Hearty Chickpea Potpie


  • 1 pkg. (14.1 oz.) refrigerated pie pastry
  • 3 Tbsp. butter (we used salted butter)
  • 1 cup diced onions (we used yellow onions)
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup (4 oz.) frozen peas, thawed
  • ¼ cup all-purpose flour
  • 1 tsp. poultry seasoning
  • ½ tsp. ground turmeric
  • ¼ tsp. salt (we used kosher salt)
  • ¼ tsp. pepper (we used freshly ground black pepper)
  • 2 cups vegetable broth
  • 1 can (15 oz.) chickpeas, rinsed and drained


  1. Move your oven rack down lower (we went for the shelf directly below the middle) and preheat your oven to 400 degrees. Take a 9-inch pie plate out and unravel one of the pastry sheets onto it. Cut off any extra pastry that’s extending beyond the rim. Line the pastry with parchment paper, filling the bottom portion with pie weights or dried beans (we used dried lentils that we had on hand). Stick the pie plate in the oven to cook for 15 to 20 minutes or until the edges of the pie pastry have a light golden brown appearance. Take the paper and weights out, sticking the pie plate back in the oven for an additional 5 minutes. Place the plate on a wire rack to cool.
  2. While the pie pastry’s cooling, take a large skillet out and add the butter to it, setting the heat to medium. Once the butter’s melted, toss in the onions, celery and carrots, cooking for 5 minutes. Now add in the potatoes and peas, cooking for 5 to 7 minutes or until the vegetables are tender. Whisk in the following ingredients, turning the heat up to medium-high afterwards: flour, poultry seasoning, turmeric, salt and pepper. Now whisk in the broth, bringing the mixture to a boil. Continue cooking for another 4 to 6 minutes or until the mixture looks like it’s thickened up, stirring constantly during that time. Turn the heat down, stirring in the chickpeas afterwards. Take the skillet off the heat now.
  3. Place the skillet mixture in the cooled crust. Unravel the other pastry sheet and place it over the filling. Trim off any pastry extending beyond the rim and cut a few slits in the top pie dough.
  4. Stick the pie in the oven for 15 minutes or until the pie crust on top looks golden. Let the pie cool for 5 minutes before serving.

Makes 6 servings.

This really was a hearty, filling dish that’s perfect for eating on a cold day. The top pie crust didn’t look as golden all over as we wanted it to but when we ate it, it felt like it was cooked through. It never said anything about changing the oven rack but that’s what we had to do in order to get some color (we had to move it onto the middle rack to get any golden look to the pie crust). After the top pie crust had been cooking for at least 30 minutes, we pulled the potpie out in fear that we were going to burn the bottom or totally dry the dish out.

We got this recipe from Taste of Home.

We weren’t paid in any form to promote Taste of Home.

Take care everybody !

Southwest-Style Egg Rolls with Southwest Sour Cream Dip


  • ¼ cup olive oil (we used extra-virgin olive oil)
  • ¼ cup chopped green onion
  • 8 cups fresh baby spinach
  • 1 cup frozen corn
  • 1 (15-ounce) can black beans, drained
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt (we used Kosher salt)
  • 1 teaspoon ground cumin
  • 6 ounces Monterey Jack cheese, shredded (we used closer to 8 oz. of pepper jack cheese)
  • 1 (14-oz.) package egg roll wrappers
  • Vegetable oil for frying
  • Southwest Sour Cream Dip
    • 1 (16 oz.) container sour cream
    • 4 teaspoons lime zest
    • 1 teaspoon ground cumin
    • 3 tablespoons minced chipotle peppers
    • 2 tablespoons adobo sauce (from the can of chipotle peppers in adobo sauce)
    • ¼ teaspoon Kosher salt


  1. Pour the olive oil into a skillet and set the heat to medium. Once the oil’s hot, add in the green onions and cook just long enough for them to get tender. Add in the spinach, corn, black beans, and lime juice to the skillet. Mix in the salt and ground cumin, taking the skillet off the heat and stirring in the cheese afterwards.
  2. Take ¼ cup of the skillet mixture and place it in the middle of an egg roll wrapper. Fold in the sides of the wrapper and roll it up, applying a small amount of water to the wrapper up afterwards. Repeat until the filling is used up.
  3. Using a large heavy skillet (we used a Dutch oven), pour in enough vegetable oil to fully cover the egg rolls once they’re in there, setting the heat to medium-high. Once the oil’s hot, place a few egg rolls in at a time, cooking until they look golden-brown all over. Take the egg rolls out and place them on a paper towel-lined plate.
  4. While the egg rolls are resting on a plate, make the dip by simply taking a mixing bowl out and stirring the Southwest Sour Cream Dip ingredients together until combined. Serve immediately.

Yields 13 egg rolls (could’ve been 14 but we taste tested the filling a few times).

This was a delicious combo. We did have to look up instructions on how to roll an egg roll because ours just didn’t look right based off their instructions. This was our first time actually making egg rolls so not all of the egg rolls cam out looking pretty but it got the job done. We’ll get better at making egg rolls though, we just need more practice. The egg rolls tasted good on their own and were surprisingly filling but the dip that we thought up ourselves makes it taste even better ! In the dip you’ll taste smokiness and spiciness from the chipotles and adobo sauce and some tang from the lime zest. The cumin also adds some depth to the dip. The spiciness is enough to notice but not overpower the flavors in the dip.

The egg roll recipe came from Allrecipes but the dip was our own creation.

We weren’t paid in any form to promote Allrecipes.

Take care everybody !

Determined Because We Love It

We decided to stick with the blog because any money that we could’ve saved up would not have got us very far after leaving my dad. We know that there’s no guarantee that we can make money off this blog but we’re going to give it our all to try and make it succeed. This is something that my mom loves and she’s given up a lot because of my dad. He has always had trouble with self control around food. When he was active duty in the Army, my mom gave up fixing a lot of food that she wanted to make because my dad couldn’t control himself and he had to stay in a certain weight limit. When she was growing up her family was poor and she didn’t get the chance to experience a variety of foods. This blog has been her chance to experience all the things that she always wanted to make in the past. She’s 51 now and she figures too much of her life has passed without doing what she really wants to do so she’s saying “F**k it !” and doing something that makes her happy besides being a mother. So you’ll be seeing her making things that she’s never had the chance to before. My mom isn’t going to let my dad deprive her of yet another thing that she enjoys.

Take care everybody !

A Fork In The Road

We’re at a fork in the road with what to do with our lives and this blog. We started this blog because the job opportunities are few to zero in our town and we thought, “Why not do something we enjoy and could make other people happy too?”. We needed to find a way to make money because we have a bad situation at home. My dad makes my mom and I miserable. He thrives on negativity, he’s very self-centered, he can suck the joy out of a situation faster than a dementor can, and he’s happiest when we’re doing everything for him. He never does yard work. He leaves that to my mom because he never wants to get hot and sweaty. He acts one way at home but puts on this good face, acting like Mr. Super Nice Guy with people outside the house. He likes to criticize things we do than ever possibly complimenting us when we do something right. You may ask yourself, “Why haven’t we left him already?”. We live in a small town with few to zero jobs that would allow us to support ourselves without his income. Plus our pets make it impossible to find another place to live without buying the property. We don’t think a bank would give us a house loan if all we had was minimum wage jobs. We can’t abandon our fur babies just to get away from my dad. They are family to us. We never talked about this before because we wanted to keep negativity out of the blog. We wanted this to be a place where you guys would enjoy coming to, but right before my dad went to work today, he dropped a bombshell on us ! We’ve known for a while that he hates his factory job and as he was heading out the door, he said he was going to quit in 2 years. We’re not even sure if he can last that long ! What he wants to do is live off his Army retirement  pay only. He’s tired of going to work. We know that there is no way we can stay in the same house with him if he’s home all the time. He stresses us out way to much. So our situation is this, do we try to put every bit of money that we can spare into making this blog successful or save the money up in case we have to leave sooner than expected ? If we choose to save up the money, it means we’ll be cutting back on some nicer choices for meals and most likely you won’t be seeing very many posts from us again. We don’t want to put mediocre or sucky recipes on here.As it is, we’ve really wanted to do more with the blog but our food budget hasn’t allowed us to make everything we like or to make the pictures as pretty as we want them to be. We try to do the best with what we have. So please, we would really appreciate your thoughts on our situation.

Thank you for taking the time to respond. Take care everybody !