The First FOOD Post

So, I took the plunge and started a blog. Now, one could really over analyze the direction to take when writing the first real post. Introductions flow easily, as long as you speak honestly and portray your values. But the first post after an introduction speaks volumes. Will you be edgy? Will you be new-age-mom-on-steroids? Or will you throw it back old school with a family favorite recipe or a tried and true craft? I will be none of these things today. I started this to share my life, to present valuable information that real people can use, particularly those who have small children and just want to do it all.

That being said, my life left me off work on this Monday in the very sunny, yet chilly month of February. My childcare was sick, and my back-up child care was on deck to finish out the remainder of the week helping me out; therefore, leaving me home with the little ladies today. We are feeling the small milestones today. My eldest daughter took the plunge last night deeper into the world of “Big Girl” as she left her beloved Binkie out for the binkie fairy to take away. My husband and I have scoured the internet on the Best Approach or the Traumatic Repercussions that could follow when taking a security blanket. The majority of the articles all recommended taking the bink around 18-24 months; however, during that time in my child’s life she received a new baby sister. I was NOT taking her precious bink from her at that point in her life. Once we survived the adjustment period, I continued to find reasons to keep her little, hanging on to that small connection to my baby. But the reality is, I have a three year old. A three year old with the mental comprehension and processing of a five or six year old. She has aged well beyond her years, and as much as I hated to admit it, the bink was not going to prevent this.

So last night, in a moment of courage, I offered the option of (brace yourself for the bribery about to come next…) skipping her bink tonight since it was breaking (also due to a slit I had cut in it earlier) to try and be a big girl. If she was able to complete this big girl step, we would go to the store and pick out a new Paw Patrol pup and vehicle for her massive Paw Patroller (a story for another time). She willingly took me up on my offer. As we negotiated this, her father walked in to scoop up one of the little ladies from the bath and assist in the jammy process, hearing our conversation. He then increased the deal to throwing the bink away for not just one, but three Paw Patrol friends in the morning. She was ecstatic!

Our little lady then proceeded to complete the night time routine and lay down for bed. Approximately 45 seconds after leaving the girls for the evening, the tears began to flow, or so we thought. We painstakingly watched on the monitor, reassured, muted the sound, reassured again, with little prevail. It was then that I went in with some verbal force, and discovered, not a single REAL TEAR on her cheek. She was re-tucked in one last time, reminded of the reward waiting for her in the morning, and not a single peep came from her for the next eleven hours.

Returning back to today, my day off with my little ladies and my first FOOD post. I was feeling very proud of my sweet “Big Girl” and loving the unexpected day home, so I began to explore my immense list of “lets try that someday” recipes, when I came across a simple but homey-feel recipe compliments of Betty Crocker and all of her efforts to make Gluten Free products that feel normal, and delicious. I settled in on a Gluten Free Pot-Pie recipe. (link in the article.)

The recipe was simple, yet homemade with the assistance of quality textures to trick even the most gluten-free suspicious of eaters. It took me about 20 minutes to prepare (it would have been less had it not been for the darling little 16 month old who has identified herself as the next great chef).

potpieOh Betty, you’ve done it this time! This recipe was not only a hit for myself and my husband, but has also won the heart of not just the three year old, but the incredibly picky 16 month old! She gives it a gold stamp of approval!

The recipe is simple starting with melting butter and cooking one onion diced up until soft, then adding in frozen vegetables (every budget lover’s dream), gluten free chicken stock, a rotisserie chicken from the store diced up,  and a touch of thyme.

After bringing to a boil, add in milk mixed with cornstarch and continue to cook until the mixture returns to a boil. Pour the thickened mixture into a two-quart casserole dish.

Mix the Gluten Free Bisquick, milk, egg, and melted butter together and spoon the topping on the top carefully. Here is where I made a change. I love topping on recipes, like love it to the point where I forget there is anything but the topping. I did 1.5 of the Bisquick recipe Betty recommends and it was perfect!

I then tossed that beautiful little casserole into the preheated oven set to 350 degrees for 30 minutes. And like all suzie-homemakers, the recipe came out of the oven a whopping 7 minutes before the husband walked through the door! (Disclaimer: this NEVER happens in my life, so I’m going to relish in it while I can)

So as you can see, my first post is not a designer recipe, created from scratch by myself or the culinary expertise of my sister, (which if your lucky I might share one or two of those with you later on) No, it is a simple REAL meal, in a REAL life. And let me tell you, it was REAL delish.


Gluten-Free Hearty Chicken Pot Pie

(As present on Betty Crocker’s website)


tablespoons butter or margarine
medium onion, chopped
bag (12 oz) frozen mixed vegetables
1 1/2
cups cut-up cooked chicken
1 3/4
cups Progresso™ chicken broth
teaspoon seasoned salt
teaspoon dried thyme
cup milk
tablespoons cornstarch


cup Bisquick™ Gluten Free mix
cup milk
tablespoons melted butter or margarine
tablespoon chopped fresh parsley


  • 1 Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
  • 2 In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
  • 3 Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

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