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Creamy Ham and Asparagus Fettuccine
Ham and asparagus are delicious tossed with pasta in a homemade Alfredo sauce. I love to make this rich and hearty dish when I have leftover ham. It's so filling, there isn't room for dessert!
 12 ounces dry fettuccini noodles
 8 ounces fresh asparagus, trimmed and cut into 2-inch pieces
 2 cups heavy cream
 ½ cup butter
 ¾ cup grated Parmesan cheese
 ¼ teaspoon garlic powder
 ¼ teaspoon ground black pepper
 1 pinch cayenne pepper
½ pound cooked ham, diced
Bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot for last five minutes of cooking; drain.

Meanwhile, heat cream and butter in a medium saucepan over medium heat until mixture begins to bubble; stir in Parmesan, garlic powder, pepper, and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham until heated through.

Toss pasta and asparagus with sauce until well combined; serve immediately.
Bibimbap (Korean Rice With Mixed Vegetables)
This bibimbap recipe makes a popular and delicious Korean meal. Meaning mixed rice, bibimbap is a delicious rice bowl topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). Traditionally, bibimbap was eaten on the eve of the Lunar New Year, to use up any leftovers before the start of the new year.
 1 English cucumber, cut into matchsticks
 ¼ cup gochujang (Korean hot pepper paste) (Optional)
 1 bunch fresh spinach, cut into thin strips
 1 tablespoon soy sauce
 2 teaspoons olive oil, divided
 2 carrots, cut into matchsticks 
1 clove garlic, minced
 1 pinch red pepper flakes
 1 pound thinly-sliced beef top round steak
 4 large eggs
 4 cups cooked white rice
 4 teaspoons toasted sesame oil, divided
 1 teaspoon sesame seeds
2 teaspoons gochujang (Korean hot pepper paste), divided (Optional)
Mom's Fabulous Chicken Pot Pie with Biscuit Crust
This chicken pot pie with biscuits is easy to make with leftover chicken or rotisserie chicken from the supermarket for a cozy, comforting dinner. It's full of fresh vegetables for added flavor but you can use frozen vegetables for even quicker prep.
Here's what you'll need to make easy chicken pot pie with biscuits:


Use store-bought rotisserie chicken or leftover cooked chicken for easy prep.

Flaky-Style Biscuits

Use a can of your favorite biscuit dough.


This pot pie is loaded with onions, celery, carrots, and peas.


Sauté the vegetables in butter for extra flavor.

Chicken Broth

This recipe calls for low-sodium chicken broth, but you can use any chicken broth you have on hand.

Half-and-Half Cream

Half-and-half gives the filling its creamy texture.


Flour will coat the vegetables for a light fry, plus thicken the filling up.


This recipe calls for parsley, thyme, salt, and pepper.

Egg Yolk

You only need an egg yolk for an egg wash, so save the egg white for another recipe.
How to Make Chicken Pot Pie With Biscuits
You'll find the full instructions for this simple recipe below, but here's what you can expect:

Sauté the Veggies

Cook the onion, celery, and carrots in a skillet with butter until tender. Stir in the peas, spices, and flour.

Make the Sauce

Add the chicken broth and cream to the skillet. Cook until the sauce thickens, then add the chicken.

Assemble the Pot Pie

Transfer the chicken pot pie filling to a baking dish and top with the biscuit dough. Brush the biscuits with an egg-water wash.


Bake the pot pie until the biscuits are golden brown and the chicken filling is hot and bubbling.
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