quick white wine chicken

so we are officially in full blown holiday mode around the country….

and can i tell you a secret?

i’m totally not.

it’s not that i’m totally anti-holiday, i’m just lazy. i mean i put up a christmas wreath and sometime between now and then i’ll change out my doormat. but other than that, nada.

and christmas / holiday music?

sorry but i can really only take it on christmas eve.

again, it’s not that i don’t like it but i just feel like we get inundated with it starting on august 1. {maybe that’s a smidgen of an exaggeration but you get my point.}

plus let’s be real… this time of year is like crazy hectic. i mean i feel like things go nonstop once halloween passes. {which is partly to blame for my sporadic posting,  the other part…. see referenced laziness.}

with the hecticness of the season i figure you probably need a good, quick meal on the table.

{nice segway huh?}

and we know i normally don’t share too much savory but i do cook myself dinner pretty much every night. {ok well that’s kinda a fib since i have leftovers so maybe i don’t cook every night but i do pretty much eat something homecooked so there’s that.}  part of the reason i don’t post too many dinner recipes is because i get home late which means i eat late which means it’s dark which means questionably pictures. womp womp. buuuuuut this meal was too good not to share. i made it twice within the span of like 3 weeks which means that i ate it a lot. aaaaaaand i ate all the leftovers.

the recipe comes from an america’s test kitchen cookbook that i scored in the discounted section of barnes & noble. it’s super simple and you probably have almost all the ingredients on hand; you probably just need to run to the store for leeks and creme fraiche. if you don’t want to use creme fraiche or your store doesn’t carry it, you can totally substitute homemade creme fraiche {1 c heavy cream with 1 tbs buttermilk stirred in and allowed to sit at room temp until thickened} although i personally haven’t tried it so… oh and i’ve made this with chicken thighs and chicken breasts and both have been fabulous.

quick white wine chickenquick white wine chicken

  • 1 lb boneless, skinless chicken {thighs or breast cutlets}
  • 1-1/2 lb small red / yellow potatoes
  • 4 tbs unsalted butter
  • 1 lb leeks, white and light green parts only, chopped and thoroughly washed
  • 4 carrots, peeled and sliced 1/2 in thick
  • 1 c dry white wine
  • 1/2 c creme fraiche
  • 1 tbs lemon juice
  • salt and pepper to taste
  1. pat chicken pieces dry and season with salt and pepper.
  2. add potatoes to a medium-large pot and cover with water. boil potatoes for 10-15 min until fork tender; drain and toss with 1 tbs butter.
  3. melt 1 tbs butter in 12-in skillet over med high heat; add half of your chicken pieces and cook until lightly browned on each side, about 3-4 min a side. transfer to a plate and tent with aluminum foil to keep warm. repeat with an additional 1 tbs butter and remaining chicken pieces.
  4. melt the remaining 1 tbs butter in the empty skillet and add in the leeks and carrots. cook until the veggies are softened and starting to brown, about 4-5 min. add in the wine to deglaze the pan; add in the chicken and any juices. reduce heat to medium and cover the pan; cook until the chicken is tender and the juices run clear, about 15-20 min. transfer the chicken to your plate and retent with aluminum foil. reduce liquid until slightly thickened (4 min) and remove from heat. add in the creme fraiche, lemon juice, salt and pepper. arrange chicken and potatoes on a serving platter with the sauce poured over top.


recipe from: america’s test kitchen’s simple weeknight favorites


beef, cheddar and potato pie

i have a confession. i mean it’s not earthshattering but i feel like i need to come clean. see i don’t like posting dinner recipes or non cookie/cake/cupcake recipes because i haven’t gotten the hang of photographing them so i don’t like the pictures so they make me sad. i mean i cook. a lot. but dinner just doesn’t make the prettiest of subjects for me. part of that is because i work all day so by the time i make dinner it’s like 7-730P so the sun isn’t at it’s brightest. plus even when the sun is shining, i don’t have a ton of windows so my natural light is limited.

(i totally know what you’re thinking right now… but emily you publish your posts in the middle of the day so i don’t know what you mean by you have job that you work all day at! well smartypants… i write the posts when i have my “smoke break” at work since you know i don’t smoke and all. it usually takes me a good couple days to complete a full post.)

plus i just haven’t gotten the hang of styling my dinners and plates or telling a story through the picture. the story is usually that i’m hungry and ready to eat so i don’t really care how pretty the plate is. don’t get me wrong…. i’m totally jealous of all those people who can make a plate of food look scrumptious which makes me even more jealous of the people who can do that with a picture. (like seriously there are sometimes i just want to lick the screen or the picture it just looks so yummy.) desserts are just so yummy anyways that i feel like they’re the more photogenic cousin of all the courses.

i know it shouldn’t really matter but i read all kinds of food magazines and food blogs that it makes me sad. i mean i’ll try to get there one day but these people do it like it’s their job… oh wait.

well i feel a little better having confessed that to you. i feel like we have an understanding now as to why there’s so much baked goods because i do eat actual meals. just saying.

oh and this little pie.. well it’s quite delicious. to just call it a pie is a little deceiving. i would actually call it a pot pie but semantics i guess. well this pot pie is a good little gem for a cool night. i mean it worked perfectly fine on the hot night that we ate it but it’s probably more of a fall dish. but who freaking cares. eat it now.

beef, cheddar and potato pie

  • 2 lbs ground beef – you could use ground turkey or chicken if you wanted….
  • 2 carrots, cut into 1/4 in cubes
  • 1 onion, cut into 1/4 in cubes
  • 2 stalks celery – i omit this because i’m not a fan of cooked celery
  • 1 large clove garlic, minced
  • 1 large russett potato, peeled and cut into 1/4 in cubes
  • 1/2 c dark beer
  • 8 oz sharp cheddar cheese – i usually use a smoked gouda or provolone
  • salt and pepper
  • 2 frozen puff pastry sheets, thawed
  • 1 egg yolk beaten with 1 tbs water
  1. combine beef, carrots, onion, celery (if using), garlic and potato in a skillet over medium-high heat. cook until the beef is cooked through and some liquid has evaporated, about 15 min. lower the heat to medium, add the beer and cook for 10 more min. add the cheese, salt and pepper. let cool.
  2. preheat oven to 375F.
  3. on a floured surface, roll 1 puff pastry sheet into a 12 in round. place in a 10 in skillet or pie plate. roll the remaining puff pastry sheet into a 11 in round. transfer the meat mixture to the skillet / pie dish. lightly brush the edge with the egg wash and place the second sheet on top. cut an “X” into the pastry top and brush with egg wash. sprinkle with some coarse salt and coarse cracked pepper. place the pie on a baking sheet to catch your drips. bake for 45 min, tenting with foil if the crust darkens too quickly. remove from the oven and let cool for 15 min.

ok so this recipe really isn’t all that complicated but it is a little time consuming… meaning that i would make it on the weekend or on your day off when you’re not scrambling to get dinner on the table and food in people’s mouths before 9P. each step isn’t too time consuming but the whole recipe is what gets you. you also want to be sure to put the pie on the baking sheet, or at least some aluminum foil to catch the drips so you don’t have to run your oven cleaning cycle at 10P and it’s all smoky when you’re trying to get ready for bed. trust me on this. one more note… go easier on the salt than you think. cheese naturally has salt in this and last time i made it, it ended up a little too salty for everyone’s taste which can be hard to do for me.


recipe from: everyday with rachael ray magazine

oh the weather outside is frightful…

…ok so it’s not really. but it is finally getting cooler around here and that’s what matters. see, when you live in the south and aren’t a big fan on 100F weather, you take what you can get. and i’ll take 40F nights and 70F days. i’d prefer it to be cooler all the time but hey… beggers can’t be choosers. (although i think that’s a semi-load of crap 🙂 ) colder weather is not just a great zac brown band song but also means that it’s soup and gumbo time!! holla!!

which i should just warn ya’ll… if i was forced to eat one meal every single day, that meal could quite possibly be chicken and sausage gumbo. seriously. no joke. i freaking love it. but that’s another time, another blog post.

but just as much as i love gumbo, i love me a good soup. i mean is there anything else that warms you quite like a good soup? i think not and politely disagree with you if you think i’m wrong. so this cold snap hits and i am so much about making a soup that words cannot quite contain the excitement. i’m all about making a soup. not a gumbo this weekend but a soup.

so i did.

once again, i originally found the recipe on pinterest. shocker i know. this one came via a pin by my friend alicia. yes, i repinned her pin. but that’s what it’s all about. this was a very straightforward soup but the title deceives you…. better homes and garden’s website (which is where it was originally found) calls it spicy chicken-corn chowder. but let me tell you. they miss the potatoes in the chowder. i mean i get it. it has chicken and corn and some jalapenos to make it spicy. but seriously. it has potatoes too. and how can you forget those little nuggets of deliciousness?? so i officially decided to call it, get this, spicy chicken, corn and potato chowder. super creative no? i know i know but give me a break.

anyway this soup/chowder was everything that it should have been. i mean it was spicy without being inedible. and the little nuggets of deliciousness known as potatoes… well they melted in your mouth. i mean who would think you would ever describe potatoes as melting in your mouth?? not me. but they did. they kept their shape and then just melted away. to be honest, i was leary about the chicken in the chowder. don’t get me wrong, i like chicken in soups and chowders and such but i wasn’t sure about it in what most people would initially consider to be a corn and potato chowder. i felt like maybe the chicken was that kid on the playground that didn’t have any friends so you invited them to the party because you felt bad for them. but no. maybe that’s how it started out but they ended up being a party starter. the corn provided exactly what the corn was there to provide… that little burst of corny goodness. i’m telling you… try this soup. it was bomb.com.

spicy chicken, corn and potato chowder

  • 8 slices bacon, chopped (the package i bought had 10 slices so i used all 10)
  • 1 lb boneless, skinless chicken breast, cut in bite size pieces (season with salt, pepper and slap ya mama)
  • 1 red bell pepper
  • 1 onion
  • 1-2 jalapenos, diced (i actually used 2 1/2 because jalapenos don’t scare me)
  • 4 cloves minced garlic
  • 1/3 cup flour
  • 6 cups chicken stock
  • 2 large yukon gold potatoes (i used 4 potatoes because mine were not what i would call large. more like small/medium that wanted to be big time)
  • 2 cups fresh sweet corn kernels (so it’s colder weather, that means it’s not summer which in turn means corn’s not in season. buy 2 cans of corn, you’ll thank me for the trouble saved)
  • 1 1/2 cups whipping cream
  • 1/2 tsp cayenne (i used more slap ya mama because i didn’t know that i was out of cayenne until i went to use it)
  • 2 bay leaves
  1. in a 5-6 qt dutch oven, cook bacon pieces (you’ll want to get them crispy). remove when browned nicely and set aside.
  2. add chicken to the bacon drippings; brown over medium / medium-high heat until it is cooked all the way through. remove from the pan.
  3. add the red pepper and onion (i put these through a whirl in my food processor because i’m not a huge fan of chunks of seasonings) to the pan. cook about 5 minutes then add the jalapenos and garlic. cook about 3 minutes. stir in flour and cook another minute.
  4. add the stock and potatoes. (make sure to stir/wisk well so you can get all the flour clumps taken care of). bring to a boil then reduce the heat to medium-low. cook uncovered 10 minutes while stirring occasionally.
  5. stir in chicken, corn, cream, cayenne and bay leaves. simmer for 15 minutes, stirring occasionally.
  6. remove bay leaves before serving. top with jalapeno slices if you so choose to. you can also top with the reserved bacon that the original recipe never told you what to do with it other than set aside. i used as a garnish and it was DELISH. makes 8 servings.

you really need to try this soup. i’m just saying.

oh and a semi-tangent here… did you know that spike mendelsohn was competing on the next iron chef on food network??? i didn’t know that until this week and it really bums me out that he was eliminated. (sorry if you dvr’ed it and hadn’t watched it yet.) chef spike owns this really cool burger joint in one of my all time favorite cities, DC. it’s a place called good stuff eatery. if you’re ever in DC you should go check it out. they have really yummy milkshakes too – one of which is a toasted marshmallow kind!! he also opened a pizza joint next door. we didn’t get to eat there last time i was there but you can bet i’m going to try it next time i’m there. i just thought i would share that because i was so bummed to see him go.


go get to soup making! 🙂