I love Chicken Pot Pie. If it’s at all possible for words to have a taste, home tastes like creamy chicken and pie crust.

Chicken Pot Pie gets a bad rap for being kind of time consuming but there are some very easy short cuts to take to go from unpacking groceries to hot and ready pot pie in less than 50 minutes (45 if you’re a good chopper).

Ingredients:

1 Medium Yellow Onion

3 Carrots

3 Celery Stalks

1 Cup of Frozen Peas

1 TB Butter

1 Store-Bought Rotisserie Chicken

2 Cans of Cream of Chicken Soup (10 3/4 oz. Use A Name Brand)

1 Cup of Milk

1 Box of Roll-Out Pie Crusts

1 Egg

Directions Read More »

Even though I totally admire them, I could never be a vegan. At least not now. Not while most of my diet consists of string cheese and other such cheap, processed things.

But I have friends who are vegans. Friends who are vegans and great cooks. So one night, these great-cooking-vegan friends of mine made this tart. And it was freaking fabulous. And so I want to share it with you.

Here’s what you need:

INGREDIANTS:

Crust:

* 2 1/4 cups raw slivered almonds

* 3/4 cup of pitted medjool dates

* 1/4 teaspoon salt Read More »