Thanksgiving may be over, but my fridge is still filled with leftovers. If you’re in the same boat, here are a few ideas to put your leftovers to good use. Let the feast live on! Continue reading “5 Delicious Recipes for Your Thanksgiving Leftovers”
If you haven’t noticed, I like to put *everything* in a pie pan. Especially things that aren’t conventional pie. (See: tater tots, dirt cup chocolate pudding, & thanksgiving leftovers). Cause honestly, rules were meant for breaking. Plus it’s 10x more fun to eat a pie.
So today I bring you: cheesey corn pie. Essentially a corn casserole, but way more enjoyable because you get to eat it in pie slices. It’s full of cheese, has a little crunch, and a whole lot of deliciousness.
It’s been gloomy and rainy all weekend in Chicago. The kind of weather that makes me want to do absolutely nothing. Do you think Spring will ever make an appearance? Saw this yesterday and it’s almost too accurate…
Thanks for nothing, Spring.
Since I’m pretty sure we’ll never get out of winter, we might as well solely eat comfort food.
On the bright side, there’s no need for a beach body if it’s winter forever. And with that mentality in mind, I bring you: Southwestern Chicken Pot Pie. It’s your favorite pot pie with an extra kick.
Don’t get me wrong, I love a classic chicken pot pie. But sometimes you just want cheesy, spicy goodness. Continue reading “Southwest Chicken Pot Pie”
During my three years in NYC, my favorite breakfast by far was bacon, egg, and cheese on an everything bagel. It didn’t matter if it was from a neighborhood bodega or a fancy bagel shop—there’s just no match to the cheesy, salty goodness. It’s everything you want when you’re
so hungover you want to die moving slow on a Saturday morning.
In Chicago, however…basically no one knows how to make a darn bagel. So I’ve given up on that front. My solution? Bacon, egg, and cheese breakfast pie with an everything seasoned crust.
It’s the hungover breakfast of your dreams.
The secret here is the caramelized onions—arguably the most delicious Continue reading “Bacon, Egg, & Cheese Breakfast Pie”
One of my favorite parts of Thanksgiving–aside from pie, obvi–are the leftovers. There’s just something about eating leftover stuffing in your pajamas that makes it taste 10x better.
Traditionally, a Thanksgiving leftover sandwich is a fan favorite, but I’m here to push the boundaries.
Which is why I bring you: Thanksgiving Leftover Mini Pies.
It’s everything you love about turkey day leftovers wrapped in warm pie crust. There’s nothing better.
This pie marries two of my favorite things.
First we have brunch:
Everyone’s favorite meal. Both the hungover and hangry of the world unanimously love platers of bacon and pitchers of bloody marys.
Then we have tater tots:
Arguably the most underrated potato creation on the market. I’ve never met someone who dislikes a perfectly fried tater tot.
I think we all can agree that the tater tot is under appreciated. Let’s stop reserving this delicious fried treat for 24/hr diners and middle school lunches. Instead, we’re making it the star of this life-changing brunch pie.
Cheers to your brunch cocktail of choice and a
second third helping of this pie.
Brunch Tater Tot Pie
4 slices bacon, cooked and crumbled
1 lb ground breakfast sausage, without casings
2 1/2 cups shredded cheddar cheese
2 cups whole milk
3 large eggs
2 tbsp diced onion
1/2 tsp ground black pepper
pinch of table salt
2 lb bag of frozen tater tots
Freshly chopped parsley for garnish
Cook the sausage: In a large skillet, cook sausage on medium high heat, breaking up and browning the meat until cooked through. Then drain of any excess grease, and spread onto the bottom of your pie pan. Sprinkle 2 cups of the cheese over cooked sausage.
Mix the eggs: Preheat oven to 350 degrees. In a large bowl, whisk together the milk, eggs, onion pepper, and salt. Once mixed, pour evenly over the cheese and sausage in the pan. Layer the top with frozen tater tots with a second layout around the edges to create a ridge of crust.
Bake the pie: Place your pie in oven for about 35 minutes. Top with additional 1/2 cup cheese plus your cooked and crumbled bacon. Bake for another 5-10 minutes, or until sides are bubbling and top is golden brown.
Let your rest at room temperature for 10 minutes to set, this will make it easier to slice and serve. Garnish with chopped parsley and serve with a spicy bloody mary.