Tag Archives: Comfort Food

Homemade Chicken Amish Noodle Soup in the Instant-Pot

I know it’s summer and soups are mainly for eating in the fall and winter, but….

We were so busy the other night and I didn’t have time to think about dinner. I guess my poor family doesn’t need to eat LOL.

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Creamy Mashed Potatoes

How do you like your potatoes? Pan fried, mashed or baked? My favorite side dish hands down has to be mashed potatoes.

There are several kinds of potatoes so which ones do you use to make mashed potatoes?


  1. Idaho Russet – baked potato soup, potato salad, baked potatoes
  2. Red – potato salad, roasted
  3. White – mashed, scalloped, roasted, potato salad
  4. Yellow – mashed, roasted, potato salad
  5. Purple – roasted
  6. Sweet – roasted, baked, casserole
  7. Fingerling – baked or roasted

Wow! There’s a lot of different kinds of potatoes! My favorite type for mashed potatoes is Yellow Yukon Gold. I’ve tried making mashed potatoes with red or russet and I just don’t get the texture and creaminess that I do with the yellow.

Creamy Mashed Potatoes

  • Servings: 6-8
  • Difficulty: easy
  • Print

3 lbs. of Yellow Yukon Gold Potatoes
Organic Milk or Heavy Whipping Cream
Himalayan Pink Salt
Ground Pepper
Regular Sour Cream
Kerry Gold Unsalted Butter
Potato Masher or Hand Mixer


  1. Peel the potatoes and place in a pot of boiling water.
  2. Boil until fork tender and drain.
  3. Add potatoes back to the pot and add a little bit of the milk or heavy cream. This is an eyeball thing. Start slowly and you can always add a little more if needed. Don’t over pour or your potatoes will be runny.
  4. Add in the salt and pepper. Mash or mix everything together.
  5. Once mashed, gently fold in a few heaping tablespoons of sour cream.
  6. Top your potatoes with several pats of butter.

Note: If you have an Instant Pot, place your potatoes on a rack and fill the pot with at least 1 cup of water. Press the “steam” setting and set it for 5 minutes. Use the Natural Release method for pressurizing.

With Easter Sunday coming tomorrow, do you have mashed potatoes on your menu? I love them with a good spiral ham, salad, deviled eggs and some homemade bread. Wishing you and your family a blessed Easter!

Jesus is Risen! (Matthew 28:6)

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Comfort Food – Chicken Pot Pie

As it’s pouring rain right now, I can’t help but think how good it would be if I made my homemade Chicken Pot Pie for dinner!

I usually try to keep all the ingredients as basics on hand in my kitchen.  Although the recipe is gluten-free, I think you can still substitute and use gluten-free flours in the crust.

I love making my own crusts, for both this and dessert pies.  It tastes so much better than store bought and doesn’t have all the additives that you get from pre-packaged food.



This is the perfect crust!  It’s buttery and oh so yummy!  Butter actually is not bad for you, that is if you use real hand churned butter and/or made with cream from grass fed cows.  I love buying the hand rolled butter from Troyer’s.  I get it locally at a market in town.

This pie is easy enough to make several and stick a few in the freezer for those “comfort food” kinda nights!  You can even make just the dough and have that on hand and stick it in the freezer.


Chicken Pot Pie 
by Wendy Walker



  • 2 pie crusts, bottom and top (recipe to follow)
  • 2 tablespoons unsalted butter
  • 2 heaping tablespoons flour
  • 1/2 cup heavy cream
  • 1 cup homemade chicken stock
  • Sea Salt
  • Pepper
  • 1/2 cup onion, small dice
  • 1/2 cup carrots, small dice
  • 1/3 cup peas
  • 1 cup raw chicken, medium dice


1. Preheat oven to 350 degrees. Cook chicken in iron skillet with coconut oil.  You can use any type of seasoning to flavor it.  I use 21 Salute from Trader Joe’s.

2. Roll out your pie dough and line the bottom of a standard pie pan. Cut any extra and discard or eat it LOL. Roll out the second pie dough and save for the top.

3. In a saucepan, melt the butter and add in flour and stir until it becomes smooth like a paste. Add cream and chicken stock and whisk. Cook for several minutes until it begins to thicken, like gravy. Season with salt and pepper. Add onion, carrots, peas, and cooked chicken. Stir and mix well.

4. Pour mixture in the prepared pie pan. Then, take your top crust and place it over the filled pie pan.  You want the crust to look a little rustic, so perfection is not necessary at this point.  Place in oven for 30-35 minutes until golden brown. Let cool after removing from oven to set, otherwise, you will burn your mouth LOL.  I speak from experience!

*Serve with homemade mashed potatoes (or riced cauliflower) and fresh green beans from your garden!  Remember those that you canned back in the spring??






“The Best” Pie Dough

by Wendy Walker



3 cups of flour

1 tsp. salt

2 sticks of butter (and I mean “real” butter; you gotta get the good stuff)

ice cold water



Mix the flour and salt together. Add the butter into the flour mixture and stir until you have large pea-size chunks scattered throughout.  I actually use a pastry blender as well to cut the butter in.

Add about 6-8 tablespoons of ice water slowly, while stirring with a fork, just until combined. Transfer to a floured surface, divide in half, and then shape into 2 round disc looking ball shapes and wrap separately in plastic wrap. Refrigerate for 30 minutes and then your’re done!

It really is the Best Pie Dough ever!  I hope you and your family enjoy this yummy comfort food recipe.  It also makes a great “Take Them A Meal”!  ~Enjoy~

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