just enough left over to drizzle over some white rice. I also added some green beans cooked with soy sauce and brown sugar, which accompanied it perfectly!

♥ A simple, quick, and so tasty recipe that easily be motified to whatever is in your pantry! ♥

Chicken Parmesan

A few days ago I was rummaging about my cupboards hoping anything could be pulled together for a nice family dinner. Sometimes my husband works afternoons and we arent always together for dinner. So I like to try and spend each one we do get, together eating something delicious! Id never made this before, and only tried a bit of it once. It seemed easy so I kinda threw it together based on what I knew. (I could be completely wrong, but if its wrong...its SO good still!) I was just so hungry to eat and make something fast that I didnt even think about taking pictures...so I had to make it again the same week! Heheh...my poor family :P

1. Cook pasta. I used spaghetti this time and last time fusilli, it can be whatever kind you like...at least in my recipe it can!

2. Get some boneless/skinless chicken breasts and first coat in flour...

3. Swish around in egg...

4. Press into some breadcrumbs (I had some italian herb ones, so good!) I add to the bread crumbs some basil and italian spices; also a dash of pepper, garlic powder and some seasoned salt. (Just whatever I was feeling)

5. In a fry pan, throw in some oil and fry the chicken. Turn them over time to time so they dont burn.

6. Add pasta to the bottom of a plate and top with pasta sauce. I used an arribiata sauce which gave it a tiny bit of a spice to it, but its up to you! (yes!! thats a heart! This was my hubbys plate, im cute like that)

7. Right before the chicken is done cooking throw on some cheese. I know this is Chicken "Parmesan" but I didnt have any on hand... I think I used Queso Oaxaca...it melts nicely!

8. Top with the chicken and here is your complete dinner! The flavors of this are just so excellent together!

♥ Thanks to my italian hubby for throwing me this idea! ♥