This recipe for spicy chicken soup is one of my favorite chicken noodle soup recipes. I need to be honest and admit to you that it takes a little bit of time to prep because there are so many vegetables in it but it's well worth it.

This spicy chicken noodle soup brings back so many memories! First of all, I love ordering Mama Mandola’s Sicilian chicken soup at Carrabba's Italian Grill.

I have made this Carrabba's chicken soup recipe for years. I have a funny story about it below. But I did stop making it for a few years. Last December, something reminded me about this recipe so I made it again. I ended up eating it for days after we had to put our beloved dog, Charley, to sleep. I can't even tell you how much it brought me comfort.

I didn't have to cook dinner, I would just defrost the container from the freezer and just eat it. It had starch, protein and vegetables and while I was in the thickest part of my grieving, I was well nourished.

Years ago, when I made this chicken noodle soup for dinner, Curtis, my husband, refused to eat it. I probably shouldn't even tell you this story but we laugh about it now. After I finished making it, I put a lot of it away in the refrigerator and left just enough for the both of us to eat in the soup pot.

If you see other recipes online for this Sicilian chicken soup, they will tell you to cook the soup with the whole chicken in the pot for two hours+. The whole chicken falls apart and that's exactly what happened. Curtis went to make himself a bowl for dinner and in the ladle was a neck bone.

He freaked out and said, I'm not eating this! I was so upset, I had worked so hard on making this dinner. I packed it all up and brought all of the soup into work the next day. Everyone LOVED this chicken noodle soup.

One of my co-workers asked, “can Curtis refuse to eat more of your food so we can get more of your cooking, Julie?” LOL Take it from 18 of my former co-workers, this Sicilian chicken soup tastes good!

By the way, I'll show you how to make this spicy chicken noodle soup and you don't have to cook the entire soup for 2+ hours.

Why chicken noodle soup is the best

Chicken noodle soup is the best because it's pure comfort food. You can't go wrong with chicken noodle soup. Doesn't it bring back childhood memories for you? I love a good bowl of spicy chicken noodle soup any day of the year!

How chicken soup is made

Chicken noodle soup is usually made with a whole chicken. Most chicken soup recipes use a whole chicken and a few different vegetables. You'll want to add the chicken and vegetables to a large soup pot with water. Bring the soup to a boil and then lower the heat to a simmer. I let it simmer for 1.5 hours.

Can chicken soup be frozen?

Yes, I freeze the leftovers and when I'm craving some comfort food like chicken noodle soup, I defrost it in the microwave and then heat it up, add Parmesan cheese on top and enjoy!

When I freeze soup, I put one or two portions in each container so I only defrost what I need. Be sure to put the name of the recipe and the date (with the year!) on a label on all of your containers so you can easily identify each container. It usually keeps just fine in the freezer for a few months!

Which pasta for chicken soup?

You can use any pasta you like for chicken soup! I love curly egg noodles and even bow ties. For this spicy chicken soup recipe, I love to use the small tube shaped pasta also known as ditalini pasta.

How to make spicy chicken soup at home

How to make spicy chicken noodle soup

First, you do some prep work cutting up vegetables. The vegetables are:  onion, celery, carrots, bell peppers and potatoes. Take the whole chicken and remove the giblets. Add the chicken, vegetables and water to a soup pot. Bring the pot to a boil and then skim the foam from the soup. I use a spoon to do that.

Add the parsley, garlic, salt, pepper and crushed red pepper to the soup. Then, reduce the heat and simmer for 1.5 hours. You'll want to remove the whole chicken from the spicy chicken noodle soup, I use turkey lifters to remove the chicken easily.

Allow the chicken to cool and then cut it up with a knife. While the soup is cooking, you'll want to use another pot to boil your favorite pasta noodles for the soup.

I'll share the instructions on how to make this Sicilian chicken soup again below with step by step photos:

Chop the onion.

Dice the celery.

Dice the carrots.

Dice the bell peppers. You can totally use red bell peppers if you like them better.

Chop the potatoes into cubes.

Chop the parsley and garlic.

Remove the giblets from the chicken and pat dry with a clean paper towel. Place the whole chicken into a large soup pot.

Add the chopped vegetables: onion, celery, carrots and bell peppers.

Next, the potatoes.

Add the canned tomatoes along with the juices.

Add water to the pot (about 6 to 7 cups) to cover the chicken and vegetables.

Bring the soup pot to a boil on high. Using a spoon, skim off any foam that rises to surface (you’ll need to do this every so often while the soup is cooking).

Add parsley, garlic, 1 tablespoon of salt, 1 teaspoon of pepper and 1 1/2 teaspoons crushed red pepper to the soup pot.

Reduce heat to medium low. Allow the soup to cook at a simmer for about 1.5 hours, partially covered with a lid, until the chicken is cooked through. (I usually flip the chicken over in the pot halfway through using big tongs.)

In a separate smaller pot, bring water to a boil and cook the ditalini pasta according to the package instructions.

Drain and set aside.

Remove chicken from the pot and place on a cutting board. Allow for it to cool for about 10 to 15 minutes. Keep the pot of soup simmering and add more water (about 2-3 cups), if you want.

Remove the skin from the chicken. Separate meat from the bones. Cut up the chicken using a knife. Set aside.

Using a potato masher, mash some potatoes in pot, this will thicken the broth slightly. Serve the soup with chicken, pasta and parmesan cheese.

I can't even say enough…how luxuriously comforting this soup is. I love the spiciness from the black pepper and the crushed red pepper. (If you have little ones, you can totally omit the crushed red pepper and use less black pepper.) The cut up chicken stays intact and the pasta al dente when I keep the chicken and the pasta separate from the soup if I'm storing the leftovers in the refrigerator.

You have to make this soup!

And I have to mention, today, Curtis eats this soup!

Now tell me, have you made chicken noodle soup before? Are you going to make this recipe for spicy chicken soup?

Print

Sicilian-Style Spicy Chicken Noodle Soup

Prep Time 30 minutes minutes

Total Time 2 hours hours

Servings 8 servings

Ingredients

• 1 large yellow onion chopped
• 3 celery diced
• 3 carrots peeled and diced
• 2 green bell peppers cored and diced
• 3 medium baking potatoes such as russet, peeled and cut into 1/2 inch cubes
• 1 14.5-ounce can diced tomatoes, including the juice
• 1 whole chicken about 4 to 4.5 pounds, giblets removed
• 1/2 cup chopped fresh flat-leaf parsley
• 8 garlic cloves chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 teaspoons crushed red pepper optional
• 8 ounces ditalini pasta
• Parmesan cheese for serving

Instructions

• Prep the vegetables: the onion, celery, carrots, bell peppers and potatoes.
• Remove the giblets from the chicken and pat dry with a clean paper towel. Place the whole chicken into a large soup pot.
• Add the chopped vegetables to the soup pot.
• Add water to the pot (about 6 to 7 cups) to cover the chicken and vegetables.
• Bring the soup pot to a boil on high. Using a spoon, skim off any foam that rises to surface (you’ll need to do this every so often while the soup is cooking).
• Add parsley, garlic, 1 tablespoon of salt, 1 teaspoon of pepper and 1 1/2 teaspoons crushed red pepper to the soup pot.
• Reduce heat to medium low. Allow the soup to cook at a simmer for about 1.5 hours, partially covered with a lid, until the chicken is cooked through.
• In a separate smaller pot, bring water to a boil and cook the ditalini pasta according to the package instructions. Drain and set aside.
• Remove chicken from the pot and place on a cutting board. Allow for it to cool for about 10 to 15 minutes. Keep the pot of soup simmering and add more water (about 2-3 cups), if you want.
• Remove the skin from the chicken. Separate meat from the bones. Cut up the chicken using a knife. Set aside.
• Using a potato masher, mash some potatoes in pot, this will thicken the broth slightly.
• Serve the soup with chicken, pasta and parmesan cheese.

Notes

If you’re storing your leftovers in the fridge, I like to save the soup separate from the chicken and the pasta and when I go to reheat it, I add the chicken and pasta to the bowl.

If you’re storing your leftovers in the freezer, add the chicken and the pasta to the soup and then portion into containers. Label the containers with the date and the recipe name. I use the defrost function on my microwave and then heat on 100% power. (Sometimes after defrosting, I will add additional water to the soup before heating on 100%.) Add parmesan cheese and enjoy when you’re craving soup!

Other Chicken Soup Recipes

Homemade Chicken and Noodles 
Chicken Tortilla Soup

Other Soup Recipes

Panera Garden Vegetable Soup
Pork and Shrimp Wonton Soup

Other Whole Chicken Recipes

Crockpot Whole Chicken
Homemade Chicken Stock
Crispy Roasted Garlic Chicken

The post Sicilian-Style Spicy Chicken Noodle Soup appeared first on The Little Kitchen.

I'm so excited to share this recipe with you! I have to admit that I have made it several times already…I forsee that it will become a part of our regular rotation of easy to make weeknight meals! I have been wanting to try a sheet pan meal ever since I have seen them floating around Pinterest.

And then, my friend, Mary's new cookbook: The Weeknight Dinner Cookbook arrived in my mailbox and when I was flipping through the cookbook, I knew I had to make this sheet pan chicken dinner!

Her cookbook is great, packed with wonderful dinner ideas…so many that I want to try including: Mediterranean nachos, sweet & spicy salmon with broccoli, cheesy Mexican pasta, creamy balsamic skillet chicken, Greek chicken and Cajun roasted potatoes.

It takes just a few minutes to prep the ingredients for this sheet pan chicken dinner!

I didn't have dried basil for this recipe so I used fresh basil from my garden. I used between 1/4 cup and 1/3 cup packed basil (before chopping).

I LOVE the veggies in this dish…

Mix all of the herbs, salt, pepper, garlic and lemon juice in with the olive oil.

Toss that mixture all over the veggies and chicken.

Roast for 50 minutes and you have this beauty! So flavorful and so darn easy to make! It doesn't get any better than this!

I'm so excited for my friend, Mary and love her cookbook! You should definitely check it out!

Print

Sheet Pan Chicken Thighs with Green Beans and Potatoes

Ingredients

• 4-5 small bone-in chicken thighs about 2 pounds (910 g)
• 1 pound 455 g small red potatoes, halved
• 1 pound 455 g fresh green beans
• 1/4 cup 60 ml olive oil
• 2 Tablespoons 30 ml fresh lemon juice
• 2 cloves garlic minced
• 1 1/2 teaspoons 9 g kosher salt
• 1 teaspoon 1 g dried basil*
• 1 teaspoon 1 g dried oregano*
• 1 teaspoon 1 g dried thyme*
• 1/2 teaspoon freshly ground black pepper

Instructions

• Preheat the oven to 400 degrees F (200 degrees C, or gas mark 6). Place the chicken, potatoes and green beans on a large baking sheet. In a measuring cup, stir together the police oil, lemon juice, garlic, herbs and spices. Drizzle the mixture over the meat, potatoes and beans. Use your hands to stir the pieces around a bit and make sure everything is well coated. Be sure to leave the chicken skin side up.
• Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp and somewhat shriveled.

Notes

Cook’s Notes: If you have Italian seasoning, homemade (page 159) or store-bought, in your pantry, you can substitute 1 Tablespoon (7 g) seasoning mix for the herbs marked with an *. If extra-crispy green beans aren’t your thing, you can place the cooked beans in a bowl and wait to add them for the last 15 minutes of the cooking time. Just spread them around the pan over the potatoes.

If your potatoes are bigger than about 1 inch (2.5 cm), you’ll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings.

Notes from The Little Kitchen: I didn't have dried basil so I used 1/4 to 1/3 cup packed fresh basil and then chopped it up. I loved using fresh basil when I made this!

You can also use boneless skinless chicken breasts when making this recipe. I cut them into cutlets and tossed the mixture on the veggies and the chicken. Roast the vegetables for about 30 minutes and then add the chicken and roast for the remaining 20 minutes (so the chicken doesn't dry out).

from The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking by Mary Younkin, creator of BarefeetInTheKitchen.com

 

Disclosure: I received a review of this cookbook from the publisher. All of my opinions are my own and I only share with you what I love. There are affiliate links in this post.

The post Sheet Pan Chicken Dinner appeared first on The Little Kitchen.

Snack, appetizer or meal? I'm not sure but I first had ‘totchos' in Portland earlier this year and believe me they were memorable. Totchos are tater tot nachos! Instead of tortilla chips, the tater tots serve as nacho chips…and usually topped with nacho cheese and other toppings, they are amazing.

Original photo from when this recipe was originally published October 2, 2012

First, make the pico de gallo. This is my no fuss way to make pico and we love it on top of tacos and with fajitas.

Cut up the tomatoes.

I have to show you how to cut jalapenos. First wear gloves…you don't want to accidentally touch your eyes later in the day and scream! Not that I know from experience.

Cut both ends off and then cut in half lengthwise. Then, working on one half at a time, slide the knife between the ribs and the jalapeno.

There you go, the ribs are detached. Reserve the seeds by scraping with your gloved fingers.

Slice the jalapeno half into thin strips.

And then dice them finely.

Prep the onions.

Mix in the jalapeno with the seeds and the onion.

Add salt and lemon juice.

And stir. Then, cover and refrigerate until you're ready to serve.

Heat your oil according to directions on your bag of frozen tater tots. I think it's really important to have a thermometer when deep frying.

Fry those puppies (or tots) up and be patient. I used my slotted spoon to keep them moving around and from sticking to each other while frying.

Using a slotted spoon, add the tater tots to a baking sheet that's lined with foiled and topped with paper towels – to soak up the oil.

You can fry them…or you can bake them according to the instructions on the bag.

Original photo from when this recipe was originally published October 2, 2012

And then eat them! Soooooo I have to give credit where credit is due, while I was frying the tater tots, Curtis looked at me and said why don't you put a fried egg on top? Whatttttttt? was my reaction. He thought I was mad from my reaction but I just answered with “pure genius”. You're a genius, honey!

The funny thing? He doesn't like runny eggs but he knows how obsessed I am with putting eggs on ramen noodles and tons of other things. I wish I thought of this…

Here's how to fry an egg with crispy edges!

I have these mini cast iron skillets that I love to fry eggs in. Melt a pat of butter in the skillet.

Crack an egg.

And let it cook for about 4 minutes if you want the egg to still be runny and the edges crispy. If you don't want it runny, you can cook it for as long as you want.

So there you have it…totchos with a fried egg on top (Curtis' idea). The eggs make it heavenly…this is comfort food!!!

Print

Totchos Recipe

Popular in Pacific Northwest towns like Portland, Oregon, they are traditionally topped with nacho cheese. I loved creating this twist with pico de gallo, shredded cheddar cheese and a fried egg on top!

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 2 (for a meal) or 4 (for an appetizer)

Ingredients

Pico de Gallo

• 1/2 of a large red onion diced small
• 3-4 medium tomatoes cored and seeded, diced small
• 1 jalapeno pepper seeded & cored, diced small (reserve the seeds)
• 1 1/2 limes juiced
• salt

Tater Tots

• 1 pound frozen tater tots
• vegetable oil for cooking
• salt and pepper

Other toppings

• sharp white cheddar grated
• 3 green onions sliced
• 2 eggs fried
• sour cream optional
• guacamole optional

Instructions

Pico de Gallo

• Combine the diced onions, tomatoes, jalapenos (include seeds if you'd like) and lime juice into a medium-sized bowl. Add salt to taste. Refrigerate while preparing the tater tots and eggs.

Making the Tater Tots

• If you're frying, prepare a baking sheet lined with foil and covered in paper towels. Fry the tater tots according to instructions on the bag. The brand I used instructed to heat the vegetable oil to 375 degrees.
• Allow the tater tots to slightly cool and the oil to drain on the baking sheet. Top the tater tots with salt and pepper.
• If you're baking, follow the instructions on the bag.

Fry the Eggs

• In a cast iron skillet, melt a pat of butter. Add two eggs and fry them sunny side up until crispy, about 4 minutes. Cook them longer if you don't want the yolk to be runny. (If using a nonstick skillet, you might not be able to get the edges as crispy.)

Assembly

• On two plates, add tater tots and top with cheddar cheese. Optional: melt cheese on top the tater tops in the oven on the baking sheet or in the microwave on microwave-safe plates.
• Top with pico de gallo and green onions and then the fried eggs. Serve with lime wedges and sour cream or guacamole.

Notes

Warning: You'll need a fork for this dish!

From The Little Kitchen

 

The post Totchos with a fried egg on top! appeared first on The Little Kitchen.

This post was originally published on February 12, 2011 and was updated recently with photos and updated text. We love this recipe and make it at least once a month…it's a tried and true & very tasty recipe, I know you'll love it!

Last week I shared with you this wonderful Whole Chicken in a Slow Cooker recipe and now I'm going to show you what I did the leftovers. I made chicken pot pie. And what better way to find a recipe than to tweet about it and see what other food bloggers say their favorite recipe is.

I actually put a call out to twitter asking about people's favorite chicken pot pie recipes.

I received a few replies including one from (my now dear friend) Lindsay. I love Lindsay and her blog so I went investigating. The recipe seemed relatively simple and the bulk of the work is the prepping of the ingredients.

The only problem was that I didn't have a whole set of ramekins nor do they match. But oh well, that didn't stop me. I had to go out and get two more ramekins and it ended up working out. The recipe she used is based on Chef Emeril's recipe for turkey pot pie but it was easily changeable to be a chicken pot pie.

After we had the slow cooker chicken recipe, I took the rest of the chicken left over and cut into smaller than bite size pieces and put into a plastic container – you need about 2 cups. This chicken pot pie was so amazing. It's going to be our regular after we make the slow cooker chicken recipe, always.

When I first made this recipe back in 2011, I had different size ramekins, some bigger than the ones I have bought since then. So depending on how many you have and the size, you might get the filling into a less number of ramekins or a larger number!

I pinch the pie dough against the sides of the ramekin and don't you like the little mini blossom flower cut outs? I use a similar to this one made by Wilton. Mine is also made by Wilton but it doesn't have the super convenient push tab to push out the shape. You want to cut a little vent hole whether it's with a knife or even another shape before baking.

This recipe takes a little bit of prep work but everyone I know who has made it, says it's worth it. Curtis and I love this recipe to pieces. Serve it with a salad and you have a complete dinner!

Print

Chicken Pot Pie Recipe

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 1 9x9 pan or 7 to 12 ramekins

Ingredients

• 1 cup peeled and diced red potatoes
• 1 cup diced carrots
• 6 Tablespoons unsalted butter
• Salt and freshly ground black pepper to taste
• 1 cup chopped yellow onions approx 2 small onions
• 1/2 cup chopped celery approx 1 celery stalk
• 6 Tablespoons unbleached all-purpose flour
• 2 cups canned low sodium chicken broth
• 1 cup half and half
• 1 cup frozen peas
• 2 cups shredded cooked chicken white and dark meat
• 2 Tablespoons finely chopped fresh parsley leaves optional
• 2 homemade or pre-made pie crusts room temperature

Instructions

• Turn on oven to preheat at 400 degrees F. If using a baking pan (such as a 9x9x2), grease it. Or if using ramekins, ready your ramekins (I generally use 7 to 12, all different sizes). Place baking pan or ramekins on a baking sheet covered in foil (the ramekins do not need to be greased).
• Bring a small pot of water to a boil. Add diced potatoes and carrots and boil for about 4 to 5 minutes. Drain and set aside.
• Melt butter in a large saute pan over medium heat. Add onions and celery as well as salt and pepper. Allow the onions and celery to for 2 minutes, stirring constantly.
• Add flour and stir constantly for 3-4 minutes to make a blond roux.
• Add chicken broth while stirring constantly. Bring it to a boil then turn the heat down to medium-low. Allow it simmer until the sauce thickens, about 4 to 6 minutes.
• Add half and half while stirring. Allow filling mixture to cook for 4 minutes and stirring occasionally. Add salt and pepper to taste.
• Add the rest of the vegetables (potatoes, carrots, peas), the chicken and parsley. Add salt and pepper to taste and make sure all vegetables and chicken are incorporated well.
• If using a baking pan, line it with one of the rolled out pie crusts. Pour the filling into the prepared pan or divide equally into ramekins. If using a baking pan, cut vent holes and place the second crust on top of the filling.
• If using ramekins, roll out and cut out dough (I used the ramekins, flipped them upside and used them as a cutter) and cut out vents (I used a Wilton flower blossom cutter). Fill the ramekin with filling and then add the pie crust on top. Tuck in crust(s) into the pan or ramekins and pinch the edges against the sides of the ramekins.
• Place into oven on covered baking sheet. Bake until the crust is golden brown and crusty, 25 to 30 minutes (18-20 minutes if using ramekins). Let cool for 5 minutes before serving.

Cook's Notes:

• Preparing the filling on the stove doesn't take that much time, the prepping of the ingredients does though. So it's very important to prep everything before you heat the pan on the stove!

I just adore this recipe for chicken pot pie and it's going on regular rotation in our house. It's one of the perfect comfort foods. So what do you like to make with your leftover chicken when making recipes like the slow cooker chicken, roast chicken or rotisserie chicken?

Disclosure: There's an affiliate link in this post.

The post Chicken Pot Pie appeared first on The Little Kitchen.

I can shout it from the rooftops! I made roast duck breast! And it wasn't that hard! Sorry for the many exclamation points. KitchenAid® recently put me up to the challenge again. I love their Kitchen Challenges because each one I have done, they are actually challenges for me. This one was no different but it was a matter of just trying it and seeing how easy it really is. I felt so gourmet and it was such a luxurious meal, cooked at home!

Get the Recipe –> Roast Duck Breast with Black Truffle Cream Sauce.

It was oh so good and the side I made to along with the roast duck breast…oh man, you have to make it! Mashed potatoes and carrots. The idea came from my Italy trip. Actually, on the way back. One of our flights with Delta was actually on an Air France plane and their airplane food is actually good! They had this carrot puree side dish that was so wonderful and creamy…I knew I wanted to try my hand at a version of it.

Start by peeling carrots and potatoes. My favorite vegetable peeler. I have two of them and I give them out as stocking stuffers all the time.

Put them into a pot and add water to cover at least a few inches. Add a good bit of salt and bring to a boil.

Once they are done, drain them and return to the stove on low heat. This will get rid of the excess moisture. Then, dump them into the bowl of a stand mixer. This is my favorite way to mash potatoes.

Blend with your flat beater.

Once they are mostly broken up, add milk and cream.

You have to add the cream (DON'T omit this). You can mix until completely smooth or if you like your mashed potatoes chunky like me, stop when you fee like it.

This is a wonderful side dish and I will be making it over and over again. The sweetness from the carrots and the creaminess of the potatoes go so well together and the carrots add a nice color too. Make these with that roast duck recipe with black truffle cream sauce and you'll thank me!

Get the Recipe –> Roast Duck Breast with Black Truffle Cream Sauce.

Print

Mashed Potatoes and Carrots Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 to 8

Ingredients

• 4 large mashing potatoes peeled, rinsed and diced (about 5 cups)
• 3 large carrots peeled, rinsed and diced (about 1/2 cup)
• 6 Tablespoons butter
• 1/2 cup milk
• 1 Tablespoon heavy cream
• salt and pepper

Instructions

• As you're dicing the potatoes and carrots, add them to a large pot. Fill with water (cover the potatoes and carrots at least a few inches) and add plenty of salt. Bring to a boil.
• Once it comes to boil, set your timer for 5 minutes. Using a spoon, remove a couple of potato pieces, it's done once it breaks apart easily with a fork. If not, allow to boil for another 3 to 5 minutes.
• Drain the water and return the pot to the stove. Turn heat to low to allow the excess moisture to evaporate. Do this while you're prepping the rest of your meal or for at least 10 minutes. Be careful and watch the heat doesn't get too hot and burn your potates.
• Add potatoes and carrots to the bowl of your stand mixer and butter. Using a flat beater, mix until butter is evenly distributed and potatoes and carrots are broken up, about 3 minutes.
• Add milk and cream and mix on medium for about 2 minutes and potatoes are nicely mashed. For creamier potatoes, add more milk and mix longer. Add salt and pepper to your taste.

Disclosure: The post I did for the KitchenAid® Kitchenthusiast blog was compensated but this post was not required, I just wanted to share an additional recipe with you! There is an affiliate link or two in this post.

The post Roast Duck Breast with Black Truffle Cream Sauce with Mashed Potatoes and Carrots appeared first on The Little Kitchen.

Happy Tuesday! I'm all excited because I feel really good about making my own homemade pie crust/dough whatever you call it. And then I made these curried beef hand pies for the KitchenAid blog.

I used my KitchenAid 12 Cup Food Processor and it only takes minutes to make.

There are wonderful flavors in these pies, with beef, potatoes, peas and corn…and curry and cayenne spices, I know you'll love them. These pies are best served warm but they store nicely in the fridge and reheat nicely in the microwave. Be sure to hop on over to get the recipe for these curried beef hand pies and my tips for the perfect pie crust!

Disclosure: I was compensated for my guest post on the KitchenAid blog. I only work with brands that I love! There's an affiliate link in this post.

The post Curried Beef Hand Pies appeared first on The Little Kitchen.