Making a sweet potato pie has been on my Thanksgiving to-do list for a long time. Pumpkin pie has always been a part of my Thanksgiving spreads since I was a kid. I wanted to spice things up a bit this year so decided to finally make a sweet potato pie! And like one of my favorite Thanksgiving sides, the sweet potato casserole, I topped it with fluffy marshmallow frosting! This pie is the perfect way to unwind after a long day in the kitchen!
Sweet potato pie is obviously pretty similar to pumpkin pie in terms of textures and flavors, but there are some differences. Pumpkin pie tends to have that more custard-like texture where sweet potato pie has a more dense texture. Both are delicious and you can’t go wrong either way!
I’ve been blogging here since 2011 and I’ve recently been going through all of my old posts and it’s crazy to think there are well over 900 recipes on my blog (spoiler alert: The blog is getting a makeover really soon!). And what’s crazier is all of the delicious recipes that I made in those first years that have been long forgotten complete with the most hideous photo taken with my crappy camera. This Tuscan-Style Rosemary Chicken was one of them and as soon as I saw it, I wanted to remake it ASAP!
This chicken is so so easy to make and is also really flavorful and the sauce makes it such a comforting dinner. It comes together in just about 20 minutes total which makes it perfect for easy weeknight meals!
The chicken breasts cook in a pan for a few minutes on each side until lightly browned. The sauce consists of the pan drippings, a pat of butter, some vinegar, shallot, flour for thickening, white wine, rosemary, and beef broth! The chicken then goes back into the pan to finish cooking with the tasty sauce and it’s ready to be enjoyed in just minutes.
The recipe will give you enough of the sauce to drizzle over the chicken, but I sometimes find myself wanting more of it so feel free to make extra sauce! If you are wondering what to sides to make with this, I recommend pasta, mashed potatoes, or some rice. I would definitely make extra sauce to drizzle as a gravy over pasta or mashed potatoes.
1 1/2 pounds boneless, skinless chicken breasts, cut in half and pounded to 1/3-inch thickness
salt and pepper to taste
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 tablespoon white wine vinegar
1 tablespoon butter
1 shallot, chopped
3 sprigs fresh rosemary, leaves stripped and chopped
1 tablespoon all-purpose flour
1/2 cup white wine
1 cup beef broth
1. Heat a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add extra virgin olive oil to pan and the garlic cloves. Heat for 30 seconds. Brown chicken 2-3 minutes on each side and remove from pan.
2. Add vinegar to the pan and allow for it to cook off. Add the butter, shallots, and rosemary to the pan and cook for 2 minutes. Add the flour and cook for another minute. Whisk in the wine and reduce for 1 minute. Whisk in the beef broth and allow the sauce to come to a boil. Return the chicken to the pan and simmer for 7-8 minutes to allow the chicken to cook thoroughly.
Slightly adpated from Rachel Ray
Serving Size: 1/4th
Amount Per Serving:
Calories: 206Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 46mgSodium: 357mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 15g
This post was originally posted in October 2011. It has been updated with fresh photos and the recipe was slightly adapted.
Just like that, it’s November and it’s time to start menu-planning for Thanksgiving! I have no idea what we are doing this year. I know Turkey Day may look very different for a lot of us, but that does not mean that we shouldn’t still make a delicious meal for yourself whether you are cooking for 1, 4, or 10!
Veggies (aside from the classic green bean casserole, of course) often seem like an afterthought for Thanksgiving, but I like to balance out the heavy dinner with some vegetable goodness!
These Balsamic Roasted Brussels Sprouts and Carrots are super simple to prepare and also super yummy! After you slice up the carrots and Brussels sprouts, you will toss them in some balsamic vinegar, olive oil, salt, and some fresh chopped rosemary!
My banana bread game has been pretty strong since we’ve all been mostly stuck at home. It’s the perfect little treat to have around without going totally overboard on sweetness. Of course, now that it’s my favorite time of year, I am totally in baking mode and pumpkin banana bread is one of the best treats! This version is made with cinnamon chips and caramel bits which take it to a whole new level!
Halloween is almost here and per usual, my favorite month of the year is just flying by. I’m still not sure what our Halloween will look like here, but I’ve been busy making Halloween-themed foods all month because we need the extra fun this year!
I always enjoy making savory Halloween snacks and dishes because there’s never a shortage of the sweet stuff out there. Buffalo chicken is always a great choice for Halloween because duh, it’s orange! Buffalo chicken dip + pizza dough is the perfect combo! I used my usual Buffalo Chicken Dip to make this. I then used pizza dough to roll up around the sides to create the perfect dippers!
I’ve been on a huge soup kick lately. Even though it’s still 90 degrees outside in So Cal, I have to at least pretend it’s cozy season. I love a good pot pie, but I never make them mostly because 1. they aren’t super healthy, especially when you consider the buttery crust and 2. I don’t feel like making crust. I thought a chicken pot pie soup sans crust sounded like a lovely idea though!
This soup has all that creamy goodness of a regular pot pie: onions, carrots, celery, potatoes, chicken, peas, and corn! The base is made with chicken stock and just a touch of half and half with some flour for thickening. This soup is a great way to satisfy a pot pie craving without the heaviness of pie crust and heavy cream is not required.
Of course though, I had to totally ruin that by making biscuits to serve with it. Honestly, the soup is delish on its own, but some nice little buttermilk biscuits or these cheddar chive biscuits (or your favorite store-bought brand) are a nice compliment to the soup!
I like to shred rotisserie chicken for this soup. If you want to make your own, I recommend cooking it in some broth so you can shred it yourself. You could also add diced chicken, but I personally prefer the tenderness of shredded chicken.
For maximum flavor, I like to add poultry seasoning which includes dried herbs like sage and thyme. Italian seasoning mix would also suffice or you can add individual dried herbs if you don’t want to buy the seasoning mix. I also add a good splash of white wine. I love the flavor it adds, but it is optional.
If you are vegetarian, you can swap the chicken broth for veggie broth and omit the chicken and add some additional potatoes and the other veggies.
This soup was so dang good, it’s honestly one of my most favorite soups I have made in a while and it will definitely be in my regular rotation! It also reheats really well so it’s great for meal prepping too!