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Instant Pot Turkey & Gravy: don’t wait for Thanksgiving, make a super moist, one-pot turkey & gravy dinner in your instant pot with only 10 minutes of work!

Instant Pot Turkey and Gravy: don't wait for Thanksgiving, make a super moist, one-pot turkey and gravy dinner in your instant pot with only 10 minutes of work!

YOU CAN MAKE TURKEY IN YOUR INSANT POT! Like, Thanksgiving style turkey. In your instant pot. With a FROZEN turkey roast! It’s gloriously easy and so dang delicious.

I had run into Walmart looking for one of those $1…

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These destination restaurants have folks trekking out of the Big City to get their fine-dining fix


Vaudeville Bistro and Supper Club

Fredericksburg, Texas, Closest big city: San Antonio (71 miles) 

“Texans are well traveled, so we kept upping our culinary game,” chef-owner Jordan Muraglia says of the boundary-pushing supper club held three times a week at Vaudeville Bistro, which he opened in 2012 with his partner, artist Richard Boprae, in the Texas Hill Country. “We didn’t dumb it down at all.” Diners from near and far descend on the supper club for seasonal fusion plates like flash-smoked toro tartare.

The Barn at Blackberry Farm

alinea

Walland, Tennessee, Closest big city: Knoxville (21 miles)

Blackberry Farm has charmed guests with its Smoky Mountains setting since 1976, but it didn’t have a food-and-drink program to match its picturesque estate until the late proprietor, Sam Beall, built a massive wine cellar and used his training at the French Laundry in Napa Valley, California, to turn the barn into a restaurant. Three James Beard Awards later, people come for the food (think fermented squash with green tomato consommé) and stay for the not-too-shabby backdrop.

Park Winters

Denver

Winters, California, Closest big city: Sacramento (31 miles)

Throw open the doors of the barn on this Yolo County farm and you won’t find hay barrels. Instead, you’ll find a rustic-swank dining room where chef Gabriel Glasier hosts seven-course tasting menus that spotlight produce grown in the small NorCal town. We’re talking strawberry-chamomile caprese and a dish of carrots and radishes plated to look like the sweetest little garden. Take that, Napa!

Damon Baehrel

Earlton, New York, Closest big city: Albany (28 miles)

Simple math led Damon Baehrel to open his namesake restaurant in the 1980s. “This was the only property we could afford!” he says of the 12-acre farm, where he hand-makes every single component (pine flour, acorn oil) in his 20-plus-course dinners. Word of mouth and high-quality eats, such as Scottish salmon brined in sycamore sap, have kept his doors open for 30 years.

The High Lonesome Ranch

Smoky Mountains

De Beque, Colorado, Closest big city: Denver (212 miles)

Matt Chasseur, the former chef at Michelin-starred Alinea in Chicago, wanted to raise his kids outside of the city—way outside. So his family moved to the High Lonesome Ranch, where his monthly dinners—with dishes like lobster pudding—have a yearlong wait list.

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Potluck Desserts That Will Feed a Crowd

It’s a Southern thing.

Potlucks are a Southern thing. What could be better? Hanging out with friends, family, and other loved ones while tasting a unique dish that each guest brought to showcase. Whether you’re attending the church homecoming, a family reunion, friendsgiving, or a monthly neighbor potluck, you always want to bring an A-game recipe. It’s the ultimate compliment when you hear, “Who made the chicken salad? I have got to get that recipe!” Go ahead and sign up to bring dessert to the next get-together, because these potluck dishes have got you covered. These potluck desserts have high yields for even the biggest gatherings, and there’s something for every occasion.

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Food and drink

This recipe for Alfredo Chicken Pot Pie replaces the classic sauce with a jarred alfredo sauce and uses a rotisserie chicken. It's quick, easy and can be made with as few as 4 ingredients! Pin It!I’m always on the hunt for quick and easy meals.  Always.  We have our standards and favorites, but there’s always room for more.

Such is the case with this Alfredo Chicken Pot Pie.  We love our classic Chicken Pot Pie, but this time I switched out the standard cream of chicken with jarred alfredo sauce and my family just loved it.

This recipe for Alfredo Chicken Pot Pie replaces the classic sauce with a jarred alfredo sauce and uses a rotisserie chicken. It's quick, easy and can be made with as few as 4 ingredients! Think classic chicken pot pie, but kicked up with the delicious flavors of cream and parmesan from the alfredo sauce.

And y’all, this is ridiculously easy.  You can make it with as few as 4 ingredients.  For real.  A rotisserie chicken saves you the time it would take to cook and shred chicken (it adds great flavor, too) and the rest is refrigerated pie crust, canned veggies, and the alfredo sauce.  SO quick and easy!

If I’m feeling fancy, I like to take it to the next level and brush the crust with an egg wash to get that golden brown color and then top it with grated parmesan cheese, but it’s totally optional.

This recipe for Alfredo Chicken Pot Pie replaces the classic sauce with a jarred alfredo sauce and uses a rotisserie chicken. It's quick, easy and can be made with as few as 4 ingredients! There are tons of different alfredo sauces out there all with different flavors.  I usually just go with plain alfredo for this, but you can switch it up by using garlic alfredo, basil alfredo, etc.  The mushroom alfredo is pretty magical in this, too.  But with each of them, they’ll have varying levels of salt so be sure to taste the mixture before adding much salt and pepper.  You may not need it at all.

Y’all enjoy!!

Alfredo Chicken Pot Pie

Pot pie

  • 1 small rotisserie chicken, meat removed and shredded – about 4 cups
  • 1 (15-ounce) jar prepared alfredo sauce
  • 2 (15-ounce) cans mixed vegetables, drained (I use Veg-All)
  • salt & pepper
  • 1 (14.1-ounce) box refrigerated pie crusts (two crusts)

Optional:

  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon grated parmesan cheese
  1. Preheat the oven to 400°F.  In a large bowl, combine the chicken, alfredo sauce, and drained vegetables.  Mix gently.  Add salt and pepper to taste.

  2. Unroll one of the pie crusts and line the bottom and sides of a deep dish 10-inch glass or ceramic pie plate.  Spoon the filling into the crust.  Unroll the other crust and lay it over the top.  Pinch the edges of the two crusts together.  Cut 4 1-inch slits in the top crust to allow the air to escape.

  3. Optional: In a small bowl whisk the egg and the water together. Lightly brush the top crust with the egg wash. This allows the crust to develop a beautiful golden brown color as it bakes. Sprinkle the parmesan cheese evenly over the crust.

  4. Bake for 30 to 35 minutes or until the crust is golden brown and the filling is heated through.  Allow to rest for about 5 minutes before serving.  

You can swap the canned mixed veggies out for about 3 cups of frozen, thawed mixed vegetables if you wish.  

Pin It!This recipe for Alfredo Chicken Pot Pie replaces the classic sauce with a jarred alfredo sauce and uses a rotisserie chicken. It's quick, easy and can be made with as few as 4 ingredients!

The post Alfredo Chicken Pot Pie appeared first on Southern Bite.

This recipe for Alfredo Chicken Pot Pie replaces the classic sauce with a jarred alfredo sauce and uses a rotisserie chicken. It's quick, easy and can be made with as few as 4 ingredients! Pin It!I’m always on the hunt for quick and easy meals.  Always.  We have our standards and favorites, but there’s always room for more.

Such is the case with this Alfredo Chicken Pot Pie.  We love our classic Chicken Pot Pie, but this time I switched out the standard cream of chicken with jarred alfredo sauce and my family just loved it.

This recipe for Alfredo Chicken Pot Pie replaces the classic sauce with a jarred alfredo sauce and uses a rotisserie chicken. It's quick, easy and can be made with as few as 4 ingredients! Think classic chicken pot pie, but kicked up with the delicious flavors of cream and parmesan from the alfredo sauce.

And y’all, this is ridiculously easy.  You can make it with as few as 4 ingredients.  For real.  A rotisserie chicken saves you the time it would take to cook and shred chicken (it adds great flavor, too) and the rest is refrigerated pie crust, canned veggies, and the alfredo sauce.  SO quick and easy!

If I’m feeling fancy, I like to take it to the next level and brush the crust with an egg wash to get that golden brown color and then top it with grated parmesan cheese, but it’s totally optional.

This recipe for Alfredo Chicken Pot Pie replaces the classic sauce with a jarred alfredo sauce and uses a rotisserie chicken. It's quick, easy and can be made with as few as 4 ingredients! There are tons of different alfredo sauces out there all with different flavors.  I usually just go with plain alfredo for this, but you can switch it up by using garlic alfredo, basil alfredo, etc.  The mushroom alfredo is pretty magical in this, too.  But with each of them, they’ll have varying levels of salt so be sure to taste the mixture before adding much salt and pepper.  You may not need it at all.

Y’all enjoy!!

Alfredo Chicken Pot Pie

Television series

  • 1 small rotisserie chicken, meat removed and shredded – about 4 cups
  • 1 (15-ounce) jar prepared alfredo sauce
  • 2 (15-ounce) cans mixed vegetables, drained (I use Veg-All)
  • salt & pepper
  • 1 (14.1-ounce) box refrigerated pie crusts (two crusts)

Optional:

  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon grated parmesan cheese
  1. Preheat the oven to 400°F.  In a large bowl, combine the chicken, alfredo sauce, and drained vegetables.  Mix gently.  Add salt and pepper to taste.

  2. Unroll one of the pie crusts and line the bottom and sides of a deep dish 10-inch glass or ceramic pie plate.  Spoon the filling into the crust.  Unroll the other crust and lay it over the top.  Pinch the edges of the two crusts together.  Cut 4 1-inch slits in the top crust to allow the air to escape.

  3. Optional: In a small bowl whisk the egg and the water together. Lightly brush the top crust with the egg wash. This allows the crust to develop a beautiful golden brown color as it bakes. Sprinkle the parmesan cheese evenly over the crust.

  4. Bake for 30 to 35 minutes or until the crust is golden brown and the filling is heated through.  Allow to rest for about 5 minutes before serving.  

You can swap the canned mixed veggies out for about 3 cups of frozen, thawed mixed vegetables if you wish.  

Pin It!This recipe for Alfredo Chicken Pot Pie replaces the classic sauce with a jarred alfredo sauce and uses a rotisserie chicken. It's quick, easy and can be made with as few as 4 ingredients!

The post Alfredo Chicken Pot Pie appeared first on Southern Bite.

Always adore everything like this

These destination restaurants have folks trekking out of the Big City to get their fine-dining fix


Vaudeville Bistro and Supper Club

Fredericksburg, Texas, Closest big city: San Antonio (71 miles) 

“Texans are well traveled, so we kept upping our culinary game,” chef-owner Jordan Muraglia says of the boundary-pushing supper club held three times a week at Vaudeville Bistro, which he opened in 2012 with his partner, artist Richard Boprae, in the Texas Hill Country. “We didn’t dumb it down at all.” Diners from near and far descend on the supper club for seasonal fusion plates like flash-smoked toro tartare.

The Barn at Blackberry Farm

alinea

Walland, Tennessee, Closest big city: Knoxville (21 miles)

Blackberry Farm has charmed guests with its Smoky Mountains setting since 1976, but it didn’t have a food-and-drink program to match its picturesque estate until the late proprietor, Sam Beall, built a massive wine cellar and used his training at the French Laundry in Napa Valley, California, to turn the barn into a restaurant. Three James Beard Awards later, people come for the food (think fermented squash with green tomato consommé) and stay for the not-too-shabby backdrop.

Park Winters

Denver

Winters, California, Closest big city: Sacramento (31 miles)

Throw open the doors of the barn on this Yolo County farm and you won’t find hay barrels. Instead, you’ll find a rustic-swank dining room where chef Gabriel Glasier hosts seven-course tasting menus that spotlight produce grown in the small NorCal town. We’re talking strawberry-chamomile caprese and a dish of carrots and radishes plated to look like the sweetest little garden. Take that, Napa!

Damon Baehrel

Earlton, New York, Closest big city: Albany (28 miles)

Simple math led Damon Baehrel to open his namesake restaurant in the 1980s. “This was the only property we could afford!” he says of the 12-acre farm, where he hand-makes every single component (pine flour, acorn oil) in his 20-plus-course dinners. Word of mouth and high-quality eats, such as Scottish salmon brined in sycamore sap, have kept his doors open for 30 years.

The High Lonesome Ranch

Smoky Mountains

De Beque, Colorado, Closest big city: Denver (212 miles)

Matt Chasseur, the former chef at Michelin-starred Alinea in Chicago, wanted to raise his kids outside of the city—way outside. So his family moved to the High Lonesome Ranch, where his monthly dinners—with dishes like lobster pudding—have a yearlong wait list.