Skillet Chicken Pot Pie with Butternut Squash

Skillet Chicken Pot Pie with Butternut Squash - Chew Nibble Nosh

Seriously, Winter.  Make up your mind.

Sunny and 65 one day, snowy the next.  We’re in that weird part of the season where Winter just can’t decide if she wants to hang out at the party longer.  She’s lingering in the doorway on her way out, coat in hand, but still chatting up the host.

Thankfully, there are recipes like this that help bridge the gap.  This chicken pot pie is cozy and warm, but filled with bright fresh spring flavor, with a boost from fresh garlic, kale, pearl onions, butternut squash, and shredded rotisserie chicken.  It’s lighter than a traditional pot pie, but still warms your soul when winter hangs on for dear life.

Skillet Pork Chops with Apples and Maple-Sage Butter

Skillet Pork Chops with Apples and Maple-Sage Butter - Chew Nibble Nosh

This, my friends, is a really, really tasty meal.

And the beauty of it is, it’s so simple to throw together for a quick weeknight meal, but definitely impressive enough to serve to guests.  The flavors are spectacular, it’s beautiful on the plate, and that maple-sage butter melting over the pork and apples?  Holy smokes.

I started by making that very special butter.  I combined some softened butter with some chopped, fresh sage, salt, pepper, and a good drizzle of maple syrup.

Skillet Pork Chops with Apple and Maple-Sage Butter - Chew Nibble Nosh 1

That’s it. Simple, and fresh.

Braised Carrots with Crisp Sage

Braised Carrots with Crisp Sage - Chew Nibble Nosh 6

Here comes Peter Cottontail, hopping down the bunny trail, and what does he find?  Someone who can’t believe that Easter is right around the corner.  Unbelievable!

If you need a festive, Spring side dish to share on Easter Sunday, I’ve got your back.  These carrots are delicious, beautifully springy, and they can be made ahead of time and reheated before serving, which is a standard qualification to reach Treasured Holiday Recipe Status in my book.

To begin, you’ll need to quickly fry up a handful of sage leaves in a few tablespoons of olive oil.  The crispy sage serves as wonderful contrast to the savory, tender carrots in the finished product, but it serves double duty here.

Roasted Acorn Squash with Amaretto Brown Sugar Butter

Roasted Acorn Squash with Amaretto Brown Sugar Butter  - Chew Nibble Nosh

I love acorn squash.  I’m pretty partial to any squash in general, but I love to indulge in butternut and acorn squash in the fall, when the color or the squash matches the color of the leaves outside my window.  I have fond memories of my mom roasting some up with our dinner, and it always involved brown sugar and butter, which made it seem like a dessert vegetable when I was growing up.  She’d cut the squash in half, scoop out the seeds, and then fill the middles with brown sugar and butter, which would just sizzle and caramelize and sweeten up the squash as it baked.  Good stuff. It’s like comfort food to me.

Chicken Pot Pies with Puff Pastry – American Homemade with McCormick

Chicken Pot Pies with Puff Pastry - Chew Nibble Nosh

 I am a big believer in the family dinner.

 A friend recently asked me what sorts of traditions I’ve continued with my children that my parents started with me, and the first thing out of my mouth was, “Well, we make a point to eat dinner together every night.”  Dinnertime is our time to unwind from the day, and reconnect as a family.  I make it a priority for all of us to eat together, even though our schedules are busy, and I often feel like I’m driving a shuttle bus around after school.  Eating dinner as a family was part of my childhood, and I am glad that I’m able to make it a consistent part of my children’s world as well.  It’s our time to talk, to discuss, to laugh and to learn about each other and our days.  In this busy, crazy whirlwind of activity lifestyle, it’s our time to settle in as a family.

Baked Pumpkin and Sausage Rigatoni

We’ve lived in the South for a while now, and one thing I’ve learned is that it’s really hard to gauge exactly when fall begins down here.  The air doesn’t really crisp up down here like it does in the Midwest, where I grew up.  We’re still in t-shirts and shorts!  That said, the humidity down here has finally reached the “It’s not too oppressive anymore” state and the calendar told me that autumn has officially started.  So, I’m going with it.

Pumpkin and Ricotta Stuffed Shells

I love trying new recipes.  I have more cookbooks than I can count, and I am constantly scouring the internet for great new finds.  I really enjoy throwing something new into our food lives at least once a week.  I wish I had the oomph to be as devoted to new recipes as my friend Jen.  She hasn’t repeated a dinner recipe in 16+ years!  Truly amazing.  We do have some favorites, though, and if I never served certain things again, I think my family might cry. My friends know that I love making new things and they often pass recipes my way.  This was the case with the recipe that I’m featuring today.  My friend, Tracie, tore this out of a magazine for me because she thought it might be something I’d like to make.  She was right.  Thankfully, it was an easy recipe for me to split in half.  Despite our crazy schedule this week, I wanted to share some of this with my friend who was nice enough to think of me as she flipped through her magazine.