Rabbit Rabbit

Note: I originally wrote this post ON FEB 2nd….but figured it was still worth it to post since there’s 2 weeks left in February to work on my goals. There were consistencies including snow days and children being sick too….sigh…

white rabbit holding gold frame pocket watch statue

Have you ever heard someone ring in the new month by saying, “Rabbit Rabbit” ? If not, it’s an old English tradition said to bring  luck throughout that month. For myself, I say, “sayonara January” and, “Helloooo February!”. The last few weeks were filled with snow days (both at school & work), doctor visits, illnesses for the kids, and some minor financial hiccups. Between the Polar Vortex stopping and Punxsutawney Phil NOT seeing his shadow…..bring on Spring! Or at least, bring on a month that gets us closer to Spring.

With that said, with each month I try to focus on a few small goals which over the course of 12 months should add up to larger ones.

My goals for February are as follows:

  1. Financial: This is an ongoing struggle as a working mom. Make money: check….make enough to justify daycare: FAIL. Regardless, my goal for this month is to save a little money from each paycheck, even if it ends up only being $5 a week. Something is better  than nothing, right?
  2. Self Care: Another ongoing theme in the balance of life. This is an important one though. My goal this month is to take baby steps and try something new in terms of self care- such as the recently opened salt cave nearby or finally signing up for that spin class I’ve been talking about for 6 months.
  3. Relationships: I’ve been noticing lately a bit of disconnect with my close family. It is sometimes hard to comprehend how you can live with 4 other people and feel disconnected, yet we are always on the go and rarely relaxing and spending genuine time together. Electronics have a lot to do with that as well. My goal for February is to take time out to unplug and have a sit down family meal or do something we love as a family, such as our hikes or Hudson Valley excursions. Maybe we’ll get crazy and even through a family game night in the mix  😉
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Pexels.com

What are your goals? This is about the time where people give up on their New Years Resolutions too, so don’t beat yourself up if you’ve stopped going to the gym every day or said a couple f-bombs. Remember, each day is a NEW DAY, and a NEW CHANCE.

Wishing you a wonderful weekend,

 

XO Robin

Oatmeal Schmotmeal

I’m the only one in my house who will even look at oatmeal. The other 4 members of my family are either disgusted by it’s texture or just not big into carbs for breakfast. I, However, was sick of my usual smoothies or granola bar on the run, so I made a recipe not even my egg-eaters could resist. It’s a perfect make-ahead dish for a busy morning as well.

Raspberry, Coconut, Almond Oatmeal Bake

Ingredients:

  • 2 1/2 cup steel cut oats (I always use Bob’s Red Mills)
  • 2 cups unsweetened almond milk
  • 1 cup water
  • 1 cup fresh or frozen raspberries
  • 1/2 cup sliced almonds
  • 1/2 cup shredded coconut
  • 2 bananas, peeled and sliced
  • 3 tablespoons unsalted butter, melted & cooled
  • 1 egg
  • 1/2 tsp salt
  • 1/4 cup plus 2 tablespoons packed light brown sugar
  • Pinch of cinnamon
  • Pinch of nutmeg

Directions:

  1. Preheat the oven to 375 degrees. Also, make sure that your top rack is about 6″ from the broiler
  2. In a medium bowl combine almond milk, water, 1/4 cup brown sugar, egg, melted butter, and salt. Whisk until smooth.
  3. In a greased 5″ x 8″ baking dish, begin by layering raspberries, followed by oats, shredded coconut, and almonds. Next, pour above mixture over the layers, being careful to evenly distribute everything.
  4. Place the baking dish in the oven and cook for 20 minutes, or until bubbling around the edges.
  5. While oatmeal is cooking, combine cinnamon, nutmeg, and 2 tablespoons of brown sugar in a small bowl. Make sure the banana is sliced as well.
  6. Remove the bake from the oven and heat the broiler onto high. Arrange the banana slices on top of the oatmeal and then sprinkle evenly with the sugar-spice mixture. Put the dish back in the oven and broil until lightly brown and bubbling. Once cooking is complete, let it cool for about 15 minutes before serving.

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*Note:  If you’re going to eat it the next morning, simply cook as instructed and let the bake fully cool before covering tightly and refrigerating until the next day. You can reheat it in either the oven or microwave (just watch for burning the sugar if heating in the oven.) Another option is to use a 1/2 cup less water and let the bake sit overnight. The next morning, simply uncover, bring to room temperature, and cook as directed.

**Another Note: You [obviously] don’t have to use the fruits within this recipe, you can use whatever you prefer. I sometimes like to make a blueberry version with walnuts. You can omit the egg if you are dairy-free too.

 

xo Robin

Snow Day Soup

Anyone else been stuck inside with their kid(s) all week? I have and to be honest, it’s driving me a little crazy. We have done everything from arts & crafts and  baking to sleigh riding and  playing LOL Surprise Dolls (which BTW- I loathe whoever created these tiny toys). So, today I decided to make soup. I didn’t have much on hand since the snow halted my usual Tuesday shopping trip, so I made my favorite tried and true, Greek Lemon Chicken Soup. Below is the recipe. It was the perfect comfort food, pairing nicely with a piece of bread & a glass of crisp white wine (go for my favs: an Australian Sauvignon Blanc or a nice Italian Pinot Grigio).

Greek Lemon Chicken Soup

Ingredients:

  • 2 large boneless, skinless chicken breasts
  • 8 cups low sodium, organic chicken broth
  • Zest and juice from 3 organic lemons
  • 1 1/2 cups orzo pasta (uncooked)
  • 3 eggs, slightly beaten
  • 5 oz raw spinach (aka: one store bought container)
  • Salt and pepper, to taste

Directions:

  1. Place the chicken breasts in a medium saucepan and cover with a couple inches of cold water. Bring the water to a boil and let the chicken simmer for 20 minutes, periodically skimming the fat from the top of the bubbling pot as needed. When cooked through, drain water, place chicken on a cutting board, & once cooled, shred and set aside.
  2. Next, pour the 8 cups of chicken broth into a large pot. Cover and heat on high until boiling.
  3. Pour in the orzo and let cook, stirring regularly for 5-6 minutes.
  4. Then, while stirring with a wooden spoon, slowly pour in the beaten eggs. Continue to stir until eggs are fully incorporated and you see them cooked & formed into white “threads”.
  5. Remove pot from heat, add in shredded chicken, spinach, lemon juice & zest, and some salt and pepper to your liking.
  6. Put pot back on the burner and heat until boiling. Then remove and serve with a bit of feta cheese on top and a piece of garlic bread on the side. Enjoy!!

*Note: the lemony taste is strong in this soup, but one which pairs so nicely with the chicken & spinach. You can even add a little fresh oregano to make it a bit more “Mediterranean”.  

 

XO Robin

 

Beautifully Broken

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Photo by Pixabay

Aren’t we all a bit beautifully broken? Don’t we all need time for reflection? During our lives we are shaped by so many experiences- some of them good, some of them bad. Regardless, they help us to create the whole package we become. For me, I have had so many wonderful experiences: having children, getting married, falling in love, seeing beautiful places. And yet there have been times of hardship, where I’ve experienced grief, physical pain, mental unrest, and felt like “where do I go from here?”. But that’s the beauty in what God has given us: each day is another chance to start fresh. Literally every time we wake, remind yourself that YOU are in charge of your actions and responses to what happens around you. If you tell yourself today will be a bad day over and over, then guess what? It probably will be. The same goes for good days. Positive affirmations and reading daily devotionals can truly help us to create positive reinforcement in our lives.

With that, there’s a few books & journals I’ve read lately which I’d like to recommend. Even if you feel like you’re on top of your game, these are still good reads:

Girl Wash Your Face by Rachel Hollis .

  Girl, Wash Your Face: Stop Believing the Lies About Who You Are so You Can Become Who You Were Meant to Be by [Hollis, Rachel]

The Subtle Art of Not Giving a F*CK: A Counter intuitive Approach to Living a Good Life by Mark Manson

The Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life by [Manson, Mark]

The Universe Has Your Back: Transform Your Fear to Faith by Gabrielle Bernstein

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Let that Sh*t Go by Monica Sweeney

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Good Days Start with Gratitude: A 52 Week Guide To Cultivate and Attitude of Gratitude  by Pretty Simple Books

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AND FINALLY, one of my favorite books for anyone looking to de-stress their life, de-clutter their mind, find clarity, or simply relax, I highly recommend The Living Clearly Method by Hilaria Baldwin. This book and it’s yoga poses literally changed my daily life.

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Happy Reading & Journaling-

xoxo Robin 

Family is Everything

I’m a strong believer in the phrase “Family is everything”. They will always love you, encourage you, and will be there for you when no one else is. I also vehemently believe that the term “family” does not have to mean blood relation. Some of the closest people to me are dear friends who I love even more than those who share my DNA.

I’m bringing this up is because my daughter recently did a Girl Scout project about her ancestry. While working on it with her, it got me thinking about my own ancestry and the true meaning of family.

For those who know me, you know that growing up I was extremely close to all four of my grandparents. My maternal grandparents were the quiet ones who showed love through cooking a hearty Sunday meal, or taking us out in the backyard to look at my papa’s vegetable garden. My paternal grandparents, however, were loving individuals who opened my eyes to the beauty of culture, travel, and simple pleasures such as that of a Beatles record or a game of cribbage. I vividly remember days spent with all four of these beautiful people who had such a large impact on the person I am today.

With that said, I’m very sad to report that none of my grandparents are on this earth today. Luckily, my three children got to meet most of them, and their stories live on throughout pictures, recipes, and verbal anecdotes. Therefore, I’m happy to share with you below some recent photos and a recipe I discovered & shared with my daughter for her project.

 

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My mother’s father in WW II with his picture of my grandmother always close by

003 uncle norman in the 1940's

My paternal grandfather in the 1940’s. He had a wonderful smile 🙂

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My paternal grandmother as a teenager:  such a beauty

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My Nana in her younger years. She was so beautiful.

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My great-great grandfather who was born in southern England and immigrated to Canada in the mid-1800’s. Anyone who has ever seen my father will know that the resemblance between him and his great-grandfather is uncanny.

Irish Soda Bread

This recipe is from my maternal grandmother, Nora . She was born in America but her heritage was 100% Irish. Her family originated in the cities of Cork & Killarney in Southern Ireland.

Ingredients:

  • 4 cups flour
  • 4 tsp baking powder
  • 2 tsp sugar
  • ½ cup raisins
  • 2 cups buttermilk
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp caraway seeds
  • ½ cup butter

Directions:

Sift together the flour, baking powder, baking soda, sugar, and salt. Gently add remaining ingredients and once dough is formed, turn out onto a floured surface. Carefully knead dough and shape into a round loaf. Bake in 350 degree pre-heated oven (on a parchment lined baking sheet) for 45-50 minutes, or until crust is golden brown.

**Note: be sure to place an “x” on the dough with a very sharp knife before baking. This represents the cross, and the purpose is to protect your household. Although my family is traditionally Roman Catholic, it’s a nice way to honor the tradition even if you do not share the exact beliefs**

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In the future I can only hope and pray that my children (& grandchildren) will think of me as fondly as I remember my grandparents.

xoxo Robin 

 

A Fancy Make Ahead Dish

Sometimes when we think of “make ahead” dishes, we automatically think of rubbery day old chicken or perhaps a simple baked ziti that can be popped in the oven. There’s nothing wrong with making casseroles ahead of time….trust me I do it on the regular…..but what I want to show you is that sometimes we can make “fancy” or “out of the box” dishes ahead of time with minimal prep too.

This week was a particularly tough one for me, as two of my three children were sick with completely different ailments (strep and a stomach bug) while the littlest one was fine- still running 1000 mph as I dashed from one room to the next. Laundry took up a lot of my time too lol. Regardless, us adults needed to eat. Although I had been living on rice cakes and tuna packets earlier in the day, I decided to make a savory galette. I began during the afternoon while (miraculously) the children were all asleep (for about 30 min lol). I took this time to make the dough (recipe below…..but SPOILER ALERT: it’s made completely in the food processor!!!). Once I had that done and it was chilling in the fridge, I prepped the base sauce ( EASY again with only THREE ingredients). Covered the sauce with plastic wrap and popped that in the fridge too. Next was the caramelized onions. This part obviously took the longest, but was still faster than expected (thank you strong stove top & my god given talent of holding toddlers in one arm while stirring food with the other). Finally, I knew I wanted to add a meat, as my hubby usually requires this in order to consider food a meal lol. Upon opening my fridge I came across some hickory smoked bacon, and quickly threw it on a sheet pan and popped it in the oven for about 12-15 minutes. At this point all the kids were awake, and my prep time was done.

About 4 hours later, I simply pre-heated the oven to 400 degrees, pulled out the dough and let it sit on the counter until pliable, piled on the toppings, folded, & cooked. Seriously so easy, and although I was apprehensive about exclusively using the food processor to make the dough, it came out extremely soft and flaky aka PERFECTION. Here’s the recipe I used:

Caramelized Onion & Bacon Galette with Savory Parmesan Cream

For the Dough: Combine 2 cups all-purpose flower, 2 tablespoons sugar, and 1/2 teaspoon salt (use fine sea salt if possible) in a food processor, simply pulsing a few times until combined.  Next, chop up one full stick of cold unsalted butter (aka 8 tablespoons) into tiny cubes. Add them into the mixture, then pulse until combined and you see pea sized crumbs formed.  Continuing to pulse, slowly add 1/4 cup of ice-cold water until the dough is just coming together. (you’ll know it’s ready when you can pinch together pieces and they stay together. If you need more water, be sure to add very slowly, with longer pulses and scraping down the sides of the food processor if necessary.) Once the dough is complete, turn it out onto a large piece of parchment paper, knead together until a ball is formed, then flatten into a small disk. Place another piece of parchment paper on top, and roll out until you have approx a 12 inch circle. (Don’t worry if the circle isn’t perfect, mine always ends up lop-sided lol). Take the dough and still using the two pieces of parchment paper, place on a large cookie sheet & refrigerate at least 2 hours or until ready to use. * Note: if you are going to use the dough another day, make sure you cover it tightly. This dough can also be stored in the freezer for up to 3 months *

For the Parmesan Cream: In a small bowl combine 1 cup mascarpone cheese and 3 tablespoons milk (if possible don’t use a milk alternative like coconut or almond milk, because it may negatively affect the taste of the sauce. You can use water, but go slowly and add one tablespoon at a time). Mix with a small flexible spatula or spoon until milk is fully incorporated. Next, add 1/2 cup finely grated parmesan cheese and 1 tablespoon finely minced fresh basil (or thyme or parsley whichever herb is your favorite) and stir well. Cover and refrigerate until ready to use.

Caramelized Onions: Using a very sharp knife, carefully cut 4 small-medium sized white onions as thin as you can. Then, using a pan or dutch oven, heat 2 tablespoons butter until foamy. Once foaming subsides, add the onions and cook until soft and translucent, about 8 minutes. Stir to avoid burning, add 3 minced garlic cloves, and continue cooking for about 30 seconds. Next, add 2 tablespoons sugar, and 1/2 tablespoon of all-purpose flour. Continue to cook the onions on low heat for about 30 minutes, stirring regularly, until dark brown in color. Be patient, sometimes the process may take more like 45 minutes, depending on your onions & stove. The point is to get them a deep brown, very soft in texture, and stir consistently as to avoid burning. Once they are ready, set aside and let cook in a bowl. Cover and refrigerate until ready to use.

How to cook the Bacon: Take 1/2 lb bacon of your choosing and bake on a foil lined sheet pan for 12-16 minutes at 375 degrees. When fully cooked, drain on paper towel lined plate. Let cool, chop, and then refrigerate until using.

Assembling & Cooking the Galette: Take out all the components and allow them to come to room temperature. It’s important that the dough be pliable or else it will crack. Once ready, begin by spreading a layer of the cheese “sauce” in the center of the dough. Create about a 10 inch circle, leaving room around the edges. Next,  place the caramelized onions over the sauce. Finally, add the bacon pieces in an even layer. Finish assembly by taking each side and folding it in- don’t worry about this being fancy- the whole point is to make a “rustic” tart. (Mine looked like a deformed diamond, but sometimes taste is more important than presentation lol) Lastly, bake the tart at 400 degrees for about 25 minutes, or until dough is cooked through.

Hope you enjoyed this recipe. Sorry I didn’t have a full picture of the final product- my husband tore into it before I could snap one. But the bottom right hand photo is of two pieces that were left for me to eat lol. They were delish if I do say so myself 😉

Remember though, that this recipe just a guide. You can make a galette sweet, savory, or tailor it to any specific dietary needs. Here’s a couple of other unique options I like:

  • nectarine, smoked mozzarella, arugula, & balsamic
  • salted caramel & apple
  • asparagus & goat cheese
  • hot Italian sausage, zucchini, & ricotta
  • butternut squash, purple onion, sage, & brown butter
  • mixed berry with lemon glaze
  • THE POSSIBILITIES ARE ENDLESS 🙂

 

Let me close out this post by saying that although the infamous French cook Julia Child stated, “Cooking Well Doesn’t Mean Cooking Fancy” ; I think sometimes it does! And in my mind, fancy doesn’t have to equal difficult. So go out there and make something easy & beautiful!

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XOXO Robin

Happy New Year!

It’s hard to believe another year has come and gone. 2018 was both challenging and extremely fulfilling. As a family we experienced many new firsts- most notably buying a new home which we have partially remodeled- and have big plans for the future with. Healthwise, I personally, along with those in my family, had quite a tough year. However, the last few weeks have brought wonderful news and positive health for the times ahead. Professionally….well…..I certainly did not focus on this blog and make time for it as I thought I would. I apologize to those reading this. I know it’s been quite a while since my last post. BUT…. ISN’T THAT WHAT THE NEW YEAR IS ALL ABOUT? New chapters, new beginnings. A blank slate to start anew. And that’s what I plan to do here. Instead of running from myself (and this blog), I’m vowing right now to share my struggles, my good days and bad, the times when being a mom is the best feeling in the world, and those days where my 3 girls make me want to catch the next train to anywhere lol. I promise it’ll be worth the read….I have so many new and exciting recipes, ideas, stories, and anecdotes to share. So come along for the ride. Let’s start with what no one would dare put as a New Years Day recipe. Nope it’s not a detox soup or skinny smoothie. It’s carbs, and fat, and comfort food. It won’t help you lose that extra 10 lbs you say you want to (or in my case the 5 that I gained this holiday lol) but it’s a comforting meal to share with those we love on a cold day at home, relishing in this new year before us (or nursing you hang over at 4pm in the afternoon lol).

Wishing you and yours a Happy, Healthy, Peaceful, and Prosperous 2019!!

xo Robin

Note: Many people don’t heat heartily on New Years Day, for various reasons….some of my past reasons have been too full from the night before, too hung over, or the infamous “I’m starting my new diet TODAY”. Newsflash: Since having kids, I noticed that none of these reasons were good ones, so I eat what I want. That doesn’t mean I pig out, it just means that I view this day as another holiday, one to be thankful for and enjoy a beautiful homemade meal with those around me. Shown below are 3 recipes for a starter, main dish, and desert I love. They may not exactly all fit together….fin fact….it’s a bit of a global tour….but when the main dish is one which includes carbs, a cream like sauce, and veggies, it’s hard to pick a light starter that isn’t a duplicate. As for dessert, well, I don’t typically indulge in dessert so when I make it, I make what I like lol.

Note 2: If you are a wine drinker like me, I like to pair the chicken pot pie with the same wine I cook with- typically a dry white such as a Pinot Grigio or Sauvignon Blanc. Stay away from sweets such as reisling or chardonnay if you can- I find they don’t make the Pot Pie dough as enjoyable. If you are like my husband and loathe whites, try aerating your red. I’m a picky red drinker and like mainly Cabernet Sauvignon, which I feel goes with everything.

Starter: Mediterranean Platter

Want to know the best part about this recipe? It’s almost all (gasp!!) store-bought! The only thing I personally prefer to store made items, is my hummus, upon which I faithfully use Ina Garten’s hummus recipe (with an extra dash or two of hot sauce). For this particular starter, I’ll stick with plain hummus, although I usually mix it up by adding roasted red peppers or artichokes (separately NOT together lol)

Ingredients:

Homemade hummus (store-bought is totally fine too)

Stuffed grape leaves

Fresh, warm, pita bread cut into triangles

Feta cheese ( whole or crumbled. I’ll leave that up to you- based on how you want to serve it)

Sliced cucumbers

Baby Carrots

Cherry tomatoes (these are optional- if they’re out of season or too acidic, don’t worry about it)

Mixed salted nuts ( I typically use a mixture of almonds & cashews)

Pitted Kalamata Olives

Tabbouleh Salad ( although this is a simple one to make, I usually opt for the quicker store-bought one…shhhhhh don’t tell my husband lol)

Freshly sliced lemon, whole oregano & rosemary (for garnish)

Directions:

Using whatever piece of serveware you like best, [I love either a large rustic wooden cheese board or white porcelain square one] gently arrange the ingredients and simply place out for eating.

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Main: Chicken Pot Pie

Ingredients:

For the pie dough:

2 1/2 cups all purpose flour (plus more for dusting the work surface)

1 teaspoon salt

1 tablespoon sugar

1 cup (aka 2 sticks) unsalted butter, chilled and cut into cubes

6 tablespoons ice water (you may need more to reach the proper consistency)

2 tablespoons shredded [mild] cheddar cheese

For the filling:

1.5 lbs boneless, skinless chicken breasts

2 cups low sodium organic chicken broth

1 1/2 tablespoons vegetable oil (can be subsituted with another oil such as avocado)

1  white onion, diced

3 carrots, peeled and diced

3 celery ribs, diced

3/4 cup frozen peas, thawed

4 tablespoons unsalted butter

1/2 cup all purpose flour

1 1/2 cups milk

3 tablespoons dry white wine

A few dashes of your favorite hot sauce

3 tablespoons dry sherry

1 teaspoon fresh thyme, minced

Salt and freshly ground black pepper

3 tablespoons fresh parsley, minced

Directions:

  1. Make the pie dough: Using a food processor, mix the flour, salt, and sugar until combined. Add the butter and pulse, until just combined (do not over mix). Pulse in the cheddar and then the ice water. Go slowly when adding the water, as to not make the dough too dry or watery. Ideally, you want the dough to be wet to the touch, but clear the sides of the bowl. Form dough into a ball, split in 2, and flatten into 2 disks. Refrigerate the dough for at least 1 hour.
  2. Cook the bottom part of your pie: Pre-heat your oven to 400 degrees and adjust the oven rack to a lower-middle position. Next, take out 1 disk of the pie dough, flour your work surface, and roll out the dough with a rolling pin until you have enough to cover a 9″ pie plate. Place fitted dough in pan, and trim excess if necessary. (You can also crimp the edges to make a neat presentation) Next, lightly prick the dough using a fork, and blind bake* the crust until just beginning to brown, about 20-25 minutes.
  3. Place the boneless, skinless chicken breasts and all of the broth in a medium size dutch oven (a stockpot would work just fine too), cover, bring to a boil, and simmer for about 10 minutes or until cooked through. Transfer the chicken to a bowl, and when cooled, shred. Reserve the chicken broth in a measuring cup.
  4. Increase the heat to high and heat the vegetable oil in the now empty pot. Once warmed and shimmering, add the onion, carrots, & celery, season with salt & pepper, and saute for until tender, about 5 minutes. Next, add the white wine and cook another minute or two until alcohol cooks off. Then transfer the vegetables to the same bowl as the chicken.
  5.  Using the same pan, heat the butter on medium-high heat. Once melted and foam subsides, add the flour, whisking constantly until incorporated for about 1 minute. Be careful and do not burn the roux.
  6. Whisk in the reserved chicken broth, followed by the milk, and minced thyme. Steadily whisk until fully incorporated and not lumpy. Bring this mixture to a simmer, and continue to simmer until thickening, about 1 minute. Once completed, season with salt, pepper, and stir in the sherry.
  7. Pour the sauce over the chicken & vegetables, add in the peas and parsley, and stir to mix. Season again if necessary with salt and pepper. Add a few dashes of hot sauce until the taste is to your liking (for me it’s usually about 4-6 dashes).
  8. Pour mixture into the pie crust and top with remaining dough. Don’t forget to cut slits in the top to allow air to escape. Bake at 400 degrees for about 25-30 minutes, or until the top is golden brown. Serve hot.

*If you aren’t familiar with the term “blind bake” this refers to cooking a pie crust before filling it. Typically the crust is covered with foil or parchment paper and filled about 2/3 of the way with pie weights ( I don’t own pie weights, so I use either dried beans or rice). For more info about this cooking technique, check out this brief article from King Arthur Flour: https://blog.kingarthurflour.com/2015/11/23/blind-bake-pie-crust/  

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Dessert: Mini Tiramisu Trifles

Delicious dessert: check! Cute individual trifle glasses: check!

Not gonna lie though: this recipe is not mine. I have tried my hand multiple times at tiramisu, and have gotten pretty decent at it, but right now I just wanted an easy recipe to follow myself. Here’s one  I LOVE  from a fellow blogger: https://www.lifeloveandsugar.com/2017/01/13/mini-tiramisu-trifles/