Giveaways,  Her Favorite Recipes,  Uncategorized

A Chance to Win Bragging Rights

There are some things in life I want to be better at. Cooking restaurant-quality meals is one of them.
I have one meal in my recipe box that meets this qualification. Mind you, my standards are high. While attending Palm Beach Atlantic
University,I worked at a high-end members’ only restaurant that overlooked Palm Beach. west-palm-beach-listing-image4This may not seem like a big deal when it comes to cooking, but when your place of employment feeds you upscale cuisine before each shift, your taste buds get tricked into craving creamy lobster bisque and buttery Dover Sole.  One day, my friend, I will replicate those meals. Until then, I’ve stooped to begging you for a little help.

This is me…begging.

So, this brings me back to my meal I mentioned above—my one mind blowing dish that friends ask time and again for the recipe.
I want more of those—you know—meals that people request.
It’s the when-guests-come-over meal, or the bring-a-new-momma-a-meal meal, or the hot-date-I-wanna-impress meal, or it’s the best pick-me-up for your dear friend who is sick-with-an-unfathomable-ailment meal.
Yeah—honestly, it’s that good.
So, I thought I’d show you my favorite recipe, if you showed me yours.
You know you have one. That time-tested family recipe with the cooking stains splattered across the index card.
That’s the recipe I’m begging for.
So here’s the deal. Post your favorite recipe in the comments section and I promise to make all of them and then select the top recipes (with runners-up, of course) and post the winner on my blog. And…I will even mail the winner an autographed copy of my book,B7529_1_WhenGodIntervenes-2 When God Intervenes, either to you or to one of your precious friends you feel could use the encouragement (just be sure to include your email or connect with me on Facebook so I know how to contact you). The neat part? The recipe I’m about to share is the one I reference in the book. Yeah, my one and only stellar meal I stole from a friend who often made this for me after my treatment days when I was super-sick with the dreaded C-word. It was the BEST pick-me-up ever—that and my hubby surprising me with a fun chick-flick. 🙂
So do we have a deal? If not. Your guilty conscience should prohibit you from reading further unless you’re going to divulge the goods. 😉
See—super easy. And the nifty part is that we all win! We all walk away with a handful of top-rated recipes.
And who doesn’t want that?
As promised, here is my go-to, never-has-let-me-down, ALWAYS-requested meal. And no judging the dish before you try this, okay?
It’s Ronda’s (Soon-to-be-Famous) Chicken Pot pie.
One more side note. I hated chicken potpie before I tried this recipe. I mean, you couldn’t have paid me to eat the stuff because people always filled them with weird ingredients. But this recipe, I promise you will hear “Mmmmms” and “Ahhhhs” and “You only made one pie?” Then your guests’ eyes will drop to their plate with an “Oh” and you’ll see the saddest face ever. {Ok, I’m being slightly dramatic, but I really want you to make the pie…because I really want you to share your stellar recipe, too!}.
Drum roll, please….
Ronda’s Soon-To-Be-Famous Chicken Potpie
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/3 cup butter
½ cup flour
2 cups chicken broth (use Better Than Bouillon—amazing broth, folks! Or, if you’re in a pinch, 1 15oz can broth)
1 cup ½ and ½
4 cups cooked, seasoned with salt and pepper, chopped chicken
1 tsp salt
½ tsp pepper
2 deep dish frozen pie crusts (Pillsbury is my favorite and it comes with two crusts in the package, but be sure you purchase deep dish!)photo 2 (8)
Using a food processor, chop all veggies, set aside. Chop all chicken a little smaller than bit-sized, set aside. Sauté veggies in butter for 10 minutes. Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly. Gradually add broth and half and half – stirring constantly over heat until mixture is thickened. Add salt and pepper and cooked chicken. Stir well.
Take off the heat (will thicken a bit more…if you skip this step the pie will be runnier).Pour into prepared pie shell. photo 3 (7)Cover with the second crust. Cover the sides with foil so the edges don’t overcook (this is a must!). Vent top with a knife. Bake at 400 degrees for 40 minutes.
photo 5 (5)
Let it rest for 10 minutes (it’s super-hot!), and voila!
Best. Meal. EVER!   Oh, and promise me the first time you make this that you don’t substitute anything. Okay? Whew, good. 🙂 

Enjoy!photo (8)
Alright, your turn to show me yours. 😉


  • Peggy O'Brien McCall

    Yum, looks awesome, Dabney! Thanks for posting this; I love that we’ll have a collection of great recipes!
    I’m going to post my quickest, easiest recipe right now. Later I’ll post a longer one. 🙂
    Take a fresh salmon filet (good quality is well worth the money) and sprinkle liberally with McCormick Lemon & Herb (NOT Lemon Pepper). Let it sit while the broiler heats up, then broil till the thickest part splits open and the fish flakes with a fork. We actually like it slightly charred and crispy on top. Our whole family loves this!

  • Robyn Barkley

    The 2 things I make that are requested regularly are actually not meals…The main one is my homemade hummace (the other is Brownies…but I just use the recipe on the side of the Toll House baking cocco container! lol its no secret)
    1/2 jar of green olives stuffed with garlic in wine & herbs (I buy them at Costco), you will use half the juice for the recipe too
    1 full can of hearts of palms- Mostly Drained
    1 full can of artichoke hearts- Mostly Drained
    1 full can of chick peas- Drained Fully
    Extra Virgin Olive Oil– use a small amount at a time until blended smooth
    Salt (and pepper optional) to taste
    Combined all ingredients into a food processor until smooth and creamy
    (you can use a blender but it is not recommended)
    I hope you like Hummace! lol
    Enjoy!! 🙂

  • Jaime

    sorry this took me so long to post!
    Prep/cook time: Prep 30+ minutes, cook 45 minutes
    1 chicken breast per guest, pounded
    6 oz package long grain and wild rice
    ¼ c orange peel, grated
    2 eggs, separated
    Pillsbury canned crescent dinner rolls –OR- Pepperidge Farms frozen puffed pastry sheets
    – – –
    1 T water
    20 oz current jelly
    1 T mustard
    ¼ c lemon juice
    3 T port wine
    1. pound chicken with mallet, season. Cut each breast into 2 uniform sized pieces
    2. cook rice, add peel, cool
    3. fold beaten egg whites into cooked rice
    4. roll 2 triangular pieces of crescent rolls in circle –OR- roll ½ of a puffed pastry sheet (sometimes it takes more rolls or pastry depending on size of chicken pieces)
    5. place piece of chicken breast, then ½ c rice, then second piece of chicken
    6. stretch dough around and place seam down. Brush with egg yolk
    7. bake 45-55 minutes at 350, uncovered
    8. heat water, jelly, mustard, lemon juice and wine on stovetop, thicken with cornstarch
    9. after baking, top with current jelly
    Recipe From: Jean Holt. Modified by Jaime Harvey

  • Rachel

    Shepard’s pie! I have to dig out my cookbook, but will post the recipe. It’s a great meal to bring to others, as well as a good family recipe…and so easy!

  • Rachel

    Shepard’s Pie:
    2 lbs ground meat (I use turkey)
    1 onion, chopped
    1 TBsp garlic
    2 tsp Cumin
    2 tsp Italian Seasoning
    4 cups mixed veggies (Costco has a bag of organic mixed veggies–carrots, corn, peas)
    2 Cups chicken broth
    2 lbs potatoes (I just use a few large potatoes)
    shredded cheese
    1. Dice potatoes and boil until done.
    2. Brown meat, add onions, garlic and seasonings and cook in pan until meat is done.
    3. Add veggies and chicken broth to the pan of meat.
    4. Pour meat mixture into a large baking dish (or two smaller)
    5. Mash potatoes and spread on top of the meat.
    6. Sprinkle with cheese (to your heart’s desire)
    Bake, uncovered, at 375 for about 35-40 minutes, or until potatoes are lightly browned.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: