Tomato Basil Lasagna Rolls – Celebrating 30 Years with la Madeleine

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Last week, I was invited to join one of my favorite Dallas restaurants — la Madeleine — in celebrating their 30th Anniversary. It was a wonderful party, with red, white and blue desserts to celebrate the French heritage of owner Patrick Esquerré.

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Silk Soy Milk Truffles

Silk Soy Milk Truffles, Silk Soy Milk, Silk Almond Milk, Walmart, Milk Alternative, #rethinkwhatyoudrink

Silk Soy Milk is a staple in our house. When Andrew was a few months old, he had *horrible* acid reflux, which turned out to be a milk intolerance. When he turned 1, we immediately switched him from soy formula to Silk Soy Milk.

The Nerd and I are both lactose-intolerant, so it’s no surprise that our family of three goes through several cartons of Silk Soy Milk each week.

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Wright Brand Bacon Buffalo BLT #MealsTogether #CBias

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Last weekend, we had the chance to meet Jay Novacek at the Wright Bacon Bowl at Sam’s Club in Plano. Growing up, my dad and grandpa were HUGE Cowboys fans. I remember going to visit my grandparents to watch the games. My dad still makes a point to watch the Cowboys on Sundays during the NFL season, so I knew I wanted to get #84’s autograph for him.

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Mini Chicken Pot Pies

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One of my favorite comfort foods that’s perfect for a cold winter night is chicken pot pie. I grew up eating the stuff and I just love it. But with such a small family, I like to cook large meals so that I can save leftovers for a second meal.
These Mini Chicken Pot Pies are made in small, wide-mouth mason jars so that you can put the lid on them and freeze them for a later date. Just pull out how many pies you want to make and put them right in the oven. The jars are designed for canning and can handle extreme temperature changes without breaking.

Plus, they’re really cute so you could serve them if friends come over!

Mini Chicken Pot Pies

Adapted from:
(Makes 8 mini pies)


2 boxes refrigerated pie crusts
1/3 c butter
1/3 c chopped onion
1/3 c all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 c low-sodium chicken broth
1/2 c milk
3 c cooked chicken, shredded
1 bag frozen mixed vegetables (carrots and peas)


Preheat oven to 425 degrees. Prepare jars by washing and drying. Cut each of the pie crusts (there are four total) into quarters. Press each quarter into a jar, making sure the crust completely covers the jar.
In a large skillet over medium heat, melt butter. Add onions and sauté for two minutes, until fragrant. Stir in flour, salt and pepper and mix well. Gradually add broth and milk, stirring continuously and cooking until thick.

Add the frozen vegetables and cook for a few more minutes, stirring continuously. Add in the chicken.

Spoon chicken mixture into the prepared pie jars, filling to the brim. Top with the remaining pie crust quarters, using the tops of the jars to cut the dough to size, or creating a lattice pattern using thin strips of dough. Remember to make sure there are vents in the tops of the pies if you don’t use the lattice pattern (it will have vents on its own).

Bake 15 minutes until crust starts to turn golden brown. Cover in foil and bake another 15-20 minutes.

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I’m linking up this recipe here:



Chicken Tortilla Soup

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Last summer, I got a craving for Chicken Tortilla Soup and even though it was 80 degrees outside, I made some. And it was good.

But last week, the weather was cold and rainy and again, I got the craving. But this time, I decided to throw together some different ingredients to see what I could come up with. And it was BETTER.

I credit it all to this recipe from Our Best Bites, which calls for fresh lime juice to be added to the soup right before it’s served. THAT, my friends, is the secret to life and great Chicken Tortilla Soup.

Chicken Tortilla Soup


Rotisserie chicken, shredded
1 pkg Ranch dressing mix
1 pkg taco seasoning
32 oz chicken broth
1 can black beans, drained
1 can whole kernel corn
2 cans Rotel tomatoes and green chiles, drained.
1 large onion, chopped
4 cloves garlic, minced
2 jalapeño peppers, seeds removed and chopped
1 tsp salt
1/4 tsp black pepper
Juice of four limes
Shredded cheese
Tortilla chips
Sliced Avocado

In a large stock pot or Dutch oven, heat some olive oil over medium heat. Add the chopped onions and sauté, until right before onions are translucent. Add the garlic and jalapeños, and sauté a few minutes more, until mixture is fragrant.

Add the shredded chicken, then sprinkle in the seasonings, stirring to coat. Pour in the chicken broth and then add beans, corn and tomatoes. Bring to a boil, then reduce heat and simmer 20-25 minutes.

Season with salt and pepper to taste. Add the lime juice immediately before serving. Garnish with shredded cheese, tortilla chips and sliced avocado.

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