Chicken Pie

I’ve been wanting to try out this pie for a while now, ever since Christmas, but Harry and David was completely sold out of it until a week after New Years!

IMG_9984

I first heard about this pie from a coworker, who mentioned that it was one of Oprah’s favorite things. I checked it out on the Harry and David website and I was very intrigued because it was just crust, gravy and chunks of chicken – no veggies AT ALL!

IMG_9998
Not exactly a balanced meal

After an hour and half, we were ready to eat!

IMG_0014 IMG_0026

As you can see, they do not skimp on the chicken. The flaky, buttery crust reminded me of Ritz crackers and the gravy was rich, creamy and flavorful. If the pie wasn’t so unhealthy and pricey ($20 each + shipping, unless you buy in store), I would probably eat it more often. Henry thought the pie was too plain, as did some of the Harry & David reviewers, so this pie is not for everybody.

If you’re interested, you can order online here and here.

I make: Bacon and Chicken Mac n’ Cheese

IMAG0128
Can you believe this is May?????

We usually pack up our snowboards and gear in April, but this year, the stars aligned (MVP12 season pass + cheap condo) and we spent this past weekend in Mammoth with a couple of friends.

Henry and I wanted to shop for groceries before we left for Mammoth so we had to make a game time decision on what to make for dinner (breakfast is so much more simple!). Our friends suggested pasta and the first thing that popped into my head was spaghetti bolognese. I totally would have went with that if I hadn’t made it for lunch earlier in the week; my stomach just can’t handle that much acidity 😦 So, we went with mac n’ cheese instead. You can’t go wrong with mac n’ cheese, am I right??

(yields 4 servings)
Ingredients:
8 oz uncooked Cavatappi (do NOT substitute elbow macaroni!!!!)
3 slices maple bacon
8 oz boneless, skinless chicken thighs – cut into 1/2 inch pieces
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
1 tbsp unsalted butter
1 tbsp all-purpose flour
1 1/2 cups whole milk
1/2 can of cream of mushroom soup
1 cup shredded four-cheese Italian blend
1 cup shredded Parmesan
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp kosher salt
Cooking spray
1 cup shredded Colby-Jack cheese

Directions:
1. Cook pasta in large pot; drain.
2. While pasta cooks, cut bacon into small pieces and cook in large non-stick skillet over medium heat until crisp. Remove bacon from pan and place onto paper towel covered plate. Reserve about half of bacon drippings.
3. Increase heat to medium-high. Season chicken with salt and pepper. Add chicken to bacon drippings and cook until browned and done (about 5-6 minutes).
4. In medium size bowl, combine milk and cream of mushroom soup. Set aside.
5. Melt butter in large saucepan over medium heat. Whisk in flour and cook for 2 minutes.
6. Gradually add milk/soup mixture and stir with whisk. Bring to a boil and cook until thick. Turn heat down to low and let sit for a few minutes.
7. Add Italian cheese blend and Parmesan cheese, onion powder, garlic powder and salt. Stir until cheese is melted.
8. Preheat boiler.
9. Coat baking dish with cooking spray. Pour in the pasta, chicken, bacon and cheese sauce. Mix together so that the sauce is well incorporated. Sprinkle evenly Colby-Jack.
10. Broil for 3 minutes or until the Colby-Jack cheese is melted.

IMAG0126
DEVOURED

We made two containers full and that was all that was left. Proof that you can never go wrong with mac n’ cheese… especially when bacon is involved.

I’ve also made this recipe with chicken breast and it tasted just as good. If you want a more high-end mac n’ cheese, substitute the Italian cheese blend with a combination of smoked Fontina and smoked Gouda – they’ll definitely take the mac n’ cheese to another level of deliciousness!!!!

baconchkmac
Official beauty shot

Bon appetit!

I eat: Mastro’s Steakhouse [4]

Mom deserves the best. And like I’ve said before, Mastro’s is THE BEST! So a little more than a year after I first took my parents to Mastro’s, we went back to celebrate the best mom in the whole wide world, my mom ♥

Our meal started out with the usual bread service as we waited for our entrees. My mom and dad decided to share the Chef’s Cut Rib-eye and Chilean Sea Bass.

chefsribeye csb

Henry and I also went with the Chilean Sea Bass since I loved it so much last time. As for our steak, we wanted to switch it up. We ordered the off-the-menu special, Australian Wagyu Rib-eye “Tomahawk” (22oz). I didn’t know how it could possibly top the Chef’s Cut Rib-Eye, but I was really hoping it would especially since the Tomahawk was priced at $96!!

auswagyu

Well, even though the steak was excellent, I really couldn’t tell the difference between the Tomahawk and the Chef’s Cut (it was no more juicy or tender) so I can’t justify spending the extra $45.

We usually order sides of Lobster Mashed Potatoes and Sauteed Spinach, but this time we ordered Alaskan King Crab Black Truffle Gnocchi and Roasted Brussels Sprouts.

SO. DAMN. GOOD.

Come on, Crab + Truffle + Gnocchi???? I’m drooling just thinking about it right now. And I’m totally a sucker for brussels sprouts… I love roasting them with a little drizzle of balsamic vinegar.

I think Henry and I have tried most of the desserts offered so we went with an old favorite: Mastro’s Signature Warm Butter Cake Ala Mode. You really can’t go wrong with this one!

bc

Verdict (4.0): 5/5
Mastro’s
246 N Canon Drive
Beverly Hills, CA 90210

Bridesmaids

IMAG0107

I had the opportunity to attend a screening for Bridesmaids last weekend with a couple of friends. And we did not go as just regular people. No, no. We were VIP! 😀 Being VIP meant that we didn’t have to wait in line and were treated with cupcakes, champagne and water. La dolce vita!

IMAG0110

As for the movie… IT WAS HILARIOUS!!! OMG, I haven’t laughed that much during a movie in a long, long time. At one point, I felt a little embarrassed. Why? Well, I have a boisterous laugh and a loud clap to go with it. Yup. I mentioned that my nickname in sorority was husky giggler, right? 😛