Chicken Chili Verde from WGC

I follow What’s Gaby Cooking and am signed up for her email subscription list and love all of her recipes she sends out! This week she sent this Chicken Chili Verde recipe and I really wanted to make it, so this is recipe #3 that I used the shredded chicken for. Similar to my chicken lunch, this is meant to be dinner for the whole week so it was a nice easy meal to make for the entire week!


Homemade Chicken Pot Pie

For my second shredded chicken meal, I wanted to make a homemade meal for a friend who has a newborn baby, so I decided to make her a chicken pot pie with a homemade crust just as she wanted it! Here is the recipe I used:

I got a bit lucky because there was some leftover dough and filling so I was able to make my sister and I two mini cupcake sized chicken pot pies for dinner and boy am I glad that there were leftovers because it was amazing! An easy recipe to make and even better with homemade crust!!

Greek Yogurt Chicken Salad

This weekend, I made a ton of shredded chicken after buying 6 pounds of it in order to make 3 large meals out of it. All I did was stick the chicken breasts in a crock pot with a bit of water, salt, pepper and garlic chicken. I put it on high and after about 3 hours it was thoroughly cooked through and ready to be shredded!

The first thing that I made with the shredded chicken was this Greek yogurt chicken salad for lunch all week:

It was a good variation on chicken salad that was healthier and tasted good! I look forward to eating it for lunch this week!

Spinach Ravioli

Today I decided to try and step up my pasta making game by not only making spinach pasta dough, but also spinach ravioli out of the dough! It was definitely a time consuming and tedious process, but I was pretty proud of the result! For the filling, I made half of them with a basic Ricotta and herb filling. The other half of them I made with this feta, brussel sprout and fig filling:

I froze most of the ravioli after I made it so that I could pull it out and eat it in the future, but I cooked some of them for dinner in a white wine butter sauce.When I cooked the ravioli, one of them broke open so I’ll just have to practice sealing them better and am hoping more don’t break open in the future! However was a delicious and great first experience making ravioli and making spinach pasta dough as well!

Gingerbread Poke Cake

My mom was asking if there was a cake recipe I wanted her to try and make for my birthday, and I have been craving gingerbread so I have her this one to try:

I also wanted to try and look for something convenient and easy for her to do, and I think this one was for her! It was a good recipe, but I think she could have poked some deeper holes to soak the cake a bit more because the soaked parts were amazing and the other ones were more dry compared to the soaked parts of course!

Orange Pistachio Gingerbread Cutout Cookies

For my staff cookie exchange, I decided to make these cookies as well from Julie Nolke:

I enjoy some of her recipes she makes and ideas that she comes up with, so I decided to give this one a try and I really enjoyed the recipe! I think it mostly tasted like gingerbread, so maybe could use even more orange zest/pistachios, but it was still a good recipe!

Italian Rainbow Cookies

I am entering in a holiday cookie showdown contest on Tuesday, so I decided to bring out the big guns and make an Italian Rainbow Cookie! I know a lot of people will argue that they aren’t cookies, but once they taste them they won’t even care because they are so delicious! Definitely my favorites. Here’s the recipe I used:

It is absolutely a time consuming process, but it’s worth it in the end when you see the final product! Great recipe that was easy to follow with a very tasty outcome.

Cranberry Orange Custard Pie

For a game night with friends tonight, I decided to use up some cranberries that I bought for Thanksgiving. The first recipe I found that sounded was this cranberry orange custard pie:

It was absolutely great and everyone loved it, besides the fact that the middle was undercooked so I should have cooked it the full extra 45 minutes and maybe more. I would have just had to put some foil around the crust because the crust was starting to get dark brown and nearing the burnt side! Other than that, the flavors were a crowd pleaser!