Category Archives: vegetables

Donya Marie’s Kitchen Tips Now Available!

Donya Marie's Kitchen Tips

Donya Marie’s Kitchen Tips

Whether you cook a little or a lot, plain or fancy, healthy or hearty, for your family, just for fun or for a business, this is the one book you’ll use often. Organized in an easy-to-find format, Donya Marie’s Cooking Tips includes aclickable table of contents organized by category for quick reference to allow you to quickly jump to the help you need.Find out how to follow the example of this professional chef as you discover:

• How to get more juice from a lime or lemon
• How to soften butter quickly
• How to keep produce and other foods safe from spoilage
• How to blend spices for the optimal taste treat
• How to enhance beaten egg whites or pie crust with the addition of vinegar
• How to consistently make cakes more moist
• How to make your own cake flour or Bisquick® substitutes
• How to store and use stale breads
• How to prevent soggy or hard waffles
• How to substitute ingredients instead of running to the store
• How to use chocolate in ways you’ve never dreamed of
• How to save time using Donya Marie’s shortcuts and restaurant tricks
And so much more!

With this book, you can cook with skill, confidence, and pleasure knowing your cooking solutions are by your side whenever you cook. It’s the book you’ll reach for when you have a question or run across a new challenge in your kitchen.

Or just sit and read through it at your leisure to see what useful tips you can discover and try. Donya Marie’s Cooking Tips is a book you can simply pick up for fun when relaxing on the sofa. You can open it to any page in the book and just start reading. It will become your go-to kitchen tool.

Whether you’re just browsing or desperately trying to solve a vexing cooking emergency, every cook will appreciate this book.


Chocolate Mushroom Pâté

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I love mushrooms; I mean I LOVE them. Did you know that there are over 38,000 varieties of mushrooms available, over 3,000 in North America alone, with varying colors, textures and flavors? Some are so rare that they only grow … Continue reading


Chocolate Blood Orange Jicama Salad

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I love jicama for it’s versatility in salads, it’s texture, it’s color and the fact that it goes so well with all most anything.  Although it is most popular paired with Mexican cuisine, which is one of the reasons I … Continue reading


Chocolate Orange Chipotle Vinaigrette (gluten free)

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You don’t always have to use oil in your vinaigrette. This is one of my favorite vinaigrette recipes and one I make up and keep in a small jar with a sealed twist cap and cart around in my purse when I … Continue reading


Chocolate Kale Delight (gluten free)

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This was a last minute ‘throw together’; the very best kind!  That’s what my Daddy used to do.  He would just start throwing different ingredients in a pan and the results never failed him or my taste buds.   He was … Continue reading


Chocolate Mashed Potatoes w/bacon grease! (gluten free)

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I’m still quite limited to the amount of vegetables I can eat.  Potatoes are OK if I don’t over do it.  Not over doing it on potatoes is HARD!  I love potatoes!  I threw this beauty together the other day … Continue reading

Dark Chocolate Chicken Pot Pie

Chicken Pot PieChicken pot pies bring back great memories for many of us.  I always wanted to make one that was heartier than what I have ever had in restaurants or from the frozen food section of the grocery.  Don’t let the Dark Chocolate Meat Rub throw you off.  If you’ve been with me for a while, you already know that I use my meat rubs as all purpose spices in my kitchen, not because I want a chocolaty dish every time, but because they give great flavor to the dishes I prepare.

I was fortunate enough to obtain my stewing hen from McClaskey’s Gladsmcclaskey.  They dont’ just raise the most beautiful gladiolas around, they also raise laying hens.  The stewing hen, a mature hen of 10 months or more is ‘put out to pasture’ so to speak when it is no longer considered a good laying hen, but in this case, it was ‘put into Donya’s kettle’!  Cindy and Mark McClaskey are local growers here in the Treasure Valley of Idaho.  They practice farming methods that are much better and safer than the large “corporate’ chicken farmers.  I know and trust there products.  Please try to purchase your products locally from small farmers.  We need to support the small farmer so they keep putting healthy food in our kitchens.

Recipes for dishes similar to chicken pot pie date back to the medieval era. Savory pies were an important element of any royal chef’s repertoire.  Recipes for chicken pie can be found as early as 1796.  The earliest recipe for a pot pie is found in 1839, and it is for a sweet, not savory, pie.  The first chicken pot pie recipe is from 1877, although it is very likely the dish was prepared long before.  Pot pies were baked in a deep pot lined with crust.  The purpose of the crust was to protect the food from the flavor of the metal; initially, it was not eaten. The first frozen pot pie was made by Swanson in 1951.

Chick PieRecipe

1/2 cup potato, diced

1/2 cup chopped onion

1 cup frozen peas

1/2 cup chopped carrot

1/3 cup melted butter

1/4 cup all-purpose flour

1 cup chicken stock (recipe below)

1/2 cup half-and-half

½ tsp dried thyme leaves

1 tsp salt

1/4 tsp pepper

2 cups chopped cooked chicken

2 – 9 inch pie crusts (either store bought or your own recipe)

Preheat oven to 400°F.

Sauté onion, carrots and potatoes in butter for 10 minutes.

Add flour to sautéed mixture, stirring well.  Cook one minute stirring constantly.  Combine broth and half and half.

Gradually stir into vegetable mixture.  Cook over medium heat stirring constantly until thickened and bubbly.  Stir in peas, salt and pepper; add chicken and stir well.

Pour into shallow 9″ pie dish with crust on bottom and top with 2nd pie crust.  Cut slits to allow steam to escape.

Bake for 45 minutes or until pastry is golden brown and filling is bubbly.

NOTE:  Can make these in pot pie tins and it make three.  Freeze these before baking.  When baking frozen pies, place on baking sheet and bake at 375F for about 50 minutes.


Stewing henChicken Stock

1 Stewing hen

3 large carrots (roughly chopped)

5 stalks celery (roughly chopped)

1 large onion (roughly chopped)

1 large red bell pepper (roughly chopped)

2 Tblsp minced garlic

2 Tblsp Donya Marie’s Dark Chocolate Meat Rub (Spicy or Double flavor)

Place above ingredients into large pot and cover with water.  Bring to boil, reduce to simmer and simmer 5 hours or more.  De-bone chicken and strain stock.  Freeze stock not used for future recipes.