Stuffing Pot Pie

Photo of Stuffing Pot Pie on a tableStuffing the Stuffing
So, there is a great concern in my house about our Thanksgiving turkey…or should I say turkeys. The concern is not for the actual meal, But rather, will there be enough leftovers? (We have two turkeys that together weigh in at almost 40 pounds. I think we’re good.)

In all honesty, I am of the mind that most of the people in my clan look forward to the leftovers more than the actual feast. I mean, I get it. A roast turkey sandwich on freshly baked bread is indeed heavenly. But, I think the real reason is that you can get creative (read: weird) with the leftovers. The perfect example is this recipe for Stuffing Pot Pie that I found on the Food Network that I will be making come Friday.

I have a weakness for pot pie. Any pot pie. I am here for whatever you want to cook up in a rich gravy and throw a pie crust on. Beef, Chicken, Turkey? Yes, please. Pot pie is at the tippy top of my list for best comfort food. So, when I saw this version that uses stuffing for the crust, I lost it.

I always make too much stuffing because I never want to not have enough. So, I know I will have some on hand. With a few substitutions to the ingredients, turkey for the chicken, using leftover green beans, etc., you can take your leftovers and turn them into a one-stop Thanksgiving with all the flavors of the entire feast in one bite. How could you not be intrigued by this?

Not going to lie, I think I am more excited about making this pot pie than I am for the main event…

Stuffing Pot Pie Recipe
Adapted from The Food Network
Yields 8 servings

This easy, delicious spin on the classic pot pie has a crust made entirely from stuffing. It remains crisp even when it comes in contact with the creamy filling. It is perfect to make with holiday leftovers—just substitute whatever veggies you have leftover. If you are looking for a weeknight dinner, you can always start with boxed stuffing mix and rotisserie chicken. Read more…

Chicken with Spaghetti Squash and Pomegranate

Prepping pomegranates for Chicken with Spaghetti Squash and PomegranateIn The Pom Of Your Hand
I have a pomegranate tree. I inherited it when we bought the house. The tree is enormous and produces a ridiculous number of pomegranates—most of which end up food for the birds and squirrels because my tree does not follow the rules.

Pomegranate season runs from the end of September through November. The fruit on my tree tends to be ripe by the end of August but you would not know because they never quite get to that gorgeous red color that we associate with a pomegranate, even though they are super sweet. So we have to keep an eye out to see when they start to split. At that point, we pick the fruit that is intact and leave the rest for the critters. Needless to say, we get a lot of fruit in a short period of time and have to figure out ways to use, store, or preserve it.

The obvious method is to sprinkle the seeds on salads which we do, with abandon. But, it’s not enough. Yes, you can freeze the seeds. They last up to 6 months in the freezer and are a fantastic addition to any smoothie you might make. But, like all frozen fruit, they can lose some of their integrity when thawed.

Making pomegranate molasses is a no-brainer, especially if you are a fan of Middle Eastern food. And, pomegranate molasses is great in other dishes as well including homemade vinaigrette.

One of my favorite uses for pomegranate is this Chicken with Spaghetti Squash and Pomegranate Seeds recipe that’s a great option for a weeknight dinner. Anyone looking for something different for Thanksgiving could easily double or triple just the squash for a great splash of color on the table.

Chicken with Spaghetti Squash and Pomegranate Recipe
Adapted from Epicurious
Yields servings

This easy sheet-pan dinner is bursting with bright, comforting flavors inspired by Persian cuisine. Read more…

Tomato Pie

Homemade Philadelphia Tomato PIe with Grated CheeseBaseball—Philly Style
After 12 years of little league, travel, and ultimately, Division One High School ball, it’s safe to say that we are baseball people. Well, my daughter is indifferent. I blame too many weekends of being dragged to tournaments and enduring my vocal enthusiasm. My husband and I have our favorite team that we love to watch but also have no problem tuning into a different game if only to passionately root for a division rival to go down in flames. (I’m looking at you, Dodgers…) Unfortunately, there was a lot of that this past season.

The end of October means that the World Series is once again upon us and I was really hoping for the feel-good story of finally seeing the Mariners get to the dance but alas, that was not meant to be. I would have been good with a New York v.s. San Diego series because there were so many interesting storylines. Aaron Judge and his home runs…San Diego spending a lot of money to get Soto…East v.ss West…you get the idea.

Instead, we have the Astros v.s .the Phillies. Not really all that exciting to this West Coaster. I am having a difficult time getting enthusiastic about watching this matchup. (Let’s be clear though, I will still watch. This is the world series after all.) The Astro’s recent scandal makes it hard to really get behind them. Plus, this will be the fourth time in five years that they have been in the Fall Classic. It’s time for someone new.

The Phillies haven’t been in the World Series since 2009. So, for that reason alone I am hoping they go all the way. And, since this is how I roll, it gives me the opportunity to explore the culinary wonders of Philadelphia beyond the obvious cheesesteak.

I have it on good authority from a friend and Philadelphia native, that a tomato pie is as quintessentially Philadelphian as cheesesteak. Now, I’m not here to start any wars but I am always here for trying something new to me. Also, I am always good with tasty carbs that can feed a crowd…

Tomato Pie Recipe
Adapted from Serious Eats
Yields 4 to 6 servings Read more…

Fast Focaccia Pizza

Fast Focaccia Pizza on a board ready to slice. That Focaccia Pizza
I think we all remember the bread-baking phenomenon that happened during the height of the pandemic. Most of us were up to our elbows in sourdough just out of sheer boredom. While all of that was going on, you may have missed the rise (no pun intended) of focaccia production that happened simultaneously.

Fresh homemade focaccia is ridiculously good. There is an episode of Samin Nosrat’s Salt Fat Acid Heat on Netflix that shows her making focaccia while on location in Italy which is the epitome of performance art. And a sure-fire way to bring on hunger.

Focaccia on its own is wonderful but focaccia as a base for pizza can be on a whole other level. One of my boys is the lone fan of fluffy pizza in a family of New York style devotees so he rarely gets the high-carb pizza that he loves because he is always outnumbered. Focaccia pizza is a great compromise. It’s hard to not like focaccia. To be clear, focaccia pizza is not the same as a deep-dish pizza. Using pizza dough to make focaccia will not give you the same results.

What you decide to put on your focaccia pizza before you bake it is entirely up to you. Just remember that less is more so that you can taste the amazing flavor of the focaccia as well as the toppings. Pro tip: add a layer of mozzarella before you add your sauce. This will keep the focaccia from getting too soggy.

Fast Focaccia Pizza Recipe
Adapted from Anne Burrell and The Food Network
Yields 8 to 10 servings Read more…