Comfort foods are my favorite part of the Fall/Winter seasons. You kinda have this excuse to curl up in front of the fire with a bowl of something that was prepared by hand and cooked all day. It’s the perfect time of the year for meals like this. We all grew up on some form of pot-pie, most of us bursting our pot-pie cherries by eating a flavorless frozen version. I admittedly hated those pies, but made sure I ate the crust. That was really the only decent part of the pie, if that. Now that I’m an adult, I prefer my pot-pies to be creamy but not super thick and gloppy, like the frozen ones some of us grew up on. I like to be able to experience the texture of each vegetable in every bite. I hate potatoes that fall apart into a mealy mess, so I used Yukon Gold’s. They’re perfect for this recipe, so make sure you use them. I am a huge fan of the top and bottom crust, but not for whole pies. If I’m making a large pie — which I did here — I much prefer a top crust, only. That way I don’t h
Yea…I do realize that it’s no longer summer, but when I have a craving for something…then I have to have it. I wanted a fresh, cool, sweet yet spicy burst of summer despite it being “ugg season”… This is delicious. It’s a very basic fruit salsa recipe that you can alter to make your own. You can add additional fruits if you want, different peppers, beans — anything you want. Make sure you use a red onion though, don’t use any other kind because it won’t taste right. Fruit salsas are excellent over savory meats such as chicken or steak, but they’re even better on seafood. This baby here provides you with freshness, brightness, sweetness and heat. I used 2 very tiny Serrano peppers for this recipe, and I left some of the seeds from one in and removed the rest. I wanted a balanced heat, one that would compliment the natural sweetness of the fruit. I didn’t see any whole pineapple’s at Whole Foods today, but they did have these cup size “to go” packets of fresh pineapple an