Both really late.  My apologies to Deb and Judy for posting these so late.  I really don’t know where November went.  Since my cousin’s (who is like my little sister) Hodgkin’s Lymphoma diagnosis the first week of November, it’s been a whirlwind driving back and forth from CT to Long Island to spend time with her.  I did actually make the Veggie Pot Pie in October when it was scheduled to be made but I just couldn’t get around to making the Mexican Chicken Soup between my traveling, Turkey Day, and my mom’s surprise birthday party.  Luckily, I did make the soup sometime last winter and never actually posted about it so it’s kind of like I just made it, right?? RIGHT???  🙂


So the Veggie Pot Pie…Kudos to Deb from Kahakai Kitchen for choosing this one!  I have been looking for a pot pie recipe for years and had avoiding making it at home at all costs because all of the recipes I had found just didn’t seem worth this effort. Why this one you ask?  Probably because it was put in front of me.  And probably because it was Ina’s recipe.  How bad could it be?  Well actually, it was pretty damn awesome.  Yes, it was a little time consuming to make but I made the pastry dough about 2 weeks in advance (with the original anticipation of making the pot pies earlier than I actually did) – and the dough came out of the fridge in perfect condition after the 2 weeks too.  But time consuming aside, Kyle and I both loved loved loved these pot pies!  They were creamy and flavorful (even without the Pernod and saffron) and the dough was flaky and delicious.  I wouldn’t change a thing about this recipe the next time I make it except maybe to add some chicken.


Judy from Judy’s Gross Eats chose Mexican Chicken Soup for her November recipe choice. How do I say this…I can’t find the photos I took earlier this winter.  I actually have nothing to show for this wonderful soup…and I’m ashamed to admit this. I’m a bad blogger.  Not only for waiting MONTHS to blog about the soup…but because I lost the photos.  How does that happen??  Regardless of the fact that I have no photos, I can still say that Kyle and I both loved this soup.  It was a cinch to put together…not one of the those cook-all-day kinds of soups but one you can actually make on a weeknight provided you got smart and used a roasted chicken courtesy of the local grocery store like I did. 😀  And if you really wanted to blow some guests away with this soup, you could pair it with some fantabulous (said as much unlike Ray Ray as possible!)  jalapeño cheddar cornbread.  It doesn’t get much better than that.

Thanks so both Deb and Judy for chosing such great recipes for the BB group!!  Even though it’s late, you can still go to the BB Whose Turn Is It? page to see how the rest of the group did, including what the soup actually looks like.


Vegetable Pot Pie

source: Ina Garten, Barefoot Contessa Parties!


Mexican Chicken Soup

source: Ina Garten, Barefoot Contessa at Home


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Leave a Comment

  • joelen
    December 10, 2008 at 10:14 PM

    This is delicious and definitely better with the jalapeno cornbread…. yum!

  • December 11, 2008 at 12:04 AM

    Hey, I’m sure you’ll make it again. It’s a perfect meal for a cold, winter day, or even a cool SoCal day.

  • December 11, 2008 at 2:30 PM

    The crust is absolutely gorgeous!